TW201420022A - Acidic liquid flavoring containing sesame - Google Patents

Abstract

The present invention provides an acidic liquid flavoring containing sesame, having not only an excellent sesame-specific aroma, but also a unique aroma that is highly addictive and habit-forming. The liquid flavoring of this invention includes sesame, acetic acid, vinylfuran, thiazole and/or dihydrothiophene. The liquid flavoring of this invention has not only an excellent sesame-specific aroma, but also a unique aroma that is highly addictive and habit-forming.

Description

Acidic liquid seasoning containing flax

The present invention relates to a liquid seasoning, and more particularly to an acidic liquid seasoning containing flax which is not only a unique aroma of flax but also has a unique aroma which is easily addictive.

An acidic liquid seasoning such as mayonnaise or salad dressing is a seasoning which imparts various flavors and a refreshing aftertaste by sourness. It can be used in a wide variety of uses, such as lettuce salad for tomatoes, lettuce, Korean cabbage, corn, apple salad, kiwi, orange, etc. A panacea for cooking all kinds of vegetables such as warm vegetables, tofu dishes or sauces for meat dishes. Next, various kinds of acidic liquid seasonings use a refreshing sour vinegar, and the flax-containing acidic liquid seasoning characterized by the unique aroma of flax has gained a lot of popularity.

Since the acidic liquid seasoning containing flax is easily deteriorated by the aroma specific to flax, various studies have been conducted to maintain the aroma unique to flax. For example, it is possible to maintain a slight aroma of roasted roast flax just for a long period of time, and it is revealed that a specific fragrance is blended (for example, Patent Document 1). However, this technology only maintains the slight aroma of roasting flax just for a long period of time, and is not a unique and unique flavor that causes the appetite of consumers.

Prior technical literature Patent literature

Patent Document 1: JP-A-2008-154476

As a result of repeated efforts by the inventors, it was found that the flax was first over-baked to produce a majority of the aroma components which were not present in the new natural flax. The newly discovered aroma components are not found in natural flax, and are not confirmed as granulated or pulverized roasted flax used for liquid seasonings such as commercially available flax sauce. Specifically, the flax is not normally confirmed when it is roasted at a heating temperature of about 150 ° C or about 180 ° C. In addition, such an aroma component is considered to be an odor component when it is eaten by a flax monomer, and even if each component is separately contained in an acidic liquid seasoning containing flax, an odor can be felt. On the other hand, even if it is an odor component, the acidic liquid seasoning containing flax contains a specific majority of ingredients, and it is found that a unique aroma can be felt.

Therefore, the inventors of the present invention thought that it is not the aroma (nasal aroma) which is directly felt through the nasal cavity just before the inlet, as in the slightly aroma of the roasted flax, but is adhered by the acidic liquid seasoning containing flax. The perception of the tongue and the specific aroma components are multiplied, and after the liquid seasoning is applied to the tongue, the unique aroma of the flax rises through the nasal cavity (oral aroma), and it is more susceptible to addiction. Unique aroma.

The present invention has been made in view of the above-described background art, and an object thereof is to provide a flax-containing acidic liquid seasoning which is not only a unique aroma of flax but also has a unique aroma which is easily addictive.

In order to solve the above problems, the inventors of the present invention have tried to review the results, and found that excessively roasted flax is produced to produce a specific plurality of components which are not originally contained in natural flax, and are blended in an acidic liquid seasoning containing flax to adjust the aroma components. The above problems can be solved. The present invention is based on the completion of related findings.

That is, according to one form of the present invention, a liquid seasoning containing flax, acetic acid, vinyl furan, thiazole and/or dihydrothiophene is provided.

In the form of the present invention, when the aroma component of the liquid seasoning is determined by solid phase microextraction-gas chromatography mass spectrometry, the peak areas of vinylfuran, thiazole and dihydrothiophene are peaks of acetic acid. The area ratio is such that the following conditions (a) to (c) are satisfied:

(a) Vinyl furan: 0.00002~0.005

(b) Thiazole: 0.00006~0.02

(c) Dihydrothiophene: 0.00001~0.003

Any one or more of them are appropriate.

