200819059 九、發明說明： 【發明所屬之技術領域】 本發明係關於液體調味料，i曰 液體調味料。 "疋關於含有柴魚粉末之 【先前技術】200819059 IX. DESCRIPTION OF THE INVENTION: TECHNICAL FIELD OF THE INVENTION The present invention relates to liquid seasonings, i. "疋About containing bonito powder [Prior Art]
使用了鰹魚柴魚、鯖魚柴魚等之 知以來為日本人所喜愛，而声、、；:；；、'的液體調味料’習 味料之例子，有如麵醬汁和二=二作為此種液體調 用水等從柴魚中萃取出高湯:所’此等—般係使 醬油、食鹽、糖類、水等而予以製湯液中適=合 所得之高湯液為僅萃取_ ’由於猎萃取 丨成刀者，故有風味原料之獨特香味和甜味較少的缺點。 作為用於解決此缺點之手段，# W2夫土 ^ , 已^案有猎由含有柴魚粉末 彌補香味和甜味之㈣（例如，參照專利文獻i、2)。 尚且專利文獻1中，係指摘在含有粒徑6G # m以上之 粗木了 U k ’醬汁的口感將變得粗縫（參照專利文獻i 之段落0005) ’而考慮此點提案了含有粒徑5〇^以下之 較細的柴魚粉末。 專利文獻1:日本專利特開平8—3〇8526號公報 專利文獻2:日本專利實開平卜ί34484號公報 【發明内容】 (發明所欲解決之問題） 添加柴魚細微粉末（例如粒徑為5〇 # m以下之粉末）而 製造之液體調味料，係相較於僅由萃取之高湯液所製造之 3·/發明說明書(補件)/96-_127713 6 200819059 =味料’確實風味較良好。然而，此種添加了… 之液體調味料具有容易產生柴魚腥臭味的缺點二、 出^點若將柴魚細微粉末加熱’則有香味成分立刻遭溶 1夫1 0士因此’在工造添加了柴魚細微粉末之液 =味料…亦有因殺时料之加熱導 =二有只能得到與僅以高湯液所製造之液= :二味的問題。又’即使殺菌步驟之時間較短，而使 斤洛出之香味成分殘留於液體調味料中， =香味成分散失的可能。因此，亦有於= 難以π口 1到令人滿足之香味的問題。 ::，若於液體調味料中過多地含有柴魚 下，粉末)，則有柴魚細微粉末黏固於液體調 出的产兄底部’而於使用時柴魚細微粉末無法倒 仍=充分:=::= 顯著損及商品價值。 W 〇卜4惡化’結果將 ^方面’若使用粒徑過大的柴魚粉末，則不僅有損及 柴魚粉末與粒徑較大之毕广即比較粒徑較小之 於每軍粒徑較大之柴魚粉末 之此：、： 較小。因此’即便使用粒徑較大 體；香味成分仍難以充分溶出’無法充分地對液 體凋味枓賦予風味原料之獨特香味和甜味。 =明係有鑑於上述問題而完成者，其目 種液體調味料，其雖含有柴魚粉末仍無腥臭味，口感及外 312XP/^^_W(補件)/96-11/96127713 η 200819059 仍可充分品嚐到柴魚之 觀亦優越，且即使經過加熱步驟， 香味和甜味。 (解決問題之手段） 因此It has been used by Japanese people since the knowledge of carp, carp, carp, etc., and the example of the liquid seasoning of the sound, ,;;;, 'the liquid seasoning' is like a noodle sauce and two = two As such a liquid, the broth is extracted from the carp by using water or the like: the broth obtained by the soy sauce, the salt, the saccharide, the water, etc. is preferably extracted only _ ' Hunting and extracting the knives into the knives, it has the disadvantages of the unique flavor and sweetness of the flavored raw materials. As a means for solving this disadvantage, #W2夫土 ^ , has been hunted by a fishery containing powder to compensate for the aroma and sweetness (4) (for example, refer to Patent Documents i, 2). In the case of the patent document 1, it is said that the texture of the U k 'sauce which contains the coarse wood of the particle size of 6G #m or more is coarsely sewed (refer to paragraph 0005 of the patent document i). Finer bonito powder with a diameter of 5 〇^ or less. Patent Document 1: Japanese Laid-Open Patent Publication No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. The liquid seasoning made by the powder of m#m is the same as that produced by the extracted broth alone. 3.·Inventive manual (supplement)/96-_127713 6 200819059 =The taste material is really good. . However, such a liquid seasoning added with ... has the disadvantage that it is easy to produce the odor of the fish carp. 2. If the fine powder of the carp is heated, the scented ingredient is immediately dissolved. Adding the liquid of the fine fish of the fish carp = the taste material... There is also the heating of the sputum material. The second one can only get the problem of the liquid produced with the broth only = two flavors. Further, even if the time of the sterilization step is short, the flavor component of the gum is left in the liquid seasoning, and the fragrance is likely to be dispersed. Therefore, there is also a problem that it is difficult to π mouth 1 to a satisfying fragrance. :: If the liquid seasoning contains too much fish, the powder), there is a fine powder of the fish and the powder is glued to the bottom of the production of the liquid, and the fine powder of the fish can not be poured when used. =::= Significantly damages the value of the item. W 〇 4 恶化 恶化 恶化 恶化 恶化 恶化 恶化 恶化 恶化 若 若 若 若 若 若 若 若 若 若 若 若 若 若 若 若 若 若 若 若 若 若 若 若 若 若 若 若 若 若 若 若 若 若This is the size of the big bonito powder:,: Smaller. Therefore, even if a large particle size is used, it is difficult to sufficiently dissolve the flavor component. The liquid flavor is not sufficiently imparted with the unique flavor and sweetness of the flavor material. = Ming system has been completed in view of the above problems, its liquid seasonings, although it contains sea bream powder, there is no odor, taste and external 312XP / ^ ^ _ W (supplement) / 96-11/96127713 η 200819059 The view of the hatfish is also excellent, and even after the heating step, the aroma and sweetness. (the means to solve the problem)
