Heat-treated liquid seasoning containing ingredients in a sealed container, its manufacturing method, and method for improving physical properties

Abstract

To provide a one-liquid-filled, heat-treated, sealed container-packed ingredient-containing liquid seasoning containing ingredients and liquid seasoning, which can be produced using ordinary equipment, simple operations, and ordinary ingredients without requiring any special equipment, complicated processing conditions, or special ingredients, without impairing the flavor or physical properties of the ingredients or liquid seasoning, and which has improved viscous physical properties derived from water-soluble polysaccharides that inhibit palatability and palatability, and a method for producing the same and a method for improving the physical properties. Acetic acid and a water-soluble polysaccharide-containing food material are added to an ingredient-containing liquid seasoning in a one-liquid-filled sealed container containing the ingredient and the liquid seasoning, and the liquid seasoning is subjected to a heat treatment. [Selection diagram] None

Description

[Technical field]

[0001] The present disclosure relates to a heat-treated, ingredient-containing liquid seasoning in a sealed container, a method for producing the same, and a method for improving its physical properties. [Background technology]

[0002] When filling a liquid seasoning containing ingredients into a container, there is a method in which the ingredients and the liquid seasoning are measured and filled separately.

[0003] However, the method of filling ingredients and liquid seasoning separately requires two or more systems of filling nozzles and auxiliary equipment, and has the problem of requiring complicated operations such as operating the container during use and cleaning after use.

[0004] As a means of solving this problem, a device has been developed that mixes ingredients and liquid seasoning with strong stirring force, uniformly dispersing the ingredients in the liquid seasoning, and instantly filling a container with the mixture in a single injection operation (called one-liquid filling).

[0005] However, when using these devices to fill ingredients and liquid seasonings in one liquid state, there was a problem that the strong mixing force caused the ingredients to collapse, lose their shape, or become soft.Furthermore, since the ingredients and liquid seasoning separate when the mixing force becomes weak, the distance between the mixing container and the filling container must be short, which requires special equipment and limits the installation location.

[0006] As a means for solving these problems, Patent Document 1 discloses a method in which a paste-like solid portion and an oil portion are mixed and filled at a temperature range of 50° C. to 80° C., thereby preventing the two from separating and homogenizing them, and filling the resulting mixture into a packaging material as a single liquid. Patent Document 2 discloses a method in which sesame particles are added to a seasoning liquid containing a dispersant, stirred and mixed to disperse the sesame particles throughout the seasoning liquid, edible oils and fats are then added and stirred and mixed to disperse the edible oils and fats throughout the seasoning liquid, and then stirring and mixing is continued to fill a packaging container with the sesame particles and edible oils and fats dispersed together throughout the seasoning liquid. Patent Document 3 discloses a method in which a mixture containing 10 to 20% (w / w) of sesame paste, 1.5 to 3.0% (w / w) of processed starch, and 10 to 50% (w / w) of vegetable oil based on the total seasoning is prepared at a temperature below 75°C, the mixture is filled into a container in one liquid form, sealed, and then the container is heated at a temperature of 75 to 90°C.

[0007] However, the method of Patent Document 1 requires the solid portion to be in a paste form, and therefore is less versatile as a means for producing ingredient-containing liquid seasonings having various forms.

[0008] The method of Patent Document 2 relates to a sesame particle-containing liquid seasoning containing edible oils and fats separated in a packaged container, containing a dispersant to the extent that sesame particles and edible oils and fats are temporarily dispersed, and is not a technology that can be universally applied to ingredient-containing liquid seasonings that do not contain sesame or edible oils and fats. Specifically, it is described that "the dispersant of the present invention may be any dispersant used in ordinary liquid seasonings, such as gums such as xanthan gum, carrageenan, guar gum, tamarind seed gum, and locust bean gum, pectin, gelatin, agar, and the like, as well as polydextrose, celluloses, modified starches (including modified starches), pullulan, curdlan, and egg yolk, and one or more of these are used" (paragraph 0012), but as described above, it only exerted a weak dispersing effect to the extent that the sesame particles and edible oils and fats are temporarily dispersed. Also, it required a complicated stepwise operation (step) of adding sesame particles, stirring and mixing them to disperse them evenly throughout the seasoning liquid, then adding edible oils and fats, stirring and mixing them to disperse the edible oils and fats evenly throughout the seasoning liquid, and filling this edible oil-separated sesame particle-containing liquid seasoning into a packaging container while stirring and mixing so as to maintain the sesame particles and edible oils and fats in a dispersed state. Furthermore, as described in Patent Document 3, there was a problem that "when a mixture of an aqueous layer and an oil layer is filled into a container all at once while stirring so as not to separate, the long period of intense stirring continues, which is a drawback in that the flavor of the blended raw materials such as edible oils and fats and sesame paste deteriorates" (paragraph 0003).

[0009] Patent Document 3 describes a method for overcoming the above-mentioned flavor deterioration problem, in which a packaged sesame-containing separated-type seasoning can be produced while retaining a rich sesame flavor by adjusting the blending amounts of an oil layer, an aqueous layer, sesame paste, and processed starch. However, it also describes that edible oils and fats and processed starch are essential, and similarly to the above, this is not a technology that can be universally applied to ingredient-containing liquid seasonings in which various types of ingredients are mixed, without containing edible oils and fats.

[0010] The present inventors have attempted to prepare a liquid seasoning containing ingredients that can be filled in one liquid form by using a dispersant or processed starch for a heat-treated liquid seasoning containing ingredients that does not contain edible oils and fats, with reference to the above-disclosed technology. Specifically, they have investigated how to uniformly disperse ingredients such as vegetable pieces in a liquid seasoning that does not contain edible oils and fats, and to transport the ingredients and liquid seasoning simultaneously, using a filling device connected to an existing blending tank with a stirrer that does not have any special functions and a relatively long pipe (specifically, an inner diameter of about 5 cm and a length of about 10 m). However, they have found that a new problem arises in the process.

[0011] Specifically, it was found that in order to mix the ingredients, liquid seasoning, and thickener with weak stirring without using special equipment so as not to deteriorate the flavor and physical properties of the ingredients, to disperse the ingredients evenly in the liquid seasoning, and to be able to fill a container with the liquid in one liquid, the viscosity of the thickener as a dispersing agent needs to be relatively high, and that if the viscosity is increased, problems will arise in terms of the eating and taste of the physical properties of the final product.

[0012] The problems in terms of eating and taste will be specifically explained. In ingredient-containing liquid seasonings such as stew sauce, a physical property that is thick but has a good viscosity when eaten is desired, but the viscosity derived from the thickener blended for filling in one liquid imparts a poor viscosity to the physical property of the ingredient-containing liquid seasoning, resulting in a product that is thick but has a poor viscosity, and is poor in eating and palatability. In addition, in ingredient-containing ponzu sauce and the like, which does not require a thickening, the characteristic viscosity derived from the thickener is particularly strongly expressed in the liquid seasoning, making it impossible to adjust the desired physical property.

[0013] To address these problems, Patent Document 4 discloses a technique for reducing the viscosity of a thickener by adding highly branched cyclic dextrin and / or a starch hydrolyzate with DE 1 to 15 to a liquid composition for thickening that contains the thickener. Patent Document 5 discloses a technique for hydrolyzing polysaccharides to monosaccharides or oligosaccharides by a hydrothermal reaction in hot water containing a weakly acidic organic acid at a pressure of 0.2 to 100 MPa and a temperature of 120 to 300°C.

[0014] However, in the method of Patent Document 4, it is described that highly branched cyclic dextrin and / or DE1-15 starch hydrolyzate having the effect of reducing the viscosity of a thickener exhibits a viscosity reducing effect regardless of the concentration of the thickener if the concentration is equal to or higher than a specific threshold concentration, but does not exhibit the viscosity reducing effect if the concentration is lower than a specific threshold concentration. Therefore, depending on the usage mode of the liquid seasoning (for example, dilution operation, etc.), the effective component fluctuates in concentration around the threshold, causing instability in the viscosity reducing effect. Therefore, in order to ensure the stability of the viscosity reducing effect in liquid seasonings with various usage modes, there is a problem that it is necessary to add an excessive amount of the effective component. Furthermore, there is a problem that the effective component is special and expensive.

