WO2022269957A1 - Separated liquid seasoning - Google Patents

Separated liquid seasoning Download PDF

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Publication number
WO2022269957A1
WO2022269957A1 PCT/JP2022/000535 JP2022000535W WO2022269957A1 WO 2022269957 A1 WO2022269957 A1 WO 2022269957A1 JP 2022000535 W JP2022000535 W JP 2022000535W WO 2022269957 A1 WO2022269957 A1 WO 2022269957A1
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Prior art keywords
liquid seasoning
separated liquid
oil
mass
less
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PCT/JP2022/000535
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French (fr)
Japanese (ja)
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諒平 松本
雅朗 樋上
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キユーピー株式会社
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Priority to CN202280040766.5A priority Critical patent/CN117440761A/en
Publication of WO2022269957A1 publication Critical patent/WO2022269957A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup

Definitions

  • the present invention relates to a separated liquid seasoning, and more particularly to a separated liquid seasoning containing edible fats and oils, nucleic acid, vinegar, and water.
  • linseed oil, perilla oil, and fish oil have been favored because they are considered to be good for health.
  • linseed oil, perilla oil, and fish oil have the problem of being easily oxidized.
  • the muffled taste of oxidatively deteriorated oil significantly inhibits the required refreshing acidity. was particularly problematic.
  • the liquid seasoning is sealed in a resin container with low oxygen permeability, or the liquid seasoning contains an antioxidant to prevent deterioration of flavor due to oxidation of fats and oils.
  • an aqueous solution containing an antioxidant such as ascorbic acid is added to oils and fats containing 75% by mass or more of fish oil, and inert gas is bubbled and stirred, and then mixed with the aqueous phase.
  • a method has been proposed (see Patent Document 1).
  • an object of the present invention is to provide a separate liquid seasoning in which the oxidized odor of easily oxidizable edible oils and fats is masked.
  • the present inventors surprisingly found that at least one selected from the group consisting of linseed oil, perilla oil, and fish oil as edible oils and fats that are easily oxidized, vinegar, And in the container-packed separated liquid seasoning containing water, the easy-to-oxidize edible oil is oxidized by blending the nucleic acid in a specific ratio with respect to the easy-to-oxidize edible oil and adjusting the viscosity of the aqueous phase.
  • a separate liquid seasoning with masked odor can be obtained. The present inventors have completed the present invention based on this finding.
  • the edible oil contains at least one selected from the group consisting of linseed oil, perilla oil, and fish oil
  • the total content of the linseed oil, perilla oil, and fish oil is 80% by mass or more with respect to the total amount of the edible oil
  • the total content of the linseed oil, perilla oil, and fish oil is 15% by mass or more with respect to the total amount of the separated liquid seasoning
  • the content of the nucleic acid 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 the linseed oil, perilla oil, and fish oil, characterized in that the viscosity of the aqueous phase is 500 mPa s or more
  • a separate liquid seasoning is provided.
  • the separated liquid seasoning preferably further contains a thickening agent.
  • the content of the thickener is 0.10% by mass or more with respect to the total amount of the separated liquid seasoning.
  • 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.
  • the total content of the linseed oil, perilla oil, and fish oil is preferably 60% by mass or less with respect to the total amount of the separated liquid seasoning.
  • the viscosity of the aqueous phase is 10000 mPa ⁇ s or less.
  • the pH of the aqueous phase is preferably 3.0 or more and 4.6 or less.
  • the separated liquid seasoning further contains vegetables.
  • the vegetables preferably contain onions.
  • the vegetables are preferably dried vegetables.
  • a separated liquid seasoning in which the oxidized odor of easily oxidizable edible oils (linseed oil, perilla oil, and fish oil) is masked.
  • Such a separated liquid seasoning can arouse the appetite of consumers, and further expansion of the market for the separated liquid seasoning can be expected.
  • the separated liquid seasoning of the present invention is a seasoning in which an oil phase is layered on a water phase, and contains at least edible fats and oils, vinegar, nucleic acids, and water. It may further contain agents and other raw materials.
  • Separated liquid seasonings include, for example, dressings, sauces, sauces, and other similar foods, with dressings being preferred.
  • pH of separated liquid seasoning Although the pH of the aqueous phase of the separated liquid seasoning is not particularly limited, it is preferably 3.0 or more and 4.6 or less, and the lower limit is more preferably 3.3 or more, and still more preferably 3.3. It is 6 or more, and the upper limit is more preferably 4.4 or less, still more preferably 4.3 or less. If the pH of the separated liquid seasoning is within the above range, it is possible to improve the flavor balance of the separated liquid seasoning while controlling the generation of microorganisms in the separated liquid seasoning and improving 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 1 atm and 20° C. product temperature.
  • 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 It is preferably 10000 mPa ⁇ s or less, more preferably 8000 mPa ⁇ s or less, even more preferably 6000 mPa ⁇ s or less, and even more preferably 4000 mPa ⁇ s or less.
  • the effect of masking the oxidized odor of edible oils and fats (linseed oil, perilla oil, and fish oil) that are easily oxidized can be further improved. If the viscosity of the aqueous phase of the separated liquid seasoning is below the lower limit, the oxidized odor of easily oxidized fats and oils (linseed oil, perilla oil, and fish oil) cannot be masked, and the effects of the present invention cannot be obtained.
  • the viscosity was measured using a BH type viscometer under the conditions of a product temperature of 25°C and a rotation speed of 10 rpm, when the viscosity was less than 4000 mPa ⁇ s: Rotor No. 2, 4000 mPa ⁇ s or more and less than 10000 mPa ⁇ s: Rotor No. 3, 10000 mPa ⁇ s or more and less than 20000 mPa ⁇ s: Rotor No. 4, 20000 mPa ⁇ s or more and less than 40000 mPa ⁇ s: Rotor No. 5, 40000 mPa ⁇ s or more and less than 100000 mPa ⁇ s: Rotor No. 6, 100000 mPa ⁇ s or more: Rotor No. 7, and calculated from readings 3 minutes after the start of measurement.
  • the edible fat used for the separated liquid seasoning contains at least one kind of easily oxidizable fat selected from the group consisting of linseed oil, perilla oil, and fish oil.
  • the total content of easily oxidizable fats and oils is 80% by mass or more, preferably 85% by mass or more, more preferably 90% by mass, based on the total amount of edible fats and oils. or more and 100% by mass or less.
  • the total content of easily oxidizable fats and oils is 15% by mass or more, preferably 20% by mass or more, more preferably 20% by mass or more, relative 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 still more preferably 50% by mass or less.
  • the oxidized odor of the fats and oils affects the flavor of the separated liquid seasoning. By blending within the range, it is possible to mask the oxidized odor of fats and oils.
  • the edible fats and oils used in the separated liquid seasoning may contain other edible fats and oils in addition to the easily oxidizable fats and oils described above.
  • Other edible oils and fats are not particularly limited, and conventionally known edible oils and fats can be used.
  • Other edible fats and oils include, for example, vegetable oils such as rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil and rice oil. Among these, rapeseed oil, soybean oil, corn oil, palm oil, or mixed oils thereof are preferably used.
  • the content of 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, relative to the total amount of edible fats and oils. be.
  • nucleic acid used in the separate liquid seasoning is at least one of 5'-inosinic acid and 5'-guanylic acid, or a salt thereof.
  • nucleic acids include, for example, disodium 5'-inosinate, disodium 5'-guanylate, and disodium 5'-ribonucleotide, which are used as nucleic acid seasonings, and are used to impart savory taste. It also includes those derived from various raw materials such as yeast extracts and various animal and plant extracts.
  • the content of the nucleic acid in the separated liquid seasoning 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 easily oxidizable edible oils and fats (linseed oil, perilla oil, and fish oil). and 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 still more preferably 0.0002 parts by mass. above, most preferably 0.0003 parts by mass or more, and the upper limit is preferably 0.009 parts by mass or less, more preferably 0.008 parts by mass or less, and still more preferably 0.007. Part by mass or less.
  • nucleic acid content in the separated liquid seasoning is within the above range.
  • nucleic acid content is below the lower limit, the oxidized odor of easily oxidizable edible oils (linseed oil, perilla oil, and fish oil) cannot be masked, and the effects of the present invention cannot be obtained.
  • nucleic acid content exceeds the upper limit, the flavor of the nucleic acid itself is too strong, and the effect of the present invention cannot be obtained.
