Liquid seasonings, methods for suppressing light degradation, and methods for improving egg flavor release.

Abstract

This invention provides a liquid seasoning containing egg yolk components that exhibits excellent resistance to photodegradation, as well as methods for inhibiting and improving photodegradation. [Solution] The liquid seasoning contains 1 g / L or more of egg yolk components, has a brightness of 8 or less, and satisfies at least one of the following: (a) the concentration of 2-methylbutanal is 1 to 10,000 ppb, (b) the concentration of 3-methylbutanal is 1 to 10,000 ppb, and (c) the concentration of 2-methylpropanal is 1 to 10,000 ppb. A method to suppress photodegradation of egg yolk components in a liquid seasoning containing egg yolk components, and a method to improve the release of egg flavor when refrigerated in a liquid seasoning containing egg yolk components, is to have an egg yolk component content of 1 g / L or more, a brightness of 8 or less, and satisfy at least one of the following: (a) the concentration of 2-methylbutanal is 1 to 10,000 ppb, (b) the concentration of 3-methylbutanal is 1 to 10,000 ppb, and (c) the concentration of 2-methylpropanal is 1 to 10,000 ppb.

Description

Technical Field

[0001] The present invention relates to liquid seasonings, a method for suppressing photo-degradation, and a method for improving egg flavor release. More specifically, it relates to a liquid seasoning containing an egg yolk component, a method for suppressing photo-degradation of the egg yolk component in the liquid seasoning containing the egg yolk component, and a method for improving egg flavor release in the liquid seasoning containing the egg yolk component.

Background Art

[0002] Generally, foods containing egg yolk tend to change depending on the storage environment. In this regard, Patent Document 1 below discloses a method for suppressing flavor deterioration due to light irradiation in foods containing egg yolk.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] In Patent Document 1 above, for the purpose of suppressing flavor deterioration associated with photo-oxidation of oil-in-water acidic foods containing egg yolk, such as mayonnaise and dressing, in a sales environment where fluorescent lamps are irradiated for a long time, the free fatty acids and triglycerides of edible oils contained are made to be predetermined. However, the technology of Patent Document 1 is a technology targeted at oil-in-water acidic foods containing a large amount of edible oil of 25 to 80% by mass with respect to 5 to 20% by mass of egg yolk, and there is a problem that it can only be used for foods that satisfy a specific lipid composition. Also, in foods containing egg yolk, changes caused by storage may be a problem. For example, the generation of a deteriorated odor associated with light exposure or a decrease in flavor release associated with refrigerated storage may be a problem.

[0005] This invention has been made in view of the above circumstances, and aims to provide a liquid seasoning that contains egg yolk components and exhibits excellent resistance to photodegradation. Furthermore, it aims to provide a method for improving the release of egg flavor in a liquid seasoning containing egg yolk components, which exhibits excellent resistance to refrigeration degradation. [Means for solving the problem]

[0006] In other words, the present invention includes the following: [1] Contains egg yolk components of 1 g / L or more, The brightness must be 8 or less, and A liquid seasoning characterized by satisfying at least one of the following (a) to (c). (a) 2-methylbutanal concentration of 1 to 10,000 ppb (b) 3-methylbutanal concentration of 1 to 10,000 ppb (c)2-methylpropanal concentration of 1-10000 ppb [2] The liquid seasoning described in [1] above, which satisfies a saturation of 10 or less. [3] The liquid seasoning described in [1] or [2] above, having a viscosity of 10 to 1000 mPa·s. [4] A liquid seasoning according to any one of the above [1] to [3], wherein the acidity in terms of acetic acid is 0.6% by mass or less. [5] A liquid seasoning according to any of the above [1] to [4], wherein the total light transmittance is 1.0% or more. [6] A liquid seasoning described in any of [1] to [5] above, used for storage in which the cumulative illuminance is 1,440,000 Lx·h or more. [7] A liquid seasoning according to any one of the above [1] to [6], used for storage in an environment below 10℃ for more than one month. [8] A liquid seasoning as described in any of [1] to [7] above, contained in a translucent container. [9] A liquid seasoning according to any of the above [1] to [8] that satisfies at least two of (a) to (c).

[10] A liquid seasoning according to any of the above [1] to [8] that satisfies all of (a) to (c).

[11] A method for suppressing photodegradation of egg yolk components in a liquid seasoning containing egg yolk components, The egg yolk component content shall be 1 g / L or more. The brightness should be 8 or less, and, A method for suppressing light degradation, characterized by satisfying at least one of the following conditions (a) to (c). (a) 2-methylbutanal concentration of 1 to 10,000 ppb (b) 3-methylbutanal concentration of 1 to 10,000 ppb (c)2-methylpropanal concentration of 1-10000 ppb

[12] A method for improving the egg flavor release in a liquid seasoning containing egg yolk components, The egg yolk component content shall be 1 g / L or more. The brightness should be 8 or less, and, A method for improving egg flavor release, characterized by satisfying at least one of the following (a) to (c). (a) 2-methylbutanal concentration of 1 to 10,000 ppb (b) 3-methylbutanal concentration of 1 to 10,000 ppb (c)2-methylpropanal concentration of 1-10000 ppb

[13] The egg flavor release improvement method according to

[12] above, wherein the liquid seasoning is a liquid seasoning that is used for consumption after being stored in a refrigerator. [Effects of the Invention]

[0007] According to the liquid seasoning of the present invention, it is possible to have excellent resistance to photodegradation while containing egg yolk components. According to the photodegradation suppression method of the present invention, liquid seasonings containing egg yolk components can exhibit excellent resistance to light irradiation. According to the present invention's method for improving egg flavor release, the egg flavor release in liquid seasonings containing egg yolk components can be improved.

Brief Description of the Drawings

[0008] [Figure 1] Shows the hue circle of the Munsell color system (JIS Z8721).

Modes for Carrying Out the Invention

[0009] Hereinafter, the present invention will be described based on specific embodiments. However, the present invention is not limited to the following embodiments, and can be implemented in any form without departing from the gist of the present invention. Also, all publications, patents, and patent applications cited in this specification are incorporated herein by reference as they are.

[0010] In the present invention, each of the above-mentioned problems does not prevent the existence of other problems disclosed in this specification. That is, as one aspect of the present invention, for example, a liquid seasoning containing a yolk component may have excellent resistance to photo-degradation while improving egg flavor release. Also, one aspect of the present invention is not required to solve all of these problems. Further, other problems may be extracted from the descriptions of this specification and the claims.

[0011] In this specification, the terms "contain" and "include" encompass the concepts of "contain", "include", "consist essentially of", and "consist only of". When using the terms "contain" and "include", the listed steps or selection items do not need to be exhaustive. In this specification, the expression "and / or" encompasses both the meanings of "and" and "or". For example, "A and / or B" encompasses both the meanings of A and B, A or B, and indicates the three cases of "A alone", "B alone", and "both A and B".

