Acidic emulsified liquid seasoning

Abstract

To provide an acidic emulsified liquid seasoning in which an emulsified state is maintained in spite of low calorie, and thick body taste of sesame flavor and fragrant sesame flavor are felt.SOLUTION: The present invention provides an acidic emulsified liquid seasoning having a calorie content of 200kcal / 100g or less and containing sesame, edible fats and oils, egg yolks, acetic acid, and high-intensity sweeteners, the sesame includes ground sesame and sesame paste, the content of the sesame is not less than 1.0% by mass and not more than 15% by mass on a dry matter basis with respect to the total amount of the acidic emulsified liquid seasoning, the total content of the ground sesame and the sesame paste is not less than 0.5% by mass on a dry matter basis with respect to the total amount of the acidic emulsified liquid seasoning, the content of the edible fat is not less than 3.0% by mass and not more than 20% by mass with respect to the total amount of the acidic emulsified liquid seasoning, and the content of the egg yolk is not less than 0.010 parts by mass and not more than 0.10 parts by mass on a raw matter basis with respect to 1 part by mass of the edible fat, when the amount of the aqueous phase is the amount obtained by subtracting the amount of the edible fat or oil from the total amount of the acidic emulsified liquid seasoning, the amount of the acetic acid is 0.30 parts by mass or more and 0.85 parts by mass or less relative to 100 parts by mass of the aqueous phase.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an acidic emulsified liquid seasoning, and more particularly to a low-calorie sesame-containing acidic emulsified liquid seasoning. [Background technology]

[0002] Sesame-containing acidic emulsified liquid seasonings have come into widespread use, and consumer needs have become more diverse. For example, Patent Document 1 proposes an oil-in-water emulsified sesame paste-containing food product that contains 20 to 45% by weight of sesame paste, 75% by weight or more of which are sesame particles with a particle size of 100 microns or less, as a food product containing oil-in-water emulsified sesame paste that is easily soluble in various seasonings and easy to use. The oil-in-water emulsified sesame paste-containing food product described in Patent Document 1 is popular for its strong sesame paste flavor, but calorie reduction has not been fully explored.

[0003] In recent years, there has been a demand for low-calorie sesame-containing acidic emulsified liquid seasonings due to health concerns, but the calorie content of typical sesame-containing acidic emulsified liquid seasonings is 300 kcal / 100 g or more, and there is a demand for calorie reduction.

[0004] Currently, low-calorie liquid seasonings on the market include, for example, liquid seasonings that achieve extremely low calories without incorporating edible oils and fats (so-called non-oil liquid seasonings). However, because non-oil liquid seasonings contain substantially no oil and have no emulsified phase, they inevitably have a clean taste. On the other hand, sesame-containing acidic emulsified liquid seasonings are characterized by a unique richness due to the emulsified state that is inherently combined with the flavor of sesame, and although they are popular, they are not suitable for use as non-oil liquid seasonings. Therefore, unlike non-oil liquid seasonings, low-calorie sesame-containing acidic emulsified liquid seasonings needed to have an emulsified phase while also reducing the calories.

[0005] For example, Patent Document 2 proposes a non-oil or low-oil sesame-containing acidic food that has an oil content of less than 15% by mass, contains salt and sesame, contains 0.5% to 50% by mass of casein, and contains lecithin. In particular, Patent Document 2 discloses an example of a sesame-containing acidic food that contains 2% by mass of sesame paste, but does not contain ground sesame, and therefore the sesame flavor is insufficient. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 11-290036 [Patent Document 2] Japanese Patent Application Laid-Open No. 2011-177030 Summary of the Invention [Problem to be solved by the invention]

[0007] In developing a low-calorie sesame-containing acidic emulsified liquid seasoning, the inventors attempted to reduce the calorie content by reducing the content of raw materials, but discovered the problem of the emulsified state becoming unstable. On the other hand, the inventors were able to maintain the emulsified state by adjusting the content of edible oils and fats, but also discovered the problem of the rich, full-bodied taste of sesame becoming less noticeable. Therefore, an object of the present invention is to provide an acidic emulsified liquid seasoning that is low in calorie, yet maintains the emulsified state and allows the rich, full-bodied taste of sesame and the fragrant sesame flavor to be perceived. [Means for solving the problem]

[0008] The present inventors have conducted extensive research to solve the above problems and have surprisingly found that by blending specific ingredients, it is possible to obtain an acidic emulsified liquid seasoning that is low in calories, maintains an emulsified state, and has a rich, full-bodied sesame flavor and a fragrant sesame taste. Based on this finding, the present inventors have completed the present invention.

