Sesame-flavored liquid seasoning and its manufacturing method

Abstract

To provide a liquid sesame flavor seasoning having an increased sesame flavor, and a production method thereof.SOLUTION: A sesame flavor seasoning 11 contains sesame 14, soybean flour 15, and peanut 16. In the sesame flavor seasoning 11 where a mass of the sesame 14 is M1, a mass of the soybean flour 15 is M2, and a mass of the peanut 16 is M3, M2+M3, which is a total mass of the soybean flour 15 and the peanut 16, is at least 24 when the mass M1 of the sesame 14 is 100. Also, the sesame flavor seasoning 11 has the mass M3 of the peanut in a range of 0.09×M2 or more and 7×M2 or less.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a sesame-flavored liquid seasoning and a method for producing the same. [Background technology]

[0002] Sesame-flavored liquid seasonings have traditionally been widely consumed as sauces for grilled meat and dipping sauces for shabu-shabu. A rich sesame flavor is required for sesame-flavored liquid seasonings, and the sesame flavor can be enhanced to some extent by increasing the sesame content. However, if the sesame content is too high, the smoothness may be lost and an unpleasant texture such as roughness may become noticeable, which may destroy the balance of the seasoning.

[0003] For example, Patent Document 1 discloses a food product that contains sesame and expanded soy flour and satisfies the relationship in the following formula (a) as a food product that enhances the sesame flavor: In formula (a), X is the ratio (w / w) of the total content of sesame and expanded soy flour in the food product, and Y is the ratio (w / w) of expanded soy flour to the total content of sesame and expanded soy flour. (a) Y≦-0.4311X+72.436

[0004] Patent Document 2 discloses an acidic liquid seasoning prepared by mixing sesame with capsaicin, miso, and yeast extract, and further adding ingredients such as soybeans. Patent Document 3 discloses a highly stable sesame-flavored seasoning composition containing an enzyme-treated sesame product using at least one hemicellulose-degrading enzyme selected from mannanase, arabanase, xylanase, etc., and Patent Document 4 discloses a food product containing a phytic acid-degrading enzyme-treated sesame product that prevents sesame protein from coagulating, precipitating, and separating, both of which contain xanthan gum. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-136312 [Patent Document 2] Japanese Patent Application Publication No. 2019-136009 [Patent Document 3] Japanese Patent Application Laid-Open No. 2002-306114 [Patent Document 4] Japanese Patent Application Laid-Open No. 2005-151938 Summary of the Invention [Problem to be solved by the invention]

[0006] However, the food described in Patent Document 1 contains puffed soy flour, limiting the foods to which it can be applied. For example, puffed soy flour is highly absorbent and hygroscopic, making it difficult to disperse in liquid seasonings. Therefore, a dispersion process is required to disperse the puffed soy flour, making it applicable only to foods that can be produced within these manufacturing process constraints. Therefore, other methods for enhancing the sesame flavor are needed. Furthermore, the liquid seasoning described in Patent Document 2 contains capsaicin, which also makes it unsuitable for foods that require reduced capsaicin spiciness. Furthermore, Patent Document 3 does not describe any methods for enhancing the sesame flavor other than the inclusion of grated sesame seeds, and Patent Document 4 does not describe any specific methods for enhancing the sesame flavor.

[0007] Therefore, an object of the present invention is to provide a sesame-flavored liquid seasoning having an enhanced sesame flavor and a method for producing the same. [Means for solving the problem]

[0008] The sesame-flavored liquid seasoning of the present invention is a mixture of sesame, soybean flour, and peanuts. , xanthan gum and When the mass of sesame, M1, is 100, the sum of the mass of soybean flour, M2, and the mass of peanuts, M3, is at least 24, and the mass, M3, is within the range of 0.09 × M2 or more and 7 × M2 or less. The xanthan gum content is at most 0.1% by mass. .

[0009] The sesame-flavored liquid seasoning of the present invention contains sesame, soybean flour, peanuts, and fermented lactic acid, and when the mass of sesame is M1, which is 100, the sum of the mass of soybean flour M2 and the mass of peanuts M3 is at least 24, the mass M3 is within the range of 0.09×M2 or more and 7×M2 or less, and the content of fermented lactic acid is at most 0.4% by mass. .

[0010] Sesame includes any one of the following: chopped sesame, ground sesame, or sesame paste. Peanuts are either in paste or powder form. The particle size of the soybean flour and the peanuts is smaller than that of the sesame seeds. It is preferable.

