Liquid seasoning and process for producing same

Abstract

Provided are: a liquid seasoning for which undissociated acetic acid concentration, brix, alcohol concentration, and water activity (aw) are made to be within prescribed ranges, and as a result thereof, changes in flavor and appearance during storage before opening are suppressed and changes in flavor and appearance during storage after opening are suppressed; and a method for producing the luquid seasoning. Furthermore, for the purpose of providing a method, etc., for suppressing changes in flavor and appearance during storage before and after opening, the liquid seasoning is configured to have a undissociated acetic acid concentration of 0.001 w / w% or greater, a brix of 50° or less, an alcohol concentration of 0.05 v / v% or greater, and a water activity (aw) of 0.80 or greater. The method for producing the liquid seasoning comprises (i) a step for adding salt, sugar, acetic acid and alcohol so as to set the undissociated acetic acid concentration (w / w%) to 0.001 w / w% or greater, the brix to 50° or less, the alcohol concentration to 0.05 v / v% or greater, and the water activity (aw) to 0.80 or greater, and (ii) a step for heating at 100°C or less, without applying a pressure.

Description

Liquid seasoning and its manufacturing method

[0001] The present invention relates to a liquid seasoning, a method for producing the same, and a method for suppressing changes in aroma and appearance over time during storage before and after opening. More specifically, the present invention relates to a liquid seasoning that can suppress changes in aroma and appearance over time during storage before and after opening, a method for producing the same, and a method for suppressing changes in aroma and appearance over time during storage before and after opening.

[0002] Seasonings are supplied in a variety of forms, such as powder, solid, paste, and liquid. However, recently, there has been an increasing demand for liquid seasonings in which the overall flavor, aroma, and other characteristics are pre-balanced to allow for easier seasoning. Such liquid seasonings are stored and distributed at room temperature (25°C) or refrigerated temperature (10°C or below) for several months to one or two years after production before reaching the consumer's mouth, which poses a problem of deterioration in aroma and appearance over time. It is preferable that such liquid seasonings, which are stored and distributed for a certain period after production, be able to maintain their aroma and appearance throughout their storage. In response to this, the technology described in Patent Document 1 below is known.

[0003] Japanese Unexamined Patent Publication No. 59-227270

[0004] The above-mentioned Patent Document 1 addresses a problem with dashi-added soy sauce or liquid seasonings that are stored and distributed for relatively long periods: the flavor of the dashi deteriorates during storage, resulting in a loss of the desirable flavor of the dashi immediately after production (see the lower right column of page 1 of Patent Document 1). This technology addresses this problem by adding wine, preferably a wine concentrate, at a solids concentration of 0.02 to 2.0% (claims of Patent Document 1). While this technology is superior in that it can suppress flavor deterioration without relying on the addition of preservatives, wine and its concentrates have very distinctive flavors and appearances, and their addition significantly affects the aroma and appearance of the liquid seasoning, and does not suppress changes in aroma or appearance during storage. It is particularly difficult to add wine or its concentrate to liquid seasonings that have a harmonious overall aroma and appearance, as described above.

[0005] The present invention has been made in view of the above-mentioned problems, and aims to provide a liquid seasoning that can suppress changes in aroma and appearance due to storage before and after opening, and a method for producing the same, and a method for suppressing changes in aroma and appearance due to storage before and after opening.

[0006] The present inventors have discovered that when a liquid seasoning is prepared so that the concentration of undissociated acetic acid is 0.001 w / w% or more, the Brix is ​​50° or less, the alcohol concentration is 0.05 v / v% or more, and the water activity (aw) is 0.80 or more, a significant effect of suppressing changes in aroma and appearance can be obtained, and have completed the present invention.

[0007] That is, the present invention includes the following inventions: [1] A liquid seasoning having a non-dissociated acetic acid concentration of 0.001 w / w % or more, a Brix of 50° or less, an alcohol concentration of 0.05 v / v % or more, and a water activity (aw) of 0.80 or more. [2] The concentration of undissociated acetic acid (w / w%) is 0.001 to 2.0, or 0.005 to 1.8, or 0.008 to 1.7, or 0.010 to 1.5, or 0.010 to 1.0, or 0.015 to 1.0, or 0.015 to 0.5, and the upper limit of each of the above ranges is 1.9 or less, 1.8 or less, 1.7 or less, 1.6 or less, 1.5 or less, 1.4 or less, 1.3 or less, 1.2 or less, 1.1 or less, 1.0 or less, 0.9 or less, 0.8 or less, 0.7 or less, 0.65 or less, 0. The liquid seasoning according to the above [1] may have a molecular weight of 6 or less, 0.55 or less, 0.525 or less, 0.475 or less, 0.45 or less, 0.40 or less, 0.35 or less, 0.30 or less, 0.25 or less, 0.24 or less, 0.22 or less, or 0.20 or less, and the lower limit is 0.0015 or more, 0.002 or more, 0.004 or more, 0.006 or more, 0.007 or more, 0.009 or more, 0.01 or more, 0.011 or more, 0.012 or more, 0.013 or more, 0.014 or more, or 0.015 or more. [3] The liquid seasoning according to [1] or [2] above, wherein the Brix (°) is 5 to 50, or 10 to 50, or 15 to 50, and the lower limit of each of the above ranges is 6 or more, 7 or more, 8 or more, 9 or more, 10 or more, 12 or more, 14 or more, 15 or more, 16 or more, 17 or more, 18 or more, 19 or more, or 20 or more, and the upper limit is 50 or less, 49 or less, 48 ​​or less, 47 or less, 46 or less, 45 or less, 44 or less, 43 or less, 42 or less, 41 or less, 40 or less, 39 or less, 38 or less, 37 or less, 36 or less, 35 or less, 34 or less, 33 or less, 32 or less, or 30 or less.[4] The alcohol concentration is 0.05 v / v% or more and 10 v / v% or less, or 0.1 v / v% or more and 5 v / v% or less, or 1 v / v% or more and 4 v / v% or less, and the lower limit of each of the above ranges is 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or more, 1.7 or more, 1.8 or more, 1.9 or more, 2.0 or more, 2.1 or more. , 2.2 or more, 2.3 or more, 2.4 or more, 2.5 or more, and the upper limits of each of the above ranges are 9 or less, 8 or less, 7 or less, 6.5 or less, 6 or less, 5.5 or less, 5.4 or less, 5.3 or less, 5.2 or less, 5.2 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less, 4 or less, 3.9 or less, 3.8 or less, 3.7 or less, 3.6 or less, 3.5 or less. [5] The liquid seasoning according to any one of [1] to [4] above, wherein the water activity (aw) is 0.80 to 0.96, or 0.85 to 0.95, or 0.88 to 0.94, with the lower limits of each range being 0.83 or more, 0.85 or more, 0.86 or more, 0.87 or more, 0.88 or more, 0.89 or more, or 0.90 or more, and the upper limits of each range being 0.97 or less, 0.95 or less, 0.94 or less, 0.93 or less, 0.92 or less, or 0.91 or less. [6] The liquid seasoning according to any one of [1] to [5] above, wherein the pH, measured at room temperature (20°C) using a pH meter, is 4.0 or more and 6.0 or less. [7] The liquid seasoning according to any one of [1] to [6] above, wherein the pH, measured at room temperature (20°C) using a pH meter, is 4.0 to 6.0, or 4.6 to 5.5, or 4.7 to 5.5, with the lower limits of each range being 4.1 or more, 4.2 or more, 4.3 or more, 4.4 or more, 4.5 or more, or 4.6 or more, and the upper limits of each range being 6.0 or less, 5.9% or less, 5.8 or less, 5.7 or less, 5.6 or less, 5.5 or less, 5.4 or less, 5.3 or less, 5.2 or less, 5.1 or less, or 5.0 or less. [8] The liquid seasoning according to any one of [1] to [7] above, wherein the salt concentration, measured by silver nitrate titration (Mohr's method), is 3 w / w% or more.[9] The liquid seasoning according to any one of [1] to [8] above, wherein the salt concentration measured by silver nitrate titration (Mohr's method) is 3 to 20 w / w%, or 5 to 15 w / w%, or 6 to 10 w / w%, with the lower limits of each range being 3.3 or more, 3.5 or more, 3.7 or more, 4.0 or more, 4.2 or more, 4.4 or more, 4.6 or more, 4.8 or more, 5.0 or more, 5.1 or more, 5.2 or more, 5.3 or more, 5.4 or more, 5.5 or more, 5.6 or more, 5.7 or more, 5.8 or more, 5.9 or more, or 6.0 or more, and the upper limits of each range being 19 or less, 18 or less, 17 or less, 16 or less, 15 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9 or less, or 7 or less.

[10] The value of the alcohol concentration (v / v%) is C. Ａ The Brix (°) value is subtracted from 100 to obtain the non-solid content concentration C Ｎ In this case, the C Ａ and the above C Ｎ Percentage of the ratio (C Ａ / C Ｎ

[11] The liquid seasoning according to any one of the above [1] to [9], wherein the non-solid content concentration C is calculated by subtracting the Brix (°) value from 100. Ｎ In this case, the C Ｎ is more than 50 and less than 95, or more than 50 and less than 90, or more than 50 and less than 85, and the lower limit of each of the above ranges is more than 51, more than 52, more than 53, more than 54, more than 55, more than 56, more than 57, more than 58, more than 59, more than 60, more than 61, more than 62, more than 63, more than 64, more than 65, more than 66, more than 67, more than 68, or more than 70, and the upper limit of each of the above ranges is less than 94, less than 93, less than 92, less than 91, less than 90, less than 88, less than 86, less than 85, less than 84, less than 83, less than 82, less than 81, or less than 80.

[12] The liquid seasoning according to any one of the above [1] to

[10] , Ａ The Brix (°) value is subtracted from 100 to obtain the non-solid content concentration C Ｎ In this case, the C Ａ and the above C Ｎ Percentage of the ratio (C Ａ / C Ｎ× 100) is 0.05 to 20, or 0.1 to 15, or 0.5 to 10, or 1.0 to 10, or 1.5 to 10, or 1.5 to 9.5, or 2.0 to 9.0, or 2.5 to 8.0, or 3.0 to 5.0, and the lower limit of each of the above ranges is 0.06 or more, 0.08 or more, 0.1 or more, 0.12 or more, 0.14 or more, 0.16 or more, 0.18 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more, 1.5 The liquid seasoning according to any one of the above [1] to

[11] , wherein the salt concentration (w / w%) measured by silver nitrate titration (Mohr's method) is Cs, and the non-solid concentration C is calculated by subtracting the Brix (°) value from 100. Ｎ In this case, the Cs and the C Ｎ Percentage of the ratio (Cs / C Ｎ

[14] The liquid seasoning according to any one of the above [1] to

[12] , wherein the salt concentration (w / w%) measured by silver nitrate titration (Mohr's method) is Cs, and the value obtained by subtracting the Brix (°) value from 100 is the non-solid content concentration C Ｎ In this case, the Cs and the C Ｎ Percentage of the ratio (C Ｓ / C Ｎ× 100) is 3.5 to 30, or 4.0 to 25, or 4.5 to 20, or 5.0 to 20, or 6.0 to 20, or 5.5 to 19, or 6.0 to 18, or 6.5 to 17, or 7.0 to 15, and the lower limit of each of the above ranges is 3.6 or more, 3.8 or more, 4.0 or more, 4.2 or more, 4.4 or more, 4.6 or more, 4.8 or more, 5.0 or more, 5.2 or more, 5.4 or more, 5.6 or more, 5.8 or more, 6.0 or more, 6.2 or more, 6.4 or more, 6.6 or more, 6.8 or more, 7.0 or more. The liquid seasoning according to any one of [1] to

[13] above, wherein the saturation index is 0 or more, 7.2 or more, 7.4 or more, 7.5 or more, 7.7 or more, 7.8 or more, 7.9 or more, or 8.0 or more, and the upper limits of each of the above ranges are 30 or less, 28 or less, 26 or less, 24 or less, 22 or less, 20 or less, 18 or less, 16 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9.8 or less, 9.6 or less, 9.5 or less, 9.4 or less, 9.3 or less, 9.2 or less, 9.1 or less, or 9.0 or less.

[15] The liquid seasoning according to any one of [1] to

[14] above, wherein the liquid seasoning is a sauce, soup, dressing, ponzu sauce, or soup base.

[16] The liquid seasoning according to any one of [1] to

[15] above, wherein the liquid seasoning contains a flavoring vegetable component.

[17] The liquid seasoning according to

[16] above, wherein the flavoring vegetable component contains at least one of flavoring vegetables, processed flavoring vegetables, and flavoring vegetable extracts.

[18] The liquid seasoning according to

[17] above, wherein the flavoring vegetables are one or more selected from ginger, garlic, onion, green onion, celery, shiso (green shiso, shiso), myoga (Japanese ginger), parsley, basil, cilantro, oregano, mint, coriander, arugula, wasabi, mustard, chive, and shallot.

[0008]

[19] A method for producing a liquid seasoning, comprising the following steps (i) and (ii): (i) adding salt, sugar, acetic acid, and alcohol so that the undissociated acetic acid concentration (w / w%) is 0.001 w / w% or more, the Brix is ​​50° or less, the alcohol concentration is 0.05 v / v% or more, and the water activity (aw) is 0.80 or more; and (ii) heating at 100°C or less without applying pressure.

[20] The concentration of undissociated acetic acid (w / w%) is 0.001 to 2.0, or 0.005 to 1.8, or 0.008 to 1.7, or 0.010 to 1.5, or 0.010 to 1.0, or 0.015 to 1.0, or 0.015 to 0.5, and the upper limit of each range is 1.9 or less, 1.8 or less, 1.7 or less, 1.6 or less, 1.5 or less, 1.4 or less, 1.3 or less, 1.2 or less, 1.1 or less, 1.0 or less, 0.9 or less, 0.8 or less, 0.7 or less, 0.65 or less, or 0.6 or less. , 0.55 or less, 0.525 or less, 0.475 or less, 0.45 or less, 0.40 or less, 0.35 or less, 0.30 or less, 0.25 or less, 0.24 or less, 0.22 or less, 0.20 or less, and the lower limit is 0.0015 or more, 0.002 or more, 0.004 or more, 0.006 or more, 0.007 or more, 0.009 or more, 0.01 or more, 0.011 or more, 0.012 or more, 0.013 or more, 0.014 or more, 0.015 or more.

[19] A method for producing a liquid seasoning according to the above

[19] .

[21] The method for producing a liquid seasoning according to

[19] or

[20] above, wherein the Brix (°) is 5 to 50, or 10 to 50, or 15 to 50, and the lower limit of each of the above ranges is 6 or more, 7 or more, 8 or more, 9 or more, 10 or more, 12 or more, 14 or more, 15 or more, 16 or more, 17 or more, 18 or more, 19 or more, or 20 or more, and the upper limit is 50 or less, 49 or less, 48 ​​or less, 47 or less, 46 or less, 45 or less, 44 or less, 43 or less, 42 or less, 41 or less, 40 or less, 39 or less, 38 or less, 37 or less, 36 or less, 35 or less, 34 or less, 33 or less, 32 or less, or 30 or less.

[22] The alcohol concentration is 0.05 v / v% or more and 10 v / v% or less, or 0.1 v / v% or more and 5 v / v% or less, or 1 v / v% or more and 4 v / v% or less, and the lower limit of each of the above ranges is 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or more, 1.7 or more, 1.8 or more, 1.9 or more, 2.0 or more, 2.1 or more, 2. The method for producing a liquid seasoning according to any one of

[19] to

[21] above, wherein the upper limit of each of the above ranges is 9 or less, 8 or less, 7 or less, 6.5 or less, 6 or less, 5.5 or less, 5.4 or less, 5.3 or less, 5.2 or less, 5.2 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less, 4 or less, 3.9 or less, 3.8 or less, 3.7 or less, 3.6 or less, 3.5 or less.