祐、六胁务明者等人經潛心重覆研討，結果發現’藉佳 味料所含有之柴魚粉末之尺寸及分量適當化，月 f液體調味料料官能上較佳之柴魚之香味和甜味，尤其 =在使用於需要加溫的調理方面時，仍可持續地感受到樂 =口感與香味和甜味。再者，本㈣者等人著眼於液靡 、二：中之較小的柴魚粉末，亦發現，藉由使其含量為未 、无疋值可防止柴魚粉末固黏於容器底部。然後，本發 明者等人根據上述數個發現，遂完成本發明。 " 亦即’為了解決上述.課題，申請專利範圍第丨項之發明 的要旨為一種液體調味料，其特徵為，0 5随以上且5咖 以下之柴魚粉末的含量，係相對於液體調味料之鹽分含量 7質量％為〇· 5質量％以上且5質量％以下。 申凊專利範圍第2項之發明的要旨為—種液體調味 料，其特徵為，〇.5mm以上且5mm以下之柴魚粉末的含量， 係相對於液體調味料之鹽分含量7質量％為〇 5質量％以上 且5質量％以下，且〇3min以下之柴魚粉末之含量，係相 對於液體調味料為未滿0· 3質量％。 —申請專利範圍第3項之發明的要旨係於申請專利範圍 第1或2項中，醬油含量為5質量％以上。 …申請專利範圍第4項之發明的要旨係於申請專利範圍 第1或2項中，柴魚粉末之脂質含量為未滿7質量％。 312XP/發明說明書(補件)/9641/96127713 8 200819059 申清專利範圍第5項之發㈣要旨係 第1或2項中，柴魚粉末為鰹魚柴魚粉末。胃專利乾圍 第nt利範圍第6項之發明的要旨係於申請專利範圍 弟1或2項中’醬油含量為 ：圍 質含量為未滿7質量%。 木魚粉末之脂 第ΠΓ範圍第7項之發明的要1係於申請專利範圍 5項中，醬油含量為5質量％以上 魚柴魚粉末。 末為鰹 了請專利範圍第8項之發明的要旨係 第1或2項中，些备私士 4 ^ τ明寻利乾圍 為未滿7質量％末為鰹魚柴魚粉末，且其赌質含量 申請專利範圍第9項之發明的要旨係 第1或2項中，荜备扒士达_ Α 、〒口月寻利辄圍 ^ ^ ^ 木…叔末為鰹魚柴魚粉末，且1脂皙人曰 為未滿7質量％，醬油含量為5質量%以上，月…- (發明效果） 如以上所詳述般’根據巾請專利範圍第^至 叙明，可提供一種雖含有柴魚粉末仍盔腥 、二 觀亦優越，且即使經過加熱步驟，仍可充二二及外 香味和甜味的液體調味料。 刀σ口 s到木魚之 【實施方式】 Ζ，針對本發明之液體調味料進行詳細說明。 調味液中含右此备於古而士私、有該5周味科主要比例之 味料m ΐ、⑺ ，並添加了柴魚粉末的液體調 未科作為本發明之液體調味料之㈣例，可舉例如：麵 312ΧΡ/發明說明書(補件1/96127713 9 200819059 =、=調味料、沙拉醬(dressi_ 汁荨。作為可構成上述調味液之成分 · 鹽味成分、甘味成分、酸味成八 1躺士未成刀、 糖類、醬油、食用贈、油t二= 由月曰類#。特別是在以麵槳 T表之添加了醬油的液體調味料中，由於有在保存备中: 香味、甜味、風味：，此係因為對液體調味料賦予柴魚之 曰未甜纟風味專目❸，於添 _著。尚且’添加了醬油之液體調味料== 如相對於液體調味料為5質量%以上、= 本發明中所謂「毕备，~ ^ 备肉亨备jt子以# =、」、’’、、、特別限定，係指將原料之 …、内"、…、亚予以乾紐之具保存性者。作為此备叮处 魚柴魚、宗田鰹魚柴魚、箱#此自:木°使用鰹 魚、潤目沙丁魚柴魚、沙丁 ：：：^、、、=、竹笑魚柴 等。本發明之液體調味 刀…、柴魚、魚乾類 之柴魚。其理由在於，含量儘可能少 ^ ^ ^ ^ ^ ^ t , 4 ；； ί 1 ^ ^ # 分所造成之氧化劣化。相對引起外觀惡化、因脂部After careful study and reconsideration, the company found that the size and weight of the bonito powder contained in the glutinous rice sauce were appropriate, and the scent of the squid and the scent of the squid were better. Sweetness, especially = when used in conditioning that requires warming, still feels the taste and taste and sweetness. Furthermore, the present (4) and others looked at the smaller squid powder in liquid sputum and two: and found that the squid powder was prevented from sticking to the bottom of the container by making it not present or devoid of value. Then, the present inventors have completed the present invention based on the above several findings. " In other words, in order to solve the above problem, the gist of the invention of claim No. </ RTI> is a liquid seasoning characterized in that the content of the squid powder of 0 5 or more and 5 or less is relative to the liquid The salt content of the seasoning is 7 mass%, and is 5% by mass or more and 5% by mass or less. The gist of the invention of claim 2 is a liquid seasoning characterized in that the content of the squid powder of 5. 5 mm or more and 5 mm or less is 7 mass% based on the salt content of the liquid seasoning. The content of the bonito powder of 5 mass% or more and 5% by mass or less, and the cerium powder of 3 minutes or less is less than 0.3% by mass based on the liquid seasoning. - The gist of the invention of claim 3 is in the scope of claim 1 or 2, the soy sauce content is 5% by mass or more. The gist of the invention of claim 4 is in the scope of claim 1 or 2, wherein the fish oil powder has a lipid content of less than 7% by mass. 312XP/Inventive Manual (Supplement)/9641/96127713 8 200819059 The application of the fifth paragraph of the patent scope (4) The main purpose of the item 1 or 2, the bonito powder is squid powder. The patent of the invention is based on the scope of the invention of the sixth item of the nt range. The content of the soy sauce in the first or second item is: the content of the periplasm is less than 7% by mass. The fat of the wood fish powder The first aspect of the invention of the seventh item is in the scope of claim 5, and the soy sauce content is 5% by mass or more. At the end, in the first or second item of the invention of claim 8 of the patent scope, some of the preparations are 4 τ 明 利 利 利 为 为 未 未 未 未 未 未 未 未 , , , , , , In the first or second item of the invention of the gamma content application patent scope ninth item, the preparation of the 扒 达 _ 〒 〒 〒 〒 〒 寻 寻 ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ And the amount of the soy sauce is less than 7% by mass, the soy sauce content is 5% by mass or more, and the month...- (Effect of the invention) As described in detail above, Containing the bonito powder is still the helmet, the second view is also superior, and even after the heating step, it can still be filled with the second and the outer scent and sweet liquid seasoning. Knife σ port s to wooden fish [Embodiment] The liquid seasoning of the present invention will be described in detail. The seasoning liquid contains the taste material m ΐ, (7) which is prepared in the ancient and private, has the main proportion of the 5 weeks of taste, and the liquid sylvestre added with the squid powder is used as the liquid seasoning of the present invention. For example: face 312 ΧΡ / invention manual (supplement 1 / 96127713 9 200819059 =, = seasoning, salad dressing (dressi_ juice 荨. As a component that can constitute the above seasoning liquid · salty ingredients, sweet ingredients, sour taste into eight one lying It is not a knife, sugar, soy sauce, food gift, oil t 2 = from the moon 曰 class. Especially in the liquid seasoning