Liquid seasoning, method for manufacturing liquid seasoning

Abstract

The present invention provides a liquid seasoning that contains cholesterol while improving the occurrence of photodegradation odor, and a method for producing the same. [Solution] The liquid seasoning contains 1 mg / 100g or more of cholesterol, has an acidity of 0.6% by mass or less in terms of acetic acid, and satisfies (a') a 2-methylbutanal concentration of 10 to 10000 ppb. Similarly, it contains cholesterol, has a pH of 4.0 or higher, and satisfies (a') above. Similarly, it contains cholesterol, has an acetic acid content of 1500 times or more than the 2-methylbutanal content, and satisfies (a') above. Similarly, it contains cholesterol, satisfies (a') above, and is intended for use with natto. Similarly, it contains cholesterol, has an agar content of 0.8% or less, and satisfies (a') above. Similarly, it contains cholesterol, has an ethyl acetate content of 25 ppm or less, and satisfies (a') above.

Description

Technical Field

[0001] The present invention relates to liquid seasonings and methods for producing liquid seasonings. More specifically, it relates to liquid seasonings containing cholesterol and methods for producing liquid seasonings containing cholesterol.

Background Art

[0002] Generally, foods containing cholesterol tend to cause problems related to odor. In this regard, Patent Document 1 below discloses a method for suppressing cholesterol odor in fats and oils such as milk fat and fish oil.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Patent Document 1 above discloses a method for performing process control such as cooling under vacuum and anaerobic storage in order to suppress cholesterol odor in fats and oils such as milk fat and fish oil. However, there is a possibility that even a preferable aroma may be removed, and it is not a generally used method.

[0005] The present invention has been made in view of the above circumstances, and an object thereof is to provide a liquid seasoning that contains cholesterol and has improved generation of photo-degradation odor.

Means for Solving the Problems

[0006] That is, the present invention includes the following. [1] A liquid seasoning characterized by containing 1 mg / 100 g or more of cholesterol, having an acidity in terms of acetic acid of 0.6% by mass or less, and satisfying the following (a'). (a')2-methylbutanal concentration of 10-10000 ppb [2] Contains 1 mg / 100g or more of cholesterol, The pH is 4.0 or higher. A liquid seasoning characterized by satisfying the following (a'). (a')2-methylbutanal concentration of 10-10000 ppb [3] Contains 1 mg / 100g or more of cholesterol, The acetic acid content is more than 1500 times that of 2-methylbutanal. A liquid seasoning characterized by satisfying the following (a'). (a')2-methylbutanal concentration of 10-10000 ppb [4] Contains 1 mg / 100g or more of cholesterol, A liquid seasoning for natto characterized by satisfying the following (a'). (a')2-methylbutanal concentration of 10-10000 ppb [5] Contains 1 mg / 100g or more of cholesterol, The agar content is 0.8% or less. A liquid seasoning characterized by satisfying the following (a'). (a')2-methylbutanal concentration of 10-10000 ppb [6] Contains 1 mg / 100g or more of cholesterol, The ethyl acetate content is 25 ppm or less. A liquid seasoning characterized by satisfying the following (a'). (a')2-methylbutanal concentration of 10-10000 ppb [7] Furthermore, a liquid seasoning according to any of the above [1] to [6], wherein the concentration of (b')3-methylbutanal is 10 to 10,000 ppb. [8] Furthermore, a liquid seasoning according to any of the above [1] to [7], wherein the concentration of (c')2-methylpropanal is 10 to 10,000 ppb. [9] Furthermore, a liquid seasoning according to any of the above [1] to [8], wherein the concentration of (b')3-methylbutanal is 10 to 10,000 ppb and the concentration of (c')2-methylpropanal is 10 to 10,000 ppb.

[10] A liquid seasoning according to any of the above [1] to [9], having a viscosity of 10 to 1000 mPa·s.

[11] A liquid seasoning according to any of the above [1] to

[10] , wherein the oil and fat content is 15% by mass or less.

[12] A liquid seasoning as described in any of [1] to

[11] above, wherein the total light transmittance is 1.0% or more.

[13] A liquid seasoning described in any of the above [1] to

[12] used for storage, which results in a cumulative illuminance of 1,440,000 Lx·h or more.

[14] A liquid seasoning as described in any of [1] to

[13] above, used for storage in an environment below 10°C for more than one month.

[15] The liquid seasonings described in [1] to

[14] above, contained in a translucent container.

[16] Contains 1 mg / 100g or more of cholesterol, A liquid seasoning characterized by satisfying all 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

[17] A method for producing a liquid seasoning containing 1 mg / 100 g or more of cholesterol, A method for producing a liquid seasoning, characterized by including one or more of the following steps (1) to (3). (1) A step to add 2-methylbutanal to satisfy the following (a). (a) 2-methylbutanal concentration of 1 to 10,000 ppb (2) A step to satisfy (b) below by adding 3-methylbutanal. (b) 3-methylbutanal concentration of 1 to 10,000 ppb (3) A step to add 2-methylpropanal to satisfy (c) below. (c) The concentration of 2-methylpropanal is 1 to 10,000 ppb

[18] A method for producing a liquid seasoning containing 1 mg / 100 g or more of cholesterol, adding 2-methylbutanal, 3-methylbutanal, and 2-methylpropanal so as to satisfy one or more of the following (a) to (c), a method for producing a liquid seasoning. (a) The concentration of 2-methylbutanal is 1 to 10,000 ppb (b) The concentration of 3-methylbutanal is 1 to 10,000 ppb (c) The concentration of 2-methylpropanal is 1 to 10,000 ppb

[19] To a precursor liquid seasoning containing 1 mg / 100 g or more of cholesterol, adding a photo-degradation inhibitor containing one or more selected from the group consisting of 2-methylbutanal, 3-methylbutanal, and 2-methylpropanal to satisfy one or more of the following (a) to (c), a method for producing a liquid seasoning. (a) The concentration of 2-methylbutanal is 1 to 10,000 ppb (b) The concentration of 3-methylbutanal is 1 to 10,000 ppb (c) The concentration of 2-methylpropanal is 1 to 10,000 ppb

[20] To a precursor liquid seasoning containing 1 g / kg or more of egg yolk as a cholesterol source, adding a flavor retention agent for eggs at low temperature containing one or more selected from the group consisting of 2-methylbutanal, 3-methylbutanal, and 2-methylpropanal to satisfy one or more of the following (a) to (c), a method for producing a liquid seasoning. (a) The concentration of 2-methylbutanal is 1 to 10,000 ppb (b) The concentration of 3-methylbutanal is 1 to 10,000 ppb (c) The concentration of 2-methylpropanal is 1 to 10,000 ppb

[21] To a precursor liquid seasoning containing 1 mg / 100 g or more of cholesterol, A method for producing a liquid seasoning that contains cholesterol but is subject to suppressed photodegradation, characterized by adding one or more substances selected from the group consisting of 2-methylbutanal, 3-methylbutanal, and 2-methylpropanal as a photodegradation inhibitor to satisfy one or more of the following conditions (a') to (c'). (a')2-methylbutanal concentration of 10-10000 ppb (b')3-methylbutanal concentration of 10-10000 ppb (c')2-methylpropanal concentration of 10-10000 ppb

[22] Contains egg yolk at a rate of 1 g / kg or more as a source of cholesterol, A method for producing a liquid seasoning containing egg yolk in which the egg flavor is preserved at low temperatures, characterized by adding one or more substances selected from the group consisting of 2-methylbutanal, 3-methylbutanal, and 2-methylpropanal as an egg flavor preservative at low temperatures, thereby satisfying one or more of the following conditions (a') to (c'). (a')2-methylbutanal concentration of 10-10000 ppb (b')3-methylbutanal concentration of 10-10000 ppb (c')2-methylpropanal concentration of 10-10000 ppb

[23] A liquid seasoning as defined in the Munsell color system (JIS Z8721), with a lightness of 8 or less and a chroma of 10 or less, as described in any of [1] to [6] or

[16] above.

