Acidic emulsified liquid seasoning

Abstract

[Problem] To provide an acidic emulsified liquid seasoning in which an emulsified state is maintained in spite of a low calorie, and which can provide a rich taste of sesame flavor and savory sesame flavor. [Solution] The present invention is an acidic emulsified liquid seasoning having a calorie of 200 kcal / 100 g or less and containing sesame, an edible oil / fat, egg yolk, acetic acid, and a high-intensity sweetener, characterized in that: the sesame contains ground sesame and sesame paste; the content of the sesame in terms of dry matter is 1.0 mass%-15 mass% inclusive relative to the total amount of the acidic emulsified liquid seasoning; the total content of the ground sesame and the sesame paste in terms of dry matter is 0.5 mass%-15 mass% inclusive relative to the total amount of the acidic emulsified liquid seasoning; the content of the edible oil / fat is 3.0 mass%-20 mass% inclusive relative to the total amount of the acidic emulsified liquid seasoning; the content of the egg yolk in terms of raw egg yolk is 0.010 parts by mass-0.10 parts by mass inclusive relative to 1 part by mass of the edible oil / fat; and the content of the acetic acid is 0.30 parts by mass-0.85 parts by mass inclusive relative to 100 parts by mass of an aqueous phase, the aqueous phase being the amount obtained by subtracting the content of the edible oil / fat from the total amount of the acidic emulsified liquid seasoning.

Description

Acidic emulsified liquid seasoning

[0001] The present invention relates to an acidic emulsified liquid seasoning, and more particularly to a low-calorie sesame-containing acidic emulsified liquid seasoning.

[0002] Sesame-containing acidic emulsified liquid seasonings have come into widespread use, and consumer needs have become more diverse. For example, Patent Document 1 proposes an oil-in-water emulsified sesame paste-containing food product that is easily soluble in various seasonings and easy to use, and that contains 20 to 45% by weight of sesame paste, of which 75% by weight or more are sesame particles with a particle size of 100 microns or less. The oil-in-water emulsified sesame paste-containing food product described in Patent Document 1 is popular for its strong sesame paste flavor, but calorie reduction has not been fully explored.

[0003] In recent years, there has been a demand for low-calorie sesame-containing acidic emulsified liquid seasonings due to health concerns, but the calorie content of typical sesame-containing acidic emulsified liquid seasonings is 300 kcal / 100 g or more, and there is a demand for calorie reduction.

[0004] Currently, low-calorie liquid seasonings on the market include, for example, liquid seasonings that achieve extremely low calorie values ​​without incorporating edible oils and fats (so-called non-oil liquid seasonings). However, because non-oil liquid seasonings contain substantially no oil and have no emulsified phase, they inevitably have a clean taste. On the other hand, sesame-containing acidic emulsified liquid seasonings are characterized by a unique richness due to the emulsified state that is inherently combined with the flavor of sesame, and although they are popular, they are not suitable for use as non-oil liquid seasonings. Therefore, unlike non-oil liquid seasonings, low-calorie sesame-containing acidic emulsified liquid seasonings needed to have an emulsified phase while also reducing the calories.

[0005] For example, Patent Document 2 proposes a non-oil or low-oil sesame-containing acidic food, which has an oil content of less than 15% by mass, contains salt and sesame, and contains 0.5% to 50% by mass of casein and lecithin. In particular, Patent Document 2 discloses an example of a sesame-containing acidic food containing 2% by mass of sesame paste, but does not contain ground sesame and therefore does not have a sufficient sesame flavor.

[0006] JP 11-290036 A JP 2011-177030 A

[0007] In developing a low-calorie sesame-containing acidic emulsified liquid seasoning, the inventors attempted to reduce the calorie content by reducing the content of raw materials, but discovered the problem of the emulsified state becoming unstable. On the other hand, the inventors were able to maintain the emulsified state by adjusting the content of edible oils and fats, but also discovered the problem of the rich, full-bodied taste of sesame becoming less noticeable. Therefore, an object of the present invention is to provide an acidic emulsified liquid seasoning that is low in calorie, yet maintains the emulsified state and allows the rich, full-bodied taste of sesame and the fragrant sesame flavor to be perceived.

[0008] The present inventors have conducted extensive research to solve the above problems and have surprisingly found that by blending specific ingredients, it is possible to obtain an acidic emulsified liquid seasoning that is low in calories, maintains an emulsified state, and has a rich, full-bodied sesame flavor and a fragrant sesame taste. Based on this finding, the present inventors have completed the present invention.