[0012] In this specification, when defining a numerical range and indicating a plurality of upper limit values and / or a plurality of lower limit values, even if not specifically stated, it is regarded that the definition of the numerical range obtained by combining at least the maximum value of the upper limit definition and the minimum value of the lower limit definition is directly described. Further, all numerical ranges obtained by combining any of the upper limit values with any of the lower limit values are included in one embodiment of the present invention. Also, in this specification, a numerical range connected by "~" means a numerical range including the numerical values before and after "~" as the lower limit value and the upper limit value. When a plurality of lower limit values and a plurality of upper limit values are shown separately, any lower limit value and upper limit value can be selected and connected by "~". Also, ranges obtained by arbitrarily swapping the upper limit and / or lower limit of the above range are also exemplified in this specification.

[0013] In this specification, "w / w" means "weight / weight", and "w / v" means "weight / volume".

[0014] In this specification, the meaning of the expression "flavor" of a liquid seasoning is a concept that includes the taste, aroma or the sensations caused by them that occur in the mouth when the liquid seasoning is ingested. That is, according to one aspect of the present invention, the flavor may refer to, for example, at least one or more of the five basic tastes consisting of salty, sweet, bitter, umami, and sour, or may refer to sensations such as spicy, astringent taste (a feeling that the mouth contracts when eaten), and a sense of aging felt immediately after putting it in the mouth. In addition, these flavors can be evaluated by a sensory examiner who has ordinary knowledge in the technical field to which the present invention belongs and is capable of performing absolute evaluation for each sensory test item after performing the identification training described below.

[0015] [1] Liquid seasoning This liquid seasoning is characterized by containing 1 g / L or more of the egg yolk component, satisfying a lightness of 8 or less, and satisfying at least one of the following (a) to (c). (a) The concentration of 2-methylbutanal is 1 to 10000 ppb (b) 3-methylbutanal concentration of 1 to 10,000 ppb (c)2-methylpropanal concentration of 1-10000 ppb

[0016] This liquid seasoning, which satisfies all of the above requirements, can suppress odor changes caused by photodegradation. Although the mechanism is not clear, it is thought that this is because it can suppress pigment decomposition associated with light exposure, and even if decomposition occurs, it can suppress it only slightly while masking the odor caused by the decomposed components. In other words, egg yolk contains carotenoid pigments such as β-carotene. It is thought that such pigments are decomposed by light exposure, and this decomposition produces decomposed components, which are then oxidized, causing the odor change. In this regard, this liquid seasoning has light-shielding properties because its brightness is 8 or less, and it is thought that even if an odor change occurs, it can be masked because it contains a predetermined amount of at least one of the components (a), (b), and (c).

[0017] This liquid seasoning contains egg yolk components. Egg yolk components refer to the yolk of a bird's egg. Egg yolk components usually include egg yolk lipoprotein (a complex of egg yolk lipids and egg yolk proteins). Egg yolk is the part of the egg excluding the eggshell, eggshell membrane, egg white, and shell base, but this liquid seasoning only needs to contain egg yolk components derived from the egg yolk, and may or may not contain egg white and shell base. The types of birds mentioned above are not limited to domestic poultry such as chickens, ducks, and quail, but from an economic standpoint, chickens are preferred. These can be used individually or in combination of two or more species.

[0018] The egg yolk components mentioned above include raw egg yolk and processed egg yolk. These may be used individually or in combination of two or more. Examples of the processed egg yolks mentioned above include sterilized egg yolks (egg yolks that have been sterilized), heated egg yolks (egg yolks that have been heat-treated), frozen egg yolks (egg yolks that have been frozen), frozen denatured egg yolks (egg yolks that have been denatured by freezing), chilled liquid egg yolks (egg yolks that have been cooled), dried egg yolks (egg yolks that have been dried), enzyme-treated egg yolks (egg yolks that have been enzyme-treated), and cholesterol-free treated egg yolks (egg yolks that have been cholesterol-free treated). These may be used individually or in combination of two or more. That is, processed egg yolks that have undergone two or more of the above processing treatments, such as egg yolks that have been sterilized and heat-treated, can be used. The egg yolk components can be formulated in any way, and refrigerated, frozen, or room-temperature products can be used. Furthermore, for example, salted egg yolks (egg yolks that have been treated with salt) and sweetened egg yolks (egg yolks that have been treated with sugar) can be used in the formulation. The degree of salting or sweetening in salted and sweetened egg yolks is not limited, but for example, the salting or sweetening treatment can be performed to achieve a salt or sugar concentration of 0.1 to 30% by mass. This concentration can be further set to 1 to 20% by mass, or 5 to 15% by mass.

[0019] The enzymes used in the above-mentioned enzymatic treatment include proteases (trypsin, papain, pepsin, phytin, etc.) and phospholipases (phospholipase A, phospholipase B, phospholipase D, etc.). These may be used individually or in combination of two or more.

[0020] The egg yolk content in this liquid seasoning is 1 g / L or more. The inclusion of 1 g / L or more of egg yolk content imparts an egg yolk flavor to the liquid seasoning. From the standpoint of flavor impartment, the lower limit of the egg yolk content can be specifically set at 1 g / L or more, further at 1.5 g / L or more, further at 2 g / L or more, further at 3 g / L or more, further at 4 g / L or more, further at 4.5 g / L or more, further at 5 g / L or more, and further at 22.5 g / L or more. On the other hand, there is no upper limit to the egg yolk content, but considering that there is no need to include an excessive amount of egg yolk content, and from the standpoint of resistance to light exposure and refrigeration, it is usually 500 g / L or less, further at 400 g / L or less, further at 300 g / L or less, further at 200 g / L or less, further at 100 g / L or less, and further at 90 g / L or less. The above upper and lower limits can be any combination of each other, and the numerical ranges that can be determined by combining these upper and lower limits are also disclosed herein. For example, the range can be 1 to 500 g / L, further 1.5 to 400 g / L, further 2 to 300 g / L, further 3 to 200 g / L, further 4 to 100 g / L, and further 5 to 100 g / L.

[0021] Furthermore, the content of the egg yolk components mentioned above is measured by the following method. Specifically, the amount of compounds contained in the egg yolk is measured and estimated from the correlation with the content of components normally contained in egg yolk. Examples of compounds contained in egg yolk include β-carotene, phosvitin, livetin, and lecithin.

