Flavor preservative for liquid seasonings and liquid seasonings using the same

Abstract

To provide a flavor preservative for liquid seasonings that prevents or suppresses changes in flavor during storage, thereby enabling longer-term use, and a liquid seasoning using the same. [Solution] The flavor preservative for liquid seasonings of the present invention contains an acetate, a pH adjuster, and a glycerol fatty acid ester having a fatty acid group with 8 to 16 carbon atoms, and the pH of a 1% by mass aqueous solution prepared is 3 to 7. According to the present invention, deterioration of flavor due to storage at room temperature or under refrigeration can be prevented or reduced, and the quality of liquid seasonings can be maintained for a longer period of time.

Description

Technical Field

[0001] The present invention relates to a flavor retention agent for liquid seasonings and a liquid seasoning using the same.

Background Art

[0002] With the changes in eating habits in Japan, various liquid seasonings are being used. These liquid seasonings include, for example, those that have been long used in households such as soy sauce, mirin, Worcestershire sauce, and tonkatsu sauce. In recent years, along with the diversification of food cultures and living environments, new liquid seasonings such as dressings have emerged, and their types are also diverse.

[0003] These liquid seasonings are convenient and the demand for them is increasing as they make the family table more abundant. On the other hand, consumers stock up on a large number of liquid seasonings, and as a result, the usage frequency of each type decreases, and there are also cases where the remainder is stored in a household refrigerator or the like.

[0004] However, it is known that once a liquid seasoning is opened, product deterioration (for example, flavor change) occurs due to various reasons such as oxidation and the growth of undesired microorganisms. Therefore, in some households, the opened liquid seasoning may be discarded before the expiration date without being completely used up, causing a kind of food loss problem.

[0005] To address such usage, currently, liquid seasonings are also being retailed in smaller containers. However, the use of smaller containers increases the individual product cost and may also increase the economic burden on consumers.

[0006] Therefore, regardless of the size of the container, the development of a technology that can maintain the flavor of the opened liquid seasoning for a longer period is desired.

Summary of the Invention

Problems to be Solved by the Invention

[0007] The present invention aims to solve the above-mentioned problems, and its objective is to provide a flavor-preserving agent for liquid seasonings that prevents or suppresses changes in the flavor of liquid seasonings during storage, thereby enabling longer-term use, and a liquid seasoning using the same. [Means for solving the problem]

[0008] The present invention relates to a flavor preservative for liquid seasonings, comprising an acetate, a pH adjuster, and a glycerol fatty acid ester having a fatty acid group with 8 to 16 carbon atoms, wherein the pH of a 1% by mass aqueous solution prepared is 3 to 7.

[0009] In one embodiment, the pH adjusting agent is at least one selected from the group consisting of organic acids and organic salts.

[0010] In one embodiment, the flavor-preserving agent for liquid seasonings of the present invention further contains a taste-modifying component.

[0011] In one embodiment, the liquid seasoning is an oil-free dressing.

[0012] The present invention also relates to a liquid seasoning containing the above-mentioned flavor-preserving agent for liquid seasonings, seasoning ingredients, and water.

[0013] In one embodiment, the pH of the liquid seasoning of the present invention is 3 to 7.

[0014] The present invention also provides a method for suppressing changes in the flavor of a liquid seasoning, comprising the step of combining a seasoning material and water with the above-mentioned flavor-preserving agent for liquid seasonings. [Effects of the Invention]

[0015] According to the present invention, it is possible to prevent or reduce the deterioration of flavor due to storage at room temperature or under refrigeration, and to maintain the quality of liquid seasonings for a longer period of time. This reduces the amount of liquid seasonings that are left unused or discarded after opening, thus contributing to the reduction of food waste. [Modes for carrying out the invention]

[0016] (Flavor preservative for liquid seasonings) The flavor-preserving agent for liquid seasonings of the present invention contains an acetate, a pH adjuster, and a glycerin fatty acid ester.

[0017] Acetates are commonly used in the food industry. They play a role in preventing or reducing changes in flavor in liquid seasonings, thereby preserving that flavor for a longer period of time.

[0018] Examples of acetates include sodium acetate, potassium acetate, magnesium acetate, and calcium acetate, as well as their anhydrous and hydrated forms. In the present invention, one or more combinations of acetates may be used. For example, sodium acetate is preferred as the acetate because its safety has already been confirmed and it has been confirmed to be effective in suppressing the growth of a wide range of bacteria in acidic areas.