[0009] That is, according to the present invention, the following inventions are provided: [1] An acidic emulsified liquid seasoning having a calorie content of 200 kcal / 100 g or less and containing sesame, edible oil and fat, egg yolk, acetic acid, and a high-intensity sweetener, wherein the sesame includes ground sesame and sesame paste, the sesame content is 1.0% by mass or more and 15% by mass or less, based on the total amount of the acidic emulsified liquid seasoning, calculated on a dry matter basis, the combined content of the ground sesame and sesame paste is 0.5% by mass or more and 15% by mass or less, based on the total amount of the acidic emulsified liquid seasoning, the edible oil and fat content is 3.0% by mass or more and 20% by mass or less, based on the total amount of the acidic emulsified liquid seasoning, and the egg yolk content is 0.010 parts by mass or more and 0.10 parts by mass or less, based on a raw matter basis, based on 1 part by mass of the edible oil and fat,

[0023] The acidic emulsified liquid seasoning according to [1], characterized in that, when the amount of the aqueous phase is the amount of the aqueous phase minus the amount of the edible oil or fat from the total amount of the acidic emulsified liquid seasoning, the content of the acetic acid is 0.30 parts by mass or more and 0.85 parts by mass or less. [2] The acidic emulsified liquid seasoning according to [1], characterized in that the total content of the ground sesame seeds and the sesame paste is 0.5% by mass or more and 12% by mass or less, based on the total amount of the acidic emulsified liquid seasoning, on a dry matter basis. [3] The acidic emulsified liquid seasoning according to [1], characterized in that the total content of the ground sesame seeds and the sesame paste is 0.5% by mass or more and 10% by mass or less, based on the total amount of the acidic emulsified liquid seasoning, on a dry matter basis. [4] The acidic emulsified liquid seasoning according to any one of [1] to [3], characterized in that the content of the sesame paste is, on a dry matter basis, 5 to 50 parts by mass, both inclusive, per 100 parts by mass of the total of the sesame grinding and the sesame paste. [5] The acidic emulsified liquid seasoning according to any one of [1] to [4], characterized in that the content of the sesame paste is, on a dry matter basis, 0.1 to 7.0% by mass, both inclusive, of the total amount of the acidic emulsified liquid seasoning. [6] The acidic emulsified liquid seasoning according to any one of [1] to [5], characterized in that the content of the sesame grinding is, on a dry matter basis, 0.4 to 10.0% by mass, both inclusive, of the total amount of the acidic emulsified liquid seasoning.[7] The acidic emulsified liquid seasoning according to any one of [1] to [6], characterized in that the sesame content is 3.0% by mass or more and 13% by mass or less, based on the total amount of the acidic emulsified liquid seasoning, on a dry matter basis. [8] The acidic emulsified liquid seasoning according to any one of [1] to [7], characterized in that the edible oil / fat content is 4.0% by mass or more and 15% by mass or less, based on the total amount of the acidic emulsified liquid seasoning. [9] The acidic emulsified liquid seasoning according to any one of [1] to [8], characterized in that it further contains caramel sauce.

[10] The acidic emulsified liquid seasoning according to [9], characterized in that the ratio of the caramel sauce content to the sesame paste content is 0.01 or more and 0.50 or less.

[11] The acidic emulsified liquid seasoning according to any one of [1] to

[10] , wherein the high-intensity sweetener is at least one selected from the group consisting of stevia, sucralose, aspartame, advantame, neotame, and acesulfame potassium.

[12] The acidic emulsified liquid seasoning according to any one of [1] to

[11] , wherein the content of the high-intensity sweetener is 0.001% by mass or more and 0.1% by mass or less, based on the total amount of the acidic emulsified liquid seasoning.

[13] The acidic emulsified liquid seasoning according to any one of [1] to

[12] , wherein the pH of the acidic emulsified liquid seasoning is 3.5 or more and 5.0 or less.

[14] The acidic emulsified liquid seasoning according to any one of [1] to

[13] , wherein the viscosity at 20°C of the acidic emulsified liquid seasoning is 500 mPa·s or more and 5,500 mPa·s or less.

[0010] According to the present invention, it is possible to provide an acidic emulsified liquid seasoning that is low in calories, yet maintains an emulsified state, and has a rich, full-bodied sesame flavor and a fragrant sesame flavor. Such an acidic emulsified liquid seasoning can stimulate the appetite of consumers, and further expansion of the market for acidic emulsified liquid seasonings is expected.

[0011] <Acidic emulsified liquid seasoning> The acidic emulsified liquid seasoning of the present invention contains at least sesame, edible oil and fat, egg yolk, acetic acid, and a high-intensity sweetener. The acidic emulsified liquid seasoning may further contain other ingredients such as a saccharide-based sweetener, caramel sauce, a thickener, water, and a seasoning.

[0012] Examples of acidic emulsified liquid seasonings include dressings, sauces, tare sauces, and other foods similar thereto. Among these, dressings are preferred.

[0013] (Calories of Acidic Emulsified Liquid Seasoning) The calories of the acidic emulsified liquid seasoning are 200 kcal / 100 g or less. The upper limit of the calories is preferably 195 kcal / 100 g or less, more preferably 190 kcal / 100 g or less, and the lower limit may be 50 kcal / 100 g or more, 100 kcal / 100 g or more, or 150 kcal / 100 g or more. The calories are based on 100 g of the acidic emulsified liquid seasoning.