[23] A method for producing a liquid seasoning according to any one of

[19] to

[22] above, wherein the water activity (aw) is 0.80 to 0.96, or 0.85 to 0.95, or 0.88 to 0.94, with the lower limits of each range being 0.83 or more, 0.85 or more, 0.86 or more, 0.87 or more, 0.88 or more, 0.89 or more, or 0.90 or more, and the upper limits of each range being 0.97 or less, 0.95 or less, 0.94 or less, 0.93 or less, 0.92 or less, or 0.91 or less.

[24] A method for producing a liquid seasoning according to any one of

[19] to

[23] above, wherein the addition is carried out so that the pH, measured using a pH meter at room temperature (20°C), is 4.0 to 6.0.

[25] The method for producing a liquid seasoning according to any one of

[19] to

[24] above, wherein the pH, measured using a pH meter at room temperature (20°C), is 4.0 to 6.0, or 4.6 to 5.5, or 4.7 to 5.5, and the lower limits of each of the above ranges are 4.1 or more, 4.2 or more, 4.3 or more, 4.4 or more, 4.5 or more, or 4.6 or more, and the upper limits of each of the above ranges are 6.0 or less, 5.9 or less, 5.8 or less, 5.7 or less, 5.6 or less, 5.5 or less, 5.4 or less, 5.3 or less, 5.2 or less, 5.1 or less, or 5.0 or less.

[26] The method for producing a liquid seasoning according to any one of

[19] to

[25] above, wherein the addition is carried out so that the salt concentration measured by silver nitrate titration (Mohr's method) is 3 w / w% or more.

[27] The salt concentration measured by silver nitrate titration (Mohr's method) is 3 to 20 w / w%, or 5 to 15 w / w%, or 6 to 10 w / w%, and the lower limit of each of the above ranges is 3.3 or more, 3.5 or more, 3.7 or more, 4.0 or more, 4.2 or more, 4.4 or more, 4.6 or more, 4.8 or more, 5.0 or more, 5.1 or more, 5.2 or more, 5.3 or more, 5.4 or more, or 5.5 or more. The method for producing a liquid seasoning according to any one of

[19] to

[26] above, wherein the alcohol concentration (v / v%) is 5.6 or more, 5.7 or more, 5.8 or more, 5.9 or more, or 6.0 or more, and the upper limits of each of the above ranges are 19 or less, 18 or less, 17 or less, 16 or less, 15 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9 or less, or 7 or less.

[28] The value of the alcohol concentration (v / v%) is C. Ａ The Brix (°) value is subtracted from 100 to obtain the non-solid content concentration C Ｎ In this case, the C Ａ and the above C Ｎ Percentage of the ratio (C Ａ / C Ｎ

[29] The method for producing a liquid seasoning according to any one of

[19] to

[27] above, wherein the addition is carried out so that the non-solid content concentration C × 100) is 0.05 or more. Ｎ In this case, the C Ｎ is more than 50 and less than 95, or more than 50 and less than 90, or more than 50 and less than 85, and the lower limit of each of the above ranges is more than 51, more than 52, more than 53, more than 54, more than 55, more than 56, more than 57, more than 58, more than 59, more than 60, more than 61, more than 62, more than 63, more than 64, more than 65, more than 66, more than 67, more than 68, or more than 70, and the upper limit of each of the above ranges is less than 94, less than 93, less than 92, less than 91, less than 90, less than 88, less than 86, less than 85, less than 84, less than 83, less than 82, less than 81, or less than 80.

[30] The method for producing a liquid seasoning according to any of the above

[19] to

[28] , Ａ The Brix (°) value is subtracted from 100 to obtain the non-solid content concentration CＮ In this case, the C Ａ and the above C Ｎ Percentage of the ratio (C Ａ / C Ｎ × 100) is 0.05 to 20, or 0.1 to 15, or 0.5 to 10, or 1.0 to 10, or 1.5 to 10, or 1.5 to 9.5, or 2.0 to 9.0, or 2.5 to 8.0, or 3.0 to 5.0, and the lower limit of each of the above ranges is 0.06 or more, 0.08 or more, 0.1 or more, 0.12 or more, 0.14 or more, 0.16 or more, 0.18 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, The method for producing a liquid seasoning according to any one of

[19] to

[29] above, wherein the salt concentration (w / w%) measured by silver nitrate titration (Mohr's method) is 1.6 or more, 1.7 or more, 1.8 or more, 1.9 or more, 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.1 or more, and 3.2 or more, and the upper limit of each of the above ranges is 20 or less, 18 or less, 16 or less, 14 or less, 12 or less, 10 or less, 9.5 or less, 9.0 or less, 8.5 or less, 8.0 or less, 7.5 or less, 7.0 or less, 6.5 or less, 6.0 or less, 5.5 or less, 5.4 or less, 5.3 or less, 5.2 or less, 5.1 or less, and 5.0 or less.

[31] The non-solid concentration C is calculated by subtracting the Brix (°) value from 100, where Cs is the salt concentration (w / w%) measured by silver nitrate titration (Mohr's method). Ｎ In this case, the Cs and the C Ｎ Percentage of the ratio (Cs / C Ｎ

[32] The method for producing a liquid seasoning according to any one of

[19] to

[30] above, wherein the addition is carried out so that the Brix (° × 100) is 3.5 or more.

[33] The salt concentration (w / w%) measured by silver nitrate titration (Mohr's method) is defined as Cs, and the value obtained by subtracting the Brix (°) value from 100 is defined as the non-solid concentration C Ｎ In this case, the Cs and the C Ｎ Percentage of the ratio (C Ｓ / C Ｎ× 100) is 3.5 to 30, or 4.0 to 25, or 4.5 to 20, or 5.0 to 20, or 6.0 to 20, or 5.5 to 19, or 6.0 to 18, or 6.5 to 17, or 7.0 to 15, and the lower limit of each of the above ranges is 3.6 or more, 3.8 or more, 4.0 or more, 4.2 or more, 4.4 or more, 4.6 or more, 4.8 or more, 5.0 or more, 5.2 or more, 5.4 or more, 5.6 or more, 5.8 or more, 6.0 or more, 6.2 or more, 6.4 or more, 6.6 or more, 6.8 or more, 7.0 or more The method for producing a liquid seasoning according to any one of

[19] to

[31] above, wherein the upper limit of each of the above ranges is 30 or less, 28 or less, 26 or less, 24 or less, 22 or less, 20 or less, 18 or less, 16 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9.8 or less, 9.6 or less, 9.5 or less, 9.3 or less, 9.2 or less, 9.1 or less, or 9.0 or less.

[0009]

[33] A method for suppressing changes in aroma and / or appearance due to storage before and after opening of a liquid seasoning, in which salt, sugar, acetic acid, and alcohol are added so that the undissociated acetic acid concentration is 0.001 w / w% or more, the Brix is ​​50° or less, the alcohol concentration is 0.05 v / v% or more, and the water activity (aw) is 0.80 or more.

[34] The method for suppressing changes in aroma and / or appearance due to storage before and after opening of a liquid seasoning according to

[33] , in which the changes are changes in aroma and / or appearance due to aromatic vegetable components.

[35] The concentration of undissociated acetic acid (w / w%) is 0.001 to 2.0, or 0.005 to 1.8, or 0.008 to 1.7, or 0.010 to 1.5, or 0.010 to 1.0, or 0.015 to 1.0, or 0.015 to 0.5, and the upper limit of each range is 1.9 or less, 1.8 or less, 1.7 or less, 1.6 or less, 1.5 or less, 1.4 or less, 1.3 or less, 1.2 or less, 1.1 or less, 1.0 or less, 0.9 or less, 0.8 or less, 0.7 or less, 0.65 or less, 0.6 or less, 0.55 or less, or 0.525 or less. , 0.475 or less, 0.45 or less, 0.40 or less, 0.35 or less, 0.30 or less, 0.25 or less, 0.24 or less, 0.22 or less, 0.20 or less, and the lower limit is 0.0015 or more, 0.002 or more, 0.004 or more, 0.006 or more, 0.007 or more, 0.009 or more, 0.01 or more, 0.011 or more, 0.012 or more, 0.013 or more, 0.014 or more, 0.015 or more.

[36] The method for suppressing changes in aroma and / or appearance due to storage before and after opening of a liquid seasoning according to any of

[33] to

[35] above, wherein the Brix (°) is 5 to 50, or 10 to 50, or 15 to 50, and the lower limit of each of the above ranges is 6 or more, 7 or more, 8 or more, 9 or more, 10 or more, 12 or more, 14 or more, 15 or more, 16 or more, 17 or more, 18 or more, 19 or more, or 20 or more, and the upper limit is 50 or less, 49 or less, 48 ​​or less, 47 or less, 46 or less, 45 or less, 44 or less, 43 or less, 42 or less, 41 or less, 40 or less, 39 or less, 38 or less, 37 or less, 36 or less, 35 or less, 34 or less, 33 or less, 32 or less, or 30 or less.

[37] The alcohol concentration is 0.05 v / v% or more and 10 v / v% or less, or 0.1 v / v% or more and 5 v / v% or less, or 1 v / v% or more and 4 v / v% or less, and the lower limit of each of the above ranges is 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or more, 1.7 or more, 1.8 or more, 1.9 or more, 2.0 or more, 2.1 or more, 2.2 or more, 2.3 or more, 2.4 or less. The method for suppressing changes in aroma and / or appearance due to storage before and after opening of a liquid seasoning according to any of

[33] to

[36] above, wherein the upper limit of each of the above ranges is 9 or less, 8 or less, 7 or less, 6.5 or less, 6 or less, 5.5 or less, 5.4 or less, 5.3 or less, 5.2 or less, 5.2 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less, 4 or less, 3.9 or less, 3.8 or less, 3.7 or less, 3.6 or less, 3.5 or less.

[38] The method for suppressing changes in aroma and / or appearance of a liquid seasoning due to storage before and after opening according to any of

[33] to

[37] above, wherein the water activity (aw) is 0.80 to 0.96, or 0.85 to 0.95, or 0.88 to 0.94, with lower limits of each range being 0.83 or more, 0.85 or more, 0.86 or more, 0.87 or more, 0.88 or more, 0.89 or more, or 0.90 or more, and upper limits of each range being 0.97 or less, 0.95 or less, 0.94 or less, 0.93 or less, 0.92 or less, or 0.91 or less.

[39] The method for suppressing changes in aroma and / or appearance of a liquid seasoning due to storage before and after opening according to

[33] or

[38] above, wherein the addition is carried out so that the pH, measured using a pH meter at room temperature (20°C), is 4.0 to 6.0.

[40] A method for suppressing changes in aroma and / or appearance due to storage before and after opening of the liquid seasoning according to any one of

[33] to

[39] above, wherein the pH, measured using a pH meter at room temperature (20°C), is 4.0 to 6.0, or 4.6 to 5.5, or 4.7 to 5.5, with the lower limits of each range being 4.1 or more, 4.2 or more, 4.3 or more, 4.4 or more, 4.5 or more, or 4.6 or more, and the upper limits of each range being 6.0 or less, 5.9% or less, 5.8 or less, 5.7 or less, 5.6 or less, 5.5 or less, 5.4 or less, 5.3 or less, 5.2 or less, 5.1 or less, or 5.0 or less.

[41] The method for suppressing changes in aroma and / or appearance of a liquid seasoning due to storage before and after opening according to any of

[33] to

[40] above, wherein the addition is carried out so that the salt concentration measured by silver nitrate titration (Mohr's method) is 3 w / w% or more.

[42] The salt concentration measured by silver nitrate titration (Mohr's method) is 3 to 20 w / w%, or 5 to 15 w / w%, or 6 to 10 w / w%, and the lower limit of each of the above ranges is 3.3 or more, 3.5 or more, 3.7 or more, 4.0 or more, 4.2 or more, 4.4 or more, 4.6 or more, 4.8 or more, 5.0 or more, 5.1 or more, 5.2 or more, 5.3 or more, 5.4 or more, or 5.5 or more. The method for suppressing changes in aroma and / or appearance of a liquid seasoning due to storage before and after opening according to any of

[33] to

[41] above, wherein the alcohol concentration (v / v%) is 5.6 or more, 5.7 or more, 5.8 or more, 5.9 or more, or 6.0 or more, and the upper limits of each of the above ranges are 19 or less, 18 or less, 17 or less, 16 or less, 15 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9 or less, or 7 or less.

[43] The value of the alcohol concentration (v / v%) is C. Ａ The Brix (°) value is subtracted from 100 to obtain the non-solid content concentration C Ｎ In this case, the C Ａ and the above C Ｎ Percentage of the ratio (C Ａ / C Ｎ

[44] The method for suppressing changes in the aroma and / or appearance of a liquid seasoning due to storage before and after opening according to any one of

[33] to

[42] above, wherein the addition is carried out so that the non-solid concentration C Ｎ In this case, the CＮ is more than 50 and less than 95, or more than 50 and less than 90, or more than 50 and less than 85, the lower limit of each range is more than 51, more than 52, more than 53, more than 54, more than 55, more than 56, more than 57, more than 58, more than 59, more than 60, more than 61, more than 62, more than 63, more than 64, more than 65, more than 66, more than 67, more than 68, or more than 70, and the upper limit of each range is less than 94, less than 93, less than 92, less than 91, less than 90, less than 88, less than 86, less than 85, less than 84, less than 83, less than 82, less than 81, or less than 80.

[45] The method for suppressing changes in aroma and / or appearance of a liquid seasoning due to storage before and after opening according to any of

[33] to

[43] above, Ａ The Brix (°) value is subtracted from 100 to obtain the non-solid content concentration C Ｎ In this case, the C Ａ and the above C Ｎ Percentage of the ratio (C Ａ / C Ｎ× 100) is 0.05 to 20, or 0.1 to 15, or 0.5 to 10, or 1.0 to 10, or 1.5 to 10, or 1.5 to 9.5, or 2.0 to 9.0, or 2.5 to 8.0, or 3.0 to 5.0, and the lower limit of each of the above ranges is 0.06 or more, 0.08 or more, 0.1 or more, 0.12 or more, 0.14 or more, 0.16 or more, 0.18 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or more, 1.7 or more,

[46] The method for suppressing changes in aroma and / or appearance of a liquid seasoning due to storage before and after opening, according to any one of

[33] to

[44] above, wherein the salt concentration (w / w%) measured by silver nitrate titration (Mohr's method) is defined as Cs, and the Brix (°) value is subtracted from 100 to determine the non-solid concentration C Ｎ In this case, the Cs and the C Ｎ Percentage of the ratio (Cs / C Ｎ

[47] The method for suppressing changes in the aroma and / or appearance of a liquid seasoning due to storage before and after opening according to any one of

[33] to

[45] above, wherein the addition is carried out so that the Brix (°C) is 3.5 or more.

