Method for producing seasoned foods

Abstract

To provide a method for producing seasoned food that allows the aroma of aromatic vegetables to be clearly felt. The present invention provides a method for producing a seasoned food product containing a food material and an acidic separated liquid seasoning, the method comprising the steps of: The acidic separated liquid seasoning contains edible oils and fats, aromatic vegetables, and succinoglycan, and the content of the succinoglycan is 0.01% by mass or more and 0.8% by mass or less based on the total amount of the acidic separated liquid seasoning; The manufacturing method includes a seasoning step of sprinkling the acidic separated liquid seasoning on the food material, and a storage step of storing the food material coated with the acidic separated liquid seasoning for 5 minutes or more.

Description

[Technical Field]

[0001] The present invention relates to a method for producing seasoned foods, particularly to a method for producing seasoned foods comprising food ingredients and an acidic separated liquid seasoning. The present invention also relates to a method for improving flavor release of an acidic separated liquid seasoning. Furthermore, the present invention relates to an acidic separated liquid seasoning for seasoned foods. [Background technology]

[0002] A wide variety of liquid seasonings have been developed. For example, Patent Document 1 proposes an emulsified liquid seasoning having excellent storage stability, which contains one of fermented cellulose, psyllium seed gum, native gellan gum, succinoglycan, and xanthan gum having a pyruvic acid content of less than 2.5%.

[0003] In recent years, liquid seasonings have not only been used as dressings, but also as seasonings for pre-cooking food ingredients. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2012-235717 Summary of the Invention [Problem to be solved by the invention]

[0005] By including polysaccharides, as in the emulsified liquid seasoning described in Patent Document 1, the viscosity of the emulsified liquid seasoning can be increased, thereby improving adhesion to ingredients. However, the present inventors have discovered a problem in that when an emulsified liquid seasoning is used to season ingredients in the pre-cooking process, even if aromatic vegetables are blended into the emulsified liquid seasoning, the aroma of the aromatic vegetables is less noticeable from the ingredients (poor flavor release). Therefore, an object of the present invention is to provide a method for producing seasoned foods using a liquid seasoning that allows the aroma of aromatic vegetables to be fully appreciated. [Means for solving the problem]

[0006] The present inventors have conducted extensive research to solve the above-mentioned problems, and have surprisingly found that the use of an acidic liquid seasoning that is not an emulsified liquid but a separated liquid and that contains specific ingredients makes it easier to detect the aroma of aromatic vegetables from food ingredients, thereby solving the above-mentioned problems. Based on this finding, the present inventors have completed the present invention.

[0007] That is, according to the present invention, the following inventions are provided. [1] A method for producing a seasoned food product comprising a food ingredient and an acidic separated liquid seasoning, The acidic separated liquid seasoning contains edible oils and fats, aromatic vegetables, and succinoglycan, and the content of the succinoglycan is 0.01% by mass or more and 0.8% by mass or less based on the total amount of the acidic separated liquid seasoning; The manufacturing method includes a seasoning step of sprinkling the acidic separated liquid seasoning on the food material, A storage step of storing the food material coated with the acidic separated liquid seasoning for 5 minutes or more. A method for producing seasoned foods. [2] The content of the edible oil and fat is 5% by mass or more and 70% by mass or less based on the total amount of the acidic separated liquid seasoning. [1] A method for producing the seasoned food described in [1]. [3] The content of the aromatic vegetables is 0.1% by mass or more and 30% by mass or less based on the total amount of the acidic separated liquid seasoning. A method for producing the seasoned food according to [1] or [2]. [4] The acidic separated liquid seasoning further contains an acidulant, A method for producing a seasoned food according to any one of [1] to [3]. [5] The food material contains fish meat. A method for producing a seasoned food according to any one of [1] to [4]. [6] The food material contains meat. A method for producing a seasoned food according to any one of [1] to [5]. [7] The food material includes vegetables. A method for producing a seasoned food according to any one of [1] to [6]. [8] The viscosity of the acidic separated liquid seasoning at 25 ° C. is 0.01 Pa s or more and 10.0 Pa s or less, A method for producing a seasoned food according to any one of [1] to [7]. [9] The seasoning step is carried out while the food material is frozen. A method for producing a seasoned food according to any one of [1] to [8].

