ACIDIC LIQUID SEASONING CONTAINING PLANT-DERIVED CRUSHED MATERIALS

Abstract

The present invention facilitates the elimination of foam generated in an acidic liquid seasoning containing plant-derived crushed materials after the seasoning is mixed by stirring/shaking. This acidic liquid seasoning contains plant-derived crushed materials, gums, a cold water swellable starch, and a vinegar, wherein (A) the viscosity at 20 C. is 500 to 10,000 mPa.Math.s, and (B) the dissociated acetic acid concentration is 0.15 mass % or less.

Claims

1. An acidic liquid seasoning comprising: a crushed plant material; a gum; a cold water swellable starch; and a vinegar. wherein the acidic liquid seasoning has (A) a viscosity at 20 C. of between 500 mPa.Math.s and 10000 mPa.Math.s, and (B) a dissociated acetic acid concentration of 0.16% by mass or less.

2. The acidic liquid seasoning according to claim 1, wherein the percentage of particles of the cold water swellable starch which pass a 4-mesh sieve but remain on a 100-mesh sieve is 0.5% by mass or more relative to the total mass of the acidic liquid seasoning.

3. The acidic liquid seasoning according to claim 1, wherein the percentage of swollen particles of the crushed plant material which remain on a 100-mesh sieve is between 0.2% and 60% by mass relative to the total mass of the acidic liquid seasoning.

4. The acidic liquid seasoning according to claim 1, wherein the percentage of swollen particles of the crushed plant material which pass a 9-mesh sieve but remain on a 100-mesh sieve is between 0.2% and 50% by mass or less relative to the total mass of the acidic liquid seasoning.

5. The acidic liquid seasoning according to claim 1, wherein the percentage of all particles excluding the swollen particles of the cold water swellable starch which remain on a 100-mesh sieve is between 0.2% and 60% by mass relative to the total mass of the acidic liquid seasoning.

6. The acidic liquid seasoning according to claim 1, wherein the percentage of all particles excluding the swollen particles of the cold water swellable starch which pass a 9-mesh sieve but remain on a 100-mesh sieve is between 0.2% and 50% by mass relative to the total mass of the acidic liquid seasoning.

7. The acidic liquid seasoning according to claim 1, wherein the crushed plant material is a paste or puree of plant-derived foodstuff.

8. The acidic liquid seasoning according to claim 1, wherein the crushed plant material is derived from one or more selected from the group consisting of tomato, cucumber, apple, ginger, onion, orange, mandarin orange (citrus unshiu), lemon, garlic, carrot, paprika, red bell pepper, and daikon (Japanese radish).

9. The acidic liquid seasoning according to claim 1, wherein the gum is one or more selected from xanthane gum, guar gum, locust bean gum, tamarind seed gum, and starch.

10. The acidic liquid seasoning according to claim 1, which has a pH of between 2.2 and 4.8.

11. The acidic liquid seasoning according to claim 1, which has an acetic acid concentration of 0.1% by mass or more.

12. A process for producing an acidic liquid seasoning, comprising: mixing a crushed plant material, a gum, a cold water swellable starch, and a vinegar, optionally with one or more other ingredients, such that the resultant mixture has: (A) a viscosity at 20 C. of between 500 mPa.Math.s and 10000 mPa.Math.s, and (B) a dissociated acetic acid concentration of 0.16% by mass or less.

13. The process according to claim 12, wherein the mixing is carried out at a temperature of between 35 C. and 100 C.

14. A method for improving the foam-breaking property of an acidic liquid seasoning containing a crushed plant material after mixing by stirring or shaking, comprising: mixing a crushed plant material, a gum, a cold water swellable starch, and a vinegar, optionally with one or more other ingredients, such that the resultant mixture has: (A) a viscosity at 20 C. of between 500 mPa.Math.s and 10000 mPa.Math.s, and (B) a dissociated acetic acid concentration of 0.16% by mass or less.

15. A method for improving an acidic liquid seasoning containing a crushed plant material by modifying at least one of plant color tone, plant flavor, and plant texture originating from the crushed plant material, comprising: mixing a crushed plant material, a gum, a cold water swellable starch, and a vinegar, optionally with one or more other ingredients, such that the resultant mixture has: (A) a viscosity at 20 C. of between 500 mPa.Math.s and 10000 mPa.Math.s, and (B) a dissociated acetic acid concentration of 0.16% by mass or less.

