JP2013123402A - Liquid seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a liquid seasoning excelling in flavor and ingestible daily while making expectable a heath promoting effect by acetic acid, particularly a liquid seasoning for cooking by heating, excelling in flavor when eating while having a weak acetic acid smell when cooking by heating even if containing acetic acid having a high concentration of 0.7-1.5 mass%.SOLUTION: The liquid seasoning for cooking by heating includes acetic acid at 0.7-1.5 mass% in straight conversion, and is adjusted in acetic acid concentration and/or salt concentration such that the mass ratio of salt to acetic acid is 1.5-3. The liquid seasoning for cooking by heating further includes capsaicin, and is adjusted such that the concentration of capsaicin is 0.0004-0.0016 mass% in straight conversion.

Description

  The present invention relates to a liquid seasoning containing a high amount of acetic acid, and more particularly to a liquid seasoning containing high acetic acid for cooking.

-Health promotion effect of acetic acid Acetic acid has various physiological effects such as suppression of blood pressure rise and reduction of blood lipids. For example, in the example of Patent Document 1 (effect test on humans), it has been shown that intake of 1.5 g of acetic acid per day has a significant effect on lowering blood pressure, and even half that amount is effective. It has been revealed. Therefore, for health, it is desired to take about 0.7 to 1.5 g of acetic acid in a daily meal.

Examples of foods rich in acetic acid include vinegar, which is a seasoning mainly composed of acetic acid. Vinegar has been widely used as a raw material for seasonings of various dishes, seasoning vinegars such as ponzu, and liquid seasonings such as dressings and mayonnaise.
However, since the intake of these liquid seasonings in the meal is very small, it has been difficult to take in an amount from which the physiological effect of acetic acid is exerted in a single meal.
Moreover, although various vinegar drinks and supplements have been developed and marketed, ingesting acetic acid in this form has a problem that it is difficult to ingest continuously because of a heavy burden in daily life.

・ Problems such as odor of acetic acid in cooking and cooking To achieve the health promotion effect described above, if acetic acid is consumed in an amount necessary for health in the form of cooking in a normal meal, acetic acid will continue very naturally without difficulty. It is expected to be a means for ingestion.
In particular, in a liquid seasoning used for cooking such as boiled foods, grilled foods, fried foods, steamed foods, and cooking in a microwave oven, which is a general cooking method, a liquid seasoning containing acetic acid is used. If available, acetic acid can be expected from various dishes.

However, in the case of cooking and heating food, there is a problem that the stimulation of acetic acid odor by heating becomes strong and the flavor such as flavor balance is lowered. Therefore, in the conventional liquid seasoning for heat cooking, the usage-amount of acetic acid has become restrict | limited significantly compared with the sushi vinegar and the ponzu which are not assumed to use by heat cooking.
On the other hand, if you want to consume the required amount of acetic acid in a normal meal, you will need to eat at least one menu item (usually about 100-200g) and take half of the amount of acetic acid required per day from 0.7 to 1.5g to the full amount. As the seasoning liquid, it is necessary to contain acetic acid at an extremely high concentration (about 0.7 to 1.5% by mass).
Therefore, when such a liquid seasoning containing acetic acid at a high concentration is used for cooking by heating, the odor of acetic acid becomes a big problem, and it is difficult to actually use it for cooking.

Conventionally, various studies have been made on vinegar-containing beverages as a method for suppressing the acetic acid odor of acetic acid. For example, a method of masking by adding an aromatic substance such as vanillin or hexanal (see Patent Documents 2 and 3) is known.
However, when these aromatic substances are applied to cooking, there is a problem that the active ingredient is volatilized by cooking. Moreover, since the influence which these components have on a flavor is large, there existed a problem by which the original flavor of a seasoning was impaired.
In addition, a method for reducing the ratio of acetic acid in an organic acid (see Patent Document 4) is known in warm beverages for sale, but in this method, the amount of acetic acid that can be ingested is reduced. It was difficult to take a sufficient amount of acetic acid.
Moreover, the relationship between the acetic acid odor and salt concentration in heat cooking has not been conventionally known.

