JP7654236B2 - Liquid seasoning containing spicy ingredient and method for producing same - Google Patents

Description

The present invention relates to a liquid seasoning that has a strong salty taste while suppressing the astringent taste of salt and has a good balance between pungent and non-pungent tastes, and a method for producing the same.

Taste is composed of five basic tastes: salty, sweet, sour, bitter, and umami, and the combination and strength of these basic tastes are important factors that determine the deliciousness of food and drink. When spicy ingredients are added to such foods and drinks, the influence of the above-mentioned taste ingredients can weaken the spiciness, or conversely, the spicy ingredients can ruin other flavors. Therefore, when preparing a spicy seasoning, it is necessary to strike a balance between the spiciness and other flavors.

It has been shown that by adjusting the pungent components and the salty and vinegar tastes, the acetic acid odor can be significantly improved and the flavor can be further enhanced (Patent Document 1). However, the astringent taste of salt and the balance between the pungent taste and other tastes have not been improved. In addition, sugar is generally added to produce sweetness in order to suppress the pungent taste, but it is known that the pungent taste can be enhanced depending on the type and amount of sugar (Patent Document 2). In addition, the sweetness may linger or the sweetness may overpower the salty taste, making the salty taste less pronounced. On the other hand, it is generally known that salt has the effect of compensating for a lack of pungent taste, but the presence of sugar causes problems such as weakening these effects, producing an astringent taste due to salt, and destroying the balance between the pungent taste and other tastes.

JP 2013-123402 A Japanese Patent Application Publication No. 8-242805

The objective of the present invention is to provide a liquid seasoning that has a strong salty taste while suppressing the astringent taste of salt and has a good balance between pungent and non-pungent tastes.

As a result of extensive research into solving the above problems, the inventors discovered that by including dihydrocapsaicin, having a sodium content equal to or greater than a specified value, and having a ratio of soluble carbohydrate content to sodium content equal to or less than a specified value, it is possible to obtain a liquid seasoning that has a good balance between spiciness and other flavors while maintaining a strong salty taste and suppressing the astringent taste caused by salt, thereby completing the present invention.

In this invention, "enhancing the saltiness" refers to accentuating the saltiness or emphasizing the saltiness. This refers to a state in which dihydrocapsaicin suppresses the astringent taste of salt, making the saltiness feel stronger than when dihydrocapsaicin is not added. "Hotness that escapes through the nose" refers to the hotness felt from the throat through the nasal cavity when food is put in the mouth, and the hotness irritating the nasal cavity. For example, this refers to the sensation felt when eating chili sauce.

That is, the present invention includes the following inventions.
[1] A liquid seasoning containing dihydrocapsaicin that satisfies the following requirements (1) and (2).
(1) The sodium content is 0.01% by mass or more and 20% by mass or less, and the lower limit thereof is usually 0.01% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.07% by mass or more, or 0.1% by mass or more, or 0.3% by mass or more, or 0.5% by mass or more, or 0.6% by mass or more, or 0.7% by mass or more, or 0.8% by mass or more, or 1.0% by mass or more, or 1.2% by mass or more, or 1.5% by mass or more, or 1.8% by mass or more, or 2.0% by mass or more, or 2.2% by mass or more, or 2.4% by mass or more, or 2.5% by mass or more, or 2.6% by mass or more, or 2.7% by mass or more, and the upper limit thereof is not limited, but is preferably 20% by mass or more. % or less by mass, or 15% or less by mass, or 10% or less by mass, or 8.5% or less by mass, or 8.0% or less by mass, or 7.5% or less by mass, or 7.0% or less by mass, or 6.5% or less by mass, or 6.0% or less by mass, or 5.5% or less by mass, or 5.0% or less by mass, or 4.5% or less by mass, or 4.0% or less by mass, or 3.5% or less by mass; and (2) the ratio of the soluble carbohydrate content to the sodium content is 0.05 or more and 20 or less, with the upper limit being usually 20 or less, or 19 or less, or 18 or less, or 15 or less, or 13 or less, or 12 or less, or 11 or less, or 10 or less, or 9.0 or less, or 8.0 or less, or 7.0 or less, or 6.0 [0023] The dihydrocapsaicin concentration in the liquid seasoning may be 0.005 ppm by mass or more and 150 ppm by mass or less, and the lower limit is usually 0.005 ppm by mass or more, or 0.01 ppm by mass or more, or 0.03 ppm by mass or more, or 0.05 ppm by mass or more, or 0.07 ppm by mass or more, or 0.1 ppm by mass or more. The liquid seasoning according to [1], wherein the upper limit of the concentration of the liquid seasoning is, but not limited to, 150 ppm by mass or less, or 100 ppm by mass or less, or 80 ppm by mass or less, or 50 ppm by mass or less, or 30 ppm by mass or less, or 20 ppm by mass or less, or 15 ppm by mass or less, or 10 ppm by mass or less, or 8.0 ppm by mass or less, or 6.0 ppm by mass or less, or 5.0 ppm by mass or less, or 4.0 ppm by mass or less, or 3.0 ppm by mass or less.
[3] The liquid seasoning according to [1] or [2], wherein the liquid portion contains dihydrocapsaicin.
[4] The liquid seasoning according to any one of [1] to [3], wherein the acidity of the liquid seasoning converted into acetic acid is 0.05% by mass or more and 10% by mass or less, and the lower limit thereof may be usually 0.05% by mass or more, or 0.06% by mass or more, or 0.07% by mass or more, or 0.08% by mass or more, or 0.09% by mass or more, or 0.1% by mass or more, or 0.2% by mass or more, or 0.3% by mass or more, or 0.4% by mass or more, or 0.6% by mass or more, or 0.8% by mass or more, or 1.0% by mass or more, and the upper limit thereof is, but is not limited to, 10% by mass or less, or 7.5% by mass or less, or 5.0% by mass or less, or 4.0% by mass or less, or 3.5% by mass or less, or 3.0% by mass or less.
[5] The liquid seasoning according to any one of [1] to [4], wherein the ratio of acetic acid-equivalent acidity to dihydrocapsaicin concentration in the liquid seasoning is 0.1 or more and 1000 or less, and the lower limit may be usually 0.1 or more, or 0.12 or more, or 0.15 or more, or 0.17 or more, or 0.2 or more, or 0.25 or more, or 0.5 or more, or 0.75 or more, or 1.0 or more, or 1.25 or more, or 1.5 or more, or 2.0 or more, or 2.5 or more, or 3.0 or more, and the upper limit is, but is not limited to, 1000 or less, or 750 or less, or 500 or less, or 250 or less, or 100 or less, or 75 or less, or 50 or less.
[6] The liquid seasoning according to any one of [1] to [5], wherein the oil and fat content in the liquid seasoning is 0.01% by mass or more and 80% by mass or less, the upper limit of which may be usually 80% by mass or less, or 75% by mass or less, or 70% by mass or less, or 65% by mass or less, and the lower limit of which is, but is not limited to, 0.01% by mass or more, or 0.02% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more.
[7] The liquid seasoning according to any one of [1] to [6], wherein the ratio of the citric acid content in the liquid seasoning to the acetic acid-equivalent acidity is 0.05 or more and 100 or less, the lower limit of which may be usually 0.05 or more, or 0.07 or more, or 0.1 or more, or 0.15 or more, or 0.2 or more, or 0.25 or more, or 0.3 or more, and the upper limit of which is not limited, 100 or less, or 95 or less, or 90 or less, or 85 or less.
[8] The liquid seasoning according to any one of [1] to [7], further comprising fruit juice, the fruit juice content (calculated as straight fruit juice) being 0.05% by mass or more and 100% by mass or less, the lower limit of which may usually be 0.05% by mass or more, or 0.1% by mass or more, or 0.15% by mass or more, or 0.2% by mass or more, and the upper limit of which is 100% by mass or less, or 90% by mass or less.
[9] The liquid seasoning described in any one of [1] to [8], wherein the fruit juice is citrus juice.
[10] The liquid seasoning according to any one of [1] to [9], wherein the D-limonene concentration in the liquid seasoning is 0.01 ppm by mass or more and 50 ppm by mass or less, the upper limit of which may be usually 50 ppm by mass or less, or 45 ppm by mass or less, or 40 ppm by mass or less, and the lower limit of which is 0.01 ppm by mass or more, or 0.02 ppm by mass or more, or 0.03 ppm by mass or more, or 0.05 ppm by mass or more.
[11] The liquid seasoning according to any one of [1] to [10], wherein the dihydrocapsaicin is derived from a dihydrocapsaicin-containing extract.
[12] The liquid seasoning according to [11], wherein the dihydrocapsaicin-containing extract is an extract using an extraction solvent containing ethanol or oil or fat.
[13] The water content of the dihydrocapsaicin-containing extract is 0.01% by mass or more and 95% by mass or less, and the upper limit may be usually 95% by mass or less, or 94% by mass or less, or 93% by mass or less, or 92% by mass or less, or 91% by mass or less, or 90% by mass or less, or 89% by mass or less, or 85% by mass or less, or 80% by mass or less, or 75% by mass or less, and the lower limit is not particularly limited, but is preferably 0.01% by mass or more, or 0.05% by mass or less. or 0.1% by mass or more, or 0.5% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 2.5% by mass or more, or 3.0% by mass or more, or 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more.
[14] The liquid seasoning according to any one of [1] to [13], further comprising at least one of an amino acid and a nucleic acid.
[15] The liquid seasoning according to any one of [1] to [14], containing 5'-inosinic acid disodium salt as the nucleic acid.
[16] The liquid seasoning according to any one of [1] to [15], wherein the 5'-inosinate disodium content is 0.01% by mass or more and 10% by mass or less, and the lower limit may be usually 0.01% by mass or more, or 0.02% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.06% by mass or more, or 0.07% by mass or more, or 0.08% by mass or more, or 0.09% by mass or more, and the upper limit is, but is not limited to, 10% by mass or less, or 7.5% by mass or less, or 5.0% by mass or less, or 4.0% by mass or less, or 3.5% by mass or less, or 3.0% by mass or less.
[17] The liquid seasoning according to any one of [1] to [16], containing at least one of succinic acid and sodium succinate.
[18] The liquid seasoning according to any one of [1] to [17], wherein the succinic acid content is 0.001% by mass or more and 1.0% by mass or less, and the upper limit may be typically 1.0% by mass or less, or 0.7% by mass or less, or 0.5% by mass or less, or 0.3% by mass or less, or 0.1% by mass or less, or 0.09% by mass or less, or 0.08% by mass or less, or 0.07% by mass or less, and the lower limit is, but is not limited to, 0.001% by mass or more, or 0.003% by mass or more, or 0.005% by mass or more, or 0.007% by mass or more, or 0.01% by mass or more, or 0.02% by mass or more, or 0.03% by mass or more, or 0.04% by mass or more.
[19] The liquid seasoning according to any one of [1] to [18], wherein the sodium succinate content is 0.001% by mass or more and 1.0% by mass or less, the upper limit of which is usually 1.0% by mass or less, or 0.8% by mass or less, or 0.6% by mass or less, or 0.5% by mass or more and 0.4% by mass or less, or 0.3% by mass or less, or 0.2% by mass or less, or 0.1% by mass or less, and the lower limit of which is, without limitation, 0.001% by mass or more, or 0.003% by mass or more, or 0.005% by mass or more, or 0.007% by mass or more, or 0.01% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.07% by mass or more.
[20] A method for producing a liquid seasoning containing a dihydrocapsaicin-containing extract, comprising the following steps (a), (b), and (c):
(a) a step of adding a dihydrocapsaicin-containing plant material to an extraction solvent; (b) a step of extracting dihydrocapsaicin from the dihydrocapsaicin-containing plant material using an extraction solvent to prepare a dihydrocapsaicin-containing extract; and (c) a step of extracting the dihydrocapsaicin-containing extract prepared in step (b) from a dihydrocapsaicin-containing extract having a sodium content of 0.01% by mass or more and 20% by mass or less, the lower limit of which is usually 0.01% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.07% by mass or more, or 0.1% by mass or more. or 0.3% by mass or more, or 0.5% by mass or more, or 0.6% by mass or more, or 0.7% by mass or more, or 0.8% by mass or more, or 1.0% by mass or more, or 1.2% by mass or more, or 1.5% by mass or more, or 1.8% by mass or more, or 2.0% by mass or more, or 2.2% by mass or more, or 2.4% by mass or more, or 2.5% by mass or more, or 2.6% by mass or more, or 2.7% by mass or more, and the upper limit is not limited, but may be 20% by mass or less, 15% by mass or less, 10% by mass or less, or 8.5% by mass or more. % or less, or 8.0% by mass or less, or 7.5% by mass or less, or 7.0% by mass or less, or 6.5% by mass or less, or 6.0% by mass or less, or 5.5% by mass or less, or 5.0% by mass or less, or 4.5% by mass or less, or 4.0% by mass or less, or 3.5% by mass or less, and the ratio of the soluble carbohydrate content to the sodium content is 0.05 or more and 20 or less, and the upper limit is usually 20 or less, or 19 or less, or 18 or less, or 15 or less, or 13 or less, or 12 or less, or 11 or less, or 10 or less, or 9. [21] The method of producing a liquid seasoning according to [20], wherein the extraction solvent comprises ethanol or an oil or fat.
[22] The water content of the dihydrocapsaicin-containing extract obtained in step (b) is 0.01% by mass or more and 95% by mass or less. The upper limit of the water content may be usually 95% by mass or less, or 94% by mass or less, or 93% by mass or less, or 92% by mass or less, or 91% by mass or less, or 90% by mass or less, or 89% by mass or less, or 85% by mass or less, or 80% by mass or less, or 75% by mass or less. The lower limit of the water content is not particularly limited, but is preferably 0.01% by mass or more, or 0.05% by mass or more, or 0.1% by mass or more, or 0.5% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 2.5% by mass or more, or 3.0% by mass or more, or 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more.
[23] The method according to any one of [20] to [22], further comprising a step of separating the dihydrocapsaicin-containing extract from the dihydrocapsaicin-containing plant material.

