Ponzu soy sauce liquid seasoning

Abstract

The objective is to provide a liquid seasoning that exhibits low permeability to solid foods and low separation from foods. This objective is addressed by providing a liquid seasoning that contains 0.01% by mass or more of crushed vegetables and / or fruits, has a d50 particle size distribution of 100 μm or more, has a viscosity measurement (measurement conditions: 20°C, 30 seconds) of 1.0 cm to 20.0 cm using a Bostwick viscometer, and has a total oil and fat content of less than 20% by mass.

Description

Technical Field

[0001] The present invention relates to ponzu soy sauce liquid seasonings and the like.

Background Art

[0002] Various liquid seasonings such as ponzu soy sauce liquid seasonings are commonly used. For example, ponzu soy sauce liquid seasonings contain citrus fruit juices such as yuzu and sudachi and soy sauce, have a refreshing flavor, umami, etc., and are used for dipping sauces for hot pots and the like.

[0003] Normally, these liquid seasonings are made so that floating components are removed, and thus they have high fluidity. In Patent Document 1, since a fresh and refreshing flavor is abundant in the floating components of a fruit juice (turbid juice) obtained by juicing while crushing the peel of a citrus fruit without peeling it, a technique for removing the floating components while maintaining the flavor has been proposed.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] Because liquid seasonings have high fluidity, they can spread to every corner of the added food and harmonize the flavor of the liquid seasoning and the flavor of the food. However, solid foods, especially powdery foods, etc. may become soft when the liquid seasoning penetrates, and the original texture (for example, the crispy feeling of certain powdery foods) may be lost. Also, from the perspective of harmonizing the flavor of the liquid seasoning and the flavor of the food, it is desirable to suppress the separation of the liquid seasoning from the food.

[0006] The present invention aims to provide a liquid seasoning that exhibits low permeability into solid foods and low separation from foods. [Means for solving the problem]

[0007] In view of the above problems, the inventors diligently conducted research and found that a liquid seasoning containing 0.01% by mass or more of crushed vegetables and / or fruits, having a d50 of 100 μm or more in the particle size distribution, a viscosity measurement using a Bostwick viscometer (measurement conditions: 20°C, 30 seconds) of 1.0 cm to 20.0 cm, and a total oil content of less than 20% by mass can solve the above problems. Based on this finding, the inventors furthered their research and completed the present invention. The present invention includes, as an example, the following embodiments.

[0008] Item 1. A low-flow liquid ponzu soy sauce seasoning containing 0.01% by mass or more of crushed vegetables and / or fruits, with a d50 of 100 μm or more in the particle size distribution (before ultrasonic treatment), a viscosity measurement using a Bostwick viscometer (measurement conditions: 20°C, 30 seconds) of 1.0 cm to 20.0 cm, and a total oil content of less than 20% by mass.

[0009] Item 2. The ponzu soy sauce liquid seasoning according to Item 1, wherein the d50 in the particle size distribution after ultrasonic treatment (treatment conditions: frequency 40kHz, output 40W, 3 minutes) is 50% or less of the d50 in the particle size distribution before the treatment.

[0010] Item 3. A ponzu soy sauce liquid seasoning according to Item 1 or 2, wherein the d50 in the particle size distribution after ultrasonic treatment (treatment conditions: frequency 40 kHz, output 40 W, 3 minutes) is 200 μm or less.

[0011] Item 4. A ponzu soy sauce liquid seasoning according to any one of items 1 to 3, which contains crushed vegetables.

[0012] Item 5. The ponzu soy sauce liquid seasoning according to any one of items 1 to 4, wherein the vegetable pulverized material is a heat-treated vegetable pulverized material.

[0013] Item 6. The ponzu soy sauce liquid seasoning according to any one of items 1 to 5, wherein the heat treatment is performed by at least one of the group consisting of boiling, steaming, stir-frying, and caramelizing.

[0014] Item 7. The ponzu soy sauce liquid seasoning according to any one of items 1 to 6, wherein the vegetable pulverized material is a vegetable pulverized material derived from a leek or onion.

[0015] Item 8. A ponzu soy sauce liquid seasoning according to any one of items 1 to 7, which contains crushed fruit.

[0016] Item 9. The ponzu soy sauce liquid seasoning according to any one of items 1 to 8, wherein the fruit pulp is fruit pulp.

[0017] Item 10. A ponzu soy sauce liquid seasoning according to any one of items 1 to 9, which does not contain tomato-derived ingredients.

[0018] Item 11. A ponzu soy sauce liquid seasoning according to any one of items 1 to 10, wherein the acetic acid content is 0.7% by mass or more.

[0019] Item 12. A ponzu soy sauce liquid seasoning according to any one of items 1 to 11, wherein the citrus juice content is 3.0% by mass or more.

[0020] Item 13. A ponzu soy sauce liquid seasoning according to any one of items 1 to 12, wherein the soy sauce content is 10.0% by mass or more.

[0021] Item 14. A ponzu soy sauce liquid seasoning as described in any one of items 1 to 13, wherein the Brix is ​​20 degrees or higher.

[0022] Item 15. A ponzu soy sauce liquid seasoning according to any one of items 1 to 14, characterized in that it is used for purposes that require storage at room temperature for six months or more.

[0023] Item 16. A ponzu soy sauce liquid seasoning as described in any one of items 1 to 15, for use as an additive to powdered food.

[0024] Item 17. The ponzu soy sauce liquid seasoning according to any one of Items 1 to 16, wherein the flour food is a baked dough containing cereal flour and / or a fried food.

[0025] Item 18. A method for imparting low permeability and low separability to flour food in a ponzu soy sauce liquid seasoning, which is a ponzu soy sauce liquid seasoning having an acetic acid content of 0.7% by mass or more, a citrus fruit juice content of 3.0% by mass or more, and a soy sauce content of 10.0% by mass or more, and is used by placing it on the flour food. In the ponzu soy sauce liquid seasoning, the crushed vegetables and / or fruits in the ponzu soy sauce liquid seasoning contain 0.01% by mass or more, the d50 in the particle size distribution is 100 μm or more, the viscosity measurement value (measurement conditions: 20 °C, 30 seconds) by a Bostwick viscometer is 1.0 cm or more and 20.0 cm or less, and the total oil and fat content is adjusted to be less than 20% by mass.

Advantages of the Invention

[0026] According to the present invention, it is possible to provide a liquid seasoning having low permeability to solid foods and low separability from foods.

Modes for Carrying Out the Invention

[0027] In this specification, the expressions "containing" and "including" include the concepts of "containing", "including", "substantially consisting of", and "consisting only of".

