JP5106520B2 - Separate liquid seasoning in containers - Google Patents

Description

The present invention relates to a separated liquid seasoning in a container in which a pulverized product of vegetables is blended in an aqueous phase, and more specifically, when lightly shaken to disperse an oil phase in an aqueous phase and eat it over ingredients such as raw vegetables. Further, the present invention relates to a separated liquid seasoning in a container in which the flavor of the vegetables itself blended as a pulverized product in an aqueous phase can be clearly recognized, and the pulverized product hardly settles on the bottom of the container and has an excellent appearance.

Separate liquid seasonings in containers are commercially available in which a salad oil or the like is added to a seasoning liquid seasoned with spices or vinegar, and the aqueous phase and the oil phase are separated. This containerized liquid seasoning is used by shaking lightly to disperse the oil phase in the aqueous phase and then immediately using it over raw ingredients such as raw vegetables before the oil phase and the aqueous phase are separated. Even if the oil phase is dispersed in the aqueous phase, it is not a completely stable emulsified state and is easy to separate, so when eating, a state where the oil phase and the aqueous phase are separated moderately Become. Therefore, when eating, you can taste the taste of the seasoned water phase and the taste of the oil phase added to add richness, and have a well-balanced taste that moderately harmonizes these tastes. I can enjoy it.

By the way, in some cases, grated carrots are added to a liquid seasoning such as sauce. Thus, the flavors, such as a carrot, can be provided to a seasoning by mix | blending the carrot etc. which were grated in the liquid seasoning. As such a liquid seasoning, for example, JP 2000-262239 A (Patent Document 1) is a liquid in which grated starch such as radish and carrots and pregelatinized starch for preventing precipitation of the grated are mixed. Seasonings are listed. Thus, in the liquid seasoning which mix | blends the grated vegetable normally, the thickener is mix | blended and thickened in order to prevent precipitation of grated vegetable.

JP 2000-262239 A

The present inventors added a salad oil to a conventional liquid seasoning blended with grated vegetables and thickened with a thickening material, and separated liquid seasoning in a container in which an aqueous phase and an oil phase are separated. Manufactured. However, when the separated liquid seasoning is lightly shaken and eaten over raw vegetables, the richness of the oil is strong, while the grated vegetables blended in the aqueous phase are weak and the overall balance of the taste is poor. It was.

Therefore, the present inventors have conducted intensive research to obtain a separated liquid seasoning that can clearly recognize the flavor of grated vegetables even if eaten at the same time as the oil phase. It was found that the flavor of grated vegetables can be clearly recognized when the phase viscosity is lowered, but in this case, when the separated liquid seasoning in the container is stored, the grated vegetables are precipitated at the bottom of the container and are not preferable in appearance. There was a problem.

Therefore, the object of the present invention is to clearly recognize the flavor of the vegetables themselves blended in the aqueous phase as a pulverized product when lightly shaken to disperse the oil phase in the aqueous phase and eaten over ingredients such as raw vegetables. In addition, it is an object of the present invention to provide a containerized liquid seasoning with excellent appearance, in which the pulverized material does not easily settle on the bottom of the container.

As a result of intensive studies to achieve the above object, the present inventors have adjusted the viscosity of the aqueous phase to a low viscosity and separated it within a specific time when used by shaking lightly. Is that the flavor of the pulverized vegetable itself blended in the aqueous phase can be clearly recognized, and when the egg yolk is blended in an aqueous phase adjusted to a specific pH or lower, the egg yolk is separated from the water phase. It has been found that it has the property of preventing precipitation of pulverized vegetables in a low-viscosity aqueous phase without impairing the properties of the separated liquid seasoning that separates into an oil phase, and finally the present invention has been completed.