[0014] (pH of Acidic Emulsified Liquid Seasoning) The pH of the acidic emulsified liquid seasoning is preferably 3.5 or higher and 5.0 or lower. The lower limit of the pH is more preferably 3.6 or higher, even more preferably 3.7 or higher, even more preferably 3.8 or higher, and most preferably 3.9 or higher, and the upper limit is more preferably 4.9 or lower, even more preferably 4.8 or lower, even more preferably 4.7 or lower, and most preferably 4.6 or lower. If the pH of the acidic emulsified liquid seasoning is within the above-mentioned range, microbial growth in the acidic emulsified liquid seasoning can be controlled to improve the shelf life, while the flavor balance of the acidic emulsified liquid seasoning can be improved. In the present invention, the pH of the acidic emulsified liquid seasoning can be adjusted to the above-mentioned preferred range by adjusting the amount of acetic acid blended. The pH value of the acidic emulsified liquid seasoning is a value measured using a pH measuring device (tabletop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atmosphere and a product temperature of 20°C.

[0015] (Viscosity of Acidic Emulsified Liquid Seasoning) The viscosity of the acidic emulsified liquid seasoning at 20°C is preferably 500 mPa·s or more and 5500 mPa·s or less. The lower limit of this viscosity is more preferably 700 mPa·s or more, even more preferably 1000 mPa·s or more, even more preferably 1200 mPa·s or more, and most preferably 1400 mPa·s or more, and the upper limit is more preferably 5000 mPa·s or less, even more preferably 4800 mPa·s or less, even more preferably 4500 mPa·s or less, and most preferably 4200 mPa·s or less. The viscosity of the acidic emulsified liquid seasoning is a value calculated using a BH-type viscometer at a product temperature of 20°C and a rotation speed of 10 rpm, using rotor No. 3, and based on the reading after the rotor has rotated five times since the start of measurement.

[0016] (Water Content of Acidic Emulsified Liquid Seasoning) The water content of the acidic emulsified liquid seasoning is not particularly limited and can be adjusted appropriately depending on the blending amount of each component. The lower limit of the water content of the acidic emulsified liquid seasoning is preferably 35% by mass or more, more preferably 40% by mass or more, even more preferably 45% by mass or more, still more preferably 50% by mass or more, and most preferably 55% by mass or more, and the upper limit is preferably 95% by mass or less, more preferably 90% by mass or less, and even more preferably 85% by mass or less.

[0017] (Aqueous Phase Content of Acidic Emulsified Liquid Seasoning) The aqueous phase content of the acidic emulsified liquid seasoning is not particularly limited and can be adjusted appropriately depending on the blending amount of each component. The lower limit of the aqueous phase content of the acidic emulsified liquid seasoning is preferably 75% by mass or more, more preferably 80% by mass or more, even more preferably 85% by mass or more, and even more preferably 90% by mass or more, and the upper limit is preferably 98% by mass or less, more preferably 97% by mass or less, and even more preferably 95% by mass or less. In the present invention, the aqueous phase content of the acidic emulsified liquid seasoning is the amount obtained by subtracting the content of the edible oil or fat described below from the total amount of the acidic emulsified liquid seasoning.

[0018] (Sesame) The acidic emulsified liquid seasoning contains ground sesame seeds (ground sesame seeds) and may further contain unground sesame seeds (sesame kernels). The method for grinding sesame seeds is not particularly limited, and can be carried out using conventional methods such as a stone mill, colloid mill, coagulant roll, food cutter, milder, and roll grinder. The shape and size of the ground plant material are also not particularly limited, and any shape and size that is generally easy to incorporate into liquid seasonings is sufficient. In the present invention, both ground sesame seeds and sesame paste are used as the ground sesame product. Ground sesame seeds are coarsely ground sesame seeds, with a size of 0.3 mm or more. Sesame paste is sesame seeds ground to a uniform paste, with a size of less than 0.3 mm. These ground sesame products (ground sesame and sesame paste) can impart the freshly ground aroma and rich, full-bodied flavor that are characteristic of sesame and are only produced when the sesame seeds are ground or mashed, and when combined with the full-bodied flavor due to the emulsified state of the oil and fat, they can impart a unique rich feeling. Therefore, in the present invention, the acidic emulsified liquid seasoning contains both ground sesame and sesame paste, which are ground sesame products, so that the rich, full-bodied flavor and fragrant sesame flavor can be felt.

[0019] The sesame content, in dry matter equivalent, is 1.0% by mass or more and 15% by mass or less, based on the total amount of the acidic emulsified liquid seasoning. The lower limit of the content of the ground sesame is preferably 3.0% by mass or more, more preferably 4.0% by mass or more, and even more preferably 5.0% by mass or more, and the upper limit is preferably 13% by mass or less, more preferably 11% by mass or less, and even more preferably 10% by mass or less. If the content of the ground sesame is within the above numerical range, a rich, full-bodied sesame flavor and a fragrant sesame flavor can be felt. Note that the amount of sesame in dry matter equivalent refers to the amount of sesame when the moisture content is excluded (assuming the moisture content is zero) if the sesame has absorbed water.

