Liquid seasoning containing spicy ingredient and method for producing same

Abstract

The present invention addresses the problem of providing a liquid seasoning that brings out saltiness while suppressing the astringent taste of salt and strikes a balance between a pungent taste and a taste other than a pungent taste.　Provided is a liquid seasoning that contains dihydrocapcaisin and satisfies requirements (1) and (2). (1) The sodium content is 0.01 mass% or greater; and (2) the ratio of the soluble carbohydrate content to the sodium content is 20 or less.

Description

[Technical field]

[0001] The present invention relates to a liquid seasoning that has a pronounced salty taste while suppressing the astringent taste due to salt and has a good balance between hotness and other tastes, and to a method for producing the same. [Background technology]

[0002] Taste is composed of five basic tastes: salty, sweet, sour, bitter, and umami, and the combination and strength of these basic tastes are important factors that determine the deliciousness of food and drink. When a spicy component is added to such food and drink, the spiciness may be weakened due to the influence of the above-mentioned taste components, or conversely, the spicy component may spoil other tastes. Therefore, when preparing a spicy seasoning, it is necessary to balance the spiciness with other tastes.

[0003] It has been revealed that the acetic acid odor can be significantly improved and the flavor can be further enhanced by adjusting the pungent components and the salty and vinegar tastes (Patent Document 1). However, the astringent taste of salt and the balance between the pungent taste and the taste other than the pungent taste have not been improved. In addition, sugar is generally added to produce sweetness in order to suppress the pungent taste, but it is known that the pungent taste can be enhanced depending on the type and amount of sugar (Patent Document 2). In addition, the sweetness may linger or the sweetness may overpower the salty taste, resulting in a poor salty taste. On the other hand, it is generally known that salt has the effect of compensating for the lack of pungent taste, but the presence of sugar causes problems such as weakening these effects, producing an astringent taste due to salt, and destroying the balance between the pungent taste and the taste other than the pungent taste. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2013-123402 A [Patent Document 2] Japanese Patent Application Publication No. 8-242805 Summary of the Invention [Problem to be solved by the invention]

[0005] To provide a liquid seasoning which has a pronounced salty taste while suppressing an astringent taste due to salt and has a good balance between hotness and other tastes. [Means for solving the problem]

[0006] As a result of intensive research into solving the above problems, the inventors have discovered that by including dihydrocapsaicin, having a sodium content equal to or greater than a predetermined value, and having a ratio of soluble carbohydrate content to sodium content equal to or less than a predetermined value, a liquid seasoning can be obtained that has a strong salty taste while suppressing the astringent taste caused by salt, thereby achieving a good balance between pungency and other tastes, and have thus completed the present invention.

[0007] In the present invention, "enhancing saltiness" refers to emphasizing the saltiness and highlighting the saltiness. This refers to a state in which the saltiness is felt stronger than when dihydrocapsaicin is not added, as dihydrocapsaicin suppresses the astringent taste of salt. "Hotness that escapes from the nose" refers to the hotness felt from the throat through the nasal cavity when food is put in the mouth, and the hotness stimulates the nasal cavity. For example, this refers to the sensation felt when eating chili sauce.

[0008] That is, the present invention includes the following inventions. [1] A liquid seasoning containing dihydrocapsaicin that meets the requirements of (1) and (2) below. (1) The sodium content is 0.01% by mass or more and 20% by mass or less, and the lower limit is usually 0.01% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.07% by mass or more, or 0.1% by mass or more, or 0.3% by mass or more, or 0.5% by mass or more, or 0.6% by mass or more, or 0.7% by mass or more, or 0.8% by mass or more, or 1.0% by mass or more, or 1.2% by mass or more, or 1.5% by mass or more, or 1.8% by mass or more, or 2.0% by mass or more, or 2.2% by mass or more, or It may be 2.4% by mass or more, or 2.5% by mass or more, or 2.6% by mass or more, or 2.7% by mass or more, with no upper limit being limited, but being 20% ​​by mass or less, or 15% by mass or less, or 10% by mass or less, or 8.5% by mass or less, or 8.0% by mass or less, or 7.5% by mass or less, or 7.0% by mass or less, or 6.5% by mass or less, or 6.0% by mass or less, or 5.5% by mass or less, or 5.0% by mass or less, or 4.5% by mass or less, or 4.0% by mass or less, or 3.5% by mass or less; and (2) The ratio of the soluble carbohydrate content to the sodium content is 0.05 or more and 20 or less, and the upper limit may usually be 20 or less, or 19 or less, or 18 or less, or 15 or less, or 13 or less, or 12 or less, or 11 or less, or 10 or less, or 9.0 or less, or 8.0 or less, or 7.0 or less, or 6.0 or less, or 5.5 or less, or 5.0 or less, or 4.5 or less, or 4.0 or less, or 3.5 or less, and the lower limit is not limited, but is 0.05 or more, or 0.1 or more, or 0.2 or more, or 0.3 or more, or 0.5 or more, or 0.7 or more, or 1.0 or more, or 1.5 or more, or 2.0 or more, or 2.5 or more. [2] The dihydrocapsaicin concentration in the liquid seasoning is 0.005 ppm by mass or more and 150 ppm by mass or less, and the lower limit is usually 0.005 ppm by mass or more, or 0.01 ppm by mass or more, or 0.03 ppm by mass or more, or 0.05 ppm by mass or more, or 0.07 ppm by mass or more, or 0.1 ppm by mass or more, or 0.15 ppm by mass or more, or 0.2 ppm by mass or more, or 0.25 ppm by mass or more, or 0.3 ppm by mass or more, or 0.35 ppm by mass or more, or may be 0.4 ppm by mass or more, and the upper limit is, but is not limited to, 150 ppm by mass or less, or 100 ppm by mass or less, or 80 ppm by mass or less, or 50 ppm by mass or less, or 30 ppm by mass or less, or 20 ppm by mass or less, or 15 ppm by mass or less, or 10 ppm by mass or less, or 8.0 ppm by mass or less, or 6.0 ppm by mass or less, or 5.0 ppm by mass or less, or 4.0 ppm by mass or less, or 3.0 ppm by mass or less. [3] The liquid seasoning according to [1] or [2], wherein the liquid portion contains the dihydrocapsaicin. [4] The liquid seasoning according to any one of [1] to [3], wherein the acidity of the liquid seasoning converted into acetic acid is 0.05% by mass or more and 10% by mass or less, and the lower limit thereof may be usually 0.05% by mass or more, or 0.06% by mass or more, or 0.07% by mass or more, or 0.08% by mass or more, or 0.09% by mass or more, or 0.1% by mass or more, or 0.2% by mass or more, or 0.3% by mass or more, or 0.4% by mass or more, or 0.6% by mass or more, or 0.8% by mass or more, or 1.0% by mass or more, and the upper limit thereof is, but is not limited to, 10% by mass or less, or 7.5% by mass or less, or 5.0% by mass or less, or 4.0% by mass or less, or 3.5% by mass or less, or 3.0% by mass or less. [5] The liquid seasoning according to any one of [1] to [4], wherein the ratio of acetic acid-equivalent acidity to dihydrocapsaicin concentration in the liquid seasoning is 0.1 or more and 1000 or less, and the lower limit thereof may be usually 0.1 or more, or 0.12 or more, or 0.15 or more, or 0.17 or more, or 0.2 or more, or 0.25 or more, or 0.5 or more, or 0.75 or more, or 1.0 or more, or 1.25 or more, or 1.5 or more, or 2.0 or more, or 2.5 or more, or 3.0 or more, and the upper limit thereof is, without limitation, 1000 or less, or 750 or less, or 500 or less, or 250 or less, or 100 or less, or 75 or less, or 50 or less. [6] The liquid seasoning according to any one of [1] to [5], wherein the oil and fat content in the liquid seasoning is 0.01% by mass or more and 80% by mass or less, the upper limit of which may be usually 80% by mass or less, or 75% by mass or less, or 70% by mass or less, or 65% by mass or less, and the lower limit of which is, but is not limited to, 0.01% by mass or more, or 0.02% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more. [7] The liquid seasoning according to any one of [1] to [6], wherein the ratio of the citric acid content in the liquid seasoning to the acetic acid-equivalent acidity is 0.05 or more and 100 or less, the lower limit of which may be usually 0.05 or more, or 0.07 or more, or 0.1 or more, or 0.15 or more, or 0.2 or more, or 0.25 or more, or 0.3 or more, and the upper limit of which is, but is not limited to, 100 or less, or 95 or less, or 90 or less, or 85 or less. [8] The liquid seasoning according to any one of [1] to [7], further comprising fruit juice, the fruit juice content (calculated as straight fruit juice) being 0.05% by mass or more and 100% by mass or less, the lower limit of which may usually be 0.05% by mass or more, or 0.1% by mass or more, or 0.15% by mass or more, or 0.2% by mass or more, and the upper limit of which may be 100% by mass or less, or 90% by mass or less. [9] The liquid seasoning described in any one of [1] to [8], wherein the fruit juice is citrus juice.

[10] The liquid seasoning according to any one of [1] to [9], wherein the D-limonene concentration in the liquid seasoning is 0.01 ppm by mass or more and 50 ppm by mass or less, the upper limit of which may usually be 50 ppm by mass or less, or 45 ppm by mass or less, or 40 ppm by mass or less, and the lower limit of which is 0.01 ppm by mass or more, or 0.02 ppm by mass or more, or 0.03 ppm by mass or more, or 0.05 ppm by mass or more.

[11] The liquid seasoning according to any one of [1] to

[10] , wherein the dihydrocapsaicin is derived from a dihydrocapsaicin-containing extract.

[12] The liquid seasoning described in

[11] , wherein the dihydrocapsaicin-containing extract is an extract using an extraction solvent containing ethanol or oil or fat.

[13] The water content of the dihydrocapsaicin-containing extract is 0.01% by mass or more and 95% by mass or less, and the upper limit may be usually 95% by mass or less, or 94% by mass or less, or 93% by mass or less, or 92% by mass or less, or 91% by mass or less, or 90% by mass or less, or 89% by mass or less, or 85% by mass or less, or 80% by mass or less, or 75% by mass or less, and the lower limit is not particularly limited, but is preferably 0.01% by mass or more, or 0.05% by mass or less. The liquid seasoning according to any one of [1] to

[12] , wherein the content of the liquid seasoning is 0.1% by mass or more, or 0.5% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 2.5% by mass or more, or 3.0% by mass or more, or 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more.

[14] The liquid seasoning described in any one of [1] to

[13] , further containing at least one type of amino acid and nucleic acid.

[15] The liquid seasoning described in any one of [1] to

[14] , containing 5'-inosinic acid disodium salt as the nucleic acid.

[16] The liquid seasoning according to any one of [1] to

[15] , wherein the content of disodium 5'-inosinate is 0.01% by mass or more and 10% by mass or less, the lower limit of which may be typically 0.01% by mass or more, or 0.02% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.06% by mass or more, or 0.07% by mass or more, or 0.08% by mass or more, or 0.09% by mass or more, and the upper limit of which is, but is not limited to, 10% by mass or less, or 7.5% by mass or less, or 5.0% by mass or less, or 4.0% by mass or less, or 3.5% by mass or less, or 3.0% by mass or less.

[17] A liquid seasoning described in any one of [1] to

[16] , containing at least one of succinic acid and sodium succinate.

[18] The liquid seasoning according to any one of [1] to

[17] , wherein the succinic acid content is 0.001% by mass or more and 1.0% by mass or less, the upper limit of which may be typically 1.0% by mass or less, or 0.7% by mass or less, or 0.5% by mass or less, or 0.3% by mass or less, or 0.1% by mass or less, or 0.09% by mass or less, or 0.08% by mass or less, or 0.07% by mass or less, and the lower limit of which is, but is not limited to, 0.001% by mass or more, or 0.003% by mass or more, or 0.005% by mass or more, or 0.007% by mass or more, or 0.01% by mass or more, or 0.02% by mass or more, or 0.03% by mass or more, or 0.04% by mass or more.

