WO2009075377A1

WO2009075377A1 - Liquid seasoning packed in storage container and method of achieving enriched or long-lasting citrus juice-like feeling

Info

Publication number: WO2009075377A1
Application number: PCT/JP2008/072895
Authority: WO
Inventors: Yuki Matsumoto; Katsuhiko Mizuno; Makoto Suzuki
Original assignee: Mizkan Group Corporation; Mizkan Nakanos Co., Ltd.
Priority date: 2007-12-13
Filing date: 2008-12-09
Publication date: 2009-06-18
Also published as: JP5323344B2; TW200924652A; JP2009142194A

Abstract

Disclosed is a liquid seasoning packed in a storage container by which an enriched or long-lasting citrus juice-like feeling can be economically achieved without exerting any undesirable effects on the flavor of the liquid seasoning packed in a storage container.A liquid seasoning packed in a storage container which comprises 10% to 59% (weight/weight) of soy sauce, 1% to 13% (weight/weight) of citrus juice, 5% by weight to 15% by weight of salt and 0.05% by weight to 2.5% by weight of acetic acid. This seasoning is characterized by further comprising 0.0003% by weight to 0.01% by weight of a thiamine compound.

Description

Specification

Liquid seasoning in a container for storage, a method of enhancing or maintaining the citrus juice feeling for a long time

Technical field

[0001] The present invention relates to a liquid seasoning, and more particularly, to a liquid seasoning in a storage container and a method for enhancing or maintaining the citrus juice feeling of the liquid seasoning for a long period of time.

Background art

Conventionally, citrus fruit juices such as eggplant, sudachi, orange, lemon and orange have been used for liquid seasonings such as vinegar and dressing as well as raw materials such as soy sauce, vinegar and salt. In other words, by using citrus juice, it is a force that can eliminate the odor of the food material or impart a refreshing scent.

[0003] By the way, when making condiments such as sesame sauce and teppan soy sauce at home, it is rare to store the prepared condiments for a long period of time. On the other hand, when industrially producing seasonings such as vinegar soy sauce, the seasonings produced are generally heat-sterilized and then stored in a container for a long time in an environment such as high temperature. In addition, it reaches the hands of consumers. Therefore, the flavor of the citrus juice in the liquid seasoning gradually deteriorates due to long-term storage, and the so-called citrus juice sensation is reduced and cannot be avoided. Therefore, if the amount of fruit juice is increased, it is possible to enhance the feeling of fruit juice and maintain it for a long time. Such measures do not meet the cost or lack the flavor balance. Therefore, the measure of enhancing and maintaining the feeling of fruit juice by increasing the amount of fruit juice was not enough.

[0004] Since a reduction in fruit juice sensation also occurs in beverages and the like, various techniques have been proposed in the past to solve such problems. As a specific example, for example, there is a method power S for imparting a fruit juice sensation of a fruit juice beverage by containing a clear lactic acid bacterium-yeast fermented whey as an active ingredient (see Patent Document 1). In addition, in order to improve the fruit juice feeling of fruit juice-containing foods and drinks, there is also a technique for using a fruit juice feeling improving agent containing gnolecan as an active ingredient (see Patent Document 2).

[0005] However, with the above-mentioned method proposed by the conventional force, the fruit juice feeling of the liquid seasoning is increased. Strength, retention, and improvement are not preferable for the following reasons.

[0006] That is, in the case of the method described in Patent Document 1 in which clarified lactic acid bacteria / yeast fermented whey is contained as an active ingredient, the clarified lactic acid bacteria / yeast fermented whey is not originally a raw material usually used for liquid seasonings. Therefore, an unfavorable flavor is imparted to the liquid seasoning. In addition, the method described in Patent Document 2 containing glucan as an active ingredient is a relatively effective method in that the taste and color are not impaired. However, it is necessary to use a relatively large amount (about 0.01 wt% to 10 wt%), and there is a problem that it is expensive. Patent Document 1: JP-A-7-75521

Patent Document 2: Japanese Patent Laid-Open No. 2003-289836

Disclosure of the invention

Problems to be solved by the invention ―

[0007] Under such circumstances, increasing the amount of fruit juice is a method for maintaining sufficient fruit juice feeling during long-term storage (for example, storage for 1 month to 1 year) of a liquid seasoning in a storage container. It has been desired to develop a method that does not adversely affect the flavor as a liquid seasoning and is cost effective.