[0020] The total content of ground sesame and sesame paste is 0.5% by mass or more and 15% by mass or less, calculated on a dry matter basis, relative to the total amount of the acidic emulsified liquid seasoning. The lower limit of the total content of ground sesame and sesame paste is preferably 1.0% by mass or more, more preferably 1.5% by mass or more, even more preferably 2.0% by mass or more, and even more preferably 3.0% by mass or more, and the upper limit is preferably 12% by mass or less, more preferably 11% by mass or less, even more preferably 10% by mass or less, and even more preferably 9.0% by mass or less.

[0021] The content of sesame paste, on a dry matter basis, is preferably 5 to 50 parts by mass, relative to 100 parts by mass of the total of ground sesame and sesame paste, with the upper limit being preferably 45 parts by mass or less, more preferably 40 parts by mass or less, and even more preferably 35 parts by mass or less. When the content of sesame paste is within the above-mentioned range, it becomes easier to impart a rich, full-bodied sesame flavor and a fragrant sesame flavor. When the content of sesame paste is within the above-mentioned range, it becomes easier to impart a rich, full-bodied sesame flavor and a fragrant sesame flavor. When the content of sesame paste is within the above-mentioned range, it becomes easier to impart a rich, full-bodied sesame flavor and a fragrant sesame flavor. When the content of sesame paste is within the above-mentioned range, it becomes easier to impart a rich, full-bodied sesame flavor and a fragrant sesame flavor.

[0022] The content of ground sesame, in dry matter terms, relative to the total amount of the acidic emulsified liquid seasoning, has a lower limit of preferably 0.4% by mass or more, more preferably 0.8% by mass or more, and even more preferably 1.2% by mass or more, and an upper limit of preferably 10.0% by mass or less, more preferably 9.5% by mass or less, and even more preferably 9.0% by mass or less. If the content of ground sesame is within the above range, it becomes easy to impart a rich sesame flavor and a fragrant sesame flavor.

[0023] The content of sesame seeds, calculated on a dry matter basis, relative to the total amount of the acidic emulsified liquid seasoning, has a lower limit of preferably 0.5% by mass or more, more preferably 1.0% by mass or more, and even more preferably 1.5% by mass or more, and an upper limit of preferably 10% by mass or less, more preferably 8.0% by mass or less, and even more preferably 6.0% by mass or less. If the content of sesame seeds is within the above range, it becomes easy to impart a rich sesame flavor and a fragrant sesame flavor.

[0024] (Edible oils and fats) The edible oils and fats are not particularly limited, and conventionally known edible oils and oil-soluble flavorings can be used. Examples of edible oils include vegetable oils such as soybean oil, rapeseed oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice bran oil, camellia oil, perilla oil, grapeseed oil, peanut oil, almond oil, and avocado oil, fish oil, beef tallow, lard, chicken fat, and oils obtained by chemical or enzymatic treatment, such as MCT (medium-chain triglyceride), diglyceride, hardened oil, and interesterified oil. Among these, soybean oil, rapeseed oil, corn oil, palm oil, or a mixture thereof is preferably used.

[0025] The oil-soluble flavoring refers to a flavor component refined from a natural product or an artificially synthesized flavoring. Examples of the oil-soluble flavoring include sesame flavoring, vegetable flavoring, citrus flavoring (lemon, grapefruit, yuzu, orange, etc.), fruit flavoring (banana, strawberry, apple, pineapple, etc.), milk flavoring (yogurt, butter, milk, etc.), mint flavoring, vanilla flavoring, nut flavoring, etc. These oil-soluble flavorings may be used alone or in combination of two or more.

[0026] The content of edible oils and fats (total content of edible oil and oil-soluble flavoring) is 3.0% by mass or more and 20% by mass or less, based on the total amount of the acidic emulsified liquid seasoning. The lower limit of the edible oil and fat content is preferably 4.0% by mass or more, more preferably 4.5% by mass or more, and even more preferably 5.0% by mass or more, and the upper limit is preferably 15% by mass or less, more preferably 12% by mass or less, and even more preferably 10% by mass or less. If the edible oil and fat content is within the above numerical range, it is possible to maintain an emulsified state while being low in calories, and to impart a unique rich feeling due to the emulsified state combined with the flavor of sesame.

[0027] (Egg Yolk) The egg yolk is not particularly limited as long as it is an egg yolk that is commonly used as an emulsifying agent. Examples of egg yolk include raw egg yolk obtained by cracking a chicken egg and separating it from the egg white, and raw egg yolk that has been subjected to one or more treatments, such as sterilization, freezing, drying such as spray drying or freeze drying, enzyme treatment with phospholipase A1, phospholipase A2, phospholipase C, phospholipase D, or protease, decholesterolization such as supercritical carbon dioxide treatment, and mixing with salt, sugars, etc. These egg yolks may be used alone or in combination of two or more.

