Acidic liquid seasoning

Abstract

To provide an acidic liquid seasoning that, when mixed with vegetable, has a masking effect on the unpleasant taste derived from the vegetable, and has a good flavor balance.SOLUTION: The present invention is an acidic liquid seasoning that contains a carrot-derived raw material, and in which, characterized, the carrot-derived raw material contains at least carrot puree and the amount of carrot-derived carbohydrate contained in the acidic liquid seasoning is that the amount of carrot-derived carbohydrate for 1 pts.mass of carrot-derived protein is 12.0 pts.mass or more and 35.0 pts.mass or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an acidic liquid seasoning, and more particularly to an acidic liquid seasoning containing a carrot-derived material. [Background technology]

[0002] Conventionally, in addition to seasonings such as sugar, salt, soy sauce, and miso, liquid seasonings have been blended with meat or seafood extracts, vegetable or fruit purees, etc., in order to improve flavor and umami. However, although an appropriate amount of vegetable puree can impart a desirable flavor to a liquid seasoning, blending it in excess of a specific amount has the problem of impairing the inherent flavor of the liquid seasoning and producing a grassy odor.

[0003] To address the above-mentioned problems, an acidic liquid seasoning has been proposed that contains a paste of carrot and / or celery and a specific amount of organic acid, and that reduces the grassy smell of carrots and celery by adding orange juice and egg yolk (see Patent Document 1). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2010-187593 Summary of the Invention [Problem to be solved by the invention]

[0005] However, it has been found that although the acidic liquid seasoning described in Patent Document 1 suppresses the grassy smell of the acidic liquid seasoning itself, when mixed with vegetables, it does not have a sufficient effect of masking the unpleasant taste of the vegetables.

[0006] The present invention has been made in view of the above problems, and aims to provide an acidic liquid seasoning which, when mixed with vegetables, has the effect of masking the unpleasant taste of the vegetables and has a good balance of the original flavor of the acidic liquid seasoning. [Means for solving the problem]

[0007] As a result of intensive research to solve the above-mentioned problems, the present inventors have surprisingly found that, in an acidic liquid seasoning containing a carrot-derived raw material, adjusting the ratio of carrot-derived carbohydrates to carrot-derived protein to a specific ratio can produce an acidic liquid seasoning that, when mixed with vegetables, has the effect of masking the unpleasant taste of the vegetables and that has a good balance of the original flavor of the acidic liquid seasoning. Based on this finding, the present inventors have completed the present invention.

[0008] That is, according to one aspect of the present invention, An acidic liquid seasoning containing a carrot-derived material, The carrot-derived material includes at least carrot puree, The content of carrot-derived carbohydrates in the acidic liquid seasoning is 12.0 parts by mass or more and 35.0 parts by mass or less per part by mass of carrot-derived protein. An acidic liquid seasoning is provided.

[0009] In one aspect of the present invention, the content of the carrot-derived material is preferably 5% by mass or more and 30% by mass or less based on the total amount of the acidic liquid seasoning.

[0010] In one aspect of the present invention, the acidic liquid seasoning preferably further contains edible oil or fat.

[0011] In one aspect of the present invention, the acidic liquid seasoning is preferably an emulsified dressing.

[0012] In one embodiment of the present invention, the Brix of the acidic liquid seasoning is preferably 40% or less.

[0013] According to another aspect of the present invention, A method for producing an acidic liquid seasoning containing a carrot-derived material, The acidic liquid seasoning is blended with carrot puree and carrot extract, and the content of carrot-derived carbohydrates in the acidic liquid seasoning is adjusted to 12.0 parts by mass or more and 35.0 parts by mass or less per 1 part by mass of carrot-derived protein. A method for producing an acidic liquid seasoning is provided.

[0014] According to another aspect of the present invention, the Brix of the carrot extract is preferably 50% or more. [Effects of the Invention]

[0015] According to the present invention, it is possible to provide an acidic liquid seasoning that, when mixed with vegetables, has the effect of masking the unpleasant taste (such as a grassy smell or a harsh taste) of the vegetables and has a well-balanced flavor that is inherent to the acidic liquid seasoning. Furthermore, according to the present invention, it is possible to provide a method for producing such an acidic liquid seasoning. Such an acidic liquid seasoning can stimulate consumer appetite, and further expansion of the market for acidic liquid seasonings can be expected. DETAILED DESCRIPTION OF THE INVENTION

[0016] <Acidic liquid seasoning> The acidic liquid seasoning of the present invention contains at least a carrot-derived ingredient, and may further contain an acidic material, edible oils and fats, egg yolk, a thickener, water, other ingredients, and the like.