[19] The liquid seasoning according to any one of [1] to

[18] , wherein the sodium succinate content is 0.001% by mass or more and 1.0% by mass or less, the upper limit of which is typically 1.0% by mass or less, or 0.8% by mass or less, or 0.6% by mass or less, or 0.5% by mass or more and 0.4% by mass or less, or 0.3% by mass or less, or 0.2% by mass or less, or 0.1% by mass or less, and the lower limit of which is, without limitation, 0.001% by mass or more, or 0.003% by mass or more, or 0.005% by mass or more, or 0.007% by mass or more, or 0.01% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.07% by mass or more.

[20] A method for producing a liquid seasoning containing a dihydrocapsaicin-containing extract, comprising the following steps (a), (b) and (c). (a) adding dihydrocapsaicin-containing plant material to an extraction solvent; (b) extracting dihydrocapsaicin from a dihydrocapsaicin-containing plant material using an extraction solvent to prepare a dihydrocapsaicin-containing extract; (c) treating the dihydrocapsaicin-containing extract prepared in step (b) with a sodium content of 0.01% by mass or more and 20% by mass or less, the lower limit of which is usually 0.01% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.07% by mass or more, or 0.1% by mass or more, or 0.3% by mass or more, or 0.5% by mass or more, or 0.6% by mass or more, or 0.7% by mass or more, or 0.8% by mass or more, or 1.0% by mass or less. or more, or 1.2% by mass or more, or 1.5% by mass or more, or 1.8% by mass or more, or 2.0% by mass or more, or 2.2% by mass or more, or 2.4% by mass or more, or 2.5% by mass or more, or 2.6% by mass or more, or 2.7% by mass or more, and the upper limit is not limited, but may be 20% by mass or less, or 15% by mass or less, or 10% by mass or less, or 8.5% by mass or less, or 8.0% by mass or less, or 7.5% by mass or less, or 7. 0.0% by weight or less, or 6.5% by weight or less, or 6.0% by weight or less, or 5.5% by weight or less, or 5.0% by weight or less, or 4.5% by weight or less, or 4.0% by weight or less, or 3.5% by weight or less, and the ratio of the soluble carbohydrate content to the sodium content is 0.05 to 20, with the upper limit usually being 20 or less, or 19 or less, or 18 or less, or 15 or less, or 13 or less, or 12 or less, or 11 or less, or 10 or less, or 9.0 or less, or 8.0 or less, or 7.0 or less, or 6.0 or less, or 5.5 or less, or 5.0 or less, or 4.5 or less, or 4.0 or less, or 3.5 or less, and the lower limit is not limited, but may be 0.05 or more, or 0.1 or more, or 0.2 or more, or 0.3 or more, or 0.5 or more, or 0.7 or more, or 1.0 or more, or 1.5 or more, or 2.0 or more, or 2.5 or more.

[21] The method according to

[20] , wherein the extraction solvent contains ethanol or oil.

[22] The water content of the dihydrocapsaicin-containing extract obtained by the step (b) is 0.01% by mass or more and 95% by mass or less. The upper limit may be usually 95% by mass or less, or 94% by mass or less, or 93% by mass or less, or 92% by mass or less, or 91% by mass or less, or 90% by mass or less, or 89% by mass or less, or 85% by mass or less, or 80% by mass or less, or 75% by mass or less. The lower limit is not particularly limited, but is preferably 0.01% by mass or more, or 0.05% by mass or more, or 0.1% by mass or more, or 0.5% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 2.5% by mass or more, or 3.0% by mass or more, or 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more.

[23] The method of any one of

[20] to

[22] , further comprising a step of separating the dihydrocapsaicin-containing extract from the dihydrocapsaicin-containing plant material.

[0009] This application claims priority to Japanese Patent Application No. 2022-115833, filed on July 20, 2022, and includes the contents described in the specification of that patent application. Effect of the Invention

[0010] According to the present invention, there is provided a liquid seasoning which has a pronounced salty taste while suppressing the astringent taste due to salt, and which has a good balance between hotness and other tastes. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] In this specification, when multiple upper limit values ​​and / or multiple lower limit values ​​are shown for the specification of a numerical range, even if not specifically stated, it is assumed that the specification of the numerical range combining at least the maximum value of the upper limit specification and the minimum value of the lower limit specification is directly described, and furthermore, it is assumed that all numerical ranges obtained by combining any upper limit value among the upper limit values ​​and any lower limit value among the lower limit values ​​are included in one embodiment of the present invention. In addition, in this specification, a numerical range connected with "~" means a numerical range including the numerical values ​​before and after "~" as the lower limit value and the upper limit value. When multiple lower limit values ​​and multiple upper limit values ​​are shown separately, it is assumed that any lower limit value and upper limit value can be selected and connected with "~".

[0012] In the present invention, "wet mass equivalent" (sometimes simply referred to as "wet mass standard") refers to the content ratio of a target component in a sample, calculated using the wet mass of the sample, including moisture, as the denominator and the mass of the target component in the sample as the numerator. Furthermore, in the definition of percentages in the present invention, when "mass %" or "mass ppm" is simply stated without any particular designation, it refers to a percentage "in wet mass equivalent."

[0013] 1. Liquid seasonings The present invention is a liquid seasoning containing dihydrocapsaicin (hereinafter referred to as "the liquid seasoning of the present invention"), which is characterized in that (1) the sodium content is 0.01 mass% or more, and (2) the ratio of the soluble carbohydrate content to the sodium content is 20 or less.

[0014] <Liquid seasoning> In the present invention, the term "liquid seasoning" refers to a seasoning that has liquid properties at room temperature (20° C.). Examples of the liquid seasoning of the present invention include ponzu sauce, sauces, soups, sauces, dressings, etc.

[0015] In the present invention, the term "liquid" preferably refers to a fluidity such that the viscosity measured by a Bostwick viscometer at a measurement temperature of 20°C and for a measurement time of 10 seconds exceeds 0 cm. Specifically, the viscosity measured by a Bostwick viscometer can be measured using a KO-type Bostwick viscometer (manufactured by Fukaya Iron Works, trough length 28.0 cm). During measurement, the device is set horizontally using a level, and after closing the gate, the reservoir is filled to the brim with a sample whose temperature has been adjusted to 20°C. The trigger is pressed down to open the gate, and the time is measured at the same time, and the flow distance of the material in the trough after 10 seconds has elapsed is measured.

[0016] <Dihydrocapsaicin> The dihydrocapsaicin (systematic name: N-(4-hydroxy-3-methoxybenzyl)-8-methylnonanamide, English name: Dihydrocapsaicin) contained in the liquid seasoning of the present invention has the molecular formula C 18 H 29 It has NO3 (molecular weight: 307.434) and its CAS registration number is 19408-84-5.

[0017] The liquid seasoning of the present invention contains dihydrocapsaicin, which enhances the salty taste while suppressing the astringent taste of salt, thereby achieving the effect of the present invention of balancing the pungent taste and the taste other than the pungent taste. Although the reason for this is unclear, it is thought that dihydrocapsaicin changes the way the salty taste is perceived, thereby suppressing the astringent taste of salt.

[0018] Here, "astringent taste" refers to a taste that gives a feeling of tightness in the mouth when food is put in the mouth. Astringent taste is different from tastes felt by stimulating taste nerve cells, and is a sensation similar to touch felt by contracting cells in the mouth. For example, red wine is characterized by an astringent taste derived from tannins derived from grapes, and astringent taste is a different sensation, although similar to this astringent taste, bitterness, and harshness.

[0019] The concentration of dihydrocapsaicin in the liquid seasoning of the present invention may be in the range of, for example, 0.001 mass ppm or more and 150 mass ppm or less in terms of wet mass conversion. Specifically, the lower limit is usually 0.001 mass ppm or more, preferably 0.005 mass ppm or more, or 0.01 mass ppm or more, more preferably 0.03 mass ppm or more, further preferably 0.05 mass ppm or more, particularly preferably 0.07 mass ppm or more, or 0.1 mass ppm or more, or 0.15 mass ppm or more, or 0.2 mass ppm or more, or 0.25 mass ppm or more, or 0.3 mass ppm or more, or 0.35 mass ppm or more, or 0.4 mass ppm or more. On the other hand, the upper limit is not limited, but preferably 150 mass ppm or less, more preferably 100 mass ppm or less, further preferably 80 mass ppm or less, particularly preferably 50 mass ppm or less, or 30 mass ppm or less, or 20 mass ppm or less, or 15 mass ppm or less, or 10 mass ppm or less, or 8.0 mass ppm or less, or 6.0 mass ppm or less, or 5.0 mass ppm or less, or 4.0 mass ppm or less, or 3.0 mass ppm or less.

[0020] The concentration of dihydrocapsaicin in the liquid seasoning of the present invention can be measured by the following procedure using high performance liquid chromatography (HPLC). Add methanol to 5 g of the sample and 1 mL of the internal standard solution (diphenylamine 50 ppm) to make up to 25 mL. The obtained sample suspension is subjected to ultrasonic treatment at 40 kHz and a water temperature of 25 °C for 30 minutes, then refrigerated for 2 hours or more, shaken up and down 10 times, and the supernatant is filtered through a 0.45 μm filter, and the filtrate is used for measurement. According to the following conditions, analyze the peak area of dihydrocapsaicin using high performance liquid chromatography (HPLC). Add the internal standard solution to a standard sample (FUJIFILM Wako Pure Chemical Corporation, Wako 1st grade, product number 030-11353) with a capsaicin concentration of 67 mass% and a dihydrocapsaicin concentration of 30 mass% diluted with methanol at the same concentration as the sample and analyze it in the same way. Calculate the dihydrocapsaicin concentration by the internal standard method. <HPLC conditions> Measuring equipment: High performance liquid chromatography (Shimadzu Corporation, model LC-20AC) Mobile phase (1) Acetonitrile aqueous solution, flow rate 1.0 mL / min Mobile phase (2) 0.1% phosphoric acid aqueous solution, flow rate 1.0 mL / min Column: Cadeza CD-C18 150x4.6mm Column temperature: 40℃ Detection: UV-VIS detector SPD-20A (Shimadzu Corporation)

[0021] In the liquid seasoning of the present invention, dihydrocapsaicin is preferably dissolved in the liquid portion of the liquid seasoning, where the "liquid portion" refers to the supernatant obtained by centrifuging the liquid seasoning (at 3000 G for 10 minutes).

[0022] The dihydrocapsaicin contained in the liquid seasoning of the present invention may be that contained in a food material such as an edible plant that is the raw material of the liquid seasoning, that may be added separately from the food material during the production of the liquid seasoning of the present invention, or that may be generated during the production of the liquid seasoning of the present invention. Alternatively, the dihydrocapsaicin derived from two or more of these sources may be added together to satisfy the predetermined content and / or ratio in the present invention. When dihydrocapsaicin is added from outside during the production of the liquid seasoning of the present invention, a highly purified preparation that has been extracted may be added, or it may be added in the form of some processed product (e.g., an extract) containing dihydrocapsaicin. However, it is preferable that the majority (more preferably all) of the dihydrocapsaicin contained in the liquid seasoning is derived from some food material, preferably from a processed plant material product, and more preferably from a plant material extract. Here, examples of dihydrocapsaicin-containing plant materials include chili peppers and peppers, with chili peppers being preferred. These may be used alone or in combination of two or more. The processed plant material refers to a dried product, crushed product, extract, purified product, etc. of a dihydrocapsaicin-containing plant material, with the extract being preferred. The extract can be prepared, for example, by adding chili pepper to an extraction solvent, leaving it to stand, and then filtering. Alternatively, the extract can be prepared by heating the extraction solvent to which chili pepper has been added to a specific temperature, leaving it to stand, or by maintaining it at a constant temperature while stirring. The dihydrocapsaicin-containing extract in the present invention is a product obtained by extracting dihydrocapsaicin from a dihydrocapsaicin-containing plant material using an extraction solvent. The processed plant material may be made of only a dihydrocapsaicin-containing plant material, or may be made of a combination of a dihydrocapsaicin-containing plant material and a material that does not contain dihydrocapsaicin (e.g., garlic).