[0028] The content of egg yolk, calculated as raw (egg yolk), is 0.010 to 0.10 parts by mass per part by mass of edible oil or fat, with the lower limit being preferably 0.015 parts by mass or more, more preferably 0.020 parts by mass or more, and even more preferably 0.025 parts by mass or more, and the upper limit being preferably 0.090 parts by mass or less, more preferably 0.080 parts by mass or less, and even more preferably 0.070 parts by mass or less. If the content of egg yolk is within the above range, the emulsified state can be maintained and the richness of the egg yolk can be improved.

[0029] (Acetic Acid) The acetic acid is not particularly limited, and conventionally known acetic acid for acidic liquid seasonings can be used. It is preferable to incorporate acetic acid as conventionally known vinegar (acidity of approximately 3 to 10%). The content of acetic acid is 0.30 to 0.85 parts by mass per 100 parts by mass of the aqueous phase, where the amount of the aqueous phase is the total amount of the acidic emulsified liquid seasoning minus the amount of edible oils and fats. The lower limit is preferably 0.32 parts by mass or more, more preferably 0.35 parts by mass or more, and even more preferably 0.37 parts by mass or more, and the upper limit is preferably 0.83 parts by mass or less, more preferably 0.81 parts by mass or less, and even more preferably 0.80 parts by mass or less. When the content of acetic acid in the acidic emulsified liquid seasoning is within the above-mentioned range, microbial growth in the acidic emulsified liquid seasoning can be suppressed, improving the shelf life and improving the flavor of the acidic emulsified liquid seasoning.

[0030] (High-intensity sweeteners) High-intensity sweeteners have a sweetness several times that of sugar, so their amount can be significantly reduced, thereby reducing the calorie content of the entire acidic emulsified liquid seasoning. Examples of high-intensity sweeteners include stevia, sucralose, aspartame, advantame, neotame, and acesulfame potassium. These high-intensity sweeteners may be used alone or in combination of two or more.

[0031] The content of the high-intensity sweetener can be adjusted appropriately depending on the type of high-intensity sweetener, etc. The lower limit of the content of the high-intensity sweetener, relative to the total amount of the acidic emulsified liquid seasoning, is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, and even more preferably 0.01% by mass or more, and the upper limit is preferably 1.0% by mass or less, more preferably 0.5% by mass or less, and even more preferably 0.1% by mass or less. If the content of the high-intensity sweetener in the acidic emulsified liquid seasoning is within the above numerical range, the acidic emulsified liquid seasoning will be low in calories while easily enhancing its umami flavor.

[0032] (Carbohydrate-based sweeteners) Examples of carbohydrate-based sweeteners include monosaccharides such as glucose, sucrose, and galactose, disaccharides such as sucrose, lactose, maltose, and trehalose, and oligosaccharides. These carbohydrate-based sweeteners may be used alone or in combination of two or more.

[0033] The content of the carbohydrate-based sweetener can be adjusted as appropriate depending on the type of carbohydrate-based sweetener, but it is preferable to reduce it in order to achieve low calories. The lower limit of the carbohydrate-based sweetener content, relative to the total amount of the acidic emulsified liquid seasoning, is preferably 1% by mass or more, more preferably 3% by mass or more, and even more preferably 5% by mass or more, and the upper limit is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 12% by mass or less. If the content of the carbohydrate-based sweetener in the acidic emulsified liquid seasoning is within the above numerical range, the calorie content of the acidic emulsified liquid seasoning can be reduced while the umami flavor is easily enhanced.

[0034] (Caramel Sauce) Caramel sauce is a browning product made by heating sugar to cause the Maillard reaction. In the present invention, a conventionally known caramel sauce for food can be used. By blending caramel sauce with the acidic emulsified liquid seasoning, the fragrant sesame flavor can be more easily perceived.

[0035] The caramel sauce content, relative to the total amount of the acidic emulsified liquid seasoning, has a lower limit of preferably 0.01% by mass or more, more preferably 0.05% by mass or more, and even more preferably 0.1% by mass or more, and an upper limit of preferably 1.0% by mass or less, more preferably 0.8% by mass or less, and even more preferably 0.5% by mass or less. The ratio of the caramel sauce content to the sesame paste content (caramel sauce / sesame paste) is preferably 0.01 or more and 0.50 or less, with a lower limit of more preferably 0.05 or more, even more preferably 0.10 or more, and even more preferably 0.15 or more, and an upper limit of more preferably 0.45 or less, even more preferably 0.40 or less, and even more preferably 0.35 or less.

[0036] (Thickener) The thickener is not particularly limited, and any conventionally known thickener for liquid seasonings can be used. For example, gums and / or starch can be used as the thickener.

[0037] Examples of gums include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. Among these gums, xanthan gum is preferred. These gums may be used alone or in combination of two or more.

