CN117440761A

CN117440761A - Separating liquid seasoning

Info

Publication number: CN117440761A
Application number: CN202280040766.5A
Authority: CN
Inventors: 松本谅平; 樋上雅朗
Original assignee: Kewpie Corp
Current assignee: Kewpie Corp
Priority date: 2021-06-23
Filing date: 2022-01-11
Publication date: 2024-01-23
Also published as: JP7008857B1; WO2022269957A1; JP2023003321A

Abstract

Disclosed is a liquid seasoning for separation which is capable of masking the oxidation odor of an edible oil or fat that is easily oxidized. The present invention relates to a packaged and separated liquid seasoning comprising edible oil and fat, nucleic acid, edible vinegar and water, wherein the edible oil and fat contains at least 1 selected from the group consisting of linseed oil, perilla seed oil and fish oil, the total content of the linseed oil, perilla seed oil and fish oil is 80 mass% or more relative to the total amount of the edible oil and fat, the total content of the linseed oil, perilla seed oil and fish oil is 15 mass% or more relative to the total amount of the separated liquid seasoning, the content of the nucleic acid is 0.00004 mass parts or more and 0.01 mass parts or less relative to 1 mass part of the total content of the linseed oil, perilla seed oil and fish oil, and the viscosity of an aqueous phase is 500mpa·s or more.

Description

Separating liquid seasoning

Technical Field

The present invention relates to a liquid seasoning, and more particularly, to a liquid seasoning containing edible oil, nucleic acid, edible vinegar, and water.

Background

In the past, linseed oil, perilla seed oil and fish oil have been considered to be beneficial to health among edible oils and fats, and have been favored. On the other hand, linseed oil, perilla seed oil and fish oil have a problem of easy oxidation. In particular, in a case of a liquid seasoning in a container-packed and separated state sold on the premise of a shelf life at a long-term normal temperature, a problem is particularly large in that a mixed taste of an oxidatively degraded oil significantly hinders a desired refreshing sour taste in addition to a severe environment.

In order to solve the above problems, conventionally, a liquid seasoning has been sealed in a resin container having low oxygen permeability, or an antioxidant has been contained in the liquid seasoning to prevent deterioration of flavor due to oxidation of oils and fats. For example, in the production of an emulsified liquid seasoning, the following methods have been proposed: an aqueous solution containing an antioxidant such as ascorbic acid is added to an oil or fat containing 75 mass% or more of fish oil, and the mixture is mixed with an aqueous phase after bubbling and stirring an inert gas (see patent document 1).

Prior art literature

Patent literature

Patent document 1: japanese patent laid-open publication No. 2017-6064

Disclosure of Invention

Problems to be solved by the invention

However, there is still a need for a liquid-separated seasoning which contains a large amount of easily oxidizable edible fats and oils such as linseed oil, perilla seed oil and fish oil, is resistant to oxidation and has a sufficiently preferable flavor. Accordingly, an object of the present invention is to provide a separated liquid seasoning which is shielded from the oxidation odor of easily oxidized edible oil or fat.

Solution for solving the problem

As a result of intensive studies to solve the above problems, the present inventors have surprisingly found that, in a packaged liquid seasoning containing at least 1 kind of edible oil selected from the group consisting of linseed oil, perilla seed oil and fish oil as an easily oxidizable edible oil and containing edible vinegar and water, a nucleic acid is mixed with the easily oxidizable edible oil in a specific ratio, and the viscosity of the aqueous phase is adjusted, whereby a liquid seasoning isolated from the oxidation odor of the easily oxidizable edible oil is obtained. The present inventors completed the present invention based on this knowledge.

That is, according to one aspect of the present invention, there is provided a liquid seasoning in a container containing edible oil, nucleic acid, vinegar and water, characterized in that,

the edible oil comprises at least 1 selected from the group consisting of linseed oil, perilla seed oil and fish oil,

the total content of the linseed oil, the perilla seed oil and the fish oil is 80% by mass or more relative to the total amount of the edible oil,

the total content of the linseed oil, the perilla seed oil and the fish oil is 15 mass% or more relative to the total amount of the separated liquid seasoning,

the content of the nucleic acid is 0.00004 to 0.01 parts by mass based on 1 part by mass of the total content of the linseed oil, the perilla seed oil and the fish oil,

the viscosity of the aqueous phase is 500 mPas or more.

