JP2009142194A - Liquid seasoning packed in storage container - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide liquid seasoning packed in a storage container, capable of economically enhancing fruit juicy feeling or retaining it for a long time by giving no adverse effect to flavor of the liquid seasoning packed in a storage container. <P>SOLUTION: The liquid seasoning packed in a storage container contains 10-59% (weight/weight) of soy sauce, 1-13% (weight/weight) of citrus fruit juice, 5-15 wt.% of salinity, and 0.05-2.5 wt.% of acetic acid. The seasoning further contains 0.0003-0.01 wt.% of a thiamine compound. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a liquid seasoning, and more particularly to a liquid seasoning in a storage container and a method for enhancing or maintaining the citrus juice feeling of the liquid seasoning for a long period of time.

  Traditionally, liquid seasonings such as ponzu and dressing have used citrus juices such as eggplant, sudachi, orange, lemon and orange, as well as raw materials such as soy sauce, vinegar and salt. That is, by using citrus fruit juice, the odor of the food material can be eliminated or a refreshing scent can be imparted.

  By the way, when making seasonings such as ponzu soy sauce at home, it is rare to store the seasonings thus prepared for a long period of time. On the other hand, when manufacturing seasonings such as ponzu soy sauce industrially, the seasonings produced are generally heat-sterilized and then stored in a container for a long time in an environment such as high temperature. In addition, it will reach the hands of consumers. Therefore, the flavor of citrus juice in the liquid seasoning gradually deteriorates due to long-term storage, and it is inevitable that the so-called citrus juice feeling decreases. Therefore, if the amount of fruit juice is increased, it is possible to enhance the feeling of fruit juice or maintain it for a long time, but such measures do not meet the cost or lack the balance of flavor. Therefore, the measure of enhancing and maintaining the feeling of juice by increasing the amount of juice is somewhat insufficient.

  Since a decrease in fruit juice sensation also occurs in beverages and the like, various techniques have been conventionally proposed to solve such problems. As a specific example, for example, there is a method of imparting a fruit juice feeling of fruit juice drink by containing a clear lactic acid bacterium / yeast fermented whey as an active ingredient (see Patent Document 1). Moreover, in order to improve the fruit juice feeling of fruit juice containing food-drinks, there also exists a technique using the fruit juice feeling improving agent which uses glucan as an active ingredient (refer patent document 2).

  However, it is not preferable to enhance, maintain, and improve the fruit juice sensation of the liquid seasoning by the above-described methods.

That is, in the case of the method described in Patent Document 1 in which a clear lactic acid bacterium / yeast fermented whey is contained as an active ingredient, since the clear lactic acid bacterium / yeast fermented whey is not a raw material usually used for liquid seasonings, Unfavorable flavor is imparted to the ingredients. Moreover, in the case of the method of patent document 2 which contains glucan as an active ingredient, it can be said that it is a comparatively effective method at the point which does not impair a taste and a color. However, there is a problem that it is necessary to use a relatively large amount (about 0.01 wt% to 10 wt%), which is expensive.
JP-A-7-75521 JP 2003-289836 A

  Under such circumstances, the liquid seasoning without increasing the juice is used as a method for sufficiently maintaining the fruit juice while the liquid seasoning in the storage container is stored for a long period of time (for example, stored for 1 month to 1 year). It has been desired to develop a method that does not adversely affect the flavor as a material and is suitable for cost.

  The present invention has been made in view of the above problems, and its purpose is to economically enhance the fruit juice feeling or maintain it for a long period of time without adversely affecting the flavor of the liquid seasoning in the storage container. is there.

  In order to solve the above-mentioned problem, the invention according to claim 1 is a container for storage containing 10% to 59% (w / w) soy sauce and 1% to 40% (w / w) citrus juice. The gist of the liquid seasoning is a liquid seasoning containing a thiamine compound in an amount of 0.0003 to 0.01% by weight.

