Separated liquid seasoning

Abstract

To provide a separated liquid seasoning in which an oxidized odor of easily-oxidizable edible oil and fat is masked. The present invention provides a packaged separated liquid seasoning containing edible oil and fat, nucleic acid, edible vinegar, and water, wherein the edible oil and fat contain at least one selected from the group consisting of flaxseed oil, perilla oil, and fish oil, a total content of the flaxseed oil, the perilla oil, and the fish oil is 80% by mass or more based on the total amount of the edible oil and fat, the total content of the flaxseed oil, the perilla oil, and the fish oil is 15% by mass or more based on the total amount of the separated liquid seasoning, a content of the nucleic acid is 0.00004 parts by mass or more and 0.01 parts by mass or less based on 1 part by mass of the total content of the flaxseed oil, the perilla oil, and the fish oil, and a viscosity of an aqueous phase portion is 500 mPa·s or more.

Description

Separated liquid seasoning

[0001] The present invention relates to a separated liquid seasoning, and more particularly to a separated liquid seasoning containing edible oils and fats, nucleic acids, vinegar, and water.

[0002] Among edible oils and fats, flaxseed oil, perilla oil, and fish oil have traditionally been popular because they are considered to be healthy. However, flaxseed oil, perilla oil, and fish oil have the problem of being easily oxidized. In particular, in packaged separated liquid seasonings sold with a long shelf life at room temperature, the harsh environment and the muffled taste of oxidized and deteriorated oils significantly impair the desired refreshing acidity, posing a particular challenge.

[0003] To address the above-mentioned problems, conventionally, attempts have been made to prevent deterioration of flavor due to oxidation of fats and oils by sealing liquid seasonings in resin containers with low oxygen permeability or by adding antioxidants to liquid seasonings. For example, in the production of emulsified liquid seasonings, a method has been proposed in which an aqueous solution containing an antioxidant such as ascorbic acid is added to fats and oils containing 75% by mass or more of fish oil, and the mixture is then mixed with an aqueous phase after bubbling with an inert gas and stirring (see Patent Document 1).

[0004] Japanese Patent Application Laid-Open No. 2017-6064

[0005] However, there is still a need for a separated liquid seasoning that contains a large amount of easily oxidized edible oils and fats such as linseed oil, perilla oil, and fish oil, while masking the oxidized odor and having a sufficiently pleasant flavor. Therefore, an object of the present invention is to provide a separated liquid seasoning in which the oxidized odor of easily oxidized edible oils and fats is masked.

[0006] As a result of intensive research to solve the above-mentioned problems, the present inventors have surprisingly found that in a packaged separated liquid seasoning containing at least one easily oxidizable edible oil selected from the group consisting of linseed oil, perilla oil, and fish oil, vinegar, and water, by blending nucleic acids in a specific ratio relative to the easily oxidizable edible oil and further adjusting the viscosity of the aqueous phase, a separated liquid seasoning can be obtained in which the oxidized odor of the easily oxidizable edible oil is masked. Based on this finding, the present inventors have completed the present invention.

[0007] That is, according to one aspect of the present invention, there is provided a containerized separated liquid seasoning containing edible oils and fats, nucleic acid, vinegar, and water, wherein the edible oils and fats include 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 relative to the total amount of the edible oils and fats, the total content of the linseed oil, perilla oil, and fish oil is 15% by mass or more relative 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 parts by mass or less relative to 1 part by mass of the total content of the linseed oil, perilla oil, and fish oil, and the viscosity of the aqueous phase is 500 mPa·s or more.

[0008] In this aspect of the present invention, it is preferable that the separated liquid seasoning further contains a thickener.

[0009] In this aspect of the present invention, the content of the thickener is preferably 0.10% by mass or more relative to the total amount of the separated liquid seasoning.

[0010] In one 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 relative to the total amount of the separated liquid seasoning.

[0011] In one aspect of the present invention, the total content of the linseed oil, perilla oil, and fish oil is preferably 60 mass % or less relative to the total amount of the separated liquid seasoning.

[0012] In one embodiment of the present invention, the viscosity of the aqueous phase is preferably 10,000 mPa·s or less.

[0013] In one embodiment of the present invention, the pH of the aqueous phase is preferably 3.0 or more and 4.6 or less.

[0014] In this aspect of the present invention, it is preferable that the separated liquid seasoning further contains vegetables.

[0015] In this aspect of the present invention, the vegetables preferably include onions.

