Producing method of black vinegar-containing acidic liquid seasoning

Abstract

To provide a black vinegar-containing acidic liquid seasoning capable of giving rich aroma and deep taste of black vinegar.SOLUTION: A method for producing an acidic liquid seasoning containing at least black vinegar, includes: a step of mixing black vinegar, amino acids, and oligosaccharides to obtain a black vinegar seasoning solution; a preparation step in which a blending amount of the oligosaccharide is 5 pts.mass or more and less than 120 pts.mass with respect to 100 pts.mass of the black vinegar, the blending amount of the amino acids is 1.0 pt.mass or more and 60 pts.mass or less with respect to 100 pts.mass of the oligosaccharide; and a step of heating the black vinegar seasoning liquid, wherein the heating conditions, when the sum of the products of the heating maximum temperature A (°C.) and the heating temperature (°C.) and the heating time (minutes) at 60°C. or higher is set to a heating total amount S, the following conditions; (i) 60≤A<100 and (ii) 400≤S<6000 are satisfied.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing a black vinegar-containing acidic liquid seasoning. [Background technology]

[0002] Traditionally, vinegar has been used as a raw material for acidic liquid seasonings. According to the vinegar quality labeling standard, vinegar is roughly divided into brewed vinegar and synthetic vinegar. Brewed vinegar includes grain vinegar such as black vinegar and fruit vinegar such as apple vinegar. In recent years, vinegar has been attracting attention as one of the healthy ingredients, and beverages containing fruit vinegar are commercially available.

[0003] In addition, since black vinegar has a unique flavor, the development of seasonings that make use of this flavor is underway. However, since black vinegar has a unique strong sourness (vinegar taste), it has not been easy to produce a seasoning with a well-balanced flavor. In response to such technical issues, for example, Patent Document 1 proposes a mild ponzu soy sauce that contains black vinegar, soy sauce, and kelp stock, which softens the sourness and saltiness while retaining the original taste and aroma of black vinegar, and strongly masks unpleasant odors such as fermentation odor, chemical odor, and stuffy odor. Patent Document 2 proposes a method of adding a basic amino acid or a salt thereof to a seasoning containing black vinegar in order to suppress the vinegar taste. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2004-49104 A [Patent Document 2] JP 2008-73007 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, although research has been conducted to suppress the sourness and unpleasant odors inherent to black vinegar in seasonings containing black vinegar, there has been insufficient research aimed at enhancing or improving the flavor of black vinegar.

[0006] The present invention has been made in consideration of the above problems, and an object of the present invention is to provide a black vinegar-containing acidic liquid seasoning that allows one to experience the mellow aroma and deep flavor of black vinegar. [Means for solving the problem]

[0007] As a result of intensive research to solve the above problems, the present inventors have surprisingly found that in a method for producing an acidic liquid seasoning containing at least black vinegar, the above problems can be solved by mixing black vinegar with amino acids and oligosaccharides in specific ratios to obtain a black vinegar seasoning liquid, and then heating the black vinegar seasoning liquid under specific heating conditions. Based on this finding, the present inventors have completed the present invention.

[0008] That is, according to the present invention, the following is provided. [1] A method for producing an acidic liquid seasoning containing at least black vinegar, A process for obtaining a black vinegar seasoning liquid by mixing black vinegar, amino acids, and oligosaccharides, The amount of the oligosaccharides is 5 parts by mass or more and 120 parts by mass or less per 100 parts by mass of the black vinegar, A preparation step in which the amount of the amino acids is 1.0 part by mass or more and 60 parts by mass or less per 100 parts by mass of the oligosaccharides; A step of heating the black vinegar seasoning liquid, If the heating conditions are maximum heating temperature A (℃), and the total heating amount S is the sum of the product of the heating temperature (℃) and the heating time (min) at 60℃ or higher, the following conditions are met: (i) 60≦A<100 (ii) 400≦S<6000 A heating step, Characterized in that it comprises A method for producing black vinegar-containing acidic liquid seasoning. [2] The amount of the oligosaccharide is 10 parts by mass or more and 100 parts by mass or less per 100 parts by mass of the black vinegar; The amount of the amino compound is 3.0 parts by mass or more and 55 parts by mass or less relative to 100 parts by mass of the oligosaccharides. [1] A method for producing the black vinegar-containing acidic liquid seasoning described in [1]. [3] The heating conditions are as follows: maximum heating temperature A (℃), and the total heating amount S is the sum of the product of the heating temperature (℃) and the heating time (min) at 60℃ or higher: (i) 65≦A≦97 (ii) 800≦S≦5000 The present invention is characterized in that A method for producing the black vinegar-containing acidic liquid seasoning described in [1] or [2]. [4] The method includes a step of mixing the heated black vinegar seasoning liquid with other ingredients to obtain an acidic liquid seasoning. A method for producing the black vinegar-containing acidic liquid seasoning according to any one of [1] to [3]. Effect of the Invention

