Acidic separated liquid seasoning

Abstract

To provide an acidic separated liquid seasoning which gives the distinct flavor of flavor oil, oil-soluble flavoring or spice extract and has an excellent balance between umami and heavy taste. [Solution] The present invention provides an acidic separated liquid seasoning containing edible oils and fats, acetic acid, and glutamic acid or a salt thereof, wherein the acidic separated liquid seasoning contains at least one selected from the group consisting of flavor oils, oil-soluble flavorings, and spice extracts, the content of the edible oils and fats is 40% by mass or more and 80% by mass or less relative to the total amount of the acidic separated liquid seasoning, the glutamic acid equivalent content is 1.0% by mass or more relative to the total amount of the acidic separated liquid seasoning, and the ratio of the glutamic acid equivalent content to 1 part by mass of the acetic acid is 5.0 or more and 30 or less.

Description

[Technical Field]

[0001] The present invention relates to an acidic separated liquid seasoning, and more particularly to an acidic separated liquid seasoning having an emulsified phase or an aqueous phase and an oil phase. [Background technology]

[0002] In recent years, due to various factors such as the Westernization of food and rising prices, vegetable intake in Japan has been on the decline, and the vegetable intake of Japanese people is not reaching the nationally recommended target intake. The low vegetable intake among young people is a particular issue. For this reason, the importance of liquid seasonings such as dressings, sauces, and dressings, which can be used to flavor vegetables in salads and prepared dishes and promote vegetable intake, is increasing.

[0003] Conventionally, liquid seasonings have been blended with, for example, edible oils and fats to improve their flavor and umami. Among liquid seasonings, separated liquid seasonings are shaken just before consumption to temporarily mix the aqueous phase with the edible oil and fat, allowing the flavor of the aqueous phase to be felt more strongly. For example, Patent Document 1 proposes a separated liquid seasoning in which a flavor oil is placed on top of the aqueous phase to enhance the flavor. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2008-187976 Summary of the Invention [Problem to be solved by the invention]

[0005] However, while the separated liquid seasoning described in Patent Document 1 allows the flavors of the water phase and oil phase to be strongly felt, it has the problem that the oil tends to be heavy.

[0006] In the process of developing a separated liquid seasoning, the inventors discovered that the umami impact of the separated liquid seasoning itself is an important taste element for promoting vegetable intake. Therefore, the inventors attempted to increase the blending amounts of edible oils and fats and umami components such as glutamic acid in the separated liquid seasoning, but discovered new problems, such as the umami of the edible oils and fats and glutamic acid being too heavy and the flavor of the seasoning being difficult to sense.

[0007] The present invention has been made in view of the above problems, and aims to provide an acidic separated liquid seasoning that allows the flavor of a flavor oil, an oil-soluble flavor, or a spice extract to be felt and that has an excellent balance between umami and heavy flavor. [Means for solving the problem]

[0008] As a result of extensive research, the present inventors have surprisingly found that the above technical problems can be solved by blending at least one of flavor oil, oil-soluble flavoring, and spice extract in an acidic separated liquid seasoning containing at least edible oils and fats, acetic acid, and glutamic acid or a salt thereof, and by adjusting the blending ratio of specific components, and have thus completed the present invention.

