Seasoning contained in metal foil-free sealed container

Abstract

To provide a seasoning that is stored in a container capable of being recycled and of being used for microwave heating, the seasoning being prevented from deterioration during storage and from viscosity reduction.SOLUTION: A seasoning contained in a metal foil-free sealed container, the seasoning including (A) an oil with a content of n-6 fatty acids of 40%.SELECTED DRAWING: Figure 5

Description

[Technical Field]

[0001] The present invention relates to a seasoning in a sealed container that does not contain metal foil, a method for producing the same, and a method for suppressing a decrease in viscosity thereof. [Background technology]

[0002] In recent years, opportunities for using microwave cooking have been increasing due to factors such as the growing need for time-saving cooking. To meet this need, microwave seasonings have been released in which pre-processed ingredients are placed in a pouch, and the ingredients are mixed with pre-filled seasonings before heating in a microwave (Patent Document 1). Because the pouch itself is heated in the microwave, packaging materials such as pouches that contain these seasonings cannot include a metal foil barrier layer. Furthermore, efforts are being made to make seasoning packaging recyclable in order to reduce environmental impact. The packaging currently used for liquid seasonings contains a barrier layer of metal foil (mainly aluminum), but to make the packaging recyclable, the metal foil must be removed. Thus, there is a need for packaging materials that do not contain metal foil, but these packaging materials have poor oxygen barrier properties, which causes rapid deterioration of seasonings during storage, such as a decrease in viscosity, and poses various issues such as a shortened shelf life. Also, various methods have been proposed for preventing viscosity loss (Patent Document 2), but their application to microwave seasonings was not anticipated. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 7000607 [Patent Document 2] Japanese Patent Application Publication No. 11-155534 Summary of the Invention [Problem to be solved by the invention]

[0004] The present invention provides a seasoning that is prevented from deteriorating during storage in a recyclable container that does not contain metal foil or a container that can be used for microwave cooking, and that is prevented from losing viscosity. [Means for solving the problem]

[0005] As a result of intensive research to solve the above problems, the inventors of the present invention have unexpectedly found that simply adding a specific oil, and further garlic, can inhibit viscosity reduction and improve storage stability even when stored in a container that does not contain a metal foil layer and can be used for microwave cooking or a recyclable container, thereby completing the present invention.

[0006] That is, the present invention includes the following aspects. [1] (A) A seasoning in a sealed container containing no metal foil, containing oil with an n-6 fatty acid content of 40% or less. [2] (1) A seasoning in a sealed container containing no metal foil, containing (A) oil with an n-6 fatty acid content of 40% or less and (B) garlic. (2) A seasoning in a sealed container containing no metal foil, containing (A) oil with an n-6 fatty acid content of 40% or less and (C) an antioxidant. [3] The seasoning according to [1] or [2], wherein the concentration of (A) is 1 to 19% by weight based on the total weight of the seasoning. [4] The seasoning according to [2], wherein the concentration of (1)(B) is 0.05 to 30% by weight based on the total weight of the seasoning. (2) The seasoning according to [2], wherein the concentration of (C) is 0.001 to 1% by weight based on the total weight of the seasoning. [5] (1) The seasoning according to any one of [2] to [4], wherein the weight ratio (A):(B) is 1:0.003-30. (2) The seasoning according to any one of [2] to [4], wherein the weight ratio (A):(C) is 1:0.0001 to 1. [6] The seasoning according to any one of [1] to [5], wherein (1) (A) is rapeseed oil or a mixed oil of at least two oils selected from the group consisting of rapeseed oil, soybean oil, and rice bran oil. (2) The seasoning according to any one of [1] to [5], wherein (A) is rapeseed oil, rice bran oil, or a mixed oil of at least two selected from the group consisting of rapeseed oil, soybean oil, and rice bran oil. [7] The seasoning according to any one of [2] to [6], wherein (1)(B) is at least one selected from the group consisting of sliced garlic, peeled garlic, and garlic paste. (2) The seasoning according to any one of [2] to [6], wherein (C) is at least one selected from the group consisting of vitamin E and vitamin C. [8] (1) The seasoning according to any one of [1] to [7], further comprising starch. (2) The seasoning according to any one of [1] to [8](1), further comprising a thickener. [9] The seasoning according to any one of [1] to [8], which has a viscosity of 100 mPa·sec or more at 25°C.

[10] The seasoning according to any one of [1] to [9], which has a pH of 3.9 to 5.8 at 25°C.

[11] The seasoning according to any one of [1] to

[10] , wherein the sealed container not containing metal foil is a plastic sealed container.

[12] The seasoning according to any one of [1] to

[11] , wherein the sealed container is a container for microwave cooking.

[13] The seasoning according to any one of [1] to

[12] , wherein the seasoning is a liquid seasoning.

[14] A method for producing a seasoning in a sealed container, comprising the step of adding (A) oil having an n-6 fatty acid content of 40% or less to a sealed container that does not contain metal foil.

[15] (1) A method for producing a seasoning in a sealed container, comprising the step of adding (A) oil having an n-6 fatty acid content of 40% or less and (B) garlic to a sealed container that does not contain metal foil. (2) A method for producing a seasoning in a sealed container, comprising the step of adding (A) oil having an n-6 fatty acid content of 40% or less and (C) an antioxidant to a sealed container that does not contain metal foil.

[16] The method according to

[14] or

[15] , wherein the amount of (A) added is 1 to 19% by weight based on the total weight of the seasoning.

[17] The method according to

[15] or

[16] , wherein the amount of (1)(B) added is 0.05 to 30% by weight based on the total weight of the seasoning. (2) The method according to

[15] or

[16] , wherein the amount of (C) added is 0.001 to 1% by weight based on the total weight of the seasoning.

[18] (1) The method according to any one of

[15] to

[17] , wherein the weight ratio of the amounts of (A) and (B) added is 1:0.003 to 30. (2) The method according to any one of

[15] to

[17] , wherein the weight ratio of the amounts of (A) and (C) added is (A):(C) is 1:0.0001 to 1.

[19] The method according to any one of

[14] to

[18] , further comprising a step of adjusting the pH at 25°C to 3.9 to 5.8.

[20] (1) The method according to any one of

[14] to

[19] , further comprising the step of adding starch. (2) The method according to any one of

[14] to

[20] (1), further comprising the step of adding a thickener.

[21] The method according to any one of

[14] to

[20] , further comprising the step of sealing the container.

[22] The method according to any one of

[14] to

[21] , further comprising the step of heat-treating the sealed container at 120 to 135°C for 2 to 30 minutes, or the step of heat-treating the sealed container at 75 to 100°C for 2 to 30 minutes.

[23] The method according to any one of

[14] to

[22] , wherein the seasoning is a liquid seasoning.

[24] The method according to any one of

[14] to

[23] , wherein the sealed container not containing metal foil is a plastic sealed container.

[25] The method according to any one of

[14] to

[24] , wherein the sealed container is a microwave cooking container.

[26] A method for suppressing a decrease in viscosity of a seasoning in a sealed container that does not contain metal foil, comprising the step of adding (A) oil having an n-6 fatty acid content of 40% or less to the sealed container that does not contain metal foil.