[47] The salt concentration (w / w%) measured by silver nitrate titration (Mohr's method) is defined as Cs, and the value obtained by subtracting the Brix (°C) value from 100 is defined as the non-solid concentration C Ｎ In this case, the Cs and the C Ｎ Percentage of the ratio (C Ｓ / C Ｎ× 100) is 3.5 to 30, or 4.0 to 25, or 4.5 to 20, or 5.0 to 20, or 6.0 to 20, or 5.5 to 19, or 6.0 to 18, or 6.5 to 17, or 7.0 to 15, and the lower limit of each of the above ranges is 3.6 or more, 3.8 or more, 4.0 or more, 4.2 or more, 4.4 or more, 4.6 or more, 4.8 or more, 5.0 or more, 5.2 or more, 5.4 or more, 5.6 or more, 5.8 or more, 6.0 or more, 6.2 or more, 6.4 or more, 6.6 or more, 6.8 or more, 7.0 or more, 7.2 or more, 7.4 or more , 7.5 or more, 7.7 or more, 7.8 or more, 7.9 or more, 8.0 or more, and the upper limits of each of the above ranges are 30 or less, 28 or less, 26 or less, 24 or less, 22 or less, 20 or less, 18 or less, 16 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9.8 or less, 9.6 or less, 9.5 or less, 9.4 or less, 9.3 or less, 9.2 or less, 9.1 or less, 9.0 or less.

[0010]

[48] ​​A method for suppressing changes in aroma and / or appearance due to refrigerated storage after opening of a liquid seasoning, in which salt, sugar, acetic acid, and alcohol are added so that the undissociated acetic acid concentration is 0.001 w / w% or more, the Brix is ​​50° or less, the alcohol concentration is 0.05 v / v% or more, and the water activity (aw) is 0.80 or more.

[49] The method for suppressing changes in aroma and / or appearance due to refrigerated storage after opening of a liquid seasoning according to

[32] , in which the changes are changes in aroma and / or appearance due to aromatic vegetable components.

[50] The concentration of undissociated acetic acid (w / w%) is 0.001 to 2.0, or 0.005 to 1.8, or 0.008 to 1.7, or 0.010 to 1.5, or 0.010 to 1.0, or 0.015 to 1.0, or 0.015 to 0.5, and the upper limit of each range is 1.9 or less, 1.8 or less, 1.7 or less, 1.6 or less, 1.5 or less, 1.4 or less, 1.3 or less, 1.2 or less, 1.1 or less, 1.0 or less, 0.9 or less, 0.8 or less, 0.7 or less, 0.65 or less, 0.6 or less, 0.55 or less, 0.5 The method for suppressing change in aroma and / or appearance due to refrigerated storage after opening of a liquid seasoning according to the above

[49] may be 0.25 or less, 0.475 or less, 0.45 or less, 0.40 or less, 0.35 or less, 0.30 or less, 0.25 or less, 0.24 or less, 0.22 or less, or 0.20 or less, and the lower limit is 0.0015 or more, 0.002 or more, 0.004 or more, 0.006 or more, 0.007 or more, 0.009 or more, 0.01 or more, 0.011 or more, 0.012 or more, 0.013 or more, 0.014 or more, or 0.015 or more.

[51] The method for suppressing a change in aroma and / or appearance due to refrigerated storage of a liquid seasoning after opening according to

[49] or

[50] above, wherein the Brix (°) is 5 to 50, or 10 to 50, or 15 to 50, and the lower limit of each of the above ranges is 6 or more, 7 or more, 8 or more, 9 or more, 10 or more, 12 or more, 14 or more, 15 or more, 16 or more, 17 or more, 18 or more, 19 or more, or 20 or more, and the upper limit is 50 or less, 49 or less, 48 ​​or less, 47 or less, 46 or less, 45 or less, 44 or less, 43 or less, 42 or less, 41 or less, 40 or less, 39 or less, 38 or less, 37 or less, 36 or less, 35 or less, 34 or less, 33 or less, 32 or less, or 30 or less.

[52] The alcohol concentration is 0.05 v / v% or more and 10 v / v% or less, or 0.1 v / v% or more and 5 v / v% or less, or 1 v / v% or more and 4 v / v% or less, and the lower limit of each of the above ranges is 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or more, 1.7 or more, 1.8 or more, 1.9 or more, 2.0 or more, 2.1 or more, 2.2 or more, 2.3 or more, 2.4 or more, 2.5 or more, 2.6 or more, 2.7 or more, 2.8 or more, 2.9 or more, 2.10 or more, 2.11 or more, 2.12 or more, 2.13 or more, 2.14 or more, 2.15 or more, 2.16 or more, 2.17 or more, 2.18 or more, 2.19 ... 4 or more, 2.5 or more, and the upper limits of each of the above ranges are 9 or less, 8 or less, 7 or less, 6.5 or less, 6 or less, 5.5 or less, 5.4 or less, 5.3 or less, 5.2 or less, 5.2 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less, 4 or less, 3.9 or less, 3.8 or less, 3.7 or less, 3.6 or less, 3.5 or less.

[53] The method for suppressing a change in aroma and / or appearance due to refrigerated storage after opening of a liquid seasoning according to any of

[49] to

[52] above, wherein the water activity (aw) is 0.80 to 0.96, or 0.85 to 0.95, or 0.88 to 0.94, with lower limits of each range being 0.83 or more, 0.85 or more, 0.86 or more, 0.87 or more, 0.88 or more, 0.89 or more, or 0.90 or more, and upper limits of each range being 0.97 or less, 0.95 or less, 0.94 or less, 0.93 or less, 0.92 or less, or 0.91 or less.

[54] The method for suppressing a change in aroma and / or appearance due to refrigerated storage after opening of a liquid seasoning according to any of

[49] to

[53] above, wherein the addition is carried out so that the pH, measured using a pH meter at room temperature (20°C), is 4.0 to 6.0.

[55] A method for suppressing changes in aroma and / or appearance due to refrigerated storage after opening of a liquid seasoning according to any of

[49] to

[54] above, wherein the pH, measured using a pH meter at room temperature (20°C), is 4.0 to 6.0, or 4.6 to 5.5, or 4.7 to 5.5, with the lower limits of each range being 4.1 or more, 4.2 or more, 4.3 or more, 4.4 or more, 4.5 or more, or 4.6 or more, and the upper limits of each range being 6.0 or less, 5.9% or less, 5.8 or less, 5.7 or less, 5.6 or less, 5.5 or less, 5.4 or less, 5.3 or less, 5.2 or less, 5.1 or less, or 5.0 or less.

[56] A method for suppressing changes in aroma and / or appearance due to refrigerated storage after opening of a liquid seasoning according to either

[49] or

[55] above, wherein the addition is carried out so that the salt concentration measured by silver nitrate titration (Mohr's method) is 3 w / w% or more.

[57] The salt concentration measured by silver nitrate titration (Mohr's method) is 3 to 20 w / w%, or 5 to 15 w / w%, or 6 to 10 w / w%, and the lower limit of each of the above ranges is 3.3 or more, 3.5 or more, 3.7 or more, 4.0 or more, 4.2 or more, 4.4 or more, 4.6 or more, 4.8 or more, 5.0 or more, 5.1 or more, 5.2 or more, 5.3 or more, 5.4 or more, or 5.5 or more. The method for suppressing a change in aroma and / or appearance due to refrigerated storage after opening of a liquid seasoning according to any one of

[49] to

[56] above, wherein the alcohol concentration (v / v%) is 5.6 or more, 5.7 or more, 5.8 or more, 5.9 or more, or 6.0 or more, and the upper limits of each of the above ranges are 19 or less, 18 or less, 17 or less, 16 or less, 15 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9 or less, or 7 or less.

[58] The value of the alcohol concentration (v / v%) is C. Ａ The Brix (°) value is subtracted from 100 to obtain the non-solid content concentration C Ｎ In this case, the C Ａ and the above C Ｎ Percentage of the ratio (C Ａ / C Ｎ

[59] The method for suppressing a change in the aroma and / or appearance of a liquid seasoning due to refrigerated storage after opening according to any one of

[49] to

[57] above, wherein the addition is carried out so that the non-solid concentration C Ｎ In this case, C Ｎis more than 50 and less than 95, or more than 50 and less than 90, or more than 50 and less than 85, the lower limit of each range is more than 51, more than 52, more than 53, more than 54, more than 55, more than 56, more than 57, more than 58, more than 59, more than 60, more than 61, more than 62, more than 63, more than 64, more than 65, more than 66, more than 67, more than 68, or more than 70, and the upper limit of each range is less than 94, less than 93, less than 92, less than 91, less than 90, less than 88, less than 86, less than 85, less than 84, less than 83, less than 82, less than 81, or less than 80.

[60] The method for suppressing a change in aroma and / or appearance of a liquid seasoning due to refrigerated storage after opening according to any of

[49] to

[58] above, Ａ The Brix (°) value is subtracted from 100 to obtain the non-solid content concentration C Ｎ In this case, the C Ａ and the above C Ｎ Percentage of the ratio (C Ａ / C Ｎ × 100) is 0.05 to 20, or 0.1 to 15, or 0.5 to 10, or 1.0 to 10, or 1.5 to 10, or 1.5 to 9.5, or 2.0 to 9.0, or 2.5 to 8.0, or 3.0 to 5.0, and the lower limit of each of the above ranges is 0.06 or more, 0.08 or more, 0.1 or more, 0.12 or more, 0.14 or more, 0.16 or more, 0.18 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or more, 1.7 or more , 1.8 or more, 1.9 or more, 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.1 or more, 3.2 or more, and the upper limits of each of the above ranges are 20 or less, 18 or less, 16 or less, 14 or less, 12 or less, 10 or less, 9.5 or less, 9.0 or less, 8.5 or less, 8.0 or less, 7.5 or less, 7.0 or less, 6.5 or less, 6.0 or less, 5.5 or less, 5.4 or less, 5.3 or less, 5.2 or less, 5.1 or less, 5.0 or less.

[61] The non-solid content concentration C is determined by subtracting the Brix (°) value from 100, where Cs is the salt concentration (w / w%) measured by silver nitrate titration (Mohr's method).Ｎ In this case, the Cs and the C Ｎ Percentage of the ratio (Cs / C Ｎ

[62] The method for suppressing changes in aroma and / or appearance due to refrigerated storage after opening of a liquid seasoning according to any one of

[49] to

[60] above, wherein the addition is carried out so that the Brix (°C) is 3.5 or more.

[63] The salt concentration (w / w%) measured by silver nitrate titration (Mohr's method) is defined as Cs, and the value obtained by subtracting the Brix (°C) value from 100 is defined as the non-solid concentration C Ｎ In this case, the Cs and the C Ｎ Percentage of the ratio (C Ｓ / C Ｎ × 100) is 3.5 to 30, or 4.0 to 25, or 4.5 to 20, or 5.0 to 20, or 6.0 to 20, or 5.5 to 19, or 6.0 to 18, or 6.5 to 17, or 7.0 to 15, and the lower limit of each of the above ranges is 3.6 or more, 3.8 or more, 4.0 or more, 4.2 or more, 4.4 or more, 4.6 or more, 4.8 or more, 5.0 or more, 5.2 or more, 5.4 or more, 5.6 or more, 5.8 or more, 6.0 or more, 6.2 or more, 6.4 or more, 6.6 or more, 6.8 or more, 7.0 or more, 7.2 or more, 7.4 The method for suppressing change in aroma and / or appearance due to refrigerated storage after opening of a liquid seasoning according to any of

[49] to

[61] above, wherein the upper limit of each of the above ranges is 30 or less, 28 or less, 26 or less, 24 or less, 22 or less, 20 or less, 18 or less, 16 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9.8 or less, 9.6 or less, 9.5 or less, 9.3 or less, 9.2 or less, 9.1 or less, or 9.0 or less.

[0011]

[63] A method for suppressing a change in aroma when consumed hot or cold of a liquid seasoning to which salt, sugar, acetic acid, and alcohol are added so that the concentration of undissociated acetic acid is 0.001 w / w% or more, the Brix is ​​50° or less, the alcohol concentration is 0.05 v / v% or more, and the water activity (aw) is 0.80 or more.

[64] A method for suppressing a change in aroma when consumed hot or cold of a liquid seasoning according to

[63] , wherein the change is a change in aroma and / or appearance due to aromatic vegetable components.

[65] The concentration of undissociated acetic acid (w / w%) is 0.001 to 2.0, or 0.005 to 1.8, or 0.008 to 1.7, or 0.010 to 1.5, or 0.010 to 1.0, or 0.015 to 1.0, or 0.015 to 0.5, and the upper limit of each range is 1.9 or less, 1.8 or less, 1.7 or less, 1.6 or less, 1.5 or less, 1.4 or less, 1.3 or less, 1.2 or less, 1.1 or less, 1.0 or less, 0.9 or less, 0.8 or less, 0.7 or less, 0.65 or less, 0.6 or less, 0.55 or less, 0.65 ... The method for suppressing a change in aroma of a liquid seasoning when eaten hot or cold according to

[63] or

[64] above, wherein the average molecular weight of the liquid seasoning is 0.525 or less, 0.475 or less, 0.45 or less, 0.40 or less, 0.35 or less, 0.30 or less, 0.25 or less, 0.24 or less, 0.22 or less, or 0.20 or less, and the lower limit is 0.0015 or more, 0.002 or more, 0.004 or more, 0.006 or more, 0.007 or more, 0.009 or more, 0.01 or more, 0.011 or more, 0.012 or more, 0.013 or more, 0.014 or more, or 0.015 or more.

[66] The method for suppressing a change in aroma when the liquid seasoning according to any of

[63] to

[65] above is eaten hot or cold, wherein the Brix (°) is 5 to 50, or 10 to 50, or 15 to 50, and the lower limit of each of the above ranges is 6 or more, 7 or more, 8 or more, 9 or more, 10 or more, 12 or more, 14 or more, 15 or more, 16 or more, 17 or more, 18 or more, 19 or more, or 20 or more, and the upper limit is 50 or less, 49 or less, 48 ​​or less, 47 or less, 46 or less, 45 or less, 44 or less, 43 or less, 42 or less, 41 or less, 40 or less, 39 or less, 38 or less, 37 or less, 36 or less, 35 or less, 34 or less, 33 or less, 32 or less, or 30 or less.

[67] The alcohol concentration is 0.05 v / v% or more and 10 v / v% or less, or 0.1 v / v% or more and 5 v / v% or less, or 1 v / v% or more and 4 v / v% or less, and the lower limit of each of the above ranges is 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or more, 1.7 or more, 1.8 or more, 1.9 or more, 2.0 or more, 2.1 or more, 2.2 or more, 2.3 or more. 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less, 4 or less, 3.9 or less, 3.8 or less, 3.7 or less, 3.6 or less, 3.5 or less.

[68] A method for suppressing a change in aroma when eaten hot or cold of the liquid seasoning according to any of

[63] to

[67] above, wherein the water activity (aw) is 0.80 to 0.96, or 0.85 to 0.95, or 0.88 to 0.94, the lower limits of each of the above ranges being 0.83 or more, 0.85 or more, 0.86 or more, 0.87 or more, 0.88 or more, 0.89 or more, or 0.90 or more, and the upper limits of each of the above ranges being 0.97 or less, 0.95 or less, 0.94 or less, 0.93 or less, 0.92 or less, or 0.91 or less.

[69] A method for suppressing a change in aroma when eaten hot or cold of the liquid seasoning according to any of

[63] to

[68] above, wherein the addition is carried out so that the pH, measured using a pH meter at room temperature of 20°C, is 4.0 to 6.0.