JP 2002-255801 A JP 61-173761 JP 2010-124696 A JP 2009-240299 A

An object of the present invention is to develop a liquid seasoning that can be expected to promote health by acetic acid and that is excellent in flavor and can be ingested on a daily basis.
In particular, an object of the present invention is to provide a liquid seasoning for cooking which has a high concentration of acetic acid of 0.7 to 1.5% by mass and has a weak acetic acid odor during cooking and a good flavor during eating. .

When the inventors conducted a test using an acetic acid-containing aqueous solution, the acidity was alleviated when heated compared to room temperature, but the acetic acid odor became significantly stronger, and the overall flavor balance decreased. I got the knowledge to do.
Therefore, in order to solve the above problems, it is particularly important to reduce the odor of acetic acid and improve the change in flavor during cooking, and a method for sensory evaluation of liquid seasonings in a cooking system. Adopted.
In addition, in the case of components that are not used in normal liquid seasonings, the flavor of the liquid seasonings was considered to be impaired, and various food ingredients were studied earnestly by paying attention to components that are generally contained in liquid seasonings.

As a result, in the cooking system, it was surprisingly found that the salinity concentration greatly affects the acetic acid odor and the flavor.
Specifically, by containing salt in a specific ratio with respect to acetic acid, not only the odor of acetic acid during cooking is suppressed, but also a change in flavor occurs in a balanced manner. Found to be improved.
The salt concentration found by the inventors is about 4 to 7% by mass of a salt concentration of a commercially available containerized liquid seasoning for cooking (for example, 7.1% by mass for teriyaki seasonings, (See Kaikai 2008-278829).

  Further, the present inventors have found that by adding capsaicin, the odor of acetic acid is remarkably improved and the flavor is further improved.

The present invention has been completed based on these findings and relates to the following.
The invention according to [Claim 1] is a liquid seasoning for cooking which contains 0.7 to 1.5% by mass of acetic acid in a straight conversion, and the concentration of acetic acid is 1.5 to 3 so that the mass ratio of salt to acetic acid is 1.5 to 3. The liquid seasoning for cooking is characterized in that the salt concentration is adjusted.
The invention according to [Claim 2] relates to the liquid seasoning for heat cooking according to claim 1, wherein the salt concentration is adjusted to 1.5 to 3% by mass in terms of straight.
[Claim 3] The invention according to [Claim 3] further comprises capsaicin, and is adjusted so that the capsaicin concentration is 0.0004 to 0.0016 mass% in terms of straight, liquid for cooking according to claim 1 or 2 The invention according to the seasoning [Claim 4] is, the liquid seasoning for cooking is a liquid seasoning for grilled dishes, a liquid seasoning for boiled dishes, a liquid seasoning for steamed dishes, or a liquid seasoning for fried foods, It is related with the liquid seasoning for heat cooking of any one of Claims 1-3.
The invention according to [Claim 5] relates to the liquid seasoning for heat cooking according to any one of claims 1 to 4, wherein the liquid seasoning for heat cooking is a container-packed liquid seasoning.
The invention according to [Claim 6] is a mixture of the liquid seasoning for cooking and the ingredients according to any one of claims 1 to 5, and then dipped in the liquid seasoning to obtain the liquid seasoning. The present invention relates to a method for producing a food, which is produced by cooking an adhering ingredient or a mixture of a liquid seasoning and an ingredient at a temperature of at least 60 ° C. or higher.
The invention according to [Claim 7] relates to a cooked food manufactured by the method according to Claim 6.

According to the present invention, it can be used for foods such as cooked foods such as boiled foods, grilled foods, fried foods, and steamed foods, and foods cooked by heating in a microwave oven. It is possible to provide.
Moreover, by cooking using the liquid seasoning for cooking according to the present invention, it is possible to easily ingest an amount of acetic acid necessary for maintaining health in a daily meal.

・ Liquid seasoning for cooking by heating The liquid seasoning for cooking by heating in the present invention is for heating foods that are required to be cooked at least at 60 ° C. or more, usually about 65 to 250 ° C. in order to eat. A seasoning used when cooking. Although the food after heat cooking in which the said seasoning was used is normally used for a meal in the state heated or kept warm, suitable flavor is show | played.
As the seasoning for heat cooking of the present invention, specifically, seasonings for grilled dishes (seasonings for grilled meat, teriyaki, ginger grill, etc.); seasonings for boiled foods; seasonings for steamed dishes , Liquid seasonings exclusively for cooking that are cooked and cooked with an open flame or electromagnetic cooker. Moreover, the liquid seasoning used for cooking of the dish provided for cooking after heating cooking with a microwave oven etc. is also contained.
Note that liquid seasonings that do not require cooking such as ponzu and dressing are not included in the present invention.