[0019] pH adjusters are commonly used in the food industry and, for example, play a role in stably supporting the flavor-preserving effect of the acetate salts mentioned above in liquid seasonings. Examples of pH adjusters include organic acids and organic acid salts, as well as combinations thereof.

[0020] Examples of organic acids include citric acid, acetic acid, malic acid, lactic acid, succinic acid, tartaric acid, butyric acid, fumaric acid, propionic acid, and formic acid, as well as combinations thereof. Acetic acid is preferred as the organic acid because it is readily available and its safety for use in food products in general has been thoroughly confirmed. In this invention, acetic acid may be used in the form of brewed vinegar.

[0021] Examples of organic acid salts include the sodium and potassium salts of the above-mentioned organic acids, as well as combinations thereof.

[0022] The content of the pH adjuster in the liquid seasoning flavor preservative of the present invention is not particularly limited, but is preferably 1 to 60 parts by mass, more preferably 10 to 40 parts by mass, per 100 parts by mass of the acetate content. If the content of the pH adjuster is less than 1 part by mass, the resulting formulation may not exhibit a sufficient flavor preservation effect in the liquid seasoning. If the content of the pH adjuster exceeds 60 parts by mass, the amount of pH adjuster in the resulting formulation may be too excessive, and the flavor preservation effect in the liquid seasoning may not change particularly.

[0023] Glycerin fatty acid esters are commonly used in the food industry and play various roles, such as emulsification, property improvement, foaming, moisturizing, and antibacterial properties. In the present invention, the number of carbon atoms in the fatty acids constituting the glycerin fatty acid ester is 8 to 16, preferably 10 to 14. Examples of glycerin fatty acid esters include monoglycerin fatty acid esters and diglycerin fatty acid esters, as well as combinations thereof. Specific examples of glycerin fatty acid esters include monoglycerin laurate esters, monoglycerin myristate esters, and diglycerin myristate esters, as well as combinations thereof.

[0024] The content of glycerin fatty acid ester in the liquid seasoning flavor preservative of the present invention is not particularly limited, but is preferably 0.1 to 4.0 parts by mass, more preferably 0.5 to 3.0 parts by mass, per 100 parts by mass of the acetate content. If the content of glycerin fatty acid ester is less than 0.1 parts by mass, the resulting formulation may not have sufficient performance necessary for flavor preservation. If the content of glycerin fatty acid ester exceeds 4.0 parts by mass, the resulting formulation may undergo undesirable caking or discoloration.

[0025] The flavor retention agent for liquid seasonings of the present invention may also contain a taste adjustment component. By containing the above-mentioned acetate, pH adjuster, etc., the flavor retention agent for liquid seasonings of the present invention adds a unique flavor (for example, when the pH adjuster contains an organic acid such as acetic acid or brewed vinegar), and it is considered that it may particularly affect the taste of the resulting whole liquid seasoning. The taste adjustment component can minimize such an influence and, for example, can mask the flavor based on the above-mentioned acetate, pH adjuster, etc.

[0026] Examples of the taste adjustment component include amino acids such as glycine and glutamic acid; sugars such as glucose, sorbitol,\ maltose, maltitol, trehalose, starch syrup, reduced starch syrup, oligosaccharides, dextrin, sugar, palatinose, invert sugar, lactose, lactitol; nucleic acids such as inosinic acid and guanylic acid; yeast extracts; and dietary fibers; and combinations thereof.

[0027] The content of the taste adjustment component in the flavor retention agent for liquid seasonings of the present invention is not particularly limited, but is preferably 2 to 80 parts by mass, more preferably 30 to 60 parts by mass, based on 100 parts by mass of the content of the above-mentioned acetate. When the content of the taste adjustment component is within such a range, the obtained flavor retention agent for liquid seasonings can mask the inherent flavor based on the above-mentioned acetate, pH adjuster, etc., such as acetic acid odor, without impairing the original flavor of the liquid seasoning.

[0028] The flavor retention agent for liquid seasonings of the present invention may also contain other components as necessary. Examples of other components include, but are not necessarily limited to, gelling agents, preservatives, thickeners, stabilizers, color developers, colorants, antioxidants, and processing aids, and combinations thereof. The content of other components is not particularly limited, and an appropriate amount can be appropriately selected by those skilled in the art.