In the form of the present invention, the content of the flax is preferably from 1 to 40% by mass based on the total amount of the liquid seasoning.

In the form of the present invention, the liquid seasoning is preferably further comprising a strong concentrated roast flax that meets L*=34-62 in the L*a*b* color system.

In the form of the present invention, the acetic acid content is preferably 0.1 to 1% by mass based on the total amount of the liquid seasoning.

In the aspect of the present invention, the liquid seasoning further contains at least one selected from the group consisting of sorbic acid, benzoic acid, and the like. should.

In the form of the present invention, it is preferred that the liquid seasoning further contains at least one selected from the group consisting of adipic acid, fumaric acid, maleic acid, and the like.

In the form of the present invention, the viscosity of the liquid seasoning is preferably from 0.1 to 50 Pa‧s.

In the form of the present invention, the liquid seasoning is preferably an oily emulsified liquid seasoning.

In the aspect of the invention, the liquid seasoning is preferably further composed of egg yolk.

In the form of the present invention, the egg yolk is preferably egg yolk treated with phospholipase A.

According to the present invention, it is possible to provide a flax-containing acidic liquid seasoning which is not only a flavour unique to flax, but also has a unique aroma which is easily addictive. This can lead to an appetite for consumers, and it is expected that the market for processed foods containing flax-containing acidic liquid seasonings will be further expanded.

The best form for implementing the invention Liquid seasoning

The liquid seasoning of the present invention is preferably composed of flax, acetic acid, vinyl furan, thiazole and/or dihydrothiophene, and contains three kinds of vinyl furan, thiazole and dihydrothiophene. Acidic liquid seasoning containing flax There are vinyl furan, thiazole and / or dihydrothiophene, not only the unique aroma of flax, but also a unique aromatic flavor with an addictive habit. The above effects can be further enhanced by containing vinylfuran, thiazole, and dihydrothiophene. Further, the vinyl furan may contain either 2-vinylfuran or 3-vinylfuran, or both. The dihydrothiophene may contain any one of 2,3-dihydrothiophene and 2,5-dihydrothiophene, and may also contain both.

Here, any of vinyl furan, thiazole, and dihydrothiophene is not a component originally contained in natural flax. A characteristic flavor contained in a vinyl furan-based coffee or the like, a characteristic flavor contained in a thiazole-based artichoke tablet or cream, and a characteristic flavor contained in a dihydrothiophene-based steak. When any one of the ingredients is used as a monomer, it is only an odor component, and further, the acidic liquid seasoning containing the flax contains vinylfuran, thiazole, and dihydrothiophene of each monomer, and is similarly an odor.

The liquid seasoning of the present invention finds that the vinyl furan, thiazole, and/or dihydrothiophene which are not originally contained in the natural flax are not only enhance the aroma of the flax, but also impart a unique aroma to the addictive habit. So that the liquid seasoning contains these. The method of containing the vinyl furan, the thiazole, and the dihydrothiophene in the liquid seasoning is not particularly limited, and a method of blending the food or the food additive containing the components may be mentioned. For example, if a monomer is used, it is possible to use a heat treatment to give a bitter or odor.

The liquid seasoning of the present invention is determined by solid phase microextraction-gas chromatography mass spectrometry as detailed below, and the ratio of the peak area of vinylfuran, thiazole and dihydrothiophene to the peak area of acetic acid is Conditions (a) to (c):

(a) Vinyl furan: 0.00002~0.005

(b) Thiazole: 0.00006~0.02

(c) Dihydrothiophene: 0.00001~0.003

It is advisable to satisfy any one or more.

(a) Vinyl furan: 0.00004~0.003

(b) Thiazole: 0.0008~0.01

(c) Dihydrothiophene: 0.00002~0.002

It is especially good to satisfy any one or more.

(a) Vinyl furan: 0.00006~0.002

(b) Thiazole: 0.0001~0.006

(c) Dihydrothiophene: 0.00004~0.0015

It is better to satisfy any one or more.