[70] A method for suppressing a change in aroma when consumed hot or cold of the liquid seasoning according to any of

[63] to

[69] above, wherein the pH, measured using a pH meter at room temperature (20°C), is 4.0 to 6.0, or 4.6 to 5.5, or 4.7 to 5.5, with the lower limits of each range being 4.1 or more, 4.2 or more, 4.3 or more, 4.4 or more, 4.5 or more, or 4.6 or more, and the upper limits of each range being 6.0 or less, 5.9% or less, 5.8 or less, 5.7 or less, 5.6 or less, 5.5 or less, 5.4 or less, 5.3 or less, 5.2 or less, 5.1 or less, or 5.0 or less.

[71] A method for suppressing a change in aroma when consumed hot or cold of the liquid seasoning according to any of

[63] to

[70] above, wherein the addition is carried out so that the salt concentration, as measured by silver nitrate titration (Mohr's method), is 3 w / w% or more.

[72] The method for suppressing a change in aroma when consumed hot or cold of the liquid seasoning according to any one of

[63] to

[71] above, wherein the salt concentration measured by silver nitrate titration (Mohr's method) is 3 to 20 w / w%, or 5 to 15 w / w%, or 6 to 10 w / w%, and the lower limits of each of the above ranges are 3.3 or more, 3.5 or more, 3.7 or more, 4.0 or more, 4.2 or more, 4.4 or more, 4.6 or more, 4.8 or more, 5.0 or more, 5.1 or more, 5.2 or more, 5.3 or more, 5.4 or more, 5.5 or more, 5.6 or more, 5.7 or more, 5.8 or more, 5.9 or more, or 6.0 or more, and the upper limits of each of the above ranges are 19 or less, 18 or less, 17 or less, 16 or less, 15 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9 or less, or 7 or less.

[73] The value of the alcohol concentration (v / v%) is C. Ａ The Brix (°) value is subtracted from 100 to obtain the non-solid content concentration C Ｎ In this case, the C Ａ and the above C Ｎ Percentage of the ratio (C Ａ / C Ｎ

[74] The method for suppressing a change in aroma of the liquid seasoning when eaten hot or cold according to any one of

[63] to

[72] above, wherein the addition is carried out so that the non-solid concentration C Ｎ In this case, C Ｎis more than 50 and less than 95, or more than 50 and less than 90, or more than 50 and less than 85, the lower limit of each range is more than 51, more than 52, more than 53, more than 54, more than 55, more than 56, more than 57, more than 58, more than 59, more than 60, more than 61, more than 62, more than 63, more than 64, more than 65, more than 66, more than 67, more than 68, or more than 70, and the upper limit of each range is less than 94, less than 93, less than 92, less than 91, less than 90, less than 88, less than 86, less than 85, less than 84, less than 83, less than 82, less than 81, or less than 80.

[75] A method for suppressing a change in aroma of the liquid seasoning when eaten hot or cold according to any of

[63] to

[73] above, wherein the alcohol concentration (v / v%) is Ａ The Brix (°) value is subtracted from 100 to obtain the non-solid content concentration C Ｎ In this case, the C Ａ and the above C Ｎ Percentage of the ratio (C Ａ / C Ｎ × 100) is 0.05 to 20, or 0.1 to 15, or 0.5 to 10, or 1.0 to 10, or 1.5 to 10, or 1.5 to 9.5, or 2.0 to 9.0, or 2.5 to 8.0, or 3.0 to 5.0, and the lower limit of each of the above ranges is 0.06 or more, 0.08 or more, 0.1 or more, 0.12 or more, 0.14 or more, 0.16 or more, 0.18 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or more,

[76] A method for suppressing a change in aroma when consumed hot or cold of the liquid seasoning according to any one of

[63] to

[74] above, wherein the ranges are 1.7 or more, 1.8 or more, 1.9 or more, 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.1 or more, and 3.2 or more, and the upper limits of each of the ranges are 20 or less, 18 or less, 16 or less, 14 or less, 12 or less, 10 or less, 9.5 or less, 9.0 or less, 8.5 or less, 8.0 or less, 7.5 or less, 7.0 or less, 6.5 or less, 6.0 or less, 5.5 or less, 5.4 or less, 5.3 or less, 5.2 or less, 5.1 or less, and 5.0 or less.

[77] A method for suppressing a change in aroma when consumed hot or cold of the liquid seasoning according to any one of

[63] to

[74] above, wherein the salt concentration (w / w%) measured by silver nitrate titration (Mohr's method) is defined as Cs, and the value obtained by subtracting the Brix (°) value from 100 is defined as the non-solid concentration C ＮIn this case, the Cs and the C Ｎ Percentage of the ratio (Cs / C Ｎ

[77] The method for suppressing a change in aroma of the liquid seasoning according to any one of

[63] to

[75] above, wherein the addition is carried out so that the Brix (°C) is 3.5 or more.

[78] The method for suppressing a change in aroma of the liquid seasoning according to any one of

[63] to

[75] above, wherein the addition is carried out so that the Brix (°C) is 3.5 or more.

[79] The method for suppressing a change in aroma of the liquid seasoning according to any one of

[63] to

[75] above, wherein ... Ｎ In this case, the Cs and the C Ｎ Percentage of the ratio (C Ｓ / C Ｎ × 100) is 3.5 to 30, or 4.0 to 25, or 4.5 to 20, or 5.0 to 20, or 6.0 to 20, or 5.5 to 19, or 6.0 to 18, or 6.5 to 17, or 7.0 to 15, and the lower limit of each of the above ranges is 3.6 or more, 3.8 or more, 4.0 or more, 4.2 or more, 4.4 or more, 4.6 or more, 4.8 or more, 5.0 or more, 5.2 or more, 5.4 or more, 5.6 or more, 5.8 or more, 6.0 or more, 6.2 or more, 6.4 or more, 6.6 or more, 6.8 or more, 7.0 or more, 7.2 or more , 7.4 or more, 7.5 or more, 7.7 or more, 7.8 or more, 7.9 or more, 8.0 or more, and the upper limits of each of the above ranges are 30 or less, 28 or less, 26 or less, 24 or less, 22 or less, 20 or less, 18 or less, 16 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9.8 or less, 9.6 or less, 9.5 or less, 9.4 or less, 9.3 or less, 9.2 or less, 9.1 or less, 9.0 or less.

[0012] The liquid seasoning of the present invention can suppress changes in aroma and appearance due to storage before opening, and changes in aroma and appearance due to storage after opening. The method for producing a liquid seasoning of the present invention can obtain a liquid seasoning in which changes in aroma and appearance due to storage before opening, and changes in aroma and appearance due to storage after opening are suppressed. The method for suppressing changes in aroma and / or appearance of the present invention can obtain a liquid seasoning in which changes in aroma and appearance due to storage before opening, and changes in aroma and appearance due to storage after opening are suppressed.

[0013] The present invention will be described below based on specific embodiments. However, the present invention is not limited to these embodiments. These embodiments are merely examples shown for the convenience of explanation, and the present invention is not limited to these in any sense. The present invention can be modified in various ways depending on the purpose and application. Furthermore, all publications, patents, and patent applications cited in this specification are incorporated herein by reference in their entirety.

[0014] Furthermore, in this specification, when multiple upper limits and / or multiple lower limits are indicated in a numerical range, even if not otherwise specified, it is assumed that the numerical range is directly described by combining at least the maximum value of the upper limit specification and the minimum value of the lower limit specification, and furthermore, all numerical ranges obtained by combining any upper limit value among the upper limits with any lower limit value among the lower limits are included in one embodiment of the present invention. Furthermore, in this specification, a numerical range connected by "to" means a numerical range that includes the numbers before and after "to" as the lower limit and upper limit. When multiple lower limits and multiple upper limits are indicated separately, it is assumed that any lower limit and upper limit value can be selected and connected by "to".

[0015] [1] Liquid Seasoning The liquid seasoning of the present invention is characterized by having a non-dissociated acetic acid concentration of 0.001 w / w% or more, a Brix of 50° or less, an alcohol concentration of 0.05 v / v% or more, and a water activity (aw) of 0.80 or more.

[0016] The term "liquid" in the liquid seasoning of the present invention means having fluidity. Specifically, it is a seasoning having liquid physical properties at room temperature (25°C). More specifically, the liquid seasoning preferably has fluidity such that the viscosity measured using a Bostwick viscometer at a measurement temperature of 25°C and a measurement time of 10 seconds exceeds 0 cm. This viscosity measurement can be measured using a KO-type Bostwick viscometer (manufactured by Fukaya Iron Works, Ltd., trough length 28.0 cm). During measurement, the device is placed horizontally using a level, the gate is closed, and the reservoir is filled to capacity with a sample adjusted to 25°C. The trigger is pressed to open the gate, and the time is measured at the same time. The flow distance of the material in the trough after 10 seconds has elapsed is measured.

[0017] The ranges of the undissociated acetic acid concentration (w / w%), Brix (°), alcohol concentration (v / v%), and water activity (aw) may be achieved in any manner, but for example, these ranges can be achieved simultaneously by using salt, sugar, acetic acid, and alcohol.

[0018] This liquid seasoning contains acetic acid. Acetic acid is a molecule of acetic acid (CH ３ COOH) and acetate ions (CH ３ COO-). Therefore, the concentration of acetic acid in the present invention (sometimes referred to as the acetic acid content) refers to the total concentration of these. This content can be measured using high performance liquid chromatography or the like. The origin of acetic acid is not limited, and it may be derived from the raw materials or additives of the present liquid seasoning, or may be generated during the production of the present liquid seasoning, or may originate from both of these. Among these, acetic acid derived from raw materials or additives may be derived from vinegar, acetic acid, glacial acetic acid, etc. Of these, vinegar is preferred.

[0019] Vinegars include brewed vinegars and synthetic vinegars. These may be used alone or in combination of two or more. Brewed vinegars are vinegars produced using grains such as rice and barley or fruit juice as the main ingredient, and examples include grain vinegars (rice vinegar, brown rice vinegar, black vinegar, lees vinegar, malt vinegar, adlay vinegar, soybean vinegar, etc.), fruit vinegars (apple vinegar, grape vinegar, white grape vinegar, citrus (lemon, yuzu, kabosu, orange, mandarin orange, shikuwasa, grapefruit, etc.) vinegar, mango vinegar, strawberry vinegar, blueberry vinegar, pomegranate vinegar, peach vinegar, plum vinegar, pineapple vinegar, blackcurrant vinegar, raspberry vinegar, wine vinegar, balsamic vinegar, etc.), spirit vinegar produced by acetic acid fermentation using ethanol as a raw material, Chinese vinegar, sherry vinegar, etc. These may be used alone or in combination of two or more. Synthetic vinegar is vinegar that contains glacial acetic acid and / or acetic acid, for example, vinegar that is made by adding seasonings such as sugar to a diluted solution of glacial acetic acid or acetic acid, or by adding brewed vinegar to it.

[0020] The concentration (w / w%) of acetic acid in the liquid seasoning is not limited, but from the viewpoint of suppressing changes in aroma and appearance, it can be, for example, 0.01 w / w% to 10 w / w%, further 0.04 w / w% to 1 w / w%, and further 0.05 w / w% to 0.5 w / w%. Furthermore, the lower limit of each of the above ranges can be 0.02 or more, 0.03 or more, 0.04 or more, or 0.05 or more. Meanwhile, the upper limit of each of the above ranges can be 10 or less, 7.5 or less, 5.0 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less, 1.0 or less, 0.9 or less, 0.8 or less, 0.7 or less, 0.6 or less, 0.5 or less, 0.45 or less, or 0.4 or less.

[0021] By maintaining the acetic acid concentration in the present liquid seasoning within the above range, the undissociated acetic acid concentration (w / w%) can be maintained within a suitable range while maintaining the overall flavor balance of the present liquid seasoning. This suppresses changes in aroma over time during storage before and after opening. Furthermore, changes in appearance over time during storage before and after opening can be suppressed. More specifically, changes in aroma over time during storage before and after opening can be particularly significantly suppressed, allowing the aroma of the liquid seasoning immediately after opening to be maintained for a long period of time. Furthermore, changes in color over time during storage before and after opening can be particularly significantly suppressed, allowing the color of the liquid seasoning immediately after opening to be maintained for a long period of time. The appearance of a liquid seasoning refers to the overall appearance and appearance of the liquid seasoning, including color, turbidity, sediment, etc. The acetic acid concentration is measured by high-performance liquid chromatography in accordance with the measurement method for "organic acids" in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan. Therefore, if a solution contains a large amount of acetate salts such as sodium acetate, the "acidity" value obtained may be greater than that determined by neutralization titration.

[0022] The undissociated acetic acid concentration in this liquid seasoning is 0.001 w / w% or more. The undissociated acetic acid concentration represents the concentration of undissociated acetic acid. The range of the undissociated acetic acid concentration (w / w%) in this liquid seasoning is one of its features. By combining this predetermined range of undissociated acetic acid concentration with a predetermined range of Brix (°), a predetermined range of alcohol concentration (v / v%), and a predetermined range of water activity (aw), a liquid seasoning can be provided that can suppress changes in aroma and appearance during storage before and after opening. Although the mechanism behind this is unclear, from the perspective of focusing on undissociated acetic acid, it can be thought that, for example, undissociated acetic acid binds with components contained in the liquid seasoning and suppresses its conversion into other substances that cause changes in aroma and appearance over time during storage before and after opening, or that the generation of other substances that cause changes in aroma and appearance is suppressed.

[0023] The concentration of undissociated acetic acid is calculated using the following formula (2). It is known that acetic acid molecules are in a resonance state between dissociated and undissociated forms in an aqueous solution. That is, if the concentration of dissociated acetic acid is [A-], the proton concentration is [H+], and the concentration of undissociated acetic acid is [AH], they coexist in equilibrium as shown in the following formula (1). Therefore, it is calculated using the following formula (2): [AH] ⇔ [H+] + [A-] ... (1) [X] = 4.76 + log １０ [A-] / [AH] (2) where the pH of the liquid seasoning is [X], the pKa of acetic acid is 4.76, the concentration of acetic acid in the liquid seasoning is [T] (w / w%), the concentration of dissociated acetic acid is [A-] (w / w%), and the concentration of undissociated acetic acid is [AH] (w / w%).

[0024] The concentration of undissociated acetic acid (w / w%) is not limited, but can be 0.001 to 2.0. This concentration of undissociated acetic acid (w / w%) can be 0.005 to 1.8, 0.008 to 1.7, 0.010 to 1.5, 0.010 to 1.0, 0.015 to 1.0, or 0.015 to 0.5. The upper limit of each of the above ranges can be set to 1.9 or less, 1.8 or less, 1.7 or less, 1.6 or less, 1.5 or less, 1.4 or less, 1.3 or less, 1.2 or less, 1.1 or less, 1.0 or less, 0.9 or less, 0.8 or less, 0.7 or less, 0.65 or less, 0.6 or less, 0.55 or less, 0.525 or less, 0.475 or less, 0.45 or less, 0.40 or less, 0.35 or less, 0.30 or less, 0.25 or less, 0.24 or less, 0.22 or less, or 0.20 or less. On the other hand, the lower limit of each of the above ranges can be 0.0015 or more, 0.002 or more, 0.004 or more, 0.006 or more, 0.007 or more, 0.009 or more, 0.01 or more, 0.011 or more, 0.012 or more, 0.013 or more, 0.014 or more, or 0.015 or more.