  Here, the “liquid” of the liquid seasoning in the present invention includes not only a free-flowing property such as water but also a viscous property, for example, what is generally referred to as a paste.

Acetic acid concentration The liquid seasoning for cooking according to the present invention is characterized by containing acetic acid at a high concentration of 0.7 to 1.5 mass%, preferably 0.75 to 1.25 mass%.
The acetic acid concentration refers to the acetic acid concentration in straight conversion (the acetic acid concentration of the liquid seasoning during cooking), and the liquid seasoning of the type that is diluted during cooking (so-called concentrated type) It is necessary to increase the acetic acid concentration according to the dilution rate during cooking.
For example, in the case of a concentrated type (0.7 to 1.5% by mass at the time of heating and cooking) used by diluting twice during cooking, 1.4 to 3% by mass of acetic acid is contained.

As a method for adjusting the acetic acid concentration of the liquid seasoning in the present invention, the object can be achieved by blending a raw material containing acetic acid.
Any raw material containing acetic acid such as vinegar or synthetic acetic acid can be used as the raw material containing acetic acid. In particular, vinegar contains not only acetic acid but also various flavor components derived from the raw materials and produced during the fermentation process, so that it can impart a preferable flavor to the seasoning and can be suitably used.
As vinegar here, grain vinegar such as rice vinegar, black vinegar, straw vinegar, malt vinegar, hato vinegar, apple vinegar, grape vinegar, sherry vinegar, lemon vinegar, fruit vinegar such as kabosu vinegar and plum vinegar, brewing Various vinegars such as alcohol vinegar produced using alcohol as a raw material can be mentioned.
The liquid seasoning for cooking according to the present invention usually does not adjust the pH by a treatment such as neutralization, and therefore the pH is usually 2.5 to 4.5 due to the effect of acetic acid. In addition, Preferably, it is desirable to adjust to the range of 3.5-4.

-Mass ratio of acetic acid and salt content The liquid seasoning in this invention is characterized by including salt content of the range of 1.5-3, preferably 1.5-2.5 by the mass ratio with respect to acetic acid.
Further, the mass ratio can be adjusted by adjusting the acetic acid concentration and / or the salt concentration.
When the mass ratio is lower than 1.5, the odor of acetic acid is strongly felt and the flavor is not preferable. On the other hand, when it is higher than 3, the odor of acetic acid increases and the flavor becomes unfavorable.

In the liquid seasoning in the present invention, a flavor raw material containing salt such as soy sauce can be blended. Therefore, it can also adjust to the mass ratio of the above-mentioned salt content with respect to acetic acid with the salt derived from a flavor raw material. Moreover, salt may be added as appropriate so that the mass ratio is achieved.
In addition, as salt, it is not limited to refined salt, The salt containing impurities, such as bitter juice, can also be used.

The salt concentration of the liquid seasoning in the present invention may be adjusted so that the salt concentration falls within the range of the mass ratio, but the salt concentration is 1.5 to 3% by mass, preferably 1.5 to 2.5% by mass in terms of straight. It is a range.
By adjusting within the mass ratio range, acetic acid odor of acetic acid is suppressed and aroma is improved, and it is estimated that a plurality of factors are combined such as a proper change in taste balance. However, the flavor can be felt well.
When the salt concentration is lower than 1.5% by mass, the odor of acetic acid is strongly felt and the flavor is not preferable. On the other hand, if it exceeds 3% by mass, the odor of acetic acid is suppressed, but the flavor is not preferred.
The salt concentration can be measured by a titration method using a silver nitrate solution.