[27] A method for suppressing a decrease in viscosity of a seasoning in a sealed container that does not contain metal foil, comprising the step of adding (A) oil having an n-6 fatty acid content of 40% or less and (B) garlic to a sealed container that does not contain metal foil.

[28] A method for suppressing a decrease in viscosity of a seasoning in a sealed container that does not contain metal foil, comprising the step of adding (A) an oil having an n-6 fatty acid content of 40% or less and (C) an antioxidant to the sealed container that does not contain metal foil. [Effects of the Invention]

[0007] According to the present invention, a seasoning having excellent storage stability can be obtained in which deterioration of the seasoning is suppressed even when stored for a long period of time in a sealed container that does not contain metal foil. According to the present invention, a seasoning in a container that is suitable for microwave cooking or that is recyclable can be obtained, in which the decrease in viscosity of the seasoning over time is suppressed. The present invention can extend the shelf life of seasonings and contribute to reducing food waste. [Brief explanation of the drawings]

[0008] [Figure 1] This shows the effect of the type of oil and packaging material on the viscosity decrease of seasonings during storage. [Figure 2] 1 shows the effect of oil combinations on viscosity reduction during storage of seasonings. [Figure 3] The effects of oil type, garlic addition, and pH on viscosity loss during storage of seasonings are shown. [Figure 4] The effect of the amount of oil (5%) on the viscosity decrease of the seasoning during storage is shown. [Figure 5] The effect of oil content (15%) on viscosity loss during storage of the seasoning is shown. [Figure 6] The effect of the amount of oil (20%) on the viscosity decrease of the seasoning during storage is shown. [Figure 7] 1 shows the effect of the form and amount of garlic added on the viscosity decrease of a seasoning during storage. [Figure 8] This shows the effect of acetylated adipate cross-linked starch (derived from corn) on the viscosity reduction of seasonings during storage. [Figure 9] This shows the effect of phosphate cross-linked starch (derived from corn) on the decrease in viscosity of seasonings during storage. [Figure 10]The effect of oil-processed starch (derived from potato starch) on the decrease in viscosity of seasonings during storage is shown. [Figure 11] The effect of rice bran oil on the decrease in viscosity of seasonings during storage is shown. [Figure 12] The effect of oil content (19%) on viscosity loss during storage of the seasoning is shown. [Figure 13] 1 shows the effect of oil combinations on viscosity reduction during storage of seasonings. [Figure 14] 1 shows the effect of antioxidants on viscosity reduction during storage of seasonings. [Figure 15] 1 shows the effect of a thickener on the viscosity reduction of a seasoning during storage. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention relates to (A) a seasoning in a sealed container containing no metal foil, which contains oil with an n-6 fatty acid content of 40% or less (also referred to as seasoning 1 of the present invention).

[0010] (A) Oil with an n-6 fatty acid content of 40% or less N-6 fatty acids are a type of unsaturated fatty acid, generally referring to those with a carbon-carbon double bond at the ω-6 position. N-6 fatty acids are essential fatty acids that cannot be synthesized in the body, and specific examples of n-6 fatty acids include linoleic acid, gamma-linolenic acid, and arachidonic acid. The oil (sometimes simply abbreviated as (A)), which is one of the active ingredients in the present invention, has an n-6 fatty acid content of typically 40% or less, preferably 37% or less, and more preferably 30% or less, from the viewpoint of stability against oxygen that permeates and enters the packaging material. There is no particular lower limit, but it is typically 3% or more.

[0011] The oil is not particularly limited as long as the n-6 fatty acid content is within the above range, and examples thereof include vegetable oils, mixed oils thereof, fractionated oils, hardened oils, interesterified oils, animal fats, etc. Among these, vegetable oils such as rapeseed oil, soybean oil, rice bran oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, palm oil, palm kernel oil, and coconut oil, or mixed oils thereof, fractionated oils, hardened oils, and interesterified oils are preferred, and rapeseed oil and mixed oils of rapeseed oil and other oils are more preferred. In particular, blended oils can be used by appropriately mixing two or more oils so that the content of n-6 fatty acids falls within the above range. For example, oils with an n-6 fatty acid content of over 40%, such as soybean oil and sesame oil, cannot be used alone, but can be mixed with other oils containing n-6 fatty acids. Furthermore, the content of blended oils prepared by mixing two or more oils is calculated based on a weighted average. Specific examples include combinations of rapeseed oil and soybean oil, and rapeseed oil and rice bran oil, and the weight ratio of rapeseed oil to soybean oil is usually 1:0.1 to 10, preferably 1:0.5 to 5, and more preferably 1:0.5 to 2. Another example is a weight ratio of rapeseed oil to rice bran oil of usually 1:0.1 to 10, preferably 1:0.5 to 5, and more preferably 1:0.5 to 2.

[0012] The concentration and content ratio of (A) in the seasoning of the present invention 1 can be appropriately set depending on various conditions such as the amount of seasoning 1 of the present invention used.

[0013] For example, from the viewpoint of suppressing a decrease in the viscosity of the seasoning, the concentration of (A) in the seasoning 1 of the present invention is usually 1% by weight or more, preferably 5% by weight or more, more preferably 10% by weight or more, and the upper limit is usually 19% by weight or less, more preferably 17% by weight or less, and even more preferably 15% by weight or less. Specifically, the concentration is usually 1 to 19% by weight, preferably 5 to 17% by weight, and more preferably 10 to 15% by weight.In another embodiment, the concentration is usually 1 to 19% by weight, preferably 5 to 19% by weight, and more preferably 10 to 19% by weight.

[0014] The present invention also relates to a seasoning in a sealed container containing the above-mentioned (A) oil having an n-6 fatty acid content of 40% or less and (B) garlic, which further contains garlic (also referred to as Seasoning 2 of the present invention).

[0015] The concentration and content ratio of (A) in the seasoning 2 of the present invention can be appropriately set depending on various conditions such as the amount of the seasoning 2 of the present invention used.

[0016] For example, the concentration of (A) in seasoning 2 of the present invention is typically 1% by weight or more, preferably 5% by weight or more, more preferably 10% by weight or more, with the upper limit being typically 19% by weight or less, more preferably 17% by weight or less, and even more preferably 15% by weight or less, from the viewpoint of suppressing a decrease in the viscosity of the seasoning. Specifically, the concentration is usually 1 to 19% by weight, preferably 5 to 17% by weight, and more preferably 10 to 15% by weight.

[0017] (B) Garlic Garlic (scientific name: Allium sativum) is a perennial plant of the Amaryllidaceae family, Allium genus. The garlic used in the present invention may be in the form of a bulb (a bulb) or a stem (a garlic sprout), but bulbs are preferred in terms of the components contained therein. The type and origin of the garlic used in the present invention are not particularly limited as long as they do not impair the effects of the present invention. The form in which garlic is added to seasoning 2 is not particularly limited as long as it does not impair the effects of the present invention, but examples include peeled garlic as is, sliced garlic, cut (minced) garlic, and paste (grated) garlic. From the viewpoint of increasing the contact area between the garlic and the seasoning liquid, sliced garlic, cut garlic, and paste garlic are preferred. The size of the cut is determined appropriately depending on the use of the seasoning; for example, sliced garlic is sliced into 2-3 mm pieces, and cut garlic is cut into strips with a long axis of 2-3 mm or into diced pieces of about 2-3 mm. In this specification, cut garlic is referred to as peeled garlic.