[0008] The present invention has been made in view of the above-mentioned problems, and the object thereof is to enhance the feeling of fruit juice or maintain it for a long period of time without adversely affecting the flavor of the liquid seasoning contained in a storage container. There is to do.

Means for solving the problem

[0009] In order to solve the above-mentioned problem, the invention according to claim 1 is for storage containing 10% to 59% (weight by weight) of soy sauce and 1% to 40% (weight Z weight) of citrus juice. The gist of the present invention is a liquid seasoning in a container, which contains 0.003 to 0.01% by weight of a thiamine compound.

[0010] The invention according to claim 2, the soy sauce is 10% to 59% (weight / weight), the citrus juice is 1% to 13% (weight weight), the salt content is 5% to 15% by weight, A liquid seasoning in a storage container containing acetic acid in an amount of 0.05 wt% to 2.5 wt%, and a thiamine compound in an amount of 0.0003 wt% to 0.01 wt%. The gist of the container is a liquid seasoning in a container, which is characterized by containing. [0011] The invention according to claim 3 is summarized in that, in claim 1 or 2, the thiamine compound is thiamin laurinosulfate.

[0012] The gist of the invention described in claim 4 is that, in any one of the powers 4 of claims 1 to 3, the citrus juice is citrus juice.

[0013] The invention according to claim 5 is characterized in that, in any one of claims 1 to 4, the liquid seasoning is Bonbon soy sauce.

[0014] The invention of claim 6 is the invention according to any one of claims 1 to 5, wherein an equivalent amount of citrus juice is added instead of a part or all of the citrus juice. This is the gist.

[0015] The gist of the invention according to claim 7 is that, in any one of claims 1 to 6, the thiamine higher alcohol salt strength is non-brominated.

[0016] The invention according to claim 8 is a liquid seasoning in a storage container containing 10% to 59% (w / w) soy sauce and 1% to 40% (w / w) citrus juice. The gist of the method is to enhance the citrus juice sensation of the liquid seasoning or to maintain it for a long period of time by containing 0.003 to 0.01% by weight of a thiamine compound.

The invention's effect

[0017] As described in detail above, according to the inventions of claims 1 to 8, the fruit juice sensation is economically enhanced or maintained for a long time without adversely affecting the flavor of the liquid seasoning in the storage container. can do.

BEST MODE FOR CARRYING OUT THE INVENTION

Hereinafter, an embodiment embodying the present invention will be described in detail.

The liquid seasoning of the present invention is not particularly limited as long as it has a predetermined composition as described above. For example, it can be widely applied to bon vinegar soy sauce, dressing, sauce for seasoning, and the like.

[0019] In the above liquid seasoning, as other ingredients of soy sauce, salt, citrus juice, vinegar (rice vinegar, black vinegar, grain vinegar, vinegar vinegar, apple vinegar, grape vinegar), flavor ingredients (boiled dashi, kelp) Dashi, koji extract, kelp extract, seafood extract), sweeteners (sucrose, fructose, brown sugar, malt sugar, isomerized liquid sugar, glucose, syrup, sugar alcohols such as dextrin, sorbitol, maltitol, xylitol And the like. In addition, sweeteners such as glycyrrhizin, stepioside, aspartame, sucralose, and mirins are used, and these sweeteners are used in combination of strength or two or more kinds. ), Flavorings, umami seasonings (protein hydrolysates, yeast juice, etc.), amino acid seasonings (glycine, alanine, sodium gnoretamate, etc.), nucleic acid seasonings (sodium inosinate, sodium guanylate, etc.) , Organic acid seasonings (such as sodium succinate), and the like.

[0020] The liquid seasoning of the present invention has a relatively high antiseptic property, so sterilization is not essential, but heat sterilization may be performed if necessary. When the heat sterilization is performed, the fruit juice feeling is significantly reduced as compared with the case where the heat sterilization is not performed. However, according to the present invention, the fruit juice feeling can be maintained. Therefore, it can be said that the significance of using the present invention is particularly high in liquid seasonings sterilized by heating. .