  • Examples of the method for measuring the nucleic acid content include a method for measuring the content of nucleic acids, specifically 5'-inosinic acid and 5'-guanylic acid, by high-performance liquid chromatography. Specifically, 4 g of the aqueous phase portion of the separated liquid seasoning was sampled, and after adding deionized water to a constant volume of 100 mL, No. 2 filter paper, passed through a membrane filter with an opening of 0.45 ⁇ m to obtain a sample liquid, and can be measured under the following conditions using a high performance liquid chromatography (model: Agilent 1200 series; Agilent Technologies). (Measurement condition) Detector: Diode array detector Column: HITACHI GEL#3013-N Temperature: 70°C Flow rate: 1ml/min Mobile phase: Phosphate buffer Measurement wavelength: 260 nm
  • vinegar used for the separated liquid seasoning is mainly composed of water and acetic acid.
  • Vinegars in the present invention include vinegars listed in the "Food Labeling Standards" established by the Consumer Affairs Agency, but also include sour seasonings similar thereto. More specifically, vinegar is produced by acetic acid fermentation of grains such as rice, malt and sake lees or their processed products, fruits such as grapes and apples, vegetables such as onions, carrots and tomatoes, other agricultural products, and alcohol. , acetic acid added separately, or a mixture thereof. Those to which saccharides, organic acids, amino acids, salt, etc. are added are also included. 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 individually by 1 type, and may use 2 or more types together.
  • the content of acetic acid is, for example, 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, and the lower limit is more preferably 0.2% by mass or more, It is more preferably 0.3% by mass or more, still more preferably 0.4% by mass or more, and the upper limit is more preferably 1.5% by mass or less, further preferably 1.2% by mass. or less, and more preferably 1.0% by mass or less. If the content of acetic acid is within the above range, the generation of microorganisms in the separated liquid seasoning is controlled to improve the storage stability, while the aqueous phase has a good sourness and a good flavor.
  • Vegetables used for the separated liquid seasoning are not particularly limited, but for example, onions, paprika, sesame, green onions, garlic, radish, ginger, Japanese ginger, watercress, parsley, celery, perilla, leeks, mitsuba, basil, lemongrass, and fennel. and vegetables such as wasabi. These vegetables may be used individually by 1 type, and may use 2 or more types together. Among these vegetables, it is preferable to use onions and paprika.
  • the shape and size of the vegetables are not particularly limited, as long as they are generally easy to mix with liquid seasonings.
  • the vegetables may be the vegetables themselves, or may be processed by slicing, cutting, pulverizing, or the like.
  • the processing method is not particularly limited, and conventional methods can be used such as food cutters, stone mills, colloid mills, commit rolls, milders, and roll grinders.
  • the vegetables may be dried or pickled in vinegar. These treatments are also not particularly limited, and can be carried out by conventional methods.
  • 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, with respect to the total amount of the separated liquid seasoning. 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 is more preferably 10% by mass or less. , more preferably 5% by mass or less, and even more preferably 3% by mass or less. If the content of vegetables is within the above range, the flavor of vegetables can be felt, which is preferable.
  • the separated liquid seasoning preferably contains a thickener to adjust the viscosity of the aqueous phase.
  • Thickeners include, for example, gums such as xanthan gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. These gums may be used individually by 1 type, and may use 2 or more types together. Among these, it is preferable to use xanthan gum.
  • the lower limit is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, and still more preferably 0, relative to the total amount of the separated liquid seasoning. 05% by mass or more, more preferably 0.10% by mass or more, and the upper limit is preferably 1.0% by mass or less, more preferably 0.70% by mass or less, and further It is preferably 0.50% by mass or less, and more preferably 0.40% by mass or less. If the content of the thickener is within the above range, it becomes easier to adjust the viscosity of the aqueous phase of the separated liquid seasoning within a suitable range.
  • the separated liquid seasoning can appropriately select and contain various raw materials commonly used in liquid seasonings within a range that does not impair the effects of the present invention.
  • seasonings such as soy sauce, mirin, salt, sodium glutamate and bouillon, sugars such as sugar, glucose, fructose, sucrose, maltose, oligosaccharides and trehalose, and bacteriostatic agents.
  • the material, shape, etc. of the container to be filled with the separated liquid seasoning are not particularly limited, and conventionally known liquid seasoning containers can be used.
  • containers include hard containers made of plastic or glass, and soft containers made of polyethylene, polypropylene, vinyl, and the like.
  • the shape of these containers include a cylindrical shape and a bottle shape.
  • ⁇ Method for producing 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 the aqueous phase. Next, the prepared aqueous phase is loaded with edible fats and oils to obtain a separated liquid seasoning.
  • fresh water, vinegar (acetic acid), nucleic acid, vegetables, and other aqueous phase raw materials such as seasonings are mixed to prepare the aqueous phase.
  • the prepared aqueous phase is loaded with edible fats and oils to obtain a separated liquid seasoning.
  • a container-packed separated liquid seasoning can be produced.
  • a method for filling the container with the separated liquid seasoning is not particularly limited, and a conventionally known method can be used.
  • Example 1 The separated liquid seasoning of the present invention was produced according to the blending ratio shown in Table 1. Specifically, soy sauce, sugar, dried onions, xanthan gum, vinegar (4% acetic acid content), salt, nucleic acids, and clear water were added and uniformly mixed to prepare an aqueous phase. In addition, the linseed oil was heated at 80° C. for 5 hours or more with stirring to cause oxidative deterioration. The oxidatively deteriorated linseed oil had a strong oxidized odor. Next, the prepared aqueous phase was filled in a container, and the oxidized linseed oil was loaded thereon to produce a container-packed separated liquid seasoning.
  • Example 10 The separated liquid seasoning of the present invention was produced according to the blending ratio shown in Table 2. Specifically, soy sauce, sugar, dried onions, xanthan gum, vinegar (4% acetic acid content), salt, nucleic acids, and clear water were added and uniformly mixed to prepare an aqueous phase. In addition, perilla oil was heated at 80° C. for 5 hours or more with stirring to cause oxidative deterioration. The oxidatively deteriorated egoma oil had a strong oxidized odor. Next, the prepared aqueous phase was filled in a container, and oxidatively deteriorated egoma oil was loaded thereon to produce a container-packed separated liquid seasoning.
  • the pH of the aqueous phase portion of the separated liquid seasoning obtained above was measured in the same manner as in ⁇ Preparation Example 1 of separated liquid seasoning>.
  • the pH of the aqueous phase of the separated liquid seasoning was 3.6 or more and 4.3 or less.
  • Example 10 The separated liquid seasoning of Example 10 masked the oxidized odor of perilla oil extremely well.
  • Example 11 The separated liquid seasoning of the present invention was produced according to the blending ratio shown in Table 3. Specifically, soy sauce, sugar, dried onions, xanthan gum, vinegar (4% acetic acid content), salt, nucleic acids, and clear water were added and uniformly mixed to prepare an aqueous phase. The prepared aqueous phase was filled in a container, and fish oil that had been sufficiently oxidized and had a strong oxidized odor was layered thereon to produce a container-packed separated liquid seasoning.
  • the pH of the aqueous phase portion of the separated liquid seasoning obtained above was measured in the same manner as in ⁇ Preparation Example 1 of separated liquid seasoning>.
  • the pH of the aqueous phase of the separated liquid seasoning was 3.6 or more and 4.3 or less.
  • Example 11 The separated liquid seasoning of Example 11 masked the oxidized odor of fish oil extremely well.
  • Example 12 The separated liquid seasoning of the present invention was produced according to the blending ratio shown in Table 4. Specifically, a packaged separated liquid seasoning was produced in the same manner as in Example 1, except that dried onions were changed to pickled onions.
  • the pH of the aqueous phase portion of the separated liquid seasoning obtained above was measured in the same manner as in ⁇ Preparation Example 1 of separated liquid seasoning>.
  • the pH of the aqueous phase of the separated liquid seasoning was 3.6 or more and 4.3 or less.
  • Example 12 The separated liquid seasoning of Example 12 masked the oxidized odor of linseed oil extremely well.
  • Example 13 The separated liquid seasoning of the present invention was produced according to the blending ratio shown in Table 5. Specifically, a container-packed separated liquid seasoning was produced in the same manner as in Example 1, except that dried red paprika was used instead of dried onion.
  • the pH of the aqueous phase portion of the separated liquid seasoning obtained above was measured in the same manner as in ⁇ Preparation Example 1 of separated liquid seasoning>.
  • the pH of the aqueous phase of the separated liquid seasoning was 3.6 or more and 4.3 or less.
  • Example 13 The separated liquid seasoning of Example 13 masked the oxidized odor of linseed oil extremely well.

