JP7008857B1 - Separate liquid seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a separated liquid seasoning in which the oxidizing odor of edible oils and fats which are easily oxidized is masked. The present invention is a packaged separated liquid seasoning containing edible oil, nucleic acid, vinegar, and water, and the edible oil is selected from the group consisting of linseed oil, sesame oil, and fish oil. The total content of the linseed oil, sesame oil, and fish oil is 80% by mass or more with respect to the total amount of the edible oil and fat, and the total content of the linseed oil, sesame oil, and fish oil contains at least one. However, it is 15% by mass or more with respect to the total amount of the separated liquid seasoning, and the content of the nucleic acid is 0.00004 with respect to 1 part by mass of the total content of the linseed oil, sesame oil, and fish oil. It is characterized in that it is at least 0.01 part by mass and the viscosity of the aqueous phase portion is 500 mPa · s or more. [Selection diagram] None

Description

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

Conventionally, among edible oils and fats, flaxseed oil, sesame oil, and fish oil have been regarded as good for health and have been preferred. On the other hand, flaxseed oil, sesame oil, and fish oil have a problem of being easily oxidized. In particular, in the case of packaged separated liquid seasonings sold on the premise of the best-by date at room temperature for a long period of time, in addition to the adverse environment, the muffled taste of oxidatively deteriorated oil significantly inhibits the required refreshing acidity. , Especially the problem was big.

To solve the above problems, conventionally, the liquid seasoning is enclosed in a resin container having low oxygen permeability, or the liquid seasoning contains an antioxidant to prevent deterioration of the flavor due to oxidation of fats and oils. Has been done. For example, in the production of an emulsified liquid seasoning, an oil containing 75% by mass or more of fish oil is mixed with an aqueous phase after adding an aqueous solution containing an antioxidant such as ascorbic acid, bubbling and stirring an inert gas. A method has been proposed (see Patent Document 1).

JP-A-2017-6064

However, there is still a demand for a separated liquid seasoning that contains a large amount of easily oxidizable edible oils and fats such as flaxseed oil, sesame oil, and fish oil, masks the oxidative odor, and has a sufficiently preferable flavor. Therefore, an object of the present invention is to provide a separated liquid seasoning in which the oxidizing odor of edible oils and fats that are easily oxidized is masked.

As a result of diligent studies to solve the above problems, the present inventors surprisingly found that at least one selected from the group consisting of linseed oil, sesame oil, and fish oil as edible oils and fats that are easily oxidized, vinegar, and the like. And in a packaged separated liquid seasoning containing water, nucleic acid is blended in a specific ratio with respect to easily oxidizable edible oil and fat, and further, by adjusting the viscosity of the aqueous phase portion, the easily oxidizable edible oil and fat is oxidized. It was found that a separated liquid seasoning with masked odor can be obtained. The present inventors have completed the present invention based on the findings.

That is, according to one aspect of the present invention.
A packaged separated liquid seasoning containing edible fats and oils, nucleic acids, vinegar, and water.
The edible oil contains at least one selected from the group consisting of flaxseed oil, sesame oil, and fish oil.
The total content of the flaxseed oil, sesame oil, and fish oil is 80% by mass or more with respect to the total amount of the edible oil and fat.
The total content of the flaxseed oil, sesame oil, and fish oil is 15% by mass or more with respect to the total amount of the separated liquid seasoning.
The nucleic acid content is 0.00004 parts by mass or more and 0.01 parts by mass or less with respect to 1 part by mass of the total content of the flaxseed oil, sesame oil, and fish oil.
The viscosity of the aqueous phase portion is 500 mPa · s or more.
Separate liquid seasonings are provided.

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

In the aspect of the present invention, the total content of the flaxseed oil, sesame oil, and fish oil is preferably 60% by 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 10,000 mPa · s or less.

In the aspect of the present invention, the pH of the aqueous phase portion is preferably 3.0 or more and 4.6 or less.

In the aspect of the present invention, it is preferable that the separated liquid seasoning further contains vegetables.

In the aspect of the present invention, it is preferable that the vegetables contain onions.

In the aspect of the present invention, it is preferable that the vegetables are dried vegetables.

According to the present invention, it is possible to provide a separated liquid seasoning in which the oxidizing odor of edible oils and fats (linseed oil, sesame oil, and fish oil) that are easily oxidized is masked. Such a separated liquid seasoning can provoke the appetite of consumers, and further market expansion of the separated liquid seasoning can be expected.