  The invention described in claim 2 has a soy sauce content of 10% to 59% (w / w), citrus fruit juice of 1% to 13% (w / w), a salt content of 5% to 15% by weight, and acetic acid of 0.1%. A liquid seasoning in a storage container containing 05 wt% to 2.5 wt%, wherein the liquid seasoning in a container contains thiamine compound in an amount of 0.0003 wt% to 0.01 wt%. The gist.

  The gist of the invention described in claim 3 is that, in claim 1 or 2, the thiamine compound is thiamine lauryl sulfate.

  Invention of Claim 4 makes it the summary that citrus fruit juice is coconut fruit juice in any one of Claims 1 thru | or 3.

  The gist of the invention according to claim 5 is that, in any one of claims 1 to 4, the liquid seasoning is ponzu soy sauce.

  The invention according to claim 6 is the gist that the amount of citrus juice equivalent to citrus juice is contained in place of part or all of the citrus juice in any one of claims 1 to 5. To do.

  The gist of the invention described in claim 7 is that, in any one of claims 1 to 6, the thiamine higher alcohol salt is non-brominated.

  The invention according to claim 8 is a liquid seasoning containing a soy sauce in a storage container containing 10% to 59% (w / w) soy sauce and 1% to 40% (w / w) citrus juice. The gist of the method is to enhance the citrus juice feeling of the liquid seasoning or keep it for a long period of time by containing 0.0003 wt% to 0.01 wt%.

  As described above in detail, according to the inventions described in claims 1 to 8, the fruit juice feeling can be economically enhanced or maintained for a long time without adversely affecting the flavor of the liquid seasoning in the storage container. it can.

Hereinafter, an embodiment of the present invention will be described in detail.
The liquid seasoning of the present invention is not particularly limited as long as it has a predetermined composition as described above, and can be widely applied to, for example, ponzu soy sauce, dressing, seasoning sauce, and the like.

  The above liquid seasonings include soy sauce, salt, citrus fruit juice, vinegar (rice vinegar, black vinegar, grain vinegar, vinegar vinegar, apple vinegar, grape vinegar), flavor ingredients (boiled dashi, kelp dashi, koji Extract, kelp extract, seafood extract), sweeteners (sucrose, fructose, brown sugar, maltose, isomerized liquid sugar, glucose, syrup, sugar alcohols such as dextrin, sorbitol, maltitol, xylitol, etc. In addition, glycyrrhizin , Stevioside, aspartame, sucralose and other sweeteners and mirins are also used, and these sweeteners are used alone or in combination of two or more.), Flavorings, umami seasonings (protein hydrolysates, yeast Extract), amino acid seasonings (glycine, alanine, sodium glutamate, etc.), nucleic acid seasonings (sodium inosinate, guani) Such sodium), an organic acid based seasonings (sodium succinate, etc.), may also contain such.

  Since the liquid seasoning of the present invention has relatively high antiseptic properties, sterilization is not essential, but heat sterilization may be performed if necessary. When the heat sterilization is performed, the fruit juice feeling is significantly reduced as compared with the case where the heat sterilization is not performed. However, according to the present invention, the fruit juice feeling can be maintained. Therefore, it can be said that the significance of using the present invention is particularly high in a liquid seasoning subjected to heat sterilization.

  For example, when a liquid seasoning is sterilized by heating, a sterilization method often used industrially can be used. Specific examples of the sterilization method include a method using a heat exchanger such as a jacket tank, a serpentine tank, and a plate heater, a method of mixing steam, and the like. The condition of heat sterilization cannot be generally stated because the microbial resistance varies depending on the composition of the liquid seasoning. However, in the seasoning having a relatively strong microbial resistance such as the liquid seasoning of the present invention, for example, 65 ° C to 95 ° C. It is preferable to perform sterilization for about 30 seconds to 5 minutes under a temperature condition of ° C. However, as the heating temperature becomes higher or the heating time becomes longer, the decrease in the fruit juice sensation tends to accelerate accordingly, so from the standpoint of maintaining the fruit juice sensation, the heat sterilization temperature is made as low as possible and the heating time is shortened as much as possible. It is preferable to do. Considering comprehensively including the bactericidal effect, the bactericidal temperature is preferably set to 70 ° C. to 80 ° C., more preferably 70 ° C. to 75 ° C. The sterilization time is preferably set to 30 seconds to 2 minutes, more preferably 30 seconds to 1 minute 30 seconds. The sterilization time here is a time for holding a predetermined time in a predetermined temperature range with the predetermined temperature as an attainment temperature.