[10] The method according to claim 1, wherein the storage time in the storage step is 6 hours or more. [9] A method for producing a seasoned food product.

[11] The method further comprises a cooking step of heating the food material after storage. A method for producing a seasoned food according to any one of [1] to

[10] .

[12] A method for improving flavor release of an acidic separated liquid seasoning containing a potherb, comprising: The acidic separated liquid seasoning is characterized by containing 0.01% by mass or more and 0.8% by mass or less of succinoglycan. Method for improving flavor release of acidic separating liquid seasonings.

[13] An acidic separated liquid seasoning for seasoned foods to be sprinkled on food ingredients to season them, The acidic separated liquid seasoning contains edible oils and fats, aromatic vegetables, and succinoglycan, and the content of the succinoglycan is 0.01% by mass or more and 0.8% by mass or less based on the total amount of the acidic separated liquid seasoning. Acidic, liquid, separated seasoning for seasoned foods. [Effects of the Invention]

[0008] According to the present invention, a method for producing a seasoned food in which the aroma of aromatic vegetables is strongly felt can be provided. The seasoned food obtained by the present invention has the strong aroma of aromatic vegetables, which can stimulate the appetite of consumers and is expected to further expand the market for seasoned foods.

[0009] The present invention also provides a method for improving flavor release of an acidic separated liquid seasoning. Furthermore, the present invention also provides an acidic separated liquid seasoning for seasoned foods. DETAILED DESCRIPTION OF THE INVENTION

[0010] <Method of producing flavored food> The method for producing a seasoned food of the present invention includes a step of seasoning and a step of storing food materials, and may further include a step of cooking the food materials. Each step will be described in detail below.

[0011] (seasoning process) The seasoning process is a process of sprinkling an acidic separated liquid seasoning onto food materials. The sprinkling method is not particularly limited, but a method that can evenly apply the acidic separated liquid seasoning to the surface of the food materials so that the food materials can be easily flavored is preferred. In the seasoning process, for example, a method of applying the acidic separated liquid seasoning to the food materials or a method of immersing the food materials in the acidic separated liquid seasoning is preferably carried out. Furthermore, in the seasoning process, the food materials may be in a fresh state or in a frozen state.

[0012] In the seasoning step, the amount of acidic separated liquid seasoning added to the food material is not particularly limited, and is preferably an amount that allows the acidic separated liquid seasoning to be evenly applied to the surface of the food material. For example, the amount of acidic separated liquid seasoning added is preferably 1% by mass or more, more preferably 3% by mass or more, and even more preferably 5% by mass or more, relative to the mass of the food material. In addition, from the viewpoint of production costs, it may be 100% by mass or less, 50% by mass or less, or 30% by mass or less.

[0013] (ingredients) The food material is not particularly limited, and any known food material can be used. It is preferable to use at least one of fish meat, livestock meat, and vegetables as the food material. Examples of fish meat include salmon, sea bream, horse mackerel, Spanish mackerel, mackerel, cod, sardine, yellowtail, and Atka mackerel. Examples of livestock meat include pork, chicken, beef, horse meat, mutton, and wild boar meat. Examples of vegetables include lettuce, cabbage, Chinese cabbage, carrots, burdock, eggplant, broccoli, cauliflower, asparagus, spinach, komatsuna, potatoes, sweet potatoes, and pumpkins. These ingredients may be used alone or in combination of two or more. The shape of these food ingredients is not particularly limited, and they may be processed to an appropriate size for easy eating.

