Method for producing acidic liquid seasoning

Abstract

To provide a method for producing an acidic liquid seasoning which is excellent in integrated feeling of ingredients and other liquid part.SOLUTION: A method for producing an acidic liquid seasoning includes a step of swelling ingredients containing dried vegetables in a water phase, a step of processing the swollen ingredients containing the dried vegetables, and adjusting the sizes, and a step of adjusting an acidic liquid seasoning containing an A fraction of 6 mesh-path and 18 mesh-on, and a B fraction of 18 mesh-path and 30 mesh-on as ingredients, using the ingredients having the adjusted sizes, wherein the total content of the A fraction and the B fraction in the acidic liquid seasoning is 10 mass% or more and 70 mass% or less based on wet weight with respect to the total amount of the acidic liquid seasoning, and a mass ratio of the content of the A fraction in the acidic liquid seasoning to the total content of the A fraction and the B fraction is 0.10 or more and 0.90 or less.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for producing an acidic liquid seasoning, and more particularly to a method for producing an acidic liquid seasoning containing ingredients.

Background Art

[0002] Conventionally, acidic liquid seasonings containing various ingredients such as vegetables have been developed.

[0003] For example, Patent Document 1 discloses a seasoning comprising dried vegetables and a thickener, wherein the amount of dried vegetables is 6% to 19% based on the total weight in the pre-absorbed state, and the adjusted ingredient part is 60% to 98% based on the total weight. In particular, it is described that in order to obtain a crispy texture of vegetables during eating, the particle size of the dried vegetables is adjusted to 2 mm to 10 mm. Further, a method for producing a seasoning containing dried vegetables is disclosed, which comprises generating a mixture by preliminarily stirring and mixing part or all of an aqueous raw material containing sugar to a Bx (Brix) of 35.0 to 80.0°, and then mixing the dried vegetables having an adjusted particle size in the pre-absorbed state with the mixture. Also, Patent Document 2 discloses a seasoning containing ingredients including dried vegetables and one or more selected from vinegar, fruit juice, flavor oil, flavor, and spice extract, wherein dried vegetable pieces adjusted to a specific size are blended and swollen in the seasoning, and the size of the swollen dried vegetables is divided into three fractions (more than 0.5 mm and less than 3 mm, 3 mm or more and less than 8 mm, 8 mm or more and less than 20 mm), and the total amount after swelling contains 5 to 60% by mass of the whole seasoning. Furthermore, Patent Document 3 discloses an acidic liquid seasoning containing vegetable crushed matter, gums, cold water swelling starch, and vinegar, wherein the acidic liquid seasoning has the following properties: (A) a viscosity at 20°C of 500 mPa·s or more and 10,000 mPa·s or more, and (B) a dissociated acetic acid concentration of 0.16 mass% or less. In particular, it is described that by incorporating a certain amount of vegetable crushed matter having a size after swelling of 9 mesh pass - 100 mesh on, the flavor of the vegetable crushed matter can be sufficiently felt. Furthermore, Patent Document 4 describes a liquid seasoning containing granular vegetables and fruits, and an acidic liquid seasoning containing 5 mass% or more of swollen dried onions having an average particle size of 1.45 to 2.47 mm. In particular, it is disclosed that granular vegetables and fruits (ingredient part) are prepared by cutting, shredding, etc. vegetables or fruits into a granular shape so that the particle size in the liquid seasoning falls within the above range, and this is added to the liquid seasoning part so as to have the above content based on the total amount of the liquid seasoning, and the liquid seasoning is produced by mixing and dispersing.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, the acidic liquid seasonings described in Patent Documents 1 to 4 have room for improvement in the unity between the ingredients and the other liquid parts. Therefore, an object of the present invention is to provide a method for producing an acidic liquid seasoning excellent in the unity between the ingredients and the other liquid parts.

Means for Solving the Problems

[0006] In Patent Documents 1 to 4, in the production of acidic liquid seasonings, there is no teaching whatsoever of the technical idea of swelling dried vegetables in an aqueous phase, then subjecting the swollen dried vegetables to a processing treatment to size them, and further combining two or more kinds of swollen dried vegetables having different particle sizes. On the other hand, as a result of intensive studies to solve the above problems, the present inventors surprisingly found that, in a method for producing an acidic liquid seasoning containing ingredients, after swelling the ingredients containing dried vegetables in an aqueous phase, a processing treatment is performed on the ingredients containing the swollen dried vegetables to adjust the size, and by using the ingredients after the size adjustment, swelling ingredients (A fraction and B fraction) having different particle sizes are contained at a specific blending ratio, it was found that the above problems can be solved. Based on this finding, the present inventors have completed the present invention.