[0015] The method of Patent Document 5 states that "'Polysaccharides' refers to polymeric compounds that produce monosaccharides by hydrolysis, specifically, starch, agar, guar gum, cellulose, glucomannan and xylan" (paragraph 0018), and various water-soluble polysaccharides with thickening properties are included. However, this method has an extremely strong decomposition power, making it impossible to improve only a part of the viscosity of a liquid seasoning, and there is a problem that in a liquid seasoning containing ingredients in a sealed container filled with one liquid, not only is the desired preferable viscosity lost, but the texture of the ingredients is also lost, and it is not easily applicable. [Prior art documents] [Patent documents]

[0016] [Patent Document 1] JP 2016-182071 A [Patent Document 2] JP 2002-369665 A [Patent Document 3] JP 2015-139408 A [Patent Document 4] International Publication No. 2017 / 002722 [Patent Document 5] JP 2009-195189 A Summary of the Invention [Problem to be solved by the invention]

[0017] The present disclosure aims to provide an ingredient-containing liquid seasoning in a one-liquid filled, heat-treated, sealed container containing ingredients and liquid seasoning, which does not require special equipment, complicated processing conditions, or special ingredients, and can be produced using ordinary equipment, simple operations, and common ingredients without impairing the flavor or physical properties of the ingredients or liquid seasoning, and which has improved viscous physical properties derived from water-soluble polysaccharides that inhibit eating ability and palatability, as well as a method for producing the same and a method for improving the physical properties. [Means for solving the problem]

[0018] As a result of intensive research in light of the above circumstances, the present inventors have newly discovered that the above-mentioned problems can be easily solved by focusing on the effect of adjusting the combination and amount of food ingredients, which is not found in the conventional art. Based on the above-mentioned findings, the present inventors have further intensively researched and completed the following disclosure.

[0019] That is, the present disclosure provides the following [1] to

[11] . [1] An ingredient-containing liquid seasoning in a sealed container filled with ingredients and liquid seasoning in one liquid, the ingredient-containing liquid seasoning containing acetic acid and a water-soluble polysaccharide-containing food material and having been heat-treated. [2] The ingredient-containing liquid seasoning described in [1] above, in which the length of the longest side of the ingredient before heat treatment is 1.0 mm or more and 80 mm or less, and the mass increase rate of the ingredient before and after heat treatment is 0.5 times or more and 10 times or less. [3] The ingredient-containing liquid seasoning according to [1] or [2] above, wherein the amount of acetic acid is 0.05 mass% or more based on the total amount of the ingredient-containing liquid seasoning. [4] The ingredient-containing liquid seasoning according to any one of [1] to [3] above, wherein the amount of water-soluble polysaccharide derived from a water-soluble polysaccharide-containing foodstuff before heat treatment is from 0.01% by mass to 0.45% by mass based on the total amount of the ingredient-containing liquid seasoning. [5] The ingredient-containing liquid seasoning according to any one of [1] to [4] above, wherein the water-soluble polysaccharide-containing food material is one or more selected from the group consisting of konjac potato powder, kelp extract, and Chinese yam powder. [6] The ingredient-containing liquid seasoning according to any one of [1] to [5] above, wherein the heat treatment temperature is 70°C or higher and lower than 100°C, and the heat treatment time is 5 minutes or longer and 60 minutes or shorter. [7] The ingredient-containing liquid seasoning according to any one of [1] to [6] above, which contains raw starch as a raw material and has a viscosity (B-type viscometer, 20°C) of 500 mPa s or more in the final product. [8] The ingredient-containing liquid seasoning according to any one of [1] to [7] above, which contains as raw materials a foodstuff having an emulsifying effect and edible oil and fat, and the liquid property of the final product is an oil-water separation type. [9] mixing the ingredients, acetic acid, and the water-soluble polysaccharide-containing foodstuff; filling the mixture obtained in the above step into a container in one liquid form; heat treating the container after or before sealing; and A method for producing an ingredient-containing liquid seasoning in a sealed container by filling the ingredients and the liquid seasoning in one liquid form, comprising: a step of cooling the ingredient-containing liquid seasoning in the sealed container obtained in the above step to approximately room temperature.

[10] A method for improving the physical properties of an ingredient-containing liquid seasoning in a sealed container in which ingredients and the liquid seasoning are filled in one liquid, comprising mixing ingredients, acetic acid, and a water-soluble polysaccharide-containing food material, filling the resulting mixture in a container in one liquid form, and then heat-treating the container before or after sealing the container, and then cooling the resulting ingredient-containing liquid seasoning in a sealed container to approximately room temperature.

[11] A method for improving the physical properties of an ingredient-containing liquid seasoning as described in

[10] above, characterized in that the method improves the even filling of ingredients and liquid seasoning in each container and specifically eliminates the viscosity in the liquid seasoning that originates from water-soluble polysaccharides. Effect of the Invention

[0020] According to the present disclosure, it is possible to provide an ingredient-containing liquid seasoning in a one-liquid filled, heat-treated, sealed container containing ingredients and liquid seasoning, which does not require special equipment, complicated processing conditions, or special ingredients, and can be produced using ordinary equipment, simple operations, and common ingredients without compromising the flavor or physical properties of the ingredients or liquid seasoning, and which has improved viscous physical properties derived from water-soluble polysaccharides that inhibit eating ability and palatability, as well as a method for producing the same and a method for improving the physical properties. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0021] A first embodiment of the present disclosure relates to an ingredient-containing liquid seasoning in a sealed container filled with ingredients and liquid seasoning in a single liquid manner, the ingredient-containing liquid seasoning containing acetic acid and a water-soluble polysaccharide-containing food material and having been heat-treated.

[0022] The one-liquid filling method in this embodiment refers to a filling method in which ingredients are uniformly dispersed in liquid seasoning and the container is filled with one injection using a single injection tube. That is, in this embodiment, ingredients are uniformly dispersed in liquid seasoning, transported together with the liquid seasoning, and filled into the container.

[0023] The ingredient is not limited in any way as long as it is a solid food ingredient that is not completely dissolved in the liquid seasoning when poured into the container. However, in consideration of uniform dispersion in the liquid seasoning and transportability by the liquid seasoning, the size of the ingredient may be such that the upper limit of the length of the longest side before the heat treatment is usually 80 mm or less, preferably 60 mm or less, more preferably 50 mm or less, and even more preferably 40 mm or less. On the other hand, the lower limit of the length of the longest side before the heat treatment is preferably 1.0 mm or more, more preferably 1.5 mm or more, and even more preferably 2.0 mm or more, from the viewpoint of the significance of mixing as an ingredient (appearance and texture).

[0024] Furthermore, from the viewpoint of uniform dispersion of ingredients in the liquid seasoning and transportability by the liquid seasoning, the upper limit of the mass increase rate of the ingredients due to water absorption, dehydration, etc. before and after heat treatment is usually 10 times or less, preferably 9 times or less, and more preferably 8 times or less. On the other hand, from the viewpoint of the meaning of mixing as an ingredient (appearance and texture), the lower limit is usually 0.5 times or more, and preferably 0.7 times or more. The mass increase rate of the ingredients before and after heat treatment is the ratio of the mass of the ingredients after heat treatment to the mass of the ingredients before heat treatment.

[0025] The liquid seasoning is not limited as long as it is generally called a liquid seasoning, and examples thereof include stew sauce, curry sauce, pasta sauce, Chinese sauce, soup sauce, etc. However, it is sufficient that the liquidity is within a range in which the effects of the present disclosure (uniform dispersion of ingredients and improvement of transportability of ingredients) can be achieved when filling.

[0026] The blending ratio of the liquid seasoning in the ingredient-containing liquid seasoning may be appropriately adjusted in consideration of the mass increase rate of the ingredient so that the final product maintains a liquid state. The blending ratio of the ingredients may also be appropriately adjusted based on the same concept.

[0027] The airtight container in this embodiment refers to a container that can be sealed with a lid or a packaging container immediately after filling with ingredients and liquid seasoning. In the subsequent processing, if a heat treatment is required, the container may be heat resistant to the temperature, and the size, shape, type of material, etc. may be appropriately selected according to the desired purpose.

[0028] In the present embodiment, food materials containing acetic acid may be used. Specifically, vinegar, which is an acetic acid fermentation product, may be used.