  There is no restriction | limiting in particular as soy sauce in the liquid seasoning of this invention, For example, what is generally called soy sauce, such as a pale soy sauce, a thick soy sauce, a pool soy sauce, corresponds.

  The seasoning targeted in the present invention is required to contain 10% to 59% (weight / weight) of soy sauce. Since soy sauce is the main cause of disturbing the feeling of fruit juice, in a seasoning with a low soy sauce content (less than 10%), a decrease in the feeling of fruit juice is unlikely to be a problem. Easy to hold. Therefore, the soy sauce content is defined as a seasoning suitable for utilizing the present invention. If the soy sauce content exceeds 59%, the scent derived from soy sauce becomes strong and the fruit juice feeling is reduced, so that it is difficult to maintain the fruit juice feeling in the present invention. Thus, from the viewpoint of the effect of the present invention, the soy sauce content in the liquid seasoning is more preferably 15% to 50% (weight / weight), and particularly preferably 20% to 45% (weight / weight).

  The citrus juice in the liquid seasoning of the present invention is not particularly limited. For example, the juice of one or more citrus fruits selected from lemon, eggplant, kabosu, orange, sudachi, yuko, orange, grapefruit and the like. Can be used. In particular, since eggplant has a strong fruit juice feeling compared to other citrus fruit juices, deterioration tends to be conspicuous. Here, citrus juice broadly refers to a liquid obtained by squeezing or crushing the fruit and skin of the citrus fruit. The citrus juice used in the present invention may be one from which the fruit or skin has been removed, or one that remains. Moreover, the citrus fruit juice used for this invention may be the liquid fruit juice which is not frozen, or the citrus fruit juice frozen and solidified.

  The liquid seasoning of the present invention essentially contains 1% to 40% (weight / weight) of citrus juice. In other words, when the citrus juice is less than 1%, the fruit juice feeling is originally low, so the influence of the reduction of the fruit juice feeling due to soy sauce or long-term storage is significant, and even when the present invention is applied, a sufficient fruit juice feeling is achieved in the liquid seasoning. Because you can't feel it. Further, when the fruit juice content is more than 40%, the original fruit juice feeling is strong and the fruit juice feeling is less likely to be reduced, so that the effect of the application of the present invention is also small. Thus, from the viewpoint of the effect of the present invention, the citrus juice content in the liquid seasoning is preferably 1% to 25% (weight / weight), more preferably 1% to 13% (weight / weight).

  Furthermore, the citrus fruit juice used for the liquid seasoning of this invention is not limited only to the normal citrus fruit juice which is not concentrated, The concentrated citrus fruit juice concentrated by the predetermined times may be sufficient. When using concentrated citrus fruit juice, it is preferable that concentrated citrus fruit juice in an amount obtained by dividing the content of citrus fruit juice before concentration by its concentration ratio (that is, equivalent to the content of fruit juice before concentration) is contained. . For example, in the present invention, when the content of citrus juice before concentration is 1% to 40% (weight / weight), if only 5 times concentrated citrus juice is used, the 5 times concentrated citrus juice is A liquid seasoning containing 0.2% to 8% (weight / weight) may be used.

  In addition, although a citrus fragrance | flavor can also be used instead of a citrus fruit juice, in that case, it is sufficient if it replaces and uses the citrus fragrance | flavor of the quantity corresponded to a predetermined amount of citrus fruit juice. Here, the equivalent amount of citrus fruit juice can be considered to indicate the amount of limonene, which is the main component of the citrus fruit juice, if the citrus fruit is coconut, for example.