In one embodiment of the present invention, the separated liquid seasoning preferably further contains a thickener.

In the aspect of the present invention, the content of the thickener is preferably 0.10% by mass or more relative to the total amount of the separated liquid seasoning.

In the aspect of the present invention, the content of acetic acid is preferably 0.1 mass% or more and 2.0 mass% or less relative to the total amount of the separated liquid seasoning.

In the aspect of the present invention, the total content of the linseed oil, the perilla seed oil and the fish oil is preferably 60 mass% or less with respect to the total amount of the separated liquid seasoning.

In the aspect of the present invention, the viscosity of the aqueous phase portion is preferably 10000mpa·s or less.

In the aspect of the present invention, the pH of the aqueous phase is preferably 3.0 to 4.6.

In one embodiment of the present invention, the liquid seasoning preferably further contains vegetables.

In the embodiment of the present invention, the vegetables preferably include onion.

In the embodiment of the present invention, the vegetables are preferably dried vegetables.

ADVANTAGEOUS EFFECTS OF INVENTION

According to the present invention, it is possible to provide a separated liquid seasoning which is shielded from the oxidation odor of easily oxidized edible fats and oils (linseed oil, perilla seed oil and fish oil). The separated liquid seasoning can cause appetite of consumers, and is expected to further expand the market of the separated liquid seasoning.

Detailed Description

< separation liquid seasoning >)

The liquid seasoning for separation of the present invention is a seasoning in which an oil phase is layered on a water phase, and contains at least edible oil, vinegar, nucleic acid, water, vegetables, a thickener, other raw materials, and the like.

Examples of the liquid seasoning include sauce, dressing and other foods similar to these, preferably dressing.

(pH for separating liquid seasoning)

The pH of the water phase portion from which the liquid seasoning is separated is not particularly limited, and is preferably 3.0 to 4.6, for example, the lower limit is more preferably 3.3 to 3, further preferably 3.6, and the upper limit is more preferably 4.4 to 4, further preferably 4.3. When the pH of the separated liquid seasoning is within the above range, the microbial production of the separated liquid seasoning can be controlled, the preservability can be improved, and the balance of the flavor of the separated liquid seasoning can be improved. The pH of the separated liquid seasoning was measured at a temperature of 20℃at 1 atmosphere by using a pH meter (Table pH meter F-72 manufactured by horiba, inc.) at a temperature of 20 ℃.

(viscosity of separated liquid seasoning)

The viscosity of the water phase portion of the separated liquid seasoning is 500mpa·s or more, preferably 550mpa·s or more, more preferably 600mpa·s or more, still more preferably 700mpa·s or more, and further preferably 10000mpa·s or less, more preferably 8000mpa·s or less, still more preferably 6000mpa·s or less, still more preferably 4000mpa·s or less. By imparting the viscosity in the above range to the separated liquid seasoning, the effect of masking the oxidation odor of edible oils and fats (linseed oil, perilla seed oil, and fish oil) which are easily oxidized can be further improved. If the viscosity of the water phase portion from which the liquid seasoning is separated is lower than the lower limit value, the oxidation odor of the easily oxidized oils and fats (linseed oil, perilla seed oil, and fish oil) is not masked, and the effect of the present invention cannot be obtained.

In the method for measuring the viscosity, a BH-type viscometer is used, and under the conditions of a product temperature of 25 ℃ and a rotation speed of 10rpm, a rotor No.2 is used when the viscosity is less than 4000 mPas, a rotor No.3 is used when the viscosity is 4000 mPas or more and less than 10000 mPas, a rotor No.4 is used when the viscosity is 10000 mPas or more and less than 20000 mPas, a rotor No.5 is used when the viscosity is 20000 mPas or more and less than 40000 mPas, a rotor No.6 is used when the viscosity is 40000 mPas or more and less than 100000 mPas, a rotor No.7 is used when the viscosity is 4000 mPas or more and less than 10000 mPas, and a value calculated from a reading 3 minutes after the start of measurement is obtained.