[0009] That is, according to the present invention, the following inventions are provided. [1] An acidic separated liquid seasoning containing edible oils and fats, acetic acid, and glutamic acid or a salt thereof, The acidic separated liquid seasoning contains at least one selected from the group consisting of flavor oils, oil-soluble flavors, and spice extracts, The content of the edible oil and fat is 40% by mass or more and 80% by mass or less based on the total amount of the acidic separated liquid seasoning, The glutamic acid content is 1.0% by mass or more based on the total amount of the acidic separated liquid seasoning; The ratio of the glutamic acid content to 1 part by mass of acetic acid is 5.0 or more and 30 or less. Acidic separating liquid seasoning. [2] The content of the flavor oil is 0.05% by mass or more and 30% by mass or less based on the total amount of the acidic separated liquid seasoning, [1] The acidic separated liquid seasoning described in [1]. [3] The content of the oil-soluble flavoring is 0.01% by mass or more and 3.0% by mass or less based on the total amount of the acidic separated liquid seasoning. [1] or [2]. The acidic separated liquid seasoning. [4] The content of the spice extract is 0.01% by mass or more and 3.0% by mass or less based on the total amount of the acidic separated liquid seasoning. The acidic separated liquid seasoning according to any one of [1] to [3]. [5] The total content of the flavor oil and the oil-soluble flavoring is 0.05 parts by mass or more and 50 parts by mass or less per 100 parts by mass of the edible oil and fat. The acidic separated liquid seasoning according to any one of [1] to [4]. [6] The content of the acetic acid is 0.01% by mass or more and 1.0% by mass or less based on the total amount of the acidic separated liquid seasoning. [1] - [5] The acidic separated liquid seasoning according to any one of [1] to [5]. [7] The content in terms of glutamic acid is 5.0% by mass or less based on the total amount of the acidic separated liquid seasoning. The acidic separated liquid seasoning according to any one of [1] to [6]. [8] The salt equivalent amount in the acidic separated liquid seasoning is 6.0% by mass or less, The acidic separated liquid seasoning according to any one of [1] to [7]. [9] The acidic separated liquid seasoning is characterized in that the salt equivalent amount in the acidic separated liquid seasoning is 1.0 mass% or more. The acidic separated liquid seasoning according to any one of [1] to [8].

[10] The acidic separated liquid seasoning further contains egg yolk. The acidic separated liquid seasoning according to any one of [1] to [9].

[11] The viscosity of the acidic separated liquid seasoning at 25 ° C. is 200 mP·s or more and 10,000 mP·s or less, [1] The acidic separated liquid seasoning according to any one of [1] to

[10] .

[12] The pH of the acidic separated liquid seasoning is 4.0 or more and 6.0 or less. [1] The acidic separated liquid seasoning according to any one of [1] to

[11] . [Effects of the Invention]

[0010] According to the present invention, it is possible to provide an acidic separated liquid seasoning that allows the flavor of a flavor oil, an oil-soluble flavor, or a spice extract to be felt and that has an excellent balance between umami and heavy flavor. Such an acidic separated liquid seasoning can stimulate the appetite of consumers, and further expansion of the market for acidic separated liquid seasonings can be expected. DETAILED DESCRIPTION OF THE INVENTION

[0011] <Acidic separated liquid seasoning> The acidic separated liquid seasoning of the present invention contains at least edible oils and fats, acetic acid, and glutamic acid or a salt thereof, and further contains at least one selected from the group consisting of flavor oils, oil-soluble flavorings, and spice extracts, and may further contain salt, egg yolk, a thickener, other ingredients, etc.

[0012] The acidic separated liquid seasoning of the present invention preferably has an emulsified phase or an aqueous phase and an oil phase, and more preferably has the oil phase layered on the emulsified phase or the aqueous phase. Here, the emulsified phase is preferably an oil-in-water (O / W) type in which the oil phase is dispersed in the aqueous phase in the form of oil droplets. Examples of the acidic separated liquid seasoning include dressings, sauces, dipping sauces, and the like.

[0013] (Water content of acidic separated liquid seasoning) The water content of the acidic separated liquid seasoning is not particularly limited and can be appropriately set depending on the contents of other components. The water content of the acidic separated liquid seasoning is preferably 10% by mass or more and 55% by mass or less, with the lower limit being more preferably 15% by mass or more, and even more preferably 20% by mass or more, and the upper limit being more preferably 50% by mass or less, and even more preferably 45% by mass or less, based on the total amount of the acidic separated liquid seasoning.

[0014] (Salt equivalent amount in acidic separated liquid seasoning) The salt equivalent content in the acidic separated liquid seasoning preferably has a lower limit of 1.0% by mass or more, more preferably 1.5% by mass or more, even more preferably 1.7% by mass or more, even more preferably 1.9% by mass or more, and an upper limit of 6.0% by mass or less, more preferably 5.5% by mass or less, even more preferably 5.0% by mass or less, even more preferably 4.5% by mass or less, and most preferably 4.0% by mass or less. When the saltiness equivalent content in the acidic separated liquid seasoning is within the above range, the umami flavor is easily enhanced. In the present invention, the salt equivalent content refers to the total amount of salt blended as a raw material and the amount of salt contained in other raw materials. The salt equivalent content can be determined as the sodium chloride content by, for example, measuring sodium or chloride ions as the reference component using the Mohr method, atomic absorption spectrometry, potentiometric titration, or the like.