[0028] In this specification, when specifying multiple upper and / or lower limits for a numerical range, even if not explicitly stated, the specification of a numerical range combining at least the maximum value of the upper limit and the minimum value of the lower limit is directly described, and all numerical ranges obtained by combining any upper limit from among the upper limits and any lower limit from among the lower limits are included in one embodiment of the present invention. Furthermore, the idea of ​​using the upper limit as the lower limit and the lower limit as the upper limit is also directly disclosed. In addition, in this specification, a numerical range connected by "~" means a numerical range that includes the numbers before and after "~" as the lower limit and upper limit. When multiple lower limits and multiple upper limits are shown separately, any lower limit and upper limit can be selected and connected by "~". Furthermore, unless otherwise specified, mass% in this invention represents the percentage of the amount of the target substance with the total mass of the composition, including water, as the denominator.

[0029] In one embodiment, the present invention relates to a low-flow liquid seasoning (sometimes referred to as "the liquid seasoning of the present invention" in this specification) that contains 0.01% by mass or more of crushed vegetables and / or fruits, has a d50 of 100 μm or more in its particle size distribution, has a viscosity measurement (measurement conditions: 20°C, 30 seconds) of 1.0 cm or more and 20.0 cm or less using a Bostwick viscometer, and has a total oil and fat content of less than 20% by mass.

[0030] Crushed vegetables and / or fruits are fragments of all or part of the solid parts of vegetables and / or fruits, and are not particularly limited in that respect.

[0031] As for vegetables, any type is acceptable as long as they contain insoluble dietary fiber in their edible and / or inedible parts. Examples, though not limited to these, include: radish, carrot, rutabaga, parsnip, turnip, black salsify, sweet potato, cassava, yacon, taro, konjac, Polynesian arrowroot, lotus root, potato, purple sweet potato, beet (preferably beetroot: a variety of beet grown for its roots to be eaten), Jerusalem artichoke, water chestnut, shallot, garlic, shallot, lily bulb, dogtooth violet, kale, yam, Japanese yam, Chinese yam, onion, asparagus, udo, cabbage, lettuce, spinach, Chinese cabbage, rapeseed, komatsuna, bok choy, chives, leeks, Nozawana, butterbur, Swiss chard, mizuna, tomato, eggplant, pumpkin, peanuts. Mandarin oranges, cucumbers, Japanese ginger, cauliflower, broccoli, edible chrysanthemums, bitter melon, okra, artichokes, zucchini, sugar beets, tiger nuts, ginger, perilla, wasabi, paprika, herbs (watercress, coriander, water spinach, celery, tarragon, chives, chervil, sage, thyme, bay leaf, parsley, mustard greens, Japanese ginger, mugwort) Examples include ghee, basil, oregano, rosemary, peppermint, savory, lemongrass, dill, wasabi leaves, sansho leaves, stevia, bracken, fiddlehead ferns, kudzu, tea plant (tea), bamboo shoots, shiitake mushrooms, matsutake mushrooms, wood ear mushrooms, maitake mushrooms, bracket fungi, oyster mushrooms, king oyster mushrooms, enoki mushrooms, shimeji mushrooms, oak mushrooms, button mushrooms, nameko mushrooms, mitsuke mushrooms, russet mushrooms, and leek mushrooms. In one embodiment of the present invention, among these, vegetables of the Allium genus, which are bulbous perennial herbs belonging to the Amaryllidaceae family Allioideae subfamily and have a so-called "onion smell," such as onions, garlic, leeks, shallots, and chives, are preferred. Using vegetables of the Allium genus is preferable because the seasoning adheres firmly to the food to which it is added. The principle is unclear, but it is possible that the long fibers characteristic of onion family vegetables are crushed in the seasoning, increasing their adherence to the ingredients. Among onion family vegetables, onions and garlic are particularly preferred.

[0032] As for fruits, any type is acceptable as long as it contains insoluble dietary fiber in its edible and / or inedible parts. Examples, though not limited to these, include: quince, Chinese pear (white pear, Chinese pear), pear, marigold, European quince, Juneberry, sipova, apple, American cherry (black cherry, dark cherry), apricot, plum, cherry (sweet cherry), prune, spinosa plum, Japanese plum (sour peach), peach, ginkgo, and chestnut. , Akebia, Fig, Persimmon, Blackcurrant, Raspberry, Kiwifruit, Elaeagnus, Mulberry, Cranberry, Lingonberry, Pomegranate, Actinidia arguta, Sea buckthorn, Gooseberry, jujube, Japanese apricot, haskap, bilberry, red currant, grape, blackberry, blueberry, pawpaw, pine jasmine, raspberry, Nanking cherry, mandarin orange, kumquat, trifoliate orange, olive, loquat, bayberry, monk fruit, tropical fruit Examples include tropical fruits (mango, mangosteen, papaya, cherimoya, atemoya, banana, durian, star fruit, guava, pineapple, acerola, passion fruit, dragon fruit, lychee, egg fruit, etc.), strawberries, apples, watermelons, melons, avocados, miracle fruit, oranges, lemons, prunes, yuzu, sudachi, grapefruit, bitter oranges, and shikwasa. Among these, apples are preferred because they allow for easy adjustment of the d50 particle size distribution in the liquid seasoning before and after ultrasonic treatment to a predetermined range, and have minimal impact on the flavor of the liquid seasoning (especially ponzu soy sauce liquid seasoning).

[0033] The method for crushing vegetables and / or fruits is not particularly limited as long as they can be broken into small pieces, and examples include crushing by mechanical force using cutters, blenders, mixers, graters, mills, kneaders, pulverizers, crushers, grinders, etc.; and crushing by pressure such as air or liquid.

[0034] For vegetables and / or fruits, especially fruits with relatively high moisture content, the moisture can be removed by pressing them as they are or after they have been appropriately broken into smaller pieces (for example, by removing 30% or more, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, or 90% or more of the moisture), further broken pieces of the pressed material, or strained pieces of the pressed material can be used as crushed vegetables and / or fruits. When fruits are used, these are specifically referred to as fruit pulp. Using fruit pulp is preferable because it allows seasonings to adhere firmly to the food to which they are added. Although the principle is unclear, it is possible that in pulp after the juice has been extracted from the fruit, the fibers become complex during the juicing process, and the seasonings are held between the complexed fibers, thus increasing their adherence to the ingredients. Among fruit pulps, from the above viewpoint, it is particularly preferable to use fruit pulp (especially apple pulp) rather than fruit powder made from the whole fruit.

[0035] For crushed vegetables and / or fruits, particularly crushed vegetables, heat-treated crushed vegetables and / or crushed fruits obtained by heat treatment in one of the processes of preparing the crushed product are preferred, from the viewpoint of minimizing the influence on the flavor of liquid seasonings (especially ponzu soy sauce liquid seasoning). In particular, using heat-treated crushed vegetables and / or crushed fruits in ponzu soy sauce liquid seasoning is preferred because it enhances the flavor of the ponzu soy sauce liquid seasoning. Specifically, it is preferable to use heat-treated crushed products of Allium vegetables (especially roasted onions or roasted garlic). The timing of the heat treatment can be, for example, before or after chopping. Specific examples of heat treatments include boiling, steaming, stir-frying, and caramelization.