[0016] In this aspect of the present invention, the vegetables are preferably dried vegetables.

[0017] According to the present invention, it is possible to provide a separated liquid seasoning in which the oxidized odor of easily oxidized edible oils and fats (linseed oil, perilla oil, and fish oil) is masked. Such a separated liquid seasoning can stimulate the appetite of consumers, and further expansion of the market for separated liquid seasonings can be expected.

[0018] <Separated Liquid Seasoning> The separated liquid seasoning of the present invention is a seasoning in which an oil phase is layered on an aqueous phase, and contains at least edible oils and fats, vinegar, nucleic acids, and water, and may further contain vegetables, a thickener, other ingredients, etc.

[0019] Examples of separate liquid seasonings include dressings, sauces, tare sauces, and other similar foods, with dressings being preferred.

[0020] (pH of Separated Liquid Seasoning) The pH of the aqueous phase of the separated liquid seasoning is not particularly limited, but is, for example, preferably 3.0 or more and 4.6 or less, with the lower limit being more preferably 3.3 or more, even more preferably 3.6 or more, and the upper limit being more preferably 4.4 or less, even more preferably 4.3 or less. If the pH of the separated liquid seasoning is within the above range, it is possible to control microbial growth in the separated liquid seasoning, thereby improving the shelf life, while also achieving a good balance in the flavor of the separated liquid seasoning. The pH value of the separated liquid seasoning may be measured using a pH meter (tabletop pH meter F-72 manufactured by HORIBA, Ltd.) at 1 atmosphere and a product temperature of 20°C.

[0021] (Viscosity of separated liquid seasoning) The viscosity of the aqueous phase of the separated liquid seasoning is 500 mPa s or more, preferably 550 mPa s or more, more preferably 600 mPa s or more, even more preferably 700 mPa s or more, and preferably 10,000 mPa s or less, more preferably 8,000 mPa s or less, even more preferably 6,000 mPa s or less, and even more preferably 4,000 mPa s or less. By imparting a viscosity within the above range to the separated liquid seasoning, the effect of masking the oxidized odor of edible oils and fats that are easily oxidized (linseed oil, perilla oil, and fish oil) 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 oils and fats (linseed oil, perilla oil, and fish oil) is not 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, using rotor No. 2 for less than 4000 mPa s, rotor No. 3 for 4000 mPa s or more but less than 10,000 mPa s, rotor No. 4 for 10,000 mPa s or more but less than 20,000 mPa s, rotor No. 5 for 20,000 mPa s or more but less than 40,000 mPa s, rotor No. 6 for 40,000 mPa s or more but less than 100,000 mPa s, and rotor No. 7 for 100,000 mPa s or more, and the values ​​were calculated from the readings 3 minutes after the start of measurement.

[0022] (Edible oils and fats) The edible oils and fats used in the separated liquid seasoning are easily oxidized oils and fats and include at least one selected from the group consisting of linseed oil, perilla oil, and fish oil.

[0023] 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 or more, and 100% by mass or less, based on the total amount of edible fats and oils. Furthermore, 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 25% by mass or more, and preferably 60% by mass or less, more preferably 55% by mass or less, and even more preferably 50% by mass or less, based on the total amount of separated liquid seasoning. 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. However, in the present invention, the oxidized odor of the fats and oils can be masked by blending nucleic acids within a specific range.

[0024] The edible oils and fats used in the separated liquid seasoning may contain other edible oils and fats in addition to the above-mentioned easily oxidizable oils and fats. The other edible oils and fats are not particularly limited, and conventionally known edible oils and fats can be used. Examples of other edible oils and fats include vegetable oils such as rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, and rice bran oil. Among these, rapeseed oil, soybean oil, corn oil, palm oil, or a mixture thereof is preferably used.

[0025] The content of other edible oils and fats is 20% by mass or less, preferably 15% by mass or less, more preferably 10% by mass or less, and 0% by mass or more, based on the total amount of edible oils and fats.

[0026] (Nucleic Acid) The nucleic acid used in the separated liquid seasoning is at least one of 5'-inosinic acid and 5'-guanylic acid, or a salt thereof. Examples of such nucleic acids include disodium 5'-inosinate, disodium 5'-guanylate, and disodium 5'-ribonucleotide, which are used as nucleic acid seasonings, and also include those derived from various raw materials such as yeast extract and various animal and plant extracts, which are used to impart umami flavor.