(edible oil)

The edible oil or fat for separating the liquid seasoning contains at least 1 selected from the group consisting of linseed oil, perilla seed oil and fish oil as an easily oxidizable oil or fat.

The total content of oils and fats (linseed oil, perilla seed oil, and fish oil) which are easily oxidized is 80% by mass or more, preferably 85% by mass or more, more preferably 90% by mass or more, and 100% by mass or less, relative to the total amount of edible oils and fats. The total content of the oils and fats (linseed oil, perilla seed oil, and fish oil) which are easily oxidized is 15% by mass or more, preferably 20% by mass or more, more preferably 25% by mass or more, and further preferably 60% by mass or less, more preferably 55% by mass or less, and further preferably 50% by mass or less, relative to the total amount of the separated liquid seasoning. When the content of the easily oxidized fats and oils (linseed oil, perilla seed oil, and fish oil) is within the above range, the oxidized odor of the fats and oils affects the flavor of the separated liquid seasoning, but in the present invention, the oxidized odor of the fats and oils can be masked by blending nucleic acids within a specific range.

In addition to the above-described easily oxidizable oil or fat, the edible oil or fat used for separating the liquid seasoning may contain other edible oil or fat. The other edible fats and oils are not particularly limited, and conventionally known edible fats and oils can be used. Examples of the other edible fats and oils include vegetable fats and oils such as rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower seed oil, safflower oil, and rice bran oil. Among them, rapeseed oil, soybean oil, corn oil, palm oil or their mixed oils are preferably used.

The content of the other edible oil or fat is 20 mass% or less, preferably 15 mass% or less, more preferably 10 mass% or less, and further 0 mass% or more, based on the total amount of the edible oil or fat.

(nucleic acid)

The nucleic acid used for separating the liquid seasoning is at least 1 of 5 '-inosinic acid and 5' -guanylic acid, or a salt thereof. Examples of the nucleic acids include disodium 5' -inosinate, disodium 5' -guanylate, and disodium 5' -ribonucleotide used as nucleic acid-based seasonings, and nucleic acids derived from various materials such as yeast extracts and various animal and plant extracts for imparting a taste.

The content of the nucleic acid in the liquid seasoning is preferably 0.00004 parts by mass or more and 0.01 parts by mass or less, more preferably 0.00008 parts by mass or more, still more preferably 0.0001 parts by mass or more, still more preferably 0.0002 parts by mass or more and most preferably 0.0003 parts by mass or more, and the upper limit is preferably 0.009 parts by mass or less, still more preferably 0.008 parts by mass or less and still more preferably 0.007 parts by mass or less, relative to 1 part by mass of the total content of the edible oil (linseed oil, perilla seed oil and fish oil) which is easily oxidized. When the content of the nucleic acid in the liquid seasoning is within the above range, the influence of the nucleic acid on the flavor can be suppressed, and the oxidation odor of the edible oil or fat (linseed oil, perilla seed oil, and fish oil) which is easily oxidized can be masked. If the content of the nucleic acid is less than the lower limit, the oxidation odor of the edible oil or fat (linseed oil, perilla seed oil and fish oil) which is easily oxidized is not masked, and the effect of the present invention cannot be obtained. On the other hand, if the content of the nucleic acid exceeds the upper limit value, the flavor of the nucleic acid itself is too strong, and the effect of the present invention cannot be obtained.

Examples of the method for measuring the content of nucleic acid include a method for measuring the content of nucleic acid, specifically 5 '-inosinic acid and 5' -guanylic acid, by high performance liquid chromatography. Specifically, 4g of an aqueous phase portion of the liquid seasoning was collected, the volume was set to 100mL with deionized water, the mixture was filtered with a filter paper No.2, and a sample solution was prepared by passing the sample solution through a membrane filter having an opening of 0.45. Mu.m, and the sample solution was measured by high performance liquid chromatography (model: agilent1200 series; agilent Technologies) under the following conditions.

