Acidic liquid seasoning

Abstract

This invention provides an acidic liquid seasoning that suppresses the content of olive oil while maintaining an excellent flavor. The invention is characterized by being an acidic liquid seasoning containing at least an edible oil and an acidic material, wherein the edible oil includes olive oil, and the content of the olive oil relative to the total amount of the acidic liquid seasoning is 3% by mass or more and 15% by mass or less. When the aroma components of the acidic liquid seasoning are determined by solid-phase microextraction-gas chromatography-mass spectrometry, the ratio of the peak area of ​​artemisia annua to the peak area of ​​2-hexenal is 0.02 or more and 50 or less. This acidic liquid seasoning suppresses the content of olive oil while maintaining an excellent flavor.

Description

Technical Field

[0001] This invention relates to acidic liquid seasonings. More specifically, it relates to acidic liquid seasonings containing edible oils. Background Technology

[0002] Olive oil's unique flavor is highly valued and it's used in a variety of dishes and seasonings. In recent years, olive oil's popularity has surged, creating a strong demand for liquid seasonings with a rich olive oil flavor.

[0003] For example, Patent Document 1 discloses an emulsified seasoning containing olive oil, octenyl succinic acid treated starch, white grape vinegar and water, and states that the preferred content of olive oil in the emulsified seasoning is 25 to 50% by mass.

[0004] Existing technical documents

[0005] Patent documents

[0006] Patent Document 1: Japanese Patent Application Publication No. 2018-00002 Summary of the Invention

[0007] The problem the invention aims to solve

[0008] However, when liquid seasonings contain a high amount of olive oil, there is a risk of cloudiness / solidification during distribution or refrigeration, making it difficult to increase the olive oil content. Therefore, there is a need for an acidic liquid seasoning that suppresses the olive oil content while maintaining excellent olive oil flavor.

[0009] Solution for solving the problem

[0010] The inventors conducted various formulation studies to enhance the flavor of olive oil. During these studies, they discovered that for acidic liquid seasonings containing a small amount of olive oil, the olive oil flavor of the seasoning could be enhanced by adding a specific aroma component (estragole), whose aroma composition was not yet known to be olive oil, in a specific proportion. This invention is based on this discovery.

[0011] That is, according to one aspect of the present invention, an acidic liquid seasoning is provided, characterized in that...

[0012] It is an acidic liquid seasoning that contains at least edible oils and acidic materials.

[0013] The aforementioned edible oils include olive oil.

[0014] The aforementioned olive oil content is between 3% and 15% by mass relative to the total amount of the aforementioned acidic liquid seasonings.

[0015] When the aroma components of the aforementioned acidic liquid seasoning were determined by solid-phase microextraction-gas chromatography-mass spectrometry, the ratio of the peak area of ​​artemisinin to the peak area of ​​2-hexenal was greater than 0.02 and less than 50.

[0016] In the present invention, it is preferable that the content of the aforementioned acidic material is 0.10% by mass or more and 0.90% by mass or less relative to the total amount of the aforementioned acidic liquid seasoning.

[0017] In the present invention, it is preferable that the content of the aforementioned olive oil is 10% by mass or more and 35% by mass or less relative to the total amount of the aforementioned edible oils.

[0018] In the present invention, it is preferable that the total content of the aforementioned edible oils is 5% by mass or more and 70% by mass or less relative to the total amount of the aforementioned acidic liquid seasoning.

[0019] In the present invention, it is preferable that the aforementioned acidic liquid seasoning is in a separate form.

[0020] The effects of the invention

[0021] According to the present invention, an acidic liquid seasoning can be provided that suppresses the content of olive oil while maintaining an excellent olive oil flavor. Such an acidic liquid seasoning can stimulate consumers' appetite, and it is expected to further expand the market for acidic liquid seasonings. Detailed Implementation

[0022] <Acidic liquid seasoning>

[0023] The acidic liquid seasoning of the present invention comprises at least edible oils and acidic materials, and contains the specific aroma components described below. Additionally, depending on the type of acidic liquid seasoning, it may further comprise water, sugar, other seasonings, thickeners, and other ingredients.

[0024] Acidic liquid seasonings can be in an emulsion state or a separated state, preferably a separated state. A separated state refers to a state in which two or more layers are formed; examples include acidic separated liquid seasonings containing an oil phase and an aqueous phase, and acidic separated liquid seasonings containing an oil phase and an emulsion phase. Acidic separated liquid seasonings containing an oil phase and an emulsion phase are preferred because they easily enhance the flavor of olive oil. It should be noted that the emulsion phase is preferably composed of an oil-in-water (O / W) emulsion.

