Acidic liquid seasoning

Abstract

To provide an acidic liquid seasoning having both fiber feeling derived from ingredients and fine particle feeling.SOLUTION: An acidic liquid seasoning contains ingredients, wherein the ingredients contain at least a swollen dried vegetable, and the ingredients contain 5 mass% or more of a 6-mesh-pass and 18-mesh-on A fraction, and 5 mass% or more of a 18-mesh-pass and 30-mesh-on B fraction, with respect to the total weight of the acidic liquid seasoning based on wet weight.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to an acidic liquid seasoning, and more particularly to an acidic liquid seasoning containing ingredients.

Background Art

[0002] Conventionally, acidic liquid seasonings containing various ingredients such as vegetables have been developed.

[0003] For example, Patent Document 1 discloses a seasoning comprising dried vegetables and a thickener, wherein the amount of the dried vegetables is 6% to 19% based on the total weight in the pre-absorption state, and the adjusted ingredient part is 60% to 98% based on the total weight. In particular, it is described that the particle size of the dried vegetables is adjusted to 2 mm to 10 mm in order to obtain a crispy texture of the vegetables during eating. Further, Patent Document 2 discloses a seasoning containing an ingredient containing dried vegetables and one or more selected from vinegar, fruit juice, flavor oil, flavor, and spice extract, wherein the size of the swollen dried vegetables is divided into three fractions (0.5 mm or more and less than 3 mm, 3 mm or more and less than 8 mm, 8 mm or more and less than 20 mm), and the total amount after swelling contains 5 to 60% by mass of the whole seasoning. Furthermore, Patent Document 3 discloses an acidic liquid seasoning containing a plant crushed product, gums, cold water swelling starch, and vinegar, wherein (A) the viscosity at 20 °C is 500 mPa·s or more and 10,000 mPa·s or more, and (B) the dissociated acetic acid concentration is 0.16% by mass or less. In particular, it is described that by containing a certain amount of a plant crushed product having a size of 9 mesh pass·100 mesh on after swelling in the acidic liquid seasoning, the flavor of the plant crushed product can be sufficiently felt. Furthermore, Patent Document 4 describes an acidic liquid seasoning containing granular vegetable fruits and containing 5% by mass or more of swollen dried onions having an average particle size of 1.45 to 2.47 mm.

Prior Art Documents

Patent Documents

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2012-170353 [Patent Document 2] Japanese Patent Application Laid-Open No. 2018-42517 [Patent Document 3] International Publication No. 2019 / 139096 [Patent Document 4] Japanese Patent Application Laid-Open No. 2021-73995 [Summary of the Invention] [Problems to be Solved by the Invention]

[0005] However, there was room for improvement in the texture of the ingredients in the acidic liquid seasonings described in Patent Documents 1 to 4. Therefore, an object of the present invention is to provide an acidic liquid seasoning having the texture of both the fiber feeling and the fine granular feeling derived from the ingredients. [Means for Solving the Problems]

[0006] In Patent Documents 1 to 4, in the production of acidic liquid seasonings, Different particle sizes There is no teaching of the technical idea of combining two or more kinds of swollen dried vegetables. On the other hand, as a result of intensive studies to solve the above problems, the present inventors surprisingly found that in an acidic liquid seasoning containing at least swollen dried vegetables as ingredients, by containing specific amounts of ingredients with different particle sizes, namely, an A fraction of 6 mesh to 18 mesh on and a B fraction of 18 mesh to 30 mesh on, the above problems can be solved. Based on this finding, the present inventors have completed the present invention.