<Separated liquid seasoning>
The separated liquid seasoning of the present invention is a seasoning in which an oil phase portion is laminated on an aqueous phase portion, and contains at least edible oil and fat, vinegar, nucleic acid, and water, and is used for vegetables and thickening. Agents and other raw materials may be further included.

Examples of the separated liquid seasoning include dressings, sauces, sauces, and other similar foods, and dressings are preferable.

(PH of separated liquid seasoning)
The pH of the aqueous phase portion of the separated liquid seasoning is not particularly limited, but is preferably 3.0 or more and 4.6 or less, and the lower limit is more preferably 3.3 or more, still more preferably 3. It is 6 or more, and the upper limit value is more preferably 4.4 or less, still more preferably 4.3 or less. When the pH of the separated liquid seasoning is within the above range, the balance of the flavor of the separated liquid seasoning can be improved while controlling the generation of microorganisms in the separated liquid seasoning to improve the storage stability. The pH value of the separated liquid seasoning may be measured using a pH measuring device (desktop pH meter F-72 manufactured by HORIBA, Ltd.) at a temperature of 1 atm and a product temperature of 20 ° C.

(Viscosity of separated liquid seasoning)
The viscosity of the aqueous phase portion of the separated liquid seasoning is 500 mPa · s or more, preferably 550 mPa · s or more, more preferably 600 mPa · s or more, still more preferably 700 mPa · s or more, and further. It is preferably 10000 mPa · s or less, more preferably 8000 mPa · s or less, still more preferably 6000 mPa · s or less, and even more preferably 4000 mPa · s or less. By imparting a viscosity within the above range to the separated liquid seasoning, the masking effect of the oxidizing odor of edible oils and fats (linseed oil, sesame oil, and fish oil) that are easily oxidized can be further improved. When the viscosity of the aqueous phase portion of the separated liquid seasoning is below the lower limit, the oxidizing odor of easily oxidizable fats and oils (linseed oil, sesame oil, and fish oil) is not masked, and the effect of the present invention cannot be obtained.
As a method for measuring the viscosity, a BH type viscometer is used, and the product temperature is 25 ° C. and the rotation speed is 10 rpm, and the viscosity is less than 4000 mPa · s: Rotor No. When it is 24,000 mPa · s or more and less than 10000 mPa · s: Rotor No. 3, 10,000 mPa · s or more and less than 20000 mPa · s: Rotor No. 4. When 20,000 mPa · s or more and less than 40,000 mPa · s: Rotor No. 5, 40,000 mPa · s or more and less than 100,000 mPa · s: Rotor No. 6, 100,000 mPa · s or more: Rotor No. It is a value calculated by the reading 3 minutes after the start of the measurement using 7.

(Edible oils and fats)
The edible fat and oil used for the separated liquid seasoning contains at least one selected from the group consisting of flaxseed oil, sesame oil, and fish oil as fats and oils that are easily oxidized.

The total content of easily oxidizable fats and oils (linseed oil, sesame oil, and fish oil) is 80% by mass or more, preferably 85% by mass or more, and more preferably 90% by mass, based on the total amount of edible fats and oils. It is the above, and it is 100% by mass or less. Further, the total content of fats and oils (linseed oil, sesame oil, and fish oil) that are easily oxidized is 15% by mass or more, preferably 20% by mass or more, more preferably, with respect to the total amount of the separated liquid seasoning. Is 25% by mass or more, preferably 60% by mass or less, more preferably 55% by mass or less, and further preferably 50% by mass or less. When the content of easily oxidizable fats and oils (linseed oil, sesame oil, and fish oil) is within the above range, the oxidizing odor of the fats and oils affects the flavor of the separated liquid seasoning. By blending in a range, the oxidizing odor of fats and oils can be masked.

The edible fats and oils used for the separated liquid seasoning may contain other edible fats and oils in addition to the above-mentioned easily oxidizable fats and oils. The other edible fats and oils are not particularly limited, and conventionally known edible fats and oils can be used. Examples of other edible oils and fats include vegetable oils and fats such as rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, and rice oil. Among these, it is preferable to use rapeseed oil, soybean oil, corn oil, palm oil, or a mixed oil thereof.

The content of the other edible fats and oils is 20% by mass or less, preferably 15% by mass or less, more preferably 10% by mass or less, and 0% by mass or more, based on the total amount of the edible fats and oils. be.

