Method for producing seasoned food

Abstract

Provided is a method for producing a seasoned food that can well feel the fragrance of fragrant wild vegetables. 【Solution means】The present invention is a method for producing a seasoned food containing ingredients and an acidic separated liquid seasoning, wherein the acidic separated liquid seasoning contains edible oil, fragrant wild vegetables, and succinoglycan, and the content of the succinoglycan is 0.01% by mass or more and 0.8% by mass or less based on the total amount of the acidic separated liquid seasoning, the production method includes a seasoning step of applying the acidic separated liquid seasoning to the ingredients, and a storage step of storing the ingredients coated with the acidic separated liquid seasoning for 5 minutes or more.

Description

Technical Field

[0001] The present invention relates to a method for manufacturing a seasoned food, and more particularly, to a method for manufacturing a seasoned food containing food ingredients and an acid-separated liquid seasoning. The present invention also relates to a method for improving the flavor release of an acid-separated liquid seasoning. Furthermore, the present invention relates to an acid-separated liquid seasoning for seasoned foods.

Background Art

[0002] Conventionally, a wide variety of liquid seasonings have been developed. For example, in Patent Document 1, as a liquid seasoning excellent in storage stability, an emulsified liquid seasoning is proposed which contains any one of fermented cellulose, psyllium seed gum, native gellan gum, succinoglycan, or xanthan gum having a pyruvic acid content of less than 2.5%.

[0003] In recent years, not only using a liquid seasoning as a dressing, but also using a liquid seasoning for seasoning the pre-treatment of food ingredients before cooking has been studied.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] By including polysaccharides like the emulsified liquid seasoning described in Patent Document 1, the viscosity of the emulsified liquid seasoning can be increased, thereby improving the adhesiveness to food ingredients. However, the inventor has found that when using an emulsified liquid seasoning for seasoning pre-cooking food ingredients, even if fragrant vegetables are blended in the emulsified liquid seasoning, it becomes difficult to feel the aroma of the fragrant vegetables from the food ingredients (the flavor release deteriorates). Therefore, an object of the present invention is to provide a method for producing a seasoned food in which the aroma of fragrant vegetables can be felt well using a liquid seasoning.

Means for Solving the Problems

[0006] As a result of intensive studies to solve the above problems, the inventor surprisingly found that by using an acidic liquid seasoning that is in a separated liquid state rather than an emulsified liquid state and contains specific raw materials, it becomes easier to feel the aroma of fragrant vegetables from the food ingredients, and the above problems can be solved. Based on this finding, the inventors have completed the present invention.

[0007] That is, according to the present invention, the following inventions are provided. [1] A method for producing a seasoned food containing food ingredients and an acidic separated liquid seasoning, wherein the acidic separated liquid seasoning contains edible oil, fragrant vegetables, and succinoglycan, and the content of the succinoglycan is 0.01% by mass or more and 0.8% by mass or less based on the total amount of the acidic separated liquid seasoning, the production method includes a seasoning step of coating the food ingredients with the acidic separated liquid seasoning, and a storage step of storing the food ingredients coated with the acidic separated liquid seasoning for 5 minutes or more, characterized in that it is a method for producing a seasoned food. [2] The content of the edible oil is 5% by mass or more and 70% by mass or less based on the total amount of the acidic separated liquid seasoning, The method for producing a seasoned food according to [1]. [3] The content of the fragrant vegetables is 0.1% by mass or more and 30% by mass or less based on the total amount of the acidic separated liquid seasoning, The method for manufacturing a seasoned food according to [1] or [2]. [4] The acidic separated liquid seasoning further contains an acidulant. The method for manufacturing a seasoned food according to any one of [1] to [3]. [5] The food material includes fish meat. The method for manufacturing a seasoned food according to any one of [1] to [4]. [6] The food material includes livestock meat. The method for manufacturing a seasoned food according to any one of [1] to [5]. [7] The food material includes vegetables. The method for manufacturing a seasoned food according to any one of [1] to [6]. [8] The viscosity of the acidic separated liquid seasoning at 25°C is 0.01 Pa·s or more and 10.0 Pa·s or less. The method for manufacturing a seasoned food according to any one of [1] to [7]. [9] The seasoning step is carried out with the food material in a frozen state. The method for manufacturing a seasoned food according to any one of [1] to [8].

