WO2008015774A1

WO2008015774A1 - Liquid seasoning

Info

Publication number: WO2008015774A1
Application number: PCT/JP2007/000734
Authority: WO
Inventors: Tomohiro Kojima
Original assignee: Mizkan Group Corporation; Mizkan Co., Ltd.
Priority date: 2006-08-01
Filing date: 2007-07-05
Publication date: 2008-02-07
Also published as: TW200819059A; JP2006340724A; JP4878951B2

Abstract

It is intended to provide a liquid seasoning which has no undesirable fishy smell regardless of a dried fish powder contained therein, is excellent in texture and appearance and can fully present the flavor and taste of the dried fish even after a heating step. Namely, a liquid seasoning characterized in that the content of a dried fish powder having a size of 0.5 mm or more but not more than 5 mm is 0.5% by mass or more but not more than 5% by mass per 7% by mass of the salt content in the liquid seasoning. In the case of containing a dried fish powder having a size of not more than 0.3 mm, it is preferable that the content thereof is lessthan 0.3% by mass based on the liquid seasoning. It is also preferable that the fat content of the dried fish powder is less than 7% by mass.

Description

Specification

Liquid seasoning

Technical field

The present invention relates to a liquid seasoning, and more particularly, to a liquid seasoning containing fish clause powder.

Background art

[0002] Liquid seasoning liquids using fish clauses such as bonito and bonito have been favored by Japanese people and widely used. Examples of such liquid seasonings include soy sauce and soup seasonings. They are generally produced by extracting the broth from fish sections using water or the like, and appropriately mixing soy sauce, salt, saccharides, water, etc. with the resulting broth. However, the sap obtained by extraction is a product obtained by extracting only the water-soluble components of fish bun, which is a flavor ingredient. For this reason, there is a drawback that there is little flavor and umami unique to flavor ingredients. As a means for solving this problem, soy sauce that has been supplemented with a fragrance and sweetness by containing fish bun powder has been proposed (see, for example, Patent Documents 1 and 2).

[0003] It should be noted that Patent Document 1 points out that the texture of the soup is rough when a coarse fish paste powder having a particle size of 60 am or more is contained (see paragraph 0 0 0 5). In consideration of this point, it is proposed to contain fine fish paste powder with a particle size of 50 m or less.

Patent Document 1: Japanese Patent Laid-Open No. 8-300 8 2 6

Patent Document 2: Japanese Utility Model 1 — 1 3 4 4 8 4

Disclosure of the invention

Problems to be solved by the invention

[0004] Liquid seasonings manufactured with the addition of fish bun fine powder (for example, powder with a particle size of 50 m or less) are certainly more windy than liquid seasonings manufactured with extracted broth alone. The taste is good. However, such a liquid seasoning containing fish bun fine powder has the disadvantage that the fishy odor of fish bun is easy to come out. [0005] Further, the fish-powder fine powder has a drawback in that the flavor components are eluted immediately when heated. Therefore, in the case of industrially producing a liquid seasoning containing fish clause fine powder, the flavor components may be lost due to heating such as the sterilization process, which is equivalent to the liquid seasoning produced only with the dashi juice. There is a problem that it can only be a fragrance. In addition, even if the sterilization process time is short and the eluted flavor components remain in the liquid seasoning, the flavor components may be lost when the consumer cooks. Therefore, there is also a problem that it is difficult to taste a satisfactory flavor when eating.

[0006] Furthermore, if the liquid seasoning contains too much fish syrup powder (for example, powder of 300 m or less), the fish mash fine powder will adhere to the bottom of the container filled with the liquid seasoning. However, there are cases where fine fish paste powder does not come out during use. In such a case, even if it contains fine fish clause powder, the effect of it cannot be fully exhibited. In addition, the appearance of the product is poor and the product value is significantly impaired.

[0007] On the other hand, use of fish paste powder having a particle size that is too large causes not only the problem of impairing the texture, but also the following problems. In other words, when comparing the fish particle powder with a small particle size and the fish particle powder with a large particle size, the fish node powder with 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.