For example, when a liquid seasoning is sterilized by heating, a sterilization method often used industrially can be used. Specific examples of the sterilization method include a method using a heat exchanger such as a jacket tank, a serpentine tank, and a plate heater, a method of mixing steam, and the like. The conditions for heat sterilization cannot be generally stated because the microbial resistance varies depending on the composition of the liquid seasoning, but in the seasoning having a relatively strong microbial resistance like the liquid seasoning of the present invention, for example, The ability to sterilize for about 30 seconds to 5 minutes at a temperature of 65 ° C to 95 ° C. However, as the heating temperature becomes higher or the heating time becomes longer, the decrease in the fruit juice sensation tends to accelerate, so from the standpoint of maintaining the fruit juice sensation, the heat sterilization temperature should be as low as possible and the heating time should be reduced. It is preferable to shorten it. Considering comprehensively including the sterilization effect, the sterilization temperature is preferably set to 70 ° C to 80 ° C, more preferably 70 ° C to 75 ° C. The sterilization time is preferably set to 30 seconds to 2 minutes, more preferably 30 seconds to 1 minute 30 seconds. Here, the sterilization time is a time during which a predetermined time is reached and held in a predetermined temperature range.

[0022] Examples of soy sauce in the liquid seasoning of the present invention include those generally referred to as soy sauce such as light-mouthed soy sauce, thick-mouthed soy sauce, and pooled soy sauce.

[0023] The seasoning targeted in the present invention must contain 10% to 59% (by weight) of soy sauce. Because soy sauce is the main cause of disturbing the fruit juice, soy sauce content is low ( In a seasoning (less than 10%), a decrease in fruit juice is unlikely to be a problem, and the fruit juice is easily retained even if not according to the present invention. Therefore, the soy sauce content is defined as a seasoning suitable for utilizing the present invention. If the soy sauce content exceeds 59%, the scent derived from soy sauce becomes strong and the fruit juice feeling is reduced, so that it is difficult to maintain the fruit juice feeling in the present invention. Thus, from the viewpoint of the effect of the present invention, the soy sauce content in the liquid seasoning is more preferably 15% to 50% (weight / weight), particularly preferably 20% to 45% (weight weight).

[0024] Citrus juice in the liquid seasoning of the present invention is not particularly limited, for example, lemon, eggplant, power boss, orange, sudachi, yuko, orange, grapefruit, etc. One or more kinds of citrus selected Fruit juice can be used. In particular, eggplant has a strong sense of fruit juice compared to other citrus fruit juices, and its deterioration tends to be conspicuous. Here, citrus juice broadly refers to a liquid obtained by squeezing or crushing the fruit and skin of the above-mentioned citrus fruit. The citrus juice used in the present invention may be the fruit or skin removed, or the remaining citrus juice. In addition, the citrus juice used in the present invention may be liquid juice that has not been frozen or citrus juice that has been frozen and solidified.

[0025] The liquid seasoning of the present invention must contain 1% to 40% (by weight) of citrus juice. In other words, when the amount is less than citrus fruit juice content, the feeling of fruit juice is originally low, so the influence of the decrease in fruit juice feeling due to soy sauce or long-term storage is significant, and even when the present invention is applied, sufficient fruit juice feeling is achieved. Because I can't feel it. In addition, when the fruit juice content is more than 40%, it is rare to feel a decrease in the fruit juice feeling that the original fruit juice feeling is strong, so that the effect of the application of the present invention is also small. Thus, from the viewpoint of the effect of the present invention, the citrus juice content in the liquid seasoning is preferably 1% to 25% (weight / weight), more preferably 1% to 13% (weight / weight). is there.

[0026] Furthermore, the citrus juice used in the liquid seasoning of the present invention is not limited to ordinary citrus juice that has not been concentrated, and may be concentrated citrus juice that has been concentrated by a predetermined amount. When using concentrated citrus juice, the amount of concentrated citrus juice obtained by dividing the content of citrus juice before concentration by the concentration ratio (i.e., equivalent to the content of the juice before concentration) is contained. Les, that power S is preferable. For example, in the present invention, when the content of citrus juice before concentration is 1% to 40% (weight / weight), if only 5 times concentrated citrus juice is used, the 5 times concentrated citrus juice is used. 0. A liquid seasoning containing 2% to 8% (weight / weight) may be used.

[0027] In addition, citrus fragrance can be used instead of citrus juice, but in that case, the citrus fragrance in an amount corresponding to a predetermined amount of citrus juice is replaced with part or all of the citrus juice. Use is sufficient. Here, the equivalent amount of citrus fruit juice can be considered to indicate the amount of limonene, which is the main component of the citrus fruit juice, if the citrus fruit is coconut, for example.