[0025] Examples of acidic liquid seasonings include sauces, ketchups, gravy, and other similar foods, with sauces being preferred.

[0026] (Aroma components)

[0027] The acidic liquid seasoning contains at least artemisinin and 2-hexenal as aroma components. In addition to artemisinin and 2-hexenal, the acidic liquid seasoning may also contain aroma components found in natural olive oil, and may further contain other aroma components without impairing the effects of the present invention.

[0028] Artemisia argyi is a characteristic aroma found in herbs such as basil. On the other hand, 2-hexenal is one of the components contributing to the grassy aroma of olive oil. This invention has discovered that by including artemisia argyi in a specific proportion relative to 2-hexenal in olive oil, the flavor of the olive oil can be unexpectedly enhanced.

[0029] When determining the aroma components of an acidic liquid seasoning using the solid-phase microextraction-gas chromatography-mass spectrometry method detailed below, the ratio of the peak area of ​​artemisinin to the peak area of ​​2-hexenal (peak area of ​​artemisinin / peak area of ​​2-hexenal) is 0.02 or more and 50 or less, with a lower limit preferably of 0.025 or more, more preferably 0.03 or more, further preferably 0.04 or more, further more preferably 0.06 or more, and most preferably 1 or more. The upper limit is preferably 40 or less, more preferably 30 or less, further preferably 25 or less, further more preferably 10 or less, and most preferably 5 or less. If the ratio of the peak area of ​​artemisinin to the peak area of ​​2-hexenal is within the above-mentioned range, the content of olive oil can be suppressed and the flavor of olive oil enhanced.

[0030] There are no particular limitations on the method for adjusting the peak areas of artemisia argyi and 2-hexenal in acidic liquid seasonings. Examples include adding artemisia argyi and 2-hexenal separately to the acidic liquid seasoning as flavorings; and combining it with ingredients containing artemisia argyi and 2-hexenal or their extracts. Specifically, as a method for adjusting the peak area of ​​artemisia argyi in acidic liquid seasonings, methods include adjusting the content of spices containing artemisia argyi and spice extracts in the acidic liquid seasoning. It should be noted that artemisia argyi is an aroma component contained in basil, so basil extracts can be combined with the acidic liquid seasoning; however, to suppress the impact on the taste of the acidic liquid seasoning, it is preferable to exclude basil powder. Furthermore, as a method for adjusting the peak area of ​​2-hexenal in acidic liquid seasonings, methods include adjusting the content of olive oil containing 2-hexenal in the acidic liquid seasoning or adjusting the type and purification method of the raw olive oil.

[0031] It should be noted that even if the amounts of artemisinin and 2-hexenal in an acidic liquid seasoning are the same, the resulting peak areas will differ in terms of the characteristics of solid-phase microextraction-gas chromatography-mass spectrometry. One reason for this is that the amount of components volatilizing into the gas phase differs due to differences in the volatility of the two components and their affinity for other components in the sample. Furthermore, due to various factors inherent in the determination method, the ratio calculated from the peak area will differ numerically from the ratio calculated from the quantitative value.

[0032] (Methods for determining aroma components)

[0033] The aroma components of acidic liquid seasonings can be determined by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) under the following conditions.

[0034] (1) Methods for separating and concentrating aroma components

[0035] Aroma components were separated and concentrated using solid-phase microextraction (SPME) with SPME fiber and volatile component extraction apparatus under the following conditions.

[0036] <Conditions for Solid-Phase Microextraction>

[0037] • SPME fiber: A coated SPME fiber consisting of two layers: an outer layer of 50 μm thick divinylbenzene dispersed polydimethylsiloxane and an inner layer of 30 μm thick Carboxen dispersed polydimethylsiloxane. (Product name: StableFlex 50 / 30μm, DVB / Carboxen / PDMS (manufactured by Agilent Technologies))

[0038] • Volatile component extraction device: PAL SYSTEM RTC 120, manufactured by CTC Analitics

[0039] • Preheating: 40℃, 15min

[0040] • Stirring speed: 300 rpm

[0041] • Extraction of volatile components: 40℃, 20min

[0042] • Desorption time: 10 min

[0043] (2) Methods for determining aroma components

[0044] Gas chromatography and mass spectrometry were used to determine the peak areas of artemisia argyi and 2-hexenal in an acidic liquid seasoning under the following conditions. The content of 2-hexenal was also determined in the same manner for samples containing a standard of 2-hexenal, and the content was quantified by the peak area of ​​2-hexenal in the resulting gas chromatogram.

