JP5565564B2 - Sesame-containing acidic liquid seasoning and method for improving its taste - Google Patents

Description

The present invention is of non-oil or low oil (without or only a small amount does not include any oil) sesame-containing acid liquid seasoning, and imparting sustained feeling generally scarce saltiness to those liquid seasonings It is related with the taste improvement method.

  Generally, foods rich in oil are said to have a rich taste. In particular, a food containing salt has an effect of enhancing the feeling of salty taste by containing a large amount of oil. A salty sensation is a sensation that a salty taste is sustained on the tongue for a while and a rich salty taste is generally felt when eating a food containing a large amount of oil together with salt.

  For this reason, consumers who prefer a long-lasting salty taste tend to prefer foods rich in oil. For example, in terms of dressing, consumers have favored two-liquid separation type and emulsification type dressings by adding oil to the seasoning liquid.

  However, the image of foods that contain a lot of oil has declined from the recent health boom and diet boom, and there is a growing awareness of not wanting to take oil as much as possible.

  For this reason, various studies have been made to reduce the oil content in food as much as possible, and various products are commercially available. However, simply reducing the oil content impairs the sense of saltiness and does not satisfy consumers. Therefore, it is desired to provide foods with low oil content as well as being preferred by consumers who want a salty continuity.

  Under such demands, various ideas have been made to maintain the flavor even when the fats and oils in foods are reduced. For example, a technique for substituting oils and fats by dispersing fine cellulose, locust bean gum, xanthan gum and a hydrophilic substance has been conventionally proposed (for example, see Patent Document 1). Moreover, the method of providing a fat feeling by including inulin and polyglutamic acid is proposed conventionally (for example, refer patent document 2).

Japanese Patent No. 3665010 JP 2008-72993 A

  However, when the techniques described in Patent Documents 1 and 2 are used, the body feeling can be imparted mainly by bringing the mouth feel such as smoothness and melting in the mouth close to the fats and oils, but a sufficient salty feeling can be obtained. I could not.

  Therefore, as a result of intensive studies aimed at imparting a salty taste, not umami, thickness, complexity, and body feeling, to the non-oil or low-oil food containing salt, the present inventors have obtained casein. It was found that a salty taste can be imparted to foods containing little or no oil by using this, and a patent application was filed based on this finding (Japanese Patent Application No. 2009-191492).

  However, the present inventors have tried the above invention (the invention according to Japanese Patent Application No. 2009-191492) for various foods, and when applied to foods containing sesame and subjected to heat sterilization treatment, It has been found that a rough texture is imparted and the degree of imparting a salty persistence is also weakened.

  Here, sesame is preferred for its good flavor and abundant nutrition, and is used in various seasonings. In particular, the market for liquid seasonings such as shabu-shabu, grilled meat sauces and dressings containing ground sesame and kneaded sesame is on an expanding trend, and various products are sold. Coupled with the health boom described above, demand for sesame-containing foods such as sesame seeds and sesame dressings with reduced oil content and sesame-containing liquid seasonings is increasing. In spite of the above circumstances, no technology has been proposed yet that can provide a sufficient salty feeling to foods that are non-oil or low-oil sesame-containing foods that are heat sterilized.

The present invention has been made in view of the above problems, and the first object thereof is to provide a salty, non-oil-containing or low-oil sesame-containing acidic liquid seasoning without imparting a rough texture to the salty taste. The object is to provide a sesame-containing acidic liquid seasoning having a sufficient salty feeling despite containing little or no oil. The second object of the present invention is to provide a suitable method for improving the taste of a non-oil or low oil-containing sesame-containing acidic liquid seasoning containing salt by imparting a salty-flavored flavor.

  Therefore, in order to solve the above-mentioned problems, the present inventors have made many trials and errors. As a result, it is a non-oil or low oil sesame-containing acidic food containing salt, and not only the casein but also lecithin is contained in the food subjected to the heat sterilization treatment, so that it is sufficient without giving a rough texture. It has been newly found that a salty taste can be imparted. Based on these findings, the present inventors finally came up with the following problem solving means [1] to [10]. These are listed here.