[0009] According to the present invention, it is possible to provide a black vinegar-containing acidic liquid seasoning that has the mellow aroma and deep flavor of black vinegar. Such a black vinegar-containing acidic liquid seasoning can stimulate the appetite of consumers, and further market expansion of the black vinegar-containing acidic liquid seasoning can be expected. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] <Acidic liquid seasoning containing black vinegar> The black vinegar-containing acidic liquid seasoning of the present invention is a liquid seasoning having a pH of less than 4.6 that uses black vinegar as part or all of the vinegar, and examples of such liquid seasonings include dressings such as separated liquid dressings, emulsified liquid dressings, and non-oil dressings, as well as ponzu sauce, sauces, and vinegar seasonings.

[0011] <Method of manufacturing black vinegar-containing acidic liquid seasoning> The black vinegar-containing acidic liquid seasoning of the present invention includes a step of preparing a black vinegar seasoning liquid and a step of heating the black vinegar seasoning liquid, and may further include a step of preparing a black vinegar-containing acidic liquid seasoning. Each step will be described in detail below.

[0012] (Preparation process of black vinegar seasoning liquid) The black vinegar seasoning liquid preparation process is a process in which black vinegar, amino acids, and oligosaccharides are mixed in specific ratios to obtain a black vinegar seasoning liquid. The method of mixing the raw materials is not particularly limited, and can be performed by a conventionally known method.

[0013] (Black vinegar) The black vinegar may be any black vinegar as defined by the vinegar quality labeling standards, and may be any conventionally known black vinegar. Black vinegar includes rice black vinegar and barley black vinegar. Rice black vinegar is made using only rice (excluding brown rice that has had the bran layer completely removed and is polished) or wheat or barley as the raw material, with more than 180g of rice used per liter of grain vinegar, and is colored brown or dark brown through fermentation and aging. Barley black vinegar is made using only barley as a raw material, with the amount of barley used being 180g or more per 1L of grain vinegar, and is colored brown or dark brown through fermentation and aging. Brown barley black vinegar is the black vinegar contained in barley black vinegar, and is made by saccharifying, fermenting, and aging unrefined barley malt.

[0014] The amount of black vinegar blended is 100 parts by mass of the black vinegar seasoning liquid excluding amino acids and oligosaccharides, and preferably 35 parts by mass or more, in order to increase contact with the amino acids and oligosaccharides described below. If the amount of black vinegar blended is within the above numerical range, the mellow aroma and deep flavor of black vinegar can be felt more strongly in the heated black vinegar seasoning liquid and black vinegar-containing acidic liquid seasoning.

[0015] (Amino acids) The amino acids may be one or more selected from the group consisting of amino acids, peptides and proteins.The amino acids may be, for example, glutamic acid, alanine, glycine, arginine, asparagine, aspartic acid, cysteine, cystine, glutamine, histidine, leucine, isoleucine, lysine, methionine, phenylalanine, proline, hydroxyproline, serine, threonine, tryptophan, tyrosine, valine, ornithine, citrulline, etc.In the present invention, the salts of these may be used, and two or more kinds of amino acids and their salts may be used in combination.

[0016] As the amino acids, non-thermocoagulable food materials containing two or more kinds selected from the group consisting of amino acids, peptides and proteins at high concentrations, specifically, for example, 40% or more excluding water, may be used. For example, yeast extract may be used.

[0017] The amount of amino acids (converted into amino acid amount) is 1.0 to 60 parts by mass per 100 parts by mass of oligosaccharides, with the lower limit being preferably 3.0 parts by mass or more, more preferably 5.0 parts by mass or more, and the upper limit being preferably 55 parts by mass or less, more preferably 50 parts by mass or less, and even more preferably 47 parts by mass or less. If the amount of amino acids is within the above numerical range, the mellow aroma and deep flavor of black vinegar can be felt more strongly in the heated black vinegar seasoning liquid and black vinegar-containing acidic liquid seasoning.

