Liquid seasoning containing solid vegetable ingredients

Abstract

To provide a liquid seasoning that can improve the palatability of a vegetarian food or vegan food which consists only of plant-derived ingredients, by adding a rich flavor, texture and / or aftertaste like a dairy product or animal-derived ingredient.SOLUTION: An aspect of the liquid seasoning has: a mass-to-volume ratio of 2-methoxy-4-ethylphenol of 1.0 to 20 μg / L; a mass-to-volume ratio of diethyl succinate of 10 to 200 μg / L; and an acetic acidity of 1.5 to 8.0% (w / v) by mass with respect to the total volume of the liquid seasoning.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a liquid seasoning containing a solid vegetable ingredient. [Background technology]

[0002] As the number of vegans who abstain from not only meat but also dairy products and eggs increases worldwide, the demand for vegan foods made entirely from plant-based ingredients is growing. However, many vegans also desire to enjoy meals that have the same flavor, texture, and aftertaste as non-vegan foods that contain dairy products and animal-derived ingredients. Therefore, there is a need for technology that can reproduce the flavor and other characteristics of non-vegan foods using only plant-based ingredients.

[0003] For example, cheese and pickle sandwiches, a popular menu item in the UK and elsewhere, typically contain dairy products such as cheese and butter, as well as Worcestershire sauce, which contains animal-derived ingredients such as meat extract and fish components, making them inedible to vegans. While vegan sandwiches exist that simply replace dairy and animal-derived ingredients with plant-based ingredients, they are unable to impart the rich flavor, texture, and aftertaste characteristic of dairy and animal-derived ingredients, resulting in poor reproducibility and palatability. Therefore, there is a need to recreate the flavor, texture, and aftertaste of a cheese and pickle sandwich using only plant-based ingredients. Summary of the Invention [Problem to be solved by the invention]

[0004] One of the objects of the present invention is to provide a novel technology that can impart a rich flavor, texture, and / or aftertaste similar to that of dairy products or animal-derived ingredients to vegetarian or vegan foods consisting only of plant-derived ingredients, thereby improving their palatability. [Means for solving the problem]

[0005] As a result of extensive research, the present inventors have found that by preparing a liquid seasoning containing solid vegetable ingredients and adjusting the concentrations of 2-methoxy-4-ethylphenol and diethyl succinate therein to fall within predetermined ranges, and also adjusting the acetic acid acidity to fall within predetermined ranges, the resulting liquid seasoning can impart a rich flavor, texture, and / or aftertaste similar to that of dairy products or animal-derived ingredients to vegetarian or vegan diets consisting only of plant-derived ingredients, thereby improving palatability.