[0009] That is, according to the present invention, the following inventions are provided. [1] An acidic emulsified liquid seasoning having a calorie content of 200 kcal / 100 g or less and containing sesame, edible oil and fat, egg yolk, acetic acid, and a high-intensity sweetener, The sesame includes ground sesame and sesame paste, The sesame content is 1.0% by mass or more and 15% by mass or less, in terms of dry matter, based on the total amount of the acidic emulsified liquid seasoning; The total content of the ground sesame and the sesame paste is 0.5% by mass or more, calculated on a dry matter basis, based on the total amount of the acidic emulsified liquid seasoning; The content of the edible oil and fat is 3.0% by mass or more and 20% by mass or less based on the total amount of the acidic emulsified liquid seasoning, The content of the egg yolk is 0.010 parts by mass or more and 0.10 parts by mass or less per part by mass of the edible oil or fat, in terms of raw material; When the amount of the aqueous phase is the amount obtained by subtracting the content of the edible oil and fat from the total amount of the acidic emulsified liquid seasoning, the content of the acetic acid is 0.30 parts by mass or more and 0.85 parts by mass or less per 100 parts by mass of the aqueous phase. [2] The content of the sesame paste is, in terms of dry matter, 5 parts by mass or more and 50 parts by mass or less per 100 parts by mass of the total of the sesame grinding and the sesame paste. [1] The acidic emulsified liquid seasoning described in [1]. [3] The sesame content is 3.0% by mass or more and 13% by mass or less, in terms of dry matter, based on the total amount of the acidic emulsified liquid seasoning. [1] or [2]. The acidic emulsified liquid seasoning. [4] The content of the edible oil and fat is 4.0% by mass or more and 15% by mass or less based on the total amount of the acidic emulsified liquid seasoning. [1] - [3] The acidic emulsified liquid seasoning according to any one of [1] to [3]. [5] The invention further comprises caramel sauce. [1] - [4] The acidic emulsified liquid seasoning according to any one of [1] to [4]. [6] The ratio of the content of the caramel sauce to the content of the sesame paste is 0.01 or more and 0.50 or less, [5] The acidic emulsified liquid seasoning described in [5]. [7] The high-intensity sweetener is at least one selected from the group consisting of stevia, sucralose, aspartame, advantame, neotame, and acesulfame potassium. [1] to [6]. The acidic emulsified liquid seasoning according to any one of [1] to [6]. [8] The content of the high-intensity sweetener is 0.001% by mass or more and 0.1% by mass or less based on the total amount of the acidic emulsified liquid seasoning. [1] - [7] The acidic emulsified liquid seasoning according to any one of [1] to [7]. [9] The acidic emulsified liquid seasoning has a pH of 3.5 or more and 5.0 or less. [1] to [8]. The acidic emulsified liquid seasoning according to any one of [1] to [8].

[10] The viscosity of the acidic emulsified liquid seasoning at 20°C is 500 mPa·s or more and 5500 mPa·s or less. [1] - [9] The acidic emulsified liquid seasoning according to any one of [1] to [9]. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide an acidic emulsified liquid seasoning that is low in calories, yet maintains an emulsified state, and has a rich, full-bodied sesame flavor and a fragrant sesame flavor. Such an acidic emulsified liquid seasoning can stimulate the appetite of consumers, and further expansion of the market for acidic emulsified liquid seasonings is expected. DETAILED DESCRIPTION OF THE INVENTION

[0011] <Acidic emulsified liquid seasoning> The acidic emulsified liquid seasoning of the present invention contains at least sesame, edible oil and fat, egg yolk, acetic acid, and a high-intensity sweetener. The acidic emulsified liquid seasoning may further contain other ingredients such as a saccharide-based sweetener, caramel sauce, a thickener, water, and a seasoning.

[0012] Examples of acidic emulsified liquid seasonings include dressings, sauces, tare sauces, and other foods similar thereto. Among these, dressings are preferred.

[0013] (Calories in acidic emulsified liquid seasoning) The calorie content of the acidic emulsified liquid seasoning is 200 kcal / 100 g or less. The upper limit of the calorie content is preferably 195 kcal / 100 g or less, more preferably 190 kcal / 100 g or less, and the lower limit may be 50 kcal / 100 g or more, 100 kcal / 100 g or more, or 150 kcal / 100 g or more. The calorie content is based on 100 g of the acidic emulsified liquid seasoning.