[0014] The soy flour is preferably defatted soybeans in powder form.

[0015] The method for producing a sesame-flavored liquid seasoning containing sesame of the present invention includes a mixing step, a xanthan gum mixing step; A temperature rising process is also included. The sesame-flavored liquid seasoning contains sesame, soybean flour, peanuts, and xanthan gum, and the content of the xanthan gum is at most 0.1% by mass. In the mixing step, the mixture of sesame, soybean flour, and peanuts is stirred. In the xanthan gum mixing step, xanthan gum is added to the above mixture and stirred. The temperature rising process is xanthan gum The mixture after the mixing step is heated to 90°C or higher. When the mass M1 of the sesame is 100, the sum of the mass M2 of the soy flour and the mass M3 of the peanuts is at least 24, and the mass M3 is within the range of 0.09 x M2 or more and 7 x M2 or less.

[0016] The method for producing a sesame-flavored liquid seasoning containing sesame of the present invention comprises a mixing step, a heating step, and a fermented lactic acid mixing step, and the sesame-flavored liquid seasoning contains sesame, soybean flour, peanuts, and fermented lactic acid, and the content of the fermented lactic acid is at most 0.4% by mass. In the mixing step, a mixture of sesame, soybean flour, and peanuts is stirred. In the heating step, the mixture after the mixing step is heated to 90°C or higher. In the fermented lactic acid mixing step, After the temperature rise process, fermented lactic acid the above Add to mixture and stir When the mass of sesame, M1, is 100, the sum of the mass of soybean flour, M2, and the mass of peanuts, M3, is at least 24, and the mass, M3, is within the range of 0.09×M2 or more and 7×M2 or less. [Effects of the Invention]

[0018] According to the present invention, a sesame-flavored liquid seasoning having an enhanced sesame flavor can be obtained. [Brief explanation of the drawings]

[0019] [Figure 1] FIG. 1 is a flow chart of a method for producing a sesame-flavored seasoning. DETAILED DESCRIPTION OF THE INVENTION

[0020] 1, sesame-flavored liquid seasoning 11 (hereinafter simply referred to as "sesame-flavored seasoning"), which is an example of an embodiment of the present invention, is a liquid seasoning having a sesame flavor, and is served as a dipping sauce for fresh ingredients or heat-treated ingredients obtained by previously heat-treating fresh ingredients, as a marinade sauce for heat-treating fresh ingredients that have been previously soaked in sesame-flavored seasoning 11, or as a sauce for stir-frying that is heat-treated together with fresh ingredients. Sesame-flavored seasoning 11 may also be poured over or mixed with the above ingredients.

[0021] The fresh food ingredients include fresh produce such as vegetables and fruits, seafood, meat, etc. Heat treatment may be performed using known methods such as grilling, boiling, steaming, etc. Heat treatment may also be performed by heating only the surface or near the surface of the food ingredients, such as blanching in hot water or soup stock, shabu-shabu, or lightly grilling over a fire.

[0022] Sesame flavor seasoning 11 may be diluted with water or soup stock before consumption. When diluted, sesame flavor seasoning 11 may be configured so that the dilution ratio, calculated by (MA+MW) / MA, is set within the range of 2 to 4, where MA is the mass of sesame flavor seasoning 11 and MW is the volume of water or soup stock used for dilution. Configuring the dilution ratio to 2 or greater offers advantages such as a longer shelf life compared to a configuration where the dilution ratio is less than 2. Configuring the dilution ratio to 4 or less allows the ingredients other than water in sesame flavor seasoning 11 to be blended more sufficiently than a configuration where the dilution ratio exceeds 4, making it easier to adjust the dilution ratio to suit the consumer's preferences.