[0027] The content of nucleic acids in the separated liquid seasoning is 0.00004 to 0.01 parts by mass per part by mass of the total content of easily oxidizable edible oils and fats (linseed oil, perilla oil, and fish oil), with the lower limit being preferably 0.00006 parts by mass or more, more preferably 0.00008 parts by mass or more, even more preferably 0.0001 parts by mass or more, still more preferably 0.0002 parts by mass or more, and most preferably 0.0003 parts by mass or more, and the upper limit being preferably 0.009 parts by mass or less, more preferably 0.008 parts by mass or less, and even more preferably 0.007 parts by mass or less. If the content of nucleic acids in the separated liquid seasoning is within the above range, the oxidized odor of easily oxidizable edible oils and fats (linseed oil, perilla oil, and fish oil) can be masked while suppressing the effect of nucleic acids on the flavor. If the content of nucleic acid is below the lower limit, the oxidized odor of edible oils and fats that easily oxidize (linseed oil, perilla oil, and fish oil) is not masked, and the effects of the present invention cannot be obtained. On the other hand, if the content of nucleic acid is above the upper limit, the flavor of the nucleic acid itself is too strong, and the effects of the present invention cannot be obtained.

[0028] An example of a method for measuring the content of nucleic acids, specifically the content of 5'-inosinic acid and 5'-guanylic acid, can be exemplified by a method using high performance liquid chromatography. Specifically, 4 g of the aqueous phase of a separated liquid seasoning is collected, the volume is adjusted to 100 mL with deionized water, and the solution is filtered through No. 2 filter paper and then passed through a membrane filter with a mesh size of 0.45 μm to obtain a sample solution. The sample solution can be measured using high performance liquid chromatography (model: Agilent 1200 series; Agilent Technologies) under the following conditions. (Measurement conditions) Detector: Diode array detector Column: HITACHI GEL #3013-N Temperature: 70°C Flow rate: 1 ml / min Mobile phase: Phosphate buffer Measurement wavelength: 260 nm

[0029] (Vinegar) The vinegar used in the separated liquid seasoning is composed primarily of water and acetic acid. Examples of vinegars in the present invention include those listed in the "Food Labeling Standards" established by the Consumer Affairs Agency, but also include similar sour seasonings. More specifically, examples of vinegars include those obtained by acetic acid fermentation of grains such as rice, malt, and sake lees, or processed products thereof, fruits such as grapes and apples, vegetables such as onions, carrots, and tomatoes, other agricultural products, alcohol, etc., those to which acetic acid has been added separately, and mixtures of these. Vinegars containing added sugars, organic acids, amino acids, salt, etc. are also included. Examples of such vinegars include rice vinegar, black vinegar, five-grain vinegar, wine vinegar, apple vinegar, tomato vinegar, moromi vinegar, and plum vinegar. These vinegars may be used alone or in combination.

[0030] The content of acetic acid is, for example, preferably 0.1% by mass or more and 2.0% by mass or less, with the lower limit being more preferably 0.2% by mass or more, even more preferably 0.3% by mass or more, and even more preferably 0.4% by mass or more, and the upper limit being more preferably 1.5% by mass or less, even more preferably 1.2% by mass or less, and even more preferably 1.0% by mass or less, relative to the total amount of the separated liquid seasoning. If the content of acetic acid is within the above range, the microbial growth of the separated liquid seasoning is controlled to improve the shelf life, while the aqueous phase has a good sour taste and the flavor is improved.

[0031] (Vegetables) The vegetables used in the separated liquid seasoning are not particularly limited, but examples thereof include onions, paprika, sesame, green onions, garlic, Japanese radish, ginger, myoga, watercress, parsley, celery, shiso, leek, mitsuba, basil, lemongrass, fennel, and wasabi. These vegetables may be used alone or in combination of two or more. Among these vegetables, it is preferable to use onions and paprika.

[0032] The shape and size of the vegetables are not particularly limited, as long as they are of a shape and size that are generally easy to incorporate into liquid seasonings. For example, the vegetables may be whole vegetables, or may be processed by slicing, cutting, crushing, or the like. The processing method is not particularly limited, and can be carried out in a conventional manner using a food cutter, a millstone, a colloid mill, a co-roll, a milder, a roll crusher, or the like. The vegetables may also be processed by drying, pickling, or the like. These processes are also not particularly limited, and can be carried out in a conventional manner.