[0014] (pH of acidic emulsified liquid seasoning) The pH of the acidic emulsified liquid seasoning is preferably 3.5 or higher and 5.0 or lower. The lower limit of the pH is more preferably 3.6 or higher, even more preferably 3.7 or higher, even more preferably 3.8 or higher, and most preferably 3.9 or higher, and the upper limit is more preferably 4.9 or lower, even more preferably 4.8 or lower, even more preferably 4.7 or lower, and most preferably 4.6 or lower. If the pH of the acidic emulsified liquid seasoning is within the above-mentioned range, microbial growth in the acidic emulsified liquid seasoning can be controlled to improve the shelf life, while the flavor balance of the acidic emulsified liquid seasoning can be improved. In the present invention, the pH of the acidic emulsified liquid seasoning can be adjusted to the above-mentioned preferred range by adjusting the amount of acetic acid added. The pH value of the acidic emulsified liquid seasoning is measured using a pH measuring device (tabletop pH meter F-72, manufactured by HORIBA, Ltd.) at 1 atmosphere and a product temperature of 20°C.

[0015] (Viscosity of acidic emulsified liquid seasoning) The viscosity of the acidic emulsified liquid seasoning at 20°C is preferably 500 mPa·s or more and 5500 mPa·s or less. The lower limit of this viscosity is more preferably 700 mPa·s or more, even more preferably 1000 mPa·s or more, even more preferably 1200 mPa·s or more, and most preferably 1400 mPa·s or more, and the upper limit is more preferably 5000 mPa·s or less, even more preferably 4800 mPa·s or less, even more preferably 4500 mPa·sm or less, and most preferably 4200 mPa·s or less. The viscosity of the acidic emulsified liquid seasoning is calculated using a BH-type viscometer at a product temperature of 20°C and a rotation speed of 10 rpm, using rotor No. 3, from the reading after the rotor has rotated five times since the start of measurement.

[0016] (Water content of acidic emulsified liquid seasoning) The water content of the acidic emulsified liquid seasoning is not particularly limited and can be adjusted appropriately depending on the blending amount of each component. The lower limit of the water content of the acidic emulsified liquid seasoning is preferably 35% by mass or more, more preferably 40% by mass or more, even more preferably 45% by mass or more, still more preferably 50% by mass or more, and most preferably 55% by mass or more, and the upper limit is preferably 95% by mass or less, more preferably 90% by mass or less, and even more preferably 85% by mass or less.

[0017] (Aqueous phase content of acidic emulsified liquid seasoning) The content of the aqueous phase of the acidic emulsified liquid seasoning is not particularly limited and can be adjusted appropriately depending on the blending amount of each component. The lower limit of the content of the aqueous phase of the acidic emulsified liquid seasoning is preferably 75% by mass or more, more preferably 80% by mass or more, even more preferably 85% by mass or more, still more preferably 90% by mass or more, and the upper limit is preferably 98% by mass or less, more preferably 97% by mass or less, and even more preferably 95% by mass or less. In the present invention, the content of the aqueous phase of the acidic emulsified liquid seasoning is the amount obtained by subtracting the content of the edible oil or fat described below from the total amount of the acidic emulsified liquid seasoning.

[0018] (sesame) The acidic emulsified liquid seasoning contains ground sesame seeds (ground sesame seeds) and may further contain unground sesame seeds (sesame kernels). The method for grinding sesame seeds is not particularly limited, and can be carried out using conventional methods such as a stone mill, colloid mill, coix roll, food cutter, milder, and roll grinder. The shape and size of the ground plant material are also not particularly limited, and any shape and size that is generally easy to incorporate into liquid seasonings may be used. In the present invention, both ground sesame seeds and sesame paste are used as the ground sesame seeds. Ground sesame is sesame that has been roughly ground to a size of 0.3 mm or more. Sesame paste is made by grinding sesame seeds until they become a uniform paste, with particles less than 0.3 mm in size. These ground sesame products (ground sesame and sesame paste) can impart the freshly ground aroma and rich, full-bodied flavor that are characteristic of sesame and are only produced when the sesame seeds are ground or mashed, and when combined with the full-bodied flavor due to the emulsified state of the oil and fat, they can impart a unique rich feeling. Therefore, in the present invention, the acidic emulsified liquid seasoning contains both ground sesame and sesame paste, which are ground sesame products, so that the rich, full-bodied flavor and fragrant sesame flavor can be felt.