[0015] (Viscosity of acidic separated liquid seasoning) The viscosity of the acidic separated liquid seasoning is preferably 200 mPa·s or more and 10,000 mPa·s or less, with the lower limit being more preferably 220 mPa·s or more, even more preferably 240 mPa·s or more, still more preferably 260 mPa·s or more, and most preferably 280 mPa·s or more, and the upper limit being more preferably 7,000 mPa·s or less, even more preferably 5,000 mPa·s or less, still more preferably 4,000 mPa·s or less, and most preferably 3,500 mPa·s or less. Having the viscosity of the acidic separated liquid seasoning within the above range makes it easier to sense the flavor of the flavor oil, oil-soluble flavor, or spice extract, and also facilitates an improved balance between umami and heavy-tasting flavor. The viscosity was measured by shaking a bottle of acidic separated liquid seasoning until it was homogeneous, using a BH-type viscometer at a product temperature of 25°C and a rotation speed of 10 rpm. Rotor No. 2 was used for viscosity values ​​of 4000 mPa·s or less, and rotor No. 3 was used for viscosity values ​​of over 4000 mPa·s and 10,000 mPa·s or less, and the value was calculated from the reading 30 seconds after the start of measurement.

[0016] (pH of acidic separated liquid seasoning) The pH of the acidic separated liquid seasoning is preferably 4.0 or more and 6.0 or less, with the lower limit being more preferably 4.5 or more, even more preferably 4.6 or more, even more preferably 4.7 or more, and most preferably 4.8 or more, and the upper limit being more preferably 5.8 or less, even more preferably 5.5 or less. If the pH of the acidic separated liquid seasoning is within the above-mentioned range, it is possible to control microbial growth in the acidic separated liquid seasoning to improve its shelf life, while improving the flavor of the acidic separated liquid seasoning. The pH value was measured using a sample of acidic separated liquid seasoning filled in a bottle, which had been shaken to make it homogeneous, at 1 atmosphere and a product temperature of 25°C using a commercially available pH measuring device (for example, a tabletop pH meter F-72 manufactured by Horiba, Ltd.).

[0017] (edible fats and oils) The edible oils and fats used in the acidic separated liquid seasoning are a concept that includes flavor oils and / or oil-soluble flavorings, and other edible oils and fats can also be used.

[0018] Flavored oils refer to edible oils with stronger flavors than ordinary oils, such as oils flavored by roasting, virgin oils, and oils in which flavor components are extracted from plants with strong flavors and transferred to oil. Examples of flavored oils include sesame oil, olive oil, garlic oil, onion oil, scallion oil, chili oil, roasted soybean oil, roasted rapeseed oil, basil oil, ginger oil, red pepper oil, black pepper oil, egg yolk oil, soy sauce oil, mustard oil, spice oil, and oleoresin. These flavored oils may be used alone or in combination of two or more. Among these, sesame oil is preferred.

[0019] Oil-soluble flavors refer to aroma components purified from natural products or artificially synthesized aroma components. Examples of oil-soluble flavors include citrus flavors (lemon, grapefruit, yuzu, orange, etc.), fruit flavors (banana, strawberry, apple, pineapple, etc.), milk flavors (yogurt, butter, milk, etc.), mint flavors, vegetable flavors, vanilla flavors, nut flavors, sesame flavors, etc. These oil-soluble flavors may be used alone or in combination of two or more.

[0020] The other edible oils and fats are not particularly limited, and conventionally known edible oils and fats can be used. Examples of other edible oils and fats include vegetable oils such as rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, linseed oil, and rice oil, fish oil, beef tallow, lard, chicken fat, and oils obtained by chemical or enzymatic treatment, such as MCT (medium-chain fatty acid triglyceride), diglyceride, hardened oil, and interesterified oil. Among these, vegetable oils and fats are preferably used, and rapeseed oil, soybean oil, corn oil, palm oil, or a mixture thereof is preferably used.

