JP4878951B2 - Liquid seasoning - Google Patents

Description

  The present invention relates to a liquid seasoning, and in particular, to a liquid seasoning containing fish clause powder.

  Liquid seasoning liquids using fish clauses such as bonito and bonito have long been preferred by Japanese people and widely used. Examples of such liquid seasonings include noodle soup and soup seasonings, which generally extract the soup from fish sections using water, etc., soy sauce, salt, sugar, Manufactured by mixing water or the like as appropriate. However, since the broth obtained by the extraction is obtained by extracting only the water-soluble components of the fish knot, which is a flavor raw material, there is a disadvantage that the flavor raw material has a unique aroma and umami. As means for solving this problem, soy sauce that has been supplemented with scent and sweetness by containing fish bun powder has been proposed in the past (see, for example, Patent Documents 1 and 2).

In Patent Document 1, it is pointed out that the texture of soup is rough when a coarse fish knot powder having a particle size of 60 μm or more is contained (see paragraph 0005). It has been proposed to contain fine fish clause powder having a diameter of 50 μm or less.
JP-A-8-308526 Japanese Utility Model Publication No. 1-1134484

  The liquid seasoning produced by adding fish bun fine powder (for example, powder having a particle size of 50 μm or less) certainly has a better flavor than the liquid seasoning produced only with the extracted broth. However, such a liquid seasoning containing fish bun fine powder has a drawback that the fish odor is likely to be produced.

  In addition, the fish clause fine powder has a drawback that the flavor component is eluted immediately when heated. Therefore, when liquid seasonings containing fish bun fine powder are produced industrially, flavor components may be lost due to heating during the sterilization process, etc., which is equivalent to liquid seasonings manufactured only with the broth There is a problem that it can only be a flavor. Moreover, even if the time of a sterilization process is short and the eluted flavor component remains in a liquid seasoning, when a consumer heat-cooks, a flavor component may fall out. Therefore, there is also a problem that it is difficult to taste a satisfying flavor when eating.

  Furthermore, if the liquid seasoning contains too much fish bun powder (for example, powder of 300 μm or less), the fish bun powder adheres to the bottom of the container filled with the liquid seasoning, Powder may not come out. In such a case, even if it contains the fish-powder fine powder, the effect by it cannot be fully exhibited. Moreover, the appearance of the product is deteriorated, resulting in a significant loss of product value.

  On the other hand, use of a fish knot powder having a too large particle size causes not only the problem of impairing the texture but also the following problems. That is, when comparing fish bun powder having a small particle size and fish bun powder having a large particle size, the fish pod powder having a large particle size has a smaller surface area per weight. For this reason, even if a fish knot powder having a large particle size is used, it is difficult to sufficiently dissolve the flavor components, and the flavor and umami unique to the flavor raw material cannot be sufficiently imparted to the liquid seasoning.

  The present invention has been made in view of the above-mentioned problems, and the object thereof is to provide a fishy powder that does not have a raw odor, has a good texture and appearance, and has a fish texture even after a heating process. It is in providing the liquid seasoning which can fully taste the flavor and umami of the knot.

  Therefore, as a result of intensive studies, the present inventors have optimized the size and amount of fish knot powder to be contained in the liquid seasoning, so that the scent and umami taste of fish knot that is sensuously preferable for the liquid seasoning is obtained. It was found that the texture, aroma, and umami of fish knots can be continuously felt when used for cooking that requires heating. Furthermore, the present inventors paid attention to the small fish cake powder in the liquid seasoning and found that the bottom of the container of fish cake powder can be prevented by making its content less than a predetermined value. And the present inventors came to complete the following invention based on said some knowledge.

  That is, in order to solve the above-mentioned problem, the invention according to claim 1 is characterized in that the content of the fish knot powder of 0.5 mm or more and 5 mm or less is 0.5 mass% per 7 mass% of the salt content of the liquid seasoning. The gist of the liquid seasoning is 5% by mass or less.

  The invention according to claim 2 is characterized in that the content of fish clause powder of 0.5 mm or more and 5 mm or less is 0.5 mass% or more and 5 mass% or less per 7 mass% of the salt content of the liquid seasoning, and The gist of the present invention is a liquid seasoning characterized in that the content of fish knot powder of 0.3 mm or less is less than 0.3% by mass per liquid seasoning.