[0025] By maintaining the concentration of undissociated acetic acid in the present liquid seasoning within the above range, changes in aroma and appearance over time during storage of the present liquid seasoning before and after opening can be suppressed. Furthermore, by maintaining the concentration of undissociated acetic acid within the above range, changes in aroma and appearance over time during storage after opening can be more significantly suppressed. Furthermore, by maintaining the concentration of undissociated acetic acid within the above range, changes in aroma (deterioration) can be less noticeable when eaten at a cold temperature after storage. Furthermore, by maintaining the concentration of undissociated acetic acid within the above range, changes in aroma (deterioration) can be less noticeable when eaten or smelled at a cold temperature after storage. In particular, when the liquid seasoning contains a potherb component, changes in aroma and appearance (deterioration) during storage due to the potherb component can be suppressed. A non-dissociated acetic acid concentration exceeding the above range is undesirable from the viewpoint of the effect of suppressing changes in aroma and appearance over time during storage after opening. In particular, if the concentration of undissociated acetic acid exceeds the above range, the effect of inhibiting the change (deterioration) of the aroma derived from fruit juice and vegetables, especially aromatic vegetable components, over time during storage after opening is weakened, which is undesirable.

[0026] The present liquid seasoning contains sugar (sugars). The origin of the sugar is not limited, and the sugar may be derived from the raw materials or additives of the present liquid seasoning, may be generated during the production of the present liquid seasoning, or may originate from both of these. The type of sugar is not limited, and examples include sugar, maltose, fructose, isomerized liquid sugar, glucose, brown sugar, honey, starch syrup, dextrin, lactose, galactose, and sugar alcohols such as sorbitol, maltitol, and xylitol. These sugars may be used alone or in combination of two or more. Sugars can be measured using high-performance liquid chromatography in accordance with the method for measuring "available carbohydrates (glucose, fructose, galactose, sucrose, maltose, lactose, and trehalose)" in the Standard Tables of Food Composition in Japan, 2015 Edition (7th revision), and calculated by comparing each measurement value with the content of a standard monosaccharide or oligosaccharide (2-10 sugars) of known concentration and adding up the values ​​obtained.

[0027] The Brix (°) of this liquid seasoning is 50° or less. Brix is ​​an index value obtained by measuring the concentration of soluble solids such as sugar dissolved in this liquid seasoning at 20°C (product temperature) using the refraction of light. As described above, by maintaining the Brix (°) of this liquid seasoning within the above range, along with the concentration of undissociated acetic acid, etc., it is possible to suppress changes in the aroma of the entire liquid seasoning over time during storage before and after opening. Furthermore, it is possible to suppress changes in appearance over time during storage before and after opening.

[0028] The Brix (°) of the present liquid seasoning is not limited, but can be 5 to 50, further can be 10 to 50, and further can be 15 to 50. The lower limit of each of the above ranges can be 6 or more, 7 or more, 8 or more, 9 or more, 10 or more, 12 or more, 14 or more, 15 or more, 16 or more, 17 or more, 18 or more, 19 or more, or 20 or more. The upper limit of each of the above ranges can be 50 or less, 49 or less, 48 ​​or less, 47 or less, 46 or less, 45 or less, 44 or less, 43 or less, 42 or less, 41 or less, 40 or less, 39 or less, 38 or less, 37 or less, 36 or less, 35 or less, 34 or less, 33 or less, 32 or less, or 30 or less. In the present invention, Brix (°) is measured using a digital saccharometer.

[0029] By maintaining the Brix of this liquid seasoning within the above range, changes in the aroma and appearance of the liquid seasoning over time before and after opening can be suppressed during storage. If the Brix exceeds the above range, the appearance will be impaired over time before and after opening, specifically, browning (a dark, brownish color) will occur, which is undesirable. On the other hand, if the Brix falls below the above range, the appearance will be impaired over the storage period after opening, specifically, cloudiness (a dull color and an overall whitish color) will be more likely to occur, which is undesirable.

[0030] The present liquid seasoning contains alcohol. In the present invention, alcohol refers to ethanol (also called ethyl alcohol or spirit). The origin of the alcohol is not limited, and it may be derived from the raw materials or additives of the present liquid seasoning, may be generated during the production of the present liquid seasoning, or may originate from both of these. Among these, alcohol derived from raw materials or additives includes alcoholic beverages and alcohol. Of these, alcoholic beverages are preferred.

[0031] The alcoholic beverage may be a brewed alcoholic beverage produced using grains such as rice or barley or fruit juice as a raw material, or a synthetic alcoholic beverage containing ethanol. These may be used alone or in combination of two or more. Examples of alcoholic beverages include sake, synthetic sake, mirin, shochu, Japanese sake, fruit wine, wine, low-malt beer (beer, etc.), distilled alcohol (whiskey, brandy, spirits, etc.), liqueur, Shaoxing wine, etc. These may be used alone or in combination of two or more.

[0032] The alcohol concentration (v / v %) of this liquid seasoning is 0.05 or more. As described above, by maintaining the alcohol concentration (v / v %) of this liquid seasoning within the above range together with the concentration of undissociated acetic acid, etc., it is possible to suppress changes in aroma over time during storage before and after opening while maintaining the overall flavor balance of this liquid seasoning. Furthermore, it is possible to suppress changes in appearance over time during storage before and after opening.

[0033] The alcohol concentration in the liquid seasoning is not limited to, but is from 0.05% to 10% (v / v), and can be from 0.1% to 5% (v / v), or can be from 1% to 4% (v / v). The lower limit of each of the above ranges can be 0.1% or more, 0.2% or more, 0.3% or more, 0.4% or more, 0.5% or more, 0.6% or more, 0.7% or more, 0.8% or more, 0.9% or more, 1.0% or more, 1.1% or more, 1.2% or more, 1.3% or more, 1.4% or more, 1.5% or more, 1.6% or more, 1.7% or more, 1.8% or more, 1.9% or more, 2.0% or more, 2.1% or more, 2.2% or more, 2.3% or more, 2.4% or more, or 2.5% or more. Furthermore, the upper limit of each of the above ranges can be 9 or less, 8 or less, 7 or less, 6.5 or less, 6 or less, 5.5 or less, 5.4 or less, 5.3 or less, 5.2 or less, 5.2 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less, 4 or less, 3.9 or less, 3.8 or less, 3.7 or less, 3.6 or less, or 3.5 or less. Ａ and C Ａ refers to the ethanol concentration (v / v%), which is the volume concentration of ethanol in the liquid seasoning expressed as a percentage (v / v%). The ethanol concentration is measured by gas chromatography in accordance with the "National Tax Agency Specified Analysis Method."

[0034] Generally, the aroma and appearance of food and beverages, including liquid seasonings, change (deteriorate) over time during storage before and after opening. While the underlying mechanism is unclear, it is thought that this is due to dissociation or bonding of components contained in the food and beverage, resulting in the transformation into different components. This change causes the overall aroma and appearance of the food and beverage to change (deteriorate), impairing the desirable aroma and appearance of a freshly prepared product. Changes in appearance include browning (a dark, brownish color), cloudiness (a dull color with an overall whitish color), and precipitation, which alter the appearance of the food and beverage. The aforementioned changes in aroma and appearance also occur over time during storage before opening, but are particularly noticeable during storage after opening. While the underlying mechanism is unclear, it is thought that the food and beverage itself is exposed to air upon opening, which activates the dissociation and bonding of the aforementioned components, promoting the production of other components that cause the changes in aroma and appearance (deterioration). Furthermore, these changes (deterioration) in aroma and appearance are more pronounced when the product is stored in a refrigerator (below 10°C) after opening. Furthermore, the changes (deterioration) in aroma due to storage before and after opening are more pronounced when the product is eaten or smelled at a cold temperature (below 25°C, usually above 0°C) after storage. Furthermore, when fruit juice or vegetable, particularly aromatic vegetable, components are contained, the changes (deterioration) in these components during storage before and after opening are particularly significant, and the changes (deterioration) in aroma due to these components are significantly perceived when eaten at a cold temperature. Incidentally, the aroma (deterioration odor) resulting from the changes (deterioration) in aroma due to fruit juice or vegetable, particularly aromatic vegetable, components refers to aromas such as those described as a potato-like odor or a solvent-like odor contained in adhesives, etc.

[0035] In this liquid seasoning, by maintaining the alcohol concentration within the above range, changes in aroma and appearance during storage before and after opening can be suppressed. Furthermore, by maintaining the alcohol concentration within the above range, changes in aroma and appearance during storage after opening can be more significantly suppressed. Furthermore, by maintaining the alcohol concentration within the above range, changes in aroma (deterioration) can be less noticeable when consumed at a cold temperature after storage. Furthermore, by maintaining the alcohol concentration within the above range, changes in aroma (deterioration) can be less noticeable when consumed or smelled at a cold temperature after storage. In particular, when the liquid seasoning contains aromatic vegetable components, changes in aroma and appearance (deterioration) during storage due to the aromatic vegetable components can be suppressed. Although the mechanism behind this is unclear, it is thought that the presence of a certain amount of alcohol in the liquid seasoning changes or inhibits the degree of dispersion and dissociation of various components contained in the liquid seasoning, thereby suppressing conversion to other components that cause changes in aroma and appearance (deterioration). Furthermore, the presence of a predetermined amount of alcohol is thought to change the degree of volatilization of the various components contained in the liquid seasoning, thereby suppressing the early volatilization of components that cause aroma changes (deterioration), which are particularly noticeable when eaten or smelled at low or high temperatures. As described below, this liquid seasoning can contain one or more components other than salt, sugar, acetic acid, and alcohol, but the effect can be more pronounced when the other components include fruit juice or vegetables, especially aromatic vegetable components. As described above, the presence of a predetermined amount of alcohol is thought to suppress the early volatilization of components that cause aroma changes (deterioration) during storage (particularly components derived from aromatic vegetable components).

[0036] The water activity (aw) of this liquid seasoning is 0.80 or more. Water activity (aw) is an index that represents the proportion of "free water" in a food. That is, water in a food can be divided into "free water" and "bound water." In this case, "free water" is water whose molecules can move freely, and "bound water" is water that is bound to components other than water in the food and cannot move freely. In the present invention, water activity (aw) is the value (a value between 0 and 1) obtained by dividing the water vapor pressure of the liquid seasoning by the water vapor pressure of pure water at the same temperature.

[0037] The water activity (aw) of the present liquid seasoning is not particularly limited, but can be 0.80 to 0.96, further 0.85 to 0.95, and further 0.88 to 0.94. By maintaining the water activity (aw) of the present liquid seasoning within the above range, together with the concentration of undissociated acetic acid, etc., as described above, the aroma and appearance of the liquid seasoning as a whole can be maintained while suppressing changes in aroma over time during storage before and after opening. Furthermore, changes in appearance over time during storage before and after opening can be suppressed. The lower limits of each of the above ranges can be 0.83 or more, 0.85 or more, 0.86 or more, 0.87 or more, 0.88 or more, 0.89 or more, or 0.90 or more. The upper limits of each of the above ranges can be 0.97 or less, 0.95 or less, 0.94 or less, 0.93 or less, 0.92 or less, or 0.91 or less.

[0038] As described above, in the present invention, water activity (aw) is the value obtained by dividing the water vapor pressure of a liquid seasoning by the water vapor pressure of pure water at the same temperature. More specifically, it is the value obtained by dividing the equilibrium vapor pressure of the headspace above a sample (liquid seasoning) contained in a container by the vapor pressure of water at the same temperature. Therefore, it can be said to be the value obtained by dividing the equilibrium relative humidity of the headspace by 100. Water activity (aw) can be measured using a water activity (aw) measuring device. Measurements were performed in accordance with the official water activity method (1) electrical resistance method in the "Food Sanitation Inspection Guidelines (2015 Edition)," except that the sample was a composition thoroughly stirred and mixed, then promptly collected in a homogeneous state. Specifically, the sample was a composition thoroughly stirred and mixed, then promptly collected in a homogeneous state. An appropriate amount of sample was collected to occupy at least 3% of the volume of the space within the detector of the water activity measuring device, placed on an open flat plate, immediately placed in the detector, closed with the top lid, and stored at 25°C ± 2°C. The value is read at 10-minute intervals, and the point at which no fluctuations are observed during that time is considered to be the point at which the water vapor pressure in the detector has reached equilibrium, and the value at that point is taken as the water activity of the sample.The water activity measuring device used is an electrical resistance type (change in electrical conductivity of immobilized salt soln) device, and is calibrated using a known saturated solution before measurement.

[0039] In this liquid seasoning, by maintaining the water activity (aw) within the above range, changes in aroma and appearance during storage before and after opening can be suppressed. Furthermore, by maintaining the water activity (aw) within the above range, changes in aroma and appearance during storage after opening can be more significantly suppressed. Furthermore, by maintaining the water activity (aw) within the above range, changes in aroma (deterioration) can be made less noticeable when eaten at a cold temperature after storage. Furthermore, by maintaining the water activity (aw) within the above range, changes in aroma (deterioration) can be made less noticeable when eaten or smelled at a cold temperature after storage. In particular, when the liquid seasoning contains aromatic vegetable components, changes in aroma and appearance (deterioration) during storage due to the aromatic vegetable components can be suppressed.

[0040] The pH of the present liquid seasoning is not limited, but is typically an acidic value (less than pH 7). The lower limit is also not limited, but can be, for example, 4.0 or higher. As described above, when the undissociated acetic acid concentration, Brix, alcohol concentration, and water activity (aw) of the present liquid seasoning are maintained within a predetermined range, and the pH of the present liquid seasoning is also maintained within the above-described range, the flavor balance of the entire liquid seasoning can be maintained while more effectively suppressing changes in aroma over time during storage before and after opening. Furthermore, changes in appearance over time during storage before and after opening can be more effectively suppressed.

[0041] The pH of this liquid seasoning can be 4.0 or more and less than 7.0. Having a pH of 4.0 or more and less than 7.0 in this liquid seasoning can contribute to suppressing changes in flavor due to storage. Furthermore, it can contribute to suppressing changes in appearance due to storage. This pH can further be 4.0 to 6.0, 4.6 to 5.5, or 4.7 to 5.5. The lower limit of each of the above ranges can be 4.1 or more, 4.2 or more, 4.3 or more, 4.4 or more, 4.5 or more, or 4.6 or more. On the other hand, the upper limit of each of the above ranges can be 6.0 or less, 5.9% or less, 5.8 or less, 5.7 or less, 5.6 or less, 5.5 or less, 5.4 or less, 5.3 or less, 5.2 or less, 5.1 or less, or 5.0 or less. In the present invention, the pH is a value measured using a pH meter at room temperature (20°C).

[0042] The present liquid seasoning contains salt. The salt here refers to sodium chloride. The inclusion of salt can balance the flavor of the present liquid seasoning as a whole. The origin of the salt contained in the present liquid seasoning is not limited, but it is usually derived from the raw materials or additives of the present liquid seasoning. That is, the salt may be added as an additive when the present liquid seasoning is produced, or may be contained in the raw materials used in the production of the present liquid seasoning, or may originate from both of these.

[0043] Among the above, examples of raw materials containing salt include table salt, soy sauce, miso, dashi, etc. These may be used alone or in combination of two or more. Among these, soy sauce includes dark soy sauce, light soy sauce, white soy sauce, tamari soy sauce, and re-brewed soy sauce. These may be used alone or in combination of two or more. Furthermore, examples of miso include barley miso, rice miso, soybean miso, blended miso, red miso, white miso, and light-colored miso. These may be used alone or in combination of two or more. Furthermore, when salt is used as an additive in the production of the present liquid seasoning, the salt may be refined salt or natural salt. That is, it may be refined sodium chloride, or it may be salt containing other components other than sodium chloride (e.g., potassium chloride, calcium chloride, magnesium chloride, magnesium sulfate, etc.).

