Composition of flavoring liquid

Abstract

The present invention provides a seasoning liquid composition that suppresses separation during storage and improves the adhesion of the seasoning liquid to food. [Solution] A seasoning liquid composition comprising the following (A) and (B) dispersed in water and / or a polyhydric alcohol. (A) Polyglycerol saturated fatty acid esters in which the average degree of polymerization of polyglycerol is 2-3. (B) Polyglycerol fatty acid esters in which the average degree of polymerization of polyglycerol is 5 to 10. The properties of the seasoning liquid composition of the present invention are not particularly limited as long as it has fluidity, and it can be prepared in any desired state, such as gel, liquid, or paste, by methods known to the present day.

Description

Technical Field

[0001] The present invention relates to a composition for a seasoning liquid.

Background Art

[0002] Seasoning liquids such as seasoning liquids for confectionery and pickles (including seasonings such as tomato ketchup, tomato sauce, sauce for grilled meat, mayonnaise, and dressing) are used for secondary processing or seasoning of foods for the purpose of enhancing the flavor of foods. However, in actual use, since the amount adhering to foods is small, there are many problems such as insufficient expression of taste, and prior arts using emulsifiers, thickeners, etc. have been disclosed.

[0003] For example, a technique for improving the wettability (adhesiveness) of sauces and seasoning liquids by adding an improver composition and an oil and fat composition containing diglycerin monostearate as an active ingredient to sauces and seasoning liquids has been disclosed (Patent Document 1). Further, as a seasoning liquid for grilled sushi that is excellent in adhesiveness to food materials, has high viscosity and is difficult to drip, it contains a specific amount of crosslinked starch, xanthan gum, and high-methoxyl pectin, and has a pH of 3 to 4 and a viscosity of 2000 to 20000 mPa·s, and an acidic viscous seasoning liquid has been disclosed (Patent Document 2).

[0004] However, the seasoning liquid to which the improver composition containing diglycerin fatty acid monoesters disclosed in Patent Document 1 as an active ingredient is added does not necessarily have sufficient adhesiveness to foods, and also, when the form of the improver composition is a liquid in which diglycerin fatty acid monoesters are dispersed in water and / or polyhydric alcohol, there is a problem that component separation easily occurs during storage. In addition, the seasoning liquid with high viscosity disclosed in Patent Document 2 has a drawback of poor handling property during production in a food factory and is unsuitable for mass production such as processed foods.

Prior Art Documents

Patent Documents

[0005] [Patent Document 1] Japanese Patent Application Publication No. 9-271372 [Patent Document 2] Japanese Patent Publication No. 2003-169624 [Overview of the project] [Problems that the invention aims to solve]

[0006] The present invention provides a seasoning liquid composition that suppresses separation during storage and improves the adhesion of the seasoning liquid to food. [Means for solving the problem]

[0007] As a result of diligent research into the above-mentioned problems, the present inventors have found that a composition in which two specific types of emulsifiers are dispersed in water and / or polyhydric alcohol suppresses separation during storage, and that a seasoning liquid to which this composition is added has improved adhesion to food. Based on this finding, the present invention has been made.

[0008] In other words, the present invention comprises a seasoning liquid composition in which the following (A) and (B) are dispersed in water and / or a polyhydric alcohol. (A) Polyglycerol saturated fatty acid esters in which the average degree of polymerization of polyglycerol is 2-3. (B) Polyglycerol fatty acid esters in which the average degree of polymerization of polyglycerol is 5 to 10. [Effects of the Invention]

[0009] The seasoning liquid composition of the present invention exhibits suppressed separation during storage. Seasoning liquids to which the seasoning liquid composition of the present invention has been added exhibit improved adhesion to food. [Modes for carrying out the invention]

[0010] The seasoning liquid composition of the present invention is a fluid composition in which (A) a polyglycerin saturated fatty acid ester having an average degree of polymerization of polyglycerin of 2 to 3 (hereinafter also referred to as "component (A)") and (B) a polyglycerin fatty acid ester having an average degree of polymerization of polyglycerin of 5 to 10 (hereinafter also referred to as "component (B)") are dispersed in water and / or a polyhydric alcohol.

[0011] The water used in this invention is not particularly limited as long as it is potable, and examples include purified water such as distilled water, ion exchange resin treated water, reverse osmosis (RO) treated water or ultrafiltration (UF) treated water, tap water (water supply), groundwater, natural water such as spring water, and alkaline ionized water.