[0036] In the particle size distribution of crushed vegetables and / or fruits, the d50 (d50 before mechanical treatment, particularly ultrasonic treatment as described later) is preferably adjusted to a predetermined range from the viewpoint of ease of adjusting d50 in liquid seasonings. In particular, it is preferable that the liquid seasoning contains a total amount of crushed vegetables and / or fruits of a predetermined amount or more (specifically, 0.1% by mass or more), as this makes the influence of the crushed material on the particle size distribution in the liquid seasoning dominant and makes it easier to adjust the particle size distribution. Furthermore, by using a predetermined amount or more of crushed vegetables and / or fruits having the particle size distribution characteristics in liquid seasonings described later, a liquid seasoning having those characteristics can be obtained. In the present invention, d50 refers to the particle size corresponding to 50% of the cumulative (by volume) particle size distribution.

[0037] Specifically, the d50 of the crushed vegetables and / or fruits after ultrasonic treatment may be between 10 μm and 200 μm. More specifically, it may be 200 μm or less, or 150 μm or less, or 100 μm or less. The lower limit is not particularly limited, but it may usually be 10 μm or more, 15 μm or more, 20 μm or more, 25 μm or more, or 30 μm or more. (Treatment conditions: frequency 40 kHz, output 40 W, 3 minutes) Furthermore, the d50 of the crushed vegetables and / or fruits before ultrasonic treatment may be 100 μm or more and 1000 μm or less. More specifically, the lower limit may be 100 μm or more, 150 μm or more, 200 μm or more, 250 μm or more, or 300 μm or more. The upper limit is not particularly limited, but may usually be 1000 μm or less, 900 μm or less, 800 μm or less, 700 μm or less, 600 μm or less, or 500 μm or less.

[0038] Furthermore, it is preferable that the crushed material is the pressing residue (vegetable or fruit pulp) of vegetables or fruits. Specifically, it is preferable that the vegetable or fruit pulp has a d50 ratio (d50 after ultrasonic treatment / d50 before ultrasonic treatment) of 40kHz ultrasonic waves at an output of 40W for 3 minutes, as this increases adhesion to the food to which it is added and results in a food with a good texture. Although the principle is unknown, it is possible that the complex is broken down when the food is consumed, and the insoluble dietary fiber does not negatively affect the texture. Specifically, the ratio can be greater than 0% and 50% or less, but the upper limit can be 50% or less, or 40% or less, or 30% or less, or 20% or less. The lower limit is not particularly limited, but it can usually be greater than 0%, or 5% or more, or 10% or more.

[0039] The ultrasonic treatment method and the method for measuring d50 in the particle size distribution are carried out according to the following method. That is, in the liquid seasoning of the present invention, multiple fine particles containing insoluble dietary fiber aggregate to form a complex that can be broken down by disturbance. In other words, the liquid seasoning of the present invention contains a complex of fine particles containing insoluble dietary fiber. It is believed that the above-mentioned effects are achieved by the liquid seasoning of the present invention by containing insoluble dietary fiber in such a complex state. In this invention, unless otherwise specified, ultrasonic treatment is assumed as a typical example of external disturbance that breaks down the fine particle complex. In this invention, unless otherwise specified, "ultrasonic treatment" refers to a treatment in which ultrasound with a frequency of 40 kHz is applied to the measurement sample at an output of 40 W for 3 minutes.

[0040] In this invention, "particle size" refers to the volume-based measurement unless otherwise specified. Furthermore, in this invention, "particle" is a concept that may include not only individual fine particles but also composite particles formed by the aggregation of such particles, unless otherwise specified.

[0041] The measurement conditions for various parameters related to particle size in this invention are not limited, but can be as follows. First, any solvent can be used as the solvent during measurement, as long as it does not significantly affect the structure of insoluble dietary fiber in the composition. For example, distilled water is preferred. The laser diffraction particle size distribution analyzer used for measurement is not limited, but for example, the Microtrac MT3300EX2 system from Microtrac-Bell Corporation can be used. The measurement application software is not limited, but for example, DMS2 (Data Management System version 2, Microtrac-Bell Corporation) can be used. When using the above-mentioned measuring device and software, during measurement, after performing cleaning by pressing the cleaning button of the software, zero adjustment is performed by pressing the Setzero button of the software, and then the sample should be directly loaded until the sample concentration falls within the appropriate range during sample loading. For samples before disturbance, i.e., samples that have not undergone sonication, the concentration should be adjusted to the appropriate range within two sample loadings after sample loading, and then the result of laser diffraction at a flow rate of 60% for a measurement time of 10 seconds should be taken as the measurement value. On the other hand, when measuring a sample after disturbance, i.e., a sample that has been sonicated, the sample may be sonicated beforehand, or the sample may be sonicated using the aforementioned measuring device after being added, and then the measurement may be performed. In the latter case, an unsonicated sample is added, the concentration is adjusted to the appropriate range by sample loading, and then the sonication button in the software is pressed to perform sonication. After that, three degassing treatments are performed, and the sample loading process is performed again to confirm that the concentration is still within the appropriate range, and then the result of laser diffraction can be measured immediately at a flow rate of 60% for a measurement time of 10 seconds and the result can be taken as the measurement value. Measurement parameters can be, for example, distribution display: volume, particle refractive index: 1.60, solvent refractive index: 1.333, upper measurement limit (μm) = 2000.00 μm, and lower measurement limit (μm) = 0.021 μm.

[0042] Furthermore, when determining the various particle sizes of the composition in the present invention, it is preferable to measure the particle size distribution for each channel (CH) and then use the particle size for each measurement channel listed in Table 1 below as a standard. Specifically, the frequency of particles that are less than or equal to the particle size specified for each channel in Table 1 below, and that are larger than the particle size specified for the channel with the next larger number (or the lower limit particle size for the largest channel in the measurement range), is measured for each channel in Table 1 below, and the particle frequency % for each channel can be determined by using the total frequency of all channels within the measurement range as the denominator (this is also referred to as "particle frequency % for channel XX"). For example, the particle frequency % for channel 1 represents the frequency % of particles that are 2000.00 μm or less and larger than 1826.00 μm. In particular, the maximum particle size can be determined by measuring the particle frequency % for each of the 132 channels in Table 1 below, and then using the results obtained from the channels in which a particle frequency % was observed as the particle size of the channel with the largest particle size. In other words, when measuring the maximum particle size of a composition using a laser diffraction particle size distribution analyzer in the present invention, the preferred measurement conditions are to use distilled water as the measurement solvent, and to measure the particle size immediately after adding the sample, with a measurement upper limit of 2000.00 μm and a measurement lower limit of 0.021 μm.