[0028] The liquid seasoning of the present invention contains a thiamine compound as an essential element. Here, the thiamine compounds include dibenzoyl thiamine, dibenzoyl thiamine hydrochloride, thiamine hydrochloride, thiamine nitrate, thiamine cetyl sulfate, thiamine thiocyanate, thiamine naphthalene-1,5-disulfonate, bis A bench amine etc. can be mentioned. These thiamine compounds have the advantage of being easy to use because they are food additives. Further, a salt of a higher alcohol ester-bonded with thiamine (hereinafter referred to as “thiamine higher alcohol salt”) can also be mentioned as an example of a thiamine compound. Thiamine higher alcohol salts refer to the hydrochlorides, nitrates, phosphates, sulfates, etc. of thiamine higher alcohols, and higher alcohol salts are, for example, alcohols having 12 or more carbon atoms (lauryl alcoholate, myristinole). This refers to the salts of alcohol, cetyl alcohole, stearino alcohol, etc. Preferable specific examples of the thiamine higher alcohol salt include thiamine lauryl sulfate which is a salt of lauryl alcohol having 12 carbon atoms.

[0029] Of the thiamine compounds listed above, thiamine lauryl sulfate is particularly preferred. The reason for this is that, since it is a food additive, there is an advantage that it is easy to use, and in addition, the effect of enhancing the fruit juice feeling and the retention effect are high.

[0030] For example, thiamine lauryl sulfate in the liquid seasoning of the present invention refers to thiamine lauryl sulfate described in the 7th edition of the Food Additives Specification. For example, “Tanabe Seiyaku Co., Ltd.” It is more preferable to use a non-brominated thiamine lauryl sulfate such as “Vidagen AS5”. In addition, it does not specifically limit as a non-bromide method, What is necessary is just to employ | adopt conventionally well-known methods, such as filtration and adsorption | suction with a polymer | macromolecule. [0031] The content of the thiamine compound typified by thiamine lauryl sulfate varies depending on the composition of the liquid seasoning and the type of citrus juice, but is 0.003% by weight with respect to the target liquid seasoning. By setting the content to ˜0.01 wt%, the fruit juice feeling can be enhanced or maintained. The content of the thiamine compound is more preferably 0.0005 wt% to 0.005 wt%, particularly preferably 0.001 wt% to 0.003 wt%. This is because when the content is less than 0.0003% by weight, sufficient fruit juice feeling is not enhanced or the retaining effect is not exhibited. Moreover, if the content exceeds 0.01% by weight, the odor of the thiamine compound itself may be detected, and the flavor of the liquid seasoning may be impaired. is there.

[0032] The liquid seasoning of the present invention is more effective when the salt content and the acetic acid content are greater than or equal to predetermined amounts. In other words, liquid seasonings containing a large amount of salt and acetic acid (such as those derived from vinegar) have a strong assertion of taste and aroma, making it difficult to feel the fruit juice feeling. Because it becomes. Here, the salt content refers to a so-called salt such as sodium chloride, and its content means the content (% by weight) in the liquid seasoning. As salt, sodium chloride may be used alone, or two or more salts may be used in combination. The salt content in the liquid seasoning is preferably 5 to 15% by weight, more preferably 6 to 11% by weight.

[0033] Further, for example, vinegar may be added as acetic acid to the liquid seasoning of the present invention.

The content of acetic acid, which affects the feeling of fruit juice, varies depending on the type of organic acid and the type of fruit juice, but the effect of the present invention can be achieved when the acetic acid content is 0.05% to 2.5% by weight. It becomes easy to demonstrate. From the viewpoint of exhibiting the effect of the present invention, the acetic acid content is more preferably 0.07 wt% to 1.5 wt%, particularly preferably 0.1 wt% to 1.0 wt%. If the acetic acid content is too high, the sour and oxalic acid odor will stand out from the fruit juice and the effect of the present invention will not be exerted immediately.

[0034] The liquid seasoning of the present invention is placed in a storage container for long-term storage. The size, shape, and material of the storage container are not particularly limited. For example, it is preferable to use a storage container in a form that closes the container opening with a closing body such as a lid or a cap. In addition, the storage method is not limited, and it may be stored at room temperature or frozen or frozen. In addition, it may be stored under severe conditions of high temperature.