[0007] That is, according to the present invention, the following inventions are provided. [1] A method for producing an acidic liquid seasoning containing ingredients, comprising: a step of swelling the ingredients containing dried vegetables in an aqueous phase; a step of subjecting the ingredients containing the swollen dried vegetables to a processing treatment to adjust the size; a step of preparing an acidic liquid seasoning containing an A fraction of 6 mesh pass 18 mesh on and a B fraction of 18 mesh pass 30 mesh on as ingredients by using the ingredients after the size adjustment; including the total content of the A fraction and the B fraction in the acidic liquid seasoning is 10% by mass or more and 70% by mass or less in wet weight with respect to the total amount of the acidic liquid seasoning; the mass ratio of the content of the A fraction in the acidic liquid seasoning to the total content of the A fraction and the B fraction is 0.10 or more and 0.90 or less, a method for producing an acidic liquid seasoning. [2] The method for producing an acidic liquid seasoning according to [1], characterized in that the content of the A fraction in the acidic liquid seasoning is 2% by mass or more in wet weight with respect to the total amount of the acidic liquid seasoning. [1] The method for producing an acidic liquid seasoning according to [1]. [3] The content of the fraction A in the acidic liquid seasoning is 50% by mass or less in wet weight with respect to the total amount of the acidic liquid seasoning. The method for producing an acidic liquid seasoning according to [1] or [2]. [4] The content of the fraction B in the acidic liquid seasoning is 2% by mass or more in wet weight with respect to the total amount of the acidic liquid seasoning. The method for producing an acidic liquid seasoning according to any one of [1] to [3]. [5] The content of the fraction B in the acidic liquid seasoning is 50% by mass or less in wet weight with respect to the total amount of the acidic liquid seasoning. The method for producing an acidic liquid seasoning according to any one of [1] to [4]. [6] The total content of the fraction A and the fraction B in the acidic liquid seasoning is 15% by mass or more and 60% by mass or less in wet weight with respect to the total amount of the acidic liquid seasoning. The method for producing an acidic liquid seasoning according to any one of [1] to [5]. [7] The mass ratio of the content of the fraction A in the acidic liquid seasoning to the total content of the fraction A and the fraction B is 0.15 or more and 0.85 or less. The method for producing an acidic liquid seasoning according to any one of [1] to [6]. [8] The viscosity of the acidic liquid seasoning at 25°C is 0.1 Pa·s or more and 50 Pa·s or less. The method for producing an acidic liquid seasoning according to any one of [1] to [7]. [9] The content of edible oil and fat in the acidic liquid seasoning is 10% by mass or less with respect to the total amount of the acidic liquid seasoning. The method for producing an acidic liquid seasoning according to any one of [1] to [8].

[10] The ingredients include at least one of dried onion and dried carrot. The method for producing an acidic liquid seasoning according to any one of [1] to [9]. [Advantages of the Invention]

[0008] According to the present invention, it is possible to provide a method for producing an acidic liquid seasoning excellent in the integration of ingredients and other liquid parts. Furthermore, the acidic liquid seasoning obtained by the production method of the present invention can also improve both the texture of fiber feeling and fine grain feeling derived from the ingredients. Such an acidic liquid seasoning can arouse the appetite of consumers, and further market expansion of the acidic liquid seasoning can be expected.

Embodiments for Carrying Out the Invention

[0009] <Method for Producing Acidic Liquid Seasoning> The method for producing an acidic liquid seasoning of the present invention includes a swelling step of dried vegetables, a step of adjusting the size of the swollen dried vegetables, and a step of preparing the acidic liquid seasoning. Hereinafter, each step will be described in detail.

[0010] (Swelling Step) The swelling step is a step of swelling ingredients including dried vegetables in an aqueous phase. For example, the dried vegetables can be immersed in the aqueous phase to swell the dried vegetables. The immersion time of the dried vegetables in the aqueous phase is not particularly limited as long as the dried vegetables are sufficiently swollen. In addition, the aqueous phase may contain, in addition to water, some or all of the materials such as vinegar, thickener, and seasoning used for preparing the acidic liquid seasoning.

[0011] (Size Adjustment Step) The swelling step is a step of subjecting the ingredients including the swollen dried vegetables to a processing treatment to adjust the size. By using the ingredients whose size has been adjusted after swelling the dried vegetables, the integration of the ingredients and other liquid parts can be improved when producing the acidic liquid seasoning, compared with using the ingredients swollen after adjusting the size of the dried vegetables.

[0012] The method for adjusting the size of the ingredients containing swollen dried vegetables is not particularly limited, and conventional known processing can be performed. Examples of the processing include shredding, cutting, stirring, and pulverizing. The apparatus used for the processing is not particularly limited, and conventional known apparatuses can be used. Examples of the apparatus include cutters, mixers, and food processors.

[0013] The ingredients after size adjustment are characterized by including an A fraction that passes through a 6-mesh and is retained on an 18-mesh, and a B fraction that passes through an 18-mesh and is retained on a 30-mesh. By including the A fraction that passes through a 6-mesh and is retained on an 18-mesh as an ingredient, the acidic liquid seasoning is likely to have a crispy texture with fine graininess, and by including the B fraction that passes through an 18-mesh and is retained on a 30-mesh, it has a fibrous and soft texture. Here, 6 mesh, 18 mesh, and 30 mesh are the sizes of the meshes of the JIS test sieves, respectively. Also, passing through a sieve of a specific size of mesh is called "mesh pass", and not passing through is called "mesh on". Therefore, the A fraction refers to the fraction of the ingredients that passes through a 6-mesh sieve and does not pass through an 18-mesh sieve, and the B fraction refers to the fraction of the ingredients that passes through an 18-mesh sieve and does not pass through a 30-mesh sieve.

