Acidic liquid seasoning

Abstract

To provide an acidic liquid seasoning which allows the flavor of flavor oil, oil-soluble flavoring or spice extract to be felt, has a transparent emulsified phase and is excellent in appearance. [Solution] The present invention provides an acidic liquid seasoning having an emulsified phase at least in part and containing edible oils and fats and an emulsifier, characterized in that the acidic 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 15% by mass or more and 80% by mass or less relative to the total amount of the acidic liquid seasoning, and the ratio of the content of the emulsifier to the content of the edible oils and fats in the entire acidic liquid seasoning is 0.0001 or more and 0.0040 or less.

Description

[Technical Field]

[0001] The present invention relates to an acidic liquid seasoning, and more particularly to an acidic liquid seasoning having at least a portion thereof an emulsified 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, emulsified liquid seasonings, such as mayonnaise, have a smooth taste due to their emulsified nature. For example, in order to achieve a well-balanced and sharp flavor between the flavor of the aqueous phase and the umami of the oils and fats, a container-packed acidic liquid seasoning has been proposed, which contains at least edible oils and fats, vinegar, crushed plants, thickening polysaccharides, and water, and at least partially has an emulsified phase, wherein the egg yolk content is 0% by mass or more and 0.001% by mass or less, the edible oils and fats contain flavor oils and / or oil-soluble flavorings, the edible oils and fats content is 10% by mass or more and 50% by mass or less, based on the total amount of the acidic liquid seasoning, the acetic acid content is 0.3% by mass or more and 0.8% by mass or less, based on the total amount of the acidic liquid seasoning, and the viscosity at 25°C of the acidic liquid seasoning and the half-width of the mode diameter of the oil droplets in the emulsified phase are adjusted to be within specific ranges. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2023-3326 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the emulsified liquid seasoning described in Patent Document 1 leaves room for improvement in the flavor release of the flavor oil and / or oil-soluble flavoring contained in the emulsified phase, and the emulsified phase tends to become cloudy, leaving room for improvement in appearance as well.

[0006] The present invention has been made in view of the above problems, and aims to provide an acidic liquid seasoning that allows the flavor of a flavor oil, an oil-soluble flavor, or a spice extract to be felt, has a transparent emulsified phase, and is excellent in appearance. [Means for solving the problem]

[0007] 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 liquid seasoning that has an emulsified phase at least in part and contains edible oils and fats and an emulsifier, and by adjusting the blending ratio of specific components, and have thus completed the present invention.

[0008] That is, according to the present invention, the following inventions are provided. [1] An acidic liquid seasoning having at least a partial emulsified phase and containing edible oils and fats and an emulsifier, The acidic 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 15% by mass or more and 80% by mass or less based on the total amount of the acidic liquid seasoning, The ratio of the content of the emulsifier to the content of the edible oil and fat in the entire acidic liquid seasoning is 0.0001 or more and 0.0040 or less. Acidic 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 liquid seasoning. [1] The acidic 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 liquid seasoning. [1] or [2]. An acidic 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 liquid seasoning. [1] - [3] The acidic 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% by mass or more and 50% by mass or less based on the total amount of edible oils and fats in the acidic liquid seasoning. [1] - [4] The acidic liquid seasoning according to any one of [1] to [4]. [6] The content of edible oils and fats in the oil phase is 5% by mass or more and 45% by mass or less based on the total amount of edible oils and fats in the acidic liquid seasoning. [1] to [5]. The acidic liquid seasoning according to any one of [1] to [5]. [7] The content of the emulsifier is 0.01% by mass or more and 1.0% by mass or less based on the total amount of the acidic liquid seasoning. [1] to [6]. The acidic liquid seasoning according to any one of [1] to [6]. [8] The emulsifier includes at least one of egg yolk and emulsifying starch. [1] - [7] The acidic liquid seasoning according to any one of [1] to [7]. [9] The volume average particle diameter of the emulsion particles in the emulsion phase is 30.0 μm or more and 150 μm or less. [1] to [8]. The acidic liquid seasoning according to any one of [1] to [8].

[10] The viscosity of the acidic liquid seasoning at 25 ° C. is 200 mP·s or more and 10,000 mP·s or less, [1] - [9] The acidic liquid seasoning according to any one of [1] to [9].