(measurement conditions)

A detector: diode array detector

Column: HITACHI GEL #3013-N

Temperature: 70 DEG C

Flow rate: 1ml/min

Mobile phase: phosphate buffer

Measurement wavelength: 260nm of

(edible vinegar)

Edible vinegar for separating liquid flavoring agent contains water and acetic acid as main ingredients. The edible vinegar in the present invention includes those listed in "food indication standards" specified in the japanese consumer agency, but also includes sour seasonings similar thereto. More specifically, examples of the vinegar include a substance obtained by acetic acid fermentation of grains such as rice, malt, and distillers grains, processed products thereof, fruits such as grapes and apples, vegetables such as onion, carrot, and tomato, other agricultural products, ethanol, and the like, a substance to which acetic acid is added, and a substance obtained by mixing them. It also comprises substances added with saccharides, organic acids, amino acids, salt, etc. Examples of such edible vinegar include rice vinegar, black vinegar, five-cereal vinegar, wine vinegar, apple vinegar, tomato vinegar, morel vinegar, and plum vinegar. The edible vinegar may be used alone or in combination of at least 2 kinds.

The content of acetic acid is, for example, preferably 0.1 mass% or more and 2.0 mass% or less, and the lower limit is more preferably 0.2 mass% or more, still more preferably 0.3 mass% or more, still more preferably 0.4 mass% or more, and the upper limit is more preferably 1.5 mass% or less, still more preferably 1.2 mass% or less, still more preferably 1.0 mass% or less, relative to the total amount of the separated liquid seasoning. When the content of acetic acid is within the above range, the production of microorganisms for separating the liquid seasoning is controlled to improve the preservability, and the aqueous phase is perceived as having a good sour taste, and the flavor is improved.

(vegetable)

The vegetables used for separating the liquid seasoning are not particularly limited, and examples thereof include vegetables such as onion, red pepper, sesame, onion, garlic, radish, ginger, mioga ginger, cress, parsley, celery, perilla, leek, cress, basil, lemon grass, fennel, horseradish, and the like. These vegetables may be used alone or in combination of 1 or more than 2 kinds. Among these vegetables, onion and red pepper are preferably used.

The shape and size of the vegetables are not particularly limited as long as they are generally easy to blend into a liquid seasoning. For example, the vegetables may be the vegetables themselves, or may be processed by slicing, segmenting, crushing, or the like. The processing method is not particularly limited, and may be performed according to a conventional method using a food crusher, a stone mill, a colloid mill, COMITROL, MILDER, a roll mill, or the like. The vegetables may be subjected to a drying treatment, vinegar pickling, or the like. These treatments are not particularly limited either, and may be carried out according to a conventional method.

The content of the vegetables is preferably 0.1 mass% or more and 20 mass% or less, more preferably 0.2 mass% or more, still more preferably 0.3 mass% or more, still more preferably 0.5 mass% or more, and still more preferably 10 mass% or less, still more preferably 5 mass% or less, still more preferably 3 mass% or less, relative to the total amount of the separated liquid seasoning in terms of dry weight. When the vegetable content is within the above range, the flavor of the vegetable is perceived, which is preferable.

(thickener)

The liquid seasoning is preferably mixed with a thickener in order to adjust the viscosity of the aqueous phase. Examples of the thickener include rubbers such as xanthan gum, guar gum, tamarind gum, locust bean gum, gellan gum and gum arabic. These rubbers may be used alone or in combination of 1 kind or 2 or more kinds. Among them, xanthan gum is preferably used.

The content of the thickener is, for example, preferably 0.01 mass% or more, more preferably 0.03 mass% or more, still more preferably 0.05 mass% or more, still more preferably 0.10 mass% or more, and the upper limit is preferably 1.0 mass% or less, still more preferably 0.70 mass% or less, still more preferably 0.50 mass% or less, still more preferably 0.40 mass% or less, relative to the total amount of the separated liquid seasoning. When the content of the thickener is within the above range, the viscosity of the water phase portion from which the liquid seasoning is separated can be easily adjusted to be within an appropriate range.

(other raw materials)

Besides the above-mentioned raw materials, the liquid seasoning may be separated, and various raw materials generally used for liquid seasoning may be appropriately selected and contained within a range that does not impair the effects of the present invention. Examples thereof include seasonings such as soy sauce, sweet wine, salt, sodium glutamate, and white soup, sugars such as granulated sugar, glucose, fructose, sucrose, maltose, oligosaccharides, and trehalose, and bacteriostats.