[0018] The concentration and content ratio of (B) in the seasoning 2 of the present invention can be appropriately set depending on various conditions such as the amount of the seasoning of the present invention used.

[0019] For example, from the viewpoint of suppressing a decrease in the viscosity of seasoning 2, the concentration of (B) in seasoning 2 of the present invention is usually 0.05% by weight or more, preferably 0.1% by weight or more, more preferably 0.3% by weight or more, and even more preferably 0.5% by weight or more, with the upper limit being usually 30% by weight or less, preferably 20% by weight or less, more preferably 15% by weight or less, and even more preferably 10% by weight or less. Specifically, the concentration is usually 0.05 to 30% by weight, preferably 0.1 to 20% by weight, more preferably 0.3 to 15% by weight, and even more preferably 0.5 to 10% by weight.

[0020] From the viewpoint of the effect of suppressing viscosity reduction during storage, the content ratio of (B) in the seasoning 2 of the present invention is usually 0.003 parts by weight or more, preferably 0.006 parts by weight or more, more preferably 0.02 parts by weight or more, and even more preferably 0.03 parts by weight or more per 1 part by weight of (A), with the upper limit being usually 30 parts by weight or less, preferably 4 parts by weight or less, more preferably 1.5 parts by weight or less, and even more preferably 1 part by weight or less. Specifically, the content ratio of (B) is usually 0.003 to 30 parts by weight, preferably 0.006 to 4 parts by weight, more preferably 0.02 to 1.5 parts by weight, and even more preferably 0.03 to 1 part by weight per part by weight of (A).

[0021] The present invention also relates to a seasoning in a sealed container without metal foil, which contains the above-mentioned (A) oil having an n-6 fatty acid content of 40% or less and (C) an antioxidant, and further contains an antioxidant (also abbreviated as seasoning 3 of the present invention).

[0022] The concentration and content ratio of (A) in the seasoning 3 of the present invention can be appropriately set depending on various conditions such as the amount of the seasoning 3 of the present invention used.

[0023] For example, the concentration of (A) in seasoning 3 of the present invention is typically 1% by weight or more, preferably 5% by weight or more, more preferably 10% by weight or more, with an upper limit of typically 19% by weight, more preferably 17% by weight or less, and even more preferably 15% by weight or less, from the viewpoint of suppressing a decrease in the viscosity of the seasoning. Specifically, the concentration is usually 1 to 19% by weight, preferably 5 to 17% by weight, and more preferably 10 to 15% by weight.

[0024] (C) Antioxidants Antioxidants are additives that prevent deterioration due to oxidation. The antioxidants used in the present invention are not particularly limited as long as they are acceptable as foods, but examples include vitamin E, vitamin C, erythorbic acid, sulfites, BHT (dibutylhydroxytoluene), BHA (butylhydroxyanisole), sodium sulfite, tea extract, bayberry extract, sesame oil unsaponifiables, licorice oil extract, enzyme-treated rutin, gallic acid, and ferulic acid, and preferably vitamin E and vitamin C. In the present invention, the antioxidant may be used alone or in combination of two or more kinds. The form in which it is added to the seasoning 3 is also not particularly limited as long as it does not impair the effects of the present invention.

[0025] The concentration and content ratio of (C) in the seasoning 3 of the present invention can be appropriately set depending on various conditions such as the amount of the seasoning of the present invention used.

[0026] For example, from the viewpoint of suppressing a decrease in the viscosity of seasoning 3, the concentration of (C) in seasoning 3 of the present invention is usually 0.001% by weight or more, preferably 0.005% by weight or more, more preferably 0.01% by weight or more, with the upper limit being usually 1% by weight or less, preferably 0.5% by weight or less, more preferably 0.1% by weight or less. Specifically, the concentration is usually 0.001 to 1% by weight, preferably 0.005 to 0.5% by weight, and more preferably 0.01 to 0.1% by weight.

[0027] From the viewpoint of the effect of suppressing viscosity reduction during storage, the content ratio of (C) in the seasoning 3 of the present invention is usually 0.0001 part by weight or more, preferably 0.0005 part by weight or more, more preferably 0.001 part by weight or more per 1 part by weight of (A), with the upper limit being usually 1 part by weight or less, preferably 0.5 part by weight or less, more preferably 0.1 part by weight or less. Specifically, the content ratio of (C) is usually 0.0001 to 1 part by weight, preferably 0.0005 to 0.5 parts by weight, and more preferably 0.001 to 0.1 parts by weight, per part by weight of (A).

[0028] Seasonings 1, 2, and 3 of the present invention (sometimes collectively referred to as the seasonings of the present invention) may further contain starch. The starch may be any edible starch, such as corn starch, wheat starch, potato starch, rice starch, tapioca starch, sweet potato starch, mung bean starch, potato chestnut starch, kudzu starch, bracken starch, sago starch, lily of the valley starch, and pea starch. Among these, corn starch, wheat starch, and potato starch are preferred from the viewpoint of their affinity with water. Furthermore, in addition to conventional starches, starches improved by breeding or genetic engineering techniques, such as non-glucan, waxy, and high-amylose varieties, may also be used.

[0029] The starch may also be a modified starch, such as acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphated starch, phosphate cross-linked starch, and oil- or fat-processed starch. Of these, acetylated adipic acid cross-linked starch, phosphate cross-linked starch, and oil- or fat-processed starch are preferred. The acetylated adipic acid cross-linked starch can be obtained by subjecting the raw starch to an acetylated adipic acid cross-linking treatment. A commercially available acetylated adipic acid cross-linked starch may be used, or one obtained by production according to a known method may be used. The phosphate cross-linked starch can be obtained by subjecting the above-mentioned raw starch to a phosphate cross-linking treatment. As the phosphate cross-linked starch, a commercially available product may be used, or one obtained by production by a known method may be used. The oil- or fat-processed starch can be obtained by treating the raw starch granules with a small amount of edible oil or fat attached to the surface thereof. As the oil- or fat-processed starch, a commercially available product may be used, or one obtained by production using a known method may be used.

[0030] The concentration and content ratio of starch in the seasoning of the present invention can be appropriately set depending on various conditions such as the amount of the seasoning of the present invention used.

[0031] For example, the starch concentration in the seasoning of the present invention is usually 0.1% by weight or more, preferably 0.5% by weight or more, more preferably 1% by weight or more, and even more preferably 2% by weight or more, relative to the total weight of the seasoning, and the upper limit is usually 40% by weight or less, preferably 30% by weight or less, more preferably 20% by weight or less, and even more preferably 10% by weight or less. Specifically, the concentration is usually 0.1 to 40% by weight, preferably 0.5 to 30% by weight, more preferably 1 to 20% by weight, and even more preferably 2 to 10% by weight.

[0032] Furthermore, thickening polysaccharides such as xanthan gum, guar gum, tara gum, carrageenan gum, and locust bean gum may be used in combination as a thickener within a range that does not impair the effects of the present invention. Among these, xanthan gum is preferred from the viewpoint of resistance to heat, acid, enzymes, etc.