(Nucleic acid)
The nucleic acid used in the separated liquid seasoning is at least one of 5'-inosinic acid and 5'-guanylic acid, or a salt thereof. Examples of these nucleic acids include 5'-disodium inosinate used as a nucleic acid-based seasoning, 5'-disodium guanylate, and 5'-ribonucleotide disodium, which are used to impart umami. It also includes those derived from various raw materials such as yeast extract and various animal and plant extracts.

The content of nucleic acid in the separated liquid seasoning is 0.00004 parts by mass or more and 0.01 part by mass or less with respect to 1 part by mass of the total content of edible fats and oils (flaxseed oil, sesame oil, and fish oil) that are easily oxidized. The lower limit is preferably 0.00006 parts by mass or more, more preferably 0.00008 parts by mass or more, still more preferably 0.0001 parts by mass or more, and even more preferably 0.0002 parts by mass. The above is the above, most preferably 0.0003 parts by mass or more, and the upper limit value is preferably 0.009 parts by mass or less, more preferably 0.008 parts by mass or less, still more preferably 0.007. It is less than a part by mass. If the content of nucleic acid in the separated liquid seasoning is within the above range, the oxidative odor of edible oils and fats (linseed oil, sesame oil, and fish oil) that are easily oxidized should be masked while suppressing the influence of nucleic acid on the flavor. Can be done. When the nucleic acid content is below the lower limit, the oxidizing odor of edible oils and fats (linseed oil, sesame oil, and fish oil) that are easily oxidized is not masked, and the effect of the present invention cannot be obtained. On the other hand, when the content of the nucleic acid exceeds the upper limit, the flavor of the nucleic acid itself is too strong and the effect of the present invention cannot be obtained.

As a method for measuring the content of nucleic acid, for example, a method for measuring the content of nucleic acid, specifically 5'-inosinic acid and 5'-guanylic acid, by a high-speed liquid chromatograph method can be exemplified. Specifically, 4 g of the aqueous phase portion of the separated liquid seasoning was collected, and the volume was adjusted to 100 mL with deionized water. After filtering with the filter paper of No. 2, it is made into a sample liquid through a membrane filter having an opening of 0.45 μm, and can be measured under the following conditions by using high performance liquid chromatography (model: Agent1200 series; Agilent Technologies).
(Measurement condition)
Detector: Diode array detector Column: HITACHI GEL # 3013-N
Temperature: 70 ° C
Flow rate: 1 ml / min
Mobile phase: Phosphate buffer Measurement wavelength: 260 nm

(Vinegar)
The vinegar used for the separated liquid seasoning is mainly composed of water and acetic acid. Examples of the vinegar in the present invention include vinegars listed in the "Food Labeling Standards" established by the Consumer Affairs Agency, but similar acid seasonings are also included. More specifically, as vinegar, for example, grains such as rice, malt and lees or processed products thereof, fruits such as grapes and apples, vegetables such as onions, carrots and tomatoes, other agricultural products, alcohol and the like are acetic acid fermented. Examples include those with acetic acid added separately, and those with a mixture thereof. This includes those containing sugars, organic acids, amino acids, salt and the like. Examples of such vinegar include rice vinegar, black vinegar, five-grain vinegar, wine vinegar, apple vinegar, tomato vinegar, moromi vinegar, and plum vinegar. These vinegars may be used alone or in combination of two or more.

The content of acetic acid is, for example, preferably 0.1% by mass or more and 2.0% by mass or less, and the lower limit is more preferably 0.2% by mass or more, based on the total amount of the separated liquid seasoning. It is more preferably 0.3% by mass or more, further preferably 0.4% by mass or more, and the upper limit value is more preferably 1.5% by mass or less, still more preferably 1.2% by mass. It is less than or equal to, and more preferably 1.0% by mass or less. When the content of acetic acid is within the above range, the good acidity of the aqueous phase is felt and the flavor is improved while controlling the generation of microorganisms in the separated liquid seasoning to improve the storage stability.

(vegetable)
The vegetables used for the separated liquid seasoning are not particularly limited, but are, for example, onions, paprika, sesame, green onions, garlic, daikon, ginger, myoga, creson, parsley, celery, perilla, leek, honeybee, basil, lemongrass, and fennel. , Vegetables such as leek. These vegetables may be used alone or in combination of two or more. Among these vegetables, it is preferable to use onions and paprika.

The shape and size of the vegetables are not particularly limited, and any shape or size that is generally easy to mix with the liquid seasoning may be used. For example, the vegetables may be the vegetables themselves or may be processed by slicing, cutting, crushing or the like. The processing method is not particularly limited, and can be performed by a hood cutter, a stone mill, a colloid mill, a commit roll, a milder, a roll crusher, or the like by a conventional method. Further, the vegetables may be dried or pickled. These processes are also not particularly limited and can be performed by a conventional method.