[11] The pH of the acidic liquid seasoning is 3.5 or more and 6.0 or less. [1] The acidic liquid seasoning according to any one of [1] to

[10] . [Effects of the Invention]

[0009] According to the present invention, it is possible to provide an acidic liquid seasoning that allows the flavor of a flavor oil, an oil-soluble flavor, or a spice extract to be felt, has a transparent emulsified phase, and has an excellent appearance. Such an acidic liquid seasoning can stimulate the appetite of consumers, and further expansion of the market for acidic liquid seasonings can be expected. DETAILED DESCRIPTION OF THE INVENTION

[0010] <Acidic liquid seasoning> The acidic liquid seasoning of the present invention contains at least edible oils and fats and an emulsifier, and further contains at least one selected from the group consisting of flavor oils, oil-soluble flavorings, and spice extracts, and may further contain acetic acid, glutamic acid or a salt thereof, salt, a thickener, other ingredients, etc.

[0011] The acidic liquid seasoning of the present invention has at least a partial emulsified phase. That is, the entire acidic liquid seasoning may be in an emulsified state, or a portion of the oil phase may be slightly floating on top, or the oil phase may be layered on top of the emulsified portion (emulsified phase). The acidic liquid seasoning of the present invention is preferably in a state in which the oil phase is layered on top of the emulsified phase. Here, the emulsified phase is preferably an oil-in-water type (O / W type) in which the oil phase is dispersed in the form of oil droplets in the aqueous phase. Examples of acidic liquid seasonings include dressings, sauces, dipping sauces, and the like.

[0012] (Water content of acidic liquid seasoning) The water content of the acidic liquid seasoning is not particularly limited and can be appropriately set depending on the content of other ingredients. The water content of the acidic liquid seasoning is preferably 10% by mass or more and 70% 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 65% ​​by mass or less, and even more preferably 60% by mass or less, based on the total amount of the acidic liquid seasoning.

[0013] (Viscosity of acidic liquid seasonings) The viscosity of the acidic liquid seasoning is preferably 100 mPa·s or more and 10,000 mPa·s or less, with the lower limit being more preferably 120 mPa·s or more, even more preferably 140 mPa·s or more, even more preferably 160 mPa·s or more, and most preferably 180 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, even more preferably 4,000 mPa·s or less, and most preferably 3,500 mPa·s or less. Having the viscosity of the acidic liquid seasoning within the above range makes it easier to sense the flavor of the flavor oil, oil-soluble flavor, or spice extract. The viscosity was measured by shaking a bottle of acidic 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.

[0014] (pH of acidic liquid seasoning) The pH of the acidic liquid seasoning is preferably 3.5 or more and 6.0 or less, with the lower limit being more preferably 3.7 or more, even more preferably 4.0 or more, even more preferably 4.5 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 liquid seasoning is within the above range, microbial growth in the acidic liquid seasoning can be controlled to improve the shelf life, while the flavor of the acidic liquid seasoning can be improved. The pH value was measured using a commercially available pH measuring device (e.g., Horiba, Ltd., tabletop pH meter F-72) at 1 atmosphere and 25°C, using a sample of acidic liquid seasoning filled in a bottle that had been shaken to make it uniform.

[0015] (Volume average particle size of emulsified particles in the emulsified phase) The volume average particle size of the emulsified particles in the emulsified phase of the acidic liquid seasoning is preferably 30.0 μm or more and 150 μm or less, with the lower limit being more preferably 40.0 μm or more, even more preferably 45.0 μm or more, even more preferably 50.0 μm or more, and most preferably 55.0 μm or more, and the upper limit being more preferably 130 μm or less, even more preferably 120 μm or less, even more preferably 110 μm or less, and most preferably 100.0 μm or less. If the volume average particle size of the emulsified particles is within the above numerical range, the flavor of the flavor oil, oil-soluble flavor, or spice extract is easily perceived, and the emulsified phase is transparent and tends to have an excellent appearance. The volume average particle size of the emulsified particles can be measured by the following measurement procedure and conditions. (Measurement procedure) A few drops of the sample liquid are placed on a laser diffraction particle size distribution analyzer, and measurement is carried out under the following measurement conditions. (Measurement conditions) Measuring equipment: Laser diffraction particle size distribution analyzer (Nikkiso Co., Ltd., MicrotracMT3300EXII) Measurement Standard: Volume Analysis conditions: Aspheric, refractive index 1.6 Particle size measurement range: 0.021 μm to 2000 μm ·Particle size classification: 132ch ·Temperature: 20℃

[0016] (edible fats and oils) The edible oils and fats used in the acidic liquid seasoning are a concept that includes flavor oils and / or oil-soluble flavorings, and other edible oils and fats can also be used.

[0017] 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.

[0018] 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.

[0019] 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.

[0020] The content of edible oils and fats is 15% by mass or more and 80% by mass or less, based on the total amount of the acidic liquid seasoning, with the lower limit being preferably 20% by mass or more, more preferably 25% by mass or more, and even more preferably 30% 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 felt, which is preferable.