[0006] That is, according to the present invention, for example, the following aspects are provided. [Item 1] A liquid seasoning containing solid vegetable ingredients, The mass-to-volume ratio of 2-methoxy-4-ethylphenol is 1.0 to 20 μg / L; The mass-to-volume ratio of diethyl succinate is 10-200 μg / L; A liquid seasoning having an acetic acidity of 1.5 to 8.0% (w / v) in terms of mass ratio to the total volume of the liquid seasoning. [Item 2] The liquid seasoning according to Item 1, wherein the mass-to-volume ratio of 2-methoxy-4-ethylphenol is 1.5 μg / L or more. [Item 3] The liquid seasoning according to Item 2, wherein the mass-to-volume ratio of 2-methoxy-4-ethylphenol is 2.0 μg / L or more. [Item 4] The liquid seasoning according to Item 3, wherein the mass-to-volume ratio of 2-methoxy-4-ethylphenol is 2.5 μg / L or more. [Item 5] The liquid seasoning according to any one of Items 1 to 4, wherein the mass-to-volume ratio of 2-methoxy-4-ethylphenol is 18 μg / L or less. [Item 6] The liquid seasoning according to Item 5, wherein the mass-to-volume ratio of 2-methoxy-4-ethylphenol is 16 μg / L or less. [Item 7] The liquid seasoning according to Item 6, wherein the mass-to-volume ratio of 2-methoxy-4-ethylphenol is 14 μg / L or less. [Item 8] The liquid seasoning according to any one of Items 1 to 7, wherein the mass-to-volume ratio of diethyl succinate is 15 μg / L or more. [Item 9] The liquid seasoning according to Item 8, wherein the mass-to-volume ratio of diethyl succinate is 20 μg / L or more. [Item 10] The liquid seasoning according to Item 8, wherein the mass-to-volume ratio of diethyl succinate is 25 μg / L or more. [Item 11] The liquid seasoning according to any one of Items 1 to 10, wherein the mass-to-volume ratio of diethyl succinate is 180 μg / L or less. [Item 12] The liquid seasoning according to Item 11, wherein the mass-to-volume ratio of diethyl succinate is 160 μg / L or less. [Item 13] The liquid seasoning according to Item 12, wherein the mass-to-volume ratio of diethyl succinate is 140 μg / L or less. [Item 14] The liquid seasoning according to any one of Items 1 to 13, wherein the mass ratio of diethyl succinate to 2-methoxy-4-ethylphenol is 1.0 or more. [Item 15] The liquid seasoning according to Item 14, wherein the mass ratio of diethyl succinate to 2-methoxy-4-ethylphenol is 2.0 or more. [Item 16] The liquid seasoning according to any one of Items 1 to 15, wherein the mass ratio of diethyl succinate to 2-methoxy-4-ethylphenol is 15 or less. [Item 17] The liquid seasoning according to Item 16, wherein the mass ratio of diethyl succinate to 2-methoxy-4-ethylphenol is 13 or less. [Item 18] The liquid seasoning according to any one of Items 1 to 17, further comprising 6-methyl-5-hepten-2-one at a mass-to-volume ratio of 0.2 to 4.0 μg / L. [Item 19] The liquid seasoning according to Item 18, wherein the mass-to-volume ratio of 6-methyl-5-hepten-2-one is 0.3 μg / L or more. [Item 20] The liquid seasoning according to Item 19, wherein the mass-to-volume ratio of 6-methyl-5-hepten-2-one is 0.4 μg / L or more. [Item 21] The liquid seasoning according to any one of Items 18 to 20, wherein the mass-to-volume ratio of 6-methyl-5-hepten-2-one is 3.5 μg / L or less. [Item 22] The liquid seasoning according to Item 21, wherein the mass-to-volume ratio of 6-methyl-5-hepten-2-one is 3.0 μg / L or less. [Item 23] The liquid seasoning according to any one of Items 1 to 22, wherein the mass ratio of 2-methoxy-4-ethylphenol to 10 times the mass of 6-methyl-5-hepten-2-one is 0.1 or more. [Item 24] The liquid seasoning according to Item 23, wherein the mass ratio of 2-methoxy-4-ethylphenol to 10 times the mass of 6-methyl-5-hepten-2-one is 0.5 or more. [Item 25] The liquid seasoning according to any one of Items 1 to 24, wherein the mass ratio of 2-methoxy-4-ethylphenol to 10 times the mass of 6-methyl-5-hepten-2-one is 10 or less. [Item 26] The liquid seasoning according to Item 25, wherein the mass ratio of 2-methoxy-4-ethylphenol to 10 times the mass of 6-methyl-5-hepten-2-one is 5 or less. [Item 27] ​​The liquid seasoning according to any one of Items 1 to 26, wherein the acetic acidity relative to the total volume of the liquid seasoning is 1.55% by mass or more. [Item 28] The liquid seasoning according to Item 27, wherein the acetic acidity relative to the total volume of the liquid seasoning is 1.6% by mass or more. [Item 29] The liquid seasoning according to any one of Items 1 to 28, wherein the acetic acidity relative to the total volume of the liquid seasoning is 2.5 mass % or less. [Item 30] The liquid seasoning according to Item 29, wherein the acetic acidity relative to the total volume of the liquid seasoning is 2.0% by mass or less. [Item 31] The liquid seasoning according to any one of Items 1 to 30, further comprising 0.5 to 10% by mass of apple cider vinegar. [Item 32] The liquid seasoning according to Item 31, wherein the mass ratio of apple cider vinegar to the liquid seasoning is 1.0 mass% or more. [Item 33] The liquid seasoning according to Item 32, wherein the mass ratio of apple cider vinegar to the liquid seasoning is 1.5 mass% or more. [Item 34] The liquid seasoning according to any one of Items 31 to 33, wherein the mass ratio of apple cider vinegar to the liquid seasoning is 7 mass% or less. [Item 35] The liquid seasoning according to Item 34, wherein the mass ratio of apple cider vinegar to the liquid seasoning is 5% by mass or less. [Item 36] The liquid seasoning according to any one of Items 1 to 35, further comprising 0.8 to 16.0% by mass of apple juice. [Item 37] The liquid seasoning according to Item 36, wherein the mass ratio of apple juice to the liquid seasoning is 1.5 mass% or more. [Item 38] The liquid seasoning according to Item 37, wherein the mass ratio of apple juice to the liquid seasoning is 2.2 mass% or more. [Item 39] The liquid seasoning according to any one of Items 36 to 38, wherein the mass ratio of apple juice to the liquid seasoning is 12 mass% or less. [Item 40] The liquid seasoning according to Item 39, wherein the mass ratio of apple juice to the liquid seasoning is 8% by mass or less. [Item 41] A liquid seasoning according to any one of Items 1 to 40, wherein the ratio of the mass of components having a size of 3.0 mm or more when swollen in the liquid seasoning to the total mass of the liquid seasoning is 10 to 70% by mass. [Item 42] The liquid seasoning according to Item 41, wherein the ratio of the mass of the component to the total mass of the liquid seasoning is 15 mass% or more. [Item 43] The liquid seasoning according to Item 42, wherein the ratio of the mass of the component to the total mass of the liquid seasoning is 20 mass% or more. [Item 44] The liquid seasoning according to any one of Items 41 to 43, wherein the ratio of the mass of the component to the total mass of the liquid seasoning is 65 mass % or less. [Item 45] The liquid seasoning according to Item 44, wherein the ratio of the mass of the component to the total mass of the liquid seasoning is 60 mass% or less. [Item 46] The liquid seasoning according to any one of Items 1 to 45, containing one or more spices selected from cardamom, black pepper, nutmeg, and ginger. [Item 47] The liquid seasoning according to any one of Items 1 to 46, wherein the absorbance at a wavelength of 430 nm of the liquid seasoning when diluted 10 times with water is 0.45 or more. [Item 48] The liquid seasoning according to Item 47, wherein the absorbance at a wavelength of 430 nm of the liquid seasoning when diluted 10 times with water is 0.46 or more. [Item 49] The liquid seasoning according to Item 48, wherein the absorbance at a wavelength of 430 nm of the liquid seasoning when diluted 10 times with water is 0.47 or more. [Item 50] The liquid seasoning according to any one of Items 1 to 49, wherein the absorbance at a wavelength of 430 nm of the liquid seasoning when diluted 10 times with water is 0.60 or less. [Item 51] The liquid seasoning according to Item 50, wherein the absorbance at a wavelength of 430 nm of a 10-fold diluted solution of the liquid seasoning in water is 0.58 or less. [Item 52] The liquid seasoning according to Item 51, wherein the absorbance at a wavelength of 430 nm of a 10-fold diluted solution of the liquid seasoning in water is 0.56 or less. [Item 53] The liquid seasoning according to any one of Items 1 to 52, which does not contain any animal-derived ingredients. [Item 54] The liquid seasoning according to any one of Items 1 to 53, which is used as a substitute for a liquid seasoning containing one or more animal-derived ingredients. [Item 55] A liquid seasoning according to Item 53 or 54, used in vegetarian or vegan meals. [Item 56] A food or drink containing the liquid seasoning according to any one of items 1 to 55. [Item 57] The food or drink according to Item 56, which is suitable for vegetarians or vegans. [Item 58] A method for producing the liquid seasoning according to any one of items 1 to 55, (i) providing a first fraction comprising apple cider vinegar; (ii) providing a second fraction comprising vegetables; and (iii) mixing the first fraction with the second fraction to prepare a liquid seasoning; A manufacturing method comprising: [Item 59] A method according to Item 54, wherein the amount of 2-methoxy-4-ethylphenol, the amount of diethyl succinate, and / or the acidity of acetic acid in the apple cider vinegar produced by fermentation in step (ii) are adjusted so that apple cider vinegar is produced by fermentation in step (i) and the liquid seasoning prepared in step (iii) satisfies the requirements of item 1. [Item 60] The method according to Item 54, wherein 2-methoxy-4-ethylphenol, diethyl succinate, and / or acetic acid acidity are added to the mixture in step (iii) so that the liquid seasoning prepared in step (iii) satisfies the requirements of item 1. [Effects of the Invention]

[0007] The novel liquid seasoning of the present invention can impart a rich flavor, texture, and / or aftertaste similar to that of dairy products or animal-derived ingredients to vegetarian or vegan diets consisting only of plant-derived ingredients, thereby improving palatability. DETAILED DESCRIPTION OF THE INVENTION

[0008] The present invention will be described in detail below with reference to specific embodiments, but the present invention is not limited to the following embodiments and can be embodied in any form without departing from the spirit of the present invention.

[0009] One aspect of the present invention provides a liquid seasoning containing a solid vegetable ingredient (hereinafter also referred to as "the liquid seasoning of the present invention").

