Carrot juicing residue-containing seasoning liquid

Abstract

Provided is a seasoning liquid containing carrot juicing residue. A residue portion remaining after obtaining carrot juice by juicing the edible part of carrot roots can be used as the carrot juicing residue. In the seasoning liquid, the amount of carrot juicing residue contained in the total mass of the liquid portion of the seasoning liquid is preferably 0.1-15 mass%. The seasoning liquid preferably further contains a tomato ingredient. Also provided is a method for improving the adherence of a seasoning liquid in which a carrot juicing residue is blended into the seasoning liquid.

Description

Seasoning liquid containing carrot juice residue ,

[0005]

[0001] The present invention relates to a seasoning liquid containing carrot juice residue.

[0002] Seasoning liquids such as sauces are essential for seasoning main ingredients such as rice, bread, and noodles, as well as side ingredients such as meat, fish, and vegetables, and are used to make the food taste delicious. So-called basic seasonings such as salt and vinegar are relatively simple in taste, and are often used in combination of multiple types for cooking. In contrast, seasoning liquids such as sauces contain various ingredients including basic seasonings, and have complex tastes such as sweetness, saltiness, sourness, bitterness, and umami, and are often eaten by being attached to the ingredients alone. Such a seasoning liquid is required to adhere well to the ingredients and be eaten together with the ingredients. At home and in restaurants, so-called thickening is often performed using starches such as arrowroot powder to increase the viscosity so that the seasoning liquid does not flow easily. On the other hand, when starches are contained in the seasoning liquid, there is a problem that the surface of the seasoning liquid dries or a powdery flavor is imparted. In addition, thickeners such as thickening polysaccharides may be used instead of starches, but in that case, there is a problem that the strange taste of the thickener affects the flavor of the seasoning liquid. In addition, when starches or thickening polysaccharides are used, there is also a problem that stickiness occurs along with the imparting of viscosity, and the texture of the seasoning liquid when eating may become poor.

[0003] Patent Document 1 describes a retort sauce containing 5 to 15% by mass of powdery seeds based on the total amount of the sauce, and it is described that this sauce has good entanglement with rice and noodles during eating. Patent Document 2 also describes a packaged sauce for winding around noodles, which contains at least one material selected from the group consisting of calcium-treated edible plant pieces and dried powdery granular materials derived from natural products, and a thickening material, and has a viscosity of 900 mPa·s or more at 60°C.

[0004] Japanese Patent Application Laid-Open No. 2022-98050 Japanese Patent Application Laid-Open No. 2023-178786

[0005] An object of the present invention is to provide a seasoning liquid having appropriate adhesiveness and being easily entangled with ingredients.

[0006] The inventors have discovered that by including the residue left after juicing carrots in the seasoning liquid, the seasoning liquid can adhere well to the food ingredients, and the flavor of the seasoning liquid can also be further enhanced.

[0007] The present invention relates to a seasoning liquid containing carrot juice residue. The present invention also relates to a method for improving the adhesion of a seasoning liquid by incorporating carrot juice residue into the seasoning liquid.

[0008] The seasoning liquid of the present invention is suitable for direct application to food ingredients before consumption. There are no restrictions on the food ingredients to which the seasoning liquid of the present invention can be applied. Examples include meats such as beef, pork, and chicken; seafood such as flounder, shrimp, and clams; vegetables; and mushrooms. There are also no restrictions on the flavor of the seasoning liquid. Examples of seasoning liquids include Worcestershire sauce, ketchup, white sauce, tomato sauce, meat sauce, curry sauce, demi-glace sauce, and dressings.

[0009] The seasoning liquid of the present invention contains carrot juice residue. Carrots are plants belonging to the genus Daucus in the family Apiaceae. In the present invention, there are no particular restrictions on the variety of carrot used, as long as it is suitable for consumption. In the present invention, "carrot juice residue" refers to the residue remaining after obtaining carrot juice by juicing the edible part of the carrot root (hereinafter, even when simply referred to as "carrot," it may refer to the "edible part of the carrot root").

[0010] The juicing process to obtain the aforementioned carrot juicing residue can be carried out by conventional methods, such as using various known juice-making machines. The juicing process typically includes crushing the carrots and separating the carrot juice from the crushed material. Furthermore, before crushing the carrots, washing, sterilizing, peeling, cutting, etc., may be performed as necessary.