[0017] When the acidic liquid seasoning contains edible oils and fats, it may be in either an emulsified or separated form, but is preferably in an emulsified form. When the acidic liquid seasoning is in an emulsified form, it may have the configuration of an oil-in-water (O / W) emulsion or a W / O / W complex emulsion, with an oil-in-water (O / W) emulsion configuration being more preferred. When the acidic liquid seasoning is in an emulsified form, it is more likely to exhibit the effect of masking the unpleasant taste of vegetables when mixed with them. Furthermore, when the acidic liquid seasoning does not contain edible oils and fats, it can be used as a so-called non-oil type seasoning.

[0018] Examples of acidic liquid seasonings include dressings, sauces, tare sauces, and other foods similar to these, with dressings being preferred. Among dressings, liquid dressings with a viscosity of less than 30 Pa·s are particularly preferred.

[0019] (pH of acidic liquid seasoning) The pH of the acidic liquid seasoning is not particularly limited, but is, for example, 3.0 or more and 4.6 or less, with the lower limit preferably being 3.3 or more, more preferably 3.6 or more, and the upper limit preferably being 4.4 or less, more preferably 4.3 or less. If the pH of the acidic liquid seasoning is within the above range, the microbial growth of the acidic liquid seasoning can be controlled to improve the shelf life, while the flavor balance of the acidic liquid seasoning can be improved. The pH value of the acidic liquid seasoning is measured using a pH meter (tabletop pH meter F-72 manufactured by HORIBA, Ltd.) at 1 atmosphere and a product temperature of 20°C.

[0020] (Brix, an acidic liquid seasoning) The Brix of the acidic liquid seasoning is preferably 40% or less, more preferably 38% or less, even more preferably 35% or less, and is preferably 5% or more, more preferably 10% or more, even more preferably 15% or more. If the Brix of the acidic liquid seasoning is within the above range, the original flavor balance of the acidic liquid seasoning can be well balanced. The Brix value of the acidic liquid seasoning is measured using a refractometer at 1 atmosphere and a product temperature of 20°C.

[0021] (Carrot-derived ingredients) The carrot-derived raw material used in the acidic liquid seasoning is not particularly limited, and any conventionally known carrot can be used. Examples of carrots include Western carrots, Oriental carrots, short-rooted carrots such as 3-inch carrots, 4-inch carrots, and 5-inch carrots, and long-rooted carrots classified by root length, as well as sweet carrots, piccolo carrots, and baby carrots.

[0022] At least carrot puree is used as the carrot-derived raw material used in the acidic liquid seasoning. Examples of carrot puree include carrot puree, paste, and juice. Carrot puree can be produced by crushing, squeezing, or the like using a conventional method. Carrot puree includes carrots pureed using a mixer, a coulter, a mustard mill, a mass colloider, or the like, as well as carrots mixed with other raw materials and then pureed in the production process of the acidic liquid seasoning, and dried vegetables rehydrated to form a puree.

[0023] As the carrot-derived raw material used in the acidic liquid seasoning, it is preferable to use a combination of carrot puree and carrot extract. Carrot extract is a carrot concentrate that has a higher content of carbohydrates such as sugars than carrot raw materials. It is more preferable to use a carrot extract with a high sugar content as the carrot extract. A carrot extract with a high sugar content has a Brix of 50% or more, preferably 60% to 90%. The Brix can be measured in the same manner as the Brix of the acidic liquid seasoning described above. Carrot extract can be produced by crushing, squeezing, etc. using a conventional method, followed by further concentration.