[0010] According to one embodiment, the liquid seasoning of the present invention may contain vegetable and / or fruit extracts and / or fermentation products. The type of such vegetable and / or fruit extracts and / or fermentation products is not limited, but preferably contains one or more of the specific aroma compounds described below (2-methoxy-4-ethylphenol, diethyl succinate, and 6-methyl-5-hepten-2-one). Examples include apple extracts and / or fermentation products (e.g., apple cider vinegar and / or apple juice), grape extracts and / or fermentation products (e.g., wine and / or grape juice), etc. Hereinafter, the liquid seasoning of the present invention will be described primarily using an embodiment in which the liquid seasoning contains apple cider vinegar and / or apple juice as an example, but the liquid seasoning of the present invention is not limited to such an embodiment.

[0011] When the liquid seasoning of the present invention contains apple cider vinegar, there is no particular limitation on the type of apple cider vinegar used, but apple cider vinegar produced via acetic acid fermentation is preferred. From the viewpoint of consistent quality, the method for producing apple cider vinegar by fermentation is preferably a method conforming to the cider vinegar production method described in British Standard BS EN 13188:2000 2.3.3 or the apple cider vinegar production method described in the Japanese Agricultural Standards for Brewed Vinegar. There are also no particular limitations on the raw materials for apple cider vinegar, and examples of such raw materials include inorganic salts such as phosphates and ammonium salts that serve as nutrient sources for acetic acid bacteria fermentation, as well as various sugars such as honey, sugar, and liquid sugar. Various food additives can also be used.

[0012] When the liquid seasoning of the present invention contains apple cider vinegar, the apple cider vinegar used can be produced by any conventional method. Examples of fermentation (preferably acetic acid fermentation) methods include surface fermentation using wooden barrels, submerged fermentation, and packed tower fermentation. Examples of synthesis methods include adding apple juice to chemically synthesized glacial acetic acid. In the present invention, fermented apple cider vinegar is preferred because it allows the apple cider vinegar to contain a variety of fermentation-derived components. It is preferable to use the fermented apple cider vinegar in a state where it still contains acetic acid bacteria, without performing a filtration process to remove the acetic acid bacteria used in fermentation, as this will result in a natural cloudy texture. It is also preferable to use only one type of apple cider vinegar in the liquid seasoning of the present invention, or to use two or more types of apple cider vinegar in any combination and ratio.

[0013] According to one embodiment of the present invention, when the liquid seasoning of the present invention contains apple cider vinegar, the mass ratio of apple cider vinegar to the liquid seasoning is not limited, but is preferably 0.5% by mass or more, or 1% by mass or more, or 1.5% by mass or more, and is preferably 10% by mass or less, or 7% by mass or less, or 5% by mass or less.

[0014] When the liquid seasoning of the present invention contains apple juice, there are no limitations on the apple juice used; either unconcentrated straight apple juice or concentrated apple juice may be used. When concentrated apple juice is used, it is preferable to use apple juice that complies with the Japanese Agricultural Standards for liquid fruit seasonings. In the present invention, the concentration ratio of the juice complies with the regulations for concentrated apple juice set forth in the Japanese Agricultural Standards, with apple juice equivalent to Brix 10 being considered as 1x. Furthermore, the concentrated juice may contain cloudy apple juice containing insoluble solids derived from apple dietary fiber (hereinafter sometimes referred to as "pulp content") to impart a natural turbidity. A method for measuring the pulp content in concentrated apple juice will be described later in the Examples section. Note that the liquid seasoning of the present invention may use only one type of apple juice, or two or more types may be used in any combination and ratio.

[0015] According to one embodiment of the present invention, when the liquid seasoning of the present invention contains apple juice, the mass ratio of the apple juice to the liquid seasoning is not limited, but is preferably 0.8% by mass or more, or 1.5% by mass or more, or 2.2% by mass or more, and is preferably 16% by mass or less, or 12% by mass or less, or 8% by mass or less. Note that when calculating the above mass ratio, the concentration of the apple juice does not need to be taken into consideration, and the calculation can be done by dividing the mass of the apple juice used by the mass of the entire liquid seasoning.

[0016] According to one embodiment of the present invention, when the liquid seasoning of the present invention contains apple cider vinegar and apple juice, the mass ratio of apple juice to apple cider vinegar is not limited, but is preferably 1.0 or more, or 1.2 or more, and preferably 5.0 or less, or 4.0 or less. By setting this mass ratio at or above the lower limit, it is possible to incorporate a mellow apple-derived flavor into the liquid seasoning. Furthermore, by setting this mass ratio at or below the upper limit, it is possible to harmonize the acidity of the apple cider vinegar and the apple flavor in the liquid seasoning. Note that when calculating the above mass ratio, the concentration of the apple juice is not taken into consideration, and the calculation can be performed by dividing the mass of the apple juice used by the mass of the apple cider vinegar used.

[0017] In the liquid seasoning of the present invention, the type of vegetables used as solid ingredients is not limited. Examples of vegetables include Japanese radish, radish, carrot, burdock, rutabaga, beet (e.g., beetroot), parsnip, turnip, sweet potato, cassava, yacon, taro, taro, konjac, lotus root, potato, purple sweet potato, Jerusalem artichoke, arrowhead, shallot, garlic, scallion, lily root, dogtooth violet, kale, yam, Japanese yam, Chinese yam, onion, and asparagus. Examples of vegetables that can be used include burdock, udo, cabbage, lettuce, spinach, Chinese cabbage, rapeseed, komatsuna, bok choy, chives, green onions, Nozawana, leeks, butterbur, mizuna, tomatoes, eggplant, pumpkin, bell peppers, cucumbers (especially gherkins, a type of young cucumber), myoga, cauliflower, broccoli, bitter melon, okra, artichokes, zucchini, sugar beets, ginger, shiso, and paprika. These may be used alone or in any combination and ratio of two or more.

[0018] In the liquid seasoning of the present invention, the amount of solid vegetable ingredients is not limited, but it is preferable that the ratio of solid vegetable ingredients having a size of 3 mm or more be within a predetermined range. Specifically, from the viewpoint of sufficiently ensuring the aroma, taste, and texture of vegetables, the ratio of the mass of solid vegetable ingredients having a size of 3 mm or more (7.5 mesh on) in a swollen state in the liquid seasoning to the mass of the liquid seasoning can be preferably 20% by mass or more, 25% by mass or more, or 30% by mass or more. Furthermore, from the viewpoint of reducing the grassy smell of vegetables, the upper limit of this ratio can be preferably 70% by mass or less, 65% by mass or less, or 60% by mass or less.

[0019] In the present invention, a "mesh-pass" component refers to a component that passes through a "mesh" sieve having openings of a specified size as specified in the JIS standard, and a "mesh-on" component refers to a component that does not pass through the "mesh" sieve and remains on the sieve.