[10] The storage time in the storage step is 6 hours or more. The method for manufacturing a seasoned food according to [9].

[11] Further includes a cooking step of heating the food material after storage. The method for manufacturing a seasoned food according to any one of [1] to

[10] .

[12] A method for improving the flavor release of an acidic separated liquid seasoning containing aromatic vegetables, characterized in that 0.01% by mass or more and 0.8% by mass or less of succinoglycan is blended with the acidic separated liquid seasoning. A method for improving the flavor release of an acidic separated liquid seasoning.

[13] An acidic separated liquid seasoning for seasoned food for seasoning by sprinkling on food materials, The acidic separated liquid seasoning contains edible oil, aromatic vegetables, and succinoglycan, and the content of the succinoglycan is 0.01% by mass or more and 0.8% by mass or less based on the total amount of the acidic separated liquid seasoning. Acidic separated liquid seasoning for seasoned foods.

Advantages of the Invention

[0008] According to the present invention, a method for manufacturing a seasoned food in which the aroma of aromatic vegetables can be felt well can be provided. Since the seasoned food obtained by the present invention can well feel the aroma of aromatic vegetables, it can arouse the appetite of consumers, and further market expansion of seasoned foods can be expected.

[0009] Also, according to the present invention, a method for improving the flavor release of an acidic separated liquid seasoning can be provided. Furthermore, according to the present invention, an acidic separated liquid seasoning for seasoned foods can be provided.

Embodiments for Carrying Out the Invention

[0010] <Method for Manufacturing Seasoned Food> The method for manufacturing a seasoned food of the present invention includes a seasoning step and a storage step of food ingredients, and may further include a cooking step of food ingredients. Hereinafter, each step will be described in detail.

[0011] (Seasoning Step) The seasoning step is a step of applying an acidic separated liquid seasoning to food ingredients. The application method is not particularly limited, but a method capable of uniformly adhering the acidic separated liquid seasoning to the surface of the food ingredients so that the food ingredients can be easily seasoned is preferable. In the seasoning step, for example, it is preferable to carry out a method of applying the acidic separated liquid seasoning to the food ingredients or a method of immersing the food ingredients in the acidic separated liquid seasoning. Also, in the seasoning step, the food ingredients may be in a raw state or in a frozen state.

[0012] In the seasoning process, the addition amount of the acidic separation liquid seasoning to the food ingredients is not particularly limited, and it is preferably an amount that can evenly adhere the acidic separation liquid seasoning to the surface of the food ingredients. For example, the addition amount of the acidic separation liquid seasoning is preferably 1% by mass or more, more preferably 3% by mass or more, still more preferably 5% by mass or more, based on the mass of the food ingredients. Also, from the perspective of manufacturing cost, it may be 100% by mass or less, may be 50% by mass or less, or may be 30% by mass or less.

[0013] (Food ingredients) The food ingredients are not particularly limited, and conventionally known food ingredients can be used. As the food ingredients, it is preferable to use at least one of fish meat, livestock meat, and vegetables. Examples of the fish meat include salmon, sea bream, horse mackerel, Spanish mackerel, mackerel, horse mackerel, cod, sardine, yellowtail, and flounder. Examples of the livestock meat include pork, chicken, beef, horse meat, mutton, and pork. Examples of the vegetables include lettuce, cabbage, Chinese cabbage, carrot, burdock, eggplant, broccoli, cauliflower, asparagus, spinach, komatsuna, potato, sweet potato, and pumpkin. These food ingredients may be used alone or in combination of two or more. The shapes of these food ingredients are not particularly limited, and they may be processed into appropriate sizes for easy eating.

[0014] (Acidic separation liquid seasoning) The acidic separation liquid seasoning contains edible oil and fat, aromatic vegetables, and a specific amount of succinoglycan, and may further contain other raw materials such as water and seasonings. By using such an acidic separation liquid seasoning, it becomes easier to feel the aroma of the aromatic vegetables from the seasoned food ingredients. In the present invention, the separation liquid state means a state in which two layers (oil phase and water phase) are formed.