[24] The liquid seasoning satisfies the requirement in the Munsell color system (JIS Z8721) that the lightness is 8 or less and the saturation is 10 or less, and the method for producing the liquid seasoning described in any of

[17] to

[22] above. [Effects of the Invention]

[0007] According to the liquid seasoning of the present invention, it is possible to produce a liquid seasoning that contains cholesterol while improving the occurrence of photodegradation odor. According to the method for producing liquid seasonings of the present invention, it is possible to produce liquid seasonings that contain cholesterol while improving the occurrence of photodegradation odors. According to the method for producing liquid seasonings of the present invention, it is possible to produce liquid seasonings that contain egg yolk as a cholesterol source while improving the deterioration of egg flavor that occurs during refrigerated storage. [Brief explanation of the drawing]

[0008] [Figure 1] This shows the hue circle of the Munsell color system (JIS Z 8721). [Modes for carrying out the invention]

[0009] The present invention will be described below 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 spirit of the invention. Furthermore, all publications, patents, and patent applications cited herein are incorporated herein by reference as they are.

[0010] In the present invention, the aforementioned problems do not preclude the existence of other problems disclosed herein. That is, in one aspect of the present invention, for example, the generation of photodegradation odor in liquid seasonings containing cholesterol may be improved while other problems are solved. Furthermore, one aspect of the present invention does not need to solve all of these problems. Moreover, other problems may be extracted from the description in this specification and these claims.

[0011] In this specification, the terms “contains” and “includes” encompass the concepts of “contains,” “includes,” “substantially consist of,” and “consist solely of.” When using the terms “contains” and “includes,” the listed stages or options 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 and A or B, and represents three possibilities: "A alone," "B alone," and "both A and B."

[0012] In this specification, when specifying multiple upper and / or lower limits for a numerical range, even if not explicitly stated, the specification of a numerical range combining at least the maximum value of the upper limit and the minimum value of the lower limit is directly described, and all numerical ranges obtained by combining any upper limit from among the upper limits and any lower limit from among the lower limits are included in one embodiment of the present invention. Also in this specification, a numerical range connected by "~" means a numerical range that includes the numbers before and after "~" as the lower and upper limits. When multiple lower limits and multiple upper limits are shown separately, any lower and upper limits can be selected and connected by "~". Furthermore, ranges obtained by arbitrarily swapping the upper and / or lower limits of the above range are also exemplified in this specification.

[0013] In this specification, "mass ppb" (sometimes written as "ppb") refers to mass concentration (w / w), representing the mass of the target component relative to the total mass of the food. In this specification, "mass %" (sometimes written as "%") refers to the mass of the target component as a percentage of the total mass of the food.

[0014] In this specification, the term "flavor" of a liquid seasoning encompasses a concept that includes the taste, aroma, or sensations produced in the mouth when the liquid seasoning is ingested. That is, according to one aspect of the present invention, flavor may refer to at least one of the five basic tastes: saltiness, sweetness, bitterness, umami, and sourness, or it may refer to sensations such as spiciness, astringency (a sensation of the mouth contracting when consumed), or a sense of maturity felt immediately after putting it in the mouth. These flavors can be evaluated by sensory evaluators who have ordinary skill in the art to which the present invention belongs and who have undergone the identification training described later, and who are capable of performing absolute evaluations for each sensory evaluation item.

[0015] [1]Liquid seasoning One embodiment of this liquid seasoning is characterized by containing 1 mg / 100g or more of cholesterol, having an acetic acid equivalent acidity of 0.6% by mass or less, and satisfying (a'). Another embodiment of this liquid seasoning is characterized by containing 1 mg / 100g or more of cholesterol, having a pH of 4.0 or higher, and satisfying (a'). Another embodiment of this liquid seasoning is characterized by containing 1 mg / 100g or more of cholesterol, having an acetic acid content of 1500 times or more than the 2-methylbutanal content, and satisfying (a'). Another embodiment of this liquid seasoning is characterized by containing 1 mg / 100g or more of cholesterol, satisfying (a'), and being for use with natto. Another embodiment of this liquid seasoning is characterized by containing 1 mg / 100g or more of cholesterol, having an agar content of 0.8% or less, and satisfying (a'). Another embodiment of this liquid seasoning is characterized by containing 1 mg / 100g or more of cholesterol, having an ethyl acetate content of 25 ppm or less, and satisfying (a').

[0016] This liquid seasoning, satisfying each of the aforementioned conditions, can improve the occurrence of photodegradation odor even while containing cholesterol. Although the mechanism is not clear, it is thought that by having the following conditions, the occurrence of photodegradation odor caused by cholesterol can be improved: (1) an acidity of 0.6% by mass or less in acetic acid equivalent and satisfying (a'), (2) a pH of 4.0 or higher and satisfying (a'), (3) an acetic acid content of 1500 times or more than the 2-methylbutanal content and satisfying (a'), (4) being a liquid seasoning for natto that satisfies (a'), (5) an agar content of 0.8% or less and satisfying (a'), or (6) an ethyl acetate content of 25 ppm or less and satisfying (a'). More specifically, it is thought that even if odor components that cause photodegradation odor are generated, these odor components can be masked, thereby improving the occurrence of photodegradation odor.

[0017] Examples of cholesterol include free cholesterol, esterified cholesterol (cholesterol bound to fatty acids), and complex cholesterol combined with proteins, etc. These may be used individually or in combination of two or more types. Furthermore, their origin is not limited; they may be naturally derived, processed from naturally derived cholesterol, or synthetic cholesterol. These may be used individually or in combination of two or more types. Furthermore, ketocholesterol and hydroxycholesterol, which are oxidized forms of cholesterol, are not included in the definition of cholesterol in this invention.

[0018] Furthermore, the cholesterol content in this liquid seasoning is 1 mg / 100g or more. The cholesterol content of 1 mg / 100g or more can impart richness to the liquid seasoning. From the perspective of imparting richness, the lower limit of the cholesterol content can be 2 mg / 100g or more, and further 5 mg / 100g or more, further 10 mg / 100g or more, further 15 mg / 100g or more, and further 25 mg / 100g or more. On the other hand, there is no upper limit to the cholesterol content, but from the perspective that excessive addition leads to greasiness and the generation of photodegradation odors, it can be set to 5000 mg / 100g or less, further 4000 mg / 100g or less, further 3000 mg / 100g or less, further 2000 mg / 100g or less, and further 1000 mg / 100g 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 5000 mg / 100 g, further 2 to 4000 mg / 100 g, further 5 to 3000 mg / 100 g, further 10 to 2000 mg / 100 g, further 15 to 1000 mg / 100 g, and further 25 to 1000 mg / 100 g. The above-mentioned content figures are calculated based on free cholesterol.

[0019] The cholesterol content mentioned above can be measured by performing flame ionization detection-gas chromatography on a sample obtained by extracting and separating unsaponifiable matter after saponification, in accordance with the standards of the "Standard Tables of Food Composition in Japan (8th Revised Edition) Supplementary Edition 2023".