[0021] The content of edible oils and fats is 40% by mass or more and 80% by mass or less, based on the total amount of the acidic separated liquid seasoning, with the lower limit being preferably 41% by mass or more, more preferably 43% by mass or more, and even more preferably 45% by mass or more, and the upper limit being preferably 75% by mass or less, more preferably 70% by mass or less, and even more preferably 65% ​​by mass or less. If the content of edible oils and fats is within the above numerical range, both the umami of the oil and the umami of the water-soluble components can be tasted, and the umami is not perceived as being heavy, which is preferable.

[0022] The content of the flavor oil is preferably 0.05% by mass or more and 30% by mass or less, with the lower limit being more preferably 0.1% by mass or more, even more preferably 0.3% by mass or more, still more preferably 0.5% by mass or more, and most preferably 1.0% by mass or more, and the upper limit being more preferably 20% by mass or less, even more preferably 15% by mass or less, and still more preferably 10% by mass or less, based on the total amount of the acidic separated liquid seasoning. If the content of the flavor oil is within the above range, the flavor of the flavor oil is easily perceived.

[0023] The content of the oil-soluble flavoring is preferably 0.01% by mass or more and 3.0% by mass or less, with the lower limit being more preferably 0.03% by mass or more, even more preferably 0.05% by mass or more, and even more preferably 0.07% by mass or more, and the upper limit being more preferably 2.0% by mass or less, even more preferably 1.0% by mass or less, and even more preferably 0.5% by mass or less, relative to the total amount of the acidic separated liquid seasoning. If the content of the oil-soluble flavoring is within the above numerical range, the flavor of the oil-soluble flavoring is easily perceived.

[0024] The total content of the flavor oil and oil-soluble flavoring is preferably 0.05 to 50 parts by mass per 100 parts by mass of edible fat or oil, the lower limit being more preferably 0.1 part by mass or more, even more preferably 0.5 part by mass or more, still more preferably 1.0 part by mass or more, and most preferably 2.0 parts by mass or more, and the upper limit being more preferably 40 parts by mass or less, even more preferably 30 parts by mass or less, still more preferably 20 parts by mass or less, and most preferably 15 parts by mass or less. When the total content of the flavor oil and oil-soluble flavoring is within the above numerical range, the flavor of the flavor oil or oil-soluble flavoring is easily perceived.

[0025] (spice extract) The spice extract is not particularly limited, and conventionally known spice extracts for food can be used. Examples of spice extracts include chili pepper extract, garlic extract, mustard extract, ginger extract, pepper extract, wasabi extract, onion extract, Japanese pepper extract, cardamom extract, juniper berry extract, and sesame extract. These spice extracts may be used alone or in combination of two or more.

[0026] The content of the spice extract is preferably 0.01% by mass or more and 3.0% by mass or less, with the lower limit being more preferably 0.03% by mass or more, even more preferably 0.05% by mass or more, and even more preferably 0.07% by mass or more, and the upper limit being more preferably 2.0% by mass or less, even more preferably 1.0% by mass or less, and even more preferably 0.5% by mass or less, relative to the total amount of the acidic separated liquid seasoning. If the content of the spice extract is within the above range, the flavor of the spice extract can be easily perceived.

[0027] (acetic acid) The acetic acid is not particularly limited, and any known acetic acid for use in acidic liquid seasonings can be used. The acetic acid is preferably blended in the form of, for example, known vinegar (acetic acidity of about 3 to 20%).

[0028] The content of acetic acid is preferably 0.01% by mass or more and 1.0% by mass or less, with the lower limit being more preferably 0.03% by mass or more, even more preferably 0.05% by mass or more, still more preferably 0.07% by mass or more, and the upper limit being more preferably 0.9% by mass or less, even more preferably 0.7% by mass or less, still more preferably 0.5% by mass or less, based on the total amount of the acidic separated liquid seasoning. If the content of acetic acid is within the above range, it is possible to improve the flavor of the acidic separated liquid seasoning while suppressing microbial growth in the acidic separated liquid seasoning to enhance its shelf life.