[0029] Furthermore, the flavor-preserving agent for liquid seasonings of the present invention has a specific pH when prepared in the form of an aqueous solution. Specifically, when prepared as a 1% by mass aqueous solution, the flavor-preserving agent for liquid seasonings of the present invention has a pH of 3 to 7, preferably 3.5 to 6.5, and more preferably 4 to 5. If the pH of such a 1% by mass aqueous solution falls below 3, it may have an unexpected flavor caused by the flavor-preserving agent for liquid seasonings. If the pH of the 1% by mass aqueous solution exceeds 7, a sufficient flavor-preserving effect may not be obtained.

[0030] The flavor-preserving agent for liquid seasonings of the present invention can be added as a component of various liquid seasonings, for example, as described below, to prevent or suppress changes in flavor when the resulting liquid seasoning is exposed to room temperature and / or temperatures lower than room temperature (for example, temperatures under refrigeration such as about 3°C ​​to about 6°C). In this specification, preventing or suppressing such changes in flavor is referred to as "flavor preservation" or "flavor retention".

[0031] The flavor-preserving agent for liquid seasonings of the present invention is useful, for example, for preserving the flavor of liquid seasonings that contain water as a component. Liquid seasonings in which the flavor-preserving agent for liquid seasonings of the present invention may be used are not limited to, but include non-oil dressings (e.g., non-oil Japanese-style dressing, non-oil sesame dressing, non-oil perilla leaf dressing, non-oil plum dressing, non-oil French dressing, non-oil fruit dressings), various soups (e.g., hot pot soup, wakame soup, consommé soup, corn soup, potage soup), salt-based sauces, oyster sauce, Worcestershire sauce, chili sauce, pepper sauce, steak sauce, ponzu, dark soy sauce, light soy sauce, sashimi soy sauce, dashi soy sauce, tamari soy sauce, liquid dashi, noodle soup base, all-purpose soup base, mirin, cooking sake, sudachi juice, yuzu juice, yukou juice, bitter orange juice, sukiyaki sauce, tempura sauce, chicken nanban sauce, and sesame miso sauce.

[0032] (liquid seasoning) The liquid seasoning of the present invention contains the above-mentioned flavor-preserving agent for liquid seasonings, seasoning ingredients, and water.

[0033] The content of the flavor preservative for liquid seasonings in the liquid seasoning of the present invention is not particularly limited, but is preferably 0.1% to 2.0% by mass, and more preferably 0.2% to 1.5% by mass, based on the total mass of the liquid seasoning. If the content of the flavor preservative for liquid seasonings is less than 0.1% by mass, the resulting liquid seasoning may not have a sufficient flavor preservation effect. If the content of the flavor preservative for liquid seasonings exceeds 2.0% by mass, the resulting liquid seasoning may not have any further improvement in flavor preservation effect, or it may have an unexpected flavor caused by the flavor preservative for liquid seasonings.

[0034] The seasoning ingredients are components used in conventional liquid seasonings and are not particularly limited, but examples include meat, vegetables, ethanol, salt, spices, soy sauce, sweeteners, sugars, amino acids, starch, modified starch, fruit juice, vinegar, miso, starch syrup, animal extracts (including seafood extracts, pork extracts, beef extracts, chicken extracts, etc.), plant extracts (including herb extracts, seaweed extracts, fermented plant extracts, etc.), rapeseed oil, sesame oil, wheat, gelatin, soybean flour, soybean extract, fish meal, vegetable flour and / or vegetable paste, mirin, cooking sake, polyphenols, and combinations thereof. The content of the seasoning ingredients in the liquid seasoning of the present invention is not particularly limited, and an appropriate amount can be selected by those skilled in the art.

[0035] The water is not particularly limited as long as it can be used in conventional liquid seasonings, and may be, for example, distilled water, deionized water, RO water, tap water, well water, or natural water. Alternatively, the water may consist of the water contained in the above-mentioned seasoning ingredients together with the water, or consisting of the water alone. The water content in the liquid seasoning of the present invention is not particularly limited, and an appropriate amount can be selected by those skilled in the art.

[0036] The liquid seasoning of the present invention may contain, in addition to the above-mentioned flavor preservative for liquid seasonings, seasoning ingredients, and water, other additives commonly used in the preparation of liquid seasonings. The types of such additives are not particularly limited, but examples include gelling agents, preservatives, thickeners, stabilizers, colorants, colorants, antioxidants, and processing aids, as well as combinations thereof. The content of other additives in the liquid seasoning of the present invention is not particularly limited, and appropriate amounts can be selected by those skilled in the art.