[0015] (Viscosity of the acidic separation liquid seasoning) The viscosity of the acidic separation liquid seasoning is preferably 0.01 Pa·s or more and 10.0 Pa·s or less. The lower limit value of the viscosity is more preferably 0.03 Pa·s or more, further preferably 0.05 Pa·s or more, even more preferably 0.10 Pa·s or more. Also, the upper limit value is more preferably 8.0 Pa·s or less, further preferably 6.0 Pa·s or less, even more preferably 4.0 Pa·s or less. Incidentally, the viscosity of the acidic separation 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, using either rotor No. 2 or 3 according to the viscosity of the acidic separation liquid seasoning, or using rotor No. 4 under the condition of a rotation speed of 2 rpm.

[0016] (pH of the acidic separation liquid seasoning) The pH of the acidic separation liquid seasoning is preferably 2.5 or more and 5.5 or less. The lower limit value of the pH is more preferably 3.0 or more, further preferably 3.2 or more, even more preferably 3.5 or more. Also, the upper limit value is more preferably 5.0 or less, further preferably 4.6 or less, even more preferably 4.5 or less. If the pH of the acidic separation liquid seasoning is within the above range, while controlling the generation of microorganisms in the acidic separation liquid seasoning to enhance the preservability, the balance of the flavor of the acidic separation liquid seasoning can be improved. In the present invention, by adjusting the type and blending amount of the acidulant, the pH of the acidic separation liquid seasoning can be adjusted to the above-mentioned suitable numerical range. Incidentally, the pH value of the acidic separation liquid seasoning is a value measured using a pH meter (desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atm and a product temperature of 25°C.

[0017] (Water content of the acidic separation liquid seasoning) The water content of the acidic separated liquid seasoning is not particularly limited and can be appropriately adjusted according to the blending amounts of the respective components. The lower limit of the water content of the acidic separated liquid seasoning is preferably 5% by mass or more, more preferably 10% by mass or more, still more preferably 15% by mass or more. The upper limit is preferably 70% by mass or less, more preferably 65% by mass or less, still more preferably 60% by mass or less. Note that the water content of the acidic separated liquid seasoning in the present invention is not limited to the amount of blended water, but also includes water derived from raw materials such as aromatic vegetables and acidulants. If the content of the acidic separated liquid seasoning is within the above numerical range, it becomes easier to season the food ingredients, and it becomes easier to feel the aroma of the aromatic vegetables from the food ingredients.

[0018] (Edible oil and fat) The edible oil and fat is not particularly limited, and conventionally known edible oil and fat can be used. Examples of the edible oil and fat include vegetable oils such as soybean oil, rapeseed oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice bran oil, camellia oil, perilla sesame oil, grape seed oil, peanut oil, almond oil, avocado oil, fish oil, beef tallow, lard, chicken fat, or oils obtained by subjecting MCT (medium-chain fatty acid triglyceride), diglyceride, hydrogenated oil, interesterified oil, etc. to chemical or enzymatic treatment, etc. Among these, vegetable oils are preferred, and soybean oil, rapeseed oil, corn oil, palm oil, or a mixed oil thereof is preferably used. In addition to these, flavor oils can also be used. The flavor oil refers to an edible oil and fat having a stronger flavor than ordinary oil, such as an oil imparted with flavor by roasting, virgin oil, or an oil obtained by extracting flavor components from a plant with a strong flavor and transferring them to the oil. Examples of the flavor oil include garlic oil, onion oil, olive oil, scallion oil, lard oil, roasted soybean oil, roasted rapeseed oil, basil oil, ginger oil, red pepper oil, black pepper oil, egg yolk oil, mustard oil, spice oil, oleoresin, etc. These flavor oils may be used alone or in combination of two or more.

[0019] The content of edible oil preferably has a lower limit of 5% by mass or more, more preferably 10% by mass or more, still more preferably 15% by mass or more, and an upper limit of preferably 70% by mass or less, more preferably 65% by mass or less, still more preferably 60% by mass or less, based on the total amount of the acidic separation liquid seasoning. If the content of edible oil is within the above numerical range, the ingredients will have a charred feeling and the appearance will be improved, and furthermore, it will be easier to feel the aroma of aromatic vegetables from the ingredients.

[0020] (Aromatic vegetables) As the aromatic vegetables, conventionally known aromatic vegetables can be used. Examples of the aromatic vegetables include ginger, garlic, onion, leek, daikon radish, myoga, cress, parsley, celery, perilla, leek, Mitsuba, basil, lemongrass, fennel, wasabi, etc. These aromatic vegetables may be used alone or in combination of two or more. Also, the shape of the aromatic vegetables is not particularly limited, and they may be processed into a shape that is easy to mix into the acidic separation liquid seasoning. For example, the aromatic vegetables may be processed into minced, shredded, strip, sliced, or grated shapes.