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Abstract

[Problem] To provide a separated liquid seasoning in which an oxidized flavor of easily-oxidized edible oil and fat is masked. [Solution] The present invention pertains to a packaged separated liquid seasoning that contains edible oil and fat, a nucleic acid, table vinegar, and water and that is characterized in that the edible oil and fat contain at least one selected from the group consisting of linseed oil, perilla oil, and fish oil, the total contained amount of the linseed oil, the perilla oil, and the fish oil is 80 mass% or more with respect to the total amount of the edible oil and fat, the total contained amount of the linseed oil, the perilla oil, and the fish oil is 15 mass% or more with respect to the total amount of the separated liquid seasoning, the contained amount of the nucleic acid is 0.00004-0.01 parts by mass with respect to 1 part by mass of the contained amount of the total of the linseed oil, the perilla oil, and the fish oil, and the viscosity of an aqueous phase portion is 500 mPa·s or more.

Description

分離液状調味料Separate liquid seasoning
　本発明は、分離液状調味料に関し、詳細には、食用油脂、核酸、食酢、及び水を含有する分離液状調味料に関する。 The present invention relates to a separated liquid seasoning, and more particularly to a separated liquid seasoning containing edible fats and oils, nucleic acid, vinegar, and water.
　従来、食用油脂の中でも、亜麻仁油、えごま油、及び魚油は、健康に良いとされ、好まれてきた。一方で、亜麻仁油、えごま油、及び魚油は酸化し易いという問題があった。特に、長期間常温での賞味期限を前提に販売されている容器詰め分離液状調味料においては、その悪環境に加え、酸化劣化した油のくぐもった味が、求められる爽やかな酸味を著しく阻害し、特に課題が大きかった。 Conventionally, among edible oils and fats, linseed oil, perilla oil, and fish oil have been favored because they are considered to be good for health. On the other hand, linseed oil, perilla oil, and fish oil have the problem of being easily oxidized. In particular, in containerized separate liquid seasonings that are sold on the premise of a long shelf life at room temperature, in addition to the adverse environment, the muffled taste of oxidatively deteriorated oil significantly inhibits the required refreshing acidity. was particularly problematic.
　上記の課題に対して、従来、液体調味料を酸素透過性の低い樹脂製容器に封入したり、液体調味料に酸化防止剤を含有させたりして、油脂の酸化による風味の劣化を防止することが行われてきた。例えば、乳化液状調味料の製造において、魚油を７５質量％以上含む油脂をアスコルビン酸等の酸化防止剤を含む水溶液を添加して不活性ガスのバブリングと撹拌を行った後、水相と混合する方法が提案されている（特許文献１参照）。 In order to solve the above problems, conventionally, the liquid seasoning is sealed in a resin container with low oxygen permeability, or the liquid seasoning contains an antioxidant to prevent deterioration of flavor due to oxidation of fats and oils. things have been done. For example, in the production of an emulsified liquid seasoning, an aqueous solution containing an antioxidant such as ascorbic acid is added to oils and fats containing 75% by mass or more of fish oil, and inert gas is bubbled and stirred, and then mixed with the aqueous phase. A method has been proposed (see Patent Document 1).
特開２０１７－６０６４号公報JP 2017-6064 A
　しかし、依然として、亜麻仁油、えごま油、及び魚油等の酸化し易い食用油脂を多量に含有しながら、酸化臭がマスキングされて、十分に好ましい風味を有する分離液状調味料が求められている。したがって、本発明の目的は、酸化し易い食用油脂の酸化臭がマスキングされた分離液状調味料を提供することにある。 However, there is still a demand for a separate liquid seasoning that contains a large amount of easily oxidizable edible oils and fats such as linseed oil, perilla oil, and fish oil, while masking the oxidized odor and having a sufficiently favorable flavor. SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a separate liquid seasoning in which the oxidized odor of easily oxidizable edible oils and fats is masked.
　本発明者等は、上記課題を解決するために鋭意検討した結果、驚くべきことに、酸化し易い食用油脂として亜麻仁油、えごま油、及び魚油からなる群から選択される少なくとも１種、食酢、及び水を含有する容器詰め分離液状調味料において、酸化し易い食用油脂に対して特定の割合で核酸を配合し、さらに、水相部の粘度を調節することによって、酸化し易い食用油脂の酸化臭がマスキングされた分離液状調味料が得られることを知見した。本発明者等は、当該知見に基づいて、本発明を完成するに至った。 As a result of extensive studies to solve the above problems, the present inventors surprisingly found that at least one selected from the group consisting of linseed oil, perilla oil, and fish oil as edible oils and fats that are easily oxidized, vinegar, And in the container-packed separated liquid seasoning containing water, the easy-to-oxidize edible oil is oxidized by blending the nucleic acid in a specific ratio with respect to the easy-to-oxidize edible oil and adjusting the viscosity of the aqueous phase. We have found that a separate liquid seasoning with masked odor can be obtained. The present inventors have completed the present invention based on this finding.
　すなわち、本発明の一態様によれば、
　食用油脂、核酸、食酢、及び水を含有する容器詰め分離液状調味料であって、
　前記食用油脂が、亜麻仁油、えごま油、及び魚油からなる群から選択される少なくとも１種を含み、
　前記亜麻仁油、えごま油、及び魚油の合計含有量が、前記食用油脂の全量に対して、８０質量％以上であり、
　前記亜麻仁油、えごま油、及び魚油の合計含有量が、前記分離液状調味料の全量に対して、１５質量％以上であり、
　前記核酸の含有量が、前記亜麻仁油、えごま油、及び魚油の合計含有量１質量部に対して、０．００００４質量部以上０．０１質量部以下であり、
　水相部の粘度が５００ｍＰａ・ｓ以上であることを特徴とする、
　分離液状調味料が提供される。 That is, according to one aspect of the present invention,
A container-packed 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 linseed oil, perilla oil, and fish oil,
The total content of the linseed oil, perilla oil, and fish oil is 80% by mass or more with respect to the total amount of the edible oil,
The total content of the linseed oil, perilla oil, and fish oil is 15% by mass or more with respect to the total amount of the separated liquid seasoning,
The content of the nucleic acid 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 the linseed oil, perilla oil, and fish oil,
characterized in that the viscosity of the aqueous phase is 500 mPa s or more,
A separate liquid seasoning is provided.
　本発明の態様においては、前記分離液状調味料が増粘剤をさらに含有することが好ましい。 In the aspect of the present invention, the separated liquid seasoning preferably further contains a thickening agent.
　本発明の態様においては、前記増粘剤の含有量が、前記分離液状調味料の全量に対して、０．１０質量％以上であることが好ましい。 In the aspect of the present invention, it is preferable that the content of the thickener is 0.10% by mass or more with respect to the total amount of the separated liquid seasoning.
　本発明の態様においては、酢酸の含有量が、前記分離液状調味料の全量に対して、０．１質量％以上２．０質量％以下であることが好ましい。 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.
　本発明の態様においては、前記亜麻仁油、えごま油、及び魚油の合計含有量が、前記分離液状調味料の全量に対して、６０質量％以下であることが好ましい。 In the aspect of the present invention, the total content of the linseed oil, perilla oil, and fish oil is preferably 60% by mass or less with respect to the total amount of the separated liquid seasoning.
　本発明の態様においては、水相部の粘度が１００００ｍＰａ・ｓ以下であることが好ましい。 In the aspect of the present invention, it is preferable that the viscosity of the aqueous phase is 10000 mPa·s or less.
　本発明の態様においては、水相部のｐＨが３．０以上４．６以下であることが好ましい。 In the aspect of the present invention, the pH of the aqueous phase is preferably 3.0 or more and 4.6 or less.
　本発明の態様においては、前記分離液状調味料が野菜をさらに含有することが好ましい。 In the aspect of the present invention, it is preferable that the separated liquid seasoning further contains vegetables.
　本発明の態様においては、前記野菜がたまねぎを含むことが好ましい。 In the aspect of the present invention, the vegetables preferably contain onions.
　本発明の態様においては、前記野菜が乾燥野菜であることが好ましい。 In the aspect of the present invention, the vegetables are preferably dried vegetables.
　本発明によれば、酸化し易い食用油脂（亜麻仁油、えごま油、及び魚油）の酸化臭がマスキングされた分離液状調味料を提供することができる。このような分離液状調味料は消費者の食欲を惹起することができ、分離液状調味料のさらなる市場拡大が期待できる。 According to the present invention, it is possible to provide a separated liquid seasoning in which the oxidized odor of easily oxidizable edible oils (linseed oil, perilla oil, and fish oil) is masked. Such a separated liquid seasoning can arouse the appetite of consumers, and further expansion of the market for the separated liquid seasoning can be expected.