[0033] The concentration and content ratio of the thickener in the seasoning of the present invention can be appropriately set depending on various conditions such as the amount of the seasoning of the present invention used.

[0034] For example, the concentration of the thickener in the seasoning of the present invention is usually 0.005% by weight or more, preferably 0.01% by weight or more, more preferably 0.05% by weight or more, relative to the total weight of the seasoning, and the upper limit is usually 5% by weight or less, preferably 1% by weight or less, more preferably 0.5% by weight or less. Specifically, the concentration is usually 0.005 to 5% by weight, preferably 0.01 to 1% by weight, and more preferably 0.05 to 0.5% by weight.

[0035] The seasoning of the present invention may further contain ingredients. Examples of ingredients include animal and vegetable ingredients. Examples of animal ingredients include chicken, pork, beef, lamb, horse meat, and seafood. Examples of vegetable ingredients include root vegetables such as potato, carrot, burdock, and radish; beans such as cheechi and edamame; stem vegetables such as lotus root and asparagus; leafy vegetables such as onion, spinach, Chinese cabbage, and cabbage; fruit vegetables such as eggplant, tomato, and okra; flower vegetables such as broccoli and cauliflower; algae such as wakame, hijiki, and kombu; mushrooms such as shimeji mushroom, mushroom, and maitake mushroom; fruits such as pineapple and apple; and seeds such as almonds and sesame. These ingredients may be used alone or in combination. The ingredients may be processed using conventional methods known for each ingredient, and may be dried, fresh, or salted. For example, when cooked together with tofu, the long side is generally 3 to 60 mm. The shape of the ingredients is not particularly limited, but examples include rectangular parallelepiped, cubic, granular, and spherical shapes.

[0036] The content of ingredients in the seasoning of the present invention is, from the viewpoint of sensory properties and cooking properties, usually 0% by weight or more, preferably 0.5% by weight or more, more preferably 2% by weight or more, relative to the total weight of the seasoning, with the upper limit being usually 80% by weight or less, preferably 60% by weight or less, more preferably 50% by weight or less. Specifically, the concentration is usually 0 to 80% by weight, preferably 0.5 to 60% by weight, and more preferably 2 to 50% by weight.

[0037] The seasoning of the present invention may further contain an "additional seasoning." Examples of the "additional seasoning" include general seasonings such as sugar, salt, and vinegar, umami seasonings, natural seasonings, flavor seasonings, and nucleic acid-based seasonings. An example of an umami seasoning is monosodium glutamate (MSG), which is a salt of glutamic acid. "Natural seasonings" refers to seasonings produced using natural ingredients by techniques such as extraction, decomposition, heating, fermentation, etc., and specific examples include various meat extracts such as chicken extract, beef extract, pork extract, and lamb extract; various bone extracts such as chicken bone extract, beef bone extract, and pork bone extract; various marine extracts such as dried bonito flakes, shellfish such as scallops, scallop adductor muscle, and crustacean extract; onion extract, Chinese cabbage extract, celery extract; various spice extracts such as chili pepper extract, pepper extract, and cocoa extract; yeast extracts; various protein hydrolysates; various fermented seasonings such as soy sauce, fish sauce, shrimp sauce, and miso, as well as mixtures and processed products thereof (e.g., soy sauce processed products such as noodle soup and ponzu soy sauce), etc. "Flavor seasoning" refers to a seasoning used to impart the aroma, flavor, and taste of a flavoring ingredient to food, and can be produced, for example, by adding sugars, salt, etc. to natural seasonings such as meat or fish extracts. Specific examples of flavor seasonings include various meat flavor seasonings such as chicken flavor seasoning, beef flavor seasoning, and pork flavor seasoning; various seafood flavor seasonings such as bonito flavor seasoning and scallop flavor seasoning; etc. Examples of "nucleic acid seasonings" include sodium inosinate and sodium guanylate. These "additional seasonings" may be used alone or in combination of two or more.

[0038] The content of the "additional seasoning" in the seasoning of the present invention is not particularly limited, as it varies depending on the type and the dish, but from the viewpoint of sensory properties and cooking ease, it is usually 0.1% by weight or more, preferably 0.2% by weight or more, and more preferably 0.3% by weight or more, relative to the total weight of the seasoning of the present invention, with the upper limit being usually 80% by weight or less, preferably 70% by weight or less, and more preferably 60% by weight or less. Specifically, the concentration is usually 0.1 to 80% by weight, preferably 0.2 to 70% by weight, and more preferably 0.3 to 60% by weight.

[0039] The seasoning of the present invention can be produced by adding the above (A) and (B) or (C), or ingredients, starch, thickeners, and "additional seasonings," and further adding "other ingredients," by a method conventionally used in the field of food production, etc. The "other ingredients" are not particularly limited as long as they do not impair the effects of the present invention, and examples include inorganic salts such as potassium chloride; organic acids such as citric acid and tartaric acid and their salts; spices; dietary fiber such as indigestible dextrin; sugars such as honey, maple syrup, glucose, fructose, isomerized sugar, and oligosaccharides; sugar alcohols such as xylitol and erythritol; high-intensity sweeteners; alcoholic beverages such as ethanol; pH buffers, excipients, bulking agents, flavorings, and water. As the "other components", one type of component may be used, or two or more types of components may be used in combination.

[0040] The form of the seasoning of the present invention is not particularly limited, but it is a form that can be easily added to dishes, and examples thereof include powder, granules, liquid, fluid, and jelly forms, with liquid or fluid forms being preferred, and liquid forms being more preferred. Formulation can be carried out by conventional methods.

[0041] The viscosity (25°C) of the seasoning of the present invention is usually 100 mPa·sec or more, preferably 500 mPa·sec or more, and more preferably 1000 mPa·sec or more, from the viewpoints of promoting flavor penetration into food materials and improving heat transfer efficiency, etc. The upper limit is not particularly limited, but is usually 10000 mPa·sec or less. The viscosity can usually be adjusted by the combination and amounts of raw materials, the starch and other ingredients, etc. The viscosity can be measured using a viscosity measuring device such as a B-type viscometer.

[0042] The pH (25°C) of the seasoning of the present invention is usually 3.9 or higher, preferably 4.1 or higher, with an upper limit of 5.8 or lower, from the viewpoint of preventing viscosity reduction during storage of the seasoning and use as a seasoning. Specifically, the pH is usually 3.9 to 5.8, preferably 4.1 to 5.8. The pH can usually be adjusted with a pH adjuster such as malic acid, sodium bicarbonate, vinegar, or amino acid, or other ingredients, etc. The pH can be measured by diluting the solution as necessary and using a conventional pH measuring device.

[0043] In the present invention, the criterion for evaluating the suppression of viscosity decrease is to measure the viscosity (viscosity 1) of the seasoning immediately after production (after sterilization heating) and the viscosity (viscosity 2) after storage for a storage period, for example, 15 days at 44°C, both at 25°C, and if "viscosity 2 / viscosity 1" is usually in the range of 0.5 to 1.0, preferably 0.55 to 1.0, it can be determined that the viscosity decrease has been suppressed.