[0029] (Glutamic acid or its salts) The acidic separated liquid seasoning contains glutamic acid or a salt thereof to enhance the flavor. Examples of glutamic acid salts include sodium, potassium, calcium, zinc, and magnesium. Among these, sodium glutamate is preferred.

[0030] The glutamic acid-equivalent content is 1.0% by mass or more, preferably 1.1% by mass or more, more preferably 1.2% by mass or more, and preferably 5.0% by mass or less, more preferably 4.0% by mass or less, even more preferably 3.5% by mass or less, and even more preferably 3.0% by mass or less, based on the total amount of the acidic separated liquid seasoning. When the glutamic acid-equivalent content is within the above-mentioned range, the flavor of the flavor oil, oil-soluble flavor, or spice extract can be felt, and an excellent balance between umami and heavy-tasting flavor can be achieved. Furthermore, the ratio of the glutamic acid-equivalent content to 1 part by mass of acetic acid (glutamic acid-equivalent content / acetic acid) is 5.0 or more and 30 or less, with the lower limit being preferably 5.5 or more, more preferably 6.0 or more, and the upper limit being preferably 28 or less, more preferably 26 or less. When the ratio of the glutamic acid-equivalent content to 1 part by mass of acetic acid is within the above-mentioned range, the flavor of the flavor oil, oil-soluble flavor, or spice extract can be felt, and an excellent balance between umami and heavy-tastingness is achieved.

[0031] (egg yolk) Examples of egg yolk include liquid egg yolk, raw egg yolk, and liquid egg yolk or 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 or phospholipase A2 such as phospholipase A-treated egg yolk, desugaring with yeast or glucose oxidase, decholesterolization such as supercritical carbon dioxide treatment, and mixing with salt or carbohydrates.

[0032] The egg yolk content is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, even more preferably 0.05% by mass or more, and is preferably 3.0% by mass or less, more preferably 1.0% by mass or less, and even more preferably 0.5% by mass or less, relative to the total amount of the acidic separated liquid seasoning. If the egg yolk content is within the above numerical range, the emulsified state of the emulsified phase of the acidic separated liquid seasoning is maintained, the flavor of the flavor oil, oil-soluble flavor, or spice extract is felt, and an excellent balance between umami and heavy taste is achieved.

[0033] (thickener) Gums can be used as thickeners. Examples of gums include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. These thickeners can be used alone or in combination of two or more.

[0034] The content of the thickener is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, even more preferably 0.05% by mass or more, and preferably 3.0% by mass or less, more preferably 1.0% by mass or less, and even more preferably 0.5% by mass or less, relative to the total amount of the acidic separated liquid seasoning. If the content of the thickener is within the above numerical range, the viscosity of the acidic separated liquid seasoning can be easily adjusted to a suitable range, the flavor of the flavor oil, oil-soluble flavor, or spice extract can be felt, and an excellent balance between umami and heavy-tastingness can be achieved.

[0035] (Other ingredients) In addition to the ingredients mentioned above, the acidic separate liquid seasoning may contain various ingredients that are commonly used in acidic separate liquid seasonings, selected appropriately within the scope of not impairing the effects of the present invention. Examples include seasonings such as salt, soy sauce, mirin, and bouillon, sugars such as glucose, fructose, sucrose, maltose, oligosaccharides, and trehalose, spices such as mustard powder and pepper, antioxidants such as ascorbic acid and vitamin E, and bacteriostatic agents.

[0036] <Method for producing acidic separated liquid seasoning> A preferred embodiment of the method for producing an acidic separated liquid seasoning of the present invention will be described. In the first embodiment, first, sodium glutamate, vinegar (acetic acid), fresh water, and other aqueous phase ingredients such as seasonings are mixed to prepare an aqueous phase. Next, egg yolk is added to the prepared aqueous phase, and edible oils and fats are added while stirring with a mixer or the like, and an emulsification treatment is performed to prepare an emulsified phase. Next, edible oils and fats are layered on the prepared emulsified phase, thereby obtaining an acidic separated liquid seasoning having an emulsified phase and an oil phase.