Example

[0035] Hereinafter, the present invention will be specifically described by way of examples, but the present invention is not limited thereto.

[Example 1] Investigation of fruit juice feeling and flavor by addition of thiamine laurinole sulfate

(1) Preparation of liquid seasoning (bon vinegar soy sauce)

The ingredients shown in Table 1 were thoroughly mixed and then sterilized by heating in a hot water bath at 75 ° C for 20 minutes to obtain ponzu soy sauce. 150 ml of this ponzu soy sauce was filled in a 150 ml bottle container and stoppered with a resin cap. What was stored in this container-filled ponzu soy sauce at 40 ° C for 10 days was used as an evaluation sample (No .:! To 2). In addition, the same formulation as Sample No. 1 and Bonbon soy sauce immediately after production was used as a control. '

[table 1]

(2) Flavor evaluation of liquid seasoning (bonbon soy sauce)

In order to confirm the effect of maintaining and enhancing the feeling of fruit juice, a panel of 12 panelists with discriminating ability was subjected to sensory comparison. In the evaluation, the fruit juice feeling of the control was set to “4”, “7” when it was very strong, “6” when it was strong, “5” when it was slightly strong, “3” when it was slightly weak, The average value of the evaluation of 12 panelists was determined with “2” for the weak case and “1” for the very weak case, and the degree of fruit juice feeling was judged. The results are shown in Table 2.

[Table 2] Sample No. Control No. 1 No. 2 Reference

Same prescription as No. 1 Same prescription as No. 2

Immediately after fabrication Immediately after fabrication

Average score 4. 0 2. 3 4. 4 4. 8

Preserving the feeling of fruit juice ― X O ―

Enhancement of fruit juice feeling ― ― O O

[0038] As shown in Table 2, in the No. 1 sample without thiamine lauryl sulfate-added salt. The fruit juice feeling quickly decreased. In contrast, No. 2 to which thiamine lauryl sulfate was added was found to have a strong feeling of fruit juice even after being stored under harsh conditions. In addition, it was found that in the sample immediately after preparation of the same formulation as No. 2, the fruit juice feeling was markedly enhanced.

[Example 2] Investigation of the effect of thiamine lauryl sulfate concentration

(1) Preparation of liquid seasoning (bon vinegar soy sauce)

Samples Nos. 1 to 6 were prepared in the same manner as in Example 1 by thoroughly mixing the raw materials according to the formulation shown in Table 3. In addition, the same formulation as Sampnore No. 1 was used as a control. Samples Nos. 1 and 2 have the same formulation as Example 1.

[Table 3]

(2) Flavor evaluation of liquid seasoning (Ponzu soy sauce)

Next, control each sample No .: Compared with the roll, the effect of maintaining the fruit juice feeling was examined by performing sensory evaluation with eight panelists with the ability to discriminate which fruit juice feeling was stronger. Similarly, sample Nos. 2 to 6 were also examined for the fruit juice enhancing effect as compared to sample No. 1 (a sample to which thiamine lauryl sulfate was not added). The results are shown in Table 4. Here, a comprehensive evaluation of the comparison with the control and sample No. 1 shows that the retention and enhancement of the fruit juice clearly appears. “○” indicates that the tendency to preserve the fruit juice is clearly enhanced, “△” indicates that there is a tendency to enhance, and “X” indicates that there is no effect.

[Table 4]

[0041] As shown in Table 4, the range in which the effect of maintaining and enhancing the feeling of fruit juice by adding thiamine lauryl sulfate was within the range of .0003% to 0.01% thiamine lauryl sulfate concentration. . When the concentration was lower than this range (No. 1, 3), no clear effect was observed. In addition, when the concentration is higher than this range (No. 6), the scent peculiar to thiamine compounds appears prominently, which is far from the quality of the scent required as a liquid seasoning. Therefore, it was not possible to evaluate the feeling of fruit juice.

[Example 3] Investigation of the effect of soy sauce concentration

(1) Preparation of liquid seasoning (bon vinegar soy sauce)

Each raw material was sufficiently mixed with the formulation shown in Table 5, and Sample Nos. 7 to 10 were produced in the same manner as in Example 1. For each of Sample Nos. 7 to 10, thiamine lauryl sulfate was added to control the contents (control 1 for the product immediately after preparation, control 2 for 10 days after preparation and control 2 for 10 days after preparation) did). In addition, as the amount of thiamine lauryl sulfate added, 0.003%, which was the clearest effect of maintaining and enhancing the feeling of fruit juice in Example 2, was employed for experiments.