[0012] The polyhydric alcohol used in the present invention is not particularly limited as long as it is a compound having two or more hydroxyl groups in one molecule. Examples include monosaccharides such as xylose, glucose, and fructose; oligosaccharides such as sucrose, lactose, and maltose; starch hydrolysates such as dextrin or starch syrup; maltooligosaccharides such as maltotriose, maltotetraose, maltopentaose, and maltohexaose; isomerized sugars such as glucose-fructose syrup and fructose-glucose syrup; invert sugars such as honey; sugar alcohols such as sorbitol, mannitol, maltitol, and reduced starch syrup; glycerin, polyglycerin, and propylene glycol.

[0013] In the present invention, either water or a polyhydric alcohol may be used alone, or they may be used in combination to adjust the viscosity of the composition, etc., and used as an aqueous solution of polyhydric alcohol.

[0014] The polyglycerol saturated fatty acid ester used as component (A) in the present invention is an ester of polyglycerol with an average degree of polymerization of 2 to 3 and a saturated fatty acid, and can be produced by known methods such as esterification reactions.

[0015] Examples of polyglycerins that constitute the above-mentioned polyglycerin saturated fatty acid esters include diglycerin (average degree of polymerization 2) and triglycerin (average degree of polymerization 3).

[0016] Examples of fatty acids constituting the above polyglycerol saturated fatty acid esters include straight-chain saturated fatty acids having 6 to 24 carbon atoms (e.g., caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.). Among these, saturated fatty acids having 12 to 18 carbon atoms (e.g., lauric acid, myristic acid, palmitic acid, stearic acid, etc.) are preferred, and saturated fatty acids having 12 to 16 carbon atoms (e.g., lauric acid, myristic acid, palmitic acid, etc.) are more preferred. These fatty acids may be used individually or in any combination of two or more types.

[0017] Examples of the above-mentioned polyglycerol saturated fatty acid esters include Poem DL-100 (product name; diglycerol laurate ester; manufactured by Riken Vitamin Co., Ltd.), Poem DS-100A (product name; diglycerol stearate ester; manufactured by Riken Vitamin Co., Ltd.), and Poem TRP-97RF (product name; triglycerol palmitate ester; manufactured by Riken Vitamin Co., Ltd.), which are commercially manufactured and sold, and these can be used in the present invention.

[0018] The polyglycerol fatty acid ester used as component (B) in the present invention is an ester of polyglycerol with an average degree of polymerization of 5 to 10 and a fatty acid, and can be produced by known methods such as esterification reactions.

[0019] Examples of polyglycerins that constitute the above-mentioned polyglycerin fatty acid esters include pentaglicerin (average degree of polymerization 5), hexaglycerin (average degree of polymerization 6), heptaglicerin (average degree of polymerization 7), octaglycerin (average degree of polymerization 8), and decaglycerin (average degree of polymerization 10).

[0020] The fatty acids constituting the above polyglycerol fatty acid ester are not particularly limited. For example, linear saturated or unsaturated fatty acids having 6 to 24 carbon atoms (e.g., caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid, etc.) can be mentioned. Among these, linear saturated or unsaturated fatty acids having 12 to 18 carbon atoms (e.g., lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, etc.) are preferred, and linear saturated or unsaturated fatty acids having 16 to 18 carbon atoms (e.g., palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, etc.) are more preferred. These fatty acids may be used alone or in any combination of two or more.

[0021] As the above polyglycerol fatty acid ester, for example, Sansoft A-171E (trade name; pentaglycerol oleate; manufactured by Taiyo Chemical Co., Ltd.), SY Glister MO-5S (trade name; hexaglycerol oleate; manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), SY Glister MS-5S (trade name; hexaglycerol stearate; manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), SY Glister MO-7S (trade name; decaglycerol oleate; manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), etc. are commercially produced and sold, and these can be used in the present invention.

[0022] The content of the above components in the composition for a seasoning liquid of the present invention is not particularly limited and can be appropriately adjusted according to the desired properties of the composition. For example, when the composition for a seasoning liquid of the present invention is made into a viscous gel-like composition, in 100% by mass of the composition, the content of water and / or polyhydric alcohol is 65 to 98% by mass, preferably 7 to 92% by mass, the content of component (A) is 1 to 20% by mass, preferably 5 to 15% by mass, and the content of component (B) is 1 to 15% by mass, preferably 2 to 10% by mass.