[0014] (Acidic separated liquid seasoning) The acidic separated liquid seasoning contains edible oils and fats, aromatic herbs, and a specific amount of succinoglycan, and may further contain other ingredients such as water and seasonings. The use of such an acidic separated liquid seasoning makes it easier to sense the aroma of aromatic herbs from seasoned food materials. In the present invention, a separated liquid seasoning refers to a state in which two phases (an oil phase and an aqueous phase) are formed.

[0015] (Viscosity of acidic separated liquid seasoning) The viscosity of the acidic separated liquid seasoning is preferably 0.01 Pa s or more and 10.0 Pa s or less. The lower limit of the viscosity is more preferably 0.03 Pa s or more, even more preferably 0.05 Pa s or more, and even more preferably 0.10 Pa s or more, and the upper limit is more preferably 8.0 Pa s or less, even more preferably 6.0 Pa s or less, and even more preferably 4.0 Pa s or less. The viscosity of the acidic separated liquid seasoning is calculated using a BH type viscometer, depending on the viscosity of the acidic separated liquid seasoning, at a product temperature of 25°C and a rotation speed of 10 rpm, using either rotor No. 2 or 3, or at a rotation speed of 2 rpm, using rotor No. 4, and the value is calculated from the reading when the rotor has made two rotations after the start of measurement.

[0016] (pH of acidic separated liquid seasoning) The pH of the acidic separated liquid seasoning is preferably 2.5 or higher and 5.5 or lower. The lower limit of the pH is more preferably 3.0 or higher, even more preferably 3.2 or higher, even more preferably 3.5 or higher, and the upper limit is more preferably 5.0 or lower, even more preferably 4.6 or lower, and even more preferably 4.5 or lower. If the pH of the acidic separated liquid seasoning is within the above range, microbial growth in the acidic separated liquid seasoning can be controlled to improve the shelf life, while the flavor balance of the acidic separated liquid seasoning can be improved. In the present invention, the pH of the acidic separated liquid seasoning can be adjusted to the above-mentioned preferred numerical range by adjusting the type and amount of the acidulant. The pH value of the acidic separated 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 25°C.

[0017] (Water content of acidic separated liquid seasoning) The water content of the acidic separated liquid seasoning is not particularly limited and can be adjusted appropriately depending on the amount of each component. The lower limit of the water content of the acidic separated liquid seasoning is preferably 5% by mass or more, more preferably 10% by mass or more, and even more preferably 15% by mass or more, and the upper limit is preferably 70% by mass or less, more preferably 65% ​​by mass or less, and even more preferably 60% by mass or less. The water content of the acidic separated liquid seasoning of the present invention is not limited to the amount of water added, but also includes water derived from raw materials such as aromatic vegetables and acidulants. If the content of the acidic separated liquid seasoning is within the above numerical range, the flavor will be easily imparted to ingredients, and the aroma of aromatic vegetables will be more easily perceived from the ingredients.

[0018] (edible fats and oils) The edible oils and fats are not particularly limited, and conventionally known edible oils and fats can be used. Examples of edible oils and fats 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, vegetable oils and fats are preferred, and soybean oil, rapeseed oil, corn oil, palm oil, or a mixture thereof is preferred. In addition to these, flavor oils can also be used. Flavored oils refer to edible oils and fats with stronger flavors than ordinary oils, such as oils flavored by roasting, virgin oils, and oils in which flavor components are extracted from plants with strong flavors and transferred to oil. Examples of flavored oils include garlic oil, onion oil, olive oil, scallion oil, chili oil, roasted soybean oil, roasted rapeseed oil, basil oil, ginger oil, red pepper oil, black pepper oil, egg yolk oil, mustard oil, spice oil, and oleoresin. These flavored oils may be used alone or in combination of two or more.

[0019] The edible oil content, relative to the total amount of the acidic separated liquid seasoning, has a lower limit of preferably 5% by mass or more, more preferably 10% by mass or more, and even more preferably 15% by mass or more, and an upper limit of preferably 70% by mass or less, more preferably 65% ​​by mass or less, and even more preferably 60% by mass or less. If the edible oil content is within the above range, the food material will have a glossy appearance, improving its appearance, and the aroma of aromatic vegetables will be more easily perceived from the food material.