[0008] The present invention has been made in view of the above-mentioned problems, and the object thereof is to provide a food texture and an appearance that have no raw odor even though it contains a fish paste powder, and a heating process. The object is to provide a liquid seasoning that can fully enjoy the flavor and umami of fish buns even after passing through.

Means for solving the problem

[0009] Therefore, the present inventors have made extensive studies. As a result, it has been found that by optimizing the size and quantity of the fish knot powder contained in the liquid seasoning, it is possible to impart the fish flavor and umami that are functionally preferable to the liquid seasoning. Especially warm It has been found that when used in cooking that requires savory, the texture, aroma and umami of fish buns can be continuously felt. 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 the content less than a predetermined value. Based on the above findings, the inventors have completed the following invention.

[0010] [1] The content of fish paste 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 Liquid seasoning.

[0011] [2] The content of 0.5 mm or more and 5 mm or less fish knot 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 A liquid seasoning characterized in that the content of fish paste powder of 3 mm or less is less than 0.3% by mass per liquid seasoning.

[0012] [3] A liquid seasoning according to the above [1] or [2], wherein the content of soy sauce is 5% by mass or more.

[4] The liquid seasoning according to any one of [1] to [3] above, wherein the lipid content of the fish clause powder is less than 7% by mass.

[5] The liquid seasoning according to any one of [1] to [4] above, wherein the fish knot powder is bonito powder.

The invention's effect

[0015] As described in detail above, according to the inventions described in the above [1] to [5], despite the fact that it contains a fish paste powder, it does not have a raw odor, has an excellent texture and appearance, and has an additional effect. It is possible to provide a liquid seasoning that can sufficiently enjoy the flavor and umami of fish salmon even through a thermal process.

Brief Description of Drawings

[0016] [Fig. 1] is a table showing the results of an experiment for determining a suitable range of the powder size of fish buns (fish bonito) (Table 1).

[Fig.2] A table showing the results of an experiment to determine the preferred range for the content of fish clauses (Table 2).

[Fig. 3] A table showing the results of an experiment to determine the preferred range for the content of small fish buns (fish buns of 0.3 mm or less) (Table 3).

[Figure 4] A table showing the results of an experiment to determine the preferred range for the content of small fish knots (songs of less than 0.3 mm) when using koji powder with a size greater than 0.3 mm. (Table 4).

[Fig. 5] This is a table showing the results of an experiment to examine the types of fish knot powder to be used (Table 5).

BEST MODE FOR CARRYING OUT THE INVENTION

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 rice cake soup, broth seasoning, dressing, sauce and soup sauce for pans. The ingredients that can constitute the seasoning liquid include, for example, umami ingredients, salty ingredients, sweetening ingredients, and sour ingredients, 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 soy sauce, etc., the flavor of the soup stock gradually decreases during storage, so the present invention is embodied as this type of liquid seasoning. It is preferred that In other words, the challenge of adding fish scent, umami, and flavor to liquid seasonings is particularly significant in liquid seasonings containing soy sauce. The content of soy sauce in the liquid seasoning containing soy sauce is, for example, 5% by mass or more, preferably 10% by mass or more per liquid seasoning.

[0018] In the present invention, "fish section" is not particularly limited, and refers to a storable product obtained by cooking and drying fish material. For example, bonito, souda, tuna, bonito, muro, urume, sardine, samba, and dried fish can be used as the fish bun. In the liquid seasoning of the present invention, it is preferable to use a fish knot with as little lipid content as possible. The reason for this is that when fish paste powder with a high lipid content is used, the fat is eluted in the liquid, resulting in a deterioration in the appearance and the fat content. This is because oxidative degradation occurs. On the other hand, for example, it is preferable to use a fish knot powder with a lipid content of less than 7% by mass (preferably less than 6% by mass of fish knot). It becomes difficult. Therefore, it is not an idiot that becomes a liquid seasoning with a good appearance, and oxidative degradation due to fat can be suppressed. Specific examples of such low lipid content fish knot powder include, for example, powder of bonito, dried bonito, tuna and the like, and these can be used to achieve a refined flavor.

[0019] In addition, the fish clauses are preferably roasted, and when this is used, not only can the raw odor be suppressed, but the liquid seasoning itself can be scented. it can. 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 the boiled fish meat on an iron plate may be used.