[0023] The dihydrocapsaicin-containing extract may be a paste-like substance containing a relatively larger amount of dihydrocapsaicin-containing plant material than the extraction solvent, and may be a paste-like extract in which dihydrocapsaicin is extracted into the extraction solvent contained in the paste. Specifically, the extract may be a paste-like extract containing 10% to 50% by mass (particularly 25±10% by mass) of the extraction solvent (e.g., fats and oils, particularly fats and oils containing 50% by mass or more, 75% by mass or more, or 100% by mass of liquid fats and oils (oils and fats liquid at 20°C) in the total amount of fats and oils) and 20% to 70% by mass (particularly 30±10% by mass) of dihydrocapsaicin-containing plant material (e.g., chili pepper) in a relatively larger amount than the extraction solvent, and the extracting solvent and the dihydrocapsaicin-containing plant material are integrated into a paste-like form by heating and mixing. The paste-like extract may also contain 20% to 70% by mass (particularly 45±10% by mass) of a material not containing dihydrocapsaicin (for example, garlic).

[0024] When using chili peppers, the variety and form are not particularly limited as long as they are Capsicum plants, and examples of chili pepper varieties include Capsicum anguicum, Capsicum tenuifolia, Capsicum anguicum, Capsicum spp., etc. The part of the chili pepper used as the extraction raw material in the present invention may be any part of the chili pepper plant that contains dihydrocapsaicin, but the fruit is preferred.

[0025] The above-mentioned extraction solvent is not particularly limited as long as it can extract dihydrocapsaicin, but from the viewpoint of the favorable aftertaste, it is preferable to use an extraction solvent with high hydrophobicity, for example, a solvent containing ethanol or oil. The oil in the present invention refers to the "oil" described later. Here, the "aftertaste" refers to the spiciness that continues even after several seconds have passed since putting it in the mouth.

[0026] The ethanol content in the extraction solvent is not particularly limited, but can be, for example, in the range of 0.01% by mass or more and 100% by mass or less in terms of wet mass. More specifically, the upper limit can be 100% by mass or less, 95% by mass or less, or 90% by mass or less, and the lower limit can be 0.01% by mass or more, or 0.05% by mass or more. In addition, when the above-mentioned ethanol content specification is satisfied, a predetermined ratio or more of the remainder (residue obtained by subtracting the ethanol content from 100) may be water. Specifically, 50% by mass or more may be water, 75% by mass or more may be water, or 100% by mass, i.e., the entire remainder may be water. In addition, the extraction solvent used in extracting dihydrocapsaicin may satisfy the above-mentioned specification.

[0027] The fat and oil content in the extraction solvent is not particularly limited, but can be, for example, in the range of 0.01% by mass or more and 100% by mass or less in terms of wet mass. More specifically, the upper limit can be 100% by mass or less, 95% by mass or less, or 90% by mass or less, and the lower limit can be 0.01% by mass or more, 0.05% by mass or more. In addition, when the above-mentioned fat and oil content regulation is satisfied, a predetermined ratio or more of the remainder (residue obtained by subtracting the fat and oil content from 100) may be water. Specifically, 50% by mass or more of the remainder may be water, 75% by mass or more of the remainder may be water, or 100% by mass, i.e., the entire remainder may be water. In addition, the extraction solvent used for extracting dihydrocapsaicin may satisfy the above regulation.

[0028] Furthermore, a predetermined percentage or more of the remainder relative to the total of the fat and oil content and the ethanol content (the remainder obtained by subtracting the fat and oil content and the ethanol content from 100) may be water. Specifically, 50% by mass or more of the remainder may be water, 75% by mass or more of the remainder may be water, or 100% by mass, i.e., the entire remainder may be water.

[0029] The water content of the dihydrocapsaicin-containing extract of the present invention is not particularly limited, but may be, for example, in the range of 0.01% by mass to 100% by mass in terms of wet mass. More specifically, the upper limit is usually preferably 100% by mass or less, or 95% by mass or less, or 94% by mass or less, or 93% by mass or less, or 92% by mass or less, or 91% by mass or less, or 90% by mass or less, or 89% by mass or less, or 85% by mass or less, or 80% by mass or less, or 75% by mass or less. On the other hand, the lower limit of the water content of the dihydrocapsaicin-containing extract is not particularly limited, but may be 0.01% by mass or more, or 0.05% by mass or more, or 0.1% by mass or more, or 0.5% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 2.5% by mass or more, or 3.0% by mass or more, or 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more. In addition, when the above water content regulation is satisfied, it is preferable that a predetermined ratio or more of the remainder (residue obtained by subtracting the water content from 100) is a highly hydrophobic solvent (e.g., ethanol and / or oils and fats, especially ethanol) because dihydrocapsaicin can be extracted more efficiently. Specifically, 50% by mass or more of the remainder may be a highly hydrophobic solvent (e.g., ethanol and / or oils and fats, particularly ethanol), 75% by mass or more may be a highly hydrophobic solvent (e.g., ethanol and / or oils and fats, particularly ethanol), or 100% by mass, i.e., the entire remainder may be a highly hydrophobic solvent (e.g., ethanol and / or oils and fats, particularly ethanol). Also, the extraction solvent used in the extraction of dihydrocapsaicin may satisfy the above-mentioned requirements.

[0030] In the present invention, the "moisture content" refers to a value measured by the Karl Fischer method in accordance with the 2020 edition (8th edition) of the Standard Tables of Food Composition in Japan. The same measurement can also be performed by the following method. In the present invention, the moisture content converted into wet mass of various ingredients in a liquid seasoning means the ratio of the moisture content in the liquid seasoning to the total amount of the liquid seasoning. In the present invention, the moisture content converted into wet mass of various ingredients in a liquid seasoning means the ratio of the moisture content of various ingredients in the liquid seasoning to the mass of the various ingredients in the liquid seasoning. The value is measured by heating to 90°C using a reduced pressure heating and drying method in accordance with the 2015 edition (7th edition) of the Standard Tables of Food Composition in Japan. Specifically, an appropriate amount of sample is taken into a weighing container (W0) that has already been brought to a constant weight, weighed (W1), and placed in a vacuum electric constant temperature dryer adjusted to a specified temperature (more specifically, 90°C) at normal pressure, with the lid of the weighing container removed or with the mouth open, the door closed, the vacuum pump operated, and the sample dried at a specified reduced pressure for a certain period of time, the vacuum pump stopped, dry air was pumped back to normal pressure, the weighing container was removed, the lid was put back on, and the sample was allowed to cool in a desiccator, and then the mass was measured. This drying, cooling, and weighing process (W2) is repeated until the sample reaches a constant weight, and the moisture content (moisture content converted to wet weight) (mass%) is calculated by (W1-W2) / (W1-W0). The dry weight of the sample can also be measured by calculating (W2-W0).

[0031] When dihydrocapsaicin is extracted with a solvent, the ratio of the extraction solvent content to the dihydrocapsaicin-containing plant material (dry weight) is not particularly limited, but can be, for example, in the range of 0.01 to 100000. More specifically, the lower limit can be 0.01 or more, or 0.05 or more, or 0.1 or more, or 0.2 or more, and for convenience of operations in the case of concentration or isolation after extraction, the upper limit can be 100000 or less, 80000 or less, 50000 or less, or 25000 or less.

[0032] When dihydrocapsaicin is extracted with an ethanol-containing solvent, the ratio of the ethanol content to the dihydrocapsaicin-containing plant material (dry weight) is not particularly limited, but can be, for example, in the range of 0.01 to 100000. More specifically, the lower limit can be 0.01 or more, or 0.05 or more, or 0.1 or more, or 0.2 or more, and for convenience of operations in the case of concentration or isolation after extraction, the upper limit can be 100000 or less, 80000 or less, 50000 or less, or 25000 or less.

[0033] When dihydrocapsaicin is extracted with an oil-containing solvent, the ratio of the oil content to the dihydrocapsaicin-containing plant material (dry weight) is not particularly limited, but can be, for example, in the range of 0.01 to 100000. More specifically, the lower limit can be 0.01 or more, or 0.05 or more, or 0.1 or more, or 0.2 or more, and for convenience of operations in the case of concentration or isolation after extraction, the upper limit can be 100000 or less, or 80000 or less, or 50000 or less, or 25000 or less.

[0034] The dihydrocapsaicin-containing extract can be used as it is in the liquid seasoning of the present invention, but it may also be subjected to a concentration process, a drying process such as hot air drying, steam drying, freeze drying, or spray drying, a separation and purification process, a decolorization process, or the like, and then used in the form of a concentrate, a dry product, or the like.

[0035] The amount of the dihydrocapsaicin-containing extract added to the liquid seasoning of the present invention is not limited as long as it is added so as to satisfy the above-mentioned dihydrocapsaicin concentration in the liquid seasoning, but may be, for example, in the range of 0.001% by mass to 100% by mass in terms of wet mass. More specifically, the lower limit may be 0.001% by mass, or 0.005% by mass or more, or 0.01% by mass or more, and the upper limit may be 100% by mass or less, or 95% by mass or less, or 90% by mass or less.

[0036] The dihydrocapsaicin concentration in the dihydrocapsaicin-containing extract is not particularly limited, but may be, for example, in the range of 0.001 mass ppm or more to 90 mass ppm or less in terms of wet mass. More specifically, the lower limit may be 0.001 mass ppm or more, 0.005 mass ppm or more, 0.01 mass ppm or more, or 0.02 mass ppm or more, and the upper limit may be 90 mass ppm or less, or 85 mass ppm or less, or 80 mass ppm or less.

[0037] <Sodium> The liquid seasoning of the present invention contains a predetermined amount of sodium or more from the viewpoint of achieving a balance between the pungent taste and the taste other than the pungent taste while enhancing the salty taste. Although the reason for this is not clear, it is thought that the sodium masks the pungent taste, thereby achieving the effect of the present invention.

[0038] The sodium content in the liquid seasoning of the present invention may be, for example, in the range of 0.01% by mass or more and 20% by mass or less in terms of wet mass. Specifically, the lower limit is usually 0.01% by mass or more, but is preferably 0.03% by mass or more, or 0.05% by mass or more, or 0.07% by mass or more, or 0.1% by mass or more, or 0.3% by mass or more, or 0.5% by mass or more, or 0.6% by mass or more, or 0.7% by mass or more, or 0.8% by mass or more, or 1.0% by mass or more, or 1.2% by mass or more, or 1.5% by mass or more, or 1.8% by mass or more, or 2.0% by mass or more, or 2.2% by mass or more, or 2.4% by mass or more, or 2.5% by mass or more, or 2.6% by mass or more, or 2.7% by mass or more. On the other hand, the upper limit is not limited, but can be 20 mass% or less, or 15 mass% or less, or 10 mass% or less, or 8.5 mass% or less, or 8.0 mass% or less, or 7.5 mass% or less, or 7.0 mass% or less, or 6.5 mass% or less, or 6.0 mass% or less, or 5.5 mass% or less, or 5.0 mass% or less, or 4.5 mass% or less, or 4.0 mass% or less, or 3.5 mass% or less.

[0039] The sodium content in the liquid seasoning of the present invention is measured using atomic absorption spectrometry in accordance with "sodium" in the Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition).