[0022] This liquid seasoning has a brightness level of 8 or less. By having a brightness level of 8 or less, the liquid seasoning can be light-shielding. And, as mentioned above, it is thought that this light-shielding property can suppress the decomposition of pigments caused by light exposure. Furthermore, when the brightness level of the liquid seasoning is within a specific range, it is thought that the aforementioned decomposition of pigments is suppressed, and that this is a state in which the deterioration odor caused by the presence of egg yolk components is less likely to occur. The brightness of the liquid seasoning should be 8 or less, but it can be further set to 7.0 or less, 6.0 or less, 5.0 or less, or 4.0 or less. The lower limit of this brightness is not limited, but it can usually be 1 or more, 1.5 or more, or 2.0 or more. The above upper and lower limits can be any combination of each other, and the numerical ranges that can be specified by combining these upper and lower limits are also disclosed herein. That is, for example, it can be 1 to 8, or 1 to 7.5, or 1 to 7.0, or 1 to 6.5, or 1 to 6.0, or 1.5 to 8, or 1.5 to 7.5, or 1.5 to 7.0, or 1.5 to 6.5, or 1.5 to 6.0, or 2.0 to 8, or 2.0 to 7.5, or 2.0 to 7.0, or 2.0 to 6.5, or 2.0 to 6.0.

[0023] In this specification, lightness refers to the lightness defined in the Munsell color system (JIS Z8721). In the Munsell color system, lightness is defined as 0 for ideal black with a reflectance of 0 and 10 for ideal white with perfect reflectance. In this specification, lightness is measured by visually comparing the appearance of the liquid seasoning in a 0.7 mm thick petri dish with a white background, using a color chart conforming to JIS Z8721 under a standard light source. For example, the Munsell Color Ruler: Expanded Edition (manufactured by the Japan Color Research Institute) can be used as a color chart.

[0024] The brightness of liquid seasonings can be adjusted in any way, but it can be reduced by adding low-brightness edible ingredients. Examples of low-brightness edible ingredients include soy sauce, caramel, fish sauce, and miso. These can be used individually or in combination of two or more. Examples of soy sauces include dark soy sauce, light soy sauce, white soy sauce, tamari soy sauce, and double-brewed soy sauce. These can be used individually or in combination of two or more. Among these, dark soy sauce, light tamari soy sauce, and double-brewed soy sauce are preferred in terms of their effect on reducing brightness.

[0025] As mentioned above, the color of the liquid seasoning is not limited to anything other than its brightness; it may be achromatic or chromatic, but if it is chromatic, it is preferable that the saturation of the liquid seasoning itself is 10 or less. If the brightness is 8 or less and the saturation is 10 or less, or if the brightness is 8 or less and it is achromatic, the light-shielding properties of the liquid seasoning can be further improved. By improving the light-shielding properties, it is thought that the decomposition of pigments due to light exposure can be suppressed more effectively. In addition, if the saturation of the liquid seasoning is within a specific range, it is thought that the aforementioned decomposition of pigments is suppressed, and it is thought that the deterioration odor caused by the presence of egg yolk components is less likely to be generated. The upper limit of the saturation of the liquid seasoning is preferably 10 or less, but more preferably 8 or less. On the other hand, the lower limit of the saturation of the liquid seasoning is not limited and may be 0 (i.e., achromatic), but if it is chromatic, it can be 1 or more, or 2 or more, or 3 or more. The above upper and lower limits can be any combination of each other, and the numerical ranges that can be specified by combining these upper and lower limits are also disclosed herein. That is, the liquid seasoning may be achromatic, or if the liquid seasoning is chromatic, its saturation can be 1 to 10, or 2 to 10, or 3 to 10, or 1 to 8, or 2 to 8, or 3 to 8, etc. In this specification, chroma refers to the chroma defined in the Munsell color system (JIS Z8721). In this specification, chroma is measured by visually comparing the appearance of the liquid seasoning in a 0.7 mm thick petri dish against a white background, using a color chart conforming to JIS Z8721, under a standard light source. For example, a Munsell color chart: expanded edition (manufactured by the Japan Color Research Institute) can be used. Since egg yolk components typically have a chroma of 9 or higher, the egg yolk content is not considered to contribute to lowering the chroma or lightness. In particular, raw materials containing Maillard reaction products such as soy sauce or caramel may be used to adjust the chroma and lightness within the specified range.

[0026] Furthermore, regarding the color of liquid seasonings, while the hue is not limited, as mentioned above, the presence of egg yolk means that the hue specified in the Munsell color system (JIS Z8721) is usually between 10YR and 10Y. In the Munsell color system (JIS Z8721), the Munsell color circle (Figure 1) uses RYGBP as the five main hues, with YR, GY, BG, PB, and RP added between them to form a total of 10 hues. These hues are arranged in a clockwise circular pattern, and the intervals between them are further divided into 10 equal steps, with each interval represented as 1Y to 10Y, thus representing the entire color spectrum. In this specification, unless otherwise specified, the range of hues refers to the clockwise range on the Munsell color circle in Figure 1. The boundary between the main hues, for example, the boundary between YR and Y, can be expressed as 10YR or 0Y. For example, 0YR to 10YR or 0Y to 5Y represents the range of hues that changes continuously from 0YR → 10YR (or 0Y) → 5Y (see Figure 1).

[0027] While the total light transmittance of liquid seasonings is not limited, the benefits of this configuration are more pronounced when it is 1.0% or higher. In other words, in liquid seasonings that do not satisfy this configuration, if the total light transmittance is above a predetermined value, as mentioned above, pigment degradation due to light exposure tends to progress more easily. However, liquid seasonings having this configuration can exhibit excellent pigment degradation suppression performance even if the total light transmittance is 1.0% or higher. That is, they can exhibit excellent performance even under conditions where pigment degradation due to light exposure would normally progress easily. The lower limit of the total light transmittance of liquid seasonings can be further set to 1.5% or more, 2.0% or more, 2.5% or more, and 3.0% or more. On the other hand, there is no upper limit to the total light transmittance of liquid seasonings, but it can be 95% or less, 90% or less, 85% or less, and 80% or less. The above upper and lower limits can be any combination of each other, and the numerical ranges that can be determined by combining these upper and lower limits are also disclosed herein. That is, for example, it can be 1.5 to 95%, or 2.0 to 90%, or 2.5 to 85%, or 3.0 to 80%.

[0028] In this specification, "total light transmittance" refers to the light transmittance considering reflection and scattering. It is measured according to a standard method using an integrating sphere photoelectric photometer (for example, Nippon Denshoku Industries Co., Ltd., model "WA 6000T"), by placing a sample adjusted to 20°C into a quartz cell with a path length of 5 mm and measuring transmission against distilled water.

[0029] Furthermore, liquid seasonings satisfy at least one of (a) to (c). If each compound has optical isomers, those isomers are also included in each compound. (a) 2-methylbutanal concentration of 1 to 10,000 ppb (b) 3-methylbutanal concentration of 1 to 10,000 ppb (c)2-methylpropanal concentration of 1-10000 ppb

[0030] The above 2-methylbutanal (hereinafter also simply referred to as "2MB") has the molecular formula: C5H 10 Represented as O, with a molecular weight of 86.13, CAS registry number 96-17-3, and identifiable by data published as Spectral Data for Organic Compounds (SDBS): 2831 by the National Institute of Advanced Industrial Science and Technology (AIST). 2MB can be incorporated as any component; for example, it can be incorporated as a reagent. Furthermore, 2MB can be included and its proportion adjusted by incorporating coffee, chocolate, soy sauce, and their flavors. These can be used individually or in combination of two or more.