When the ratio of the peak area of the vinyl furan, the thiazole, and the dihydrothiophene to the peak area of the acetic acid is within the above range, not only the aroma unique to the flax is more strongly felt, but also the unique aroma which is easily addictive.

The content of vinylfuran, thiazole and dihydrothiophene in the liquid seasoning of the present invention is determined by solid phase microextraction-gas chromatography mass spectrometry (SPME-GC-MS) in response to the acetic acid content in the liquid seasoning. The analysis value can be appropriately adjusted to the ratio of the present invention. For example, it is preferable to contain 0.1 to 1000 ppb of acetic acid in an amount of 0.1 to 1% by mass based on the liquid seasoning.

The flax content used in the liquid seasoning of the present invention is not particularly limited as long as it has a specific aroma of flax, but is preferably 1 to 40% by mass, particularly preferably 2 to 30% by mass, and preferably 3 to 15% by mass. better. When the flax content is 1% by mass or more, it can have a strong flax-specific fragrance when it is just prepared. Fragrant. When it is 40% by mass or less, the aroma which is unique to the flax can be more enhanced. Further, the blending amount of acetic acid is within the above range, and not only the fragrance unique to flax is more strongly felt, but also the unique aromatic flavor which is easy to addiculous and habitual.

The flax used in the liquid seasoning of the present invention is preferably a strong roasted roast flax containing vinylfuran, thiazole and dihydrothiophene. Strong concentrated roasting flax is, for example, at a high temperature of 190-210 ° C for 1 second to 10 minutes, and at a high temperature of 195 ° C to 205 ° C for 10 seconds to 5 minutes, which can be over-roasted unroasted flax or traditional roast flax. It is available until the monomer is consumed. When the strong-flavored roasted flax is blended with a food or a food additive containing vinylfuran, thiazole or dihydrothiophene, it is preferably contained in an amount of 2 to 20% by mass for the liquid seasoning as a whole, if necessary. ~15% by mass is especially good. This not only makes you feel the unique aroma of flax, but also increases the unique aroma of addictive habits. In particular, blending strong concentrated roast flax in a liquid seasoning, so that the flax contains vinyl furan, thiazole, and dihydrothiophene produced by excessive roasting, and adjusting the aroma component is preferred.

The hue of the flax is suitable for displaying L*=30~65 of black and white brightness in the L*a*b* color system, preferably 34~62, more preferably 42~61. Generally, the color of the roasted flax is about 63 to 65, and the color of the strong roasted roast is 62 or less. Because strong roasted roast is stronger than roasted roast, L* becomes smaller. The color of roasting flax or strong roasting flax is within the above range, which not only makes the aroma unique to flax more intense, but also increases the unique aroma of the addictive habit. In addition, in the L*a*b* color system, the L* system uses a spectrophotometer CM-508d (manufactured by Konica Minolta), It can be measured according to JISZ8729.

The specific gravity of flax is preferably 0.8 or less, and preferably 0.35 to 0.75. Usually, the specific gravity of the roasted flax is 0.8, and the specific gravity of the strong roasted roast is 0.75 or less. Because strong roasted roast is more roasting than roasted roast, the specific gravity becomes smaller. The specific gravity of roasting flax or strong roasting flax is within the above range, which not only makes the flavour unique to flax more intense, but also increases the unique aroma of easy addiction. In addition, the specific gravity of the roasted flax or the strong roasted roast is placed in a measuring cup having a volume of 200 ml, and after scraping the upper edge of the measuring cup, the weight of the flax minus the weight of the measuring cup is measured, and the specific gravity of the flax is calculated.

The flax used in the present invention is not particularly limited, and examples of the raw flax include white flax, golden flax, black flax, and tea flax. The flax form used in the present invention is not particularly limited, and may be in the form of a whole granule, or may be pulverized by a stone shovel, a colloid mill, a food chopper, a miller, a roller pulverizer or the like.