This application claims priority to Japanese Patent Application No. 2022-115833, filed on July 20, 2022, and includes the contents described in the specification of that patent application.

The present invention provides a liquid seasoning that has a strong salty taste while suppressing the astringent taste of salt, and has a good balance between pungent and non-pungent tastes.

In this specification, when multiple upper limits and/or multiple lower limits are indicated for the specification of a numerical range, even if not specifically stated, it is assumed that the specification of the numerical range combining at least the maximum value of the upper limit specification and the minimum value of the lower limit specification is directly stated, and furthermore, all numerical ranges obtained by combining any upper limit value among the upper limits and any lower limit value among the lower limits are included in one embodiment of the present invention. Also, in this specification, a numerical range connected with "~" means a numerical range including the numbers before and after "~" as the lower limit and upper limit value. When multiple lower limits and multiple upper limits are indicated separately, it is assumed that any lower limit value and upper limit value can be selected and connected with "~".

In the present invention, "wet mass equivalent" (sometimes simply referred to as "wet mass standard") refers to the content ratio of a target component in a sample, calculated using the wet mass of the sample, including moisture, as the denominator and the mass of the target component in the sample as the numerator. In addition, in the ratio definitions in this invention, when "mass %" and "mass ppm" are simply stated without any special designation, they refer to the ratio in "wet mass equivalent".

1. Liquid Seasoning The present invention relates to a liquid seasoning containing dihydrocapsaicin (hereinafter referred to as "the liquid seasoning of the present invention"), which is characterized in that (1) the sodium content is 0.01% by mass or more, and (2) the ratio of the soluble carbohydrate content to the sodium content is 20 or less.

<Liquid seasoning>
In the present invention, the term "liquid seasoning" refers to a seasoning having liquid properties at room temperature (20° C.). Examples of the liquid seasoning of the present invention include ponzu sauce, sauces, soups, sauces, dressings, and the like.

In the present invention, "liquid" preferably has a fluidity such that the viscosity measured by a Bostwick viscometer at a measurement temperature of 20°C and for a measurement time of 10 seconds exceeds 0 cm. Specifically, the viscosity measured by a Bostwick viscometer can be measured using a KO-type Bostwick viscometer (manufactured by Fukaya Iron Works, trough length 28.0 cm). During measurement, the device is set horizontally using a level, and after closing the gate, the reservoir is filled to the brim with a sample whose temperature has been adjusted to 20°C. The trigger is pressed down to open the gate, and the time is measured at the same time, and the flow distance of the material in the trough after 10 seconds has elapsed is measured.

<Dihydrocapsaicin>
Dihydrocapsaicin (systematic name: N-(4-hydroxy-3-methoxybenzyl)-8-methylnonanamide, English name: Dihydrocapsaicin) contained in the liquid seasoning of the present invention has the molecular formula C ₁₈ H ₂₉ NO ₃ (molecular weight: 307.434) and the CAS registration number is 19408-84-5.

The liquid seasoning of the present invention contains dihydrocapsaicin, which enhances the salty taste while suppressing the astringent taste of salt, thereby achieving the effect of the present invention of balancing the spiciness and other tastes. Although the reason for this is unclear, it is thought that dihydrocapsaicin changes the way saltiness is perceived, thereby suppressing the astringent taste of salt.

Here, "astringent taste" refers to a taste that gives a tight feeling in the mouth when food is held in the mouth. Astringent taste is different from tastes felt by stimulating the nerve cells of the taste buds, and is a sensation similar to touch, felt by contracting cells in the mouth. For example, red wine is characterized by an astringent taste that comes from tannins derived from grapes, and astringent taste is similar to this astringent taste, bitterness, and harshness, but is a different sensation.

The dihydrocapsaicin concentration in the liquid seasoning of the present invention may be, for example, in the range of 0.001 ppm by mass or more and 150 ppm by mass or less, calculated as a wet mass. Specifically, the lower limit is usually 0.001 ppm by mass or more, but is preferably 0.005 ppm by mass or more, or 0.01 ppm by mass or more, more preferably 0.03 ppm by mass or more, even more preferably 0.05 ppm by mass or more, 0.07 ppm by mass or more, or 0.1 ppm by mass or more, or 0.15 ppm by mass or more, or 0.2 ppm by mass or more, or 0.25 ppm by mass or more, or 0.3 ppm by mass or more, or 0.35 ppm by mass or more, or 0.4 ppm by mass or more. is particularly preferred, while the upper limit is not limited, but is preferably 150 ppm by mass or less, more preferably 100 ppm by mass or less, even more preferably 80 ppm by mass or less, and particularly preferably 50 ppm by mass or less, or 30 ppm by mass or less, or 20 ppm by mass or less, or 15 ppm by mass or less, or 10 ppm by mass or less, or 8.0 ppm by mass or less, or 6.0 ppm by mass or less, or 5.0 ppm by mass or less, or 4.0 ppm by mass or less, or 3.0 ppm by mass or less.

The dihydrocapsaicin concentration in the liquid seasoning of the present invention can be measured by high performance liquid chromatography (HPLC) according to the following procedure.
Methanol is added to 5 g of sample and 1 mL of internal standard solution (diphenylamine 50 ppm) to make up to 25 mL. The obtained sample suspension is subjected to ultrasonic treatment at 40 kHz and water temperature of 25°C for 30 minutes, then refrigerated for 2 hours or more, shaken up and down 10 times, and the supernatant is filtered through a 0.45 μm filter to obtain a filtrate for measurement.
The peak area of dihydrocapsaicin is analyzed using high performance liquid chromatography (HPLC) under the following conditions: A standard sample (Fujifilm Wako Pure Chemical Industries, Ltd., Wako Grade 1, Model No. 030-11353) diluted with methanol and having a capsaicin concentration of 67% by mass and a dihydrocapsaicin concentration of 30% by mass is added with an internal standard solution at the same concentration as the sample, and analyzed in the same manner, and the dihydrocapsaicin concentration is calculated by the internal standard method.
<HPLC conditions>
Measuring instrument: High performance liquid chromatography (Shimadzu Corporation, model LC-20AC)
Mobile phase (1) Aqueous acetonitrile solution, flow rate 1.0 mL/min
Mobile phase (2) 0.1% phosphoric acid aqueous solution, flow rate 1.0 mL/min
Column: Cadeza CD-C18 150x4.6mm
Column temperature: 40°C
Detection: UV-VIS detector SPD-20A (Shimadzu Corporation)

In the liquid seasoning of the present invention, dihydrocapsaicin is preferably dissolved in the liquid portion of the liquid seasoning. Here, the "liquid portion" refers to the supernatant obtained by centrifuging the liquid seasoning (at 3000 G for 10 minutes).

The dihydrocapsaicin contained in the liquid seasoning of the present invention may be that contained in the food material such as an edible plant that is the raw material of the liquid seasoning, that may be added separately from the food material during the production of the liquid seasoning of the present invention, or that may be generated during the production of the liquid seasoning of the present invention. Alternatively, the dihydrocapsaicin derived from two or more of these sources may be added together to satisfy the specified content and/or ratio in the present invention. When dihydrocapsaicin is added from the outside during the production of the liquid seasoning of the present invention, a highly purified preparation that has been extracted may be added, or it may be added in the form of some processed product (e.g., an extract) containing dihydrocapsaicin. However, it is preferable that the majority (more preferably all) of the dihydrocapsaicin contained in the liquid seasoning is derived from some food material, preferably from a processed plant material product, and more preferably from a plant material extract. Here, examples of dihydrocapsaicin-containing plant materials include chili peppers and pepper, with chili peppers being preferred. These may be used alone or in combination of two or more. The processed plant material refers to a dried product, crushed product, extract, purified product, etc. of a dihydrocapsaicin-containing plant material, with the extract being preferred. The extract can be prepared, for example, by adding chili pepper to an extraction solvent, leaving it to stand, and then filtering. Alternatively, the extract can be prepared by heating the extraction solvent to which chili pepper has been added to a specific temperature, leaving it to stand, or by maintaining it at a constant temperature while stirring. The dihydrocapsaicin-containing extract in the present invention is a product obtained by extracting dihydrocapsaicin from a dihydrocapsaicin-containing plant material using an extraction solvent. The processed plant material may be made of only a dihydrocapsaicin-containing plant material, or may be made of a combination of a dihydrocapsaicin-containing plant material and a material that does not contain dihydrocapsaicin (e.g., garlic).

The dihydrocapsaicin-containing extract may be a paste-like substance that contains a relatively larger amount of dihydrocapsaicin-containing plant material than the extraction solvent, and may be a paste-like extract in which dihydrocapsaicin is extracted into the extraction solvent contained in the paste. Specifically, the extract may be a paste-like extract that contains 10% to 50% by mass (particularly 25±10% by mass) of the extraction solvent (e.g., fats and oils, particularly fats and oils that contain 50% by mass or more, 75% by mass or more, or 100% by mass of liquid fats and oils (oils and fats that are liquid at 20°C) in the entire fat and oil), and 20% to 70% by mass (particularly 30±10% by mass) of dihydrocapsaicin-containing plant material (e.g., chili pepper) that is relatively larger than the extraction solvent, and is formed into a paste-like substance by heating and mixing. In addition, the paste-like extract may contain 20% by mass to 70% by mass (particularly 45±10% by mass) of a material not containing dihydrocapsaicin (for example, garlic).