[0031] The concentration (w / v) of 2MB contained in the liquid seasoning can be between 1 and 10,000 ppb. From the viewpoint of suppressing photodegradation odor, the lower limit can be 1 ppb or more, then 2 ppb or more, then 5 ppb or more, then 10 ppb or more, then 15 ppb or more, then 25 ppb or more, then 50 ppb or more, and then 100 ppb or more. On the other hand, from the viewpoint of suppressing the direct influence of 2MB itself on the flavor of the food, the upper limit can be 10,000 ppb or less, then 5,000 ppb or less, then 2,500 ppb or less, then 1,000 ppb or less, and then 500 ppb or less. The above upper and lower limits can be any combination of each other, and the numerical ranges that can be determined by combining these upper and lower limits are also disclosed herein. That is, for example, it can be set to 2-5000 ppb, then 5-2500 ppb, then 10-1000 ppb, and then 15-500 ppb.

[0032] The above 3-methylbutanal (hereinafter also simply referred to as "3MB") has the molecular formula: C5H 10 Represented as O, with a molecular weight of 86.13, CAS registry number 590-86-3, and identifiable by data published as Spectral Data for Organic Compounds (SDBS): 350 by the National Institute of Advanced Industrial Science and Technology (AIST). 3MB can be incorporated as any component; for example, it can be incorporated as a reagent. Furthermore, the amount and ratio of 3MB can be adjusted by incorporating other ingredients such as malt, nuts, chocolate, coffee, and their flavors.

[0033] The concentration (w / v) of 3MB contained in the liquid seasoning can be between 1 and 10,000 ppb. However, from the viewpoint of suppressing photodegradation odor, the lower limit can be 1 ppb or more, then 2 ppb or more, then 5 ppb or more, then 10 ppb or more, then 15 ppb or more, then 25 ppb or more, then 50 ppb or more, and then 100 ppb or more. On the other hand, from the viewpoint of suppressing the direct influence of 3MB itself on the flavor of the food, the upper limit can be 10,000 ppb or less, then 5,000 ppb or less, then 2,500 ppb or less, then 1,000 ppb or less, and then 500 ppb or less. The above upper and lower limits can be any combination of these, and the numerical ranges that can be determined by combining these upper and lower limits are also disclosed herein. That is, for example, it can be set to 2-5000 ppb, then 5-2500 ppb, then 10-1000 ppb, and then 15-500 ppb.

[0034] The above-mentioned 2-methylpropanal (hereinafter also simply referred to as "2MP") has the molecular formula C4H8O, a molecular weight of 72.11, and a CAS registry number of 78-84-2. It is a compound that can be identified by data published as Spectral Data of Organic Compounds (SDBS): 1926 by the National Institute of Advanced Industrial Science and Technology. 2MP can be incorporated as any component; for example, it can be incorporated as a reagent. In addition, 2MP can be included and its quantity ratio adjusted by incorporating it into a mixture of wine, shochu, soy sauce, walnuts, pistachios, and their flavors.

[0035] The concentration (w / v) of 2MP contained in liquid seasonings can be 1 to 10,000 ppb, but the lower limit can be further set to 1 ppb or more, 2 ppb or more, 5 ppb or more, 10 ppb or more, 15 ppb or more, 25 ppb or more, 50 ppb or more, and 100 ppb or more, from the viewpoint of suppressing photodegradation odor. On the other hand, the upper limit can be set to 10,000 ppb or less, 5,000 ppb or less, 2,500 ppb or less, 1,000 ppb or less, and 500 ppb or less, from the viewpoint of suppressing the direct influence of 2MP itself on the flavor of food. The above upper and lower limits can be any combination of each other, and the numerical ranges that can be determined by combining these upper and lower limits are also disclosed herein. That is, for example, it can be set to 2-5000 ppb, then 5-2500 ppb, then 10-1000 ppb, and then 15-500 ppb.

[0036] Of the above (a) to (c), it is preferable that at least two conditions be met, from the standpoint of improving the flavor release of eggs during refrigerated storage. If two of (a) to (c) are satisfied, any of the following may be satisfied: (a) and (b), (a) and (c), or (b) and (c). Of these, it is more preferable that (a) and (b) are satisfied. Furthermore, if both (a) and (b) are satisfied, the concentration ratio of 2MB to 3MB is not limited, but if the concentration of 2MB is set to 1, the concentration of 3MB can be 0.5 to 2, and further 0.6 to 1.4, and further 0.8 to 1.2. Furthermore, if all three conditions (a) to (c) are satisfied, the concentration ratio of 2MB, 3MB, and 2MP is not limited, but if the concentration of 2MB is set to 1, the concentration of 3MB can be 0.5 to 2, and further 0.7 to 1.6, and further 0.9 to 1.1. Similarly, if the concentration of 2MB is set to 1, the concentration of 2MP can be 0.5 to 2, and further 0.55 to 1.2, and further 0.65 to 0.85. That is, for example, 2MB:3MB:2MP = 1:0.9 to 1.1:0.65 to 0.85.

[0037] Furthermore, the concentrations of each component, 2MB, 3MB, and 2MP, can be determined by concentration of flavor components and GCMS measurement (gas chromatography using the target gas for concentration, measurement of flavor component peak area, mass spectrometry, and quantification). Specifically, they are as follows: [Concentration of flavor components] 100g of the sample (liquid seasoning) was measured into a 1L vial, sealed, and preheated at 60°C for 30 minutes. Then, 200ml of the gas phase from the vial was introduced into a volatile component concentrate (Entech, model "Entech7200") to concentrate the flavor components. The concentration conditions are as follows: Concentration mode: CTD M1 (Empty) temperature: Trap / -40℃→Desorb / 0℃, M2(Tenax) temperature: Trap / -50℃→Desorb / 200℃, M3 (CryoFocus) temperature: Trap / -120℃→Desorb / 100℃

[0038] [Concentration measurement] ·Measurement equipment: Agilent 7890B GC System (manufactured by Agilent Technologies) • GC column: DB-1 (manufactured by Agilent Technologies), length 60m, diameter 0.32mm, film thickness 1.0μm Carrier: He gas, gas flow rate 2.68 mL / min Temperature conditions: Hold at 35°C (5 minutes) → Increase temperature to 220°C at a rate of 10°C / minute → Hold for 5 minutes

[0039] [Mass spectrometry conditions] • Measuring instrument: Agilent 5977B MSD (manufactured by Agilent Technologies) Ionization method: EI • Measurement mode: Scan

[0040] By analyzing the mass spectral patterns obtained from a mass spectrometer, the components in the sample are quantified by comparing the integral results of the peak regions of the most abundant ions in the diluted standards and the sample at the retention times considered to be for the target component, compared to the retention times of the standard. 2MB has m / z values ​​of 57, 41, and 86 for hold times around 10-11. 3MB is m / z=44, 41, 86 at hold times around 10-11. 2MP is m / z = 43, 41, 72 around hold time 7-8. At retention times where all of these are significantly detected, the peak area integral results are measured for 2MB at m / z=57, 3MB at m / z=44, and 2MP at m / z=43.