[0023] The properties of the composition for flavoring liquid of the present invention are not particularly limited as long as it has fluidity. In addition to the gel form described above, it can be prepared into any properties such as liquid, paste, etc. by a method known per se.

[0024] The production method of the composition for flavoring liquid of the present invention is not particularly limited. For example, it can be produced by heating the above components to 60 - 80 °C as desired and stirring to mix uniformly.

[0025] The composition for flavoring liquid of the present invention may contain other arbitrary components within the range that does not inhibit the effects of the present invention in addition to the above components. Examples of such components include food emulsifiers (such as monoglycerin fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters other than component (A) and component (B), sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, lecithin, etc.), antioxidants, etc.

[0026] The flavoring liquid to which the composition for flavoring liquid of the present invention is added is not particularly limited as long as it is a liquid or contains a certain amount of moisture and is used for secondary processing or flavoring of food for the purpose of enhancing the flavor of food. Examples of its components include sweeteners such as sugar, starch syrup, licorice, fermented seasonings such as soy sauce, alcoholic seasonings such as mirin, dashi such as kelp, bonito flakes, extracts such as livestock meat extract, seafood extract, vegetable extract, yeast extract, salt, spices, miso, vitamins, minerals, amino acids, flavors, antioxidants, etc., and other food materials, and components generally blended in flavoring liquids can be used. In addition, pastes or cut granular substances of fragrant vegetables such as onions and garlic can be blended in the flavoring liquid.

[0027] There is no particular limitation on the method of adding the composition for flavoring liquid of the present invention to the flavoring liquid. Examples include a method of uniformly mixing the composition for flavoring liquid of the present invention and the flavoring liquid. In addition, since the composition for flavoring liquid of the present invention has excellent dispersibility, it can be easily dispersed in flavoring liquids at low temperature (5 - 10 °C), high temperature (80 - 100 °C) or other temperature ranges.

[0028] The amount of the seasoning liquid composition of the present invention added to the seasoning liquid varies depending on the type of food in which the seasoning liquid is used and the purpose of use of the seasoning liquid, and is not uniform, but for example, 0.01 to 5.0 parts by mass and more preferably 0.1 to 2.0 parts by mass per 100 parts by mass of seasoning liquid is preferred.

[0029] A seasoning liquid to which the seasoning liquid composition of the present invention has been added (hereinafter referred to as "the seasoning liquid according to the present invention") can be widely used in a variety of foods. There are no particular restrictions on the foods to which it can be used, but examples include confectionery (e.g., mitarashi dango, okoshi, karinto, rice crackers, arare, fried rice crackers, etc.), processed bean products (e.g., boiled adzuki beans, tofu, grilled tofu, deep-fried tofu, fried tofu, ganmodoki, etc.), meat products (e.g., hamburgers, hamburger patties, meatballs, meat dumplings, sweet and sour pork, mapo tofu, braised pork, rolled cabbage, etc.), and processed vegetable products (e.g., takuan, narazuke, moriguchizuke, bettarazuke, misozuke, fukujinzuke, tsukudani of chili peppers, tsukudani of butterbur, tsukudani of sansho pepper, tsukudani of burdock root, tsukudani of lotus root, etc.).

[0030] The method of using the seasoning liquid according to the present invention in food is not particularly limited as long as it involves bringing the seasoning liquid into contact with the food while it remains fluid. Examples include dropping the seasoning liquid onto the food, coating the food with the seasoning liquid, immersing the food in the seasoning liquid, or spraying the food with the seasoning liquid.

[0031] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples. [Examples]

[0032] [Preparation and evaluation of seasoning liquid compositions] (1) Raw materials <Ingredient (A)> 1) Diglycerin laurate (product name: Poem DL-100; manufactured by Riken Vitamin Co., Ltd.) 2) Diglycerin stearate (product name: Poem DS-100; manufactured by Riken Vitamin Co., Ltd.) 3) Triglycerin palmitate (product name: Poem TRP-97RF; manufactured by Riken Vitamin Co., Ltd.)