That is, the present invention is a separated liquid seasoning in a container in which an oil phase is loaded on an aqueous phase (excluding an emulsified phase) in which a pulverized vegetable product is blended. 0.05 to 30 parts of raw egg yolk is added to 100 parts of the ground vegetable product converted, the viscosity of the aqueous phase is 10 to 300 mPa · s, the pH is 2 to 3.4, and the following It is a separated liquid seasoning in a container, which is measured in the procedure, and the time until the separated liquid seasoning is separated after being suspended is within 3 minutes.
procedure:
1. Put 70g of separated liquid seasoning into a 100mL volumetric flask and let stand for 1 day. Let a be the height of the interface between the aqueous phase and the oil phase after standing for 1 day.
2. The volumetric flask containing the separated liquid seasoning is shaken for 20 seconds with a vertical reciprocating shaker at 300 r / min and with an amplitude of 40 mm to bring the separated liquid seasoning into a suspended state.
3. After shaking, it is allowed to stand, and the time until the interface between the aqueous phase and the suspended phase reaches 70% of the height a is measured.

The separated liquid seasoning in a container of the present invention is a separated liquid seasoning in a container in which a pulverized product of vegetables is blended in an aqueous phase. After lightly dispersing the oil phase in the aqueous phase, the ingredients were eaten over the ingredients. At the same time, the flavor of the vegetable itself blended in the water phase can be clearly recognized, and as a result, the taste of the oil phase added for imparting richness and the flavor of the vegetable have a well-balanced taste. I can enjoy it. In addition, when stored as a separated liquid seasoning in a container, the pulverized product of the vegetables is unlikely to settle on the bottom of the container, resulting in a separated liquid seasoning having an excellent appearance. Therefore, further expansion of demand for the separated liquid seasoning in containers is expected by providing such a separated liquid seasoning in containers of the present invention.

Hereinafter, the containerized liquid seasoning of the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

In the present invention, the separated liquid seasoning refers to a liquid seasoning in which an oil phase is loaded on an aqueous phase (excluding an emulsified phase). As a specific example, a separated liquid dressing for salad used over raw vegetables. And a separated liquid sauce used over pasta, meat and the like. In addition, the separated liquid seasoning in a container is a container in which the separated liquid seasoning is packed, so that it can be stored, and the container is shaken together with the oil phase of the separated liquid seasoning in the water phase. After being dispersed, it can be used over various ingredients such as raw vegetables.

In the aqueous phase of the separated liquid seasoning of the present invention, a pulverized vegetable product is blended. The pulverized product of vegetables is obtained by pulverizing vegetables. The pulverization process refers to a process of finely pulverizing food ingredients. As such a process, a pulverizing apparatus such as a mass collider, a commit roll, or a silent cutter, a scouring apparatus such as a backer, a chinoiser, or a grater is used. It can be performed using a grated processing apparatus or the like. These pulverization processes may be performed according to a conventional method, and the pulverization process may be performed so that the size of the pulverized vegetable product is preferably about 3 mm or less.

There are no particular restrictions on the vegetables to be ground, such as carrot, radish, turnip, burdock, potato, onion, leek, garlic, ginger, cabbage, lettuce, parsley, basil, perilla, spinach, paprika, tomato, Examples include eggplant and pumpkin. The pulverized product of these vegetables used in the present invention may be a dried product.

If the blended amount of the pulverized vegetable is too small, it is difficult to obtain a sufficient vegetable flavor. On the other hand, if the amount is too large, the texture may be poor and the mouthfeel may be poor. Preferably, it is 0.1 to 20% in raw conversion, and more preferably 0.5 to 15%.