[0018] (Oligosaccharides) In the present invention, oligosaccharides refer to monosaccharides such as glucose and fructose, and oligosaccharides in which 2 to 10 monosaccharide molecules are linked in a linear or branched manner. Examples of disaccharides include sucrose, lactose, maltose, trehalose, and isomaltose. Examples of trisaccharides include maltotriose, isomaltotriose, 1-kestose, lactosucrose, and raffinose. Among these, oligosaccharides and monosaccharides in which 5 or less monosaccharide molecules are linked are preferred. These oligosaccharides may be used alone or in combination of two or more.

[0019] The amount of oligosaccharides is 5 to 120 parts by mass per 100 parts by mass of black vinegar, with the lower limit being preferably 10 parts by mass or more, more preferably 15 parts by mass or more, and the upper limit being preferably 100 parts by mass or less, more preferably 90 parts by mass or less. If the amount of oligosaccharides is within the above range, the mellow aroma and deep flavor of black vinegar can be felt more strongly in the heated black vinegar seasoning liquid and black vinegar-containing acidic liquid seasoning.

[0020] (Black vinegar seasoning liquid heating process) The heating process of the black vinegar seasoning liquid is a process of heating the black vinegar seasoning liquid obtained in the above-mentioned preparation process of the black vinegar seasoning liquid. The heating conditions of the black vinegar seasoning liquid are as follows, where the maximum heating temperature A (°C) and the total heating amount S are the sum of the product of the heating temperature (°C) and the heating time (min) at 60°C or higher: (i) 60≦A<100 (ii) 400≦S≦6000 Meet the following. Furthermore, the heating conditions for the black vinegar seasoning are as follows: (i) 65≦A≦97 (ii) 800≦S≦5000 It is more preferable that the following conditions are satisfied. If the heating conditions for the black vinegar seasoning liquid are within the above numerical range, the mellow aroma and deep flavor of the black vinegar can be felt more strongly.

[0021] (Other ingredients for black vinegar seasoning) The black vinegar seasoning liquid of the present invention may contain other ingredients other than those mentioned above, as long as the effects of the present invention are not impaired. Examples of other ingredients include gums such as xanthan gum, guar gum, carrageenan, tamarind seed gum, locust bean gum, gellan gum, and gum arabic, edible oils and fats such as rapeseed oil, soybean oil, corn oil, and palm oil, seasonings such as salt and soy sauce, and ingredients such as onions, green onions, garlic, and carrots.

[0022] (Preparation process of black vinegar-containing acidic liquid seasoning) The process for preparing the black vinegar-containing acidic liquid seasoning is a process for obtaining the black vinegar-containing acidic liquid seasoning by mixing the heated black vinegar seasoning liquid obtained in the above heating process with other ingredients.

[0023] As other ingredients, various ingredients that are usually used in acidic liquid seasonings can be appropriately selected and contained within the range that does not impair the effects of the present invention. Examples of such ingredients include water, vinegars such as grain vinegar and rice vinegar, edible oils and fats such as rapeseed oil, soybean oil, corn oil, palm oil, and other edible oils and fats, seasonings such as soy sauce, mirin, salt, and bouillon, gums such as xanthan gum, guar gum, carrageenan, tamarind seed gum, locust bean gum, gellan gum, and gum arabic, starches such as hydroxypropyl starch and starch octenyl succinate, ingredients such as onion, sesame, and garlic, spices and spice extracts such as mustard powder and pepper, emulsifiers such as egg yolk, lecithin, lysolecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, and starch octenyl succinate, organic acids such as citric acid, malic acid, and succinic acid, and salts thereof, antioxidants such as ascorbic acid and vitamin E, and bacteriostatic agents.

[0024] The mixing method is not particularly limited, and can be performed by a conventionally known method. For example, in the case of a separated black vinegar-containing acidic liquid seasoning, first, the aqueous phase raw materials such as heated black vinegar seasoning liquid, water, thickening polysaccharides, and ingredients are mixed to obtain an aqueous phase. Then, the oil phase raw material, edible oils and fats, are layered on the aqueous phase to prepare the seasoning. In the case of an emulsion-type black vinegar-containing acidic liquid seasoning, first, the aqueous phase raw materials such as heated black vinegar seasoning liquid, water, thickening polysaccharides, egg yolk, and ingredients are mixed to obtain an aqueous phase. Next, the obtained aqueous phase is stirred with a mixer or the like, and edible oils and fats are added to perform an emulsification treatment to prepare the seasoning.