[0023] Sesame flavor seasoning 11 contains sesame seeds 14, soy flour 15, and peanuts 16. Here, the mass of sesame seeds 14 is M1, the mass of soy flour 15 is M2, and the mass of peanuts 16 is M3. When mass M1 of sesame flavor seasoning 11 is 100, the sum of mass M2 and mass M3 (hereinafter referred to as the sum of masses) is at least 24, and mass M3 is within the range of 0.09×M2 or more and 7×M2 or less. As a result, the flavor of sesame seeds 14 in sesame flavor seasoning 11 is enhanced. More specifically, the flavor of sesame seeds 14 is enhanced without increasing the content by mass of sesame seeds 14 in the seasoning. In this regard, if the content of sesame 14 is increased to enhance the flavor of sesame 14, the flavor of the sesame 14 may mask the flavors of other ingredients, resulting in an unbalanced seasoning or an increased viscosity of the sesame-flavored liquid seasoning, making it difficult to dispense from the container. In contrast, the sesame-flavored seasoning 11 of this example is preferable because it does not have the problems described above when the content of sesame 14 is increased. When only soy flour 15 is contained, the flavor of sesame 14 is not enhanced. When only soy flour 15 is contained, a burnt aroma, a soy protein odor (soy protein odor), and a rough texture may be felt. When only peanut 16 is contained, the sweetness is further weakened and a bitterness is felt. When soy sauce is contained in addition to sesame 14, the soy sauce flavor may be strongly felt. In contrast, when both soy flour 15 and peanuts 16 are contained, there is no strange flavor or texture as seen when only one of them is contained. Furthermore, when both soy flour 15 and peanuts 16 are contained, the flavor of sesame 14 persists, and for example, an accelerated test (sometimes called an abusive test) was conducted, and it was confirmed that the sesame flavor persisted for up to 12 days (see the evaluation of flavor persistence in Examples 3 and 8 described below). In the accelerated test, sesame flavor seasoning 11, which is the test object, was stored in an incubator set at a temperature higher than room temperature (25°C) as the accelerated test temperature, and the flavor of sesame 14 was evaluated for sesame flavor seasoning 11 after 12 days.The evaluation method was the same as that for the evaluation of the sesame flavor in the Examples described later. In addition, when both soybean flour 15 and peanuts 16 were contained, for example, the sesame flavor seasoning 11 was evaluated for its aftertaste in the oral cavity after consumption, apart from the enhancement of the sesame flavor, and it was confirmed that the flavor lasted in the oral cavity (there was a lingering feeling).

[0024] When a sesame seasoning contains sesame 14, soy flour 15, and peanuts 16, and the mass M3 is within the range of 0.09×M2 or more and 7×M2 or less, but the sum of the masses obtained by M2+M3 when the mass M1 is 100 is less than 24, the flavor of sesame 14 is not enhanced. Furthermore, in this case, the taste of the sesame flavor seasoning is perceived as weak overall. When a sesame seasoning contains sesame 14, soy flour 15, and peanuts 16, and the sum of the masses obtained by M2+M3 when the mass M1 is 100 is 24 or more, but the mass M3 is less than 0.09×M2, and when the mass M3 exceeds 7×M2, the flavor of sesame 14 is not enhanced.

[0025] The sesame flavor seasoning 11 is not particularly limited to a sesame 14 content, but it is preferable to keep it at most 16% by mass in terms of the overall flavor balance of the seasoning, more preferably at most 10% by mass, and even more preferably at most 6% by mass.

[0026] The sesame seeds 14 may be any of white sesame seeds, black sesame seeds, golden sesame seeds, peeled sesame seeds (unground sesame seeds, hereinafter referred to as sesame seeds), roasted sesame seeds, cut sesame seeds, ground sesame seeds, sesame paste, etc. However, from the viewpoint of strongly tasting the flavor of the sesame seeds 14, it is preferable to include one of cut sesame seeds, ground sesame seeds, and sesame paste. "Includes one of cut sesame seeds, ground sesame seeds, and sesame paste" means that at least a portion of the sesame seeds 14 are cut sesame seeds, ground sesame seeds, or sesame paste, and all of the sesame seeds 14 may be cut sesame seeds, ground sesame seeds, or sesame paste. Furthermore, at least two of the three types of cut sesame seeds, ground sesame seeds, and sesame paste may be used in combination. When the sesame flavor seasoning 11 contains cut sesame seeds, the sesame flavor 14 is more pronounced than when only sesame seeds are contained. When sesame flavor seasoning 11 contains ground sesame, the flavor of sesame 14 is more easily felt when put in the mouth than when it contains only sesame seeds, and the flavor spreads throughout the mouth. When sesame paste is contained, sesame flavor seasoning 11 is imparted with umami in addition to the flavor of sesame 14 compared to when it contains only sesame seeds, cut sesame, and ground sesame. The content of sesame paste is not particularly limited, but by keeping it at most 9% by mass, deterioration of sesame flavor seasoning 11 over time is suppressed compared to when it exceeds 9% by mass, and the flavor and the like are maintained for a longer period. Deterioration over time includes, for example, a change in color of sesame flavor seasoning 11 (for example, so-called browning, which turns brown) and the development of a bitter taste.