[0037] In the second embodiment, for example, first, sodium glutamate, vinegar (acetic acid), fresh water, and other aqueous phase ingredients such as seasonings are mixed to prepare an aqueous phase, and then edible oils and fats are layered on the prepared aqueous phase to obtain an acidic separated liquid seasoning having an aqueous phase and an oil phase.

[0038] (manufacturing equipment) The acidic separated liquid seasoning of the present invention can be produced using equipment commonly used in the production of acidic separated liquid seasonings. Examples of such equipment include general mixers, stick mixers, stand mixers, homomixers, homodispersers, etc. Examples of the shape of the mixing blades of the mixer include propeller blades, turbine blades, paddle blades, anchor blades, etc. [Example]

[0039] 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.

[0040] <Production Example 1 of Acidic Separated Liquid Seasoning> [Example 1] An acidic separated liquid seasoning was produced according to the blending ratios (parts by mass) listed in Table 1. Specifically, first, soy sauce, sugar, salt, sodium glutamate, vinegar (acetic acidity 4%), a thickener (xanthan gum), and fresh water were charged into a stirring tank and mixed uniformly to prepare an aqueous phase. Next, enzyme-treated egg yolk was added to the prepared aqueous phase, and rapeseed oil and sesame oil were added while stirring with a mixer or the like, followed by emulsification to prepare an emulsified phase. Next, an oil phase consisting of rapeseed oil was layered on the prepared emulsified phase to produce an acidic separated liquid seasoning having an emulsified phase and an oil phase.

[0041] [Example 2] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that in preparing the emulsified phase, the amount of sodium glutamate added was changed to 2.0 parts by mass.

[0042] [Example 3] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that in preparing the emulsified phase, the amount of sodium glutamate added was changed to 3.0 parts by mass.

[0043] [Example 4] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that in preparing the emulsified phase, the amount of sodium glutamate was changed to 1.2 parts by mass and the amount of vinegar was changed to 4.1 parts by mass.

[0044] [Example 5] An acidic separated liquid seasoning was produced in the same manner as in Example 2, except that in preparing the emulsified phase, the amount of rapeseed oil added was changed to 50.0 parts by mass.

[0045] [Comparative Example 1] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that in preparing the emulsified phase, the amount of sodium glutamate added was changed to 1.0 part by mass.

[0046] Comparative Example 2 An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that in preparing the emulsified phase, the amount of sodium glutamate was changed to 1.5 parts by mass and the amount of vinegar was changed to 11.0 parts by mass.

[0047] Comparative Example 3 An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that in preparing the emulsified phase, the amount of sodium glutamate added was changed to 4.5 parts by mass.

[0048] <Production Example 2 of Acidic Separated Liquid Seasoning> [Example 6] An acidic separated liquid seasoning was produced according to the blending ratios (parts by mass) shown in Table 2. Specifically, first, soy sauce, sugar, salt, sodium glutamate, vinegar (acetic acidity 4%), thickener (xanthan gum), and fresh water were charged into a stirring tank and mixed uniformly to prepare an aqueous phase. Next, an oil phase consisting of rapeseed oil and sesame oil was layered on the prepared aqueous phase to produce an acidic separated liquid seasoning having an aqueous phase and an oil phase.

[0049] [Example 7] An acidic separated liquid seasoning was produced in the same manner as in Example 6, except that in the preparation of the aqueous phase, the amount of sodium glutamate added was changed to 2.0 parts by mass.

[0050] [Example 8] An acidic separated liquid seasoning was produced in the same manner as in Example 6, except that in the preparation of the aqueous phase, the amount of sodium glutamate added was changed to 3.0 parts by mass.

[0051] [Example 9] An acidic separated liquid seasoning was produced in the same manner as in Example 6, except that in the preparation of the aqueous phase, the amount of salt added was changed to 1.2 parts by mass.