Description

EXAMPLES

[0077] The present invention will be described hereinafter in more detail with reference to specific Examples, which are presented merely for convenience of explanation, and the present invention should not be limited to these Examples in any way.

Example 1

[0078] Studies on the contents and viscosities of thickeners

(1) Preparation of Test Samples

[0079] According to each of the compositions shown in Table 1 below, tomato paste (crushed plant material), sodium chloride, sucrose, fermented vinegar (acidity 15%), and water were blended, to which xanthan gum (gum) and cold water swellable starch were added with varying the combination and the blending ratios. The mixture was well mixed and homogenized by stirring at 60 C., then sterilized at 90 C. for 5 minutes, and filled into a bottle, whereby Test Samples 1 to 8 of acidic liquid seasonings were prepared. The tomato paste used was one which, if placed on a 100-mesh sieve, 90% by mass or more thereof remains on the 100-mesh sieve.

(2) Evaluation of Test Samples

[Measurement of Viscosity]

[0080] The test samples prepared in (1) above were subjected to the measurement of viscosity according to the following method: B-II manufactured by Toki Sangyo Co., Ltd. was used as a B-type viscometer. An appropriate amount of each test sample, adjusted to 20 C., was loaded into a measurement container, which was then set in the B-type viscometer. After setting, the viscosity was measured at an appropriate rotation speed using a rotor suitable for the range of viscosity to be measured.

[Measurement of pH and Calculation of Dissociated Acetic Acid Concentration]

[0081] Each of the test seasoning samples prepared in Section (1) above was subjected to the measurement of pH using a pH meter. The acetic acid concentration of each seasoning sample was calculated from the content and acidity of the vinegar used. The measured pH and the calculated acetic acid concentration of each seasoning sample were used for calculating the dissociated acetic acid concentration according to the following formula.

[Formula 3]

[pH]=4.76+log.sub.10[A.sup.]/[AH]Formula 2

[0082] In the formula, [A.sup.] refers to the concentration of acetic acid in the dissociated state (i.e., dissociated acetic acid concentration), and [AH] refers to the concentration of acetic acid in the associated state (i.e., a difference between the acetic acid concentration and the dissociated acetic acid concentration).

[Measurement of the Percentage of all 100-Mesh-on Ingredients]

[0083] Each of the test samples prepared in Section (1) above was subject to the measurement of the mass percentage of all 100-mesh-on ingredients relative to the total mass of the test seasoning sample in accordance with the following method: the test seasoning sample was diluted 10 times with water, then placed on a 100-mesh sieve to obtain ingredients that did not pass through the 100-mesh sieve, and the mass of the ingredients was measured to determine the percentage of these ingredients relative to the seasoning.

[Measurement of the Percentage of the Swollen Particles of Cold Water Swellable Starch]

[0084] Each of the test samples prepared in Section (1) above was subject to the measurement of the mass percentage of the swollen particles of cold water swellable starch relative to the total mass of the test seasoning sample in accordance with the following method: the test seasoning sample was diluted 10 times with water, then placed on a 100-mesh sieve and a 4-mesh sieve to obtain particles that did not pass through the 100-mesh sieve and passed through the 4-mesh sieve. Taking the composition of the test product into consideration, it was deemed that the ingredients that did not pass through the 100-mesh sieve consisted only of the swollen particles of cold water swellable starch and crushed plant material. The swollen particles of cold water swellable starch were visually identified and separated from the swollen particles of crushed plant material. In parallel, the same amount of cold water swellable starch in a dried state as that used for preparing the test seasoning sample was prepared and impregnated with a sufficient amount of cold water (25 C.), and then placed on a 100-mesh sieve to obtain the particles which did not pass through the 100-mesh sieve. The masses of the swollen particles obtained via these procedures were found to be almost the same. Therefore, for the sake of simplicity, the value obtained by the latter procedure was used as the mass of the swollen particles of cold water swellable starch in order to calculate the mass percentage relative to the seasoning sample.