[0044] The seasoning of the present invention can be used to impart viscosity, and is particularly preferably used as a seasoning for tofu, specifically when cooking appropriately cut tofu with heat. It can also be used to impart thickness. Specifically, the seasoning of the present invention can be used in a wide range of dishes, including tofu dishes such as mapo tofu and tofu with thickened sauce, and Chinese dishes such as mapo nasu and green pepper and pork stir-fry, with seasonings and spices added, and is particularly suitable for mapo tofu.

[0045] The seasoning of the present invention is packaged in a sealed container from the viewpoint of transportability and storage stability, and in a sealed container that does not contain metal foil from the viewpoint of recyclability and compatibility with microwave heating. Examples of sealed containers that do not contain metal foil include sealed containers made from materials that do not contain a layer of metal foil such as aluminum, sealed containers made from heat-resistant plastic materials such as polyethylene, polypropylene, and nylon, and sealed containers made from metal-deposited packaging. From the viewpoint of filling the heat-resistant container with ingredients and sealing it, and simultaneously carrying out pressurized heat sterilization, the sealed container is preferably a sealed container made from a heat-resistant plastic material, and a microwave cooking container made from a plastic material is preferred. The oxygen permeability of the sealed container is preferably low from the viewpoint of suppressing viscosity reduction, and the oxygen permeability measured at 30°C and 70% RH according to JIS K7126-2 method is 0.2 cc / (m 2 10 ... The types of sealed containers include flat bags, standing pouches, and molded containers.

[0046] From the viewpoint of storage stability, the seasoning of the present invention is preferably sterilized by heat, such as retort sterilization or boiling, after being filled into a sealed container. The seasoning of the present invention filled into the sealed container and sterilized can be used, for example, by heating in a microwave oven, immersing in hot water heated to about 100°C for several minutes, or at room temperature or after cooling. Furthermore, when cooking at home, a thick dish can be easily prepared by heating the seasoning of the present invention and adding it to ingredients, or by adding ingredients and then heating them together. For example, the seasoning of the present invention may be used when cooking tofu dishes such as mapo tofu. Thick dishes can be easily prepared by heating the seasoning of the present invention and adding it to tofu and ingredients, and then further heating it as necessary, or by adding tofu and ingredients and then heating them together.

[0047] The seasoning of the present invention can be used, for example, in tofu dishes by adding 50 to 10 parts by weight of the seasoning of the present invention to 100 parts by weight of cut tofu. Examples include a method in which cut tofu is placed in a pot such as a frying pan, and the seasoning of the present invention is added in the above-mentioned ratio and cooked by heating, or a method in which cut tofu is added to the seasoning of the present invention and heated in a microwave oven. If necessary, the tofu may be heated together with other ingredients or water. The heating time and temperature are determined appropriately depending on the size and amount of the ingredients.

[0048] The seasoning of the present invention can be produced by adding (A) and (B) or (C) to a sealed container not containing metal foil in a conventional manner, as will be described later.

[0049] Another embodiment of the present invention includes a method for producing a seasoning in a sealed container, which includes a step of adding the above-mentioned (A) oil having an n-6 fatty acid content of 40% or less to a sealed container that does not contain metal foil (also referred to as Production Method 1 of the present invention). Here, adding to the sealed container also means injecting or filling into the sealed container. The step of adding (injecting or filling) the obtained seasoning of the present invention into a container (sealed container) can be performed using a known method. The definition and preferred range of the container (sealed container) are as described above.

[0050] In the production method of the present invention, the amount of (A) added to the sealed container is set within a desired range from the viewpoint of suppressing deterioration of the seasoning, specifically suppressing a decrease in viscosity. For example, the amount of (A) added is usually 1% by weight or more, preferably 5% by weight or more, more preferably 10% by weight or more, relative to the total weight of the seasoning, from the viewpoint of suppressing a decrease in the viscosity of the seasoning, and the upper limit is usually 19% by weight or less, preferably 17% by weight or less, more preferably 15% by weight or less. Specifically, the amount added is usually 1 to 19% by weight, preferably 5 to 17% by weight, and more preferably 10 to 15% by weight.

[0051] The present invention also includes a method for producing a seasoning in a sealed container, which includes a step of adding (B) garlic, and which comprises adding the above-mentioned (A) oil having an n-6 fatty acid content of 40% or less and (above B) garlic to a sealed container not containing metal foil (also referred to as Production Method 2 of the present invention). Here, adding to the sealed container also means injecting or filling into the sealed container. The step of adding (injecting or filling) the obtained seasoning of the present invention into a container (sealed container) can be performed using a known method. The definition and preferred range of the container (sealed container) are as described above.

[0052] In the manufacturing method 2 of the present invention, the amount of (A) added to the sealed container is set to be in the same range as in the manufacturing method 1 described above, from the viewpoint of suppressing deterioration of the seasoning, specifically suppressing a decrease in viscosity.

[0053] In the production method 2 of the present invention, the amount of (B) added to the sealed container is set within a desired range from the viewpoint of suppressing deterioration of the seasoning, specifically suppressing a decrease in viscosity. For example, the amount of (B) added is usually 0.05% by weight or more, preferably 0.1% by weight or more, more preferably 0.3% by weight or more, and even more preferably 0.5% by weight or more, relative to the total weight of the seasoning, and the upper limit is usually 30% by weight or less, preferably 20% by weight or less, more preferably 15% by weight or less, and even more preferably 10% by weight or less. Specifically, the amount added is usually 0.05 to 30% by weight, preferably 0.1 to 20% by weight, more preferably 0.3 to 15% by weight, and even more preferably 0.5 to 10% by weight.

[0054] In the manufacturing method 2 of the present invention, the ratio of the amounts of (A) and (B) added is, from the viewpoint of suppressing a decrease in the viscosity of the seasoning, usually 0.003 parts by weight or more of (B) per 1 part by weight of (A), preferably 0.006 parts by weight or more, more preferably 0.02 parts by weight or more, and even more preferably 0.03 parts by weight or more, with the upper limit being usually 30 parts by weight or less, preferably 4 parts by weight or less, more preferably 1.5 parts by weight or less, and even more preferably 1 part by weight or less. Specifically, the amount of (B) added is usually 0.003 to 30 parts by weight, preferably 0.006 to 4 parts by weight, more preferably 0.02 to 1.5 parts by weight, and even more preferably 0.03 to 1 part by weight, per part by weight of (A).

[0055] The present invention also includes a method for producing a seasoning in a sealed container, which comprises a step of adding (C) an antioxidant to a sealed container not containing metal foil, the method comprising the step of adding (A) an oil having an n-6 fatty acid content of 40% or less and (C) the antioxidant (also referred to as Production Method 3 of the present invention). The definition of "adding to a sealed container" and the definition and preferred range of the container (sealed container) are as described above.

[0056] In the manufacturing method 3 of the present invention, the amount of (A) added to the sealed container is set to be in the same range as in the manufacturing method 1 described above, from the viewpoint of suppressing deterioration of the seasoning, specifically suppressing a decrease in viscosity.