[0041] While the viscosity of the liquid seasoning is not limited, the benefits of this configuration are more pronounced when the viscosity is 1000 mPa·s or less. In other words, in liquid seasonings that do not satisfy this configuration, if the viscosity is 1000 mPa·s or less, the photodegradation of egg yolk tends to progress more rapidly. The principle is unknown, but it is thought that because liquid seasonings with a viscosity of 1000 mPa·s or less have high convection, photodegradation tends to progress uniformly from the surface to the interior. However, liquid seasonings with this configuration can exhibit excellent photodegradation suppression performance even if the viscosity is 1000 mPa·s or less. That is, they can exhibit excellent performance even under conditions where photodegradation would normally progress easily.

[0042] The upper limit of the viscosity of the liquid seasoning can be further set to 800 mPa·s or less, 600 mPa·s or less, 500 mPa·s or less, 400 mPa·s or less, 450 mPa·s or less, and 300 mPa·s or less. On the other hand, the lower limit is not limited, but can be 5 mPa·s or more, 10 mPa·s or more, 20 mPa·s or more, 50 mPa·s or more, 100 mPa·s or more, and 150 mPa·s or more. The above upper and lower limits can be any combination of each other, and the numerical ranges that can be specified by combining these upper and lower limits are also disclosed herein. That is, for example, it can be 5-800 mPa·s, and further 10-600 mPa·s, further 20-500 mPa·s, further 50-400 mPa·s, further 100-450 mPa·s, and further 150-300 mPa·s. The viscosity mentioned above is measured using a Type B viscometer under the following conditions: temperature 20°C, rotation speed 30 rpm, and rotor No. 2. The measured value is the value 20 seconds after the start of rotor rotation.

[0043] The viscosity of liquid seasonings can be adjusted by the addition of gums. Examples of gums include xanthan gum, guar gum, gellan gum, locust bean gum, gum arabic, tamarind seed gum, tara gum, tragacanth gum, and starch (starch, modified starch, etc.). These may be used individually or in combination of two or more.

[0044] As mentioned above, this liquid seasoning may contain other ingredients in addition to egg yolk components. Other ingredients include acids such as vinegar. Among these, vinegars include brewed vinegar and synthetic vinegar. Brewed vinegar is produced using grains such as rice and wheat or fruit juice as raw materials, while synthetic vinegar is produced by adding seasonings such as sugar to glacial acetic acid or a diluted solution of acetic acid, or by adding brewed vinegar to such a solution. These may be used individually or in combination of two or more. Furthermore, among the above, examples of brewed vinegars include rice vinegar, grain vinegar (brown rice vinegar, black vinegar, sake lees vinegar, malt vinegar, Job's tears vinegar, soybean vinegar, etc.), fruit vinegar (apple vinegar, grape vinegar, lemon vinegar, kabosu vinegar, plum vinegar, wine vinegar, balsamic vinegar, etc.), alcoholic vinegar produced by acetic acid fermentation using ethanol as a raw material, Chinese vinegar, sherry vinegar, etc. These may be used individually or in combination of two or more.

[0045] While the amount of vinegar included is not limited, from the viewpoint of improving the shelf life of the liquid seasoning, the lower limit of the acetic acid equivalent acidity (w / w) can be set to 0.05% by mass or more, and further to 0.10% by mass or more, and further to 0.15% by mass or more. On the other hand, the upper limit of the acetic acid equivalent acidity (w / w) is not limited, and a higher value improves shelf life, but from the viewpoint of more effectively bringing out the flavor release of the egg, it can be set to 0.6% by mass or less, further to 0.5% by mass or less, further to 0.45% by mass or less, and further to 0.4% by mass or less. The above upper and lower limits can be any combination of each other, and the numerical ranges that can be determined by combining these upper and lower limits are also disclosed herein. That is, for example, it can be 0.05 to 0.6 mass%, further 0.05 to 0.5 mass%, further 0.10 to 0.5 mass%, further 0.10 to 0.45 mass%, further 0.10 to 0.4 mass%, further 0.15 to 0.45 mass%, and further 0.15 to 0.4 mass.

[0046] Furthermore, the above-mentioned acetic acid equivalent acidity is measured in accordance with the measurement method for "acidity" specified in the Japanese Agricultural Standards for Brewed Vinegar (Ministry of Agriculture, Forestry and Fisheries Notification No. 1626, December 13, 2019), except that the sample is collected by mass. Specifically, the hydrogen ion concentration in the sample is measured by neutralization titration, and this value is multiplied by the molecular weight of acetic acid (60.05 g / mol), which is a monovalent carboxylic acid. For example, in the case of a solution with a citric acid concentration of 0.20 mass%, the acetic acid equivalent acidity will be 0.19 mass%.

[0047] In addition to containing egg yolk components, liquid seasonings may contain soy sauce, caramel, gums, vinegar, etc., as mentioned above. Furthermore, they may contain sugars, salt, spices, seasonings, flavoring ingredients, umami seasonings, alcoholic beverages, taste and flavor components, stabilizers, colorings, calcium salts, water, etc., as needed. These may be used individually or in combination of two or more. The amount of these components is not limited and can be determined appropriately depending on the application.

[0048] Examples of sugars include monosaccharides such as glucose, fructose, mannose, galactose, xylose, ribose, and arabinose; disaccharides such as sucrose, maltose, lactose, cellobiose, and trehalose; sugar alcohols such as sorbitol and maltitol; starch hydrolysates; and reduced starch syrup. These may be used individually or in combination of two or more. When sugars are included, the coagulation and denaturation of egg yolk components can be suppressed during heat sterilization.

[0049] When incorporating salt, it may be added as salt itself, or as a food product containing salt. Examples of foods containing salt include soy sauce, miso, and dashi (broth). These may be used individually or in combination of two or more. The salt content in this liquid seasoning is not limited, but the upper limit of the salt equivalent (w / w) can be, for example, 20.0% by mass or less, further 15.0% by mass or less, further 8.0% by mass or less, further 6.0% by mass or less, and further 4.5% by mass or less. On the other hand, the lower limit can be, for example, 0.1% by mass or more, further 0.3% by mass or more, further 0.6% by mass or more, further 0.8% by mass or more, and further 1.0% by mass or more. The above upper and lower limits can be any combination of each other, and the numerical ranges that can be specified by combining these upper and lower limits are also disclosed in this specification. That is, for example, it can be 0.1 to 20.0% by mass, further 0.3 to 15.0% by mass, further 0.6 to 8.0% by mass, further 0.8 to 6.0% by mass, and further 1.0 to 4.5% by mass. Furthermore, the salt equivalent is calculated by multiplying the sodium content, measured using atomic absorption spectrometry, by 2.54, in accordance with the standards of the "Standard Tables of Food Composition in Japan (8th Revised Edition), Supplementary Edition 2023."