-Blending of capsaicin The liquid seasoning in the present invention can significantly improve the acetic acid odor and flavor by further blending (containing) capsaicin.
The capsaicin used in the present invention may be extracted and purified from a natural product, or capsaicin-containing products such as pepper and its extract can also be used.
In the case of using chili pepper, its variety and form are not particularly limited, and examples of chili varieties include Takanotsume, Tentaka, Hontaka and Chilly. Note that capsaicin is contained in fruits (particularly, placenta and pericarp near the seeds) in capsicum plants. In the present application, when “capsicum” is described, it indicates the fruit of the capsicum.
In addition, the capsaicin density | concentration in a red pepper can be measured using a high performance liquid chromatography.

The concentration of capsaicin is 0.0004 to 0.0016 mass%, preferably 0.0005 to 0.0015 mass%, in terms of straight.
The blending amount in the case of pepper is usually about 0.025 to 0.075% by mass, preferably about 0.03 to 0.06% by mass, although it depends on the capsaicin content of the pepper.
When the capsaicin concentration is too low (especially when it is lower than 0.0004% by mass), no reduction in acetic acid odor or improvement in flavor is observed. Moreover, when it is too high (especially when it is higher than 0.0016 mass%), the acetic acid odor is lowered, but the pungent taste is felt, the taste balance is lost, and the flavor is lowered.
Note that capsaicin has low solubility in water and is not uniformly dispersed only by ordinary stirring and mixing. Therefore, by adding a thickener or an emulsifier as appropriate, uniform dispersion can be achieved and a stable flavor improving effect can be obtained.

-Other raw materials In addition to the above, in the liquid seasoning for cooking, as long as the acetic acid concentration, the mass ratio of salt to acetic acid, and the capsaicin concentration fall within the above numerical ranges, sugars (glucose, fructose, sucrose, High-intensity sweeteners such as maltose, starch syrup, sucralose, etc.), flavor ingredients (boiled dashi, kelp dashi, salmon extract, kelp extract, seafood extract, fruit juice, etc.), spices (eg pepper), spice extracts, umami seasonings (Soy sauce, protein hydrolyzate, yeast extract, etc.), amino acid seasonings (glycine, alanine, sodium glutamate, etc.), nucleic acid seasonings (sodium inosinate, sodium guanylate, etc.), organic acid seasonings (shrimp) Taste ingredients such as sodium acid), emulsifiers, thickeners, vegetables (garlic, ginger, onions, etc.) And vegetable extracts, alcoholic beverages or alcoholic beverages can be appropriately blended.

-Container, etc. The liquid seasoning for cooking according to the present invention is mixed with raw materials by a general method such as stirring to make a uniform liquid, and then used as it is or for sterilization treatment such as heat sterilization or membrane filtration sterilization. After that, it is filled into containers such as molded containers (so-called PET bottles), synthetic resin bags, glass bottles, metal cans, paper containers, etc. with polyethylene terephthalate as the main component in the same way as general liquid seasonings. It can be a fee.
Moreover, after filling the liquid seasoning for heat cooking of this invention in a container, it can use for sterilization processes, such as heat sterilization or retort sterilization, and can be used as a container-packed liquid seasoning.

-Use aspect The liquid seasoning for cooking by heating packed in a container can be used by taking out the liquid seasoning from the container. The straight type is used as it is, and the diluted type is diluted and then cooked with solid ingredients such as livestock meat, seafood, vegetables, etc., and is usually heated or kept warm. A suitable flavor is produced.
The liquid seasoning for cooking according to the present invention includes grilled dishes such as yakiniku and yakitori; boiled dishes such as livestock meat, seafood and vegetables; steamed dishes such as steam convection and steamed dishes; fried dishes such as stir-fried vegetables It can be used for cooking such as cooking; Moreover, it can use for the foodstuff which heats and eats with a microwave oven.
In particular, it is suitable for use as a liquid seasoning used in grilled dishes such as yakiniku, teriyaki, ginger grill, etc., because it is cooked under strong heating conditions and is strongly worried about acetic acid odor.

-Efficacy The liquid seasoning for cooking according to the present invention has a flavor during heating despite containing an amount of acetic acid that exerts physiological functions acting on health promotion such as lowering blood pressure and lowering blood lipids. Since it is good, it has a gentle flavor. Therefore, it becomes possible to ingest a food provided with a liquid seasoning containing a high concentration of acetic acid without difficulty as a form of daily meal.
Moreover, since the salt concentration can be lowered, it can be expected that the blood pressure lowering effect of acetic acid is enhanced.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples. In Examples and the like, “mass%” is abbreviated as “w%”.