[0029] In addition, from the viewpoint of the effectiveness of the effects of the present disclosure, the lower limit of the acetic acid content in the ingredient-containing liquid seasoning may be 0.05% by mass or more, preferably 0.075% by mass or more, and more preferably 0.1% by mass or more. On the other hand, the upper limit of the acetic acid content is not particularly limited when sourness or sour odor is the desired flavor of the liquid seasoning, but when sourness or sour odor is not the desired flavor, from the viewpoint of the influence on the flavor of the liquid seasoning, it is usually 1.0% by mass or less, preferably 0.75% by mass or less, and more preferably 0.5% by mass or less.

[0030] The water-soluble polysaccharide-containing food material in this embodiment is not particularly limited, but may be any food material that does not contain a thickener, which is a food additive, and naturally contains water-soluble polysaccharides. Specific examples of plants include konjac (Amorphophallus konjac), mountain yam (Dioscorea japonica), Chinese yam (D. opposita (D. Examples of such foods include potatoes such as yams, Jerusalem artichokes, taro (coro, shrimp potato, astringent, taro, bamboo shoot, and taimo), and lotus root; vegetables such as okra, mulukhiyah, mala japonica, angelica tree, goldenrod, water shield, wakame, aloe vera, and cacti; mushrooms such as nameko; kelp (particularly tororo kombu and gagome kombu), wakame (particularly mekabu), mozuku, akamoku, kurome, agaric, and gracilis; processed beans such as natto; and fruits and seeds such as jackfruit, mistletoe, and cacti. Examples of animal foods include dairy products such as Caspian Sea yogurt and other viscous fermented milk. Powders, extracts, and purified products of these can also be used. Among these, plants are preferred from the viewpoint of ease of drying, and tubers and algae are preferred from the viewpoint of less impurity components, with kelp extract, konjac powder, and Chinese yam powder (particularly Japanese yam powder) being particularly preferred. However, among these, konjac powder is particularly preferred from the viewpoint of the effectiveness of the effects of the present disclosure and from the viewpoint of not affecting the flavor of the liquid seasoning. The above water-soluble polysaccharide-containing foodstuffs may be used alone or in combination of two or more types. The above-mentioned "Japanese yam" is a type of Chinese yam (D. opposita (D. polystachya)), and is sometimes called Tsukuneimo.

[0031] The amount of water-soluble polysaccharide-containing foodstuff to be mixed with the ingredient-containing liquid seasoning before the heat treatment may be 0.02% by mass or more as a lower limit, more preferably 0.025% by mass or more, and even more preferably 0.05% by mass or more, from the viewpoint of dispersing the ingredients sufficiently and uniformly in the liquid seasoning and enabling transport over a long distance (for example, using a pipe with an inner diameter of 5 cm and a length of 10 m). On the other hand, the upper limit may be 0.9% by mass or less, more preferably 0.75% by mass or less, and even more preferably 0.5% by mass or less, from the viewpoint of the effect on the viscosity imparted to the liquid seasoning.

[0032] The amount of water-soluble polysaccharide in the ingredient-containing liquid seasoning before heat treatment may be 0.01% by mass or more as a lower limit, more preferably 0.0125% by mass or more, and even more preferably 0.025% by mass or more, from the same viewpoint as above, while the upper limit may be 0.45% by mass or less, more preferably 0.375% by mass or less, and even more preferably 0.25% by mass or less, from the same viewpoint as above.

[0033] In particular, when konjac flour is used as the water-soluble polysaccharide-containing food material, the blending amount of the water-soluble polysaccharide glucomannan relative to the total amount of the ingredient-containing liquid seasoning may be 0.01% by mass or more as a lower limit, more preferably 0.0125% by mass or more, and even more preferably 0.025% by mass or more, while the upper limit may be 0.45% by mass or less, more preferably 0.375% by mass or less, and even more preferably 0.25% by mass or less, from the same viewpoint as above.

[0034] In this embodiment, the raw materials used for the liquid seasoning, excluding the above-mentioned ingredients and water-soluble polysaccharide-containing foodstuffs, can be appropriately selected and used according to the desired flavor and physical properties, within the scope that does not impair the effects of the present disclosure (uniform dispersion of ingredients and transportability of ingredients), such as basic seasonings such as sugar, salt, vinegar, miso, soy sauce, etc., food additives such as emulsifiers, thickeners, colorants, flavorings, preservatives, edible oils and fats, fruit juice, etc., as well as food raw materials generally used in the production of food.

[0035] In this embodiment, the raw material of the liquid seasoning may further contain raw starch. In this case, after filling into a sealed container, a heat treatment at a temperature equal to or higher than the gelatinization temperature of the raw starch blended therein can be performed to impart a desirable thick viscosity that cannot be obtained by adding a thickener. There are no limitations on the raw material from which the raw starch originates or the type of raw starch, such as non-glutinous or glutinous, and it is sufficient to select an appropriate raw material that can impart the desired physical properties of thickness.

[0036] In this case, the amount of raw starch to be added may be appropriately adjusted so that the viscosity of the final liquid seasoning product measured with a B-type viscometer (20°C) is 500 mPa s or more, from the viewpoint of imparting a strong and desirable viscosity to the ingredient-containing liquid seasoning. However, in the case of ingredient-containing liquid seasonings that do not use raw starch, the viscosity is not limited to the above.

[0037] The viscosity of liquid seasonings can be measured using a B-type viscometer (such as "B-II" manufactured by Toki Sangyo Co., Ltd.). Specifically, an appropriate amount of liquid seasoning is filled into a measurement container of the B-type viscometer, and after adjusting the temperature to 20°C, the container is set in the B-type viscometer and the viscosity is measured by measuring at an appropriate rotation speed using a rotor suitable for the viscosity to be measured. Specifically, when using "B-II" manufactured by Toki Sangyo Co., Ltd., a No. 3 or No. 4 rotor is used and the measurement is performed at a rotation speed of 30 rpm.

[0038] In addition, in this embodiment, as ingredients having an emulsifying effect, emulsifiers as food additives (e.g., lecithin, etc.) or foods having an emulsifying effect (e.g., egg yolk, miso, etc.) may be blended into the liquid seasoning, and edible oils and fats may also be blended. In this case, in the mixing and filling of the raw materials and the subsequent heat treatment process, the edible oils and fats and the water layer are emulsified and mixed, and flavor components derived from the ingredients and raw materials are extracted into the edible oils and fats part, making it possible to flavor the oil layer part. In addition, by further proceeding with the heat treatment, the ingredients having an emulsifying effect are broken (the emulsifying effect is eliminated), and then, by cooling to approximately room temperature and leaving it, the ingredient-containing liquid seasoning can be made into an oil-water separation type ingredient-containing liquid seasoning in which the oil layer part is also sufficiently flavored (flavored oil). If it is desired to produce such an oil-water separation type seasoning, then the food material having the emulsifying effect should be selected as one that is easily destroyed by heat treatment (such as miso), and if it is desired to maintain the emulsified state, then a food material having a heat-resistant emulsifying effect should be appropriately selected (such as soybean lecithin).

[0039] This embodiment also includes an ingredient-containing liquid seasoning in a sealed container, which contains ingredients having an emulsifying effect and edible oil and fat as raw materials, and the liquid property of the final product is an oil-water separation type. This embodiment also includes an ingredient-containing liquid seasoning in a sealed container, which contains ingredients having an emulsifying effect and edible oil and fat as raw materials, and the liquid property of the final product is an emulsion type.

