METHOD FOR IMPROVING LIQUID SEASONING CITRUS FLAVOR, LIQUID SEASONING, METHOD FOR PRODUCING FOOD USING THE LIQUID SEASONING, AND FOOD PRODUCED BY THE METHOD

摘要

PROBLEM TO BE SOLVED: To provide a method for improving liquid seasoning citrus flavor, to provide liquid seasoning, to provide a method for producing food using the liquid seasoning, and to provide a food produced by the method.;SOLUTION: This method for improving the citrus flavor of the liquid seasoning containing citrus component (using Citrus junos, Citrus sudachi, etc.) and xanthan gum is such that when the liquid seasoning is 100 mass%, a citrus component content is 0.01-50 mass%, a xanthan gum content is 0.07-0.3 mass%, and a shear rate dependency (TI value) calculated based on a specific viscosity of 0.15 mass% concentration aqueous solution of xanthan gum is 0.1-0.2. Furthermore, when the liquid seasoning is 100 mass%, a citrus component content is 0.01-50 mass% and a xanthan gum content is 0.07-0.3 mass%, and a shear rate dependency (TI value) calculated 0.15 mass% concentration aqueous solution of xanthan gum is 0.1-0.2.;COPYRIGHT: (C)2013,JPO&INPIT