[0019] The sesame content is 1.0% by mass or more and 15% by mass or less, calculated on a dry matter basis, based on the total amount of the acidic emulsified liquid seasoning. The lower limit of the content of the ground sesame is preferably 3.0% by mass or more, more preferably 4.0% by mass or more, and even more preferably 5.0% by mass or more, and the upper limit is preferably 13% by mass or less, more preferably 11% by mass or less, and even more preferably 10% by mass or less. If the content of the ground sesame is within the above range, a rich, full-bodied sesame flavor and a fragrant sesame flavor can be experienced. Note that the amount of sesame calculated on a dry matter basis refers to the amount of sesame when the moisture content is excluded (assuming the moisture content is zero) if the sesame has absorbed water.

[0020] The total content of ground sesame and sesame paste is 0.5% by mass or more, calculated on a dry matter basis, relative to the total amount of the acidic emulsified liquid seasoning. The lower limit of the total content of ground sesame and sesame paste is preferably 1.0% by mass or more, more preferably 2.0% by mass or more, and even more preferably 3.0% by mass or more, and the upper limit is preferably 15% by mass or less, more preferably 12% by mass or less, and even more preferably 10% by mass or less.

[0021] The content of sesame paste, calculated on a dry basis, is preferably 5 to 50 parts by mass per 100 parts by mass of the total of ground sesame and sesame paste, with the upper limit being preferably 45 parts by mass or less, more preferably 40 parts by mass or less, and even more preferably 35 parts by mass or less. If the content of sesame paste is within the above range, it becomes easier to impart a rich, full-bodied sesame flavor and a fragrant sesame flavor.

[0022] The content of sesame seeds, calculated on a dry matter basis, relative to the total amount of the acidic emulsified liquid seasoning, has a lower limit of preferably 0.5% by mass or more, more preferably 1.0% by mass or more, and even more preferably 1.5% by mass or more, and an upper limit of preferably 10% by mass or less, more preferably 8.0% by mass or less, and even more preferably 6.0% by mass or less. If the content of sesame seeds is within the above range, it becomes easier to impart a rich, full-bodied sesame flavor and a fragrant sesame flavor.

[0023] (edible fats and oils) The edible oils and fats are not particularly limited, and conventionally known edible oils and oil-soluble flavorings can be used. Examples of edible oils include vegetable oils such as soybean oil, rapeseed oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice bran oil, camellia oil, perilla oil, grapeseed oil, peanut oil, almond oil, and avocado oil; fish oil, beef tallow, lard, chicken fat; and oils obtained by chemical or enzymatic treatment, such as MCT (medium-chain triglyceride), diglyceride, hardened oil, and interesterified oil. Among these, soybean oil, rapeseed oil, corn oil, palm oil, or a mixture thereof is preferably used.

[0024] The term "oil-soluble flavorings" refers to flavoring components purified from natural products or artificially synthesized flavoring components. Examples of oil-soluble flavorings include sesame flavorings, vegetable flavorings, citrus flavorings (lemon, grapefruit, yuzu, orange, etc.), fruit flavorings (banana, strawberry, apple, pineapple, etc.), milk flavorings (yogurt, butter, milk, etc.), mint flavorings, vanilla flavorings, and nut flavorings. These oil-soluble flavorings may be used alone or in combination of two or more.

[0025] The content of edible oils and fats (total content of edible oil and oil-soluble flavoring) is 3.0% by mass or more and 20% by mass or less, based on the total amount of the acidic emulsified liquid seasoning. The lower limit of the edible oil and fat content is preferably 4.0% by mass or more, more preferably 4.5% by mass or more, and even more preferably 5.0% by mass or more, and the upper limit is preferably 15% by mass or less, more preferably 12% by mass or less, and even more preferably 10% by mass or less. If the content of edible oils and fats is within the above range, it is possible to maintain an emulsified state while being low in calories, and to impart a unique richness due to the emulsified state combined with the flavor of sesame.

[0026] (egg yolk) The egg yolk is not particularly limited as long as it is an egg yolk that is commonly used as an emulsifying agent. Examples of egg yolk include raw egg yolk obtained by cracking a chicken egg and separating it from the egg white, and raw egg yolk that has been subjected to one or more treatments, such as sterilization, freezing, drying such as spray drying or freeze drying, enzyme treatment with phospholipase A1, phospholipase A2, phospholipase C, phospholipase D, or protease, decholesterolization such as supercritical carbon dioxide treatment, and mixing with salt, sugars, etc. These egg yolks may be used alone or in combination of two or more.