[0020] (Potherbs) As the aromatic vegetables, conventionally known aromatic vegetables can be used. Examples of aromatic vegetables include ginger, garlic, onion, green onion, radish, myoga, watercress, parsley, celery, shiso, leek, mitsuba, basil, lemongrass, fennel, and wasabi. These aromatic vegetables may be used alone or in combination of two or more. The shape of the aromatic vegetables is not particularly limited, and they may be processed into a shape that is easy to incorporate into the acidic separated liquid seasoning. For example, the aromatic vegetables may be processed into finely chopped, cut into wedges, strips, sliced, grated, or the like.

[0021] The content of the aromatic vegetables relative to the total amount of the acidic separated liquid seasoning is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, and even more preferably 0.5% by mass or more, and the upper limit is preferably 30% by mass or less, more preferably 25% by mass or less, and even more preferably 20% by mass or less. If the content of the aromatic vegetables is within the above range, the aroma of the aromatic vegetables can be easily perceived from the food material.

[0022] (succinoglycan) Succinoglycan is a polysaccharide obtained from the culture medium of Agrobacterium tumefaciens, and is composed of a main chain consisting of galactose and glucose and a side chain consisting of glucose, with succinic acid and pyruvic acid groups in the side chain. In the present invention, by incorporating succinoglycan, among other polysaccharides, into an acidic separated liquid seasoning, the flavor release of the acidic separated liquid seasoning can be improved compared to the addition of other polysaccharides such as xanthan gum or welan gum, and as a result, the aroma of aromatic vegetables can be better perceived from the food ingredients.

[0023] The succinoglycan content, relative to the total amount of the acidic separated liquid seasoning, has a lower limit of 0.01% by mass or more, preferably 0.03% 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 0.8% by mass or less, preferably 0.7% by mass or less, more preferably 0.6% by mass or less, and even more preferably 0.5% by mass or less. If the succinoglycan content is within the above numerical range, the viscosity of the acidic separated liquid seasoning can be maintained within an appropriate range, while the flavor release of the acidic separated liquid seasoning can be further improved, resulting in a better perception of the aroma of aromatic vegetables from ingredients.

[0024] (other polysaccharides) The acidic separated liquid seasoning may also contain polysaccharides other than succinoglycan, such as xanthan gum, welan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic, within the scope of not impairing the effects of the present invention.

[0025] The content of polysaccharides other than succinoglycan is preferably less than the content of succinoglycan. For example, the upper limit of the content of polysaccharides other than succinoglycan relative to the total amount of the acidic separated liquid seasoning is preferably less than 0.2% by mass, more preferably less than 0.15% by mass, even more preferably less than 0.1% by mass, even more preferably less than 0.01% by mass, and most preferably less than 0.001% by mass, or even 0% by mass. If the content of polysaccharides other than succinoglycan is within the above numerical range, the viscosity of the acidic separated liquid seasoning can be maintained within an appropriate range, while the flavor release of the acidic separated liquid seasoning can be further improved.

[0026] (acidifier) The acidulant is not particularly limited, and conventionally known acidulants for acidic liquid seasonings can be used. Examples of acidulants that can be used include organic acids such as vinegar (acetic acid), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, and succinic acid; inorganic acids such as phosphoric acid and hydrochloric acid; lemon juice, apple juice, orange juice, and lactic acid-fermented milk. Organic and inorganic acids may be used in the form of salts such as sodium salts and potassium salts. Among these acidulants, organic acids are preferred, and acetic acid is more preferred. These acidulants may be used alone or in combination of two or more. Adding these acidulants can adjust the pH of the acidic separated liquid seasoning to a desired range, inhibit microbial growth in the acidic separated liquid seasoning, thereby improving the shelf life and improving the flavor balance of the acidic separated liquid seasoning.

