JP2018174798A - Container contained sesame-containing liquid seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a container contained sesame-containing liquid seasoning that can be eaten easily in a simple way on one hand and be felt with a deep sweetness unique to the sesame.SOLUTION: Provided is a container contained sesame-containing liquid seasoning containing sesame, vinegar, edible vegetable oil/fat and viscosity modifier, having Brix of 10 to 40, and satisfying A) to D) below. A) {η(20°C)}/{η(20°C)} is 0.2 to 0.65. B) {η(70°C)}/{η(20°C)} is 0.9 or less. C) η(20°C) is 340 to 1500 mPa s. D) η(20°C) is 450 to 5000 mPa s. (Here, η(20°C) represents the viscosity measured at 20°C, 6 rpm, η(20°C) represents the viscosity measured at 20°C, 30 rpm, η(20°C) represents the viscosity measured at 20°C, 60 rpm, and η(70°C) represents the viscosity measured at 70°C, 60 rpm.)SELECTED DRAWING: None

Description

  The present invention relates to a container-packed sesame-containing liquid seasoning.

  Sesame is favored by its fragrant flavor, so various foods and seasonings are used to add sesame. Above all, the market for container-packed liquid seasonings such as shabu-shabu and grilled meat sauces containing dressing and kneading sesame and dressings is expanding, and various products are sold.

  The liquid seasoning containing sesame and sesame seeds is required to have contradictory characteristics, that is, the characteristic of being able to be eaten easily and the characteristic of being able to sense the sweetness peculiar to deep sesame seeds. However, it has been difficult to realize the liquid seasoning containing rice flour so as to satisfy all these characteristics.

  As an example of the prior art, WO 2000/024273 (patent document 1) discloses a sesame food containing sucralose in an amount effective to improve sesame flavor. However, the invention described in this document has a problem that sweetness peculiar to sesame seeds is lost by using sucralose which is a high sweetness degree sweetener.

  In addition, Japanese Patent Application Laid-Open No. 06-016161 (Patent Document 2) discloses an acidic liquid seasoning containing sesame paste and containing xanthan gum and / or carrageenan as a stabilizer. However, in the invention described in this document, the main object is to make it possible to hold a solid over a long period of time, and it is easy to eat easily and it has a characteristic that deep sweetness peculiar to sesame is felt. In terms of coexistence, it was inadequate.

International Publication No. 2000/024273 Japanese Patent Application Laid-Open No. 06-016161

  The present invention has been made in view of the above problems, and it is an object of the present invention to provide a container-packed sesame-containing liquid seasoning in which the sweetness peculiar to sesame seeds can be felt while being eaten with a simple method. Do.

  As a result of intensive studies to solve the above problems, the present inventors surprisingly found that the thixotropy property value of the liquid condiment containing sesame measured under various different conditions is between the soft feeling and the sweetness peculiar to sesame. It was found to have a correlation. Furthermore, surprisingly, when a plurality of thixotropy characteristic values measured at a specific temperature and rotational speed satisfy a specific relationship, the mildness of the liquid seasoning is significantly enhanced, and the sweetness peculiar to sesame is also remarkable. As a result, it has been found that both characteristics are compatible at a high level, and the present invention has been completed based on this finding.

That is, the present invention relates to the following.
[1] A container-packed sesame-containing liquid seasoning containing sesame, acetic acid, edible vegetable oil and fat, and a viscosity modifier, having Brix of 10 to 60, and satisfying the following A) to D).
A) {η ₃₀ (20 ° C.)} / {Η ₆ (20 ° C.)} 0.20 to 0.65.
B) {η ₆₀ (70 ° C.)} / {Η ₆₀ (20 ° C.)} is 0.90 or less.
C) η ₆₀ (20 ° C.) is 340 to 1500 mPa · s.
D) η ₃₀ (20 ° C) is 450 to 5000 mPa · s.
(However,
η ₆ (20 ° C.): 20 ° C., viscosity measured at 6 rpm,
η ₃₀ (20 ° C.): viscosity measured at 20 ° C., 30 rpm,
η ₆₀ (20 ° C.): viscosity measured at 20 ° C., 60 rpm,
η ₆₀ (70 ° C.): viscosity measured at 70 ° C., 60 rpm,
Represents )
[2] The container-packed sesame-containing liquid seasoning according to [1], which further satisfies the following E).
E) η ₆ (20 ° C.) is 700 to 6700 mPa · s.
[3] The container-packed sesame-containing liquid seasoning according to [1] or [2], wherein the edible vegetable oil and fat comprises sesame oil.
[4] The container-packed sesame-containing liquid seasoning according to any one of [1] to [3], wherein the viscosity modifier comprises processed starch and tamarind seed gum.
[5] The container-packed sesame-containing liquid seasoning according to any one of [1] to [3], wherein the viscosity modifier comprises pregelatinized starch and agar.
[6] The container-packed sesame-containing liquid seasoning according to any one of [1] to [5], wherein the sesame seeds include hole sesame seeds.
[7] The container-packed sesame-containing liquid seasoning according to any one of [1] to [6], wherein the container-packed sesame-containing liquid seasoning is a product stored at room temperature.

  According to the present invention, it is possible to provide a container-packed sesame-containing liquid seasoning in which the sweetness characteristic of deep sesame can be felt while being easy to eat.

Hereinafter, although the present invention is explained according to a concrete mode, the following is an illustration to the last, and the present invention is not restricted by the following explanation.
In the present specification, "ppm" means "ppm by weight" unless otherwise noted.

The sesame-containing liquid seasoning of the present invention is characterized in that the thixotropy characteristic value satisfies a specific relationship. Specifically, it is preferable that the following values A) to F) based on the viscosity measured at a specific temperature and a specific rotation number satisfy the following ranges, respectively. In the present specification, the viscosity measured at a temperature of X ° C. and a rotational speed Y rpm is expressed as η _Y (X ° C.). That is, the following abbreviations have the following meanings.
η ₆ (20 ° C.): viscosity measured at 20 ° C., 6 rpm.
η ₃₀ (20 ° C.): viscosity measured at 20 ° C., 30 rpm.
η ₆₀ (20 ° C.): viscosity measured at 20 ° C., 60 rpm.
η ₆₀ (70 ° C.): viscosity measured at 70 ° C., 60 rpm.

A) {η ₃₀ (20 ° C.)} / {Η ₆ (20 ° C.)}:
The lower limit of the value of {η ₃₀ (20 ° C.)} / {Η ₆ (20 ° C.)} is usually 0.20 or more. Among them, the value is preferably 0.30 or more, more preferably 0.35 or more, and still more preferably 0.4 or more. By setting the value of {η ₃₀ (20 ° C.)} / {Η ₆ (20 ° C.)} or more, there is an advantage that the texture of sesame when eating the seasoning is significantly improved.