[0007] That is, according to the present invention, the following inventions are provided. [1] An acidic liquid seasoning containing ingredients, wherein the ingredients include at least swollen dried vegetables, The ingredient contains, in terms of wet weight based on the total amount of the acidic liquid seasoning, an A fraction of 5 mass% or more passing through 6 mesh and not passing through 18 mesh, and a B fraction of 5 mass% or more passing through 18 mesh and not passing through 30 mesh, characterized in that Acidic liquid seasoning. [2] The content of the A fraction in the ingredient is 50 mass% or less in terms of wet weight based on the total amount of the acidic liquid seasoning, characterized in that The acidic liquid seasoning according to [1]. [3] The content of the B fraction in the ingredient is 50 mass% or less in terms of wet weight based on the total amount of the acidic liquid seasoning, characterized in that The acidic liquid seasoning according to [1] or [2]. [4] The total content of the A fraction and the B fraction in the ingredient is 15 mass% or more and 70 mass% or less in terms of wet weight based on the total amount of the acidic liquid seasoning, characterized in that The acidic liquid seasoning according to any one of [1] to [3]. [5] The mass ratio of the content of the A fraction in the ingredient to the total content of the A fraction and the B fraction is 0.10 or more and 0.90 or less, characterized in that The acidic liquid seasoning according to any one of [1] to [4]. [6] The viscosity of the acidic liquid seasoning at 25°C is 0.1 Pa·s or more and 50 Pa·s or less, characterized in that The acidic liquid seasoning according to any one of [1] to [5]. [7] The content of edible oil and fat in the acidic liquid seasoning is 10 mass% or less based on the total amount of the acidic liquid seasoning, characterized in that The acidic liquid seasoning according to any one of [1] to [6]. [8] The ingredient contains at least one of dried onions and dried carrots, characterized in that The acidic liquid seasoning according to any one of [1] to [7].

Advantages of the Invention

[0008] According to the present invention, it is possible to provide an acidic liquid seasoning having a texture with both a fibrous texture and a fine granular texture derived from ingredients. Such an acidic liquid seasoning can arouse consumers' appetites, and further market expansion of the acidic liquid seasoning can be expected.

Embodiments for Carrying Out the Invention

[0009] <Acidic liquid seasoning> The acidic liquid seasoning of the present invention contains at least ingredients, and may further contain other raw materials such as acid materials, thickeners, water, and seasonings.

[0010] Examples of the acidic liquid seasoning include dressings, sauces, glazes, and other foods similar thereto. Among these, sauces are preferred, and onion sauce is more preferred. The acidic liquid seasoning is preferably not an emulsion in order to avoid making it difficult to feel the texture derived from the ingredients.

[0011] (Viscosity of the acidic liquid seasoning) The acidic liquid seasoning preferably has a viscosity at 25°C of 0.1 Pa·s or more and 50 Pa·s or less. The lower limit value is preferably 0.5 Pa·s or more, more preferably 1.0 Pa·s or more, still more preferably 3.0 Pa·s or more, and even more preferably 5 Pa·s or more. The upper limit value is preferably 40 Pa·s or less, more preferably 30 Pa·s or less, still more preferably 20 Pa·s or less, and even more preferably 15 Pa·s or less. The viscosity of the acidic liquid seasoning is a value calculated based on the indication when the rotor rotates twice after the start of measurement using a BH-type viscometer under the conditions of a product temperature of 25°C and a rotation speed of 10 rpm, using rotor No. 3 or 4.

[0012] (pH of the acidic liquid seasoning) The pH of the acidic liquid seasoning is not particularly limited, but the lower limit is preferably 3.0 or higher, more preferably 3.2 or higher, still more preferably 3.5 or higher, and even more preferably 3.7 or higher. The upper limit is preferably 6.0 or lower, more preferably 5.5 or lower, still more preferably 5.0 or lower, and even more preferably 4.5 or lower. If the pH of the acidic liquid seasoning is within the above range, it is possible to control the generation of microorganisms in the acidic liquid seasoning to enhance the preservability while achieving a good balance in the flavor of the acidic liquid seasoning. In the present invention, by adjusting the type and blending amount of the acid ingredients, the pH of the acidic liquid seasoning can be adjusted to the above preferred numerical range. The pH value of the acidic liquid seasoning is the value measured using a pH meter (desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atm and a product temperature of 25°C.

[0013] (Water content of the acidic liquid seasoning) The water content of the acidic liquid seasoning is not particularly limited, but the lower limit is preferably 10% by mass or higher, more preferably 20% by mass or higher, still more preferably 30% by mass or higher. The upper limit is preferably 90% by mass or lower, more preferably 85% by mass or lower, still more preferably 80% by mass or lower.