[Table 5]

(2) Flavor evaluation of liquid seasoning (Ponzu soy sauce)

Comparing Sampnore Nos. 7 to 10 with each control 1, the effect of maintaining the juice feeling was examined by performing sensory evaluation with 8 panelists with the ability to discriminate which juice feeling was stronger. . In addition, each sample was compared in the same manner as in Control 2 to examine the effect of enhancing the juice feeling. The results are shown in Table 6. Here, the comparison with Control 1 and Control 2 is comprehensively evaluated, and `` ◎ '' indicates that the retention of fruit juice 'reinforcement' clearly appears. “○”, “L” for those with a clear tendency to maintain and enhance the fruit juice feeling, “△” for those with no clear effect, and “X” for those with no effect.

[Table 6]

If the soy sauce concentration is too low (No. 7), the fruit juice itself has a strong scent, and the effect of the soy sauce scent is low. Therefore, the effect of thiamine lauryl sulfate was not clearly shown. Also, if the soy sauce concentration is too high (Νο · 10), the soy sauce has a strong scent, and the scent of the fruit juice feels just right after preparation. Therefore, the effect of thiamine laurinosulfate did not appear clearly. From the above results, it was found that thiamin lauryl sulfate is effective only when the soy sauce concentration is 1% to 59% (heavy S%). [Example 4] Investigation of the effect of citrus juice concentration

(1) Preparation of liquid seasoning (bon vinegar soy sauce)

Samples No. 11 to 14 were prepared in the same manner as in Example 1 by thoroughly mixing the raw materials according to the formulation shown in Table 7. These samples have different concentrations of citrus juice (coconut juice). For each of sample Nos. 11 to 14, the sample without addition of thiamine lauryl sulfate was used as a control (control 1 for the product immediately after preparation, control 2 for 40 days at 40 ° C after preparation) did). In addition, the experiment was conducted by using 0.003% as the amount of thiamine lauryl sulfate added, in which the effect of retaining and enhancing the fruit juice feeling was the clearest in Example 2. , '

[Table 7]

(2) Flavor evaluation of liquid seasoning (bonbon soy sauce)

Compared to the control 1 for each of Sampu Nore Nos. 11 to 14 and the control 1, the effect of holding the juice was examined by sensory evaluation by 8 panelists with the ability to discriminate which juice was stronger. In addition, each sample was compared in the same manner as in Control 2, and the fruit juice feeling enhancing effect was also examined. The results are shown in Table 8. Comprehensive evaluation of the comparison with Control 1 and Control Unit 2 shows that `` ◎ '' indicates that the retention of fruit juice clearly appears, and `` ○ '' indicates that there is a tendency to increase the retention of fruit juice. , “Retention of fruit juice” “Reason where the tendency of enhancement is clear,“ △ ”for things,“ X ”for those where no effect is seen.

[Table 8] Sample No. 1 No. 1 No. 12 No. 13 No. 14

Eggplant juice (weight w 0. 50% 1% 40% 43%

厶 o O Δ

[0047] As shown in Table 8, when there is too little eggplant juice (No. 11), the fruit juice feeling was originally low, so the retention and enhancement of fruit juice feeling with the addition of thiamine lauryl sulfate The effect was difficult to understand. In addition, when the ratio of the eggplant juice was large (No. 14), the original fruit juice feeling was strong, so that the fruit juice feeling was sufficient even after storage, and the effect of the invention was not clearly manifested. From the above results, it was proved that the effect of retaining and enhancing the fruit juice sensation by thiamine lauryl sulfate was observed when the ratio of the coconut juice was in the range of 1% to 40% (weight%).

[0048] [Example 5] Investigation of the effects of acetic acid and sodium chloride concentration

(1) Preparation of liquid seasoning (Ponzu soy sauce)

Each raw material was sufficiently mixed according to the formulation shown in Table 9, and Sample Nos. 15 to 17 were produced in the same manner as in Example 1. For each of Sample Nos. 15-17, the sample without addition of thiamine lauryl sulfate was used as a control (control 1 was the product immediately after preparation, and control 2 was the product stored at 40 ° C for 10 days after preparation). In addition, as the amount of thiamine lauryl sulfate added, an experiment was conducted by using 0.003%, in which the effect of maintaining and enhancing the feeling of fruit juice in Example 2 was most apparent.