The separated liquid seasoning of the present invention in which the above pulverized vegetables are blended is measured by the following procedure, and the time until the separated liquid seasoning is separated after being suspended is within 3 minutes. Have.

procedure:
1. Put 70g of separated liquid seasoning into a 100mL volumetric flask and let stand for 1 day. Let a be the height of the interface between the aqueous phase and the oil phase after standing for 1 day.
2. The volumetric flask containing the separated liquid seasoning was shaken for 20 seconds under shaking conditions of 300 r / min and amplitude of 40 mm with a vertical reciprocating shaker (“RECIPRO SHAKER SR-2W” manufactured by Taitec Corporation). The separated liquid seasoning is suspended.
3. After shaking, it is allowed to stand, and the time until the interface between the aqueous phase and the suspended phase reaches 70% of the height a is measured. The suspended phase means an emulsified phase. In addition, the fact that the interface between the aqueous phase and the suspended phase is 70% of the height a means that at least 70% of the aqueous phase has been separated after being suspended.

The separated liquid seasoning of the present invention that satisfies the above conditions means that it has the property of separating into an oil phase and an aqueous phase in a short time even when suspended by shaking. The separated liquid seasoning of the present invention having such properties is obtained by shaking the light phase to disperse the oil phase in the aqueous phase, and when eaten over ingredients such as raw vegetables, the vegetables blended as a pulverized product in the aqueous phase The flavor itself can be clearly recognized. On the other hand, the separated liquid seasoning which does not separate into the oil phase and the water phase after being suspended by shaking, makes it difficult to clearly recognize the flavor of vegetables.

The aqueous phase viscosity of the separated liquid seasoning of the present invention is adjusted to 10 to 300 mPa · s so that the oil phase and the aqueous phase can be separated in a short time after being suspended by shaking. As the viscosity of the aqueous phase, the lower the viscosity, the easier it is to separate into an oil phase and an aqueous phase in a shorter time after suspension by shaking, and the flavor of vegetables blended in the aqueous phase as a pulverized product is more pronounced. Since it is felt clearly, the aqueous phase viscosity of the present invention is preferably 10 to 200 mPa · s. On the other hand, if the viscosity of the aqueous phase is higher than the above range, it is difficult to separate after suspending by shaking, and the flavor of the pulverized vegetable product cannot be sufficiently recognized. In addition, the water phase viscosity of this invention will be 10 mPa * s or more with the ground material of vegetables.

In order to adjust the viscosity of the aqueous phase within the above range, it is preferable to keep the blending amount of the thickener small, and it is more preferable not to blend the thickener. Specifically, the blending amount of the thickener is preferably 0.5% or less, more preferably 0.1% or less with respect to the aqueous phase, and it is particularly preferable not to blend the thickener. Examples of the thickener include starch, guar gum, xanthan gum, locust bean gum, gelatin and the like. Moreover, the viscosity of the water phase in the present invention is the viscosity of the water phase separated from the oil phase, using a rotor No. 1 under the conditions of a product temperature of 20 ° C. and a rotational speed of 20 rpm with a BH viscometer, It is a value calculated from the reading when the rotor has rotated twice after the start of measurement.

Next, in the aqueous phase of the separated liquid seasoning of the present invention, 0.05 to 30 parts of egg yolk converted to the raw material with respect to 100 parts of the pulverized vegetable raw material is blended, and the pH of the aqueous phase is 2. It is adjusted to 5 to 3.4.

Egg yolk originally has emulsifying power, but in the present invention, egg yolk is blended in an aqueous phase adjusted to a specific pH, so that the emulsifying power of egg yolk is reduced. By mixing such a specific amount of egg yolk with reduced emulsifying power with respect to the pulverized vegetables, precipitation of the pulverized vegetables in the low-viscosity aqueous phase can be prevented.

Regarding the pH of the aqueous phase in the present invention, the lower the pH, the easier it is to separate into an oil phase and an aqueous phase in a shorter time after suspension by shaking. Since the flavor is felt more clearly, the aqueous phase of the present invention preferably has a pH of 2.5 to 3.1. On the other hand, if the pH of the aqueous phase is higher than the above range, it is difficult to separate after suspension by shaking, and the flavor of the pulverized vegetable product cannot be sufficiently recognized, which is not preferable. Moreover, when the aqueous phase pH is lower than the above range, the acidity becomes too strong, which is not preferable. The aqueous phase pH of the present invention is a value obtained by measuring the pH of the aqueous phase separated from the oil phase at a product temperature of 20 ° C. using a pH meter (MP225, manufactured by METTLER TOLEDO).