[0021] The content of the aromatic vegetables preferably has a lower limit of 0.1% by mass or more, more preferably 0.3% by mass or more, still more preferably 0.5% by mass or more, and an upper limit of preferably 30% by mass or less, more preferably 25% by mass or less, still more preferably 20% by mass or less, based on the total amount of the acidic separation liquid seasoning. If the content of the aromatic vegetables is within the above numerical range, it will be easier to feel the aroma of the aromatic vegetables from the ingredients.

[0022] (Saccharide gum) Succinoglycan is a polysaccharide obtained from the culture broth of Agrobacterium tumefaciences. It is composed of a main chain consisting of galactose and glucose and side chains consisting of glucose, and the side chains have succinic acid groups and pyruvic acid groups. In the present invention, by blending succinoglycan among polysaccharides in an acidic separated liquid seasoning, the flavor release of the acidic separated liquid seasoning can be improved compared to blending other polysaccharides such as xanthan gum and welan gum. As a result, the aroma of fragrant vegetables can be better felt from the food ingredients.

[0023] The content of succinoglycan is such that the lower limit is 0.01% by mass or more, preferably 0.03% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.1% by mass or more, and the upper limit is 0.8% by mass or less, preferably 0.7% by mass or less, more preferably 0.6% by mass or less, still more preferably 0.5% by mass or less, based on the total amount of the acidic separated liquid seasoning. If the content of succinoglycan is within the above numerical range, the flavor release of the acidic separated liquid seasoning can be further improved while maintaining the viscosity of the acidic separated liquid seasoning within an appropriate range. As a result, the aroma of fragrant vegetables can be better felt from the food ingredients.

[0024] (Other polysaccharides) In the acidic separated liquid seasoning, other polysaccharides other than succinoglycan can also be blended within a range that does not impair the effects of the present invention. Examples of other polysaccharides other than succinoglycan include xanthan gum, welan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and arabic gum.

[0025] The content of polysaccharides other than succinoglycan is preferably less than that of succinoglycan. For example, the content of polysaccharides other than succinoglycan preferably has an upper limit value of less than 0.2% by mass, more preferably less than 0.15% by mass, still more preferably less than 0.1% by mass, even more preferably less than 0.01% by mass, most preferably less than 0.001% by mass, and may be 0% by mass, based on the total amount of the acidic separated liquid seasoning. If the content of polysaccharides other than succinoglycan is within the above numerical range, the flavor release of the acidic separated liquid seasoning can be further improved while maintaining the viscosity of the acidic separated liquid seasoning within an appropriate range.

[0026] (Acidulant) The acidulant is not particularly limited, and conventionally known acidulants for acidic liquid seasonings can be used. Examples of the acidulant include organic acids such as acetic acid (vinegar), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, and succinic acid, inorganic acids such as phosphoric acid and hydrochloric acid, lemon juice, apple juice, orange juice, and lactic acid fermented milk. The organic acid and the inorganic acid may be used in the form of salts such as sodium salts and potassium salts. Among these acidulants, organic acids are preferred, and acetic acid is more preferred. The acidulant may be used alone or in combination of two or more. By blending these acidulants, the pH of the acidic separated liquid seasoning can be adjusted within a desired numerical range, the generation of microorganisms in the acidic separated liquid seasoning can be controlled to enhance the preservability, and the flavor balance of the acidic separated liquid seasoning can be improved.

[0027] The content of the acidulant preferably has a lower limit of 0.01% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.1% by mass or more, and an upper limit of preferably 1.0% by mass or less, more preferably 0.8% by mass or less, still more preferably 0.6% by mass or less, based on the total amount of the acidic separated liquid seasoning. If the content of the acidulant is within the above numerical range, the generation of microorganisms in the acidic separated liquid seasoning can be controlled to enhance the preservability, and the flavor balance of the acidic separated liquid seasoning can be made better.

[0028] (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 separated liquid seasoning as long as the effects of the present invention are not impaired. For example, seasonings such as soy sauce, mirin, and sesame, spices, antioxidants such as ascorbic acid and vitamin E, and bacteriostatic agents can be mentioned.