[0027] The egg yolk content, calculated as raw egg yolk, is 0.010 to 0.10 parts by mass per part by mass of edible oil or fat, with the lower limit being preferably 0.015 parts by mass or more, more preferably 0.020 parts by mass or more, and even more preferably 0.025 parts by mass or more, and the upper limit being preferably 0.090 parts by mass or less, more preferably 0.080 parts by mass or less, and even more preferably 0.070 parts by mass or less. If the egg yolk content is within the above range, the emulsified state can be maintained and the rich flavor of the egg yolk can be improved.

[0028] (acetic acid) The acetic acid is not particularly limited, and conventionally known acetic acid for acidic liquid seasonings can be used. For example, it is preferable to blend acetic acid in the form of conventionally known vinegar (acidity of about 3 to 10%). The content of acetic acid is 0.30 to 0.85 parts by mass per 100 parts by mass of the aqueous phase, where the amount of the aqueous phase is the total amount of the acidic emulsified liquid seasoning minus the amount of edible oils and fats, with the lower limit being preferably 0.32 parts by mass or more, more preferably 0.35 parts by mass or more, and even more preferably 0.37 parts by mass or more, and the upper limit being preferably 0.83 parts by mass or less, more preferably 0.81 parts by mass or less, and even more preferably 0.80 parts by mass or less. When the content of acetic acid in the acidic emulsified liquid seasoning is within the above-mentioned range, microbial growth in the acidic emulsified liquid seasoning can be suppressed to enhance the shelf life, while improving the flavor of the acidic emulsified liquid seasoning.

[0029] (High-intensity sweetener) High-intensity sweeteners have a sweetness several times greater than that of sugar, so their amount can be significantly reduced, thereby reducing the calories of the entire acidic emulsified liquid seasoning. Examples of high-intensity sweeteners include stevia, sucralose, aspartame, advantame, neotame, and acesulfame potassium. These high-intensity sweeteners may be used alone or in combination of two or more.

[0030] The content of the high-intensity sweetener can be adjusted appropriately depending on the type of high-intensity sweetener, etc. The lower limit of the content of the high-intensity sweetener relative to the total amount of the acidic emulsified liquid seasoning is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, and even more preferably 0.01% by mass or more, and the upper limit is preferably 1.0% by mass or less, more preferably 0.5% by mass or less, and even more preferably 0.1% by mass or less. If the content of the high-intensity sweetener in the acidic emulsified liquid seasoning is within the above numerical range, the acidic emulsified liquid seasoning will be low in calories while easily enhancing its umami flavor.

[0031] (Carbohydrate sweeteners) Examples of carbohydrate sweeteners include monosaccharides such as glucose, sucrose, and galactose, disaccharides such as sucrose, lactose, maltose, and trehalose, and oligosaccharides. These carbohydrate sweeteners may be used alone or in combination of two or more.

[0032] The content of the carbohydrate-based sweetener can be adjusted as appropriate depending on the type of carbohydrate-based sweetener, but it is preferable to reduce it in order to achieve low calories. The lower limit of the carbohydrate-based sweetener content, relative to the total amount of the acidic emulsified liquid seasoning, is preferably 1% by mass or more, more preferably 3% by mass or more, and even more preferably 5% by mass or more, and the upper limit is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 12% by mass or less. If the content of the carbohydrate-based sweetener in the acidic emulsified liquid seasoning is within the above numerical range, the calorie content of the acidic emulsified liquid seasoning can be reduced while the umami flavor is easily enhanced.

[0033] (Caramel sauce) Caramel sauce is a browning product of heating sugar to cause the Maillard reaction. Conventionally known caramel sauces for food products can be used in the present invention. Blending caramel sauce with an acidic emulsified liquid seasoning enhances the fragrant sesame flavor.

[0034] The caramel sauce content, relative to the total amount of the acidic emulsified liquid seasoning, has a lower limit of preferably 0.01% by mass or more, more preferably 0.05% by mass or more, and even more preferably 0.1% by mass or more, and an upper limit of preferably 1.0% by mass or less, more preferably 0.8% by mass or less, and even more preferably 0.5% by mass or less. The ratio of the caramel sauce content to the sesame paste content (caramel sauce / sesame paste) is preferably 0.01 or more and 0.50 or less, with the lower limit being more preferably 0.05 or more, even more preferably 0.10 or more, and even more preferably 0.15 or more, and the upper limit being more preferably 0.45 or less, even more preferably 0.40 or less, and even more preferably 0.35 or less.

[0035] (thickener) The thickener is not particularly limited, and any conventionally known thickener for liquid seasonings can be used, for example, gums and / or starch.

[0036] Examples of gums include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. Among these gums, xanthan gum is preferred. These gums may be used alone or in combination of two or more.