[0040] In this embodiment, the heat treatment in the presence of acetic acid is carried out to cause partial hydrolysis of the water-soluble polysaccharide and to substantially eliminate the characteristic viscosity imparted to the liquid seasoning by the water-soluble polysaccharide. Therefore, the heat treatment temperature after filling the ingredient-containing liquid seasoning into a sealed container is not limited in any way as long as it has the above-mentioned effect and does not affect its preferable flavor and physical properties. For example, if the ingredient-containing liquid seasoning and packaging container are capable of retort treatment, the heat treatment temperature can be 70°C or higher and 130°C or lower, but if the ingredient-containing liquid seasoning and packaging container are not capable of retort treatment, it is preferable to set the heat treatment temperature to 70°C or higher and lower than 100°C. The heat treatment time may be appropriately adjusted depending on the temperature conditions, but for example, if the heat treatment is performed at 70°C or higher and lower than 100°C, it can be 15 minutes or longer and 60 minutes or shorter, and if the heat treatment is performed at 100°C or higher and 130°C or lower, it can be 5 minutes or longer and 20 minutes or shorter. In this embodiment, since acetic acid is contained, a bacteriostatic effect is expected, and from the viewpoint of the risk of deterioration of flavor and physical properties due to heat load on ingredients and liquid seasonings, low-temperature sterilization at a heat treatment temperature of 70°C or higher and lower than 100°C is preferable, and the heat treatment time is preferably 15 minutes or longer and 60 minutes or shorter.

[0041] The heat treatment may be performed either before or after filling with one liquid, and may be appropriately selected according to the desired liquid properties before and after the heat treatment. Furthermore, when heat treatment is carried out after filling, the container may be sealed either before or after the heat treatment.

[0042] In addition, the ingredient-containing liquid seasoning in the sealed container in this embodiment contains a water-soluble polysaccharide-containing food material, and the ingredient and the liquid seasoning can be filled in a single liquid in the container, but as described in the above problem, the water-soluble polysaccharide imparts a viscous physical property that inhibits eating and palatability to the liquid seasoning. However, it is believed that the characteristic and undesirable viscous physical property derived from the water-soluble polysaccharide can be specifically eliminated by the slow partial hydrolysis of the water-soluble polysaccharide by heat treatment in the presence of acetic acid that is simultaneously blended. This makes it possible to provide an ingredient-containing liquid seasoning in a sealed container filled in a single liquid type with the ingredient and the liquid seasoning, which can be produced using ordinary equipment, simple operations, and ordinary raw materials without requiring special equipment, complicated processing conditions, or special raw materials, without impairing the flavor and physical properties of the ingredient and the liquid seasoning, and which has improved viscous physical properties derived from the water-soluble polysaccharide that inhibit eating and palatability, and a method for producing the same and a method for improving the physical properties.

[0043] Furthermore, in this embodiment, even in the above-mentioned embodiment in which raw starch is included as a raw material and a desirable viscosity is produced by heat treatment, the desirable viscosity properties are not affected, and only the undesirable viscous physical property derived from water-soluble polysaccharides that is felt as part of the viscosity when acetic acid is not added is specifically eliminated, and only the desirable viscosity is imparted to the liquid seasoning.

[0044] The second embodiment of the present disclosure relates to a method for producing an ingredient-containing liquid seasoning in a sealed container by filling the ingredient and the liquid seasoning in one liquid, which comprises mixing an ingredient, acetic acid, and a food material containing a water-soluble polysaccharide, filling the container with the liquid, and then heating and cooling the liquid to approximately room temperature after or before sealing the container. The details are as described above. That is, the manufacturing method of this embodiment includes a mixing step, a one-liquid filling step, a heat treatment step, and a cooling step.

[0045] In the mixing step, the ingredients, acetic acid, and the water-soluble polysaccharide-containing food material are mixed to prepare a mixture of the ingredients and the liquid seasoning. As a result, the ingredients are uniformly dispersed in the liquid seasoning and transported together with the liquid seasoning, allowing the liquid to be filled into a container. The ingredients, acetic acid, and water-soluble polysaccharide-containing foodstuffs that are the raw materials are as described above. The amounts of these ingredients may be appropriately adjusted so that they are contained in the final product as described above. The means for mixing the above-mentioned raw materials is not particularly limited, and a blender having a general mixing and stirring function may be used.

[0046] In the one-liquid filling step, the mixture obtained in the mixing step is filled into a container as one liquid. One-liquid filling refers to a filling method in which ingredients are uniformly dispersed in liquid seasoning and filled into a container in one injection using a single injection tube. That is, in this process, ingredients are uniformly dispersed in the liquid seasoning, transported together with the liquid seasoning, and filled into a container. A conventionally known device may be used for filling one liquid, but in this embodiment, since the inclusion of a water-soluble polysaccharide-containing foodstuff improves the even filling of the ingredients and liquid seasoning, it is possible to use a filling device equipped with a general mixing and stirring tank and an injection pipe (inner diameter 1 cm to 10 cm, length 2 m to 20 m) connected to the mixing and stirring tank, without using the conventional special device. The container is as described above.

[0047] In the heat treatment step, the heat treatment is performed after or before sealing the container after filling in the one-liquid filling step. Alternatively, depending on the liquid properties of the ingredient-containing liquid seasoning before and after the heat treatment, the heat treatment can be performed before filling with one liquid. In this step, the heat treatment in the presence of acetic acid causes specific partial hydrolysis of the water-soluble polysaccharide, so that the viscosity derived from the water-soluble polysaccharide is substantially eliminated while the preferable physical properties and flavor can be maintained. The heat treatment conditions are as described above. The means for sealing the container is not particularly limited, and may be any conventionally known method.

[0048] In the cooling step, the ingredient-containing liquid seasoning in the sealed container obtained in the heat treatment step is cooled to approximately room temperature. In this step, the cooling means is not particularly limited, but examples thereof include a method in which the sealed container is left to cool at room temperature, and a method in which the sealed container is immersed in water at a temperature below room temperature to cool it. Note that "approximately room temperature" refers to temperatures between 15°C and 35°C.

[0049] Furthermore, a third embodiment of the present disclosure relates to a method for improving the physical properties of an ingredient-containing liquid seasoning in a sealed container, the method comprising mixing an ingredient, acetic acid, and a water-soluble polysaccharide-containing food material, filling the resulting mixture in a container in one liquid form, and then heat-treating the sealed container before or after sealing the container, and then cooling the resulting ingredient-containing liquid seasoning in the sealed container to approximately room temperature, the details of which are as described above.

[0050] In this embodiment, the improvement of physical properties refers to the improvement of the even filling of ingredients and liquid seasoning in each container, and the specific disappearance of the viscosity derived from the water-soluble polysaccharide in the liquid seasoning. Here, "specifically" means that only the viscosity derived from the water-soluble polysaccharide is substantially disappeared, but the preferable physical properties and flavor of the liquid seasoning are maintained. The principle of the above-mentioned improvement of physical properties is as described above. EXAMPLES

[0051] [Experimental Example 1] Examination of the size of ingredients We selected vinegar containing acetic acid and konjac flour as a representative food containing water-soluble polysaccharides. We combined ingredients of different sizes shown in Tables 1 and 2 and investigated the effects of the size of the ingredients on the uniformity of dispersion in the blending tank, the uniform filling of the container, and the appearance of the ingredients.

[0052] The ingredients and the liquid seasoning were mixed in the amounts shown in Tables 1 and 2. These were placed in a blending tank containing 60°C hot water and mixed (water was then added until the desired amount was reached). After that, the ingredients were visually inspected and evaluated for uniform dispersion in the liquid seasoning in the blending tank. Furthermore, the prepared ingredients-containing liquid seasoning was filled into 20 transparent 150 mL plastic containers through an injection tube with an inner diameter of 5 cm and a length of 10 m, and the ingredients and liquid seasoning were filled evenly in each container, and the appearance of the ingredients was visually inspected and evaluated.

[0053] Each evaluation was carried out by five experienced development engineers who visually observed the samples and assigned scores according to the following evaluation criteria, and the average score (rounded off to the nearest whole number) was calculated.

[0054] <Evaluation item 1> Uniform distribution of ingredients and liquid seasonings in the blending tank. 5: Excellent as each ingredient and liquid seasoning is evenly dispersed. 4: The ingredients and liquid seasonings are dispersed almost evenly, making this slightly excellent result. 3: There are some slight unevenness in the distribution of each ingredient and liquid seasoning, but it is within the acceptable range. 2: The ingredients and liquid seasonings are distributed slightly unevenly in some areas, making the dish inferior. 1: The dispersion of each ingredient and liquid seasoning is clearly uneven and inferior.