[0040] In the present invention, "sodium" refers to sodium ions, and is measured by atomic absorption spectrometry in accordance with "sodium" in the 2015 edition (seventh revision) of the Standard Tables of Food Composition in Japan. The sodium contained in the liquid seasoning of the present invention may be that contained in the food material that is the raw material of the liquid seasoning, may be that added separately from the food material during the production of the liquid seasoning of the present invention, or may be that generated during the production of the liquid seasoning of the present invention. Alternatively, the sodium from two or more of these sources may be added together to satisfy the above-mentioned predetermined content and / or ratio. When sodium is added from outside during the production of the liquid seasoning of the present invention, sodium may be added in a state contained in a highly purified preparation that has been extracted, or may be added in the form of some processed product containing sodium (e.g., table salt or extract). However, it is preferable that the majority (more preferably all) of the sodium contained in the liquid seasoning is derived from some food material. Examples of sodium ions include sodium salts. Sodium salts are salts composed of sodium cations and conjugate base anions of some inorganic or organic acids. The sodium salt is not particularly limited as long as it is a sodium salt applicable to foods and beverages, and examples thereof include sodium chloride, sodium carbonate, sodium bicarbonate, sodium phosphate, sodium succinate, sodium malate, sodium citrate, sodium gluconate, sodium tartrate, sodium benzoate, sodium glutamate, sodium aspartate, sodium alginate, sodium inosinate, sodium guanylate, etc. These sodium salts may be used in the form of table salt, flavoring ingredients (bonito stock, kelp stock, kelp extract, meat extract, poultry extract, seafood extract, etc.), amino acid-based seasonings (sodium glutamate, etc.), nucleic acid-based seasonings (sodium inosinate, sodium guanylate, etc.), and organic acid-based seasonings (sodium succinate, etc.).

[0041] <Soluble carbohydrates> In the liquid seasoning of the present invention, the ratio of the soluble carbohydrate content to the sodium content is set to a predetermined value or less, from the viewpoint that the soluble carbohydrates inhibit the above-mentioned effects brought about by sodium.

[0042] The ratio of the soluble carbohydrate content to the sodium content in the liquid seasoning of the present invention may be, for example, in the range of 0.05 to 20. Specifically, the upper limit is usually 20 or less, but is preferably 19 or less, or 18 or less, or 15 or less, or 13 or less, or 12 or less, or 11 or less, or 10 or less, or 9.0 or less, or 8.0 or less, or 7.0 or less, or 6.0 or less, or 5.5 or less, or 5.0 or less, or 4.5 or less, or 4.0 or less, or 3.5 or less. On the other hand, the lower limit is not limited, but may be 0.05 or more, or 0.1 or more, or 0.2 or more, or 0.3 or more, or 0.5 or more, or 0.7 or more, or 1.0 or more, or 1.5 or more, or 2.0 or more, or 2.5 or more.

[0043] The soluble carbohydrate content in the liquid seasoning of the present invention is not limited as long as it is added so as to satisfy the ratio of the soluble carbohydrate content to the sodium content in the liquid seasoning, but can be, for example, in the range of 0.01% by mass to 60% by mass in terms of wet mass. Specifically, the upper limit is usually 60% by mass or less, but can be 50% by mass or less, or 47% by mass or less, or 45% by mass or less, or 42% by mass or less, or 40% by mass or less, or 37% by mass or less, or 35% by mass or less, or 32% by mass or less, or 30% by mass or less, or 27% by mass or less, or 25% by mass or less, or 22% by mass or less, or 20% by mass or less, or 17% by mass or less, or 15% by mass or less, or 12% by mass or less, or 10% by mass or less, or 9.5% by mass or less, or 9.0% by mass or less, or 8.5% by mass or less, or 8.0% by mass or less. On the other hand, the lower limit is not limited, but can be 0.01 mass% or more, or 0.05 mass% or more, or 0.1 mass% or more, or 0.3 mass% or more, or 0.5 mass% or more, or 1.0 mass% or more, or 1.5 mass% or more, or 2.0 mass% or more, or 2.5 mass% or more.

[0044] The soluble carbohydrate content in the liquid seasoning of the present invention is measured using high performance liquid chromatography in accordance with the method for measuring "available carbohydrates (glucose, fructose, galactose, sucrose, maltose, lactose and trehalose)" in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan, and each measured value is compared with the content of a standard sample of monosaccharides or oligosaccharides (2 to 10 sugars) of known concentration, and the obtained values ​​are calculated by summing up.

[0045] In the present invention, the term "soluble carbohydrates" refers to carbohydrates that are soluble in water, and is a general term for monosaccharides and oligosaccharides (saccharides in which 2 to 10 monosaccharides are bonded). Therefore, it does not include starch, which has far more sugars bonded to it.

[0046] The soluble carbohydrates contained in the liquid seasoning of the present invention may be those contained in food materials such as edible plants that are the raw materials for the liquid seasoning, those added separately from the food materials during the production of the liquid seasoning of the present invention, or those generated during the production of the liquid seasoning of the present invention. Alternatively, the soluble carbohydrates derived from two or more of these origins may be added together to satisfy the above-mentioned predetermined content and / or ratio. When the soluble carbohydrates are added from outside during the production of the liquid seasoning of the present invention, a highly purified preparation that has been extracted may be added, or they may be added in the form of some processed plant material (e.g., an extract) that contains the soluble carbohydrates. However, it is preferable that the majority (more preferably all) of the soluble carbohydrates contained in the liquid seasoning are derived from some food materials, and more preferably from edible plants.

[0047] <Acidity converted to acetic acid> In the liquid seasoning of the present invention, the ratio of the acidity converted into acetic acid to the dihydrocapsaicin concentration can be set to a predetermined value or more from the viewpoint of imparting depth of flavor. Here, "depth of flavor" refers to a complex flavor that combines multiple basic tastes.

[0048] The acidity of the liquid seasoning of the present invention in terms of acetic acid is not particularly limited, but can be, for example, in the range of 0.01% by mass or more and 10% by mass or less in terms of wet mass. Specifically, the lower limit is usually 0.01% by mass, but is preferably 0.02% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.06% by mass or more, or 0.07% by mass or more, or 0.08% by mass or more, or 0.09% by mass or more, or 0.1% by mass or more, or 0.2% by mass or more, or 0.3% by mass or more, or 0.4% by mass or more, or 0.6% by mass or more, or 0.8% by mass or more, or 1.0% by mass or more. On the other hand, the upper limit is not limited, but can be 10% by mass or less, or 7.5% by mass or less, or 5.0% by mass or less, or 4.0% by mass or less, or 3.5% by mass or less, or 3.0% by mass or less. Furthermore, when the above-mentioned conditions are satisfied, the seasoning can be used as a seasoning to be consumed at room temperature or lower (for example, 20°C or lower, and 0°C or higher, although there is no particular limit) or at low temperatures (for example, 15°C or lower, and 0°C or higher, although there is no particular limit) during consumption, and thus the evaporation of acetic acid is suppressed in addition to the suppression of astringent taste, which is the effect of the present invention, and the seasoning can be made to have a good balance between spiciness and other flavors while suppressing choking caused by acetic acid.Specific examples of uses include dipping sauce for noodles such as chilled udon and chilled somen, soup for chilled hotpot in which foodstuffs that have been pre-processed by boiling or the like are refrigerated or ice-cooled before consumption, and a sauce for chilled shabu-shabu.

[0049] In the present invention, the acidity converted into acetic acid is measured according to the method for measuring "acidity" specified in the Japanese Agricultural Standards for Brewed Vinegar (Notification No. 1626 of the Ministry of Agriculture, Forestry and Fisheries, December 13, 2019), except that the sample is collected by weight. Specifically, the hydrogen ion concentration in the sample is measured by neutralization titration, and the value is multiplied by the molecular weight (60.05 g / mol) of acetic acid, which is a monovalent carboxylic acid, to calculate the acidity. For example, in the case of a solution with a citric acid concentration of 0.20% by mass, the acidity converted into acetic acid is 0.19% by mass.

[0050] In the present invention, the term "acetic acid equivalent acidity" refers to the acidity (%) obtained by converting all acids contained in the liquid seasoning of the present invention into acetic acid. The acid contained in the liquid seasoning of the present invention may be contained in food materials such as edible plants that are raw materials for the liquid seasoning, may be added separately from the food materials during the production of the liquid seasoning of the present invention, or may be generated during the production of the liquid seasoning of the present invention. Alternatively, the acid from two or more of these origins may be added together to satisfy the above-mentioned predetermined content and / or ratio. When an acid is added from outside during the production of the liquid seasoning of the present invention, a highly purified preparation that has been extracted may be added, or it may be added in the form of some kind of processed plant material (e.g., an extract) that contains an acid. However, it is preferable that the majority (more preferably all) of the acid contained in the liquid seasoning is derived from some kind of food material.

[0051] Furthermore, the ratio of the acidity converted into acetic acid to the dihydrocapsaicin concentration in the liquid seasoning of the present invention is not particularly limited, but can be, for example, in the range of 0.01 to 1000. Specifically, the lower limit is usually 0.01 or more, but is preferably 0.05 or more, or 0.07 or more, or 0.1 or more, or 0.12 or more, or 0.15 or more, or 0.17 or more, or 0.2 or more, or 0.25 or more, or 0.5 or more, or 0.75 or more, or 1.0 or more, or 1.25 or more, or 1.5 or more, or 2.0 or more, or 2.5 or more, or 3.0 or more, while the upper limit is not limited, but can be 1000 or less, or 750 or less, or 500 or less, or 250 or less, or 100 or less, or 75 or less, or 50 or less.

[0052] <Oils and fats> The liquid seasoning of the present invention may contain oils and fats from the viewpoint of reducing the aftertaste of sweetness. "Aftertaste of sweetness" refers to the sweetness that lingers even after several seconds have passed since being put in the mouth.

[0053] The fat and oil content in the liquid seasoning of the present invention is not particularly limited, but may be, for example, in the range of 0.01% by mass to 80% by mass in terms of wet mass. Specifically, the upper limit is usually 80% by mass or less, but is preferably 75% by mass or less, or 70% by mass or less, or 65% by mass or less, while the lower limit is not limited, but may be 0.01% by mass or more, or 0.02% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more.

[0054] The fat and oil content in the liquid seasoning of the present invention is measured by the Soxhlet extraction method using diethyl ether in accordance with the Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition).

[0055] The fats and oils contained in the liquid seasoning of the present invention may be those contained in food materials such as edible plants that are the raw materials for the liquid seasoning, those added separately from the food materials during the production of the liquid seasoning of the present invention, or those generated during the production of the liquid seasoning of the present invention. Alternatively, the fats and oils from two or more of these origins may be combined to satisfy the above-mentioned predetermined content and / or ratio. When fats and oils are added from outside during the production of the liquid seasoning of the present invention, high-purity fats and oils that have been purified and extracted may be added, or they may be added in the form of some processed plant material (e.g., an extract) that contains fats and oils. However, it is preferable that the majority (more preferably all) of the fats and oils contained in the liquid seasoning are derived from some food materials, and more preferably from edible plants. Examples of fats and oils include sesame oil, rapeseed oil, high oleic rapeseed oil, soybean oil, palm oil, palm stearin, palm olein, palm kernel oil, palm fractionated oil (PMF), cottonseed oil, corn oil, sunflower oil, high oleic sunflower oil, safflower oil, olive oil, linseed oil, rice oil, camellia oil, perilla oil, flavor oil, coconut oil, grapeseed oil, peanut oil, almond oil, avocado oil, salad oil, canola oil, fish oil, beef tallow, lard, chicken fat, or MCT (medium chain triglyceride), diglyceride, hardened oil, interesterified oil, milk fat, ghee, cocoa butter, etc. These fats and oils may be used alone or in any combination and ratio of two or more. The fats and oils used in the present invention may be derived from one material or two or more materials. The fats and oils may be in a liquid state at 20° C. in an amount of at least a predetermined amount, and 50% by mass or more, 75% by mass or more, or 100% by mass of the total fats and oils may be in a liquid state. The fats and oils may be in a solid state at 20° C. in an amount of at least a predetermined amount, and 50% by mass or more, 75% by mass or more, or 100% by mass of the total fats and oils may be in a solid state.In the case where the above-mentioned requirements for solid fats and oils are satisfied, the seasoning can be used for high-temperature consumption in applications where the seasoning temperature during consumption is high (50°C or higher), and in addition to the suppression of astringent taste, which is the effect of the present invention, the dissolved fats and oils can give a rich spiciness, making it a seasoning with a good balance between spiciness and other flavors.Specific examples of applications include dipping sauces for hot noodles such as udon and nyumen, soups for hot pots that are eaten while the ingredients are heated, and sauces for grilled fish.