[0038] Examples of starches include potato starch, corn starch (e.g., sweet corn-derived, dent corn-derived, and waxy corn-derived corn starch), tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch. Modified starches obtained by subjecting these starches to cross-linking, emulsification, esterification, etherification, oxidation, moist heat treatment, and moist heat treatment can also be used. Examples of starches that have been subjected to such treatments include acetylated adipate cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphate cross-linked starch, and phosphated starch. These starches may be used alone or in combination of two or more.

[0039] The content of the thickener can be adjusted appropriately depending on the type of thickener, etc. The lower limit of the content of the thickener, relative to the total amount of the acidic emulsified liquid seasoning, is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, and even more preferably 0.05% by mass or more, and the upper limit is preferably 1.0% by mass or less, more preferably 0.8% by mass or less, and even more preferably 0.6% by mass or less. If the content of the thickener is within the above numerical range, it is easy to adjust the viscosity within the desired numerical range and also easy to maintain the emulsified state.

[0040] (Other Ingredients) In addition to the ingredients described above, various ingredients commonly used in acidic emulsified liquid seasonings may be appropriately selected and blended into the acidic emulsified liquid seasoning within a range that does not impair the effects of the present invention. Examples include seasonings such as salt, soy sauce, sodium glutamate, mirin, etc.; spices such as mustard powder and pepper, emulsifiers such as glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, antioxidants such as ascorbic acid and vitamin E, bacteriostatic agents, etc. However, from the viewpoint of the flavor of the acidic emulsified liquid seasoning, it is preferable not to use ingredients such as hydrolysates of defatted egg yolk and enzyme hydrolysates of egg white, or soy sauce moromi paste.

[0041] <Method of Manufacturing Acidic Emulsified Liquid Seasoning> An example of a method of manufacturing the acidic emulsified liquid seasoning of the present invention will be described. For example, first, aqueous phase ingredients such as clean water, vinegar (acetic acid), ground sesame, sesame paste, high-intensity sweetener, and seasoning are mixed to prepare an aqueous phase. Next, egg yolk is added to the aqueous phase prepared above, and while stirring with a mixer or the like, edible oils and fats, which are the oil phase ingredients, are poured in to form a crude emulsion. Next, the mixture is homogenized using a processor with excellent shear force, etc., to emulsify and disperse the oil phase in the aqueous phase, thereby obtaining an acidic emulsified liquid seasoning.

[0042] To produce an acidic emulsified liquid seasoning, an apparatus used for producing a typical acidic emulsified liquid seasoning can be used. Examples of such an apparatus include a general mixer, stick mixer, stand mixer, homomixer, etc. Examples of the shape of the mixing blade of the mixer include a propeller blade, turbine blade, paddle blade, anchor blade, etc.

[0043] The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention should not be construed as being limited to the contents of the following examples.

[0044] <Production Examples of Acidic Emulsified Liquid Seasonings (Dressings)> [Example 1] An acidic emulsified liquid seasoning was produced according to the blending ratios shown in Table 1. Specifically, first, vinegar (acidity 4%), ground sesame seeds, sesame paste, stevia, sucralose, caramel sauce, salt, sugar, soy sauce, sodium glutamate, xanthan gum, sesame flavoring, and water were charged into a stirring tank and mixed uniformly to prepare an aqueous phase. Thereafter, enzyme-treated egg yolk was added to the prepared aqueous phase, and soybean oil was added while stirring with a mixer or the like to emulsify the mixture, thereby producing an acidic emulsified liquid seasoning.

[0045] Example 2 An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of enzyme-treated egg yolk was changed to 0.27% by mass.

[0046] Example 3 An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of enzyme-treated egg yolk was changed to 0.45% by mass and the blending amount of soybean oil was changed to 6.4% by mass.

[0047] Example 4 An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of vinegar was changed to 10% by mass and the blending amount of enzyme-treated egg yolk was changed to 0.41% by mass.

[0048] Example 5 An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of vinegar was changed to 18% by mass and the blending amount of enzyme-treated egg yolk was changed to 0.41% by mass.

[0049] [Example 6] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the amount of ground sesame was changed to 8.5% by mass, the amount of sesame paste was changed to 0.5% by mass, and the amount of enzyme-treated egg yolk was changed to 0.41% by mass.

[0050] [Example 7] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the amount of ground sesame was changed to 4.0% by mass, the amount of sesame paste was changed to 1.8% by mass, and the amount of enzyme-treated egg yolk was changed to 0.41% by mass.

[0051] [Example 8] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the amount of ground sesame was changed to 4.5% by mass, the amount of sesame paste was changed to 4.5% by mass, and the amount of enzyme-treated egg yolk was changed to 0.41% by mass.

[0052] [Example 9] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of enzyme-treated egg yolk was changed to 0.41% by mass, the blending amount of stevia was changed to 0.009% by mass, and sucralose was blended in at 0.010% by mass.

[0053] Example 10 An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of enzyme-treated egg yolk was changed to 0.41% by mass and caramel sauce was not blended.