On the other hand, the upper limit of the value of {η ₃₀ (20 ° C.)} / {Η ₆ (20 ° C.)} is usually 0.65 or less. It is more preferable to set it as 0.60 or less especially. By setting the value of {η ₃₀ (20 ° C.)} / {Η ₆ (20 ° C.)} or less to the above range, there is an advantage that the effect of improving the texture of sesame is more remarkably exhibited.

In addition, in order to adjust the value of {η ₃₀ (20 ° C.)} / {20 ₆ (20 ° C.)} within the above range, after examining the characteristics of the viscosity modifier, the compounding amount is adjusted accordingly Is required. However, since the viscosity modifier reacts with sesame and tends to lower {η ₃₀ (20 ° C.)} / {Η ₆ (20 ° C.)}, the viscosity modifier is simply adjusted and η _{30 of} each component is adjusted. Only by measuring (20 ° C) and η ₆ (20 ° C) alone, it is necessary to estimate the value of the seasoning {η ₃₀ (20 ° C)} / {η ₆ (20 ° C)} from those values alone. It is difficult to properly prepare a liquid seasoning having the characteristics of exhibiting the effects of the present invention. It is desirable to measure both the values of η ₃₀ (20 ° C.) and η ₆ (20 ° C.) in the state of liquid seasoning and adjust the ratio. The viscosity characteristics also change depending on the interaction between viscosity modifiers and reaction with other foodstuffs, so the component ratio may be adjusted so that the numerical value of the seasoning falls within the desired range.

B) {η ₆₀ (70 ° C.)} / {Η ₆₀ (20 ° C.)}:
The upper limit of the value of {η ₆₀ (70 ° C.)} / {Η ₆₀ (20 ° C.)} is usually 0.90 or less. It is preferable to set it as 0.80 or less especially, and it is more preferable to set it as 0.70 or less. By setting the value of {η ₆₀ (70 ° C.)} / {Η ₆₀ (20 ° C.)} or less, there is an advantage that the palatability of the used food using the liquid seasoning is improved.

On the other hand, the lower limit of the value of {η ₆₀ (70 ° C.)} / {Η ₆₀ (20 ° C.)} is not limited, but is preferably 0.20 or more, and 0.30 or more More preferably, it is most preferably 0.35 or more. By making the value of {η ₆₀ (70 ° C.)} / {Η ₆₀ (20 ° C.)} or more, the ride of the liquid seasoning on food becomes better, and as a result, the palatability of the used food is further increased It has the advantage of improving.

In addition, in order to adjust the value of {η ₆₀ (70 ° C.)} / {Η ₆₀ (20 ° C.)} within the above-mentioned range, after examining the characteristics of the viscosity modifier, the compounding amount is adjusted accordingly Is required. However, since the properties of {η ₆₀ (70 ° C.)} / {Η ₆₀ (20 ° C.)} differ depending on the type of viscosity modifier, the composition of the viscosity modifier is simply adjusted and η _{60 of} each component (70 ° C. Because it is difficult to estimate the seasoning {η ₆₀ (70 ° C)} / {η ₆₀ (20 ° C)} from the values of) ₆₀ (20 ° C) alone or by measuring only _{60 60} (20 ° C) alone. It is difficult to properly prepare a liquid seasoning having the characteristics of exhibiting the effects of the present invention. It is desirable to adjust the ratio by measuring both the values of _{60 60} (70 ° C.) and C ₆₀ (20 ° C.) in the state of liquid seasoning. The viscosity characteristics also change depending on the interaction between viscosity modifiers and reaction with other foodstuffs, so the component ratio may be adjusted so that the numerical value of the seasoning falls within the desired range. The present invention is particularly useful for high-temperature foods such as frying and deep-frying, since the riding of a normal liquid seasoning is deteriorated.

C) _{60 60} (20 ° C):
The lower limit of the value of _{60 60} (20 ° C.) is usually 340 mPa · s or more. Among them, the viscosity is preferably 400 mPa · s or more, and more preferably 500 mPa · s or more. By setting the value of _{60 60} (20 ° C.) to the above-mentioned range, there is an advantage that it becomes difficult to drip from the mouth of the container after pouring the liquid seasoning. The liquid drip refers to a phenomenon in which the liquid content remains in the vicinity of the mouth of the container when the liquid seasoning filled in the container is poured by tilting the container and the inclination is eliminated, and dripping on the wall of the container.

On the other hand, the upper limit of the value of _{60 60} (20 ° C.) is usually 1500 mPa · s or less. Among them, the viscosity is preferably 1450 mPa · s or less, more preferably 1400 mPa · s or less, and still more preferably 1200 mPa · s or less. By setting the value of _{60 60} (20 ° C.) or less to the above range, there is an advantage that the spinnability after pouring the liquid seasoning is improved. The spinnability refers to the property of the liquid to draw a thread when the liquid seasoning is dropped.

In addition, in order to adjust the value of 20 ₆₀ (20 ° C.) within the above range, it is necessary to adjust the compounding amount after examining the characteristics of the viscosity modifier. In particular, processed starch and / or tamarind seed gum and / or pregelatinized starch and / or agar may be preferably used, and one or more viscosity modifiers may be used so that the value of seasoning liquid falls within the desired range, The component ratio may be adjusted.

D) _{30 30} (20 ° C):
The lower limit of the value of _{30 30} (20 ° C.) is usually 450 mPa · s or more. Among them, the viscosity is preferably 600 mPa · s or more, more preferably 700 mPa · s or more, and still more preferably 750 mPa · s or more. By setting the value of _{30 30} (20 ° C.) or more to the above range, there is an advantage that the soft feeling of the food using the liquid seasoning is improved.

On the other hand, the upper limit of the value of _{30 30} (20 ° C.) is usually 5000 mPa · s or less. Among them, the viscosity is preferably 2550 mPa · s or less, more preferably 2100 mPa · s or less, more preferably 1750 mPa · s or less, and still more preferably 1600 mPa · s or less. By setting the value of _{30 30} (20 ° C.) to the above range or less, there is an advantage that the oiliness of the food using the liquid seasoning is reduced.