[0021] The content of edible oils and fats in the oil phase is preferably 3% by mass or more and 45% by mass or less, with the lower limit being more preferably 6% by mass or more, even more preferably 8% by mass or more, still more preferably 10% by mass or more, and most preferably 12% by mass or more, and the upper limit being more preferably 40% by mass or less, even more preferably 37% by mass or less, and still more preferably 35% by mass or less, relative to the total amount of edible oils and fats in the acidic liquid seasoning. If the content of the flavor oil is within the above numerical range, the flavor of the flavor oil is easily perceived.

[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, even 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, even more preferably 10% by mass or less, and most preferably 8% by mass or less, relative to the total amount of the acidic 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 0.02% by mass or more, even more preferably 0.03% by mass or more, still more preferably 0.05% by mass or more, and most 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 still more preferably 0.5% by mass or less, relative to the total amount of the acidic 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% by mass or more and 50% by mass or less, with the lower limit being more preferably 0.1% by mass or more, even more preferably 0.2% 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 40% by mass or less, even more preferably 30% by mass or less, still more preferably 20% by mass or less, and most preferably 15% by mass or less, relative to the total amount of edible oils and fats in the acidic liquid seasoning. If 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 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] (emulsifier) The emulsifier is not particularly limited, and any conventionally known emulsifier commonly used in liquid seasonings can be used. Examples of emulsifiers include egg yolk, emulsifying starch, and other emulsifiers (e.g., lecithins such as egg yolk lecithin and soybean lecithin, and synthetic emulsifiers such as polyglycerol fatty acid esters and sucrose fatty acid esters). Among these, it is preferable to use egg yolk and / or emulsifying starch.

[0028] (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.

[0029] (emulsifiable starch) The emulsifying starch used in the acidic liquid seasoning may be a processed starch with emulsifying ability. Examples of emulsifying starches include potato starch, corn starch, cornstarch (e.g., cornstarch derived from sweet corn, dent corn, or waxy corn), tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch that have been processed to have emulsifying ability. Examples of emulsifying starches include alkenyl succinate starches such as sodium starch octenyl succinate. These may be used alone or in combination of two or more.

[0030] The ratio of the emulsifier content to the edible oil / fat content in the entire acidic liquid seasoning is 0.0001 or more and 0.0040 or less, with the lower limit being preferably 0.0003 or more, more preferably 0.0005 or more, and even more preferably 0.0007 or more, and the upper limit being preferably 0.0035 or less, more preferably 0.0030 or less, and even more preferably 0.0025 or less. If the emulsifier content is within the above numerical range, the emulsified state of the emulsified phase of the acidic liquid seasoning is maintained, the flavor of the flavor oil, oil-soluble flavor, or spice extract is perceived, and the emulsified phase has a transparent appearance and is excellent in appearance.

[0031] The content of the emulsifier is preferably 0.01% by mass or more and 1.0% by mass or less, with the lower limit being more preferably 0.02% by mass or more, even more preferably 0.03% by mass or more, and even more preferably 0.05% by mass or more, and the upper limit being preferably 0.5% by mass or less, more preferably 0.4% by mass or less, even more preferably 0.3% by mass or less, and even more preferably 0.2% by mass or less, based on the total amount of the acidic liquid seasoning. If the content of the emulsifier is within the above numerical range, the emulsified state of the emulsified phase of the acidic liquid seasoning is maintained, the flavor of the flavor oil, oil-soluble flavor, or spice extract is perceived, and the emulsified phase has a transparent appearance, which tends to result in an excellent appearance.

[0032] (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%).

[0033] 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, even more preferably 0.07% by mass or more, and most preferably 0.1% 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, even more preferably 0.5% by mass or less, and most preferably 0.3% by mass or less, based on the total amount of the acidic liquid seasoning. If the content of acetic acid is within the above range, it is possible to improve the flavor of the acidic liquid seasoning while suppressing microbial growth in the acidic liquid seasoning to improve its shelf life.

[0034] (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.

[0035] 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 liquid seasoning. If the content of the thickener is within the above numerical range, the viscosity of the acidic 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 the emulsified phase has a transparent appearance and is excellent in appearance.

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

[0037] <Method for producing acidic liquid seasoning> A preferred embodiment of the method for producing an acidic liquid seasoning of the present invention will be described. For example, first, vinegar (acetic acid), fresh water, and other aqueous phase ingredients such as seasonings are mixed to prepare an aqueous phase. Next, an emulsifier is added to the prepared aqueous phase, and edible oils and fats are added while stirring using a mixer or the like, and an emulsification treatment is performed to obtain an acidic liquid seasoning having an emulsified phase. Further, edible oils and fats are layered on the prepared emulsified phase to obtain an acidic liquid seasoning having an emulsified phase and an oil phase.