[Measurement of the Percentage of the Swollen Particles of Crushed Plant Material]

[0085] Each of the test samples prepared in Section (1) above was subject to the measurement of the mass percentage of the swollen particles of crushed plant material relative to the total mass of the test seasoning sample in accordance with the following method: the test seasoning sample was diluted 10 times with water, then placed on a 100-mesh sieve and a 9-mesh sieve to obtain particles that did not pass through the 100-mesh sieve and passed through the 9-mesh sieve. Taking the composition of the test product into consideration, it was deemed that the ingredients that did not pass through the 100-mesh sieve consisted only of the swollen particles of cold water swellable starch and crushed plant material. The swollen particles of crushed plant material were visually identified and separated from the swollen particles of cold water swellable starch. In parallel, the same amount of crushed plant material in a dried state as that used for preparing the test seasoning sample was prepared and impregnated with a sufficient amount of cold water (25 C.), and then placed on a 100-mesh sieve to obtain the particles which did not pass through the 100-mesh sieve. The masses of the swollen particles obtained via these procedures were found to be almost the same. Therefore, for the sake of simplicity, the value obtained by the latter procedure was used as the mass of the swollen particles of crushed plant material in order to calculate the mass percentage relative to the seasoning sample.

[Sensory Evaluation]

[0086] Each of the test samples prepared in Section (1) above was subject to the sensory evaluation of the foam breaking property after shaking and the color tone after shaking. The sensory evaluation was carried out by five skilled panelists, and the criteria for each evaluation item were as explained later. The panelists evaluated each item on a 3-grade scale of good, average, and bad. It was concluded that the effect of the present invention was observed only when the majority of the panelists (3 out of 5) chose good and no panelist chose bad. The panelists who carried out the sensory evaluation were familiar with commercially available liquid seasonings generally distributed on the market, and also know the ordinary level of the foam breaking property, color tone, flavor, and texture of the commercially available products (which correspond to the average level on the evaluation scale).

(Foam Breaking Property after Shaking)

[0087] A bottle containing each test sample was shaken up and down in a length of 30 cm at a speed of 2 cycles per second for 15 seconds, left to stand for 3 minutes, and then visually observed for the appearance of the liquid seasoning in the container. The foam breaking property was evaluated on the following scale.

A: good (substantially no bubbles were observed in the upper part of the liquid, and almost no bubbles were found in the middle part of the liquid.)
B: average (a foaming layer of more than 1 cm in height was observed in the upper part of the liquid, and also bubbles were observed in most of the liquid.)
C: bad (a vigorous foaming layer of 2 cm or more was observed at the upper part of the liquid, and bubbles are observed almost all over the liquid.)
(Color Tone after Shaking)

[0088] A bottle containing each test sample was shaken up and down in a length of 30 cm at a speed of 2 cycles per second for 15 seconds, left to stand for 3 minutes, and then visually observed for the appearance of the liquid seasoning in the container. The color tone was evaluated on the following scale.

A: good (substantially no change in color tone was observed before and after shaking, and no turbidity occurred after shaking.)
B: average (a little change in color tone was observed before and after shaking, but no turbidity occurred after shaking.)
C: bad (a clear change in color tone was observed before and after shaking, and turbidity occurred after shaking.)

(3) Evaluation Results of Test Samples

[0089] Table 1 below shows the composition of Test Samples 1 to 8 along with the measurement results of the viscosity and the percentages of the swollen particles of cold water swellable starch and crushed plant material and the sensory evaluation results thereof. In Table 1 and the subsequent tables, the percentage refers to the percentage relative to the seasoning, unless otherwise specified.