[0045] It should be noted that the quantitative ionic masses of each component are as follows.

[0046] Artemisia capillaris: Quantitative ion mass m / z 121

[0047] • 2-Hexenal: Quantitative ionic mass m / z 69

[0048] <Gas Chromatography Conditions>

[0049] • Measurement equipment: Agilent Intuvo 9000 GC SYSTEM (manufactured by Agilent Technologies)

[0050] • Chromatographic column: A 30m long, 0.25mm diameter, 0.25μm film-coated capillary column with a 0.25μm film thickness of polyethylene glycol liquid phase on the inner wall of the material (Product name: DB-WAX Ultra Inert (manufactured by Agilent Technologies), 30m long, 0.25mm diameter, 0.25μm film thickness).

[0051] • Temperature conditions: Hold at 35℃ (5 min) → Increase temperature to 120℃ at a rate of 5℃ / min

[0052] →Increase the temperature to 220℃ at a rate of 15℃ / minute →Hold for 6 minutes

[0053] • Carrier gas: He gas, gas flow rate 1.0 mL / min

[0054] • Injection: Splitless 1.6 min → Purge 50 mL / min

[0055] • Inlet temperature: 250℃

[0056] • Workstation: MSD ChemStation (manufactured by Agilent Technologies)

[0057] <Mass Spectrometry Analysis Conditions>

[0058] • Mass spectrometer: Quadrupole mass spectrometer (Product name: Agilent 5977B)

[0059] (Made by Agilent Technologies))

[0060] • Scan quality: m / z 29.0~350.0

[0061] • Ionization method: EI (ionization voltage 70eV)

[0062] It should be noted that in cases of low signal strength, scanning measurement may be omitted, and SIM (selected ion monitoring) measurement may be performed instead.

[0063] In addition, the measuring device is not limited to the above. Devices with equivalent performance, such as Agilent 7890B and Agilent 5977S, can also be used. The conditions can be adjusted appropriately according to the specifications of the measuring equipment used, and the measurement can be performed.

[0064] (pH of acidic liquid seasonings)

[0065] The pH of the acidic liquid seasoning is not particularly limited, but is, for example, 2.6 or higher and 4.6 or lower. The lower limit is preferably 2.7 or higher, more preferably 2.8 or higher, and the upper limit is preferably 4.0 or lower, more preferably 3.8 or lower, and even more preferably 3.5 or lower. When the pH of the acidic liquid seasoning is within the above range, the growth of microorganisms in the acidic liquid seasoning can be controlled, its shelf life improved, and its flavor enhanced. It should be noted that the pH value of the acidic liquid seasoning is measured using a pH meter (Horiba Seisakusho F-72 benchtop pH meter) at 1 atmosphere and 20°C.

[0066] (Moisture content of acidic liquid seasonings)

[0067] The moisture content of the acidic liquid seasoning is not particularly limited and can be appropriately set according to the content of other ingredients. The moisture content of the acidic liquid seasoning is not particularly limited, but is preferably 5% by mass or more and 75% by mass or less, with a lower limit more preferably 10% by mass or more, further preferably 15% by mass or more, and even more preferably 20% by mass or more. Furthermore, the upper limit is more preferably 70% by mass or less, further preferably 65% ​​by mass or less, and even more preferably 60% by mass or less.

[0068] (Edible oils)

[0069] Edible oils used in acidic liquid seasonings include at least olive oil. There are no particular limitations on olive oil as long as it is obtained from olives and has the characteristic flavor of olive oil. Examples of olive oil that can be used include extra virgin olive oil extracted solely from olives, and pure olive oil obtained by blending extra virgin olive oil with refined olive oil. Extra virgin olive oil can be used as well as virgin olive oil, virgin olive oil, and regular virgin olive oil. Of these, extra virgin olive oil is preferred.

[0070] The olive oil content relative to the total amount of the acidic liquid seasoning is 3% by mass or more and 15% by mass or less, with the lower limit preferably being 5% by mass or more, more preferably 6% by mass or more, and even more preferably 7% by mass or more. Furthermore, the upper limit is preferably 14% by mass or less, more preferably 13% by mass or less, and even more preferably 12% by mass or less. When the olive oil content is within the above range, the olive oil content can be suppressed while still allowing the olive oil flavor to be perceived. However, when the olive oil content exceeds 15% by mass, the olive oil tends to solidify, and the original olive oil flavor becomes too strong, making it difficult to achieve the effects of this invention.