[Test Example 1] “Comparison of sensory characteristics at normal temperature and heating”
・ (1) Preparation of sample Using brewed vinegar (produced by Mitsukan Co., Ltd., acetic acid concentration 15% by volume) as acetic acid, using purified salt as sodium chloride, aqueous solution with acetic acid concentration 1w% and salinity concentration 4w% Was prepared.
A part of the solution was collected and allowed to stand at room temperature (20 ° C.) (control).
In addition, after separating another part of the solution into a glass container with a lid, after immersing the whole container in warm water kept at 70 ° C. and confirming that the product temperature of the solution reached 70 ° C., Further immersion for 10 minutes at 70 ° C. was continued (test sample).

-(2) Sensory evaluation A sensory evaluation test was conducted on “sourness”, “acetic acid odor”, and “flavoring taste” of the above samples by four skilled sensory inspectors.
As for the taste of acidity and flavor, a part of the sample solution was quickly collected with a dropper so that the product temperature of the sample solution did not change, and immediately subjected to the test. In addition, the sensory evaluation of the acid odor was immediately tested by removing the lid while being heated to 70 ° C.
The sensory evaluation was based on the evaluation of the control (product temperature 20 ° C.) as a standard, and was evaluated with the following five grades, and indicated as an average value. The results are shown in Table 1.

"acidity"
5: Very stronger than the control.
4: Stronger than control.
3: Same as control.
2: Weaker than control.
1: Very weaker than the control.

`` Acetic acid odor ''
5: Very stronger than the control.
4: Stronger than control.
3: Same as control.
2: Weaker than control.
1: Very weaker than the control.

"Preferences of flavor"
5: Very preferred over the control.
4: Preferred over control.
3: As preferred as the control.
2: Less preferred than the control.
1: Very less preferred than the control.

・ (3) Results As a result, it was shown that heating the acetic acid-containing liquid weakened the acidity, while the acetic acid odor became significantly stronger, reducing the overall taste (test sample). .
From this result, it was shown that the sensory characteristics when the acetic acid-containing liquid is heated are different from those at room temperature.

[Example 1] “Effect of salinity at 1 w% acetic acid”
-(1) Preparation of samples Each aqueous solution was prepared in the same manner as in Test Example 1 except that it was prepared to the acetic acid concentration and the salt concentration described in Table 2.
And after separating a part of the solution into a glass container with a lid, the whole container was immersed in warm water kept at 70 ° C., and after confirming that the product temperature of the solution reached 70 ° C., further 10 Immersion at 70 ° C. was continued for a minute (samples 1-1 to 1-6).

-(2) Sensory evaluation With respect to the above samples 1-1 to 1-6, four skilled sensory inspectors conducted a sensory evaluation test on "acetic acid odor" and "preference of flavor".
Sensory evaluation was performed using the same five-point rating as in Test Example 1, except that the evaluation of sample 1-5 (acetic acid concentration 1w%, salinity concentration 4w%) was used as the reference (control). It showed in.
In addition, as a comprehensive evaluation of these sensory tests, “X” indicates that there is no difference from the control, “△” indicates a slight improvement over the control, “○” indicates a improvement over the control, and a marked improvement over the control. The improvement is indicated by “◎”. These results are shown in Table 2.

-(3) Results As a result, the 'acetic acid odor' was felt weaker when the salt concentration was slightly lower than that of the control (Sample 1-5) (Sample 1-4). When the salt concentration was further lowered (Sample 1-2, Sample 1-3), the acetic acid odor was felt weaker.
However, when the salinity was further lowered (Sample 1-1), the intensity of acetic acid odor almost similar to that of the control (Sample 1-4) was felt.

In addition, “flavoring preference” also improved as the salinity became lower than that of the control (Sample 1-5) (Samples 1-2 to 1-4).
However, when the salinity was further reduced (Sample 1-1), the taste preference decreased and became almost the same as the control (Sample 1-5).
The most preferable flavor was Sample 1-3, which was thought to be due to a change in flavor in a balanced manner at the same time as the decrease in acetic acid odor, but the overall flavor was improved.