(Container)

The material, shape, etc. of the container for filling and separating the liquid seasoning are not particularly limited, and conventionally known containers for liquid seasoning can be used. Examples of the container include a hard container made of plastic or glass, a soft container made of polyethylene, polypropylene, vinyl, and the like. Examples of the shape of the container include a cylinder shape and a bottle shape.

Method for producing liquid seasoning

An example of a method for producing a liquid seasoning according to the present invention will be described. For example, first, clear water, table vinegar (acetic acid), nucleic acid, vegetables, seasonings, and other aqueous phase raw materials are mixed to prepare an aqueous phase. Then, the edible oil or fat may be layered on the prepared aqueous phase to obtain a separated liquid seasoning.

Then, the obtained separated liquid seasoning is filled into a container, whereby a packaged separated liquid seasoning can be produced. The method of filling and separating the liquid seasoning into the container is not particularly limited, and may be performed by a conventionally known method.

(manufacturing apparatus)

For the production of the separated liquid seasoning, a device used for the production of a usual liquid seasoning can be used. Examples of such a device include a general stirrer, a bar stirrer, a vertical stirrer, and a homomixer. Examples of the shape of the stirring blade of the stirrer include a propeller blade, a turbine blade, a blade type blade, and an anchor type blade.

Examples

The present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not limited to the following examples.

Preparation example 1 of a liquid seasoning

Example 1

The liquid seasoning according to the present invention was produced according to the blending ratio shown in table 1. Specifically, soy sauce, granulated sugar, dried onion, xanthan gum, table vinegar (acetic acid content 4%), salt, nucleic acid and clear water were added and mixed uniformly, thereby preparing an aqueous phase. In addition, linseed oil is heated at 80 ℃ for more than 5 hours under stirring, thereby oxidizing and deteriorating the linseed oil. The oxidized and deteriorated linseed oil has strong oxidation odor. Next, the prepared aqueous phase was filled into a container, and the oxidized and deteriorated linseed oil was layered on the aqueous phase to prepare a packaged and separated liquid seasoning.

Examples 2 to 9 and comparative examples 1 to 4

A separate liquid seasoning was produced in the same manner as in example 1 except that the blending ratio was changed as shown in table 1.

(determination of pH)

The pH of the aqueous phase portion of each of the separated liquid seasonings obtained above was measured by a pH meter (Table pH meter F-72 manufactured by horiba, inc.) at a temperature of 20℃under 1 atmosphere. The pH of the water phase of the separated liquid seasoning is 3.6-4.3.

(measurement of viscosity)

For each of the separated liquid seasonings obtained above, a BH-type viscometer was used, and under the conditions of a product temperature of 25 ℃ and a rotation speed of 10rpm, a rotator No.2 was used, a rotator No.3 was used, a rotator No.4 was used, a rotator No.5 was used, a rotator No.6 was used, and a rotator No.7 was used, wherein the rotator No.2 was used, the rotator No.3 was used, the rotator No.4 was used, and the rotator No.5 was used, the rotator No.6 was used, and the rotator No.7 was used, and was calculated from the readings after 3 minutes after the start of the measurement. The measurement results are shown in Table 1.

(sensory evaluation)

After the packaged liquid condiments obtained above were thoroughly mixed by shaking, the flavor of each liquid condiments was evaluated by a plurality of panelists who had been sufficiently trained on the basis of the following criteria. The evaluation results are shown in Table 1.

[ evaluation criterion ]

And (3) the following materials: the oxidized odor of linseed oil is extremely well masked.

And (2) the following steps: the oxidation odor of linseed oil is masked.

Delta: the oxidation odor of linseed oil is slightly masked, which is a problem-free range.

X: the oxidized odor of linseed oil is not masked. Alternatively, the nucleic acid itself is not preferable because of its strong flavor.

The separated liquid seasonings of examples 1 to 9 each covered the oxidized odor of linseed oil.

The isolated liquid seasoning of comparative example 1 was not completely mixed with nucleic acid, and thus the oxidized odor of linseed oil was not masked.

The isolated liquid seasoning of comparative example 2 has a small content of nucleic acid relative to the linseed oil, and thus the oxidized odor of the linseed oil is not masked.