  Invention of Claim 3 makes it the summary that content of soy sauce is 5 mass% or more in Claim 1 or 2.

  The gist of the invention described in claim 4 is that, in any one of claims 1 to 3, the lipid content of the fish bun powder is less than 7% by mass.

  The gist of the invention described in claim 5 is that, in any one of claims 1 to 4, the fish knot powder is a koji powder.

  As described above in detail, according to the inventions described in claims 1 to 5, despite the fact that it contains a fish knot powder, there is no raw odor, it is excellent in texture and appearance, and even after a heating process, The liquid seasoning which can fully taste the flavor and umami of the knot can be provided.

  Hereinafter, the liquid seasoning of the present invention will be described in detail.

  The “liquid seasoning” of the present invention is a liquid seasoning containing fish clause powder, which is obtained by adding fish cake powder to the seasoning liquid that occupies the main proportion of the seasoning. Specific examples of the liquid seasoning of the present invention include noodle soup, dashi seasoning, dressing, sauce and soup for pots. Examples of components that can constitute the seasoning liquid include umami components, salty components, sweetening components, and sour components, and specifically include soup stock, salt, saccharides, soy sauce, vinegar, and fats and oils. In particular, in a liquid seasoning containing soy sauce represented by noodle soup and the like, since the flavor of the soup stock gradually decreases during storage, the present invention is embodied as this type of liquid seasoning. Is preferable. In other words, the problem of wanting to add fish scent, umami, and flavor to the liquid seasoning is particularly large in the liquid seasoning containing soy sauce. In addition, content of soy sauce in the liquid seasoning containing soy sauce is 5 mass% or more per liquid seasoning, for example, Preferably it is 10 mass% or more.

  In the present invention, “fish section” is not particularly limited, and refers to a preservable product obtained by cooking and drying fish meat as a raw material. As the fish bun, for example, bonito, souda bun, tuna bun, bonito bun, muro bun, urume bun, sardine bun, sanma bun, dried sardines, etc. can be used. In the liquid seasoning of the present invention, it is preferable to use a fish clause with as little lipid content as possible. The reason for this is that, when a fish knot powder with a high lipid content is used, fat is eluted in the liquid, resulting in deterioration of the appearance and oxidative deterioration due to the fat. On the other hand, it is preferable to use, for example, a powder of fish knots with a lipid content of less than 7% by mass (preferably less than 6% by mass of fish knots). In this case, it is difficult for fat to elute in the liquid. . Therefore, not only a liquid seasoning with a good appearance can be obtained, but also oxidative deterioration due to fat can be suppressed. Specific examples of such low lipid content fish knot powder include, for example, powder such as bonito, dried bonito, and tuna, which can be used to achieve a refined flavor.

  Further, the fish clause is preferably roasted, and when this is used, not only can the raw odor be suppressed, but also the flavor can be imparted to the liquid seasoning itself. The roasting method is not particularly limited. For example, a method of heat-treating boiled fish meat with far-infrared rays or a method of directly baking boiled fish meat on an iron plate may be used.

  The preferred range of the size of the fish bun powder contained is 0.5 mm or more and 5 mm or less, and the content thereof is 0.5 mass% or more and 5 mass% or less per 7 mass% of the salt content of the liquid seasoning. There must be. Here, the fish node powder having a size of 0.5 mm or more and 5 mm or less refers to a fish node powder that turns on a mesh having an opening of 0.5 mm square and passes a mesh having an opening of 5 mm square. Examples of the method for pulverizing fish sections include a method for directly crushing fish sections to a predetermined size and a method for crushing frozen fish sections. A particularly preferred method is a method in which a state of shaving like a flower bud is previously set and then pulverized to each mesh size. According to this method, a product having an excellent flavor can be obtained.

If a fish seasoning powder with a size exceeding 5 mm is contained in the liquid seasoning in a predetermined amount or more, not only is the mouthfeel worse, but the flavor components are not sufficiently eluted, and the liquid seasoning cannot be sufficiently flavored. Moreover, if the fish seasoning powder with a size of less than 0.5 mm is included in the liquid seasoning in a predetermined amount or more, a raw odor is produced. Therefore, as described above, a fish knot powder having a size of 0.5 mm or more and 5 mm or less is preferable, and a fish knot powder having a size of 1 mm or more and 3 mm or less is more preferable. Note that the fish seasoning powder smaller than the above preferred range may be contained in the liquid seasoning if the amount is very small, but preferably the content of the fish node powder of 0.3 mm or less is 0.3 mass per liquid seasoning. It is preferable that it is less than%. The reason for this is that fish node powder having a size of 0.3 mm or less (fish node powder that passes a mesh having a mesh size of 0.3 mm square) is liable to stick to the bottom of the liquid seasoning container. When such sticking occurs, not only the appearance of the product is deteriorated, but also the physical properties become sticky and sticky, which is not preferable.