In addition, in order to adjust the value of _{30 30} (20 ° C.) within the above range, it is required to adjust the compounding amount in accordance with the examination of the characteristics of the viscosity modifier. However, since the characteristics of _{30 30} (20 ° C.) differ depending on the type of viscosity modifier, it is merely necessary to adjust the formulation of the viscosity modifier and measure η ₆₀ (20 ° C.), which is generally measured, alone. Then, since it is difficult to estimate η ₃₀ (20 ° C.) in the state of the seasoning liquid, it is difficult to appropriately prepare a liquid seasoning having characteristics that exhibit the effects of the present invention. It is desirable to measure the value of _{30 30} (20 ° C.) in the state of liquid seasoning. The viscosity characteristics also change depending on the interaction between viscosity modifiers and reaction with other foodstuffs, so the component ratio may be adjusted so that the numerical value of the seasoning falls within the desired range.

E) η ₆ (20 ° C):
Although the range of the value of η ₆ (20 ° C.) is not limited, the lower limit is preferably 700 mPa · s or more, more preferably 1000 mPa · s or more, and preferably 1600 mPa · s or more Is more preferred. By setting the value of _{6 6} (20 ° C.) or more to the above range, there is an advantage that the ingredients are less likely to settle in the liquid seasoning.

On the other hand, the upper limit of the value of _{6 6} (20 ° C.) is preferably 6700 mPa · s or less, more preferably 6000 mPa · s or less, and still more preferably 5500 mPa · s or less. By setting the value of _{6 6} (20 ° C.) to the above range or less, there is an advantage that it becomes easy to discharge from the mouth of the container, particularly when the container is packed.

In addition, in order to adjust the value of _{6 6} (20 ° C.) within the above range, it is required to adjust the compounding amount according to the characteristics of the viscosity modifier, after examining the characteristics. However, since the properties of _{6 6} (20 ° C.) differ depending on the type of viscosity modifier, it is merely necessary to adjust the formulation of the viscosity modifier and measure η ₆₀ (20 ° C.), which is generally measured, alone. Then, since it is difficult to estimate η ₆ (20 ° C.) in the state of the seasoning liquid, it is difficult to appropriately prepare a liquid seasoning having characteristics that exhibit the effects of the present invention. It is preferable to measure the value of _{6 6} (20 ° C.) in the state of liquid seasoning. The viscosity characteristics also change depending on the interaction between viscosity modifiers and reaction with other foodstuffs, so the component ratio may be adjusted so that the numerical value of the seasoning falls within the desired range.

F) η ₆₀ (70 ° C):
Although the range of the value of _{60 60} (70 ° C.) is not limited, the lower limit is preferably 120 mPa · s or more, more preferably 200 mPa · s or more, and 250 mPa · s or more Is more preferred. By setting the value of _{60 60} (70 ° C.) or more to the above range, there is an advantage that the sweet taste of sesame seeds in the mouth is enhanced at the time of eating a seasoning.

On the other hand, the upper limit of the value of _{60 60} (70 ° C.) is preferably 1200 mPa · s or less, more preferably 700 mPa · s or less. By setting the value of _{60 60} (70 ° C.) or less to the above range, there is an advantage that the sweet smell of sesame seeds is easily felt in the mouth.

In addition, in order to adjust the value of _{60 60} (70 ° C.) within the above range, it is required to adjust the compounding amount in accordance with the examination of the characteristics of the viscosity modifier. However, since the characteristics of η ₆₀ (70 ° C.) differ depending on the type of viscosity modifier, it is merely necessary to adjust the formulation of the viscosity modifier and measure η ₆₀ (20 ° C.), which is generally measured, alone. Then, since it is difficult to estimate η ₆₀ (70 ° C.) in the state of seasoning liquid, it is difficult to appropriately prepare a liquid seasoning having characteristics that exhibit the effects of the present invention. It is desirable to measure the value of _{60 60} (70 ° C.) in the state of liquid seasoning. The viscosity characteristics also change depending on the interaction between viscosity modifiers and reaction with other foodstuffs, so the component ratio may be adjusted so that the numerical value of the seasoning falls within the desired range.

  In addition, it is possible to measure the value of the viscosity in the specific temperature and the specific rotation speed of a liquid seasoning using a method well-known to those skilled in the art. As an example of such a measurement method, a commercially available B-type viscometer (represents a single cylindrical rotational viscometer and is also called a Brookfield-type rotational viscometer, commonly called "B-II" manufactured by Toki Sangyo Co., Ltd.). And other viscometers. Specifically, an appropriate amount of seasoning adjusted to a temperature corresponding to the measurement value is filled in the measurement container of the B-type viscometer, the container is set in the B-type viscometer, and measurement is performed using a rotor adapted to the measurement viscosity The viscosity can be measured at the number of revolutions corresponding to the value.

  Furthermore, the sesame-containing liquid seasoning of the present invention is characterized in that the value of Brix, which is an index of the sugar content, satisfies a specific range.

  Specifically, the Brix value of the sesame-containing liquid seasoning of the present invention is usually 10 or more. Among them, it is preferably 16 or more, and more preferably 20 or more. By setting the value of Brix to the above range or more, there is an advantage that the dispersibility of sesame when the liquid seasoning is stirred by tipping is improved.

  On the other hand, the upper limit of the Brix value is usually 60 or less. It is preferable to set it as 55 or less especially, and it is more preferable to set it as 34 or less. By setting the value of Brix to the above range or less, there is an advantage that the liquid seasoning has a refreshing taste.

In addition, what is necessary is just to adjust the component ratio of water-soluble solid content, such as sugar content and salt content, in order to adjust the value of Brix in the said range.
The Brix value of the liquid seasoning can be measured using techniques known to those skilled in the art. As an example of the measuring method of Brix, measurement with various refractometers, such as a commercially available hand-held refractometer and a digital refractometer, is mentioned.

  In the sesame-containing liquid seasoning of the present invention, the type of sesame is not limited, and any sesame can be used. Examples include gold sesame, black sesame, white sesame, yellow sesame, tea sesame and the like, with preference given to gold sesame. In addition, the properties of sesame are not limited, and it is preferable to use holes, balls, balls, or balls, but it is preferable to use holes, and it is preferable to use holes and balls and / or balls in combination. More preferable.

  Also, it may be fresh, but it may be roasted or roasted. In particular, roasted sesame seeds, and in particular, roasted hall sesame and roasted roasted sesame are preferable because the aroma is enhanced by roasting, and specifically, roasted sesame in a state of being roasted at 100 ° C. or higher is preferable, and further Is more preferably a roasted state in which it is roasted at 150 ° C. or higher, and most preferably a roasted state in which it is roasted at 200 ° C. or higher. Also, if the roasting temperature exceeds 300 ° C., it is not preferable because the burnt odor of sesame is noticeable.

