JP2016168008A - Genus allium vegetable-containing acidic liquid seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an acidic liquid seasoning in which the reduction in genus Allium vegetable flavor with time is suppressed.SOLUTION: Provided are: an acidic liquid seasoning containing genus Allium vegetable, in which a dried egg that is modified after spray drying, is contained; an acidic liquid seasoning in which said dry egg is modified by hot steam of 70 to 160°C for 2 seconds to 60 minutes; an acidic liquid seasoning in which at least a garlic is contained as genus Allium vegetable; and an acidic liquid seasoning containing the genus Allium vegetable by 1 to 15% in terms of raw conversion, and the dried egg by 2.5 to 20% in terms of raw conversion.SELECTED DRAWING: None

Description

The present invention relates to an acidic liquid seasoning containing an onion vegetable, and more particularly to an acidic liquid seasoning that suppresses a decrease in the onion vegetable flavor over time.

Green onion vegetables such as garlic, onion and leeks are excellent in specific flavors, and thus have been widely used for flavoring foods such as dressings and grilled meat.
For example, in Japanese Patent Application Laid-Open No. 2014-103848 (Patent Document 1), when using an onion vegetable as a sauce, a different aroma component is emitted as the heating temperature rises, and colors are added to the dish. Have been described.
However, under acidic conditions such as dressing, there is no problem immediately after the production, but there is a problem that the characteristic flavor of the Allium vegetables tends to be lost over time after the production.

JP 2014-103884 A

Accordingly, an object of the present invention is to provide an acidic liquid seasoning that suppresses a decrease in the onion vegetable flavor over time.

In order to achieve the above-mentioned object, the present inventor has conducted intensive research on various blended raw materials used for an acidic liquid seasoning containing leeks.
As a result, when a specially treated egg was contained, it was found that an acidic liquid seasoning that suppresses a decrease in the onion vegetable flavor over time was obtained, and finally the present invention was completed.

That is, the present invention
(1) In an acidic liquid seasoning containing leeks vegetables,
Containing dried eggs denatured after spray drying,
Acidic liquid seasonings,
(2) In the acidic liquid seasoning according to (1),
The dried egg is denatured with hot steam of 70 ° C. or more and 160 ° C. or less for 2 seconds or more and 60 minutes or less,
Acid liquid seasoning.
(3) In the acidic liquid seasoning according to (1) or (2),
The dried egg is a water-insoluble dried egg;
Acidic liquid seasonings,
(4) In the acidic liquid seasoning according to any one of (1) to (3),
Containing 1% or more and 15% or less of the green onion genus,
Acidic liquid seasonings,
(5) In the acidic liquid seasoning according to any one of (1) to (4),
Containing the dried egg in a raw equivalent of 2.5% to 20%,
Acidic liquid seasonings,
(6) In the acidic liquid seasoning according to any one of (1) to (5),
The green onion vegetable is unheated or heated at 100 ° C. or lower,
Acidic liquid seasonings,
(7) In the acidic liquid seasoning according to any one of (1) to (6),
Containing at least garlic as the Allium vegetable,
Acidic liquid seasonings,
It is.

Since the present invention provides an acidic liquid seasoning that suppresses a decrease in the onion vegetable flavor with time, further expansion of demand for an acidic liquid seasoning containing an onion vegetable is expected.

The present invention will be described in detail below. In the present invention, “%” means “mass%”.

<Features of the present invention>
The present invention is characterized in that in the acidic liquid seasoning containing leeks vegetables, it contains dried eggs that have been modified after spray drying, whereby the acidic liquid seasonings of the present invention are of an onion vegetable flavor. The decrease over time is suppressed.

<Acid liquid seasoning>
The acidic liquid seasoning of the present invention is a liquid seasoning having an acid material such as vinegar, citrus fruit juice, organic acid and the like having a pH of 4.6 or less. As such an acidic liquid seasoning, Examples include an emulsified liquid dressing, a separated liquid dressing, or a dressing-type seasoning that does not contain edible oils and fats as raw materials, and various sauces and sauces containing vinegar, citrus juice, and the like.