The liquid seasoning of the present invention may be blended with a fragrance. The term "perfume" refers to natural flavors such as essential oils, oleoresins, recycled flavors, extracts, etc., or artificial perfumes containing synthetic esters, alcohols, aldehydes, ketones, etc., which are not found in nature. Or the synthetic fragrance is only one of the natural identical flavors produced by the compounds present in nature. As the flavor to be blended in the liquid seasoning, it is preferred to use a natural flavor or a natural flavor, and it is preferable to use a natural flavor. However, when a perfume is generally used, the strength of the aromatic component becomes strong, and on the other hand, since the specific component is selectively used, it is compared with the natural aroma. At the time, there is a problem of feeling unnaturally aromatic.

The liquid seasoning of the present invention is preferably a blend of flax flavors. The term "flavor flavor" refers to a person who recovers a flavor component derived from flax or artificially modulates the aroma component unique to hemp represented by pyrazine. When the flax flavor is blended in the liquid seasoning of the present invention, the vinyl furan, thiazole and/or dihydrothiophene and the flax flavor contained in the liquid seasoning of the present invention are combined to enhance the unique aroma of the flax. The effect is unexpectedly also to remove the unnaturalness of the fragrance of the problem specific to the aforementioned fragrance.

The amount of the flax flavoring agent used in the liquid seasoning of the present invention may be as long as it is blended to obtain the above-mentioned effects of vinylfuran, thiazole and/or dihydrothiophene, preferably 0.01 to 10% by mass. It is preferably 0.01 to 3% by mass.

The liquid seasoning of the present invention is an acidic liquid seasoning in which acetic acid is blended. The pH of the liquid seasoning of the present invention can obtain an effect of maintaining the aroma of flax even if the pH is lowered to make the acidity clear, so that the effect can be exhibited at a low pH. The pH system is preferably 3.0 to 6.5, preferably 3.3 to 5.5, and more preferably 3.8 to 4.6. When the pH is 3.0 or more, the aroma of flax can be maintained even if the acidity is marked. If the pH is 6.5 or less, the aroma of flax can be highlighted by the sour taste. Further, the pH of the liquid seasoning is within the above range, and not only the aroma unique to the flax is more strongly felt, but also the unique aroma which is easily addictive.

The blending amount of acetic acid used in the liquid seasoning of the present invention is preferably 0.1 to 1% by mass, particularly preferably 0.2 to 0.9% by mass, more preferably 0.4 to 0.8% by mass. When the blending amount of acetic acid is 0.1% by mass or more, it is easy to obtain The effect of mixing acetic acid with vinyl furan, thiazole and/or dihydrothiophene. When it is 1% by mass, the flax can be imparted with an aromatic acid taste without excessively accentuating. Further, when the blending amount of acetic acid is within the above range, not only the aroma unique to flax is more strongly felt, but also the unique aroma which is easily addicted to the habit can be increased.

The acidic material used in the liquid seasoning of the present invention is not particularly limited, and may be, for example, an organic acid such as citric acid, malic acid, lactic acid or sorbic acid, a mineral acid such as phosphoric acid or hydrochloric acid, or a lemon. Juice, apple juice, orange juice, lactic acid fermented milk, etc.

The liquid seasoning of the present invention contains at least one selected from the group consisting of acetic acid and a salt selected from the group consisting of sorbic acid, benzoic acid, and the like, and is suitable for obtaining a habit which is easily addictive. In the liquid seasoning of the present invention, the mass ratio of acetic acid to at least one selected from the group consisting of sorbic acid, benzoic acid, and the like is preferably 1:0.005 to 1:1, and is 1:0.01. ~1:0.5 is especially good.

The liquid seasoning of the present invention may suitably contain at least one selected from the group consisting of sorbic acid, benzoic acid, and the like, in an amount of the above ratio with respect to acetic acid. Specifically, the total amount of at least one selected from the group consisting of sorbic acid, benzoic acid, and the like is preferably 0.01 to 1% by mass, particularly preferably 0.03 to 0.3% by mass.

The liquid seasoning of the present invention contains at least one of a specific mass ratio of acetic acid and selected adipic acid, fumaric acid, maleic acid, and the like, and is easily addictive. It is suitable for the aroma of habit. In the liquid seasoning of the present invention, acetic acid and adipic acid, fumaric acid, The mass ratio of maleic acid and at least one of the groups of such salts is preferably from 1:0.1 to 1:10, more preferably from 1:0.2 to 1:5.