[0020] According to one aspect of the present invention, the liquid seasoning of the present invention is characterized in that its acetic acidity is within a predetermined range. Specifically, the acetic acidity of the liquid seasoning is typically 1.5% (w / v). It is preferably 1.55% (w / v) or higher, and more preferably 1.6% (w / v) or higher. If the acetic acidity is below the lower limit, the pleasant sourness derived from acetic acid may not be fully felt, and a sweet taste may linger. On the other hand, the acetic acidity of the liquid seasoning is typically 3.0% (w / v) or lower. It is preferably 2.5% (w / v) or lower, and more preferably 2.0% (w / v) or lower. If the acetic acid acidity is above the upper limit, the various apple-derived components may not fully mitigate the throat irritation caused by acetic acid.

[0021] In the present invention, the acetic acid acidity is measured in accordance with the Japanese Agricultural Standards for brewed vinegar. Specifically, a sample is titrated with sodium hydroxide solution, and the acidity is calculated using the amount of sodium hydroxide solution consumed until the pH reaches 8.2, converted into acetic acid. The titration method may be either manual titration or a method using an automatic titrator. Note that the acetic acid acidity specified in the present invention is calculated by the above method, and therefore also includes values ​​obtained by converting organic acids other than acetic acid, such as citric acid, into acetic acid.

[0022] The liquid seasoning of the present invention contains 2-methoxy-4-ethylphenol and diethyl succinate, and may further contain 6-methyl-5-hepten-2-one (these three compounds may be collectively referred to as "specific aroma compounds" in this specification).

[0023] The content of 2-methoxy-4-ethylphenol in the liquid seasoning of the present invention is 1.0 μg / L or more. Of these, 1.5 μg / L or more is preferred, 2.0 μg / L or more is more preferred, and 2.5 μg / L or more is even more preferred. If the content of 2-methoxy-4-ethylphenol is below the lower limit, the throat irritation caused by acetic acid may not be fully suppressed, and the ripe feeling may not be sufficiently imparted. Furthermore, the content of 2-methoxy-4-ethylphenol in the liquid seasoning of the present invention is 20 μg / L or less. Of these, 18 μg / L or less is preferred, 16 μg / L or less is more preferred, and 14 μg / L or less is even more preferred. If the content of 2-methoxy-4-ethylphenol exceeds the upper limit, the pleasant apple flavor may be suppressed, resulting in an unpleasant flavor.

[0024] The content of diethyl succinate in the liquid seasoning of the present invention is 10 μg / L or more. Of these, 15 μg / L or more is preferred, 20 μg / L or more is more preferred, and 25 μg / L or more is even more preferred. If the content of diethyl succinate is below the lower limit, the alcoholic fermented flavor may not be sufficiently imparted. Furthermore, the content of diethyl succinate in the liquid seasoning of the present invention is 200 μg / L or less. Of these, 180 μg / L or less is preferred, 160 μg / L or less is more preferred, and 140 μg / L or less is even more preferred. If the content of diethyl succinate exceeds the upper limit, the favorable acidity of apple cider vinegar may be suppressed, resulting in an unpleasant flavor.

[0025] In the liquid seasoning of the present invention, the ratio (y / x) of the content (x) of 2-methoxy-4-ethylphenol to the content (y) of diethyl succinate is preferably 1.0 or more, more preferably 2.0 or more. If the value of the ratio (y / x) is smaller than the lower limit, the content of diethyl succinate may be too high, which may cancel out the effect of 2-methoxy-4-ethylphenol in imparting a ripe feeling. Furthermore, the ratio (y / x) is preferably 15 or less, more preferably 13 or less. If the value of the ratio (y / x) is larger than the upper limit, the content of 2-methoxy-4-ethylphenol may be too high compared to the content of diethyl succinate, which may cancel out the effect of diethyl succinate in imparting a fermented feeling.

[0026] When the liquid seasoning of the present invention contains 6-methyl-5-hepten-2-one, its content is preferably 0.2 μg / L or more, more preferably 0.3 μg / L or more, and even more preferably 0.4 μg / L or more. If the content of 6-methyl-5-hepten-2-one is less than the above-mentioned lower limit, the mellow fruit flavor imparted to the liquid seasoning as a whole may not be sufficiently imparted. Furthermore, the content of 6-methyl-5-hepten-2-one is preferably 4.0 μg / L or less, more preferably 3.5 μg / L or less, and even more preferably 3.0 μg / L or less. If the content of 6-methyl-5-hepten-2-one exceeds the above-mentioned upper limit, the aroma of 6-methyl-5-hepten-2-one itself may be perceived, resulting in an unpleasant flavor.

[0027] When the liquid seasoning of the present invention contains 6-methyl-5-hepten-2-one, it is preferable that the content (x) of 2-methoxy-4-ethylphenol and the content (z) of 6-methyl-5-hepten-2-one satisfy a relationship such that the value calculated by the following formula 1 falls within a predetermined range.

number

[0028] Specifically, the value of Formula 1 is preferably 0.1 or more, more preferably 0.5 or more. If the value of Formula 1 is less than the lower limit, the amount of 6-methyl-5-hepten-2-one will be too much compared to 2-methoxy-4-ethylphenol, which may result in an insufficient sense of ripeness. On the other hand, the value of Formula 1 is preferably 10 or less, more preferably 5 or less. If the value of Formula 1 is greater than the upper limit, the amount of 6-methyl-5-hepten-2-one will be too little compared to 2-methoxy-4-ethylphenol, which may result in the natural sweet flavor of apples being difficult to sense.

[0029] The liquid seasoning of the present invention can be enriched with the specific aroma compounds (2-methoxy-4-ethylphenol, diethyl succinate, and optionally, 6-methyl-5-hepten-2-one) by adding these specific compounds directly or by adding a substance containing these specific compounds to the liquid seasoning, or by incorporating these specific compounds through fermentation during production of the liquid seasoning. Among these, incorporating the specific aroma compounds into the liquid seasoning of the present invention using apple cider vinegar, particularly apple cider vinegar or apple juice produced by fermentation, is preferred because it allows the incorporation of other aroma compounds contributing to the aged flavor simultaneously. In the present invention, the concentration of the specific aroma compounds in the liquid seasoning is measured using a gas chromatography / mass spectrometry (GC / MS) device on a sample treated by stir bar extraction (SBSE). Specifically, the method described below in the Examples can be used.

[0030] The liquid seasoning of the present invention preferably has an absorbance within a predetermined range at a wavelength of 430 nm when diluted 10 times with water. Specifically, the absorbance of a 10-fold diluted solution of the liquid seasoning at a wavelength of 430 nm is not particularly limited, but can be preferably 0.45 or more, 0.46 or more, or 0.47 or more. The upper limit is not particularly limited, but can be, for example, 0.60 or less, 0.58 or less, or 0.56 or less. In the present invention, the absorbance of a 10-fold diluted aqueous solution of the liquid seasoning can be determined by diluting the liquid seasoning 10 times with distilled water and then measuring the absorbance of this diluted solution at a wavelength of 430 nm using a spectrophotometer such as a UV-1800 (Shimadzu).