[0033] The content of vegetables is preferably 0.1% by mass or more and 20% by mass or less, based on the total amount of the separated liquid seasoning, calculated on a dry weight basis, with the lower limit being more preferably 0.2% by mass or more, even more preferably 0.3% by mass or more, still more preferably 0.5% by mass or more, and the upper limit being more preferably 10% by mass or less, even more preferably 5% by mass or less, and still more preferably 3% by mass or less. If the content of vegetables is within the above range, the flavor of the vegetables can be felt, which is preferable.

[0034] (Thickener) The separated liquid seasoning preferably contains a thickener to adjust the viscosity of the aqueous phase. Examples of thickeners include gums such as xanthan gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. These gums may be used alone or in combination of two or more. Among these, xanthan gum is preferably used.

[0035] The content of the thickener, relative to the total amount of the separated liquid seasoning, preferably has a lower limit of 0.01% by mass or more, more preferably 0.03% by mass or more, even more preferably 0.05% by mass or more, and even more preferably 0.10% by mass or more, and an upper limit of preferably 1.0% by mass or less, more preferably 0.70% by mass or less, even more preferably 0.50% by mass or less, and even more preferably 0.40% by mass or less. If the content of the thickener is within the above range, it becomes easy to adjust the viscosity of the aqueous phase of the separated liquid seasoning within a suitable range.

[0036] (Other Ingredients) In addition to the ingredients described above, the separated liquid seasoning may contain various ingredients that are normally used in liquid seasonings, appropriately selected and contained within the scope that does not impair the effects of the present invention. Examples of such ingredients include seasonings such as soy sauce, mirin, salt, monosodium glutamate, and bouillon, saccharides such as sugar, glucose, fructose, sucrose, maltose, oligosaccharides, and trehalose, and bacteriostatic agents.

[0037] (Container) The container into which the separated liquid seasoning is filled is not particularly limited in terms of material or shape, and any conventionally known container for liquid seasonings can be used. Examples of containers include hard containers made of plastic or glass, and soft containers made of polyethylene, polypropylene, vinyl, etc. Furthermore, examples of the shape of these containers include cylindrical, bottle-like, etc.

[0038] <Method for producing separated liquid seasoning> An example of a method for producing the separated liquid seasoning of the present invention will be described. For example, first, clean water, vinegar (acetic acid), nucleic acid, vegetables, and other aqueous phase ingredients such as seasonings are mixed to prepare an aqueous phase. Next, edible oils and fats are loaded into the prepared aqueous phase to obtain a separated liquid seasoning.

[0039] Subsequently, the obtained separated liquid seasoning can be filled into a container to produce a packaged separated liquid seasoning. The method for filling the separated liquid seasoning into a container is not particularly limited, and can be carried out by a conventionally known method.

[0040] (Production Equipment) The separated liquid seasoning can be produced using equipment used in the production of ordinary liquid seasonings. Examples of such equipment include general mixers, stick mixers, stand mixers, homomixers, etc. Examples of the shape of the mixing blades of the mixer include propeller blades, turbine blades, paddle blades, anchor blades, etc.

[0041] The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention should not be construed as being limited to the contents of the following examples.

[0042] <Separate Liquid Seasoning Production Example 1> [Example 1] A separated liquid seasoning of the present invention was produced according to the blending ratios shown in Table 1. Specifically, soy sauce, sugar, dried onion, xanthan gum, vinegar (acetic acid content 4%), salt, nucleic acid, and fresh water were added and uniformly mixed to prepare an aqueous phase. Furthermore, linseed oil was oxidized and deteriorated by heating at 80°C for 5 hours or more with stirring. The oxidized and deteriorated linseed oil had a strong oxidized odor. Next, the prepared aqueous phase was filled into a container, and the oxidized and deteriorated linseed oil was placed on top to produce a packaged separated liquid seasoning.

[0043] Examples 2 to 9, Comparative Examples 1 to 4 Separated liquid seasonings were produced in the same manner as in Example 1, except that the blending ratios were changed to those shown in Table 1.

[0044] (pH Measurement) The pH of the aqueous phase of each separated liquid seasoning obtained above was measured using a pH meter (tabletop pH meter F-72 manufactured by HORIBA, Ltd.) at 1 atmosphere and a product temperature of 20° C. The pH of the aqueous phase of each separated liquid seasoning was 3.6 or more and 4.3 or less.