[0027] The acidulant content, relative to the total amount of the acidic separated 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 0.6% by mass or less. If the acidulant content is within the above range, microbial growth in the acidic separated liquid seasoning can be controlled to improve the shelf life, while the flavor balance of the acidic separated liquid seasoning can be improved.

[0028] (Other ingredients) In addition to the ingredients mentioned above, the acidic separated liquid seasoning may contain various ingredients that are commonly used in acidic liquid seasonings, as long as the effects of the present invention are not impaired. Examples of such ingredients include seasonings such as soy sauce, mirin, and sesame, flavorings, antioxidants such as ascorbic acid and vitamin E, and bacteriostatic agents.

[0029] (Method for producing acidic separated liquid seasoning) An example of a method for producing the acidic separated liquid seasoning of the present invention will be described. For example, first, fresh water, succinoglycan, aromatic vegetables, vinegar (acetic acid), and other aqueous phase ingredients such as seasonings are mixed to prepare an aqueous phase. Next, edible oils and fats are added to the prepared aqueous phase to obtain a separated liquid seasoning.

[0030] The acidic separated liquid seasoning can be produced using equipment commonly used in the production of acidic liquid seasonings. Examples of such equipment include general mixers, stick mixers, stand mixers, homomixers, etc. Examples of the shape of the mixer blades include propeller blades, turbine blades, paddle blades, anchor blades, etc.

[0031] (Storage process) The storage step is a step of storing the food material coated with the acidic separated liquid seasoning. The storage method and temperature are not particularly limited, and the food material coated with the acidic separated liquid seasoning may be stored in a raw state (room temperature or refrigerated) or in a frozen state.

[0032] The storage time can be adjusted appropriately depending on the state of the food ingredients, taking into consideration the penetration of flavors into the food ingredients. The storage time is 5 minutes or more, but for example, if the food ingredients are raw, the storage time is preferably 10 minutes or more, more preferably 30 minutes or more, from the viewpoint of the penetration of flavors into the food ingredients, and may be 120 minutes or less, or may be 60 minutes or less, from the viewpoint of the efficiency of the production process. Furthermore, if the food ingredients are frozen, the storage time is preferably 2 hours or more, more preferably 4 hours or more, from the viewpoint of the penetration of flavors into the food ingredients, and may be 48 hours or less, or may be 24 hours or less, from the viewpoint of the efficiency of the production process.

[0033] (Cooking process) The cooking step is a step of cooking the food material after storage. The cooking method is not particularly limited and any conventionally known method can be used. Examples of cooking methods include stir-frying and steaming. The heating temperature and heating time can be adjusted appropriately depending on the state of the food material.

[0034] (Method for improving flavor release of acidic separated liquid seasonings) The method for improving the flavor release of an acidic separated liquid seasoning of the present invention is characterized by blending 0.01% by mass to 0.8% by mass of succinoglycan with the acidic separated liquid seasoning. By blending a specific amount of succinoglycan with the acidic separated liquid seasoning, it is possible to further improve the flavor release of the acidic separated liquid seasoning while maintaining the viscosity within an appropriate range, compared to blending other polysaccharides other than succinoglycan. The detailed description of the acidic separated liquid seasoning is as described above.

[0035] (Acidic separated liquid seasoning for seasoned foods) The acidic separated liquid seasoning for seasoned foods of the present invention is used to sprinkle on ingredients for seasoning, and is characterized in that the acidic separated liquid seasoning contains edible oils and fats, aromatic vegetables, and succinoglycan, and the succinoglycan content is 0.01% by mass or more and 0.8% by mass or less based on the total amount of the acidic separated liquid seasoning. By incorporating a specific amount of succinoglycan into the acidic separated liquid seasoning, the flavor release of the acidic separated liquid seasoning can be further improved compared to incorporating polysaccharides other than succinoglycan, resulting in a better perception of the aromatic vegetable aroma from the ingredients. The detailed description of the acidic separated liquid seasoning is as described above. [Example]

[0036] 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.