[0014] (Ingredients) As the ingredients used in the acidic liquid seasoning, conventionally known ingredients for acidic liquid seasonings can be used. As the ingredients, either vegetable ingredients or animal ingredients can be used. Examples of vegetable ingredients include vegetables such as onions, carrots, daikon radishes, burdocks, bamboo shoots, cabbages, Chinese cabbages, celery, asparagus, spinach, komatsuna, bok choy, tomatoes, and garlic; tubers such as potatoes, sweet potatoes, and taro; beans such as soybeans, adzuki beans, broad beans, and peas; grains such as rice, wheat, barnyard millet, and foxtail millet; fruits such as apples, peaches, pineapples, and yuzu; mushrooms such as shiitake mushrooms, shimeji mushrooms, enoki mushrooms, nameko mushrooms, and matsutake mushrooms; and seaweeds such as wakame seaweed, kelp, and hijiki. Examples of animal ingredients include meats such as beef, pork, poultry, mutton, horse meat, venison, wild boar meat, goat meat, rabbit meat, and whale meat and their internal organs; fish such as mackerel, catfish, sardines, bonito, salmon, mackerel, and tuna; shellfish such as abalone, oysters, scallops, and clams; and seafood such as shrimp, crabs, squid, octopus, and sea cucumbers. These ingredients may be used alone or in combination of two or more.

[0015] Among the above ingredients, it is preferable to use vegetable ingredients, and it is preferable to use at least one of onion and carrot, and it is more preferable to use onion. In particular, it is preferable to use vegetable ingredients in a dried state. The dried vegetable ingredients swell in the liquid seasoning, giving a crispy texture with fine granularity. Also, the shape of the ingredients is not particularly limited and may be any shape such as granular, cubic, rod-shaped, and flat-plate shaped.

[0016] In the present invention, the ingredients in the acidic liquid seasoning are characterized by including an A fraction that passes through a 6-mesh sieve and is retained on an 18-mesh sieve, and a B fraction that passes through an 18-mesh sieve and is retained on a 30-mesh sieve. By including the A fraction that passes through a 6-mesh sieve and is retained on an 18-mesh sieve in the ingredients of the acidic liquid seasoning, it is easy to feel a crispy texture with fine graininess, and by including the B fraction that passes through an 18-mesh sieve and is retained on a 30-mesh sieve, it is possible to feel a fibrous and soft texture. Here, 6 mesh, 18 mesh, and 30 mesh are the sizes of the meshes of the sieves for JIS test sieves, respectively. Also, passing through a sieve of a specific size of mesh is called "mesh pass", and not passing through is called "mesh on". Therefore, the A fraction is the fraction of the ingredients that pass through a 6-mesh sieve and do not pass through an 18-mesh sieve, and the B fraction is the fraction of the ingredients that pass through an 18-mesh sieve and do not pass through a 30-mesh sieve. In the present invention, by adjusting the size of the ingredients in the acidic liquid seasoning by operations such as stirring and pulverization, the contents of the A fraction and the B fraction can be adjusted within a desired range.

[0017] The content of the A fraction in the ingredients is, in terms of wet weight relative to the total amount of the acidic liquid seasoning, the lower limit is 5% by mass or more, preferably 10% by mass or more, more preferably 12% by mass or more, still more preferably 15% by mass or more, and the upper limit is preferably 50% by mass or less, more preferably 45% by mass or less, still more preferably 40% by mass or less, and even more preferably 35% by mass or less. The content of the B fraction in the ingredients is, in terms of wet weight relative to the total amount of the acidic liquid seasoning, the lower limit is 3% by mass or more, preferably 5% by mass or more, more preferably 7% by mass or more, still more preferably 10% by mass or more, and the upper limit is preferably 50% by mass or less, more preferably 45% by mass or less, still more preferably 40% by mass or less, and even more preferably 35% by mass or less.

[0018] If the contents of the A fraction and the B fraction in the ingredients are within the above ranges, an acidic liquid seasoning having both a fibrous and soft texture and a crispy texture with fine graininess can be obtained. The total content of fraction A and fraction B in the ingredients is preferably at least 15% by wet weight, more preferably at least 20% by wet weight, still more preferably at least 25% by wet weight, and preferably at most 70% by wet weight, more preferably at most 65% by wet weight, still more preferably at most 60% by wet weight, and even more preferably at most 55% by wet weight, based on the total amount of the acidic liquid seasoning. When the total content of fraction A and fraction B in the ingredients is within the above range, it becomes easier to obtain an acidic liquid seasoning having both a fibrous and lumpy texture and a fine and granular, crunchy texture.