  Here, the liquid seasoning includes straight type products, concentrated type products concentrated about 2 to 5 times, and the like. The latter product contains 2 to 5 times more salt than the former product. Normally, concentrated products are used after being diluted. In this case, it is common to reduce the amount of liquid used according to the concentration factor. Therefore, in the present invention, in view of the difference in salinity content due to the difference in the product types, the content of fish clause powder is defined based on the salinity content.

  For example, when the salt content of the liquid seasoning is 7% by mass (general salt concentration of a double concentration type), 0.5 to 5% by mass of fish powder of 0.5 mm to 5 mm. % Must be included. In addition, when the salt content of the liquid seasoning is 10.5% by mass (general salt concentration of a triple concentration type), 0.5 mm or more and 5 mm or less of fish paste powder of 0.75% by mass to It is necessary to include 7.5% by mass. Moreover, when the salt content of the liquid seasoning is 3.5% by mass (general salt concentration of a straight type), 0.25% by mass to 2.5mm of fish paste powder of 0.5 mm or more and 5 mm or less. It is necessary to include the mass%.

  As described above, in the present invention, it is necessary to include 0.5 mm to 5% by mass of fish paste powder of 0.5 mm or more and 5 mm or less per 7% by mass of the salt content of the liquid seasoning. It is preferable to include 1% by mass to 4% by mass, and more preferably 2% by mass to 4% by mass.

  When the content of fish knot powder per 7% by mass of the salt content of the liquid seasoning exceeds 5% by mass, it becomes difficult to maintain the liquid state and the mouthfeel becomes very bad as well as the taste is favorable. It will not be. If the fish paste powder content is less than 0.5% by mass, the flavor becomes poor, and the flavor at the time of heat cooking also becomes the same level as the liquid seasoning produced only with the broth.

  In the present invention, it is desirable that the fine fish paste powder of 0.3 mm or less is less than 0.3 mass% per liquid seasoning, and particularly less than 0.2 mass%. When more than 0.3 mm of fish knot powder is included in this range, the fish knot powder adheres to the bottom of the seasoning container, and the appearance deteriorates. Further, the seasoning itself becomes dull and unsuitable for uses such as noodle soup.

Experimental example (double concentration type liquid seasoning) for determining the suitable range of the size of the fish knot (salmon knot) powder
(1) Sample preparation

The raw materials shown in Table 1 of FIG. 1 were prepared in the proportions (mass%) shown in Table 1 so that the total amount was 2 kg, and mixed uniformly so that the final salt concentration was 7 mass%. The “salt concentration” here refers to a concentration including not only the concentration of sodium chloride but also the salt content of soy sauce. As the fish bun powder, bonito powder having different sizes in the same lot was used. For each sample, the conditions without heat treatment (before sterilization), sterilized at 80 ° C. to 85 ° C. for 5 minutes and naturally cooled to room temperature (after sterilization), after the above sterilization treatment assuming actual cooking A total of three types of samples (both after cooking) were prepared by boiling the sample for 10 minutes and allowing it to naturally cool to a heated state (about 40 ° C.). The following evaluations were performed under normal temperature conditions. The sample after sterilization is assumed to be used for cooking without heating (such as use as somen soup). In addition, as a sample for appearance inspection, a liquid seasoning prepared in a 600 ml bottle and left for 24 hours was used.
(2) Sample evaluation

  About the liquid seasoning of the produced sample, the sensory test by ten sensory inspectors was performed and evaluated for the four items of dashi flavor (boiled flavor), raw odor, texture, and appearance.

  For the soup stock flavor (boiled flavor), ◎ (feeling a great straw flavor), ○ (feeling a strong straw flavor), as an absolute rating for 3 samples before sterilization, after sterilization and after cooking, respectively, A total rating was given in four stages: Δ (feeling a slight strawberry flavor) and × (not feeling a strawberry flavor too much).