The isolated liquid seasoning of comparative example 3 has a large nucleic acid content relative to linseed oil content, and therefore has an excessively strong nucleic acid-based flavor, which is not preferable.

The liquid seasoning of comparative example 4 was low in viscosity in the aqueous phase, and therefore the oxidized odor of linseed oil was not masked.

TABLE 1

Preparation example 2 of a liquid seasoning

Example 10

The liquid seasoning according to the present invention was produced according to the blending ratio shown in table 2. Specifically, soy sauce, granulated sugar, dried onion, xanthan gum, table vinegar (acetic acid content 4%), salt, nucleic acid and clear water were added and mixed uniformly, thereby preparing an aqueous phase. In addition, perilla seed oil is heated at 80 ℃ for 5 hours or more under stirring, thereby being oxidatively deteriorated. The oxidized and deteriorated perilla seed oil has strong oxidation odor. Next, the prepared aqueous phase was filled into a container, and the oxidized and deteriorated perilla seed oil was layered on the aqueous phase to prepare a packaged and separated liquid seasoning.

(determination of pH)

The pH of the aqueous phase portion of the obtained liquid-phase-separated seasoning was measured in the same manner as in production example 1 of the liquid-phase-separated seasoning. The pH of the water phase of the separated liquid seasoning is 3.6-4.3.

(measurement of viscosity)

The viscosity of the aqueous phase portion of the obtained liquid-phase-separated seasoning was measured in the same manner as in production example 1 of the above < liquid-phase-separated seasoning. The measurement results are shown in Table 2.

(sensory evaluation)

The obtained isolated liquid seasoning was subjected to sensory evaluation in the same manner as in production example 1 of < isolated liquid seasoning. The evaluation results are shown in Table 2.

The isolated liquid seasoning of example 10 was extremely excellent in masking the oxidized odor of perilla seed oil.

TABLE 2

	Example 10
		Perilla seed oil	28
Rapeseed oil	0
		Soy sauce	5
Granulated sugar	5
		Dried onion	0.5
Xanthan gum	0.25
		Edible vinegar (acetic acid content 4%)	13.5
Salt	3
		Nucleic acid	0.01
Clean water	Allowance of
		Total (mass%)	100
Proportion (nucleic acid/perilla seed oil)	0.00036
		Acetic acid content (mass%)	0.54
Viscosity (mPa. S)	780
		Evaluation	◎

Preparation example 3 of a liquid seasoning

Example 11

The liquid seasoning according to the present invention was produced according to the blending ratio shown in table 3. Specifically, soy sauce, granulated sugar, dried onion, xanthan gum, table vinegar (acetic acid content 4%), salt, nucleic acid and clear water were added and mixed uniformly, thereby preparing an aqueous phase. The prepared aqueous phase is filled into a container, and a fish oil which is sufficiently oxidized and has a strong oxidizing odor is layered on the aqueous phase to produce a packaged and separated liquid seasoning.

(determination of pH)

(measurement of viscosity)

The viscosity of the aqueous phase portion of the obtained liquid-phase-separated seasoning was measured in the same manner as in production example 1 of the above < liquid-phase-separated seasoning. The measurement results are shown in Table 3.

(sensory evaluation)

The obtained isolated liquid seasoning was subjected to sensory evaluation in the same manner as in production example 1 of < isolated liquid seasoning. The evaluation results are shown in Table 3.

The isolated liquid seasoning of example 11 was extremely excellent in masking the oxidized odor of fish oil.

TABLE 3

	Example 11
		Fish oil	28
Rapeseed oil	0
		Soy sauce	5
Granulated sugar	5
		Dried onion	0.5
Xanthan gum	0.25
		Edible vinegar (acetic acid content 4)％)	13.5
Salt	3
		Nucleic acid	0.01
Clean water	Allowance of
		Total (mass%)	100
Proportion (nucleic acid/fish oil)	0.00036
		Acetic acid content (mass%)	0.54
Viscosity (mPa. S)	780
		Evaluation	◎

Preparation example 4 of a liquid seasoning

Example 12

The liquid seasoning according to the present invention was produced according to the blending ratio shown in table 4. Specifically, a packaged and separated liquid seasoning was produced in the same manner as in example 1, except that the dried onion was changed to a vinegar-pickled onion.