[0020] As mentioned above, the origin of cholesterol is not limited, but egg yolk is an example of a food ingredient that contains naturally occurring cholesterol. Egg yolk refers to the yolk of a bird's egg. Egg yolk usually contains yolk lipoprotein (a complex of yolk lipids and yolk proteins). Egg yolk is the part of the egg excluding the eggshell, eggshell membrane, egg white, and shell base, but if the cholesterol in this liquid seasoning is derived from egg yolk, it may or may not include the egg white and shell base in addition to the yolk. 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.

[0021] Furthermore, the egg yolk used as a food ingredient may be raw egg yolk, processed egg yolk, or both. Examples of processed egg yolks include sterilized egg yolk (egg yolk that has been sterilized), heated egg yolk (egg yolk that has been heat-treated), frozen egg yolk (egg yolk that has been frozen), frozen denatured egg yolk (egg yolk that has been protein-denatured by freezing), chilled liquid egg yolk (egg yolk that has been cooled), dried egg yolk (egg yolk that has been dried), and enzyme-treated egg yolk (egg yolk that has been enzyme-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 heated, can be used. Furthermore, egg yolks may be blended in any way, and refrigerated, frozen, or room-temperature products can be used. In addition, for example, salted egg yolk (egg yolk that has been salted), sweetened egg yolk (egg yolk that has been sweetened), etc., can be used in the blend. The degree of salting or sugaring in salted egg yolks and sweetened egg yolks is not limited, but for example, the salting or sugaring 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.

[0022] 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. In addition to egg yolks mentioned above, other food ingredients that contain naturally derived cholesterol include meats (edible organs such as liver and offal, chicken skin, fat, and pork belly), seafood (fish roe, shrimp, squid, octopus, eel, crab, and shellfish), and dairy products (butter, cream, milk, etc.). These can be used individually or in combination of two or more.

[0023] When egg yolk is used as a cholesterol source, the egg yolk content in this liquid seasoning is not limited, but an egg yolk flavor can be imparted to the liquid seasoning by including 1 g / kg or more of egg yolk. That is, from the viewpoint of imparting flavor, the lower limit of the egg yolk content can be 1.0 g / kg or more, and further 1.5 g / kg or more, further 2 g / kg or more, further 3 g / kg or more, further 4 g / kg or more, and further 5 g / kg or more. On the other hand, there is no upper limit to the egg yolk content, but from the viewpoint of not needing to include an excessive amount of egg yolk, and from the viewpoint of resistance to light exposure and refrigeration, it is usually 500 g / kg or less, and can be 400 g / kg or less, further 300 g / kg or less, further 200 g / kg or less, and further 100 g / kg or less. 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 1-500g / kg, and further 1.5-400g / kg, 2-300g / kg, 3-200g / kg, 4-100g / kg, and 5-100g / kg.

[0024] It is preferable that the liquid seasoning satisfies at least (a) of the following (a) to (c), or at least (a') of the following (a') to (c'). Of these, a liquid seasoning that satisfies (a') will also satisfy (a). Furthermore, a liquid seasoning that satisfies (b') will also satisfy (b). In addition, a liquid seasoning that satisfies (c') will also satisfy (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 (a')2-methylbutanal concentration of 10-10000 ppb (b')3-methylbutanal concentration of 10-10000 ppb (c')2-methylpropanal concentration of 10-10000 ppb

[0025] Condition (a) is that the concentration of 2-methylbutanal is 1 to 10,000 ppb, and condition (a') is that the concentration of 2-methylbutanal is 10 to 10,000 ppb. 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 of Organic Compounds (SDBS): 2831 by the National Institute of Advanced Industrial Science and Technology. 2MB can be incorporated as any component; for example, it can be incorporated as a reagent. In addition, 2MB can be included and its quantity ratio adjusted by incorporating coffee, chocolate, soy sauce, and their flavors as photodegradation inhibitors or egg flavor preservatives. These can be used individually or in combination of two or more.

[0026] The concentration (w / w) of 2MB contained in the liquid seasoning can be 1 to 10,000 ppb, but the lower limit can be further set to 2 ppb, then 5 ppb, then 10 ppb, then 15 ppb, from the viewpoint of improving the odor of photodegradation. On the other hand, the upper limit can be set to 5,000 ppb, then 2,500 ppb, then 1,000 ppb, then 500 ppb, from the viewpoint of suppressing the direct influence of 2MB itself on the flavor of the 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, the range can be 2 to 5,000 ppb, then 5 to 2,500 ppb, then 10 to 1,000 ppb, then 15 to 500 ppb.

[0027] The above 3-methylbutanal (hereinafter also simply referred to as "3MB") has the molecular formula: C5H 10Represented 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. 3MB can be incorporated as any component; for example, it can be incorporated as a reagent. In addition, 3MB can be included and its quantity ratio adjusted by incorporating malt, nuts, chocolate, coffee, and their flavors as photodegradation inhibitors or egg flavor preservatives.

[0028] The concentration (w / w) of 3MB contained in the liquid seasoning can be 1 to 10,000 ppb, but 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, from the viewpoint of improving the odor of photodegradation. On the other hand, 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, from the viewpoint of suppressing the direct influence of 3MB itself on the flavor of the food, and 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.

[0029] 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 wine, shochu, soy sauce, walnuts, pistachios, and their flavors as photodegradation inhibitors or egg flavor preservatives.

[0030] The concentration (w / w) of 2MP contained in the liquid seasoning can be 1 to 10,000 ppb, but the lower limit can be further increased to 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, from the viewpoint of improving the odor of photodegradation. On the other hand, 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, from the viewpoint of suppressing the direct influence of 2MP itself on the flavor of the 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.

[0031] In liquid seasonings containing cholesterol, from the viewpoint of improving the occurrence of photodegradation odor, it is more preferable that two of (a') to (c') are satisfied. When two of (a') to (c') are satisfied, any of the following may be satisfied: (a') and (b'), (a') and (c'), or (b') and (c'). Among these, it is more preferable that (a') and (b'), or (a') and (c') are satisfied. Furthermore, when (a') and (b'), or (a') and (c') are satisfied, the concentration ratio of 2MB to 3MB, or 2MB to 2MP is not limited, but when the concentration of 2MB is set to 1, the concentration of 3MB or 2MP 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.

[0032] Furthermore, when the liquid seasoning contains egg yolk as a cholesterol source, it is preferable that at least two of the above (a) to (c) be satisfied in order to suppress the deterioration of egg flavor due to refrigeration. When two of the above (a) to (c) are satisfied, any of the following may be satisfied: (a) and (b), (a) and (c), or (b) and (c). Among these, it is more preferable that (a) and (b) or (a) and (c) are satisfied. Moreover, when (a) and (b) or (a) and (c) are satisfied, the concentration ratio of 2MB to 3MB, or 2MB to 2MP is not limited, but when the concentration of 2MB is set to 1, the concentration of 3MB or 2MP 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.

[0033] Furthermore, if one or more of (a) to (c) is satisfied, a liquid seasoning can be manufactured in which the occurrence of photodegradation odor in cholesterol-containing foods is improved. Also, if the liquid seasoning contains egg yolk as a cholesterol source, if one or more of (a) to (c) is satisfied, a liquid seasoning can be manufactured in which the deterioration of egg flavor due to refrigerated storage is suppressed. Therefore, the inventive concepts of these manufacturing methods are also included in this specification.

[0034] 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℃

[0035] [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

[0036] [Mass spectrometry conditions] • Measuring instrument: Agilent 5977B MSD (manufactured by Agilent Technologies) Ionization method: EI • Measurement mode: Scan

[0037] 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.

