Abstract: An acetic acid-containing food or drink comprising 0.02 w/v % or more of acetic acid and at least one aromatic component selected from the group consisting of isobutanal (component A), butanal (component B), 2-methylbutanal (component C), pentanal (component D), isobutyl acetate (component E), and butyl acetate (component F), the total content of the aromatic component being 0.1 ppb or more.

Abstract: The acetic acid-containing food or drink comprises 0.02 w/v % or more of acetic acid and at least one member selected from the group consisting of butyl propionate (component a) and isoamyl acetate (component b).

Abstract: The acetic acid-containing food or drink comprises 0.02 w/v % or more of acetic acid and at least one member selected from the group consisting of 2-butanone (component A) and 3-methylbutanal (component B).

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

Abstract: An object of the present invention is to provide an acetic acid-containing food or drink that exhibits suppressed sour taste and sour odor without adverse effects on the flavor. The acetic acid-containing food or drink according to the present invention comprises at least one aromatic component selected from the group consisting of (A) and (B) below: (A) unsaturated alcohols having 8 carbon atoms, and (B) monoterpenes or sesquiterpenes.

Abstract: A liquid seasoning contains ingredients that reduce changes in color and smell during preservation. The liquid seasoning has (A) a solid ingredient, (B) a water-insoluble powder, (C) a component selected from the group consisting of a fruit juice, a vegetable juice, a colorant, and combinations thereof, and (D) a viscosity adjuster.

Abstract: A liquid seasoning includes a seasoning liquid and ingredients, wherein the seasoning liquid and the ingredients are prepared by subjecting a raw material including at least an onion ingredient and an organic acid to a heat treatment, wherein an amount of cycloalliin in the liquid seasoning with respect to an amount of the onion ingredient swollen in the seasoning liquid is 0.30% by mass or more, and wherein pH of the seasoning liquid is 2.5 to 4.5.

Abstract: A liquid seasoning containing a plant-based meat product to which flavor similar to a cooked and processed meat and meat texture when eating except texture by a physical resistance when chewing are given, and a method of producing such a liquid seasoning, as well as a plant-based meat product having improved meat texture and a method of producing such a plant-based meat product are provided. This disclosure further provides a method of producing a liquid seasoning containing a plant-based meat product, the method includes using a seasoning liquid, a food having emulsification capability, a dry textured vegetable protein, a food containing water-soluble polysaccharide, and edible oil/fat, as essential raw material components, mixing these essential raw material components, emulsifying the seasoning liquid, and performing a heating process at 70° C. or more and less than 100° C. after impregnating the dry textured vegetable protein with the obtained emulsified liquid seasoning.

Abstract: An object of this disclosure is to provide a technique capable of suppressing decrease and deterioration of flavor and/or texture of a cereal processed food product over time after production as well as maintaining the flavor and/or the texture of the cereal processed food product. This disclosure further provides a technique capable of maintaining the flavor and/or the texture of a freshly made cereal processed food product even if the products are stored at room temperature or under a chilled state for a long period of time. This disclosure provides an improver for cereal processed food product containing maltol as a component (A) and at least one component selected from 5-Hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal as a component (B).

Abstract: An acetic acid-containing seasoning liquid includes acetic acid; at least one free amino acid selected from nine kinds of free amino acid groups consisting of valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, and arginine; and a free amino acid other than the free amino acid groups. The acetic acid is contained in an amount of 0.1% by mass or more. A total content mass ratio of the nine kinds of free amino acid groups to total free amino acids is in a range of 0.20 to 0.70. A content mass ratio of the total free amino acids to the acetic acid is in a range of 0.01 to 0.30.

Abstract: An ingredient-containing liquid seasoning packed in a hermetically sealed vessel includes ingredients and a seasoning liquid. The ingredients are swollen in the seasoning liquid, and a size of the swollen ingredients ranges from 3 to 60 mm. The ingredient-containing liquid seasoning includes 20 to 80% by mass of the swollen ingredients on a wet weight basis.

Abstract: The present disclosure provides a dairy-containing vinegar beverage which dairy specific off-taste and off-odor are reduced, the irritation of the throat and “choking” are suppressed, has a mild sour taste, milk protein is likely not to aggregate/precipitate even under a low pH, the appearance, tongue feel and down-the-throat feel are not compromised even during long-term storage, and has a well-balanced flavor. This dairy-containing vinegar beverage contains vinegar and diary, has the lactic acid content per 100 mL of the beverage in a range from 1 to 500 mg and the content mass ratio of free methionine to the total methionine of 0.34 or greater.

Abstract: To provide an ingredient-containing seasoning having an egg flavor and a creamy texture without a quality deterioration due to emulsification with oil and fat which is peculiar to an emulsified seasoning such as a conventional egg flavor seasoning. The seasoning contains an egg yolk, acetic acid, and an ingredient, has a viscosity of 700 mPa·s or more and 5000 mPa·s at 20° C., has a content ratio of the egg yolk more than 1 mass % and 18 mass % or less, and has an oil/fat content of 10 mass % or less with respect to the entire seasoning.

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

Abstract: An object of the present invention is to provide an acetic acid-containing food or drink that exhibits suppressed sour taste and sour odor without adverse effects on the flavor. The acetic acid-containing food or drink according to the present invention comprises at least one aromatic component selected from the group consisting of (A) and (B) below: (A) unsaturated alcohols having 8 carbon atoms, and (B) monoterpenes or sesquiterpenes.

Abstract: An ingredient-containing liquid seasoning is provided in which preferable fermentation feeling in its ingredient and entire seasoning is enhanced, food texture of the ingredient is not impaired even after cooking with heat, and satisfaction in eating of the ingredient is sufficient. The liquid seasoning in a hermetically sealed container has an ingredient, a lipid-containing fermented product, and a vinegar.

Abstract: A liquid seasoning contains ingredients that reduce changes in color and smell during preservation. The liquid seasoning has (A) a solid ingredient, (B) a water-insoluble powder, (C) a component selected from the group consisting of a fruit juice, a vegetable juice, a colorant, and combinations thereof, and (D) a viscosity adjuster.

Abstract: A liquid seasoning includes: a water-insoluble dietary fiber; and one or more of the group consisting of a fruit juice and a vegetable juice. The liquid seasoning may contain the water-insoluble dietary fiber in an amount of 0.25 to 15% by mass. A content ratio between the water-insoluble dietary fiber and the one or more of the group consisting of a fruit juice and a vegetable juice may be of 1:1 to 1:100 by mass.

Abstract: An ingredient-containing emulsified liquid seasoning may include: (A) an ingredient; (B) at least one fat and oil that is either a flavor oil or an edible fat and oil other than a flavor oil; (C) lactic acid; (D) a spice or a spice extract; and (E) a fermented product.

Abstract: A packaged article includes a packing bag which includes a welded portion that hermetically seals a container compartment in which a fluid content is contained. The welded portion includes a weak sealant section configured to be parted when the container compartment is pressed to communicate the container compartment and the exterior of the packing bag. A strong sealant section is configured to maintain a welded state at the time when the weak sealant section is parted. The container compartment includes a primary container section and a secondary container section. The secondary container section includes a narrow neck that is narrower than the primary container section in a width-wise direction, which corresponds to a direction in which the weak sealant section extends. The secondary container section is in communication with the primary container section at the narrow neck. The secondary container section is located adjacent to the weak sealant section.