[0024] The content of carrot-derived carbohydrates in the acidic liquid seasoning is 12.0 to 35.0 parts by mass per part by mass of carrot-derived protein, with the lower limit being preferably 13.0 parts by mass or more, more preferably 15.0 parts by mass or more, and even more preferably 17.0 parts by mass or more, and the upper limit being preferably 34.0 parts by mass or less, more preferably 33.0 parts by mass or less, and even more preferably 32.0 parts by mass or less. If the content of carrot-derived carbohydrates is below the above-mentioned lower limit, it may be difficult to obtain a sufficient masking effect. If the content of carrot-derived carbohydrates is above the upper limit, the balance of the original flavor of the acidic liquid seasoning may be impaired. Therefore, by adjusting the content of carrot-derived carbohydrates in the acidic liquid seasoning relative to the content of carrot-derived protein within the above-mentioned numerical range, the balance of the original flavor of the acidic liquid seasoning can be improved, while the masking effect of the unpleasant taste of the vegetables when mixed with the acidic liquid seasoning can be improved. In the present invention, the ratio of the content of carrot-derived carbohydrates to the content of carrot-derived proteins in the acidic liquid seasoning can be adjusted by changing the Brix of the carrot extract or by changing the blending ratio of the carrot extract and carrot puree. The contents of carbohydrates and proteins derived from carrots can be measured by conventionally known methods. For example, the content of protein derived from carrots can be measured by the Kjeldahl method. The content of carbohydrates derived from carrots can be calculated by subtracting the proportions of water, protein, lipid, and ash (g / 100g) from the total food content, which is taken as 100% (100g / 100g), and calculating the remainder as carbohydrates. The water content can be measured by the atmospheric pressure heat drying method, lipids by the Soxhlet extraction method, and ash by the direct ashing method.

[0025] The content of the carrot-derived material relative to the total amount of the acidic liquid seasoning is preferably 5% by mass or more, more preferably 7% by mass or more, and even more preferably 10% by mass or more, and the upper limit is preferably 30% by mass or less, more preferably 25% by mass or less, and even more preferably 20% by mass or less. If the content of the carrot-derived material is within the above range, the inherent flavor of the acidic liquid seasoning is well balanced, and when mixed with vegetables, the unpleasant taste of the vegetables is easily masked.

[0026] (Other vegetable-derived ingredients) The acidic liquid seasoning may further contain other vegetable-derived ingredients besides carrots, provided that the effects of the present invention are not impaired. Examples of other vegetables include onion, leek, garlic, Japanese radish, ginger, myoga, watercress, parsley, celery, shiso, leek, mitsuba, basil, lemongrass, fennel, and wasabi. These vegetables can be used as extracts and / or purees. These vegetables may be used alone or in combination of two or more.

[0027] The content of other vegetable-derived ingredients relative to the total amount of the acidic liquid seasoning is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, and even more preferably 0.5% by mass or more, and the upper limit is preferably 10% by mass or less, more preferably 7% by mass or less, and even more preferably 5% by mass or less. If the content of other vegetable-derived ingredients is within the above range, the original flavor of the acidic liquid seasoning is well balanced, and when mixed with vegetables, the unpleasant taste of the vegetables is easily masked.

[0028] (acid material) The acidic liquid seasoning may further contain an acidifying agent. Examples of acidifying agents that can be used include organic acids such as vinegar (acetic acid), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, and succinic acid, and their salts; inorganic acids such as phosphoric acid and hydrochloric acid, and their salts; lemon juice, apple juice, orange juice, and lactic acid-fermented milk. These may be used alone or in combination of two or more. By adding these acidifying agents, the pH of the acidic liquid seasoning can be adjusted to fall within the above-mentioned preferred range, and the flavor balance of the acidic liquid seasoning can be improved.

[0029] The content of the acidic material in the acidic liquid seasoning can be adjusted appropriately depending on the type of acidic material and the desired pH. For example, when vinegar (acidity 4%) is used as the acidic material, the content of vinegar is preferably 1% by mass or more, more preferably 3% by mass or more, even more preferably 5% by mass or more, and preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 12% by mass or less. If the content of vinegar (acidity 4%) is within the above range, it is possible to control microbial growth in the acidic liquid seasoning to improve its shelf life while also achieving a better balance of the inherent flavor of the acidic liquid seasoning.