[0038] As described above, one embodiment of this liquid seasoning contains 1 mg / 100g or more of cholesterol, and in addition to satisfying (a'), improves the occurrence of photodegradation odor by having an acetic acid equivalent acidity of 0.6% by mass or less. While there is no upper limit to the acetic acid equivalent acidity (w / w), higher values ​​can improve shelf life. However, from the viewpoint of maintaining a good balance of flavor in liquid seasonings, it can be set to 0.6% by mass or less, and further to 0.5% by mass or less, 0.45% by mass or less, 0.40% by mass or less, 0.35% by mass or less, 0.30% by mass or less, and further to 0.25% by mass or less. On the other hand, while there is no lower limit to the acetic acid equivalent acidity (w / w), from the viewpoint of improving the occurrence of photodegradation odors, it 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. 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 in this specification. That is, for example, it can be 0.05 to 0.6 mass%, further 0.05 to 0.5 mass%, further 0.10 to 0.45 mass%, further 0.10 to 0.40 mass%, further 0.10 to 0.35 mass%, further 0.15 to 0.30 mass%, and further 0.15 to 0.25 mass%.

[0039] The acetic acid equivalent acidity described above 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 is 0.19 mass%.

[0040] The acidity in acetic acid terms can be achieved in any way, but it can be achieved by the blending of vinegars. Examples of vinegars include brewed vinegars and synthetic vinegars. Brewed vinegars are produced using grains such as rice and wheat or fruit juice as raw materials, while synthetic vinegars are 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, examples of brewed vinegars include rice vinegar, grain vinegars (brown rice vinegar, black vinegar, sake lees vinegar, malt vinegar, Job's tears vinegar, soybean vinegar, etc.), fruit vinegars (apple vinegar, grape vinegar, lemon vinegar, kabosu vinegar, plum vinegar, wine vinegar, balsamic vinegar, etc.), alcoholic vinegars 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. Furthermore, the acetic acid equivalent acidity described above can also be applied to all embodiments of liquid seasonings described herein.

[0041] Furthermore, another embodiment of this liquid seasoning contains 1 mg / 100g or more of cholesterol, and in addition to satisfying (a'), improves the occurrence of photodegradation odor by having a pH of 4.0 or higher. The pH value of the liquid seasoning is not limited, but its lower limit can be 4.0 or higher, and further, 4.1 or higher, 4.2 or higher, 4.3 or higher, 4.4 or higher, and 4.5 or higher. On the other hand, its upper limit can be 6.0 or lower, and further, 5.8 or lower, 5.6 or lower, 5.4 or lower, 5.2 or lower, and 5.0 or lower. 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, the pH can be 4.0 to 6.0, and further, 4.1 to 5.8, 4.2 to 5.6, 4.3 to 5.4, 4.4 to 5.2, and 4.5 to 5.0. In particular, when a liquid seasoning contains egg yolk, it is preferable to set the pH of the liquid seasoning within the above range, as this makes it less likely to coagulate and improves stability by bringing the pH of the liquid seasoning close to the isoelectric point (pH=4.8) of the protein contained in the egg yolk. The pH value was measured using a pH meter at room temperature (20°C).

[0042] The pH of a liquid seasoning can be achieved in any way and can be adjusted using various acids and / or bases (i.e., pH adjusters). Specifically, inorganic alkalis, organic alkalis (basic amino acids, etc.), inorganic acids, and organic acids (vinegar, acetic acid, lactic acid, citric acid, tartaric acid, malic acid, acidic amino acids, etc.) can be used. These may be used individually or in combination of two or more. Among these, vinegar, as mentioned above, can be used to suitably adjust the pH. Furthermore, the pH values ​​mentioned above can also be applied to all embodiments of liquid seasonings described herein.

[0043] As described above, another embodiment of this liquid seasoning contains 1 mg / 100g or more of cholesterol, and in addition to satisfying (a'), improves the occurrence of photodegradation odor by having an acetic acid content of 1500 times or more than the 2-methylbutanal content.

[0044] When a liquid seasoning contains acetic acid, the amount is not particularly limited, but from the viewpoint of improving the occurrence of light-induced odors and further improving shelf life, the amount can be 1500 times or more of 2MB, and can be further 2000 times or more, 3000 times or more, 4000 times or more, and 5000 times or more. On the other hand, from the viewpoint of maintaining a balance of flavor, it can be 100000 times or less, and can be further 90000 times or less, 80000 times or less, 70000 times or less, and 60000 times or less. 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 1500 to 100000 times, further 2000 to 90000 times, 3000 to 80000 times, further 4000 to 70000 times, and further 5000 to 60000 times.

[0045] Acetic acid can be added to liquid seasonings in any way; for example, it can be added using acetic acid (such as a reagent) or glacial acetic acid (such as a reagent), but it can be preferably added using the aforementioned vinegar. As mentioned above, liquid seasonings can contain not only 2MB but also 3MB or 2MP, and similar correlations can be observed when these components are present. Specifically, the acetic acid content can be 1500 times or more than the 3MB content, or the acetic acid content can be 1500 times or more than the 2MP content. Furthermore, the correlations described above between acetic acid content and 2 MB, between acetic acid content and 3 MB, and between acetic acid content and 2 MP can also be applied to all embodiments of liquid seasonings described herein.

[0046] As mentioned above, another embodiment of this liquid seasoning contains 1 mg / 100g or more of cholesterol, satisfies (a'), and improves the occurrence of photodegradation odor by being a liquid seasoning for natto.

[0047] Examples of liquid seasonings include sauces (sauce-based liquid seasonings), vinegars (vinegar-based liquid seasonings), soups (soup-based liquid seasonings), ponzu sauces (ponzu-based liquid seasonings), and seasonings containing dashi (broth). Sauces are generally liquid seasonings that, by adding a smaller amount (by mass) of the seasoning than the target ingredient, significantly alter and / or enhance the flavor of the ingredient, and possess a strong taste on their own. For example, they can be used as a sauce for natto (fermented soybeans). Vinegars are liquid seasonings containing vinegar, which can impart acidity to target foods or improve their shelf life. For example, they can be used as vinegars for natto (fermented soybeans). When using sauces, an amount sufficient to cover the target food is used, and they can alter and / or enhance the flavor of the target food. For example, they can be used as a sauce for natto (fermented soybeans). Soups are generally used after dilution, and the diluted liquid seasoning itself is a liquid seasoning that is consumed in a soup-like form. For example, it can be used to make soups for natto (fermented soybeans). Ponzu sauces are liquid condiments with a sour taste derived from citrus fruits. Similar to the sauces mentioned above, by adding a smaller amount (by mass) of the liquid condiment than the amount of the target ingredient, the flavor of the ingredient can be altered and / or improved. For example, ponzu sauces can be used for natto (fermented soybeans). Dashi-containing seasonings include seasonings containing extracts of kelp, fish, shellfish, meat, vegetables, and mushrooms, as well as seasonings containing dried fish, shellfish, and meat. For example, they can be used as dashi-containing seasonings for natto (fermented soybeans).

[0048] This liquid seasoning can be used in any way, and is not limited to any particular use. However, considering that liquid seasonings with strong flavors and odors tend to show more noticeable odors due to photodegradation, it is preferable to use it in sauces among the above-mentioned uses. Furthermore, considering that photodegradation odors become even more noticeable when combined with strongly scented ingredients, it is even preferable to use it as a sauce for natto (fermented soybeans). Furthermore, the natto sauce described above can also be applied to all forms of liquid seasonings described herein.

[0049] As described above, another embodiment of this liquid seasoning contains 1 mg / 100g or more of cholesterol, and in addition to satisfying (a'), the agar content is 0.8% or less, thereby improving the occurrence of photodegradation odor.