Among various sesame seeds listed above, two or more different types of sesame seeds of different types, properties, pre-treatments, etc. may be used in combination at an arbitrary ratio.
The content of sesame seeds is not particularly limited. However, from the viewpoint of imparting sesame flavor to seasonings, it is preferable that the mass ratio to seasonings is usually 0.1% or more, and more preferably 0.5% or more. From the viewpoint of ease of eating of the seasoning, the mass ratio to the seasoning is usually 70% or less, preferably 60% or less.

  In the sesame-containing liquid seasoning of the present invention, the type of solvent is not limited. Examples include water-based aqueous solvents and oil-based solvents based on edible fats and oils. Only one aqueous solvent or oil solvent may be used, or two or more aqueous solvents and / or oil solvents may be used in combination. When an aqueous solvent and an oil solvent are used in combination, an oil-in-water type (W / O type) or a water-in-oil type (O / W type), or a W / O / W type or an O / W / O type It may be used as an emulsion seasoning of a multilayer composite emulsion type or as a seasoning of a separated type. Among them, the sesame-containing liquid seasoning of the present invention is preferably an oil-in-water or water-in-oil type emulsified seasoning using both an aqueous solvent and an oil-based solvent. When the aqueous solvent and the oil-based solvent are used in combination, the ratio thereof is not particularly limited and may be appropriately adjusted according to the intended properties, but it is preferable to appropriately adjust according to the properties of the seasoning described later .

  The sesame-containing liquid seasoning of the present invention contains at least an edible vegetable oil as an oil-based solvent. Examples of edible vegetable oils and fats are sesame oil, rapeseed oil, soybean oil, palm oil, palm kernel oil, palm fractionated oil (PMF), cottonseed oil, corn oil, sunflower oil, safflower oil, olive oil, linseed oil, rice oil, soy sauce oil , Sesame oil, flavor oil, coconut oil, grape seed oil, peanut oil, almond oil, avocado oil, and the like. The content thereof is not particularly limited, but from the viewpoint of imparting rich taste, the mass ratio to the seasoning is preferably 0.1% or more, and more preferably 0.5% or more. Further, from the viewpoint of refreshing feeling, the mass ratio to the seasoning is usually 70% or less, preferably 60% or less.

  Among them, the sesame-containing liquid seasoning of the present invention preferably contains at least sesame oil as edible vegetable fat and oil. By adding sesame oil, it is possible to increase the strength of the liquid containing seasoning containing sesame. When the sesame oil is contained in the sesame-containing liquid seasoning, its content is not particularly limited, but from the viewpoint of imparting rich taste, the mass ratio to the seasoning is usually 0.1% or more, preferably 0.5% or more. It is preferable to Further, from the viewpoint of refreshing feeling, the mass ratio to the seasoning is usually 70% or less, preferably 60% or less.

  The sesame-containing liquid seasoning of the present invention may contain an oil-based solvent other than the edible vegetable oil and fat. Examples of other oil-based solvents include edible fats and oils other than edible vegetable fats and oils, various fatty acids, and further, foods using them as raw materials. Examples of edible fats and oils other than edible vegetable fats and oils and various fatty acids include fish oil, beef tallow, pork fat, chicken fat, or MCT (medium-chain fatty acid triglyceride), diglyceride, hardened oil, transesterified oil, milk fat, ghee, etc. . Moreover, as an example of the foodstuffs which use edible fats and oils and various fatty acids as a raw material, butter, margarine, fresh cream, soymilk cream (For example, "Noculi dream" (for example, Fuji Oil Co., Ltd.)) etc. are mentioned. Among them, soymilk cream is preferred. Among these, two or more types of edible fats and oils and foods made from them may be used in any ratio.

  The sesame-containing liquid seasoning of the present invention may contain an aqueous solvent. As the aqueous solvent, water may be used alone, but various water-miscible solvents such as one or more solvents selected from ethanol, acetic acid, glycerin and the like may be mixed with water and used May be In the latter case, the ratio of the water-miscible solvent to water is not limited, but is usually in the range of 40% or less, particularly 30% or less.

  The sesame-containing liquid seasoning of the present invention contains a viscosity modifier. As a viscosity modifier, if it is a material having the effect of adjusting the viscosity so as to satisfy the constituent requirements of the present invention, rice flour, corn starch and agar, especially low-strength agar (a product with a weight average molecular weight of 10,000 to 100,000) Food and food additives such as the name "Ultra Agar Eina" manufactured by Ina Food Industry Co., Ltd., jelly strength: 0.2 kPa) and gelatinized starch (product name "Eclipse Waxy Alpha D-6" manufactured by Nippon Food Chemical Co., Ltd.) And the like may be used, or they may be used in combination. In particular, it is preferable to use a food additive in combination, since it becomes easy to adjust thixotropy characteristics. Examples of food additives include gum arabic, alginic acid, sodium alginate, carrageenan (kappa, iota, lambda), karaya gum, locust bean gum, xanthan gum (standard xanthan gum from DSP Gokyo Food & Chemical Co., Ltd.). Echo gum, echo gum 630 which is low xanthan gum, etc. guar gum, gellan gum, cellulose, tamarind seed gum, tara gum, tragacanth gum, pullulan, pectin, chitin, chitosan, functional physical processing starch (for example, Novation series manufactured by Ingledion Co., Ltd.) ), Modified starch (acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, sodium octenyl succinate sodium, starch acetate, oxidized starch, Mud carboxymethyl starch, hydroxypropylated phosphate-crosslinked starch, phosphoric acid monoester phosphate-crosslinked starch, phosphorylated starch, phosphate-crosslinked starch) and the like. Among them, it is preferable to use one or more types of iota carrageenan and / or modified starch and / or tamarind seed gum, and in particular, among modified starches, hydroxypropylated phosphate cross-linked starch and / or one or more types of sodium starch octenyl succinate More preferably, tamarind seed gum is used. One of these viscosity modifiers may be used alone, or two or more thereof may be used in any combination and ratio. Although the content of the viscosity modifier is not particularly limited, it is preferable to set the mass ratio to the seasoning to usually 0.001% or more, preferably 0.005% or more, from the viewpoint of setting property to the food. Further, from the viewpoint of the consistency of taste, the mass ratio to the seasoning is preferably 10% or less, preferably 7% or less.