[0030] (edible fats and oils) The edible oils and fats used in the acidic liquid seasoning are not particularly limited, and conventionally known edible oils and fats can be used. Examples of edible oils and fats include vegetable oils such as rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice bran oil, camellia oil, perilla oil, grapeseed oil, peanut oil, almond oil, and avocado oil; fish oil, beef tallow, lard, chicken fat; and oils obtained by chemical or enzymatic treatment, such as MCT (medium-chain triglyceride), diglyceride, hardened oil, and interesterified oil. Among these, rapeseed oil, soybean oil, corn oil, palm oil, or a mixture thereof is preferably used.

[0031] The lower limit of the edible oil content relative to the total amount of the acidic liquid seasoning is preferably 1% by mass or more, more preferably 5% by mass or more, and even more preferably 10% by mass or more, and the upper limit is preferably 60% by mass or less, more preferably 50% by mass or less, and even more preferably 40% by mass or less. If the edible oil content is within the above range, it is easy to maintain the emulsified state of the acidic liquid seasoning, and when mixed with vegetables, it is easy to obtain the effect of masking the unpleasant taste of the vegetables.

[0032] (egg yolk) The acidic liquid seasoning may further contain egg yolk to facilitate maintaining the emulsified state. The egg yolk used in the acidic liquid seasoning is not particularly limited as long as it is egg yolk that is commonly used as an emulsifier. Examples of egg yolk include raw egg yolk obtained by cracking chicken eggs and separating the egg white, and raw egg yolk that has been subjected to one or more treatments, such as sterilization, freezing, drying such as spray drying or freeze drying, enzyme treatment with phospholipase A1, phospholipase A2, phospholipase C, phospholipase D, or protease, decholesterolization treatment such as supercritical carbon dioxide treatment, and mixing with salt or sugars.

[0033] The egg yolk content, based on the total amount of the acidic liquid seasoning, is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and even more preferably 0.3% by mass or more, and the upper limit is preferably 5.0% by mass or less, more preferably 3.0% by mass or less, and even more preferably 2.0% by mass or less, in terms of raw weight. If the egg yolk content is within the above range, it is easy to maintain the emulsified state of the acidic liquid seasoning, and when mixed with vegetables, it is easy to obtain the effect of masking the unpleasant taste of the vegetables.

[0034] (thickener) The acidic liquid seasoning may further contain a thickener to facilitate maintaining the emulsified state. The thickener may be a modified starch and / or gum. Examples of modified starches include acetylated adipate cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphate cross-linked starch, and phosphated starch. Examples of gums include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. These thickeners may be used alone or in combination.

[0035] The content of the thickener is, for example, 0.01% by mass or more and 1.0% by mass or less, with the lower limit being preferably 0.02% by mass or more, more preferably 0.03% by mass or more, and even more preferably 0.05% by mass or more, and the upper limit being preferably 1.0% by mass or less, more preferably 0.8% by mass or less, and even more preferably 0.5% by mass or less, relative to the total amount of the acidic liquid seasoning. If the content of the thickener is within the above range, the emulsified state of the acidic liquid seasoning can be easily maintained, and when mixed with vegetables, the unpleasant taste of the vegetables can be easily masked.

[0036] (Other ingredients) In addition to the ingredients mentioned above, the acidic liquid seasoning may contain various ingredients commonly used in liquid seasonings, appropriately selected and contained within the scope that does not impair the effects of the present invention. Examples include seasonings such as soy sauce, mirin, salt, sesame, sodium glutamate, bouillon, etc., sugars such as glucose, fructose, sucrose, maltose, oligosaccharides, trehalose, etc., spices such as mustard powder and pepper, emulsifiers such as lecithin, lysolecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, etc., antioxidants such as ascorbic acid and vitamin E, bacteriostatic agents, etc.