with soy sauce added to the surface paddle T, because it is preserved: scent, sweetness Flavor: This is because the liquid seasoning is given to the squid of the squid, and the special flavor of the squid is added, and the liquid seasoning of the soy sauce is added == 5% by mass relative to the liquid seasoning Above, = in the present invention, "Complete, ~ ^ 备肉亨备jt子 is specifically limited to # =,", '',,,, and refers to the raw materials, the inner ",..., It is a preserver. As a fish, a fish, a fish, a fish, a box From: wood ° use squid, sardine sardines, sardines:::, ^,, =, bamboo laugh fish, etc.. The liquid seasoning knife of the present invention ..., bonito, dried fish, etc. The reason is that the content is as small as possible ^ ^ ^ ^ ^ ^ t , 4 ;; ί 1 ^ ^ # The oxidative degradation caused by the division.
未滿7質量❶/G之毕备社炎；可使用例如脂質含量為 、 （車父<土為未滿6質量％之毕备士 L 二下:液中之脂部分不易溶出至液卜因:、、:二可： 為外硯佳之液體調味料，亦 僅了成 劣化。作為此種低脂質含量之造成之氧化 如鰹魚柴魚、乾柴魚、具體例，可舉例 、、、…4之粉末，若使用此等， 312XP/發明說明書(補件)/96-11/96127713 χ〇 200819059 則可完成高雅的風味。 另夕^柴魚最好為經實施烘烤加工者，於❹其之情況 可抑制腥臭味，亦可對液體調味料本身賦予香 二，烘烤土加工之方法並無特別限定，例如可為將經亨 ' 肉、二:广行熱處理之方法，亦可為將經烹煮、 •之”、、肉於鐵板上直接燒烤之方法。 所含有之柴魚粉末之尺寸的適合範圍為0.5则1以上且 5mm以下，其含量相對於液體調味料之鹽分含量7 必須為0 · 5質量％以上且5曾景％|：2丁 ^ 、里0 貝里/〇以上且5貝里％以下。於此，所謂〇.5mm 以上且5mm以下之尺寸的柴魚粉末，係指留於網目 〇.5顏見方之筛網上、通過網目為5職見方之篩網的华备 粉末。作為使柴魚粉末化的方法，可舉例如：將柴魚直接 破，成既定尺寸的方法；和將經珠結之柴魚進行粉碎之方 =寺。特佳之方法為預先作成如柴魚片般之柴魚削片的狀 態，其後再粉碎為各網目尺寸的方法，藉由此方法，將可 得到風味優越之成品。 若於液體調味料中含有既定量以上之超過5mm之尺寸 的柴魚粉末，則不僅食用觸感惡化，香味成分亦難以充分 溶出，故無法對液體調味料充分地賦予風味。又，若於液 體調味料中含有既定量以上之未滿〇 5mm之尺寸的柴魚 粉末，則將出現腥臭味。從而，係以上述之〇.5mm以上且' 5mm以下之尺寸的柴魚粉末為較適合，以上且以 下之尺寸的柴魚粉末更為適合。尚且，亦可於液體調味料 中含有極少量之較上述適合範圍更小之柴魚粉末，但 312XP/發明說明書(補件)/96-11/96127713 11 200819059 0. 3mm以下之柴魚粉末含量最好儘可能地相對於液體調味 料為未滿G.3 sa：%。其理由在於，Q· 以下之柴魚粉 末（H、罔目為〇. 3mm見方之篩網的柴魚粉末）具有容易 固黏於液體調味料容器底部的缺點。而且，若發生此種固 黏，不僅使製品外觀惡化，亦成為帶有黏性之濃稠感的物 性，故不佳。 —於此，液體調味料中有純正（straight)型之商品、和濃 ❿，為/倍〜5倍左右之濃縮型商品等。又，相車交於前者商 品’後者商品中係含有2倍〜5倍多的鹽分。通常，濃縮 型商品係經稀釋後而使用，但於此情況下，一般係配合濃 縮倍率而使液體之使用量減少。因此，本發明中，有鑑於 =上述商品型式不同而鹽分含量相異之情況，而以鹽分含 1作為基準來規定柴魚粉末之含量。 例如，在《調味料之好含量為7 f韻2倍濃縮型 之一般的鹽分濃度）時，0· 5mm以上且5mm以下之柴夤於 #末必須含有0.5質量％〜5質量％。又，當液體調味料= 分含量為10.5質量%(3倍濃縮型之一般的鹽分濃度)時， 0.5mm以上且5mm以下之柴魚粉末必須含有〇 π質量 ，％〜7.5質量％。又，當液體調味料之鹽分含量為3 5質= %(純正型之一般的鹽分濃度）時，0·5ππη以上且5mm以下 之柴魚粉末必須含有〇·25質量％〜2 5質量％。 戈口上迷 ' V· UmUi从工且ΰΠ1ΐη以下之柴房於東 必須相對於液體調味料之鹽分含量7質量％，含有〇 ^所 買％〜5質量％，較佳為i質量％〜4質量％，更佳為2質量％〜4 312χΡ/發明說明書(補件)/96-11/96127713 200819059 質量％。 右相對於液體調味料之鹽分含量卜 量超過5質量％，則 貝里/〇 ’柴魚粉末含 非常差，風味亦變得不^维持液狀，不僅口感之感觸變得 量%’則將變得缺乏風含量小於〇.5質 以高湯液所製造之 σ”、、凋理日守之風味亦變成與僅 吓衣绝之液體調味料為相同程度。 另外’本發明Φ，田 為相對於液體調味料：0广以下之細微柴魚粉末設 ㈣。在含有多:此 柴魚粉末將固黏於調味:二 味料本身將變得 使外硯惡化。又，調 (實施例υ ’、周感，而不適合於麵醬汁等之用途。 用於決定柴魚（鰹魚柴备 驗例（2倍濃縮型液體調味料） 、之適合範圍的實 (1)樣本之製作 φ量=:=，之方式，分別依圖1之表1所示比例(質 =表二所示原料’並均勻混合使其最終 】 ·=貝里/0。於此所謂「鹽分濃度」不 戶成 -Π括醬油等中之鹽分的濃度。作為柴魚粉；:使度用 欠寸不同的經魚柴魚粉末。針對各樣本，準備下 述^種仏件：未施加加熱處理之條件（殺菌前），·以8〇 伊1^殺菌5分鐘’自然冷卻至常溫的條件（殺菌後）’· :二：：理，將上述殺菌處理後之樣本再煮彿騰1〇 刀、里，自μ卻至加熱狀態⑺40t)的條件（調理後）。 312XP/發明說明書(補件)/96-11 /961277B 13 200819059 ^別於常溫條件下進行以下評價。又，殺菌後之樣本係假 定未予以加熱而使用於調理的情況（作為麵線醬汁之使用 等）。又，作為外觀檢查用之樣本，係使用將製成之液體 調味料600ml裝入瓶中並放置24小時者。 (2)樣本之評價 對所製成之樣本的液體調味料，針對高湯風味（鰹备風 味)；腰臭、口感、外觀等4個項目，由1〇位官能檢查官Less than 7 mass ❶ / G of the pediatric inflammation; can be used, for example, the lipid content, (the car father < soil is less than 6 mass% of the bismuth L two: the fat part of the liquid is not easy to dissolve into the liquid Because:,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, ...4 powder, if used, 312XP / invention manual (supplement) / 96-11/96127713 χ〇 200819059 can complete elegant flavor. On the evening ah ^ carp is best to be baked, in In the case of the odor, the odor can be suppressed, and the liquid seasoning itself can be imparted with a fragrant scent. The method of processing the baking soil is not particularly limited, and for example, it can be a method of heat-treating the yen meat and two: The method of directly grilling the cooked, simmered, and meat on the iron plate. The suitable range of the size of the squid powder contained is 0.5 1 or more and 5 mm or less, and the content thereof is relative to the salt of the liquid seasoning. The content of 7 must be 0 · 5 mass % or more and 5 years of view %|: 2 □ ^, 里 0 berry / The above is 5 lb% or less. Here, the size of the squid powder of 〇.5 mm or more and 5 mm or less is the screen which is left on the screen of the mesh 〇.5 颜见方, and the screen is the mesh of the 5th position. As a method of pulverizing the carp, for example, a method of directly breaking the carp into a predetermined size; and a method of pulverizing the squid by the beaded squid = the temple. A method in which the size of the bonito chips such as the bonito slices is pulverized into the size of each mesh, and by this method, a finished product having superior flavor can be obtained. If the liquid seasoning contains more than the quantitative amount In the 5mm size of the