[0050] By including 0.8% by mass or less of agar while satisfying (a'), the generation of photodegradation odor can be improved. Satisfying (a') provides a masking effect on degradation odor, and the inclusion of agar makes it difficult for odor components to volatilize from the liquid seasoning, so even if degradation odor occurs, its presence can be made less noticeable. On the other hand, by keeping the agar content to 0.8% by mass or less, viscosity increase can be suppressed (usually 1000 mPa·s or less), and when added to the target food (e.g., natto), it is possible to obtain a liquid seasoning that has excellent seasoning function for the target food while improving the generation of photodegradation odor.

[0051] The agar content is not limited, but it is preferably 0.8% by mass or less when the total liquid seasoning is considered as 100% by mass, and can be further reduced to 0.6% by mass or less, 0.4% by mass or less, and 0.2% by mass or less. On the other hand, the lower limit is not limited, but can be further reduced to 0.01% by mass or more, 0.03% by mass or more, 0.05% by mass or more, and 0.1% by mass or more. These upper and lower limits can be any combination of each other, and the numerical ranges specified by combining these upper and lower limits are also disclosed herein. That is, for example, it can be 0.01 to 0.8% by mass, further reduced to 0.03 to 0.6% by mass, further reduced to 0.05 to 0.4% by mass, and further reduced to 0.1 to 0.2% by mass. The agar content is determined by the following measurement: the amount of compounds contained in the agar is measured and estimated from the correlation with the content of components normally contained in agar. Examples of compounds contained in agar include agarose and agaropectin. The above-mentioned agar can also be applied to all embodiments of liquid seasonings described herein.

[0052] Another embodiment of this liquid seasoning contains 1 mg / 100g or more of cholesterol, and in addition to satisfying (a'), the generation of photodegradation odor is improved by having an ethyl acetate content of 25 ppm or less.

[0053] By satisfying (a') and including ethyl acetate at a concentration of 25 ppm or less, the generation of photodegradation odor can be improved. Satisfying (a') provides a masking effect on degradation odor, and furthermore, the masking effect of ethyl acetate on degradation odor can be obtained, so even if degradation odor occurs, its presence can be made less noticeable. Furthermore, by including ethyl acetate at a concentration of 25 ppm or less, the acetic acid odor caused by vinegar can be suppressed. Therefore, the liquid seasoning can exhibit even better effects when vinegar is included. In other words, as a liquid seasoning, it is possible to create a liquid seasoning that has excellent seasoning function for target foods while improving the generation of photodegradation odor.

[0054] The ethyl acetate content is not limited, but it is preferable to keep it below 25 ppm when the total liquid seasoning is considered as 100% by mass. By keeping the ethyl acetate content below 25 ppm, it is possible to enjoy the functions of containing ethyl acetate as described above while preventing the generation of the odor of ethyl acetate itself. This content can be further set to 20 ppm or less, 15 ppm or less, 10 ppm or less, and 5 ppm or less. On the other hand, from the viewpoint of masking the acetic acid odor, the lower limit can be, for example, 0.1 ppm or more, and further set to 0.5 ppm or more, 1 ppm or more, 2 ppm or more, and 3 ppm or more. The above upper and lower limits can be any combination, and the numerical range specified by combining these upper and lower limits is also disclosed herein. That is, for example, it can be 0.1 to 25 ppm, and further set to 0.5 to 20 ppm, further set to 1 to 15 ppm, further set to 2 to 10 ppm, and further set to 3 to 5 ppm. Furthermore, the ethyl acetate mentioned above can also be applied to all embodiments of liquid seasonings described herein.

[0055] In addition, the following describes other configurations that may be individually provided in all embodiments of the liquid seasonings described herein.

[0056] In liquid seasonings, viscosity is not limited, but its upper limit can be 1000 mPa·s or less, and further 800 mPa·s or less, 600 mPa·s or less, 500 mPa·s or less, 400 mPa·s or less, 300 mPa·s or less, and 200 mPa·s or less. On the other hand, its lower limit can be 5 mPa·s or more, and further 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 to 1000 mPa·s, and further 10 to 1000 mPa·s, further 10 to 800 mPa·s, further 10 to 600 mPa·s, further 20 to 500 mPa·s, further 50 to 400 mPa·s, further 100 to 300 mPa·s, and further 150 to 200 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.

[0057] The viscosity of liquid seasonings can be adjusted in any way, but for example, it can be adjusted using thickeners. Examples of thickeners include agar, 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. When using a thickening agent, it is sufficient to obtain the viscosity range described above, and the amount is not particularly limited, but for example it can be 0.8% or less, and further 0.7% or less, 0.6% or less, 0.5% or less, 0.4% or less, 0.3% or less, 0.2% or less, 0.1% or less, and 0% or less.

[0058] Viscosity is not limited for liquid seasonings. Lower viscosity of a liquid seasoning allows for easier spreading when added to the target food (e.g., natto). On the other hand, lower viscosity also makes odor components more volatile. Therefore, lower viscosity tends to produce more degradation odors associated with light exposure than higher viscosity. Accordingly, in compositions that provide a strong masking effect, such as when two or more of (a') to (c') are satisfied, or when one or more of (a') to (c') are satisfied and ethyl acetate is included, the viscosity of the liquid seasoning can be kept low. And even with a low viscosity liquid seasoning, the generation of photodegradation odors can be effectively improved. On the other hand, when the masking effect is low, increasing the viscosity of the liquid seasoning can effectively suppress the generation of degradation odors associated with light exposure. Furthermore, by increasing the viscosity of the liquid seasoning while maintaining a sufficient masking effect, the generation of photodegradation odors can be improved even more effectively.

[0059] This liquid seasoning may contain other ingredients in addition to those listed above. Other ingredients may include, as needed, oils and fats, sugars, salt, spices, seasonings, flavorings, umami seasonings, alcoholic beverages, flavoring components, soy sauce, caramel, stabilizers, colorings, calcium salts, water, etc. These may be used individually or in combination of two or more. Furthermore, the amount of these ingredients is not limited and can be determined appropriately depending on the application.

[0060] Of the above, any edible oils and fats can be used without particular restriction. Specifically, examples of oils and fats include vegetable oils, animal oils, and processed oils and fats thereof. One type may be used alone, or two or more types may be used in combination. Examples of vegetable oils include sesame oil, corn oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, peanut oil, palm oil, palm kernel oil, coconut oil, and cottonseed oil. Examples of animal oils include beef tallow, milk fat, lard, and fish oil (such as salmon oil). Examples of processed oils include hydrogenated oils, fractionated oils, and transesterified oils of the aforementioned oils. These may be used individually or in combination of two or more.

[0061] When oils and fats are included, the oil and fat content is not limited, but from the viewpoint of improving the richness of the liquid seasoning, the lower limit can be 0.1% by mass or more, and further, 0.3% by mass or more, 0.6% by mass or more, and further, 1.0% by mass or more. On the other hand, from the viewpoint of maintaining a good balance of flavor in the liquid seasoning, the upper limit can be 15% by mass or less, and further, 12% by mass or less, 10% by mass or less, and further, 7% 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 0.1 to 15% by mass, 0.1 to 12% by mass, further, 0.3 to 10% by mass, and further, 0.6 to 7% by mass.

[0062] Among the sugars listed above, examples 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.

[0063] Of the above, salt can be used to balance the flavor of liquid seasonings depending on its composition. When adding salt, you can add salt itself or food ingredients that contain salt. Examples of food ingredients that contain salt include soy sauce, miso, and dashi (broth). You can use one of these or two or more in combination. When this liquid seasoning is a liquid seasoning, its salt content 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."