[0019] The mass ratio of the content of fraction A in the ingredients to the total content of fraction A and fraction B is preferably at least 0.10, more preferably at least 0.20, still more preferably at least 0.30, and even more preferably at least 0.40, and preferably at most 0.90, more preferably at most 0.85, still more preferably at most 0.80. When the mass ratio of the content of fraction A in the ingredients to the total content of fraction A and fraction B is within the above range, it becomes easier to obtain an acidic liquid seasoning having both a fibrous and lumpy texture and a fine and granular, crunchy texture.

[0020] In the present invention, the contents of fraction A and fraction B in the ingredients can be measured by the following method. Place the liquid seasoning on top of a 6-mesh sieve and an 18-mesh sieve stacked in order from above, wash the seasoning with running water at a flow rate of 9 L / min for 1 minute, then let it stand for 5 minutes. After obtaining the ingredients that pass through the former sieve and do not pass through the latter sieve, measure the mass of the ingredients remaining on the 18-mesh sieve to measure the content of fraction A. Further, place the ingredients that passed through the 18-mesh sieve on a 30-mesh sieve, wash the seasoning with running water at a flow rate of 9 L / min for 1 minute, then let it stand for 5 minutes, and measure the mass of the ingredients remaining on the 30-mesh sieve to measure the content of fraction B.

[0021] (Acid material) The acid materials used in the acidic liquid seasoning are not particularly limited, and conventionally known acid materials for acidic liquid seasonings can be used. Examples of the acid materials include organic acids such as acetic acid (vinegar), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, succinic acid, and their salts, inorganic acids such as phosphoric acid and hydrochloric acid, and their salts, lemon juice, apple juice, orange juice, lactic acid fermented milk, and the like. These acid materials may be used alone or in combination of two or more. By blending these acid materials, the pH of the acidic liquid seasoning can be adjusted within a desired numerical range, or the balance of the flavor of the acidic liquid seasoning can be improved.

[0022] The content of the acid material can be appropriately adjusted according to the type of the acid material and the target pH. Usually, the lower limit of the content of the acid material is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, still more preferably 0.3% by mass or more, based on the total amount of the acidic liquid seasoning, and the upper limit is preferably 5.0% by mass or less, more preferably 4.0% by mass or less, still more preferably 3.0% by mass or less.

[0023] (Thickener) A thickener may be further blended in the acidic liquid seasoning to adjust the viscosity. As the thickener, gums and / or modified starches can be used.

[0024] Examples of the gums used in the acidic liquid seasoning include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. Among these gums, it is preferable to use xanthan gum. As the gums, only one of these may be used, or two or more may be used in combination.

[0025] Examples of starches used in acidic liquid seasonings include potato starch, corn starch (e.g., corn starch derived from sweet corn, dent corn, waxy corn), tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch. In addition, starches treated with cross-linking treatment, emulsification treatment, esterification treatment, etherification treatment, oxidation treatment, hydrothermal treatment, and the like can also be used. Examples of starches treated in this way include acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetic acid starch, oxidized starch, hydroxypropyl starch, hydroxypropyl phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphate cross-linked starch, and phosphorylated starch. As the starch, only one of these may be used, or two or more may be used in combination.

[0026] The content of the thickener is preferably at least 0.05% by mass, more preferably at least 0.07% by mass, still more preferably at least 0.10% by mass, based on the total amount of the acidic liquid seasoning, and the upper limit is preferably at most 5.0% by mass, more preferably at most 3.0% by mass, still more preferably at most 1.0% by mass. If the content of the thickener is within the above range, it is easy to adjust the viscosity within the desired numerical range, and the texture can be improved.

[0027] (Edible oil and fat) Edible oils and fats may be blended in the acidic liquid seasoning. The edible oils and fats are not particularly limited, and conventionally known edible oils and fats can be used. Examples of the edible oils and fats include vegetable oils such as rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice bran oil, camellia oil, perilla oil, grape seed oil, peanut oil, almond oil, avocado oil, etc., fish oil, beef tallow, lard, chicken fat, or oils and fats obtained by subjecting MCT (medium-chain fatty acid triglyceride), diglyceride, hydrogenated oil, interesterified oil, etc. to chemical or enzymatic treatment, etc. Among these, it is preferable to use rapeseed oil, soybean oil, corn oil, palm oil, or a mixed oil thereof.