[0043] When measuring the particle size distribution for each channel of the sample, the particle sizes for each measurement channel listed in Table 1 below were used as the standard. The frequency of particles that were less than or equal to the particle size specified for each channel and larger than the particle size specified for the channel with the next higher number (or the lower limit particle size for the largest channel in the measurement range) was measured for each channel, and the particle frequency % for each channel was calculated using the total frequency of all channels within the measurement range as the denominator. Specifically, the particle frequency % for each of the following 132 channels was measured. For the results obtained from the measurements, the particle size of the channel with the largest particle frequency % was adopted as the mode particle size. If there were multiple channels with exactly the same particle frequency %, the particle size of the channel with the smallest particle size among them was adopted as the mode particle size. In addition, among the channels in which particle frequency was observed, the particle size of the channel with the largest particle size was adopted as the maximum particle size.

[0044] [Table 1]

[0045] As for the crushed vegetables and / or fruits, one type may be used alone, or any combination of two or more types may be used.

[0046] The content of crushed vegetables and / or fruits may be 0.01% by mass or more, based on 100% by mass of the liquid seasoning of the present invention. In the present invention, it is preferable to include a predetermined amount or more of crushed vegetables and / or fruits because it increases their adherence to the food to which they are added. Although the principle is unknown, it is possible that the seasoning is held in the gaps of the fine particle complex contained in the crushed material, thereby increasing its adherence to the ingredients. Specifically, the content may be, for example, 0.01% by mass or more and 10% by mass or less. More specifically, the lower limit may preferably be 0.03% by mass or more, 0.05% by mass or more, 0.07% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.6% by mass or more, 0.7% by mass or more, 0.8% by mass or more, 0.9% by mass or more, 1.0% by mass or more, or 1.1% by mass or more. Furthermore, the upper limit can be, for example, 9.0% by mass or less, 8.0% by mass or less, 7.0% by mass or less, 6.0% by mass or less, 5.0% by mass or less, 4.0% by mass or less, 3.0% by mass or less, or 2.0% by mass or less.

[0047] The liquid seasoning of the present invention preferably contains pulverized Allium vegetables. This is preferable because, as mentioned above, the seasoning adheres firmly to the food to which it is added. Although the principle is unknown, it is possible that the long fibers characteristic of Allium vegetables are pulverized in the seasoning, increasing its adherence to the ingredients. The content may be, for example, 0.01% by mass or more and 0.5% by mass or less. Specifically, the lower limit may be 0.03% by mass or more, 0.05% by mass or more, or 0.07% by mass or more. The upper limit is not particularly limited, but it can usually be 0.5% by mass or less, or 0.4% by mass or less, or 0.3% by mass or less, or 0.2% by mass or less.

[0048] The liquid seasoning of the present invention preferably contains fruit pulp, particularly apple pulp. This is preferable because, as mentioned above, the seasoning adheres firmly to the food to which it is added. Although the principle is unclear, it is possible that in pulp remaining after the juice has been extracted from the fruit, the fibers become complex during the juicing process, and the seasoning is held between these complexed fibers, thus increasing its adherence to the ingredients. The content can be, for example, 0.01% by mass or more and 10% by mass or less. More specifically, the lower limit can preferably be 0.03% by mass or more, 0.05% by mass or more, 0.07% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.6% by mass or more, 0.7% by mass or more, 0.8% by mass or more, or 0.9% by mass or more. Furthermore, the upper limit can be, for example, 9.0% by mass or less, 8.0% by mass or less, 7.0% by mass or less, 6.0% by mass or less, 5.0% by mass or less, 4.0% by mass or less, 3.0% by mass or less, or 2.0% by mass or less.

[0049] The d50 in the particle size distribution of the liquid seasoning of the present invention can be 100 μm or more. It is preferable that the d50 in the particle size distribution (d50 in the state without mechanical treatment, particularly ultrasonic treatment described later, before measurement) is above a predetermined value because it increases adhesion to the food to which it is added. Although the principle is unknown, it is possible that the seasoning is retained in the gaps of the composite, thereby increasing adhesion to the ingredients. Specifically, the d50 in the particle size distribution of the liquid seasoning of the present invention can be, for example, 100 μm or more and 700 μm or less. More specifically, the lower limit can preferably be 100 μm or more, 150 μm or more, 200 μm or more, 250 μm or more, 300 μm or more, or 350 μm or more. The upper limit can be, for example, 700 μm or less, 600 μm or less, or 500 μm or less.

[0050] The viscosity measurement of the liquid seasoning of the present invention using a Bostwick viscometer (measurement conditions: 20°C, 30 seconds) can be between 1.0 cm and 20.0 cm. By having this viscosity measurement within a predetermined range, penetration into solid foods is suppressed, the crispness can be maintained even when added to powdered foods, and syneresis after long-term storage can be reduced. Specifically, the upper limit of the viscosity measurement of the liquid seasoning of the present invention is preferably 19.0 cm or less, 18.0 cm or less, 17.0 cm or less, 16.0 cm or less, 15.0 cm or less, 14.0 cm or less, 13.0 cm or less, 12.0 cm or less, 11.0 cm or less, 10.0 cm or less, 9.5 cm or less, or 9.0 cm or less. The lower limit is, for example, 2.0 cm or more, 3.0 cm or more, 4.0 cm or more, 5.0 cm or more, 6.0 cm or more, or 7.0 cm or more.

[0051] The viscosity measurements described above are obtained according to the method described in the examples below.

[0052] The total fat content of the liquid seasoning of the present invention may be less than 20% by mass. Having a total fat content below a predetermined value (including 0% by mass, i.e., no fat content) is preferable because it prevents the liquid seasoning from losing its light flavor (especially the refreshing taste of ponzu soy sauce liquid seasoning). Specifically, the total fat content is preferably 0% by mass or more and less than 15% by mass, 0% by mass or more and less than 13% by mass, 0% by mass or more and less than 10% by mass, 0% by mass or more and less than 8% by mass, 0% by mass or more and less than 7% by mass, 0% by mass or more and less than 6% by mass, 0% by mass or more and less than 5% by mass, 0% by mass or more and less than 4% by mass, 0% by mass or more and less than 3% by mass, 0% by mass or more and less than 2% by mass, 0% by mass or more and less than 1% by mass, 0% by mass or more and less than 0.8% by mass, 0% by mass or more and less than 0.5% by mass, 0% by mass or more and less than 0.2% by mass, 0% by mass or more and less than 0.1% by mass, 0% by mass or more and less than 0.01% by mass, or 0% by mass (i.e., not contained).