TABLE-US-00001 TABLE 1 No. 1 No. 2 No. 3 No. 4 No. 5 No. 6 No. 7 No. 8 Composition Crushed plant material Tomato paste kg 50 50 50 50 50 50 50 50 Mass percentage % by mass 5 5 5 5 5 5 5 5 Gum Xanthane gum kg 0 15 5 3 10 15 20 1 Mass percentage % by mass 0.00 1.50 0.50 0.30 1.00 1.50 2.00 0.10 Cold water swellable kg 25 0 5 10 10 10 10 25 starch Mass percentage % by mass 2.5 0 0.5 1 1 1 1 2.5 Total mass percentage of thickeners % by mass 2.5 1.5 1 1.3 2 2.5 3 2.6 (gum + cold water swellable starch) Mass ratio of (gum)/ 0 1 0.3 1 1.5 2 0.04 (Cold water swellable starch) Vinegar Vinegar kg 50 50 50 50 50 50 50 50 (acidity 15%) Sugar Sucrose kg 100 100 100 100 100 100 100 100 Sodium chloride Sodium chloride kg 30 30 30 30 30 30 30 30 Remainder Water kg Remainder Remainder Remainder Remainder Remainder Remainder Remainder Remainder Total kg 1000 1000 1000 1000 1000 1000 1000 1000 Mass percentage of all % by mass 47.5 10.0 17.5 25.0 25.0 25.0 25.0 47.5 100-mesh-on ingredients Mass percentage of % by mass 10.0 10.0 10.0 10.0 10.0 10.0 10.0 10.0 100-mesh-on swollen particles of crushed plant material Mass percentage of 9-mesh-pass/ % by mass 10.0 10.0 10.0 10.0 10.0 10.0 10.0 10.0 100-mesh-on swollen particles of crushed plant material Mass percentage of 4-mesh-pass/ % by mass 37.5 0 7.5 15.0 15.0 15.0 15.0 37.5 100-mesh-on swollen particles of cold water swellable starch Properties pH (20 C.) 3.60 3.60 3.60 3.60 3.60 3.60 3.60 3.60 Acetic acid concentration % by mass 0.75 0.75 0.75 0.75 0.75 0.75 0.75 0.75 Dissociated acetic acid concentration % by mass 0.049 0.049 0.049 0.049 0.049 0.049 0.049 0.049 Viscosity (20 C.) mPa .Math. s 309 8703 3061 1948 5912 8743 11574 875 Sensory Evaluation Foam breaking property after shaking Panelist 1 C C A A A A C B Panelist 2 C C A A A A C A Panelist 3 B C A A A B C A Panelist 4 B C A A A A C A Panelist 5 C C A A B B B A Color tone after shaking Panelist 1 C C A A A A C B Panelist 2 C C A A A A C B Panelist 3 C C A A B B C A Panelist 4 C C A A A A C A Panelist 5 C C A A B B B A

[0090] As shown in Table 1 above, the liquid seasonings of Test Samples 3 to 6 and 8 contained tomato paste as a crushed plant material, as well as sodium chloride, sucrose, and fermented vinegar (acidity 15%), and also containing cold water swellable starch and xanthan gum (gum) as thickeners, had a dissociated acetic acid concentration adjusted to 0.15% by mass or less, and also had a viscosity of within the range of 500 to 10000 mPa.Math.s. These samples exhibited suppressed generation of bubbles and lowered retention of bubbles after mixing, and were excellent in the overall foam breaking property. In addition, each of these samples did not turn into whitish due to air bubbles after shaking, exhibited almost no change in color tone before and after shaking, and maintained the vivid color of the crushed plant material. On the other hand, the liquid seasoning of Test Sample 1, which had a viscosity of less than 500 mPa.Math.s, the liquid seasoning of Test Sample 7, which had a viscosity of higher than 10,000 mPa.Math.s, and the liquid seasoning of Test Sample 2, which did not contain cold water swellable starch as a thickener, were inferior in the foam breaking property, and were also insufficient in terms of other evaluation items.

Example 2

[0091] Studies on the percentage of the crushed plant material

(1) Preparation of Test Samples

[0092] According to each of the compositions shown in Table 2 below, sodium chloride, sucrose, fermented vinegar (acidity 15%), xanthan gum (gum), cold water swellable starch, and water were blended, to which tomato paste A (crushed plant material) was added with varying the combination and the blending ratios. The mixture was well mixed and homogenized by stirring at 60 C., then sterilized at 90 C. for 5 minutes, and filled into a bottle, whereby Test Samples 9 to 11 of acidic liquid seasonings were prepared. The tomato paste A used was one which, if placed on a 100-mesh sieve, 90% by mass or more thereof remains on the 100-mesh sieve.