[0011] In the aforementioned juicing process, the separation of carrot juice from the crushed material is preferably carried out so that the moisture content of the carrot juicing residue immediately after separation of the carrot juice is 88% by mass or less, and more preferably 85% by mass or less, although this depends on the variety of carrots used as raw material and the harvest year. There is no particular limit to the lower limit of this moisture content, but when juicing is done by a general method, the moisture content is at least around 80% by mass. If the moisture content of the carrot juicing residue immediately after separation of the carrot juice exceeds 88% by mass, the carrot juicing residue contains a large amount of moisture derived from the carrots (unseparated carrot juice), which may affect the flavor of the seasoning liquid. Crushed carrots (the state before separating the carrot juice) contain a large amount of moisture derived from the carrots, and such crushed carrots are not used in this invention. Furthermore, when juicing using various known juice-making machines, the moisture content of the carrot pulp residue immediately after separating the carrot juice is generally around 80-90% by mass, although this depends on the variety of carrots used as raw material and the harvest year. In addition, various conditions when separating carrot juice from crushed carrots may be appropriately adjusted (for example, by adjusting the press pressure and press time when separating carrot juice by filter press, or by adjusting the centrifugal force and processing time when separating carrot juice by centrifugal separation).

[0012] The carrot juice residue immediately after separating the carrot juice from the crushed material consists of solid matter derived from carrots and water, and is in a hydrated state, but is usually not very fluid. While such low-fluidity carrot juice residue can be used as is in the production of the seasoning liquid, it is preferable to add a liquid component to the carrot juice residue to make it into a slurry, as this makes the mixing operation during the production of the seasoning liquid easier. For example, a water content of 90-95% by mass, particularly around 93% by mass, is preferable. Typically, water can be used as the liquid component, but other liquid ingredients can also be used without particular limitation, as long as they do not affect the flavor of the seasoning liquid and do not impair the good adhesion of the seasoning liquid that is the aim of this invention. In addition, an acidic or alkaline solution may be used as the liquid component for the purpose of adjusting the pH for preservation or other purposes.

[0013] Furthermore, the carrot juice residue remaining after separating the carrot juice from the crushed material may be concentrated or dried for preservation purposes. The concentrated or dried carrot juice residue may be used as is in the production of the seasoning liquid, but it is preferable to rehydrate it with water to a moisture content of 85% by mass or more for easier handling, and then to 90-95% by mass, especially from the viewpoint of facilitating the mixing operation when producing the seasoning liquid as described above, before use.

[0014] As is clear from the above, the carrot juice residue used in the production of the seasoning liquid of the present invention may be the residue immediately after separating the carrot juice from the crushed material (consisting of solid matter derived from carrots and water, in a hydrated state but not highly fluid), or it may be a slurry with liquid components added thereto, or it may be a concentrate (from which some of the water has been removed from the residue immediately after separating the carrot juice from the crushed material) or a dried product (consisting only of solid matter derived from carrots and substantially free of water). In short, the carrot juice residue used in the production of the seasoning liquid of the present invention contains at least solid matter derived from carrots. And, as mentioned above, it is preferable that the carrot juice residue used in the production of the seasoning liquid of the present invention be a slurry with a water content of 90 to 95% by mass.

[0015] In this specification, the moisture content of carrot juice residue can be measured by the following (Method for Measuring Moisture Content). (Method for Measuring Moisture Content) Take approximately 5 g of the sample (carrot juice residue) and accurately measure its mass. Next, dry the sample at 80°C according to the oven-drying method until it reaches a constant mass, and then measure the mass of the dried sample. The difference in mass before and after drying is taken as the moisture content, and the moisture content is calculated as a percentage of the mass of the sample before drying, and this value is taken as the moisture content of the sample.

[0016] Furthermore, it is preferable that the solid matter derived from carrots contained in the carrot juice residue is small enough to pass through a sieve with a mesh size of 2 mm. If the solid matter derived from carrots is too large to pass through a sieve with a mesh size of 2 mm, it may affect the mouthfeel when the seasoning liquid is consumed. It is even more preferable that the solid matter derived from carrots contained in the carrot juice residue is small enough to pass through a sieve with a mesh size of 1.41 mm. The size of the solid matter derived from carrots can be adjusted by appropriately selecting the method and conditions for crushing the carrots. In this invention, if the crushed carrots (the state before separating the carrot juice) pass through a sieve with a mesh size of 2 mm, it can be determined that the solid matter derived from carrots contained in the carrot juice residue after separating the carrot juice is small enough to pass through a sieve with a mesh size of 2 mm. Furthermore, if the seasoning liquid is passed through a sieve with a mesh size of 2 mm and the carrot-derived solids contained in the seasoning liquid (excluding the cut carrots used as solid ingredients, as described later) pass through the sieve, it can be concluded that the carrot-derived solids contained in the carrot juice residue are small enough to pass through a sieve with a mesh size of 2 mm.