[0027] The soy flour 15 may be any of ground soybeans, ground defatted soybeans (hereinafter referred to as defatted soy flour), and roasted soybean flour (kinako) made by grinding roasted soybeans. Of these, defatted soybean flour is more preferred because roasting soybean flour tends to give off a strong, distinctive roasted aroma. Furthermore, ground soybeans tend to give off a strong, distinctive soybean aroma, so defatted soybean flour is more preferred. Note that when unpuffed soybean flour is added alone rather than in combination with peanuts 16, the flavor of sesame 14 is not enhanced and may even be reduced.

[0028] The peanuts 16 are preferably either in a paste form or in a powder form. "Either" means at least one of them. Therefore, the peanuts may be both paste-like peanuts, i.e., peanut paste, and granular peanuts, i.e., peanut flour. By including at least one of peanut paste and peanut flour as the peanuts 14, the sesame flavor of the sesame flavor seasoning 11 is more reliably enhanced.

[0029] The particle size of the soy flour, peanut paste, and peanut flour is preferably smaller than that of the sesame seeds 14. Generally, the particle size (average particle size) of sesame decreases in the following order: whole sesame, cut sesame, ground sesame, and sesame paste. Therefore, the soy flour 15, peanut paste, and peanut flour to be included can be selected depending on the sesame seeds 14 to be included. When multiple types of sesame seeds 14 are selected from whole sesame, cut sesame, ground sesame, and sesame paste and included, it is preferable to use the particle size of the smallest type as a reference and select soy flour 15, peanut paste, and peanut flour smaller than this. In this way, by including soy flour 15 and peanuts 16 with particle sizes smaller than those of the sesame seeds 14, the flavor of the sesame seeds 14 in the sesame flavor seasoning 11 is further enhanced and the texture of the sesame seeds 14 is preserved. The particle size of each of these may be the particle size value, such as the average particle size, listed in the catalog or raw material specifications published by the manufacturer. However, it is sufficient to be able to visually determine the relative sizes, so it is not necessary to confirm the particle size values ​​themselves. For example, in the case of sesame paste, while the majority of the particles have a larger particle size than the soy flour 15 and peanut paste, there may be a small number of particles with a smaller particle size than the soy flour 15 and peanut paste. In such cases, it is advisable to use soy flour 15 and peanut paste with a maximum particle size smaller than the average particle size of the sesame paste. It is not necessary to measure the maximum particle size; in this example, for example, 5 g is sampled, the largest particle is identified by visual inspection, and evaluated by comparison with the sesame paste. Similarly, for the average particle size, a predetermined amount may be sampled, and particles of a size recognized as average by visual inspection may be identified and used for comparison.

[0030] The sesame flavor seasoning 11 may contain xanthan gum 17. Xanthan gum 17 is added, for example, to increase the viscosity of the sesame flavor seasoning 11 or to provide fluidity, but it may also be added for other purposes. The content of xanthan gum 17 is not particularly limited, but is preferably kept to 0.1% by mass or less (including zero), i.e., at most 0.1% by mass. A xanthan gum 17 content of 0.1% by mass or less ensures that the sesame flavor 14 is enhanced by the inclusion of soy flour 15 and peanuts 16, compared to a content higher than 0.1% by mass, and also maintains the various inherent effects of xanthan gum 17, such as improving the ability of the sesame flavor seasoning 11 to cling to ingredients. Furthermore, the inclusion of xanthan gum 17 may further enhance the flavor of sesame 14, particularly in terms of the aftertaste upon consumption. In this regard, it is preferable to include both xanthan gum 17 and lactic acid fermentation 18 described below, as this will definitely further enhance the flavor of sesame 14.

[0031] The sesame flavor seasoning 11 may contain fermented lactic acid 18. The fermented lactic acid 18 may be any of lactic acid produced by fermentation, lactic acid produced by synthesis, and a mixture of lactic acid produced by fermentation and lactic acid produced by synthesis, such as a lactic acid polymerization condensate. Commercially available fermented lactic acid for brewing or food may also be used. In this case, 50% lactic acid is preferred. The fermented lactic acid 18 is added, for example, as a pH (hydrogen ion index) adjuster or an acidulant, but may also be added for other purposes. The content of the fermented lactic acid 18 is not particularly limited, but it is preferable that the content of the fermented lactic acid 18 be 0.4% by mass or less (including zero), i.e., at most 0.4% by mass. Furthermore, the inclusion of fermented lactic acid 18 further enhances the flavor of sesame 14, particularly in terms of the initial flavor upon eating, as well as enhancing the salty taste and nutty aroma. Furthermore, by including fermented lactic acid 18, the aftertaste of sesame flavor seasoning 11 tends to be cleaner.