(2) Evaluation of Test Samples

[0093] Test Samples 9 to 11 prepared in Section (1) above were subjected to the measurement of the viscosity and the percentages of the swollen particles of cold water swellable starch and crushed plant material and the sensory evaluation, in accordance with the same procedures as used in Example 1(2) above.

(3) Evaluation Results of Test Samples

[0094] Table 2 below shows the composition of Test Samples 9 to 11 along with the measurement results of the viscosity and the percentages of the swollen particles of cold water swellable starch and crushed plant material and the sensory evaluation results thereof.

TABLE-US-00002 TABLE 2 No. 9 No. 10 No. 11 Composition Crushed plant material Tomato paste kg 3 100 200 Mass percentage % by mass 0.3 10 20 Gum Xanthane gum kg 3 3 3 Mass percentage % by mass 0.30 0.30 0.30 Cold water swellable starch kg 10 10 10 Mass percentage % by mass 1 1 1 Total mass percentage of thickeners % by mass 1.3 1.3 1.3 (gum + cold water swellable starch) Mass ratio of (gum)/ 0.3 0.3 0.3 (Cold water swellable starch) Vinegar Vinegar kg 50 50 50 (acidity 15%) Sugar Sucrose kg 100 100 100 Sodium chloride Sodium chloride kg 30 30 30 Remainder Water kg Remainder Remainder Remainder Total kg 1000 1000 1000 Mass percentage of all % by mass 15.6 35.0 55.0 100-mesh-on ingredients Mass percentage of % by mass 0.6 20.0 40.0 100-mesh-on swollen particles of crushed plant material Mass percentage of 9-mesh-pass/ % by mass 0.6 20.0 40.0 100-mesh-on swollen particles of crushed plant material Mass percentage of 4-mesh-pass/ % by mass 15.0 15.0 15.0 100-mesh-on swollen particles of cold water swellable starch Properties pH (20 C.) 3.20 3.80 4.00 Acetic acid concentration % by mass 0.75 0.75 0.75 Dissociated acetic acid concentration % by mass 0.020 0.074 0.111 Viscosity (20 C.) mPa .Math. s 1751 2158 2.578 Sensory Evaluation Foam breaking property after shaking Panelist 1 A A A Panelist 2 A A A Panelist 3 A A A Panelist 4 A A A Panelist 5 A A A Color tone after shaking Panelist 1 A A A Panelist 2 A A A Panelist 3 A A A Panelist 4 A A A Panelist 5 A A A

[0095] As shown in Table 2 above, the liquid seasonings of Test Samples 9 to 11 contained tomato paste as a crushed plant material, as well as sodium chloride, sucrose, and fermented vinegar (acidity 15%), and also containing cold water swellable starch and xanthan gum (gum) as thickeners, had a dissociated acetic acid concentration adjusted to 0.15% by mass or less, and also had a viscosity of within the range of 500 to 10000 mPa-s. In each of these test samples, the mass percentage of the tomato paste was within the range of 0.3 to 20% by mass, and the mass percentage of the 100-mesh-on swollen particles and the content of the 9-mesh-pass/100 mesh-on swollen particles are each within the range of from 0.6 to 40% by mass. These samples exhibited suppressed generation of bubbles and lowered retention of bubbles after mixing, and were excellent in the overall foam breaking property. In addition, each of these samples did not turn into whitish due to air bubbles after shaking, exhibited almost no change in color tone before and after shaking, and maintained the vivid color of the crushed plant material.

Example 3

[0096] Studies on the dissociated acetic acid concentration

(1) Preparation of Test Samples

[0097] According to each of the compositions shown in Table 3 below, the tomato paste A (crushed plant material) above, sodium chloride, sucrose, xanthan gum (gum), cold water swellable starch, and water were blended, to which fermented vinegar (acidity 15%) was added with varying the combination and the blending ratios. The mixture was well mixed and homogenized by stirring at 60 C., then sterilized at 90 C. for 5 minutes, and filled into a bottle, whereby Test Samples 12 to 17 of acidic liquid seasonings were prepared.

(2) Evaluation of Test Samples

[0098] Test Samples 12 to 17 prepared in Section (1) above were subjected to the measurement of the viscosity and the percentages of the swollen particles of cold water swellable starch and crushed plant material and the sensory evaluation, in accordance with the same procedures as used in Example 1(2) above.