squid powder, not only the taste of the food is deteriorated, but also the flavor component is difficult to be sufficiently eluted, so that the flavor cannot be sufficiently imparted to the liquid seasoning. Moreover, if the liquid seasoning contains less than 5 mm of the above-mentioned amount The size of the bonito powder will be odorous. Therefore, it is more suitable for the squid powder of the above-mentioned size of 5 mm or more and '5 mm or less, and the above-mentioned size and the size of the bonito powder are more suitable. Still, The liquid seasoning may contain a very small amount of the bonito powder which is smaller than the above-mentioned suitable range, but the 312XP/invention specification (supplement)/96-11/96127713 11 200819059 0. Possibly less than G.3 sa:% relative to the liquid seasoning. The reason is that the Qai fish powder below Q· (H, the eyeball is 〇. 3mm square sieve of the bonito powder) has easy adhesion The disadvantage of the bottom of the liquid seasoning container. Moreover, if such solid adhesion occurs, not only the appearance of the product is deteriorated, but also the physical property with a sticky thick feeling, which is not preferable. The product of the straight type and the concentrated product are concentrated products of about 5% to about 5 times. In addition, the car is handed over to the former product. The latter product contains 2 times to 5 times more salt. Usually, a concentrated product is used after being diluted, but in this case, the amount of liquid used is generally reduced in accordance with the concentration ratio. Therefore, in the present invention, in view of the fact that the salt content differs depending on the type of the product, the content of the fish oil powder is determined based on the salt content of 1. For example, in the case of "a general salt concentration of a seasoning material having a good content of 7 f rhyme 2 times concentrated type", the rubber grade of 0.5 mm or more and 5 mm or less must contain 0.5% by mass to 5% by mass at the end of #. Further, when the liquid seasoning = fraction content is 10.5% by mass (three times the general salt concentration of the concentrated type), the diesel fish powder of 0.5 mm or more and 5 mm or less must contain 〇 π mass, % to 7.5% by mass. Further, when the salt content of the liquid seasoning is 35 mass = % (the normal salt concentration of the pure type), the fish meal powder of not more than 0.5 π π η and not more than 5 mm must contain 〇 25% by mass to 25% by mass. Gekou on the fans' V·UmUi from the work and the 柴1ΐη below the Chaifang East must have a salt content of 7 mass% relative to the liquid seasoning, containing 〜^ to buy %~5 mass%, preferably i mass%~4 mass %, more preferably 2% by mass to 4 312 χΡ / invention specification (supplement) / 96-11/96127713 200819059% by mass. When the salt content of the right side of the liquid seasoning is more than 5% by mass, the Berry/〇's fish paste powder is very poorly contained, and the flavor is not maintained in a liquid state, and not only the feeling of the taste becomes a %" It becomes less 风 5 5 5 5 5 5 5 ” 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味 风味Liquid seasoning: fine submarine powder of less than 0 guang (4). In the presence of more: this bonito powder will be fixed to the seasoning: the second seasoning itself will become worse for the outer sputum. Also, adjust (example υ ', It is not suitable for the use of noodles sauce, etc. It is used to determine the production of φ (=) sample of squid (the squid squid preparation (2 times concentrated liquid seasoning)) =, the method, according to the ratio shown in Table 1 of Figure 1 (quality = material shown in Table 2 and evenly mixed to make it final) · = Berry / 0. This so-called "salt concentration" is not a household - Π The concentration of the salt in the soy sauce, etc. as the firewood powder; For each sample, the following conditions were prepared: the condition of no heat treatment (before sterilization), and the sterilization of 8 〇 1 1 ^ 5 minutes 'natural cooling to normal temperature (after sterilization)'· : 2: : rationally, the above-mentioned sterilized sample is re-cooked in a simmering knife, in the condition of heating (7) 40 t) (after conditioning) 312XP / invention manual (supplement) / 96-11 /961277B 13 200819059 ^The following evaluations are carried out under normal temperature conditions. In addition, the samples after sterilization are used in the case of conditioning without being heated (as a use of noodle sauce), and as a sample for visual inspection, The prepared liquid seasoning 600ml was placed in a bottle and left for 24 hours. (2) Evaluation of the sample The liquid seasoning of the prepared sample was for the soup flavor (prepared flavor); waist odor, mouthfeel, appearance Waiting for 4 items, by 1 position functional inspector