[0071] In acidic liquid seasonings, edible oils other than olive oil can be used. There are no particular limitations on edible oils other than olive oil; any currently known edible oils can be used. Examples of edible oils include vegetable oils such as rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, flaxseed oil, rice bran oil, camellia oil, perilla oil, grapeseed oil, peanut oil, almond oil, and avocado oil; fish oil, beef tallow, lard, and chicken fat; or oils obtained through chemical or enzymatic treatment, such as MCT (medium-chain triglycerides), diglycerides, hydrogenated oils, and transesterified oils. Among these, rapeseed oil, soybean oil, corn oil, palm oil, or mixtures thereof are preferred.

[0072] The total content of edible oils (the combined content of olive oil and other edible oils) is not particularly limited, but is preferably 5% by mass or more and 70% by mass or less relative to the total amount of acidic liquid seasonings. The lower limit is more preferably 10% by mass or more, further preferably 20% by mass or more, and even more preferably 30% by mass or more. The upper limit is more preferably 65% ​​by mass or less, further preferably 60% by mass or less, and even more preferably 55% by mass or less. When the total content of edible oils is within the above range, a rich, oily texture is easily perceived.

[0073] (acid material)

[0074] The pH of the acidic liquid seasoning can be adjusted to the preferred range mentioned above by combining it with an acidic material. As an acidic material, organic acids and their salts such as acetic acid, citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, and succinic acid can be used; inorganic acids such as phosphoric acid and hydrochloric acid and their salts; lemon juice, apple juice, orange juice, and lactic acid fermented milk, etc.

[0075] The content of acidic materials is not particularly limited and can be adjusted appropriately according to the target pH and the content of acetic acid. For example, the content of acidic materials relative to the total amount of acidic liquid seasoning is preferably 0.10% by mass or more and 0.90% by mass or less, with the lower limit more preferably 0.15% by mass or more, and even more preferably 0.20% by mass or more. Furthermore, the upper limit is more preferably 0.85% by mass or less, and even more preferably 0.80% by mass or less. When the content of acetic acid is within the above range, it can suppress the sour taste and highlight the flavor of olive oil.

[0076] (Other ingredients)

[0077] In addition to the above-mentioned ingredients, acidic liquid seasonings may appropriately contain various ingredients commonly used in acidic liquid seasonings, without impairing the effects of the present invention. Examples include seasonings such as soy sauce, mirin, salt, monosodium glutamate, and broth; sugars such as glucose, fructose, sucrose, maltose, oligosaccharides, and trehalose; spices such as mustard powder and pepper; emulsifiers such as spice extracts, lecithin, lysophosphatidylcholine, glyceryl fatty acid esters, polyglyceryl fatty acid esters, sucrose fatty acid esters, and octenyl succinate starch; thickeners such as xanthan gum, carrageenan, guar gum, tamarind gum, locust bean gum, gellan gum, and gum arabic; and antioxidants and antibacterial agents such as ascorbic acid and vitamin E.

[0078] <Method for manufacturing acidic liquid seasonings>

[0079] An example of a method for manufacturing the acidic liquid seasoning of the present invention will be described. In preparing an acidic, separated liquid seasoning having an emulsion phase and an oil phase, for example, raw materials such as olive oil, vinegar (acetic acid), a thickener, seasoning, spice extract, and water are first mixed. Then, while stirring the mixture prepared above using a mixer or the like, other edible oils (excluding olive oil) are added and emulsified to prepare an emulsion phase. Next, olive oil and other edible oils, serving as oil phase raw materials, are layered on the emulsion phase, thereby preparing an acidic, separated liquid seasoning having an emulsion phase and an oil phase. It should be noted that, during the preparation of the emulsion phase or before or after layering the oil phase, a suitable amount of flavoring containing artemisinin and 2-hexenal may be added.

[0080] Another example of the method for manufacturing the acidic liquid seasoning of the present invention will be described. In preparing an acidic, separated liquid seasoning having an aqueous phase and an oil phase, for example, raw materials such as vinegar (acetic acid), a thickener, seasoning, spice extract, and water are first mixed to prepare an aqueous phase. Next, olive oil and other edible oils, which serve as the oil phase raw materials, are layered on top of the aqueous phase, thereby preparing an acidic, separated liquid seasoning having both an aqueous phase and an oil phase. It should be noted that, during the preparation of the aqueous phase or before or after layering the oil phase, a suitable amount of flavoring containing artemisinin and 2-hexenal may be added.