[0028] The upper limit of the content of the edible oils and fats is preferably 10% by mass or less, more preferably 5.0% by mass or less, still more preferably 1.0% by mass or less, and even more preferably 0.5% by mass or less with respect to the total amount of the acidic liquid seasoning. Also, the acidic liquid seasoning may not contain edible oils and fats. From the viewpoints of calorie and health considerations, it is preferable to reduce the content of the edible oils and fats in the acidic liquid seasoning.

[0029] (Other raw materials) In addition to the above-mentioned raw materials, various raw materials commonly used in acidic liquid seasonings may be appropriately selected and blended in the acidic liquid seasoning as long as the effects of the present invention are not impaired. For example, seasonings such as soy sauce, mirin, salt, sesame, sodium glutamate, bouillon, monosaccharides such as glucose, fructose, disaccharides such as sucrose, maltose, trehalose, oligosaccharides, spices such as sesame, mustard powder, pepper, spice extracts, fragrances, emulsifiers such as lecithin, lysophosphatidylcholine, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, antioxidants such as ascorbic acid, vitamin E, bacteriostatic agents, etc.

[0030] <Method for producing acidic liquid seasoning> An example of the method for manufacturing the acidic liquid seasoning of the present invention will be described. For example, first, dried vegetables are immersed in water to swell the dried vegetables. The swollen dried vegetables are stirred with a mixer or the like to adjust the size of the swollen dried vegetables, and an A fraction of 6 mesh to 18 mesh on and a B fraction of 18 mesh to 30 mesh on are obtained. Next, the obtained A fraction and B fraction are mixed in a desired blending amount, and further, vinegar, a thickener, a seasoning, and fresh water are mixed and stirred to obtain an acidic liquid seasoning.

[0031] Alternatively, dried vegetables, vinegar, a thickener, a seasoning, and fresh water are mixed to swell the dried vegetables. Subsequently, the mixture containing the swollen dried vegetables is stirred with a mixer or the like to adjust the size of the swollen dried vegetables, and an acidic liquid seasoning containing the A fraction of 6 mesh to 18 mesh on and the B fraction of 18 mesh to 30 mesh on in a desired amount can be obtained.

[0032] For the production of the acidic liquid seasoning of the present invention, the apparatuses used for the production of ordinary acidic liquid seasonings can be used. Examples of such apparatuses include general stirrers, stick mixers, stand mixers, homomixers, and the like. Examples of the shape of the stirring blades of the stirrer include propeller blades, turbine blades, paddle blades, anchor blades, and the like.

Example

[0033] Hereinafter, the present invention will be described in more detail 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.

[0034] <Production Example of Acidic Liquid Seasoning (Sauce)> [Example 1] An acidic liquid seasoning was produced according to the blending ratios described in Table 1. Specifically, first, dried onions were immersed in water and swollen 6-fold. Subsequently, the swollen dried onions were stirred using a mixer under the conditions of 90V for 30 seconds to adjust the size of the onions and obtain an onion preparation. The amounts of the A fraction passing through 6 mesh and not passing through 18 mesh and the B fraction passing through 18 mesh and not passing through 30 mesh in the obtained onion preparation were measured by the following method. (Method for Measuring the Amounts of the A Fraction and the B Fraction) The vegetable preparation was placed on top of a 6-mesh sieve and an 18-mesh sieve stacked in order from above, and the seasoning was washed away with running water at a flow rate of 9 L / min for 1 minute and then left standing for 5 minutes. After obtaining the ingredients that passed through the former sieve and did not pass through the latter sieve, the mass of the ingredients remaining on the 18-mesh sieve was measured to measure the amount of the A fraction. Further, the ingredients that passed through the 18-mesh sieve were placed on a 30-mesh sieve, and the seasoning was washed away with running water at a flow rate of 9 L / min for 1 minute and then left standing for 5 minutes. The mass of the ingredients remaining on the 30-mesh sieve was measured to measure the amount of the B fraction.