[0037] Examples of starches include potato starch, corn starch (e.g., corn starch derived from sweet corn, dent corn, or waxy corn), tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch. Modified starches obtained by subjecting these starches to cross-linking, emulsification, esterification, etherification, oxidation, moist heat treatment, moist heat treatment, or other treatments can also be used. Examples of starches that have been subjected to such treatments include acetylated adipate cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphate cross-linked starch, and phosphated starch. These starches may be used alone or in combination of two or more.

[0038] The content of the thickener can be adjusted appropriately depending on the type of thickener, etc. The lower limit of the content of the thickener, relative to the total amount of the acidic emulsified liquid seasoning, is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, and even more preferably 0.05% by mass or more, and the upper limit is preferably 1.0% by mass or less, more preferably 0.8% by mass or less, and even more preferably 0.6% by mass or less. If the content of the thickener is within the above numerical range, it is easy to adjust the viscosity within the desired numerical range and also easy to maintain the emulsified state.

[0039] (Other ingredients) In addition to the ingredients mentioned above, the acidic emulsified liquid seasoning may contain various ingredients that are commonly used in acidic emulsified liquid seasonings, selected and blended as appropriate within the scope of the present invention, such as seasonings such as salt, soy sauce, monosodium glutamate, mirin (sweet cooking sake), spices such as mustard powder and pepper, emulsifiers such as glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, antioxidants such as ascorbic acid and vitamin E, bacteriostatic agents, etc.

[0040] <Method for producing acidic emulsified liquid seasoning> An example of a method for producing the acidic emulsified liquid seasoning of the present invention will now be described. For example, first, aqueous phase ingredients such as fresh water, vinegar (acetic acid), ground sesame seeds, sesame paste, a high-intensity sweetener, and seasonings are mixed to prepare an aqueous phase. Next, egg yolk is added to the aqueous phase prepared above, and while stirring with a mixer or the like, edible oils and fats, which are the oil phase ingredients, are poured in to form a crude emulsion. Next, the mixture is homogenized using a processor with excellent shear force, etc., to emulsify and disperse the oil phase in the aqueous phase, thereby obtaining an acidic emulsified liquid seasoning.

[0041] To produce an acidic emulsified liquid seasoning, an apparatus used for producing a typical acidic emulsified liquid seasoning can be used. Examples of such an apparatus include a general mixer, stick mixer, stand mixer, homomixer, etc. Examples of the shape of the mixing blade of the mixer include a propeller blade, turbine blade, paddle blade, anchor blade, etc. [Example]

[0042] The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention should not be construed as being limited to the contents of the following examples.

[0043] <Production example of acidic emulsified liquid seasoning (dressing)> [Example 1] An acidic emulsified liquid seasoning was produced according to the blending ratios shown in Table 1. Specifically, first, vinegar (acidity 4%), ground sesame seeds, sesame paste, stevia, sucralose, caramel sauce, salt, sugar, soy sauce, monosodium glutamate, xanthan gum, sesame flavoring, and water were charged into a stirring tank and mixed uniformly to prepare an aqueous phase. Then, enzyme-treated egg yolk was added to the prepared aqueous phase, and soybean oil was added while stirring with a mixer or the like to emulsify the mixture, thereby producing an acidic emulsified liquid seasoning.

[0044] [Example 2] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of enzyme-treated egg yolk was changed to 0.27% by mass.

[0045] [Example 3] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of enzyme-treated egg yolk was changed to 0.45% by mass and the blending amount of soybean oil was changed to 6.4% by mass.

[0046] [Example 4] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of vinegar was changed to 10% by mass and the blending amount of enzyme-treated egg yolk was changed to 0.41% by mass.

[0047] [Example 5] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of vinegar was changed to 18% by mass and the blending amount of enzyme-treated egg yolk was changed to 0.41% by mass.

[0048] [Example 6] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the amount of ground sesame was changed to 8.5% by mass, the amount of sesame paste was changed to 0.5% by mass, and the amount of enzyme-treated egg yolk was changed to 0.41% by mass.

[0049] [Example 7] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the amount of ground sesame was changed to 4.0% by mass, the amount of sesame paste was changed to 1.8% by mass, and the amount of enzyme-treated egg yolk was changed to 0.41% by mass.

[0050] [Example 8] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the amount of ground sesame was changed to 4.5% by mass, the amount of sesame paste was changed to 4.5% by mass, and the amount of enzyme-treated egg yolk was changed to 0.41% by mass.

[0051] [Example 9] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the amount of enzyme-treated egg yolk was changed to 0.41% by mass, the amount of stevia was changed to 0.009% by mass, and sucralose was added at 0.010% by mass.