[0053] In addition, the edible oils and fats that may be contained in the liquid seasoning of the present invention may be oils and fats that are liquid at room temperature, or solid oils and fats, as long as the viscosity of the final liquid seasoning is adjusted to a predetermined value, but it is more preferable to use edible oils and fats that are liquid at room temperature. In this invention, unless otherwise specified, room temperature refers to 20°C. Liquid edible oils and fats refer to oils and fats that have liquid fluidity. Specifically, these are oils and fats that have a Bostwick viscosity (measured sample flow distance from the reference line (0cm) in the trough to the tip of the sample at a predetermined temperature and time; sometimes simply referred to as "Bostwick viscosity") of 10cm or more, more preferably 15cm or more, and even more preferably 28cm, measured at 20°C and 30 seconds using a Bostwick viscometer (in this invention, a Bostwick viscometer with a trough length of 28.0cm and a Bostwick viscosity, i.e., a maximum sample flow distance of 28.0cm in the trough is used). (Note that the trough length of the measuring device used in this measurement is a maximum of 28.0 cm, so the sample flow distance measurement of 28 cm includes measurements greater than 28 cm.) Furthermore, in the present invention, it is preferable that the oily portion in the composition (for example, the oily component released when centrifuged at 15,000 rpm for 1 minute) has liquid fluidity (specifically, the Bostwick viscosity at 20°C for 10 seconds in a Bostwick viscometer is 10 cm or more, more preferably 15 cm or more, and even more preferably 28 cm). When using two or more types of edible oils including liquid oils, it is preferable that 90% or more by mass of the total oils, of which 92% or more by mass, more preferably 95% or more by mass, and especially preferably 100% by mass, be liquid oils. Because of these viscous characteristics, a thickening agent may be used as desired. For example, the viscosity characteristics of a liquid seasoning (especially ponzu soy sauce liquid seasoning) can be adjusted by adding any thickening agent in an amount of 0.005 to 5% by mass, preferably 0.01 to 2% by mass, and more preferably 0.05 to 1% by mass, relative to the total amount of the liquid seasoning. Furthermore, using modified starch is preferable because it makes it easier to adjust the Bostwick viscosity as described above, and using both modified starch and xanthan gum is even preferable because it makes it easier to adjust the Bostwick viscosity.

[0054] The total fat content is measured by Soxhlet extraction with diethyl ether, in accordance with the Standard Tables of Food Composition in Japan 2015 (7th Revised Edition).

[0055] In the liquid seasoning of the present invention, it is preferable that multiple fine particles contained in the crushed vegetables and / or fruits containing insoluble dietary fiber aggregate to form a complex that can be broken down by disturbance, thereby allowing the liquid seasoning to firmly adhere to the food to which it is added. Although the principle is unknown, it is possible that the seasoning is held between the complexed insoluble dietary fibers, resulting in improved adhesion to the food to which it is added. In this invention, unless otherwise specified, ultrasonic treatment is assumed as a typical example of external disturbance that breaks down the complex. In this invention, unless otherwise specified, "ultrasonic treatment" refers to a process in which ultrasound with a frequency of 40 kHz is applied to the measurement sample at an output of 40 W for 3 minutes. In other words, ultrasonic treatment is an evaluation and design index when measuring each item, and is not essential during manufacturing.

[0056] Specifically, it is preferable that the d50 in the particle size distribution after ultrasonic treatment (treatment conditions: frequency 40kHz, output 40W, 3 minutes) is below a predetermined percentage when the d50 in the particle size distribution before treatment is set to 100%. This is because it increases adhesion to the food to which it is added while also resulting in a food with a good texture. Although the principle is unknown, it is possible that the complex is released when the food is consumed, and the insoluble dietary fiber does not negatively affect the texture. Specifically, this percentage can be 50% or less, and its upper limit can be 50% or less, 40% or less, 30% or less, or 20% or less. There is no particular limit to the lower limit, but it can usually be greater than 0%, or 5% or more, or 10% or more.

[0057] In this invention, it is preferable that the d50 in the particle size distribution after ultrasonic treatment (treatment conditions: frequency 40 kHz, output 40 W, 3 minutes) is below a predetermined percentage, as this does not adversely affect the taste of the food to which it is added. Although the principle is unknown, it is possible that the complex is broken down when the food is consumed, and the insoluble dietary fiber does not adversely affect the texture. Specifically, the d50 after ultrasonic treatment can be 10 μm or more and 200 μm or less. More specifically, it can be, for example, 200 μm or less, 150 μm or less, or 100 μm or less. The lower limit is not particularly limited, but it can usually be 10 μm or more, 15 μm or more, 20 μm or more, 25 μm or more, or 30 μm or more.

[0058] In the liquid seasoning of the present invention, viscosity (fluidity) can be adjusted as appropriate. Viscosity adjustment only needs to be performed within the scope of the present invention, and the means are not particularly limited. For example, methods such as adding known viscosity modifiers such as thickeners, gelling agents, stabilizers, or emulsifiers; controlling fluidity by structuring the fat phase by incorporating solid fats and oils (hydrogenated oils, fractionated fats and oils, etc.); adjusting manufacturing conditions such as the fat / water ratio, water content, solid content concentration, dissolution / dispersion conditions, homogenization conditions, heating / cooling conditions, and combinations thereof can be used.

[0059] As thickeners, for example, polysaccharide-based thickeners such as xanthan gum, guar gum, locust bean gum, tara gum, gellan gum, carrageenan, alginic acid and its salts, pectin, agar, curdlan, pullulan, crystalline cellulose, carboxymethylcellulose (CMC), methylcellulose, and hydroxypropylmethylcellulose (HPMC) can be used. Starch-based thickeners such as modified starch (e.g., acetylated starch, phosphate-crosslinked starch, hydroxypropylated starch, etc.) and pregelled starch, as well as protein-based materials such as gelatin, milk protein, and vegetable protein may also be used. The amount of these added can be appropriately set according to the desired viscosity and composition (acidity, salt content, sugar concentration, oil content, etc.), but for example, it may be set in the range of 0.005 to 5% by mass, preferably 0.01 to 2% by mass, and more preferably 0.05 to 1% by mass, relative to the total amount of the composition. Furthermore, since the Bostwick viscosity described above is easier to adjust when using modified starch, it is preferable to include modified starch in the aforementioned proportion. In addition, the liquid seasoning of the present invention can be obtained by arbitrarily adjusting the amount of modified starch and / or xanthan gum in a predetermined proportion, so that the measured value of the Bostwick viscometer (measurement conditions: 20°C, 30 seconds) falls within a predetermined range, with the numerical value being the target value.

[0060] In one embodiment, the liquid seasoning of the present invention is preferably a ponzu soy sauce liquid seasoning. In the present invention, ponzu soy sauce liquid seasoning refers to a general term for a liquid seasoning made by combining ponzu (an acidic seasoning liquid mainly composed of citrus juice and acetic acid) with soy sauce. That is, the ponzu soy sauce liquid seasoning in the present invention is a liquid seasoning containing acetic acid (particularly preferably acetic acid derived from brewed vinegar), citrus juice, and soy sauce. More specifically, the ponzu soy sauce liquid seasoning may be any liquid seasoning containing acetic acid, citrus juice, and soy sauce in predetermined proportions as follows. These ingredients are liquid and highly fluid, making it difficult to maintain a crisp texture when used on solid foods (especially powdered foods). Therefore, ordinary ponzu soy sauce liquid seasonings do not contain crushed vegetables and / or fruits like the present invention, and the measured values ​​using a Bostwick viscometer are significantly different from those of the present invention, making the present invention more useful.