[0032] The sesame flavor seasoning 11 may contain other ingredients in addition to sesame seeds 14, soybean flour 15, peanuts 16, xanthan gum 17, and fermented lactic acid 18. Examples of the other ingredients include sugars, soy sauce, edible oils and fats, vinegar, sake, starches, vegetable ingredients, fruit ingredients, nut and seed ingredients, meat extracts, meat stock, plant extracts, plant stock, yeast extract, spices, and water.

[0033] The sesame flavor seasoning 11 of this example is a single-phase liquid seasoning in which all ingredients, including sesame seeds 14, soybean flour 15, and peanuts 16, are dispersed throughout the liquid. Being a single-phase liquid seasoning, the flavor perception is consistent throughout the liquid, which is preferable. However, the sesame flavor seasoning 11 may also be a separated-phase type in which, for example, an oil phase and an aqueous phase are separated. In the separated-phase type, the phases may be separated vertically in the liquid, or one phase may exist as a dispersed phase within the other continuous phase.

[0034] The method for producing sesame flavor seasoning 11 includes a mixing step 31 and a heating step 32. When xanthan gum 17 is to be added to sesame flavor seasoning 11, the method further includes a xanthan gum mixing step 35, and when fermented lactic acid is to be added, the method further includes a fermented lactic acid mixing step 36. In mixing step 31, a mixture of sesame seeds 14, soy flour 15, and peanuts 16 is stirred. The sesame seeds 14, soy flour 15, and peanuts 16 to be subjected to mixing step 31 are in amounts such that, when mass M1 is 100, the sum of masses calculated by M2 + M3 is at least 24, and mass M3 is within a range of 0.09 × M2 or more and 7 × M2 or less. In this way, sesame flavor seasoning 11 having the above-described composition of sesame seeds 14, soy flour 15, and peanuts 16 is obtained. In this way, the blending ratio of sesame 14, soybean flour 15, and peanuts 16 in sesame flavor seasoning 11 is set by adjusting the amounts of these raw materials to be subjected to mixing step 31.

[0035] In the mixing step 31, the sesame seeds 14, soybean flour 15, and peanuts 16 may be mixed at once, or any two of them may be mixed and then the other one may be mixed. Also, when three or more types of sesame seeds 14 selected from whole sesame seeds, cut sesame seeds, ground sesame seeds, and sesame paste are used, some of these types may be mixed first and then the remaining types may be mixed.

[0036] In the mixing step 31, other ingredients may be mixed in addition to the sesame seeds 14, soybean flour 15, and peanuts 16. In this case, the mixing step 31 may be composed of multiple stirring steps (not shown). As an example, the mixing step 31 is composed of first to third stirring steps, and the ingredient groups are classified as follows: Group (B) of the third ingredient group is powdery ingredient that is difficult to disperse compared to the liquid ingredient shown in group (A). However, this is just an example, and the number of mixing steps, classification of raw material groups, grouping of raw material groups, and order of mixing steps are not limited to this example. First raw material group: Sesame seeds 14 (e.g., roasted sesame), ground sesame, salt Second raw material group: Paste-like vegetable ingredients and paste-like fruit ingredients Third raw material group: Includes the following groups (A) to (C) (A) Water and soy sauce as liquid ingredients (B) Powdered ingredients such as soybean flour, spices, and xanthan gum (C) Pasty peanut paste, sesame paste Fourth ingredient group: Volatile ingredients such as vinegar, fermented lactic acid, and flavor oils

[0037] In the first stirring step, the first raw material group is placed in a stirring device (in this example, a steam-heated horizontal-shaft stirring kettle) and stirred to disperse each raw material of the first raw material group. The stirring device is not particularly limited. In the second stirring step, the second raw material group is added to the mixture obtained in the first stirring step and stirred to disperse. In the third stirring step, group (A) of the third raw material group is added to the mixture obtained in the second stirring step, and then group (B) is added and stirred to disperse. After clumps, which are incompletely dispersed granular lumps, are no longer visible, group (C) is added and stirred to disperse. Note that the above-mentioned dispersions in the third stirring step are preferably carried out until the raw materials that dissolve in group (A) are dissolved, but if the raw materials will dissolve in the subsequent heating step 32, complete dissolution in the third stirring step is not necessary.