[0035] Next, the above A fraction and B fraction, vinegar (acidity 4%), soy sauce, thickener (xanthan gum), seasonings (salt, sugar, sodium glutamate), and fresh water were mixed and stirred without crushing the ingredients to obtain an acidic liquid seasoning.

[0036] [Example 2] An acidic liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of dried onions was changed to 6% by mass, the blending amounts of the A fraction and the B fraction were changed to 20% by mass and 16% by mass, respectively, and the blending amount of fresh water was changed to 57.25% by mass.

[0037] [Example 3] An acidic liquid seasoning was produced in the same manner as in Example 2, except that the blending amounts of the A fraction and the B fraction were changed to 5% by mass and 31% by mass, respectively.

[0038] [Example 4] An acidic liquid seasoning was produced in the same manner as in Example 2, except that the blending amounts of the A fraction and the B fraction were changed to 31% by mass and 5% by mass, respectively.

[0039] [Example 5] An acidic liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of dried onions was changed to 9% by mass, the blending amounts of the A fraction and the B fraction were changed to 24% by mass and 30% by mass, respectively, and the blending amount of fresh water was changed to 54.25% by mass.

[0040] [Example 6] An acidic liquid seasoning was produced in the same manner as in Example 2, except that 0.5% by mass of edible oil (rapeseed oil) was added and the blending amount of fresh water was changed to 56.75% by mass.

[0041] [Example 7] Dried carrots were immersed in water and swollen 4 times. Subsequently, the swollen dried carrots were stirred using a mixer under the conditions of 90V for 30 seconds to adjust the size of the carrots, and a carrot preparation was obtained. By the above method, the amounts of the A fraction passing through 6 mesh and not passing through 18 mesh and the B fraction passing through 18 mesh and not passing through 30 mesh in the obtained carrot preparation were measured. Subsequently, an acidic liquid seasoning was produced in the same manner as in Example 2, except that the A fraction and the B fraction of the carrot preparation were used instead of the A fraction and the B fraction of the onion preparation, and the blending amount of fresh water was changed to 54.25% by mass.

[0042] [Example 8] An acidic liquid seasoning was produced in the same manner as in Example 2, except that the blending amount of dried onions was changed to 5% by mass, 6% by mass of fresh onions was added, and the blending amount of fresh water was changed to 52.25% by mass.

[0043] [Example 9] An acidic liquid seasoning was produced in the same manner as in Example 2, except that the blending amount of dried onions was changed to 3% by mass, 18% by mass of fresh onions was added, and the blending amount of fresh water was changed to 42.25% by mass.

[0044] [Comparative Example 1] An acidic liquid seasoning was produced in the same manner as in Example 2, except that the A fraction of the onion preparation was not blended and only 36% by mass of the B fraction was blended.

[0045] [Comparative Example 2] An acidic liquid seasoning was produced in the same manner as in Example 2, except that the B fraction of the onion preparation was not blended and only 36% by mass of the A fraction was blended.

[0046] [Comparative Example 3] An acidic liquid seasoning was produced in the same manner as in Example 2, except that 36% by mass of fresh onions was added instead of dried onions and the blending amount of fresh water was changed to 27.25% by mass.

[0047] [Comparative Example 4] An acidic liquid seasoning was produced in the same manner as in Example 2, except that the blending amount of dried onions was changed to 10% by mass, the blending amounts of the A fraction and the B fraction were changed to 1% by mass and 59% by mass, respectively, and the blending amount of fresh water was changed to 53.25% by mass.

[0048] [Comparative Example 5] An acidic liquid seasoning was produced in the same manner as in Example 2, except that the blending amount of dried onions was changed to 10% by mass, the blending amounts of the A fraction and the B fraction were changed to 59% by mass and 1% by mass, respectively, and the blending amount of fresh water was changed to 53.25% by mass.

[0049] The blending ratios of the respective raw materials for the acidic liquid seasonings of Examples 1 to 9 and Comparative Examples 1 to 5 are shown in Table 1.