[0057] In the production method 3 of the present invention, the amount of (C) added to the sealed container is set within a desired range from the viewpoint of suppressing deterioration of the seasoning, specifically suppressing a decrease in viscosity. For example, the amount of (C) added is usually 0.001% by weight or more, preferably 0.005% by weight or more, more preferably 0.01% by weight or more, relative to the total weight of the seasoning, with the upper limit being usually 1% by weight or less, preferably 0.5% by weight or less, more preferably 0.1% by weight or less. Specifically, the amount added is usually 0.001 to 1% by weight, preferably 0.005 to 0.5% by weight, and more preferably 0.01 to 0.1% by weight.

[0058] In the manufacturing method 3 of the present invention, the ratio of the amounts of (A) and (C) added is, from the viewpoint of suppressing a decrease in the viscosity of the seasoning, usually 0.0001 part by weight or more of (C) per 1 part by weight of (A), preferably 0.0005 part by weight or more, more preferably 0.001 part by weight or more, with the upper limit being usually 1 part by weight or less, preferably 0.5 part by weight or less, more preferably 0.1 part by weight or less. Specifically, the amount of (C) added is usually 0.0001 to 1 part by weight, preferably 0.0005 to 0.5 parts by weight, and more preferably 0.001 to 0.1 parts by weight, per part by weight of (A).

[0059] Production Methods 1, 2 and 3 of the present invention (sometimes collectively referred to as the production methods of the present invention) may include a step of adding starch. In the production method of the present invention, the amount of starch added is usually 0.1% by weight or more, preferably 0.5% by weight or more, more preferably 1% by weight or more, and even more preferably 2% by weight or more, relative to the total weight of the seasoning, from the viewpoint of controlling the viscosity of the seasoning, and the upper limit is usually 40% by weight or less, preferably 30% by weight or less, more preferably 20% by weight or less, and even more preferably 10% by weight or less. Specifically, the amount added is usually 0.1 to 40% by weight, preferably 0.5 to 30% by weight, more preferably 1 to 20% by weight, and even more preferably 2 to 10% by weight. The definition and preferred range of starch are as described above.

[0060] The manufacturing method of the present invention may include a step of adding a thickener. The amount of thickener added in the manufacturing method of the present invention is usually 0.005% by weight or more, preferably 0.01% by weight or more, more preferably 0.05% by weight or more, relative to the total weight of the seasoning, with the upper limit being usually 5% by weight or less, preferably 1% by weight or less, more preferably 0.5% by weight or less. Specifically, the amount added is usually 0.005 to 5% by weight, preferably 0.01 to 1% by weight, and more preferably 0.05 to 0.5% by weight. The definition and preferred range of the thickener are as described above.

[0061] The manufacturing method of the present invention may also include a step of adding ingredients. In the manufacturing method of the present invention, the amount of ingredients added is, from the viewpoint of sensory properties and cooking properties, usually 0% by weight or more, preferably 0.5% by weight or more, more preferably 2% by weight or more, relative to the total weight of the seasoning, with the upper limit being usually 80% by weight or less, preferably 60% by weight or less, more preferably 50% by weight or less. Specifically, the amount added is usually 0 to 80% by weight, preferably 0.5 to 60% by weight, and more preferably 2 to 50% by weight. The definition and preferred range of ingredients are as described above.

[0062] Furthermore, the production method of the present invention may include a step of adding an additional seasoning. The amount of additional seasoning added in the manufacturing method of the present invention is not particularly limited, as it varies depending on the type and dish, but from the standpoint of sensory and cooking properties, it is usually 0.1% by weight or more, preferably 0.2% by weight or more, and more preferably 0.3% by weight or more, of the total weight of the seasoning, with the upper limit being usually 80% by weight or less, preferably 70% by weight or less, and more preferably 60% by weight or less. Specifically, the amount added is usually 0.1 to 80% by weight, preferably 0.2 to 70% by weight, and more preferably 0.3 to 60% by weight. The definition and preferred range of additional seasonings are as described above.

[0063] Furthermore, the production method of the present invention may include a step of adding other ingredients. The amounts of other ingredients added in the production method of the present invention are not particularly limited, as they vary depending on the type and type of dish. The definitions and preferred ranges of other ingredients are as described above.

[0064] In the production method of the present invention, other conventional steps such as the following may be applied: (a) A step of heating the raw materials (b) pH adjustment step (c) Sealing the container filled with the seasoning (d) A process of heating the sealed container (sterilization process). In addition to the above steps, the method may include a cooling step, a step of adding other additives such as thickening polysaccharides, and a step of mixing seasonings after addition, as appropriate. Here, the raw materials refer to ingredients such as ingredients and other components that are added as needed in addition to (A) and (B) or (C).

[0065] (a) The conditions for heating the raw materials include generally 60 to 90°C for 0 to 60 minutes, and preferably 75 to 85°C for 1 to 60 minutes.

[0066] (b) The step of adjusting the pH can usually be carried out by a known method using a pH adjuster such as malic acid, sodium bicarbonate, vinegar, or amino acid, or other ingredients. In the production methods 1, 2 and 3 of the present invention, the pH (25°C) of the seasoning of the present invention is usually 3.9 or higher, preferably 4.1 or higher, from the viewpoint of suppressing viscosity reduction during storage of the seasoning and for use as a seasoning, and is adjusted by diluting as necessary and measuring with a conventional pH measuring device so that the upper limit is 5.8 or lower. Specifically, the pH is usually adjusted to 3.9 to 5.8, preferably 4.1 to 5.8.

[0067] The order of steps (a) and (b) may be (a)(b) or (b)(a), or (a) and (b) may be carried out simultaneously.

[0068] (c) The step of sealing the container filled with the seasoning can be carried out by a known method. For example, after filling, the container can be sealed by a hot plate method, an impulse method, or the like.

[0069] (d) The conditions for the step of heating the sealed container are not particularly limited as long as the seasoning can be sterilized using methods such as retort sterilization, but typically include 2 to 30 minutes at 120 to 135°C, and preferably 3 to 20 minutes at 120 to 130°C. Alternatively, boiling sterilization may be used, and the sterilization conditions are typically 2 to 30 minutes at 75 to 100°C, and preferably 5 to 20 minutes at 80 to 95°C. Pressure may also be applied during heating, in which case the temperature and time are adjusted appropriately.

[0070] The addition of (A) and (B) or (A) and (C) may be carried out at any stage, but when the steps are carried out in the order of (a) and (b) or simultaneously, it is preferable to add them to the raw material before step (a), and when the steps are carried out in the order of (b) and (a), it is preferable to add them before step (b). (A) and (B) or (A) and (C) may be added only once, or may be added in two or more divided portions. The starch, thickener, filling, further seasoning, and other ingredients may be added at any stage, but if the steps are performed in the order of (a) and (b) or simultaneously, they are preferably added to the raw material before step (a), and if the steps are performed in the order of (b) and (a), they are preferably added before step (b). The starch, thickener, filling, further seasoning, and other ingredients may be added only once, or may be added in two or more separate steps.

[0071] Another aspect of the present invention includes a method for suppressing a decrease in viscosity of a seasoning in a sealed container, which comprises adding the above-mentioned (A) oil having an n-6 fatty acid content of 40% or less to a sealed container that does not contain metal foil (also referred to as viscosity suppression method 1 of the present invention). Here, adding to the sealed container also means injecting or filling into the sealed container.