[0025] As described above, the black vinegar-containing acidic liquid seasoning may be in an emulsified state or in a separated state. A separated state means a state in which two or more layers are formed, such as a separated liquid seasoning containing an oil phase and a water phase, or a separated liquid seasoning containing an oil phase and an emulsion phase.

[0026] (Black vinegar seasoning) The black vinegar seasoning liquid is as described above. By mixing the heated black vinegar seasoning liquid with the acidic liquid seasoning, a black vinegar-containing acidic liquid seasoning that has the mellow aroma and deep flavor of black vinegar can be obtained.

[0027] The amount of the heated black vinegar seasoning liquid is preferably 50 parts by mass or more, more preferably 60 parts by mass or more, and even more preferably 65 parts by mass or more, calculated as black vinegar, per 100 parts by mass of vinegar used in the black vinegar-containing acidic liquid seasoning. If the amount of the heated black vinegar seasoning liquid is within the above range, the mellow aroma and deep flavor of black vinegar can be felt more strongly.

[0028] (manufacturing equipment) To produce black vinegar-containing acidic liquid seasonings, devices used in the production of ordinary acidic liquid seasonings can be used. Examples of such devices include general mixers, stick mixers, stand mixers, homomixers, homodispers, etc. Examples of the shape of the mixing blades of the mixer include propeller blades, turbine blades, paddle blades, anchor blades, etc. EXAMPLES

[0029] The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention should not be construed as being limited to the contents of the following examples.

[0030] <Production example 1 of black vinegar seasoning liquid> [Example 1] According to the blending ratio in Table 1, black vinegar seasoning liquid was produced by the following procedure. Specifically, first, 100 parts by mass of black vinegar (acetic acidity: 3.75%, manufactured by Kewpie Brewing Co., Ltd., product name: barley black vinegar), 10 parts by mass of granulated sugar (disaccharide), and 6.0 parts by mass of sodium glutamate (amino acid amount equivalent value: 5.2 parts by mass) were mixed in a tank with a stirring blade to obtain black vinegar seasoning liquid. Next, the temperature was increased from 60°C to 80°C at a heating rate of 10°C / min for 2 minutes, held at 80°C for 30 minutes, and then decreased from 80°C to 60°C at a heating rate of 10°C / min for 2 minutes to obtain 200g of heated black vinegar seasoning liquid. The total heating amount S calculated by the following formula in the heating process was 2680. S=(60+80) / 2×2+80×30+(60+80) / 2×2

[0031] [Example 2] A heated black vinegar seasoning liquid was obtained in the same manner as in Example 1, except that the amount of granulated sugar was changed to 50 parts by mass.

[0032] [Example 3] A heated black vinegar seasoning liquid was obtained in the same manner as in Example 1, except that the amount of granulated sugar was changed to 100 parts by mass.

[0033] [Example 4] A heated black vinegar seasoning liquid was obtained in the same manner as in Example 1, except that the amount of sodium glutamate was changed from 6.0 parts by mass (equivalent amino acid amount: 5.2 parts by mass) to 1.0 part by mass (equivalent amino acid amount: 0.9 parts by mass).

[0034] [Comparative Example 1] A heated black vinegar seasoning liquid was obtained in the same manner as in Example 2, except that granulated sugar was not added.

[0035] [Comparative Example 2] A heated black vinegar seasoning liquid was obtained in the same manner as in Example 2, except that sodium glutamate was not added.

[0036] <Sensory evaluation (flavor)> The heated black vinegar seasoning liquid obtained in the above examples and comparative examples was subjected to a sensory evaluation (flavor) by multiple trained panels according to the following criteria. The black vinegar seasoning liquid before heating in each example and comparative example was used as the respective control. For the sensory evaluation, the heated black vinegar seasoning liquid was diluted with water to an acetic acidity of 1%, which is the same as the acetic acidity of the acidic liquid seasoning, and was evaluated as a black vinegar-containing acidic liquid seasoning. The results of the sensory evaluation are shown in Table 1. A score of "2" or higher on the following evaluation criteria is a good result. [Evaluation Criteria] 3: Compared to the control product, the mellow aroma and deep flavor of black vinegar was more pronounced. 2: Compared to the control product, the mellow aroma and deep flavor of black vinegar was felt. 1: Compared to the control product, the rich aroma and deep flavor of black vinegar was not felt very much.