[0037] <Test Example 1> (Production of acidic liquid seasonings) [Example 1] An acidic separated liquid seasoning was produced according to the blending ratios shown in Table 1. Specifically, succinoglycan, finely chopped ginger (a flavoring vegetable), vinegar (acetic acid content 4%), salt, sugar, flavoring, and fresh water were added and mixed uniformly to prepare an aqueous phase. Next, edible oil (rapeseed oil) was placed on top of the prepared aqueous phase to produce an acidic separated liquid seasoning.

[0038] [Example 2] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that the amount of vinegar was changed to 9.4% by mass, the amount of salt was changed to 11.5%, and the amount of edible oils and fats was changed to 10% by mass.

[0039] [Example 3] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that the amount of vinegar was changed to 5.5% by mass, the amount of salt was changed to 6.4%, and the amount of edible oils and fats was changed to 50% by mass.

[0040] [Example 4] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of succinoglycan was changed to 0.01% by mass.

[0041] [Example 5] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of succinoglycan was changed to 0.5% by mass and the blending amount of edible oil and fat was changed to 10% by mass.

[0042] [Example 6] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that no chopped ginger was added, instead 0.5% by mass of chopped garlic (aromatic vegetable) was added, and no flavoring was added, but 0.5% by mass of flavor oil (garlic oil) was added.

[0043] [Example 7] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that the amount of chopped ginger added was changed to 20% by mass.

[0044] [Comparative Example 1] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of succinoglycan was changed to 1.0% by mass and the blending amount of edible oil and fat was changed to 10% by mass.

[0045] Comparative Example 2 The aqueous phase prepared in Example 1 was stirred with a mixer or the like, and edible oil (rapeseed oil) was added thereto for emulsification, to produce an acidic emulsified liquid seasoning.

[0046] Comparative Example 3 An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that succinoglycan was not added.

[0047] Comparative Example 4 An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that succinoglycan was not added and 0.1% by mass of xanthan gum was added.

[0048] Comparative Example 5 An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that no edible oil or fat was added, the amount of salt added was changed to 12.8%, and the amount of vinegar added was changed to 10.9% by mass.

[0049] The blending ratio of each ingredient for each of the acidic liquid seasonings of Examples 1 to 7 and Comparative Examples 1 to 5 is shown in Table 1.

[0050] (pH measurement) The pH of each of the acidic liquid seasonings 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 25° C. The pH of the aqueous phase of each acidic liquid seasoning was 3.5 to 4.5.

[0051] (Viscosity measurement) For each of the acidic liquid seasonings obtained above, a BH-type viscometer was used to measure the viscosity at 25°C, 10 rpm using either rotor No. 2 or 3, or at 2 rpm using rotor No. 4. The viscosity was calculated from the reading when the rotor had made two rotations after the start of measurement. The measurement results are shown in Table 1.

[0052] (Production of seasoned foods) Each of the acidic liquid seasonings obtained above was sprinkled on fish (cod) fillets (frozen state). The amount of acidic liquid seasoning added was 10% by mass relative to the mass of the fish fillets. Next, the fish fillets sprinkled with each acidic liquid seasoning were stored in a refrigerator at 5°C for 6 hours. Thereafter, the fish fillets sprinkled with each acidic liquid seasoning were removed from the refrigerator and cooked.

[0053] (sensory evaluation) A number of well-trained panelists tasted the cooked fish fillets obtained above and performed a sensory evaluation using the following four-level scale, ranging from 1 point (minimum) to 4 points (maximum) in increments of 0.5 points. The average scores of each panelist are shown in Table 1 as the evaluation score. A score of 3.0 or higher is considered to be a good result. [Evaluation criteria] 4 points: The aroma of aromatic vegetables was strongly felt. 3 points: The aroma of aromatic vegetables was very strong. 2 points: I didn't really notice the aroma of the herbs. 1 point: The aroma of aromatic vegetables was barely detectable.