  The sesame-containing liquid seasoning of the present invention contains acetic acid. Acetic acid may be added as various vinegar containing vinegar as a main component, but may be added to the sesame-containing liquid seasoning by using a material containing acetic acid as another material. When vinegar is used, examples of vinegar include cereal vinegar, rice vinegar, cider vinegar, sake vinegar, grape vinegar, synthetic vinegar, black vinegar, Chinese vinegar, sherry vinegar, malt vinegar, balsamic vinegar, and the like. One of these vinegars may be used alone, or two or more thereof may be used in any combination and ratio. The inclusion of acetic acid is preferable because it reduces the unpleasant aftertaste of sesame. The content of acetic acid is not particularly limited, but from the viewpoint of enhancing the taste of other foodstuffs, the mass ratio to the seasoning is usually 0.01% or more, preferably 0.1% or more. Further, from the viewpoint of taste balance, the mass ratio to the seasoning is usually 15% or less, preferably 10% or less.

  The sesame-containing liquid seasoning of the present invention may further contain a yeast extract. Examples of the yeast extract may be any commercially available yeast extract, such as Azitop, Agilex LK, Aroma Ile (manufactured by Kojin Life Science Co., Ltd.), Hypermeist HG, Hypermeist HG-Pd D20, Hyper Mist HG-Ps, Hyper Mist HG-Lq S13, Super Mist, Cooked Hyper Mist, Sesame Mist MT, Hyper Mist CH-01, Hyper Yeast HG-DY, Roasted Yeast Extract ( Asahi Food & Healthcare Co., Ltd.), Kokubase HY-300, Kokubase HY-5, Kokubase HY-12, Kokubase HY Super (manufactured by Dainippon Meiji Sugar Co., Ltd.), yeast extract 21-TF, Himax GL, Vertex IG20, well Nex YN-1, Flevareck BM (manufactured by Fujishokuhin Industry Co., Ltd.), and the like. One of these yeast extracts may be used alone, or two or more thereof may be used in any combination and ratio. Above all, it is possible to impart a flavor to the sesame-containing liquid seasoning especially by adding a roasted yeast extract (for example, a yeast extract having a caramel-like color and a roasted flavor disclosed in Patent 2994238). When the roasted yeast extract is contained in the sesame-containing liquid seasoning, its content is not particularly limited. However, from the viewpoint of the color appearance of the seasoning liquid, it is preferable that the mass ratio to the seasoning is generally 0.01% or more, and preferably 0.05% or more. Further, from the viewpoint of the taste of the seasoning liquid, the mass ratio to the seasoning is usually 5% or less, preferably 3% or less.

  The sesame-containing liquid seasoning of the present invention preferably further contains an egg yolk component. As the egg yolk component, in addition to egg yolk itself, processed egg yolk, purified egg yolk and the like can be mentioned. The processed egg yolk refers to egg yolk to which various processing treatments such as phospholipase A treatment, homogenization treatment, freezing treatment, drying treatment, concentration treatment, heat treatment and the like have been added. The purified egg yolk means an egg yolk to which various purification treatments generally used are added. One of these egg yolk ingredients may be used alone, or two or more of them may be used in any combination and ratio. By using an egg yolk component, the stability of the flavor of the sesame-containing liquid seasoning is enhanced, and in the case of the emulsified liquid seasoning, it also contributes to the stabilization and maintenance of the emulsified state. When the egg yolk component is contained in the sesame-containing liquid seasoning, the content thereof is not particularly limited. However, from the viewpoint of emulsion stability, the mass ratio to the seasoning is preferably 0.01% or more, more preferably 0.03% or more. Further, from the viewpoint of the taste of the seasoning liquid, the mass ratio to the seasoning is usually 10% or less, preferably 7% or less.

  The sesame-containing liquid seasoning of the present invention may further contain a high sweetness degree sweetener. Examples of high-intensity sweeteners include aspartame, acesulfame potassium, sucralose, saccharin (saccharin sodium), neotame, licorice extract, stevia and its enzyme-treated product, and the like. One of these high-intensity sweeteners may be used alone, or two or more thereof may be used in any combination and ratio. When the high sweetness degree sweetener is contained in the sesame-containing liquid seasoning, its content is not particularly limited, but from the viewpoint of imparting sweetness, the mass ratio to the seasoning is usually 0.00001% or more, particularly 0.00005%. It is preferable to make it% or more. Further, from the viewpoint of taste balance, the mass ratio to the seasoning is preferably 1% or less, preferably 0.7% or less.

  The sesame-containing liquid seasoning of the present invention may further contain an amino acid. Examples of amino acids include, for example, any additive denoted as “condiment (amino acid)” as described in, for example, List 1 of “Specified Additives List” in Annex 1 of the Food Sanitation Law Enforcement Regulations. Specific examples include sodium L-glutamate, DL-alanine, glycine, tryptophan (L- and DL-), L-phenylalanine, methionine (L- and DL-), L-lysine, L-aspartate, L-aspartate Sodium, L-arginine and the like can be mentioned. These amino acids may be used alone or in any combination and ratio of two or more, and may be used as a food material rich in amino acids, for example, the state of a meat extract such as chicken extract May be added. When the amino acid is contained in the sesame-containing liquid seasoning, the content thereof is not particularly limited, but from the viewpoint of taste, the mass ratio to the seasoning is usually 0.00001% or more, and particularly 0.00005% or more. It is preferable to do. From the viewpoint of taste balance, the mass ratio to the seasoning is preferably 10% or less, preferably 7% or less.

  The sesame-containing liquid seasoning of the present invention may further contain a nucleic acid. As an example of the nucleic acid, any additive can be used as long as it can be displayed as "condiment (nucleic acid)" as described in, for example, the first list "designated additive list" in Annex 1 of the Food Sanitation Law Enforcement Rules. Specifically, 5'-inosine disodium, 5'-guanylate disodium, 5'-uridylate disodium, 5'-cytidylate disodium, 5'-ribonucleotide calcium, 5'-ribonucleotide disodium etc. Can be mentioned. One of these nucleic acids may be used alone, or two or more of these nucleic acids may be used in any combination and ratio. When the nucleic acid is contained in the sesame-containing liquid seasoning, its content is not particularly limited, but from the viewpoint of tasteability, the mass ratio to the seasoning is usually 0.000001% or more, and particularly 0.000005% or more. It is preferable to do. Further, from the viewpoint of taste balance, the mass ratio to the seasoning is preferably 1% or less, preferably 0.7% or less. In addition to the present seasoning, by adjusting the blending ratio of amino acid and nucleic acid to a balance of 1: 100 to 100: 1, the taste of both is synergistically enhanced, so it is more preferably used in the present invention as well. be able to.