[0017] The amount of carrot juice residue in the seasoning liquid of the present invention is preferably 0.1 to 15% by mass, more preferably 0.5 to 12% by mass, even more preferably 1 to 10% by mass, and even more preferably 2 to 8% by mass, when converted to carrot juice residue with a water content of 93% by mass, based on the total mass of the liquid portion of the seasoning liquid (the portion remaining after removing the solid ingredients described later from the seasoning liquid; the same applies hereinafter). The amount of carrot juice residue in the seasoning liquid of the present invention referred to here is the value converted to carrot juice residue with a water content of 93% by mass. Therefore, when slurry-like carrot juice residue with a water content of 93% by mass is used when manufacturing the seasoning liquid, the amount used is equal to the amount of carrot juice residue in the seasoning liquid of the present invention.

[0018] Furthermore, in the seasoning liquid of the present invention, it is preferable to blend carrot juice residue such that the content of carrot-derived solids in the total mass of the liquid portion of the seasoning liquid is 0.003 to 1.5% by mass, more preferably 0.005 to 1.4% by mass, even more preferably 0.006 to 1.2% by mass, and even more preferably 0.007 to 1.1% by mass.

[0019] The amount of carrot-derived solids in the liquid portion of the seasoning liquid referred to here can be calculated from the amount of carrot juice residue used in the production of the seasoning liquid, based on the amount of carrot juice residue used in the production of the seasoning liquid. Alternatively, if the liquid portion of the seasoning liquid does not contain any raw materials containing carotenoids other than the carrot-derived solids derived from the carrot juice residue, the amount of carrot-derived solids in the liquid portion of the seasoning liquid can also be calculated from the amount of carotenoids (total amount of α-carotene and β-carotene) contained in the carrot-derived solids using the following procedure.

[0020] (Procedure for converting carotenoid content to carrot-derived solid content) First, the amount of carotenoids in the seasoning liquid (liquid portion; the same applies hereafter in this conversion procedure) is measured as follows. That is, after weighing the seasoning liquid (let the mass of the seasoning liquid at this time be W (g)), the seasoning liquid is concentrated to about 10 times its original volume, and an organic solvent such as acetone is added to perform an extraction. Then, the amount of carotenoids in the extract (organic layer) (total amount of β-carotene and α-carotene) x (μg) is measured by high-performance liquid chromatography, using β-carotene and α-carotene standard reagents as a reference. Next, the obtained carotenoid value is converted to the amount of carrot-derived solid content as follows. Specifically, referring to the Japanese Food Standard Composition Table (8th Revised Edition), Supplementary Edition 2023, if we consider that 100g of carrot contains 89.1g of water, 10.9g of solids (= 100 - 89.1), and 10200μg of carotenoids (= 3300μg of α-carotene + 6900μg of β-carotene), then the amount of carrot-derived solids X (g) contained in the seasoning liquid W (g) can be calculated from the measured amount of carotenoids x (μg) using the formula [Carrot-derived solids X (g) = (x / 10200) × 10.9]. Then, the carrot-derived solids content (mass %) of the carrot juice residue in the seasoning liquid can be calculated using the formula [X / W × 100].

[0021] The seasoning liquid of the present invention is preferable if it further contains tomato ingredients, as the flavor of the tomato and the flavor of the carrot juice residue combine to enhance the refreshing flavor of the seasoning liquid. Examples of tomato ingredients include crushed tomato fruit, concentrate, or extract (e.g., tomato juice, tomato puree, tomato paste, concentrated tomato, tomato extract). The seasoning liquid of the present invention preferably contains 15% by mass or more, and more preferably 20% by mass or more, of the tomato ingredients in terms of straight tomato fruit (specifically, in terms of tomato juice with an unsalted soluble solids content of 4.5%; the same applies hereinafter), in the total mass of the liquid portion of the seasoning liquid. There is no particular upper limit to the amount of tomato ingredients contained, and an amount can be used depending on the desired flavor.