[0037] Furthermore, it is preferable that the liquid seasoning of the present invention has a specific pH. Specifically, the pH of the liquid seasoning of the present invention is preferably 3 to 7, more preferably 4 to 6. By having the pH of the liquid seasoning within this range, the above-mentioned flavor-preserving agent for liquid seasonings can more efficiently exert its flavor-improving effect on the liquid seasoning.

[0038] By combining the above-mentioned flavor-preserving agent for liquid seasonings with seasoning ingredients and water, the resulting liquid seasoning can be effectively prevented or suppressed from changing in flavor during storage. This prevention or suppression of flavor changes in liquid seasonings is effective not only in sealed containers but also in containers that have been opened. The storage temperature is not particularly limited, but room temperature and / or a temperature lower than room temperature (for example, a refrigerated temperature of about 3°C ​​to 6°C) is used.

[0039] In addition, while the above describes the process of combining the flavor preservative for liquid seasonings with seasoning ingredients and water when manufacturing liquid seasonings, the flavor preservative for liquid seasonings of the present invention may also be used by adding it to a pre-made liquid seasoning (post-addition). In this case, an appropriate amount of the flavor preservative for liquid seasonings can be selected by those skilled in the art, referring to the amount of flavor preservative for liquid seasonings contained in the liquid seasoning. [Examples]

[0040] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0041] (Example 1: Preparation of a flavor preservative (E1) for liquid seasonings) A flavor preservative for liquid seasonings (E1) was obtained by mixing 62 parts by mass of sodium acetate, 7 parts by mass of acetic acid, 8 parts by mass of citric acid, 1.5 parts by mass of sodium L-glutamate, and 1.2 parts by mass of a monoglycerol fatty acid ester having a C12 fatty acid group.

[0042] This liquid seasoning flavor preservative (E1) was used as is in the following examples.

[0043] (Example 2-1: Preparation of oil-free dressing (NE1)) To confirm the flavor-preserving effect of the liquid seasoning flavor preservative (E1) prepared in Example 1 for liquid seasonings, instead of using seasoning ingredients and water, a (modified) non-oil dressing (NE1) was prepared using a commercially available non-oil dressing as follows.

[0044] Non-oil dressing (NE1) was obtained by adding the liquid seasoning flavor preservative (E1) prepared in Example 1 to a commercially available non-oil dressing (Ikari Sauce Co., Ltd.'s "Vegetable Dressing Japanese Style Onion"; onion flavor) to a concentration of 0.2% by mass based on the total mass, and stirring until uniform.

[0045] 100g of this oil-free dressing (NE1) was sealed in a polyethylene container and stored in a dark place at 25°C for 6 months.

[0046] The following sensory evaluations were conducted on the fermentation odor and umami of this stored non-oil dressing (NE1).

[0047] (Example 2-2: Preparation of oil-free dressing (NE2)) Non-oil dressing (NE2) was obtained in the same manner as in Example 2-1, except that the liquid seasoning flavor preservative (E1) prepared in Example 1 was added to a commercially available non-oil dressing to a concentration of 0.4% by mass based on the total mass.

[0048] Next, the mixture was stored at 25°C for 6 months in the same manner as in Example 2-1, except that non-oil dressing (NE2) was used instead of non-oil dressing (NE1).

[0049] The following sensory evaluations were conducted on the fermentation odor and umami of this stored non-oil dressing (NE2).

[0050] (Example 2-3: Preparation of oil-free dressing (NE3)) Non-oil dressing (NE3) was obtained in the same manner as in Example 2-1, except that the liquid seasoning flavor preservative (E1) prepared in Example 1 was added to a commercially available non-oil dressing to a concentration of 0.6% by mass based on the total mass.

[0051] Next, the mixture was stored at 25°C for 6 months in the same manner as in Example 2-1, except that non-oil dressing (NE3) was used instead of non-oil dressing (NE1).

[0052] The following sensory evaluations were conducted on the fermentation odor and umami of this stored non-oil dressing (NE3).

[0053] (Comparative Example 1: Preparation of Non-Oil Dressing (NC1)) I prepared an unopened bottle of commercially available non-oil dressing (Ikari Sauce Co., Ltd.'s "Vegetable Dressing Japanese Style Onion"; onion flavor) and decided to call it the non-oil dressing (NC1).