[0038] (manufacturing equipment) The acidic liquid seasoning of the present invention can be produced using equipment commonly used in the production of acidic 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] <Example of manufacturing acidic liquid seasoning> [Example 1] An acidic 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 as an emulsifier 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 liquid seasoning having an emulsified phase and an oil phase.

[0041] [Example 2] An acidic liquid seasoning was produced in the same manner as in Example 1, except that in the preparation of the emulsified phase, the amount of enzyme-treated egg yolk was changed to 0.054 parts by mass.

[0042] [Example 3] An acidic liquid seasoning was produced in the same manner as in Example 1, except that in preparing the emulsified phase, the amount of enzyme-treated egg yolk was changed to 0.090 parts by mass.

[0043] [Example 4] An acidic liquid seasoning was produced in the same manner as in Example 1, except that in preparing the emulsified phase, the amount of rapeseed oil was changed to 50.0 parts by mass and the amount of enzyme-treated egg yolk was changed to 0.045 parts by mass.

[0044] [Example 5] An acidic liquid seasoning was produced in the same manner as in Example 1, except that in preparing the emulsified phase, the amount of rapeseed oil was changed to 40.0 parts by mass, 0.1 parts by mass of oil-soluble flavoring (sesame flavoring) and 0.1 parts by mass of spice extract (sesame extract) were added instead of sesame oil, and the amount of enzyme-treated egg yolk was changed to 0.045 parts by mass.

[0045] [Example 6] An acidic liquid seasoning was produced in the same manner as in Example 1, except that in preparing the emulsified phase, 0.054 parts by mass of normal egg yolk (untreated with enzyme) was blended in place of the enzyme-treated egg yolk.

[0046] [Example 7] An acidic liquid seasoning was produced in the same manner as in Example 1, except that in preparing the emulsified phase, the amount of rapeseed oil was changed to 15.0 parts by mass and 0.10 parts by mass of emulsifying starch was added instead of enzyme-treated egg yolk.

[0047] [Example 8] In preparing the emulsified phase, except that the blending amount of the enzyme-treated egg yolk was changed to 0.045 parts by mass, an emulsified phase was obtained in the same manner as in Example 1. The obtained emulsified phase was not overlaid with an oil phase, and the emulsified phase was used as it was as an acidic liquid seasoning.

[0048] [Comparative Example 1] An acidic liquid seasoning was produced in the same manner as in Example 1, except that in the preparation of the emulsified phase, the amount of enzyme-treated egg yolk was changed to 0.27 parts by mass.

[0049] Comparative Example 2 An acidic liquid seasoning was produced in the same manner as in Example 1, except that the enzyme-treated egg yolk was not added in the preparation of the emulsified phase.

[0050] Comparative Example 3 In preparing the emulsified phase, the amount of rapeseed oil was changed to 45.0 parts by mass, and the amount of enzyme-treated egg yolk was changed to 0.45 parts by mass, but the same procedure as in Example 1 was used to obtain an acidic liquid seasoning. The obtained emulsified phase was not overlaid with an oil phase, and the emulsified phase was used as it was as an acidic liquid seasoning.

[0051] The blending ratios (parts by mass) of the acidic liquid seasonings produced above are shown in Table 1.

[0052] [Table 1]

[0053] <Evaluation of acidic liquid seasonings> (Viscosity measurement) Each of the acidic 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 Table 2.

[0054] (Measurement of the volume average particle size of emulsion particles in the emulsion phase) For each of the acidic liquid seasonings obtained above, the volume average particle size of the emulsified particles in the emulsified phase was measured using the following procedure and conditions. The measurement results are shown in Table 2. (Measurement procedure) A few drops of the sample liquid are placed on a laser diffraction particle size distribution analyzer, and measurement is carried out under the following measurement conditions. (Measurement conditions) Measuring equipment: Laser diffraction particle size distribution analyzer (Nikkiso Co., Ltd., MicrotracMT3300EXII) Measurement Standard: Volume Analysis conditions: Aspheric, refractive index 1.6 Particle size measurement range: 0.021 μm to 2000 μm ·Particle size classification: 132ch ·Temperature: 20℃

[0055] (pH measurement) Each of the acidic liquid seasonings obtained above was filled into a bottle, and then shaken to make a homogeneous mixture. The pH of each sample was measured at 1 atmosphere and a product temperature of 25°C using a pH meter (Horiba, Ltd., tabletop pH meter F-72). The measurement results are shown in Table 2.