進行官能檢查並予以評價。 關於高湯風味（鰹魚風味）之項目，係分別針對殺菌前、 殺菌後、調理後之3種樣本進行絕對評價，以◎(感 佳的鰹魚風味)、〇(感覺到強烈的鰹魚風味)、 到稍微的鰹魚風味）、X (咸螯 段進行總評。似見不太到鰹魚風味)之4個階 關於腰臭之項目，係殺菌後之樣本為對象， 較例1)相比較而進行評價。且 、（比 p廿w , 具體而έ，係以◎(相較於對 ”只口〇，亚未感到腥臭）、〇（與對照品 稍腥臭）、χ(相較於對昭σ △(較對恥品 評價。 心對—為非“臭）之4個階段進行 關於口感之項目，係以殺菌 太 評價。具體而言，係以◎(完:進行絕對 舌上，徊认‘ 、疋王無異物感）、〇（稍殘留於 不至於有礙）、△(稍有粗糙感）、父（殘留 而不佳）之4個階段進行評價。 〃糙感 關於外觀之項目，係以殺菌後 評價。具體而言，# _ 7為對象，進行絕對 係以◎(未確認到帶黏性之濃掏性狀， 312XP/發明說明書(補件)/96·11/96ΐ277ΐ3 200819059 非常佳）、〇（幾乎沒有黏性 减，去#冰# ^ 貝而為較“）、△(稍有濃稠 个1土）之4個階段進行評價。 尚且，相對於實施例1〜9之對照品（比較例υ 相當於則量%之水，從相當於2質量二丨”= 3mm篩網之破碎品）取得高 …木…（、過 沐，使用所r 乂 · m之·器予以過 m 作成液體調味料。於對照品中，並 使=:4:末。於此對照品中，包括上述高湯液而 便用了 60質量％的水。 (3 )結果 將上述各樣本之評價結果示於圖i之表i。根據表i可 知，相對於自相同量之鰹备竿 (比M ^ …木魚叔末卒取出咼湯之對照品 (比車乂例1) ’使用了 〇. 5 m m以上且5 m m以下 末的樣本（實驗例3〜7)之高湯風味（崾备n 4/、…、木…叔 前、殺菌後、調理後之任一階段’係於殺菌 夂^饺均明嘁地感受到為同等以 上。尤其疋添加了鰹魚柴魚粉末之I網尺寸較大 本’係具有即使加熱仍可維持強烈鰹魚風味的傾向。又’， 亦可知對照品於加熱後之鰹魚風味不足。 二：’關於使用大於5mra篩網之尺寸之鰹魚柴魚粉末的 f體調味料’係口感差，於殺菌前亦幾乎未感覺到經备風 味的提升。此可認為係因為粒徑較大之鰹魚柴魚粉末之 面積較粒徑較小之經魚柴魚粉末少，故在經過殺菌步驟前 的階段，鰹魚柴魚之香味未充分溶出所致。 另外，關於使用了未滿〇.5mm筛網之尺寸之經魚柴魚粉 312XP/發明說明書(補件)/96-11/96127713 15 200819059 f的液體調味料，係相較於對照品，可感覺到高湯風味（經 魚風味）的猶微提升。然而，得到了感到腫臭、品質上不 佳的評價結果。此可認為係因為經魚柴魚粉末與液體之接 觸面非常大，鰹魚柴魚中之具有醒臭的成分亦溶出所致。 再者/關於使用了 0. 3mm以下之鰹魚柴魚粉末的液體調 :，係不僅有腥臭’外觀上亦呈現帶黏性的濃稠性狀， 而得到不佳的評價結果。 •由以上結果可知，柴魚粉末（本實施例中為鰹魚柴魚粉 =)之尺寸必須為0. 5mm以上且5随以下。從而，結論係 二，例3〜7之樣本為屬於本發明技術思想之較佳實施例 樣本。 (實施例2 ) 用於決定柴魚(鰹魚柴魚)含量之適合範圍的實驗例 倍濃縮型液體調味料） 、 (1) 樣本之製作 鲁本實_巾，將原料之㈣柴魚粉末及水設為圖2之表 2所示之量（質量％)。除此以外之事項均與實施例1同樣 地進行，製成複數種之液體調味料樣本（實驗例l〇〜i8及 比車乂例2)。又，最終鹽分濃度設為7質量％。 (2) 樣本之評價 將各樣本稀釋成2倍與麵線一起食用，由1〇 本S、仏y-、 此g月匕才欢 —貝進仃試吃，針對高湯風味（鰹魚風味）、腥臭、口感等 3個項目進行評價。各項目之評價方法與實施例i相二： 本實施例中，僅製作殺菌後之樣本，並針對此進行評價。 312XP/發明說明書(補件)/96-11/96127713 16 200819059 又’對照品（比較例2)係與比較例！同樣製成之樣 (3)結果 關於鰹魚柴魚粉末添加了超過5質量％的液體調味料 (實驗例14、18)，得到了 口感差劣的評價結果。尤其是 -含有多於5質量％之3_以上且5_以下之尺寸的經魚柴 魚粉末時（實驗例18)，大量的鰹魚柴魚粉末將殘留於口 中，結果不僅使得食用觸感惡化，由鰹魚柴魚粉末渗出之 籲=味將過濃，而不佳。關於鰹魚柴魚粉末含有率為〇· 3質 里％者，其相較於對照品並未確認到有鰹魚風味之提升。 由以上結果可知，鰹魚柴魚粉末必須設含0.5質量％以 上、5質量％以下。從而，結論係實驗例11、12、13、16、 17之樣本為屬於本發明技術思想之較佳實施例樣本。 (實施例3) 用於決定較小鰹魚柴魚（0· 3mm以下）之含 量之適合範圍 的實驗例 _ (1)樣本之製作 本貫施例中，將原料之鰹魚柴魚粉末及水設為表3所示 • 之里（貝昼％)。除此以外之事項均與實施例1同樣地進 订’製成複數種之液體調味料樣本（實驗例19〜22及比較 例3)。又’表4中係使用〇.3min以下之鰹魚柴魚粉末、 大於〇· 3mm之尺寸的鰹魚柴魚粉末之2種，同樣地製成複 數種之樣本。 (2 )樣本之評價 針對所製成之樣本，由丨〇位官能檢查員針對高湯風味 312XP/發明說明書(補件)/96-11/96127713 17 200819059 (鰹魚風味）、腥臭、口感、 項目之評價方法與實施例i 作殺菌後之樣本而進行評價 比較例1同樣製成之樣本。 外觀之4個項目進行評價。各 相同。又，本實施例中，僅穿』 。又，對照品（比較例3 )係與 末圖Λ之f:中’係表示針對將0.3mm以下之鰹魚柴魚粉 末（通過〇.3_篩網品）之含量設定為〇2質量質Functional tests were performed and evaluated. For the broth flavor (squid flavor), the three samples of pre-sterilization, post-sterilization, and conditioning were evaluated in absolute terms, with ◎ (feeling squid flavor) and simmering (feeling strong squid flavor). ), to the slightly squid flavor), X (the general evaluation of the salty cheeks. It seems to be less than the squid flavor), the 4th order of the waist odor, the sample after sterilization, compared with the case 1) Compare and evaluate. And (than p廿w, specifically and έ, is ◎ (compared to the pair) only sputum, Ya did not feel stinky), 〇 (slightly odor with the control), χ (compared to the σσ △ ( The evaluation of the shame is more important. The four aspects of the non-"smelly" are about the taste of the item, which is evaluated by sterilization. Specifically, it is ◎ (finished: absolute tongue, 徊 ' ', 疋Wang no foreign body sensation), 〇 (slightly left in the unobstructed), △ (slightly rough), and the father (residually poor) are evaluated in four stages. Post-evaluation. Specifically, # _ 7 is the target, and the absolute system is ◎ (the viscous trait is not confirmed, 312XP/invention specification (supplement)/96·11/96ΐ277ΐ3 200819059 is very good), 〇 ( There was almost no viscosity reduction, and it was evaluated in four stages of "#冰" and "△" (slightly thick one soil). Still, comparison with the reference materials of Examples 1 to 9 (Comparative Example) υ Equivalent to the amount of water, from the equivalent of 2 mass two 丨" = 3mm sieve mesh broken pieces) to get high ... wood... The liquid seasoning was prepared by using the apparatus of r 乂·m. In the reference product, ==4: the end. In the reference product, 60% by mass of water was used in the above-mentioned broth. (3) Results The evaluation results of the above samples are shown in Table i of Figure i. According to Table i, it is known that compared with the same amount of preparation 竿 (Compared with M ^ ... Muyu Shuwei 咼 soup) Example 1) 'The use of 〇. 5 mm or more and 5 mm or less of the sample (Experimental Examples 3 to 7) of the soup flavor (prepared n 4 /, ..., wood ... before, after sterilization, after conditioning At any stage, it is considered to be equal to or higher than that of the sterilized simmering dumplings. In