  The sesame-containing liquid seasoning of the present invention may further contain an organic acid. As an example of the organic acid, any additive can be used as long as it can be described as “condiment (organic acid)” as described in, for example, “List of designated additives” in Appendix 1 of the Food Sanitation Law Enforcement Rules. Specifically, calcium citrate, trisodium citrate, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-potassium hydrogen tartrate, L-potassium hydrogen tartrate, DL Sodium tartrate, sodium L-tartrate, potassium lactate, calcium lactate, sodium lactate, monosodium fumarate, DL-sodium malate and the like. One of these organic acids may be used alone, or two or more thereof may be used in any combination and ratio. When the organic acid is contained in the sesame-containing liquid seasoning, the content thereof is not particularly limited, but from the viewpoint of taste, usually 0.001% or more, particularly 0.005% or more as a mass ratio to the seasoning It is preferable to Further, from the viewpoint of flavor balance, the mass ratio to the seasoning is usually 30% or less, preferably 20% or less. In addition to the present seasoning, the combined use of two or more organic acids synergistically enhances the taste of the both, and therefore can be further preferably used in the present invention.

  The sesame-containing liquid seasoning of the present invention may further contain soybean raw materials such as miso, soybean powder and soy milk. As an example of miso, in addition to wheat miso, rice miso, bean miso, mixed miso, etc. as defined in the quality indication standard of miso according to the JAS method, red is named according to the difference in color due to its production method Miso, white miso, light-colored miso etc. are mentioned. These miso may be used alone or in any combination of two or more in any proportion. In particular, using white miso is preferable because it has good compatibility with sesame seeds. When soybean raw materials including miso are included in the sesame-containing liquid seasoning, the content thereof is not particularly limited, but from the viewpoint of balance between saltiness and umami, the mass ratio to the seasoning is usually 0.001% or more Especially, it is preferable to be 0.005% or more. Further, from the viewpoint of saltiness, the mass ratio to the seasoning is usually 30% or less, preferably 25% or less.

  The sesame-containing liquid seasoning of the present invention may further contain a spice or spice extract. The spice or spice extract may be any extract of food generally indicated as "spice" or "spice", examples of which include chili pepper, mustard (mustard), ginger (ginger), wasabi, hose Radish (horseradish, mountain wasabi), pepper (white pepper, black pepper), garlic (garlic), onion, sansho, allspice, cardamom, asafe tida, ajowan, anise, kahokuzansho (flower kite, flower bud) , Curry leaf, caraway, cumin, green pepper, clove (signs, roongs), coriander (daniya, coriander, pakuchi, coriander), saffron (quessar, bansanuka), shiso (silence), cinnamon (carat, daruchi), Star anise (eight horns, great musk), sage, thyme, ta Merrick (hard metal), Tade (water pepper), Tarragon (Estragon), dill (Inondo), chili pepper (Chile, red pepper, ral miru), nutmeg (meat, mace, jaifutli) , Vanilla, jalapeno, leek, green onion, paprika (sweet pepper), fenugreek (meti), fennel (fennel, musk, thornf), black cumin (carozide), mint, poppy seeds (carcass nuts), marjoram (marjoram) Mayorana, sweet marjoram, hana hatka), myoga (茗), raccoon, radish (radish), rosemary, laurier (bay laurel leaf, bay leaf, teji patta), etc., and their extracts. One of these spices or spice extracts may be used alone, or two or more thereof may be used in any combination and ratio. In particular, use of mustard or its extract is preferable because it enhances the taste of sesame seeds. When the spice or spice extract is contained in the sesame-containing liquid seasoning, its content is not particularly limited, but from the viewpoint of the effect of enhancing the taste of other foodstuffs, the mass ratio to the seasoning is usually 0.0001% As described above, the content is preferably 0.0003% or more. Further, from the viewpoint of the pungency of the seasoning liquid, the mass ratio to the seasoning is usually 10% or less, preferably 7% or less.

The salt concentration of the sesame-containing liquid seasoning of the present invention is not particularly limited as long as it is within the range of the salt concentration in a general liquid seasoning, but the mass ratio to the seasoning is usually 0.01% or more, preferably It is desirable that it is 0.1% or more, more preferably 1% or more. Moreover, it is preferable to set it as 15% or less normally, and 10% or less especially. In addition to the above-mentioned various materials, sodium chloride or the like may be appropriately added as an additional material as necessary in order to achieve a desired salt concentration.
In addition, the sesame-containing liquid seasoning of the present invention can be blended with one or more kinds of raw materials, seasonings, and food additives which are further blended in general liquid seasonings.

  The sesame-containing liquid seasoning of the present invention is prepared by appropriately mixing the above-mentioned various materials and subjecting them to any treatment such as emulsification or sterilization if necessary.

  The property of the sesame-containing liquid seasoning of the present invention is that when the aqueous solvent or water miscible material is mainly used, the aqueous solution or aqueous dispersion is usually used, and the oil solvent or oil miscible material is mainly used. Is usually an oil solution or oil dispersion, and when an aqueous solvent or water miscible material and an oil solvent or oil miscible material are mixed, in the presence of an emulsifying agent (eg, the above egg yolk component etc.) When the emulsification treatment is carried out, it becomes an emulsified seasoning, and when such an emulsifier and the emulsification treatment are not used, it becomes an oil-water separation type seasoning. Examples of the emulsified seasoning include an oil-in-water type and a water-in-oil type. These aspects are generally determined mainly by the ratio of the water phase component (aqueous solvent and water miscible material) to the oil phase component (oil solvent and oil miscible material), and the ratio of the water phase component is higher For example, the possibility of becoming an oil-in-water type emulsified seasoning increases, and if the ratio of oil phase components is higher, the possibility of becoming a water-in-oil type emulsified seasoning increases. A variety of findings are known as to the properties of such seasonings, and a person skilled in the art selects sesame seed-containing liquid seasonings of desired properties by selecting the optimal material composition and treatment with reference to these findings. It is possible to manufacture.

  The pH of the sesame-containing liquid seasoning of the present invention is not particularly limited and can be suitably adjusted within the same range as a general liquid seasoning, but is usually 2 or more, preferably 2.5 or more, and Preferably, it is in the range of usually 8 or less, and more preferably 7 or less.

  The specific gravity of the sesame-containing liquid seasoning of the present invention is not particularly limited, and can be appropriately adjusted in the same range as a general liquid seasoning, but is usually 0.6 or more, preferably 0.7 or more. Moreover, it is preferable to set it as normal 1.4 or less, especially 1.3 or less range.