[0045] (Viscosity Measurement) The aqueous phase of each separated liquid seasoning obtained above was measured using a BH-type viscometer at a product temperature of 25°C and a rotation speed of 10 rpm, with rotor No. 2 for viscosity less than 4000 mPa·s, rotor No. 3 for viscosity between 4000 mPa·s and 10000 mPa·s, rotor No. 4 for viscosity between 10000 mPa·s and 20000 mPa·s, rotor No. 5 for viscosity between 20000 mPa·s and 40000 mPa·s, rotor No. 6 for viscosity between 40000 mPa·s and 100000 mPa·s, and rotor No. 7 for viscosity over 100000 mPa·s. The viscosity was calculated from the reading 3 minutes after the start of measurement. The measurement results are shown in Table 1.

[0046] (Sensory Evaluation) After thoroughly shaking each of the containerized separated liquid seasonings obtained above, a plurality of well-trained panels performed a 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] ⊚: The oxidized odor of linseed oil was masked extremely well. ◯: The oxidized odor of linseed oil was masked. Δ: The oxidized odor of linseed oil was masked to some extent, within an acceptable range. ×: The oxidized odor of linseed oil was not masked. Alternatively, the flavor of the nucleic acid itself was too strong and undesirable.

[0047] The separated liquid seasonings of Examples 1 to 9 all masked the oxidized odor of linseed oil. The separated liquid seasoning of Comparative Example 1 did not contain any nucleic acid, and therefore did not mask the oxidized odor of linseed oil. The separated liquid seasoning of Comparative Example 2 did not mask the oxidized odor of linseed oil, and therefore the nucleic acid content was low relative to the linseed oil content. The separated liquid seasoning of Comparative Example 3 was undesirably too strong in flavor due to the nucleic acid content being high relative to the linseed oil content. The separated liquid seasoning of Comparative Example 4 did not mask the oxidized odor of linseed oil, and therefore the viscosity of the aqueous phase was low.

[0048]

[0049] <Separated Liquid Seasoning Production Example 2> [Example 10] A separated liquid seasoning of the present invention was produced according to the blending ratios listed in Table 2. Specifically, soy sauce, sugar, dried onion, xanthan gum, vinegar (acetic acid content 4%), salt, nucleic acid, and fresh water were added and uniformly mixed to prepare an aqueous phase. Furthermore, perilla oil was oxidized and deteriorated by heating at 80°C for 5 hours or more while stirring. The oxidized and deteriorated perilla oil had a strong oxidized odor. Next, the prepared aqueous phase was filled into a container, and the oxidized and deteriorated perilla oil was placed on top to produce a packaged separated liquid seasoning.

[0050] (pH Measurement) The pH of the aqueous phase of the separated liquid seasoning obtained above was measured in the same manner as in the above <Separated Liquid Seasoning Production Example 1>. The pH of the aqueous phase of the separated liquid seasoning was 3.6 or more and 4.3 or less.

[0051] (Viscosity Measurement) The viscosity of the aqueous phase of the separated liquid seasoning obtained above was measured in the same manner as in the above <Separated Liquid Seasoning Production Example 1>. The measurement results are shown in Table 2.

[0052] (Sensory Evaluation) The separated liquid seasonings obtained above were subjected to a sensory evaluation in the same manner as in the above <Separated Liquid Seasoning Production Example 1>. The evaluation results are shown in Table 2.

[0053] The separated liquid seasoning of Example 10 masked the oxidized odor of perilla oil extremely well.

[0054]

[0055] <Separated Liquid Seasoning Production Example 3> [Example 11] A separated liquid seasoning of the present invention was produced according to the blending ratios shown in Table 3. Specifically, an aqueous phase was prepared by adding soy sauce, sugar, dried onion, xanthan gum, vinegar (acetic acid content 4%), salt, nucleic acid, and fresh water and mixing them uniformly. The prepared aqueous phase was filled into a container, and then fully oxidized fish oil with a strong oxidized odor was layered on top to produce a packaged separated liquid seasoning.

[0056] (pH Measurement) The pH of the aqueous phase of the separated liquid seasoning obtained above was measured in the same manner as in the above <Separated Liquid Seasoning Production Example 1>. The pH of the aqueous phase of the separated liquid seasoning was 3.6 or more and 4.3 or less.

[0057] (Viscosity Measurement) The viscosity of the aqueous phase of the separated liquid seasoning obtained above was measured in the same manner as in the above <Separated Liquid Seasoning Production Example 1>. The measurement results are shown in Table 3.