[0056] In addition, the fat or oil in the dihydrocapsaicin extraction solvent may satisfy the above-mentioned regulation, or the fat or oil contained in the liquid seasoning other than the extraction solvent may satisfy the above-mentioned regulation.

[0057] <Citric acid> The liquid seasoning of the present invention may contain citric acid from the viewpoint of imparting a refreshing spiciness, and it is preferable that the ratio of the citric acid content to the acidity converted into acetic acid is equal to or greater than a predetermined value.

[0058] The ratio of the citric acid content to the acetic acid-equivalent acidity in the liquid seasoning of the present invention is not particularly limited, but can be, for example, in the range of 0.01 to 100. Specifically, the lower limit is usually 0.01 or more, but is preferably 0.03 or more, or 0.05 or more, or 0.07 or more, or 0.1 or more, or 0.15 or more, or 0.2 or more, or 0.25 or more, or 0.3 or more, while the upper limit is not limited, but can be 100 or less, or 95 or less, or 90 or less, or 85 or less.

[0059] The citric acid content in the liquid seasoning of the present invention is measured using high performance liquid chromatography (HPLC), specifically, by the method described in the Examples below.

[0060] In the present invention, "citric acid" refers to citric acid molecules and citrate ions derived from raw materials or additives in a liquid seasoning, and the citric acid content refers to the total concentration of these.

[0061] The citric acid contained in the liquid seasoning of the present invention may be that contained in a food material such as an edible plant that is the raw material of the liquid seasoning, may be that added separately from the food material during the production of the liquid seasoning of the present invention, or may be that generated during the production of the liquid seasoning of the present invention. Alternatively, the citric acid from two or more of these origins may be added together to satisfy the above-mentioned predetermined content and / or ratio. When adding citric acid from outside during the production of the liquid seasoning of the present invention, a high-purity preparation that has been purified and extracted may be added, or it may be added in the form of some processed plant material (e.g., an extract) containing citric acid. However, it is preferable that the majority (more preferably all) of the citric acid contained in the liquid seasoning is derived from some food material, and more preferably from an edible plant. Examples of substances containing citric acid molecules and citrate ions include fruit juice, organic acid seasonings, and citrate salts, and the citric acid may be isolated from these and incorporated into the composition as a preparation. Examples of citrates include trisodium citrate, tripotassium citrate, and hydrates thereof (trisodium citrate dihydrate, tripotassium citrate monohydrate, etc.).

[0062] <Fruit juice content> The fruit juice content (converted to straight fruit juice) in the liquid seasoning of the present invention is not particularly limited, but may be, for example, in the range of 0.05% by mass to 100% by mass in terms of wet mass. Specifically, the lower limit is usually 0.05% by mass or more, but is preferably 0.1% by mass or more, 0.15% by mass or more, or 0.2% by mass or more, while the upper limit may be 100% by mass or less, or 90% by mass or less.

[0063] In the present invention, the term "fruit juice" refers to the liquid portion of fruit obtained by squeezing or extracting fruit, and in the case of using puree or grated fruit, refers to the liquid portion thereof. Examples of fruit juices used in the liquid seasoning of the present invention include fruit juices derived from citrus fruits (e.g., lemon, Valencia orange, navel orange, grapefruit, lime, Shikwasa, bitter orange, yuzu, kabosu, sudachi, citron, bush citron, summer mandarin, hassaku, hyuganatsu, sweetie, dekopon, iyokan, tankan, seminole, pomelo, mandarin orange, unshu mikan, ponkan, Kishu mikan, kumquat, yuko, pomelo, banpeiyu, etc.), apple, pineapple, peach, grape, strawberry, pear, banana, kiwi, black currant, acerola, blueberry, raspberry, persimmon, apricot, guava, plum, mango, papaya, lychee, etc. One or more of these fruit juices can be used. In addition, the above fruit juices can also be used after processing such as freezing, concentration, and reduction.

[0064] Furthermore, the above fruit juice preferably has a citric acid content, calculated as wet mass, of 0.1% by mass or more, or 0.25% by mass or more, or 0.5% by mass or more, or 0.75% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, and is preferably fruit juice that is standardized as having citric acid in the JAS standard for fruit juice (Japanese Agricultural Standards for Fruit Drinks, Notification No. 3118 of the Ministry of Agriculture, Forestry and Fisheries of December 24, 2013), and particularly preferably lemon juice, lime juice, or kabosu juice. The fruit juice preferably has a sugar content of 1.0% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 2.5% by mass or more, and is preferably a fruit juice that meets the sugar content standard in the JAS standard for fruit juice (Japanese Agricultural Standards for Fruit Drinks, Notification No. 3118 of the Ministry of Agriculture, Forestry and Fisheries, December 24, 2013), and is particularly preferably citrus juice (excluding fruit juices that do not have a sugar content standard) or apple juice. The fruit juice preferably has a D-limonene concentration of 0.1 ppm by mass or more, or 0.5 ppm by mass or more, or 1.0 ppm by mass or more, and is preferably citrus juice.

[0065] In the present invention, the "fruit juice content (converted to straight fruit juice)" refers to a mass % concentration when straight fruit juice obtained by squeezing fruit is taken as 100%, and can be calculated by multiplying the content (mass %) of fruit juice blended in a food or drink by the concentration ratio of the fruit juice. For example, when apple juice with a concentration ratio of 5 times is blended in a food or drink at 10 mass%, the fruit juice content (converted to straight juice) is 50 mass%. In addition, the concentration ratio of each fruit juice can be converted based on the minimum value of the sugar refractometer reading standard or acidity standard for straight fruit juice of various fruits shown in, for example, the JAS standard (Japanese Agricultural Standards for Fruit Drinks, Notification No. 3118 of the Ministry of Agriculture, Forestry and Fisheries, December 24, 2013).

[0066] <D-リモネン> The liquid seasoning of the present invention may contain D-limonene from the viewpoint of reducing the pungency felt through the nose, and it is preferable that the concentration of D-limonene is equal to or lower than a predetermined value.

[0067] The D-limonene concentration in the liquid seasoning of the present invention is not particularly limited, but can be, for example, in the range of 0.01 mass ppm to 70 mass ppm in wet mass conversion. Specifically, the upper limit is usually 70 mass ppm or less, but is preferably 65 mass ppm or less, or 60 mass ppm or less, or 55 mass ppm or less, or 50 mass ppm or less, or 45 mass ppm or less, or 40 mass ppm or less, while the lower limit can be 0.01 mass ppm or more, or 0.02 mass ppm or more, or 0.03 mass ppm or more, or 0.05 mass ppm or more.

[0068] The concentration of D-limonene in the liquid seasoning of the present invention is measured using solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), specifically by the method described in the Examples below.

[0069] D-limonene (CAS number: 5989-27-5) is a type of monocyclic monoterpene, typically contained in citrus peels, and is an aroma component having a lemon-like aroma. The D-limonene contained in the liquid seasoning of the present invention may be that contained in a food material such as an edible plant that is a raw material for the liquid seasoning, may be that added separately from the food material during the production of the liquid seasoning of the present invention, or may be that generated during the production of the liquid seasoning of the present invention. Alternatively, the D-limonene from two or more of these sources may be added together to satisfy the above-mentioned predetermined content and / or ratio. When D-limonene is added from the outside during the production of the liquid seasoning of the present invention, a high-purity preparation that has been purified and extracted may be added, or it may be added in the form of some kind of plant material processed product (e.g., an extract) containing D-limonene. However, it is preferable that the majority (more preferably all) of the D-limonene contained in the liquid seasoning is derived from some kind of food material, and more preferably from an edible plant. Examples of substances containing D-limonene include flavorings, fruit juices, extracts, etc. Flavorings are preferred because only a small amount is added to the liquid seasoning. The type of flavoring is not particularly limited, but citrus flavorings are preferred, and among citrus flavorings, lemon flavoring or orange flavoring is more preferred.

[0070] <Amino acids, nucleic acids> The liquid seasoning of the present invention may contain at least one type of amino acid or nucleic acid from the viewpoint of reducing saltiness or bitterness due to salt.

[0071] In the present invention, "amino acid" refers to an amino acid and its salt, and the type of amino acid is not particularly limited. The amino acid contained in the liquid seasoning of the present invention may be contained in the food material that is the raw material of the liquid seasoning, may be added separately from the food material during the production of the liquid seasoning of the present invention, or may be generated during the production of the liquid seasoning of the present invention. Alternatively, the amino acid may be a sum of two or more of these origins that satisfies a predetermined content and / or ratio. When adding an amino acid from outside during the production of the liquid seasoning of the present invention, a highly pure preparation that has been purified and extracted may be added, or it may be added in the form of some processed material product (e.g., an extract) containing the amino acid. However, it is preferable that the majority (more preferably all) of the amino acids contained in the liquid seasoning are derived from some food material. Examples of seasonings containing amino acids include amino acid-based seasonings, and examples of amino acid-based seasonings include L-sodium glutamate, DL-alanine, glycine, L- or DL-tryptophan, L-phenylalanine, L- or DL-methionine, L-lysine, L-aspartic acid, L-sodium aspartate, and L-arginine. These amino acids may be used alone or in any combination or ratio of two or more. Each amino acid may be an L-form, a D-form, or a DL-form containing an L-form and a D-form in any ratio, but an L-form is preferred. The amino acid content in the liquid seasoning of the present invention is not particularly limited, but may be, for example, in the range of 0.01% by mass to 30% by mass in terms of wet mass. Specifically, the lower limit is usually 0.01 mass% or more, but is preferably 0.02 mass% or more, or 0.04 mass% or more, or 0.06 mass% or more, or 0.08 mass% or more, or 0.09 mass% or more, while the upper limit can be 30 mass% or less, or 25 mass% or less, or 20 mass% or less.

[0072] In the present invention, "nucleic acid" refers to nucleic acid and its salt. The nucleic acid contained in the liquid seasoning of the present invention may be one contained in the food material that is the raw material of the liquid seasoning, may be one added separately from the food material during the production of the liquid seasoning of the present invention, or may be one generated during the production of the liquid seasoning of the present invention. Alternatively, the nucleic acid may be one that satisfies a predetermined content and / or ratio as a result of the sum of nucleic acids from two or more of these origins. When nucleic acid is added from outside during the production of the liquid seasoning of the present invention, a highly purified preparation that has been extracted may be added, or it may be added in the form of some processed material product (e.g., an extract) that contains nucleic acid. However, it is preferable that the majority (more preferably all) of the nucleic acid contained in the liquid seasoning is derived from some food material. Examples of nucleic acid-containing seasonings include amino acid-based seasonings, and examples of nucleic acid-based seasonings include 5'-inosinate disodium, 5'-guanylate disodium, 5'-uridylate disodium, 5'-cytidylate disodium, 5'-ribonucleotide calcium, 5'-ribonucleotide disodium, etc., among which 5'-inosinate disodium or 5'-guanylate disodium are preferred because they can impart sweetness, and 5'-inosinate disodium is more preferred. These nucleic acids may be used alone or in any combination or ratio of two or more.

[0073] The nucleic acid (for example, the total value of disodium 5'-inosinate and disodium 5'-guanylate, particularly the content of disodium 5'-inosinate and the content of disodium 5'-guanylate) in the liquid seasoning of the present invention is not particularly limited, but can be, for example, in the range of 0.01% by mass or more and 10% by mass or less in terms of wet mass. Specifically, the lower limit is usually 0.01% by mass or more, but is preferably 0.02% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.06% by mass or more, or 0.07% by mass or more, or 0.08% by mass or more, or 0.09% by mass or more. On the other hand, the upper limit is not limited, but can be 10% by mass or less, or 7.5% by mass or less, or 5.0% by mass or less, or 4.0% by mass or less, or 3.5% by mass or less, or 3.0% by mass or less.

[0074] <Succinic acid, sodium succinate> The liquid seasoning of the present invention may contain at least one of succinic acid and sodium succinate.