<Leek genus vegetables>
Commercially available garlic, onion, leeks, raccoon, chives, etc. may be used for the vegetables of the genus Allium used in the present invention. Among them, garlic is preferable to contain at least garlic because it has an excellent flavor unique to the vegetables of the genus Allium.
Slices, chopped, grated, paste, powder, etc. can be mentioned as the shape of the genus Allium, but it is preferable to use slice, chopped, grated, and paste because it is easy to feel the flavor of the Allium.
Moreover, the green onion genus vegetables to be used include raw, heat-treated, frozen-treated and dried-treated.
As the heat treatment, for adjusting the flavor, baking, steaming, boiling, frying, etc. may be carried out, but when the Allium vegetable is unheated or heated at 100 ° C. or less, the enzyme activity such as Allinase in the Allium vegetable is Allicin, which is one of the characteristic flavors of Allium vegetables, is not easily lost, and it is easy to produce compounds that use Allicin as a starting material. Vegetables heated or heated at 100 ° C. or lower may be used.

<Content of green onion genus>
The content of the genus green onion used in the acidic liquid seasoning of the present invention is 1 on a raw basis because a sufficient green onion vegetable flavor is felt when eaten and the flavor of the acidic liquid seasoning is good. % Or more and 15% or less, and further preferably 5% or more and 10% or less.

<Dry egg denatured after spray drying>
The dried egg used in the present invention is a particulate product obtained by spray-drying a liquid egg and then modifying the obtained dried egg.
The acidic liquid seasoning of the present invention contains a dried egg that has been denatured after spray-drying, thereby suppressing a decrease in the onion vegetable flavor over time.
On the other hand, when the dry egg powder which is not modified | denatured is used, the acidic liquid seasoning which suppressed the time-dependent reduction | decrease of the onion genus vegetable flavor cannot be obtained.

<Liquid egg>
The liquid egg used for the dried egg may be any egg obtained by splitting a chicken egg or the like and removing the shell, for example, a liquid whole egg or egg that has been split and mixed with the egg contents uniformly. Thus, liquid egg yolk obtained by separation from egg white, a solution obtained by diluting these with water or the like, or a slightly concentrated solution.
The liquid egg used in the present invention is likely to contain at least egg yolk because the effect of suppressing the time-dependent decrease in the onion genus flavor is obtained, and further, the egg yolk content in the liquid egg is more than that of the liquid egg. It should be 15% or more in raw equivalent.
In addition, you may add other arbitrary raw materials and components to the said liquid egg in the range which does not impair the objective of this invention.

<Spray drying>
The spray drying used in the present invention refers to drying in a sprayed state, and the spray drying method may be in accordance with an ordinary method. Eggs can be sprayed and dried.
The dried egg of the present invention can be made into finer particles than spray drying and modification after spray drying, and as a result, it is dispersed in an acidic liquid seasoning to obtain the effect of suppressing the time-dependent decrease in the genus vegetable flavor. be able to.

<Modification>
The dried egg used in the present invention is not limited as long as the protein contained in the dried egg is denatured, and specifically refers to a dried egg having a measured value by NSI (nitrogen solubility index) of 60 or less.
Further, in the present invention, it is preferable to use a water-insoluble dry egg obtained by denaturing a dry egg so as to be water-insoluble. Specifically, a dry egg having a measured value by NSI (nitrogen solubility index) of 30 or less is used. Say.
By using such a water-insoluble dry egg, it is easy to obtain the effect of suppressing the time-dependent decrease in the genus vegetable flavor in the acidic liquid seasoning.
NSI is measured by the following procedure based on the official analysis method BA-11-65 NSI of AOCS (American Oil Chemists Society). That is, first, a dry egg as a sample is added to 50% of 3% saline and lightly mixed for 10 minutes. Next, the salt solution containing the dried egg is filtered with No. 5A filter paper, and the nitrogen content in the filtrate is measured. Subsequently, the ratio of nitrogen in the filtrate to nitrogen in the dried egg used as a sample is expressed as a percentage.

<Modification conditions>
The method for denaturing the dried egg is not particularly limited, and examples thereof include denaturation by heating.
Specifically, for example, the dried egg can be denatured by heating at a temperature of 70 ° C. or higher and 160 ° C. or lower.
Any method can be used for heating the dried egg. For example, in order to make it difficult for the dried egg to fall on the bottom, the dried egg is spread through the pores in a state where the dried egg is spread to about 1 to 10 cm on a plate provided with many pores. A method of passing steam from the top to the top while blowing steam from the upper side of the dried egg powder, a method of spreading to a thickness of about 1 to 10 cm on a cloth and exposing to steam, or in a small capacity container And the like, and the container is heated with a heating device such as an oven.
Although depending on the heating temperature, the heating time may be 2 seconds or longer, and may be 10 seconds or longer from the point of being water-insoluble. The heating time may be 60 minutes or less because the balance of the flavor may be deteriorated even if it is heated too much.