  The liquid seasoning of the present invention contains a thiamine compound as an essential element. Here, as the thiamine compound, dibenzoyl thiamine, dibenzoyl thiamine hydrochloride, thiamine hydrochloride, thiamine nitrate, thiamine cetyl sulfate, thiamine thiocyanate, thiamine naphthalene-1,5-disulfonate, bisbenchamine, etc. Can be mentioned. These thiamine compounds have the advantage of being easy to use because they are food additives. In addition, a salt of a higher alcohol ester-bonded to thiamine (hereinafter referred to as “thiamine higher alcohol salt”) can also be mentioned as an example of a thiamine compound. The thiamine higher alcohol salt refers to thiamine higher alcohol hydrochlorides, nitrates, phosphates, sulfates, etc., and the higher alcohol salt refers to, for example, an alcohol having 12 or more carbon atoms (lauryl alcohol, myristyl alcohol, cetyl alcohol). , Stearyl alcohol, etc.). Preferable specific examples of the thiamine higher alcohol salt include thiamine lauryl sulfate which is a salt of lauryl alcohol having 12 carbon atoms.

  Of the thiamine compounds listed above, thiamine lauryl sulfate is particularly preferable. The reason is that, since it is a food additive, there is an advantage that it is easy to use, and in addition, a fruit juice enhancing effect and a holding effect are high.

  For example, thiamine lauryl sulfate in the liquid seasoning of the present invention refers to thiamine lauryl sulfate described in the 7th edition of the Food Addendum, for example, “Bidagen AS5” manufactured by Tanabe Seiyaku Co., Ltd. More preferably, non-brominated thiamine lauryl sulfate is used. In addition, it does not specifically limit as a non-bromide method, What is necessary is just to employ | adopt conventionally well-known methods, such as filtration and adsorption | suction with a polymer | macromolecule.

  The content of a thiamine compound typified by thiamine lauryl sulfate varies depending on the composition of the liquid seasoning, the type of citrus fruit juice, etc., but is 0.0003% by weight to 0.01% by weight with respect to the target liquid seasoning. By setting it as%, the fruit juice feeling can be enhanced or maintained. The content of the thiamine compound is more preferably 0.0005% by weight to 0.005% by weight, and particularly preferably 0.001% by weight to 0.003% by weight. This is because when the content is less than 0.0003% by weight, sufficient fruit juice feeling enhancement or retention effect is not exhibited. Further, if the content exceeds 0.01% by weight, the odor of the thiamine compound itself may be detected, which is not preferable because the flavor of the liquid seasoning is impaired. .

  The liquid seasoning of this invention exhibits an effect by the case where salt content and acetic acid content are more than predetermined amount. That is, liquid seasonings containing a large amount of salt and acetic acid (such as vinegar-derived) have a strong assertion of taste and fragrance, and it is difficult to feel the fruit juice feeling, so it is necessary to maintain and enhance the fruit juice feeling according to the present invention. Because it becomes. Here, the salt content refers to so-called salts such as sodium chloride, and the content means the content (% by weight) in the liquid seasoning. Sodium chloride may be used alone as the salt content, or two or more salts may be used in combination. The salt content in the liquid seasoning is preferably 5 to 15% by weight, more preferably 6 to 11% by weight.

  In addition, for example, vinegar may be added as acetic acid to the liquid seasoning of the present invention. The content of acetic acid that affects the feeling of fruit juice varies depending on the type of organic acid and the type and amount of fruit juice, but the effect of the present invention when the acetic acid content is 0.05% to 2.5% by weight. It becomes easy to demonstrate. From the viewpoint of exhibiting the effects of the present invention, the content of acetic acid is more preferably 0.07 wt% to 1.5 wt%, particularly preferably 0.1 wt% to 1.0 wt%. In addition, when there is too much acetic acid content, acidity and acetic acid odor will stand out more easily than fruit juice, and it will become difficult to exhibit the effect of this invention.

  The liquid seasoning of the present invention is placed in a storage container for long-term storage. The size, shape, and material of the storage container are not particularly limited. For example, it is preferable to use a storage container in a form in which the container opening is closed with a closing body such as a lid or a cap. Also, the storage method is not limited, and it may be room temperature storage, frozen or frozen storage, and further includes a case where it is stored under severe conditions with high temperature.

  Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.