As said egg yolk, what is generally used in liquid seasonings can be used, for example, raw egg yolk obtained by splitting chicken eggs and separating them from egg whites, sterilization treatment, freezing treatment on said raw egg yolk , Filtration treatment, drying treatment such as spray drying or freeze drying, enzyme treatment with phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, What performed the 1 type (s) or 2 or more types of processes, such as a decholesterol process, such as a supercritical carbon dioxide process or a subcritical carbon dioxide process, and a mixed process, such as salt or saccharides, can be used. Moreover, as an egg yolk, you may use the whole egg obtained by dividing a chicken egg, what mixed egg yolk and egg white in arbitrary ratios, or what performed the above-mentioned process to these. In this way, when using a whole egg or a mixture of egg yolk and egg white, the egg yolk portion corresponds to the egg yolk of the present invention.

In order to adjust the pH of the aqueous phase to the above range, an acid material used for food may be blended. Examples of such an acid material include acetic acid, citric acid, tartaric acid, succinic acid, and malic acid. Examples thereof include organic acids or natural raw materials such as vinegar and citrus juice containing the organic acid as a main component. In particular, vinegar is preferred because it is mainly composed of acetic acid and is inexpensive and can lower the pH efficiently. What is necessary is just to adjust suitably as addition amount of an acid material so that it may become the said pH.

If the amount of egg yolk to the pulverized vegetable product is too small, it is difficult to obtain a sufficient effect to prevent precipitation of the pulverized vegetable product. It becomes difficult to satisfy the above-described conditions for separating into an oil phase and an aqueous phase. Therefore, the blending amount of egg yolk is preferably 0.1 to 30 parts, and more preferably 0.1 to 20 parts, in terms of raw, with respect to 100 parts of pulverized vegetables.

Moreover, although the seasoning raw material is mix | blended with the aqueous phase of the isolation | separation liquid seasoning of this invention mentioned above, if it is generally used as a seasoning raw material, there will be no restriction | limiting in particular, For example, salt, sugar , Soy sauce, miso, mayonnaise, ketchup, sauce, vinegar, sodium glutamate and the like.

On the other hand, as the oil phase of the present invention, it is composed of edible fats and oils in the same manner as conventional separated liquid seasonings. Edible fats and oils are lipids mainly composed of triacylglycerol or diacylglycerol. In the present invention, various edible oils and fats used in conventional separated liquid seasonings can be used, such as rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, cottonseed oil, sesame oil, rice bran oil, Chemicals such as palm oil, palm olein, olive oil, peanut oil, palm oil, perilla oil, beef tallow, lard, fish oil and other animal or vegetable oils or refined oils thereof, MCT (medium chain fatty acid triglyceride), transesterified oil, etc. Or the fats and oils obtained by performing an enzyme treatment etc. are mentioned.

The blending ratio of the water phase and the oil phase in the present invention may be adjusted as appropriate depending on the ingredients seasoned with the separated liquid seasoning, but the balance between the taste of the seasoned water phase and the taste of the oil phase imparting a rich taste When the separated liquid seasoning is taken as 100 parts, it is preferable that the water phase is 5 to 80 parts and the oil phase is 20 to 95 parts.

In addition, the separated liquid seasoning in the container of the present invention has the effects of the present invention other than the above-described seasoning raw material, which is an aqueous phase raw material, vegetable pulverized material, egg yolk, thickener, and edible oil and fat that is an oil phase raw material. Various raw materials generally used in the separated liquid seasoning can be appropriately selected and blended so long as the above is not impaired. Examples of such raw materials include starch degradation products, sugars such as dextrin and dextrin alcohol, antioxidants such as ascorbic acid and vitamin E, bacteriostatic agents, and ingredients such as glue, shiitake mushrooms, nuts and bacon. Can be mentioned.