[1] An acidic liquid seasoning having an oil content of less than 15% by mass and containing 0.5% by mass or more of salt and 0.5% by mass or more and less than 30% by mass of sesame; A sesame-containing acidic liquid seasoning containing 5% by mass or more and 50% by mass or less, containing 0.5% by mass or more and 15% by mass or less of lecithin, and having a pH of 5.0 or less .

[2] Sesame-containing acidic liquid according to means 1, wherein the casein is contained by adding one or more selected from purified casein, sodium caseinate, and milk proteins other than these. Seasoning .

[3] Means 1 containing 1 to 15% by mass of lecithin per 1 acidic liquid seasoning by adding one or more selected from egg yolk, egg yolk lecithin and soybean lecithin Or the sesame containing acidic liquid seasoning of 2.

[4] content of the sesame, sesame-containing acid liquid seasoning according to any one of means 1 to 3, wherein the acidic liquid seasoning per less than 0.5% by weight to 10% by weight Fee .

[5] Any of means 1 to 4, wherein the acidic liquid seasoning is produced by subjecting to heat sterilization, and the casein and lecithin are added before the heat sterilization . Sesame-containing acidic liquid seasoning according to item 1.

[6] The content of the oil component, wherein the acidic liquid seasoning sesame-containing acid liquid seasoning according to any one of means 1 to 5, characterized in that per less than 3 wt%.

[7] The sesame-containing acidic liquid seasoning according to means 6, wherein the acidic liquid seasoning is a non-oil or low oil liquid seasoning .

[8] 0.5% by mass of casein in an acidic liquid seasoning having an oil content of less than 15% by mass and containing 0.5% by mass or more of salt and 0.5% by mass or more and less than 30% by mass of sesame % To 50% by mass and lecithin from 0.5% to 15% by mass, and the pH is adjusted to 5.0 or less to give a salty taste. A method for improving the taste of a contained acidic liquid seasoning .

  [9] A non-oil sesame-containing acidic liquid seasoning that does not use edible vegetable oil as a raw material and contains salt and sesame, and contains 0.5% by mass or more and 50% by mass or less of enzyme-untreated casein. A non-oil sesame-containing acidic liquid seasoning characterized by containing lecithin.

  [10] Non-oil sesame-containing acidic liquid seasoning containing salt and sesame without using edible vegetable oil as a raw material, and containing non-enzyme-treated casein and lecithin to maintain a sense of saltiness A method for improving the taste of a non-oil sesame-containing acidic liquid seasoning characterized in that

Therefore, according to the invention described in claim 1～7,9, despite the non-oil or low oil food containing a salt and sesame, provides an acid liquid seasoning with sustained feeling of salty be able to. In other words, essence liquid seasonings such as sesame dressing, sesame sauces, sesame soups, sesame sauces, sesame vinegar, etc. that can feel a long-lasting salty taste despite being low in fat and oil. Can be provided. Further, according to the inventions of claims 8 and 10, the salty taste is imparted to the non-oil or low oil sesame-containing acidic liquid seasoning lacking the salty taste by imparting a salty taste. It can certainly be improved.

  In the present invention, the sesame-containing food that imparts a salty sensation is an acidic food containing salt and sesame and is a non-oil or low-oil food. Specifically, it is a food having an oil content of less than 15% by mass. In the present invention, food having an oil content of less than 15% by mass is defined as “low oil” for the sake of convenience, which is different from the definition of “low oil” in the nutrition labeling standard in the health promotion method. The present invention is intended to impart a salty persistence to foods that lack a salty persistence due to low oil content, while foods with an oil content of 15% by mass or more lack a salty persistence. This problem does not occur. The present invention is particularly preferably used for foods having an oil content of less than 10% by mass. Furthermore, edible food oils and fats are not used, and it is most suitably used for foods having an oil content of less than 3% by mass.