The liquid seasoning of the present invention may suitably contain at least one selected from the group consisting of adipic acid, fumaric acid, maleic acid, and the like in the above ratio. Specifically, the total amount of at least one selected from the group consisting of diacyl acid, fumaric acid, maleic acid, and the like is 0.1 to 1% by mass, and 0.2 to 0.7% by mass. % is particularly good, preferably 0.3 to 0.7% by mass.

The above-mentioned methods for measuring each of the organic acids and the salts are based on "Key Points of Analysis for Nutritional Expressions" (edited by the Japan Food Analysis Center, published on October 20, 2007) by high performance liquid chromatography. The method for measuring organic acid molecules by the method (HPLC method) is carried out. Specifically, for example, a sorbic acid molecule in an aqueous solution in the form of sorbic acid and/or sorbate is extracted with perchloric acid and quantified by high performance liquid chromatography (HPLC) using ultraviolet absorption of organic acids. .

The viscosity of the liquid seasoning of the present invention is 0.1 to 50 Pa‧s, preferably 0.1 to 30 Pa‧s, and preferably 0.5 to 4 Pa‧s. First, the liquid seasoning is given a viscosity of 0.1 Pa ‧ or more, and the tongue can feel the adhesion of the acidic liquid seasoning containing flax. In addition, the viscosity of the liquid seasoning is 50 Pa ‧ or less, and it dissolves and spreads on the tongue, and the aroma components of the aforementioned vinyl furan, thiazole and dihydrothiophene are more volatile. Then, by the adhesion felt by the tongue and the aroma components of the aforementioned vinylfuran, thiazole and dihydrothiophene, after the liquid seasoning is applied to the tongue, the unique aroma of the flax rises in the nasal cavity (the mouth aroma) ), making it more addictive A unique aroma of habit.

The liquid seasoning of the present invention is preferably an oily emulsified liquid seasoning. The emulsified and dispersed edible oil and fat seals the aromatic component of the present invention in the oil droplets, thereby enhancing the unique aroma of the addictive habit.

The oil-in-water emulsion-like seasoning is mixed with an acidic material such as acetic acid or citric acid, or an emulsified material such as starch, gum, egg yolk or sucrose fatty acid ester in water, and then injected while stirring with a stirrer or the like. The oil is coarsely emulsified, and then homogenized by a processor having a good shearing force.

The blending amount of the edible oil and fat used in the liquid seasoning of the present invention can seal the aromatic component of the present invention in the oil droplets, preferably from 1 to 70% by mass, more preferably from 5 to 50% by mass, 15~50% by mass is better.

The edible fat and oil to be used in the present invention is not particularly limited, and specifically, for example, rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, flax oil, olive oil, linseed oil, rice oil can be used. , oyster sauce, wild flax oil, grape seed oil, peanut oil, almond oil, avocado oil, fish oil, tallow, pig fat, chicken fat, or such as MCT (medium chain fatty acid triglyceride), diglyceride, hardened oil, ester Oil or the like obtained by chemical or enzyme treatment, such as oil exchange. It is preferred to contain rapeseed oil, soybean oil or palm oil, and it is especially preferable to contain palm oil.

The method of measuring the edible fats and oils is carried out based on the ether extraction method disclosed in "Analytical Method for Nutrient Compositions and the like for Nutritional Representation" (Aug. 26, 2002, Weishin No. 13).

The emulsified material used in the oil-in-water emulsion seasoning of the present invention has the unique aroma effect of being enhanced and maintaining an addictive habit. Therefore, it is advisable to use egg yolk. The blending amount of egg yolk is preferably 0.1 to 20 mass, and particularly preferably 0.1 to 5 mass. When the blending amount of the egg yolk is 0.1% by mass or more, the oily emulsified liquid seasoning in the water can sufficiently maintain the emulsified state. When the blending amount of the egg yolk is 20% by mass or less, the flavor of the egg yolk does not become too strong, and the flavor of the flax can be maintained. Further, the blending amount of acetic acid is within the above range, and not only makes the aroma unique to flax more intense, but also increases the unique aroma which is easily addictive. In addition, the blending amount of egg yolk is based on the egg yolk liquid obtained by breaking the egg, because the cholesterol content of the egg yolk liquid is 1.4% by mass, so it can be issued according to the Japanese Ministry of Health, Labour and Welfare issued on April 26, 2011. The measurement method of the cholesterol measured by "(1) Gas Chromatography" of "13 Cholesterol" No. 13 is measured.