[0044] The salt concentration of the present liquid seasoning is not limited, but can be, for example, 3 wt% or more. In the present invention, the salt concentration refers to the concentration of sodium chloride in the liquid seasoning. As described above, in the present liquid seasoning, when the undissociated acetic acid concentration, Brix, alcohol concentration, and water activity (aw) are maintained within predetermined ranges, and the salt concentration of the present liquid seasoning is also maintained within the above-mentioned ranges, the flavor balance of the entire liquid seasoning can be maintained while more effectively suppressing changes in aroma over time during storage before and after opening. Furthermore, changes in appearance over time during storage before and after opening can be more effectively suppressed.

[0045] The salt concentration of the liquid seasoning is not limited, but can be 3 to 20 w / w%, further 5 to 15 w / w%, and even 6 to 10 w / w%. The lower limits of each of the above ranges can be 3.3 or more, 3.5 or more, 3.7 or more, 4.0 or more, 4.2 or more, 4.4 or more, 4.6 or more, 4.8 or more, 5.0 or more, 5.1 or more, 5.2 or more, 5.3 or more, 5.4 or more, or 5.5 or more. The upper limits of each of the above ranges can be 19 or less, 18 or less, 17 or less, 16 or less, 15 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9 or less, or 7 or less. In the present invention, the salt concentration is measured by silver nitrate titration (Mohr's method). The specific measurement method is as follows, and the value calculated by the following formula (A) is the salt concentration (w / w%). [Salt concentration] Salt concentration (w / w%) = (EP1 - BL1) x TF x C1 x K1 / SIZE (A) In formula (A), the terms are as follows: EP1: titration amount (mL) BL1: blank value (mL) TF: titrant factor C1: concentration conversion coefficient (5.844 mg / mL) (0.1 mol / L AgNO ３ Amount of sodium chloride equivalent to 1 mL (mg) K1: Unit conversion factor (0.1) SIZE: Sample amount (g)

[0046] In this liquid seasoning, the non-solid content concentration C Ｎ is not limited. Ｎ is the value obtained by subtracting the Brix (°) value from 100. Therefore, from the Brix range described above, the non-solid content concentration C Ｎcan be greater than 50. It can also be greater than 50 and less than 95, further greater than 50 and less than 90, and further greater than 50 and less than 85. The lower limit of each of the above ranges can be greater than 51, greater than 52, greater than 53, greater than 54, greater than 55, greater than 56, greater than 57, greater than 58, greater than 59, greater than 60, greater than 61, greater than 62, greater than 63, greater than 64, greater than 65, greater than 66, greater than 67, greater than 68, or greater than 70. The upper limit of each of the above ranges can be less than 94, less than 93, less than 92, less than 91, less than 90, less than 88, less than 86, less than 85, less than 84, less than 83, less than 82, less than 81, or less than 80.

[0047] In this liquid seasoning, the above-mentioned alcohol concentration (v / v%) is C Ａ In this case, the non-solid content concentration C Ｎ Percentage of the ratio (C Ａ / C Ｎ × 100) is not limited to, but may be expressed as a percentage of the ratio (C Ａ / C Ｎ As described above, in the present liquid seasoning, the values ​​of the undissociated acetic acid concentration, Brix, alcohol concentration, and water activity (aw) are kept within predetermined ranges, and further, the alcohol concentration (v / v%) value C Ａ and non-solid concentration C Ｎ Percentage of the ratio (C Ａ / C Ｎ When the ratio (%) of the fragrance to the appearance of the product is kept within the above range, the change in fragrance before and after opening during storage can be more effectively suppressed. Furthermore, the change in appearance before and after opening during storage can be more effectively suppressed.

[0048] Percentage of ratio (C Ａ / C Ｎ × 100) is not limited to an upper limit, but is usually 20 or less. Ａ / C Ｎ The ratio C can be set to 0.05 to 20. Ａ / C Ｎcan be further set to 0.1 to 15, further set to 0.5 to 10, further set to 1.0 to 10, further set to 1.5 to 10, further set to 1.5 to 9.5, further set to 2.0 to 9.0, further set to 2.5 to 8.0, or 3.0 to 5.0. The lower limit of each of the above ranges can be 0.06 or more, 0.08 or more, 0.1 or more, 0.12 or more, 0.14 or more, 0.16 or more, 0.18 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or more, 1.7 or more, 1.8 or more, 1.9 or more, 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.1 or more, or 3.2 or more. On the other hand, the upper limit of each of the above ranges can be 20 or less, 18 or less, 16 or less, 14 or less, 12 or less, 10 or less, 9.5 or less, 9.0 or less, 8.5 or less, 8.0 or less, 7.5 or less, 7.0 or less, 6.5 or less, 6.0 or less, 5.5 or less, 5.4 or less, 5.3 or less, 5.2 or less, 5.1 or less, or 5.0 or less.

[0049] In this liquid seasoning, the alcohol concentration (v / v%) value C Ａ and non-solid concentration C Ｎ Percentage of the ratio (C Ａ / C Ｎ x 100) within the above range, deterioration of the aroma and appearance during storage, particularly after opening, can be more significantly suppressed. Furthermore, by maintaining within the above range, it is possible to make it difficult to perceive a change (deterioration) in the aroma when the liquid seasoning is eaten cold after storage. In particular, when the liquid seasoning contains a potherb component, it is possible to make it difficult to perceive a change (deterioration) in the aroma and appearance during storage that is due to the potherb component.

[0050] In this liquid seasoning, the above-mentioned salt concentration (w / w%) value C Ｓ and the non-solid content concentration C Ｎ The correlation with, but not limited to, the percentage of the ratio (C Ｓ / C ＮAs described above, in the present liquid seasoning, the undissociated acetic acid concentration, Brix, alcohol concentration, and water activity (aw) are kept within predetermined ranges, and further, the ratio C Ｓ / C Ｎ When the content of the flavor component is kept within the above range, the flavor balance of the entire liquid seasoning can be maintained while more effectively suppressing changes in flavor due to storage.Furthermore, changes in appearance due to storage can be more effectively suppressed.

[0051] Percentage of ratio (C Ｓ / C Ｎ The upper limit of the ratio percentage (C × 100) is not limited, but is usually 30 or less. Ｓ / C Ｎ × 100) can be 3.5 to 30, or 4.0 to 25. The percentage C of this ratio Ｓ / C Ｎ × 100 can be further set to 4.5 to 20, further set to 5.0 to 20, further set to 6.0 to 20, further set to 5.5 to 19, further set to 6.0 to 18, further set to 6.5 to 17, and further set to 7.0 to 15. The lower limit in each of the above ranges can be set to 3.6 or more, 3.8 or more, 4.0 or more, 4.2 or more, 4.4 or more, 4.6 or more, 4.8 or more, 5.0 or more, 5.2 or more, 5.4 or more, 5.6 or more, 5.8 or more, 6.0 or more, 6.2 or more, 6.4 or more, 6.6 or more, 6.8 or more, 7.0 or more, 7.2 or more, 7.4 or more, 7.5 or more, 7.7 or more, 7.8 or more, 7.9 or more, or 8.0 or more. On the other hand, the upper limit of each of the above ranges can be 30 or less, 28 or less, 26 or less, 24 or less, 22 or less, 20 or less, 18 or less, 16 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9.8 or less, 9.6 or less, 9.5 or less, 9.4 or less, 9.3 or less, 9.2 or less, 9.1 or less, or 9.0 or less.

[0052] The liquid seasoning of the present invention may be a concentrated liquid seasoning that is used after dilution, or a straight liquid seasoning that is used as is without dilution. Furthermore, it may be a non-specific liquid seasoning that can be used after dilution or without dilution, as selected by the user. When used after dilution, the dilution ratio is appropriately adjusted depending on the application and is not limited, but can be, for example, 2 to 20 times, further 3 to 16 times, or even 4 to 12 times.

[0053] Specific embodiments of the liquid seasoning of the present invention include sauces, soups, dressings, ponzu sauces, soup bases, and the like. These may be used alone or in combination of two or more. Among these, sauces include yakiniku sauce, shogayaki sauce, sukiyaki sauce, gyoza sauce, miso sauce, sesame sauce, and the like. These may be used alone or in combination of two or more. Soups include soups for hot pots, noodle soups, dashi soups, tofu soups, and the like. These may be used alone or in combination of two or more. Sauces include tonkatsu sauce, Worcestershire sauce, oyster sauce, demi-glace sauce, and the like. These may be used alone or in combination of two or more. Dressings include Japanese dressings, Western dressings, Chinese dressings, sesame dressings, Caesar dressings, and the like. These may be used alone or in combination of two or more. Examples of soup bases include ramen soup, Japanese-style soup, and Western-style soup. These may be used alone or in combination of two or more. Further examples include liquid seasonings for pasta and liquid seasonings for cooked rice (steamed rice and takoyaki).

[0054] The liquid seasoning may contain one or more ingredients other than salt, sugar, acetic acid and alcohol.

[0055] The liquid seasoning may contain, among other ingredients, a flavoring vegetable component. Examples of the flavoring vegetable component include flavoring vegetables, processed flavoring vegetable products, and flavoring vegetable extracts. These may be used alone or in combination of two or more.

[0056] Potherbs are vegetables with a unique or rich aroma, and may be root vegetables or leafy vegetables. Examples of potherbs include ginger, garlic, onion, green onion, celery, shiso (green shiso, shiso), myoga (Japanese ginger), parsley, basil, cilantro, oregano, mint, coriander, arugula, wasabi, mustard, chives, and shallots. These may be used alone or in combination of two or more.

[0057] Among these, from the viewpoint of particularly favorably contributing to the aroma of the present liquid seasoning and favorably contributing when the present liquid seasoning is consumed at a cold temperature (25°C or below, usually 0°C or above) (hereinafter simply referred to as "hot or cold consumption"), ginger, garlic, onion, green onion, shiso, and shallot are preferred, with ginger, garlic, shallot, and onion being more preferred, and ginger and / or garlic being even more preferred. That is, when the present liquid seasoning contains ginger and / or garlic, the pleasant flavor derived from these ginger and / or garlic ingredients can be more easily perceived when consumed. Furthermore, this effect is particularly pronounced when consumed hot or cold. Note that the above-mentioned hot or cold consumption refers to an aspect in which the food temperature at the time of consumption is 25°C or below (usually 0°C or above).

[0058] When ginger and / or garlic are used as aromatic vegetables, they can be used fresh and / or dried. They can also be used as spices such as ginger and / or garlic, flavor pastes such as ginger paste and / or garlic paste, flavor oils such as ginger oil and / or garlic oil, spice extracts such as ginger extract and / or garlic extract, and flavor components such as ginger flavor and / or garlic flavor. These can be used alone or in combination of two or more.

[0059] Further examples of the other components include flavor ingredients, umami seasonings, high-intensity sweeteners, emulsifiers, viscosity adjusters, alcoholic beverages, stabilizers, colorants, pH adjusters, additives (calcium salts, etc.), amino acid seasonings, nucleic acid seasonings, organic acid seasonings, acidulants, high-intensity sweeteners, spices, spice extracts, flavor oils, taste / flavor components, oils and fats, etc. These may be used alone or in combination of two or more.

[0060] Examples of flavoring ingredients include bonito stock, kelp stock, bonito extract, kelp extract, seafood extract, vegetable extract, meat extract, fruit juice, vegetable juice, etc. These may be used alone or in combination of two or more.

[0061] Examples of umami seasonings include soy sauce, fish sauce, protein hydrolysates, yeast extracts, etc. These may be used alone or in combination of two or more.

[0062] Examples of viscosity adjusters (thickeners, etc.) include alginic acid, sodium alginate, carrageenan, karaya gum, agar, cellulose, tamarind seed gum, pullulan, pectin, chitin, chitosan, etc. These may be used alone or in combination of two or more.

[0063] Examples of alcoholic beverages include sake, synthetic sake, mirin, shochu, Japanese sake, fruit wine, wine, happoshu (beer, etc.), distilled alcohol (whiskey, brandy, spirits, etc.), liqueur, Shaoxing wine, etc. These may be brewed alcoholic beverages made from grains and / or fruit juice, etc., or synthetic alcoholic beverages blended with ethanol. These may be used alone or in combination of two or more.

[0064] Examples of amino acid seasonings include L-sodium glutamate, DL-alanine, glycine, L- or DL-tryptophan, L-phenylalanine, L- or DL-methionine, L-lysine, L-aspartic acid, L-sodium aspartate, L-arginine, etc. These may be used alone or in combination of two or more.

[0065] Examples of nucleic acid seasonings include 5-inosinate disodium, 5-guanylate disodium, 5-uridylate disodium, 5-cytidylate disodium, 5-ribonucleotide calcium, 5-ribonucleotide disodium, etc. These may be used alone or in combination of two or more.

[0066] Examples of organic acid seasonings include calcium citrate, trisodium citrate, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, potassium DL-hydrogen tartrate, potassium L-hydrogen tartrate, DL-sodium tartrate, L-sodium tartrate, potassium lactate, calcium lactate, sodium lactate, monosodium fumarate, DL-sodium malate, etc. These may be used alone or in combination of two or more.

[0067] Examples of the acidulant include lactic acid, malic acid, citric acid, gluconic acid, succinic acid, tartaric acid, phytic acid, fumaric acid, phosphoric acid, etc. These may be used alone or in combination of two or more.

[0068] Examples of high-intensity sweeteners include aspartame, acesulfame potassium, sucralose, neotame, licorice extract, stevia, and enzyme-treated products thereof. These may be used alone or in combination of two or more.

[0069] Spices are parts of plants (such as fruit, peel, flower, bud, bark, stem, leaf, seed, root, or rhizome) that have a distinctive aroma, pungent taste, and color and are added for purposes such as flavoring, deodorizing, seasoning, or coloring. Spices include spices and herbs. Spices are spices whose utilized parts are excluding the stem, leaves, and flowers, and include pepper (black pepper, white pepper, and red pepper), sesame (sesame seeds), chili pepper, horseradish (horseradish), mustard, poppy seeds, yuzu, nutmeg, cinnamon, paprika, cardamom, cumin, saffron, allspice, cloves, Japanese pepper, orange peel, fennel, licorice, fenugreek, dill seeds, Japanese pepper, long pepper, and olive fruit. These may be used alone or in combination of two or more. Herbs are spices that utilize the stems, leaves, and flowers, and examples include watercress, coriander, shiso, celery, tarragon, chives, chervil, sage, thyme, laurel, chives, parsley, mustard greens (mustard), myoga, mugwort, basil, oregano, rosemary, peppermint, savory, lemongrass, dill, wasabi leaves, Japanese pepper leaves, etc. These may be used alone or in combination of two or more.

[0070] Spice extracts are extracts of foods generally labeled as "spices" or "spices," and examples include chili pepper extract, mustard extract, wasabi extract, pepper extract, onion extract, Japanese pepper extract, etc. These may be used alone or in combination of two or more.

[0071] Examples of flavor oils include mustard oil, onion oil, sesame oil, green onion oil, chive oil, parsley oil, perilla oil, wasabi oil, lemon oil, seafood oil, preserved meat oil, and shallot oil, as well as flavor oils made from the above-mentioned aromatic vegetables. These may be used alone or in combination of two or more.

[0072] Examples of the taste / flavor component (flavor) include mustard flavor, onion flavor, sesame flavor, green onion flavor, chive flavor, perilla flavor, wasabi flavor, lemon flavor, etc. These may be used alone or in combination of two or more.

[0073] Examples of fats and oils include soybean oil, soybean germ oil, rapeseed oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic acid safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, olive oil, rice bran oil, wheat germ oil, palm oil, algae oil, etc. These may be used alone or in combination of two or more.