[0031] According to one embodiment of the present invention, the liquid seasoning of the present invention may contain one or more spices selected from cardamom, black pepper, nutmeg, and ginger. According to one embodiment of the present invention, the ratio of the spices selected from the above group to the total mass of the liquid seasoning is not limited, but can be preferably 0.01% by mass or more, or 0.05% by mass or more, or 0.1% by mass or more, and can be preferably 5% by mass or less, or 4% by mass or less, or 3% by mass or less.

[0032] According to one embodiment of the present invention, the liquid seasoning of the present invention may contain one or more other ingredients. Examples of such other ingredients include sugars, high-intensity sweeteners, amino acid-based seasonings, nucleic acid-based seasonings, organic acid-based seasonings, flavor ingredients, umami seasonings, alcoholic beverages, flavor oils, flavors, spice extracts, and other taste and flavor components, as well as additives such as viscosity adjusters, stabilizers, pH adjusters, and colorants. These ingredients may be used alone or in any combination and ratio of two or more. The content of these other ingredients is not limited and can be determined appropriately depending on the intended use.

[0033] According to one embodiment of the present invention, the liquid seasoning of the present invention preferably does not contain or is substantially free of animal-derived ingredients. Here, "animal-derived ingredients" refers to organic substances derived from various animals (examples of animals include vertebrates such as mammals, birds, reptiles, amphibians, and fish; and invertebrates such as mollusks, cnidarians, and arthropods). Examples of animal-derived ingredients include, but are not limited to, meat such as pork, beef, chicken, lamb, and mutton; dairy products such as milk, butter, yogurt, and cream; eggs; and other animal-derived substances such as animal protein, animal fat, and animal lipids.

[0034] The liquid seasoning of the present invention can be produced by any method without any limitation. Examples of production methods, when producing a liquid seasoning containing apple cider vinegar (and optionally apple juice), include, but are not limited to, the following: (i) preparing a first fraction as a liquid containing apple cider vinegar (and optionally apple juice); (ii) preparing a second fraction as a suspension containing solid vegetable components; (iii) mixing the first fraction and the second fraction; and (iv) adjusting the mass-to-volume ratio of 2-methoxy-4-ethylphenol and diethyl succinate, and the acetic acidity of the liquid seasoning, to fall within the above-mentioned ranges.

[0035] The adjustment of the mass-to-volume ratio of the specific aroma compounds (2-methoxy-4-ethylphenol and diethyl succinate, and optionally 6-methyl-5-hepten-2-one) (step (iv) above) may be performed at any time, for example, during step (i) and / or step (ii), between steps (i) and (ii) and step (iii), during step (iii), after step (iii), or any combination thereof. According to one embodiment of the present invention, this adjustment can be performed by, but is not limited to, the following means: (a) adjusting the mass ratio of the specific aroma compounds in the first and / or second fractions in advance (e.g., adjusting the fermentation conditions during the preparation of apple cider vinegar) so that the desired ratio is achieved when the first and second fractions are mixed, and / or (b) adding the specific aroma compounds to the mixture of the first and second fractions to achieve the desired ratio.

[0036] The adjustment of the acetic acid acidity of the liquid seasoning (step (iv) above) may be performed at any timing, for example, during step (i) and / or step (ii), between steps (i) and (ii) and step (iii), during step (iii), after step (iii), or any combination thereof. According to one embodiment of the present invention, means for performing this adjustment include, but are not limited to, the following: (a) adjusting the acetic acidity of the first and / or second fractions in advance (e.g., adjusting the fermentation conditions during the preparation of apple cider vinegar) so that the target acetic acid acidity is achieved when the first and second fractions are mixed, and / or (b) adjusting the acetic acidity of the mixture of the first and second fractions to achieve the desired acetic acid acidity.

[0037] According to one embodiment, in the step (ii) of preparing the second fraction as a suspension containing vegetable solid components, the vegetable solid components are preferably heated, preferably in the presence of sugar. The heating temperature is not limited, but is preferably set to, for example, typically 60°C or higher, or 65°C or higher, or 70°C or higher, and typically 100°C or lower, or 95°C or lower, or 90°C or lower. The heating time is also not limited, but is preferably maintained at or near the heating temperature for typically 35 minutes or longer, or 40 minutes or longer, or 45 minutes or longer, and typically 120 minutes or shorter, or 100 minutes or shorter, or 80 minutes or shorter. When sugar is present in addition to the vegetable solid components, it is preferable to add sugar to the medium for the second fraction containing the vegetable solid components in an amount typically of 10% by mass or higher, or 15% by mass or higher, or 20% by mass or higher, and typically 55% by mass or lower, or 50% by mass or lower, or 45% by mass or lower. By providing such a heating step, the solid components of the vegetables (preferably together with coexisting sugars) undergo an aminocarbonyl reaction, resulting in the development of a mellow aroma and a tangy taste accompanied by a rounded sweetness, as described below, which is believed to contribute to the exertion of the effects of the present invention. Furthermore, this aminocarbonyl reaction causes the second fraction to brown, which is believed to lead to an increase in the absorbance at 430 nm of the liquid seasoning diluted 10 times with water.

[0038] The liquid seasoning of the present invention can be used in any food product in any manner. According to one embodiment of the present invention, the liquid seasoning can be preferably used as a substitute for a liquid seasoning containing one or more animal-derived ingredients. According to one embodiment of the present invention, the liquid seasoning is preferably used in foods that do not contain animal-derived ingredients, such as vegetarian or vegan foods. The liquid seasoning of the present invention is advantageous when used in the above manner because it can add a rich flavor, texture, and / or aftertaste similar to that of dairy products or animal-derived ingredients to vegetarian or vegan foods, thereby improving the taste of vegetarian or vegan foods. [Example]

[0039] The present invention will now be described in more detail with reference to the following examples, which are provided for illustrative purposes only and are not intended to limit the invention in any way.

[0040] 1. Preparation and evaluation of liquid seasonings containing solid vegetable ingredients Liquid seasonings containing solid vegetable ingredients of Examples 1 to 4 and Comparative Example 1 were prepared according to the following procedure, and subjected to measurements of physical properties and sensory evaluation.