[0022] Furthermore, it is preferable that the seasoning liquid of the present invention has a tomato flavor. Here, "the seasoning liquid has a tomato flavor" means that the flavor exhibited by the seasoning liquid is mainly tomato flavor, and preferably, the seasoning liquid is a seasoning liquid based on a liquid containing the tomato raw material (hereinafter, the liquid containing the tomato raw material that forms the base of the seasoning liquid will also be called the "tomato flavor base"). That is, the seasoning liquid of the present invention preferably contains a tomato flavor base and carrot juice residue. When the seasoning liquid of the present invention contains a tomato flavor base and carrot juice residue, it is preferable that the tomato flavor base contains 50% by mass or more, and particularly 70% by mass or more, of the tomato raw material when converted to straight tomato fruit. Furthermore, when the seasoning liquid of the present invention contains a tomato flavor base and carrot juice residue, it is preferable that the seasoning liquid of the present invention contains 40% by mass or more, and particularly 60% by mass or more, of the tomato raw material when converted to straight tomato fruit.

[0023] In addition to the carrot juice residue and tomato raw materials described above, the seasoning liquid of the present invention may contain other components that are commonly used in the production of seasoning liquids. Examples include water, eggs, milk, butter, cream, pastes or purees of various ingredients (meat, seafood, vegetables, legumes, grains, etc.), flours, starches, sugars, seasonings, and additives such as acidulants, emulsifiers, thickeners, stabilizers, and colorants, which may be used as needed. The types and amounts of other components used can be appropriately selected depending on the purpose of use of the other components and the desired flavor of the seasoning liquid.

[0024] The seasoning liquid of the present invention may contain solid ingredients as needed. The solid ingredients in the seasoning liquid of the present invention refer to the fraction that remains on a sieve with a mesh size of 2 mm from the seasoning liquid of the present invention. On the other hand, the fraction that passes through the sieve is the liquid portion of the seasoning liquid of the present invention. That is, the seasoning liquid of the present invention consists of a liquid portion containing the above-mentioned carrot juice residue, tomato raw material which is a preferred optional ingredient, and other optional ingredients, and solid ingredients which are included as needed.

[0025] The solid ingredients can be anything that can be eaten as food, and examples include meats such as beef and pork; seafood such as cod and squid; vegetables such as spinach, burdock, and carrots; potatoes and sweet potatoes; mushrooms such as shiitake and shimeji; legumes such as adzuki beans and peas; grains such as rice and barley (excluding oatmeal); nuts such as almonds and walnuts; and fruits such as grapefruit and kiwi. Any one or two or more of these solid ingredients can be used. The amount of the solid ingredients in the seasoning liquid of the present invention is preferably about 0 to 30 parts by mass per 100 parts by mass of the liquid portion of the seasoning liquid of the present invention.

[0026] The seasoning liquid of the present invention can be manufactured in accordance with the conventional method for manufacturing seasoning liquids. For example, the seasoning liquid can be manufactured by mixing the aforementioned components in an appropriate order of addition, while performing operations such as heating and stirring as necessary. The carrot juice residue may be added at the beginning of the seasoning liquid manufacturing process, in the middle, or at the final finishing stage. Alternatively, the seasoning liquid of the present invention can be easily manufactured by adding the carrot juice residue, along with the other components and solid ingredients as needed, to the tomato flavor base or other flavor base and mixing them together.

[0027] The seasoning liquid of the present invention preferably has a viscosity of 1 to 10 Pa·s at a product temperature of 80°C for the liquid portion that does not contain solid ingredients, and more preferably 1.5 to 9 Pa·s. In this specification, the viscosity of the liquid portion refers to the value measured using a rotational viscometer at a rotational speed of 3 to 13 rpm. If the viscosity of the liquid portion is lower than 1 Pa·s, the adhesion of the seasoning liquid to the food may be insufficient. If the viscosity of the liquid portion exceeds 10 Pa·s, the volatilization of aromatic components from the seasoning liquid may be insufficient, and the flavor may be perceived as unsatisfactory.

[0028] The seasoning liquid of the present invention is suitable for consumption by adhering it to food ingredients. Alternatively, the seasoning liquid of the present invention can be consumed on its own, like a soup, to obtain a desirable flavor. Furthermore, the seasoning liquid of the present invention may be consumed immediately after production, or, if necessary, it may be sealed in a sealed container and refrigerated or frozen before opening and use, or it may be sealed in a heat-resistant container, heat-sterilized, and then opened and used after a certain period of storage.