When using chili peppers, there is no particular limitation on the variety or form as long as it is a Capsicum plant, and examples of chili pepper varieties include Capsicum anguicum, Capsicum tenuifolia, Capsicum anguicum, Capsicum serrata, Capsicum anguicum ...

The above-mentioned extraction solvent is not particularly limited as long as it can extract dihydrocapsaicin, but from the viewpoint of the desirability of the lingering hotness, it is preferable to use an extraction solvent that is highly hydrophobic, for example, a solvent containing ethanol or oil. In the present invention, the oil refers to the "oil" described below. Here, the "lingering hotness" refers to the hotness that continues even after several seconds have passed since putting it in the mouth.

The ethanol content in the extraction solvent is not particularly limited, but can be, for example, in the range of 0.01% by mass to 100% by mass in terms of wet mass. More specifically, the upper limit can be 100% by mass or less, 95% by mass or less, or 90% by mass or less, and the lower limit can be 0.01% by mass or more, 0.05% by mass or more. In addition, when the above ethanol content regulations are satisfied, a certain percentage or more of the remainder (residue obtained by subtracting the ethanol content from 100) may be water. Specifically, 50% by mass or more may be water, 75% by mass or more may be water, or 100% by mass, i.e., the entire remainder may be water. In addition, the extraction solvent used in dihydrocapsaicin extraction may be in a form that satisfies the above regulations.

The fat content in the extraction solvent is not particularly limited, but can be, for example, in the range of 0.01% by mass to 100% by mass in terms of wet mass. More specifically, the upper limit can be 100% by mass or less, 95% by mass or less, or 90% by mass or less, and the lower limit can be 0.01% by mass or more, 0.05% by mass or more. In addition, when the above-mentioned fat content regulation is satisfied, a certain percentage or more of the remainder (residue obtained by subtracting the fat content from 100) may be water. Specifically, 50% by mass or more of the remainder may be water, 75% by mass or more of the remainder may be water, or 100% by mass, i.e., the entire remainder may be water. In addition, the extraction solvent used in dihydrocapsaicin extraction may be in a form that satisfies the above-mentioned regulation.

Furthermore, a certain percentage or more of the remainder (the remainder obtained by subtracting the fat and oil content and the ethanol content from 100) relative to the total of the fat and oil content and the ethanol content may be water. Specifically, 50% by mass or more of the remainder may be water, 75% by mass or more of the remainder may be water, or 100% by mass, i.e., the entire remainder may be water.

The water content of the dihydrocapsaicin-containing extract of the present invention is not particularly limited, but may be, for example, in the range of 0.01% by mass to 100% by mass in terms of wet mass. More specifically, the upper limit is usually 100% by mass or less, or 95% by mass or less, or 94% by mass or less, or 93% by mass or less, or 92% by mass or less, or 91% by mass or less, or 90% by mass or less, or 89% by mass or less, or 85% by mass or less, or 80% by mass or less, or 75% by mass or less. On the other hand, the lower limit of the water content of the dihydrocapsaicin-containing extract is not particularly limited, but may be 0.01% by mass or more, or 0.05% by mass or more, or 0.1% by mass or more, or 0.5% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 2.5% by mass or more, or 3.0% by mass or more, or 3.5% by mass or more, or 4.0% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 10% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more. In addition, when the above water content regulation is satisfied, it is preferable that a predetermined proportion or more of the remainder (residue obtained by subtracting the water content from 100) is a highly hydrophobic solvent (e.g., ethanol and/or oils and fats, especially ethanol) because dihydrocapsaicin can be extracted more efficiently. Specifically, 50% by mass or more of the remainder may be a highly hydrophobic solvent (e.g., ethanol and/or oils and fats, particularly ethanol), 75% by mass or more may be a highly hydrophobic solvent (e.g., ethanol and/or oils and fats, particularly ethanol), or 100% by mass, i.e., the entire remainder may be a highly hydrophobic solvent (e.g., ethanol and/or oils and fats, particularly ethanol). Also, the extraction solvent used in the extraction of dihydrocapsaicin may satisfy the above-mentioned requirement.

In the present invention, the "moisture content" refers to a value measured by the Karl Fischer method in accordance with the 2020 edition (8th edition) of the Standard Tables of Food Composition in Japan. The same measurement can also be performed by the following method. In the present invention, the moisture content converted into wet mass of various ingredients in a liquid seasoning means the ratio of the moisture content in the liquid seasoning to the total amount of the liquid seasoning. In the present invention, the moisture content converted into wet mass of various ingredients in a liquid seasoning means the ratio of the moisture content of various ingredients in the liquid seasoning to the mass of the various ingredients in the liquid seasoning. The value is measured by heating to 90°C using a reduced pressure heating and drying method in accordance with the 2015 edition (7th edition) of the Standard Tables of Food Composition in Japan. Specifically, an appropriate amount of sample is taken into a weighing container (W0) that has already been brought to a constant weight, weighed (W1), and placed in a reduced-pressure electric constant-temperature dryer adjusted to a predetermined temperature (more specifically, 90°C) at normal pressure, with the lid of the weighing container removed or with the mouth open, the door closed, the vacuum pump operated, and dried at a predetermined reduced pressure for a certain period of time, the vacuum pump stopped, dry air was pumped back to normal pressure, the weighing container was removed, the lid was put back on, and the sample was allowed to cool in a desiccator, and then the mass was measured. In this way, drying, cooling, and weighing (W2) are repeated until a constant weight is reached, and the moisture content (moisture content converted to wet mass) (mass%) is calculated by (W1-W2)/(W1-W0). The dry weight of the sample can also be measured by calculating (W2-W0).

When dihydrocapsaicin is extracted with a solvent, the ratio of the extraction solvent content to the dihydrocapsaicin-containing plant material (dry weight) is not particularly limited, but can be, for example, in the range of 0.01 to 100,000. More specifically, the lower limit can be 0.01 or more, or 0.05 or more, or 0.1 or more, or 0.2 or more, and for convenience of operations when concentrating or isolating after extraction, the upper limit can be 100,000 or less, 80,000 or less, 50,000 or less, or 25,000 or less.

When dihydrocapsaicin is extracted with an ethanol-containing solvent, the ratio of the ethanol content to the dihydrocapsaicin-containing plant material (dry weight) is not particularly limited, but can be, for example, in the range of 0.01 to 100,000. More specifically, the lower limit can be 0.01 or more, or 0.05 or more, or 0.1 or more, or 0.2 or more, and for convenience of operations when concentrating or isolating after extraction, the upper limit can be 100,000 or less, 80,000 or less, 50,000 or less, or 25,000 or less.

When dihydrocapsaicin is extracted with an oil-containing solvent, the ratio of the oil content to the dihydrocapsaicin-containing plant material (dry weight) is not particularly limited, but can be, for example, in the range of 0.01 to 100,000. More specifically, the lower limit can be 0.01 or more, or 0.05 or more, or 0.1 or more, or 0.2 or more, and for convenience of operations when concentrating or isolating after extraction, the upper limit can be 100,000 or less, or 80,000 or less, or 50,000 or less, or 25,000 or less.

The dihydrocapsaicin-containing extract can be used as is in the liquid seasoning of the present invention, but if necessary, it may be subjected to a concentration process, a drying process such as hot air drying, steam drying, freeze drying, or spray drying, a separation and purification process, a decolorization process, etc., and then used in the form of a concentrate or a dried product.

The amount of dihydrocapsaicin-containing extract added to the liquid seasoning of the present invention is not limited as long as it is added so as to satisfy the dihydrocapsaicin concentration in the liquid seasoning, but may be, for example, in the range of 0.001% by mass to 100% by mass in terms of wet mass. More specifically, the lower limit may be 0.001% by mass, or 0.005% by mass or more, or 0.01% by mass or more, and the upper limit may be 100% by mass or less, or 95% by mass or less, or 90% by mass or less.

The dihydrocapsaicin concentration in the dihydrocapsaicin-containing extract is not particularly limited, but may be, for example, in the range of 0.001 ppm by mass to 90 ppm by mass in terms of wet mass. More specifically, the lower limit may be 0.001 ppm by mass or more, 0.005 ppm by mass or more, 0.01 ppm by mass or more, or 0.02 ppm by mass or more, and the upper limit may be 90 ppm by mass or less, or 85 ppm by mass or less, or 80 ppm by mass or less.

<Sodium>
The liquid seasoning of the present invention contains a predetermined amount of sodium or more from the viewpoint of achieving a balance between the pungent taste and the taste other than the pungent taste while enhancing the salty taste. Although the reason for this is not clear, it is thought that the sodium masks the pungent taste, thereby achieving the effect of the present invention.

The sodium content in the liquid seasoning of the present invention may be, for example, in the range of 0.01% by mass or more and 20% by mass or less, calculated as a wet mass. Specifically, the lower limit is usually 0.01% by mass or more, but is preferably 0.03% by mass or more, or 0.05% by mass or more, or 0.07% by mass or more, or 0.1% by mass or more, or 0.3% by mass or more, or 0.5% by mass or more, or 0.6% by mass or more, or 0.7% by mass or more, or 0.8% by mass or more, or 1.0% by mass or more, or 1.2% by mass or more, or 1.5% by mass or more, or 1.8% by mass or more, or 2.0% by mass or more, or 2.2% by mass or more, or 2.4% by mass or more, or 2.5% by mass or more, or 2.6% by mass or more, or 2.7% by mass or more. On the other hand, the upper limit is not limited, but can be 20 mass% or less, or 15 mass% or less, or 10 mass% or less, or 8.5 mass% or less, or 8.0 mass% or less, or 7.5 mass% or less, or 7.0 mass% or less, or 6.5 mass% or less, or 6.0 mass% or less, or 5.5 mass% or less, or 5.0 mass% or less, or 4.5 mass% or less, or 4.0 mass% or less, or 3.5 mass% or less.

The sodium content in the liquid seasoning of the present invention is measured using atomic absorption spectrometry in accordance with "Sodium" in the Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition).

In the present invention, "sodium" refers to sodium ions, and is measured by atomic absorption spectrometry in accordance with "sodium" in the 2015 edition (seventh revision) of the Standard Tables of Food Composition in Japan. The sodium contained in the liquid seasoning of the present invention may be that contained in the ingredients that are the raw materials for the liquid seasoning, that may be added separately from the ingredients during the production of the liquid seasoning of the present invention, or that may be generated during the production of the liquid seasoning of the present invention. Alternatively, the sodium from two or more of these sources may be added together to satisfy the above-mentioned predetermined content and/or ratio. When sodium is added from outside during the production of the liquid seasoning of the present invention, sodium may be added in a state contained in a purified and extracted high-purity preparation, or may be added in the form of some processed product containing sodium (e.g., table salt or extract). However, it is preferable that the majority (more preferably all) of the sodium contained in the liquid seasoning is derived from some food ingredient. Examples of sodium ions include sodium salts. Sodium salts are salts composed of a sodium cation and a conjugate base anion of some inorganic or organic acid. The sodium salt is not particularly limited as long as it is a sodium salt applicable to foods and beverages, and examples thereof include sodium chloride, sodium carbonate, sodium bicarbonate, sodium phosphate, sodium succinate, sodium malate, sodium citrate, sodium gluconate, sodium tartrate, sodium benzoate, sodium glutamate, sodium aspartate, sodium alginate, sodium inosinate, sodium guanylate, etc. These sodium salts may be used in the form of table salt, flavoring ingredients (bonito stock, kelp stock, kelp extract, meat extract, poultry extract, seafood extract, etc.), amino acid-based seasonings (sodium glutamate, etc.), nucleic acid-based seasonings (sodium inosinate, sodium guanylate, etc.), and organic acid-based seasonings (sodium succinate, etc.).