[0041] (1-1) Preparation of liquid seasoning The liquid seasonings in each Example and Comparative Example were prepared by (1) preparing a liquid seasoning base containing solid vegetable ingredients, (2) preparing apple cider vinegar, which is a mixture of apple cider vinegar and apple juice, and (3) mixing the apple cider vinegar and / or water with the liquid seasoning base in a predetermined ratio. The detailed procedure is as follows:

[0042] (1-1-1) Preparation of liquid seasoning base (i) As vegetable solids, 396 g of carrots, 340 g of rutabaga, 158 g of cauliflower, and 430 g of onions were diced into approximately 3 mm pieces. (ii) The vegetable solids of (i) were placed in a pot together with 1,300 g of syrup (aqueous solution containing 35% by mass of sugar and 7% by mass of salt) and heated at 80°C for 60 minutes. (iii) 760 g of the cooked vegetables (ii) were mixed with 520 g of syrup of the above composition and 720 g of sauce (8% by mass of date paste, 1% by mass of spice mix, 0.5% by mass of lemon juice, 3% by mass of tomato paste, 24% by mass of sugar, and 4% by mass of starch, to which 10% by mass of the above syrup was added, with the remainder being vinegar and water to adjust the overall acetic acidity to 4%) before cooling, and then bottled to prepare a liquid seasoning base.

[0043] (1-1-2) Preparation of apple cider vinegar The following (A), (b1), and (b2) were mixed in a mass ratio of 38.6:36.1:25.3 to prepare apple cider vinegar. (A) Apple cider vinegar: Apple cider vinegar with an acetic acidity of 10% (w / v) produced according to the cider vinegar regulations described in British Standard BS EN 13188:2000 2.3.3 was used. After fermentation, the vinegar was not filtered, and the acetic acid bacteria used in the fermentation were used as they were. (B) Apple juice: The following two types of apple juice were used: (b1) Clarified apple juice: After concentration and pulp removal, the juice was adjusted to Brix 70 (equivalent to 7x concentration). The pulp content was less than 0.1% (w / w). (b2) Cloudy apple juice: This juice was prepared to Brix 40 (equivalent to a 4x concentration) with some pulp remaining after concentration. The pulp content was approximately 5% (w / w).

[0044] The pulp content of each apple juice was measured by dispensing 1.0 g of each concentrated juice into a 1.5 mL Eppendorf tube and centrifuging it at 15,000 rpm at room temperature for 5 minutes using a centrifuge (Kubota 3700, manufactured by Kubota Shoji Co., Ltd.) and a rotor (Kubota AF-2724, manufactured by Kubota Shoji Co., Ltd.). The supernatant was then removed and the wet mass of the residue was measured to calculate the content.

[0045] (1-1-3) Preparation of liquid seasoning by mixing liquid seasoning base with apple cider vinegar The liquid seasoning base material was mixed with apple cider vinegar and / or water in the proportions shown in each Example and Comparative Example in Table 1 below to prepare a liquid seasoning containing a vegetable solid ingredient for each Example and Comparative Example, and the liquid seasoning was subjected to the following physical property measurements and sensory evaluations.

[0046] [Table 1]

[0047] (1-2) Measurement of the physical properties of liquid seasonings (1-2-1) Measurement of the content of ingredients by size When the size and content of the swollen vegetable ingredients in the liquid seasoning of Example 1 were measured, it was found that ingredients with a size of 8 mm to 20 mm (3 mesh on) accounted for 0.4 mass% of the total amount of liquid seasoning, ingredients with a size of 3 mm to 8 mm (3 mesh pass, 7.5 mesh on) accounted for 41.1 mass%, and ingredients with a size of 0.5 mm to 3 mm (7.5 mesh pass, 30 mesh on) accounted for 4.0 mass%.

[0048] (1-2-2) Measurement of acetic acidity The liquid seasonings of each Example and Comparative Example were titrated with 0.5 mol / L sodium hydroxide solution using an automatic acidity titrator COM-1600 (Hiranuma Sangyo), and the amount of sodium hydroxide solution consumed until the pH reached 8.2 was determined. This was converted into the acetic acid content, and the acetic acid acidity was calculated.

[0049] (1-2-3) Measurement of absorbance at 430 nm Each liquid seasoning of each Example and Comparative Example was diluted 10 times with water and filtered through a 0.45 micron filter to prepare a sample for measurement. The absorbance of this sample was measured at 430 nm using a spectrophotometer UV-1800 (Shimadzu Corporation).

[0050] (1-2-4) Measurement of specific aroma compounds The liquid seasonings of each Example and Comparative Example were subjected to measurement of the contents of the specific aroma compounds 2-methoxy-4-ethylphenol, diethyl succinate, and 6-methyl-5-hepten-2-one. The measurements were carried out on samples treated by the SBME method using a gas chromatography / mass spectrometry (GC / MS) device according to the following method.

[0051] First, the liquid seasonings of each Example and Comparative Example were subjected to the following pretreatments (i) to (iv) to prepare measurement samples. (i) A 10 mL sample was collected from each of the liquid seasonings of the Examples and Comparative Examples into a vial. (ii) A PDMS Twister (manufactured by Gestell; film thickness 0.5 mm, length 10 mm) was placed in the vial and stirred for 60 minutes to allow the components to be adsorbed. (iii) The supernatant was removed by filtration, and the PDMS Twister was rinsed with ion-exchanged water. (iv) The moisture was wiped off with Kimwipes and the specimen was used for measurement.

[0052] The specific aroma compounds were measured using the prepared measurement samples using a Gestell one-dimensional and two-dimensional switching GC / MS (GC section: HP7890 Series GC System connected to LTM series II (both manufactured by Agilent), injection port: TDU2 / CIS4 (Gestell), autosampler: MPS (Gestell)).

[0053] The capillary columns used were DB-WAX (length 30 m, inner diameter 250 μm, film thickness 0.25 μm, for LTM) (Agilent) as the first-dimension column and DB-5 (length 10 m, inner diameter 180 μm, film thickness 0.4 μm, for LTM) (Agilent) as the second-dimension column. Helium was used as the carrier gas.

[0054] Among the specific aroma compounds, 2-methoxy-4-ethylphenol and diethyl succinate were measured by one-dimensional analysis, and 6-methyl-5-hepten-2-one was measured by two-dimensional analysis.

[0055] The samples were injected into the GC / MS using one PDMS Twister that had been pretreated as described above, under the following injection conditions. CIS4: The temperature was held at 10°C for 0.5 min, and then the temperature was increased to 240°C at 720°C / min. TDU2: The temperature was held at 30°C for 0.2 min, and then the temperature was increased to 240°C at 720°C / min.