[0074] From the above, the present invention aims to provide a liquid seasoning excellent in overall aroma, further to provide a liquid seasoning excellent in overall aroma and appearance, further to provide a liquid seasoning in which changes in aroma over time during storage before and after opening are suppressed, and further to provide a liquid seasoning in which changes in aroma and / or changes in appearance over time during storage before and after opening are suppressed. As described above, it has been found that the above-mentioned problems can be solved by adjusting the undissociated acetic acid concentration, Brix, alcohol concentration, and water activity (aw) each within a predetermined range. That is, the effects of the present invention can be said to be that it is possible to provide a liquid seasoning that is excellent in overall aroma and appearance, that it is possible to provide a liquid seasoning that is excellent in overall aroma and / or appearance, that it is possible to provide a liquid seasoning that can suppress changes in aroma over time before and after opening during storage, that it is possible to provide a liquid seasoning that can suppress changes in flavor and / or appearance over time before and after opening during storage, that is, it is possible to provide a liquid seasoning that can maintain a freshly made aroma even after opening and suppress changes in aroma, and that it is possible to provide a liquid seasoning that can maintain a freshly made aroma and / or appearance even after opening and suppress changes in aroma and / or appearance.In addition, it is possible to provide a liquid seasoning that makes it easy to sense the pleasant aroma derived from the raw materials or ingredients when eaten, and that is a liquid seasoning that is significantly excellent in this effect, particularly when eaten at a cold temperature.

[0075] [2] Method for Producing Liquid Seasoning The method for producing a liquid seasoning of the present invention is characterized by comprising a step of adding salt, sugar, acetic acid, and alcohol so that the concentration of undissociated acetic acid is 0.001 w / w% or more, the Brix is ​​50° or less, the alcohol concentration is 0.05 v / v% or more, and the water activity (aw) is 0.80 or more (hereinafter also referred to simply as the "addition step"). In this production method, the matters described in [1] Liquid Seasoning above can be applied as they are.

[0076] The addition step is a step of adding salt, sugar, acetic acid, and alcohol so as to satisfy the above-mentioned conditions. In this step, any of the salt, sugar, acetic acid, and alcohol components may be added first, and these may be added one by one, or two or more of these components may be added all at once. In other words, the order of addition in the addition step is not limited. After adding each component, it is preferable to mix them as necessary so that each component is dispersed as uniformly as possible.

[0077] Furthermore, if necessary, heating (heat treatment, sterilization treatment, etc.) can be performed after the addition of each component. For example, heating can be performed by methods such as hot water bath heating, steam heating, retort heating, heater heating, high-frequency electromagnetic induction heating, tubular high-temperature heating, or Joule heating. Heating by these methods can be performed using conventionally known equipment, such as a batch-type jacketed tank with a stirring function, a retort sterilizer, or an autoclave, or various heat exchangers such as a plate-type heat exchanger, a tubular heat exchanger, or a steam injection-type heat exchanger. The heating method is not particularly limited, but from the viewpoint of suppressing changes in aroma and appearance during storage before and after opening and further achieving the effects of the present invention, it is preferable that heating be performed without pressure (under normal pressure) and that the heating temperature not exceed 100°C.

[0078] The obtained liquid seasoning of the present invention is usually filled into a container in the same manner as general liquid seasonings. The container used for the liquid seasoning of the present invention is not particularly limited in material or shape, and examples thereof include plastic containers, pouches (polyethylene pouches, aluminum pouches), PET bottles, steel cans, aluminum cans, and bottle containers. In addition, the liquid seasoning of the present invention can also be heated as described above after being filled into a container.

[0079] This method for producing a liquid seasoning can provide a liquid seasoning with excellent overall aroma and appearance. The resulting liquid seasoning can suppress changes in aroma over time during storage before and after opening. Furthermore, changes in aroma and / or appearance can be suppressed during storage before and after opening.

[0080] Furthermore, as described above, liquid seasonings can be made with one or more ingredients that are generally usable in foods. However, the addition of aromatic vegetable ingredients can particularly enhance the aroma of the liquid seasoning, significantly suppressing the aroma changes (the generation of deteriorated odors) that occur over time during storage before and after opening, particularly those derived from aromatic vegetables, and thus maintaining a fresh aroma and appearance. Furthermore, when the liquid seasoning is used to eat hot or cold, it is easier to sense the favorable flavor derived from the aromatic vegetable ingredients. This effect is particularly pronounced when eaten hot or cold. Preferred aromatic vegetable ingredients include ginger, garlic, onion, green onion, shiso, and shallot, with ginger, garlic, shallot, and onion being more preferred, and ginger and / or garlic being even more preferred.

[0081] [3] Method for Suppressing Changes in Aroma and / or Appearance of Liquid Seasoning Due to Storage Before and After Opening The method for suppressing changes in a liquid seasoning of the present invention is characterized by adding salt, sugar, acetic acid, and alcohol so that the undissociated acetic acid concentration is 0.001 w / w% or more, the Brix is ​​50° or less, the alcohol concentration is 0.05 v / v% or more, and the water activity (aw) is 0.80 or more. That is, this is a method for suppressing changes in a liquid seasoning, wherein the changes are at least one of a change in aroma due to storage before opening of the liquid seasoning, a change in aroma due to storage after opening of the liquid seasoning, a change in appearance due to storage after opening of the liquid seasoning, and a change in appearance due to storage after opening of the liquid seasoning, and is characterized by adding salt, sugar, acetic acid, and alcohol so that the undissociated acetic acid concentration is 0.001 w / w% or more, the Brix is ​​50° or less, the alcohol concentration is 0.05 v / v% or more, and the water activity (aw) is 0.80 or more. In the method for suppressing changes in a liquid seasoning of the present invention, the matters explained in [1] Liquid seasoning above can be applied as they are.

[0082] In the above-mentioned addition, salt, sugar, acetic acid, and alcohol may be added so as to satisfy the above-mentioned conditions. Any of the salt, sugar, acetic acid, and alcohol may be added first, and these may be added one by one, or two or more of these may be added at once. In other words, the order of addition is not limited. Furthermore, preservation includes storage and distribution.

[0083] According to the method for suppressing changes in a liquid seasoning of the present invention, a liquid seasoning excellent in overall aroma and appearance can be provided. Furthermore, a liquid seasoning excellent in overall aroma and appearance can be provided. And, changes in aroma due to the passage of time during storage before and after opening can be suppressed. Furthermore, changes in aroma and changes in appearance due to the passage of time during storage before and after opening can be suppressed. That is, changes in aroma of the liquid seasoning due to storage before opening can be suppressed. Also, changes in appearance of the liquid seasoning due to storage before opening can be suppressed. Furthermore, changes in aroma of the liquid seasoning due to storage after opening can be suppressed. Furthermore, changes in appearance of the liquid seasoning due to storage after opening can be suppressed.

[0084] The method for suppressing changes in a liquid seasoning of the present invention can provide a liquid seasoning in which changes in aroma over time during storage before and after opening are suppressed, and in addition, can provide a liquid seasoning in which changes in appearance over time during storage before and after opening are suppressed. In particular, a liquid seasoning can be provided that can maintain a freshly made aroma even after opening and suppress changes in aroma, and further, a liquid seasoning can be provided that can maintain a freshly made aroma and / or appearance even after opening and suppress changes in aroma and / or appearance. In addition, a liquid seasoning can be provided that makes it easy to detect the pleasant aroma derived from the raw materials or ingredients when eaten, and a liquid seasoning can be provided in which this effect is particularly excellent when eaten at a cold temperature.

[0085] Furthermore, as described above, aromatic vegetable components can be added to liquid seasonings. Addition of aromatic vegetable components can enhance the aroma of the liquid seasoning, and when the liquid seasoning is consumed hot or cold, it can make the aroma derived from the aromatic vegetable ingredients more noticeable. This effect is particularly pronounced when the liquid seasoning is consumed hot or cold. Preferred aromatic vegetable components include ginger, garlic, onion, green onion, shiso, and shallot, with ginger, garlic, shallot, and onion being more preferred, and ginger and / or garlic being even more preferred.

[0086] [4] Method for Suppressing Changes in Aroma and / or Appearance of a Liquid Seasoning Due to Refrigerated Storage After Opening The method for suppressing changes in aroma and / or appearance of a liquid seasoning due to refrigerated storage after opening of the liquid seasoning of the present invention is characterized by adding salt, sugar, acetic acid, and alcohol so that the undissociated acetic acid concentration is 0.001 w / w% or more, the Brix is ​​50° or less, the alcohol concentration is 0.05 v / v% or more, and the water activity (aw) is 0.80 or more. That is, this is a method for suppressing changes in a liquid seasoning, wherein the changes are at least one of a change in aroma due to refrigerated storage after opening of the liquid seasoning and a change in appearance due to refrigerated storage after opening of the liquid seasoning, and is characterized by adding salt, sugar, acetic acid, and alcohol so that the undissociated acetic acid concentration is 0.001 w / w% or more, the Brix is ​​50° or less, the alcohol concentration is 0.05 v / v% or more, and the water activity (aw) is 0.80 or more.

[0087] The method for suppressing changes in the aroma and / or appearance of a liquid seasoning of the present invention due to refrigerated storage after opening can be applied as described above in [1] Liquid Seasoning. Furthermore, the salt, sugar, acetic acid, and alcohol may be added so as to satisfy the above-mentioned conditions. Any of the salt, sugar, acetic acid, and alcohol may be added first, and these may be added one by one, or two or more of these may be added at once. In other words, the order of addition is not limited.

[0088] Furthermore, as described above, aromatic vegetable components can be added to liquid seasonings. Addition of aromatic vegetable components can enhance the aroma of the liquid seasoning, and when the liquid seasoning is consumed hot or cold, it can make the aroma derived from the aromatic vegetable ingredients more noticeable. This effect is particularly pronounced when the liquid seasoning is consumed hot or cold. Preferred aromatic vegetable components include ginger, garlic, onion, green onion, shiso, and shallot, with ginger, garlic, shallot, and onion being more preferred, and ginger and / or garlic being even more preferred.

[0089] The liquid seasoning having the above-described configuration, particularly when a flavoring vegetable component is added, can achieve a particularly favorable aroma and suppress the generation of a deterioration odor during refrigerated storage. The change in aroma (generation of a deterioration odor) derived from the raw materials, particularly the flavoring vegetables, can be significantly suppressed, and the freshly made aroma can be particularly favorably maintained. Therefore, when the liquid seasoning is used for eating hot or cold meals, the pleasant aroma derived from the raw flavoring vegetable component can be easily perceived. As mentioned above, the flavoring vegetable component is preferably ginger, garlic, onion, green onion, shiso, or shallot, more preferably ginger, garlic, shallot, or onion, and even more preferably ginger and / or garlic.

[0090] [5] Method for suppressing changes in aroma of a liquid seasoning when eaten hot or cold The method for suppressing changes in aroma of a liquid seasoning of the present invention when eaten hot or cold is a method for suppressing changes in flavor of a liquid seasoning containing salt, sugar, acetic acid, and alcohol, characterized in that salt, sugar, acetic acid, and alcohol are added so that the concentration of undissociated acetic acid is 0.001 w / w% or more, the Brix is ​​50° or less, the alcohol concentration is 0.05 v / v% or more, and the water activity (aw) is 0.80 or more.

[0091] The method for suppressing changes in the aroma of the liquid seasoning of the present invention when eaten hot or cold can be applied as described above in [1] Liquid Seasoning. Furthermore, the salt, sugar, acetic acid, and alcohol may be added so as to satisfy the above-mentioned conditions. Any of the salt, sugar, acetic acid, and alcohol may be added first, and these may be added one by one, or two or more of these may be added at once. In other words, the order of addition is not limited.

[0092] The liquid seasoning having the above-described configuration, particularly when a flavoring vegetable component is added, can achieve a particularly favorable aroma and suppress deterioration odors when eaten hot or cold. Changes in the aroma (the generation of deterioration odors) derived from the raw materials, particularly flavoring vegetables, can be significantly suppressed, and the freshly made aroma can be particularly favorably maintained. Therefore, when eating hot or cold using the liquid seasoning, it is easy to sense the favorable aroma derived from the raw flavoring vegetable component. As mentioned above, the flavoring vegetable component is preferably ginger, garlic, onion, green onion, shiso, or shallot, with ginger, garlic, shallot, and onion being more preferred, and ginger and / or garlic being even more preferred.

[0093] The present invention will be described in more detail below with reference to examples. However, these examples are merely examples shown for the convenience of explanation, and the present invention is not limited to these examples in any sense.

[0094] [1] Preparation of Liquid Seasonings The liquid seasonings of Examples 1 to 15 shown in Tables 1 to 3 (see Tables 1 to 3) were prepared as follows. Salt (sold by the Salt Business Center Foundation), refined sugar (DM Mitsui Sugar Co., Ltd., Spoon brand), brewed vinegar ("Rice Vinegar" manufactured by Mitsukan Co., Ltd., acetic acid concentration 4.5% by mass), ethanol (manufactured by Tokyo Chemical Industry Co., Ltd., purity 99.0% or higher), dark soy sauce (manufactured by Kikkoman Corporation), monosodium glutamate, aromatic vegetables (ginger and garlic), and water were mixed to the compositions shown in Tables 1 to 3 for Examples 1 to 15, stirred, and then placed in a 200 ml PET bottle. The mixture was then heated to 90°C in a hot water bath, cooled to 60°C, and then capped into a PET bottle to obtain the liquid seasonings of Examples 1 to 15. The ginger and garlic were peeled, grated, and added to the liquid seasoning in an amount of 0.3% by mass each.

[0095]

[0096]

[0097]

[0098] [2] Various Measurements The salt concentration, acetic acid concentration, undissociated acetic acid, Brix, alcohol concentration, water activity (aw), and pH were measured or calculated by the following methods.

[0099] [Salt Concentration] The salt concentration C of the liquid seasonings of Examples 1 to 15 was calculated using silver nitrate titration (Mohr's method) and the following formula (3). Ｓ The salt concentration (w / w%) was measured and shown in Tables 1 to 3. Salt concentration (w / w%) = (EP1 - BL1) x TF x C1 x K1 / SIZE (3) In equation (3), the terms are as follows: EP1: titration amount (mL) BL1: blank value (mL) TF: titrant factor C1: concentration conversion coefficient (5.844 mg / mL) (0.1 mol / L AgNO ３ Amount of sodium chloride equivalent to 1 mL (mg) K1: Unit conversion factor (0.1) SIZE: Sample amount (g)

[0100] [Acetic Acid Concentration] Using high performance liquid chromatography (HPLC), the acetic acid concentrations (w / w%) of the liquid seasonings of Examples 1 to 15 were measured under the following conditions, and the results are shown in Tables 1 to 3. High performance liquid chromatography (manufactured by Shimadzu Corporation, model "LC-10ADvp") Mobile phase (1) 4 mM p-toluenesulfonic acid aqueous solution, flow rate 0.9 mL / min Mobile phase (2) 16 mM Bis-Tris aqueous solution containing 4 mM p-toluenesulfonic acid and 80 μM EDTA, flow rate 0.9 mL / min Column: Shodex KC810P + KC811 x 2 (manufactured by Showa Denko K.K.) Column temperature: 50°C Detection: UV 260 nm

[0101] [pH] Using a pH meter (Horiba Ltd., model "F-51"), the pH values ​​of the liquid seasonings of Examples 1 to 15 at 20°C (product temperature) were measured and are shown in Tables 1 to 3.