[Example 1] Investigation of fruit juice feeling and flavor by addition of thiamine lauryl sulfate (1) Production of liquid seasoning (Ponzu soy sauce) Each raw material of the formulation shown in Table 1 is thoroughly mixed, and then at 75 ° C for 20 minutes. Ponzu soy sauce was obtained by heat sterilization in a hot water bath. 150 ml of this vinegar soy sauce was filled into a 150 ml bottle container and stoppered with a resin cap. What stored this container stuffed vinegar soy sauce at 40 degreeC for 10 days was made into the evaluation sample (No. 1-2). Sample No. The same formulation as No. 1 and immediately after the production of vinegar soy sauce was used as a control.

(2) Flavor evaluation of liquid seasoning (Ponzu soy sauce) In order to confirm the effect of maintaining and enhancing the feeling of fruit juice, twelve panels having discrimination ability were subjected to sensory comparison. In the evaluation, the fruit juice feeling of the control is “4”, “7” when the fruit juice is very strong, “6” when strong, “5” when slightly strong, “3” when weak, and weak. The case was set to “2”, and the case where it was very weak was set to “1”, and the average value of the evaluation of 12 panelists was determined and the degree of fruit juice feeling was determined. The results are shown in Table 2.

  As shown in Table 2, No. No thiamine lauryl sulfate was added. In one sample. The feeling of fruit juice quickly decreased. On the other hand, No. to which thiamine lauryl sulfate was added. In No. 2, it was found that the fruit juice was strongly felt even after being stored under harsh conditions. No. It was found that in the sample immediately after preparation of the same formulation as No. 2, the enhancement of the fruit juice feeling appears significantly.

[Example 2] Investigation of the effect of thiamine lauryl sulfate concentration (1) Preparation of liquid seasoning (Ponzu soy sauce) Each raw material was sufficiently mixed with the formulation shown in Table 3, and sample No. was prepared in the same manner as in Example 1. . 1-6 were produced. Sample No. The same formulation as No. 1 and immediately after the production of vinegar soy sauce was used as a control. Sample No. 1 and 2 have the same formulation as in Example 1.

(2) Flavor evaluation of liquid seasoning (Ponzu soy sauce) Next, sample Nos. With different concentrations of thiamine lauryl sulfate were used. Each of 1 to 6 was compared with the control, and the fruit juice feeling retention effect was examined by performing sensory evaluation with 8 panelists having the ability to discriminate which fruit juice feeling was strong. Sample No. Similarly, for Samples 2 to 6, sample Nos. Compared with 1 (sample to which thiamine lauryl sulfate was not added), the fruit juice feeling enhancing effect was also examined. The results are shown in Table 4. Here, the control and sample No. Comprehensive evaluation of comparison with No. 1, “◎” indicates that the retention / enhancement of the fruit juice is clearly expressed, “○” indicates that there is a tendency to maintain / enhance the juice, “△” indicates that the tendency of enhancement is not clear, and “×” indicates that the effect is not observed.

  As shown in Table 4, the range in which the effect of maintaining and enhancing the fruit juice sensation by addition of thiamine lauryl sulfate was within the range of thiamine lauryl sulfate concentration of 0.0003% to 0.01%. When the concentration was lower than this range (No. 1, 3), no clear effect was observed. Further, when the concentration is higher than this range (No. 6), the scent peculiar to the thiamine compound appears remarkably, so that it is far from the scent quality required as a liquid seasoning. For this reason, the feeling of fruit juice could not be evaluated.

[Example 3] Investigation of influence by soy sauce concentration (1) Production of liquid seasoning (Ponzu soy sauce) Each raw material was sufficiently mixed with the formulation shown in Table 5, and sample No. 1 was prepared in the same manner as in Example 1. 7-10 were produced. Sample No. About each of 7-10, the thing which did not add thiamine lauryl sulfate was made into the control (The product immediately after preparation was set to control 1, and the product stored for 40 days at 40 degreeC was set to control 2). In addition, about the addition amount of thiamine lauryl sulfate, it experimented by using 0.003% which the effect of holding | maintenance and enhancement of the fruit juice feeling was the clearest in Example 2.