The content of vegetables is preferably 0.1% by mass or more and 20% by mass or less with respect to the total amount of the separated liquid seasoning in terms of dry weight, and the lower limit is higher. It is preferably 0.2% by mass or more, more preferably 0.3% by mass or more, still more preferably 0.5% by mass or more, and the upper limit value is more preferably 10% by mass or less. It is more preferably 5% by mass or less, and even more preferably 3% by mass or less. When the content of vegetables is within the above range, the flavor of vegetables is perceived, which is preferable.

(Thickener)
The separated liquid seasoning preferably contains a thickener for adjusting the viscosity of the aqueous phase portion. Examples of the thickener include gums such as xanthan gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. These gums may be used alone or in combination of two or more. Among these, it is preferable to use xanthan gum.

The content of the thickener is, for example, preferably 0.01% by mass or more and 1.0% by mass or less, and the lower limit is more preferably 0.03% by mass or more with respect to the total amount of the separated liquid seasoning. Yes, more preferably 0.05% by mass or more, still more preferably 0.10% by mass or more, and the upper limit value is more preferably 0.70% by mass or less, still more preferably 0.50. It is 0% by mass or less, and more preferably 0.40% by mass or less. When the content of the thickener is within the above range, it becomes easy to adjust the viscosity of the aqueous phase portion of the separated liquid seasoning within a suitable range.

(Other raw materials)
As the separated liquid seasoning, in addition to the above-mentioned raw materials, various raw materials usually used for the liquid seasoning can be appropriately selected and contained as long as the effects of the present invention are not impaired. Examples thereof include seasonings such as soy sauce, mirin, salt, sodium glutamate and bouillon, sugars such as sugar, glucose, fructose, citrus sugar, malt sugar, oligosaccharides and trehalose, and bacteriostatic agents.

(container)
The material, shape, and the like of the container for filling the separated liquid seasoning are not particularly limited, and a conventionally known container 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, or the like. In addition, examples of the shape of these containers include a cylindrical shape and a bottle shape.

<Manufacturing method of separated liquid seasoning>
An example of the method for producing the separated liquid seasoning of the present invention will be described. For example, first, fresh water, vinegar (acetic acid), nucleic acid, vegetables, and other aqueous phase raw materials such as seasonings are mixed to prepare an aqueous phase. Next, edible oils and fats can be loaded on the prepared aqueous phase to obtain a separated liquid seasoning.

Subsequently, the obtained separated liquid seasoning can be filled in a container to produce a packaged separated liquid seasoning. The method for filling the container with the separated liquid seasoning is not particularly limited, and a conventionally known method can be used.

(Manufacturing equipment)
For the production of the separated liquid seasoning, an apparatus used for producing a normal liquid seasoning can be used. Examples of such an apparatus include a general stirrer, a stick mixer, a stand mixer, a homo mixer and the like. Examples of the stirring blade shape of the stirrer include propeller blades, turbine blades, paddle blades, anchor blades, and the like.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not construed as being limited to the contents of the following Examples.

<Manufacturing example of separated liquid seasoning 1>
[Example 1]
The separated liquid seasoning of the present invention was produced according to the blending ratios shown in Table 1. Specifically, an aqueous phase was prepared by adding soy sauce, sugar, dried onions, xanthan gum, vinegar (acetic acid content 4%), salt, nucleic acid, and fresh water and mixing them uniformly. Further, the flaxseed oil was oxidatively deteriorated by heating at 80 ° C. for 5 hours or more with stirring. The oxidatively deteriorated flaxseed oil had a strong oxidative odor. Next, the prepared aqueous phase was filled in a container, and linseed oil deteriorated by oxidation was loaded on the container to produce a packaged separated liquid seasoning.

[Examples 2 to 9, Comparative Examples 1 to 4]
Separated liquid seasonings were produced in the same manner as in Example 1 except that the blending ratios shown in Table 1 were changed.

(Measurement of pH)
The pH of the aqueous phase portion of each separated liquid seasoning obtained above was measured using a pH meter (table-top pH meter F-72 manufactured by Horiba, Ltd.) at 1 atm and a product temperature of 20 ° C. did. The pH of the aqueous phase portion of the separated liquid seasoning was 3.6 or more and 4.3 or less.