[0054] This non-oil dressing (NC1) was opened and used when conducting the sensory evaluation described later.

[0055] (Comparative Example 2: Preparation of Non-Oil Dressing (NC2)) The experiment was conducted in the same manner as in Example 2-1, except that a commercially available non-oil dressing (Ikari Sauce Co., Ltd.'s "Vegetable Dressing Japanese Style Onion"; onion flavor) was used as the non-oil dressing (NC2) instead of the non-oil dressing (NE1), and was stored at 25°C for 6 months.

[0056] The following sensory evaluations were conducted on the fermentation odor and umami of this stored non-oil dressing (NC2).

[0057] (Sensory evaluation of the fermented aroma and umami of the non-oil dressing) Ten panelists tasted the non-oil dressings (NE1) to (NE3) from Examples 2-1 to 2-3 after storage, the non-oil dressing (NC2) from Comparative Example 2 after storage, and the non-oil dressing (NC1) from Comparative Example 1 immediately after opening. They evaluated the fermentation odor and umami of the non-oil dressing (NC1) from Comparative Example 1 on a scale of 1 to 3 points, according to the following criteria.

[0058] (Evaluation criteria for fermentation odor) 5 points. Immediately after opening, I detected a strong fermented odor that was clearly different from the non-oil dressing (NC1) in Comparative Example 1. 4 points. I noticed a slightly stronger fermented odor compared to the non-oil dressing (NC1) in Comparative Example 1 immediately after opening. 3. Immediately after opening, it had a fermented odor that was almost identical to that of the non-oil dressing (NC1) in Comparative Example 1. Two points: I noticed a slightly weaker fermentation odor compared to the non-oil dressing (NC1) in Comparative Example 1 immediately after opening. One point: Immediately after opening, I detected a faint fermentation odor that was clearly different from the non-oil dressing (NC1) in Comparative Example 1.

[0059] (Evaluation criteria for umami) 5 points. I felt a strong umami flavor that was clearly different from the non-oil dressing (NC1) in Comparative Example 1 immediately after opening. 4 points. I felt a slightly stronger umami flavor compared to the non-oil dressing (NC1) in Comparative Example 1 immediately after opening. 3 points. Immediately after opening, it had almost the same umami flavor as the non-oil dressing (NC1) in Comparative Example 1. Two points: I felt the umami flavor was somewhat weaker than in the non-oil dressing (NC1) of Comparative Example 1 immediately after opening. One point: I noticed a distinctly weaker umami flavor compared to the non-oil dressing (NC1) in Comparative Example 1 immediately after opening.

[0060] Next, the obtained evaluation results were totaled, and the average value for each evaluation item (rounded to two decimal places) was calculated. The calculated average values ​​are shown in Table 1.

[0061] [Table 1]

[0062] As shown in Table 1, the stored non-oil dressings (NE1), (NE2), and (NE3) obtained in Examples 2-1, 2-2, and 2-3 all had a fermented odor and umami flavor that was almost the same as the non-oil dressing (NC1) (Comparative Example 1) immediately after opening, despite being stored for 6 months. Furthermore, it can be seen that among the stored non-oil dressings (NE1), (NE2), and (NE3) obtained in Examples 2-1, 2-2, and 2-3, the higher the concentration of the liquid seasoning flavor preservative (E1) from Example 1 contained in the non-oil dressing, the more the fermented odor and umami flavor tended to approach the results of the non-oil dressing (NC1) (Comparative Example 1) immediately after opening.

[0063] (Evaluation of the shelf-life improvement of oil-free dressings) For the non-oil dressings (NE1) to (NE3) of Examples 2-1 to 2-3 and the non-oil dressing (NC2) of Comparative Example 2, the pH was measured using a pH meter (F-2000, Horiba Advanced Techno Co., Ltd.) immediately before the start of storage (initial measurement). Then, 20 mL was taken from each and placed in a separate container, inoculated with lactic acid bacteria (Leuconostoc mesenteroides), and stored at 25°C for 6 months.

[0064] The number of lactic acid bacteria in the container was measured (CFU / mL) every month from the start of storage. The results are shown in Table 2.