  Acidic foods containing salt and sesame are not particularly limited, but typical examples include non-oil or low oil sesame dressings, sesame dressing type seasonings, non-oil or low oil sesame mayonnaise, sesame sauces, and sesame sauces. , Liquid foods such as sesame seeds, sesame vinegar and vinegar, or semi-solid foods.

  In the acidic food containing salt, sesame and casein, when the heat sterilization treatment is performed, a rough texture and a decreased salty taste are remarkably observed. Therefore, this invention is used more suitably by what heat-sterilized. The heat sterilization treatment can be performed using, for example, a jacket tank. The sterilization temperature and time may be appropriately selected depending on the bacteriostatic effect to be obtained. For example, a method of reaching a temperature of 75 ° C. or higher, preferably 90 ° C. or higher, and preferably sterilizing for 20 minutes or longer can be employed.

  Here, it is an essential condition that the food of the present invention contains salt. This is because the salty taste of the food cannot be maintained even when casein is contained in a state where no salt is contained. The salt content in the food may be the amount of salt normally added to the food to be given a salty sensation, but in order to maintain a sufficient salty taste, it contains 0.5% by mass or more per food. It is preferable to do. Moreover, what is necessary is just to select the upper limit of salt content suitably according to the kind of foodstuff.

  In addition, it is an essential condition that the sesame-containing food of the present invention is an acidic food, and specifically, an acidic food having a pH of 5.5 or less is preferable. This is because if the pH of the food is too high, even if casein is contained, the food cannot be given a sufficient salty feeling. In addition, the pH of the acidic food is preferably 5.0 or less, and particularly preferably is the isoelectric point value (4.6) or less of casein.

  For example, when the sesame-containing acidic food containing the salt of the present invention is a low oil type dressing, generally, water, sesame, edible vegetable oil and fat, vinegar or citrus fruit juice, sugar and other sugars, salt, etc. Its salinity is the main raw material. When the sesame-containing acidic food containing the salt of the present invention is a non-oil type dressing, edible vegetable oils and fats are not used as a raw material, and generally sugar, such as water, sesame, vinegar or citrus fruit juice, sugar, The main ingredient is salt such as salt.

  Here, the sesame used in the present invention refers to seeds of varieties that can be eaten by an annual plant of the sesame family. The variety is not particularly limited, but generally, seeds of Sesameum Indicum L. are used. The form of the sesame in the present invention is not particularly limited, but the effects of the present invention are more exhibited in forms such as ground sesame and kneaded sesame. That is, it can be said that the effect of the present invention is more exerted in the case of using the sesame in which the seed coat is destroyed or removed to some extent than in the case of using the sesame in a form in which the seed coat is not destroyed.

  The sesame content in the acidic food may be appropriately selected according to the desired flavor and the like in each food. For example, the sesame content may be 0.5% by mass or more and less than 30% by mass per acidic food. The sesame flavor is sufficiently exerted at 0.5% by mass or more, preferably 1% by mass or more per acidic food. Sesame is known to contain as much as 51.9 g to 54.9 g of lipid per 100 g of edible portion (refer to P.60-P.61 of the 5th edition food composition table 2001). Accordingly, when preparing a low oil sesame-containing acidic food having an oil content of less than 15% by mass, the sesame content is preferably less than 30% by mass per food. In addition, when preparing a low oil sesame-containing acidic food with a lower oil content, the sesame content is preferably less than 10% by mass, particularly preferably less than 5% by mass, per food. Furthermore, when preparing a non-oil sesame-containing acidic food, the content of sesame is preferably less than 5% by mass, and particularly preferably less than 3% by mass.

  Casein used in the present invention is a kind of phosphoprotein contained in milk and the like. In the present invention, casein is contained in an amount of 0.5% by mass or more per acidic food. This is because if the content is less than this content, the effect of imparting a salty persistence cannot be exhibited. Since the casein itself does not feel the flavor or taste, the upper limit of the casein content may be appropriately selected depending on the type of food, but it is appropriate to be 50% by mass or less per acidic food. For example, in the case of a liquid or semi-solid food, the upper limit is preferably 10% by mass or less in terms of solubility and viscosity.