[0020] The preferred range of the size of the fishfish powder contained is 0.5 mm or more and 5 mm or less, and the content is 0.5% by mass per 7% by mass of the salt content of the liquid seasoning. It must be 5 mass ⁰ / o or less. Here, fishfish powder with a size of 0.5 mm or more and 5 mm or less is a fishfish powder that turns on a mesh with a mesh size of 0.5 mm and passes a mesh with a mesh size of 5 mm. I mean. 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 preferable 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, an excellent flavor can be obtained.

[0021] If a fish seasoning with a size exceeding 5 mm is included in the liquid seasoning, the liquid seasoning will not taste bad, and the flavor components will not dissolve sufficiently. Can no longer be granted. In addition, when fish paste 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, fish knot powder having a size of not less than 0.5 mm and not more than 5 mm is preferable, and fish tube powder having a size of not less than 1 mm and not more than 3 mm is more preferable. Note that the fish seasoning powder that is smaller than the above preferred range is included in the liquid seasoning if it is very small. Although it may be rare, it is preferable that the content of fish paste powder of 0.3 mm or less is less than 0.3 mass% per liquid seasoning. The reason for this is that fish paste powder with a size of 0.3 mm or less (fish cake powder that passes a mesh with a mesh opening of 0.3 mm square) has the disadvantage that it tends to stick to the bottom of the container for liquid seasonings. And, when such sticking occurs, not only the appearance of the product is deteriorated, but also the physical properties of a sticky and sticky feeling are not preferable.

[0022] Here, liquid seasonings include straight type products and concentrated type products concentrated to about 2 to 5 times. Compared to the former product, the latter product contains 2 to 5 times more salt. Normally, concentrated products are used after being diluted, but in this case, it is common to reduce the amount of liquid used according to the concentration factor. In view of the above, in the present invention, in view of the difference in salt content due to the difference in the product types, the content of fish clause powder is defined based on the salt content.

[0023] For example, when the salt content of the liquid seasoning is 7% by mass (a general salt concentration of the double concentration type), 0.5 mm or more and 5 mm or less fish paste powder is used. It is necessary to include 5% by mass to 5% by mass. In addition, when the salt content of the liquid seasoning is 10.5% by mass (general salt concentration of the triple concentration type), 0.5% or more and 5mm or less fish paste powder is 0.75% by mass. ~ 7.5 mass ⁰ / o must be included. In addition, when the salt content of the liquid seasoning is 3.5% by mass (general salt concentration of straight type), 0.5 mm or more and 5 mm or less of fish paste powder is added in an amount of 0.25% to 2%. It is necessary to include 5% by mass.

[0024] As described above, in the present invention, it is necessary to include 0.5 to 5% by weight of fish knot powder of 0.5 to 5 mm per 7% by weight of the salt content of the liquid seasoning. However, it is preferable to include 1% by mass to 4% by mass, and more preferably 2% by mass to 4% by mass.

[0025] When the salt content of the liquid seasoning is 7% by mass, and the content of the fish knot powder exceeds 5% by mass, it becomes difficult to maintain the liquid state, and the mouthfeel is very bad. Not only will the flavor be unfavorable. When the content of the fish bun powder is less than 0.5% by mass, the flavor becomes poor, and the flavor at the time of heating adjustment becomes the same level as the liquid seasoning produced only with the mash. End up.

[0026] Further, in the present invention, it is desirable that the fine fish paste powder having a size of 0.3 mm or less is less than 0.3% by mass, particularly less than 0.2% by mass, based on the liquid seasoning. Good. If more than 0.3 mm of fish cake powder is included in this range, the fish cake powder will stick to the bottom of the seasoning container and the appearance will deteriorate. In addition, the seasoning itself becomes dull and unsuitable for use such as soup.