[0064] Examples of spices among those listed above 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.

[0065] Examples of seasonings among those listed above include amino acid-based seasonings, nucleic acid-based seasonings, and organic acid-based seasonings. These may be used individually or in combination of two or more types. Examples of amino acid-based seasonings among those listed above 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.

[0066] Examples of nucleic acid-based seasonings among those listed above include disodium 5'-inosinate, disodium 5'-guanylate, disodium 5'-uridylate, disodium 5'-cytidylate, calcium 5'-ribonucleotide, and disodium 5'-ribonucleotide. These may be used individually or in combination of two or more.

[0067] 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.

[0068] Examples of flavoring ingredients include bonito stock, kelp stock, vegetable extracts, bonito extract, kelp extract, 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 may 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.

[0069] 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 1.0% or more, further 5% or more, further 10% or more, further 25% or more, further 30% or more, further 40% or more, and further 45% 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, further 90% or less, further 85% or less, and further 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 1.0 to 95%, or 5 to 90%, or 10 to 85%, or 25 to 80%.

[0070] 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.

[0071] The brightness of the liquid seasoning is not limited, but for example, it can be set to a brightness of 8 or less. This allows the liquid seasoning to have light-shielding properties. By having light-shielding properties, light exposure is suppressed, and it is thought that the generation of photodegradation odors can be improved. The brightness of the liquid seasoning can be further set to 7.5 or less, 7.0 or less, 6.5 or less, and 6.0 or less. The lower limit of this brightness is not limited, but it can usually be 1 or more, 1.5 or more, and 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 1-8, or 1-7.5, or 1-7.0, or 1-6.5, or 1-6.0, or 1.5-8, or 1.5-7.5, or 1.5-7.0, or 1.5-6.5, or 1.5-6.0, or 2.0-8, or 2.0-7.5, or 2.0-7.0, or 2.0-6.5, or 2.0-6.0.

[0072] 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.

[0073] 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.

[0074] The color of the liquid seasoning is not limited; 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 lightness is 8 or less and the saturation is 10 or less, or if the lightness 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 believed that light exposure is suppressed and the generation of photodegradation odors can be improved. 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.

[0075] Furthermore, the hue of the liquid seasoning is not limited. However, if the liquid seasoning contains egg yolk as a cholesterol source, the hue specified in the Munsell color system (JIS Z8721) will typically be 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).

[0076] 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, and it is an environment in which the photodegradation of the components is easily accelerated. In this respect, this liquid seasoning, while containing egg yolk, has excellent resistance to light exposure, and therefore can suppress the photodegradation of its 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.

[0077] 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.

[0078] The storage temperature for this liquid seasoning is not limited, but 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, if this liquid seasoning contains egg yolk as a cholesterol source, the egg flavor will not deteriorate at low temperatures and will be preserved, thus allowing it to withstand low-temperature storage. Generally, even if a product contains egg yolk, the egg-like flavor tends to diminish at low temperatures. The exact mechanism is unclear, 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, also contributing to the disruption of the flavor balance. For these reasons, the egg flavor is thought to diminish, and the egg aroma becomes less noticeable.

[0079] In this regard, when this liquid seasoning contains egg yolk as a cholesterol source, the above configuration ensures that the egg flavor is preserved without deterioration, and the egg aroma can be clearly perceived even at low temperatures. This effect becomes more pronounced when two or more of the above requirements (a) to (c) are met simultaneously, and the suppression of deterioration of the egg flavor is particularly remarkable when all of requirements (a) to (c) are met simultaneously. In other words, because this liquid seasoning preserves the egg flavor without deterioration due to low-temperature storage, it can be displayed and sold for extended periods in or around chilled shelves without being restricted by low-temperature sales environments.

[0080] More specifically, this liquid seasoning is suitable for storage for more than one month in an environment below 10°C. As mentioned above, the upper limit of the ambient temperature can be 10°C or lower, but it can also be 9°C or even 8°C or lower. Furthermore, to maintain the liquid seasoning in a liquid state, storage above 0°C 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 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.

[0081] 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.

[0082] PET containers are widely available and offer excellent appearance and cost advantages due to their translucent nature. While there is a demand for sales using PET containers, as mentioned above, liquid seasonings containing egg yolk have low resistance to light exposure, making it difficult to distribute conventional liquid seasonings in translucent containers. However, with the liquid seasoning of this configuration, the occurrence of light-induced odors is improved, making it possible to distribute them 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.

[0083] 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.

[0084] Examples of liquid seasonings include sauces (sauce-based liquid seasonings), vinegars (vinegar-based liquid seasonings), soups (soup-based liquid seasonings), and ponzu sauces (ponzu-based liquid seasonings).

[0085] Of the above, sauces are generally liquid seasonings that, by adding a smaller amount (by mass) of liquid seasoning than the target ingredient, relatively significantly alter and / or improve the flavor of the target ingredient, and are liquid seasonings that have a strong taste on their own. The types are not limited, but examples include sauces for processed bean products (natto sauce, etc.), meat sauces (yakiniku sauce, shabu-shabu sauce, etc.), seafood sauces (kabayaki sauce, etc.), sesame sauce (sauces containing sesame), and sauces (Worcestershire sauce, oyster sauce, salsa, sambal sauce, chili sauce, yakisoba sauce, pasta sauce, etc.). These may be used individually or in combination of two or more.

[0086] Of the above, vinegars are liquid seasonings containing vinegar, which are used to add acidity to target ingredients or improve their shelf life. The types are not limited, but examples include raw vinegar, seasoned vinegar (general-purpose seasoned vinegar, seasoned vinegar for vinegared dishes, seasoned vinegar for sushi rice, seasoned liquid for pickling (such as pickles), sweet vinegar, etc.). One type may be used alone, or two or more types may be used in combination.

[0087] Of the above, soup bases are liquid seasonings used in an amount sufficient to cover the target ingredients, and which alter and / or enhance the flavor of the target ingredients. Soup bases are also liquid seasonings that can be used in the preparation of stewed dishes. The types are not limited, but examples include hot pot soup bases (chanko nabe, yosenabe, kimchi nabe, shabu-shabu soup base, oden soup base, imoni soup base, etc.) and noodle soup bases (udon soup base, soba soup base, somen soup base, etc.). One type may be used alone, or two or more types may be used in combination.

[0088] Of the above, soups are generally used after dilution, and the diluted liquid seasoning itself is a liquid seasoning that is consumed in the form of soup. Soups are also liquid seasonings that can be used in the preparation of stewed dishes. The types are not limited, but examples include curry roux, beef stew mix, cream stew mix, soup mixes (chicken soup, corn soup, bouillon, miso soup, seafood soup, and powdered versions thereof). These may be used individually or in combination of two or more.

[0089] Of the above, ponzu sauces are liquid seasonings that have an acidic taste due to citrus fruits, and like the sauces mentioned above, they are liquid seasonings that change and / or improve the flavor of the target food by adding a smaller amount (by mass) of the liquid seasoning than the target food. The type is not limited, and one type may be used alone or two or more types may be used in combination. In addition to these, other examples include liquid seasonings for rice, seasonings for natto, seasonings for pickles, seasonings for meat, ketchup, spice-containing seasonings, chutney, mustard, mayonnaise, etc. One type of these may be used alone or two or more types may be used in combination. Furthermore, dashi-containing seasonings can be mentioned. Dashi-containing seasonings include seasonings containing extracts of kelp, fish, shellfish, meat, vegetables, mushrooms, etc. One type of these may be used alone or two or more types may be used in combination.