(3) Evaluation Results of Test Samples

[0099] Table 3 below shows the composition of Test Samples 12 to 17 along with the measurement results of the viscosity and the percentages of the swollen particles of cold water swellable starch and crushed plant material and the sensory evaluation results thereof.

TABLE-US-00003 TABLE 3 No. 12 No. 13 No. 14 No. 15 No. 16 No. 17 Composition Crushed plant material Tomato paste kg 10 100 100 100 100 100 Mass percentage % by mass 1 10 10 10 10 10 Gum Xanthane gum kg 6 6 6 6 6 6 Mass percentage % by mass 0.60 0.60 0.60 0.60 0.60 0.60 Cold water swellable starch kg 10 10 10 10 10 19 Mass percentage % by mass 1 1 1 1 1 1 Total mass percentage of thickeners % by mass 1.6 1.6 1.6 1.6 1.6 1.6 (gum + cold water swellable starch) Mass ratio of (gum)/ 0.6 0.6 0.6 0.6 0.6 0.6 (Cold water swellable starch) Vinegar Vinegar kg 100 10 100 100 40 100 (acidity 15%) Sugar Sucrose kg 100 100 100 100 100 100 Sodium chloride Sodium chloride kg 30 30 30 30 30 30 pH adjuster Sodium citrate kg + + + + Remainder Water kg Remainder Remainder Remainder Remainder Remainder Remainder Total kg 1000 1000 1000 1000 1000 1000 Mass percentage of all % by mass 17.0 35.0 35.0 35.0 35.0 35.0 100-mesh-on ingredients Mass percentage of % by mass 2.0 20.0 20.0 20.0 20.0 20.0 100-mesh-on swollen particles of crushed plant material Mass percentage of 9-mesh-pass/ % by mass 2.0 20.0 20.0 20.0 20.0 20.0 100-mesh-on swollen particles of crushed plant material Mass percentage of 4-mesh-pass/ % by mass 15.0 15.0 15.0 15.0 15.0 15.0 100-mesh-on swollen particles of cold water swellable starch Properties pH (20 C.) 2.80 4.10 4.30 3.85 4.20 3.80 Acetic acid concentration % by mass 1.50 0.15 1.50 1.50 0.60 1.50 Dissociated acetic acid concentration % by mass 0.016 0.027 0.386 0.164 0.130 0.148 Viscosity (20 C.) mPa .Math. s 3479 3857 3857 3857 3857 3857 Sensory Evaluation Foam breaking property after shaking Panelist 1 A A C B A B Panelist 2 A A C C A A Panelist 3 A A C C A A Panelist 4 A A C C A A Panelist 5 A A B B A A Color tone after shaking Panelist 1 A A C B A B Panelist 2 A A C C A A Panelist 3 A A C C A A Panelist 4 A A C C A A Panelist 5 A A B B A A

[0100] As shown in Table 3 above, the liquid seasonings of Test Samples 12, 13, 16, and 17 contained tomato paste as a crushed plant material, as well as sodium chloride, sucrose, and fermented vinegar (acidity 15%), and also containing cold water swellable starch and xanthan gum (gum) as thickeners, had a viscosity of within the range of 500 to 10000 mPa.Math.s, and also had a dissociated acetic acid concentration adjusted to 0.15% by mass or less. These samples exhibited suppressed generation of bubbles and lowered retention of bubbles after mixing, and were excellent in the overall foam breaking property. In addition, each of these samples did not turn into whitish due to air bubbles after shaking, exhibited almost no change in color tone before and after shaking, and maintained the vivid color of the crushed plant material. On the other hand, the liquid seasonings of Test Samples 14 and 15, which had a dissociated the acetic acid concentration of higher than 0.15% by mass, were inferior in the foam breaking property, and were also insufficient in terms of other evaluation items.

Example 4

(1) Preparation of Test Samples

[0101] According to each of the compositions shown in Tables 4-1 and 4-2 below, sodium chloride, sucrose, and water were blended, to which crushed plant material, gum, and vinegar were added with varying the combination and the blending ratios, whereby Test Samples 18 to 27 of acidic liquid seasonings were prepared.