[0033] <Ingredient (B)> 1) Pentagricerin oleate (product name: Sunsoft A-171E; manufactured by Taiyo Kagaku Co., Ltd.) 2) Hexaglycerin oleate (product name: SY Glister MO-5S; manufactured by Sakamoto Pharmaceutical Co., Ltd.) 3) Decaglycerin oleate (product name: SY Glister MO-7S; manufactured by Sakamoto Pharmaceutical Co., Ltd.) 4) Hexaglycerin stearate (product name: SY Glister MS-5S; manufactured by Sakamoto Pharmaceutical Co., Ltd.)

[0034] <Other emulsifiers> 1) Monoglycerin laurate ester (product name: Poem M-300; manufactured by Riken Vitamin Co., Ltd.) 2) Diglycerin oleate (product name: Poem DO-100V; manufactured by Riken Vitamin Co., Ltd.) 3) Tetraglycerin oleate (product name: SY Glister MO-3S; manufactured by Sakamoto Pharmaceutical Co., Ltd.)

[0035] <Water and polyhydric alcohols> 1) Water (drinking water) 2) Fructose-glucose liquid sugar (product name: Hyfruct M-75; manufactured by Nippon Corn Starch Co., Ltd.)

[0036] (2) Composition of raw materials Tables 1 and 2 show the formulations of seasoning liquid compositions 1 to 19 prepared using the aforementioned raw materials. Of these, seasoning liquid compositions 1 to 11 are examples of the present invention, and seasoning liquid compositions 12 to 19 are comparative examples thereto.

[0037] [Table 1]

[0038] [Table 2]

[0039] (3) Method for preparing a composition for seasoning liquid According to the mixing ratios shown in Tables 1 and 2, each raw material was placed in a 300 mL glass beaker and heated while stirring at 400 rpm using a Three One motor (model: BL600; 5 cm diameter, 4 blades; manufactured by Shinto Kagaku Co., Ltd.). After reaching 70°C, the mixture was left to cool at room temperature to obtain gel-like seasoning liquid compositions 1 to 19 (100 g each).

[0040] (4) Evaluation of storage stability of seasoning liquid compositions The storage stability of the seasoning liquid compositions 1 to 19 prepared in (3) was evaluated by checking for the separation of emulsifiers. More specifically, compositions in which no emulsifier separation occurred during 24 hours of storage at room temperature (25°C) after preparation were rated as good ("○"), compositions in which emulsifier separation occurred during 24 hours of storage at room temperature (25°C) were rated as slightly poor ("△"), and compositions in which emulsifier separation occurred immediately after preparation were rated as poor ("×"). The results are shown in Table 3.

[0041] [Table 3]

[0042] As is clear from the results shown in Table 3, no separation of the emulsifier occurred during storage in the seasoning liquid compositions 1 to 11, which are examples of the present invention. However, some of the comparative seasoning liquid compositions 12 to 19 exhibited separation of the emulsifier immediately after preparation or during storage.

[0043] [Preparation and evaluation of seasoning liquid for rice crackers] (1) Raw materials 1) Soy sauce (Product name: Wadakan soy sauce; manufactured by Wadakan Co., Ltd.) 2) Mirin (Product name: Takara Hon Mirin; manufactured by Takara Shuzo Co., Ltd.) 3) Caster sugar (product name: Caster sugar; manufactured by DM Mitsui Sugar Co., Ltd.) 4) Dextrin (Product name: PineDix #2; manufactured by Matsutani Chemical Industry Co., Ltd.) 5) Compositions 1 to 19 for seasoning liquid

[0044] (2) Method for preparing seasoning liquid for rice crackers Following the mixing ratios shown in Table 4, soy sauce, mirin, refined sugar, and dextrin were mixed, then one of the seasoning liquid compositions 1 to 19 was added, mixed, and heated. After reaching a temperature of 60°C, the mixture was cooled to obtain 200g each of seasoning liquids 1 to 19 for rice crackers.