In addition, the container used in the present invention is not particularly limited as long as the contents can be easily mixed by light shaking. Specifically, glass, polyethylene terephthalate generally used for liquid seasonings and the like. Examples thereof include a transparent lidded container made of (PET), polypropylene, and the like. In addition, since the size of the container is easy to shake with one hand, it is preferable that the content is 1 L or less.

The above-described separated liquid seasoning in a container of the present invention described above can be produced according to a conventional method for producing a separated liquid seasoning in a container. For example, it is appropriately selected from the seasoning raw materials generally used as the raw material of the separated liquid seasoning, fresh water, etc. within the range that does not impair the effects of the present invention, and pulverized vegetables and egg yolk are added to these as usual. After preparing the aqueous phase according to the above procedure, the obtained aqueous phase and the edible oil and fat as the oil phase are filled into a container with a lid, the oil phase is loaded on the aqueous phase, and then sealed in a container to close the container. Liquid seasonings can be made.

Next, this invention is further demonstrated based on an Example, a comparative example, and a test example.

[Example 1]
According to the following blending ratio, the separated liquid seasoning in a container of the present invention was produced. That is, first, an aqueous phase was prepared by putting all the aqueous phase raw materials into a stirring tank and mixing them uniformly. Then, after filling the above water phase into a 250 mL capacity PET container so that the volume of the separated liquid seasoning is 250 mL, the remaining oil phase is filled with salad oil and the oil phase is loaded on the water phase. And then sealed to produce a separate liquid seasoning in a container.

In addition, the carrot puree and the onion puree used the thing of 1 mm or less in size, and the garlic mince used the thing of 3 mm or less in size. The blended amount of egg yolk converted to raw material was 0.4 parts with respect to 100 parts of crushed vegetables (carrot puree, onion puree and garlic mince) converted into raw material. Moreover, the viscosity of the aqueous phase of the obtained separated liquid seasoning in a container was 60 mPa · s, and pH was 2.9.

<Combination ratio of separated liquid seasoning>
(Oil phase raw material)
60% salad oil
(Water phase raw material)
Wine vinegar 20%
Carrot puree 2%
Onion puree 2%
Garlic mince 1%
Salt 1%
Raw egg yolk 0.02%
Shimizu Residue ---------
Total 100%

[Example 2]
In Example 1, the amount of carrot puree was increased to 7%, and the increase was corrected by reducing the amount of fresh water to make a separate liquid seasoning in a container.

[Example 3]
In Example 1, 0.1% of pregelatinized starch was blended, and the separated liquid seasoning in a container was produced in the same manner except that the increase was corrected by reducing the blending amount of fresh water.

[Example 4]
In Example 1, a separated liquid seasoning was produced in the same manner except that the blending amount of raw egg yolk was reduced to 0.005% and the decrease was corrected by increasing the blending amount of fresh water.

[Comparative Example 1]
In Example 1, a separated liquid seasoning was made in the same manner except that raw egg yolk was not blended and the decrease was corrected by increasing the blending amount of fresh water.

[Comparative Example 2]
In Comparative Example 1, 0.8% of pregelatinized starch was added, and the increase was corrected by reducing the amount of fresh water to make a separate liquid seasoning in a container.

[Comparative Example 3]
In Example 1, a separated liquid seasoning was produced in the same manner except that the blending amount of raw egg yolk was reduced to 0.001% and the decrease was corrected by increasing the blending amount of fresh water.

[Test Example 1]
With regard to the separated liquid seasonings in containers of Examples 1 to 4 and Comparative Examples 1 to 3, the viscosity of the aqueous phase and the separated liquid seasonings are suspended by the method described in [Mode for Carrying Out the Invention]. The time until separation after turbidity was measured.