[0081] (Manufacturing equipment)

[0082] In the manufacture of acidic liquid seasonings, apparatus commonly used for manufacturing acidic liquid seasonings can be used. Examples of such apparatus include conventional mixers, rod mixers, vertical mixers, homogenizers, and homogenizing dispersers. Examples of impeller shapes for mixers include propeller blades, turbine blades, paddle blades, and anchor blades.

[0083] Example

[0084] The present invention is further illustrated in detail by providing examples and comparative examples, but is not limited to the content of the following examples.

[0085] <Example 1 of the manufacture of acidic liquid seasoning>

[0086] [Examples 1-5, Comparative Examples 1-2]

[0087] Following the proportions in Table 1, the acidic liquid seasoning is prepared through the following steps. Specifically, first, olive oil, brewed vinegar (9% acidity), chopped onion, sugar, salt, xanthan gum, and water are added to a container equipped with stirring blades and mixed thoroughly. Then, canola oil is added while stirring to emulsify the mixture, thereby preparing an oil-in-water emulsion. Next, the oil-in-water emulsion is filled into a bottle container, and then layers of olive oil and canola oil (filled with oil phases) are layered on top, thus preparing the acidic liquid seasoning.

[0088] Table 1

[0089]

[0090] Then, artemisia argyi was added to the acidic liquid seasoning prepared above in proportions as described in Table 2 to obtain the acidic liquid seasoning.

[0091] <Method for determining the ratio of the peak area of ​​artemisia annua to the peak area of ​​2-hexenal>

[0092] After the acidic liquid seasoning obtained above was shaken up and down to homogenize the oil phase and emulsion phase, a portion was taken out as a sample. The aroma components of the sample were determined by solid-phase microextraction-gas chromatography-mass spectrometry as described in detail above. The peak areas of artemisinin and 2-hexenal were measured in the obtained gas chromatogram, and the ratio of the peak area of ​​artemisinin to the peak area of ​​2-hexenal was calculated and shown in Table 2.

[0093] <pH Measurement>

[0094] The pH of the acidic liquid seasoning obtained above was measured using a pH meter (Horiba Seisakusho F-72 benchtop pH meter) at 1 atmosphere and 20°C. The pH of the acidic liquid seasonings of Examples 1-5 and Comparative Examples 1-2 were all in the range of 2.8 or higher and 3.5 or lower.

[0095] <Sensory Evaluation (Flavor)>

[0096] The flavor of the acidic liquid seasoning obtained above was evaluated sensorily according to the following criteria. It should be noted that the acidic liquid seasoning of Comparative Example 1 was used as a control. The results of the sensory evaluation are shown in Table 2. In the evaluation criteria below, a score of "2" or higher is considered a good result.

[0097] [Evaluation Criteria]

[0098] 3: Compared with the control, olive oil has a stronger aroma.

[0099] 2: Compared with the control, the aroma of olive oil is slightly enhanced.

[0100] 1. Compared with the control, the aroma of olive oil was not enhanced and was an unnatural aroma.

[0101] Table 2

[0102]

[0103] <Example 2 of manufacturing acidic liquid seasoning>

[0104] [Examples 6-7, Comparative Example 3]

[0105] According to the proportions in Table 3, acidic liquid seasoning is manufactured using the same steps as in <Example 1 of Manufacturing Acidic Liquid Seasoning> described above.

[0106] Table 3

[0107]

[0108] Then, artemisia argyi was added to the acidic liquid seasoning prepared above in the proportions shown in Table 4 to obtain the acidic liquid seasoning.

[0109] <Method for determining the ratio of the peak area of ​​artemisia annua to the peak area of ​​2-hexenal>

[0110] For the acidic liquid seasoning obtained above, the ratio of the peak area of ​​artemisia to the peak area of ​​2-hexenal was measured in the same manner as in <Example 1 of the manufacture of acidic liquid seasoning>. The measurement results are shown in Table 4.

[0111] <pH Measurement>

[0112] The pH of the acidic liquid seasoning obtained above was measured in the same manner as in <Example 1 of the manufacture of acidic liquid seasoning>. The pH of the acidic liquid seasonings of Examples 6-7 and Comparative Example 3 were all in the range of 2.8 or higher and 3.5 or lower.