  About the item of raw odor, the sample after sterilization was made into the object, and it evaluated compared with the control goods (comparative example 1). Specifically, the evaluation was made in four grades: ◎ (not feeling raw odor compared to control), ○ (equivalent to control), △ (slightly odor than control), × (very odor compared to control).

  About the item of food texture, the absolute evaluation was performed for the sample after sterilization. Specifically, the evaluation was made in four grades: ◎ (no discomfort at all), ◯ (slightly left on the tongue but not worrisome), △ (slightly rough), and x (slightly rough).

  As for the items of appearance, absolute evaluation was performed on samples after sterilization. Specifically, ◎ (preferably with no sticky and sticky properties confirmed), ○ (preferably with almost no viscous substance), △ (slightly dripping, but with a large appearance The evaluation was made on a scale of 4 (not so high that it was felt that the quality was degraded) and x (not drastic and undesirable).

The control product for Comparative Examples 1 to 9 (Comparative Example 1) used 40% by mass of water to extract the juice from 2% by mass of bonito (3 mm mesh pass crushed product) and filtered it with a 40 μm filter. It was set as the liquid seasoning which uses the filtered stock solution. The control product does not contain bonito powder itself. For this control product, 60% by mass of water including the stock solution was used.
(3) Results

  The evaluation results of the above samples are shown in Table 1 of FIG. According to Table 1, with respect to the control product (Comparative Example 1) extracted from the same amount of bonito powder as a soup stock, the flavor of the sample (Experimental Examples 3 to 7) using the bonito powder of 0.5 mm or more and 5 mm or less (Amber flavor) was felt stronger than equivalent at any stage before sterilization, after sterilization, and after cooking. In particular, it was found that the sample added with the larger mesh size of koji powder had a tendency to maintain a strong koji flavor even by heating. It was also found that the control product was unsatisfactory after cooking.

  Moreover, about the liquid seasoning which uses the koji powder of a size larger than 5 mm mesh, it was bad in taste and the improvement of the koji flavor before sterilization was hardly felt. This is probably because the koji powder having a large particle size has a smaller surface area than the koji powder having a small particle size, and the flavor of the koji powder is not sufficiently eluted before the sterilization process.

  Moreover, about the liquid seasoning which uses the bonito powder of less than 0.5 mm mesh, compared with the control goods, some improvement of the dashi flavor (boiled flavor) was felt. However, the evaluation result that a raw odor was felt and it was unpreferable on quality was obtained. This is considered to be because the contact surface between the bonito powder and the liquid was very large, and even the components having the raw odor in the bonito were eluted.

  Furthermore, about the liquid seasoning which uses a bonito powder of 0.3 mm or less, the evaluation result that it became unsatisfactory with not only a raw smell but also a drastic property on the appearance was obtained.

  From the above results, it was found that the size of the fish knot powder (salmon knot powder in this example) needs to be 0.5 mm or more and 5 mm or less. Therefore, it was concluded that the samples of Experimental Examples 3 to 7 were samples of preferred examples belonging to the technical idea of the present invention.

Experimental example (double concentration type liquid seasoning) for determining the suitable range of the content of fish clause
(1) Sample preparation

In this example, the raw material koji powder and water were used in amounts (mass%) shown in Table 2 of FIG. About the other matter, it carried out similarly to Example 1, and produced the multiple types of liquid seasoning sample (Experimental Examples 10-18 and Comparative Example 2). The final salt concentration was 7% by mass.
(2) Sample evaluation

Ten sensory inspectors sampled each sample diluted twice for eating somen, and evaluated three items of dashi flavor (boiled flavor), raw odor, and texture. The evaluation method for each item was the same as in Example 1. In the present Example, only the sample after sterilization was produced and it evaluated. The control product (Comparative Example 2) is a sample produced in the same manner as Comparative Example 1.
(3) Results

  About the liquid seasoning (Experimental Examples 14 and 18) to which the bonito powder was added in excess of 5 mass%, the evaluation result that food texture worsened was obtained. In particular, when bonito powder having a size of 3 mm or more and 5 mm or less is contained in an amount of more than 5% by mass (Example 18), a large amount of bonito powder remains in the mouth, resulting in poor mouthfeel and bonito powder. The oozing oozing taste was too strong, which was undesirable. As for the koji powder content of 0.3% by mass, no improvement in the koji flavor was confirmed compared to the control product.