[0065] [Table 2]

[0066] As shown in Table 2, the non-oil dressings (NE1), (NE2), and (NE3) obtained in Examples 2-1, 2-2, and 2-3 were all able to maintain a very low bacterial count of less than 10 CFU / mL for at least 3 months compared to the non-oil dressing (NC2) obtained in Comparative Example 2. Furthermore, it can be seen that among the non-oil dressings (NE1), (NE2), and (NE3) obtained in Examples 2-1, 2-2, and 2-3, the higher the concentration of the liquid seasoning flavor preservative (E1) from Example 1 contained in the non-oil dressing, the longer the very low bacterial count (less than 10 CFU / mL) could be maintained.

[0067] (Example 3-1: Preparation of soup for hot pot (SE1)) To confirm the flavor-preserving effect of the liquid seasoning flavor preservative (E1) prepared in Example 1 for liquid seasonings, instead of using seasoning ingredients and water, a (modified) hot pot soup (SE1) was prepared using commercially available hot pot soup as follows.

[0068] To a commercially available hot pot soup (Moranbong Co., Ltd.'s "Napa Cabbage Hot Pot Soup, Chicken Broth, Salt Flavor"; chicken broth flavor), the liquid seasoning flavor retainer (E1) prepared in Example 1 was added to a commercially available hot pot soup (0.2% by mass based on the total mass) and stirred until uniform to obtain a hot pot soup (SE1).

[0069] 100g of this hot pot soup (SE1) was sealed in a polyethylene container and stored in a dark place at 25°C for 6 months.

[0070] The following sensory evaluations were conducted on the alcohol odor and umami of this preserved hot pot soup (SE1).

[0071] (Example 3-2: Preparation of soup for hot pot (SE2)) A hot pot soup (SE2) was obtained in the same manner as in Example 3-1, except that the liquid seasoning flavor preservative (E1) prepared in Example 1 was added to a commercially available hot pot soup so that the concentration was 0.4% by mass based on the total mass.

[0072] Next, the mixture was stored at 25°C for 6 months in the same manner as in Example 3-1, except that this hot pot soup (SE2) was used instead of the hot pot soup (SE1).

[0073] The following sensory evaluations were conducted on the alcohol odor and umami of this preserved hot pot soup (SE2).

[0074] (Example 3-3: Preparation of soup for hot pot (SE3)) A hot pot soup (SE3) was obtained in the same manner as in Example 3-1, except that the liquid seasoning flavor preservative (E1) prepared in Example 1 was added to a commercially available hot pot soup so that the concentration was 0.6% by mass based on the total mass.

[0075] Next, the mixture was stored at 25°C for 6 months in the same manner as in Example 3-1, except that this hot pot soup (SE3) was used instead of the hot pot soup (SE1).

[0076] The following sensory evaluations were conducted on the alcohol odor and umami of this preserved hot pot soup (SE3).

[0077] (Comparative Example 3: Preparation of soup for hot pot (SC3)) I prepared a commercially available hot pot soup base (Moranbong Co., Ltd.'s "Cabbage Hot Pot Soup, Chicken Broth, Salt Flavor"; chicken broth flavor) unopened, and decided to refer to it as the hot pot soup base (SC3).

[0078] This hot pot soup (SC3) was opened and used when conducting the sensory evaluation described later.

[0079] (Comparative Example 4: Preparation of soup for hot pot (SC4)) The experiment was conducted in the same manner as in Example 3-1, except that a commercially available hot pot soup (Moranbong Co., Ltd.'s "Napa Cabbage Hot Pot Soup, Chicken Broth, Salt Flavor"; chicken broth flavor) was used as the hot pot soup (SC4) instead of the hot pot soup (SE1), and was stored at 25°C for 6 months.

[0080] The following sensory evaluations were conducted on the alcohol odor and umami of this preserved hot pot soup (SC4).

[0081] (Sensory evaluation of the alcoholic aroma and umami of the hot pot soup) Ten panelists tasted the stored hot pot soups (SE1) to (SE3) from Examples 3-1 to 3-3, the stored hot pot soup (SC4) from Comparative Example 4, and the hot pot soup (SC3) from Comparative Example 3 immediately after opening. They evaluated the alcohol odor and umami of the hot pot soup (SC3) from Comparative Example 3 on a scale of 1 to 3, according to the following criteria.

[0082] (Evaluation criteria for alcohol odor) 5 points. Immediately after opening, I noticed a strong alcoholic odor that was clearly different from the hot pot soup (SC3) in Comparative Example 3. 4 points. I noticed a slightly stronger alcohol smell compared to the hot pot soup (SC3) in Comparative Example 3 immediately after opening. 3. Immediately after opening, I detected an alcoholic odor that was almost identical to that of the hot pot soup (SC3) in Comparative Example 3. Two points: I noticed a slightly weaker alcohol smell compared to the hot pot soup (SC3) in Comparative Example 3 immediately after opening. One point: I noticed a faint alcoholic odor that was clearly different from the hot pot soup (SC3) in Comparative Example 3 immediately after opening.