[0038] The xanthan gum mixing step 35 is for dispersing xanthan gum 17 in the mixture mixed in the mixing step 31. Xanthan gum is added to the mixture, mixed, and stirred. The amount of xanthan gum 17 mixed in the xanthan gum mixing step 35 is set to be at most 0.1% by mass in the sesame flavor seasoning 11. This results in a sesame flavor seasoning 11 containing at most 0.1% by mass of xanthan gum 17. In this way, the amount of xanthan gum 17 in the sesame flavor seasoning 11 is set by adjusting the amount of xanthan gum 17 provided in the xanthan gum mixing step 35. The mixture mixed in the mixing step 31 does not need to be a mixture of all the raw materials mixed in the mixing step 31, but may be a mixture of only some of all the raw materials. In other words, when the mixing step 31 is composed of multiple stirring steps as described above, the xanthan gum mixing step 35 may be performed at any time after the first stirring step, which is the initial stirring step, or the xanthan gum mixing step 35 may be included as part of the mixing step 31. However, the xanthan gum mixing step 35 is preferably performed before the temperature increasing step 32. By performing the xanthan gum mixing step 35 before the temperature increasing step 32, the xanthan gum can be evenly mixed with raw materials that dissolve when heated, which is also preferable for the purpose of heat sterilization.

[0039] When whole sesame seeds, chopped sesame seeds, and ground sesame seeds are added to the sesame-flavored seasoning 11, the mixing step 31 is preferably composed of multiple stirring steps as described above, with milder stirring conditions in the stirring step before the addition of the third ingredient group than in the stirring step after the addition of the third ingredient group. This prevents the whole sesame seeds, chopped sesame seeds, and ground sesame seeds from being crushed into smaller particles, resulting in a sesame-flavored seasoning 11 that better utilizes the texture of these particles. When stirring is performed by rotating a stirring blade, gentle stirring conditions can be achieved by, for example, lowering the rotation speed of the stirring blade, adjusting the angle between the blade surface and the rotation direction to reduce shear force, or adjusting the gap between the stirring blade and the stirring vessel to reduce stress from the stirring vessel interior and the stirring blade. Alternatively, stirring devices with different stirring conditions can be prepared and used to stir the mixture before and after the addition of the third ingredient. In this example, the mixing step 31, the temperature increasing step 32, and the fermented lactic acid mixing step 36 are carried out using a steam-heated horizontal shaft stirring vessel, and the powder dispersion step of dispersing group (B) of the second raw material group in the third stirring step and the xanthan gum dispersion step 35 are carried out using a homodisper or propeller mixer (generic name).

[0040] The temperature-raising step 32 is for sterilization. In the temperature-raising step 32, the mixture from the mixing step 31 is heated to 90°C or higher. As long as the temperature is 90°C or higher, the temperature reached by the temperature rise (the temperature reached) is not particularly limited as long as it does not cause denaturation or deterioration of the raw materials. However, from the viewpoint of more reliably preventing a loss of flavor as a seasoning, the temperature is preferably in the range of 90°C to 95°C, and more preferably in the range of 90°C to 92°C. The temperature-raising step 32 preferably includes a cooling step in which, after the temperature reaches the target temperature by heating, the heating is stopped and the mixture is cooled, as is done in this example. The cooling step may be natural cooling, or may be cooling at a faster cooling rate than natural cooling using a temperature control device. The cooling step may be performed using a steam-heated horizontal-shaft stirring kettle.

[0041] The fermented lactic acid mixing step 36 is a step in which fermented lactic acid 18 is added to the mixture after the temperature-raising step 32 and stirred. As the fermented lactic acid 18 is included in the fourth raw material group described above, it is volatile. Therefore, by performing the fermented lactic acid mixing step 36 after the temperature-raising step 32, evaporation of the fermented lactic acid is suppressed compared to when the fermented lactic acid 18 is added before or during the temperature-raising step 32, and the fermented lactic acid can function more reliably for the purposes described above. For the same reason, it is preferable that raw materials other than fermented lactic acid in the fourth raw material group described above are added to the mixture after the temperature-raising step 32 and stirred.