[0072] In the present invention, "suppressing viscosity decrease" means suppressing the decrease in viscosity over time when stored in a sealed container that does not contain metal foil, maintaining the viscosity immediately after production, or suppressing the viscosity decrease to a level that does not affect cooking, and further means maintaining a viscosity that is the same as or higher than that of a seasoning stored in a sealed container that contains an aluminum layer. More quantitatively, the viscosity (viscosity 1) immediately after production of the seasoning (after sterilization heating) and the viscosity (viscosity 2) after storage for a period of time, for example, 15 days at 44°C, are measured at 25°C, and it can be determined that viscosity decrease has been suppressed if the "viscosity 2 / viscosity 1" ratio is typically in the range of 0.5 to 1.0, preferably 0.55 to 1.0.

[0073] Furthermore, the present invention also includes a method for suppressing a decrease in viscosity of a seasoning in a sealed container, which comprises the step of adding (A) oil having an n-6 fatty acid content of 40% or less and (B) garlic to a sealed container not containing metal foil, and further comprises the step of adding (B) garlic (also referred to as viscosity decrease suppression method 2 of the present invention). The definition and preferred range of each component, and the preferred range of the type and amount of other additives are as described above.

[0074] Furthermore, the present invention also includes a method for suppressing a decrease in viscosity of a seasoning in a sealed container, which comprises a step of adding (A) oil having an n-6 fatty acid content of 40% or less and (C) antioxidant to a sealed container not containing metal foil, and further comprises a step of adding the above-mentioned (C) antioxidant (also referred to as viscosity decrease suppression method 3 of the present invention). The definition and preferred range of each component, and the preferred range of the type and amount of other additives are as described above. [Example]

[0075] The present invention will be described in more detail below with reference to examples. In the following, "%" means "% by weight" unless otherwise specified.

[0076] (Test Example 1) Examination of oil and packaging materials 1. Sample Preparation The ingredients were mixed in the proportions (by weight) listed in Table 1, and then heated in a hot water bath at 80°C or higher for 10 minutes to thicken the starch. 80g of each heated sample was filled into containers: aluminum pouches (labeled AL) and plastic packaging (labeled PLASTIC). The samples filled into each container were retort sterilized at 126°C for 10 minutes and then stored in a constant temperature cabinet at 44°C for 15 days. The acetylated adipic acid cross-linked starch used in all test examples was derived from corn. In the table, MSG stands for "Mono Sodium Glutamate."

[0077] The packaging materials used are as follows. The same applies to the following test examples. The aluminum pouch is made from DNP retort aluminum packaging material. Packaging material composition: PET12 / / AL7 / / CPP60 (unit: μm) Oxygen permeability * :0.001~0.005cc / (m 2 ·day·atm) The plastic packaging material used was the Smart Delivery Bag manufactured by TOPPAN. Packaging material composition: PET12 / / ONY15 / / CPP60 (unit: μm), The zipper is made of PP Oxygen permeability * :0.2cc / (m 2 ·day·atm) * Oxygen permeability is measured at 30°C and 70% RH using JIS K7126-2 method.

[0078] 2.Viscosity The viscosity of the sample immediately after sterilization (storage period 0 days) and the sample after 15 days of storage was measured using a B-type viscometer (measurement conditions: rotor No. 4, 60 rpm, 1 minute. Samples were measured at room temperature of 25°C) (unit: cP (mPa sec). The results are shown in Table 1).

[0079] 3. pH The pH of each sample immediately after sterilization was also measured using a tabletop pH meter F-52 manufactured by Horiba Ltd. (samples were measured at room temperature of 25°C).

[0080] [Table 1]

[0081] 4.Results (1) Regarding the suppression of viscosity loss during storage by changing all or part of the oil from soybean oil The results are shown in Table 1 and Figure 1. The viscosity before storage was the same for all samples (No. 1 to 4). When the packaging material was changed from aluminum to plastic, the viscosity after storage decreased by 48% when soybean oil was used, but only decreased by 57% when rapeseed oil was used. Therefore, by substituting oil, it is possible to mitigate the issue of viscosity decrease when using plastic packaging. The pH of each sample before storage was 5.2.

[0082] (2) Combinations of oil types The results are shown in Table 1 and Figure 2. The viscosity was measured for Sample 2 (soybean oil only; n-6 fatty acids 54%), Sample 4 (rapeseed oil only; same 20%), Sample 5 (soybean oil:rapeseed oil = 1:1; same 37%), and Sample 6 (rice bran oil:rapeseed oil = 1:2; same 25%). When a different type of oil was mixed, the decrease in viscosity was suppressed.

[0083] (Test Example 2) Examination of pH and amount of oil 1. Sample Preparation The ingredients were mixed in the proportions (by weight) shown in Tables 2 and 3, and then heated in a hot water bath at 80°C or higher for 10 minutes to thicken the starch. 80g of each heated sample was filled into containers: aluminum pouches (labeled AL) and plastic packaging (labeled PL, Smart Delivery Bags manufactured by TOPPAN). The samples filled into each container were retort sterilized at 126°C for 10 minutes and then stored in a constant temperature cabinet at 44°C for 15 days. 2. Viscosity and pH The viscosity and pH were measured in the same manner as in Test Example 1.

[0084] [Table 2]

[0085] [Table 3]

[0086] 3.Results (1) The optimum pH range for preventing viscosity loss As shown in Table 2 and FIG. 3, the effect was observed in the pH range of 3.9 to 5.8.

[0087] (2) Differences in effectiveness depending on the amount of oil As shown in Table 3 and Figures 4 to 6, the effect of replacing oil was observed at 5% and 15% oil, but no effect was observed at 20% oil.

[0088] (Test Example 3) Addition of garlic 1. Sample Preparation The ingredients were mixed in the proportions (by weight) listed in Tables 4 and 5, and then heated in a hot water bath at 80°C or higher for 10 minutes to thicken the starch. Peeled garlic was minced into 2-3 mm pieces, sliced garlic was cut into strips approximately 2 mm long and wide, and garlic paste was made by grating garlic until it was no longer solid. Each heated sample was packed into 80g containers: aluminum pouches (labeled AL) and plastic packaging (labeled "Pla," Toppan's Smart Delivery Bag). The samples packed into each container were retort sterilized at 126°C for 10 minutes and then stored in a constant temperature cabinet at 44°C for 15 days. 2. Viscosity and pH The viscosity and pH were measured in the same manner as in Test Example 1.

[0089] [Table 4]

[0090] [Table 5]

[0091] 3.Results (1) Suppression of viscosity loss by adding garlic As shown in Table 4 and Figure 7, when no garlic was added, the viscosity decreased to about 57% during storage. On the other hand, when 0.5% peeled garlic or garlic paste was added, the viscosity was maintained at 71% and 79%, respectively. When 5% garlic was added, the viscosity was maintained at 98% and 79%, respectively.

[0092] (2) Types of starch As shown in Table 5 and Figures 8 to 10, it was found that changing the oil or adding garlic suppressed the decrease in viscosity, regardless of the type of starch.