[0055] <Evaluation item 2> Uniform filling of ingredients and liquid seasonings after filling into containers 5: Each container is filled evenly with ingredients and liquid seasoning, making it excellent. 4: Each container is filled with ingredients and liquid seasoning almost evenly, making this slightly superior rating. 3: There is a slight difference in the uniformity of the ingredients and liquid seasoning in each container, but this is within the acceptable range. 2: There is some variation in the uniformity of the ingredients and liquid seasoning in each container, making it somewhat inferior. 1: There is a clear difference in the uniformity of the ingredients and liquid seasoning in each container, making it inferior.

[0056] <Evaluation item 3> Appearance of ingredients after filling into container 5: As an ingredient-containing liquid seasoning, it looks good and is excellent. 4: As an ingredient-containing liquid seasoning, it looks somewhat good and is somewhat excellent. 3: As a liquid seasoning containing ingredients, it is slightly less attractive in appearance, but within the acceptable range. 2: As a liquid seasoning containing ingredients, it looks rather unattractive and is somewhat inferior. 1: As a liquid seasoning containing ingredients, it is clearly poor in appearance.

[0057] <Evaluation item 4> Overall evaluation (uniform distribution of ingredients and liquid seasonings during mass production, even filling, appearance) 5: There are no problems with mass production of ingredient-containing liquid seasonings and it is excellent. 4: Almost no problems with mass production of ingredient-containing liquid seasonings and somewhat excellent. 3: There are slight problems with mass production of liquid seasonings containing ingredients, but they are within the acceptable range. 2: There are some problems with mass production of liquid seasonings containing ingredients, making it somewhat inferior. 1: There are obvious problems and it is inferior in terms of mass production of liquid seasoning containing ingredients.

[0058] The results are shown in Tables 1 and 2.

[0059] [Table 1]

[0060] [Table 2]

[0061] As a result, it was found that the smaller the ingredients were, the lower the evaluation score for the appearance of the ingredients tended to be, but overall, this did not cause any major problems.On the other hand, when the ingredients were a mixture of small and large sizes, the evaluation scores for the uniformity of the dispersion of the ingredients in the liquid seasoning and the uniformity of the filling of the container tended to be lower.

[0062] Specifically, it was found that the minimum length of the longest side of the ingredient is 1.0 mm or more, but in terms of the appearance of the ingredient, 1.5 mm or more is preferable, and 2.0 mm or more is more preferable. On the other hand, the maximum length is 80 mm or less, but in terms of uniform distribution and uniform filling into the container, 60 mm or less is preferable, 50 mm or less is more preferable, and 40 mm or less is even more preferable. The longest side refers to the longest distance in the three-dimensional structure of the ingredient (for example, the length of the diagonal if it is cubic).

[0063] [Example 1] Examination of the effect of the mass increase rate of ingredients before and after heat treatment on the production of liquid seasoning containing ingredients When ingredients are mixed into the liquid seasoning and heat-treated, they absorb or dehydrate, swell or shrink, and change in size and mass. The effects of these changes on the production of ingredient-containing liquid seasonings were examined. Ingredient-containing liquid seasonings were prepared in the same manner as in Experimental Example 1 using ingredients with different mass increase rates shown in Table 3. The containers were then sealed, and the ingredients were then heat-treated at 70°C for 30 minutes, and allowed to stand at room temperature to cool to approximately room temperature (15 to 35°C). Evaluation was performed in the same manner as in Experimental Example 1.

[0064] The mass increase rate of the ingredients before and after the heat treatment is the ratio of the mass of the ingredients after the heat treatment to the mass of the ingredients before the heat treatment. Specifically, the mass of each ingredient before the heat treatment was measured in advance, and after the ingredients were heat-treated under the same conditions as above, the mass was measured again, and the mass after the heat treatment was divided by the mass before the heat treatment to obtain the mass increase rate.

[0065] [Table 3]

[0066] The results are shown in Table 4.

[0067] [Table 4]

[0068] As a result, no problematic events occurred when ingredients with different mass gain rates were used to prepare ingredient-containing liquid seasonings.

[0069] Specifically, it was considered that the mass increase rate of the ingredients before and after the heat treatment should be 0.5 times or more, and no problem would arise if it was 10 times or less.

[0070] [Example 2] Examination of the range of acetic acid content in liquid seasonings containing ingredients Here, brewed vinegar containing acetic acid was used to prepare ingredient-containing liquid seasonings with different acetic acid contents as shown in Table 5. The preparation was carried out in the same manner as in Example 1.

[0071] Next, the liquid seasoning containing ingredients after the heat treatment was subjected to a sensory evaluation test for the viscosity derived from the water-soluble polysaccharide and the strangeness of the flavor. The evaluation was given according to the following evaluation criteria, and the average value (rounded off to the nearest whole number) was shown. The opinions of the sensory examiners were summarized as remarks. Details will be described later.

[0072] <Evaluation item 5> Viscosity derived from water-soluble polysaccharides 5: Excellent, with absolutely no sense of viscosity derived from water-soluble polysaccharides. 4: The viscosity derived from water-soluble polysaccharides is barely noticeable, and the result is somewhat excellent. 3: A slight viscosity derived from water-soluble polysaccharides is felt, but within tolerable limits. 2: The viscosity derived from the water-soluble polysaccharides is slightly felt, and the quality is somewhat inferior. 1: The viscosity derived from water-soluble polysaccharides is felt and it is inferior.

[0073] <Evaluation item 6> Unnatural flavor 5: Excellent, with no unpleasant flavor due to the sour taste or acidic odor derived from acetic acid. 4: There is almost no unpleasant flavor due to the sourness or acidic odor derived from acetic acid, and the taste is somewhat excellent. 3: There is a slight sense of strangeness in the flavor due to the sourness and acidic odor derived from acetic acid, but it is within the acceptable range. 2: The flavor is somewhat unpleasant due to the sourness and acidic odor derived from acetic acid, and is somewhat inferior. 1: The flavor is unpleasant due to the sour taste and acidic odor derived from acetic acid, and is therefore inferior.

[0074] <Evaluation item 7> Overall evaluation of physical properties and flavor 5: Excellent physical properties and flavor as a liquid seasoning containing ingredients. 4: Slightly superior physical properties and flavor as a liquid seasoning containing ingredients. 3: The physical properties and flavor of a liquid seasoning containing ingredients are slightly inferior, but within the acceptable range. 2: The physical properties and flavor of a liquid seasoning containing ingredients are somewhat inferior. 1: The physical properties and flavor of a liquid seasoning containing ingredients are inferior.

[0075] The sensory inspectors were selected after undergoing the discrimination training A) to C) below, based on their particularly excellent performance, experience in product development, and ample knowledge about food quality such as taste and texture, and who were capable of making absolute evaluations of each sensory inspection item.

[0076] A) A taste quality identification test in which one aqueous solution of each of the five tastes (sweetness: the taste of sugar, sourness: the taste of tartaric acid, umami: the taste of monosodium glutamate, saltiness: the taste of sodium chloride, bitterness: the taste of caffeine) was prepared at a concentration close to the threshold value of each component, and two distilled waters were added to these to make a total of seven samples, in which the subject was required to accurately identify the sample of each taste. B) A concentration difference discrimination test to accurately distinguish the differences in concentration between five slightly different saline solutions and an acetic acid solution. C) A three-point discrimination test to accurately identify soy sauce from manufacturer B from a total of three samples: two from manufacturer A and one from manufacturer B.

[0077] In addition, for each of the above evaluation items, all the inspectors evaluated the standard sample in advance, standardizing the scores of each evaluation criterion, and then an objective sensory test was conducted by 10 inspectors. Each evaluation item was evaluated by each inspector selecting the number that was closest to their own evaluation from a 5-point scale for each item. The evaluation results were calculated as the arithmetic mean of the scores of the 10 inspectors.

[0078] The results are shown in Table 5.

[0079] [Table 5]

[0080] As a result, when the acetic acid content was 0.025% by mass, the viscosity derived from the water-soluble polysaccharide was felt, and the overall evaluation was poor. On the other hand, when the acetic acid content was 0.05% by mass or more, the viscosity derived from the water-soluble polysaccharide and the flavor derived from the acetic acid were not felt, and the evaluation was excellent overall. However, when the acetic acid content was 0.75% by mass or more, if the sourness or sour odor derived from the acetic acid was an undesirable flavor in terms of the quality of the ingredient-containing liquid seasoning, it tended to be felt as an unnatural flavor, but if the sourness or sour odor was of a desired quality, it was thought that there would be no problem with the flavor.