[0029] (Manufacturing method of acidic separated liquid seasoning) An example of the manufacturing method of the acidic separated liquid seasoning of the present invention will be described. For example, first, other aqueous phase raw materials such as fresh water, succinoglycan, aromatic vegetables, vinegar (acetic acid), and seasonings are mixed to prepare an aqueous phase. Next, edible oil is loaded onto the prepared aqueous phase to obtain a separated liquid seasoning.

[0030] For the production of the acidic separated liquid seasoning, the apparatuses usually 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.

[0031] (Storage process) The storage process is a process of storing the food material coated with the above acidic separated liquid seasoning. The storage method and temperature are not particularly limited, and the food material coated with the above acidic separated liquid seasoning may be stored in a raw state (room temperature or refrigerated state), or may be stored in a frozen state.

[0032] The time of the storage process can be appropriately adjusted according to the state of the food ingredients, taking into account the penetration of flavor into the food ingredients. The time of the storage process is 5 minutes or more. For example, if the food ingredients are in a raw state, from the perspective of flavor penetration into the food ingredients, it is preferably 10 minutes or more, more preferably 30 minutes or more, and may be 120 minutes or less, or 60 minutes or less from the perspective of improving the efficiency of the manufacturing process. Also, if the food ingredients are in a frozen state, from the perspective of flavor penetration into the food ingredients, it is preferably 2 hours or more, more preferably 4 hours or more, and may be 48 hours or less, or 24 hours or less from the perspective of improving the efficiency of the manufacturing process.

[0033] (Cooking process) The cooking process is a process of heat-cooking the food ingredients after storage. The method of heat-cooking is not particularly limited, and a conventionally well-known method can be implemented. Examples of the method of heat-cooking include frying, steaming, etc. The heating temperature and heating time can be appropriately adjusted according to the state of the food ingredients.

[0034] (Method for improving flavor release of acidic separated liquid seasoning) The method for improving flavor release of the acidic separated liquid seasoning of the present invention is characterized by blending 0.01% by mass or more and 0.8% by mass or less of succinoglycan into the acidic separated liquid seasoning. By blending succinoglycan in a specific amount into the acidic separated liquid seasoning, compared with blending other polysaccharides other than succinoglycan, the flavor release of the acidic separated liquid seasoning can be further improved while maintaining the viscosity within an appropriate range. The detailed description of the acidic separated liquid seasoning is as described above.

[0035] (Acidic separated liquid seasoning for flavored food) The acidic separated liquid seasoning for seasoned foods of the present invention is used for seasoning by sprinkling on food materials. The acidic separated liquid seasoning contains edible oil, aromatic vegetables, and succinoglycan, and the content of the succinoglycan is 0.01% by mass or more and 0.8% by mass or less based on the total amount of the acidic separated liquid seasoning. By blending succinoglycan in a specific amount in the acidic separated liquid seasoning, the flavor release of the acidic separated liquid seasoning can be further improved compared to blending other polysaccharides other than succinoglycan. As a result, the aroma of the aromatic vegetables can be felt better from the food materials. The detailed description of the acidic separated liquid seasoning is as described above.

Example

[0036] 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.

[0037] <Test Example 1> (Production of Acidic Liquid Seasoning) [Example 1] An acidic separated liquid seasoning was produced according to the blending ratio shown in Table 1. Specifically, a water phase was prepared by adding succinoglycan, minced ginger (aromatic vegetable), vinegar (acetic acid content 4%), salt, sugar, spices, and fresh water and mixing them uniformly. Next, edible oil (rapeseed oil) was loaded on the prepared water phase to produce an acidic separated liquid seasoning.

[0038] [Example 2] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of vinegar was changed to 9.4% by mass, the blending amount of salt was changed to 11.5%, and the blending amount of edible oil was changed to 10% by mass.

[0039] [Example 3] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of vinegar was changed to 5.5% by mass, the blending amount of salt was changed to 6.4%, and the blending amount of edible oil was changed to 50% by mass.

[0040] [Example 4] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of succinoglycan was changed to 0.01% by mass.

[0041] [Example 5] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of succinoglycan was changed to 0.5% by mass and the blending amount of edible oil and fat was changed to 10% by mass.