As described above, the results shown in Table 2 indicate that the effect is excellent when the mass ratio of salt to acetic acid is in the vicinity of the range of 1.5 to 3. In particular, it was shown that there was a remarkable effect at 1.5 to 2.5, and most preferred that there was a peak in the vicinity of 2.
On the other hand, when the mass ratio was higher than 4 (Sample 1-6), the odor of acetic acid became strong and the flavor was not preferable.

[Example 2] “Effect of salt concentration at acetic acid concentration 0.7 w%”
(1) Sample preparation Each aqueous solution was prepared in the same manner as in Test Example 1, except that the acetic acid concentration and the salt concentration described in Table 3 were used.
And after separating a part of the solution into a glass container with a lid, the whole container was immersed in warm water kept at 70 ° C., and after confirming that the product temperature of the solution reached 70 ° C., further 10 Immersion at 70 ° C. was continued for a minute (Samples 2-1 to 2-2).

-(2) Sensory evaluation With respect to the above samples 2-1 to 2-2, four skilled sensory inspectors conducted a sensory evaluation test on "acetic acid odor" and "flavoring taste".
The sensory evaluation was carried out in the same manner as in Test Example 1 except that the evaluation of sample 2-2 (acetic acid concentration 0.7w%, salinity concentration 4w%) was used as the reference (control). Indicated by value. In addition, as a comprehensive evaluation of these sensory tests, “X” indicates that there is no difference from the control, “△” indicates a slight improvement over the control, “○” indicates a improvement over the control, and a marked improvement over the control. The improvement is indicated by “◎”. These results are shown in Table 3.

-(3) Result As a result, it was shown that even when the acetic acid concentration was 0.7 w%, the acetic acid odor when the acetic acid-containing solution was heated was suppressed by setting the mass ratio of salt to acetic acid to 2. At the same time, it is considered that the flavor changes in a balanced manner, but the overall flavor was improved (Sample 2-1).

[Example 3] "Influence of capsaicin"
-(1) Preparation of sample Each aqueous solution of acetic acid concentration, salinity concentration, and capsaicin concentration described in Table 4 was prepared. The same acetic acid and sodium chloride as in Test Example 1 were used. As capsaicin, powdered pepper (capsaicin content 0.021 w%) was added so as to have a capsaicin concentration shown in Table 4.
In addition, since powdered pepper does not disperse | distribute uniformly in normal aqueous solution, the xanthan gum (made by DSP Gokyo Food & Chemical Co., Ltd.) was added so that the density | concentration in a solution might be 0.1 w% (sample 3-3- 3-7). Further, xanthan gum 0.1 w% was also added to the solution containing no powdered pepper (samples 3-1 to 3-2) in order to eliminate the influence of viscosity.
And after separating a part of the solution into a glass container with a lid, the whole container was immersed in warm water kept at 70 ° C., and after confirming that the product temperature of the solution reached 70 ° C., further 10 Immersion at 70 ° C. was continued for a minute (Samples 3-1 to 3-7).

-(2) Sensory evaluation With respect to the above samples 3-1 to 3-7, three skilled sensory inspectors conducted a sensory evaluation test on "acetic acid odor" and "preference of flavor".
Sensory evaluation was performed in the same way as in Test Example 1 except that Sample 3-1 (acetic acid concentration 1w%, salinity concentration 4w%, capsaicin concentration 0w%) was used as the reference (control). The average value was evaluated. In addition, as a comprehensive evaluation of these sensory tests, “X” indicates that there is no difference from the control, “△” indicates a slight improvement over the control, “○” indicates a improvement over the control, and a marked improvement over the control. The improvement is indicated by “◎”. These results are shown in Table 4.

-(3) Results As a result, it was shown that the addition of capsaicin to the acetic acid-containing solution reduces the 'acetic acid odor'. Moreover, it was shown that the inhibitory effect of acetic acid odor tends to become remarkable as the capsaicin concentration is increased (Samples 3-4 to 3-7).
On the other hand, with regard to “preference for flavor”, the capsaicin concentration was best when the concentration was 0.0004 to 0.0016w% (Sample 3-4 to 3-6), and a tendency to decrease when the concentration was 0.002w% (Sample) 3-7).