[0054] [Example 11] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the amount of sesame paste was changed to 1.2% by mass, the amount of enzyme-treated egg yolk was changed to 0.41% by mass, and the amount of caramel sauce was changed to 0.4% by mass.

[0055] Comparative Example 1 An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of enzyme-treated egg yolk was changed to 0.07% by mass.

[0056] Comparative Example 2 An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of acetic acid was changed to 20% by mass and the blending amount of enzyme-treated egg yolk was changed to 0.41% by mass.

[0057] [Comparative Example 3] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the amount of ground sesame was changed to 6.5% by mass, sesame paste was not added, and the amount of enzyme-treated egg yolk was changed to 0.41% by mass.

[0058] Comparative Example 4 An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that ground sesame was not added, the amount of sesame paste was changed to 6.5% by mass, and the amount of enzyme-treated egg yolk was changed to 0.41% by mass.

[0059] Comparative Example 5 An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that ground sesame was not added, the amount of sesame paste was changed to 21% by mass, the amount of enzyme-treated egg yolk was changed to 0.41% by mass, and the amount of soybean oil was changed to 6.4% by mass.

[0060] The blending ratios of the ingredients for the acidic emulsified liquid seasonings of Examples 1 to 11 and Comparative Examples 1 to 5 are shown in Table 1.

[0061]

[0062]

[0063] <Evaluation of Acidic Emulsified Liquid Seasoning (Dressing)> (Component Analysis) The content of each component (protein, lipid, carbohydrate, and organic acid) in the acidic emulsified liquid seasoning obtained above or each raw material was measured using the following analytical methods. (Analytical Methods) Protein: Combustion method, protein conversion factor 6.25 Lipid: Soxhlet extraction method Carbohydrate: Calculation formula according to the Food Labeling Standards (Cabinet Office Ordinance No. 10 of 2015): 100 - (moisture + protein + lipid + ash + acetic acid) Organic acid: Titratable acidity (acetic acid equivalent)

[0064] (Calculation of calories) The calories (kcal / 100g) of the acidic emulsified liquid seasoning obtained above were calculated based on the measurement results of the component analysis above, using the energy conversion coefficients for each component below (calories per 1g of each component (kcal / g)). The calculation results are shown in Table 2. (Energy conversion coefficients) Protein: 4, lipids: 9, carbohydrates: 4, organic acids: 3. For components not specified above, the coefficients listed in the Food Composition Tables of Japan 2020 Edition (8th Edition) were used.

[0065] (pH Measurement) The pH of the acidic emulsified liquid seasoning obtained above was measured using a pH meter (tabletop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atmosphere and a product temperature of 20° C. The measurement results are shown in Tables 3 and 4.

[0066] (Viscosity Measurement) The viscosity of the acidic emulsified liquid seasoning obtained above was measured using a BH-type viscometer at a product temperature of 20°C and a rotation speed of 10 rpm using rotor No. 3. The viscosity was calculated from the reading when the rotor had rotated five times after the start of measurement. The measurement results are shown in Tables 3 and 4.

[0067] (Emulsified State) The emulsified state of the acidic emulsified liquid seasonings obtained above was visually observed immediately after production and evaluated according to the following evaluation criteria. The evaluation results are shown in Tables 3 and 4. [Evaluation Criteria] ⊚: The emulsified liquid seasoning had turbidity due to its characteristic oil droplet particles, and therefore the emulsified state was very good. ◯: The emulsified liquid seasoning had a slightly reduced turbidity compared to ⊚, but still had a turbidity level that was not problematic, and therefore the emulsified state was good. ×: The emulsified liquid seasoning was less turbid overall and had become more transparent, or showed signs of oil droplets forming on the surface, and therefore the emulsified state was unstable.

[0068] (Sensory Evaluation) The flavors of the acidic emulsified liquid seasonings obtained above were evaluated by a number of trained panelists in the categories of "rich sesame flavor" and "roasty sesame flavor" using the following five-point evaluation scale. The average scores of each panelist are shown in Tables 3 and 4 as evaluation scores. A score of 3.0 or higher for both "rich sesame flavor" and "roasty sesame flavor" is considered to be a good result. [Evaluation Criteria] (Rich sesame flavor) 5 points: The rich sesame flavor was very well perceived. 4 points: The rich sesame flavor was sufficiently well perceived. 3 points: The rich sesame flavor was perceived to some extent. 2 points: The rich sesame flavor was hardly perceived. 1 point: The rich sesame flavor was not perceived at all. (Roasty sesame flavor) 5 points: The rosy sesame flavor was very well perceived. 4 points: The fragrant sesame flavor was fully felt. 3 points: The fragrant sesame flavor was felt to some extent. 2 points: The fragrant sesame flavor was hardly felt. 1 point: The fragrant sesame flavor was not felt at all.