[0014] (Preparation step) In the preparation step, an acidic liquid seasoning containing an A fraction that passes through a 6-mesh and is retained on an 18-mesh and a B fraction that passes through an 18-mesh and is retained on a 30-mesh as ingredients is prepared using the ingredients after size adjustment. In the preparation step, the A fraction and B fraction of the ingredients obtained by the above size adjustment step are mixed in a desired blending amount, and further, if necessary, vinegar, thickener, seasoning, and fresh water are mixed and stirred to obtain an acidic liquid seasoning.

[0015] The total content of the A fraction and the B fraction in the acidic liquid seasoning is 10% by mass or more, preferably 15% by mass or more, more preferably 20% by mass or more, still more preferably 25% by mass or more, in wet weight based on the total amount of the acidic liquid seasoning, and the upper limit is 70% by mass or less, more preferably 65% by mass or less, still more preferably 60% by mass or less, and even more preferably 55% by mass or less. When the total content of the A fraction and the B fraction in the acidic liquid seasoning is within the above range, it becomes easier to obtain an acidic liquid seasoning having both a fibrous and granular texture and a fine and granular crispy texture.

[0016] The mass ratio of the content of the A fraction in the acidic liquid seasoning to the total content of the A fraction and the B fraction is 0.10 or more, preferably 0.15 or more, more preferably 0.20 or more, still more preferably 0.30 or more, and even more preferably 0.40 or more, and the upper limit is preferably 0.90 or less, more preferably 0.85 or less, still more preferably 0.80 or less. When the mass ratio of the content of the A fraction in the acidic liquid seasoning to the total content of the A fraction and the B fraction is within the above range, it becomes easier to obtain an acidic liquid seasoning having both a fibrous and granular texture and a fine and granular crispy texture.

[0017] The content of the A fraction in the acidic liquid seasoning is preferably 2% by mass or more, more preferably 5% by mass or more, still more preferably 10% by mass or more, and even more preferably 12% by mass or more, in wet weight based on the total amount of the acidic liquid seasoning, and the upper limit is preferably 50% by mass or less, more preferably 45% by mass or less, still more preferably 40% by mass or less, and even more preferably 35% by mass or less. The content of the B fraction in the acidic liquid seasoning is preferably at least 2% by mass, more preferably at least 5% by mass, still more preferably at least 10% by mass, even more preferably at least 12% by mass, and preferably at most 50% by mass, more preferably at most 45% by mass, still more preferably at most 40% by mass, even more preferably at most 35% by mass in terms of wet weight based on the total amount of the acidic liquid seasoning. When the contents of the A fraction and the B fraction in the acidic liquid seasoning are within the above ranges, it becomes easier to obtain an acidic liquid seasoning having both a fibrous and granular texture and a fine and granular, crunchy texture.

[0018] In the present invention, the contents of the A fraction and the B fraction in the acidic liquid seasoning can be measured by the following method. Place the liquid seasoning on top of a 6-mesh sieve and an 18-mesh sieve stacked in that order from above, wash the seasoning with running water at a flow rate of 9 L / min for 1 minute, then let it stand for 5 minutes. After obtaining the ingredients that pass through the former sieve and do not pass through the latter sieve, measure the mass of the ingredients remaining on the 18-mesh sieve to measure the content of the A fraction. Further, place the ingredients that passed through the 18-mesh sieve on a 30-mesh sieve, wash the seasoning with running water at a flow rate of 9 L / min for 1 minute, then let it stand for 5 minutes, and measure the mass of the ingredients remaining on the 30-mesh sieve to measure the content of the B fraction.

[0019] For the production of the acidic liquid seasoning of the present invention, the apparatuses used for the production of ordinary acidic liquid seasonings can be used. Examples of such apparatuses include general stirrers, stick mixers, stand mixers, homomixers, etc. Examples of the shape of the stirring blades of the stirrer include propeller blades, turbine blades, paddle blades, anchor blades, etc.

[0020] In the present invention, the above swelling step, size adjustment step, and preparation step may be sequentially performed using separate apparatuses, or two or more of these steps may be sequentially or simultaneously performed within the same apparatus.

[0021] <Acidic liquid seasoning> The acidic liquid seasoning obtained by the production method of the present invention contains at least the above-mentioned Fraction A and Fraction B as ingredients, and may further contain other raw materials such as acid materials, thickeners, water, and seasonings.

[0022] Examples of the acidic liquid seasoning include dressings, sauces, glazes, and other foods similar thereto. Among these, sauces are preferred, and onion sauce is more preferred. The acidic liquid seasoning is preferably not an emulsion in order to avoid making it difficult to feel the texture derived from the ingredients.