＜分離液状調味料＞
　本発明の分離液状調味料は、水相部の上に油相部が積層された調味料であって、少なくとも、食用油脂、食酢、核酸、及び水を含有するものであり、野菜、増粘剤及び他の原料等をさらに含んでもよい。 <Separated liquid seasoning>
The separated liquid seasoning of the present invention is a seasoning in which an oil phase is layered on a water phase, and contains at least edible fats and oils, vinegar, nucleic acids, and water. It may further contain agents and other raw materials.
　分離液状調味料としては、例えば、ドレッシング、ソース、タレ、及びこれらに類する他の食品が挙げられ、ドレッシングが好ましい。 Separated liquid seasonings include, for example, dressings, sauces, sauces, and other similar foods, with dressings being preferred.
（分離液状調味料のｐＨ）
　分離液状調味料の水相部のｐＨは、特に限定されないが、例えば、好ましくは３．０以上４．６以下であり、下限値はより好ましくは３．３以上であり、さらに好ましくは３．６以上であり、上限値はより好ましくは４．４以下であり、さらに好ましくは４．３以下である。分離液状調味料のｐＨが上記範囲内であれば、分離液状調味料の微生物発生を制御して保存性を高めながら、分離液状調味料の風味のバランスを良好にすることができる。なお、分離液状調味料のｐＨの値は、１気圧、品温２０℃とした時に、ｐＨ測定器（株式会社堀場製作所製卓上型ｐＨメータＦ－７２）を用いて測定すればよい。 (pH of separated liquid seasoning)
Although the pH of the aqueous phase of the separated liquid seasoning is not particularly limited, it is preferably 3.0 or more and 4.6 or less, and the lower limit is more preferably 3.3 or more, and still more preferably 3.3. It is 6 or more, and the upper limit is more preferably 4.4 or less, still more preferably 4.3 or less. If the pH of the separated liquid seasoning is within the above range, it is possible to improve the flavor balance of the separated liquid seasoning while controlling the generation of microorganisms in the separated liquid seasoning and improving 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 1 atm and 20° C. product temperature.
（分離液状調味料の粘度）
　分離液状調味料の水相部の粘度は、５００ｍＰａ・ｓ以上であり、好ましくは５５０ｍＰａ・ｓ以上であり、より好ましくは６００ｍＰａ・ｓ以上であり、さらに好ましくは７００ｍＰａ・ｓ以上であり、また、好ましくは１００００ｍＰａ・ｓ以下であり、より好ましくは８０００ｍＰａ・ｓ以下であり、さらに好ましくは６０００ｍＰａ・ｓ以下であり、さらにより好ましくは４０００ｍＰａ・ｓ以下である。分離液状調味料に上記範囲内の粘度を付与することで、酸化し易い食用油脂（亜麻仁油、えごま油、及び魚油）の酸化臭のマスキング効果をより向上させることができる。分離液状調味料の水相部の粘度が下限値を下回ると、酸化し易い油脂（亜麻仁油、えごま油、及び魚油）の酸化臭がマスキングされず、本願発明の効果を得られない。
　なお、粘度の測定方法は、ＢＨ形粘度計を使用し、品温２５℃、回転数１０ｒｐｍの条件で、４０００ｍＰａ・ｓ未満のとき：ローターＮｏ．２、４０００ｍＰａ・ｓ以上１００００ｍＰａ・ｓ未満のとき：ローターＮｏ．３、１００００ｍＰａ・ｓ以上２００００ｍＰａ・ｓ未満のとき：ローターＮｏ．４、２００００ｍＰａ・ｓ以上４００００ｍＰａ・ｓ未満のとき：ローターＮｏ．５、４００００ｍＰａ・ｓ以上１０００００ｍＰａ・ｓ未満のとき：ローターＮｏ．６、１０００００ｍＰａ・ｓ以上のとき：ローターＮｏ．７を使用し、測定開始後３分後の示度により算出した値である。 (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 It is preferably 10000 mPa·s or less, more preferably 8000 mPa·s or less, even more preferably 6000 mPa·s or less, and even more preferably 4000 mPa·s or less. By giving the separated liquid seasoning a viscosity within the above range, the effect of masking the oxidized odor of edible oils and fats (linseed oil, perilla oil, and fish oil) that are easily oxidized can be further improved. If the viscosity of the aqueous phase of the separated liquid seasoning is below the lower limit, the oxidized odor of easily oxidized fats and oils (linseed oil, perilla oil, and fish oil) cannot be masked, and the effects of the present invention cannot be obtained.
The viscosity was measured using a BH type viscometer under the conditions of a product temperature of 25°C and a rotation speed of 10 rpm, when the viscosity was less than 4000 mPa·s: Rotor No. 2, 4000 mPa·s or more and less than 10000 mPa·s: Rotor No. 3, 10000 mPa·s or more and less than 20000 mPa·s: Rotor No. 4, 20000 mPa·s or more and less than 40000 mPa·s: Rotor No. 5, 40000 mPa·s or more and less than 100000 mPa·s: Rotor No. 6, 100000 mPa·s or more: Rotor No. 7, and calculated from readings 3 minutes after the start of measurement.
（食用油脂）
　分離液状調味料に用いる食用油脂は、酸化し易い油脂として、亜麻仁油、えごま油、及び魚油からなる群から選択される少なくとも１種を含むものである。 (Edible oils and fats)
The edible fat used for the separated liquid seasoning contains at least one kind of easily oxidizable fat selected from the group consisting of linseed oil, perilla oil, and fish oil.
　酸化し易い油脂（亜麻仁油、えごま油、及び魚油）の合計含有量は、食用油脂の全量に対して、８０質量％以上であり、好ましくは８５質量％以上であり、より好ましくは９０質量％以上であり、また、１００質量％以下である。また、酸化し易い油脂（亜麻仁油、えごま油、及び魚油）の合計含有量は、分離液状調味料の全量に対して、１５質量％以上であり、好ましくは２０質量％以上であり、より好ましくは２５質量％以上であり、また、好ましくは６０質量％以下であり、より好ましくは５５質量％以下であり、さらに好ましくは５０質量％以下である。酸化し易い油脂（亜麻仁油、えごま油、及び魚油）の含有量が上記範囲内である場合、油脂の酸化臭が分離液状調味料の風味に影響を与えるが、本発明においては核酸を特定の範囲で配合することで、油脂の酸化臭をマスキングすることができる。 The total content of easily oxidizable fats and oils (linseed oil, perilla oil, and fish oil) is 80% by mass or more, preferably 85% by mass or more, more preferably 90% by mass, based on the total amount of edible fats and oils. or more and 100% by mass or less. In addition, the total content of easily oxidizable fats and oils (linseed oil, perilla oil, and fish oil) is 15% by mass or more, preferably 20% by mass or more, more preferably 20% by mass or more, relative 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 still more preferably 50% by mass or less. When the content of easily oxidizable fats and oils (linseed oil, perilla oil, and fish oil) is within the above range, the oxidized odor of the fats and oils affects the flavor of the separated liquid seasoning. By blending within the range, it is possible to mask the oxidized odor of fats and oils.
　分離液状調味料に用いる食用油脂は、上記の酸化し易い油脂以外にも、他の食用油脂を含んでもよい。他の食用油脂としては、特に限定されず、従来公知の食用油脂を用いることができる。他の食用油脂としては、例えば、菜種油、大豆油、パーム油、綿実油、コーン油、ひまわり油、サフラワー油、米油等の植物油脂等を挙げることができる。これらの中でも、菜種油、大豆油、コーン油、パーム油、又はこれらの混合油を用いることが好ましい。 The edible fats and oils used in the separated liquid seasoning may contain other edible fats and oils in addition to the easily oxidizable fats and oils described above. Other edible oils and fats are not particularly limited, and conventionally known edible oils and fats can be used. Other edible fats and oils include, for example, vegetable oils such as rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil and rice oil. Among these, rapeseed oil, soybean oil, corn oil, palm oil, or mixed oils thereof are preferably used.
　他の食用油脂の含有量は、食用油脂の全量に対して、２０質量％以下であり、好ましくは１５質量％以下であり、より好ましくは１０質量％以下であり、また、０質量％以上である。 The content of 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, relative to the total amount of edible fats and oils. be.