[0061] For citrus juice, any juice extracted from fruits generally known as citrus fruits is acceptable. For example, yuzu juice, mandarin orange juice, kumquat juice, kabosu juice, sudachi juice, lemon juice, bitter orange juice, summer orange juice, hassaku juice, yukou juice, ponkan juice, mandarin juice, shikwasa juice, pomelo juice, banpeiyu juice, lime juice, grapefruit juice, dekopon juice, hyuganatsu juice, navel orange juice, etc., can be used.

[0062] The acetic acid content in the ponzu soy sauce liquid seasoning is, for example, approximately 0.7% by mass or more and 3.0% by mass or less. The lower limit is not particularly limited, but it can be, for example, 0.7% by mass or more, 0.8% by mass or more, 0.9% by mass or more, 1.0% by mass or more, 1.1% by mass or more, 1.2% by mass or more, 1.3% by mass or more, 1.4% by mass or more, or 1.5% by mass or more. Similarly, the upper limit is not particularly limited, but it can be, for example, 3.0% by mass or less, 2.7% by mass or less, 2.5% by mass or less, 2.4% by mass or less, 2.3% by mass or less, 2.2% by mass or less, 2.1% by mass or less, 2.0% by mass or less, 1.9% by mass or less, 1.8% by mass or less, or 1.7% by mass or less. By using a seasoning within this range, the predetermined effects of the present invention can be achieved while maintaining the characteristic flavor of ponzu soy sauce seasoning.

[0063] The citrus juice content in the ponzu soy sauce liquid seasoning is, for example, approximately 3.0% by mass or more and 15.0% by mass or less. The lower limit is not particularly limited, but it can be, for example, 3.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, 4.5% by mass or more, 5.0% by mass or more, 5.5% by mass or more, 6.0% by mass or more, or 6.5% by mass or more. Similarly, the upper limit is not particularly limited, but it can be, for example, 15.0% by mass or less, 14.0% by mass or less, 13.0% by mass or less, 12.0% by mass or less, 11.0% by mass or less, 10.0% by mass or less, 9.0% by mass or less, 8.0% by mass or less, or 7.5% by mass or less. By using a seasoning within this range, the predetermined effects of the present invention can be achieved while maintaining the characteristic flavor of ponzu soy sauce seasoning.

[0064] The soy sauce content in the ponzu soy sauce liquid seasoning is, for example, approximately 10.0% by mass or more and 35.0% by mass or less. The lower limit is not particularly limited, but it can be, for example, 10.0% by mass or more, 11.0% by mass or more, 12.0% by mass or more, 13.0% by mass or more, 14.0% by mass or more, 15.0% by mass or more, 16.0% by mass or more, 17.0% by mass or more, 18.0% by mass or more, or 19.0% by mass or more. Similarly, the upper limit is not particularly limited, but it can be, for example, 35.0% by mass or less, 32.0% by mass or less, 30.0% by mass or less, 28.0% by mass or less, 26.0% by mass or less, 24.0% by mass or less, 22.0% by mass or less, or 21.0% by mass or less. By using a seasoning within this range, the predetermined effects of the present invention can be achieved while maintaining the characteristic flavor of ponzu soy sauce seasoning.

[0065] It is preferable that the ponzu soy sauce liquid seasoning contains little to no tomato-derived ingredients. If tomato-derived ingredients are included, the taste may not be perceived as ponzu soy sauce. The principle is unknown, but it is possible that the inclusion of tomato-derived ingredients makes the flavor more easily perceived as sauce-like. The tomato-derived ingredients are not particularly limited as long as they consist of part or all of a tomato, for example, tomato juice, tomato pulp, crushed tomatoes, etc.

[0066] The tomato-derived material content in the ponzu soy sauce liquid seasoning is, for example, 0% by mass or more and 5.0% by mass or less, preferably 0% by mass or more and 2.0% by mass or less, 0% by mass or more and 1.0% by mass or less, 0% by mass or more and 0.2% by mass or less, 0% by mass or more and 0.1% by mass or less, 0% by mass or more and 0.01% by mass or less, or 0% by mass (no tomato-derived material content).

[0067] The upper limit of Brix for the liquid seasoning of the present invention is not particularly limited, but for example, it is 50 degrees or less, 48 ​​degrees or less, 46 degrees or less, 44 degrees or less, 43 degrees or less, 42 degrees or less, or 41 degrees or less. By making the seasoning within this range, syneresis is reduced during long-term storage at room temperature (for example, during an accelerated test of 150 days at 40°C equivalent to 30 months at 20°C), making it possible to make a liquid seasoning that can be stored at room temperature for a long period of time (6 months or more, or 12 months or more, or 18 months or more, or 24 months or more at room temperature; the upper limit is not particularly limited, but for example, within 30 months or within 24 months).

[0068] Furthermore, especially when the food to which the seasoning is added has a crispy texture (particularly powdered foods), it is preferable that the Brix is ​​above a predetermined value, for example, 18 degrees or higher, 20 degrees or higher, 25 degrees or higher, 30 degrees or higher, or 35 degrees or higher, as this results in a seasoning that is less likely to lose its crispy texture over a longer period of time. In other words, the present invention discloses a liquid seasoning for use in long-term storage at room temperature (for example, 6 months or more, or 12 months or more, or 18 months or more, or 24 months or more; the upper limit is not particularly limited, but for example, within 30 months or within 24 months). This makes it possible to set the shelf life of the product to a long period of time at room temperature (6 months or more, or 12 months or more, or 18 months or more at room temperature; the upper limit is not particularly limited, but for example, within 30 months or within 24 months).

[0069] The liquid seasoning of the present invention has low permeability to solid foods, thus having little effect on the texture of the food to which it is added, and also has low separation from food, so it adheres well to the food to which it is added and can harmonize the flavor. For this reason, the liquid seasoning of the present invention can be used as a liquid seasoning to be added to various foods (especially powdered foods). As for the food to which it is added, powdered foods are preferred from the viewpoint that the benefits of the low permeability of the present invention are easily obtained, as the penetration of the liquid seasoning has a significant effect on the texture.

[0070] Powdered foods are dough containing grain flour or heat-treated products thereof, and are not particularly limited to that extent. Examples of grain flours include wheat flour, barley flour, corn flour, soybean flour, potato starch, buckwheat flour, kudzu starch, rice flour, roasted barley flour, and kinako (roasted soybean flour). As powdered foods, baked and / or oil-treated foods containing grain flour are mentioned, as the penetration of liquid seasonings has a significant impact on texture (especially crispness), and the benefits of the low permeability of the present invention are easily obtained. Examples of such powdered foods include takoyaki, okonomiyaki, pancakes, crepes, tempura, fritters, kushikatsu, etc. (so-called flour-based foods). These foods have a crispy texture on the surface due to heat treatment, so the liquid seasoning of the present invention can be used effectively. [Examples]

[0071] The present invention will be described in detail below based on examples, but the present invention is not limited to these examples.