  The method of adding casein to the sesame-containing acidic food may be appropriately selected according to the characteristics (flavor, physical properties, etc.) of the desired acidic food. For example, a method of adding casein purified by acid precipitation from milk or non-fat milk can be mentioned. A method of adding as a caseinate such as sodium caseinate or calcium caseinate may be used. Moreover, you may contain casein by adding to acidic food as milk protein containing casein or its processed product. It is preferable to add the casein to the sesame-containing acidic food before the heat sterilization treatment. The reason is to exhibit a bactericidal effect and to improve the mixing efficiency of casein.

  Here, the milk protein used in the present invention is a protein derived from milk and / or a processed product thereof. Milk-derived proteins are roughly classified into casein and whey, and the milk protein used in the present invention may contain both casein and whey, for example, total milk protein, acid casein or casein. It may contain casein and does not contain whey, such as calcium. Examples of the production method include a method of purifying milk protein from milk or non-fat milk by ultrafiltration. Casein purified from the milk or non-fat milk by acid precipitation is one of the milk proteins. Further, caseinates such as sodium caseinate and calcium caseinate obtained by subjecting milk protein purified by acid precipitation to an alkali treatment are one of processed products of milk-derived proteins. On the other hand, dairy products such as cheese are not included in the milk protein in the present invention. The milk protein used in the present invention preferably contains 80% by mass or more of casein in the solid content.

  Examples of milk proteins suitable for use in the present invention include “Milka” (trade name, manufactured by Nippon Shinyaku Co., Ltd.), “Tatsua 400” (trade name, manufactured by Morinaga Milk Industry Co., Ltd.), and the like.

  In addition, sodium caseinate, which is one of milk proteins, is designated as a food additive and is widely available on the market. Therefore, it is easy to use as a material containing casein in acidic foods in the present invention. Casein sodium is a sodium salt of casein, and can be obtained, for example, by dissolving casein separated from milk in an aqueous sodium hydroxide solution and drying it. Examples of sodium caseinates suitable for use in the present invention include “haplo R” (trade name, manufactured by Nippon Shinyaku Co., Ltd.), “halostar L” (trade name, manufactured by Nippon Shinyaku Co., Ltd.), and “kazeron L” (commercial product). Name, Daiichi Kasei Co., Ltd.).

  In addition, casein and other milk proteins in the present invention include various enzyme-treated products (casein-degraded products) such as protease treatment, but these enzyme-treated products that have been reduced in molecular weight until they are in a peptide state are The ability to give a salty persistence is significantly weaker than untreated. Therefore, it is preferable to use an enzyme-untreated one (that is, an undecomposed state).

  In the present invention, as a method for adding casein to food, milk protein is not used, but a method of adding casein by adding milk itself or a dairy product to food is also possible. However, since flavor and milk fat specific to milk are added, it may not be preferable depending on the type of acidic food to be sought. For example, imparting a milk-specific flavor to a refreshing dressing may result in a reduced refreshment. That is, when milk protein is obtained using milk as a raw material, milk fat and lactose are sufficiently removed in the present invention (for example, the total amount of milk fat and lactose is 20% by mass or less per solid content of casein-containing material). It is desirable to have been removed.

  Milk protein or sodium casein with a high degree of purification has a high casein content. For this reason, when adding casein in this invention, it is preferable at the point which needs little addition amount. Moreover, since it can use for various foodstuffs in the point that extra things, such as flavor and milk fat content peculiar to milk, are not provided, it is preferable.