<Soluble carbohydrates>
In the liquid seasoning of the present invention, the ratio of the soluble carbohydrate content to the sodium content is set to a predetermined value or less, from the viewpoint that the soluble carbohydrates inhibit the above-mentioned effects brought about by sodium.

The ratio of the soluble carbohydrate content to the sodium content in the liquid seasoning of the present invention may be, for example, in the range of 0.05 to 20. Specifically, the upper limit is usually 20 or less, but is preferably 19 or less, or 18 or less, or 15 or less, or 13 or less, or 12 or less, or 11 or less, or 10 or less, or 9.0 or less, or 8.0 or less, or 7.0 or less, or 6.0 or less, or 5.5 or less, or 5.0 or less, or 4.5 or less, or 4.0 or less, or 3.5 or less. On the other hand, the lower limit is not limited, but may be 0.05 or more, or 0.1 or more, or 0.2 or more, or 0.3 or more, or 0.5 or more, or 0.7 or more, or 1.0 or more, or 1.5 or more, or 2.0 or more, or 2.5 or more.

The soluble carbohydrate content in the liquid seasoning of the present invention is not limited as long as it is added so as to satisfy the ratio of the soluble carbohydrate content to the sodium content in the liquid seasoning, but can be, for example, in the range of 0.01% by mass to 60% by mass in wet mass conversion. Specifically, the upper limit is usually 60% by mass or less, but can be 50% by mass or less, or 47% by mass or less, or 45% by mass or less, or 42% by mass or less, or 40% by mass or less, or 37% by mass or less, or 35% by mass or less, or 32% by mass or less, or 30% by mass or less, or 27% by mass or less, or 25% by mass or less, or 22% by mass or less, or 20% by mass or less, or 17% by mass or less, or 15% by mass or less, or 12% by mass or less, or 10% by mass or less, or 9.5% by mass or less, or 9.0% by mass or less, or 8.5% by mass or less, or 8.0% by mass or less. On the other hand, the lower limit is not limited, but can be 0.01 mass% or more, or 0.05 mass% or more, or 0.1 mass% or more, or 0.3 mass% or more, or 0.5 mass% or more, or 1.0 mass% or more, or 1.5 mass% or more, or 2.0 mass% or more, or 2.5 mass% or more.

The soluble carbohydrate content in the liquid seasoning of the present invention is measured using high performance liquid chromatography in accordance with the method for measuring "available carbohydrates (glucose, fructose, galactose, sucrose, maltose, lactose and trehalose)" in the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan, and each measured value is compared with the content of a standard sample of monosaccharides or oligosaccharides (2 to 10 sugars) of known concentration, and the obtained values are calculated by adding them up.

In the present invention, "soluble carbohydrates" refers to carbohydrates that are soluble in water, and is a general term for monosaccharides and oligosaccharides (sugars in which 2 to 10 monosaccharides are bound). Therefore, it does not include starch, which has far more sugars bound to it.

The soluble carbohydrates contained in the liquid seasoning of the present invention may be those contained in food materials such as edible plants that are the raw materials for the liquid seasoning, those added separately from the food materials during the production of the liquid seasoning of the present invention, or those generated during the production of the liquid seasoning of the present invention. Alternatively, the soluble carbohydrates derived from two or more of these origins may be added together to satisfy the above-mentioned predetermined content and/or ratio. When soluble carbohydrates are added from outside during the production of the liquid seasoning of the present invention, a highly purified preparation that has been extracted may be added, or they may be added in the form of some processed plant material (e.g., an extract) that contains soluble carbohydrates. However, it is preferable that the majority (more preferably all) of the soluble carbohydrates contained in the liquid seasoning are derived from some food materials, and it is more preferable that they are derived from edible plants.

<Acetic acid equivalent acidity>
In order to impart depth of flavor to the liquid seasoning of the present invention, the ratio of the acidity converted into acetic acid to the dihydrocapsaicin concentration can be set to a predetermined value or more. Here, "depth of flavor" refers to a complex flavor that combines multiple basic flavors.

The acetic acid-equivalent acidity of the liquid seasoning of the present invention is not particularly limited, but can be, for example, in the range of 0.01% by mass or more and 10% by mass or less in terms of wet mass. Specifically, the lower limit is usually 0.01% by mass, but is preferably 0.02% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.06% by mass or more, or 0.07% by mass or more, or 0.08% by mass or more, or 0.09% by mass or more, or 0.1% by mass or more, or 0.2% by mass or more, or 0.3% by mass or more, or 0.4% by mass or more, or 0.6% by mass or more, or 0.8% by mass or more, or 1.0% by mass or more. On the other hand, the upper limit is not limited, but can be 10% by mass or less, or 7.5% by mass or less, or 5.0% by mass or less, or 4.0% by mass or less, or 3.5% by mass or less, or 3.0% by mass or less. Furthermore, when the above-mentioned conditions are satisfied, the seasoning can be used as a seasoning to be consumed at room temperature or lower (for example, 20° C. or lower, and 0° C. or higher, although there is no particular limit) or at low temperature (for example, 15° C. or lower, and 0° C. or higher, although there is no particular limit) during consumption, and thus, in addition to suppressing the astringent taste, which is the effect of the present invention, the evaporation of acetic acid is suppressed, and a seasoning can be obtained that has a good balance between spiciness and other flavors while suppressing choking caused by acetic acid. Specific examples of uses include dipping sauce for noodles such as chilled udon and chilled somen, soup for chilled hotpot in which foodstuffs that have been pre-treated by boiling or the like are refrigerated or ice-cooled before consumption, and a sauce for chilled shabu-shabu.

In the present invention, the acidity in terms of acetic acid is measured according to the method for measuring "acidity" specified in the Japanese Agricultural Standards for Brewed Vinegar (Notification No. 1626 of the Ministry of Agriculture, Forestry and Fisheries, December 13, 2019), except that the sample is collected by weight. Specifically, the hydrogen ion concentration in the sample is measured by neutralization titration, and the value is multiplied by the molecular weight (60.05 g/mol) of acetic acid, which is a monovalent carboxylic acid, to calculate the acidity. For example, in the case of a solution with a citric acid concentration of 0.20% by mass, the acidity in terms of acetic acid is 0.19% by mass.

In the present invention, "acetic acid equivalent acidity" refers to the acidity (%) obtained by converting all acids contained in the liquid seasoning of the present invention into acetic acid. The acid contained in the liquid seasoning of the present invention may be contained in the food material such as an edible plant that is the raw material of the liquid seasoning, may be added separately from the food material during the production of the liquid seasoning of the present invention, or may be generated during the production of the liquid seasoning of the present invention. Alternatively, the acid from two or more of these origins may be added together to satisfy the above-mentioned predetermined content and/or ratio. When adding an acid from outside during the production of the liquid seasoning of the present invention, a highly purified preparation that has been extracted may be added, or it may be added in the form of some kind of processed plant material (e.g., an extract) that contains an acid. However, it is preferable that the majority (more preferably all) of the acid contained in the liquid seasoning is derived from some kind of food material.

In addition, the ratio of acetic acid-equivalent acidity to dihydrocapsaicin concentration in the liquid seasoning of the present invention is not particularly limited, but can be, for example, in the range of 0.01 to 1000. Specifically, the lower limit is usually 0.01 or more, but is preferably 0.05 or more, or 0.07 or more, or 0.1 or more, or 0.12 or more, or 0.15 or more, or 0.17 or more, or 0.2 or more, or 0.25 or more, or 0.5 or more, or 0.75 or more, or 1.0 or more, or 1.25 or more, or 1.5 or more, or 2.0 or more, or 2.5 or more, or 3.0 or more, while the upper limit is not limited, but can be 1000 or less, or 750 or less, or 500 or less, or 250 or less, or 100 or less, or 75 or less, or 50 or less.

<Oils and fats>
The liquid seasoning of the present invention may contain oils and fats from the viewpoint of reducing the aftertaste of sweetness. "Aftertaste of sweetness" refers to the sweetness that lingers even after several seconds have passed since being put in the mouth.

The fat and oil content in the liquid seasoning of the present invention is not particularly limited, but can be, for example, in the range of 0.01% by mass to 80% by mass in terms of wet mass. Specifically, the upper limit is usually 80% by mass or less, but is preferably 75% by mass or less, or 70% by mass or less, or 65% by mass or less, while the lower limit is not limited, but can be 0.01% by mass or more, or 0.02% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more.

The fat and oil content in the liquid seasoning of the present invention is measured by the Soxhlet extraction method using diethyl ether in accordance with the Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition).

The fats and oils contained in the liquid seasoning of the present invention may be those contained in food materials such as edible plants that are the raw materials for the liquid seasoning, those added separately from the food materials during the production of the liquid seasoning of the present invention, or those generated during the production of the liquid seasoning of the present invention. Alternatively, the fats and oils from two or more of these origins may be added together to satisfy the above-mentioned specified content and/or ratio. When fats and oils are added from outside during the production of the liquid seasoning of the present invention, high-purity fats and oils that have been refined and extracted may be added, or they may be added in the form of some processed plant material (e.g., an extract) that contains fats and oils. However, it is preferable that the majority (more preferably all) of the fats and oils contained in the liquid seasoning are derived from some food materials, and it is more preferable that they are derived from edible plants. Examples of fats and oils include sesame oil, rapeseed oil, high oleic rapeseed oil, soybean oil, palm oil, palm stearin, palm olein, palm kernel oil, palm fractionated oil (PMF), cottonseed oil, corn oil, sunflower oil, high oleic sunflower oil, safflower oil, olive oil, linseed oil, rice oil, camellia oil, perilla oil, flavor oil, coconut oil, grapeseed oil, peanut oil, almond oil, avocado oil, salad oil, canola oil, fish oil, beef tallow, lard, chicken fat, or MCT (medium chain triglyceride), diglyceride, hardened oil, interesterified oil, milk fat, ghee, cocoa butter, etc. These fats and oils may be used alone or in any combination and ratio of two or more. The fats and oils used in the present invention may be derived from one material or two or more materials. In addition, the fat may be a fat that is liquid at 20° C. in an amount of at least a predetermined value, and 50% by mass or more, 75% by mass or more, or 100% by mass of the entire fat may be liquid fat. In addition, the fat may be a fat that is solid at 20° C. in an amount of at least a predetermined value, and 50% by mass or more, 75% by mass or more, or 100% by mass of the entire fat may be solid fat. In the case where the above-mentioned provisions for solid fat are satisfied, the seasoning is used at high temperatures for use in applications where the seasoning temperature during consumption is high (50° C. or higher), and in addition to the suppression of astringent taste, which is the effect of the present invention, the dissolved fat can be used to give a rich taste to the spiciness, and the seasoning has a good balance between spiciness and other tastes. Specifically, the seasoning may be used as a dipping sauce for hot noodles such as udon and nyumen, as a soup for a hot pot in which food is heated while being eaten, or as a sauce for grilled fish.

In addition, the fats and oils in the dihydrocapsaicin extraction solvent may satisfy the above-mentioned regulations, or the fats and oils contained in the liquid seasoning other than the extraction solvent may satisfy the above-mentioned regulations.

<Citric acid>
The liquid seasoning of the present invention may contain citric acid from the viewpoint of imparting a refreshing spiciness, and it is preferable that the ratio of the citric acid content to the acidity converted into acetic acid is equal to or greater than a predetermined value.

The ratio of the citric acid content to the acetic acid-equivalent acidity in the liquid seasoning of the present invention is not particularly limited, but can be, for example, in the range of 0.01 to 100. Specifically, the lower limit is usually 0.01 or more, but is preferably 0.03 or more, or 0.05 or more, or 0.07 or more, or 0.1 or more, or 0.15 or more, or 0.2 or more, or 0.25 or more, or 0.3 or more, while the upper limit is not limited, but can be 100 or less, or 95 or less, or 90 or less, or 85 or less.