  The sesame-containing liquid seasoning of the present invention is filled in a container. The type of container is not limited, and various containers generally used for storage of liquid seasonings and the like can be used. For example, a long-life cold storage container whose shelf life from production is longer than 4 months, a container using a resin for part or all, and the container opening after opening can be sealed and used multiple times Even if it is a container which is easy to deteriorate the liquid seasoning of contents, such as a non-useful container and a resealable container having a mechanism such as a re-sealable cap or a stopper which does not leak the content liquid, it can be used. Examples of the material of the container include containers made of glass, metal, resin (polyethylene terephthalate (PET), polypropylene etc.), paper and the like. The shape and size are also not limited, but from the viewpoint of handleability, those having an internal capacity of 1 L or less are preferable. The sesame-containing liquid seasoning of the present invention is produced by filling and sealing such a container and subjecting the container to post-treatments such as sterilization, if necessary.

  The sesame-containing liquid seasoning of the present invention may be a refrigerated storage product or a normal temperature storage product, but it is particularly easy to produce and be filled even if it is provided as a dry grocery product distributed and stored at normal temperature. It is preferable that the product be stored at normal temperature, and it is more preferable that the seasoning requiring refrigeration storage after opening the container is more resistant to dripping even after multiple use according to the present invention. In the present specification, “refrigerated” refers to, for example, a range of 0 to 10 ° C., and “normal temperature” refers to, for example, a range of 15 to 25 ° C.

  The sesame-containing liquid seasoning according to the present invention combines, at a high level, two characteristics which have hitherto been difficult to simultaneously achieve, that is, a remarkable lightness and sweetness peculiar to sesame. Although the reason is not clear, various thixotropy characteristic values based on the viscosity measured at the above-mentioned specific temperature and the viscosity measured at the specific rotation number are correlated with both the warm feeling and the sesame-specific sweetness. It is considered to be due to The inventors of the present invention conducted extensive studies to find out the range of thixotropy values in which lightness and characteristic sweetness of sesame are balanced by an exquisite balance, and as a result, the range of ideal thixotropy values as described above The present invention has been achieved.

  The invention described in the above-mentioned Patent Document 2 (Japanese Patent Application Laid-Open No. 06-016161) is an invention relating to an acidic liquid seasoning capable of holding a solid for a long period of time, and the present invention is the invention idea Totally different. Further, in the document, the relationship between the thixotropy property value of the seasoning liquid and the taste of the sesame-containing liquid seasoning, in particular, the quality in which the sweetness peculiar to the sesame can be felt while being light, was not described at all. Therefore, it can be said from the invention of Patent Document 2 that there is no motivation for adjusting the thixotropy characteristic value to those skilled in the art. In addition, when the type and concentration of the food and viscosity modifier change, the thixotropy characteristic value changes in conjunction, so extremely complex adjustments are necessary to create a liquid seasoning with specific thixotropy properties. there were.

  Nevertheless, in the present invention, a range of thixotropy characteristic values in which lightness and characteristic of sweetness peculiar to sesame are balanced in an exquisite balance are specified, and such a relation of thixotropy characteristic values is achieved. It is apparent that such a finding of the present invention can not be easily derived from conventional documents such as Patent Document 2 while presenting specific techniques for achieving the above.

  EXAMPLES Hereinafter, the present invention will be described in more detail based on examples, but these examples are merely examples for convenience for the purpose of explanation, and the present invention is limited to these examples in any sense. It is not a thing.

[Method for preparing sesame-containing liquid seasoning sample]
The sesame-containing liquid seasoning sample was prepared as follows.

Example 1:
The ingredients listed in Table 1 below were mixed to obtain a sesame-containing liquid seasoning sample of Example 1.

Example 2:
The ingredients listed in Table 2 below were mixed to obtain a sesame-containing liquid seasoning sample of Example 2.

Example 3:
The components described in Table 3 below were mixed to obtain a sesame-containing liquid seasoning sample of Example 3.

Example 4:
The components described in Table 4 below were mixed to obtain a sesame-containing liquid seasoning sample of Example 4.

Example 5:
The ingredients listed in Table 5 below were mixed to obtain a sesame-containing liquid seasoning sample of Example 5.

Example 6:
The ingredients listed in Table 6 below were mixed to obtain a sesame-containing liquid seasoning sample of Example 6.

Example 7:
The ingredients listed in Table 7 below were mixed to obtain a sesame-containing liquid seasoning sample of Example 7.

Comparative Example 1:
The components described in Table 8 below were mixed to obtain a sesame-containing liquid seasoning sample of Comparative Example 1.

Comparative Example 2:
The components described in Table 9 below were mixed to obtain a sesame-containing liquid seasoning sample of Comparative Example 2.

Comparative Example 3:
The ingredients listed in Table 10 below were mixed to obtain a sesame-containing liquid seasoning sample of Comparative Example 3.

Comparative Example 4:
The components described in Table 11 below were mixed to obtain a sesame-containing liquid seasoning sample of Comparative Example 4.

[Characteristics evaluation]
・ Thixotropy characterization:
The following thixotropy characteristic values were measured according to the following procedure for the sesame-containing liquid seasoning samples of Examples 1 to 7 and Comparative Examples 1 to 4 obtained by the above procedure. That is, using “B-II” manufactured by Toki Sangyo Co., Ltd. as a B-type viscometer, a seasoning adjusted to a temperature corresponding to the measured value at the temperature and rotation degree described below is for measurement of the B-type viscometer The container was filled with an appropriate amount, the container was set in a B-type viscometer, and the viscosity was measured at a rotational speed corresponding to the measured value using a rotor adapted to the measured viscosity to obtain the following characteristic values. The unit of viscosity is mPa · s unless otherwise specified.
η ₆ (20 ° C.): viscosity measured at 20 ° C., 6 rpm.
η ₃₀ (20 ° C.): viscosity measured at 20 ° C., 30 rpm.
η ₆₀ (20 ° C.): viscosity measured at 20 ° C., 60 rpm.
η ₆₀ (70 ° C.): viscosity measured at 70 ° C., 60 rpm.

Brix Rating:
With respect to the sesame-containing liquid seasoning samples of Examples 1 to 7 and Comparative Examples 1 to 4 obtained by the above procedure, the value of Brix was measured by the following procedure. That is, Brix used a refractive system for sugar corresponding to sugar content, collected a sample to be measured with a refractometer, measured it, and obtained the value of Brix.