[0042] [Example 6] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that shredded ginger was not blended, 0.5% by mass of shredded garlic (aromatic vegetable) was blended, and 0.5% by mass of aromatic oil (garlic oil) was blended without blending spices.

[0043] [Example 7] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of shredded ginger was changed to 20% by mass.

[0044] [Comparative Example 1] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of succinoglycan was changed to 1.0% by mass and the blending amount of edible oil and fat was changed to 10% by mass.

[0045] [Comparative Example 2] While stirring the aqueous phase prepared in Example 1 with a mixer or the like, edible oil and fat (rapeseed oil) was poured in and emulsification treatment was performed to produce an acidic emulsified liquid seasoning.

[0046] [Comparative Example 3] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that succinoglycan was not blended.

[0047] [Comparative Example 4] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that succinoglycan was not blended and 0.1% by mass of xanthan gum was blended.

[0048] [Comparative Example 5] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that edible oil and fat were not blended, the blending amount of salt was changed to 12.8%, and the blending amount of vinegar was changed to 10.9% by mass.

[0049] The blending ratios of the respective raw materials for each of the acidic liquid seasonings of Examples 1 to 7 and Comparative Examples 1 to 5 are shown in Table 1.

[0050] (Measurement of pH) For each of the acidic liquid seasonings obtained above, 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.). The pH of the aqueous phase of each acidic liquid seasoning was 3.5 or more and 4.5.

[0051] (Measurement of Viscosity) For each of the acidic liquid seasonings obtained above, using a BH viscometer, at a product temperature of 25°C and a rotation speed of 10 rpm, either Rotor No. 2 or 3 was used, or at a rotation speed of 2 rpm, Rotor No. 4 was used, and the viscosity was calculated based on the reading when the rotor rotated twice after the start of measurement. The measurement results are shown in Table 1.

[0052] (Manufacture of Flavored Food) Each of the acidic liquid seasonings obtained above was sprinkled on slices of fish (cod) in a frozen state. The addition amount of the acidic liquid seasoning was 10% by mass based on the mass of the fish slices. Subsequently, the fish slices sprinkled with each acidic liquid seasoning were stored in a refrigerator at 5°C for 6 hours. Then, the fish slices sprinkled with each acidic liquid seasoning were taken out of the refrigerator and cooked by heating.

[0053] (Sensory Evaluation) A plurality of well-trained panels ate the cooked fish slices obtained above and conducted a sensory evaluation in increments of 0.5 points between 1 point (minimum) and 4 points (maximum) based on the following four-level evaluation criteria. The average value of the scores of each panel is shown in Table 1 as the evaluation score. If the evaluation score is 3.0 points or more, it can be said that the result is good. [Evaluation Criteria] 4 points: Strongly felt the aroma of fragrant wild vegetables. 3 points: Felt the aroma of fragrant wild vegetables well. 2 points: Didn't feel the aroma of fragrant wild vegetables much. 1 point: Barely felt the aroma of fragrant wild vegetables.

[0054] The sliced fish after heat cooking obtained in Examples 1 to 7 could all feel the aroma of fragrant wild vegetables. On the other hand, in Comparative Example 1, since the blending amount of succinoglycan in the acidic separation liquid seasoning was large, the aroma of fragrant wild vegetables was difficult to feel. In Comparative Example 2, since an emulsified liquid seasoning instead of a separation liquid was used, the aroma of fragrant wild vegetables was difficult to feel. In Comparative Example 3, since succinoglycan was not blended in the acidic separation liquid seasoning, the aroma of fragrant wild vegetables was difficult to feel. In Comparative Example 4, since succinoglycan was not blended in the acidic separation liquid seasoning and xanthan gum was blended instead, the aroma of fragrant wild vegetables was difficult to feel. In Comparative Example 5, since edible oil and fat was not blended in the acidic separation liquid seasoning, the aroma of fragrant wild vegetables was difficult to feel.

[0055]

Table 1

[0056] <Test Example 2> (Manufacture of acidic liquid seasoning) [Example 8] As described in Table 2, an acidic separation liquid seasoning was manufactured in the same manner as in Example 1.

[0057] [Example 9] An acidic separation liquid seasoning was manufactured in the same manner as in Example 8 except that no fragrance was blended.

[0058] [Comparative Example 6] An acidic emulsified liquid seasoning was manufactured in the same manner as in Comparative Example 2 except that no fragrance was blended.