[0045] [Table 4]

[0046] (3) Evaluation of the adhesive properties of seasoning liquid for rice crackers Commercially available rice crackers (product name: Suyaki Senbei; manufactured by Tsuji Anzen Foods Co., Ltd.) were heated in an oven at 150°C for 1 minute, then immersed in 40°C rapeseed oil (product name: Edible Rapeseed Oil; manufactured by Boso Oils Co., Ltd.) for 5 seconds, and their mass was measured. Afterward, they were immersed in one of the rice cracker seasoning liquids 1-19 for 5 seconds, and after thoroughly draining the water, they were left to dry. The mass of the dried rice crackers was measured, and the mass of the rice crackers after immersion in rapeseed oil but before immersion in the seasoning liquid was subtracted from this mass to calculate the mass of seasoning liquid adhering to the rice crackers (amount of seasoning liquid adhering). As a control, a seasoning liquid without any added seasoning composition was designated as rice cracker seasoning liquid 20, and the same test was conducted.

[0047] The above test was performed five times for each rice cracker seasoning liquid, and the average amount of seasoning liquid adhering to the food was determined. Based on this average, the average amount of seasoning liquid adhering to the food for the control rice cracker seasoning liquid 20 was set to 1, and relative values ​​were calculated for rice cracker seasoning liquids 1 to 19, and these were symbolized according to the following criteria. The results are shown in Table 5. <Symbolization Standards> ○: Good. Relative value of average amount of seasoning liquid adhering to the food is 1.5 or higher. △: Slightly poor. Relative value of average amount of seasoning liquid adhering: 1.2 or higher, less than 1.5. ×: Poor. Relative value of average amount of seasoning liquid adhering to the food: Less than 1.2

[0048] [Table 5]

[0049] As is clear from the results in Table 5, all of the rice cracker seasoning liquids 1 to 11 to which the seasoning liquid compositions 1 to 11, which are examples of the present invention, were added resulted in a large amount of seasoning liquid adhering to the rice crackers, indicating improved adhesion of the seasoning liquid. On the other hand, the seasoning liquids 12 to 19 to which the comparative examples seasoning liquid compositions 12 to 19 were added resulted in a small amount of seasoning liquid adhering to the rice crackers, indicating insufficient adhesion of the seasoning liquid.

[0050] [Preparation and evaluation of seasoning liquid for deep-fried tofu] (1) Raw materials 1) Soy sauce (Product name: Wadakan soy sauce; manufactured by Wadakan Co., Ltd.) 2) Mirin (Product name: Takara Hon Mirin; manufactured by Takara Shuzo Co., Ltd.) 3) Caster sugar (product name: Caster sugar; manufactured by DM Mitsui Sugar Co., Ltd.) 4) Table salt (Product name: Nakrufor 5; Naikai Salt Industry) 5) Xanthan gum (Product name: K-OB; manufactured by MP Gokyo Food & Chemical Co., Ltd.) 6) Water (drinking water) 7) Compositions 1, 4, 7, 8, 13, 15 and 16 for seasoning liquid

[0051] (2) Method for preparing seasoning liquid for deep-fried tofu According to the proportions shown in Table 6, soy sauce, mirin, refined sugar, salt, xanthan gum, and water were mixed, and then one of the seasoning liquid compositions 1, 4, 7, 8, 13, 15, and 16 was added, mixed, and heated. After reaching a temperature of 60°C, it was cooled to obtain 200g each of the seasoning liquids 1 to 7 for fried tofu.

[0052] [Table 6]

[0053] (3) Evaluation of the adhesion properties of the seasoning liquid for fried tofu The mass of commercially available fried tofu (product name: Fluffy Fried Tofu, 5 pieces; manufactured by Mac Foods Co., Ltd.) was measured, and one side of the tofu was immersed in one of the 60°C fried tofu seasoning liquids 1 to 7 for 60 seconds, then it was flipped over and the other side was immersed for 60 seconds. The fried tofu was then placed in a colander and left to stand until the excess seasoning liquid dripped off. After that, the mass of the fried tofu was measured, and the mass of the fried tofu that had adhered to it (seasoning liquid adhering amount) was calculated by subtracting the mass of the fried tofu before immersion from this mass. As a control, a seasoning liquid without any added seasoning liquid composition was designated as fried tofu seasoning liquid 8, and the same test was performed.