[0023] (Viscosity of acidic liquid seasoning) The acidic liquid seasoning preferably has a viscosity at 25°C of 0.1 Pa·s or more and 50 Pa·s or less. The lower limit value is preferably 0.5 Pa·s or more, more preferably 1.0 Pa·s or more, still more preferably 3.0 Pa·s or more, and even more preferably 5 Pa·s or more. The upper limit value is preferably 40 Pa·s or less, more preferably 30 Pa·s or less, still more preferably 20 Pa·s or less, and even more preferably 15 Pa·s or less. The viscosity of the acidic liquid seasoning is a value calculated based on the indication when the rotor has rotated twice after the start of measurement, using a BH-type viscometer, under the conditions of a product temperature of 25°C and a rotation speed of 10 rpm, and using Rotor No. 3 or 4.

[0024] (pH of acidic liquid seasoning) The pH of the acidic liquid seasoning is not particularly limited, but the lower limit is preferably 3.0 or higher, more preferably 3.2 or higher, still more preferably 3.5 or higher, and even more preferably 3.7 or higher. Also, the upper limit is preferably 6.0 or lower, more preferably 5.5 or lower, still more preferably 5.0 or lower, and even more preferably 4.5 or lower. If the pH of the acidic liquid seasoning is within the above range, it is possible to control the generation of microorganisms in the acidic liquid seasoning to enhance the preservability while achieving a good balance in the flavor of the acidic liquid seasoning. In the present invention, the pH of the acidic liquid seasoning can be adjusted to the above preferred numerical range by adjusting the type and blending amount of the acid ingredients. The pH value of the acidic liquid seasoning is the value measured using a pH measuring instrument (desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atm and a product temperature of 25°C.

[0025] (Water content of the acidic liquid seasoning) The water content of the acidic liquid seasoning is not particularly limited, but the lower limit is preferably 10% by mass or higher, more preferably 20% by mass or higher, still more preferably 30% by mass or higher. Also, the upper limit is preferably 90% by mass or lower, more preferably 85% by mass or lower, still more preferably 80% by mass or lower.

[0026] (Ingredients) As ingredients used in the acidic liquid seasoning, conventionally known ingredients for acidic liquid seasonings can be used. As the ingredients, either vegetable ingredients or animal ingredients can be used. Examples of vegetable ingredients include vegetables such as onions, carrots, daikon radishes, burdocks, bamboo shoots, cabbages, Chinese cabbages, celery, asparagus, spinach, Komatsuna, Chingensai, tomatoes, and garlic; tubers such as potatoes, Satsuma yams, and taros; legumes such as soybeans, adzuki beans, broad beans, and peas; grains such as rice, wheat, barnyard millet, and foxtail millet; fruits such as apples, peaches, pineapples, and yuzu; mushrooms such as shiitake mushrooms, shimeji mushrooms, enoki mushrooms, nameko mushrooms, and matsutake mushrooms; and seaweeds such as wakame seaweed, kelp, and hiziki. Examples of animal ingredients include meats such as beef, pork, poultry, mutton, horse meat, venison, boar meat, goat meat, rabbit meat, and whale meat and their internal organs; fish such as mackerel, catfish, sardines, bonito, salmon, mackerel, and tuna; shellfish such as abalone, oysters, scallops, and clams; and seafood such as shrimp, crabs, squid, octopus, and sea cucumbers. These ingredients may be used alone or in combination of two or more.

[0027] Among the above ingredients, it is preferable to use at least dried vegetables and at least one of dried onions and dried carrots, and it is more preferable to use dried onions.

[0028] In the present invention, by using ingredients whose size is adjusted after swelling the dried vegetables, the integration of the ingredients and other liquid parts can be improved when producing the acidic liquid seasoning. The shape of the ingredients is not particularly limited and may be any shape such as granular, cubic, rod-shaped, and flat plate-shaped.

[0029] (Acid materials) The acid materials used in acidic liquid seasonings are not particularly limited, and conventionally known acid materials for acidic liquid seasonings can be used. Examples of acid materials include organic acids such as acetic acid (vinegar), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, succinic acid, and their salts, inorganic acids such as phosphoric acid and hydrochloric acid, and their salts, lemon juice, apple juice, orange juice, lactic acid fermented milk, etc. These acid materials may be used alone or in combination of two or more. By blending these acid materials, the pH of the acidic liquid seasoning can be adjusted within a desired numerical range, or the flavor balance of the acidic liquid seasoning can be improved.

[0030] The content of the acid material can be appropriately adjusted according to the type of the acid material and the target pH. Usually, the lower limit of the content of the acid material is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, still more preferably 0.3% by mass or more, based on the total amount of the acidic liquid seasoning, and the upper limit is preferably 5.0% by mass or less, more preferably 4.0% by mass or less, still more preferably 3.0% by mass or less.

[0031] (Thickener) A thickener may be further blended in the acidic liquid seasoning to adjust the viscosity. As the thickener, gums and / or modified starches can be used.

[0032] Examples of gums used in acidic liquid seasonings include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. Among these gums, it is preferable to use xanthan gum. As the gums, only one of these may be used, or two or more may be used in combination.