[0050]

Table 1

[0051] (Evaluation of Acidic Liquid Seasoning (Sauce)) (pH Measurement) For each of the acidic liquid seasonings prepared above, when the pressure was 1 atm and the product temperature was 25°C, the pH was measured using a pH meter (desktop pH meter F-72 manufactured by Horiba, Ltd.). As a result of the measurement, the pH of each acidic liquid seasoning was all within the range of 3.9 to 4.3.

[0052] (Measurement of Viscosity) For each of the acidic liquid seasonings prepared above, using a BH viscometer, at a product temperature of 25°C and a rotation speed of 10 rpm, rotor No. 3 or 4 was used, and it was calculated based on the reading when the rotor rotated twice after the start of measurement. The measurement results are shown in Table 1.

[0053] (Sensory Evaluation) Regarding the texture of each acidic liquid seasoning prepared above, a plurality of trained panels evaluated each item of "fiber feeling" and "fine grain feeling" according to the following four-level evaluation criteria. The average value of the scores of each panel is shown in Table 2 as the evaluation score. If the evaluation scores of both "fiber feeling" and "fine grain feeling" are 2.0 points or more, it can be said that the result is good. [Evaluation Criteria] (Fiber Feeling) 4 points: Strongly felt a fibrous and lumpy texture. 3 points: Sufficiently felt a fibrous and lumpy texture. 2 points: Slightly felt a fibrous and lumpy texture. 1 point: Did not feel a fibrous and lumpy texture. (Fine Grain Feeling) 4 points: Strongly felt a crispy texture with fine grains. 3 points: Sufficiently felt a crispy texture with fine grains. 2 points: Slightly felt a crispy texture with fine grains. 1 point: Did not feel a crispy texture with fine grains.

[0054] All of the acidic liquid seasonings of Examples 1 to 9 were able to feel the texture of fiber feeling and fine grain feeling. On the other hand, since the acidic liquid seasoning of Comparative Example 1 did not contain the A fraction that passed through 6 mesh and was retained on 18 mesh, a crispy texture with fine graininess was not felt. Since the acidic liquid seasoning of Comparative Example 2 did not contain the B fraction that passed through 18 mesh and was retained on 30 mesh, a fibrous and soft texture was not felt. Since the acidic liquid seasoning of Comparative Example 3 did not contain dried vegetables, a crispy texture with fine graininess was not felt. Since the content of the A fraction (passed through 6 mesh and retained on 18 mesh) in the acidic liquid seasoning of Comparative Example 4 was very small, a crispy texture with fine graininess was not felt. Since the content of the B fraction (passed through 18 mesh and retained on 30 mesh) in the acidic liquid seasoning of Comparative Example 5 was very small, a fibrous and soft texture was not felt.

[0055]

Table 2

Claims

1. An acidic liquid seasoning containing an ingredient, The ingredients include at least swollen dried vegetables, The ingredient contains, by wet weight, 5% by mass or more of an A fraction (6 mesh pass, 18 mesh on) and 5% by mass or more of a B fraction (18 mesh pass, 30 mesh on) based on the total amount of the acidic liquid seasoning. Acidic liquid seasoning.

2. The content of the A fraction in the ingredient is 50% by mass or less in wet weight based on the total amount of the acidic liquid seasoning. The acidic liquid seasoning according to claim 1.

3. The content of the B fraction in the ingredient is 50% by mass or less in wet weight based on the total amount of the acidic liquid seasoning. The acidic liquid seasoning according to claim 1.

4. The total content of the A fraction and the B fraction in the ingredient is 15% by mass or more and 70% by mass or less by wet weight with respect to the total amount of the acidic liquid seasoning. The acidic liquid seasoning according to claim 1.

5. The mass ratio of the content of the A fraction in the ingredient to the total content of the A fraction and the B fraction is 0.10 to 0.

90. The acidic liquid seasoning according to claim 1.

6. The viscosity of the acidic liquid seasoning at 25°C is 0.1 Pa·s or more and 50 Pa·s or less. The acidic liquid seasoning according to claim 1.

7. The content of edible oils and fats in the acidic liquid seasoning is 10% by mass or less based on the total amount of the acidic liquid seasoning. The acidic liquid seasoning according to claim 1.

8. The ingredient includes at least one of dried onion and dried carrot. The acidic liquid seasoning according to any one of claims 1 to 7.

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