[0072] (1) Preparation of crushed vegetables and / or crushed fruits (1-1) Preparation of apple pulp The solid material remaining after extracting juice from apples was dried and ground to produce apple pulp. The apple pulp had undergone fiber composite formation during the juicing process. The d50 in the particle size distribution before and after ultrasonic treatment was measured according to the method described in (3-1) below. The d50 before ultrasonic treatment was 336 μm, and the d50 after ultrasonic treatment was 50 μm.

[0073] (1-2) Preparation of dried apple powder Dried apple powder was used, which was made by drying apples along with their juice. The d50 in the particle size distribution before and after ultrasonic treatment was measured according to the method described in (3-1) below. The d50 before ultrasonic treatment was 17 μm, and the d50 after ultrasonic treatment was 9 μm.

[0074] (1-3) Preparation of sautéed onion paste Onions, which belong to the Allium genus, were heat-treated (sautéed) and then finely ground (pasted) to remove undesirable flavors, and this was used as sautéed onion paste. When the d50 in the particle size distribution was measured before and after ultrasonic treatment according to the method described in (3-1) below, the d50 before and after ultrasonic treatment was 300 μm in both cases.

[0075] (1-4) Preparation of garlic paste Garlic paste was made by freezing and then grating garlic, a vegetable belonging to the Allium genus. The d50 in the particle size distribution before and after ultrasonic treatment was measured according to the method described in (3-1) below, and the d50 before and after ultrasonic treatment was 300 μm in both cases.

[0076] (2) Preparation of ponzu soy sauce liquid seasoning The ponzu soy sauce liquid seasonings shown in Table 2 (Examples 1-7 and Comparative Examples 1-2) were prepared. Specifically, vinegar (Mizkan Co., Ltd., grain vinegar), soy sauce, citrus juice (mandarin orange juice), sugar, and water were mixed so that the flavor composition of the final ponzu soy sauce liquid seasoning would be as shown in Table 2. Then, crushed vegetables and / or crushed fruits, and thickeners (xanthan gum, modified starch) were added and mixed so that their content in the final ponzu soy sauce liquid seasoning would be as shown in Table 2, thereby obtaining the ponzu soy sauce liquid seasoning.

[0077] Subsequently, the seasonings were stored at 40°C for 150 days to create a long-term storage sample equivalent to 30 months at room temperature (20°C).

[0078] (3) Measurement The following measurements were performed on ponzu soy sauce liquid seasonings (Examples 1-7 and Comparative Examples 1-2), commercially available Worcestershire sauce (Reference Example 1), and commercially available ponzu soy sauce liquid seasoning (Reference Example 2).

[0079] (3-1) Measurement of particle size distribution before and after ultrasonic treatment The particle size distribution of each sample was measured using the Microtrac MT3300 EX2 system from Microtrac-Bell Corporation as a laser diffraction particle size distribution analyzer. Distilled water was used as the solvent during measurement, and DMS2 (Data Management System version 2, Microtrac-Bell Corporation) was used as the measurement application software. Before measurement, the wash button in the measurement application software was pressed to perform washing, followed by zeroing by pressing the Setzero button in the same software, and then samples were directly loaded until the concentration fell within the appropriate range using sample loading.

[0080] For samples without disturbance, i.e., samples before sonication, the sample concentration was adjusted to the appropriate range within two sample loading cycles after sample introduction. Laser diffraction measurement was then performed immediately at a flow rate of 60% for a measurement time of 10 seconds, and the obtained result was taken as the measured value. On the other hand, for samples with disturbance, i.e., samples after sonication, the sample concentration was adjusted to the appropriate range by sample loading after sample introduction. Then, the sonication button in the software was pressed, and ultrasound at a frequency of 40 kHz and an output of 40 W (device display output) was applied to the circulating fluid for 3 minutes using an ultrasonic probe. After that, degassing was performed three times, and the sample loading process was performed again to confirm that the sample concentration was still within the appropriate range. Laser diffraction measurement was then performed immediately at a flow rate of 60% for a measurement time of 10 seconds, and the obtained result was taken as the measured value. The measurement conditions used were: distribution display: volume, particle refractive index: 1.60, solvent refractive index: 1.333, upper measurement limit (μm) = 2000.00 μm, lower measurement limit (μm) = 0.021 μm.

[0081] (3-2) Measurement of Brix Brix was measured using a standard Brix analyzer and a known method for liquid seasoning samples (at 20°C).

[0082] (3-3) Measurement of Bostwick viscosity Viscosity measurements were taken using a Bostwick viscometer (trough length 28.0 cm, KO type Bostwick viscometer (manufactured by Fukaya Iron Works Co., Ltd.)). Specifically, 30 g of sample adjusted to a predetermined temperature (20°C) was filled into the reservoir of the Bostwick viscometer, and the trigger was pressed down to open the gate while simultaneously measuring the time. The distance from the gate opening end (reference line) to the leading edge of the material flowing down the trough (distance from 0 cm to ~28 cm) was measured after 30 seconds.

[0083] (4) Evaluation The following evaluations were conducted on the following products: ponzu soy sauce liquid seasonings (Examples 1-7 and Comparative Examples 1-2), commercially available Worcestershire sauce (Reference Example 1), and commercially available ponzu soy sauce liquid seasonings (Reference Example 2).

[0084] Teng of each seasoning was placed on takoyaki, kushikatsu, and okonomiyaki (flour-based foods obtained by baking and / or frying a batter containing grain flour), and their physical properties and taste were evaluated.

[0085] • Overview of sensory evaluation procedures: For each example, the food samples on which the seasonings were added were subjected to sensory evaluation. The sensory evaluation was conducted by 10 trained sensory evaluators. For each food sample, the sensory evaluators tasted it and evaluated each evaluation item. In addition, the liquid seasonings from each test example that were stored separately for a long period (equivalent to 30 months at room temperature (20°C) (approximately 150 days at 40°C)) were evaluated for the quality evaluation item "syneration during long-term storage" when used for long-term storage at room temperature, as follows.

[0086] • Sensory evaluator: As sensory evaluators for each sensory test, we selected those who had undergone prior identification training as described in A) to C) below, demonstrated particularly excellent performance, had experience in product development, possessed extensive knowledge of food quality such as taste and texture, and were capable of performing absolute evaluations for each sensory test item. A) A taste discrimination test in which, for each of the five basic tastes (sweetness: the taste of sugar, sourness: the taste of tartaric acid, umami: the taste of monosodium glutamate, saltiness: the taste of sodium chloride, bitterness: the taste of caffeine), one aqueous solution is prepared at a concentration close to the threshold for each component, and two distilled water solutions are added to these to create a total of seven samples, from which the tester must accurately identify the sample for each taste. B) A concentration difference identification test to accurately identify the concentration differences between five types of saline solutions and acetic acid solutions with slightly different concentrations. C) A three-point identification test to accurately identify soy sauce from manufacturer B from a total of three samples: two from manufacturer A and one from manufacturer B.