[0033] Examples of starches used in acidic liquid seasonings include potato starch, corn starch (e.g., corn starch derived from sweet corn, dent corn, or waxy corn), tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch. Further, starches subjected to treatments such as cross-linking treatment, emulsification treatment, esterification treatment, etherification treatment, oxidation treatment, hydrothermal treatment, and heat-moisture treatment can also be used. Examples of such treated starches include acetylated adipic cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetic acid starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphoric acid monoesterified phosphate cross-linked starch, phosphate cross-linked starch, and phosphorylated starch. As the starch, only one of these may be used, or two or more thereof may be used in combination.

[0034] The content of the thickener is preferably 0.05% by mass or more, more preferably 0.07% by mass or more, still more preferably 0.10% by mass or more, based on the total amount of the acidic liquid seasoning, and the upper limit is preferably 5.0% by mass or less, more preferably 3.0% by mass or less, still more preferably 1.0% by mass or less. If the content of the thickener is within the above range, it is easy to adjust the viscosity within a desired numerical range, and the texture can be improved.

[0035] (Edible oil and fat) Edible oil may be blended in the acidic liquid seasoning. The edible oil is not particularly limited, and conventionally known edible oils can be used. Examples of the edible oil include vegetable oils such as rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice bran oil, camellia oil, perilla oil, grape seed oil, peanut oil, almond oil, avocado oil, etc., fish oil, beef tallow, lard, chicken fat, or oils obtained by subjecting chemical or enzymatic treatment such as MCT (medium-chain fatty acid triglyceride), diglyceride, hydrogenated oil, interesterified oil, etc. Among these, it is preferable to use rapeseed oil, soybean oil, corn oil, palm oil, or a mixed oil thereof.

[0036] The upper limit of the content of the edible oil is preferably 10% by mass or less, more preferably 5.0% by mass or less, still more preferably 1.0% by mass or less, and even more preferably 0.5% by mass or less with respect to the total amount of the acidic liquid seasoning. Also, the acidic liquid seasoning may not contain edible oil. From the viewpoints of calorie and health considerations, it is preferable to reduce the content of the edible oil in the acidic liquid seasoning.

[0037] (Other raw materials) In addition to the above-mentioned raw materials, various raw materials commonly used in acidic liquid seasonings may be appropriately selected and blended in the acidic liquid seasoning as long as the effects of the present invention are not impaired. For example, seasonings such as soy sauce, mirin, salt, sesame, sodium glutamate, bouillon, monosaccharides such as glucose and fructose, disaccharides such as sucrose, maltose, trehalose, oligosaccharides, spices such as sesame, mustard powder, pepper, spice extracts, fragrances, emulsifiers such as lecithin, lysophosphatidylcholine, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, antioxidants such as ascorbic acid and vitamin E, bacteriostatic agents, etc.

Examples

[0038] Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not construed as being limited to the contents of the following Examples.

[0039] <Production Example of Acidic Liquid Seasoning (Sauce)> [Example 1] An acidic liquid seasoning was produced according to the blending ratios described in Table 1. Specifically, first, dried onions (size: 1 - 4 mm), vinegar (acidity 4%), soy sauce, thickener (xanthan gum), seasonings (salt, sugar, sodium glutamate), and fresh water were mixed, and then the dried onions were immersed in the aqueous phase to swell the dried onions six-fold. Subsequently, the swollen dried onions were stirred using a mixer under the conditions of 70 V for 30 seconds to adjust the size of the onions and obtain an acidic liquid seasoning. The amounts of the A fraction passing through 6 mesh and retained on 18 mesh and the B fraction passing through 18 mesh and retained on 30 mesh in the obtained onion preparation were measured by the following method. (Method for Measuring the Amounts of the A and B Fractions) The vegetable preparation was placed on top of a 6-mesh sieve and an 18-mesh sieve stacked in order from above, and the seasoning was rinsed with running water at a flow rate of 9 L / min for 1 minute and then left standing for 5 minutes. After obtaining the ingredients that passed through the former sieve and did not pass through the latter sieve, the mass of the ingredients retained on the 18-mesh sieve was measured to determine the amount of the A fraction. Further, the ingredients that passed through the 18-mesh sieve were placed on a 30-mesh sieve, and the seasoning was rinsed with running water at a flow rate of 9 L / min for 1 minute and then left standing for 5 minutes. The mass of the ingredients retained on the 30-mesh sieve was measured to determine the amount of the B fraction.

[0040] [Comparative Example 1] An acidic liquid seasoning was produced according to the blending ratios described in Table 1. Specifically, first, dried onions were shredded using a food processor, sieved to reduce their size to a certain size, and the size of the dried onions was adjusted. Subsequently, the shredded dried onions were mixed with vinegar (acidity 4%), soy sauce, thickener (xanthan gum), seasonings (salt, sugar, sodium glutamate), and fresh water without crushing the ingredients, and then the dried onions were immersed in the aqueous phase and swollen six-fold to obtain an acidic liquid seasoning. Next, in the same manner as in the above (measurement method for the amounts of fraction A and fraction B), the amounts of fraction A passing through 6 mesh and fraction B passing through 18 mesh and fraction B passing through 18 mesh and fraction B passing through 30 mesh in the obtained liquid seasoning were measured.