[0037] [Table 1]

[0038] <Production example 2 of black vinegar seasoning liquid> [Example 6] According to the blending ratio in Table 2, black vinegar seasoning liquid was produced by the following procedure. Specifically, first, 100 parts by mass of black vinegar (acetic acidity 3.75%), 80 parts by mass of granulated sugar (disaccharide), and 3.0 mass of alanine (amino acid amount equivalent value) were mixed in a tank with a stirring blade to obtain black vinegar seasoning liquid. Next, the temperature was increased from 60°C to 80°C at a heating rate of 10°C / min for 2 minutes, held at 80°C for 30 minutes, and then decreased from 80°C to 60°C at a heating rate of 10°C / min for 2 minutes to obtain 200g of heated black vinegar seasoning liquid. The total heating amount S calculated by the following formula in the heating process was 2680. S=(60+80) / 2×2+80×30+(60+80) / 2×2

[0039] [Example 7] A heated black vinegar seasoning liquid was obtained in the same manner as in Example 6, except that the amount of granulated sugar was changed to 20 parts by mass and 9 parts by mass of glycine (as calculated as amino acid amount) was used instead of alanine.

[0040] [Example 8] A heated black vinegar seasoning liquid was obtained in the same manner as in Example 6, except that 50 parts by weight of oligosaccharide (Nihon Shokuhin Kako Co., Ltd., product name: Fuji Oligo #360) was added instead of granulated sugar, and 11 parts by weight of yeast extract powder (45% mixture of amino acids, peptides and proteins) was added instead of alanine (amino acid equivalent value: 5.0 parts by weight).

[0041] <Sensory evaluation (flavor)> The heated black vinegar seasoning liquids obtained in the above Examples and Comparative Examples were subjected to a sensory evaluation (flavor) by a number of trained panels in the same manner as in the above <Sensory Evaluation (Flavor)> of <Production Example 1 of Black Vinegar Seasoning Liquid>. The results of the sensory evaluation are shown in Table 2.

[0042] [Table 2]

[0043] <Production example 3 of black vinegar seasoning liquid> [Example 9] According to the blending ratio in Table 3, black vinegar seasoning liquid was produced by the following procedure. Specifically, first, 100 parts by mass of black vinegar (acetic acidity 3.75%), 50 parts by mass of granulated sugar (disaccharide), and 6.0 parts by mass of monosodium glutamate (amino acid amount equivalent: 5.2 parts by mass) were mixed in a tank with a stirring blade to obtain black vinegar seasoning liquid. Next, the black vinegar seasoning liquid was heated from 60°C to 70°C at a heating rate of 10°C / min for 1 minute, held at 70°C for 60 minutes, and then cooled from 70°C to 60°C at a heating rate of 10°C / min for 1 minute to obtain 200g of heated black vinegar seasoning liquid. The total heating amount S calculated by the following formula in the heating process was 4330. S=(60+70) / 2×1+70×60+(70+60) / 2×1

[0044] [Example 10] The heated black vinegar seasoning liquid was obtained in the same manner as in Example 9, except that the heating conditions were as follows: 60°C to 95°C at a heating rate of 17.5°C / min for 2 minutes, held at 95°C for 5 minutes, and then cooled from 95°C to 60°C at a heating rate of 17.5°C / min for 2 minutes. The total heating amount S in the heating process calculated by the following formula was 785. S=(60+95) / 2×2+95×5+(95+60) / 2×2

[0045] [Comparative Example 3] A heated black vinegar seasoning liquid was obtained in the same manner as in Example 2, except that the heating conditions were changed from 30 minutes to 120 minutes at 80° C. The total heating amount S calculated by the following formula in the heating process was 9880. S=(60+80) / 2×2+80×120+(80+60) / 2×2

[0046] [Comparative Example 4] A heated black vinegar seasoning liquid was obtained in the same manner as in Example 2, except that the heating conditions were changed from 30 minutes to 0 minutes at 80° C. The total heating amount S in the heating process was 280, calculated by the following formula. S=(60+80) / 2×2+80×0+(80+60) / 2×2

[0047] <Sensory evaluation (flavor)> The heated black vinegar seasoning liquids obtained in the above Examples and Comparative Examples were subjected to a sensory evaluation (flavor) by a number of trained panels in the same manner as in the above <Sensory Evaluation (Flavor)> of <Production Example 1 of Black Vinegar Seasoning Liquid>. The results of the sensory evaluation are shown in Table 3.