[0052] [Example 10] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of enzyme-treated egg yolk was changed to 0.41% by mass and caramel sauce was not blended.

[0053] [Example 11] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the amount of sesame paste was changed to 1.2% by mass, the amount of enzyme-treated egg yolk was changed to 0.41% by mass, and the amount of caramel sauce was changed to 0.4% by mass.

[0054] [Comparative Example 1] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of enzyme-treated egg yolk was changed to 0.07% by mass.

[0055] Comparative Example 2 An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of acetic acid was changed to 20% by mass and the blending amount of enzyme-treated egg yolk was changed to 0.41% by mass.

[0056] Comparative Example 3 An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the amount of ground sesame was changed to 6.5% by mass, sesame paste was not added, and the amount of enzyme-treated egg yolk was changed to 0.41% by mass.

[0057] Comparative Example 4 An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that ground sesame was not added, the amount of sesame paste was changed to 6.5% by mass, and the amount of enzyme-treated egg yolk was changed to 0.41% by mass.

[0058] Comparative Example 5 An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that ground sesame was not added, the amount of sesame paste was changed to 21% by mass, the amount of enzyme-treated egg yolk was changed to 0.41% by mass, and the amount of soybean oil was changed to 6.4% by mass.

[0059] The blending ratios of the ingredients for the acidic emulsified liquid seasonings of Examples 1 to 11 and Comparative Examples 1 to 5 are shown in Table 1.

[0060] [Table 1]

[0061] [Table 2]

[0062] <Evaluation of acidic emulsified liquid seasoning (dressing)> (component analysis) The contents of each component (protein, lipid, carbohydrate, and organic acid) in the acidic emulsified liquid seasoning or each raw material obtained above were measured by the following analytical methods. (Analysis method) Protein: Combustion method, protein conversion factor 6.25 Lipids: Soxhlet extraction Carbohydrates: Calculation formula according to the Food Labeling Standards (Cabinet Office Ordinance No. 10 of 2015): 100 - (moisture + protein + fat + ash + acetic acid) Organic acids: titratable acidity (acetic acid equivalent)

[0063] (calorie calculation) The calories (kcal / 100g) of the acidic emulsified liquid seasoning obtained above were calculated based on the results of the component analysis above, using the following energy conversion coefficients for each component (calories per 1g of each component (kcal / g)). The calculation results are shown in Table 2. (energy conversion factor) Protein: 4, Fat: 9, Carbohydrate: 4, Organic Acid: 3 For items not specified above, the coefficients listed in the Food Composition Tables of Japan 2020 Edition (8th revision) shall be followed.

[0064] (pH measurement) The pH of the acidic emulsified liquid seasoning obtained above was measured using a pH meter (tabletop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atmosphere and a product temperature of 20° C. The measurement results are shown in Tables 3 and 4.

[0065] (viscosity measurement) The viscosity of the acidic emulsified liquid seasoning obtained above was measured using a BH-type viscometer at a product temperature of 20°C and a rotation speed of 10 rpm using rotor No. 3. The viscosity was calculated from the reading when the rotor had rotated five times after the start of measurement. The measurement results are shown in Tables 3 and 4.

[0066] (emulsified state) The emulsified state of the acidic emulsified liquid seasoning obtained above was visually observed immediately after production and evaluated according to the following evaluation criteria. The evaluation results are shown in Tables 3 and 4. [Evaluation criteria] ⊚: The emulsified liquid seasoning was cloudy due to its characteristic oil droplet particles, and therefore the emulsification state was very good. ◯: The emulsified liquid seasoning was slightly less cloudy than the ⊚, but still had a turbidity level that was not a problem, and the emulsification state was good. ×: The emulsified liquid seasoning was less cloudy overall and more transparent, or showed signs of oil droplets forming on the surface, and the emulsified state was unstable.

[0067] (sensory evaluation) The flavors of the acidic emulsified liquid seasonings obtained above were evaluated by a trained panel of several people using the following five-point rating scale in the categories of "rich sesame flavor" and "fragrant sesame flavor." The average scores of each panel are shown as the evaluation score in Tables 3 and 4. A score of 3.0 or higher for both "rich sesame flavor" and "fragrant sesame flavor" is considered to be a good result. [Evaluation criteria] (Rich sesame flavor) 5 points: The rich, full-bodied flavor of sesame was very noticeable. 4 points: The rich, full-bodied flavor of sesame was fully felt. 3 points: A rich, full-bodied sesame flavor was felt to some extent. 2 points: The rich, full-bodied flavor of sesame was barely noticeable. 1 point: The rich flavor of sesame was not felt at all. (Fragrant sesame flavor) 5 points: The fragrant sesame flavor was very noticeable. 4 points: The fragrant sesame flavor was fully felt. 3 points: The fragrant sesame flavor was noticeable to some extent. 2 points: The fragrant sesame flavor was barely noticeable. 1 point: I couldn't detect any fragrant sesame flavor at all.