[0050] Examples of spices include pepper (black pepper, white pepper, red pepper), garlic, ginger, sesame (sesame seeds), chili peppers, horseradish, mustard, poppy seeds, yuzu, nutmeg, cinnamon, paprika, cardamom, cumin, saffron, allspice, cloves, Japanese pepper, orange peel, fennel, licorice, fenugreek, dill seeds, kasho pepper, long pepper, olives, and herbs. These can be used individually or in combination of two or more. Among these, herbs include, for example, watercress, coriander, shiso, celery, tarragon, chives, chervil, sage, thyme, bay leaf, chives, parsley, mustard greens, Japanese ginger, mugwort, basil, oregano, rosemary, peppermint, savory, lemongrass, dill, wasabi leaves, and Japanese pepper leaves. These can be used individually or in combination of two or more.

[0051] Examples of seasonings include amino acid-based seasonings, nucleic acid-based seasonings, and organic acid-based seasonings. These can be used individually or in combination of two or more. Among the above, examples of amino acid-based seasonings include L-sodium glutamate, DL-alanine, glycine, L- or DL-tryptophan, L-phenylalanine, L- or DL-methionine, L-lysine, L-aspartic acid, L-sodium aspartate, and L-arginine. These may be used individually or in combination of two or more.

[0052] Among the above, examples of nucleic acid-based seasonings include 5'-disodium inosinate, 5'-disodium guanylate, 5'-disodium uridylate, 5'-disodium cytidylate, 5'-calcium ribonucleotide, and 5'-disodium ribonucleotide. These may be used individually or in combination of two or more.

[0053] Examples of organic acid-based seasonings among those listed above include calcium citrate, trisodium citrate, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-potassium bitartrate, L-potassium bitartrate, DL-sodium tartrate, L-sodium tartrate, potassium lactate, calcium lactate, sodium lactate, monosodium fumarate, DL-sodium malate, etc. These may be used individually or in combination of two or more.

[0054] Examples of flavoring ingredients include bonito broth, kelp broth, vegetable extracts, bonito extracts, kelp extracts, seafood extracts, and meat extracts. These may be used individually or in combination of two or more. Examples of umami seasonings include hydrolyzed protein and yeast extract. These can be used individually or in combination of two or more. Examples of alcoholic beverages include sake, synthetic sake, mirin, shochu, wine, liqueurs, and Shaoxing wine. These may be used individually or in combination of two or more.

[0055] This liquid seasoning can be used for any purpose, but it is particularly suitable for use in applications where it is sold, displayed, or stored under conditions of strong light exposure. Specifically, when liquid seasonings are sold, they are displayed on shelves so that they are easily recognizable by buyers. In such cases, the amount of light on a normal shelf (a shelf for displaying products at room temperature) in a store is less than 1000 Lx (for example, 800 Lx or less). In contrast, the amount of light on and around chilled shelves (refrigerated display shelves) is 1000 Lx or more, for example, 1000 to 5000 Lx (and an additional 1000 to 3000 Lx). Such an environment is harsh for liquid seasonings containing egg yolk components, and can easily accelerate the photodegradation of the components. In this respect, this liquid seasoning, while containing egg yolk components, has excellent resistance to light exposure, and can suppress the photodegradation of the components. In addition, because it contains (a) 2 MB, (b) 3 MB, and / or (c) 2 MP in predetermined ranges, even if unavoidable photodegradation of the components occurs, the characteristic odor resulting from such degradation can be masked. In other words, this liquid seasoning can be displayed and sold for a long period of time on chilled shelves without being limited by the light transmittance of its container.

[0056] More specifically, this liquid seasoning can be suitably used in storage where the cumulative illuminance is 1,440,000 Lx·h or more. The lower limit of the cumulative illuminance can be further set to 1,500,000 Lx·h or more, further to 1,750,000 Lx·h or more, further to 2,000,000 Lx·h or more, and further to 2,500,000 Lx·h or more. The upper limit of the cumulative illuminance is not limited, but for example it can be 5,000,000 Lx·h or less, further to 4,000,000 Lx·h or less, and further to 3,000,000 Lx·h or less. Cumulative illuminance is a value obtained by multiplying the amount of light exposure (Lx) by the duration of exposure (h). For example, if exposed to a light intensity of 100 Lx for 2 hours, the cumulative illuminance should be written as 200 Lx·h.

[0057] While there are no restrictions on the storage temperature of this liquid seasoning, it is generally preferable to keep it below 25°C, more preferably below 20°C, and even more preferably below 10°C. In other words, this liquid seasoning can be stored in a low-temperature environment. In particular, this liquid seasoning can withstand reduced storage because the egg flavor release at low temperatures is improved. Generally, even if a product contains egg yolk components, the flavor release that evokes egg tends to decrease at low temperatures. The mechanism is not entirely clear, but it is thought to be due to the fact that aromatic components become less volatile at low temperatures, disrupting the balance of flavors. In addition, this is even more pronounced when the liquid seasoning contains soy sauce, and it is thought that the aromatic components derived from soy sauce become more strongly perceived at low temperatures, which also disrupts the balance of flavors. For these reasons, the flavor release of egg decreases, and the aroma of egg becomes less noticeable.

[0058] In this regard, this liquid seasoning, by having the above-mentioned composition, has improved egg flavor release (the egg-like flavor does not weaken), and the egg aroma can be clearly perceived even at low temperatures. This effect is more pronounced when two or more of the above-mentioned requirements (a) to (c) are met simultaneously, and furthermore, when all of requirements (a) to (c) are met simultaneously, the improvement in egg flavor release is particularly remarkable. In other words, because this liquid seasoning has improved egg flavor release when stored at low temperatures, it can be displayed and sold for a long period of time in or around chilled shelves without being restricted even if the sales environment is low temperature.

[0059] More specifically, this liquid seasoning is suitable for storage for more than one month in an environment below 10°C. As mentioned above, the lower limit of the ambient temperature can be 10°C or higher, but it can also be 9°C or higher, or even 8°C or higher. Furthermore, to maintain the liquid seasoning in a liquid state, storage at 0°C or higher is preferable. On the other hand, the upper limit is not limited and can be, for example, 15°C or lower, even 13°C or lower, or even 12°C or lower. Furthermore, as mentioned above, the minimum storage period can be one month or more, but it can also be extended to 1.5 months or more, or even 2 months or more. On the other hand, there is no limit to the maximum storage period; for example, it can be 12 months or less, 10 months or less, or 8 months or less.