(Measurement of viscosity)
For the aqueous phase portion of each separated liquid seasoning obtained above, when the temperature is 25 ° C. and the rotation speed is 10 rpm, the temperature is less than 4000 mPa · s using a BH type viscometer: Rotor No. When it is 24,000 mPa · s or more and less than 10000 mPa · s: Rotor No. 3, 10,000 mPa · s or more and less than 20000 mPa · s: Rotor No. 4. When 20,000 mPa · s or more and less than 40,000 mPa · s: Rotor No. 5, 40,000 mPa · s or more and less than 100,000 mPa · s: Rotor No. 6, 100,000 mPa · s or more: Rotor No. 7 was used, and it was calculated by the reading 3 minutes after the start of measurement. The measurement results are shown in Table 1.

(sensory evaluation)
After sufficiently shaking each of the packaged separated liquid seasonings obtained above, the flavor of each separated liquid seasoning was sensory-evaluated according to the following criteria by a plurality of well-trained panels. The evaluation results are shown in Table 1.
[Evaluation criteria]
⊚: The oxidative odor of flaxseed oil was masked very well.
〇: The oxidative odor of flaxseed oil was masked.
Δ: The oxidative odor of flaxseed oil was somewhat masked, and there was no problem.
X: The oxidative odor of flaxseed oil was not masked. Or, the flavor of the nucleic acid itself was too strong, which was not preferable.

In each of the separated liquid seasonings of Examples 1 to 9, the oxidative odor of flaxseed oil was masked.
Since the separated liquid seasoning of Comparative Example 1 did not contain nucleic acid at all, the oxidizing odor of flaxseed oil was not masked.
Since the nucleic acid content of the separated liquid seasoning of Comparative Example 2 was smaller than that of the flaxseed oil, the oxidizing odor of the flaxseed oil was not masked.
The separated liquid seasoning of Comparative Example 3 was not preferable because the content of the nucleic acid was higher than the content of the flaxseed oil, and the flavor of the nucleic acid itself was too strong.
The separated liquid seasoning of Comparative Example 4 had a low viscosity in the aqueous phase portion, so that the oxidizing odor of flaxseed oil was not masked.

<Manufacturing example 2 of separated liquid seasoning>
[Example 10]
The separated liquid seasoning of the present invention was produced according to the blending ratios shown in Table 2. Specifically, an aqueous phase was prepared by adding soy sauce, sugar, dried onions, xanthan gum, vinegar (acetic acid content 4%), salt, nucleic acid, and fresh water and mixing them uniformly. Further, the sesame oil was oxidatively deteriorated by heating at 80 ° C. for 5 hours or more with stirring. The oxidatively deteriorated sesame oil had a strong oxidative odor. Next, the prepared aqueous phase was filled in a container, and sesame oil deteriorated by oxidation was loaded on the container to produce a packaged separated liquid seasoning.

(Measurement of pH)
The pH of the aqueous phase portion of the separated liquid seasoning obtained above was measured in the same manner as in <Production Example 1 of the separated liquid seasoning> described above. The pH of the aqueous phase portion of the separated liquid seasoning was 3.6 or more and 4.3 or less.

(Measurement of viscosity)
The viscosity of the aqueous phase portion of the separated liquid seasoning obtained above was measured in the same manner as in <Production Example 1 of the separated liquid seasoning> described above. The measurement results are shown in Table 2.

(sensory evaluation)
The separated liquid seasoning obtained above was subjected to sensory evaluation in the same manner as in the above <Production Example 1 of separated liquid seasoning>. The evaluation results are shown in Table 2.

In the separated liquid seasoning of Example 10, the oxidizing odor of sesame oil was masked very well.

<Manufacturing example 3 of separated liquid seasoning>
[Example 11]
The separated liquid seasoning of the present invention was produced according to the blending ratios shown in Table 3. Specifically, an aqueous phase was prepared by adding soy sauce, sugar, dried onions, xanthan gum, vinegar (acetic acid content 4%), salt, nucleic acid, and fresh water and mixing them uniformly. The prepared aqueous phase was filled in a container, and fish oil which was sufficiently oxidized and had a strong oxidizing odor was laminated on the container to produce a packaged separated liquid seasoning.

(Measurement of pH)
The pH of the aqueous phase portion of the separated liquid seasoning obtained above was measured in the same manner as in <Production Example 1 of the separated liquid seasoning> described above. The pH of the aqueous phase portion of the separated liquid seasoning was 3.6 or more and 4.3 or less.