[0037] <Method for producing acidic liquid seasoning> The method for producing an acidic liquid seasoning of the present invention is characterized by blending carrot puree and carrot extract with the acidic liquid seasoning and adjusting the content of carrot-derived carbohydrates in the acidic liquid seasoning relative to the content of carrot-derived protein within a specific range. The content of carrot-derived carbohydrates in the acidic liquid seasoning relative to 1 part by mass of carrot-derived protein is 12.0 to 35.0 parts by mass, with the lower limit being preferably 13.0 parts by mass or more, more preferably 15.0 parts by mass or more, and even more preferably 17.0 parts by mass or more, and the upper limit being preferably 34.0 parts by mass or less, more preferably 33.0 parts by mass or less, and even more preferably 32.0 parts by mass or less. By adjusting the content of carrot-derived carbohydrates in the acidic liquid seasoning relative to the content of carrot-derived protein within the above numerical range, the effect of masking the unpleasant taste of vegetables when mixed with the acidic liquid seasoning can be improved. In the present invention, the ratio of the content of carrot-derived carbohydrates to the content of carrot-derived proteins in the acidic liquid seasoning can be adjusted by changing the Brix of the carrot extract or by changing the blending ratio of the carrot extract and carrot puree.

[0038] An example of a method for producing the acidic liquid seasoning of the present invention will be described. For example, first, clear water, carrot-derived ingredients including carrot puree and carrot extract, vinegar (acetic acid), a thickener, and other aqueous phase ingredients such as seasonings are mixed to prepare an aqueous phase. When the acidic liquid seasoning is a non-oil type that does not contain edible oils and fats, the obtained aqueous phase can be used as the acidic liquid seasoning as is.

[0039] Next, egg yolk is added to the aqueous phase prepared above as needed, and while stirring with a mixer or the like, edible oils and fats, which are the raw materials for the oil phase, are poured in to roughly emulsify, and then the mixture is homogenized with a processor or the like that has excellent shear force, thereby obtaining a liquid seasoning in which the oil phase is emulsified and dispersed in the aqueous phase. Alternatively, edible oils and fats can be loaded onto the aqueous phase prepared above to obtain a separated acidic liquid seasoning.

[0040] The acidic liquid seasoning of the present invention can be produced using equipment commonly used in the production of emulsified foods. Examples of such equipment include general mixers, stick mixers, stand mixers, homomixers, etc. Examples of the shape of the mixer blades include propeller blades, turbine blades, paddle blades, anchor blades, etc. [Example]

[0041] The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention should not be construed as being limited to the contents of the following examples.

[0042] <Production example of acidic liquid seasoning (liquid dressing)> [Example 1] An acidic liquid seasoning was produced according to the blending ratios listed in Table 1. Specifically, raw carrots (carbohydrates: 6.7% by mass, protein: 0.6% by mass) were mashed in a mixer to obtain carrot puree with a carrot content of 99%. A high-sugar carrot extract (Brix: 70%, carbohydrates: 69.4% by mass, protein: 1.4% by mass) was also prepared. Next, vinegar (acetic acid content: 4%), carrot puree, high-sugar carrot extract, onion juice, sugar, salt, xanthan gum, and fresh water were placed in a stirring tank and mixed uniformly to prepare an aqueous phase. Egg yolk was then added to the prepared aqueous phase, followed by the addition of edible oil or fat, which constitutes the oil phase, and emulsification was performed to produce an emulsified acidic liquid seasoning.

[0043] [Example 2] An emulsified acidic liquid seasoning was produced in the same manner as in Example 1, except that the content of high sugar content carrot extract was changed to 0.8 mass %.

[0044] [Example 3] An emulsified acidic liquid seasoning was produced in the same manner as in Example 1, except that the content of high sugar content carrot extract was changed to 3.0 mass %.

[0045] [Example 4] An emulsified acidic liquid seasoning was produced in the same manner as in Example 1, except that the content of high sugar content carrot extract was changed to 5.0 mass %.

[0046] [Example 5] An emulsified acidic liquid seasoning was produced in the same manner as in Example 1, except that the content of the high-sugar carrot extract was changed to 3.0% by mass and the content of the onion juice was changed to 0.5% by mass.

[0047] [Comparative Example 1] An emulsified acidic liquid seasoning was produced in the same manner as in Example 1, except that the high sugar content carrot extract was not added.

[0048] Comparative Example 2 An emulsified acidic liquid seasoning was produced in the same manner as in Example 1, except that the content of high sugar content carrot extract was changed to 10.0 mass %.