[0083] (Evaluation criteria for umami) 5 points. I felt a strong umami flavor that was clearly different from the hot pot soup (SC3) of Comparative Example 3 immediately after opening. 4 points. I felt a slightly stronger umami flavor compared to the hot pot soup (SC3) in Comparative Example 3 immediately after opening. 3. Immediately after opening, I felt that it had almost the same umami flavor as the hot pot soup (SC3) in Comparative Example 3. Two points: I felt the umami flavor was somewhat weaker than that of the hot pot soup (SC3) in Comparative Example 3, immediately after opening. One point: I noticed a weaker umami flavor, which was clearly different from the hot pot soup (SC1) in Comparative Example 3 immediately after opening.

[0084] Next, the evaluation results were totaled, and the average value for each evaluation item (rounded to two decimal places) was calculated. The calculated average values ​​are shown in Table 3.

[0085] [Table 3]

[0086] As shown in Table 3, the stored hot pot soups (SE1), (SE2), and (SE3) obtained in Examples 3-1, 3-2, and 3-3 all had an alcoholic odor and umami flavor similar to the hot pot soup (SC3) (Comparative Example 3) immediately after opening, despite being stored for 6 months. Furthermore, it can be seen that among the stored hot pot soups (SE1), (SE2), and (SE3) obtained in Examples 3-1, 3-2, and 3-3, the higher the concentration of the liquid seasoning flavor preservative (E1) from Example 1 contained in the hot pot soup, the closer the alcoholic odor and umami flavor tended to be to the results of the hot pot soup (SC3) (Comparative Example 3) immediately after opening.

[0087] (Appearance evaluation of soup for hot pot) Regarding the hot pot soups (SE1) to (SE3) of Examples 3-1 to 3-3 and the hot pot soup (SC4) of Comparative Example 4, it is clear from the presence or absence of the alcohol odor described above that yeast in the soup may proliferate as storage continues. For this reason, the presence or absence of film formation on the liquid surface inside the polyethylene container was observed visually every month from immediately before the start of storage (initial onset) to 6 months after the start of storage.

[0088] Based on the observations, samples where membrane production could not be confirmed were recorded as "-", and samples where membrane production was confirmed were recorded as "+". The results are shown in Table 4.

[0089] [Table 4]

[0090] As shown in Table 4, the hot pot soups (SE1), (SE2), and (SE3) obtained in Examples 3-1, 3-2, and 3-3 all showed no film formation on the liquid surface for at least 4 months compared to the hot pot soup (SC4) obtained in Comparative Example 4. Furthermore, it can be seen that the higher the concentration of the liquid seasoning flavor retainer (E1) from Example 1 contained in the hot pot soups (SE1), (SE2), and (SE3) obtained in Examples 3-1, 3-2, and 3-3, the more effectively film formation was suppressed over a longer period. [Industrial applicability]

[0091] The present invention is useful, for example, in the food industry; in retail stores such as convenience stores, supermarkets, and department stores; in restaurants and bento box shops; and the like.

Claims

1. A flavor preservative for liquid seasonings, comprising an acetate, a pH adjuster, and a glycerol fatty acid ester having a fatty acid group with 8 to 16 carbon atoms, wherein the pH of a 1% by mass aqueous solution prepared is 3 to 7.

2. The liquid seasoning retainer according to claim 1, wherein the pH adjusting agent is at least one selected from the group consisting of organic acids and organic salts.

3. Furthermore, the flavor-preserving agent for liquid seasonings according to claim 1 contains a taste-adjusting component.

4. The flavor preservative for liquid seasonings according to claim 1, wherein the liquid seasoning is a non-oil dressing.

5. A liquid seasoning comprising a flavor preservative for liquid seasonings according to any one of claims 1 to 3, a seasoning ingredient, and water.

6. The liquid seasoning according to claim 5, wherein the pH is 3 to 7.

7. A method for suppressing changes in the flavor of a liquid seasoning, comprising the step of combining a seasoning material and water with a flavor-preserving agent for liquid seasonings described in any one of claims 1 to 3.

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