[0058] (Sensory Evaluation) The separated liquid seasonings obtained above were subjected to a sensory evaluation in the same manner as in the above <Separated Liquid Seasoning Production Example 1>. The evaluation results are shown in Table 3.

[0059] The separated liquid seasoning of Example 11 masked the oxidized odor of fish oil extremely well.

[0060]

[0061] <Separated Liquid Seasoning Production Example 4> [Example 12] A separated liquid seasoning of the present invention was produced according to the blending ratios shown in Table 4. Specifically, a packaged separated liquid seasoning was produced in the same manner as in Example 1, except that pickled onions were used instead of dried onions.

[0062] (pH Measurement) The pH of the aqueous phase of the separated liquid seasoning obtained above was measured in the same manner as in the above <Separated Liquid Seasoning Production Example 1>. The pH of the aqueous phase of the separated liquid seasoning was 3.6 or more and 4.3 or less.

[0063] (Measurement of Viscosity) The viscosity of the aqueous phase of the separated liquid seasoning obtained above was measured in the same manner as in the above <Separated Liquid Seasoning Production Example 1>. The measurement results are shown in Table 4.

[0064] (Sensory Evaluation) The separated liquid seasonings obtained above were subjected to a sensory evaluation in the same manner as in the above <Separated Liquid Seasoning Production Example 1>. The evaluation results are shown in Table 4.

[0065] The separated liquid seasoning of Example 12 masked the oxidized odor of linseed oil extremely well.

[0066]

[0067] <Separated Liquid Seasoning Production Example 5> [Example 13] A separated liquid seasoning of the present invention was produced according to the blending ratios shown in Table 5. Specifically, a packaged separated liquid seasoning was produced in the same manner as in Example 1, except that dried onion was replaced with dried red pepper.

[0068] (pH Measurement) The pH of the aqueous phase of the separated liquid seasoning obtained above was measured in the same manner as in the above <Separated Liquid Seasoning Production Example 1>. The pH of the aqueous phase of the separated liquid seasoning was 3.6 or more and 4.3 or less.

[0069] (Viscosity Measurement) The viscosity of the aqueous phase of the separated liquid seasoning obtained above was measured in the same manner as in the above <Separated Liquid Seasoning Production Example 1>. The measurement results are shown in Table 5.

[0070] (Sensory Evaluation) The separated liquid seasonings obtained above were subjected to a sensory evaluation in the same manner as in the above <Separated Liquid Seasoning Production Example 1>. The evaluation results are shown in Table 5.

[0071] The separated liquid seasoning of Example 13 masked the oxidized odor of linseed oil extremely well.

[0072]

Claims

1. A separated liquid seasoning packed in a container containing edible oil, nucleic acid, vinegar, and water, wherein the edible oil contains at least one selected from the group consisting of linseed oil, sesame oil, and fish oil, the total content of the linseed oil, sesame oil, and fish oil is 80% by mass or more based on the total amount of the edible oil, the total content of the linseed oil, sesame oil, and fish oil is 15% by mass or more based on 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 parts by mass or less per 1 part by mass of the total content of the linseed oil, sesame oil, and fish oil, and the viscosity of the aqueous phase is 500 mPa·s or more. Separated liquid seasoning.

2. The separated liquid seasoning according to claim 1, further comprising a thickener.

3. The separated liquid seasoning according to claim 2, wherein the content of the thickener is 0.10% by mass or more based on the total amount of the separated liquid seasoning.

4. The separated liquid seasoning according to any one of claims 1 to 3, wherein the content of acetic acid is 0.1% by mass or more and 2.0% by mass or less based on the total amount of the separated liquid seasoning.

5. The separated liquid seasoning according to any one of claims 1 to 4, wherein the total content of the linseed oil, sesame oil, and fish oil is 60% by mass or less based on the total amount of the separated liquid seasoning.

6. The separated liquid seasoning according to any one of claims 1 to 5, wherein the viscosity of the aqueous phase is 10000 mPa·s or less.

7. The separated liquid seasoning according to any one of claims 1 to 6, wherein the pH of the aqueous phase is 3.0 or more and 4.6 or less.

8. The separated liquid seasoning according to any one of claims 1 to 7, further comprising vegetables.

9. The separated liquid seasoning according to claim 8, wherein the vegetables include onions.

10. The separated liquid seasoning according to claim 8 or 9, wherein the vegetables are dried vegetables.