<Dried egg content>
The content of the dried egg used in the acidic liquid seasoning of the present invention is preferably 2.5% or more and 20% or less in terms of raw eggs with respect to the acidic liquid seasoning, and further 5% or more and 15% or less. Good.
When the content of the dried egg is within the above range, the acidic liquid seasoning can easily obtain the effect of suppressing the time-dependent decrease of the genus vegetable flavor.

The acidic liquid seasoning of the present invention generally includes acidic liquid seasonings as long as the effects of the present invention are not impaired other than the above-described raw materials, that is, acid materials, green onion vegetables, and dried eggs modified after spray drying. Various raw materials that are used in general can be appropriately selected and blended.
Examples of such raw materials include edible oils and fats such as vegetable and animal substances, starch degradation products, saccharides such as dextrin alcohol, oligosaccharide and oligosaccharide alcohol, egg yolk, phospholipase A-treated egg yolk, monoglycerin fatty acid ester, Emulsifying materials such as polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin, octenyl succinic acid-treated starch, salt, sugar, glutamic acid soda, soy sauce, miso, nucleic acid flavored flavourant, spices, vitamin E, etc. Antioxidants, pigments such as gardenia and carotene, ingredients such as cuts of vegetables and processed meat products, and the like.

<Method for producing acidic liquid seasoning>
The production method of the acidic liquid seasoning of the present invention is based on the conventional method for producing an acidic liquid seasoning, except that the above-mentioned green onion vegetables and dried eggs modified after spray drying are contained. It can manufacture by mixing substantially uniformly.

Hereinafter, the acidic liquid seasoning of the present invention will be specifically described based on Examples, Test Examples and Comparative Examples.
The present invention is not limited to these.

[Example 1]
<Preparation of dried eggs>
10 kg of egg yolk liquid obtained after egg breaking and separation from egg white was spray dried at a blowing temperature of 175 ° C.
Next, this dried egg yolk powder was spread to a thickness of 1 cm on a steamer spread with cloth, and heat-denatured by exposure to hot steam at 100 ° C. for 2 minutes to obtain the water-insoluble dry egg of the present invention.
The obtained dried egg yolk powder did not substantially dissolve in water, and the NSI was 15.

<Preparation of acidic liquid seasoning>
According to the following blending ratio, the raw materials were mixed almost uniformly to prepare an acidic liquid seasoning.
The obtained acidic liquid seasoning contained 2.5% of water-insoluble dry eggs (5% in terms of raw eggs) and 1% of raw garlic.
Furthermore, the obtained acidic liquid seasoning was filled in a 250 mL capacity lidded PET container to produce the acidic liquid seasoning in the container of Example 1.

<Combination ratio>
Cooking oil 40%
Vinegar (acetic acid 5%) 10%
10% sugar
Water-insoluble dry eggs 2.5% (5% in terms of raw eggs)
Grated garlic 1%
Salt 3%
Xanthan gum 0.1%
Shimizu Residue ――――――――――――――――――――
Total 100%

The obtained acidic liquid seasoning was stored in a household refrigerator for 10 days.
When 10 g of the acidic liquid seasoning after storage for 10 days was cut and eaten with 100 g of raw lettuce cut, the acidic liquid seasoning of Example 1 had a considerable leek vegetable flavor remaining.

[Comparative Example 1]
<Preparation of acidic liquid seasoning>
In the preparation of the acidic liquid seasoning of Example 1, the acidic liquid seasoning was produced in the same manner as in Example 1 except that the water-insoluble dry egg was not blended and the decrease was corrected by increasing the blending amount of fresh water. did.

The obtained acidic liquid seasoning was stored in a household refrigerator for 10 days, and was eaten with 100 g of raw lettuce obtained by cutting 10 g of the acidic liquid seasoning after storage for 10 days.

[Comparative Example 2]
<Preparation of dried eggs>
The egg yolk liquid 10Kg obtained by splitting and separating from egg white was spray-dried at a blowing temperature of 175 ° C. to obtain a dried egg that was not denatured after spray-drying. NSI was over 60.

<Preparation of acidic liquid seasoning>
A liquid seasoning was produced in the same manner as in Example 1 except that the dried egg not modified after spray drying was used instead of the dried egg modified after spray drying in Example 1.