[0060] Furthermore, as mentioned above, this liquid seasoning has excellent resistance to light exposure, so there is no need to restrict the permeability of the container. In other words, this liquid seasoning can be contained in a translucent container. Specifically, it can be contained in a translucent container with a haze value (cloudiness) of 0% (according to JIS K7136:2000) and distributed. Examples of such containers include translucent resin containers and glass containers. Among these, translucent resin containers include PET containers, polypropylene containers, polyethylene containers, acrylic resin containers (PMMA, etc.), polycarbonate containers, and polystyrene containers. Of these, PET containers are preferably used.

[0061] PET containers are widely available and offer excellent appearance and cost advantages due to their translucent properties. While there is a demand for sales using PET containers, as mentioned above, liquid seasonings containing egg yolk components have low resistance to light exposure, making it difficult to distribute conventional liquid seasonings in translucent containers. However, the liquid seasoning with this configuration has excellent resistance to light exposure, making it possible to distribute it in translucent containers. The degree of translucency of the translucent container is not limited, but for example, translucent containers with haze values ​​(according to JIS K7136:2000) of 30% or less, 20% or less, 10% or less, 5% or less, and 1% or less can be used.

[0062] In this specification, the haze value is a value obtained by dividing the diffuse transmittance by the total light transmittance, and is specifically calculated using the formula: "Haze value (%) = Diffuse transmittance / Total light transmittance × 100". In the above formula, "Total light transmittance" is the light transmittance considering reflection and scattering, as mentioned above, and "Diffuse transmittance" is the transmittance of diffuse light, which is obtained by excluding the component of light rays that are parallel to the direction of the light rays that pass through the sample. These total light transmittance and diffuse transmittance are measured according to the standard method using an integrating sphere photoelectric photometer (for example, Nippon Denshoku Industries Co., Ltd., model "WA 6000T"), with the sample adjusted to 20°C placed in a quartz cell with an optical path length of 5 mm, and measured by transmission using distilled water as a control.

[0063] This liquid seasoning can be used in any way, without limitation, but for example, it can be used as a sauce for various dishes. More specifically, examples include natto sauce (sauce for natto), rice sauce, cold tofu sauce, pasta sauce, udon sauce, etc. Furthermore, it can be used as a salad dressing, a topping for seafood bowls, or as a seasoning when cooking meat or fish. It can be used alone or in combination of two or more types.

[0064] [2] Photodeterioration suppression method The method for suppressing photodegradation is a method for suppressing photodegradation of egg yolk components in a liquid seasoning containing egg yolk components, The egg yolk component content shall be 1 g / L or more. The brightness should be 8 or less, and, It is characterized by satisfying at least one of the following conditions (a) to (c). (a) 2-methylbutanal concentration of 1 to 10,000 ppb (b) 3-methylbutanal concentration of 1 to 10,000 ppb (c)2-methylpropanal concentration of 1-10000 ppb

[0065] The explanation regarding liquid seasonings can be applied directly as described above. This photodegradation suppression method can suppress photodegradation in liquid seasonings containing egg yolk components. As a result, it is possible to suppress off-odors associated with photodegradation and provide liquid seasonings with excellent flavor even when exposed to light. In other words, this method can provide liquid seasonings with excellent resistance to light exposure.

[0066] [3] Methods to improve egg flavor release The method for improving egg flavor release is a method for improving the release of egg flavor in a liquid seasoning containing egg yolk components when refrigerated, The egg yolk component content shall be 1 g / L or more. The brightness should be 8 or less, and, It is characterized by satisfying at least one of the following conditions (a) to (c). (a) 2-methylbutanal concentration of 1 to 10,000 ppb (b) 3-methylbutanal concentration of 1 to 10,000 ppb (c)2-methylpropanal concentration of 1-10000 ppb

[0067] The explanation regarding liquid seasonings can be applied directly as described above. This method for improving egg flavor release can improve the egg flavor release obtained by including egg yolk components. In other words, even if egg yolk components are included, the flavor release that evokes egg tends to decrease at low temperatures, but this method can improve the egg flavor release and prevent the egg flavor from weakening. This improvement in flavor release becomes more pronounced when two or more of the above requirements (a) to (c) are met simultaneously, and is particularly pronounced when all of the requirements (a) to (c) are met simultaneously. In this specification, "flavor release" refers to the pleasant aroma that is perceived by the nose when consuming a liquid seasoning or a food to which such seasoning is added. Furthermore, "egg flavor release" refers to a flavor release that evokes the taste of eggs. [Examples]

[0068] The present invention will be described in more detail below with reference to examples, but these examples are merely illustrative examples for explanatory purposes, and the present invention is not limited in any sense to these examples.

[0069] Furthermore, the sensory evaluation personnel described later were selected using the following selection method. Specifically, after conducting prior training in identifying the taste, texture, and appearance of food products, those who performed particularly well, had experience in product development, possessed extensive knowledge of the quality of food products such as taste, texture, and appearance, and were capable of performing absolute evaluations for each sensory evaluation item were selected. Specifically, this was carried out through the identification tests (identification training) described in (A) to (C) below. (A) A taste quality identification test in which a total of seven samples are prepared, one of each of the five basic tastes (sweet: the taste of sugar, sour: the taste of tartaric acid, umami: the taste of monosodium glutamate, salty: the taste of sodium chloride, bitter: the taste of caffeine), one of each aqueous solution at a concentration close to the threshold for each component, and two samples of distilled water alone, in order to identify the sample for each of the five basic tastes. (B) A concentration difference identification test to accurately identify the concentration differences between five types of saline solutions and acetic acid solutions with slightly different concentrations. (C) A three-point identification test to accurately identify soy sauce from a total of three samples: two from Company A and one from Company B.

[0070] [1] Preparation of liquid seasonings Each of the liquid seasonings shown in Experimental Examples 1-20 in Table 1 was prepared using 10% salted egg yolk (brightness 9), soy sauce (Kikkoman Corporation, dark soy sauce), caramel (Ikeda Sugar Refining Co., Ltd., product name "Caramel I"), vinegar (15% acidity alcoholic vinegar), 2MB reagent, 3MB reagent, 2MP reagent, and water. The amount of egg yolk component listed in Table 1 is shown as 90% of the mass of the 10% salted egg yolk used. The caramel was used to achieve the brightness and saturation shown in Table 1. Examples in which caramel was used are marked "Used" in Table 1, and examples in which it was not used are marked "-". In addition, salt was added as needed to achieve a salt equivalent of approximately 3% from the perspective of preventing spoilage.

[0071] [Table 1]

[0072] [2] Evaluation of properties For each of the liquid seasonings obtained in Experimental Examples 1-20, the 2MB concentration, 3MB concentration, 2MP concentration, brightness, saturation, viscosity, total light transmittance, sodium chloride equivalent, and acetic acid equivalent acidity were evaluated and are listed in Table 1. The evaluation methods (measurement methods) for each are as described above. Furthermore, the hue of all the examples was within the range of "10YR to 10Y".