The citric acid content in the liquid seasoning of the present invention is measured using high performance liquid chromatography (HPLC), specifically, by the method described in the Examples below.

In the present invention, "citric acid" refers to citric acid molecules and citrate ions derived from ingredients or additives in a liquid seasoning, and the citric acid content refers to the total concentration of these.

The citric acid contained in the liquid seasoning of the present invention may be contained in food materials such as edible plants that are the raw materials for the liquid seasoning, may be added separately from the food materials during the production of the liquid seasoning of the present invention, or may be generated during the production of the liquid seasoning of the present invention. Alternatively, the citric acid from two or more of these origins may be added together to satisfy the above-mentioned predetermined content and/or ratio. When adding citric acid from outside during the production of the liquid seasoning of the present invention, a high-purity preparation that has been purified and extracted may be added, or it may be added in the form of some processed plant material (e.g., an extract) containing citric acid. However, it is preferable that the majority (more preferably all) of the citric acid contained in the liquid seasoning is derived from some food material, and more preferably from an edible plant. Examples of substances containing citric acid molecules and citrate ions include fruit juice, organic acid seasonings, and citrate salts, and these may be isolated preparations and incorporated into the composition. Examples of citrates include trisodium citrate, tripotassium citrate, and hydrates thereof (trisodium citrate dihydrate, tripotassium citrate monohydrate, etc.).

<Fruit juice content>
The fruit juice content (converted to straight fruit juice) in the liquid seasoning of the present invention is not particularly limited, but can be, for example, in the range of 0.05% by mass to 100% by mass in terms of wet mass. Specifically, the lower limit is usually 0.05% by mass or more, but is preferably 0.1% by mass or more, 0.15% by mass or more, or 0.2% by mass or more, while the upper limit can be 100% by mass or less, or 90% by mass or less.

In the present invention, "fruit juice" refers to the liquid portion of fruit obtained by squeezing or extracting fruit, or in the case of strained or grated fruit puree or grated fruit, the liquid portion of that puree. Examples of fruit juices used in the liquid seasoning of the present invention include fruit juices derived from citrus fruits (e.g., lemon, Valencia orange, navel orange, grapefruit, lime, Shikwasa, bitter orange, yuzu, kabosu, sudachi, citron, bush citron, summer mandarin, hassaku, hyuganatsu, sweetie, dekopon, iyokan, tankan, seminole, pomelo, mandarin orange, unshu mandarin, ponkan, Kishu mandarin, kumquat, yuko, pomelo, banpeiyu, etc.), apple, pineapple, peach, grape, strawberry, pear, banana, kiwi, black currant, acerola, blueberry, raspberry, persimmon, apricot, guava, plum, mango, papaya, lychee, etc. One or more of these fruit juices can be used. In addition, the above-mentioned fruit juices can also be used after processing such as freezing, concentration, reduction, etc.

In addition, the above-mentioned fruit juice preferably has a citric acid content, calculated as wet mass, of 0.1% by mass or more, or 0.25% by mass or more, or 0.5% by mass or more, or 0.75% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, and is preferably a fruit juice that is standardized as having citric acid in the JAS standard for fruit juice (Japanese Agricultural Standards for Fruit Drinks, Notification No. 3118 of the Ministry of Agriculture, Forestry and Fisheries of December 24, 2013), and particularly preferably lemon juice, lime juice, or kabosu juice. The fruit juice preferably has a sugar content of 1.0% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 2.5% by mass or more, and is preferably a fruit juice that is standardized as having a sugar content standard in the JAS standard for fruit juice (Japanese Agricultural Standards for Fruit Drinks, Notification No. 3118 of the Ministry of Agriculture, Forestry and Fisheries, December 24, 2013), and is particularly preferably citrus juice (excluding fruit juices that do not have a sugar content standard) or apple juice. The fruit juice preferably has a D-limonene concentration of 0.1 ppm by mass or more, or 0.5 ppm by mass or more, or 1.0 ppm by mass or more, and is preferably citrus juice.

In the present invention, the "fruit juice content (converted to straight fruit juice)" refers to the mass % concentration when the straight fruit juice obtained by squeezing fruit is taken as 100%, and can be calculated by multiplying the content (mass %) of the fruit juice blended in the food or drink by the concentration ratio of the fruit juice. For example, when apple juice with a concentration ratio of 5 times is blended in the food or drink at 10 mass%, the fruit juice content (converted to straight juice) is 50 mass%. In addition, the concentration ratio of each fruit juice can be converted based on the minimum value of the sugar refractometer reading standard or acidity standard for the straight fruit juice of various fruits shown in, for example, the JAS standard (Japanese Agricultural Standards for Fruit Drinks, Notification No. 3118 of the Ministry of Agriculture, Forestry and Fisheries, December 24, 2013).

<D-Limonene>
The liquid seasoning of the present invention may contain D-limonene from the viewpoint of reducing the nasal spiciness, and it is preferable that the D-limonene concentration is a predetermined value or less.

The D-limonene concentration in the liquid seasoning of the present invention is not particularly limited, but can be, for example, in the range of 0.01 ppm by mass to 70 ppm by mass in wet mass equivalent. Specifically, the upper limit is usually 70 ppm by mass or less, but is preferably 65 ppm by mass or less, or 60 ppm by mass or less, or 55 ppm by mass or less, or 50 ppm by mass or less, or 45 ppm by mass or less, or 40 ppm by mass or less, while the lower limit can be 0.01 ppm by mass or more, or 0.02 ppm by mass or more, or 0.03 ppm by mass or more, or 0.05 ppm by mass or more.

The concentration of D-limonene in the liquid seasoning of the present invention is measured using solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), specifically by the method described in the Examples below.

D-limonene (CAS number: 5989-27-5) is a type of monocyclic monoterpene, typically found in the peels of citrus fruits, and is an aroma component with a lemon-like aroma. The D-limonene contained in the liquid seasoning of the present invention may be that contained in food materials such as edible plants that are raw materials for the liquid seasoning, that may be added separately from the food materials during the production of the liquid seasoning of the present invention, or that may be generated during the production of the liquid seasoning of the present invention. Alternatively, the D-limonene from two or more of these sources may be added together to satisfy the above-mentioned specified content and/or ratio. When D-limonene is added from outside during the production of the liquid seasoning of the present invention, a highly purified preparation that has been extracted may be added, or it may be added in the form of some processed plant material (e.g., an extract) that contains D-limonene. However, it is preferable that the majority (more preferably all) of the D-limonene contained in the liquid seasoning is derived from some food materials, and more preferably from an edible plant. Examples of substances containing D-limonene include flavorings, fruit juices, extracts, etc. Flavorings are preferred because only a small amount is required to be added to the liquid seasoning. The type of flavoring is not particularly limited, but citrus flavorings are preferred, and among citrus flavorings, lemon flavoring or orange flavoring is more preferred.

<Amino acids, nucleic acids>
The liquid seasoning of the present invention may contain at least one type of amino acid or nucleic acid from the viewpoint of reducing saltiness or bitterness due to salt.

In the present invention, "amino acid" refers to an amino acid and its salt, and the type of amino acid is not particularly limited. The amino acid contained in the liquid seasoning of the present invention may be contained in the food material that is the raw material of the liquid seasoning, may be added separately from the food material during the production of the liquid seasoning of the present invention, or may be generated during the production of the liquid seasoning of the present invention. Alternatively, the amino acid may be a sum of two or more of these origins that satisfies a predetermined content and/or ratio. When adding amino acids from outside during the production of the liquid seasoning of the present invention, a highly purified preparation that has been extracted may be added, or it may be added in the form of some processed material product (e.g., an extract) that contains amino acids. However, it is preferable that the majority (more preferably all) of the amino acids contained in the liquid seasoning are derived from some food material. Examples of seasonings containing amino acids include amino acid-based seasonings, and examples of amino acid-based seasonings include L-sodium glutamate, DL-alanine, glycine, L- or DL-tryptophan, L-phenylalanine, L- or DL-methionine, L-lysine, L-aspartic acid, L-sodium aspartate, and L-arginine. These amino acids may be used alone or in any combination or ratio of two or more. Each amino acid may be an L-form, a D-form, or a DL-form containing an L-form and a D-form in any ratio, but an L-form is preferred. The amino acid content in the liquid seasoning of the present invention is not particularly limited, but may be, for example, in the range of 0.01% by mass to 30% by mass in terms of wet mass. Specifically, the lower limit is usually 0.01 mass% or more, but is preferably 0.02 mass% or more, or 0.04 mass% or more, or 0.06 mass% or more, or 0.08 mass% or more, or 0.09 mass% or more, while the upper limit can be 30 mass% or less, or 25 mass% or less, or 20 mass% or less.

In the present invention, "nucleic acid" refers to nucleic acid and its salt. The nucleic acid contained in the liquid seasoning of the present invention may be contained in the food material that is the raw material of the liquid seasoning, may be added separately from the food material during the production of the liquid seasoning of the present invention, or may be generated during the production of the liquid seasoning of the present invention. Alternatively, the nucleic acid may be a sum of nucleic acids from two or more of these origins that meets a predetermined content and/or ratio. When nucleic acid is added from outside during the production of the liquid seasoning of the present invention, a highly purified preparation that has been extracted may be added, or it may be added in the form of some processed material product (e.g., an extract) that contains nucleic acid. However, it is preferable that the majority (more preferably all) of the nucleic acid contained in the liquid seasoning is derived from some food material. Examples of nucleic acid-containing seasonings include amino acid-based seasonings, and examples of nucleic acid-based seasonings include 5'-disodium inosinate, 5'-disodium guanylate, 5'-disodium uridylate, 5'-disodium cytidylate, 5'-calcium ribonucleotide, and 5'-disodium ribonucleotide. Among these, 5'-disodium inosinate or 5'-disodium guanylate is preferred because it can impart sweetness, and 5'-disodium inosinate is more preferred. These nucleic acids may be used alone or in any combination or ratio of two or more.

The nucleic acid (e.g., the total value of 5'-disodium inosinate and 5'-disodium guanylate, particularly the 5'-disodium inosinate content and the 5'-disodium guanylate content) in the liquid seasoning of the present invention is not particularly limited, but can be, for example, in the range of 0.01% by mass or more and 10% by mass or less in wet mass conversion. Specifically, the lower limit is usually 0.01% by mass or more, but is preferably 0.02% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.06% by mass or more, or 0.07% by mass or more, or 0.08% by mass or more, or 0.09% by mass or more. On the other hand, the upper limit is not limited, but can be 10% by mass or less, or 7.5% by mass or less, or 5.0% by mass or less, or 4.0% by mass or less, or 3.5% by mass or less, or 3.0% by mass or less.

<Succinic acid, sodium succinate>
The liquid seasoning of the present invention may contain at least one of succinic acid and sodium succinate.

The succinic acid content in the liquid seasoning of the present invention is not particularly limited, but is preferably a predetermined concentration or less from the viewpoint of the occurrence of a lingering astringent taste. Specifically, it can be, for example, in the range of 0.001% by mass or more and 1.0% by mass or less in terms of wet mass conversion. Specifically, the upper limit is usually 1.0% by mass or less, but is preferably 0.7% by mass or less, or 0.5% by mass or less, or 0.3% by mass or less, or 0.1% by mass or less, or 0.09% by mass or less, or 0.08% by mass or less, or 0.07% by mass or less. On the other hand, the lower limit is not limited, but can be 0.001% by mass or more, or 0.003% by mass or more, or 0.005% by mass or more, or 0.007% by mass or more, or 0.01% by mass or more, or 0.02% by mass or more, or 0.03% by mass or more, or 0.04% by mass or more. The term "lingering astringency" refers to an astringency that persists even after several seconds have passed since taking the beverage into the mouth.