[sensory evaluation]
The sensory evaluation of each sample was performed in the following procedure. That is, the sesame-containing liquid seasoning samples of Examples 1 to 7 and Comparative Examples 1 to 4 obtained by the above procedure are filled in 1 L PET bottles, and the contents of the samples are fried into one piece from a high-temperature chicken in a range-up. The liquid is poured into a container by tilting it, and then it is tasted. A sensory evaluation to evaluate the quality of eating taste (sesame texture, light feeling, sweetness of sesame, taste of used food) and ease of use The test was conducted by a total of 10 trained sensory inspectors. In the case of evaluation of ease of use, the PET bottle is topped and stirred, and the degree of dispersion at the time of tipping and stirring, the degree of sedimentation of ingredients after dispersion is evaluated, and dripping near the mouth of the used PET bottle Was also evaluated. For each of the following items, the evaluation criteria were as follows:

About "sesame texture", 5: good texture, 4: slightly good texture, 3: not neither, 2: slightly poor texture, 1: poor texture, rated in 5 levels did.
About "light feeling", 5: Sesame flavor is light, 4: Sesame flavor is light, 3: not neither, 2: Sesame flavor is persistent, 1: Sesame flavor is persistent, It evaluated in five steps.
For "sweet flavor of sesame", 5: Sweet taste and smell of sesame are felt 4: Slight sweet taste and smell of sesame are felt 3: No one, 2: Sweet taste and smell of sesame slightly It is difficult to feel, 1: It is difficult to feel the sweet taste and smell of sesame.
"Pasteability of the food used" was evaluated in 5 levels: 5: delicious, 4: slightly delicious, 3: not neither, 2: slightly not delicious, 1: not delicious.
For “Drip from container mouth”, 5: Hard to drip from mouth, 4: Slightly drip from mouth, 3: no side, 2: easy to drip from mouth, 1: It evaluated in five steps of easy to drip from a mouth.
“Dispersibility at the time of tipping and stirring”: 5: Ingredients are easily dispersed, 4: Some ingredients are easily dispersed, 3: None of them, 2: No, ingredients are hardly dispersed, 1: Ingredients are not It is difficult to disperse, and it was rated in 5 levels.
Regarding “settlement degree of ingredients”, 5: Hard to settle ingredients, 4: Hard to settle ingredients slightly, 3: Not neither, 2: Easy to settle ingredients slightly, 1: Settle ingredients It is easy to evaluate, and it is rated in 5 levels.

The sensory test was conducted by a trained sensory inspector. In the training of sensory inspectors, identification training such as the following A) to C) was conducted, and in particular, an inspector with excellent results was selected, and a total of 10 inspectors conducted an objective sensory test .
A) Gomi (sweetness: taste of sugar, taste of acidity: taste of tartaric acid, taste: taste of sodium glutamate, taste of sodium chloride, taste of sodium chloride, bitter taste: taste of caffeine) Taste quality discrimination test that correctly identifies each taste sample from a total of seven samples prepared one by one and adding two distilled water to this.
B) A concentration discrimination test that accurately identifies the concentration differences of five types of saline solutions slightly different in concentration and aqueous acetic acid solution.
C) Three point identification test which correctly identifies B company soy sauce from a total of three samples of maker A company two soy sauces and maker B company soy sauce one in total.

[Evaluation results]
The results of the above-mentioned characterization and sensory evaluation are shown in Tables 12 and 13 below.

In each of Examples 1 to 7 and Comparative Examples 1 to 4 of the present invention, 1% by mass of sodium glutamate, 0.1% by mass of sodium inosinate, and 0.1% by mass of sesamist MT as “other raw materials” , 1% by mass chicken extract (Ajinomoto round chicken meal soup), 0.1% by mass kinako, 1% by mass soy milk, 0.05% by mass mustard oil, 0.01% by mass red pepper extract, ginger Although the sensory evaluation was performed on the samples to which 0.5 wt% of the extract and 0.5 wt% of the garlic extract were added and added to each formulation, the result of the sensory test did not change.
In addition, low-strength agar (product name "Ultra Agar Eina" manufactured by Ina Food Industry Co., Ltd., jelly, having a weight-average molecular weight of 10,000 to 100,000, which is a food), without using the viscosity modifiers of Examples 1 to 7 The strength of the sensory test results does not change even in the sample that reproduces similar thixotropy characteristics by using in combination the gelatinized starch (product name "Neclipse Eclipse Alpha D-6" manufactured by Japan Food Chemical Industry Co., Ltd.) and the same thixotropy properties. The
Moreover, the result of the sensory test did not change also in the sample which added 1 or more types of raw materials illustrated in the specification of this invention to each prescription by the general compounding quantity.

  As described in detail, according to the present invention, it is possible to provide an excellent container-packed sesame-containing liquid seasoning in which the sweetness characteristic of deep sesame can be felt while being easily eaten. Very useful.

Claims (7)

A container-packed sesame-containing liquid seasoning containing sesame, acetic acid, edible vegetable oil and fat, and a viscosity modifier, having Brix of 10 to 60, and satisfying the following A) to D).
A) {η ₃₀ (20 ° C.)} / {Η ₆ (20 ° C.)} 0.20 to 0.65.
B) {η ₆₀ (70 ° C.)} / {Η ₆₀ (20 ° C.)} is 0.90 or less.
C) η ₆₀ (20 ° C.) is 340 to 1500 mPa · s.
D) η ₃₀ (20 ° C) is 450 to 5000 mPa · s.
(However,
η ₆ (20 ° C.): 20 ° C., viscosity measured at 6 rpm,
η ₃₀ (20 ° C.): viscosity measured at 20 ° C., 30 rpm,
η ₆₀ (20 ° C.): viscosity measured at 20 ° C., 60 rpm,
η ₆₀ (70 ° C.): viscosity measured at 70 ° C., 60 rpm,
Represents ) The container-packed sesame-containing liquid seasoning according to claim 1, further satisfying the following E).
E) η ₆ (20 ° C.) is 700 to 6700 mPa · s.   The container-packed sesame-containing liquid seasoning according to claim 1 or 2, wherein the edible vegetable fat and oil comprises sesame oil.   The container-packed sesame-containing liquid seasoning according to any one of claims 1 to 3, wherein the viscosity modifier comprises processed starch and tamarind seed gum.   The container-packed sesame containing liquid seasoning according to any one of claims 1 to 3, wherein the viscosity modifier comprises pregelatinized starch and agar.   The container-packed sesame-containing liquid seasoning according to any one of claims 1 to 5, wherein the sesame seeds include hole sesame seeds.   The container-packed sesame-containing liquid seasoning according to any one of claims 1 to 6, wherein the container-packed sesame-containing liquid seasoning is a product stored at room temperature.