[0081] Specifically, it was found that the lower limit of the acetic acid content is 0.05% by mass or more, preferably 0.075% by mass or more, and more preferably 0.1% by mass or more. On the other hand, the upper limit is not particularly limited when sourness or sour odor is the desired flavor of the liquid seasoning, but when sourness or sour odor is not the desired flavor, it is usually 1.0% by mass or less, preferably 0.75% by mass or less, and more preferably 0.5% by mass or less, from the viewpoint of the effect on the flavor of the liquid seasoning.

[0082] [Example 3] Examination of the range of water-soluble polysaccharide content in liquid seasonings containing ingredients Here, konjac flour (glucomannan content: 47.5% by mass) was used as a representative water-soluble polysaccharide-containing food material, and ingredient-containing liquid seasonings with different glucomannan contents as shown in Table 6 were prepared in the same manner as in Example 1, and evaluated in the same manner as in Experimental Examples 1 and 2. The overall evaluation was based on the evaluation criteria described in <Evaluation Item 7> Overall evaluation of physical properties and flavor in Example 2.

[0083] The results are shown in Table 6.

[0084] [Table 6]

[0085] As a result, it was found that when the content of water-soluble polysaccharide-containing ingredients was 0.01% by mass, the viscosity of the liquid seasoning was too weak, making it difficult to fill containers evenly, which was problematic from the perspective of production.On the other hand, when the content was 1.0% by mass, the viscosity was too high, resulting in somewhat low scores for uniform dispersion and flavor, and the viscosity derived from the water-soluble polysaccharides was clearly noticeable.

[0086] Specifically, it was found that the lower limit of the content of the water-soluble polysaccharide-containing foodstuff should be 0.02% by mass or more, preferably 0.025% by mass or more, and more preferably 0.05% by mass or more. On the other hand, it was found that the upper limit should be 0.9% by mass or less, preferably 0.75% by mass or less, and more preferably 0.5% by mass or less. It was also found that the lower limit of the content of water-soluble polysaccharide should be 0.01% by mass or more, preferably 0.0125% by mass or more, and more preferably 0.025% by mass or more. On the other hand, it was found that the upper limit should be 0.45% by mass or less, preferably 0.375% by mass or less, and more preferably 0.25% by mass or less.

[0087] [Example 4] Examination of the types of water-soluble polysaccharide-containing ingredients to be mixed with ingredient-containing liquid seasonings In Examples 1 to 3, konjac flour was used as a representative water-soluble polysaccharide-containing food material, but the effects of the present disclosure using other water-soluble polysaccharide-containing food materials were also examined.

[0088] Ingredient-containing liquid seasonings were prepared in the same manner as in Example 1 using each water-soluble polysaccharide-containing food material and water-soluble polysaccharide as a thickener shown in Table 7, and evaluations were carried out in the same manner as in Experimental Examples 1 and 2. The overall evaluation was carried out based on the evaluation criteria described in <Evaluation Item 7> Overall Evaluation of Physical Properties and Flavor in Example 2. As the kelp extract, a hot water extract powder of kelp was used, and as the Chinese yam powder, a powder of Yamatoimo, a type of Chinese yam, was used.

[0089] The results are shown in Table 7.

[0090] [Table 7]

[0091] As a result, it was found that the effect of the present disclosure is also achieved with each water-soluble polysaccharide-containing food material other than konjac flour. Specifically, it was possible to prepare an ingredient-containing liquid seasoning with any of konjac flour, kelp extract (water-soluble polysaccharide content: 85% by mass), and yam powder (water-soluble polysaccharide content: 35% by mass), and the viscosity derived from the water-soluble polysaccharide and the flavor derived from acetic acid were hardly felt. Among them, it was found that konjac flour is particularly preferable from the viewpoint of the effectiveness of the effect of the present disclosure and from the viewpoint of not affecting the flavor of the liquid seasoning. On the other hand, with xanthan gum, locust bean gum, and processed starch, which are thickeners as food additives, the viscosity derived from the water-soluble polysaccharide remains even after heat treatment, and the effect of the present disclosure is not achieved.

[0092] [Example 5] Examination of the heat treatment temperature of liquid seasoning containing ingredients In Examples 1 to 4, 70°C was set as a representative heat treatment temperature, but here, heat treatment was performed at various temperatures shown in Table 8, ingredient-containing liquid seasonings were prepared in the same manner as in Example 1, and evaluations were performed in the same manner as in Experimental Examples 1 and 2. The following item was added as an evaluation item. In addition, under heat treatment conditions of 110°C or higher, a retort pouch was used as the container, and retort heat treatment was performed at each temperature. The overall evaluation was performed based on the evaluation criteria described in the following <Evaluation Item 9> Overall evaluation of the physical properties and flavor of the seasoning liquid and the physical properties of the ingredients.

[0093] <Evaluation item 8> Physical properties of ingredients before and after heat treatment 5: The degree of softening of the ingredients is excellent and within the desired quality range. 4: The degree of softening of the ingredients is almost within the desired quality range and is somewhat excellent. 3: The ingredients have softened slightly, but are within acceptable limits. 2: The ingredients have softened a little too much and are slightly inferior. 1: The ingredients have softened too much and are inferior.

[0094] <Evaluation item 9> Overall evaluation of the seasoning properties and flavor, and the physical properties of ingredients 5: Excellent physical properties and flavor as a liquid seasoning containing ingredients. 4: Slightly superior physical properties and flavor as a liquid seasoning containing ingredients. 3: The physical properties and flavor of a liquid seasoning containing ingredients are slightly inferior, but within the acceptable range. 2: The physical properties and flavor of a liquid seasoning containing ingredients are somewhat inferior. 1: The physical properties and flavor of a liquid seasoning containing ingredients are inferior.

[0095] The results are shown in Table 8.

[0096] [Table 8]

[0097] As a result, it was found that a liquid seasoning containing ingredients in a sealed container could be prepared without any problems by heat treatment at 70℃ to 130℃. However, in retort heat treatment at a heat treatment temperature of 110℃ or higher, it was confirmed that a retort odor was imparted, which is an effect on the flavor other than sourness and sour odor, and that the ingredients tended to soften. In the case of heat treatment under pressure at 110℃ or higher, the degree of softening of the ingredients was reduced even if the treatment time was shortened, but the tendency for the ingredients to soften was still observed.

[0098] Specifically, it was found that the upper limit of the heat treatment temperature for the ingredient-containing liquid seasoning in a sealed container according to the present disclosure may be 130° C. or lower, and more preferably less than 100° C. Meanwhile, it was found that the lower limit is usually 70° C. or higher.

[0099] [Example 6] Examination of heat treatment time of liquid seasoning containing ingredients

[0100] Here, heat treatment was performed at the temperatures shown in Table 9 for various times to prepare ingredient-containing liquid seasonings in the same manner as in Example 5, and evaluation was performed in the same manner as in Experimental Examples 1, 2, and 5. The overall evaluation was performed based on the evaluation criteria described in <Evaluation Item 9> Overall evaluation of the physical properties and flavor of the seasoning liquid and the physical properties of the ingredients in Example 5.

[0101] The results are shown in Table 9.

[0102] [Table 9]

[0103] As a result, it was found that a liquid seasoning containing ingredients in a sealed container could be prepared without any problems by heating at 95°C for 5 to 60 minutes.

[0104] [Example 7] Verification of preparation of liquid seasonings containing various ingredients Here, based on the findings obtained in Experimental Example 1 and Examples 1 to 6, seasonings with different flavors and different liquid properties were prepared using various ingredients and raw materials shown in Tables 10 and 11 (Tables 11-1 and 11-2) to verify whether the effects of the present disclosure can be generally applied. Except for the heat treatment conditions of 95°C and 30 minutes, ingredient-containing liquid seasonings were prepared in the same manner as in Example 1, and evaluations were performed in the same manner as in Experimental Examples 1, 2, and 5. In addition, the liquid properties of the liquid seasonings before and after the heat treatment were visually confirmed. In addition, comparative examples not containing acetic acid were prepared for each seasoning, and evaluations were performed using these as controls. In addition, the overall evaluation was performed based on the evaluation criteria described in <Evaluation Item 9> Overall evaluation of the physical properties and flavor of the seasoning liquid and the physical properties of the ingredients in Example 5.