particular, the size of the I mesh with the added squid squid powder has a tendency to maintain a strong squid flavor even when heated. In addition, it can be seen that the squid flavor of the reference product is insufficient after heating. Second: 'The f body seasoning of squid squid powder with a size larger than 5mra sieve' has poor mouthfeel and almost no before sterilization. I feel the improvement of the prepared flavor. This is considered to be due to the area of the larger size of the squid The fish powdered fish with a smaller particle size is less, so the scent of squid squid is not sufficiently dissolved before the sterilizing step. In addition, regarding the size of the sieve that is less than 5 mm sieve is used. Fish mullet powder 312XP / invention manual (supplement) / 96-11/96127713 15 200819059 f liquid seasoning, compared to the control, can feel the broth flavor (fish flavor) is still slightly improved. However, get The result of the evaluation of the swelling and the poor quality is considered to be because the contact surface of the fish and the liquid is very large, and the odor-causing component of the carp is also dissolved. Furthermore, the liquid temper of the squid squid powder using 0.3 mm or less is not only odor-like, but also has a sticky viscous appearance, and poor evaluation results are obtained. 5毫米以上和五以下以下。 The results of the above results, the size of the firewood powder (in this embodiment, the squid squid powder =) must be 0. 5mm or more and 5 with the following. Thus, the conclusion is that the samples of Examples 3 to 7 are samples of preferred embodiments belonging to the technical idea of the present invention. (Example 2) Experimental example for determining the suitable range of the content of the carp (salty carp), concentrated liquid seasoning), (1) Preparation of the sample Luben Shi _ towel, raw material (four) bonito powder The water and the amount shown in Table 2 of Fig. 2 (% by mass). All the other items were carried out in the same manner as in Example 1 to prepare a plurality of liquid seasoning samples (Experimental Examples 1 to 8 and Comparative Examples 2). Further, the final salt concentration was set to 7 mass%. (2) Evaluation of the sample Dilute each sample to 2 times and eat it with the noodle. From 1 〇 S, 仏 y-, this g 匕 匕 欢 — 贝 贝 贝 贝 贝 贝 贝 , , , , , , , , , , , , , , , , , , , , , , Three items including odor, taste and taste were evaluated. The evaluation method of each item is the same as that of the example i: In the present example, only the sample after sterilization was produced and evaluated. 312XP/Invention Manual (supplement)/96-11/96127713 16 200819059 Further, the reference substance (Comparative Example 2) is a comparative example! (3) Results A liquid seasoning of more than 5% by mass was added to the squid squid powder (Experimental Examples 14, 18), and the evaluation result of poor taste was obtained. In particular, when it contains more than 5% by mass of fish oil of 3_ or more and 5_ or less (Experimental Example 18), a large amount of squid squid powder remains in the mouth, resulting in not only the edible touch Deterioration, the scent of squid squid powder oozing out = the taste will be too thick, not good. Regarding the squid squid powder content rate of 〇·3%, it was not confirmed that the squid flavor was improved compared to the control. From the above results, it is understood that the squid squid powder must be contained in an amount of 0.5% by mass or more and 5% by mass or less. Thus, the conclusion is that the samples of Experimental Examples 11, 12, 13, 16, and 17 are samples of preferred embodiments belonging to the technical idea of the present invention. (Example 3) Experimental example for determining the suitable range of the content of the smaller carp (10 mm or less) _ (1) Preparation of the sample In the present example, the raw squid and the squid powder and The water is set as shown in Table 3 (Berne%). Other items were prepared in the same manner as in Example 1 to prepare a plurality of liquid seasoning samples (Experimental Examples 19 to 22 and Comparative Example 3). Further, in Table 4, two types of squid squid powder of 〇. 3 min or less and carp carp powder of a size larger than 〇·3 mm were used, and a plurality of samples were prepared in the same manner. (2) Evaluation of the sample For the prepared sample, the sputum-inspector is directed to the broth flavor 312XP/invention manual (supplement)/96-11/96127713 17 200819059 (squid flavor), odor, taste, item The evaluation method was the same as that in Example i, and the sample prepared in the same manner as in Comparative Example 1 was evaluated. The four items of the appearance were evaluated. The same. Moreover, in this embodiment, only the wearer is worn. Further, the reference product (Comparative Example 3) and the "f" in the last figure indicate that the content of the squid squid powder (by 〇.3_screen product) of 0.3 mm or less is set to 〇2 quality.
