# US 11,439,170 B2 · Acidic liquid seasoning containing plant-derived crushed materials > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 11,439,170 B2 - Document ID: US11439170B2 - Status: Granted - Kind: B2 - Application number: 16/961,052 - Filed: 2019-01-10 - Published: 2021-03-04 - Granted: 2022-09-13 - Earliest claimed: 2018-01-10 - Assignees: Mizkan Holdings Co., Ltd.; Mizkan Co., Ltd. - Applicants: Mizkan Holdings Co., Ltd.; Mizkan Co.,Ltd. - Inventors: Takahiro Harada - Web page: https://patentgrep.com/patent/US11439170B2 ## CPC - A23L 27/82: {Acid flavourants} - A23L 19/09: {Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks (A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence)} - A23L 27/60: Salad dressings; Mayonnaise; Ketchup - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## 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. ## Claims ### Claim 1 An acidic liquid seasoning comprising: a crushed plant material; a gum; a cold water swellable starch; and a vinegar, wherein the acidic liquid seasoning has (A) a viscosity at 20° C. of between 500 mPa·s and 10000 mPa·s, and (B) a dissociated acetic acid concentration of 0.16% by mass or less, wherein a percentage of swollen particles of the cold water swellable starch which pass a 4-mesh sieve complying with the JIS standard but remain on a 100-mesh sieve complying with the JIS standard is between 0.5% and 50% by mass relative to a total mass of the acidic liquid seasoning, wherein a percentage of swollen particles of the crushed plant material which pass a 9-mesh sieve complying with the JIS standard but remain on a 100-mesh sieve complying with the JIS standard is between 0.2% and 50% by mass relative to the total mass of the acidic liquid seasoning, and wherein the cold water swellable starch is selected from the group consisting of pregelatinized starch, distarch phosphate, acetylated distarch adipate, acetylated distarch phosphate, acetylated oxidized starch, starch sodium octenylsuccinate, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropyl distarch phosphate, phosphated distarch phosphate, monostarch phosphate, and combinations thereof. ### Claim 2 (depends on 1) The acidic liquid seasoning according to claim 1, wherein a percentage of swollen particles of the crushed plant material which remain on a 100-mesh sieve is between 0.2% and 60% by mass relative to a total mass of the acidic liquid seasoning. ### Claim 3 (depends on 1) The acidic liquid seasoning according to claim 1, wherein a percentage of all particles excluding swollen particles of the cold water swellable starch which remain on a 100-mesh sieve is between 0.2% and 60% by mass relative to a total mass of the acidic liquid seasoning. ### Claim 4 (depends on 1) The acidic liquid seasoning according to claim 1, wherein a percentage of all particles excluding swollen particles of the cold water swellable starch which pass a 9-mesh sieve but remain on a 100-mesh sieve is between 0.2% and 50% by mass relative to the total mass of the acidic liquid seasoning. ### Claim 5 (depends on 1) The acidic liquid seasoning according to claim 1, wherein the crushed plant material is a paste or puree of plant-derived foodstuff. ### Claim 6 (depends on 1) The acidic liquid seasoning according to claim 1, wherein the crushed plant material is derived from one or more selected from the group consisting of tomato, cucumber, apple, ginger, onion, orange, mandarin orange (citrus unshiu), lemon, garlic, carrot, paprika, red bell pepper, and daikon (Japanese radish). ### Claim 7 (depends on 1) The acidic liquid seasoning according to claim 1, wherein the gum is one or more selected from xanthane gum, guar gum, locust bean gum, tamarind seed gum, and starch. ### Claim 8 (depends on 1) The acidic liquid seasoning according to claim 1, which has a pH of between 2.2 and 4.8. ### Claim 9 (depends on 1) The acidic liquid seasoning according to claim 1, which has an acetic acid concentration of 0.1% by mass or more. ### Claim 10 A process for producing an acidic liquid seasoning, comprising: mixing a crushed plant material, a gum, a cold water swellable starch, and a vinegar, optionally with one or more other ingredients, such that the resultant mixture has: (A) a viscosity at 20° C. of between 500 mPa·s and 10000 mPa·s, and (B) a dissociated acetic acid concentration of 0.16% by mass or less, wherein a percentage of swollen particles of the cold water swellable starch which pass a 4-mesh sieve complying with the JIS standard but remain on a 100-mesh sieve complying with the JIS standard is between 0.5% and 50% by mass relative to a total mass of the acidic liquid seasoning, wherein a percentage of swollen particles of the crushed plant material which pass a 9-mesh sieve complying with the JIS standard but remain on a 100-mesh sieve complying with the JIS standard is between 0.2% and 50% by mass relative to the total mass of the acidic liquid seasoning, and wherein the cold water swellable starch is selected from the group consisting of pregelatinized starch, distarch phosphate, acetylated distarch adipate, acetylated distarch phosphate, acetylated oxidized starch, starch sodium octenylsuccinate, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropyl distarch phosphate, phosphated distarch phosphate, monostarch phosphate, and combinations thereof. ### Claim 11 (depends on 10) The process according to claim 10, wherein the mixing is carried out at a temperature of between 35° C. and 100° C.