[0105] The viscosity after the heat treatment was measured using a B-type viscometer ("B-II" manufactured by Toki Sangyo Co., Ltd.). Specifically, an appropriate amount of the liquid seasoning after the heat treatment was filled into a measurement container of the B-type viscometer, and after adjusting the temperature to 20°C, the container was set in the B-type viscometer, and the viscosity was measured by measuring at an appropriate rotation speed using a rotor suitable for the viscosity to be measured. Specifically, a No. 3 rotor was used, and the measurement was performed at a rotation speed of 30 rpm.

[0106] [Table 10]

[0107] The results are shown in Table 11 (Table 11-1, Table 11-2).

[0108] [Table 11-1]

[0109] [Table 11-2]

[0110] As a result, for all four main types ((i) one-component type without raw starch, (ii) one-component type with viscosity imparted using raw starch, (iii) one-component type before heating and two-component type after heating, where raw starch is used for viscosity impartation and edible oils and fats, and (iv) two-component type both before and after heating, where raw starch is used for viscosity impartation and edible oils and fats), when acetic acid was not used (each comparison example), the viscosity derived from water-soluble polysaccharides was noticeable in terms of quality, and although the scores for other evaluation criteria were high, this was a bottleneck and the overall evaluation was significantly lower. In contrast, when acetic acid was used in combination with foodstuffs containing water-soluble polysaccharides (each test example), the viscosity derived from water-soluble polysaccharides completely disappeared, confirming that the overall quality was high. [Industrial Applicability]

[0111] The disclosed heat-treated ingredient-containing liquid seasoning in a sealed container, its manufacturing method, and its physical property improvement method do not require the above-mentioned special equipment, complicated processing conditions, or special ingredients, and can be manufactured using ordinary equipment, simple operations, and ordinary ingredients without impairing the flavor and physical properties of the ingredients or liquid seasoning, and are expected to be applied in the food industry due to their effect of improving the viscous properties derived from water-soluble polysaccharides that inhibit eating ability and palatability.

[0112] This application claims priority based on Japanese Patent Application No. 2019-014312, filed with the Japan Patent Office on January 30, 2019, the entire disclosure of which is incorporated herein by reference in its entirety.

Claims

1. A liquid seasoning containing ingredients in a sealed container of a one-liquid filling type, the liquid seasoning containing ingredients and the ingredients being heat-treated, the liquid seasoning containing acetic acid and a water-soluble polysaccharide-containing food material, The water-soluble polysaccharide-containing foodstuff is a potato, The blending amount of the water-soluble polysaccharide derived from the water-soluble polysaccharide-containing foodstuff before the heat treatment is 0.01% by mass or more and 0.45% by mass or less based on the total amount of the ingredient-containing liquid seasoning, The length of the longest side of the ingredient before the heat treatment is 1.0 mm or more and 80 mm or less, The content of the acetic acid is 0.05% by mass or more based on the total amount of the ingredient-containing liquid seasoning, and The ingredient-containing liquid seasoning is heated at a temperature of 70°C or higher and 130°C or lower.

2. A liquid seasoning containing ingredients in a sealed container of a one-liquid filling type, the liquid seasoning containing ingredients and the ingredients being heat-treated, the liquid seasoning comprising acetic acid and a water-soluble polysaccharide-containing foodstuff, The water-soluble polysaccharide-containing foodstuff is a potato, The blending amount of the water-soluble polysaccharide-containing foodstuff before the heat treatment is 0.02% by mass or more and 0.9% by mass or less with respect to the total amount of the ingredient-containing liquid seasoning, The length of the longest side of the ingredient before the heat treatment is 1.0 mm or more and 80 mm or less, The content of the acetic acid is 0.05% by mass or more based on the total amount of the ingredient-containing liquid seasoning, and The ingredient-containing liquid seasoning is heated at a temperature of 70°C or higher and 130°C or lower.

3. A liquid seasoning containing ingredients in a sealed container of a one-liquid filling type, the liquid seasoning containing ingredients and the ingredients being heat-treated, the liquid seasoning containing acetic acid and a water-soluble polysaccharide-containing food material, The water-soluble polysaccharide-containing foodstuff is algae, The blending amount of the water-soluble polysaccharide derived from the water-soluble polysaccharide-containing foodstuff before the heat treatment is 0.01% by mass or more and 0.45% by mass or less based on the total amount of the ingredient-containing liquid seasoning, The raw material contains raw starch, and the viscosity of the final product (B-type viscometer, 20°C) is 500 mPa s or more; The length of the longest side of the ingredient before the heat treatment is 1.0 mm or more and 80 mm or less, The content of the acetic acid is 0.05% by mass or more based on the total amount of the ingredient-containing liquid seasoning, and The ingredient-containing liquid seasoning is heated at a temperature of 70°C or higher and 130°C or lower.

4. A liquid seasoning containing ingredients in a sealed container of a one-liquid filling type, the liquid seasoning containing ingredients and the ingredients being heat-treated, the liquid seasoning comprising: acetic acid; and a food material containing a water-soluble polysaccharide. The water-soluble polysaccharide-containing foodstuff is algae, The blending amount of the water-soluble polysaccharide-containing foodstuff before the heat treatment is 0.02% by mass or more and 0.9% by mass or less with respect to the total amount of the ingredient-containing liquid seasoning, The raw material contains raw starch, and the viscosity of the final product (B-type viscometer, 20°C) is 500 mPa s or more; The length of the longest side of the ingredient before the heat treatment is 1.0 mm or more and 80 mm or less, The content of the acetic acid is 0.05% by mass or more based on the total amount of the ingredient-containing liquid seasoning, and The ingredient-containing liquid seasoning is heated at a temperature of 70°C or higher and 130°C or lower.

5. The ingredient-containing liquid seasoning according to claim 1 or 2, wherein the water-soluble polysaccharide-containing food material is one or more selected from the group consisting of konjac potato powder and Chinese yam powder.

6. An ingredient-containing liquid seasoning as described in claim 3 or 4, wherein the water-soluble polysaccharide-containing foodstuff is kelp extract.

7. 6. The ingredient-containing liquid seasoning according to claim 1, 2 or 5, which contains raw starch as a raw material and has a viscosity (B-type viscometer, 20°C) of 500 mPa·s or more in the final product.

8. An ingredient-containing liquid seasoning described in any one of claims 1 to 7, wherein the mass increase rate of the ingredient before and after heat treatment when heat-treated under the following condition A is 0.5 to 10 times. Condition A: The heat treatment temperature is 70° C. or higher and lower than 100° C., and the heat treatment time is 5 minutes or longer and 60 minutes or shorter.

9. The ingredient-containing liquid seasoning according to any one of claims 1 to 8, which contains as raw materials a foodstuff having an emulsifying effect and edible oil and fat, and the liquid property of the final product is an oil-water separation type.

10. The ingredient-containing liquid seasoning according to any one of claims 1 to 9, which contains as raw materials a foodstuff having an emulsifying effect and edible oils and fats, and the liquid property of the final product is an emulsion type.

11. The ingredient-containing liquid seasoning according to any one of claims 1 to 10, wherein the heat treatment temperature in the ingredient-containing liquid seasoning is 70°C or higher and lower than 100°C, and the heat treatment time is 5 minutes or longer and 60 minutes or shorter.

12. A step of mixing an ingredient, acetic acid, and a water-soluble polysaccharide-containing foodstuff that naturally contains water-soluble polysaccharides; filling a container with the mixture obtained in the above step; heat treating the container before or after sealing; and A method for producing an ingredient-containing liquid seasoning in a sealed container by filling ingredients and liquid seasoning in one liquid manner, comprising the steps of: The water-soluble polysaccharide-containing foodstuff is a potato, The blending amount of the water-soluble polysaccharide derived from the water-soluble polysaccharide-containing foodstuff before the heat treatment is 0.01% by mass or more and 0.45% by mass or less based on the total amount of the ingredient-containing liquid seasoning, The length of the longest side of the ingredient before the heat treatment is 1.0 mm or more and 80 mm or less, The content of the acetic acid is 0.05% by mass or more based on the total amount of the ingredient-containing liquid seasoning, and The manufacturing method, wherein the heat treatment temperature is 70°C or higher and 130°C or lower.