[0102] [Undissociated Acetic Acid Concentration] Using the pH and acetic acid concentration (w / w%) measured above, the undissociated acetic acid concentration (w / w%) was calculated using the following formulas (1) and (2), and is shown in Tables 1 to 3. [AH] ⇔ [H+] + [A-] (1) [X] = 4.76 + log １０ [A-] / [AH] (2) where the pH of the liquid seasoning is [X], the pKa of acetic acid is 4.76, the concentration of acetic acid in the liquid seasoning is [T] (w / w%), the concentration of dissociated acetic acid is [A-] (w / w%), and the concentration of undissociated acetic acid is [AH] (w / w%).

[0103] [Brix] The Brix values ​​of the liquid seasonings of Examples 1 to 15 at 20°C (product temperature) were measured using a digital saccharometer (manufactured by Atago Co., Ltd., model "PR-201α") and are shown in Tables 1 to 3.

[0104] [Alcohol Concentration] Samples taken from the liquid seasonings of Examples 1 to 15 were diluted with ultrapure water to an ethanol concentration of approximately 0.05 to 0.20 v / v%. Acetone (Sigma-Aldrich Japan, LLC, purity 99.9% or higher, for internal standard) was then added to the diluted sample to a concentration of 0.25 v / v% to prepare a measurement sample. The alcohol concentration (ethanol concentration, v / v%) of each measurement sample was measured using gas chromatography under the following conditions and is shown in Tables 1 to 3. The alcohol concentration (v / v%) was quantified by comparing the peak area of ​​ethanol in the measurement sample with the peak area of ​​acetone, the internal standard, based on the peak area ratio between a previously measured concentration of ethanol known from the internal standard acetone.

[0105] Measuring instrument: Gas chromatography (Shimadzu Corporation, model "GC-2014") Column: Packed column (3.1 m) Detector: FID 150°C Temperature: 105°C (7 min) - 100°C / min - 120°C (2 min) Flow rate: 40 mL / min Injection port temperature: 120°C Injection volume: 1 μL Measurement method: Internal standard method

[0106] [Water Activity (aw)] Using a water activity measuring device (manufactured by Novacina, model "LabMaster-aw NEO", measurement accuracy ±0.003), measurement principle: electrical resistance type), the liquid seasoning samples were filled into a dedicated plastic cell with a diameter of 38 mm and a height of 12 mm, which was then placed in the chamber of the measuring device and water activity was measured at a setting of 25°C. When filling the dedicated cell, the liquid seasoning sample was thoroughly stirred and mixed for several minutes until homogeneous, and then promptly poured into the dedicated cell and filled for measurement. The measurement results of the water activity (aw) of the liquid seasonings of Examples 1 to 15 are shown in Tables 1 to 3.

[0107] [3] Various Evaluations [3-1] Evaluation of Unopened Products The liquid seasonings of Examples 1 to 15 were subjected to sensory evaluation by 10 sensory evaluators (sensory evaluators selected by the method described below, the same applies hereinafter) according to the following procedure. In addition, the scores and evaluation quality for each evaluation axis were calibrated (aligned) in advance to ensure consistency in the evaluations of each individual, and the evaluators were trained to be able to make objective evaluations beforehand, after which an objective sensory evaluation was conducted.

[0108] [3-1-1] Evaluation of "Change in Aroma" (60°C) of Unopened Products The liquid seasonings of Examples 1 to 15 obtained in [1] above were stored at 40°C for 30 days (equivalent to 6 months at 25°C). After storage, these samples were adjusted to 60°C, and a sensory evaluation of "change in aroma" was performed using a sample of each liquid seasoning of Examples 1 to 15 immediately after adjustment (equivalent to 0 days of storage) adjusted to 60°C as a control. Specifically, each sensory panelist selected only one score (1 to 5) that most closely matched their own evaluation. Furthermore, the arithmetic mean of the scores selected by the 10 sensory panelists was calculated, and the arithmetic mean was rounded to one decimal place to calculate the evaluation result. These evaluation results are shown in Tables 1 to 3. Details of each evaluation are described below. Comments obtained about the samples during evaluation were also entered in the remarks column.

[0109] [3-1-2] Evaluation of "Change in Aroma" (10°C) of Unopened Products The liquid seasonings of Examples 1 to 15 obtained in [1] above were stored at 40°C for 30 days (equivalent to 6 months at 25°C). After storage, these samples were adjusted to 10°C, and a sensory evaluation of "change in aroma" was performed using a sample of each liquid seasoning of Examples 1 to 15 immediately after adjustment (equivalent to 0 days of storage) adjusted to 10°C as a control. Specifically, each sensory panelist selected only one score (1 to 5) that most closely matched their own evaluation. Furthermore, the arithmetic mean of the scores selected by the 10 sensory panelists was calculated, and the arithmetic mean was rounded to one decimal place to calculate the evaluation result. These evaluation results are shown in Tables 1 to 3. Details of each evaluation are described below. Comments obtained about the samples during evaluation were also entered in the remarks column.

[0110] [3-1-3] Evaluation of "Changes in Appearance" of Pre-Opened Products The liquid seasonings of Examples 1 to 15 obtained in [1] above were stored at 40°C for 30 days (equivalent to 6 months at 25°C). After storage, the liquid seasonings of Examples 1 to 15 immediately after preparation (equivalent to 0 days of storage) were used as controls, and each sample was returned to room temperature (20°C) and subjected to a sensory evaluation of "changes in appearance." Specifically, each sensory panelist selected only one score (1 to 5) that most closely matched their own evaluation. Furthermore, the arithmetic mean of the scores selected by the 10 sensory panelists was calculated, and the arithmetic mean was rounded to one decimal place to obtain the evaluation result. These evaluation results are shown in Tables 1 to 3. Details of each evaluation are described below. Comments made about the samples during evaluation were also entered in the remarks column. As mentioned above, appearance refers to the total appearance of the liquid seasoning, including color, turbidity, sediment, etc.

[0111] <Evaluation items and ratings> [Changes in scent] 5: No noticeable change in scent, very preferable 4: No noticeable change in scent, preferable 3: Almost no noticeable change in scent, somewhat preferable 2: Slight noticeable change in scent, somewhat unfavorable 1: Slight noticeable change in scent, unfavorable

[0112] [Changes in appearance] 5: No change in appearance was noticed, very preferable. 4: No change in appearance was noticed, preferable. 3: Almost no change in appearance was noticed, somewhat preferable. 2: Some change in appearance was noticed, somewhat unfavorable. 1: Change in appearance was noticed, unfavorable.

[0113] [3-2] Evaluation of opened products [3-2-1] Evaluation of "change in aroma" (60°C) of opened products The immediately prepared products of Examples 1 to 15 obtained in [1] above were opened and placed so that the liquid level was 80 cm from the floor. After leaving the opened bottles for approximately 20 minutes, the bottles were capped and refrigerated at 10°C. For the products stored at 10°C for 3, 10, and 14 days, samples were adjusted to 60°C. A sensory evaluation of "change in aroma" was performed on the samples stored at 10°C for 3, 10, and 14 days. A sample of the immediately prepared liquid seasoning of each of Examples 1 to 15 (equivalent to 0 days of storage) adjusted to 60°C was used as a control. Specifically, each sensory panelist selected the single score (1 to 5) that most closely matched their own evaluation. Furthermore, the arithmetic mean of the scores selected by the 10 sensory panelists was calculated, and the arithmetic mean was rounded to one decimal place to calculate the evaluation results, which are shown in Tables 1 to 3. Details of each evaluation are as described below. In addition, comments obtained about the samples during evaluation are entered in the remarks column.

[0114] [3-2-2] Evaluation of "Change in Aroma" (10°C) of Opened Products The immediately conditioned products of Examples 1 to 15 obtained in [1] above were opened and placed so that the liquid level was 80 cm from the floor. After leaving the opened bottles for approximately 20 minutes, the bottles were capped and refrigerated at 10°C. Sensory evaluation of "change in aroma" was performed on the samples stored at 10°C for 3, 10, and 14 days after storage at 10°C, with the temperature adjusted to 10°C. A sample of the immediately conditioned liquid seasoning of each of Examples 1 to 15 (equivalent to 0 days of storage) adjusted to 10°C was used as a control. Specifically, each sensory panelist selected only one score (1 to 5) that was closest to their own evaluation. Furthermore, the arithmetic mean of the scores selected by the 10 sensory panelists was calculated, and the arithmetic mean was rounded to one decimal place to calculate the evaluation result. The evaluation results are shown in Tables 1 to 3. Details of each evaluation are as follows. Comments obtained about the samples during evaluation are recorded in the remarks column. If the "deterioration odor" in the remarks column were to be expressed in words, it would be an odor that could be described as a potato-like odor, a solvent-like odor contained in adhesives, etc.

[0115] [3-2-3] Evaluation of "Changes in Appearance" of Products After Opening The immediately prepared products of Examples 1 to 15 obtained in [1] above were opened and placed so that the liquid level was 80 cm from the floor. After leaving the opened bottles for approximately 20 minutes, the PET bottles were capped and refrigerated at 10°C. For the products stored at 10°C for 3, 10, and 14 days, the immediately prepared liquid seasonings of Examples 1 to 15 (equivalent to storage for 0 days) were used as controls. After returning each sample to room temperature (20°C), a sensory evaluation of "changes in appearance" was performed. Specifically, each sensory panelist selected only one score (1 to 5) that was closest to their own evaluation. Furthermore, the arithmetic mean of the scores selected by the 10 sensory panelists was calculated, and the arithmetic mean was rounded to one decimal place to calculate the evaluation result. The evaluation results are shown in Tables 1 to 3. Details of each evaluation are described below. In addition, any comments obtained about the sample during evaluation are recorded in the remarks column. As mentioned above, appearance refers to the total appearance of the liquid seasoning, including color, turbidity, sediment, etc.

[0116] <Evaluation items and ratings> [Changes in scent] 5: No noticeable change in scent, very preferable 4: No noticeable change in scent, preferable 3: Almost no noticeable change in scent, somewhat preferable 2: Slight noticeable change in scent, somewhat unfavorable 1: Slight noticeable change in scent, unfavorable

[0117] [Changes in appearance] 5: No change in appearance was noticed, very preferable. 4: No change in appearance was noticed, preferable. 3: Almost no change in appearance was noticed, somewhat preferable. 2: Some change in appearance was noticed, somewhat unfavorable. 1: Change in appearance was noticed, unfavorable.

[0118] Furthermore, the same test was also carried out on the same liquid seasoning except that the ginger and garlic (each added at 0.3% by mass to the liquid seasoning) in the liquid seasoning prepared in [1] above were replaced with shallots (added at 0.5% by mass to the liquid seasoning, peeled and grated) or onions (added at 0.6% by mass to the liquid seasoning, peeled and chopped into 1-2 mm cubes), and the same evaluation results as above were obtained.

[0119] Sensory Evaluator Selection Method: After undergoing prior training in identifying food taste, texture, and appearance, we selected inspectors with particularly excellent performance, product development experience, extensive knowledge of food quality (e.g., taste, texture, and appearance), and the ability to make absolute evaluations of each sensory evaluation item. Specifically, the following discrimination tests (discrimination training) were conducted: (A) A taste quality discrimination test in which the inspectors distinguished samples of each of the five tastes (sweetness: sugar taste, sourness: tartaric acid taste, umami: monosodium glutamate taste, saltiness: sodium chloride taste, bitterness: caffeine taste) from a total of seven samples: five samples of each type of aqueous solution with concentrations close to the threshold for each component, and two samples of one type of distilled water alone. (B) A concentration difference discrimination test in which the inspectors accurately distinguished the concentration differences between five slightly different saline solutions and an acetic acid solution. (C) A three-point discrimination test to accurately identify soy sauce made by company B from a total of three soy sauce samples: two soy sauces made by company A and one soy sauce made by company B.

[0120] The liquid seasoning of the present invention, its manufacturing method, and method for suppressing changes in aroma and appearance during storage before and after opening, are widely used in the food industry. In particular, a liquid seasoning in which changes in aroma and appearance during storage after opening are suppressed, as well as a manufacturing method and method for suppressing changes in aroma and appearance, can be provided. More specifically, the liquid seasoning of the present invention can be used as a raw material for producing food. Furthermore, the liquid seasoning of the present invention can be used as a sauce, soup, dressing, ponzu sauce, soup base, etc.

Claims

1. A heated liquid seasoning, A liquid seasoning having a non-dissociated acetic acid concentration of 0.001 w / w% or more, a Brix of 50° or less, an alcohol concentration of 1.0 v / v% or more, and a water activity (aw) of 0.80 or more (excluding liquid seasonings containing potassium chloride as an additive).

2. 2. The liquid seasoning according to claim 1, having a pH of 4.0 or more and 6.0 or less.

3. 3. The liquid seasoning according to claim 1, wherein the salt concentration is 3 wt % or more.

4. The value of the alcohol concentration (v / v%) is C Ａ The Brix (°) value is subtracted from 100 to obtain the non-solid content concentration C Ｎ In this case, the C Ａ and the above C Ｎ Percentage of the ratio (C Ａ / C Ｎ 3. The liquid seasoning according to claim 1, wherein the value of (x100) is 0.05 or more.

5. The value of the salt concentration (w / w%) is C ｓ The Brix (°) value is subtracted from 100 to obtain the non-solid content concentration C Ｎ In this case, the C Ｓ and the above C Ｎ Percentage of the ratio (Cs / C Ｎ The liquid seasoning according to claim 3, wherein the value of (x100) is 3.5 or more.

6. 3. The liquid seasoning according to claim 1, wherein the liquid seasoning is a sauce, a soup, a dressing, a ponzu sauce, or a soup base.

7. A method for producing a liquid seasoning (excluding liquid seasonings containing potassium chloride as an additive) comprising the following steps (i) and (ii): (i) Adding salt, sugar, acetic acid, and alcohol so that the concentration of undissociated acetic acid is 0.001 w / w% or more, Brix is ​​50° or less, the alcohol concentration is 1.0 v / v% or more, and the water activity (aw) is 0.80 or more. (ii) Heating at 100°C or less without applying pressure

8. A method for suppressing changes in the aroma and / or appearance of a liquid seasoning (excluding liquid seasonings containing potassium chloride as an additive) during storage before and after opening, the method comprising the following steps (i) and (ii): A step of adding salt, sugar, acetic acid, and alcohol so that the concentration of undissociated acetic acid is 0.001 w / w% or more, the Brix is ​​50° or less, the alcohol concentration is 1.0 v / v% or more, and the water activity (aw) is 0.80 or more. (ii) Heating at 100°C or less without applying pressure

9. A method for suppressing changes in aroma and / or appearance of a liquid seasoning (excluding liquid seasonings containing potassium chloride as an additive) due to refrigerated storage after opening, comprising the following steps (i) and (ii): A step of adding salt, sugar, acetic acid, and alcohol so that the concentration of undissociated acetic acid is 0.001 w / w% or more, the Brix is ​​50° or less, the alcohol concentration is 1.0 v / v% or more, and the water activity (aw) is 0.80 or more. (ii) Heating at 100°C or less without applying pressure

10. A method for suppressing a change in aroma of a liquid seasoning (excluding liquid seasonings containing potassium chloride as an additive) when eaten hot or cold, comprising the following steps (i) and (ii): A step of adding salt, sugar, acetic acid, and alcohol so that the concentration of undissociated acetic acid is 0.001 w / w% or more, the Brix is ​​50° or less, the alcohol concentration is 1.0 v / v% or more, and the water activity (aw) is 0.80 or more. (ii) Heating at 100°C or less without applying pressure