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: A liquid condiment includes a seasoning liquid, a solid ingredient including one or more dried vegetables that are immersed and swollen in the seasoning liquid, and one or more selected from the group consisting of vinegar, a fruit juice, a flavoring oil, a flavor, and a spice extract. The liquid condiment includes 0 to 30% by mass of the swollen vegetables having a size of 0.5 mm or more and less than 3 mm, 0 to 60% by mass of the swollen vegetables having a size of 3 mm or more and less than 8 mm, and 0 to 30% by mass of the swollen vegetables having a size of 8 mm or more and less than 20 mm. The total amount of the swollen vegetables having a size of 0.5 mm or more and less than 20 mm is 5 to 60% by mass.

Abstract: A liquid condiment includes a seasoning liquid and a solid ingredient that is a vegetable immersed in the seasoning liquid. The seasoning liquid has a Brix value of 1 to 40, a pH value of 2 to 5, and a calcium content of 0.03 to 0.25% by mass. The solid ingredient is able to pass through a 3-mesh sieve but not through an 8-mesh sieve. The liquid condiment includes the solid ingredient in an amount of 10 to 60% by mass on a wet basis.

Abstract: Pasta sauce includes spicy seasoning, edible fat and oil, and at least one of ethanol or acetic acid. The pasta sauce may include 0.125 to 5.0% by weight of the ethanol and/or 0.0045 to 0.45% by weight of the acetic acid. A method for producing pasta sauce includes preparing a mixture by adding at least one of ethanol or acetic acid to a material solution containing spicy seasoning and edible fat and oil, and sterilizing the mixture by heating at a temperature lower than 100° C.

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 spherical ingredient-containing topping condiment includes on a wet basis: (A) 1 to 50% by weight of a 4-mesh-pass to 16-mesh-on ingredient comprising a spherical ingredient; and (B) 0.1 to 50% by weight of a 16-mesh-pass to 100-mesh-on ingredient. An amount of the spherical ingredient is 10 to 100% by weight in the ingredient (A) and 3.0% by weight or more in the condiment. The spherical ingredient has a repose angle ? of 20°<?<45° determined with tan ?=H/r. The condiment has a viscosity of 600 to 8,500 mPa·s as determined by a B-type viscometer and a viscosity of 6 to 25 cm at a measurement temperature of 20° C. for a measurement time of 30 seconds as determined by a Bostwick viscometer.

Abstract: An objective is to provide a ponzu soy sauce seasoning, in which the generation of hine-shu during preservation or deterioration smell due to heat sterilization is suppressed without using a special container, and even if the seasoning is heated, the full-bodied taste of the soy sauce is not lost but is retained. Thus, provided is a ponzu soy sauce seasoning comprising citrus juice, vinegar, and soy sauce, wherein the contents of components (a) to (e) in the seasoning are in the following ranges: (a) p-cymene: 0.0006 to 4.0 ppm, (b) potassium ions: 0.02% to 5.0% by mass, (c) sodium ions: 0.5% to 4.0% by mass, (d) acetic acid: 0.5% to 3.5% by mass, and (e) citric acid: 0.2% to 4.5% by mass.

Abstract: A cooking method of providing food with stewed taste includes providing a liquid preparation comprising oil, sodium chloride, and emulsifier; placing the liquid preparation and food ingredients in a cooking container; and heating the liquid preparation and the food ingredients in the cooking container at a temperature of 80° C. or higher. The mass ratio of the emulsifier to the oil in the liquid preparation is at least 1:1000. The liquid preparation has a pH of from 4.0 to 7.0, a Brix value of from 1 to 15, an oil concentration of from 0.1 to 4 mass %, an emulsifier concentration of 1 mass % or less, and a static viscosity of from 5 to 100 mPa·s·g/cm3 when heated at 80° C.

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.

Abstract: A natto (fermented soybeans) container 11 is made of a resin-foam sheet of a structure of which a lid body, having a natto-holding recess, is connected by a hinge part to, and covering the opening of the container body. A seasoning-holding recess is provided adjacent to the inner-lid surface of the lid body. A pre-defined folding line L1 is described on the outer-lid surface of the lid body, along which the lid body folds upward into a valley shape. A splittable groove, provided on the lid body, communicates with the natto seasoning-holding recesses and crosses the pre-defined folding line L1. A sealant material is provided on the outer-lid surface, covering and sealing the seasoning holding recess. Hence, the lid body folds into a valley-shape along the pre-defined folding-line crossing, thus breaking the splittable groove.

Abstract: [Object] To provide a strain in natto-producing bacteria that is suitable for the production of soft natto (a fermented soybean product). [Means for Solving the Problems] A strain in natto-producing bacteria that is suitable for the production of soft natto is provided by isolating natto-producing strains from chungkookjang, which is a fermented food having been taken in Korea, and selecting an appropriate natto-producing strain using the stickiness and hardness of natto as indications. Different from the existing natto-producing bacteria, this strain is characterized by being capable of softening natto with the progress of the fermentation. Also, it is intended to provide a method of producing soft natto by using the above-described strain and the soft natto produced by this production method.