[0042] The sesame flavor seasoning 11 produced by the above method is preferably filled into a storage container such as a PET bottle or a glass bottle and the container is sealed, as is done in this example. [Example]

[0043] [Example 1] to [Example 24] Sesame flavor seasonings 11 with different raw materials or raw material blends were produced by the above method and designated Examples 1 to 24. The raw materials and blends are shown in Tables 1 to 3.

[0044] The main raw materials used were as follows: Chopped sesame seeds; manufactured by Kuki Sangyo Co., Ltd. Ground sesame seeds; manufactured by Kuki Sangyo Co., Ltd. Sesame paste; manufactured by Kuki Sangyo Co., Ltd. Defatted soybean flour: Nikka Milky (registered trademark) S manufactured by J-Oil Mills Co., Ltd. Kinako (roasted soybean flour): "Fragrant Flavor Kinako" by Namisato Co., Ltd. Peanut paste; manufactured by Cargill Japan Co., Ltd. Xanthan gum: Echo Gum (registered trademark) manufactured by DSP Gokyo Food & Chemical Co., Ltd. Fermented lactic acid; Kewpie Brewing Co., Ltd. Dark soy sauce; Shoda Shoyu Co., Ltd. White sugar; Fuji Nippon Sugar Co., Ltd. Brewed vinegar; Kewpie Brewing Co., Ltd. Edible soybean oil; Showa Sangyo Co., Ltd. Salt: Naikai Salt Co., Ltd.

[0045] [Table 1]

[0046] [Table 2]

[0047] [Table 3]

[0048] The sesame flavor seasoning obtained in Comparative Example 1 described below was used as a reference sample, and the obtained sesame flavor seasoning 11 was evaluated to see if the sesame flavor was enhanced compared to this reference sample as an evaluation of sesame flavor enhancement. The evaluation was a sensory evaluation conducted by eight sensory evaluators on the prepared sesame-containing liquid seasoning 11, and was conducted according to the following criteria. The evaluation results are shown in Tables 1 to 3. A: The sesame flavor is much stronger than the reference sample (pass) B: Sesame flavor is stronger than the reference sample (pass) C: Sesame flavor is the same as the standard sample or weaker than the standard (failed)

[0049] The evaluation of sesame flavor enhancement was performed based on the following reference evaluations 1 to 3. In addition to the evaluation of sesame flavor enhancement, reference evaluation 4 was also performed. When all of reference evaluations 1 to 3 were △, or when there was at least one ×, the evaluation of sesame flavor enhancement was rated as C. Excluding cases where the evaluation of sesame flavor enhancement was C, when there was at least one ◎ in reference evaluations 1 to 3, the evaluation of sesame flavor enhancement was rated as A, and when there was no ◎ and at least one ○, the evaluation of sesame flavor enhancement was rated as B.

[0050] Reference Evaluation 1 is an evaluation of the flavor spread of sesame flavor seasoning 11, Reference Evaluation 2 is an evaluation of the umami of sesame flavor seasoning 11, and Reference Evaluation 3 is an evaluation of the richness of sesame flavor seasoning 11. Reference Evaluation 4 is an evaluation of the lingering aftertaste of sesame flavor seasoning 11 in the mouth after consumption. Furthermore, for Examples 3 and 8, the flavor persistence of sesame flavor seasoning 11 was evaluated. This evaluation of flavor persistence was performed using an accelerated test as described above. Reference Evaluations 1 to 4 and the evaluation of flavor persistence were sensory evaluations conducted by eight sensory evaluators on the prepared sesame flavor seasoning 11, and each sensory evaluator evaluated Reference Evaluations 1 to 4 as ◎, ◯, △, or × according to the following criteria. Then, for each of Reference Evaluations 1 to 4 and the evaluation of flavor persistence, the result with the most number of evaluation results from the eight sensory evaluators was determined to be the evaluation result for that evaluation item. When there were multiple evaluation results with the same number among the eight panelists, the relatively higher (better) evaluation level was regarded as the evaluation result for that evaluation item. For example, in Reference Evaluation 1, when the eight panelists evaluated, if there were 3 ◎, 3 ○, and 2 △, the ◎ and ◯ were the same number and were the most numerous, and ◎ was at a higher evaluation level than ◯, so ◎ was regarded as the evaluation result for Reference Evaluation 1 in each table. Furthermore, when there were 2 ◎, 3 ○, and 3 △, the ◯ and △ were the same number and were the most numerous, and furthermore, ○ was at a higher evaluation level than △, so ○ was regarded as the evaluation result. The flavor persistence of the sesame flavor seasonings 11 obtained in Examples 3 and 8 was evaluated as ◯. ◎: Much better than the reference sample 〇: Better than the reference sample △: Same as standard ×: below standard