[0068] As described above, all of the acidic emulsified liquid seasonings of Examples 1 to 11 were low in calories, yet maintained an emulsified state, and had a rich, full-bodied sesame flavor and a fragrant sesame flavor. On the other hand, the acidic emulsified liquid seasoning of Comparative Example 1 contained a small amount of egg yolk relative to the edible oil and fat, and the rich, full-bodied sesame flavor and fragrant sesame flavor were not felt. The acidic emulsified liquid seasoning of Comparative Example 2 had a noticeable sour taste due to the high content of acetic acid in the aqueous phase, and the rich, full-bodied sesame flavor and fragrant sesame flavor were not felt. The acidic emulsified liquid seasoning of Comparative Example 3 did not contain sesame paste, and therefore the rich, full-bodied sesame flavor was hardly noticeable. The acidic emulsified liquid seasoning of Comparative Example 4 did not contain ground sesame, and therefore the fragrant sesame flavor was not felt at all. The acidic emulsified liquid seasoning of Comparative Example 5 did not contain ground sesame seeds, and therefore, despite containing a large amount of sesame paste, the fragrant sesame flavor was not felt at all.

[0069] [Table 3]

[0070] [Table 4]

Claims

1. An acidic emulsified liquid seasoning having a calorie content of 200 kcal / 100 g or less and containing sesame, edible oil and fat, egg yolk, acetic acid, and a high-intensity sweetener, The sesame includes ground sesame and sesame paste, The sesame content is 1.0% by mass or more and 15% by mass or less, in terms of dry matter, based on the total amount of the acidic emulsified liquid seasoning; The total content of the ground sesame and the sesame paste is 0.5% by mass or more, in terms of dry matter, based on the total amount of the acidic emulsified liquid seasoning; The content of the edible oil and fat is 3.0% by mass or more and 20% by mass or less based on the total amount of the acidic emulsified liquid seasoning, The content of the egg yolk is 0.010 parts by mass or more and 0.10 parts by mass or less per 1 part by mass of the edible oil or fat, in terms of raw material; When the amount of the aqueous phase is the amount obtained by subtracting the content of the edible oil and fat from the total amount of the acidic emulsified liquid seasoning, the content of the acetic acid is 0.30 parts by mass or more and 0.85 parts by mass or less per 100 parts by mass of the aqueous phase.

2. The content of the sesame paste is 5 parts by mass or more and 50 parts by mass or less per 100 parts by mass of the total of the sesame grinding and the sesame paste, in terms of dry matter. The acidic emulsified liquid seasoning according to claim 1.

3. The sesame content is 3.0% by mass or more and 13% by mass or less, in terms of dry matter, based on the total amount of the acidic emulsified liquid seasoning. The acidic emulsified liquid seasoning according to claim 1 or 2.

4. The content of the edible oil and fat is 4.0% by mass or more and 15% by mass or less based on the total amount of the acidic emulsified liquid seasoning. The acidic emulsified liquid seasoning according to claim 1 or 2.

5. Further comprising caramel sauce. The acidic emulsified liquid seasoning according to claim 1 or 2.

6. The ratio of the content of the caramel sauce to the content of the sesame paste is 0.01 or more and 0.50 or less. The acidic emulsified liquid seasoning according to claim 5.

7. The high-intensity sweetener is at least one selected from the group consisting of stevia, sucralose, aspartame, advantame, neotame, and acesulfame potassium. The acidic emulsified liquid seasoning according to claim 1 or 2.

8. The content of the high-intensity sweetener is 0.001% by mass or more and 0.1% by mass or less relative to the total amount of the acidic emulsified liquid seasoning, The acidic emulsified liquid seasoning according to claim 1 or 2.

9. The pH of the acidic emulsified liquid seasoning is 3.5 or more and 5.0 or less. The acidic emulsified liquid seasoning according to claim 1 or 2.

10. The viscosity of the acidic emulsified liquid seasoning at 20 ° C. is 500 mPa s or more and 5500 mPa s or less. The acidic emulsified liquid seasoning according to claim 1 or 2.

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