（核酸）
　分離液状調味料に用いる核酸は、５’－イノシン酸及び５’－グアニル酸の少なくとも１種、またはこれらの塩である。これらの核酸としては、例えば、核酸系調味料として用いられる５’－イノシン酸二ナトリウム、５’－グアニル酸二ナトリウム、５’－リボヌクレオチド二ナトリウムが挙げられ、旨みを賦与するために用いられる酵母エキス、各種動植物エキスなどの各種原材料に由来するものも含む。 (nucleic acid)
The nucleic acid used in the separate liquid seasoning is at least one of 5'-inosinic acid and 5'-guanylic acid, or a salt thereof. These nucleic acids include, for example, disodium 5'-inosinate, disodium 5'-guanylate, and disodium 5'-ribonucleotide, which are used as nucleic acid seasonings, and are used to impart savory taste. It also includes those derived from various raw materials such as yeast extracts and various animal and plant extracts.
　分離液状調味料中の核酸の含有量は、酸化し易い食用油脂（亜麻仁油、えごま油、及び魚油）の合計含有量１質量部に対して、０．００００４質量部以上０．０１質量部以下であり、下限値は好ましくは０．００００６質量部以上であり、より好ましくは０．００００８質量部以上であり、さらに好ましくは０．０００１質量部以上であり、さらにより好ましくは０．０００２質量部以上であり、最も好ましくは０．０００３質量部以上であり、また、上限値は好ましくは０．００９質量部以下であり、より好ましくは０．００８質量部以下であり、さらに好ましくは０．００７質量部以下である。分離液状調味料中の核酸の含有量が上記範囲内であれば、核酸による風味への影響を抑えながら、酸化し易い食用油脂（亜麻仁油、えごま油、及び魚油）の酸化臭をマスキングすることができる。核酸の含有量が下限を下回ると、酸化し易い食用油脂（亜麻仁油、えごま油、及び魚油）の酸化臭がマスキングされず、本願発明の効果を得られない。一方、核酸の含有量が上限値を上回ると、核酸自体の風味が強すぎ、本願発明の効果を得られない。 The content of the nucleic acid in the separated liquid seasoning 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 easily oxidizable edible oils and fats (linseed oil, perilla oil, and fish oil). and 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 still more preferably 0.0002 parts by mass. above, most preferably 0.0003 parts by mass or more, and the upper limit is preferably 0.009 parts by mass or less, more preferably 0.008 parts by mass or less, and still more preferably 0.007. Part by mass or less. To mask the oxidized odor of easily oxidized edible oils and fats (linseed oil, perilla oil, and fish oil) while suppressing the influence of the nucleic acid on flavor, provided that the nucleic acid content in the separated liquid seasoning is within the above range. can be done. If the nucleic acid content is below the lower limit, the oxidized odor of easily oxidizable edible oils (linseed oil, perilla oil, and fish oil) cannot be masked, and the effects of the present invention cannot be obtained. On the other hand, if the nucleic acid content exceeds the upper limit, the flavor of the nucleic acid itself is too strong, and the effect of the present invention cannot be obtained.
　核酸の含有量の測定方法は、例えば、高速液体クロマトグラフ法で核酸、具体的には５’－イノシン酸及び５’－グアニル酸の含有量を測定する方法を例示することができる。具体的には、分離液状調味料の水相部を４ｇ採取し、脱イオン水で１００ｍＬに定容した後、Ｎｏ．２のろ紙で濾過してから目開き０．４５μｍのメンブランフィルターを通して試料液とし、高速液体クロマトグラフィー（型式：Ａｇｉｌｅｎｔ１２００シリーズ；アジレント・テクノロジー）を用いて下記条件で測定することができる。
（測定条件）
　検出器：ダイオードアレイ検出器
　カラム：ＨＩＴＡＣＨＩ　ＧＥＬ＃３０１３－Ｎ
　温度：７０℃
　流速：１ｍｌ／ｍｉｎ
　移動相：リン酸バッファー
　測定波長：２６０ｎｍ Examples of the method for measuring the nucleic acid content include a method for measuring the content of nucleic acids, specifically 5'-inosinic acid and 5'-guanylic acid, by high-performance liquid chromatography. Specifically, 4 g of the aqueous phase portion of the separated liquid seasoning was sampled, and after adding deionized water to a constant volume of 100 mL, No. 2 filter paper, passed through a membrane filter with an opening of 0.45 μm to obtain a sample liquid, and can be measured under the following conditions using a high performance liquid chromatography (model: Agilent 1200 series; Agilent Technologies).
(Measurement condition)
Detector: Diode array detector Column: HITACHI GEL#3013-N
Temperature: 70°C
Flow rate: 1ml/min
Mobile phase: Phosphate buffer Measurement wavelength: 260 nm
（食酢）
　分離液状調味料に用いる食酢は、水及び酢酸を主成分とするものである。本発明における食酢としては、消費者庁が定める「食品表示基準」に列挙される食酢が挙げられるが、これに類似する酸味調味料も含まれる。より詳細には、食酢としては、たとえば、米、麦芽、酒粕等の穀類もしくはそれらの加工品、ぶどう、りんご等の果実、タマネギ、ニンジン、トマト等の野菜、その他農産物、アルコール等を酢酸発酵させたものや、別途酢酸を添加したもの、又はこれらを混合したものが挙げられる。糖類、有機酸、アミノ酸、食塩等を加えたものもこれに含まれる。このような食酢としては、例えば、米酢、黒酢、五穀酢、ワインビネガー、りんご酢、トマト酢、もろみ酢、及び梅酢等が挙げられる。これらの食酢は、１種単独で用いてもよいし、２種以上を併用してもよい。 (vinegar)
The vinegar used for the separated liquid seasoning is mainly composed of water and acetic acid. Vinegars in the present invention include vinegars listed in the "Food Labeling Standards" established by the Consumer Affairs Agency, but also include sour seasonings similar thereto. More specifically, vinegar is produced by acetic acid fermentation of grains such as rice, malt and sake lees or their processed products, fruits such as grapes and apples, vegetables such as onions, carrots and tomatoes, other agricultural products, and alcohol. , acetic acid added separately, or a mixture thereof. Those to which saccharides, organic acids, amino acids, salt, etc. are added are also included. 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 individually by 1 type, and may use 2 or more types together.
　酢酸の含有量は、分離液状調味料の全量に対して、例えば、好ましくは０．１質量％以上２．０質量％以下であり、下限値はより好ましくは０．２質量％以上であり、さらに好ましくは０．３質量％以上であり、さらにより好ましくは０．４質量％以上であり、また、上限値はより好ましくは１．５質量％以下であり、さらに好ましくは１．２質量％以下であり、さらにより好ましくは１．０質量％以下である。酢酸の含有量が上記範囲内であれば、分離液状調味料の微生物発生を制御して保存性を高めながら、水相の良好な酸味が感じられ、風味が良くなる。 The content of acetic acid is, for example, 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, and the lower limit is more preferably 0.2% by mass or more, It is more preferably 0.3% by mass or more, still more preferably 0.4% by mass or more, and the upper limit is more preferably 1.5% by mass or less, further preferably 1.2% by mass. or less, and more preferably 1.0% by mass or less. If the content of acetic acid is within the above range, the generation of microorganisms in the separated liquid seasoning is controlled to improve the storage stability, while the aqueous phase has a good sourness and a good flavor.
（野菜）
　分離液状調味料に用いる野菜は、特に限定されないが、例えば、たまねぎ、パプリカ、ごま、ネギ、ニンニク、ダイコン、ショウガ、ミョウガ、クレソン、パセリ、セロリ、シソ、リーキ、ミツバ、バジル、レモングラス、フェンネル、ワサビ等の野菜が挙げられる。これらの野菜は、１種単独で用いてもよいし、２種類以上を併用してもよい。これらの野菜の中でも、たまねぎやパプリカを用いることが好ましい。 (vegetable)
Vegetables used for the separated liquid seasoning are not particularly limited, but for example, onions, paprika, sesame, green onions, garlic, radish, ginger, Japanese ginger, watercress, parsley, celery, perilla, leeks, mitsuba, basil, lemongrass, and fennel. and vegetables such as wasabi. These vegetables may be used individually by 1 type, and may use 2 or more types together. Among these vegetables, it is preferable to use onions and paprika.