[0093] (Test Example 4) Addition of oil, packaging material, antioxidant and gum 1. Sample Preparation The ingredients were mixed in the proportions (by weight) listed in Table 6, and then heated in a hot water bath at 80°C or higher for 10 minutes to thicken the starch. Peeled garlic was used, minced to approximately 2-3 mm pieces. Vitamins E and C were used as antioxidants, and xanthan gum was used as a thickener. Each heated sample was filled into 80g containers: aluminum pouches (labeled AL) and plastic packaging (labeled "Pla," Smart Delivery Bags manufactured by TOPPAN). The samples filled into each container were retort sterilized at 126°C for 10 minutes and then stored in a constant temperature cabinet at 44°C for 15 days.

[0094] 2. Viscosity and pH The viscosity and pH were measured in the same manner as in Test Example 1.

[0095] [Table 6]

[0096] 3.Results (1) Using rice bran oil to prevent viscosity loss during storage The results are shown in Table 6 and Figure 11. The viscosity before storage was the same for all samples (Nos. 1A to 3A and 7A to 19A). When rice bran oil was used, the same level of viscosity reduction was confirmed as in rapeseed oil (1A and 2A). Furthermore, the viscosity reduction effect of adding garlic was observed not only in rapeseed oil (Test Example 3) but also in rice bran oil (Sample 3A).

[0097] (2) Differences in effectiveness depending on the amount of oil As shown in Table 6 and FIG. 12, when soybean oil and rapeseed oil were contained in an amount of 19%, an effect of suppressing a decrease in viscosity was observed.

[0098] (3) Combinations of oil types The results are shown in Table 6 and Figure 13. The viscosity of Sample 16A (soybean oil:rapeseed oil = 3:2; n-6 fatty acids 40.5%), Sample 2A (rice bran oil only; same 35%), and Sample 7A (rice bran oil:rapeseed oil = 1:1; same 28%) was measured when stored in plastic packaging. In the sample with a ratio of n-6 fatty acids to fatty acids of 35%, a reduction in viscosity was observed, but at 40.5%, no significant inhibitory effect was observed.

[0099] (4) Viscosity reduction suppression by adding antioxidants and garlic As shown in Table 6 and Figure 14, the addition of an antioxidant suppressed the decrease in viscosity compared to the absence of an antioxidant. On the other hand, the addition of garlic suppressed the decrease in viscosity, but adding an antioxidant to garlic did not increase the effect of suppressing the decrease in viscosity.

[0100] (5) Preventing viscosity loss by adding thickeners As shown in Table 6 and Figure 15, even when a thickener was used, it was found that the decrease in viscosity could be suppressed by changing from an oil with a high content of n-6 fatty acids (such as soybean oil) to an oil with a low content of n-6 fatty acids (such as rapeseed oil). [Industrial Applicability]

[0101] According to the present invention, it is possible to provide a seasoning for cooking ingredients such as tofu in a microwave oven, which is inhibited from deterioration such as a decrease in viscosity during storage.

Claims

1. (A) A seasoning in a sealed container containing no metal foil, containing oil having an n-6 fatty acid content of 40% or less.

2. A seasoning in a sealed container containing no metal foil, comprising (A) oil having an n-6 fatty acid content of 40% or less and (B) garlic or (C) an antioxidant.

3. 3. The seasoning according to claim 1, wherein the concentration of (A) is 1 to 19% by weight based on the total weight of the seasoning.

4. 3. The seasoning according to claim 2, wherein the concentration of (B) is 0.05 to 30% by weight based on the total weight of the seasoning.

5. 3. The seasoning according to claim 2, wherein the concentration of (C) is 0.001 to 1% by weight based on the total weight of the seasoning.

6. The seasoning according to claim 2, wherein the weight ratio (A):(B) is 1:0.003-30.

7. The seasoning according to claim 2, wherein the weight ratio (A):(C) is 1:0.0001 to 1.

8. 3. The seasoning according to claim 1 or 2, wherein (A) is rapeseed oil, rice bran oil, or a mixed oil of at least two oils selected from the group consisting of rapeseed oil, soybean oil, and rice bran oil.

9. The seasoning according to claim 2, wherein (B) is at least one selected from the group consisting of sliced garlic, peeled garlic, and garlic paste.

10. The seasoning according to claim 2, wherein (C) is at least one selected from the group consisting of vitamin E and vitamin C.

11. The seasoning according to claim 1 or 2, further comprising starch.

12. The seasoning according to claim 1 or 2, further comprising a thickener.

13. 3. The seasoning according to claim 1, having a viscosity of 100 mPa·sec or more at 25°C.

14. 3. The seasoning according to claim 1 or 2, which has a pH of 3.9 to 5.8 at 25°C.

15. 3. The seasoning according to claim 1 or 2, wherein the sealed container not containing metal foil is a plastic sealed container.

16. 3. The seasoning according to claim 1 or 2, wherein the sealed container is a container for microwave cooking.

17. The seasoning according to claim 1 or 2, which is a liquid seasoning.

18. A method for producing a seasoning in a sealed container, comprising the step of adding (A) oil having an n-6 fatty acid content of 40% or less to a sealed container not containing metal foil.

19. A method for producing a seasoning in a sealed container, comprising the step of adding (A) oil having an n-6 fatty acid content of 40% or less and (B) garlic or (C) an antioxidant to a sealed container not containing metal foil.

20. The method according to claim 18 or 19, wherein the amount of (A) added is 1 to 19% by weight based on the total weight of the seasoning.

21. The method according to claim 19, wherein the amount of (B) added is 0.05 to 30% by weight based on the total weight of the seasoning.

22. The method according to claim 19, wherein the amount of (C) added is 0.001 to 1% by weight based on the total weight of the seasoning.

23. The method according to claim 19, wherein the weight ratio of the amounts of (A) and (B) added is (A):(B) of 1:0.003 to 1:

30.

24. The method according to claim 19, wherein the weight ratio of the amounts of (A) and (C) added is (A):(C) of 1:0.0001 to 1.

25. The method according to claim 18 or 19, further comprising a step of adjusting the pH at 25°C to 3.9 to 5.

8.

26. 20. The method of claim 18 or 19, further comprising the step of adding starch.

27. 20. The method of claim 18 or 19, further comprising the step of adding a thickening agent.

28. 20. The method of claim 18 or 19, further comprising sealing the container.

29. The method according to claim 28, further comprising the step of heat-treating the sealed container at 120 to 135°C for 2 to 30 minutes, or at 75 to 100°C for 2 to 30 minutes.

30. 20. The method of claim 18 or 19, wherein the seasoning is a liquid seasoning.

31. 20. The method of claim 18 or 19, wherein the metal foil-free enclosure is a plastic enclosure.

32. 20. The method of claim 18 or 19, wherein the sealed container is a microwave cooking container.

33. A method for suppressing a decrease in viscosity of a seasoning contained in a sealed container containing no metal foil, comprising the step of adding (A) an oil having an n-6 fatty acid content of 40% or less to the sealed container containing no metal foil.

34. A method for suppressing a decrease in viscosity of a seasoning contained in a sealed container that does not contain metal foil, the method comprising the step of adding (A) oil having an n-6 fatty acid content of 40% or less and (B) garlic or (C) an antioxidant to the sealed container that does not contain metal foil.

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