  Here, some cases of using casein and other milk proteins added to the seasoning for emulsification have been reported (for example, Japanese Patent No. 3441579, Japanese Patent Application Laid-Open No. 2003-24017, etc.). However, these use cases are completely different in configuration and technical idea from the present invention. In other words, conventional casein use cases aim at emulsification purpose or emulsification stability utilizing the emulsification characteristics of casein, and are therefore used in emulsified foods containing a large amount of oil (for example, about 30% by mass). . And since the emulsified food containing a lot of oils has a sufficient salty feeling, there is no motive to give a lack of salty feeling in the first place. On the other hand, in the present invention, casein is used to impart a salty persistence to foods having an oil content of less than 15% by mass and lacking a salty persistence. The composition is completely different in content. Further, it is widely known that casein becomes unstable at pH 5.5 or lower ("Emulsification of food-Basics and applications-First edition 1st printing (Shoshobo Co., Ltd.)" P.270. It is assumed that the conventional casein use examples are used for foods that are not low pH. Therefore, the configuration is completely different from the present invention that exhibits its effect only at a low pH, and the purpose and use scene are fundamentally different. That is, the casein used in the present invention is added mainly for the purpose of imparting a salty feeling of persistence, and is added for the main purpose of other actions (e.g., emulsifying action, emulsion stabilizing action, etc.). Not a thing.

  Although it is generally known that milk has a rich taste peculiar to milk, it is thought to be derived from milk fat, and the milk protein casein has a salty taste in acidic foods containing salt. It has not been known at all that it is effective for imparting a feeling of sustainability.

  Here, in the present invention, the mechanism of the salty sustaining effect obtained by adding casein is not clear at present, but the following can be said. That is, saliva contains mucin, a kind of glycoprotein, but under acidic conditions, casein binds to mucin and coagulates, and the taste of the salt is poured into saliva by covering the tongue with the coagulum. It is presumed that the salty taste is imparted by this action.

  Here, lecithin is also called phosphatidylcholine, and is a typical glycerophospholipid widely distributed in animals, plants, yeasts and molds. In the present invention, the method for incorporating lecithin into the sesame-containing acidic food is not particularly limited, and the lecithin can be incorporated by the addition of a raw material that can be usually used in food. For example, egg yolk, egg yolk lecithin, soybean lecithin, rapeseed lecithin, corn lecithin, cottonseed lecithin, peanut lecithin and the like can be used alone or in combination. In the present invention, modified lecithin such as enzyme-treated lecithin or powdered lecithin can also be used. In the present invention, the content of lecithin may be appropriately adjusted according to the content of sesame and casein in the food. For example, if the content per acidic food is 0.1% by mass or more, the predetermined content in the present invention Demonstrate the effect. In particular, when the content is 1% by mass or more, the effect is sufficiently exhibited. The timing of containing lecithin in the sesame-containing acidic food must be put before the heat sterilization treatment. This is because the effect is not exhibited even if lecithin is contained after sterilization.

  Examples of the present invention will be described below, but the present invention is not limited to these examples.

[Test Example 1] (Verification of the effect of casein to impart a salty sensation and its effect on texture)

(1) Manufacture of dressing Samples 1 to 6 of the dressing having the composition shown in Table 1 were manufactured. Specifically, the raw materials shown in the blending ratios in Table 1 were mixed and stirred in the order described above, and the dressing obtained by heat sterilization at 90 ° C. for 20 minutes was filled into a 300 mL PET container and sealed. The sesame used was kneaded sesame (made by Takemoto Yushi Co., Ltd., pure kneaded sesame GSC). Moreover, casein sodium (trade name “Haplo R”, manufactured by Nippon Shinyaku Co., Ltd.) used in this example contains casein in a proportion of 92.5% by mass.

  The salt content, pH, casein content, sesame content, and oil content of the obtained dressing are as described in Table 1.

(2) Tasting Evaluation Samples 1 to 6 of the dressing produced in the above (1) were sampled by five panelists and evaluated. In addition, comments were attached to each sample. The results are shown in Table 1.

  From the above results, it can be seen that in acidic foods that do not contain fats and oils, if casein is not contained (Samples 1 to 3), the salty taste is hardly felt and the dressing is insufficient.

  And when the sesame was not contained in the acidic food (sample 4), it was confirmed by adding casein that the salty lingering feeling was sufficiently imparted and the food texture was good and preferred. On the other hand, when casein is contained in an acidic food containing sesame (samples 5 and 6), the effect is weak, although there is a long-lasting salty taste compared to those containing no casein (samples 2 and 3). The texture became rough and was not preferable.