The content of sodium succinate in the liquid seasoning of the present invention is not particularly limited, but is preferably a predetermined concentration or less from the viewpoint of the occurrence of a lingering astringent taste. Specifically, it can be, for example, in the range of 0.001% by mass or more and 1.0% by mass or less in terms of wet mass conversion. Specifically, the upper limit is usually 1.0% by mass or less, but is preferably 0.8% by mass or less, or 0.6% by mass or less, or 0.5% by mass or less, or 0.4% by mass or less, or 0.3% by mass or less, or 0.2% by mass or less, or 0.1% by mass or less. On the other hand, the lower limit is not limited, but can be 0.001% by mass or more, or 0.003% by mass or more, or 0.005% by mass or more, or 0.007% by mass or more, or 0.01% by mass or more, or 0.03% by mass or more, or 0.05% by mass or more, or 0.07% by mass or more.

2. Method for Producing Liquid Seasoning The method for producing the liquid seasoning of the present invention is not particularly limited, and any method can be used as long as a liquid seasoning satisfying the above-mentioned various requirements can be obtained. For example, the liquid seasoning of the present invention can be efficiently produced by adding a dihydrocapsaicin-containing extract to the liquid seasoning.

A preferred embodiment of the method for producing a liquid seasoning of the present invention comprises the following steps (a), (b) and (c).
(a) adding a dihydrocapsaicin-containing plant material to an extraction solvent; (b) extracting dihydrocapsaicin from the dihydrocapsaicin-containing plant material using an extraction solvent to prepare a dihydrocapsaicin-containing extract; and (c) adding the dihydrocapsaicin-containing extract prepared in (b) to a liquid seasoning having a sodium content of 0.01% by mass or more and a ratio of soluble carbohydrate content to sodium content of 20 or less.

In step (a), the dihydrocapsaicin-containing plant material is added to the extraction solvent. The extraction solvent is not particularly limited, but from the viewpoint of the desirable aftertaste, it is preferable to use an extraction solvent with high hydrophobicity, such as a solvent containing ethanol or oil. In addition, from the viewpoint of the extraction efficiency of dihydrocapsaicin, it is preferable to adjust the pH of the extraction solvent to 1.0 or more and 11.0 or less. More specifically, the pH of the extraction solvent is preferably 11.0 or less, 10.5 or less, or 10.0 or less, and the lower limit is not particularly limited, but is usually 1.0 or more, 1.5 or more, 2.0 or more, or 2.5 or more.

In the method of the present invention, the step (a) of adding the dihydrocapsaicin-containing plant material to the extraction solvent may include a step of adjusting the pH of the extraction solvent to the above range. Specifically, the method of adjusting the pH of the extraction solvent may be a method of adjusting the pH of the extraction solvent after the step of adding the dihydrocapsaicin-containing plant material to the extraction solvent, or a method of adding the dihydrocapsaicin-containing plant material to an extraction solvent whose pH has been adjusted to a predetermined range in advance. When adjusting the pH, the pH can be adjusted by dissolving a pH adjuster (e.g., sodium hydroxide, potassium hydroxide, potassium carbonate, calcium carbonate, potassium gluconate, lactic acid, citric acid, tartaric acid, malic acid, acetic acid, etc.) in the extraction solvent.

In step (b), dihydrocapsaicin is extracted from the dihydrocapsaicin-containing plant material using an extraction solvent to prepare a dihydrocapsaicin-containing extract. The dihydrocapsaicin-containing plant material may be any plant material containing dihydrocapsaicin, such as chili pepper, and may be of any variety or form. Extraction refers to the operation of separating components contained in the raw material that are soluble in the solvent using a solvent. The dihydrocapsaicin-containing extract can be prepared by adding the dihydrocapsaicin-containing plant material to the extraction solvent, leaving it to stand, and then filtering it. Alternatively, it can be prepared by heating the extraction solvent to which the dihydrocapsaicin-containing plant material has been added to a specific temperature and then leaving it to stand, or by holding it at a constant temperature while stirring. The dihydrocapsaicin-containing extract may also be a paste-like product that contains a relatively larger amount of dihydrocapsaicin-containing plant material than the extraction solvent, and may be a paste-like extract in which dihydrocapsaicin is extracted into the extraction solvent contained in the paste.

The extraction solvent may also be heated as desired. The heating conditions are not particularly limited, but the heating temperature may be, for example, in the range of 50°C to 200°C, and the processing time may be, for example, in the range of 30 seconds to less than 120 minutes. More specifically, the lower limit of the heating temperature may be, for example, 50°C or higher, or 55°C or higher, or 60°C or higher, or 65°C or higher, or 70°C or higher, or 75°C or higher, or 80°C or higher, or 85°C or higher, or 90°C or higher, or 95°C or higher, and the upper limit may be usually 200°C or lower, or 190°C or lower, or 180°C or lower, or 170°C or lower, or 160°C or lower, and the lower limit of the heating time may be, for example, 30 seconds or more, or 1 minute or more, or 2 minutes or more, and the upper limit may be, for example, less than 120 minutes, less than 110 minutes, less than 100 minutes, less than 90 minutes, less than 80 minutes, or less than 70 minutes. Generally, the heating temperature and the heating time are almost mutually dependent, and the higher the heating temperature, the shorter the heating time, whereas the longer the heating time, the lower the heating temperature. Therefore, the heating temperature and the heating time should be set in an appropriate range, taking into consideration the relationship between the heating temperature and the heating time. Specifically, the heating extraction may be performed at a temperature of 70°C or more and 200°C or less for less than 110 minutes, at a temperature of 80°C or more and 200°C or less for less than 100 minutes, or at a temperature of 85°C or more and 200°C or less for less than 90 minutes.

Alternatively, step (b) may be carried out by mixing the dihydrocapsaicin-containing plant material and foodstuffs other than the extraction solvent with the extraction solvent, or the dihydrocapsaicin-containing extract may be obtained by adding other foodstuffs after extracting dihydrocapsaicin. Preferably, the dihydrocapsaicin-containing extract obtained by step (b) is obtained by mixing the dihydrocapsaicin-containing plant material with the extraction solvent and then subjecting the dihydrocapsaicin-containing plant material to solid-liquid separation.

In step (c), the dihydrocapsaicin-containing extract obtained in step (b) is added to a liquid seasoning having a sodium content of 0.01% by mass or more and a ratio of the soluble carbohydrate content to the sodium content of 20 or less. Steps (a), (b) and (c) may be carried out separately, or two or more steps may be carried out simultaneously.

Furthermore, in step (c), it is preferable to adjust the pH of the dihydrocapsaicin-containing extract obtained after the extraction step of step (b) (sometimes simply referred to as the "step (b) extract") to a relatively acidic side. The technical significance of this is that the pH of the step (b) extract is adjusted to a relatively acidic side from the extraction step, thereby immobilizing the components of the present invention. More specifically, the pH can be adjusted so that the difference in the decrease between the pH of the step (b) extract (i.e., the dihydrocapsaicin-containing extract obtained after the extraction step of step (b)) and the pH of the liquid seasoning obtained in step (c) is 0.1 or more and 10.0 or less. More specifically, the lower limit may be 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, or 0.9 or more, and the upper limit may be 10.0 or less, 9.0 or less, 8.0 or less, 7.0 or less, 6.0 or less, 5.0 or less, 4.0 or less, 3.0 or less, or 2.0 or less.

In addition, the pH of the dihydrocapsaicin-containing extract after being adjusted to be relatively acidic in step (c) may be adjusted to a predetermined range. Specifically, the pH of the dihydrocapsaicin-containing extract after being adjusted to be relatively acidic in step (c) may be adjusted to be 2.0 or more and less than 7.0. More specifically, the lower limit may be 2.0 or more, 2.5 or more, or 3.0 or more, and the upper limit is not particularly limited, but is usually less than 7.0, less than 6.5, less than 6.0, less than 5.5, less than 5.0, less than 4.6, or less than 4.0.

In addition, in the method of the present invention, the pH adjustment of the extract in step (b) may be performed by dissolving a pH adjuster (e.g., lactic acid, citric acid, tartaric acid, malic acid, acetic acid, etc.) in the extraction solvent to adjust the pH to a relatively acidic side, or by adjusting the pH of the extract in step (b) to a relatively acidic side using an extracted component from the dihydrocapsaicin-containing plant material to be extracted, or by adding a food to the dihydrocapsaicin-containing extract or adding the dihydrocapsaicin-containing extract to a food, thereby adjusting the pH of the entire food containing the dihydrocapsaicin-containing extract to a relatively acidic side using the buffering capacity of the food.

The above liquid seasonings contain dihydrocapsaicin, and as long as the sodium content and the ratio of soluble carbohydrates to the sodium content are within the above numerical ranges, other than the above, flavor ingredients (bonito stock, kelp stock, bonito extract, kelp extract, seafood extract, fruit juice, etc.), umami seasonings (soy sauce, fish sauce, protein hydrolysates, yeast extract, etc.), emulsifiers, thickeners, vegetables (garlic, ginger, onion, etc.) or vegetable extracts, alcohol or alcoholic beverages, etc. can be appropriately blended.

The present invention will now be described in more detail with reference to examples. However, these examples are merely illustrative and are not intended to limit the present invention in any way.

(Test Example 1) Effect of sodium content and the ratio of soluble carbohydrate content to sodium content (1) Preparation of samples The raw materials used were refined salt as salt, white sugar as soluble carbohydrate, brewed vinegar (manufactured by Mizkan Co., Ltd., acidity converted to acetic acid 15% by mass) as acetic acid, lemon juice (citric acid content 6.5% by mass) as citric acid, and rice oil as fat. As dihydrocapsaicin, an ethanol extract (dihydrocapsaicin content 0.024% by mass, water content after extraction 82% by mass) obtained by mixing 10 g of chili pepper with 100 g of 90% aqueous ethanol while stirring, leaving it at 90°C for 15 minutes, and filtering it with filter paper No. 2 was used. These raw materials were each added to water so as to obtain the dihydrocapsaicin (sometimes written as "DC" in the tables) concentration, sodium (sometimes written as "Na" in the tables) content, soluble carbohydrate content, citric acid content, acidity converted into acetic acid, and fat and oil content shown in Tables 1-1, 1-2, and 1-3, to prepare samples for Test Plots 1 to 26. Moreover, instead of the ethanol extract, a fat and oil extract (dihydrocapsaicin content 0.024% by mass, water content after extraction 35% by mass) obtained by mixing 100 g of chili pepper with 100 g of salad oil (converted into wet mass) with stirring, leaving the mixture at 160°C for 15 minutes, and filtering the mixture through No. 2 filter paper was used, and samples were prepared in the same manner as above.

(2) Measurement of component contents in samples (2-1) Dihydrocapsaicin concentration The dihydrocapsaicin concentration was measured by the following method.
Methanol was added to 5 g of sample and 1 mL of internal standard solution (diphenylamine 50 ppm) to make up to 25 mL. The obtained sample suspension was subjected to ultrasonic treatment at 40 kHz and water temperature 25° C. for 30 minutes, then refrigerated for 2 hours or more, shaken up and down 10 times, and the supernatant was filtered through a 0.45 μm filter to obtain a filtrate for measurement. The peak area of dihydrocapsaicin was analyzed using high performance liquid chromatography (HPLC) according to the following conditions. In addition, a standard sample (Fujifilm Wako Pure Chemical Industries, Ltd. Wako Grade 1, model number 030-11353) diluted with methanol and having a capsaicin concentration of 67% by mass and a dihydrocapsaicin concentration of 30% by mass was added with the internal standard solution at the same concentration as the sample and analyzed in the same manner, and the dihydrocapsaicin concentration was calculated by the internal standard method.
<HPLC conditions>
Measuring instrument: High performance liquid chromatography (Shimadzu Corporation, model LC-20AC)
Mobile phase (1) Aqueous acetonitrile solution, flow rate 1.0 mL/min
Mobile phase (2) 0.1% phosphoric acid aqueous solution, flow rate 1.0 mL/min
Column: Cadeza CD-C18 150x4.6mm
Column temperature: 40°C
Detection: UV-VIS detector SPD-20A (Shimadzu Corporation)

(2-2) Sodium Content The sodium content was measured using atomic absorption spectrometry in accordance with the “Sodium” section of the “Standard Tables of Food Composition in Japan, 2015 Edition (7th Revised).”