[0052] [Example 10] An aqueous phase was prepared in the same manner as in Example 6, except that 0.1 parts by mass of an oil-soluble flavor (sesame flavor) and 0.1 parts by mass of a spice extract (ginger extract) were further blended in the preparation of the aqueous phase. Next, an oil phase consisting of only 45.0 parts by mass of rapeseed oil was layered on the prepared aqueous phase to produce an acidic separated liquid seasoning having an aqueous phase and an oil phase.

[0053] [Example 11] An acidic separated liquid seasoning was produced in the same manner as in Example 6, except that an oil phase consisting of 60.0 parts by mass of rapeseed oil and 5.0 parts by mass of sesame oil was used.

[0054] [Example 12] An acidic separated liquid seasoning was produced in the same manner as in Example 6, except that in preparing the aqueous phase, the amount of sodium glutamate was changed to 1.2 parts by mass and the amount of vinegar was changed to 4.4 parts by mass.

[0055] Comparative Example 4 An acidic separated liquid seasoning was produced in the same manner as in Example 6, except that in the preparation of the aqueous phase, the amount of vinegar used was changed to 11.0 parts by mass.

[0056] Comparative Example 5 An acidic separated liquid seasoning was produced in the same manner as in Example 6, except that an oil phase consisting of 20.0 parts by mass of rapeseed oil and 5.0 parts by mass of sesame oil was used.

[0057] The blending ratios (parts by mass) of the acidic separated liquid seasonings produced above are shown in Tables 1 and 2.

[0058] [Table 1]

[0059] [Table 2]

[0060] <Evaluation of Acidic Separated Liquid Seasoning> (Viscosity measurement) Each of the acidic separated liquid seasonings obtained above was filled into a bottle, and then shaken to a homogeneous state. The resulting sample was used as a sample, and the viscosity was calculated using a BH-type viscometer at a product temperature of 25°C and rotor No. 2 at 10 rpm, based on the reading 30 seconds after the start of measurement. The measurement results are shown in Tables 3 and 4.

[0061] (pH measurement) Each of the acidic separated liquid seasonings obtained above was filled into a bottle, and then shaken to a homogeneous state. The resulting sample was used as a sample, and the pH was measured using a pH meter (Horiba, Ltd., tabletop pH meter F-72) at 1 atmosphere and a product temperature of 25° C. The measurement results are shown in Tables 3 and 4.

[0062] (evaluation) Each of the acidic separated liquid seasonings obtained above was evaluated by a number of trained panelists on the following criteria (1 to 5 points) for "flavor development of flavor oil, oil-soluble flavor, or spice extract" and "balance between umami and richness." The average scores of each panelist are shown as scores in Tables 3 and 4. A score of 3.0 or higher is considered to be a good result. [Evaluation criteria for flavor development of flavor oils, oil-soluble flavorings, or spice extracts] 5 points: The flavor of the flavor oil, oil-soluble flavoring, or spice extract was very noticeable and very pleasant. 4 points: The flavor of the flavor oil, oil-soluble flavoring, or spice extract was fully felt and was pleasant. 3 points: The flavor of the flavor oil, oil-soluble flavor, or spice extract was felt well. 2 points: The flavor of the flavor oil, oil-soluble flavoring, or spice extract was weak. 1 point: The flavor of the flavor oil, oil-soluble flavoring, or spice extract was very weak. [Evaluation criteria for balance between umami and heavyness] 5 points: Both the umami of the oil and the umami of the water-soluble ingredients were very prominent, and the umami was not heavy, which was very pleasant. 4 points: The umami of both the oil and the water-soluble flavors were sufficiently pronounced, and the flavor was not too heavy, which was pleasant. 3 points: The umami of both the oil and the water-soluble flavors were well-distinguished, and the flavor was hardly cloying. 2 points: Either the oily or water-soluble umami flavor was weak, or the umami flavor was heavy. 1 point: Either the umami of the oil or the umami of the water-soluble ingredients was very weak, or the umami was very heavy.