[0090] This liquid seasoning can be used in any way, and is not limited to any particular use. However, since liquid seasonings with strong flavors and odors tend to show more noticeable deterioration odors due to light exposure, it is preferable to use it in sauces. Furthermore, since deterioration odors due to light exposure become even more noticeable when combined with strongly scented ingredients, it is even preferable to use it as a sauce for natto (fermented soybeans).

[0091] [2] Method for manufacturing liquid seasonings One embodiment of the method for producing this liquid seasoning is a method for producing a liquid seasoning containing 1 mg / 100g or more of cholesterol, characterized by including one or more of the following steps (1) to (3). (1) A step to satisfy (a) by adding 2-methylbutanal. (2) A step to satisfy (b) by adding 3-methylbutanal. (3) Adding 2-methylpropanal to satisfy (c) Another embodiment of the method for producing this liquid seasoning is a method for producing a liquid seasoning containing 1 mg / 100g or more of cholesterol, characterized by adding 2-methylbutanal, 3-methylbutanal, and 2-methylpropanal in such a manner that one or more of (a) to (c) are satisfied. Another embodiment of the method for producing this liquid seasoning is characterized by adding a photodegradation inhibitor containing one or more selected from the group consisting of 2-methylbutanal, 3-methylbutanal, and 2-methylpropanal to a precursor liquid seasoning containing 1 mg / 100g or more of cholesterol, thereby satisfying one or more of (a) to (c). Another embodiment of the method for producing this liquid seasoning is characterized by adding an egg flavor preservative at low temperatures, which contains one or more selected from the group consisting of 2-methylbutanal, 3-methylbutanal, and 2-methylpropanal, to a precursor liquid seasoning containing 1 g / kg or more of egg yolk as a cholesterol source, thereby satisfying one or more of (a) to (c). Another embodiment of the method for producing this liquid seasoning is characterized by adding one or more substances selected from the group consisting of 2-methylbutanal, 3-methylbutanal, and 2-methylpropanal as a photodegradation inhibitor to a precursor liquid seasoning containing 1 mg / 100g or more of cholesterol, thereby satisfying one or more of (a') to (c'). Another embodiment of the method for producing this liquid seasoning is characterized by containing 1 g / kg or more of egg yolk as a cholesterol source, and adding one or more selected from the group consisting of 2-methylbutanal, 3-methylbutanal, and 2-methylpropanal as an egg flavor preservative at low temperatures, thereby satisfying one or more of (a') to (c'). (a) to (c) and (a') to (c') are as previously described.

[0092] Regarding the manufacturing method of liquid seasonings, the explanation concerning liquid seasonings can be applied as described above. According to this manufacturing method, even liquid seasonings containing cholesterol can be produced in which the occurrence of photodegradation odors is improved. As a result, it is possible to provide liquid seasonings that suppress odor changes due to photodegradation and retain their excellent flavor even when exposed to light. In other words, according to this method, it is possible to provide liquid seasonings in which the occurrence of photodegradation odors is improved.

[0093] Furthermore, when a liquid seasoning contains egg yolk as a cholesterol source, this manufacturing method makes it possible to produce a liquid seasoning in which the deterioration of egg flavor due to refrigeration is improved. That is, even if egg yolk is included, the egg-like flavor tends to deteriorate at low temperatures, but this method makes it possible to maintain the egg flavor without deterioration, and to prevent the egg flavor from weakening. This suppression of the deterioration of egg flavor becomes more pronounced when two or more of the above requirements (a) to (c) are met simultaneously, and is particularly pronounced when all of requirements (a) to (c) are met simultaneously. In this specification, "flavor" refers to the pleasant aroma that passes through the nose when consuming a liquid seasoning or a food to which it has been added. Furthermore, "egg flavor" refers to a flavor that evokes the taste of eggs. [Examples]

[0094] 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.

[0095] 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.

[0096] [1] Preparation of liquid seasonings Liquid seasonings for Experimental Examples 1-57, shown in Tables 1-3, were prepared. In the preparation of Experimental Examples 1-20, 10% salted egg yolk (brightness 9, cholesterol 949 mg / 100g) was used as the cholesterol source. Other materials used included soy sauce (Kikkoman Corporation, dark soy sauce), caramel (Ikeda Sugar Refining Co., Ltd., product name "Caramel I"), vinegar (15% acidity alcoholic vinegar), 2 MB reagent, 3 MB reagent, 2 MP reagent, and water. The amount of egg yolk listed in Table 1 represents 90% of the total mass of the 10% salted egg yolk used. The cholesterol amount shown in Table 1 is a conversion based on the amount of 10% salted egg yolk used. The caramel was added to achieve the brightness and saturation shown in Table 1. Examples where caramel was used are marked "Added" in the "Caramel" column of Table 1, while examples where caramel was not used are marked "-". Additionally, salt was added as needed to achieve a sodium chloride equivalent of approximately 3% to prevent spoilage. In the preparations for Experimental Examples 21-57, cholesterol reagent dissolved in canola oil was used as the cholesterol source. Other ingredients used included soy sauce (Kikkoman Corporation, dark soy sauce), 2MB reagent, 3MB reagent, 2MP reagent, water, and xanthan gum. Since egg yolk and caramel were not used in the preparations for Experimental Examples 21-57, "-" is indicated in the "Egg Yolk" and "Caramel" columns. Furthermore, all liquid seasonings in Experimental Examples 1-57 were adjusted to have an acetic acid equivalent acidity of 0.6% or less and an oil content of 15% or less. In addition, they did not contain agar, and the ethyl acetate content was 25 ppm or less in all experimental examples.

[0097] [Table 1] Table 1 (Experimental Examples 1-20) evaluates the effects of 2MB, 3MB, and 2MP on cholesterol imported from egg yolk. "10" in the table 3 " is "1000", "10 4 " means "10000".

[0098] [Table 2] Tables 2 and 3 (Experimental Examples 21-57) differ from Table 1 (Experimental Examples 1-20) in that they evaluated the effects of 2MB, 3MB, and 2MP on cholesterol that was not introduced from egg yolk. In all experimental examples shown in Tables 2 and 3, the value was 2, the chroma was 1, the viscosity was 30 mPa·s, and the total light transmittance was 8%. However, the value, chroma, viscosity, and total light transmittance are not essential requirements for improving the occurrence of photodegradation odor, and when the value, chroma, viscosity, and total light transmittance were evaluated in the same way as in Table 1 (Experimental Examples 1-20), the same results were observed as in Table 1 (Experimental Examples 1-20). "10" in the table 3 " is "1000", "10 4 " means "10000".

[0099] [Table 3] "10" in the table 3 " is "1000", "10 4 " means "10000".

[0100] [2] Evaluation of properties For each of the liquid seasonings obtained in Experimental Examples 1-57, the 2MB concentration, 3MB concentration, and 2MP concentration are listed in Tables 1-3. In addition, brightness, saturation, viscosity, and total light transmittance were evaluated and included within Table 1, while in Tables 2 and 3, they are listed outside the table. Each evaluation method (measurement method) is as described above. Furthermore, the hue of all the examples was within the range of "10YR to 10Y".

[0101] [3] Evaluation of characteristics (1) Evaluation of photodegradation odor 500 mL of each liquid seasoning from Experimental Examples 1 to 57 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 57 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).