[0049] (pH measurement) The pH of each of the acidic liquid seasonings obtained above was measured using a pH meter (tabletop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atmosphere and a product temperature of 20° C. The pH of each of the acidic liquid seasonings was 3.6 or higher and 4.3 or lower.

[0050] (Brix measurement) The Brix of each of the acidic liquid seasonings obtained above was measured using a digital saccharimeter (PR200α digital saccharimeter manufactured by Atago Co., Ltd.) at 1 atmosphere and a product temperature of 20° C. The Brix of each of the acidic liquid seasonings was between 15% and 35%.

[0051] (sensory evaluation) For each of the acidic liquid seasonings obtained above, a sensory evaluation was conducted by a number of trained panelists as described below to determine the masking effect of unpleasant vegetable flavors (the grassy smell of broccoli and the harsh taste of lettuce) when mixed with vegetables, and the balance of the original flavor of the acidic liquid seasoning.

[0052] (Masking effect) A trained panel of four people tasted 25g of broccoli mixed with 5g of dressing and 25g of lettuce mixed with 10g of dressing and evaluated them according to the following criteria. The average scores of the four people are shown in Table 1. An average score of 3 or more is considered a pass. [Evaluation criteria] 5: It was very effective in masking unpleasant flavors. 4: It was highly effective in masking unpleasant flavors. 3: The masking effect of unpleasant tastes was standard. 2: The masking effect on unpleasant tastes was poor. 1: There was no effect of masking the unpleasant taste.

[0053] (Balance of dressing flavor) A trained panel of four people tasted the dressings as they were and evaluated them according to the following criteria. The average scores of the four people are shown in Table 1. An average score of 3 or more is considered a pass. [Evaluation criteria] 5: The dressing's original flavor was well balanced. 4: The dressing's original flavor was well balanced. 3: The balance of the dressing's original flavor was standard. 2: The dressing's original flavor was unbalanced. 1: The dressing's original flavor was very unbalanced.

[0054] All of the acidic liquid seasonings of Examples 1 to 5 had the effect of masking the unpleasant tastes of the vegetables (the grassy smell of broccoli and the bitter taste of lettuce) when mixed with vegetables, and also had a good balance of the original flavor of the acidic liquid seasonings. The acidic liquid seasoning of Comparative Example 1 did not contain any high-sugar carrot extract, and therefore had a low masking effect on the unpleasant tastes of vegetables (the grassy smell of broccoli and the bitter taste of lettuce) when mixed with vegetables. The acidic liquid seasoning of Comparative Example 2 contained a large amount of high-sugar carrot extract, which gave it an overly sweet and strange taste, and the balance of the dressing's original flavor was poor.

[0055] [Table 1]

Claims

1. An acidic liquid seasoning containing a carrot-derived material, The carrot-derived raw material comprises carrot puree and a carrot extract having a Brix of 60% or more and 90% or less, The content of the carrot-derived material is 5% by mass or more and 30% by mass or less based on the total amount of the acidic liquid seasoning, The content of carrot-derived carbohydrates in the acidic liquid seasoning is 12.0 parts by mass or more and 35.0 parts by mass or less per part by mass of carrot-derived protein. Acidic liquid seasoning.

2. The content of the carrot-derived material is 7% by mass or more and 25% by mass or less based on the total amount of the acidic liquid seasoning. The acidic liquid seasoning according to claim 1.

3. The acidic liquid seasoning further contains edible oils and fats. The acidic liquid seasoning according to claim 1 or 2.

4. The acidic liquid seasoning is an emulsified dressing. The acidic liquid seasoning according to any one of claims 1 to 3.

5. The Brix of the acidic liquid seasoning is 40% or less. The acidic liquid seasoning according to any one of claims 1 to 4.

6. A method for producing an acidic liquid seasoning containing 5% by mass or more and 30% by mass or less of a carrot-derived raw material, comprising: The acidic liquid seasoning is characterized in that carrot puree and carrot extract having a Brix of 60% or more and 90% or less are blended with the acidic liquid seasoning, and the content of carrot-derived carbohydrates in the acidic liquid seasoning is adjusted to 12.0 parts by mass or more and 35.0 parts by mass or less per 1 part by mass of carrot-derived protein. A method for producing an acidic liquid seasoning.

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