[0054] The above test was performed five times for each seasoning liquid for fried tofu, and the average amount of seasoning liquid adhering to the tofu was calculated. Based on this average, the average amount of seasoning liquid adhering to the tofu for seasoning liquid 8 (the control) was set to 1, and relative values ​​were calculated for seasoning liquids 1 to 7, and these were symbolized according to the following criteria. The results are shown in Table 7. <Symbolization Standards> ○: Good. Relative value of average amount of seasoning liquid adhering to the food is 1.3 or higher. △: Slightly poor. Relative value of average amount of seasoning liquid adhering: 1.1 or higher, less than 1.3. ×: Poor. Relative value of average amount of seasoning liquid adhering to the food: Less than 1.1

[0055] [Table 7]

[0056] As is clear from the results in Table 7, the seasoning liquids for fried tofu 1 to 4, to which seasoning liquid compositions 1, 4, 7, and 8, which are examples of the present invention, were added, all showed a large amount of seasoning liquid adhering to the fried tofu, indicating improved adhesion of the seasoning liquid. On the other hand, the seasoning liquids for fried tofu 5 to 7, to which comparative examples seasoning liquid compositions 13, 15, and 16 were added, showed a small amount of seasoning liquid adhering to the fried tofu, indicating insufficient adhesion of the seasoning liquid.

[0057] [Preparation and evaluation of seasoning liquid for meatballs] (1) Raw materials 1) Soy sauce (Product name: Wadakan soy sauce; manufactured by Wadakan Co., Ltd.) 2) Mirin (Product name: Takara Hon Mirin; manufactured by Takara Shuzo Co., Ltd.) 3) Caster sugar (product name: Caster sugar; manufactured by DM Mitsui Sugar Co., Ltd.) 4) Table salt (Product name: Nakrufor 5; Naikai Salt Industry) 5) Xanthan gum (Product name: K-OB; manufactured by MP Gokyo Food & Chemical Co., Ltd.) 6) Water (drinking water) 7) Compositions 1, 4, 7, 8, 13, 15 and 16 for seasoning liquid

[0058] (2) Method for preparing seasoning liquid for meatballs Following the proportions shown in Table 8, soy sauce, mirin, refined sugar, salt, xanthan gum, and water were mixed. Then, one of the seasoning liquid compositions 1, 4, 7, 8, 13, 15, and 16 was added, mixed, and heated. After reaching a temperature of 60°C, it was cooled to obtain 200g each of seasoning liquids 1 to 7 for meatballs.

[0059] [Table 8]

[0060] (3) Evaluation of the adhesion of the seasoning liquid for meatballs The mass of commercially available meatballs (product name: Sauce-less Crispy Meatballs; manufactured by KS Co., Ltd.) was measured, and they were immersed for 10 seconds in one of the meatball seasoning solutions 1 to 7 at 60°C. After that, the meatballs were placed in a colander and left to stand until the excess seasoning solution dripped off. Then, the mass of the meatballs was measured again, and the mass of the meatballs before immersion was subtracted from this mass to calculate the mass of seasoning solution adhering to the meatballs (amount of seasoning solution adhering). As a control, a seasoning solution without any added seasoning composition was designated as meatball seasoning solution 8, and the same test was conducted.

[0061] The above test was performed eight times for each meatball seasoning solution, and the average amount of seasoning solution adhering to the meatballs was determined. Based on this average, the average amount of seasoning solution adhering to the meatballs for seasoning solutions 1 to 7 was set to 1, and relative values ​​were calculated and symbolized according to the following criteria. The results are shown in Table 9. <Symbolization Standards> ○: Good. Relative value of average amount of seasoning liquid adhering to the food is 1.5 or higher. △: Slightly poor. Relative value of average amount of seasoning liquid adhering: 1.2 or higher, less than 1.5. ×: Poor. Relative value of average amount of seasoning liquid adhering to the food: Less than 1.2

[0062] [Table 9]

[0063] As is clear from the results in Table 9, the meatball seasoning liquids 1 to 4, to which seasoning liquid compositions 1, 4, 7, and 8, which are examples of the present invention, were added, all showed improved adhesion of the seasoning liquid to the meatballs. On the other hand, the meatball seasoning liquids 5 to 7, to which comparative examples seasoning liquid compositions 13, 15, and 16 were added, showed poor adhesion of the seasoning liquid to the meatballs.

Claims

[Claim 1] A seasoning liquid composition comprising the following (A) and (B) dispersed in water and / or a polyhydric alcohol. (A) Polyglycerol saturated fatty acid esters having an average degree of polymerization of 2 to 3. (B) Polyglycerol fatty acid esters having an average degree of polymerization of 5 to 10.

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