(determination of pH)

(measurement of viscosity)

The viscosity of the aqueous phase portion of the obtained liquid-phase-separated seasoning was measured in the same manner as in production example 1 of the above < liquid-phase-separated seasoning. The measurement results are shown in Table 4.

(sensory evaluation)

The obtained isolated liquid seasoning was subjected to sensory evaluation in the same manner as in production example 1 of < isolated liquid seasoning. The evaluation results are shown in Table 4.

The isolated liquid seasoning of example 12 was extremely excellent in masking the oxidized odor of linseed oil.

TABLE 4

	Example 12
		Linseed oil	28
Rapeseed oil	0
		Soy sauce	5
Granulated sugar	5
		Vinegar-pickled onion	0.5
Xanthan gum	0.25
		Edible vinegar (acetic acid content 4%)	13.5
Salt	3
		Nucleic acid	0.01
Clean water	Allowance of
		Total (mass%)	100
Proportion (nucleic acid/linseed oil)	0.00036
		Acetic acid content (mass%)	0.55
Viscosity (mPa. S)	640
		Evaluation	◎

Preparation example 5 of a liquid seasoning

Example 13

According to the blending ratios shown in table 5, the liquid seasoning of the present invention was produced. Specifically, a packaged and separated liquid seasoning was produced in the same manner as in example 1, except that the dried onion was changed to dried red pepper.

(determination of pH)

(measurement of viscosity)

The viscosity of the aqueous phase portion of the obtained liquid-phase-separated seasoning was measured in the same manner as in production example 1 of the above < liquid-phase-separated seasoning. The measurement results are shown in Table 5.

(sensory evaluation)

The obtained isolated liquid seasoning was subjected to sensory evaluation in the same manner as in production example 1 of < isolated liquid seasoning. The evaluation results are shown in Table 5.

The isolated liquid seasoning of example 13 was extremely excellent in masking the oxidized odor of linseed oil.

TABLE 5

	Example 13
		Linseed oil	28
Rapeseed oil	0
		Soy sauce	5
Granulated sugar	5
		Dried red pepper	0.5
Xanthan gum	0.25
		Edible vinegar (acetic acid content 4%)	13.5
Salt	3
		Nucleic acid	0.01
Clean water	Allowance of
		Total (mass%)	100
Proportion (nucleic acid/linseed oil)	0.00036
		Acetic acid content (mass%)	0.54
Viscosity (mPa. S)	720
		Evaluation	◎

Claims

1. A liquid seasoning for separating from a container containing edible oil, nucleic acid, edible vinegar and water, characterized in that,

the total content of the linseed oil, the perilla seed oil and the fish oil is more than 80 mass percent relative to the total amount of the edible oil,

the content of the nucleic acid is 0.00004 to 0.01 mass parts based on 1 mass part of the total content of the linseed oil, the perilla seed oil and the fish oil,

the viscosity of the aqueous phase is 500 mPas or more.

2. The isolated liquid seasoning of claim 1, further comprising a thickener.

3. The isolated liquid seasoning according to claim 2, wherein the content of the thickener is 0.10 mass% or more with respect to the total amount of the isolated liquid seasoning.

4. The isolated liquid seasoning according to any one of claims 1 to 3, wherein the content of acetic acid is 0.1 mass% or more and 2.0 mass% or less relative to the total amount of the isolated liquid seasoning.

5. The isolated liquid seasoning according to any one of claims 1 to 4, wherein the total content of linseed oil, perilla seed oil and fish oil is 60 mass% or less with respect to the total amount of the isolated liquid seasoning.

6. The isolated liquid seasoning according to any one of claims 1 to 5, wherein the viscosity of the aqueous phase is 10000mpa·s or less.

7. The isolated liquid seasoning according to any one of claims 1 to 6, wherein the pH of the aqueous phase is 3.0 to 4.6.

8. The isolated liquid seasoning according to any one of claims 1 to 7, further comprising vegetables.

9. The isolated liquid seasoning of claim 8, wherein the vegetable comprises onion.

10. The isolated liquid seasoning of claim 8 or 9, wherein the vegetable is a dried vegetable.