Next, the separated liquid seasonings in Examples 1 to 4 and Comparative Examples 1 to 3 were allowed to stand for 1 day (20 ° C.), and then the state of precipitation of the pulverized vegetables in the aqueous phase was determined according to the following evaluation criteria. evaluated. Furthermore, after shaking the separated liquid seasoning in each container 5 times up and down to disperse the oil phase in the aqueous phase, 20 g of each seasoning is cut into the entire lettuce (3 cm x 3 cm size). The vegetable salad was made by sprinkling it, and this was eaten to evaluate the flavor of the vegetable pulverized product of the separated liquid seasoning. Note that the water phase pH of all the separated liquid seasonings was substantially the same as in Example 1. The results are shown in Table 1.

<Evaluation criteria for precipitation state>
A: Dispersed substantially throughout the aqueous phase, and the appearance is very good.
B: Dispersed below the height of 2/3 of the aqueous phase, and the appearance is good.
C: Dispersed below the height of 1/5 of the aqueous phase, and the appearance is slightly poor.
D: It has settled at the bottom of the container and the appearance is bad.

<Evaluation criteria for flavor of vegetable pulverized product of separated liquid seasoning>
A: Carrot, onion and garlic flavor can be recognized strongly.
B: Recognizable carrot, onion and garlic flavor.
C: Slightly recognizable carrot, onion and garlic flavors.
D: Carrot, onion and garlic flavor cannot be recognized.

From Table 1, the liquid seasonings of Examples 1 to 4 and Comparative Examples 1 and 3 in which the time until separation after suspension by shaking is within 3 minutes, and Comparative Examples 1 and 3 are blended in the aqueous phase as a pulverized product. It is understood that the flavor of the pulverized vegetable product can be recognized, but if the time until the separation exceeds 3 minutes, the flavor of the pulverized vegetable product cannot be recognized. Here, with regard to the aqueous phase viscosity, the separated liquid seasonings of Examples 1 to 4 and Comparative Examples 1 and 3 having an aqueous phase viscosity of 10 to 300 mPa · s, and the time until separation after suspension are within 3 minutes In contrast, Comparative Example 2 having a water phase viscosity higher than the above range is understood to take more than 3 minutes to separate after suspension. Further, as the aqueous phase viscosity, Examples 1 and 2 having a viscosity of 10 to 200 mPa · s were separated in a short time after suspension, and the flavor of the pulverized vegetable product blended in the aqueous phase as a pulverized product was obtained. We were able to recognize strongly and were very liked.

Regarding the precipitation state of the pulverized vegetable product in the aqueous phase, the aqueous phase viscosity is 10 to 300 mPa · s and the pH is 2.5 to 3.4. The separated liquid seasonings of Examples 1 to 4 in which 0.05 to 30 parts of egg yolk were blended had a good appearance while preventing precipitation of the onion pulverized product despite the low aqueous phase viscosity, whereas the egg yolk In the separated liquid seasoning of Comparative Example 3 in which the blending amount is less than the above range and Comparative Example 1 in which egg yolk is not blended, the onion pulverized product was precipitated and the appearance was poor.

[Test Example 2]
In Example 1, the amount of wine vinegar was changed so that the pH of the aqueous phase was 2.5, 2.9, 3.1, 3.4, and 3.8. In the same manner except that the amount was corrected with the blending amount, 5 kinds of separated liquid seasonings in containers were produced. Next, the time until the separated liquid seasonings were separated after being suspended was measured by the method described in [Mode for Carrying Out the Invention] for these five types of separated liquid seasonings in containers. Moreover, about the separated liquid seasoning containing these five types of containers, the precipitation state of the water phase after leaving still for one day (20 degreeC) was evaluated similarly to Test Example 1. Further, vegetable salads were prepared using these five kinds of separated liquid seasonings in containers, and these were eaten to evaluate the flavor of the pulverized vegetables of the separated liquid seasonings in the same manner as in Test Example 1. All the separated liquid seasonings had substantially the same aqueous phase viscosity as in Example 1. The results are shown in Table 2.