Example 1

[0027] Experimental example for deciding the preferred range of the size of the fish bun (bonito) powder (double-concentrated liquid seasoning)

(1) Sample preparation

[0028] Prepare the raw materials shown in Table 1 in Fig. 1 at the ratio (mass%) shown in Table 1 so that the total amount is 2 kg, and mix evenly so that the final salinity is 7 mass%. It was. The “salt concentration” here is not just the concentration of salt, but also the concentration of salt in soy sauce. As the fish bun powder, bonito powder with different sizes in the same lot was used. Each sample is assumed to be cooked under conditions without heat treatment (before sterilization), sterilized at 80 ° C to 85 ° C for 5 minutes, and then allowed to cool to room temperature (after sterilization). A total of three types of samples (both after cooking) were prepared in which the samples after the above-mentioned sterilization treatment were further boiled for 10 minutes and allowed to cool naturally 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 somen soup). In addition, as a sample for visual inspection, the prepared liquid seasoning was placed in a 60 O m I bottle and allowed to stand for 24 hours.

(2) Sample evaluation [0029] The liquid seasonings of the prepared samples were evaluated by performing a sensory test by 10 sensory inspectors for the four items of dashi flavor (boiled flavor), raw odor, texture, and appearance.

[0030] For the dashi flavor (boiled flavor), the samples were taken before sterilization, after sterilization, and after cooking, and as an absolute evaluation, ◎ (excellent strawberry flavor is felt), ○ (strong savory flavor is felt) ), △ (feeling a slight flavor), and X (not feeling a flavor).

[0031] For the item of raw odor, it is a control product for sterilized samples.

Evaluation was made in comparison with (Comparative Example 1). Specifically, ◎ (not feeling raw odor compared to control), 〇 (equivalent to control), △ (control odor or raw odor), X (very raw odor compared to control). did

[0032] Regarding the items of texture, absolute evaluation was performed on samples after sterilization. Specifically, ◎ (no discomfort at all), 〇 (Slightly remains on the tongue but not noticeable), △ (Slightly rough), X (Roughness remains unfavorable) .

[0033] With regard to the items of appearance, absolute evaluation was performed on samples after sterilization. Specifically, ◎ (It is very preferable because it does not have a sticky and viscous property), 〇 (It is preferable because there is almost no viscous material), △ (Slightly dripping is felt, but the appearance is The evaluation was made on a four-point scale: X (not so good that it would seem that the quality would be greatly degraded) and X (dull and undesirable).

[0034] It should be noted that the control product (Comparative Example 1) for Experimental Examples 1 to 9 uses 40% by mass of water and removes the juice from 2% by mass of bonito (3 mm mesh pass crushed product). A liquid seasoning using a stock solution filtered through a 40 m filter. The control product does not contain bonito powder itself. For this control product, 60% by mass of water including the above-mentioned stock solution was used.

(3) Results

[0035] The evaluation results of the above samples are shown in Table 1 of FIG. According to Table 1, the same amount of straw For the control product (Comparative Example 1) extracted from soup powder, the soup stock flavor (boiled flavor) of the sample (Experimental Examples 3 to 7) using the bonito powder of 0.5 mm or more and 5 mm or less is It was felt stronger than the same at any stage before sterilization, after sterilization, and after cooking. In particular, it was found that the sample added with a large mesh size of bonito powder tends to maintain a strong strawberry flavor even when heated. It was also found that the control product was unsatisfactory after cooking.

[0036] In addition, the liquid seasoning using bonito powder with a size larger than 5 mm mesh was poor in taste and hardly improved in the flavor of the potato before sterilization. This is probably because the koji powder with a large particle size has a smaller surface area than the koji powder with a small particle size, so that the flavor of the koji powder is not sufficiently eluted before the sterilization process.

[0037] In addition, for the liquid seasoning using bonito powder of less than 0.5 mm mesh, a slight improvement in the dashi flavor (boiled flavor) was felt compared to the control product. However, a raw odor was felt, and an evaluation result that the quality was not favorable was obtained. This is thought to be because the contact surface between the bonito powder and the liquid was very large, and even the odorous components in the bonito were eluted.

[0038] Furthermore, for liquid seasonings using bonito powder with a thickness of 0.3 mm or less, not only the raw odor but also the appearance of a sticky, viscous appearance is not preferable. Got.

[0039] 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.