[0041] [Example 2] An acidic liquid seasoning was produced in the same manner as in Example 1, except that the conditions of the mixer were changed to 50V for 30 seconds, and the blending amounts of fraction A and fraction B were changed to 16% by mass and 4% by mass, respectively.

[0042] [Comparative Example 2] An acidic liquid seasoning was produced in the same manner as in Comparative Example 1, except that the blending amounts of fraction A and fraction B were changed to 16% by mass and 4% by mass, respectively.

[0043] [Example 3] An acidic liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of dried onions was changed to 5.0% by mass, the conditions of the mixer were changed to 70V for 30 seconds, the blending amounts of fraction A and fraction B were changed to 15% by mass and 15% by mass, respectively, and the blending amount of fresh water was changed to 58.3% by mass.

[0044] [Comparative Example 3] An acidic liquid seasoning was produced in the same manner as in Comparative Example 1, except that the blending amount of dried onions was changed to 5.0% by mass, the blending amounts of fraction A and fraction B were changed to 15% by mass and 15% by mass, respectively, and the blending amount of fresh water was changed to 58.3% by mass.

[0045] [Example 4] An acidic liquid seasoning was produced in the same manner as in Example 3, except that the conditions of the mixer were changed to 130 V for 30 seconds, and the blending amounts of Fraction A and Fraction B were changed to 6% by mass and 24% by mass, respectively.

[0046] [Comparative Example 4] An acidic liquid seasoning was produced in the same manner as in Comparative Example 3, except that the blending amounts of Fraction A and Fraction B were changed to 6% by mass and 24% by mass, respectively.

[0047] [Example 5] An acidic liquid seasoning was produced in the same manner as in Example 3, except that the conditions of the mixer were changed to 50 V for 30 seconds, and the blending amounts of Fraction A and Fraction B were changed to 24% by mass and 6% by mass, respectively.

[0048] [Comparative Example 5] An acidic liquid seasoning was produced in the same manner as in Comparative Example 3, except that the blending amounts of Fraction A and Fraction B were changed to 24% by mass and 6% by mass, respectively.

[0049] [Example 6] An acidic liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of dried onion was changed to 6.7% by mass, the conditions of the mixer were changed to 70 V for 30 seconds, the blending amounts of Fraction A and Fraction B were changed to 20% by mass and 20% by mass, respectively, and the blending amount of fresh water was changed to 56.6% by mass.

[0050] [Comparative Example 6] An acidic liquid seasoning was produced in the same manner as in Comparative Example 1, except that the blending amount of dried onion was changed to 6.7% by mass, the blending amounts of Fraction A and Fraction B were changed to 20% by mass and 20% by mass, respectively, and the blending amount of fresh water was changed to 56.6% by mass.

[0051] [Example 7] An acidic liquid seasoning was produced in the same manner as in Example 6, except that the conditions of the mixer were changed to 130 V for 30 seconds, and the blending amounts of Fraction A and Fraction B were changed to 8% by mass and 32% by mass, respectively.

[0052] [Comparative Example 7] An acidic liquid seasoning was produced in the same manner as in Comparative Example 6, except that the blending amounts of Fraction A and Fraction B were changed to 8% by mass and 32% by mass, respectively.

[0053] [Example 8] An acidic liquid seasoning was produced in the same manner as in Example 6, except that the conditions of the mixer were changed to 50 V for 30 seconds and the blending amounts of Fraction A and Fraction B were changed to 32% by mass and 8% by mass, respectively.

[0054] [Comparative Example 8] An acidic liquid seasoning was produced in the same manner as in Comparative Example 6, except that the blending amounts of Fraction A and Fraction B were changed to 32% by mass and 8% by mass, respectively.

[0055] [Example 9] An acidic liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of dried onions was changed to 8.3% by mass, the conditions of the mixer were changed to 90 V for 30 seconds, the blending amounts of Fraction A and Fraction B were changed to 25% by mass and 25% by mass, respectively, and the blending amount of fresh water was changed to 55.0% by mass.

[0056] [Comparative Example 9] An acidic liquid seasoning was produced in the same manner as in Comparative Example 1, except that the blending amount of dried onions was changed to 8.3% by mass, the blending amounts of Fraction A and Fraction B were changed to 25% by mass and 25% by mass, respectively, and the blending amount of fresh water was changed to 55.0% by mass.

[0057] [Example 10] An acidic liquid seasoning was produced in the same manner as in Example 9, except that the conditions of the mixer were changed to 130 V for 30 seconds and the blending amounts of Fraction A and Fraction B were changed to 10% by mass and 40% by mass, respectively.

[0058] [Comparative Example 10] An acidic liquid seasoning was produced in the same manner as in Comparative Example 9, except that the blending amounts of Fraction A and Fraction B were changed to 10% by mass and 40% by mass, respectively.

[0059] [Example 11] An acidic liquid seasoning was produced in the same manner as in Example 9, except that the conditions of the mixer were changed to 50 V for 30 seconds, and the blending amounts of Fraction A and Fraction B were changed to 40% by mass and 10% by mass, respectively.