(2) Flavor evaluation of liquid seasoning (Ponzu soy sauce) Sample No. 7-10 were compared with each control 1, and the fruit juice feeling retention effect was examined by performing sensory evaluation by 8 panels having the ability to discriminate which fruit juice feeling was strong. In addition, each sample was compared in the same manner as in Control 2, and the fruit juice feeling enhancing effect was also examined. The results are shown in Table 6. Here, the comparison between the control 1 and the control 2 is comprehensively evaluated, and “◎” indicates that the retention / enhancement of the fruit juice clearly appears, and “○” indicates the tendency of the retention / enhancement of the fruit juice feeling. ”,“ △ ”indicates that the tendency to maintain or enhance the fruit juice feeling is not clear, and“ × ”indicates that the effect is not observed.

  When the soy sauce concentration is too low (No. 7), the fragrance of the fruit juice itself is strong, and the influence of the scent of the soy sauce is originally low, so the decrease in the feeling of fruit juice due to storage is small. Therefore, the effect of thiamine lauryl sulfate did not appear clearly. Moreover, when the soy sauce concentration is too high (No. 10), the scent of soy sauce is strong, and the scent of fruit juice is not felt much even immediately after preparation. Therefore, the effect of thiamine lauryl sulfate did not appear clearly. From the above results, it was found that the effect of thiamine lauryl sulfate can be seen only when the soy sauce concentration is 1% to 59% (% by weight).

[Example 4] Investigation of the effect of citrus juice concentration (1) Preparation of liquid seasoning (Ponzu soy sauce) Each raw material was mixed thoroughly with the formulation shown in Table 7, and sample No. 1 was prepared in the same manner as in Example 1. 11-14 were produced. These samples have different concentrations of citrus juice (coconut juice). Sample No. About each of 11-14, the thing which did not add thiamine lauryl sulfate was made into the control (The product immediately after preparation was set to control 1, and the product stored for 40 days at 40 degreeC was set to control 2). In addition, as an addition amount of thiamine lauryl sulfate, the experiment was conducted by adopting 0.003% where the effect of maintaining and enhancing the fruit juice feeling was the clearest in Example 2.

(2) Flavor evaluation of liquid seasoning (Ponzu soy sauce) Sample No. Each of Nos. 11 to 14 was compared with Control 1, and the fruit juice feeling retention effect was examined by performing sensory evaluation with 8 panelists having the ability to discriminate which fruit juice feeling was stronger. In addition, each sample was compared in the same manner as in Control 2, and the fruit juice feeling enhancing effect was also examined. The results are shown in Table 8. Comparing the comparison with Control 1 and Control 2 comprehensively, “◎” indicates that the retention of fruit juice clearly appears, “○” indicates that there is a tendency to maintain / enhance the fruit juice, “△” indicates that the tendency of retention / enhancement is not clear, and “×” indicates that the effect is not observed.

  As shown in Table 8, when there was too little coconut juice (No. 11), since the fruit juice feeling was originally low, the effect of retaining and enhancing the fruit juice feeling by adding thiamine lauryl sulfate was difficult to understand. Moreover, when the ratio of the coconut fruit juice was large (No. 14), the original fruit juice feeling was strong, so the fruit juice feeling was sufficient even after storage, and the effects of the invention were not clearly manifested. From the above results, it was found that the effect of retaining and enhancing the feeling of fruit juice by thiamine lauryl sulfate was observed when the ratio of coconut juice was in the range of 1% to 40% (% by weight).

[Example 5] Investigation of influence on concentration of acetic acid and salt (1) Production of liquid seasoning (Ponzu soy sauce) Each raw material was mixed well with the formulation shown in Table 9, and a sample was prepared in the same manner as in Example 1. No. 15-17 were produced. Sample No. About each of 15-17, the thing which did not add thiamine lauryl sulfate was made into the control (The product immediately after preparation was set to control 1, and the product stored for 40 days at 40 degreeC was set to control 2). In addition, as an addition amount of thiamine lauryl sulfate, the experiment was conducted by adopting 0.003% where the effect of maintaining and enhancing the fruit juice feeling was the clearest in Example 2.