[0113] <Sensory Evaluation (Flavor)>

[0114] The above-obtained acidic liquid seasonings were subjected to sensory evaluation in the same manner as in <Example 1 of the manufacture of acidic liquid seasonings>. It should be noted that the products of Examples 6-7 and Comparative Example 3 before the addition of artemisinin were used as controls. The results of the determination of the aroma components of each control showed that the ratio of the peak area of ​​artemisinin to the peak area of ​​2-hexenal was 0.004, similar to Comparative Example 1. The results of the sensory evaluation are shown in Table 4.

[0115] Table 4

[0116]

[0117] <Example 3 of the manufacture of acidic liquid seasonings>

[0118] [Example 8]

[0119] According to the proportions in Table 5, acidic liquid seasoning is manufactured using the same steps as in <Example 1 of Manufacturing Acidic Liquid Seasoning> described above.

[0120] Table 5

[0121]

[0122] Then, artemisia argyi was added to the acidic liquid seasoning prepared above in the proportions shown in Table 6 to obtain the acidic liquid seasoning.

[0123] <Method for determining the ratio of the peak area of ​​artemisia annua to the peak area of ​​2-hexenal>

[0124] For the acidic liquid seasoning obtained above, the ratio of the peak area of ​​artemisia to the peak area of ​​2-hexenal was measured in the same manner as in <Example 1 of the manufacture of acidic liquid seasoning>. The measurement results are shown in Table 6.

[0125] <pH Measurement>

[0126] The pH of the acidic liquid seasoning obtained above was measured in the same manner as in <Example 1 of the manufacture of acidic liquid seasoning>. The pH of the acidic liquid seasoning of Example 8 was in the range of 2.8 or higher and 3.5 or lower.

[0127] <Sensory Evaluation (Flavor)>

[0128] The above-obtained acidic liquid seasoning was subjected to sensory evaluation in the same manner as in <Example 1 of the manufacture of acidic liquid seasoning>. It should be noted that the product of the acidic liquid seasoning of Example 8 before the addition of artemisinin was used as a control. The results of the aroma component determination of the control showed that the peak area ratio of artemisinin to 2-hexenal was 0.014. The sensory evaluation results are shown in Table 6.

[0129] Table 6

[0130]

Claims

1. An acidic liquid seasoning, characterized by comprising: It is an acidic liquid seasoning that contains at least edible oils and acidic materials. The edible oils include olive oil and vegetable oils selected from the group consisting of rapeseed oil, soybean oil, corn oil, palm oil, and blends thereof. The content of olive oil relative to the total amount of the acidic liquid seasoning is more than 5% by mass and less than 15% by mass. The acid material is acetic acid. The content of the acidic material relative to the total amount of the acidic liquid seasoning is more than 0.10% by mass and less than 0.90% by mass. When determining the aroma components of the acidic liquid seasoning by solid-phase microextraction-gas chromatography-mass spectrometry, the ratio of the peak area of ​​artemisinin to the peak area of ​​2-hexenal is greater than 1 and less than 5.

2. The acidic liquid seasoning according to claim 1, characterized by, The ratio of the peak area of ​​artemisia annua to the peak area of ​​2-hexenal is greater than 1.31 and less than 4.

48.

3. The acidic liquid seasoning according to claim 1, characterized in that, The content of the acidic material is more than 0.20% by mass and less than 0.80% by mass relative to the total amount of the acidic liquid seasoning.

4. The acidic liquid seasoning according to any one of claims 1 to 3, characterized in that, The content of olive oil is 5% by mass or more and 13% by mass or less relative to the total amount of the acidic liquid seasoning.

5. The acidic liquid seasoning according to any one of claims 1 to 3, characterized in that, The content of olive oil relative to the total amount of the acidic liquid seasoning is 7% by mass or more and 12% by mass or less.

6. The acidic liquid seasoning according to any one of claims 1 to 3, characterized in that, The content of olive oil is 10% by mass or more and 35% by mass or less relative to the total amount of edible oils.

7. The acidic liquid seasoning according to any one of claims 1 to 3, characterized in that, The total content of the edible oil is between 5% and 70% by mass relative to the total amount of the acidic liquid seasoning.

8. The acidic liquid seasoning according to any one of claims 1 to 3, characterized in that, The total content of the edible oil is 30% by mass or more and 55% by mass or less relative to the total amount of the acidic liquid seasoning.

9. The acidic liquid seasoning according to any one of claims 1 to 3, characterized in that, It is in a separate state.

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