[0075] The succinic acid content in the liquid seasoning of the present invention is not particularly limited, but is preferably a predetermined concentration or less from the viewpoint of generating a lingering astringent taste. Specifically, it can be, for example, in the range of 0.001% by mass or more and 1.0% by mass or less in terms of wet mass conversion. Specifically, the upper limit is usually 1.0% by mass or less, but is preferably 0.7% by mass or less, or 0.5% by mass or less, or 0.3% by mass or less, or 0.1% by mass or less, or 0.09% by mass or less, or 0.08% by mass or less, or 0.07% by mass or less. On the other hand, the lower limit is not limited, but can be 0.001% by mass or more, or 0.003% by mass or more, or 0.005% by mass or more, or 0.007% by mass or more, or 0.01% by mass or more, or 0.02% by mass or more, or 0.03% by mass or more, or 0.04% by mass or more. The term "lingering astringency" refers to an astringency that persists even after several seconds have passed since taking the beverage into the mouth.

[0076] The content of sodium succinate in the liquid seasoning of the present invention is not particularly limited, but is preferably a predetermined concentration or less from the viewpoint of the occurrence of a lingering astringent taste. Specifically, it can be, for example, in the range of 0.001% by mass or more and 1.0% by mass or less in terms of wet mass conversion. Specifically, the upper limit is usually 1.0% by mass or less, but is preferably 0.8% by mass or less, or 0.6% by mass or less, or 0.5% by mass or less, or 0.4% by mass or less, or 0.3% by mass or less, or 0.2% by mass or less, or 0.1% by mass or less. On the other hand, the lower limit is not limited, but can be 0.001% by mass or more, or 0.003% by mass or more, or 0.005% by mass or more, or 0.007% by mass or more, or 0.01% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.07% by mass or more.

[0077] 2. Liquid seasoning manufacturing method The method for producing the liquid seasoning of the present invention is not particularly limited, and any method can be used as long as it produces a liquid seasoning that satisfies the various requirements described above. For example, the liquid seasoning of the present invention can be efficiently produced by adding a dihydrocapsaicin-containing extract to the liquid seasoning.

[0078] A preferred embodiment of the method for producing a liquid seasoning of the present invention comprises the following steps (a), (b) and (c). (a) adding dihydrocapsaicin-containing plant material to an extraction solvent; (b) extracting dihydrocapsaicin from a dihydrocapsaicin-containing plant material using an extraction solvent to prepare a dihydrocapsaicin-containing extract; (c) adding the dihydrocapsaicin-containing extract prepared in step (b) to a liquid seasoning having a sodium content of 0.01% by mass or more and a ratio of the soluble carbohydrate content to the sodium content of 20 or less.

[0079] In step (a), the dihydrocapsaicin-containing plant material is added to an extraction solvent. The extraction solvent is not particularly limited, but from the viewpoint of the desirable aftertaste, it is preferable to use an extraction solvent with high hydrophobicity, such as a solvent containing ethanol or oil. In addition, from the viewpoint of the extraction efficiency of dihydrocapsaicin, it is preferable to adjust the pH of the extraction solvent to 1.0 or more and 11.0 or less. More specifically, the pH of the extraction solvent is preferably 11.0 or less, 10.5 or less, or 10.0 or less, and the lower limit is not particularly limited, but is usually 1.0 or more, 1.5 or more, 2.0 or more, or 2.5 or more.

[0080] The method of the present invention may include a step of adjusting the pH of the extraction solvent to the above range in addition to the step (a) of adding the dihydrocapsaicin-containing plant material to the extraction solvent. Specifically, the method of adjusting the pH of the extraction solvent may be a method of adjusting the pH of the extraction solvent after the step of adding the dihydrocapsaicin-containing plant material to the extraction solvent, or a method of adding the dihydrocapsaicin-containing plant material to an extraction solvent whose pH has been adjusted to a predetermined range in advance. The pH can be adjusted by dissolving a pH adjuster (e.g., sodium hydroxide, potassium hydroxide, potassium carbonate, calcium carbonate, potassium gluconate, lactic acid, citric acid, tartaric acid, malic acid, acetic acid, etc.) in the extraction solvent.

[0081] In step (b), dihydrocapsaicin is extracted from the dihydrocapsaicin-containing plant material using an extraction solvent to prepare a dihydrocapsaicin-containing extract. The dihydrocapsaicin-containing plant material is not particularly limited in variety or form as long as it is a plant material containing dihydrocapsaicin, such as chili pepper. Extraction refers to an operation of separating components contained in a raw material that are soluble in the solvent using a solvent. The dihydrocapsaicin-containing extract can be prepared by adding the dihydrocapsaicin-containing plant material to the extraction solvent, leaving it to stand, and then filtering. Alternatively, it can be prepared by heating the extraction solvent to which the dihydrocapsaicin-containing plant material has been added to a specific temperature and then leaving it to stand, or by maintaining it at a constant temperature while stirring. The dihydrocapsaicin-containing extract may also be a paste-like product that contains a relatively larger amount of dihydrocapsaicin-containing plant material than the extraction solvent, and a paste-like extract in which dihydrocapsaicin is extracted into the extraction solvent contained in the paste.

[0082] The extraction solvent may be optionally heated. The heating conditions are not particularly limited, but the heating temperature may be, for example, in the range of 50°C or more and 200°C or less, and the treatment time may be, for example, in the range of 30 seconds or more and less than 120 minutes. More specifically, the lower limit of the heating temperature may be, for example, 50°C or more, or 55°C or more, or 60°C or more, or 65°C or more, or 70°C or more, or 75°C or more, or 80°C or more, or 85°C or more, or 90°C or more, or 95°C or more, and the upper limit may be usually 200°C or less, or 190°C or less, or 180°C or less, or 170°C or less, or 160°C or less, and the lower limit of the heating time may be, for example, 30 seconds or more, or 1 minute or more, or 2 minutes or more, and the upper limit may be, for example, less than 120 minutes, less than 110 minutes, less than 100 minutes, less than 90 minutes, less than 80 minutes, or less than 70 minutes. Generally, the heating temperature and the heating time are almost mutually dependent, and the higher the heating temperature, the shorter the heating time, whereas the longer the heating time, the lower the heating temperature. Therefore, the heating temperature and the heating time should be set in an appropriate range, taking into consideration the relationship between the heating temperature and the heating time. Specifically, the heating extraction may be performed at a temperature of 70°C or higher and 200°C or lower for less than 110 minutes, at a temperature of 80°C or higher and 200°C or lower for less than 100 minutes, or at a temperature of 85°C or higher and 200°C or lower for less than 90 minutes.

[0083] Alternatively, step (b) may be carried out by mixing the dihydrocapsaicin-containing plant material and food materials other than the extraction solvent with the extraction solvent, or the dihydrocapsaicin-containing extract may be obtained by adding other food materials after extracting dihydrocapsaicin. The dihydrocapsaicin-containing extract obtained by step (b) is preferably obtained by mixing the dihydrocapsaicin-containing plant material with the extraction solvent and then collecting the dihydrocapsaicin-containing plant material by solid-liquid separation.

[0084] In step (c), the dihydrocapsaicin-containing extract obtained in step (b) is added to a liquid seasoning having a sodium content of 0.01% by mass or more and a ratio of the soluble carbohydrate content to the sodium content of 20 or less. Steps (a), (b) and (c) may be carried out separately, or two or more steps may be carried out simultaneously.

[0085] Furthermore, in step (c), it is preferable to adjust the pH of the dihydrocapsaicin-containing extract obtained after the extraction step of step (b) (sometimes simply referred to as "step (b) extract") to a relatively acidic side. The technical significance of this is that the pH of the step (b) extract is adjusted to a relatively acidic side from the extraction step, thereby immobilizing the components of the present invention. More specifically, the pH can be adjusted so that the difference in decrease between the pH of the step (b) extract (i.e., the dihydrocapsaicin-containing extract obtained after the extraction step of step (b)) and the pH of the liquid seasoning obtained in step (c) is 0.1 or more and 10.0 or less. More specifically, the lower limit may be 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, or 0.9 or more, and the upper limit may be 10.0 or less, 9.0 or less, 8.0 or less, 7.0 or less, 6.0 or less, 5.0 or less, 4.0 or less, 3.0 or less, or 2.0 or less.

[0086] In addition, the pH of the dihydrocapsaicin-containing extract after being adjusted to be relatively acidic in step (c) may be adjusted to a predetermined range. Specifically, the pH of the dihydrocapsaicin-containing extract after being adjusted to be relatively acidic in step (c) may be adjusted to be 2.0 or more and less than 7.0. More specifically, the lower limit may be 2.0 or more, 2.5 or more, or 3.0 or more, and the upper limit is not particularly limited, but is usually less than 7.0, less than 6.5, less than 6.0, less than 5.5, less than 5.0, less than 4.6, or less than 4.0.

[0087] In the method of the present invention, the pH of the extract in step (b) may be adjusted to a relatively acidic side by dissolving a pH adjuster (e.g., lactic acid, citric acid, tartaric acid, malic acid, acetic acid, etc.) in the extraction solvent, or the pH of the extract in step (b) may be adjusted to a relatively acidic side by an extracted component from the dihydrocapsaicin-containing plant material to be extracted, or the pH of the entire food containing the dihydrocapsaicin-containing extract may be adjusted to a relatively acidic side by adding a food to the dihydrocapsaicin-containing extract or adding the dihydrocapsaicin-containing extract to a food, and using the buffering capacity of the food to adjust the pH of the entire food containing the dihydrocapsaicin-containing extract.

[0088] The above liquid seasoning contains dihydrocapsaicin, and as long as the sodium content and the ratio of soluble carbohydrates to the sodium content fall within the above-mentioned numerical ranges, in addition to the above, flavor ingredients (bonito stock, kelp stock, bonito extract, kelp extract, seafood extract, fruit juice, etc.), umami seasonings (soy sauce, fish sauce, protein hydrolysates, yeast extract, etc.), emulsifiers, thickeners, vegetables (garlic, ginger, onion, etc.) or vegetable extracts, alcohol or alcoholic beverages, etc. can be appropriately blended. EXAMPLES

[0089] The present invention will be described in more detail below with reference to examples. However, these examples are merely illustrative and are not intended to limit the present invention in any way.

[0090] (Test Example 1) Effect of sodium content and the ratio of soluble carbohydrate content to sodium content (1) Sample preparation The raw materials used were refined salt as salt, white sugar as soluble carbohydrate, brewed vinegar (manufactured by Mizkan Co., Ltd., acidity converted to acetic acid: 15% by mass), lemon juice as citric acid (citric acid content: 6.5% by mass), and rice oil as fat. As dihydrocapsaicin, an ethanol extract (dihydrocapsaicin content: 0.024% by mass, water content after extraction: 82% by mass) obtained by mixing 10 g of chili pepper with 100 g of 90% aqueous ethanol while stirring, leaving it at 90°C for 15 minutes, and filtering it with filter paper No. 2 was used. Each of these raw materials was added to water so as to obtain the dihydrocapsaicin (sometimes written as "DC" in the tables), sodium (sometimes written as "Na" in the tables), soluble carbohydrate content, citric acid content, acidity converted to acetic acid, and fat and oil content shown in Tables 1-1, 1-2, and 1-3, and samples of test plots 1 to 26 were prepared. In addition, instead of the ethanol extract, a sample was prepared in the same manner as above to contain dihydrocapsaicin. The sample was prepared by mixing 100 g of chili peppers with 100 g of salad oil (converted to wet mass) while stirring, leaving the mixture at 160°C for 15 minutes, and then filtering through filter paper No. 2 to obtain an oil extract (dihydrocapsaicin content: 0.024% by mass, water content after extraction: 35% by mass).