　野菜の形状や大きさは特に限定されず、液状調味料に一般的に配合し易い形状や大きさであればよい。例えば、野菜は、野菜そのものであってもよいし、スライス、カット、粉砕等の加工処理を施したものであってもよい。加工処理方法は特に限定されず、常法により、フードカッター、石臼、コロイドミル、コミットロール、マイルダー、及びロール粉砕器等により行うことができる。また、野菜は乾燥処理や酢漬け等の処理を行ったものでもよい。これらの処理も特に限定されず、常法により行うことができる。 The shape and size of the vegetables are not particularly limited, as long as they are generally easy to mix with liquid seasonings. For example, the vegetables may be the vegetables themselves, or may be processed by slicing, cutting, pulverizing, or the like. The processing method is not particularly limited, and conventional methods can be used such as food cutters, stone mills, colloid mills, commit rolls, milders, and roll grinders. Also, the vegetables may be dried or pickled in vinegar. These treatments are also not particularly limited, and can be carried out by conventional methods.
　野菜の含有量は、乾燥重量換算で、分離液状調味料の全量に対して、分離液状調味料の全量に対して、好ましくは０．１質量％以上２０質量％以下であり、下限値はより好ましくは０．２質量％以上であり、さらに好ましくは０．３質量％以上であり、さらにより好ましくは０．５質量％以上であり、また、上限値はより好ましくは１０質量％以下であり、さらに好ましくは５質量％以下であり、さらにより好ましくは３質量％以下である。野菜の含有量が、上記範囲内であれば、野菜の風味が感じられて好ましい。 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, with respect to the total amount of the separated liquid seasoning. 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 is more preferably 10% by mass or less. , more preferably 5% by mass or less, and even more preferably 3% by mass or less. If the content of vegetables is within the above range, the flavor of vegetables can be felt, which is preferable.
（増粘剤）
　分離液状調味料は、水相部の粘度調節のために増粘剤を配合することが好ましい。増粘剤としては、例えば、キサンタンガム、グアーガム、タマリンドシードガム、ローカストビーンガム、ジェランガム、及びアラビアガム等のガム類が挙げられる。これらのガム類は１種単独で用いてもよいし、２種以上を併用してもよい。これらの中でもキサンタンガムを用いることが好ましい。 (thickener)
The separated liquid seasoning preferably contains a thickener to adjust the viscosity of the aqueous phase. Thickeners include, for example, gums such as xanthan gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. These gums may be used individually by 1 type, and may use 2 or more types together. Among these, it is preferable to use xanthan gum.
　増粘剤の含有量は、分離液状調味料の全量に対して、例えば、下限値は好ましくは０．０１質量％以上であり、より好ましくは０．０３質量％以上であり、さらに好ましくは０．０５質量％以上であり、さらにより好ましくは０．１０質量％以上であり、また、上限値は好ましくは１．０質量％以下であり、より好ましくは０．７０質量％以下であり、さらに好ましくは０．５０質量％以下であり、さらにより好ましくは０．４０質量％以下である。増粘剤の含有量が上記範囲内であれば、分離液状調味料の水相部粘度を好適な範囲内に調節し易くなる。 For the content of the thickener, the lower limit is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, and still more preferably 0, relative to the total amount of the separated liquid seasoning. 05% by mass or more, more preferably 0.10% by mass or more, and the upper limit is preferably 1.0% by mass or less, more preferably 0.70% by mass or less, and further It is preferably 0.50% by mass or less, and more preferably 0.40% by mass or less. If the content of the thickener is within the above range, it becomes easier to adjust the viscosity of the aqueous phase of the separated liquid seasoning within a suitable range.
（他の原料）
　分離液状調味料は、上述した原料以外に、本発明の効果を損なわない範囲で液状調味料に通常用いられている各種原料を適宜選択し含有させることができる。例えば、醤油、みりん、食塩、グルタミン酸ナトリウム、ブイヨン等の調味料、砂糖、ぶどう糖、果糖、蔗糖、麦芽糖、オリゴ糖、トレハロース等の糖類、静菌剤等が挙げられる。 (Other raw materials)
In addition to the raw materials described above, the separated liquid seasoning can appropriately select and contain various raw materials commonly used in liquid seasonings within a range that does not impair the effects of the present invention. Examples thereof include seasonings such as soy sauce, mirin, salt, sodium glutamate and bouillon, sugars such as sugar, glucose, fructose, sucrose, maltose, oligosaccharides and trehalose, and bacteriostatic agents.
（容器）
　分離液状調味料を充填する容器は、材質や形状等は特に制限されず、従来公知の液状調味料用容器を用いることができる。容器としては、例えば、プラスチック製やガラス製の硬質容器、ポリエチレン製、ポリプロピレン製、及びビニル製等の軟質容器等が挙げられる。また、これらの容器の形状としては、例えば、円筒状、ボトル状等が挙げられる。 (container)
The material, shape, etc. of the container to be filled with the separated liquid seasoning are not particularly limited, and conventionally known liquid seasoning containers can be used. Examples of containers include hard containers made of plastic or glass, and soft containers made of polyethylene, polypropylene, vinyl, and the like. Further, examples of the shape of these containers include a cylindrical shape and a bottle shape.
＜分離液状調味料の製造方法＞　
　本発明の分離液状調味料の製造方法の一例について説明する。例えば、まず、清水、食酢（酢酸）、核酸、野菜、及び調味料等の他の水相原料を混合して、水相を調製する。次に、調製した水相に食用油脂を積載して、分離液状調味料を得ることができる。 <Method for producing 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 the aqueous phase. Next, the prepared aqueous phase is loaded with edible fats and oils to obtain a separated liquid seasoning.
　続いて、得られた分離液状調味料を容器に充填することで、容器詰め分離液状調味料を製造することができる。分離液状調味料の容器への充填方法は特に限定されず、従来公知の方法により行うことができる。 Subsequently, by filling a container with the obtained separated liquid seasoning, a container-packed separated liquid seasoning can be produced. A method for filling the container with the separated liquid seasoning is not particularly limited, and a conventionally known method can be used.
（製造装置）
　分離液状調味料の製造には、通常の液状調味料の製造に使われる装置を用いることができる。このような装置としては、例えば、一般的な撹拌機、スティックミキサー、スタンドミキサー、ホモミキサー等が挙げられる。撹拌機の撹拌羽形状としては、例えばプロペラ翼、タービン翼、パドル翼、アンカー翼等が挙げられる。 (Manufacturing equipment)
For the production of the separated liquid seasoning, equipment used for the production of ordinary liquid seasonings can be used. Examples of such devices include general stirrers, stick mixers, stand mixers, homomixers and the like. Examples of the shape of the stirring blades of the stirrer include propeller blades, turbine blades, paddle blades, and anchor blades.
　以下に、実施例と比較例を挙げて本発明をさらに詳細に説明するが、本発明は以下の実施例の内容に限定して解釈されるものではない。 The present invention will be described in more detail below with examples and comparative examples, but the present invention should not be construed as being limited to the contents of the following examples.
＜分離液状調味料の製造例１＞
［実施例１］
　表１に記載の配合割合に準じ、本発明の分離液状調味料を製造した。具体的には、醤油、砂糖、乾燥たまねぎ、キサンタンガム、食酢（酢酸含有量４％）、食塩、核酸、及び清水を投入して均一に混合することにより水相を調製した。また、亜麻仁油を８０℃で５時間以上、撹拌しながら加熱することで、酸化劣化させた。酸化劣化させた亜麻仁油は酸化臭が強かった。次に、調製した水相を容器に充填し、その上に酸化劣化させた亜麻仁油を積載して、容器詰め分離液状調味料を製造した。 <Production example 1 of separated liquid seasoning>
[Example 1]
The separated liquid seasoning of the present invention was produced according to the blending ratio shown in Table 1. Specifically, soy sauce, sugar, dried onions, xanthan gum, vinegar (4% acetic acid content), salt, nucleic acids, and clear water were added and uniformly mixed to prepare an aqueous phase. In addition, the linseed oil was heated at 80° C. for 5 hours or more with stirring to cause oxidative deterioration. The oxidatively deteriorated linseed oil had a strong oxidized odor. Next, the prepared aqueous phase was filled in a container, and the oxidized linseed oil was loaded thereon to produce a container-packed separated liquid seasoning.
［実施例２～９、比較例１～４］
　表１に記載の配合割合に変更した以外は、実施例１と同様にして、分離液状調味料を製造した。 [Examples 2 to 9, Comparative Examples 1 to 4]
A separate liquid seasoning was produced in the same manner as in Example 1, except that the mixing ratio was changed to that shown in Table 1.
（ｐＨの測定）
　上記で得られた各分離液状調味料の水相部について、１気圧、品温２０℃とした時に、ｐＨ測定器（株式会社堀場製作所製卓上型ｐＨメータＦ－７２）を用いてｐＨを測定した。分離液状調味料の水相部のｐＨは、いずれも３．６以上４．３以下であった。 (Measurement of pH)
For the aqueous phase portion of each separated liquid seasoning obtained above, the pH is measured using a pH measuring device (desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atm and 20 ° C. did. The pH of the aqueous phase of the separated liquid seasoning was 3.6 or more and 4.3 or less.