(2) Evaluation of Test Samples

[0102] Test Samples 18 to 27 prepared in Section (1) above were subjected to the measurement of the viscosity and the percentages of the swollen particles of cold water swellable starch and crushed plant material and the sensory evaluation, in accordance with the same procedures as used in Example 1(2) above.

(3) Evaluation Results of Test Samples

[0103] Tables 4-1 to 4-4 below show the composition of Test Samples 18 to 27 along with the measurement results of the viscosity and the percentages of the swollen particles of cold water swellable starch and crushed plant material and the sensory evaluation results thereof.

TABLE-US-00004 TABLE 4-1 No. 18 No. 19 No. 20 No. 21 No. 22 Composition Crushed plant material Tomato paste kg 30 Cucumber based kg 20 20 Minced Onion kg 50 30 Apple puree kg 10 Concentrated kg 50 apple juice (turbid) Garlic paste kg 1 Ginger puree kg 30 Onion puree kg 50 45 40 Lemon puree kg Tangerine paste kg Orange puree kg Carrot paste kg 15 Grated radish kg Onion chips kg 10 5 10 Tomato chips kg 1.5 Garlic chips 2 Red bell pepper chips kg 1 2 Orange peel kg Mass percentage % by mass 10.25 9 6.3 8.7 8 Gum XanthAne gum kg 2 3 3 2 Tamarind seed gum kg 1 1 Guar gum kg 1 Soluble starch kg Mass percentage % by mass 0.30 0.20 0.30 0.30 0.20 Cold water swellable starch kg 5 15 1 4 15 Mass percentage % by mass 0.5 1.5 0.1 0.4 1.5 Total mass percentage of thickeners % by mass 0.8 1.7 0.4 0.7 1.7 (gum + cold water swellable starch) Mass ratio of (gum)/ 0.60 0.13 3.00 0.75 0.13 (Cold water swellable starch) Vinegar Vinegar kg 30 20 75 30 (acidity 15%) Apple vinegar kg 30 60 200 30 (acidity 5%) Grain vinegar kg 30 (acidity 4.5%) Balsamic vinegar kg 5 (acidity 6%) Black vinegar kg (acidity 7%) Sugar Sucrose kg 15 50 100 30 22 Sucralose kg 0.1 0.1 0.054 0.1 Sodium chloride Sodium chloride kg 40 40 40 40 40 Processed egg yolk Processed egg yolk kg pH adjuster Sodium citrate kg Spices Pepper kg 0.5 0.15 0.5 0.05 0.1 Chili pepper extract kg 0.05 Ginger oil kg 0.05 Remainder Water kg Remainder Remainder Remainder Remainder Remainder Total kg 1000 1000 1000 1000 1000

TABLE-US-00005 TABLE 4-2 No. 23 No. 24 No. 25 No. 26 No. 27 Composition Crushed plant material Tomato paste kg Cucumber based kg 2 Minced Ocicc kg Apple puree kg Concentrated kg apple juice (turbid) Garlic paste kg 2 Ginger puree kg Onion puree kg 40 90 70 Lemon puree kg 10 Tangerine paste kg 10 Orange puree kg 30 Carrot paste kg Grated radish kg 60 Onion chips kg Tomato chips kg Garlic chips kg Red bell pepper chips kg 0.5 Orange peel kg 2 Mass percentage % by mass 4.25 5.2 9 7 6.2 Gum Xanthane gum kg 9 3 0.50 2.5 Tamarind seed gum kg Guar gum kg Soluble starch kg 15 Mass percentage % by mass 0.90 0.30 1.55 0.25 0.10 Cold water swellable starch kg 4 16 5 2.5 20 Mass percentage % by mass 0.4 1.6 0.5 0.25 2 Total mass percentage of thickness % by mass 1.3 1.9 2.05 0.5 2.1 (gum + cold water swellable starch) Mass ratio or (gum)/ 2.25 0.19 3.10 1.00 0.05 (Cold water swellable starch) Vinegar Vineoar kg 50 20 55 50 (acidity 15%) Apple vinegar kg 60 60 (acidity 5%) Grain vinegar kg (acidity 4.5%) Balsamic vinegar kg (acidity 6%) Black vinegar kg 150 (acidity 7%) Sugar Sucrose kg 60 33 100 75 10 Sucralose kg 0.1 0.1 0.15 Sodium chloride Sodium chloride kg 25 35 40 43 40 Processed egg yolk Processed egg yolk kg 55 pH adjuster Sodium citrate kg Spices Pepper kg 1.5 0.6 0.1 1 Chili pepper extract kg Ginger oil kg Remainder Water kg Remainder Remainder Remainder Remainder Remainder Total kg 1000 1000 1000 1000 1000