(Measurement of viscosity)
The viscosity of the aqueous phase portion of the separated liquid seasoning obtained above was measured in the same manner as in <Production Example 1 of the separated liquid seasoning> described above. The measurement results are shown in Table 3.

(sensory evaluation)
The separated liquid seasoning obtained above was subjected to sensory evaluation in the same manner as in the above <Production Example 1 of separated liquid seasoning>. The evaluation results are shown in Table 3.

In the separated liquid seasoning of Example 11, the oxidizing odor of fish oil was masked very well.

<Manufacturing example 4 of separated liquid seasoning>
[Example 12]
The separated liquid seasoning of the present invention was produced according to the blending ratios shown in Table 4. Specifically, a packaged separated liquid seasoning was produced in the same manner as in Example 1 except that the dried onion was changed to pickled onion.

(Measurement of pH)
The pH of the aqueous phase portion of the separated liquid seasoning obtained above was measured in the same manner as in <Production Example 1 of the separated liquid seasoning> described above. The pH of the aqueous phase portion of the separated liquid seasoning was 3.6 or more and 4.3 or less.

(Measurement of viscosity)
The viscosity of the aqueous phase portion of the separated liquid seasoning obtained above was measured in the same manner as in <Production Example 1 of the separated liquid seasoning> described above. The measurement results are shown in Table 4.

(sensory evaluation)
The separated liquid seasoning obtained above was subjected to sensory evaluation in the same manner as in the above <Production Example 1 of separated liquid seasoning>. The evaluation results are shown in Table 4.

The separated liquid seasoning of Example 12 masked the oxidative odor of flaxseed oil very well.

<Manufacturing example 5 of separated liquid seasoning>
[Example 13]
The separated liquid seasoning of the present invention was produced according to the blending ratios shown in Table 5. Specifically, a packaged separated liquid seasoning was produced in the same manner as in Example 1 except that the dried onion was changed to dried red paprika.

(Measurement of pH)
The pH of the aqueous phase portion of the separated liquid seasoning obtained above was measured in the same manner as in <Production Example 1 of the separated liquid seasoning> described above. The pH of the aqueous phase portion of the separated liquid seasoning was 3.6 or more and 4.3 or less.

(Measurement of viscosity)
The viscosity of the aqueous phase portion of the separated liquid seasoning obtained above was measured in the same manner as in <Production Example 1 of the separated liquid seasoning> described above. The measurement results are shown in Table 5.

(sensory evaluation)
The separated liquid seasoning obtained above was subjected to sensory evaluation in the same manner as in the above <Production Example 1 of separated liquid seasoning>. The evaluation results are shown in Table 5.

The separated liquid seasoning of Example 13 masked the oxidative odor of flaxseed oil very well.

Claims (9)

A packaged separated liquid seasoning containing edible fats and oils, nucleic acids, vinegar, and water.
The edible oil contains at least one selected from the group consisting of flaxseed oil, sesame oil, and fish oil.
The total content of the flaxseed oil, sesame oil, and fish oil is 80% by mass or more with respect to the total amount of the edible oil and fat.
The total content of the flaxseed oil, sesame oil, and fish oil is 15% by mass or more with respect to the total amount of the separated liquid seasoning.
The nucleic acid content is 0.00004 parts by mass or more and 0.01 parts by mass or less with respect to 1 part by mass of the total content of the flaxseed oil, sesame oil, and fish oil.
The viscosity of the aqueous phase portion is 500 mPa · s or more.
Separated liquid seasoning. Contains more thickener,
The content of the thickener is 0.10% by mass or more with respect to the total amount of the separated liquid seasoning.
The separated liquid seasoning according to claim 1. The content of acetic acid is 0.1% by mass or more and 2.0% by mass or less with respect to the total amount of the separated liquid seasoning.
The separated liquid seasoning according to claim 1 or 2 . The total content of the flaxseed oil, sesame oil, and fish oil is 60% by mass or less with respect to the total amount of the separated liquid seasoning.
The separated liquid seasoning according to any one of claims 1 to 3 . The viscosity of the aqueous phase portion is 10,000 mPa · s or less.
The separated liquid seasoning according to any one of claims 1 to 4 . The pH of the aqueous phase portion is 3.0 or more and 4.6 or less.
The separated liquid seasoning according to any one of claims 1 to 5 . Characterized by containing more vegetables,
The separated liquid seasoning according to any one of claims 1 to 6 . The vegetables are characterized by containing onions.
The separated liquid seasoning according to claim 7 . The vegetable is a dried vegetable.
The separated liquid seasoning according to claim 7 or 8 .