Further, the egg yolk is obtained by dispersing edible fats and oils in an oily liquid seasoning in water, since the segregation-preventing effect after long-term storage can be easily obtained, and the effect of maintaining the flavor is also high. Therefore, the egg yolk treated with the phospholipase is used. good.

The liquid seasoning of the present invention can contain various raw materials which are usually used in the liquid seasoning, in addition to the above-mentioned raw materials, without impairing the effect of the present invention. For example, seasonings such as soy sauce, miso, salt, sodium glutamate, broth, sugars such as glucose, fructose, sucrose, maltose, oligosaccharide, trehalose, yellow mustard powder, pepper, etc., lecithin, hemolytic eggs An emulsifier such as a phospholipid, a glycerin fatty acid ester, a polyglycerin fatty acid ester, a sucrose fatty acid ester or an octenyl maleated starch, an antioxidant such as ascorbic acid or vitamin E, or a bacteriostatic agent.

Determination and analysis method

The method for measuring the content of acetic acid in the liquid seasoning of the present invention is based on the "Key Points of Analysis of the Components for Nutritional Expression" (edited by the Japan Food Analysis Center, published on October 20, 2007). (HPLC method). Specifically, for example, perchloric acid having a final concentration of 0.5% by mass is added, and organic acids are extracted and quantified by high performance liquid chromatography (HPLC method) by ultraviolet absorption of organic acids.

The aroma component of the liquid seasoning of the present invention can be measured by solid phase microextraction-gas chromatography mass spectrometry (SPME-GC-MS) according to the conditions described later.

(1) Separation and concentration method of aroma components

The solid phase microextraction adsorption fiber (SPME fiber) and the volatile component extraction device are used to separate and concentrate the aroma components according to the following conditions.

<Solid phase microextraction conditions>

‧ Solid phase microextraction adsorption fiber StableFlex 50/30μm, DVB/Carboxen/PDMS (Sigma-Aldrich)

‧Volatile component extraction device Combi PAL, made by CTC Analitics

‧Preheating 40°C, 15min

‧Stirring speed 300rpm

‧Extract volatile components at 40 ° C for 20 min

‧ Desorption time 10min

(2) Method for determining aroma components

Using gas chromatography and mass spectrometry, the peaks of the butyric acid, caproic acid, and 6-methyl-5-hepten-2-one were measured for the peak of acetic acid in the liquid seasoning according to the following conditions. The ratio of the area.

<Gas chromatography conditions>

‧Measurement machine Agilent 6890N (manufactured by Agilent Technologies)

‧Tube SOLGEL-WAX (manufactured by SGE)

Length 30m, diameter 0.25mm, film thickness 0.25μm

‧The temperature condition is maintained at 35 ° C (5 min) → 5 ° C / min to 120 ° C → 15 ° C / min to 220 ° C → 6 min

‧ Carrier gas helium, gas flow rate 1.0 ml/min

<Quality Analysis Conditions>

‧Analytical analyzer Agilent 5973N (manufactured by Agilent Technologies)

‧Scanning quality m/z 29.0~350.0

‧Ionization mode EI (ionization voltage 70eV)

Further, when the signal intensity is low, the scanning measurement may not be performed, and the selective ion monitoring mode (SIM) measurement may be performed.

Example

The invention will be described in more detail in the following examples and comparative examples, but the invention is not limited by the scope of the examples described below.