[0059] For each of the acidic liquid seasonings of Examples 8 to 9 and Comparative Example 6, the blending ratios of the respective raw materials are shown in Table 2.

[0060] (Measurement of pH) For each of the acidic liquid seasonings obtained above, the pH was measured in the same manner as in <Test Example 1> above. The pH of each acidic liquid seasoning was 3.5 or more and 4.5 or less.

[0061] (Measurement of viscosity) For each of the acidic liquid seasonings obtained above, the viscosity was measured in the same manner as in <Test Example 1> above. The measurement results are shown in Table 2.

[0062] (Manufacture of seasoned food) Each of the acidic liquid seasonings obtained above was sprinkled on slices of raw edible fish (pollock) in a refrigerated state. The addition amount of the acidic liquid seasoning was 10% by mass based on the mass of the fish slices. Subsequently, the fish slices sprinkled with each acidic liquid seasoning were stored in a refrigerator at 5°C for 10 minutes. Thereafter, the fish slices sprinkled with each acidic liquid seasoning were taken out of the refrigerator and subjected to heat cooking.

[0063] (Sensory evaluation) A plurality of well-trained panels ate the cooked fish slices obtained above and conducted a sensory evaluation in the same manner as in <Test Example 1> above. The average value of the scores of each panel is shown in Table 2 as the evaluation score. If the evaluation score is 3.0 or more, it can be said that the result is good.

[0064]

Table 2

[0065] For both of the cooked fish slices obtained in Examples 8 and 9, the aroma of aromatic vegetables could be felt. On the other hand, in Comparative Example 6, since an emulsified liquid seasoning instead of a separated liquid seasoning was used, the aroma of aromatic vegetables was less likely to be felt.

[0066] <Test Example 3> (Production of Acidic Separated Liquid Seasoning) [Example 10] As described in Table 3, without adding minced ginger, 5% by mass of onion (aromatic vegetable) was added, 5% by mass of leek (aromatic vegetable) was added, the amount of vinegar added was changed to 7.7% by mass, and without adding spices, 0.5% by mass of flavor oil (onion oil) was added. An acidic separated liquid seasoning was produced in the same manner as in Example 1.

[0067] (Measurement of pH) Regarding the acidic separated liquid seasoning obtained above, the pH was measured in the same manner as in <Test Example 1> above. The pH of the acidic separated liquid seasoning was 3.5 or more and 4.5 or less.

[0068] (Measurement of Viscosity) Regarding the acidic separated liquid seasoning obtained above, the viscosity was measured in the same manner as in <Test Example 1> above. The measurement results are shown in Table 3.

[0069] (Production of Flavored Food) The acidic liquid seasoning obtained above was sprinkled on pork (in a refrigerated state). The addition amount of the acidic liquid seasoning was 20% by mass based on the mass of the pork. Subsequently, the pork sprinkled with the acidic liquid seasoning was stored in a refrigerator at 5°C for 10 minutes. Then, the pork sprinkled with the acidic liquid seasoning was taken out of the refrigerator and cooked by heating.

[0070] (Sensory Evaluation) A plurality of well-trained panels ate the cooked pork obtained above and conducted a sensory evaluation in the same manner as in <Test Example 1> above. The average value of the scores of each panel is shown in Table 3 as the evaluation score. If the evaluation score is 3.0 or more, it can be said that the result is good.

[0071]

Table 3

[0072] The cooked pork obtained in Example 10 was able to feel the aroma of the aromatic vegetables.

[0073] <Test Example 4> (Manufacture of Flavored Food) The acidic separated liquid seasoning obtained in Example 1 was sprinkled on raw lettuce. The addition amount of the acidic separated liquid seasoning was 5% by mass based on the mass of the lettuce. Subsequently, the lettuce sprinkled with the acidic separated liquid seasoning was stored at 25°C for 10 minutes.

[0074] (Sensory Evaluation) A plurality of well-trained panels ate the lettuce obtained above, and sensory evaluation was conducted in the same manner as in <Test Example 1> above. The average value of the scores of each panel was shown in Table 4 as the evaluation score. If the evaluation score is 3.0 points or more, it can be said that the result is good.