[0056] The measurement of 6-methyl-5-hepten-2-one was carried out as follows. First, the sample was injected into the first-dimensional column under the above-mentioned injection conditions, and then backflushing was performed between the retention times of 14.5 and 17.5 minutes. The specific aroma compounds were then introduced into the second-dimensional column for separation and subjected to SIM analysis. The column oven conditions for the DB-WAX (first-dimensional column) and DB-5 (second-dimensional column) were as follows: DB-WAX (first-dimension column): The temperature was held at 40°C for 3 minutes, then increased at 5°C / min, and the measurement was terminated 48 minutes after the start. DB-5 (secondary column): The temperature was held at 40°C for 18 minutes, then increased to 240°C at 10°C / min and held for 10 minutes.

[0057] Measurement of 2-methoxy-4-ethylphenol and diethyl succinate was carried out as follows. After injection into the first-dimension column under the above injection conditions, separation was carried out on the first-dimension column and subjected to SIM analysis. The column oven conditions for DB-WAX (first-dimension column) were as follows. DB-WAX (first-dimension column): Hold at 40°C for 3 minutes, then increase the temperature at 5°C / min to 240°C and hold for 7 minutes.

[0058] After measuring each sample in the selected ion detection (SIM) mode, the concentration of each specific aroma compound in the sample was calculated from the area of ​​the quantitative ion of the standard substance for each specific aroma compound shown in Table 3. Furthermore, taking into account the dilution rate of each sample with water, the concentration of each specific aroma compound contained in each sample was calculated.

[0059] [Table 2]

[0060] (1-3) Sensory evaluation of liquid seasonings The liquid seasonings of each Example and Comparative Example were subjected to sensory evaluation according to the following procedure.

[0061] The sensory evaluation was carried out by six sensory evaluators, who were selected based on their excellent performance in sensory discrimination training, product development experience, and extensive knowledge of food quality such as taste and texture, and who were capable of making absolute evaluations of each sensory evaluation item.

[0062] The sensory test consisted of three items: "aroma," "rich flavor," and "overall evaluation." For "aroma" and "rich flavor," the examiners each scored on a scale of 1 to 5, and the average of the six scores was used. The "overall evaluation" was the average of "aroma" (a mellow aroma with a rounded sweetness) and "rich flavor."

[0063] ·scent: 5 The scent is strong and very pleasant. 4 The scent is rather strong and pleasant. 3 The fragrance is moderate. 2 The scent is barely noticeable and is undesirable. 1: No scent is detectable and completely undesirable.

[0064] Rich taste: 5 The rich flavor is very strong and very pleasant. 4 The rich flavor is somewhat strong, which is preferable. 3. The rich flavor is moderately strong. 2 The rich flavor is only slightly noticeable, which is undesirable. 1. No rich flavor at all, not desirable at all.

[0065] (1-4) Results The results of the physical property measurements and sensory evaluation are shown in the table below.

[0066] [Table 3]

[0067] [Table 4]

[0068] The liquid seasonings containing vegetable ingredients of Examples 1 and 2, which meet the requirements of the present invention, were superior in overall evaluation compared to the liquid seasoning containing vegetable ingredients of Comparative Example 1, which does not meet the requirements of the present invention.

[0069] 2. Preparation and Evaluation of Vegan Sandwiches Using Liquid Condiments Containing Solid Vegetable Ingredients (2-1) Preparation of sandwiches using liquid seasoning Sandwiches were prepared using only vegan ingredients using the liquid seasonings of each of the Examples and Comparative Examples. Specifically, sandwiches for each of the Examples and Comparative Examples were prepared by sandwiching the ingredients shown in the Table below between two slices of bread (approximately 85 g) using the amounts shown in the table. Additionally, as a control sandwich for non-vegans, a sandwich for the Reference Example was prepared using regular ingredients (including dairy products and animal ingredients).

[0070] Of the ingredients shown in Table 5 below, the following ingredients were used other than the liquid seasonings of the above-mentioned Examples and Comparative Examples. Vegan Cheddar Cheese (ASDA Free From Mature Cheddar Alternative: Asda Stores Limited) Vegan mozzarella cheese (ASDA Free From Grated Mozzarella Alternative: Asda Stores Limited) Spread (Flora Buttery 1kg: Upfield Holdings BV) Vegan sauce (Biona Organic Worcester Sauce: Biona) Common Cheese 1 (Cathedral City Mature Cheddar 350G: Cathedral City) Regular Cheese 2 (Tesco Mozzarella Grated 250G: Tesco Plc) Common spread (Anchor Unsalted Butter: Fonterra Co-operative Group Limited) Regular Worcestershire sauce (Lea & Perrins Worcestershire sauce: Lea & Perrins, Inc.)

[0071] [Table 5]

[0072] (2-2) Evaluation of sandwiches containing liquid seasonings The sandwiches of the above Preparation Example, Comparative Preparation Example, and Reference Preparation Example were subjected to sensory evaluation according to the following procedure.

[0073] The sensory evaluation was performed by six sensory panelists (the selection criteria for panelists are as described above). To conduct the tasting test, panelists were placed in the same room and the test was conducted under a uniform environment. As a method suitable for comparative evaluation, the sandwich samples were warmed to an appropriate temperature and presented to each panelist in a random order. All panelists tasted the sandwich samples in the same order. The panelists then evaluated the sandwich samples based on two different indices: a preference evaluation index and a feature discrimination evaluation index.

[0074] The palatability evaluation index consisted of six items: "appearance," "aroma," "overall flavor," "texture," "aftertaste," and "overall evaluation." Each item was scored on a scale of 0 to 10, with 0 being "strongly dislike" and 10 being "strongly like," and the average of the scores from the six panelists was used.

[0075] The feature discrimination evaluation index consisted of seven items: "Strength of cheese aroma," "Strength of vegetable aroma," "Strength of overall cheese flavor," "Strength of overall vegetable flavor," "Balance between cheese and vegetables," "Texture of melted cheese," and "Amount of spice aftertaste." Each item was scored on a scale of 1 to 5 (3 being the optimal rating) shown below, and the average of the scores of the six panelists was used.

[0076] "Strong cheese aroma" 1: Not enough at all. 2: A little too weak. 3: Just right. 4: A little too strong. 5: Too strong.

[0077] "Strong vegetable aroma" 1: Not enough at all. 2: A little too weak. 3: Just right. 4: A little too strong. 5: Too strong.

[0078] "The overall flavor intensity of the cheese" 1: Not enough at all. 2: A little too weak. 3: Just right. 4: A little too strong. 5: Too strong.

[0079] "The overall flavor intensity of the vegetables" 1: Not enough at all. 2: A little too weak. 3: Just right. 4: A little too strong. 5: Too strong.

[0080] "Balance of cheese and vegetables" 1: It's too sweet. 2: A little too sweet. 3: Just right. 4: A little too rich. 5: It's too rich.

[0081] "The texture of melted cheese." 1: Too hard 2: A little too hard. 3: Just right 4: A little too soft. 5: It's too soft.