（粘度の測定）
　上記で得られた各分離液状調味料の水相部について、ＢＨ形粘度計を使用し、品温２５℃、回転数１０ｒｐｍの条件で、４０００ｍＰａ・ｓ未満のとき：ローターＮｏ．２、４０００ｍＰａ・ｓ以上１００００ｍＰａ・ｓ未満のとき：ローターＮｏ．３、１００００ｍＰａ・ｓ以上２００００ｍＰａ・ｓ未満のとき：ローターＮｏ．４、２００００ｍＰａ・ｓ以上４００００ｍＰａ・ｓ未満のとき：ローターＮｏ．５、４００００ｍＰａ・ｓ以上１０００００ｍＰａ・ｓ未満のとき：ローターＮｏ．６、１０００００ｍＰａ・ｓ以上のとき：ローターＮｏ．７を使用し、測定開始後３分後の示度により算出した。測定結果を表１に示した。 (Measurement of viscosity)
For the water phase portion of each separated liquid seasoning obtained above, using a BH type viscometer, under the conditions of a product temperature of 25 ° C. and a rotation speed of 10 rpm, when less than 4000 mPa s: Rotor No. 2, 4000 mPa·s or more and less than 10000 mPa·s: Rotor No. 3, 10000 mPa·s or more and less than 20000 mPa·s: Rotor No. 4, 20000 mPa·s or more and less than 40000 mPa·s: Rotor No. 5, 40000 mPa·s or more and less than 100000 mPa·s: Rotor No. 6, 100000 mPa·s or more: Rotor No. 7 was used, and calculated from readings 3 minutes after the start of measurement. Table 1 shows the measurement results.
（官能評価）
　上記で得られた各容器詰め分離液状調味料を十分に振り混ぜた後、十分に訓練された複数のパネルにより、各分離液状調味料の風味について、下記の基準で官能評価を行った。評価結果を表１に示した。
［評価基準］
　◎：亜麻仁油の酸化臭が極めて良くマスキングされていた。
　〇：亜麻仁油の酸化臭がマスキングされていた。
　△：亜麻仁油の酸化臭が多少マスキングされており、問題のない範囲であった。
　×：亜麻仁油の酸化臭がマスキングされなかった。または、核酸自体の風味が強すぎて、好ましくなかった。 (sensory evaluation)
After thoroughly shaking each container-packed separated liquid seasoning obtained above, a plurality of well-trained panels performed sensory evaluation of the flavor of each separated liquid seasoning according to the following criteria. The evaluation results are shown in Table 1.
[Evaluation criteria]
A: Oxidized odor of linseed oil was masked extremely well.
O: Oxidized odor of linseed oil was masked.
Δ: The oxidized odor of linseed oil was masked to some extent, and there was no problem.
x: Oxidized odor of linseed oil was not masked. Alternatively, the flavor of the nucleic acid itself was too strong, which was undesirable.
　実施例１～９の分離液状調味料は、いずれも、亜麻仁油の酸化臭がマスキングされていた。　
　比較例１の分離液状調味料は、核酸を全く配合していないため、亜麻仁油の酸化臭がマスキングされなかった。
　比較例２の分離液状調味料は、核酸の含有量が亜麻仁油の含有量に対して少なかったため、亜麻仁油の酸化臭がマスキングされなかった。
　比較例３の分離液状調味料は、核酸の含有量が亜麻仁油の含有量に対して多かったため、核酸自体の風味が強すぎて、好ましくなかった。
　比較例４の分離液状調味料は、水相部の粘度が低かったため、亜麻仁油の酸化臭がマスキングされなかった。 All of the separated liquid seasonings of Examples 1 to 9 masked the oxidized odor of linseed oil.
Since the separated liquid seasoning of Comparative Example 1 contained no nucleic acid, the oxidized odor of linseed oil was not masked.
In the separated liquid seasoning of Comparative Example 2, the content of nucleic acids was less than the content of linseed oil, so the oxidized odor of linseed oil was not masked.
In the separated liquid seasoning of Comparative Example 3, the content of the nucleic acid was higher than the content of the linseed oil, and the flavor of the nucleic acid itself was too strong, which was not preferable.
In the separated liquid seasoning of Comparative Example 4, the oxidized odor of linseed oil was not masked because the viscosity of the aqueous phase was low.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
＜分離液状調味料の製造例２＞
［実施例１０］
　表２に記載の配合割合に準じ、本発明の分離液状調味料を製造した。具体的には、醤油、砂糖、乾燥たまねぎ、キサンタンガム、食酢（酢酸含有量４％）、食塩、核酸、及び清水を投入して均一に混合することにより水相を調製した。また、えごま油を８０℃で５時間以上、撹拌しながら加熱することで、酸化劣化させた。酸化劣化させたえごま油は酸化臭が強かった。次に、調製した水相を容器に充填し、その上に酸化劣化させたえごま油を積載して、容器詰め分離液状調味料を製造した。 <Production example 2 of separated liquid seasoning>
[Example 10]
The separated liquid seasoning of the present invention was produced according to the blending ratio shown in Table 2. Specifically, soy sauce, sugar, dried onions, xanthan gum, vinegar (4% acetic acid content), salt, nucleic acids, and clear water were added and uniformly mixed to prepare an aqueous phase. In addition, perilla oil was heated at 80° C. for 5 hours or more with stirring to cause oxidative deterioration. The oxidatively deteriorated egoma oil had a strong oxidized odor. Next, the prepared aqueous phase was filled in a container, and oxidatively deteriorated egoma oil was loaded thereon to produce a container-packed separated liquid seasoning.
（ｐＨの測定）
　上記で得られた分離液状調味料の水相部について、上記の＜分離液状調味料の製造例１＞と同様にして、ｐＨを測定した。分離液状調味料の水相部のｐＨは、３．６以上４．３以下であった。 (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 <Preparation Example 1 of separated liquid seasoning>. The pH of the aqueous phase of the separated liquid seasoning was 3.6 or more and 4.3 or less.
（粘度の測定）
　上記で得られた分離液状調味料の水相部について、上記の＜分離液状調味料の製造例１＞と同様にして、粘度を測定した。測定結果を表２に示した。 (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 separated liquid seasoning>. Table 2 shows the measurement results.
（官能評価）
　上記で得られた分離液状調味料について、上記の＜分離液状調味料の製造例１＞と同様にして、官能評価を行った。評価結果を表２に示した。 (sensory evaluation)
Sensory evaluation was performed on the separated liquid seasoning obtained above in the same manner as in <Production Example 1 of separated liquid seasoning> above. Table 2 shows the evaluation results.
　実施例１０の分離液状調味料は、えごま油の酸化臭が極めて良くマスキングされていた。　 The separated liquid seasoning of Example 10 masked the oxidized odor of perilla oil extremely well.　
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
＜分離液状調味料の製造例３＞
［実施例１１］
　表３に記載の配合割合に準じ、本発明の分離液状調味料を製造した。具体的には、醤油、砂糖、乾燥たまねぎ、キサンタンガム、食酢（酢酸含有量４％）、食塩、核酸、及び清水を投入して均一に混合することにより水相を調製した。調製した水相を容器に充填し、その上に十分に酸化され、酸化臭の強い魚油を積層して、容器詰め分離液状調味料を製造した。 <Production example 3 of separated liquid seasoning>
[Example 11]
The separated liquid seasoning of the present invention was produced according to the blending ratio shown in Table 3. Specifically, soy sauce, sugar, dried onions, xanthan gum, vinegar (4% acetic acid content), salt, nucleic acids, and clear water were added and uniformly mixed to prepare an aqueous phase. The prepared aqueous phase was filled in a container, and fish oil that had been sufficiently oxidized and had a strong oxidized odor was layered thereon to produce a container-packed separated liquid seasoning.
（ｐＨの測定）
　上記で得られた分離液状調味料の水相部について、上記の＜分離液状調味料の製造例１＞と同様にして、ｐＨを測定した。分離液状調味料の水相部のｐＨは、３．６以上４．３以下であった。 (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 <Preparation Example 1 of separated liquid seasoning>. The pH of the aqueous phase of the separated liquid seasoning was 3.6 or more and 4.3 or less.
（粘度の測定）
　上記で得られた分離液状調味料の水相部について、上記の＜分離液状調味料の製造例１＞と同様にして、粘度を測定した。測定結果を表３に示した。 (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 separated liquid seasoning>. Table 3 shows the measurement results.