  From the above results, it was found necessary to contain bonito powder in an amount of 0.5 wt% to 5 wt%. Therefore, it was concluded that the samples of Experimental Examples 11, 12, 13, 16, and 17 were samples of preferred examples belonging to the technical idea of the present invention.

Experimental example for determining the preferred range of content of small bonito (0.3 mm or less) (1) Sample preparation

In this example, the raw material koji powder and water were used in the amounts (mass%) shown in Table 3. About the other matter, it carried out similarly to Example 1, and produced the multiple types of liquid seasoning sample (Experimental Examples 19-22 and Comparative Example 3). Further, in Table 4, a plurality of types of samples were similarly prepared using two types of koji powder of 0.3 mm or less and koji powder of a size larger than 0.3 mm.
(2) Sample evaluation

  About the produced sample, four sensory inspectors evaluated four items, dashi flavor (boiled flavor), raw odor, food texture, and external appearance. The evaluation method for each item was the same as in Example 1. Moreover, in the present Example, only the sample after sterilization was produced and evaluated. The control product (Comparative Example 3) is a sample produced in the same manner as Comparative Example 1.

Table 3 in FIG. 3 shows a dashi flavor (boiled flavor) and a raw odor for the content of 0.3 mm or less bonito powder (0.3 mm mesh pass product) set to 0.2 mass% to 1 mass%. It shows the results of evaluating the four items of food texture and appearance. Table 4 in FIG. 4 contains koji powder (0.3 mm mesh pass product) of 0.3 mm or less, and koji powder (0.5 mm or more and 1 mm or less, or 3 mm or more and 5 mm or less) larger than 0.3 mm. The result of evaluating the appearance of the sample is shown.
(3) Results

  As shown in Table 3, in the liquid seasoning sample containing 0.3% by mass or more of bonito powder of 0.3 mm or less, an evaluation result that is not preferable in appearance was obtained. Further, as shown in Table 4, it was confirmed that the sample containing 0.3% by mass or more of bonito powder of 0.3 mm or less as in Table 3 is viscous and dripping. However, it has been found that the appearance evaluation is improved when a relatively large koji powder (0.5 mm or more and 1 mm or less, or 3 mm or more and 5 mm or less) is contained together with the koji powder of 0.3 mm or less (Experimental Examples 23 and 26). 29, 32). It was also found that the appearance evaluation increased as the content of relatively large koji powder increased (Experimental Examples 29 and 32). This is because koji powder with a size smaller than 0.3 mm is mixed with koji powder with an appropriate size (0.5 mm or more and 1 mm or less, or 3 mm or more and 5 mm or less), so that only small koji powder binds to each other. It is thought that it is because it is suppressed.

  From the above results, it was found that the koji powder with a thickness of 0.3 mm or less is preferably less than 0.3% by mass and particularly preferably less than 0.2% by mass per liquid seasoning. In addition, from the viewpoint of improving the appearance, it is possible to include a large amount of koji powder (0.5 to 1 mm or 3 to 5 mm) of an appropriate size within an appropriate amount (0.5 to 5% by mass). It turned out to be preferable.

Experimental example to examine the type of fish bun powder to be used (1) Sample preparation

A liquid seasoning was prepared in the same manner as in Example 1 except that the fish knot powder shown in Table 5 of FIG. 5 was used. In addition, all fish clause powder was made into the size of 1 mm mesh on by 3 mm mesh pass. The descriptions such as “5% lipid” in Table 5 indicate the lipid content (% by mass) contained in the fish section. In addition, the description such as “roast (weak)” indicates that the koji powder is a roasted product, and is classified into (weak) and (strong) depending on the processing condition. The roasting process used here is a heat treatment process using far infrared rays.
(2) Sample evaluation

  Each sample was diluted 2 times for eating somen by 10 sensory inspectors, and the appearance (nourishment, precipitation), dashi flavor (flavor such as salmon), raw odor, flavor deterioration (acid rancidity) 4 Items were evaluated. Among these, the method for evaluating the dashi flavor (flavor such as salmon) and the raw odor was the same as the method for evaluating the stock flavor (boiled flavor) and raw odor of Example 1.

  For the items of appearance (moisture and precipitation), ◎ (transparent), ○ (slightly turbid but transparent and not much of concern), △ (turbidity is confirmed and quality is impaired), × The overall evaluation was made in four stages (much turbidity and high quality).