[0087] Furthermore, for each of the following evaluation items, all inspectors evaluated a standard sample in advance, standardizing the scores for each evaluation criterion, and then an objective sensory evaluation was conducted by 10 inspectors. For each evaluation item, each inspector selected the number that was closest to their own evaluation from a 5-point scale for that item. The evaluation results were compiled from the arithmetic mean of the scores of the 10 inspectors, and the final score was rounded to the nearest tenth.

[0088] • Evaluation criteria: <Crispy texture> The degree of penetration of the liquid seasonings into solid foods (especially powdered foods) in the test examples was evaluated by assessing the crispness during consumption of solid foods (especially powdered foods) on which the liquid seasonings were placed, using the following items. 5: The crispness is maintained while eating, which is very desirable. 4: The crispness is largely maintained during consumption, which is desirable. 3: The crispness is generally maintained during consumption, which is desirable. 2: The crispness is somewhat lost during consumption, which is undesirable. 1: The crispness is lost during consumption, which is undesirable.

[0089] <Separation of liquids> The separability of each liquid seasoning on solid foods (especially powdered foods) was evaluated by assessing the difficulty of separation (such as dripping) of each liquid seasoning on solid foods using the following criteria. 5: The liquid seasoning does not easily separate from the solid food, which is highly desirable. 4. It is preferable that the liquid seasoning does not separate easily from the solid food. 3. It is preferable that the liquid seasoning does not largely separate from the solid food. 2: Liquid seasonings tend to separate somewhat from solid foods, which is undesirable. 1: Liquid seasonings tend to separate from solid foods, which is highly undesirable.

[0090] <Overall Rating> The following items were used to evaluate whether the liquid seasoning achieved both low permeability to solid foods (especially powdered foods) and low separation from food. Comments were added as appropriate for samples that exhibited distinctive characteristics regarding how easily the seasoning adhered to ingredients. 5: The balance between crispness and liquid separation is excellent and very desirable. 4: The balance between crispness and liquid separation is good and desirable. 3: The balance between crispness and liquid separation is generally good and desirable. 2: The balance between crispness and liquid separation is poor, which is undesirable. 1: The balance between crispness and liquid separation is very poor, which is highly undesirable.

[0091] <Water separation during long-term storage> The ease with which crushed vegetables and / or fruits could be separated was evaluated for each test example of liquid seasoning stored at room temperature (20°C) for a period equivalent to 30 months, based on the following criteria. 5. It is highly preferable that the vegetable and / or fruit pulverized material does not separate in the seasoning liquid after storage. 4. It is preferable that the crushed vegetables and / or fruits are hardly separated in the seasoning liquid after storage. 3. It is preferable that the crushed vegetables and / or fruits are not largely separated in the seasoning liquid after storage. 2: After storage, the crushed vegetables and / or fruits have separated slightly from the seasoning liquid, which is undesirable. 1: After storage, the vegetable and / or fruit pulverized material separates from the seasoning liquid, which is highly undesirable.

[0092] The measurement and evaluation results are shown in Table 2. In the test plot from Example 5, where only apple pulp was removed, the liquid separated easily, similar to Comparative Example 2, resulting in an overall undesirable liquid seasoning.

[0093] [Table 2]

[0094] Furthermore, a similar trend was observed in samples in which the acetic acid content, citrus juice content, and soy sauce content of the ponzu soy sauce liquid seasoning in the examples were adjusted within the scope of the ponzu soy sauce seasoning described in this specification.

Claims

1. Contains 0.01% by mass or more of crushed vegetables and / or fruits, The d50 in the particle size distribution is 100 μm or larger. The viscosity measurement using a Bostwick viscometer (measurement conditions: 20°C, 30 seconds) is between 1.0 cm and 20.0 cm. The Brix is ​​20 degrees or higher, and The total fat content is less than 20% by mass. A low-flow liquid ponzu soy sauce condiment.

2. The ponzu soy sauce liquid seasoning according to claim 1, wherein the d50 in the particle size distribution after ultrasonic treatment (treatment conditions: frequency 40 kHz, output 40 W, 3 minutes) is 50% or less of the d50 in the particle size distribution before the treatment.

3. The ponzu soy sauce liquid seasoning according to claim 1, wherein the d50 in the particle size distribution after ultrasonic treatment (treatment conditions: frequency 40 kHz, output 40 W, 3 minutes) is 200 μm or less.

4. A ponzu soy sauce liquid seasoning according to claim 1, comprising crushed vegetables.

5. The ponzu soy sauce liquid seasoning according to claim 4, wherein the vegetable pulverized material is vegetable pulverized material that has been heat-treated.

6. The ponzu soy sauce liquid seasoning according to claim 5, wherein the heat treatment is at least one of the group consisting of boiling, steaming, stir-frying, and caramelizing.

7. The ponzu soy sauce liquid seasoning according to claim 5, wherein the vegetable pulverized material is a vegetable pulverized material derived from a leek or onion vegetable.

8. A ponzu soy sauce liquid seasoning according to claim 1, comprising crushed fruit.

9. The ponzu soy sauce liquid seasoning according to claim 8, wherein the fruit pulp is fruit pulp.

10. A ponzu soy sauce liquid seasoning according to claim 1, which does not contain tomato-derived ingredients.

11. The ponzu soy sauce liquid seasoning according to claim 1, wherein the acetic acid content is 0.7% by mass or more.

12. The ponzu soy sauce liquid seasoning according to claim 1, wherein the citrus juice content is 3.0% by mass or more.

13. The ponzu soy sauce liquid seasoning according to claim 1, wherein the soy sauce content is 10.0% by mass or more.

14. The ponzu soy sauce liquid seasoning according to claim 1, which contains modified starch.

15. The ponzu soy sauce liquid seasoning according to claim 14, characterized in that it is used for purposes that require storage at room temperature for six months or more.

16. A liquid ponzu soy sauce seasoning according to claim 1, for use as an additive to powdered food.

17. The ponzu soy sauce liquid seasoning according to claim 16, wherein the flour-based food is a baked and / or oil-processed food made from dough containing cereal flour.

18. Acetic acid content of 0.7% by mass or more, Citrus juice content of 3.0% by mass or more, A ponzu soy sauce liquid seasoning with a soy sauce content of 10.0% by mass or more, In a liquid ponzu soy sauce seasoning intended for use on top of powdered food, The ponzu soy sauce liquid seasoning contains 0.01% by mass or more of crushed vegetables and / or fruits. When the Brix reaches 20 degrees or higher, When d50 in the particle size distribution is 100 μm or larger, The viscosity measurement using a Bostwick viscometer (measurement conditions: 20°C, 30 seconds) was between 1.0 cm and 20.0 cm. By adjusting the total fat content to less than 20% by mass, A method for imparting low permeability and low separation properties to powdered food to the ponzu soy sauce liquid seasoning.

Images