（官能評価）
　上記で得られた分離液状調味料について、上記の＜分離液状調味料の製造例１＞と同様にして、官能評価を行った。評価結果を表３に示した。 (sensory evaluation)
Sensory evaluation was performed on the separated liquid seasoning obtained above in the same manner as in <Production Example 1 of separated liquid seasoning> above. Table 3 shows the evaluation results.
　実施例１１の分離液状調味料は、魚油の酸化臭が極めて良くマスキングされていた。　 The separated liquid seasoning of Example 11 masked the oxidized odor of fish oil extremely well.　
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
＜分離液状調味料の製造例４＞
［実施例１２］
　表４に記載の配合割合に準じ、本発明の分離液状調味料を製造した。具体的には、乾燥たまねぎをたまねぎ酢漬けに変更した以外は実施例１と同様にして、容器詰め分離液状調味料を製造した。 <Production example 4 of separated liquid seasoning>
[Example 12]
The separated liquid seasoning of the present invention was produced according to the blending ratio shown in Table 4. Specifically, a packaged separated liquid seasoning was produced in the same manner as in Example 1, except that dried onions were changed to pickled onions.
（ｐＨの測定）
　上記で得られた分離液状調味料の水相部について、上記の＜分離液状調味料の製造例１＞と同様にして、ｐＨを測定した。分離液状調味料の水相部のｐＨは、３．６以上４．３以下であった。 (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 <Preparation Example 1 of separated liquid seasoning>. The pH of the aqueous phase of the separated liquid seasoning was 3.6 or more and 4.3 or less.
（粘度の測定）
　上記で得られた分離液状調味料の水相部について、上記の＜分離液状調味料の製造例１＞と同様にして、粘度を測定した。測定結果を表４に示した。 (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 separated liquid seasoning>. Table 4 shows the measurement results.
（官能評価）
　上記で得られた分離液状調味料について、上記の＜分離液状調味料の製造例１＞と同様にして、官能評価を行った。評価結果を表４に示した。 (sensory evaluation)
Sensory evaluation was performed on the separated liquid seasoning obtained above in the same manner as in <Production Example 1 of separated liquid seasoning> above. Table 4 shows the evaluation results.
　実施例１２の分離液状調味料は、亜麻仁油の酸化臭が極めて良くマスキングされていた。　 The separated liquid seasoning of Example 12 masked the oxidized odor of linseed oil extremely well.　
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
＜分離液状調味料の製造例５＞
［実施例１３］
　表５に記載の配合割合に準じ、本発明の分離液状調味料を製造した。具体的には、乾燥たまねぎを乾燥赤パプリカに変更した以外は実施例１と同様にして、容器詰め分離液状調味料を製造した。 <Production example 5 of separated liquid seasoning>
[Example 13]
The separated liquid seasoning of the present invention was produced according to the blending ratio shown in Table 5. Specifically, a container-packed separated liquid seasoning was produced in the same manner as in Example 1, except that dried red paprika was used instead of dried onion.
（ｐＨの測定）
　上記で得られた分離液状調味料の水相部について、上記の＜分離液状調味料の製造例１＞と同様にして、ｐＨを測定した。分離液状調味料の水相部のｐＨは、３．６以上４．３以下であった。 (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 <Preparation Example 1 of separated liquid seasoning>. The pH of the aqueous phase of the separated liquid seasoning was 3.6 or more and 4.3 or less.
（粘度の測定）
　上記で得られた分離液状調味料の水相部について、上記の＜分離液状調味料の製造例１＞と同様にして、粘度を測定した。測定結果を表５に示した。 (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 separated liquid seasoning>. Table 5 shows the measurement results.
（官能評価）
　上記で得られた分離液状調味料について、上記の＜分離液状調味料の製造例１＞と同様にして、官能評価を行った。評価結果を表５に示した。 (sensory evaluation)
Sensory evaluation was performed on the separated liquid seasoning obtained above in the same manner as in <Production Example 1 of separated liquid seasoning> above. Table 5 shows the evaluation results.
　実施例１３の分離液状調味料は、亜麻仁油の酸化臭が極めて良くマスキングされていた。　 The separated liquid seasoning of Example 13 masked the oxidized odor of linseed oil extremely well.　
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005

Claims (10)

  1. 　食用油脂、核酸、食酢、及び水を含有する容器詰め分離液状調味料であって、
    　前記食用油脂が、亜麻仁油、えごま油、及び魚油からなる群から選択される少なくとも１種を含み、
    　前記亜麻仁油、えごま油、及び魚油の合計含有量が、前記食用油脂の全量に対して、８０質量％以上であり、
    　前記亜麻仁油、えごま油、及び魚油の合計含有量が、前記分離液状調味料の全量に対して、１５質量％以上であり、
    　前記核酸の含有量が、前記亜麻仁油、えごま油、及び魚油の合計含有量１質量部に対して、０．００００４質量部以上０．０１質量部以下であり、
    　水相部の粘度が５００ｍＰａ・ｓ以上であることを特徴とする、
    　分離液状調味料。     A container-packed 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 linseed oil, perilla oil, and fish oil,
    The total content of the linseed oil, perilla oil, and fish oil is 80% by mass or more with respect to the total amount of the edible oil,
    The total content of the linseed oil, perilla oil, and fish oil is 15% by mass or more with respect to the total amount of the separated liquid seasoning,
    The content of the nucleic acid 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 the linseed oil, perilla oil, and fish oil,
    characterized in that the viscosity of the aqueous phase is 500 mPa s or more,
    Separated liquid seasoning.
  2. 　増粘剤をさらに含有することを特徴とする、
    　請求項１に記載の分離液状調味料。     characterized by further containing a thickening agent,
    The separated liquid seasoning according to claim 1.
  3. 　前記増粘剤の含有量が、前記分離液状調味料の全量に対して、０．１０質量％以上であることを特徴とする、
    　請求項２に記載の分離液状調味料。     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 2.
  4. 　酢酸の含有量が、前記分離液状調味料の全量に対して、０．１質量％以上２．０質量％以下であることを特徴とする、
    　請求項１～３のいずれか一項に記載の分離液状調味料。     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 any one of claims 1 to 3.
  5. 　前記亜麻仁油、えごま油、及び魚油の合計含有量が、前記分離液状調味料の全量に対して、６０質量％以下であることを特徴とする、
    　請求項１～４のいずれか一項に記載の分離液状調味料。     The total content of the linseed oil, perilla 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 4.
  6. 　水相部の粘度が１００００ｍＰａ・ｓ以下であることを特徴とする、
    　請求項１～５のいずれか一項に記載の分離液状調味料。     characterized in that the viscosity of the aqueous phase is 10000 mPa s or less,
    The separated liquid seasoning according to any one of claims 1 to 5.
  7. 　水相部のｐＨが３．０以上４．６以下であることを特徴とする、
    　請求項１～６のいずれか一項に記載の分離液状調味料。     characterized in that the pH of the aqueous phase is 3.0 or more and 4.6 or less,
    The separated liquid seasoning according to any one of claims 1 to 6.
  8. 　野菜をさらに含有することを特徴とする、
    　請求項１～７のいずれか一項に記載の分離液状調味料。     characterized by further containing vegetables,
    The separated liquid seasoning according to any one of claims 1 to 7.
  9. 　前記野菜がたまねぎを含むことを特徴とする、
    　請求項８に記載の分離液状調味料。     characterized in that the vegetables include onions,
    The separated liquid seasoning according to claim 8.
  10. 　前記野菜が乾燥野菜であることを特徴とする、
    　請求項８または９に記載の分離液状調味料。     characterized in that the vegetables are dried vegetables,
    The separated liquid seasoning according to claim 8 or 9.
PCT/JP2022/000535 2021-06-23 2022-01-11 Separated liquid seasoning WO2022269957A1 (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009261299A (en) * 2008-04-24 2009-11-12 Nissin Foods Holdings Co Ltd Peptide-containing food composition
JP2017195880A (en) * 2016-04-20 2017-11-02 花王株式会社 Separation type liquid seasoning
JP7008857B1 (en) * 2021-06-23 2022-01-25 キユーピー株式会社 Separate liquid seasoning

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009261299A (en) * 2008-04-24 2009-11-12 Nissin Foods Holdings Co Ltd Peptide-containing food composition
JP2017195880A (en) * 2016-04-20 2017-11-02 花王株式会社 Separation type liquid seasoning
JP7008857B1 (en) * 2021-06-23 2022-01-25 キユーピー株式会社 Separate liquid seasoning

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