[Example 4] "Liquid seasoning for teriyaki"
・ (1) Preparation of liquid seasoning for teriyaki Brewed vinegar (acetic acid concentration 15% by volume), soy sauce, salt, white sugar, fermented seasoning, xanthan gum, powdered pepper (capsaicin content 0.021w%) are listed in Table 5. A liquid seasoning for teriyaki was prepared by dissolving in water at a blending ratio (parts by weight) (seasoning 4-1 to 4-3).
The acetic acid concentration and salt concentration of each seasoning prepared were measured with an automatic titrator (Hiranuma automatic titrator, model COM-1500STC24). The pH was also measured. Table 6 shows the measurement results.

・ (2) Sensory evaluation Next, 300g (2.5 servings) of commercial chicken thighs were heated with oil in a frying pan, baked for 3-4 minutes on high heat, turned over, covered, and 5-6 minutes on low heat. Steamed until the fire passed.
After wiping off excess oil left in the frying pan with kitchen paper etc., add 100g of each seasoning 4-1 to 4-3 and boil it over medium heat for 4-5 minutes while entrapping the liquid so that it is easy to eat After cutting into bite-sized pieces, they were returned to the frying pan again and kept at 70 ° C. (teriyaki 4-1 to 4-3).

For the above Teriyaki 4-1 to 4-3, three skilled sensory inspectors performed sensory evaluation on “acetic acid odor” during cooking, “acetic acid odor” and “preference of flavor” during eating.
The sensory evaluation was carried out in the same manner as in Test Example 1 except that the evaluation of Teriyaki 4-1 (acetic acid concentration 1w%, salinity concentration 4w%) was used as the reference (control). Indicated by value.
In addition, regarding “preference”, a two-point comparison was made with the control (Teriyaki 4-1) at the time of eating, and “◎” indicates that everyone preferred the example, and the number of people who preferred the example exceeded the control. In the case where there are many people, “◯” was given, and in the case where there were many people who preferred the control group over the examples, “x” was given. The results are shown in Table 6.

・ (3) Results As a result, it was shown that the teriyaki flavor also suppresses the odor of acetic acid during cooking and warming by adjusting the mass ratio of seasoning to acetic acid to 2. It was. Moreover, it was shown that the flavor at the time of eating improves and is liked.
Furthermore, it was shown that by adding capsaicin, the odor of acetic acid at the time of eating was further suppressed, the flavor became more favorable, and it was highly preferred.

By cooking using the liquid seasoning for cooking by heating of the present invention, foods with high taste and high taste that have a weak acetic acid odor even when subjected to cooking despite having high acetic acid content Can be obtained.
As a result, according to the present invention, it is possible to easily and continuously ingest an amount of acetic acid necessary for health promotion according to a form of ingesting a daily meal.

Claims (7)

  Liquid seasoning for cooking with acetic acid in a straight conversion of 0.7 to 1.5% by mass, adjusted to have an acetic acid concentration and / or salt concentration such that the mass ratio of salt to acetic acid is 1.5 to 3 The above-mentioned liquid seasoning for cooking by heating.   2. The liquid seasoning for cooking according to claim 1, wherein the salt concentration is adjusted to 1.5 to 3% by mass in terms of straight.   The liquid seasoning for cooking according to claim 1 or 2, further comprising capsaicin, wherein the concentration of capsaicin is adjusted to be 0.0004 to 0.0016 mass% in terms of straight.   The liquid seasoning for cooking by heating is a liquid seasoning for grilled dishes, a liquid seasoning for boiled dishes, a liquid seasoning for steamed dishes, or a liquid seasoning for fried foods. Liquid seasoning for cooking.   The liquid seasoning for heat cooking according to any one of claims 1 to 4, wherein the liquid seasoning for heat cooking is a container-packed liquid seasoning.   The liquid seasoning for heating cooking according to any one of claims 1 to 5 and the ingredients are mixed, then immersed in the liquid seasoning and the ingredients to which the liquid seasoning is adhered, or liquid A method for producing a food product, wherein a mixture of a seasoning and ingredients is heated and cooked at a temperature of at least 60 ° C.   A cooked food produced by the method according to claim 6.