Example 2

[0040] Experimental example for determining the preferred range for the content of fish bun (bonito) (double-concentrated liquid seasoning)

(1) Sample preparation [0041] In this example, the raw material koji powder and water were used in the amounts (mass%) shown in Table 2 of FIG. Other than that, a plurality of types of liquid seasoning samples were prepared in the same manner as in Example 1 (Experimental Examples 10 to 18 and Comparative Example 2). The final salinity was 7% by mass.

(2) Sample evaluation

[0042] Each sample was diluted two-fold for eating noodles and was tasted by 10 sensory inspectors, and evaluated for three items: dashi flavor (boiled flavor), fresh odor, and texture. The evaluation method for each item was the same as in Example 1. In this example, only the sample after sterilization was prepared and evaluated. The control product (Comparative Example 2) is a sample produced in the same manner as Comparative Example 1.

(3) Results

[0043] Liquid seasoning containing more than 5% by weight of bonito powder (Experimental Example 1, 4,

As for 1 8), the evaluation result that the texture was worse was obtained. In particular, when more than 5% by mass of bonito powder with a size of 3 mm or more and 5 mm or less is contained (Example 18), a large amount of bonito powder remains in the mouth, resulting in poor mouthfeel < In addition, the umami oozing from the bonito powder became too unfavorable. In the case of the bonito powder content of 0.3% by mass, no improvement in the cocoon flavor was confirmed compared to the control product.

[0044] 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 1 1, 1 2, 1 3, 16, and 17 were samples of the preferred examples belonging to the technical idea of the present invention.

Example 3

[0045] Experimental example for determining the preferable range of the content of small bonito (0.3 隱 or less)

(1) Sample preparation

[0046] In this example, the raw material koji powder and water were used in the amounts (mass%) shown in Table 3.

Other than that, in the same manner as in Example 1, multiple types of liquid seasoning samples (Experimental Examples 19 to 22 and Comparative Example 3) were prepared. In Table 4, it is 0. Using two kinds of bonito powder of 3 mm or less and bonito powder of a size larger than 0.3 mm, a plurality of types of samples were similarly produced.

(2) Sample evaluation

[0047] About the prepared samples, 10 sensory inspectors evaluated four items of dashi flavor (boiled flavor), raw odor, texture, and appearance. The evaluation method for each item was the same as in Example 1. In this example, only samples after sterilization were prepared and evaluated. The control product (Comparative Example 3) is a sample produced in the same manner as Comparative Example 1.

[0048] Table 3 in Fig. 3 shows the amount of bonito powder (0.3 mm mesh pass product) with a size of 0.3 mm or less set between 0.2% and 1% by weight. (Flavour), raw odor, texture, and appearance are shown. Table 4 in Fig. 4 shows bonito powder with a size of 0.3 mm or less (0.3 mm mesh pass product) and bonito powder with a size greater than 0.3 mm (0.5 mm or more and 1 mm or less, or 3 mm or more 5 It shows the result of evaluating the appearance of a sample containing ≤ mm.

(3) Results

[0049] 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 was obtained that was not preferable in appearance. In addition, as shown in Table 4, it was confirmed that the sample containing 0.3% by mass or more of bonito powder with a size 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 comparatively large bonito powder (0.5 mm or more and 1 mm or less, or 3 mm or more and 5 mm or less) is added together with bonito powder of 0.3 mm or less (Experimental Example) 23, 26, 29, 32). It was also found that the appearance evaluation increases as the content of relatively large bonito powder increases (Experimental Examples 29 and 32). This is because bonito powder smaller than 0.3 mm is mixed with moderately sized bonito powder (0.5 mm or more and 1 mm or less, or 3 mm or more and 5 mm or less). This is thought to be because the binding is suppressed. [0050] From the above results, it was found that bonito 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, it is possible to improve the appearance by adding a lot of moderately sized koji powder (0.5 to 1 mm or 3 to 5 mm) within an appropriate amount (0.5 to 5% by mass). From the point of view, it was found preferable.

Example 4

[0051] Experimental example to examine the type of fish clause powder to be used

(1) Sample preparation

[0052] 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 the fish clause powders were 1 mm mesh-on size with a 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, descriptions such as “roast (weak)” indicate that bonito powder is a roasted product, and it was classified into (weak) and (strong) depending on the processing conditions. The roasting process here uses heat treatment by far infrared rays.