者’進行高湯風味(鰹魚風味)、腥臭、口、個 項目進行評價的結果。圖4之表4中，係表示針3 〇.3mm以下之鰹魚柴魚粉末（通過0.3mm篩網品）、盥大於 〇·3咖之鰹魚柴魚粉末（0.5職以上且lmm以下，或-二 上且5職以下）之樣本的外觀’進行外觀評價的結果。 (3)結果 如表3所示，關於含有〇·3質量％以上之〇 3随以下之 f魚柴魚粉末的液體調味料之樣本，得到外觀上不佳的評 價結果。又’如表4所示，與表3同樣地，含有〇· 3質量 # %以上之0.3咖以下之鰹魚柴魚粉末的樣本，確認到帶= 性而濃稠的性狀。然而，若與〇3mm以下之經魚柴魚粉末 一併含有較大之鰹魚柴魚粉末（〇.5mm以上且lmm以下， 或3随以上且5顧以下），外觀評價將有所提升（實驗例 23 26、29、32)。又，可知含有越多之較大鰹备备 末:夕卜觀評價將越提升（實驗例29、32)。其原因 係藉由將尺寸小於〇.3mm之鰹魚柴魚粉末與適度尺寸之 經魚柴魚粉末（0.5腿以上且lmm以下，或3随以上且5腿 以下）進行混合，可抑制僅有較小鰹魚柴魚粉末彼此間的 312XP/發明說明書(補件)/96-11/96127713 18 200819059 結合所致。 由以上結果可知，可將0.3mm以下之鰹魚 相對於液體調味料為未滿0,3 f量％，特佳M = 3 量％。又’可Μ提升外觀之方面而言，在量·= 量％以上且5質量％以下）之範圍内較多地含有（寸: 鰹魚柴魚粉末（Q.5]mm〜5mm)者，將屬較田尺寸之 (實施例4) & 用於研討應使用之柴魚粉末之種類的實驗例 (1)樣本之製作 除了使用圖5之表5所示之柴魚粉末以外， 例1同槐祕i隹；f千而制JU、、> /、餘與實施 丨地進仃而製成液體調味料。又，毕 為通過3咖筛網且不通過lm ==设 質5%」等之記載，俜丰千此& + 了表5中之「脂 ▽糸表不柴魚中所含之脂質含量（質旦w 又，「烘烤（弱）」等之印恭总主一 里〔貝里/〇 〇 加工7，奸滿^ 载係表示鰹魚柴魚粉末為烘烤 之烘烤加工，係採用、土“ L為（弱）契（強）。又，於此 ⑺樣本之評冑 彳進仃之熱處理加工。 將各樣本稀釋成2倍與 查員進行試吃，針對外觀（混濁、起===能檢 等之風味）、腥臭、風味惡化風味（趣魚 :賈夕中，高湯風味(鰹魚等之風 同。 之_風味（經魚風味）、腰臭之評價方法相 針對外觀（混濁、沉、 "、又）之項目，係以◎(具透明感）、〇 3職發明說明麵件)/96·ιι/96ι^3 w 200819059 (稍有混濁但仍具透明感而 於品質）、X(混濁多而大， 總評。 無妨）、△(確認到混濁且有損 有損於品質）之4個階段進行 =風味惡化（酸敗臭）之項目，係針對將樣本 二寺2個月後者’以◎(風味惡化程度較對 =同程度)、△(風味較對照稍差)、χ(風味較對昭極 =4個^段進行總評’並作為保存性是否良好 另外，本貫施射，僅製成殺®後之樣本㈣行坪價。 又’對照品（比較例4)係與比較们同樣製成之樣、 時所使用之鰹魚柴魚粉末的脂質含量為 ，’ (3)結果 ^ 0 實驗例35〜38所製成之樣本，係得 ㈣的評價結果。其中，關於添加了_:= ，者’不僅於食用麵線時未感到腥臭：，亦 曰虱，而確認風味有所提升（實驗例35、⑹。〜 另外，針對長期保存後之品質亦確認到有魚 亦即，關於使用脂質含量較多之鰹备太差異。 :，Γ得到脂部分溶出於液中而、:觀 (=Γ部分劣化而造成風味上不佳 宗粉3之叫 方“門：二 可知其雖屬於作為商品 卿/發明說(補件)辄職127713 口所=叙水準’但由於脂質含量較鰹魚柴魚多，故於 Ub、外觀方面，將有襲差劣、具料的情 200819059 驗例 40、41 )。 旦。由以上結果可知，柴魚粉末之脂質含量較佳係未滿7質 ::’再又者，較佳t經烘烤加工之柴魚粉末和乾柴魚片之粉 ’可知柴魚粉末巾，較佳輕魚柴魚粉末。 列：：：！1申請專利範圍所記載之技術思想以外，以下 列牛由上述實施形態所掌握之技術思想。 (1)一種液體調味料，其特徵為，0.5mm以上且5mm以 粉末的含量’係相對於液體調味料之鹽分含量 之為0.5質量％以上且5質量％以下，且〇3mm以下 H、、粉末之含量係相對於液體調味料為未滿u質 里/6 0 j)-種液體調味料，其特徵為，經實施棋烤加工之 ，未：上:、5賴以下之柴魚粉末的含量，係相㈣^ 调味枓之鹽分含量7質量％為U質量％以上且5質量％以 _ lit/. 3mm以下之柴魚粉末之含量係相對於液體調味料 _為未滿〇·3質量％。 (3) —種添加了醬油之液體調味料，係視濃縮倍率而予 -二==用之濃縮型者’其特徵為’鹽分含量係相對於液 •體调味料為5質量％以上，〇.5mm以上且5mm以下之柴备 粉末的含量，係相對於液體調味料之鹽分含量7 ϋ 以上且5質量%以下，且0.3mm以下之柴魚粉 1 之各量，係相對於液體調味料為未滿〇 3質量％。 【圖式簡單說明】 圖1為表示用於決定柴魚（鰹魚柴魚）粉末之尺寸之適 312XP/發明說明書(補件)/96-11/96127713 21 200819059 合範圍之實驗結果的表（表U。 圖2為表示用於決定柴魚（鰹魚柴魚）之含量之適合範 圍之實驗結果的表（表2)。 圖3為表示用於決定較小柴魚（〇.3mjn以下之鰹魚柴魚） 之含量之適合範圍之實驗結果的表（表3)。The result of evaluation of the broth flavor (squid flavor), odor, mouth, and individual items. In Table 4 of Fig. 4, it is indicated that the squid squid powder of the needle 3 〇.3 mm or less (through a 0.3 mm sieve mesh product) and the squid squid powder of 盥·3 coffee are more than 0.5 or more and less than 1 mm. Or the appearance of the sample of the -2 and 5 or less] results of the appearance evaluation. (3) Results As shown in Table 3, a sample having a liquid seasoning containing 〇·3 mass% or more of 〇3 with the following fishfish powder was obtained as a result of poor appearance. Further, as shown in Table 4, in the same manner as in Table 3, a sample containing squid and squid powder of 0.3 or less of 〇·3 mass % or less was confirmed to have a thick and strong property. However, if the fish mackerel powder containing 〇3mm or less contains a larger squid squid powder (〇5mm or more and lmm or less, or 3 or more and 5 or less), the appearance evaluation will be improved ( Experimental Example 23 26, 29, 32). Further, it can be seen that the larger the preparations are, the more the preparations are: the evaluation will be improved (Experimental Examples 29 and 32). The reason is that by mixing the squid squid powder having a size smaller than 〇3 mm with the fish carp powder of a moderate size (0.5 leg or more and 1 mm or less, or 3 or more and 5 legs or less), it is possible to suppress only The smaller squid bonito powder is combined with each other by 312XP/invention specification (supplement)/96-11/96127713 18 200819059. From the above results, it is understood that the squid of 0.3 mm or less can be less than 0, 3 f % by weight, and particularly preferably M = 3 % by weight with respect to the liquid seasoning. In addition, in the range of the amount of the amount of the amount of the squid, the squid (Q.5) mm to 5 mm, (Example 4) & Experimental example (1) for the study of the type of the bonito powder to be used. In addition to the use of the squid powder shown in Table 5 of Fig. 5, Example 1 The same secrets i隹; f thousand system of JU,, > /, and the implementation of the squatting into the liquid seasonings. In addition, Bi is through the 3 coffee screen and does not pass lm == set quality 5%等 之 等 & & & & + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +一里 [Berry / 〇〇 processing 7, rape ^ ^ indicates that squid squid powder is baked for baking, is adopted, soil "L is (weak) deed (strong). Again, here (7) The evaluation of the sample is carried out by heat treatment. The samples are diluted to 2 times and inspected by the inspectors, and the appearance (turbidity, up === can be checked, etc.), odor, flavor deterioration flavor (fun fish: Jia Medium, high soup flavor (the same as the squid, etc.) _ flavor (fish flavor), waist odor evaluation method for the appearance (turbidity, sinking, ", and) items, with ◎ (with transparency) 〇 职 职 职 发明 ) / / 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 In the four stages of damage and quality damage, the item of flavor deterioration (acid odor) is applied to the sample two temples for 2 months, the latter 'to ◎ (the degree of deterioration of flavor is opposite = the same degree), △ (flavor It is slightly worse than the control), χ (the flavor is better than the Zhaoji = 4 ^ section for the general evaluation' and as a good preservation of the other, the original injection, only the sample after killing ® (four) ping price. The product (Comparative Example 4) was prepared in the same manner as the ones prepared by the comparison, and the lipid content of the squid squid powder used was '(3) Results ^ 0 Samples prepared in Experimental Examples 35 to 38 were obtained. (4) The evaluation results. Among them, regarding the addition of _:=, the person's not only feel bad when eating the noodle: In addition, it was confirmed that the flavor was improved (Experimental Example 35, (6). ~ In addition, it was confirmed that there was fish for the quality after long-term storage, and the preparation for using a large amount of lipid was too different. In the liquid, the view: (= Γ partial deterioration caused by the taste of the poor quality of the powder 3 called "door: two can be known as the commodity clerk / invention said (supplement) 辄 127713 mouth = Syria standard However, because the lipid content is more than that of the carp, the Ub and the appearance will be inferior and the material will be inferior, and the materials will be inspected in 200819059. 40, 41). From the above results, the lipid content of the bonito powder is higher. The quality is less than 7 quality:: 'Further, better t-processed sea bream powder and dried bonito flakes powder' can be known as bonito powder towel, preferably light fish bonito powder. Column:::! In addition to the technical ideas described in the patent application scope, the following is a technical idea that is grasped by the above embodiments. (1) A liquid seasoning characterized in that the content of the powder of 0.5 mm or more and 5 mm is 0.5% by mass or more and 5% by mass or less based on the salt content of the liquid seasoning, and 〇3 mm or less H, The content of the powder is a liquid seasoning which is less than or equal to the liquid seasoning, and is characterized by being subjected to a chess baking process, not: upper:, 5 or less of the firewood powder Content, phase (4) ^ Salt content of seasoning 7 7 mass% is U mass% or more and 5% by mass of _ lit /. 3mm or less of the content of bonito powder relative to liquid seasoning _ is less than 〇 · 3 quality %. (3) A liquid seasoning to which a soy sauce is added, which is based on a concentration ratio and a concentration of -2 ==, which is characterized by a salt content of 5% by mass or more based on the liquid seasoning, 〇 The content of the diesel powder of 5 mm or more and 5 mm or less is 7 ϋ or more and 5% by mass or less of the salt content of the liquid seasoning, and the amount of the squid powder 1 of 0.3 mm or less is relative to the liquid seasoning. Less than 3% by mass. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a table showing experimental results of a range of 312XP/invention specification (supplement)/96-11/96127713 21 200819059 for determining the size of a fish (fish carp) powder. Table U. Fig. 2 is a table (Table 2) showing the experimental results for determining the suitable range of the content of the carp (salty carp). Fig. 3 is a diagram showing the sputum used to determine the smaller carp (〇.3mjn or less). Table of experimental results for the appropriate range of the content of fish carp (Table 3).
圖4為表示在使用了大於〇.3随之尺寸之鰹魚柴魚粉末 的情況下，用於決定較小柴魚（0 3mm以 含量之適合範圍之實驗結果的表(表4)。鰹一、)之 之柴魚粉末之種類之實驗 圖5為表示用於研討應使用 結果的表（表5)。 312XP/發明說明書(補件)/96-11/96127713Fig. 4 is a table showing the results of experiments for determining the suitable range of the smaller carp (0 3 mm) in the case of using squid squid powder of a size larger than 〇.3 (Table 4). The experiment of the type of the bonito powder of Fig. 5 is a table showing the results to be used for the study (Table 5). 312XP / invention manual (supplement) / 96-11/96127713