[0075]

Table 4

Claims

1. A method for producing a seasoned food containing food ingredients and an acidic separating liquid seasoning (excluding those containing 0.01 to 1% by mass of welan gum), wherein the acidic separating liquid seasoning contains edible oil, aromatic vegetables, and succinoglycan, and the content of the succinoglycan is 0.01% by mass or more and 0.8% by mass or less based on the total amount of the acidic separating liquid seasoning, the production method includes a seasoning step of applying the acidic separating liquid seasoning to the food ingredients, and a storage step of storing the food ingredients coated with the acidic separating liquid seasoning for 5 minutes or more, characterized in that it is a method for producing a seasoned food.

2. A method for producing a seasoned food containing food ingredients and an acidic separating liquid seasoning, wherein the acidic separating liquid seasoning contains edible oil, aromatic vegetables, and succinoglycan, the content of the succinoglycan is 0.01% by mass or more and 0.8% by mass or less based on the total amount of the acidic separating liquid seasoning, and the content of the aromatic vegetables is 0.5% by mass or more and 30% by mass or less based on the total amount of the acidic separating liquid seasoning, the production method includes a seasoning step of applying the acidic separating liquid seasoning to the food ingredients, and a storage step of storing the food ingredients coated with the acidic separating liquid seasoning for 5 minutes or more, characterized in that it is a method for producing a seasoned food.

3. Characterized in that the content of the edible oil is 5% by mass or more and 70% by mass or less based on the total amount of the acidic separating liquid seasoning, The method for producing a seasoned food according to claim 1 or 2.

4. Characterized in that the content of the aromatic vegetables is 10% by mass or more and 30% by mass or less based on the total amount of the acidic separating liquid seasoning, The method for producing a seasoned food according to claim 1 or 2.

5. Characterized in that the acidic separating liquid seasoning further contains an acidulant, The method for producing a seasoned food according to claim 1 or 2.

6. Characterized in that the food ingredients include fish meat, The method for producing a seasoned food according to claim 1 or 2.

7. Characterized in that the food ingredients include livestock meat, The method for producing a seasoned food according to claim 1 or 2.

8. Characterized in that the food ingredients include vegetables, The method for producing a seasoned food according to claim 1 or 2.

9. Characterized in that the viscosity of the acidic separating liquid seasoning at 25°C is 0.01 Pa·s or more and 10.0 Pa·s or less, The method for producing a seasoned food according to claim 1 or 2.

10. The flavoring step is characterized in that it is carried out with the food ingredients in a frozen state. The method for producing a flavored food according to claim 1 or 2.

11. The storage time in the storage step is 6 hours or more, characterized in that. The method for producing a flavored food according to claim 10.

12. Further comprising a cooking step of heating the food ingredients after storage, characterized in that. The method for producing a flavored food according to claim 1 or 2.

13. A method for improving the flavor release of an acidic separated liquid seasoning containing fragrant wild vegetables (excluding those containing 0.01 to 1% by mass of welan gum), Characterized in that 0.01% by mass or more and 0.8% by mass or less of succinoglycan is blended with the acidic separated liquid seasoning. A method for improving the flavor release of an acidic separated liquid seasoning.

14. A method for improving the flavor release of an acidic separated liquid seasoning containing 0.5% by mass or more and 30% by mass or less of fragrant wild vegetables, Characterized in that 0.01% by mass or more and 0.8% by mass or less of succinoglycan is blended with the acidic separated liquid seasoning. A method for improving the flavor release of an acidic separated liquid seasoning.

15. An acidic separated liquid seasoning for flavored foods for seasoning by sprinkling on food ingredients, The acidic separated liquid seasoning (excluding those containing 0.01 to 1% by mass of welan gum) contains edible oil, fragrant wild vegetables, and succinoglycan, and the content of the succinoglycan is 0.01% by mass or more and 0.8% by mass or less based on the total amount of the acidic separated liquid seasoning, characterized in that. An acidic separated liquid seasoning for flavored foods.

16. An acidic separated liquid seasoning for flavored foods for seasoning by sprinkling on food ingredients, The acidic separated liquid seasoning contains edible oil, fragrant wild vegetables, and succinoglycan, the content of the succinoglycan is 0.01% by mass or more and 0.8% by mass or less based on the total amount of the acidic separated liquid seasoning, and the content of the fragrant wild vegetables is 0.5% by mass or more and 30% by mass or less based on the total amount of the acidic separated liquid seasoning, characterized in that. An acidic separated liquid seasoning for flavored foods.

Images