(2) Sample evaluation

[0053] Each sample was diluted 2 times for eating some noodles, and was tasted by 10 sensory inspectors. Appearance (moisture, precipitation), dashi flavor (flavor such as salmon), raw odor, flavor deterioration (acid loss) 4 items were evaluated. Among these, the method for evaluating the soup stock flavor (flavor such as persimmon) and the raw odor was the same as the method for evaluating the soup stock flavor (salmon flavor) and raw odor of Example 1.

[0054] For the items of appearance (moisture, precipitation), ◎ (transparent), ○ (slightly turbid but transparent and not much of concern), Δ (turbidity is confirmed and quality is impaired. ), And X (much turbidity and high quality).

[0055] Regarding the item of flavor deterioration (acid odor), the sample was stored at 40 ° C for 2 months, ◎ (the degree of deterioration is less than the flavor deterioration of the control), ○ (same as the control ), △ (Slightly inferior to control) ) And X (slightly inferior to the control), and was used as an index of quality.

[0056] In this example, only samples after sterilization were prepared and evaluated. The control product (Comparative Example 4) was a sample produced in the same manner as Comparative Example 1, and the lipid content of the koji powder used at this time was 7% by mass.

(3) Results

[0057] In the samples prepared in Experimental Examples 3 5 to 3 8, an evaluation result was obtained that the sample did not feel a raw odor compared to the control product. Among them, the one with roasted bonito powder added not only felt the odor when eating some noodles, but also felt aroma and improved flavor (Experimental Examples 3 5, 3 6 ) o

[0058] Also, 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 is the evaluation result that fat is eluted in the liquid and is not preferable in appearance, but it is also not preferable in taste due to deterioration in fat. Evaluation results were also obtained (Experimental Example 39).

[0059] In addition, we experimented with Niboshi and Munebu-bushi powder as a fish-bush powder other than bonito-bushi powder. It was also slightly inferior in terms of point and had a live smell (Experimental examples 40, 4 1).

[0060] From the above results, it was found that the lipid content of the fish knot powder is preferably less than 7% by mass, and that roasted fish knot powder and dried knot powder are preferable. It was also found that bonito powder is preferable among fish bun powder.

[0061] Next, in addition to the technical ideas described in the claims, the technical ideas grasped by the embodiment described above are listed below.

[0062] (1) The content of dried powder of 0.5 to 5% is 0.5% to 5% by mass per 7% by mass of the salt content of the liquid seasoning, and 0 The content of dried powder of 3 mm or less is less than 0.3% by weight of liquid seasoning. Characteristic liquid seasoning.

[0063] (2) The content of roasted 0.5 mm or more and 5 mm or less fish knot powder is 7% by mass of salt content of liquid seasoning 0.5% to 5% %, And the content of fish paste powder of 0.3 mm or less is less than 0.3% by mass per liquid seasoning.

[0064] (3) Concentrated type soy sauce-containing liquid seasoning diluted according to the concentration ratio, and having a salt content of 5% by mass or more per liquid seasoning, 0.5 mm to 5 mm The content of the following fish cake powder is 0.5% by mass or more and 5% by mass or less of the salt content of the liquid seasoning, and the content of fish cake powder of 0.3 mm or less is A liquid seasoning containing soy sauce, characterized in that it is less than 0.3% by mass per liquid seasoning.

Claims

The scope of the claims

[1] A liquid seasoning characterized in that the content of fish paste 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 Fee.

[2] The content of 0.5 mm or more and 5 mm or less fish knot 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 0.3 mm or less A liquid seasoning characterized in that the content of the lower fish cake powder is less than 0.3% by mass per liquid seasoning.

[3] The liquid seasoning according to claim 1 or 2, wherein the content of soy sauce is 5% by mass or more.

[4] The liquid seasoning according to any one of claims 1 to 3, wherein the fish-bush powder has a lipid content of less than 7% by mass.

[5] The liquid seasoning according to any one of claims 1 to 4, wherein the fish bun powder is bonito powder.