TABLE-US-00006 Table 4-3 No. 18 No.19 No. 20 No. 21 No. 22 Mass percentage of all % by mass 39.1 41.5 20.1 26.5 43.5 100-mesh-on ingredients Mass percentage of % by mass 31.6 19.0 18.6 20.5 21.0 100-mesh-on swollen particles of crushed plant material Mass percentage of 9-mesh-pass/ % by mass 20.0 1.3.0 12.6 15.4 16.0 100-mesh-on swollen particles of crushed plant material Mass petcentage of 4-mesh-pass/ % by mass 7.5 22.5 1.5 6.0 22.5 100-mesh-on swollen particles of cold water swellable starch Properties pH (20 C.) 4.00 3.45 3.70 3.70 3.00 Acetic acid concentration % by mass 0.63 0.60 1.00 1.13 0.74 Dissociated acetic acid concentration % by mass 0.093 0.028 0.080 0.090 0.013 Viscosity (20 C.) mPa .Math. s 1044 1032 1120 1280 1240 Sensory Evaluation Foam breaking property after shaking Panelist 1 A A A A A Panelist 2 A A A A A Panelist 3 A A A A A Panelist 4 A A A A A Panelist 5 A A A A A Color tone after shaking Panelist 1 A A A A A Panelist 2 A A A A A Panel et 3 A A A A A Panelist 4 A A A A A Panelist 5 A A A A A

TABLE-US-00007 TABLE 4-4 No. 22 No. 23 No. 24 No. 25 No. 26 No. 27 Mass percentage of all % by mass 43.5 14.7 35.4 25.5 17.8 72.4 100-mesh-on ingredients Mass percentage of % by mass 21.0 8.7 11.4 18.0 14.0 42.4 100-mesh-on swollen particles of crushed plant material Mass percentage of 9-mesh-pass/ % by mass 16.0 8.3 10.4 18.0 14.0 12.4 100-mesh-on swollen particles of crushed plant material Mass percentage of 4-mesh-pass/ % by mass 22.5 6.0 24.0 7.5 3.8 30.0 100-mesh-on swollen particles of cold water swellable starch Properties pH (20 C.) 3.00 4.10 3.60 3.70 3.27 3.84 Acetic acid concentration % by mass 0.74 0.75 0.60 1.13 1.05 0.75 Dissociated acetic acid concentration % by mass 0.013 0.133 0.039 0.090 0.033 0.080 Viscosity (20 C.) mPa .Math. s 1240 5112 1762 1940 1240 600 Sensory Evaluation Foam breaking property after shaking Panelist 1 A A A A A A Panelist 2 A A A A A A Panelist 3 A A A A A A Panelist 4 A A A A A A Panelist 5 A B A A A A Color tone after shaking Panelist 1 A A A A A A Panelist 2 A A A A A A Panelist 3 A A A A A A Panelist 4 A A A A A A Panelist 5 A B A A A A

[0104] As shown in Tables 4-1 to 4-4 above, the liquid seasonings of Test Samples 18 to 27 exhibited suppressed generation of bubbles and lowered retention of bubbles after mixing, and were excellent in the overall foam breaking property. In addition, each of these samples did not turn into whitish due to air bubbles after shaking, exhibited almost no change in color tone before and after shaking, and maintained the vivid color of the crushed plant material. The brilliant color derived from the crushed plant material was especially well maintained in each of the test samples using tomato puree, cucumber, red pepper, carrot, and orange as crushed plant material, which each originally have a vivid color tone.

INDUSTRIAL APPLICABILITY

[0105] The present invention can be widely used for a variety of acidic liquid seasonings containing crushed plant in the field of foods, and therefore has a high degree of industrial applicability.