[Table 9]

[0049] (2) Flavor evaluation of liquid seasoning (Ponzu soy sauce)

Compared to Control 1 for each of Sampnore Nos. 15-17, the effect of maintaining the fruit juice sensation was examined by performing sensory evaluation of the strength of either fruit juice sensation using eight panelists with discrimination ability. In addition, each sample was compared in the same manner as in Control 2, and the fruit juice feeling enhancing effect was also examined. The results are shown in Table 10. Here, the comparison between Control 1 and Control 2 is comprehensively evaluated, and “◎” indicates that the retention of the fruit juice clearly appears, while those that tend to maintain and enhance the fruit juice “ “○”, “△” for those with a clear tendency to maintain and enhance the feeling of fruit juice, and “X” for those with no effect.

[Table 10]

[0050] From the results in Table 10, when the salt concentration was too high (No. 15), it was difficult to clearly show the effect of maintaining the fruit juice feeling. Also, when the acetic acid concentration was too high (No. 16), it was difficult to evaluate the sense of fruit juice due to the strong acid odor. From the above results, if the salt concentration is set within the range of 5% to 15% by weight and the acetic acid concentration is set within the range of 0.05% to 2.5% by weight, the predetermined effect is obtained. Was found to be obtained.

[0051] [Example 6] Investigation of the effect of citrus juice type

Samples Nos. 18 and 19 were prepared in the same manner as in Example 1 by thoroughly mixing the raw materials according to the formulation shown in Table 11. For each of Samples Nos. 18 and 19, thiamine lauryl sulfate was added to control the contents (control 1 for the product immediately after preparation and control 2 for 10 days after preparation at 40 ° C). ).

The experiment was conducted by using 0.003% as the added amount of thiamine lauryl sulfate, in which the effect of retaining and enhancing the feeling of fruit juice in Example 2 was most apparent.

[Table 11]

[0052] Comparing Sampnore Nos. 18 and 19 with Control 1 respectively, the effect of maintaining the fruit juice feeling was examined by sensory evaluation of which fruit juice feeling was stronger by five panelists with the ability to discriminate. It was. In addition, each sample was compared in the same manner as in Control 2, and the fruit juice feeling enhancing effect was also examined. The results are shown in Table 12. These samples differ in the type of fruit juice. Here, the comparison with Control 1 and Control 2 is evaluated comprehensively, and the retention of fruit juice clearly appears as “◎”. “O”, retention of fruit juice 'The clear tendency of enhancement, “△” for things, and “XJ” for those with no effect.

12]

[0053] From the results in Table 12, there was a tendency for the effect of maintaining and enhancing the feeling of juice even in sudachi juice and orange juice.

[Example 7] Investigation of the effect of the type of thiamine compound

(1) Preparation of liquid seasoning (Ponzu soy sauce)

Samples Nos. 20 and 21 were prepared in the same manner as in Example 1 by thoroughly mixing the raw materials according to the formulation shown in Table 13. For each of Sample Nos. 20 and 21, the sample without addition of thiamine compound was used as a control (the product immediately after preparation was used as control 1 and the product stored at 40 ° C after 100 ° C. was used as control 2). Addition of thiamine hydrochloride and thiamine nitrate The experiment was conducted by adopting 0.003%, which was the most obvious effect of retaining and enhancing the fruit juice feeling in Example 2.

[Table 13]

(2) Flavor evaluation of liquid seasoning (bonbon soy sauce)

In order to confirm the effect of maintaining and enhancing the feeling of fruit juice, a panel of 12 panelists with discriminating ability was subjected to a sensory comparison. In the evaluation, the fruit juice feeling of the control was set to “4”, “7” when it was very strong, “6” when it was strong, “5” when it was slightly strong, “3” when it was slightly weak, “2” for weak cases and “for very weak cases” were obtained by determining the average value of the evaluation of 12 panelists and judging the degree of fruit juice feeling. The results are shown in Tables 14 and 15.