The obtained acidic liquid seasoning was stored in a household refrigerator for 10 days, and was eaten with 100 g of raw lettuce obtained by cutting 10 g of the acidic liquid seasoning after storage for 10 days.

[Comparative Example 3]
<Preparation of acidic liquid seasoning>
An acidic liquid seasoning was produced in the same manner as in Example 1 except that the blending ratio was as follows.

<Combination ratio>
Cooking oil 40%
Vinegar (acetic acid 5%) 10%
10% sugar
5% raw egg yolk
Raw garlic 1%
Salt 3%
Xanthan gum 0.1%
Shimizu Residue ――――――――――――――――――――
Total 100%

The obtained acidic liquid seasoning was stored in a household refrigerator for 10 days, and was eaten with 100 g of raw lettuce obtained by cutting 10 g of the acidic liquid seasoning after storage for 10 days.

[Example 2]
<Preparation of dried eggs>
A dried egg was obtained under the same conditions as in Example 1 except that 10 kg of liquid whole egg obtained by splitting the eggs and removing the eggshell and mixing the whole uniformly was used instead of 10 kg of the yolk liquid of Example 1. . NSI was 30 or less.

<Preparation of acidic liquid seasoning>
An acidic liquid seasoning was produced in the same manner as in Example 1 except that water-insoluble dried eggs made from the above-mentioned whole liquid eggs were used in place of the water-insoluble egg particles made from egg yolk liquid in Example 1. .
The obtained acidic liquid seasoning contained 3.5% of dried eggs modified after spray drying (5% in terms of raw egg yolk) and 1% of green onion vegetables in terms of raw.
Furthermore, the obtained acidic liquid seasoning was filled in a PET container with a lid having a capacity of 250 mL to produce an acidic liquid seasoning in a container.

The obtained acidic liquid seasoning was stored in a household refrigerator for 10 days.
When 10 g of acidic liquid seasoning after storage for 10 days was cut and eaten with 100 g of raw lettuce cut, the green onion genus flavor remained.

[Example 3]
<Preparation of dried eggs>
A dried egg was obtained under the same conditions as in Example 1 except that 10 kg of liquid yolk obtained by uniformly mixing 1.5 kg of yolk liquid and 8.5 kg of egg white liquid was used instead of 10 kg of yolk liquid of Example 1. . NSI was 30 or less.

<Preparation of acidic liquid seasoning>
Instead of the water-insoluble egg particles made from egg yolk liquid in Example 1, water-insoluble dry eggs made from the above liquid egg were used, and in Example 1, it did not contain grated garlic and 15% chopped green onion An acidic liquid seasoning was produced in the same manner as in Example 1 except that it was used.
The obtained acidic liquid seasoning contained 5% (2.5% in terms of raw egg yolk) dried eggs modified after spray drying and 15% grated green onions.
Furthermore, the obtained acidic liquid seasoning was filled in a PET container with a lid having a capacity of 250 mL to produce an acidic liquid seasoning in a container.

The obtained acidic liquid seasoning was stored in a household refrigerator for 10 days.
When it was eaten with 100 g of raw lettuce cut from 10 g of the acidic liquid seasoning after storage for 10 days, the onion vegetable flavor remained quite a bit.

Moreover, the acidic liquid seasoning obtained in Example 1 was stored for 10 days in a household refrigerator.
As a result of eating with 100 g of raw lettuce cut from 10 g of the acidic liquid seasoning after storage for 10 days, Example 4 was slightly inferior to Example 1 in terms of the genus vegetable flavor, but there was no problem.

[Test Example 1]
The persistence of the onion-genus vegetable flavor over time of the acidic liquid seasoning due to the difference in the content of water-insoluble dry eggs in the acidic liquid seasoning was investigated.
Specifically, the content of Example 1 was changed to the ratio shown in Table 2, and the three types of acidity were the same as in Example 1 except that the increase or decrease was corrected with the blending amount of fresh water. The liquid seasoning was adjusted.
Furthermore, the obtained acidic liquid seasoning was filled into a 250 mL capacity lidded PET container to produce an acidic liquid seasoning in a container.
The above-mentioned three kinds of acidic liquid seasonings were stored in a refrigerator for home use for 10 days, then eaten with 100 g of raw lettuce cut from 10 g of each acidic liquid seasoning, and evaluated according to the following evaluation criteria.