[0091] (2) Measurement of component content in a sample (2-1) Dihydrocapsaicin concentration The dihydrocapsaicin concentration was measured by the following method. Methanol was added to 5 g of sample and 1 mL of internal standard solution (diphenylamine 50 ppm) to make up to 25 mL. The obtained sample suspension was subjected to ultrasonic treatment at 40 kHz and water temperature 25 ° C for 30 minutes, then refrigerated for more than 2 hours, shaken up and down 10 times, and the supernatant was filtered through a 0.45 μm filter to obtain a filtrate for measurement. The peak area of ​​dihydrocapsaicin was analyzed using high performance liquid chromatography (HPLC) according to the following conditions. In addition, a standard sample (Fujifilm Wako Pure Chemical Industries, Ltd. Wako Grade 1, model number 030-11353) with a capsaicin concentration of 67 mass% and a dihydrocapsaicin concentration of 30 mass% diluted with methanol was added with the internal standard solution at the same concentration as the sample and analyzed in the same manner, and the dihydrocapsaicin concentration was calculated by the internal standard method. <HPLC Conditions> Measuring instrument: High Performance Liquid Chromatography (manufactured by Shimadzu Corporation, model LC-20AC) Mobile phase (1) Acetonitrile aqueous solution, flow rate 1.0 mL / min Mobile phase (2) 0.1% Phosphoric acid aqueous solution, flow rate 1.0 mL / min Column: Cadeza CD-C18 150x4.6 mm Column temperature: 40 °C Detection: UV-VIS detector SPD-20A (manufactured by Shimadzu Corporation)

[0092] (2-2) Sodium content The sodium content was measured using atomic absorption spectrometry in accordance with "Sodium" in the "Japanese Food Standard Composition Table 2015 Edition (Seventh Revised Edition).

[0093] (2-3) Soluble carbohydrate content The contents of soluble carbohydrates and monosaccharides (glucose, fructose contents) were measured using high performance liquid chromatography in accordance with the measurement method of "Available carbohydrates (glucose, fructose, galactose, sucrose, maltose, lactose, and trehalose)" in the "Japanese Food Standard Composition Table 2015 Edition (Seventh Revised Edition)", and the obtained values were compared with the contents of monosaccharides or oligosaccharides (2-10 sugars) standards with known concentrations, and the sum of the values was calculated.

[0094] (2-4) Measurement of acetic acid equivalent acidity The acetic acid equivalent acidity was calculated by measuring the hydrogen ion concentration in the sample by neutralization titration in accordance with the measurement method of "acidity" specified in the Japanese Agricultural and Forestry Standards for brewed vinegar, except that the sample was taken by weight, and multiplying the obtained value by the molecular weight of acetic acid (60.05 g / mol), which is a monovalent carboxylic acid.

[0095] (2-5) Measurement of citric acid content The content of citric acid was measured using high performance liquid chromatography (HPLC) under the following conditions. <HPLC Conditions> High Performance Liquid Chromatography (manufactured by Shimadzu Corporation, model LC-10ADVP) Mobile phase (1) 4 mM p-toluenesulfonic acid aqueous solution, flow rate 0.9 mL / min Mobile phase (2) 16 mM Bis-Tris aqueous solution containing 4 mM p-toluenesulfonic acid and 80 μM EDTA, flow rate 0.9 mL / min Column: Shodex KC810P + KC-811 x 2 (Showa Denko) Column temperature: 50℃ Detection: UV260nm

[0096] (2-6) Measurement of fat and oil content The fat and oil content was measured using the Soxhlet extraction method with diethyl ether in accordance with the Standard Tables of Food Composition in Japan, 2015 Edition (7th Revised Edition).

[0097] (2-7) Measurement of moisture content The moisture content was measured using the Karl Fischer method according to the Standard Tables of Food Composition in Japan 2020 (8th edition). was measured.

[0098] (3) Sensory evaluation test The samples prepared in (1) were subjected to sensory evaluation according to the following procedure. First, as sensory inspectors who would perform each sensory test, we conducted prior training in discrimination of food taste, texture, appearance, etc., and selected inspectors who had particularly excellent records, experience in product development, and ample knowledge of food quality such as taste, texture, appearance, etc., and who could make absolute evaluations for each sensory inspection item. Specifically, we conducted the following discrimination training A) to C), and selected inspectors who had particularly excellent records, ample knowledge of food quality such as taste and texture, and who could make absolute evaluations for each sensory inspection item.

[0099] 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.

[0100] Next, 10 selected sensory inspectors performed a sensory evaluation of the samples from each test group on the following evaluation criteria for each evaluation item: "Suppression of astringent taste due to salt," "Saltiness," and "Overall evaluation (flavor balance)." For "Suppression of astringent taste due to salt," each test group was served as a control with no dihydrocapsaicin added. Each item was evaluated by each inspector selecting the number that was closest to their own evaluation from a five-point scale. The evaluation results were tallied by calculating the arithmetic mean of the scores of the 10 inspectors, and rounding off any decimal places. Evaluation was performed for all test groups at a product temperature of 20°C.

[0101] <Suppression of astringent taste caused by salt> 5: The astringent taste due to salt is significantly suppressed compared to the control, which is preferable. 4: The salt astringent taste is less than the control, and is somewhat preferable. 3: The astringent taste due to salt is slightly less than the control, and is within the acceptable range. 2: The astringent taste due to the salt is slightly less suppressed than in the control, which is somewhat undesirable. 1: The astringent taste due to salt is not suppressed as much as in the control, which is undesirable.

[0102] <Salty taste> 5: Very salty. 4: Salty taste. 3: Slightly salty. 2: The saltiness is a little weak. 1: The saltiness is not strong.

[0103] <Overall rating (balance of flavor)> 5: The balance between spiciness and other flavors is excellent and desirable. 4: The spiciness and other flavors are well balanced and somewhat pleasant. 3: The balance between spiciness and other flavors is fairly good and within the acceptable range. 2: The balance between the spiciness and other flavors is somewhat off, making it somewhat undesirable. 1: The balance between the spiciness and other flavors is not good and is not desirable.

[0104] Additionally, "depth of flavor," "refreshing spiciness," and "reduced sweet aftertaste" were also evaluated using the same procedures as above, with 5 points being ++ and 4 points being +. For "reduced sweet aftertaste," the test group with no added oil was used as the control.

[0105] <Depth of flavor> 5: Very deep flavor. 4: Deep flavor. 3: The flavor is somewhat deep. 2: The flavor is a little dull. 1: The flavor is not deep.

[0106] <Refreshing spiciness> 5: A refreshing spiciness is very noticeable. 4: A refreshing spiciness can be felt. 3: A slight refreshing spiciness is felt. 2: The refreshing spiciness is somewhat absent. 1: I don't feel any refreshing spiciness.

[0107] <Reduced sweetness aftertaste> 5: Compared to the control, the sweetness aftertaste is significantly reduced, which is preferable. 4: The sweet aftertaste is less than the control, and is somewhat preferable. 3: The aftertaste of sweetness was slightly reduced compared to the control, within the acceptable range. 2: Compared to the control, the sweetness aftertaste was not reduced at all, which was somewhat undesirable. 1: The sweet aftertaste was not reduced compared to the control, and was not preferable.

[0108] The measured values ​​of the component contents of the samples in each test group (DC concentration (ppm by mass), Na content (% by mass), soluble carbohydrate content (% by mass), citric acid content (% by mass), acetic acid-equivalent acidity (% by mass), and fat content (% by mass)), the calculated values ​​of soluble carbohydrate content / Na content, DC concentration / Na content, DC concentration / (soluble carbohydrate content / Na content), acetic acid-equivalent acidity / DC concentration, citric acid content / acetic acid-equivalent acidity, and fat content / soluble carbohydrate content calculated based on these measured values, and the results of the sensory evaluation test are shown in Tables 1-1, 1-2, and 1-3.

[0109] Similar results were obtained for samples using oil and fat extracts as dihydrocapsaicin. In addition, the succinic acid and sodium succinate contents in all test plots were 1.0% by mass or less, and the quality was such that no lingering astringency was felt (this also applies to all test plots in the following Test Examples 2 to 4).

[0110] [Table 1-1]

[0111] [Table 1-2]

[0112] [Table 1-3]

[0113] (Test Example 2) Effect of dihydrocapsaicin (1) Sample preparation Using the same raw materials as in Test Example 1, each raw material was added to water so as to obtain the dihydrocapsaicin concentration, sodium content, soluble carbohydrate content, citric acid content, acetic acid equivalent acidity, and fat and oil content shown in Tables 2-1 and 2-2, and samples of Test Plots 27 to 43 were prepared.

[0114] (2) Measurement of component content in a sample The content of each component in the sample was measured in the same manner as in Test Example 1.

[0115] (3) Sensory evaluation test The sample prepared in (1) was subjected to a sensory evaluation in the same manner as in Test Example 1. The measured values ​​of the component contents of the samples in each test group (DC concentration (ppm by mass), Na content (% by mass), soluble carbohydrate content (% by mass), citric acid content (% by mass), acetic acid-equivalent acidity (% by mass), and fat content (% by mass)), the calculated values ​​of soluble carbohydrate content / Na content, DC concentration / Na content, DC concentration / (soluble carbohydrate content / Na content), acetic acid-equivalent acidity / DC concentration, citric acid content / acetic acid-equivalent acidity, and fat content / soluble carbohydrate content calculated based on these measured values, and the results of the sensory evaluation test are shown in Tables 2-1 and 2-2.

[0116] [Table 2-1]

[0117] [Table 2-2]

[0118] (Test Example 3) Effects of acetic acid equivalent acidity, citric acid content, and fat and oil content (1) Sample preparation Using the same raw materials as in Test Example 1, each raw material was added to water so as to obtain the dihydrocapsaicin concentration, sodium content, soluble carbohydrate content, citric acid content, acetic acid equivalent acidity, and fat and oil content shown in Tables 3-1, 3-2, and 3-3, and samples of test plots 44 to 78 were prepared.

[0119] (2) Measurement of component content in a sample The component contents in the samples were measured in the same manner as in Test Example 1.

[0120] (3) Sensory evaluation test The sample prepared in (1) was subjected to a sensory evaluation in the same manner as in Test Example 1. The measured values ​​of the component contents of the samples in each test group (DC concentration (ppm by mass), Na content (% by mass), soluble carbohydrate content (% by mass), citric acid content (% by mass), acetic acid-equivalent acidity (% by mass), and fat content (% by mass)), the calculated values ​​of soluble carbohydrate content / Na content, DC concentration / Na content, DC concentration / (soluble carbohydrate content / Na content), acetic acid-equivalent acidity / DC concentration, citric acid content / acetic acid-equivalent acidity, and fat content / soluble carbohydrate content calculated based on these measured values, and the results of the sensory evaluation test are shown in Tables 3-1, 3-2, and 3-3.

[0121] [Table 3-1]

[0122] [Table 3-2]

[0123] [Table 3-3]

[0124] (Test Example 4) Study on liquid seasoning (1) Preparation of liquid seasoning The ingredients (mass%) were blended according to the composition shown in Table 4-1, and dissolved in water to obtain the dihydrocapsaicin concentration, sodium content, soluble carbohydrate content, citric acid content, acidity converted into acetic acid, fat and oil content, and D-limonene concentration shown in Tables 4-2 and 4-3, to prepare liquid seasonings (ponzu soy sauce, sauce, and soup) for test plots A to H. In Table 4-1, "blended" means that the ingredient was added to the liquid seasoning. In addition to the ethanol extract used in Example 1, dihydrocapsaicin was prepared by mixing 35 g of chili pepper (converted to wet mass) with 350 g of salad oil (converted to wet mass) while stirring, leaving the mixture at 160°C for 15 minutes, and then filtering through filter paper No. 2 to obtain an oil extract (dihydrocapsaicin content 0.0031 mass%, water content after extraction 7.0 mass%), and dried powdered chili pepper (dihydrocapsaicin content 0.3 mass%, water content 1.7 mass%) used as the raw material for each extract. Citric acid was adjusted by appropriately adding a commercially available product so that the citric acid content was as shown in Tables 4-2 and 4-3. D-limonene was adjusted by appropriately adding a commercially available product so that the D-limonene concentration was as shown in Tables 4-2 and 4-3.

[0125] [Table 4-1]

[0126] (2) Measurement of ingredient content in liquid seasonings The contents of ingredients in the liquid seasoning other than D-limonene were measured in the same manner as in Test Example 1. The D-limonene concentration was measured using solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) under the following conditions.