[0054] In all of the cooked fish fillets obtained in Examples 1 to 7, the aroma of aromatic vegetables could be detected. On the other hand, in Comparative Example 1, the amount of succinoglycan blended in the acidic separated liquid seasoning was high, so the aroma of the aromatic vegetables was difficult to detect. In Comparative Example 2, an emulsified liquid seasoning was used instead of a separated liquid, so the aroma of the aromatic vegetables was less noticeable. In Comparative Example 3, succinoglycan was not blended into the acidic separated liquid seasoning, so the aroma of aromatic vegetables was difficult to detect. In Comparative Example 4, succinoglycan was not blended into the acidic separated liquid seasoning, but xanthan gum was blended instead, so the aroma of aromatic vegetables was less noticeable. In Comparative Example 5, since no edible oil or fat was blended into the acidic separated liquid seasoning, the aroma of the aromatic vegetables was less noticeable.

[0055] [Table 1]

[0056] <Test Example 2> (Production of acidic liquid seasonings) [Example 8] As shown in Table 2, an acidic separated liquid seasoning was produced in the same manner as in Example 1.

[0057] [Example 9] An acidic separated liquid seasoning was produced in the same manner as in Example 8, except that no flavoring was added.

[0058] Comparative Example 6 An acidic emulsified liquid seasoning was produced in the same manner as in Comparative Example 2, except that no flavoring was added.

[0059] For each of the acidic liquid seasonings of Examples 8 to 9 and Comparative Example 6, the blending ratio of each ingredient is shown in Table 2.

[0060] (pH measurement) The pH of each of the acidic liquid seasonings obtained above was measured in the same manner as in Test Example 1. The pH of each of the acidic liquid seasonings was 3.5 or more and 4.5 or less.

[0061] (Viscosity measurement) The viscosity of each of the acidic liquid seasonings obtained above was measured in the same manner as in Test Example 1. The measurement results are shown in Table 2.

[0062] (Production of seasoned foods) Each of the acidic liquid seasonings obtained above was sprinkled onto fillets (refrigerated) of fish (cod) for raw consumption. The amount of acidic liquid seasoning added was 10% by mass relative to the mass of the fish fillets. Next, the fish fillets sprinkled with each acidic liquid seasoning were stored in a refrigerator at 5°C for 10 minutes. Thereafter, the fish fillets sprinkled with each acidic liquid seasoning were removed from the refrigerator and cooked.

[0063] (sensory evaluation) A number of well-trained panelists ate the cooked fish fillets obtained above and conducted a sensory evaluation in the same manner as in Test Example 1. The average scores of each panelist are shown in Table 2 as the evaluation score. A score of 3.0 or more is considered to be a good result.

[0064] [Table 2]

[0065] In both of the cooked fish fillets obtained in Examples 8 and 9, the aroma of aromatic vegetables could be detected. On the other hand, in Comparative Example 6, an emulsified liquid seasoning was used instead of a separated liquid, and therefore the aroma of the aromatic vegetables was less noticeable.

[0066] <Test Example 3> (Production of acidic separated liquid seasoning) [Example 10] As shown in Table 3, an acidic separated liquid seasoning was produced in the same manner as in Example 1, except that no chopped ginger was added, 5% by mass of onion (aromatic vegetable) was added, 5% by mass of green onion (aromatic vegetable) was added, the amount of vinegar was changed to 7.7% by mass, no flavoring was added, and 0.5% by mass of flavor oil (onion oil) was added.

[0067] (pH measurement) The pH of the acidic separated liquid seasoning obtained above was measured in the same manner as in Test Example 1. The pH of the acidic separated liquid seasoning was 3.5 or more and 4.5 or less.

[0068] (Viscosity measurement) The viscosity of the acidic separated liquid seasoning obtained above was measured in the same manner as in Test Example 1. The measurement results are shown in Table 3.