<Evaluation criteria>
Evaluation rank of persistence of scallion vegetable flavor over time: Criteria A: A scallion vegetable flavor remains considerably.
B: Leek genus vegetable flavor remains.
C: Leek genus vegetable flavor is lacking.

From Table 1, it is understood that the acidic liquid seasoning (No. 1 to 4) in which the content of the water-insoluble dry egg in the acidic liquid seasoning is 1% or more and 15% or less remains the genus vegetable flavor. Is done.
In particular, it is understood that the acidic liquid seasonings (Nos. 1 and 2), in which the total content of the green onion vegetables in the acidic liquid seasoning is 5% or more and 10% or less, have a considerable onion vegetable flavor remaining. The

[Example 4]
<Preparation of dried eggs>
10 kg of egg yolk liquid obtained after egg breaking and separation from egg white was spray dried at a blowing temperature of 175 ° C.
Next, the dried egg yolk powder was spread to a thickness of 1 cm on a steamer covered with a cloth, and was heat denatured by exposure to 70 ° C. hot steam for 10 minutes to obtain the dried egg of the present invention.
NSI was 60 or less.
In addition, a cover for preventing condensed water was provided on the top of the egg powder in the steamer so that the condensed water did not fall on the egg powder.

<Preparation of acidic liquid seasoning>
A liquid seasoning was produced in the same manner as in Example 1 except that instead of water-insoluble dry eggs in Example 1, dried eggs modified after spray drying were used.
The obtained acidic liquid seasoning contained 2.5% (5% in terms of raw egg yolk) of dried eggs modified after spray drying and 1% of raw garlic.
Furthermore, the obtained acidic liquid seasoning was filled in a PET container with a lid having a capacity of 250 mL to produce an acidic liquid seasoning in a container.

The obtained acidic liquid seasoning was stored in a household refrigerator for 10 days.
When it was eaten with 100 g of raw lettuce cut from 10 g of the acidic liquid seasoning after storage for 10 days, the onion vegetable flavor remained quite a bit.

Moreover, the acidic liquid seasoning obtained in Example 1 was stored for 10 days in a household refrigerator.
As a result of eating with 100 g of raw lettuce cut from 10 g of acidic liquid seasoning after storage for 10 days, Example 4 was slightly inferior to that of Example 1 but had no problem.

[Example 5]
<Preparation of dried eggs>
10 kg of egg yolk liquid obtained after egg breaking and separation from egg white was spray dried at a blowing temperature of 175 ° C.
Next, the dried egg yolk powder was spread to a thickness of 1 cm on a steamer laid with a cloth, and was heat denatured by exposure to 160 ° C. hot steam for 10 seconds to obtain the dried egg of the present invention.
NSI was 30 or less.
In addition, a cover for preventing condensed water was provided on the top of the egg powder in the steamer so that the condensed water did not fall on the egg powder.

<Preparation of acidic liquid seasoning>
A liquid seasoning was produced in the same manner as in Example 1, except that the denaturing conditions for the water-insoluble dry egg in Example 1 were changed to the above.
The obtained acidic liquid seasoning contained 2.5% (5% in terms of raw egg yolk) of dried eggs modified after spray drying and 1% of raw garlic.
Furthermore, the obtained acidic liquid seasoning was filled in a PET container with a lid having a capacity of 250 mL to produce an acidic liquid seasoning in a container.

The obtained acidic liquid seasoning was stored in a household refrigerator for 10 days.
When it was eaten with 100 g of raw lettuce cut from 10 g of the acidic liquid seasoning after storage for 10 days, the onion vegetable flavor remained quite a bit.

[Example 6]
<Preparation of grated heated garlic>
50 g of grated garlic used in Example 1 was bathed in 500 mL of oil that had been preheated to 95 ° C. for 1 minute to produce grated heated garlic.

<Preparation of acidic liquid seasoning>
An acidic liquid seasoning was produced in the same manner as in Example 1 except that the above-described grated heated garlic was used instead of grated raw garlic in Example 1.
The obtained acidic liquid seasoning contained 2.5% (5% in terms of raw egg yolk) of dried eggs modified after spray drying and 1% in terms of raw garlic.
Furthermore, the obtained acidic liquid seasoning was filled in a PET container with a lid having a capacity of 250 mL to produce an acidic liquid seasoning in a container.