(2) Flavor evaluation of liquid seasoning (Ponzu soy sauce) Sample No. Each of 15 to 17 was compared with Control 1, and the fruit juice feeling retention effect was examined by performing sensory evaluation with 8 panelists having the ability to discriminate which fruit juice feeling was stronger. In addition, each sample was compared in the same manner as in Control 2, and the fruit juice feeling enhancing effect was also examined. The results are shown in Table 10. Here, the comparison between Control 1 and Control 2 is comprehensively evaluated, and “◎” indicates that the retention of the fruit juice is clearly expressed, “○” indicates that the tendency to maintain / enhance the juice is, “△” indicates that the tendency to maintain and enhance the fruit juice is not clear, and “×” indicates that the effect is not observed.

  When the salt concentration was too high from the results of Table 10 (No. 15), it was difficult to clearly show the effect of maintaining and enhancing the feeling of fruit juice. In addition, when the acetic acid concentration was too high (No. 16), it was difficult to capture the feeling of fruit juice due to the strong acid odor, and evaluation was not possible. From the above results, if the salt concentration is set within the range of 5 wt% to 15 wt% and the acetic acid concentration is set within the range of 0.05 wt% to 2.5 wt%, the predetermined effect is obtained. It turns out that it is obtained.

[Example 6] Investigation of the effect of the type of citrus juice Each raw material was sufficiently mixed according to the formulation shown in Table 11 and sample No. 1 was prepared in the same manner as in Example 1. 18 and 19 were produced. Sample No. For each of Nos. 18 and 19, a control to which thiamine lauryl sulfate was not added was used as a control (the product immediately after preparation was used as control 1, and the product stored at 40 ° C. for 10 days after control was used as control 2).
In addition, as an addition amount of thiamine lauryl sulfate, the experiment was conducted by adopting 0.003% where the effect of maintaining and enhancing the fruit juice feeling was the clearest in Example 2.

Sample No. 18 and 19 were compared with Control 1, respectively, and the fruit juice feeling retention effect was examined by sensory evaluation of which fruit juice feeling was strong by five panelists having discrimination ability. In addition, each sample was compared in the same manner as in Control 2, and the fruit juice feeling enhancing effect was also examined. The results are shown in Table 12. In addition, these samples differ in the kind of fruit juice. Here, the comparison between the control 1 and the control 2 is comprehensively evaluated, and “◎” indicates that the retention of the fruit juice clearly appears, “○” indicates that the tendency to maintain / enhance the fruit juice, “△” indicates that the tendency to maintain and enhance the fruit juice is not clear, and “×” indicates that the effect is not observed.

  From the results shown in Table 12, there was a tendency to maintain and enhance the fruit juice feeling even with sudachi juice and orange juice.

[Example 7] Investigation of influence by type of thiamine compound (1) Preparation of liquid seasoning (Ponzu soy sauce) Each raw material was sufficiently mixed in the formulation shown in Table 13, and sample No. 1 was prepared in the same manner as in Example 1. 20 and 21 were produced. Sample No. For each of Nos. 20 and 21, a control to which no thiamine compound was added was used as a control (the product immediately after preparation was used as control 1, and the product stored at 40 ° C. for 10 days was used as control 2). In addition, the experiment was conducted by using 0.003% as the addition amount of thiamine hydrochloride and thiamine nitrate, in which the effect of maintaining and enhancing the fruit juice feeling was the clearest in Example 2.

(2) Flavor evaluation of liquid seasoning (Ponzu soy sauce) In order to confirm the effect of maintaining and enhancing the feeling of fruit juice, twelve panels having discrimination ability were subjected to sensory comparison. In the evaluation, the fruit juice feeling of the control is “4”, “7” when the fruit juice is very strong, “6” when strong, “5” when slightly strong, “3” when weak, and weak. The case was set to “2”, and the case where it was very weak was set to “1”, and the average value of the evaluation of 12 panelists was determined and the degree of fruit juice feeling was determined. The results are shown in Tables 14 and 15.