(2-3) Soluble carbohydrate content The soluble carbohydrate and monosaccharide (glucose, fructose) contents were measured using high performance liquid chromatography in accordance with the method for measuring “available carbohydrates (glucose, fructose, galactose, sucrose, maltose, lactose and trehalose)” in the “Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition).” Each measured value was compared with the content of a standard sample of monosaccharide or oligosaccharide (2-10 sugars) of known concentration, and the obtained values were calculated by summing up.

(2-4) Measurement of acetic acid-equivalent acidity The acetic acid-equivalent acidity was calculated by measuring the hydrogen ion concentration in the sample by neutralization titration in accordance with the measurement method of "acidity" specified in the Japanese Agricultural Standards for brewed vinegar, except that the sample was collected by weight, and multiplying the value by the molecular weight (60.05 g/mol) of acetic acid, which is a monovalent carboxylic acid.

(2-5) Measurement of Citric Acid Content The citric acid content was measured using high performance liquid chromatography (HPLC) under the following conditions.
<HPLC conditions>
High performance liquid chromatography (Shimadzu Corporation, model LC-10ADVP)
Mobile phase (1) 4 mM p-toluenesulfonic acid aqueous solution, flow rate 0.9 mL/min
Mobile phase (2) 4 mM p-toluenesulfonic acid, 16 mM Bis-Tris aqueous solution containing 80 μM EDTA, flow rate 0.9 mL/min
Column: Shodex KC810P + KC-811 x 2 (Showa Denko)
Column temperature: 50 ° C.
Detection: UV 260 nm

(2-6) Measurement of fat and oil content The fat and oil content was measured by the Soxhlet extraction method using diethyl ether in accordance with the Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition).

(2-7) Measurement of moisture content The moisture content was measured by the Karl Fischer method in accordance with the Standard Tables of Food Composition in Japan, 2020 Edition (8th Edition).

(3) Sensory Evaluation Test The samples prepared in (1) were subjected to sensory evaluation according to the following procedure.
First, as sensory inspectors who would perform each sensory test, we conducted prior training in discrimination of food taste, texture, appearance, etc., and selected inspectors who had particularly excellent records, experience in product development, had ample knowledge about food quality such as taste, texture, appearance, etc., and were able to make absolute evaluations for each sensory inspection item. Specifically, we conducted the following discrimination training A) to C), and selected inspectors who had particularly excellent records, had ample knowledge about food quality such as taste and texture, and were able to make absolute evaluations for each sensory inspection item.

A) A taste quality identification test in which one aqueous solution of each of the five tastes (sweetness: the taste of sugar, sourness: the taste of tartaric acid, umami: the taste of monosodium glutamate, saltiness: the taste of sodium chloride, bitterness: the taste of caffeine) was prepared at a concentration close to the threshold value of each component, and two distilled waters were added to these to make a total of seven samples, in which the participants were asked to accurately identify the sample of each taste.
B) A concentration difference discrimination test to accurately distinguish the concentration differences between five types of saline solutions and acetic acid solutions with slightly different concentrations.
C) A three-point discrimination test to accurately identify soy sauce from manufacturer B from a total of three samples: two from manufacturer A and one from manufacturer B.

Next, 10 selected sensory evaluators performed a sensory evaluation of the samples from each test group on the following evaluation criteria for each of the evaluation items: "Suppression of astringent taste due to salt," "Saltiness," and "Overall evaluation (flavor balance)." For "Suppression of astringent taste due to salt," each test group was served as the control with no dihydrocapsaicin added. Each item was evaluated by each evaluator selecting the number from a five-point scale that was closest to their own evaluation. The evaluation results were tallied by calculating the arithmetic mean of the scores of the 10 evaluators, and rounding off to the nearest whole number. Evaluation was performed for all test groups at a product temperature of 20°C.

<Suppression of astringent taste caused by salt>
5: The astringent taste due to salt is significantly suppressed compared to the control, and is preferable.
4: The astringent taste due to salt is less than that of the control, and is somewhat preferable.
3: The astringent taste due to salt is slightly less than that of the control, and is within the acceptable range.
2: The astringent taste due to salt is slightly less suppressed than in the control, which is somewhat undesirable.
1: The astringent taste due to salt was not suppressed as compared to the control, and it was not preferable.

<Salty taste>
5: Very salty.
4: Salty taste.
3: Slightly salty.
2: The saltiness is slightly weak.
1: The saltiness is not pronounced.

<Overall rating (balance of flavor)>
5: The balance between spiciness and other flavors is excellent and desirable.
4: The spiciness and other flavors are well balanced and somewhat pleasant.
3: The balance between spiciness and other flavors is fairly good and within the acceptable range.
2: The balance between the spiciness and other flavors is somewhat off, making it somewhat undesirable.
1: The balance between the spiciness and other flavors is not good, and it is not desirable.

In addition, "depth of flavor," "refreshing spiciness," and "reduced sweet aftertaste" were also evaluated using the same procedures as above, with 5 points being ++ and 4 points being +. For "reduced sweet aftertaste," each test group was served as the control with no oil or fat added.

<Depth of flavor>
5: Very deep flavor.
4: Deep flavor.
3: The flavor is somewhat deep.
2: The flavor is somewhat dull.
1: The flavor is not deep.

＜Refreshing spiciness＞
5: A refreshing spiciness is very noticeable.
4: A refreshing spiciness can be felt.
3: A slight refreshing spiciness is felt.
2: The refreshing spiciness is somewhat absent.
1: There is no refreshing spiciness.

<Reduced sweet aftertaste>
5: The sweet aftertaste was significantly reduced compared to the control, and was preferable.
4: The sweet aftertaste was less than that of the control, and was somewhat preferable.
3: The aftertaste of sweetness was slightly less than that of the control, within the acceptable range.
2: The aftertaste of sweetness was not reduced as much as the control, which was somewhat undesirable.
1: The aftertaste of sweetness was not reduced compared to the control, and was not preferable.

The measured values of the component contents of the samples in each test group (DC concentration (ppm by mass), Na content (by mass), soluble carbohydrate content (by mass), citric acid content (by mass), acetic acid-equivalent acidity (by mass), and fat content (by mass)), the calculated values of soluble carbohydrate content/Na content, DC concentration/Na content, DC concentration/(soluble carbohydrate content/Na content), acetic acid-equivalent acidity/DC concentration, citric acid content/acetic acid-equivalent acidity, and fat content/soluble carbohydrate content calculated based on these measured values, and the results of the sensory evaluation test are shown in Tables 1-1, 1-2, and 1-3.

Similar results were also obtained for samples that used oil and fat extracts as dihydrocapsaicin. In addition, the succinic acid and sodium succinate contents in all test plots were 1.0% by mass or less, and the quality was such that there was no lingering astringent taste (this also applies to all test plots in Test Examples 2 to 4 below).

(Test Example 2) Effect of dihydrocapsaicin (1) Preparation of samples Using the same raw materials as in Test Example 1, each raw material was added to water so as to obtain the dihydrocapsaicin concentration, sodium content, soluble carbohydrate content, citric acid content, acidity converted into acetic acid, and fat content shown in Tables 2-1 and 2-2, to prepare samples for Test Plots 27 to 43.

(2) Measurement of Component Content in Samples The component contents in the samples were measured in the same manner as in Test Example 1.

(3) Sensory Evaluation Test The samples prepared in (1) were subjected to sensory evaluation in the same manner as in Test Example 1.
The measured values of the component contents of the samples in each test group (DC concentration (ppm by mass), Na content (mass%), soluble carbohydrate content (mass%), citric acid content (mass%), acetic acid-equivalent acidity (mass%), and fat content (mass%)), the calculated values of soluble carbohydrate content/Na content, DC concentration/Na content, DC concentration/(soluble carbohydrate content/Na content), acetic acid-equivalent acidity/DC concentration, citric acid content/acetic acid-equivalent acidity, and fat content/soluble carbohydrate content calculated based on these measured values, and the results of the sensory evaluation test are shown in Tables 2-1 and 2-2.

(Test Example 3) Effects of acetic acid-equivalent acidity, citric acid content, and fat and oil content (1) Preparation of samples Using the same raw materials as in Test Example 1, each raw material was added to water so as to obtain the dihydrocapsaicin concentration, sodium content, soluble carbohydrate content, citric acid content, acetic acid-equivalent acidity, and fat and oil content shown in Tables 3-1, 3-2, and 3-3, and samples of test plots 44 to 78 were prepared.

(2) Measurement of Component Content in Samples The component contents in the samples were measured in the same manner as in Test Example 1.

(3) Sensory Evaluation Test The samples prepared in (1) were subjected to sensory evaluation in the same manner as in Test Example 1.
The measured values of the component contents of the samples in each test group (DC concentration (ppm by mass), Na content (mass%), soluble carbohydrate content (mass%), citric acid content (mass%), acetic acid-equivalent acidity (mass%), and fat content (mass%)), the calculated values of soluble carbohydrate content/Na content, DC concentration/Na content, DC concentration/(soluble carbohydrate content/Na content), acetic acid-equivalent acidity/DC concentration, citric acid content/acetic acid-equivalent acidity, and fat content/soluble carbohydrate content calculated based on these measured values, and the results of the sensory evaluation test are shown in Tables 3-1, 3-2, and 3-3.

(Test Example 4) Investigation of Liquid Seasonings (1) Preparation of Liquid Seasonings Raw materials (mass%) were blended according to the composition shown in Table 4-1, and dissolved in water to obtain the dihydrocapsaicin concentration, sodium content, soluble carbohydrate content, citric acid content, acidity converted into acetic acid, fat and oil content, and D-limonene concentration shown in Tables 4-2 and 4-3, to prepare liquid seasonings (ponzu soy sauce, sauce, and soup) for test plots A to H. In Table 4-1, "blended" means that the raw material was added to the liquid seasoning. In addition to the ethanol extract used in Example 1, dihydrocapsaicin was obtained by mixing 35 g of chili pepper (converted to wet mass) with 350 g of salad oil (converted to wet mass) while stirring, leaving the mixture at 160°C for 15 minutes, and filtering through filter paper No. 2 (dihydrocapsaicin content: 0.0031% by mass, water content after extraction: 7.0% by mass), and dried powdered chili pepper (dihydrocapsaicin content: 0.3% by mass, water content: 1.7% by mass) used as the raw material for each extract. Citric acid was adjusted by appropriately adding a commercially available product so that the citric acid content was as shown in Tables 4-2 and 4-3. D-limonene was adjusted by appropriately adding a commercially available product so that the D-limonene concentration was as shown in Tables 4-2 and 4-3.

(2) Measurement of Component Content in Liquid Seasoning The contents of components other than D-limonene in the liquid seasoning were measured in the same manner as in Test Example 1.
The concentration of D-limonene was measured using solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) under the following conditions.