From Table 2, the separated liquid seasonings of 2-1 to 2-4 having an aqueous phase pH of 2.5 to 3.4 have a time of 3 minutes or less until they are separated after being suspended. The seasoning was preferred because it could recognize the flavor of the pulverized vegetables, while the 2-5 separated liquid seasoning having a pH higher than the above range took 3 minutes to separate after suspension. It is understood that the flavor of the surplus vegetable pulverized product cannot be sufficiently recognized and is not preferable. Moreover, as said aqueous phase pH, the isolation | separation liquid seasoning of 2-1 to 2-4 whose pH is 2.5-3.1 is isolate | separated in a short time after suspension, and it is made into a ground material as a ground material. I was able to recognize the flavor of the blended vegetable pulverized product strongly, which was very good.

[Example 4]
According to the following blending ratio, the separated liquid seasoning in a container of the present invention was produced. That is, first, an aqueous phase was prepared by putting all the aqueous phase raw materials into a stirring tank and mixing them uniformly. Then, after filling the above water phase into a 250 mL capacity PET container so that the volume of the separated liquid seasoning is 250 mL, the remaining oil phase is filled with salad oil and the oil phase is loaded on the water phase. And then sealed to produce a separate liquid seasoning in a container.

In addition, the radish grater used the thing below 3 mm in size, and the ginger mince and the shiso mince used the thing below 3 mm in size. The blended amount of egg yolk converted to raw was 14 parts with respect to 100 parts of crushed vegetables (daikon grated, ginger minced and shiso minced) converted into raw. Moreover, the viscosity of the aqueous phase of the obtained separated liquid seasoning in a container was 160 mPa · s, and pH was 2.7.

<Combination ratio of separated liquid seasoning>
(Oil phase raw material)
50% salad oil
(Water phase raw material)
Grain vinegar 30%
Japanese radish grater 0.5%
Ginger mince 0.1%
Shisominchi 0.1%
Salt 1%
Chicken extract 0.1%
Raw egg yolk 0.1%
Shimizu Residue ---------
Total 100%

The obtained separated liquid seasoning in a container was allowed to stand for one week (20 ° C.) and then evaluated for the state of precipitation of the pulverized vegetables in the aqueous phase. Was good. Moreover, after the obtained separated liquid seasoning in a container is shaken 5 times up and down to disperse the oil phase in the aqueous phase, 20 g is spread over the entire cut lettuce (3 cm × 3 cm size). A vegetable salad was made by pouring. The obtained vegetable salad was very favorable because it clearly recognized the vegetable flavors of radish grated, ginger minced and perilla minced, which were blended in the aqueous phase as a pulverized product.

Claims (1)

It is a separated liquid seasoning in a container in which an oily phase is loaded on an aqueous phase (excluding an emulsified phase) containing a pulverized vegetable product, and the aqueous phase contains crushed vegetables in raw form 0.05 to 30 parts of egg yolk converted to raw material is added to 100 parts of the product, the viscosity of the aqueous phase is 10 to 300 mPa · s, the pH is 2.5 to 3.4, and measured by the following procedure. A separated liquid seasoning in a container, wherein the time until the separated liquid seasoning is separated after being suspended is within 3 minutes.

procedure:
1. Put 70g of separated liquid seasoning into a 100mL volumetric flask and let stand for 1 day. Let a be the height of the interface between the aqueous phase and the oil phase after standing for 1 day.
2. The volumetric flask containing the separated liquid seasoning is shaken for 20 seconds with a vertical reciprocating shaker at 300 r / min and an amplitude of 40 mm to bring the separated liquid seasoning into a suspended state. .
3. After shaking, it is allowed to stand, and the time until the interface between the aqueous phase and the suspended phase reaches 70% of the height a is measured.