  Regarding the items of flavor deterioration (acid rancid odor), the samples were stored at 40 ° C. for 2 months, ◎ (less deteriorated than control flavor deterioration), ○ (same degree as control), △ (flavor is less A total rating was given in four stages, which was slightly inferior to the control and x (extremely inferior to the control), and was used as an index of the quality of storage stability.

Moreover, in the present Example, only the sample after sterilization was produced and evaluated.
The control product (Comparative Example 4) was a sample prepared in the same manner as in Comparative Example 1, and the lipid content of the koji powder used at this time was 7% by mass.
(3) Results

  In the samples prepared in Experimental Examples 35 to 38, an evaluation result that the raw odor was not felt as compared with the control product was obtained. Among them, for those with roasted bonito powder added, not only did not feel the raw odor at the time of eating somen, but also the fragrance was felt and the flavor was improved (Experimental Examples 35 and 36).

  In addition, a significant difference was confirmed in the quality after long-term storage. That is, for samples prepared using bonito powder with a high lipid content, not only the evaluation result that the fat content is unfavorable in appearance due to elution in the liquid, but also the evaluation result that the taste is not preferable due to the deterioration of the fat content. Obtained (Experimental Example 39).

  In addition, we experimented with Niboshi and Munebu-bushi powder as fish-bush powder other than bonito-powder powder. It was also inferior and it was also found that there was a live smell (Experimental Examples 40 and 41).

  From the above results, it was found that the lipid content of the fish knot powder is preferably less than 7% by mass, and roasted fish knot powder or dry powder is preferred. Furthermore, it was also found that bonito powder is preferable among fish bun powders.

  Next, in addition to the technical ideas described in the claims, the technical ideas grasped by the embodiments described above are listed below.

  (1) The content of 0.5 mm or more and 5 mm or less of ginger powder is 0.5 mass% or more and 5 mass% or less per 7 mass% of the salt content of the liquid seasoning, and is 0.3 mm or less. The content of is less than 0.3% by mass per liquid seasoning.

  (2) The content of roasted 0.5 mm to 5 mm fish clause powder is 0.5% to 5% by mass per 7% by mass of the salt content of the liquid seasoning, and A liquid seasoning characterized in that the content of fish paste powder of 0.3 mm or less is less than 0.3% by mass per liquid seasoning.

  (3) Concentrated soy sauce-containing liquid seasoning that is diluted according to the concentration ratio, and has a salt content of 5% by mass or more per liquid seasoning, and 0.5 mm or more and 5 mm or less fish paste powder Is 0.5% by mass or more and 5% by mass or less per 7% by mass of the salt content of the liquid seasoning, and the content of fish knot powder of 0.3 mm or less is 0.00% per liquid seasoning. A liquid seasoning containing soy sauce, characterized by being less than 3% by mass.

It is the table | surface which showed the result of the experiment for determining the suitable range of the magnitude | size of the powder of a fish knot (salmon knot) (Table 1). It is the table | surface which showed the result of the experiment for determining the suitable range of content of a fish bun (salmon bonito) (Table 2). It is the table | surface which showed the result of the experiment for determining the suitable range of content of a small fish node (salmon node of 0.3 mm or less) (Table 3). It is the table | surface which showed the result of the experiment for determining the suitable range of content of a small fish knot (0.3 mm or less knot) when using the koji powder of size larger than 0.3 mm (Table 4). . It is the table | surface which showed the result of the experiment for examining the kind of fish clause powder which should be used (Table 5).

Claims (5)

  A liquid seasoning characterized in that the content of fish node powder of 0.5 mm or more and 5 mm or less is 0.5 mass% or more and 5 mass% or less per 7 mass% of the salt content of the liquid seasoning.   The content of the fish node powder of 0.5 mm or more and 5 mm or less is 0.5% by mass or more and 5% by mass or less per 7% by mass of the salt content of the liquid seasoning, and the fish node powder of 0.3 mm or less A liquid seasoning characterized in that the content is less than 0.3% by mass per liquid seasoning.   Content of soy sauce is 5 mass% or more, The liquid seasoning of Claim 1 or 2 characterized by the above-mentioned.   The liquid seasoning according to any one of claims 1 to 3, characterized in that the lipid content of the fish knot powder is less than 7% by mass.   The liquid seasoning according to any one of claims 1 to 4, wherein the fish bun powder is bonito powder.

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