[0102] Subsequently, each PET container that had been stored as described above was opened, and a sensory evaluation was conducted to determine the presence and intensity of photodegradation odor in each liquid seasoning after exposure to light. Specifically, an appropriate amount of liquid seasoning was taken from each PET container, and each sensory evaluator evaluated it by smelling it at room temperature (20°C). 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> 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 this evaluation result is shown in the "Photodegradation Odor" column of Table 1.

[0103] <Evaluation criteria and scoring for photodegraded odor> 5: There is absolutely no odor from photodegradation, which is very desirable. 4: There is almost no noticeable odor due to light degradation, which is somewhat preferable. 3: There is a slight odor from light degradation, but it is within acceptable limits. 2: Has a light-induced odor, which is somewhat undesirable. 1: There is a distinct odor of photodegradation, which is undesirable.

[0104] (2) Evaluation of the flavor of eggs 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). In experimental examples 21-57, egg yolk was not used as a cholesterol source, therefore, the flavor of the egg was not measured.

[0105] Subsequently, each PET container that had been stored as described above was opened, and the liquid seasonings in each container, after refrigeration, were subjected to a sensory evaluation of their egg flavor. Specifically, a small amount of the liquid seasoning was taken from each PET container using 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 <Egg Flavor Evaluation Items and Scoring> 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 this evaluation result is shown in the "Refrigerated Egg Flavor" column of Table 1. To describe the "egg flavor" 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 eating it.

[0106] <Evaluation criteria and scoring for egg flavor> 5: There is absolutely no deterioration in the (desirable) flavor of the egg, which is very desirable. 4: There is almost no decrease in the (desirable) flavor of the egg, which is somewhat desirable. 3: There is a slight decrease in the (desirable) flavor of the egg, but it is within an acceptable range. 2: There is a decrease in the (desirable) flavor of the egg, which is somewhat undesirable. 1: There is a clear decrease in the (desirable) flavor of the egg, which is undesirable.

[0107] 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.

[0108] 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]

[0109] 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 1 mg / 100g or more of cholesterol, The acidity in terms of acetic acid is 0.6% by mass or less. A liquid seasoning characterized by satisfying the following (a'). (a') 2-methylbutanal concentration of 10 to 10,000 ppb

2. Contains 1 mg / 100g or more of cholesterol, The pH is 4.0 or higher. A liquid seasoning characterized by satisfying the following (a'). (a') 2-methylbutanal concentration of 10 to 10,000 ppb

3. Contains 1 mg / 100g or more of cholesterol, The acetic acid content is more than 1500 times the 2-methylbutanal content. A liquid seasoning characterized by satisfying the following (a'). (a') 2-methylbutanal concentration of 10 to 10,000 ppb

4. Contains 1 mg / 100g or more of cholesterol, A liquid seasoning for natto characterized by satisfying the following (a'). (a') 2-methylbutanal concentration of 10 to 10,000 ppb

5. Contains 1 mg / 100g or more of cholesterol, The agar content is 0.8% or less. A liquid seasoning characterized by satisfying the following (a'). (a') 2-methylbutanal concentration of 10 to 10,000 ppb

6. Contains 1 mg / 100g or more of cholesterol, The ethyl acetate content is 25 ppm or less. A liquid seasoning characterized by satisfying the following (a'). (a') 2-methylbutanal concentration of 10 to 10,000 ppb

7. Furthermore, the liquid seasoning according to any one of claims 1 to 6, wherein the concentration of (b') 3-methylbutanal is 10 to 10,000 ppb.

8. Furthermore, the liquid seasoning according to any one of claims 1 to 6, wherein the concentration of (c')2-methylpropanal is 10 to 10,000 ppb.

9. Furthermore, the liquid seasoning according to any one of claims 1 to 6, wherein the concentration of (b') 3-methylbutanal is 10 to 10,000 ppb, and the concentration of (c') 2-methylpropanal is 10 to 10,000 ppb.

10. A liquid seasoning according to any one of claims 1 to 6, wherein the viscosity is 10 to 1000 mPa·s.

11. A liquid seasoning according to any one of claims 1 to 6, wherein the oil and fat content is 15% by mass or less.

12. A liquid seasoning according to any one of claims 1 to 6, wherein the total light transmittance is 1.0% or more.

13. A liquid seasoning according to any one of claims 1 to 6, used for storage that results in a cumulative illuminance of 1,440,000 Lx·h or more.

14. A liquid seasoning according to any one of claims 1 to 6, used for storage for one month or more in an environment below 10°C.

15. The liquid seasoning according to claim 13, contained in a translucent container.

16. Contains 1 mg / 100g or more of cholesterol, A liquid seasoning characterized by satisfying all 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

17. A method for producing a liquid seasoning containing 1 mg / 100 g or more of cholesterol, A method for producing a liquid seasoning, characterized by comprising one or more of the following steps (1) to (3). (1) A step of adding 2-methylbutanal to satisfy the following (a). (a) 2-methylbutanal concentration of 1 to 10,000 ppb (2) A step to satisfy (b) below by adding 3-methylbutanal. (b) 3-methylbutanal concentration of 1 to 10,000 ppb (3) A step to add 2-methylpropanal to satisfy (c) below. (c) 2-methylpropanal concentration of 1 to 10,000 ppb

18. A method for producing a liquid seasoning containing 1 mg / 100 g or more of cholesterol, A method for producing a liquid seasoning, characterized by adding 2-methylbutanal, 3-methylbutanal, and 2-methylpropanal in such a manner that one or more of the following conditions (a) to (c) are met. (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

19. In a precursor liquid seasoning containing 1 mg / 100g or more of cholesterol, A method for producing a liquid seasoning, characterized by adding a photodegradation inhibitor containing one or more selected from the group consisting of 2-methylbutanal, 3-methylbutanal, and 2-methylpropanal, thereby satisfying one or more 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

20. A precursor liquid seasoning containing 1 g / kg or more of egg yolk as a cholesterol source, A method for producing a liquid seasoning, characterized by adding an egg flavor preservative at low temperatures containing one or more selected from the group consisting of 2-methylbutanal, 3-methylbutanal, and 2-methylpropanal, thereby satisfying one or more 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

21. In a precursor liquid seasoning containing 1 mg / 100g or more of cholesterol, A method for producing a liquid seasoning that contains cholesterol but is subject to suppressed photodegradation, characterized by adding one or more substances selected from the group consisting of 2-methylbutanal, 3-methylbutanal, and 2-methylpropanal as a photodegradation inhibitor to satisfy one or more of the following conditions (a') to (c'). (a') 2-methylbutanal concentration of 10 to 10,000 ppb (b') 3-methylbutanal concentration of 10 to 10,000 ppb (c') 2-methylpropanal concentration of 10 to 10,000 ppb

22. It contains egg yolk at a rate of 1 g / kg or more as a source of cholesterol. A method for producing a liquid seasoning containing egg yolk in which the egg flavor is preserved at low temperatures, characterized by adding one or more substances selected from the group consisting of 2-methylbutanal, 3-methylbutanal, and 2-methylpropanal as an egg flavor preservative at low temperatures, thereby satisfying one or more of the following conditions (a') to (c'). (a') 2-methylbutanal concentration of 10 to 10,000 ppb (b') 3-methylbutanal concentration of 10 to 10,000 ppb (c') 2-methylpropanal concentration of 10 to 10,000 ppb

23. A liquid seasoning according to any one of claims 1 to 6, 16, wherein the lightness is 8 or less and the saturation is 10 or less, as defined in the Munsell color system (JIS Z8721).

24. The liquid seasoning satisfies the following conditions in the Munsell color system (JIS Z8721): a lightness of 8 or less and a chroma of 10 or less, as described in any one of claims 17 to 22, and is a method for producing the liquid seasoning.

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