[0069] As described above, all of the acidic emulsified liquid seasonings of Examples 1 to 11 were low in calories, yet maintained an emulsified state, and had a rich, full-bodied sesame flavor and a fragrant sesame flavor. On the other hand, the acidic emulsified liquid seasoning of Comparative Example 1 contained a small amount of egg yolk relative to the edible oil, and the rich, full-bodied sesame flavor and fragrant sesame flavor were not felt. The acidic emulsified liquid seasoning of Comparative Example 2 had a high acetic acid content in the aqueous phase, resulting in a noticeable sourness, and the rich, full-bodied sesame flavor and fragrant sesame flavor were not felt. The acidic emulsified liquid seasoning of Comparative Example 3 did not contain sesame paste, and therefore the rich, full-bodied sesame flavor was hardly felt. The acidic emulsified liquid seasoning of Comparative Example 4 did not contain ground sesame, and therefore the fragrant sesame flavor was not felt at all. The acidic emulsified liquid seasoning of Comparative Example 5 did not contain ground sesame, and therefore, despite containing a large amount of sesame paste, the fragrant sesame flavor was not felt at all.

[0070]

[0071]

Claims

1. An acidic emulsified liquid seasoning having a calorie content of 200 kcal / 100 g or less and comprising sesame, edible oil and fat, egg yolk, acetic acid, and a high-intensity sweetener, wherein the sesame includes ground sesame and sesame paste, the sesame content is 1.0% by mass or more and 15% by mass or less, based on the total amount of the acidic emulsified liquid seasoning, calculated on a dry matter basis, the combined content of the ground sesame and sesame paste is 0.5% by mass or more and 15% by mass or less, based on the total amount of the acidic emulsified liquid seasoning, calculated on a dry matter basis, the edible oil and fat content is 3.0% by mass or more and 20% by mass or less, based on the total amount of the acidic emulsified liquid seasoning, and the egg yolk content is 0.010 parts by mass or more and 0.10 parts by mass or less, based on 1 part by mass of the edible oil and fat, calculated on a raw matter basis, When the amount of the aqueous phase is the amount obtained by subtracting the content of the edible oil and fat from the total amount of the acidic emulsified liquid seasoning, the content of the acetic acid is 0.30 parts by mass or more and 0.85 parts by mass or less per 100 parts by mass of the aqueous phase.

2. The acidic emulsified liquid seasoning according to claim 1, wherein the total content of the ground sesame and the sesame paste is 0.5% by mass or more and 12% by mass or less, in dry matter terms, based on the total amount of the acidic emulsified liquid seasoning.

3. The acidic emulsified liquid seasoning according to claim 1, wherein the total content of the ground sesame and the sesame paste is 0.5% by mass or more and 10% by mass or less, in dry matter terms, based on the total amount of the acidic emulsified liquid seasoning.

4. The acidic emulsified liquid seasoning according to any one of claims 1 to 3, characterized in that the content of the sesame paste is, on a dry matter basis, 5 to 50 parts by mass per 100 parts by mass of the total of the sesame grinding and the sesame paste.

5. The acidic emulsified liquid seasoning according to any one of claims 1 to 4, wherein the content of the sesame paste is 0.1% by mass or more and 7.0% by mass or less, calculated on a dry matter basis, relative to the total amount of the acidic emulsified liquid seasoning.

6. The acidic emulsified liquid seasoning according to any one of claims 1 to 5, wherein the content of the ground sesame is 0.4% by mass or more and 10.0% by mass or less, in terms of dry matter, based on the total amount of the acidic emulsified liquid seasoning.

7. The acidic emulsified liquid seasoning according to any one of claims 1 to 6, wherein the sesame content is 3.0% by mass or more and 13% by mass or less, in dry matter terms, based on the total amount of the acidic emulsified liquid seasoning.

8. The acidic emulsified liquid seasoning according to any one of claims 1 to 7, wherein the content of the edible oil or fat is 4.0 mass % or more and 15 mass % or less based on the total amount of the acidic emulsified liquid seasoning.

9. The acidic emulsified liquid seasoning according to any one of claims 1 to 8, further comprising caramel sauce.

10. The acidic emulsified liquid seasoning according to claim 9, wherein the ratio of the content of the caramel sauce to the content of the sesame paste is 0.01 or more and 0.50 or less.

11. The acidic emulsified liquid seasoning according to any one of claims 1 to 10, wherein the high-intensity sweetener is at least one selected from the group consisting of stevia, sucralose, aspartame, advantame, neotame, and acesulfame potassium.

12. The acidic emulsified liquid seasoning according to any one of claims 1 to 11, characterized in that the content of the high-intensity sweetener is 0.001% by mass or more and 0.1% by mass or less based on the total amount of the acidic emulsified liquid seasoning.

13. The acidic emulsified liquid seasoning according to any one of claims 1 to 12, characterized in that the pH of the acidic emulsified liquid seasoning is 3.5 or more and 5.0 or less.

14. The acidic emulsified liquid seasoning according to any one of claims 1 to 13, characterized in that the viscosity of the acidic emulsified liquid seasoning at 20°C is 500 mPa·s or more and 5500 mPa·s or less.

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