[Table 14]

[Table 15] Sample No. Control No. 1 No. 21 Reference Thiamine Nitrate None (Same as No. 1 Yes Yes (Same as prescription preparation as No. 2) Immediately after prescription preparation) Average score 4.0 0 3. 4 3. 0 4 . 6

Preserving the feeling of fruit juice-X X

Enhancement of fruit juice feeling ― ― X 〇

[0056] As shown in Tables 14 and 15, in the sample No. 1 without the addition of the thiamine compound, the fruit juice sensation quickly decreased. On the other hand, No. 20 to which thiamine hydrochloride was added was found to have a certain fruit juice retention effect, although no fruit juice enhancement effect was observed. In addition, No. 21 supplemented with thiamine nitrate was found to have some fruit juice enhancing effect, although no fruit juice retaining effect was observed. Although these results were excellent, the results were superior to conventional ones, but the results of addition of thiamine lauryl sulfate that can achieve both the fruit juice enhancement effect and the fruit juice retention effect (see Example 1, etc.) ).

[0057] [Conclusion]

As shown in each of the above examples, the liquid seasoning of the present invention contains a thiamine compound typified by thiamine lauryl sulfate, so that even if the liquid seasoning in a storage container is stored for a long period of time, the fruit juice is sufficient. I was able to hold the feeling.

Next, in addition to the technical ideas described in the claims, the technical ideas grasped by the embodiment described above are listed below.

[0059] (1) A liquid seasoning in a storage container containing 10% to 59% (weight Z weight) of soy sauce and 1% to 40% (weight weight) of citrus fruit juice, comprising thiamine lauryl alcohol salt A liquid seasoning in a container, characterized by containing 0.03 to 0.01% by weight.

[0060] (2) A liquid seasoning in a storage container containing 10% to 59% (w / w) soy sauce and 1% to 40% (w / w) citrus juice. A liquid seasoning in a container characterized by containing 0.0003 to 0.01% by weight of a substance having a structure to which a surfactant is added.

[0061] (3) 10% to 59% soy sauce (weight weight), 1% to 40% citrus juice (weight Z weight), salt A liquid seasoning in a storage container containing 5% to 15% by weight of a component and 0.05% to 2.5% by weight of acetic acid, and 0.003% to 0.01% by weight of a thiamine compound. % Liquid seasoning in containers.

[0062] (4) Claims 1 to 8, and any one of the above thoughts 1 to 3, wherein the concentrated citrus juice in an amount obtained by dividing the content of the citrus juice before concentration by the concentration ratio is A liquid seasoning in a container characterized by being contained as citrus fruit juice.

[0063] (5) 10% to 59% soy sauce (weight / weight), 1% to citrus juice: L3% (weight Z weight), 5% to 15% salt, 0.05% acetic acid By adding 0.003 to 0.01% by weight of the thiamine compound in the liquid seasoning in a storage container containing 2 to 2.5% by weight, the citrus juice feeling of the liquid seasoning is enhanced or prolonged. How to hold.

Claims

The scope of the claims

[1] A liquid seasoning in a storage container containing 10% to 59% soy sauce and 1% to 40% (w / w) citrus juice, and 0.0003 % By weight to 0.0

Liquid seasoning in a container characterized by containing 1% by weight.

[2] 10% to 59% soy sauce (w / w), 1% to 13% (w / w) citrus juice, and salt

Liquid seasoning in a storage container containing 5 wt% to 15 wt% and acetic acid 0.05 wt% to 2.5 wt%, containing thiamine compound 0.003 wt% to 0.01 wt% A liquid seasoning in a container characterized by this.

[3] The liquid seasoning in a container according to [1] or [2], wherein the thiamine compound is thiamine lauryl sulfate.

[4] The liquid seasoning in a container according to any one of claims 1 to 3, wherein the citrus juice is coconut juice.

[5] The liquid seasoning in a container according to any one of claims 1 to 4, wherein the liquid seasoning is Bonbon soy sauce.

[6] The liquid seasoning in a container according to any one of claims 1 to 5, wherein a citrus flavor equivalent to citrus juice is contained instead of a part or all of the citrus juice. Fee.

[7] The liquid seasoning in a container according to any one of [1] to [6], wherein the thiamine compound is non-brominated.

[8] A liquid seasoning in a storage container containing 10% to 59% (by weight) soy sauce and 1% to 40% (by weight) citrus juice, and 0.003 to 0. . Method of enhancing or maintaining long-term citrus juice sensation of liquid seasoning by adding 01% by weight