[0073] [3] Evaluation of characteristics (1) Evaluation of photodegradation odor derived from egg yolk 500 mL of each liquid seasoning from Experimental Examples 1 to 20 was placed in PET containers (PET bottles) with a haze value of 0%, and then sealed. Next, the PET containers containing each of the liquid seasonings from Experimental Examples 1 to 20 were stored at room temperature (20°C) in an environment irradiated with light at an average illuminance of 20,000 Lx for 5 days (i.e., 120 hours).

[0074] Subsequently, each PET container that had been stored as described above was opened, and the liquid seasonings from each container, after exposure to light, were subjected to sensory evaluation at room temperature (20°C) for the presence and intensity of photodegradation odors derived from egg yolks. Specifically, an appropriate amount of liquid seasoning was taken from each PET container, and each sensory evaluator evaluated it by smelling the liquid seasoning. At that time, each of the 10 sensory evaluators selected only one score (1 to 5) that was closest to their own evaluation, according to the <Evaluation Items and Scoring for Photodegradation Odor Derived from Egg Yolks> shown below. Furthermore, the arithmetic mean of the scores selected by the 10 sensory evaluators was calculated, and the value obtained by rounding the arithmetic mean to the first decimal place was calculated, and these evaluation results are shown in Table 1.

[0075] <Evaluation criteria and scoring for photodegradable odors derived from egg yolks> 5: There is absolutely no photodegradation odor derived from egg yolk, which is very desirable. 4: There is almost no noticeable odor from photodegradation of egg yolk, which is somewhat preferable. 3: There is a slight odor from photodegradation of the egg yolk, but it is within acceptable limits. 2: It has a light-induced odor derived from egg yolk, which is somewhat undesirable. 1: There is a distinct odor of photodegradation derived from egg yolk, which is undesirable.

[0076] (2) Evaluation of egg flavor release when refrigerated 500 mL of each liquid seasoning from Experimental Examples 1 to 20 was placed in PET containers (PET bottles) with a haze value of 0%, and then sealed. Next, the PET containers containing each of the liquid seasonings from Experimental Examples 1 to 20 were stored in a cool, dark, constant-temperature bath at 10°C and maintained for 5 days (i.e., 120 hours).

[0077] Subsequently, each PET container that had been stored as described above was opened, and the liquid seasonings from each container, after refrigeration, were subjected to a sensory evaluation of the egg flavor release. Specifically, a small amount of liquid seasoning was taken from each PET container onto a spoon, and each sensory evaluator tasted it. At that time, each of the 10 sensory evaluators selected only one score (1 to 5) that was closest to their own evaluation, according to the evaluation items and scores shown below in <Egg Flavor Release Evaluation Items and Scores>. Furthermore, the arithmetic mean of the scores selected by the 10 sensory evaluators was calculated, and the value obtained by rounding the arithmetic mean to the first decimal place was calculated, and this evaluation result is shown in Table 1. To describe the "egg flavor release" more specifically, it can be described as a rich and full-bodied flavor, a smooth and creamy texture, a sweet taste, and a milky aftertaste, among other things, that can be felt when consuming the product.

[0078] <Evaluation criteria and scoring for egg-flavored releases> 5: The (pleasant) flavor of the egg is strongly present and very pleasant. 4: The (pleasant) flavor of the egg can be detected, which is somewhat pleasant. 3: A slight (pleasant) egg flavor is present and within acceptable limits. 2: The (desirable) egg flavor was barely noticeable, making it somewhat undesirable. 1: The (desirable) flavor of the egg is completely absent, which is undesirable.

[0079] Furthermore, the present invention is not limited to the specific examples described above, and various modified embodiments can be made within the scope of the present invention depending on the purpose and application.

[0080] The examples described herein are for illustrative purposes only and should not be construed as limiting the invention. Although the invention has been described with examples of typical embodiments, the language used in the description and illustrations of the invention should be understood as descriptive and illustrative, not limiting. As detailed herein, modifications are possible within the scope or spirit of the invention without departing in any way. While specific structures, materials, and examples have been referenced in this detailed description of the invention, the invention is not intended to be limited to the disclosures herein, but rather to encompass all functionally equivalent structures, methods, and uses within the scope of the claims. [Industrial applicability]

[0081] This invention can be suitably used in the food industry, cooking industry, and other fields. In particular, it can be suitably used as a sauce for various dishes.

Claims

1. Contains egg yolk components at a concentration of 1 g / L or more. The brightness must be 8 or less, and A liquid seasoning characterized by satisfying at least one of the following (a) to (c). (a) 2-methylbutanal concentration of 1 to 10,000 ppb (b) 3-methylbutanal concentration of 1 to 10,000 ppb (c) 2-methylpropanal concentration of 1 to 10,000 ppb

2. The liquid seasoning according to claim 1, satisfying a saturation level of 10 or less.

3. A liquid seasoning according to claim 1 or 2, wherein the viscosity is 10 to 1000 mPa·s.

4. A liquid seasoning according to claim 1 or 2, wherein the acidity in terms of acetic acid is 0.6% by mass or less.

5. The liquid seasoning according to claim 1 or 2, wherein the total light transmittance is 1.0% or more.

6. A liquid seasoning according to claim 1 or 2, used for storage to achieve a cumulative illuminance of 1,440,000 Lx·h or more.

7. A liquid seasoning according to claim 1, used for storage for one month or more in an environment below 10°C.

8. The liquid seasoning according to claim 6, contained in a translucent container.

9. A liquid seasoning according to claim 1 or 2, satisfying at least two of the above (a) to (c).

10. A liquid seasoning according to claim 1 or 2, satisfying all of the above (a) to (c).

11. A method for suppressing photodegradation of egg yolk components in a liquid seasoning containing egg yolk components, The egg yolk component content shall be 1 g / L or more. The brightness should be 8 or less, and, A method for suppressing light degradation, characterized by satisfying at least one of the following conditions (a) to (c). (a) 2-methylbutanal concentration of 1 to 10,000 ppb (b) 3-methylbutanal concentration of 1 to 10,000 ppb (c) 2-methylpropanal concentration of 1 to 10,000 ppb

12. A method for improving the egg flavor release in a liquid seasoning containing egg yolk components, The egg yolk component content shall be 1 g / L or more. The brightness should be 8 or less, and, A method for improving egg flavor release, characterized by satisfying at least one of the following conditions (a) to (c). (a) 2-methylbutanal concentration of 1 to 10,000 ppb (b) 3-methylbutanal concentration of 1 to 10,000 ppb (c) 2-methylpropanal concentration of 1 to 10,000 ppb

13. The method for improving egg flavor release according to claim 12, wherein the liquid seasoning is a liquid seasoning used for consumption after refrigeration.

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