[0063] All of the acidic separated liquid seasonings of Examples 1 to 13 were evaluated as being good in terms of the flavor of the flavor oil, oil-soluble flavor, or spice extract and the balance between umami and heavy taste. On the other hand, the acidic separated liquid seasoning of Comparative Example 1 had a low content of glutamic acid equivalent, and therefore was inferior in the evaluation of the flavor of the flavor oil, oil-soluble flavor, or spice extract and the balance between umami and heavy flavor. The acidic separated liquid seasoning of Comparative Example 2 had a small ratio of glutamic acid equivalent content to 1 mass part of acetic acid, and therefore was inferior in the evaluation of the flavor of the flavor oil, oil-soluble flavor, or spice extract and the balance between umami and heavy flavor. The acidic separated liquid seasoning of Comparative Example 3 had a large ratio of glutamic acid equivalent content to 1 mass part of acetic acid, and therefore was inferior in the evaluation of the flavor of the flavor oil, oil-soluble flavor, or spice extract and the balance between umami and heavy flavor. The acidic separated liquid seasoning of Comparative Example 4 had a small ratio of glutamic acid equivalent content to 1 mass part of acetic acid, and therefore was inferior in the evaluation of the flavor of the flavor oil, oil-soluble flavor, or spice extract and the balance between umami and heavy flavor. The acidic separated liquid seasoning of Comparative Example 5 had a low content of edible oils and fats, and was therefore inferior in the evaluation of the flavor of the flavor oil, oil-soluble flavor, or spice extract and the balance between umami and heavy flavor.

[0064] [Table 3]

[0065] [Table 4]

Claims

1. An acidic separated liquid seasoning comprising edible oil and fat, acetic acid, and glutamic acid or a salt thereof, The acidic separated liquid seasoning contains at least one selected from the group consisting of flavor oils, oil-soluble flavors, and spice extracts, The content of the edible oil and fat is 40% by mass or more and 80% by mass or less based on the total amount of the acidic separated liquid seasoning, The content of the acetic acid is 0.01% by mass or more and 1.0% by mass or less based on the total amount of the acidic separated liquid seasoning, The glutamic acid content is 1.0% by mass or more and 5.0% by mass or less based on the total amount of the acidic separated liquid seasoning; The ratio of the glutamic acid content to 1 part by mass of acetic acid is 5.0 or more and 30 or less. Acidic separating liquid seasoning.

2. The content of the flavor oil is 0.05% by mass or more and 30% by mass or less based on the total amount of the acidic separated liquid seasoning, The acidic separated liquid seasoning according to claim 1.

3. The content of the oil-soluble flavoring is 0.01% by mass or more and 3.0% by mass or less based on the total amount of the acidic separated liquid seasoning. The acidic separated liquid seasoning according to claim 1.

4. The content of the spice extract is 0.01% by mass or more and 3.0% by mass or less based on the total amount of the acidic separated liquid seasoning. The acidic separated liquid seasoning according to claim 1.

5. The total content of the flavor oil and the oil-soluble flavoring is 0.05 parts by mass or more and 50 parts by mass or less with respect to 100 parts by mass of the edible oil and fat. The acidic separated liquid seasoning according to claim 1.

6. The content of the acetic acid is 0.03% by mass or more and 0.9% by mass or less based on the total amount of the acidic separated liquid seasoning. The acidic separated liquid seasoning according to claim 1.

7. The glutamic acid content is 1.1% by mass or more and 4.0% by mass or less based on the total amount of the acidic separated liquid seasoning. The acidic separated liquid seasoning according to claim 1.

8. The salt equivalent content in the acidic separated liquid seasoning is 6.0% by mass or less. The acidic separated liquid seasoning according to claim 1.

9. The salt equivalent amount in the acidic separated liquid seasoning is 1.0% by mass or more. The acidic separated liquid seasoning according to claim 1.

10. The acidic separated liquid seasoning further contains egg yolk. The acidic separated liquid seasoning according to claim 1.

11. The viscosity of the acidic separated liquid seasoning at 25 ° C. is 200 mP s or more and 10,000 mP s or less. The acidic separated liquid seasoning according to any one of claims 1 to 10.

12. The pH of the acidic separated liquid seasoning is 4.0 or more and 6.0 or less. The acidic separated liquid seasoning according to any one of claims 1 to 10.

Images