  That is, it was found that the salty persistence is imparted by the inclusion of casein, but when sesame is included, the effect of the salty persistence by casein is weakened and has the adverse effect of being rough.

[Test Example 2] (Verification of the effect of lecithin on the persistence of salty taste and texture)

(1) Manufacture of dressing Samples 7 to 11 of the dressing shown in Table 2 were manufactured. In detail, the non-oil dressing obtained by mixing and stirring the raw materials shown in the blending ratios in Table 2 in the order described from above and heat-sterilizing at 90 ° C. for 20 minutes was filled into a 300 mL PET container and sealed. In addition, as a raw material containing lecithin, enzyme-decomposed egg yolk powder (Taiyo Chemical Co., Ltd., York rate powder LP) was used.

  The salt content, pH, casein content, sesame content, and oil content of the obtained dressing are as described in Table 2.

(2) Tasting Evaluation Samples 7 to 11 of the dressing produced in the above (1) were evaluated by having five panel members taste the samples. In addition, comments were attached to each sample. The results are shown in Table 2.

  From the above results, it can be seen that the presence of lecithin enhances the persistence of salty taste and improves the rough texture. Specifically, when 0.1% by mass is added (sample 8), the rough texture is improved, and when lecithin is added by 0.5% by mass or more (samples 9 and 10), a sufficient salty feeling is imparted, The gritty texture was improved.

  That is, it has been found that it is preferable to contain lecithin in an amount of 0.1% by mass or more, preferably 0.5% by mass or more in terms of a salty persistence and an improved texture.

[Test Example 3] (Relationship between salt content and effect of imparting salty sensation)

(1) Manufacturing dressing

  Samples 12-14 of the dressing with the formulation in Table 3 were produced. Specifically, the raw materials shown in the blending ratios in Table 3 were mixed and stirred from the top in the order described, and the non-oil dressing obtained by heat sterilization at 90 ° C. for 20 minutes was filled into a 300 mL PET container and sealed.

  The salt content, pH, casein content, and oil content of the resulting dressing are as described in Table 3.

(2) Tasting Evaluation The dressing samples 12 to 14 produced in the above (1) were sampled by five panels and evaluated. In addition, comments were attached to each sample. The results are shown in Table 3.

  From the above results, it was found that the persistence of salty taste was very much related to the salt content. That is, when salt was not included at all (sample 14), it was found that even if casein was contained, the salty taste was not felt. In addition, when the salt content is low (Sample 13), the salty persistence is weak, but when salt is contained in a certain amount (0.5% by mass or more) (Sample 12), a sufficient salty persistence is imparted. I found out.

[Test Example 4] (Verification of the relationship between pH and the effect of imparting a lasting feeling of salty taste)

(1) Manufacture of dressings Samples 15 to 17 of dressings having the formulations shown in Table 4 were manufactured. More specifically, the non-oil dressing obtained by mixing and stirring the raw materials shown in the blending ratios in Table 4 in the order described from above and heat-sterilizing at 90 ° C. for 20 minutes was filled into a 300 mL PET container and sealed.

  The salt content, pH, casein content, and oil content of the resulting dressing are as described in Table 4.

(2) Evaluation of tasting The samples 15 to 17 of the dressing produced in the above (1) were evaluated by having a panel of five people sample. In addition, comments were attached to each sample. The results are shown in Table 4.

  From the above results, it was found that the persistence of salty taste is very related to pH. That is, when the pH was high (sample 17: pH 6.3), it was found that even if casein was contained, the salty taste was not felt. Further, it was found that as the pH decreased, a salty persistence was strongly felt, and when the pH was 5.0 (Sample 15), a sufficient salty persistence was felt.