[0082] "The amount of spice aftertaste" 1: The spices are too strong. 2: The spices are a little too strong. 3: Just right. 4: The spices are a little too weak. 5: The spices are too weak.

[0083] (2-3) Results The results of the physical property measurements and sensory evaluation are shown in the table below.

[0084] [Table 6]

[0085] [Table 7]

[0086] The sandwiches of Preparation Examples 1 to 4, which used the liquid seasonings containing vegetable ingredients of Examples 1 to 4, were generally evaluated as superior to the sandwich of the comparative preparation example, which used the liquid seasoning containing vegetable ingredients of Comparative Example 1. In particular, the sandwiches of Preparation Examples 2 and 4, which used the liquid seasonings containing vegetable ingredients of Examples 2 and 4, were comparable to the sandwich of the reference preparation example, which used ingredients containing ingredients derived from meat and dairy products, and the sandwich of Preparation Example 4 in particular was even superior to the reference preparation example.

[0087] [3. Evaluation of the effect of adding flavorings to liquid seasonings containing solid vegetable ingredients] Each of the following nine spices was added to the liquid seasoning base material prepared in (1-1-1) above to a final concentration of 0.5% by mass (i.e., 99.5% by mass of liquid food material containing solid vegetable ingredients + 0.5% by mass of spices), and nine evaluation samples were prepared and subjected to sensory testing.

[0088] *Spices: ginger, cardamom, cinnamon, basil, parsley, coriander, nutmeg, black pepper, and cayenne pepper (all of which are S&B products in 3g to 16g quantities).

[0089] The sensory test consisted of rating the suitability of the taste of each spice and liquid seasoning base combination on a scale of 1 to 5 below. The evaluation was carried out by four panelists (the selection criteria for panelists were as described above). Prior to the evaluation test, all panelists evaluated a standard sample (liquid seasoning base), standardized the evaluation scores, and then each panelist scored the evaluation sample on the scale below, with the average of the four panelists' scores being used.

[0090] Taste suitability: 5 The taste is perfectly matched and very desirable. 4 The flavors are well matched and desirable. 3 The taste is quite good. 2 The taste is not very good and is not desirable. 1. The taste is completely incompatible and completely undesirable.

[0091] The results of the sensory evaluation are shown in the table below.

[0092] [Table 8]

[0093] These results showed that, among the spices tested, ginger, cardamom, nutmeg, and black pepper matched well with and improved the taste of the liquid seasoning base.

Claims

1. A liquid seasoning containing a vegetable solid ingredient and substantially free of animal-derived ingredients, - The mass-to-volume ratio of 2-methoxy-4-ethylphenol is 4.256 μg / L or more and 20 μg / L or less, - The mass-to-volume ratio of diethyl succinate is 36.153 μg / L or more and 200 μg / L or less, The acetic acidity is 1.5 to 8.0% (w / v) in terms of mass ratio to the total volume of the liquid seasoning, - Contains apple cider vinegar containing acetic acid bacteria in an amount of 0.5 to 10% by mass based on the total amount of the liquid seasoning, -Contains apple juice at a content of 0.8 to 16% by mass relative to the total amount of liquid seasoning, A liquid seasoning with a tangy taste.

2. A liquid seasoning containing a vegetable solid ingredient and substantially free of animal-derived ingredients, - The mass-to-volume ratio of 2-methoxy-4-ethylphenol is 4.256 μg / L or more and 20 μg / L or less, - The mass-to-volume ratio of diethyl succinate is 36.153 μg / L or more and 200 μg / L or less, The acetic acidity is 1.5 to 8.0% (w / v) in terms of mass ratio to the total volume of the liquid seasoning, - Contains apple cider vinegar at a content of 0.5 to 10% by mass relative to the total amount of liquid seasoning, -Contains apple juice at a content of 0.8 to 16% by mass relative to the total amount of liquid seasoning, A liquid seasoning with a tangy taste.

3. The liquid seasoning according to claim 1 or 2, wherein the mass-to-volume ratio of 6-methyl-5-hepten-2-one is 0.666 μg / L or more.

4. The liquid seasoning according to any one of claims 1 to 3, containing 10 to 70% by mass, in wet mass terms, of ingredients having a swelling size of 3.0 mm or more.

5. The liquid seasoning according to any one of claims 1 to 4, comprising one or more spices selected from cardamom, black pepper, nutmeg, and ginger.

6. The liquid seasoning according to any one of claims 1 to 5, wherein the absorbance at a wavelength of 430 nm of a 10-fold diluted solution of the liquid seasoning with water is 0.45 or more.

7. The liquid seasoning according to any one of claims 1 to 6, which does not contain any animal-derived ingredients.

8. The liquid seasoning according to claim 7, which is used as a substitute for a liquid seasoning containing one or more animal-derived ingredients.

9. The liquid seasoning according to any one of claims 1 to 8, which is used in a vegetarian or vegan diet.

10. The liquid seasoning according to any one of claims 1 to 9, comprising 2-methoxy-4-ethylphenol produced by fermentation, diethyl succinate, and acetic acid.

11. 1. A method for imparting a tangy taste and / or improving palatability to a vegetarian or vegan diet that is substantially free of animal-derived ingredients, comprising: A method comprising the step of adding to the vegetarian or vegan diet a liquid seasoning according to any one of claims 1 to 10.

12. A method for imparting a tangy taste to a liquid seasoning, comprising: - A mass-to-volume ratio of 2-methoxy-4-ethylphenol of 4.256 μg / L or more and 20 μg / L or less; - mass-to-volume ratio of diethyl succinate is 36.153 μg / L or more and 200 μg / L or less; - The acetic acidity is 1.5 to 8.0% (w / v) in terms of mass ratio to the total volume of the liquid seasoning; The content of apple cider vinegar containing acetic acid bacteria is 0.5 to 10% by mass of the total amount of the liquid seasoning, and ・The content of apple juice is 0.8 to 16% by mass of the total amount of liquid seasoning The composition of the liquid seasoning is adjusted so that The method includes:

13. A method for imparting a tangy taste to a liquid seasoning, comprising: - A mass-to-volume ratio of 2-methoxy-4-ethylphenol of 4.256 μg / L or more and 20 μg / L or less; - mass-to-volume ratio of diethyl succinate is 36.153 μg / L or more and 200 μg / L or less; - The acetic acidity is 1.5 to 8.0% (w / v) in terms of mass ratio to the total volume of the liquid seasoning; The content of apple cider vinegar is 0.5 to 10% by mass of the total amount of liquid seasoning, and ・The content of apple juice is 0.8 to 16% by mass of the total amount of liquid seasoning The composition of the liquid seasoning is adjusted so that The method includes:

14. - 6-methyl-5-hepten-2-one mass-to-volume ratio of 0.666 μg / L or more The method according to claim 12, further adjusting the composition of the liquid seasoning so that

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