13. A process for mixing an ingredient, acetic acid, and a water-soluble polysaccharide-containing foodstuff that naturally contains water-soluble polysaccharides; filling a container with the mixture obtained in the above step; heat treating the container before or after sealing; and A method for producing an ingredient-containing liquid seasoning in a sealed container by filling ingredients and liquid seasoning in one liquid manner, comprising the steps of: The water-soluble polysaccharide-containing foodstuff is a potato, The blending amount of the water-soluble polysaccharide-containing foodstuff before the heat treatment is 0.02% by mass or more and 0.9% by mass or less with respect to the total amount of the ingredient-containing liquid seasoning, The length of the longest side of the ingredient before the heat treatment is 1.0 mm or more and 80 mm or less, The content of the acetic acid is 0.05% by mass or more based on the total amount of the ingredient-containing liquid seasoning, and The manufacturing method, wherein the heat treatment temperature is 70°C or higher and 130°C or lower.

14. A process for mixing ingredients, acetic acid, a water-soluble polysaccharide-containing foodstuff that naturally contains water-soluble polysaccharides, and raw starch; filling a container with the mixture obtained in the above step; heat treating the container before or after sealing; and A method for producing an ingredient-containing liquid seasoning in a sealed container by filling ingredients and liquid seasoning in one liquid manner, comprising the steps of: The water-soluble polysaccharide-containing foodstuff is algae, The blending amount of the water-soluble polysaccharide derived from the water-soluble polysaccharide-containing foodstuff before the heat treatment is 0.01% by mass or more and 0.45% by mass or less based on the total amount of the ingredient-containing liquid seasoning, The amount of raw starch is adjusted so that the viscosity of the final product (B-type viscometer, 20°C) is 500 mPa·s or more. The length of the longest side of the ingredient before the heat treatment is 1.0 mm or more and 80 mm or less, The content of the acetic acid is 0.05% by mass or more based on the total amount of the ingredient-containing liquid seasoning, and The manufacturing method, wherein the heat treatment temperature is 70°C or higher and 130°C or lower.

15. A process for mixing ingredients, acetic acid, a water-soluble polysaccharide-containing foodstuff that naturally contains water-soluble polysaccharides, and raw starch; filling a container with the mixture obtained in the above step; heat treating the container before or after sealing; and A method for producing an ingredient-containing liquid seasoning in a sealed container by filling ingredients and liquid seasoning in one liquid manner, comprising the steps of: The water-soluble polysaccharide-containing foodstuff is algae, The blending amount of the water-soluble polysaccharide-containing foodstuff before the heat treatment is 0.02% by mass or more and 0.9% by mass or less with respect to the total amount of the ingredient-containing liquid seasoning, The amount of raw starch is adjusted so that the viscosity of the final product (B-type viscometer, 20°C) is 500 mPa·s or more. The length of the longest side of the ingredient before the heat treatment is 1.0 mm or more and 80 mm or less, The content of the acetic acid is 0.05% by mass or more based on the total amount of the ingredient-containing liquid seasoning, and The manufacturing method, wherein the heat treatment temperature is 70°C or higher and 130°C or lower.

16. A method for improving the physical properties of an ingredient-containing liquid seasoning in a sealed container filled with ingredients and liquid seasoning in one liquid, comprising mixing ingredients, acetic acid, and a water-soluble polysaccharide-containing foodstuff that naturally contains water-soluble polysaccharides, filling the resulting mixture in one liquid into a container, and then heat-treating the container before or after sealing the container, and then cooling the resulting ingredient-containing liquid seasoning in a sealed container to approximately room temperature, thereby improving the uniform filling of the ingredients and the liquid seasoning in each container, and specifically eliminating the viscosity in the liquid seasoning derived from the water-soluble polysaccharides, The water-soluble polysaccharide-containing foodstuff is a potato, The blending amount of the water-soluble polysaccharide derived from the water-soluble polysaccharide-containing foodstuff before the heat treatment is 0.01% by mass or more and 0.45% by mass or less based on the total amount of the ingredient-containing liquid seasoning, The length of the longest side of the ingredient before the heat treatment is 1.0 mm or more and 80 mm or less, The content of the acetic acid is 0.05% by mass or more based on the total amount of the ingredient-containing liquid seasoning, and The heat treatment temperature is 70° C. or higher and 130° C. or lower.

17. A method for improving the physical properties of an ingredient-containing liquid seasoning in a sealed container filled with ingredients and liquid seasoning in a single liquid manner, comprising mixing ingredients, acetic acid, and a water-soluble polysaccharide-containing foodstuff that naturally contains water-soluble polysaccharides, filling the resulting mixture in a single liquid manner into a container, and then heat-treating the container before or after sealing the container, and then cooling the resulting ingredient-containing liquid seasoning in a sealed container to approximately room temperature, thereby improving the even filling of the ingredients and the liquid seasoning in each container and specifically eliminating the viscosity in the liquid seasoning derived from the water-soluble polysaccharides, The water-soluble polysaccharide-containing foodstuff is a potato, The blending amount of the water-soluble polysaccharide-containing foodstuff before the heat treatment is 0.02% by mass or more and 0.9% by mass or less with respect to the total amount of the ingredient-containing liquid seasoning, The length of the longest side of the ingredient before the heat treatment is 1.0 mm or more and 80 mm or less, The content of the acetic acid is 0.05% by mass or more based on the total amount of the ingredient-containing liquid seasoning, and The heat treatment temperature is 70° C. or higher and 130° C. or lower.

18. A method for improving the physical properties of an ingredient-containing liquid seasoning in a sealed container filled with ingredients and liquid seasoning in a single liquid manner, comprising mixing ingredients, acetic acid, a water-soluble polysaccharide-containing foodstuff that naturally contains water-soluble polysaccharides, and raw starch, filling the resulting mixture in a single liquid manner into a container, and then heat-treating the container before or after sealing the container, and then cooling the resulting ingredient-containing liquid seasoning in a sealed container to approximately room temperature, thereby improving the even filling of the ingredients and the liquid seasoning in each container and specifically eliminating the viscosity in the liquid seasoning derived from the water-soluble polysaccharides, The water-soluble polysaccharide-containing foodstuff is algae, The blending amount of the water-soluble polysaccharide derived from the water-soluble polysaccharide-containing foodstuff before the heat treatment is 0.01% by mass or more and 0.45% by mass or less based on the total amount of the ingredient-containing liquid seasoning, The amount of raw starch is adjusted so that the viscosity of the final product (B-type viscometer, 20°C) is 500 mPa·s or more. The length of the longest side of the ingredient before the heat treatment is 1.0 mm or more and 80 mm or less, The content of the acetic acid is 0.05% by mass or more based on the total amount of the ingredient-containing liquid seasoning, and The heat treatment temperature is 70° C. or higher and 130° C. or lower.

19. A method for improving the physical properties of an ingredient-containing liquid seasoning in a sealed container filled with ingredients and liquid seasoning in a single liquid manner, comprising mixing ingredients, acetic acid, a water-soluble polysaccharide-containing foodstuff that naturally contains water-soluble polysaccharides, and raw starch, filling the resulting mixture in a container in a single liquid form, and then heat-treating the container before or after sealing the container, and then cooling the resulting ingredient-containing liquid seasoning in a sealed container to approximately room temperature, thereby improving the even filling of the ingredients and the liquid seasoning in each container and specifically eliminating the viscosity in the liquid seasoning derived from the water-soluble polysaccharides, The water-soluble polysaccharide-containing foodstuff is algae, The blending amount of the water-soluble polysaccharide-containing foodstuff before the heat treatment is 0.02% by mass or more and 0.9% by mass or less with respect to the total amount of the ingredient-containing liquid seasoning, The amount of raw starch is adjusted so that the viscosity of the final product (B-type viscometer, 20°C) is 500 mPa·s or more. The length of the longest side of the ingredient before the heat treatment is 1.0 mm or more and 80 mm or less, The content of the acetic acid is 0.05% by mass or more based on the total amount of the ingredient-containing liquid seasoning, and The heat treatment temperature is 70° C. or higher and 130° C. or lower.

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