[0127] [Method and conditions for measuring D-limonene] [1] Method for separating and concentrating D-limonene Aroma components are separated and concentrated using solid-phase microextraction according to the following conditions. <Solid-phase microextraction conditions> SPME fiber StableFlex 50 / 30μm, DVB / Carboxen / PDMS (SUPELCO) ·Volatile component extraction equipment PAL3 RSI120 (CTC Analytics) Preheating: 40℃ 15min Stirring speed: 300rpm Extraction of volatile components: 40℃ 20min Desorption time: 10 minutes

[0128] [2] Measurement method for D-limonene The peak area ratio of D-limonene was measured using gas chromatography and mass spectrometry under the following conditions. <Gas chromatograph conditions> ·Measurement equipment: Agilent 7980B GC System (manufactured by Agilent Technologies) GC column: DB-WAX (Agilent Technologies), length 30 m, diameter 0.25 mm, film thickness 0.25 μm Carrier: He gas, gas flow rate 1.0mL / min Temperature conditions: Hold at 35℃ (5min) → Heat up to 120℃ at 5℃ / min → Heat up to 220℃ at 15℃ / min → Hold for 6 minutes <Mass spectrometry conditions> ·Measurement equipment: Agilent 7000C GC / MS Triple Quad (manufactured by Agilent Technologies) Ionization method: EI (ionization voltage 70 eV) Scan mass: 29.0~350.0

[0129] [3] Quantitative analysis of components (external standard method) D-limonene of known concentration (the same as that used for blending) diluted with anhydrous ethanol was analyzed as a standard sample, and a calibration curve was created based on the detected peak area. The analysis results of the analysis sample were applied to the calibration curve to calculate the content. Specifically, the component peaks in each sample were identified based on the quantification ion m / z=136.0 and the confirmation ions m / z=93, 107, and 121, and the peak area was calculated. In the present invention, "m / z" refers to the value detected in the range of -0.3 to +0.7 at the central m / z value of each component. The concentration of each component contained in each sample was calculated from the peak area of ​​each component obtained, taking into account the dilution rate with the solvent.

[0130] (3) Sensory evaluation test The liquid seasonings prepared in (1) were subjected to a sensory evaluation in the same manner as in Test Example 1. In addition, the "nose-releasing spiciness" and "desirability of lingering spiciness" were also evaluated and comments were recorded. For the "nose-releasing spiciness", the test group to which D-limonene was not added was used as a control. Test group G was also evaluated at a product temperature of 60°C, but the results were similar to those at a product temperature of 20°C.

[0131] The measured values ​​of the component contents of the samples in each test group (DC concentration (ppm by mass), Na content (% by mass), soluble carbohydrate content (% by mass), citric acid content (% by mass), limonene concentration (ppm by mass), acetic acid equivalent acidity (% by mass), and fat content (% by mass)), the calculated values ​​of soluble carbohydrate content / Na content, DC concentration / Na content, DC concentration / (soluble carbohydrate content / Na content), acetic acid equivalent acidity / DC concentration, citric acid content / acetic acid equivalent acidity, and fat content / soluble carbohydrate content calculated based on these measured values, and the results of the sensory evaluation test are shown in Tables 4-2 and 4-3.

[0132] [Table 4-2]

[0133] [Table 4-3]

[0134] INDUSTRIAL APPLICABILITY The present invention can be used in the field of producing liquid seasonings such as ponzu soy sauce, sauces, and soups. All publications, patents, and patent applications cited herein are hereby incorporated by reference in their entirety.

Claims

1. A liquid seasoning containing dihydrocapsaicin that satisfies the following requirements (1), (2), and (3), the liquid seasoning contains a chili pepper extract, the liquid seasoning has an acidity equivalent to acetic acid of 0.05 mass% or more, the dihydrocapsaicin is derived from the chili pepper extract, the chili pepper extract is extracted with an extraction solvent containing ethanol and / or oils and fats, and the dihydrocapsaicin is contained in a liquid portion. (1) The sodium content is 0.01% by mass or more and 20% by mass or less; (2) The ratio of soluble carbohydrate content to sodium content is 20 or less; and (3) The dihydrocapsaicin concentration is 0.001 ppm by mass or more and 150 ppm by mass or less.

2. A liquid seasoning containing dihydrocapsaicin that satisfies the following requirements (1), (2), and (3), the liquid seasoning containing a chili pepper extract, the liquid seasoning containing fruit juice, and having a fruit juice content (calculated as straight fruit juice) of 0.05 mass% or more, the dihydrocapsaicin being derived from a chili pepper extract, the chili pepper extract being extracted with an extraction solvent containing ethanol and / or fats and oils, and the liquid portion containing the dihydrocapsaicin. (1) The sodium content is 0.01% by mass or more and 20% by mass or less; (2) The ratio of soluble carbohydrate content to sodium content is 20 or less; and (3) The dihydrocapsaicin concentration is 0.001 ppm by mass or more and 150 ppm by mass or less.

3. A liquid seasoning containing dihydrocapsaicin, which satisfies the following requirements (1), (2), and (3): the liquid seasoning contains a chili pepper extract, the ratio of the citric acid content in the liquid seasoning to the acetic acid-equivalent acidity is 0.05 or more, the dihydrocapsaicin is derived from the chili pepper extract, the chili pepper extract is extracted with an extraction solvent containing ethanol and / or oils and fats, and the dihydrocapsaicin is contained in a liquid portion. (1) The sodium content is 0.01% by mass or more and 20% by mass or less; (2) The ratio of soluble carbohydrate content to sodium content is 20 or less; and (3) The dihydrocapsaicin concentration is 0.001 ppm by mass or more and 150 ppm by mass or less.

4. A liquid seasoning containing dihydrocapsaicin that satisfies the following requirements (1), (2), and (3), the liquid seasoning containing a chili pepper extract, a ratio of acetic acid-equivalent acidity to dihydrocapsaicin concentration in the liquid seasoning being 0.1 or more, the dihydrocapsaicin being derived from a chili pepper extract, the chili pepper extract being extracted with an extraction solvent containing ethanol and / or fats and oils, and the dihydrocapsaicin being contained in a liquid portion. (1) The sodium content is 0.01% by mass or more and 20% by mass or less; (2) The ratio of soluble carbohydrate content to sodium content is 20 or less; and (3) The dihydrocapsaicin concentration is 0.001 ppm by mass or more and 150 ppm by mass or less.

5. A liquid seasoning containing dihydrocapsaicin, which satisfies the following requirements (1), (2), and (3), the liquid seasoning containing a chili pepper extract, the dihydrocapsaicin being derived from the chili pepper extract, the chili pepper extract being extracted with an extraction solvent containing ethanol and / or fats and oils, and the dihydrocapsaicin being contained in a liquid portion (however, this does not include a liquid seasoning in which the dihydrocapsaicin is derived from Capsicum frutescens chili peppers, and a retort seasoning liquid which contains capsaicins derived from chili peppers, water, and a pH adjuster and has been subjected to a retort heating treatment, the retort seasoning liquid having a pH of 6.0 to 6.9 and a content ratio of the capsaicins of 0.2 to 30 mass ppm). (1) The sodium content is 0.01% by mass or more and 20% by mass or less; (2) The ratio of soluble carbohydrate content to sodium content is 20 or less; and (3) The dihydrocapsaicin concentration is 0.001 ppm by mass or more and 150 ppm by mass or less.

6. 6. The liquid seasoning according to claim 1, wherein the chili pepper extract is an extract using an extraction solvent having an ethanol and / or oil and fat content of 50% by mass or more, and the chili pepper extract is blended so that the dihydrocapsaicin concentration in the liquid seasoning is 0.001 ppm by mass or more and 150 ppm by mass or less.

7. The liquid seasoning according to any one of claims 1 to 5, wherein the chili pepper extract is an extract using ethanol or oil as an extraction solvent, and the chili pepper extract is blended so that the dihydrocapsaicin concentration in the liquid seasoning is 0.001 ppm by mass or more and 150 ppm by mass or less.

8. The liquid seasoning according to claim 1 , wherein the dihydrocapsaicin concentration in the liquid seasoning is 0.005 ppm by mass or more.

9. The liquid seasoning according to claim 2 , wherein the liquid seasoning has an acidity calculated as acetic acid of 0.05% by mass or more.

10. 6. The liquid seasoning according to claim 1, wherein the ratio of acidity converted into acetic acid to the dihydrocapsaicin concentration in the liquid seasoning is 0.1 or more.

11. The liquid seasoning according to claim 1 , wherein the oil and fat content in the liquid seasoning is 80% by mass or less.

12. 6. The liquid seasoning according to claim 1, wherein the ratio of the citric acid content to the acetic acid equivalent acidity in the liquid seasoning is 0.05 or more.

13. The liquid seasoning according to any one of claims 1 to 5, further comprising fruit juice, the fruit juice content being 0.05 mass% or more (calculated as straight fruit juice).

14. The liquid seasoning according to claim 2 , wherein the fruit juice is citrus juice.

15. The liquid seasoning according to any one of claims 1 to 5, wherein the D-limonene concentration in the liquid seasoning is 50 ppm by mass or less.

16. The liquid seasoning according to claim 1 , wherein the water content of the chili pepper extract is 95% by mass or less.

17. The liquid seasoning according to claim 1 , further comprising at least one of an amino acid and a nucleic acid.

18. A method for producing a liquid seasoning containing a chili pepper extract, comprising the steps of: (a) preparing a liquid seasoning containing a chili pepper extract; (a) adding chili peppers to an extraction solvent containing ethanol and / or oil; (b) extracting dihydrocapsaicin from chili peppers using an extraction solvent containing ethanol and / or fats and oils to prepare a chili pepper extract; (c) adding the chili pepper extract prepared in step (b) to a liquid seasoning having a sodium content of 0.01% by mass to 20% by mass and a ratio of the soluble carbohydrate content to the sodium content of 20 or less to obtain a liquid seasoning having a dihydrocapsaicin concentration of 0.001 ppm by mass to 150 ppm by mass. (d) adjusting the pH so that the difference between the pH of the chili pepper extract prepared in step (b) and the pH of the liquid seasoning obtained in step (c) is 0.1 or more and 10.0 or less.

19. A method for producing a liquid seasoning containing a chili pepper extract, comprising the steps of: (a'), (b'), (c') and (e) below. (a') adding chili peppers to an extraction solvent having an ethanol and / or oil content of 50% by mass or more; (b') extracting dihydrocapsaicin from chili peppers using an extraction solvent having an ethanol and / or oil content of 50% by mass or more to prepare a chili pepper extract; (c') adding the chili pepper extract prepared in step (b') to a liquid seasoning having a sodium content of 0.01% by mass to 20% by mass and a ratio of the soluble carbohydrate content to the sodium content of 20 or less to obtain a liquid seasoning having a dihydrocapsaicin concentration of 0.001 ppm by mass to 150 ppm by mass. (e) adjusting the acidity of the liquid seasoning in terms of acetic acid to 0.05% by mass or more in any one of steps (a'), (b'), and (c');

20. A method for producing a liquid seasoning containing a chili pepper extract and having an acidity calculated as acetic acid of 0.05% by mass, the method comprising the steps of (a'), (b'), and (c') below. (a') adding chili peppers to an extraction solvent having an ethanol and / or oil content of 50% by mass or more; (b') extracting dihydrocapsaicin from chili peppers using an extraction solvent having an ethanol and / or oil content of 50% by mass or more to prepare a chili pepper extract; (c') adding the chili pepper extract prepared in step (b') to a liquid seasoning having a sodium content of 0.01% by mass to 20% by mass and a ratio of the soluble carbohydrate content to the sodium content of 20 or less to obtain a liquid seasoning having a dihydrocapsaicin concentration of 0.001 ppm by mass to 150 ppm by mass.

21. 21. The method of any one of claims 18 to 20, further comprising the step of separating the chili pepper extract and the chili pepper.

Images