[0060] [Comparative Example 11] An acidic liquid seasoning was produced in the same manner as in Comparative Example 9, except that the blending amounts of Fraction A and Fraction B were changed to 40% by mass and 10% by mass, respectively.

[0061] [Example 12] An acidic liquid seasoning was produced according to the blending ratios shown in Table 5. Specifically, first, dried carrots were mixed with vinegar (acidity 4%), soy sauce, a thickener (xanthan gum), seasonings (salt, sugar, sodium glutamate), and purified water. Then, the dried carrots were immersed in the aqueous phase to swell them four times. Subsequently, the swollen dried carrots were stirred using a mixer under the conditions of 110 V for 30 seconds to adjust the size of the carrots and obtain an acidic liquid seasoning. In the same manner as the above (method for measuring the amounts of Fraction A and Fraction B), the amounts of Fraction A passing through 6 mesh and retained on 18 mesh and Fraction B passing through 18 mesh and retained on 30 mesh in the obtained acidic liquid seasoning were measured.

[0062] [Comparative Example 12] An acidic liquid seasoning was produced according to the blending ratios shown in Table 5. Specifically, first, dried carrots were shredded using a food processor and sieved to reduce their size to a certain size, thereby adjusting the size of the dried carrots. Subsequently, the shredded dried carrots were mixed with vinegar (acidity 4%), soy sauce, a thickener (xanthan gum), seasonings (salt, sugar, sodium glutamate), and purified water without crushing the ingredients. Then, the dried carrots were immersed in the aqueous phase to swell them four times to obtain an acidic liquid seasoning. Next, in the same manner as the above (method for measuring the amounts of Fraction A and Fraction B), the amounts of Fraction A passing through 6 mesh and retained on 18 mesh and Fraction B passing through 18 mesh and retained on 30 mesh in the obtained acidic liquid seasoning were measured.

[0063] [Comparative Example 13] The amount of dried onion was changed to 6% by mass, the A fraction of the onion preparation was not added, only 36% by mass of the B fraction was added, and an acidic liquid seasoning was produced in the same manner as in Comparative Example 1 except that the amount of fresh water was changed to 57.25% by mass.

[0064] [Comparative Example 14] The amount of dried onion was changed to 6% by mass, the B fraction of the onion preparation was not added, only 36% by mass of the A fraction was added, and an acidic liquid seasoning was produced in the same manner as in Comparative Example 1 except that the amount of fresh water was changed to 57.25% by mass.

[0065] [Comparative Example 15] The amount of dried onion was changed to 10% by mass, the amounts of the A fraction and the B fraction were changed to 1% by mass and 59% by mass, respectively, and an acidic liquid seasoning was produced in the same manner as in Comparative Example 1 except that the amount of fresh water was changed to 53.25% by mass.

[0066] [Comparative Example 16] The amount of dried onion was changed to 10% by mass, the amounts of the A fraction and the B fraction were changed to 59% by mass and 1% by mass, respectively, and an acidic liquid seasoning was produced in the same manner as in Comparative Example 1 except that the amount of fresh water was changed to 53.25% by mass.

[0067] [Comparative Example 17] 36% by mass of fresh onion was added instead of dried onion, the amounts of the A fraction and the B fraction were changed to 20% by mass and 16% by mass, respectively, and an acidic liquid seasoning was produced in the same manner as in Comparative Example 1 except that the amount of fresh water was changed to 27.25% by mass.

[0068] For the acidic liquid seasonings of Examples 1 to 12 and Comparative Examples 1 to 17, the blending ratios of each raw material are shown in Tables 1 to 6.

[0069] <Evaluation 1 of Acidic Liquid Seasoning (Sauce)> (pH Measurement) For each acidic liquid seasoning prepared in Examples 1 to 12 and Comparative Examples 1 to 17, when the pressure was 1 atm and the product temperature was 25°C, the pH was measured using a pH meter (desktop pH meter F-72 manufactured by Horiba, Ltd.). As a result of the measurement, the pH of each acidic liquid seasoning was within the range of 3.9 to 4.3.

[0070] (Sensory evaluation) For each acidic liquid seasoning prepared in Examples 1 to 12 and Comparative Examples 1 to 17, "the integration of ingredients and other liquid parts" was evaluated by a plurality of trained panels according to the following evaluation criteria. The evaluation results are shown in Tables 1 to 6. [Evaluation criteria] 〇: The integration of ingredients and other liquid parts was excellent. ×: The integration of ingredients and other liquid parts was poor.

[0071] (Measurement of viscosity) For each acidic liquid seasoning prepared in Examples 1 to 12 and Comparative Examples 1 to 12, a BH viscometer was used, and under the conditions of a product temperature of 25°C and a rotation speed of 10 rpm, Rotor No. 3 was used, and it was calculated based on the indication when the rotor rotated twice after the start of measurement. The measurement results are shown in Tables 1 to 5. Also, when the manufacturing method of the acidic liquid seasoning with the same composition was changed (that is, when comparing the same-numbered examples and comparative examples), the increase rate of the viscosity of the acidic liquid seasoning was calculated and shown in Tables 1 to 5. The increase rate of viscosity is a value that serves as an index of the integration of ingredients and other liquid parts.