[0051] [Comparative Example 1] to [Comparative Example 8] Sesame-flavored liquid seasonings with raw materials or raw material blends different from those in the Examples were produced and designated Comparative Examples 1 to 8. The raw materials and blends are shown in Tables 1 and 2. Other conditions were the same as in Example 1.

[0052] The sesame-flavored liquid seasonings obtained in each Comparative Example were evaluated using the same items, methods, and criteria as in Example 1. The results are shown in Tables 1 and 2. Furthermore, for Comparative Example 4, the flavor persistence of the sesame-flavored seasoning was evaluated using an accelerated test, as in Examples 3 and 8, and the evaluation result was △. As mentioned above, the sesame-flavored liquid seasoning obtained in Comparative Example 1 was the reference sample for the evaluation of each Example and Comparative Example, and therefore is marked as "reference" in the evaluation result column for Comparative Example 1. [Explanation of symbols]

[0053] 11 Sesame flavor seasoning 14 Sesame 15 Soy flour 16. Peanuts 17. Xanthan gum 18 Fermented Lactic Acid 31 Mixing process 32 Heating process

Claims

1. Contains sesame, soy flour, peanuts, and xanthan gum, When the mass M1 of the sesame is 100, the sum of the mass M2 of the soybean flour and the mass M3 of the peanuts is at least 24, The mass M3 is in the range of 0.09 × M2 or more and 7 × M2 or less, The sesame flavored liquid seasoning has a xanthan gum content of at most 0.1% by mass.

2. A food product containing sesame, soybean flour, peanuts, and fermented lactic acid, When the mass M1 of the sesame is 100, the sum of the mass M2 of the soybean flour and the mass M3 of the peanuts is at least 24, The mass M3 is in the range of 0.09 × M2 or more and 7 × M2 or less, The sesame-flavored liquid seasoning has a content of fermented lactic acid of at most 0.4% by mass.

3. The sesame includes any one of chopped sesame, ground sesame, and sesame paste, The peanuts are either in a paste form or a powder form, 3. The sesame-flavored liquid seasoning according to claim 1, wherein the particle size of the soybean flour and the peanuts is smaller than the particle size of the sesame seeds.

4. 4. The sesame-flavored liquid seasoning according to claim 1, wherein the soybean flour is powdered defatted soybeans.

5. A method for producing a sesame-flavored liquid seasoning containing sesame, comprising: The sesame flavored liquid seasoning contains sesame, soybean flour, peanuts, and xanthan gum, and the content of the xanthan gum is at most 0.1% by mass; A mixing step of stirring the mixture of the sesame, the soybean flour, and the peanuts; a xanthan gum mixing step of adding the xanthan gum to the mixture and stirring; a temperature-raising step of raising the temperature of the mixture that has undergone the xanthan gum mixing step to 90°C or higher; and When the mass M1 of the sesame is 100, the sum of the mass M2 of the soybean flour and the mass M3 of the peanuts is at least 24, The method for producing a sesame-flavored liquid seasoning, wherein the mass M3 is in the range of 0.09 × M2 or more and 7 × M2 or less.

6. A method for producing a sesame-flavored liquid seasoning containing sesame, comprising: The sesame-flavored liquid seasoning contains sesame, soybean flour, peanuts, and fermented lactic acid, and the content of the fermented lactic acid is at most 0.4% by mass; A mixing step of stirring the mixture of the sesame, the soybean flour, and the peanuts; a temperature raising step of raising the temperature of the mixture that has been subjected to the mixing step to 90°C or higher; a fermented lactic acid mixing step of adding the fermented lactic acid to the mixture and stirring the mixture after the temperature increasing step; and When the mass M1 of the sesame is 100, the sum of the mass M2 of the soybean flour and the mass M3 of the peanuts is at least 24, The method for producing a sesame-flavored liquid seasoning, wherein the mass M3 is in the range of 0.09 × M2 or more and 7 × M2 or less.

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