[Test Example 5] (Verification of the effect of imparting a salty feeling with various casein-containing materials)

(1) Preparation of non-fat milk concentrate Non-fat milk was concentrated by ultrafiltration using a filter having a molecular weight of 200,000. For ultrafiltration, a stirring ultrafilter “UHP-76K” (trade name, manufactured by Advantech Toyo Co., Ltd.) and an ultrafilter “Q2000 076E” (trade name, manufactured by Advantech Toyo Co., Ltd.) were used. When 200 g of non-fat milk was concentrated to 100 g, 100 g of distilled water was added and ultrafiltration was continued. This process was repeated three times and finally concentrated to 100 g to obtain a non-fat milk concentrate.

(2) Manufacture of dressings Samples 18 to 22 of dressings having the formulations shown in Table 5 were manufactured. Specifically, the raw materials shown in the blending ratios in Table 5 were mixed and stirred from the top in the order described, and the dressing obtained by heat sterilization at 90 ° C. for 20 minutes was filled into a 300 mL PET container and sealed.

  However, for Samples 20, 21, and 22, after stirring and mixing the raw materials listed in Table 5 (things other than edible vegetable oils and fats), edible vegetable oils and fats were further mixed and homogenized (Primix Corporation, TK). A liquid dressing was obtained by emulsification by homomixer MARK II, 12000 rpm for 2 minutes). The amount of xanthan gum in samples 20, 21, and 22 is different from that in samples 18 and 19 because it is adjusted to match the viscosity between samples.

  In this example, casein-containing raw materials are sodium caseinate (trade name “Haplo R” manufactured by Nippon Shinyaku Co., Ltd.), milk protein (trade name “Tatsua 400” manufactured by Morinaga Milk Industry Co., Ltd.), (1) The non-fat milk concentrate produced in 1 was used. The milk protein (manufactured by Morinaga Milk Industry Co., Ltd., trade name “Tatsua 400”) contains casein in a proportion of 90% by mass, and the non-fat milk concentrate contains casein in a proportion of 5.7% by mass.

  The salt content, pH, casein content, and oil content of the resulting dressing are as described in Table 4.

(2) Tasting Evaluation Samples 18 to 22 of the dressing produced in the above (1) were sampled by five panels and evaluated. In addition, comments were attached to each sample. The results are shown in Table 5.

  From the above results, it was found that casein has an effect of imparting a salty persistence in the same manner regardless of whether it is contained in food in any form of milk protein, non-fat milk concentrate, and sodium casein. In addition, even when a small amount (10% by mass) of oil is contained, and even when a salty sensation is originally felt, a salty sensation can be further strongly felt by adding casein. I found out that

[Test Example 6] (Verification of the effect of imparting a salty feeling with various lecithin-containing materials)

(1) Manufacture of dressing Samples 23 to 27 of the dressing shown in Table 6 were manufactured. Specifically, the raw materials shown in the blending ratios in Table 6 were mixed and stirred in the order described above, and the dressing obtained after heat sterilization at 90 ° C. for 20 minutes was filled into a 300 mL PET container and sealed.

  In this example, as raw materials containing lecithin, egg yolk (manufactured by Taiyo Kagaku Co., Ltd., trade name “10% salted egg yolk”), enzyme-treated soybean lecithin (manufactured by Taiyo Kagaku Co., Ltd., trade name “San lecithin A-1”). ], Enzyme-treated egg yolk powder (trade name “Yorkrate Powder LP”, manufactured by Taiyo Kagaku Co., Ltd.).

  The salt content, pH, casein content, sesame content, and fat content of the dressing obtained are as described in Table 6.

(2) Evaluation of salty persistence The samples 23 to 27 of the dressing produced in the above (1) were evaluated by having five panels taste. In addition, comments were attached to each sample. The results are shown in Table 6.

  From the above results, it was found that even when contained in food in any form of egg yolk, enzyme-treated soybean lecithin, and enzyme-treated egg yolk powder, there is an effect of imparting a persistent salty taste and a rough texture. Further, when the oil content is included, a certain degree of salty persistence is felt even if lecithin is not included, but it is not preferable because a rough texture is felt.