[Method and conditions for measuring D-limonene]
[1] Method for separating and concentrating D-limonene Aroma components are separated and concentrated using solid-phase microextraction according to the following conditions.
<Solid-phase microextraction conditions>
SPME fiber StableFlex 50/30 μm, DVB/Carboxen/PDMS (manufactured by SUPELCO)
Volatile component extraction device PAL3 RSI120 (manufactured by CTC Analytics)
Preheating: 40°C for 15 min
Stirring speed: 300rpm
Extraction of volatile components: 40°C for 20 min
Time to remove: 10 minutes

[2] Method for measuring D-limonene The peak area ratio of D-limonene was measured using gas chromatography and mass spectrometry under the following conditions.
<Gas chromatograph conditions>
・Measuring equipment: Agilent 7980B GC System (manufactured by Agilent Technologies)
GC column: DB-WAX (manufactured by Agilent Technologies) Length: 30 m, diameter: 0.25 mm, film thickness: 0.25 μm
Carrier: He gas, gas flow rate 1.0 mL/min
Temperature conditions: hold at 35°C (5 min) → heat up to 120°C at 5°C/min → heat up to 220°C at 15°C/min → hold for 6 minutes <Mass analysis conditions>
・Measuring equipment: Agilent 7000C GC/MS Triple Quad (manufactured by Agilent Technologies)
Ionization method: EI (ionization voltage 70 eV)
Scan mass: 29.0 to 350.0

[3] Quantitative analysis of components (external standard method)
D-limonene of known concentration (the same as that used for blending) diluted with absolute ethanol was analyzed as a standard sample, and a calibration curve was created based on the detected peak areas. The analysis results of the analysis samples were applied to the calibration curve to calculate the content. Specifically, the component peaks in each sample were identified based on the quantification ion m/z = 136.0 and the confirmation ions m/z = 93, 107, and 121, and the peak areas were obtained. In the present invention, "m/z" refers to the value detected in the range of -0.3 to +0.7 at the central m/z value of each component. The concentration of each component contained in each sample was calculated from the obtained peak area of each component, taking into account the dilution rate with the solvent.

(3) Sensory evaluation test Sensory evaluation was carried out on the liquid seasonings prepared in (1) in the same manner as in Test Example 1. In addition, "nose-releasing hotness" and "desirability of lingering hotness" were also evaluated and comments were recorded. For "nose-releasing hotness", the test group to which D-limonene was not added was used as a control. Test group G was also evaluated at a product temperature of 60°C, but the results were similar to those at a product temperature of 20°C.

The measured values of the component contents of the samples in each test group (DC concentration (ppm by mass), Na content (% by mass), soluble carbohydrate content (% by mass), citric acid content (% by mass), limonene concentration (ppm by mass), acetic acid equivalent acidity (% by mass), and fat content (% by mass)), the calculated values of soluble carbohydrate content/Na content, DC concentration/Na content, DC concentration/(soluble carbohydrate content/Na content), acetic acid equivalent acidity/DC concentration, citric acid content/acetic acid equivalent acidity, and fat content/soluble carbohydrate content calculated based on these measured values, and the results of the sensory evaluation test are shown in Tables 4-2 and 4-3.

INDUSTRIAL APPLICABILITY The present invention can be used in the field of producing liquid seasonings such as ponzu soy sauce, sauces, and soups.

All publications, patents, and patent applications cited herein are hereby incorporated by reference in their entirety.

Claims (21)

A liquid seasoning containing dihydrocapsaicin that satisfies the following requirements (1), (2), and (3), the liquid seasoning contains a chili pepper extract, the liquid seasoning has an acidity converted into acetic acid of 0.05 mass% or more, the dihydrocapsaicin is derived from the chili pepper extract, the chili pepper extract is extracted with an extraction solvent containing ethanol and/or oils and fats, and the dihydrocapsaicin is contained in a liquid portion.
(1) The sodium content is 0.01% by mass or more and 20% by mass or less;
(2) The ratio of the soluble carbohydrate content to the sodium content is 20 or less; and (3) the dihydrocapsaicin concentration is 0.001 ppm by mass or more and 150 ppm by mass or less. A liquid seasoning containing dihydrocapsaicin that satisfies the following requirements (1), (2), and (3), the liquid seasoning containing a chili pepper extract, the liquid seasoning containing fruit juice, and having a fruit juice content (calculated as straight fruit juice) of 0.05 mass% or more, the dihydrocapsaicin being derived from a chili pepper extract, the chili pepper extract being extracted with an extraction solvent containing ethanol and/or fats and oils, and the liquid portion containing the dihydrocapsaicin.
(1) The sodium content is 0.01% by mass or more and 20% by mass or less;
(2) The ratio of the soluble carbohydrate content to the sodium content is 20 or less; and (3) the dihydrocapsaicin concentration is 0.001 ppm by mass or more and 150 ppm by mass or less. A liquid seasoning containing dihydrocapsaicin, which satisfies the following requirements (1), (2), and (3): the liquid seasoning contains a chili pepper extract, the ratio of the citric acid content in the liquid seasoning to the acetic acid-equivalent acidity is 0.05 or more, the dihydrocapsaicin is derived from the chili pepper extract, the chili pepper extract is extracted with an extraction solvent containing ethanol and/or oils and fats, and the dihydrocapsaicin is contained in a liquid portion.
(1) The sodium content is 0.01% by mass or more and 20% by mass or less;
(2) The ratio of the soluble carbohydrate content to the sodium content is 20 or less; and (3) the dihydrocapsaicin concentration is 0.001 ppm by mass or more and 150 ppm by mass or less. A liquid seasoning containing dihydrocapsaicin that satisfies the following requirements (1), (2), and (3), the liquid seasoning containing a chili pepper extract, a ratio of acetic acid-equivalent acidity to dihydrocapsaicin concentration in the liquid seasoning being 0.1 or more, the dihydrocapsaicin being derived from a chili pepper extract, the chili pepper extract being extracted with an extraction solvent containing ethanol and/or fats and oils, and the dihydrocapsaicin being contained in a liquid portion.
(1) The sodium content is 0.01% by mass or more and 20% by mass or less;
(2) The ratio of the soluble carbohydrate content to the sodium content is 20 or less; and (3) the dihydrocapsaicin concentration is 0.001 ppm by mass or more and 150 ppm by mass or less. A liquid seasoning containing dihydrocapsaicin, which satisfies the following requirements (1), (2), and (3), the liquid seasoning containing a chili pepper extract, the dihydrocapsaicin being derived from the chili pepper extract, the chili pepper extract being extracted with an extraction solvent containing ethanol and/or fats and oils, and the dihydrocapsaicin being contained in a liquid portion (however, this does not include a liquid seasoning in which the dihydrocapsaicin is derived from Capsicum frutescens chili peppers, and a retort seasoning liquid which contains chili pepper-derived capsaicins, water, and a pH adjuster and has been subjected to a retort heating treatment, the retort seasoning liquid having a pH of 6.0 to 6.9 and a content ratio of the capsaicins of 0.2 to 30 mass ppm).
(1) The sodium content is 0.01% by mass or more and 20% by mass or less;
(2) The ratio of the soluble carbohydrate content to the sodium content is 20 or less; and (3) the dihydrocapsaicin concentration is 0.001 ppm by mass or more and 150 ppm by mass or less. The liquid seasoning according to any one of claims 1 to 5, wherein the chili pepper extract is an extract using an extraction solvent having an ethanol and/or oil content of 50% by mass or more, and the chili pepper extract is blended so that the dihydrocapsaicin concentration in the liquid seasoning is 0.001 ppm by mass or more and 150 ppm by mass or less. The liquid seasoning according to any one of claims 1 to 5, wherein the chili pepper extract is an extract using ethanol or oil as an extraction solvent, and the chili pepper extract is blended so that the dihydrocapsaicin concentration in the liquid seasoning is 0.001 ppm by mass or more and 150 ppm by mass or less. The liquid seasoning according to any one of claims 1 to 5, wherein the dihydrocapsaicin concentration in the liquid seasoning is 0.005 ppm by mass or more. The liquid seasoning according to any one of claims 2 to 5, wherein the acidity of the liquid seasoning calculated as acetic acid is 0.05% by mass or more. The liquid seasoning according to any one of claims 1 to 3 and 5, wherein the ratio of acetic acid equivalent acidity to dihydrocapsaicin concentration in the liquid seasoning is 0.1 or more. The liquid seasoning according to any one of claims 1 to 5, wherein the oil and fat content in the liquid seasoning is 80% by mass or less. The liquid seasoning according to any one of claims 1, 2, 4, and 5, wherein the ratio of the citric acid content to the acetic acid equivalent acidity in the liquid seasoning is 0.05 or more. The liquid seasoning according to any one of claims 1, 3, 4, and 5, further comprising fruit juice, the fruit juice content being 0.05% by mass or more (calculated as pure fruit juice). The liquid seasoning according to claim 2, wherein the fruit juice is citrus juice. The liquid seasoning according to any one of claims 1 to 5, wherein the D-limonene concentration in the liquid seasoning is 50 ppm by mass or less. The liquid seasoning according to any one of claims 1 to 5, wherein the water content of the chili pepper extract is 95% by mass or less. The liquid seasoning according to any one of claims 1 to 5, further comprising at least one of an amino acid and a nucleic acid. A method for producing a liquid seasoning containing a chili pepper extract, comprising the steps of: (a) preparing a liquid seasoning containing a chili pepper extract;
(a) adding chili peppers to an extraction solvent containing ethanol and/or fats and oils ; (b) extracting dihydrocapsaicin from chili peppers using an extraction solvent containing ethanol and/or fats and oils to prepare a chili pepper extract; (c) adding the chili pepper extract prepared in step (b) to a liquid seasoning having a sodium content of 0.01% by mass or more and 20% by mass or less and a ratio of the soluble carbohydrate content to the sodium content of 20 or less to obtain a liquid seasoning having a dihydrocapsaicin concentration of 0.001 ppm by mass or more and 150 ppm by mass or less; (d) adjusting the pH so that the difference in decrease between the pH of the chili pepper extract prepared in step (b) and the pH of the liquid seasoning obtained in step (c) is 0.1 or more and 10.0 or less. A method for producing a liquid seasoning containing a chili pepper extract, comprising the steps of: (a'), (b'), (c') and (e) below.
(a') adding chili peppers to an extraction solvent having an ethanol and/or oil content of 50% by mass or more; (b') extracting dihydrocapsaicin from chili peppers using an extraction solvent having an ethanol and/or oil content of 50% by mass or more to prepare a chili pepper extract; (c') adding the chili pepper extract prepared in step (b') to a liquid seasoning having a sodium content of 0.01% by mass or more and 20% by mass or less and a ratio of a soluble carbohydrate content to a sodium content of 20 or less to obtain a liquid seasoning having a dihydrocapsaicin concentration of 0.001 ppm by mass or more and 150 ppm by mass or less; (e) adjusting the acetic acid-equivalent acidity of the liquid seasoning to 0.05% by mass or more in any of steps (a'), (b'), and (c'). A method for producing a liquid seasoning containing a chili pepper extract and having an acidity calculated as acetic acid of 0.05% by mass, the method comprising the steps of (a'), (b'), and (c') below.
(a') adding chili peppers to an extraction solvent having an ethanol and/or oil content of 50% by mass or more; (b') extracting dihydrocapsaicin from chili peppers using an extraction solvent having an ethanol and/or oil content of 50% by mass or more to prepare a chili pepper extract; (c') adding the chili pepper extract prepared in step (b') to a liquid seasoning having a sodium content of 0.01% by mass or more and 20% by mass or less and a ratio of the soluble carbohydrate content to the sodium content of 20 or less to obtain a liquid seasoning having a dihydrocapsaicin concentration of 0.001 ppm by mass or more and 150 ppm by mass or less. The method of any one of claims 18 to 20, further comprising a step of separating the chili pepper extract from the chili pepper.