[0029] As is clear from the above explanation, including carrot juice residue in the seasoning liquid improves the adhesion of the seasoning liquid to the ingredients. In other words, a method for improving the adhesion of a seasoning liquid by including carrot juice residue in the seasoning liquid is also included in the scope of the present invention. In this method, if the seasoning liquid is based on a liquid containing tomato raw materials, it can bring about a significant improvement not only in adhesion but also in flavor and texture. For points that are not specifically explained regarding this adhesion improvement method, the above-mentioned explanation of the seasoning liquid of the present invention can be applied as appropriate.

[0030] The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited in any way by the following examples.

[0031] (Preparation Example 1) Preparation of Carrot Juicing Residue Commercial carrots (120-160g each) were peeled and cut into 10cm x 2cm x 2cm sticks. These were crushed using a juicer (PANASONIC MJ-L600) and separated into carrot juice (obtained from the juicer's juice outlet) and residue (obtained from the juicer's pulp outlet). The residue was measured for moisture content using the above-mentioned (moisture content measurement method) and found to have a moisture content of 83% by mass, and therefore contained 17% by mass of solid matter derived from carrots. Water was added to this residue to make a slurry-like carrot juicing residue with a moisture content of 93% (7% by mass of solid matter derived from carrots), which was used in the following example.

[0032] (Preparation Example 2) Preparation of Crushed Carrots Commercially available carrots (120-160g each) were peeled and cut into 10cm x 2cm x 2cm sticks. These were ground using a juicer (PANASONIC MJ-L600) and separated into carrot juice (obtained from the juicer's juice outlet) and residue (obtained from the juicer's pulp outlet). The total amount of the obtained carrot juice and the total amount of the residue were combined to make crushed carrots. The moisture content of these crushed carrots was measured using the above (moisture content measurement method) and found to be 89% by mass, and therefore contained 11% by mass of solid matter derived from carrots. Water was added to these crushed carrots to make a slurry-like crushed carrot product with a moisture content of 93% (7% by mass of solid matter derived from carrots), which was used in the following comparative example.

[0033] Furthermore, when the crushed carrot mixture obtained by combining the entire amount of carrot juice and the entire amount of residue from Preparation Example 2 was sieved through a sieve with a mesh size of 1.41 mm, the entire amount passed through the sieve, and no fraction remained on the sieve. From this, it can be seen that the solid matter derived from carrots contained in the carrot juice residue obtained in Preparation Example 1 was large enough to pass through a sieve with a mesh size of 1.41 mm.

[0034] (Preparation Example 3) Preparation of Seasoning Liquid Base - Tomato Sauce: 10g minced garlic, 70g minced onion, and 2 bay leaves were placed in a pot with 20g olive oil and cooked over medium heat, stirring constantly to prevent burning. 500g of ripe tomatoes, with the skins and seeds removed and strained, were added, the heat was increased, and after it boiled, the heat was reduced to prevent it from boiling vigorously, and the mixture was heated for 60 minutes. Finally, the sauce was seasoned with salt and pepper to obtain the tomato sauce. This tomato sauce contained approximately 83% by mass of tomato fruit in straight form. - White Sauce: 50g salad oil and 50g flour were placed in a pot and heated, stirring constantly to prevent burning. 400g milk was added and heated while stirring well, then 50g water was added, the heat was increased, and after it boiled, the heat was reduced to prevent it from boiling vigorously, and the mixture was heated for 20 minutes. Finally, the sauce was seasoned with salt and pepper to obtain the white sauce.

[0035] (Examples and Comparative Examples) Preparation of Seasoning Liquid According to the formulations in Tables 1 to 3, the seasoning liquid base obtained in Preparation Example 3 was mixed with the slurry-like carrot juice residue obtained in Preparation Example 1 or the slurry-like crushed carrots obtained in Preparation Example 2, potato starch, or xanthan gum, a thickening polysaccharide. The mixture was heated until boiling and stirred well to obtain the seasoning liquid. In the examples and comparative examples shown in Tables 1 and 3, tomato sauce was used as the seasoning liquid base, while in the examples and comparative examples shown in Table 2, white sauce was used as the seasoning liquid base. The obtained seasoning liquid was filled into a heat-resistant pouch bag, sealed, and then heat-sterilized at 120°C for 3 minutes. After being stored at room temperature for one week, the pouch was opened and used in the following Test Examples 1 and 2.