[0048] [Table 3]

[0049] <Production Example 4 of Black Vinegar Seasoning Liquid> [Example 11] A heated black vinegar seasoning liquid was obtained in the same manner as in Example 2, except that 80 parts by mass of minced onion and 100 parts by mass of water were added to the formulation of Example 2.

[0050] <Sensory evaluation (flavor)> The heated black vinegar seasoning liquid obtained in the above example was subjected to a sensory evaluation (flavor) by a number of trained panels in the same manner as in the above-mentioned <Sensory Evaluation (Flavor)> of <Production Example 1 of Black Vinegar Seasoning Liquid>. The results of the sensory evaluation are shown in Table 4.

[0051] [Table 4]

[0052] <Production example 1 of black vinegar-containing acidic liquid seasoning (dressing)> [Example 12] According to the blending ratio in Table 5, a black vinegar-containing acidic liquid seasoning was produced by the following procedure. Specifically, first, the heated black vinegar seasoning liquid obtained in Example 2 above, water, mirin, xanthan gum, salt, and soy sauce were charged into a tank with a stirring blade and mixed uniformly to prepare an aqueous phase. Then, edible oil (rapeseed oil) to become the oil phase was layered on the prepared aqueous phase to obtain a black vinegar-containing acidic liquid seasoning having a separated aqueous phase and an oil phase.

[0053] [Table 5]

[0054] <Sensory evaluation (flavor)> The black vinegar-containing acidic liquid seasoning obtained above was subjected to a sensory evaluation (flavor) by a number of trained panels. The black vinegar-containing acidic liquid seasoning had a strong, mellow black vinegar aroma and a deep flavor.

[0055] <Production example 2 of black vinegar-containing acidic liquid seasoning (dressing)> [Example 13] Except for changing the blending ratio to that shown in Table 6, a black vinegar-containing acidic liquid seasoning was obtained in the same manner as in <Production Example 1 of black vinegar-containing acidic liquid seasoning (dressing)>. [Table 6]

[0056] <Sensory evaluation (flavor)> The black vinegar-containing acidic liquid seasoning obtained above was subjected to a sensory evaluation (flavor) by a number of trained panels. The black vinegar-containing acidic liquid seasoning had a strong, mellow black vinegar aroma and a deep flavor.

Claims

1. A method for producing an acidic liquid seasoning containing at least black vinegar, A process for obtaining a black vinegar seasoning liquid by mixing black vinegar, amino acids, and oligosaccharides, The amount of the oligosaccharides is 5 parts by mass or more and 120 parts by mass or less per 100 parts by mass of the black vinegar, A preparation step in which the amount of the amino acids is 1.0 part by mass or more and 60 parts by mass or less relative to 100 parts by mass of the oligosaccharides; A step of heating the black vinegar seasoning liquid, The heating conditions are the maximum heating temperature A (°C), and the total heating amount S is the sum of the product of the heating temperature (°C) and the heating time (min) at 60°C or higher, and the following conditions: (i) 60≦A<100 (ii) 400≦S<6000 A heating step, Characterized in that it comprises A method for producing black vinegar-containing acidic liquid seasoning.

2. The amount of the oligosaccharides is 10 parts by mass or more and 100 parts by mass or less per 100 parts by mass of the black vinegar, The amount of the amino compound is 3.0 parts by mass or more and 55 parts by mass or less relative to 100 parts by mass of the oligosaccharides. A method for producing the black vinegar-containing acidic liquid seasoning according to claim 1.

3. The heating conditions are as follows: maximum heating temperature A (° C.), and the total heating amount S is the sum of the product of the heating temperature (° C.) and the heating time (minutes) at 60° C. or higher. (i) 65≦A≦97 (ii) 800≦S≦5000 The present invention is characterized in that A method for producing the black vinegar-containing acidic liquid seasoning according to claim 1.

4. The method includes a step of mixing the heated black vinegar seasoning liquid with other ingredients to obtain an acidic liquid seasoning. A method for producing the black vinegar-containing acidic liquid seasoning according to any one of claims 1 to 3.

Images