[0056] (evaluation) Each of the acidic liquid seasonings obtained above was evaluated by a number of trained panels on the following scale (1 to 5 points) for "flavor development of flavor oil, oil-soluble flavoring, or spice extract." The average scores of each panel are shown as a rating in Table 2. A rating of 3.0 points or higher for "flavor development of flavor oil, oil-soluble flavoring, or spice extract" 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.

[0057] For each of the acidic liquid seasonings obtained above, the "cloudiness of the emulsified phase" was evaluated by multiple trained panels on a 31-point scale (0 to 3.0) in 0.1 increments using the following criteria (0 to 3 points). The average scores of each panel are shown as the rating in Table 2. A rating of 2.0 points or higher for "cloudiness of the emulsified phase" can be considered a good result. [Evaluation criteria for cloudiness of emulsion phase] 3 points: The emulsion phase was transparent and very desirable. 2 points: The cloudiness of the emulsion phase was suppressed, which was preferable. 1 point: The emulsion phase was cloudy and undesirable. 0 points: No emulsified phase was present.

[0058] All of the acidic liquid seasonings of Examples 1 to 7 were evaluated as being good in terms of the flavor of the flavor oil, oil-soluble flavor, or spice extract and the degree of cloudiness of the emulsified phase. On the other hand, the acidic liquid seasoning of Comparative Example 1 had a small ratio of the content of emulsifier (enzyme-treated egg yolk) to the content of edible oils and fats, and therefore was inferior in the evaluation of the flavor of the flavor oil, oil-soluble flavor, or spice extract and the degree of cloudiness of the emulsified phase. The acidic liquid seasoning of Comparative Example 2, which did not contain an emulsifier (enzyme-treated egg yolk), was poor in the evaluation of the degree of cloudiness of the emulsified phase. The acidic liquid seasoning of Comparative Example 3 had a high ratio of the content of emulsifier (enzyme-treated egg yolk) to the content of edible oil and fat, and did not have an oil phase layered, so it was inferior in the evaluation of the flavor of the flavor oil, oil-soluble flavor, or spice extract and the degree of cloudiness of the emulsified phase.

[0059] [Table 2]

Claims

1. An acidic liquid seasoning having at least a partial emulsified phase and containing edible oils and fats and an emulsifier, The acidic 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 15% by mass or more and 80% by mass or less based on the total amount of the acidic liquid seasoning, the emulsifier is at least one of egg yolk and emulsifying starch, The content of the emulsifier is 0.01% by mass or more and 1.0% by mass or less based on the total amount of the acidic liquid seasoning, The ratio of the content of the emulsifier to the content of the edible oil / fat in the entire acidic liquid seasoning is 0.0001 or more and 0.0040 or less, The pH of the acidic liquid seasoning is 3.5 or more and 6.0 or less. Acidic 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 liquid seasoning. The acidic 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 liquid seasoning. The acidic 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 liquid seasoning. The acidic liquid seasoning according to claim 1.

5. The total content of the flavor oil and the oil-soluble flavoring is 0.05% by mass or more and 50% by mass or less based on the total amount of edible oils and fats in the acidic liquid seasoning. The acidic liquid seasoning according to claim 1.

6. The acidic liquid seasoning further has an oil phase layered on the emulsified phase, The content of edible oils and fats in the oil phase layered on the emulsified phase is 3% by mass or more and 45% by mass or less based on the total amount of edible oils and fats in the acidic liquid seasoning. The acidic liquid seasoning according to claim 1.

7. The content of the emulsifier is 0.01% by mass or more and 0.2% by mass or less based on the total amount of the acidic liquid seasoning. The acidic liquid seasoning according to claim 1.

8. The emulsifier is egg yolk, and the egg yolk contains enzyme-treated egg yolk. The acidic liquid seasoning according to claim 1.

9. The volume average particle diameter of the emulsion particles in the emulsion phase is 30.0 μm or more and 150 μm or less. The acidic liquid seasoning according to claim 1.

10. The emulsion phase has a volume average particle diameter of 50.0 μm or more and 100.0 μm or less. The acidic liquid seasoning according to claim 1.

11. The emulsion phase has a volume average particle diameter of 58.3 μm or more and 87.7 μm or less. The acidic liquid seasoning according to claim 1.

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

13. The pH of the acidic liquid seasoning is 3.7 or more and 5.8 or less. The acidic liquid seasoning according to any one of claims 1 to 11.

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