Making liquid seasonings

First, unroasted flax (L*=67, specific gravity 1) was fired at a temperature of 150 ° C for 1 minute using a drum-type rotary roasting machine by a conventionally known method to obtain roasted fried flax (L*= 64, the proportion of 0.9). In addition, the unroasted flax (L*=67, specific gravity 1) was over-baked at a high temperature of 200 ° C for 1 minute until there was an odor when the monomer was eaten, and a strong concentrated roasted flax was obtained (L*=55, specific gravity). 0.7). Then, based on the usual method, the mixed raw materials are mixed, and finally, the soybean oil is gradually added (160 rpm), and the soybean oil is gradually added to be emulsified to prepare the flax-containing acidic liquid seasoning of the formulas of Tables 1 and 2 (oil-in-water emulsion) Flavor seasoning). The vinylfuran, thiazole and dihydrothiophene are appropriately added to prepare a value as shown in the following analysis.

Determination of the aroma components of each of the acidic liquid seasonings containing flax, the peak area of vinylfuran, thiazole and dihydrothiophene, and vinylfuran, thiazole and dihydrogen by solid phase microextraction-gas chromatography-mass spectrometry Table 1 and Table 2 show the peak areas of the thiophene to the peak area of acetic acid.

The obtained flax-containing acidic liquid seasoning was sealed with 20 g of a 30 ml capped glass container, respectively. For each of the acidic liquid seasonings containing flax, the sensory evaluation was performed according to the following criteria. The results of the functional evaluation are shown in Tables 3 and 4. Further, the obtained flax-containing acidic liquid seasoning had a pH of 4.2 and a viscosity of 2 Pa‧s.

[Evaluation Benchmark]

4: The unique aroma of flax is very good. Feel strong and addictive to the unique aroma of the habit.

3: The unique aroma of flax is slightly better. Feel the addiction to the unique aroma of being addicted.

2: The unique aroma of flax is common. Slightly addicted to the unique aroma of the habit.

1: The unique aroma of flax is poor and the quality is compromised. The unique aroma that does not feel addictive and habitual.

Review strong roasting flax

The acid-like seasoning containing flax was prepared in the same manner as in Example 3 except that the degree of roasting of the flax was changed, and the color tone of the strong roasted roast was changed as shown in Table 5. The results are shown in Table 5.

The acid solution containing flax was prepared in the same manner as in Example 3 except that the degree of roasting of the flax was adjusted and the color tone of the strong roasted roast was changed as shown in Table 6. The flavoring was carried out and the aforementioned functional evaluation was carried out. The results are shown in Table 6.

An acid liquid seasoning containing flax (Example 11) was prepared in the same manner as in Example 10 except that 0.5% acetic acid was added to 0.47% acetic acid and 0.03% sorbic acid, and the above-mentioned sensory evaluation was carried out. As a result, the aroma unique to flax was better than that of Example 3.

An acid liquid seasoning containing flax (Example 12) was prepared in the same manner as in Example 10 except that 0.5% acetic acid was added to 0.3% acetic acid and 0.2% sorbic acid, and the above-mentioned sensory evaluation was carried out. As a result, the aroma unique to flax was better than that of Example 3.

An acid liquid seasoning containing flax was prepared in the same manner as in Example 10 except that 0.5% acetic acid was added to 0.47% acetic acid and 0.03% benzoic acid (Example 13), and the above-mentioned sensory evaluation was carried out. As a result, the aroma unique to flax was better than that of Example 3.

An acid liquid seasoning containing flax (Example 14) was prepared in the same manner as in Example 10 except that 0.5% acetic acid was added to 0.3% acetic acid and 0.2% benzoic acid, and the above-mentioned sensory evaluation was carried out. As a result, the aroma unique to flax was better than that of Example 3.

In addition to replacing 0.5% acetic acid into 0.4% acetic acid and 0.2% adipic acid The acidic liquid seasoning containing flax (Example 15) was prepared in the same manner as in Example 10, and the above-mentioned sensory evaluation was carried out. As a result, the aroma unique to flax was better than that of Example 3.

An acid liquid seasoning containing flax (Example 16) was prepared in the same manner as in Example 10 except that 0.5% acetic acid was added to 0.1% acetic acid and 0.6% adipic acid, and the above-mentioned sensory evaluation was carried out. As a result, the aroma unique to flax was better than that of Example 3.