  As shown in Tables 14 and 15, No. No thiamine compound was added. In the sample of 1, the fruit juice feeling quickly decreased. On the other hand, No. to which thiamine hydrochloride is added. In No. 20, the fruit juice feeling enhancing effect was not recognized, but a certain fruit juice feeling retaining effect was recognized. No. 1 to which thiamine nitrate is added. In No. 21, the fruit juice feeling retention effect was not recognized, but some fruit juice feeling enhancement effect was recognized. All of these results were superior to those of the prior art, but the results obtained by adding thiamine lauryl sulfate that can achieve both the fruit juice enhancement effect and the fruit juice retention effect (see Example 1 etc.) are not superior. There wasn't.

[Conclusion]
As shown in each of the above examples, the liquid seasoning of the present invention contains a thiamine compound typified by thiamine lauryl sulfate, so that even if the liquid seasoning in a storage container is stored for a long period of time, the fruit juice is sufficient. It was found that the feeling can be maintained.

  Next, in addition to the technical ideas described in the claims, the technical ideas grasped by the embodiments described above are listed below.

  (1) A liquid seasoning in a storage container containing 10% to 59% (w / w) soy sauce and 1% to 40% (w / w) citrus juice, wherein the thiamine lauryl alcohol salt is reduced to 0. A liquid seasoning in a container containing 0003 wt% to 0.01 wt%.

  (2) A liquid seasoning in a storage container containing 10% to 59% (w / w) soy sauce and 1% to 40% (w / w) citrus juice, which is an anionic surfactant in thiamine A liquid seasoning in a container, comprising 0.0003 wt% to 0.01 wt% of a substance having a structure to which is added.

  (3) 10% to 59% (w / w) of soy sauce, 1% to 40% (w / w) of citrus juice, 5% to 15% by weight of salt, 0.05% to 2% of acetic acid. A liquid seasoning in a storage container containing 5% by weight, the container containing a liquid seasoning containing 0.0003% to 0.01% by weight of a thiamine compound.

  (4) Claim 1 thru | or 8, In any one of said thought 1 thru | or 3, Concentrated citrus juice of the quantity which divided the content which the citrus juice before concentration should take by the concentration rate contains as said citrus juice A liquid seasoning in a container characterized by being made.

  (5) 10% to 59% (w / w) of soy sauce, 1% to 13% (w / w) of citrus juice, 5% to 15% by weight of salt, 0.05% to 2% of acetic acid. A method for enhancing or maintaining the citrus fruit juice feeling of a liquid seasoning by adding 0.0003 wt% to 0.01 wt% of a thiamine compound in a liquid seasoning containing 5 wt% in a storage container.

Claims (8)

  A liquid seasoning in a storage container containing 10% to 59% (w / w) soy sauce and 1% to 40% (w / w) citrus juice, wherein the thiamine compound is 0.0003% to 0% A liquid seasoning in a container, characterized by containing 0.01% by weight.   10% to 59% soy sauce (w / w), 1% to 13% (w / w) citrus juice, 5% to 15% salt, 0.05% to 2.5% acetic acid A liquid seasoning contained in a storage container, containing 0.0003 wt% to 0.01 wt% of a thiamine compound.   The container liquid seasoning according to claim 1 or 2, wherein the thiamine compound is thiamine lauryl sulfate.   The liquid seasoning in a container according to any one of claims 1 to 3, wherein the citrus juice is coconut juice.   The liquid seasoning in a container according to any one of claims 1 to 4, wherein the liquid seasoning is Ponzu soy sauce.   6. The liquid seasoning in a container according to any one of claims 1 to 5, wherein a citrus flavor equivalent to citrus juice is contained instead of a part or all of the citrus juice.   The liquid seasoning in a container according to any one of claims 1 to 6, wherein the thiamine compound is non-brominated.   A liquid seasoning in a storage container containing 10% to 59% (w / w) soy sauce and 1% to 40% (w / w) citrus juice, and 0.0003% to 0.01% thiamine compound A method of enhancing or maintaining the citrus juice feeling of a liquid seasoning for a long period of time by containing it by weight%.