Next, the technical ideas grasped by the embodiment described above are listed below.
・ A non-oil or low oil sesame-containing acidic liquid seasoning that does not use edible vegetable oil as raw material and contains salt and sesame, and contains 0.5% to 50% by mass of enzyme-untreated casein And a non-oil sesame-containing acidic liquid seasoning characterized by containing lecithin.
A non-oil sesame-containing acidic liquid seasoning containing salt and sesame without using edible vegetable oil as a raw material, containing 0.5% to 50% by weight of casein and containing lecithin Non-oil sesame-containing acidic liquid seasoning characterized by the above.
A non-oil sesame-containing acidic liquid seasoning that contains no edible vegetable oils and fats and contains salt and sesame, contains non-enzyme-treated casein, and contains lecithin Sesame-containing acidic liquid seasoning.
-Non-oil sesame-containing acidic food containing no edible vegetable oils and fats and containing salt and sesame, containing 0.5% to 50% by mass of enzyme-untreated casein, and lecithin A non-oil sesame-containing acidic food characterized by containing.
· An acidic food containing less than 15% oil by weight and containing salt and sesame, containing 0.5% to 50% by weight of casein and containing lecithin Acid food.
-Non-oil sesame-containing acidic liquid seasoning that contains salt and sesame without using edible vegetable oil as raw material, and is heat-sterilized, and contains 0.5% by mass or more of enzyme-untreated casein A non-oil sesame-containing acidic liquid seasoning containing 50% by mass or less and containing lecithin.
・ Contain non-enzyme-treated casein and lecithin before heat-sterilizing non-sesame-containing acidic liquid seasoning containing salt and sesame without using edible vegetable oil as raw material A method for improving the taste of a non-oil sesame-containing acidic liquid seasoning characterized by imparting a salty persistence by

Claims (10)

An acidic liquid seasoning having an oil content of less than 15% by mass and containing 0.5% by mass or more of salt and 0.5% by mass or more and less than 30% by mass of sesame, and containing 0.5% by mass of casein A sesame-containing acidic liquid seasoning containing 50% by mass or less, lecithin 0.5% by mass or more and 15% by mass or less, and having a pH of 5.0 or less . The sesame-containing acidic liquid seasoning according to claim 1, wherein the casein is contained by adding at least one selected from purified casein, sodium caseinate, and other milk proteins. . The lecithin of 1 to 15% by mass is added to the acidic liquid seasoning by adding one or more selected from egg yolk, egg yolk lecithin and soybean lecithin. Sesame-containing acidic liquid seasoning as described in 1. The sesame-containing acidic liquid seasoning according to any one of claims 1 to 3, wherein a content of the sesame is 0.5 mass% or more and less than 10 mass% per acidic liquid seasoning . The acidic liquid seasoning is manufactured by subjecting to heat sterilization, and the casein and the lecithin are added before the heat sterilization. Sesame-containing acidic liquid seasoning as described in 1. The content of the oil is sesame-containing acid liquid seasoning according to any one of claims 1 to 5, wherein the acidic liquid seasoning per less than 3 wt%. The sesame-containing acidic liquid seasoning according to claim 6, wherein the acidic liquid seasoning is a non-oil or low oil liquid seasoning . Casein is added in an amount of 0.5% by mass or more to 50% by weight in an acidic liquid seasoning containing less than 15% by mass of oil and 0.5% by mass or more of salt and 0.5% by mass or more and less than 30% by mass of sesame. Sesame-containing acidic liquid characterized by containing 0.5% by mass or less and containing lecithin by 0.5% by mass or more and 15% by mass or less and imparting a salty persistence by adjusting the pH to 5.0 or less. How to improve the taste of seasonings .   A non-oil sesame-containing acidic liquid seasoning that contains no edible vegetable oil or fat and contains salt and sesame, and contains 0.5% by mass or more and 50% by mass or less of enzyme-untreated casein and lecithin A non-oil sesame-containing acidic liquid seasoning comprising   Non-oil sesame-containing acidic liquid seasoning containing salt and sesame without using edible vegetable oil as a raw material contains enzyme-treated casein and lecithin to give a sense of salty continuity. A method for improving the taste of non-oil sesame-containing acidic liquid seasonings.