The obtained acidic liquid seasoning was stored in a household refrigerator for 10 days.
When it was eaten with 100 g of raw lettuce cut from 10 g of the acidic liquid seasoning after storage for 10 days, the onion vegetable flavor remained quite a bit.
Moreover, although Example 6 was a little inferior to Onion genus vegetable flavor compared with Example 1, it was a grade without a problem.

[Example 7]
<Preparation of grated heated garlic>
50 g of grated garlic used in Example 1 was bathed in 500 mL of oil that had been preheated to 110 ° C. for 1 minute to produce grated heated garlic.

<Preparation of acidic liquid seasoning>
An acidic liquid seasoning was produced in the same manner as in Example 1 except that the above-described grated heated garlic was used instead of grated raw garlic in Example 1.
The obtained acidic liquid seasoning contained 2.5% (5% in terms of raw egg yolk) of dried eggs modified after spray drying and 1% in terms of raw garlic.
Furthermore, the obtained acidic liquid seasoning was filled in a PET container with a lid having a capacity of 250 mL to produce an acidic liquid seasoning in a container.

The obtained acidic liquid seasoning was stored in a household refrigerator for 10 days.
When it was eaten with 100 g of raw lettuce cut from 10 g of the acidic liquid seasoning after storage for 10 days, the onion vegetable flavor remained quite a bit.
Moreover, although it was inferior to Example 1 and Example 6, the onion genus vegetable flavor was inferior, it was a grade without a problem.

[Example 8]
<Preparation of acidic liquid seasoning>
Instead of grated garlic 1% in Example 1, it was changed to grated fresh onion 10%, and the increase was corrected with the blending amount of fresh water. Adjusted.
The obtained acidic liquid seasoning contained 2.5% of dried eggs modified after spray drying (5% in terms of raw egg yolk) and 10% of grated fresh onions.
Furthermore, the obtained acidic liquid seasoning was filled in a PET container with a lid having a capacity of 250 mL to produce an acidic liquid seasoning in a container.

In addition, the acidic liquid seasoning obtained in Example 8 was stored in a household refrigerator for 10 days.
When it was eaten with 100 g of raw lettuce obtained by cutting 10 g of the acidic liquid seasoning after storage for 10 days, Example 8 had a leek vegetable flavor remaining.

[Example 9]
<Preparation of acidic liquid seasoning>
An acidic liquid seasoning was prepared in the same manner as in Example 1 except that instead of grated garlic 1% in Example 1, it was changed to grated garlic 5% and grated onion 5%.
The obtained acidic liquid seasoning contained 2.5% water-insoluble dry eggs (5% in terms of raw egg yolk), 5% grated garlic, and 10% grated raw onion.
Furthermore, the obtained acidic liquid seasoning was filled in a PET container with a lid having a capacity of 250 mL to produce an acidic liquid seasoning in a container.

The obtained acidic liquid seasoning was stored in a household refrigerator for 10 days.
When it was eaten with 100 g of raw lettuce cut from 10 g of the acidic liquid seasoning after storage for 10 days, the onion vegetable flavor remained quite a bit.

In addition, the acidic liquid seasoning obtained in Example 8 was stored in a household refrigerator for 10 days.
When eaten with 10 g of raw lettuce cut from 10 g of the acidic liquid seasoning after storage for 10 days, Example 9 had a scallion vegetable flavor remaining as compared to Example 8.

Claims (7)

In acidic liquid seasoning containing allium vegetables,
Containing dried eggs denatured after spray drying,
Acid liquid seasoning. In the acidic liquid seasoning according to claim 1,
The dried egg is denatured with hot steam of 70 ° C. or more and 160 ° C. or less for 2 seconds or more and 60 minutes or less,
Acid liquid seasoning. In the acidic liquid seasoning according to claim 1 or 2,
The dried egg is a water-insoluble dried egg;
Acid liquid seasoning. In the acidic liquid seasoning in any one of Claims 1 thru | or 3,
Containing 1% or more and 15% or less of the green onion genus,
Acid liquid seasoning. In the acidic liquid seasoning in any one of Claims 1 thru | or 4,
Containing the dried egg in a raw equivalent of 2.5% to 20%,
Acid liquid seasoning. In the acidic liquid seasoning in any one of Claims 1 thru | or 5,
The green onion vegetable is unheated or heated at 100 ° C. or lower,
Acid liquid seasoning. In the acidic liquid seasoning in any one of Claims 1 thru | or 6,
Containing at least garlic as the Allium vegetable,
Acid liquid seasoning.