An acid liquid seasoning containing flax (Example 17) was prepared in the same manner as in Example 10 except that 0.5% acetic acid was added to 0.4% acetic acid and 0.2% fumaric acid, and the above-mentioned sensory evaluation was carried out. As a result, the aroma unique to flax was better than that of Example 3.

An acid liquid seasoning containing flax (Example 18) was prepared in the same manner as in Example 10 except that 0.5% acetic acid was added to 0.1% acetic acid and 0.6% fumaric acid, and the above-mentioned sensory evaluation was carried out. As a result, the aroma unique to flax was better than that of Example 3.

An acid liquid seasoning containing flax (Example 19) was prepared in the same manner as in Example 10 except that 0.5% acetic acid was added to 0.4% acetic acid and 0.2% maleic acid, and the above-mentioned sensory evaluation was carried out. As a result, the aroma unique to flax was better than that of Example 3.

An acid liquid seasoning containing flax (Example 20) was prepared in the same manner as in Example 10 except that 0.5% acetic acid was replaced with 0.1% acetic acid and 0.6% maleic acid, and the above-mentioned sensory evaluation was carried out. As a result, the aroma unique to flax was better than that of Example 3.

In addition to replacing 0.5% acetic acid with 0.8% acetic acid, and examples 10 An acidic liquid seasoning containing flax (Example 21) was prepared in the same manner, and the aforementioned sensory evaluation was carried out. The results were the same as in Example 3.

An acid liquid seasoning containing flax (Example 22) was prepared in the same manner as in Example 10 except that 0.5% acetic acid was replaced with 0.9% acetic acid, and the above-mentioned sensory evaluation was carried out. As a result, the aroma unique to flax was slightly worse than that of Example 3.

An acidic liquid seasoning containing flax was prepared in the same manner as in Example 10 except that the phospholipase-treated egg yolk was added to xanthan gum (Example 23), and the above-mentioned sensory evaluation was carried out. As a result, the aroma unique to flax was slightly worse than that of Example 3. Further, the obtained flax-containing acidic liquid seasoning had a viscosity of 3 Pa‧s and a pH of 3.8.

Claims (11)

A liquid seasoning characterized by containing flax, acetic acid, vinyl furan, thiazole and/or dihydrothiophene. The liquid seasoning of claim 1, wherein the peak content of vinylfuran, thiazole and dihydrothiophene is determined by solid phase microextraction-gas chromatography mass spectrometry when the aroma component of the liquid seasoning is determined by solid phase microextraction-gas chromatography mass spectrometry. The ratio of the peak area of acetic acid satisfies any of the following conditions (a) to (c): (a) vinyl furan: 0.00002 to 0.005 (b) thiazole: 0.00006 to 0.02 (c) dihydrothiophene: 0.00001~0.003. The liquid seasoning of claim 1 or 2, wherein the aforementioned flax content is 1 to 40% by mass based on the total amount of the liquid seasoning. The liquid seasoning according to any one of claims 1 to 3, which further comprises a strong concentrated roasting flax conforming to L*=34~62 in the L*a*b* color system. The liquid seasoning according to any one of claims 1 to 4, wherein the acetic acid content is 0.1 to 1% by mass based on the total amount of the liquid seasoning. The liquid seasoning according to any one of claims 1 to 5, which further comprises at least one selected from the group consisting of sorbic acid, benzoic acid, and the like. The liquid seasoning according to any one of claims 1 to 6, further comprising at least one selected from the group consisting of adipic acid, fumaric acid, maleic acid, and the like. The liquid seasoning according to any one of claims 1 to 7, wherein the liquid seasoning has a viscosity of 0.1 to 50 Pa‧s. The liquid seasoning according to any one of claims 1 to 8, which is an oily emulsified liquid seasoning in water. The liquid seasoning according to any one of claims 1 to 9, which further comprises egg yolk. The liquid seasoning of claim 10, wherein the egg yolk is egg yolk treated with phospholipase A.