[0072]

Table 1

[0073]

Table 2

[0074]

Table 3

[0075]

Table 4

[0076]

Table 5

[0077]

Table 6

[0078] <Evaluation of Acidic Liquid Seasoning (Sauce) 2> (Sensory Evaluation) Regarding the texture of each acidic liquid seasoning prepared in Examples 1 to 12 and Comparative Examples 13 to 17, multiple trained panels evaluated the items of "fiber texture" and "fine grain texture" according to the following four-level evaluation criteria. The average value of the scores of each panel was shown in Tables 7 to 9 as the evaluation score. If the evaluation scores of both "fiber texture" and "fine grain texture" are 2.0 or more, it can be said that the result is good. [Evaluation Criteria] (Fiber Texture) 4 points: Strongly felt a fibrous and lumpy texture. 3 points: Sufficiently felt a fibrous and lumpy texture. 2 points: Slightly felt a fibrous and lumpy texture. 1 point: Did not feel a fibrous and lumpy texture. (Fine Grain Texture) 4 points: Strongly felt a crispy texture with fine graininess. 3 points: Sufficiently felt a crispy texture with fine graininess. 2 points: Slightly felt a crispy texture with fine graininess. 1 point: Did not feel a crispy texture with fine graininess.

[0079] All of the acidic liquid seasonings of Examples 1 to 12 were able to feel the texture of fiber texture and fine grain texture. On the other hand, since the acidic liquid seasoning of Comparative Example 13 did not contain the A fraction that passed through 6 mesh and was retained on 18 mesh, a crispy texture with fine graininess was not felt. Since the acidic liquid seasoning of Comparative Example 14 did not contain the B fraction that passed through 18 mesh and was retained on 30 mesh, a fibrous and soft texture was not felt. Since the content of the A fraction (passed through 6 mesh and retained on 18 mesh) in the acidic liquid seasoning of Comparative Example 15 was very small, a crispy texture with fine graininess was not felt. Since the content of the B fraction (passed through 18 mesh and retained on 30 mesh) in the acidic liquid seasoning of Comparative Example 16 was very small, a fibrous and soft texture was not felt. Since the acidic liquid seasoning of Comparative Example 17 did not contain dried vegetables, a crispy texture with fine graininess was not felt.

[0080]

Table 7

[0081]

Table 8

[0082]

Table 9

Claims

1. A method for producing an acidic liquid seasoning containing an ingredient, comprising: Swelling ingredients including dried vegetables in an aqueous phase; A step of adjusting the size of the ingredient including the swollen dried vegetables by subjecting the ingredient to at least one processing treatment selected from the group consisting of shredding, cutting, stirring, and crushing; A step of preparing an acidic liquid seasoning containing as ingredients an A fraction (18 mesh on, 6 mesh pass) and a B fraction (30 mesh on, 18 mesh pass) using the size-adjusted ingredients; Including, The total content of the A fraction and the B fraction in the acidic liquid seasoning is 10% by mass or more and 70% by mass or less in terms of wet weight based on the total amount of the acidic liquid seasoning, The mass ratio of the content of the A fraction in the acidic liquid seasoning to the total content of the A fraction and the B fraction is 0.10 or more and 0.90 or less. A method for producing an acidic liquid seasoning.

2. The content of the A fraction in the acidic liquid seasoning is 2% by mass or more in wet weight based on the total amount of the acidic liquid seasoning. A method for producing the acidic liquid seasoning according to claim 1.

3. The content of the A fraction in the acidic liquid seasoning is 50% by mass or less in wet weight based on the total amount of the acidic liquid seasoning. A method for producing the acidic liquid seasoning according to claim 1.

4. The content of the B fraction in the acidic liquid seasoning is 2% by mass or more in wet weight based on the total amount of the acidic liquid seasoning. A method for producing the acidic liquid seasoning according to claim 1.

5. The content of the B fraction in the acidic liquid seasoning is 50% by mass or less in wet weight based on the total amount of the acidic liquid seasoning. A method for producing the acidic liquid seasoning according to claim 1.

6. The total content of the A fraction and the B fraction in the acidic liquid seasoning is 15% by mass or more and 60% by mass or less by wet weight based on the total amount of the acidic liquid seasoning. A method for producing the acidic liquid seasoning according to claim 1.

7. The mass ratio of the content of the A fraction in the acidic liquid seasoning to the total content of the A fraction and the B fraction is 0.15 to 0.

85. A method for producing the acidic liquid seasoning according to claim 1.

8. The viscosity of the acidic liquid seasoning at 25°C is 0.1 Pa·s or more and 50 Pa·s or less. A method for producing the acidic liquid seasoning according to claim 1.

9. The content of edible oils and fats in the acidic liquid seasoning is 10% by mass or less based on the total amount of the acidic liquid seasoning. A method for producing the acidic liquid seasoning according to claim 1.

10. The ingredient includes at least one of dried onion and dried carrot. A method for producing the acidic liquid seasoning according to any one of claims 1 to 9.

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