[0036] Prior to conducting the test examples, the viscosity of the seasoning liquids was measured using a rotational viscometer (Type B viscometer) at a temperature of 80°C and a rotational speed of 3 to 13 rpm. The results are shown in Tables 1 to 3. Furthermore, when the seasoning liquids were sieved through a 2 mm mesh before viscosity measurement, no fraction remained on the sieve in any of the seasoning liquids, indicating that the entire volume of the seasoning liquid was liquid.

[0037] (Test Example 1) Evaluation of Adhesion to Solid Food (Spaghetti) Commercially available dried spaghetti was boiled in a pot of boiling water according to the instructions, then removed and drained. 250g of the drained cooked spaghetti was taken out and placed on a plate whose tare weight was measured, and 100g of seasoning liquid, at a temperature of 80°C, was poured over it. After mixing thoroughly with tongs for 10 seconds, the entire amount of spaghetti coated with seasoning liquid was lifted from the plate using tongs and the weight of the plate after the spaghetti was removed was measured. The difference between this weight and the tare weight was considered to be the amount of seasoning liquid remaining on the plate, and the ratio of the amount of seasoning liquid remaining to the amount of seasoning liquid poured (remaining rate; %) was calculated. This measurement was performed 10 times (n=10), and the average value was calculated. The results are shown in Tables 1 to 3.

[0038] (Test Example 2) Evaluation of Flavor and Texture Ten trained panelists tasted the seasoning liquids obtained in each example and comparative example at a temperature of 60°C, ensuring the sauce touched their lips. They then evaluated the flavor and texture on a 5-point scale according to the evaluation criteria below. The results, as the average values ​​of the 10 participants, are shown in Tables 1-3. Note that the seasoning liquid base alone was evaluated in the same way and given a score of 4 (Comparative Example 1, Comparative Example 7).

[0039] <Flavor Evaluation Criteria> 5 points: The flavor of the seasoning liquid base is further enhanced, extremely good. 4 points: The flavor is equivalent to the flavor of the seasoning liquid base, good. 3 points: A slight vegetable smell is detected compared to the flavor of the seasoning liquid base, but it is within an acceptable range. 2 points: A vegetable smell is detected compared to the flavor of the seasoning liquid base, poor. 1 point: A strong vegetable smell is detected compared to the flavor of the seasoning liquid base, extremely poor. <Texture Evaluation Criteria> 5 points: No stickiness is felt at all, and it does not remain on the lips, extremely good. 4 points: No stickiness is felt, and there is almost no feeling of it remaining on the lips, good. 3 points: A slight stickiness is felt, but there is little feeling of it remaining on the lips, which is within an acceptable range. 2 points: Stickiness is felt, and there is a feeling of it remaining on the lips, poor. 1 point: Stickiness is felt strongly, and there is a feeling of it remaining on the lips, extremely poor.

[0040]

[0041]

[0042] From the results of Tables 1 and 2, in Comparative Examples 4 to 6 and Comparative Examples 10 to 12, when the viscosity of the seasoning liquid was increased using starches and / or thickening polysaccharides, the adhesion improved compared to the case where they were not used (Comparative Examples 1 and 7), but the evaluations of flavor and texture decreased. Also, in Comparative Examples 2 to 3 and Comparative Examples 8 to 9, when the seasoning liquid contained crushed carrot, the adhesion did not improve much compared to the case where it did not contain it (Comparative Examples 1 and 7), and the evaluations of flavor and texture decreased. In contrast, the seasoning liquid of the examples containing carrot juice residue had improved adhesion, flavor, and texture. Also, from the results of Example 1 and Example 2, it was found that the effect of improving flavor and texture by containing carrot juice residue was higher in tomato sauce than in white sauce.

[0043]

[0044] According to the present invention, by containing the residue after squeezing carrots in the seasoning liquid, the seasoning liquid can be well adhered to the food ingredients, and moreover, the flavor of the seasoning liquid can be further enhanced, and the texture can also be improved.

Claims

1. A seasoning liquid containing carrot juice residue.

2. The seasoning liquid according to claim 1, wherein the content of the carrot juice residue is 0.1 to 15% by mass.

3. The seasoning liquid according to claim 1 or 2, further comprising tomato ingredients.

4. A method for improving the adhesion of a seasoning liquid by incorporating carrot juice residue into the seasoning liquid.

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