[0069] (Production of seasoned foods) The acidic liquid seasoning obtained above was sprinkled on pork (refrigerated). The amount of acidic liquid seasoning added was 20% by mass relative to the mass of the pork. Next, the pork sprinkled with the acidic liquid seasoning was stored in a refrigerator at 5°C for 10 minutes. Thereafter, the pork sprinkled with the acidic liquid seasoning was taken out of the refrigerator and cooked.

[0070] (sensory evaluation) A number of well-trained panels ate the cooked pork obtained above and conducted a sensory evaluation in the same manner as in Test Example 1. The average scores of each panelist were shown as the evaluation score in Table 3. A score of 3.0 or higher was considered to be a good result.

[0071] [Table 3]

[0072] The cooked pork obtained in Example 10 had the aroma of aromatic vegetables.

[0073] <Test Example 4> (Production of seasoned foods) The acidic separated liquid seasoning obtained in Example 1 was sprinkled on fresh lettuce. The amount of the acidic separated liquid seasoning added was 5% by mass relative to the mass of the lettuce. The lettuce sprinkled with the acidic separated liquid seasoning was then stored at 25°C for 10 minutes.

[0074] (sensory evaluation) A number of well-trained panelists tasted the lettuce obtained above and conducted a sensory evaluation in the same manner as in Test Example 1. The average scores of each panelist were shown as the evaluation score in Table 4. A score of 3.0 or higher was considered to be a good result.

[0075] [Table 4]

Claims

1. A method for producing a seasoned food product comprising a food material and an acidic separated liquid seasoning, The acidic separated liquid seasoning contains edible oils and fats, aromatic vegetables, and succinoglycan, and the content of the succinoglycan is 0.01% by mass or more and 0.8% by mass or less based on the total amount of the acidic separated liquid seasoning; The manufacturing method includes a seasoning step of sprinkling the acidic separated liquid seasoning on the food material, A storage step of storing the food material coated with the acidic separated liquid seasoning for 5 minutes or more. A method for producing seasoned foods.

2. The content of the edible oil and fat is 5% by mass or more and 70% by mass or less based on the total amount of the acidic separated liquid seasoning. A method for producing the seasoned food according to claim 1.

3. The content of the aromatic vegetables is 0.1% by mass or more and 30% by mass or less based on the total amount of the acidic separated liquid seasoning. A method for producing the seasoned food according to claim 1.

4. The acidic separated liquid seasoning further contains an acidulant. A method for producing the seasoned food according to claim 1.

5. The food material contains fish meat. A method for producing the seasoned food according to claim 1.

6. The food material includes meat. A method for producing the seasoned food according to claim 1.

7. The food material includes vegetables. A method for producing the seasoned food according to claim 1.

8. The viscosity of the acidic separated liquid seasoning at 25 ° C. is 0.01 Pa s or more and 10.0 Pa s or less. A method for producing the seasoned food according to claim 1.

9. The seasoning step is carried out while the food material is frozen. A method for producing the seasoned food according to claim 1.

10. The storage time in the storage step is 6 hours or more. The method for producing the seasoned food according to claim 9.

11. The method further comprises a cooking step of heating the food material after storage. The method for producing the seasoned food according to any one of claims 1 to 10.

12. 1. A method for enhancing flavor release of an acidic separated liquid seasoning containing a potherb, comprising: The acidic separated liquid seasoning is characterized in that 0.01% by mass or more and 0.8% by mass or less of succinoglycan is blended with the acidic separated liquid seasoning. Method for improving flavor release of acidic separating liquid seasonings.

13. An acidic separated liquid seasoning for seasoned foods to be sprinkled on food ingredients to season them, The acidic separated liquid seasoning contains edible oils and fats, aromatic vegetables, and succinoglycan, and the content of the succinoglycan is 0.01% by mass or more and 0.8% by mass or less based on the total amount of the acidic separated liquid seasoning. Acidic, separated liquid seasoning for seasoned foods.

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