JP4953466B2 - Separate liquid seasoning - Google Patents

Description

  The present invention relates to a separation-type liquid seasoning, and in particular, in a separation-type liquid seasoning composed of an oil phase and an aqueous phase, white turbidity occurs at the interface between the oil phase and the water phase (hereinafter sometimes simply referred to as an interface). It is difficult and relates to a separate liquid seasoning.

Examples of the separation-type liquid seasoning composed of an oil phase and an aqueous phase include dressing, sauce, sauce, Chinese-style seasoning, etc., and those having a clear interface between both phases upon standing are high in commercial value.
However, depending on the raw material of the liquid seasoning and the amount used, the clarity of the interface cannot be obtained, and the commercial value may be significantly impaired. For example, liquid seasonings using soy sauce, fruit juice, wine vinegar, rice vinegar, gum quality, processed sesame seeds, miso, plum meat, etc., do not cleanly separate into two layers even if left standing after shaking. Often becomes cloudy.

In view of this, various methods have been proposed in the past for obtaining the clarity of the interface after shaking for a separable liquid seasoning. For example, there are a method of adding citrus oil (see Patent Document 1), a method of adding celery seed (see Patent Document 2), etc., and these are effective in combination with specific raw materials.
However, according to these methods, when a material such as citrus oil is added to a level that does not easily cause white turbidity at the interface, the flavor (taste and aroma) peculiar to the material comes to be felt. There was still a lot of room for improvement.

Japanese Patent Publication No. 6-57124 JP-A-1-181765

The present invention solves the above-described problems of the prior art, and “separate liquid seasoning is less likely to cause white turbidity at the interface between the oil phase and the water phase (the interface between the oil phase and the water phase tends to become clear even after shaking)” Is intended to provide.
Furthermore, the present invention is less likely to cause white turbidity at the interface between the oil phase and the aqueous phase (the interface between the oil phase and the aqueous phase tends to become clear even after shaking), and “the flavor of the seasoning is not adversely affected” “It is not limited by the kind of the material”, and is intended to provide a separate liquid seasoning.

As a result of intensive studies to solve the above problems, the present inventors have added thiamin lauryl sulfate, a food additive usually used for nutritional enhancement and bacteriostatic purposes, to a separate liquid seasoning. By leaving still after shaking (after shaking by transportation or shaking by hand), the oil phase and the aqueous phase are separated cleanly and the interface tends to become clear (white turbidity at the interface hardly occurs) It has been found that a separate liquid seasoning can be obtained.
Furthermore, the present inventors have found that when the total nitrogen content is large relative to the total amount of the separated liquid seasoning, white turbidity occurs at the interface after shaking, and the ratio of the thiamine lauryl sulfate content to the total nitrogen content is cloudy. It was found that the amount of thiamine lauryl sulfate was remarkably affected, and, in addition, when the amount of thiamine lauryl sulfate was excessively added, the degree of cloudiness increased.

That is, the present invention is as follows.
The invention according to claim 1 is a separable liquid seasoning composed of an oil phase and an aqueous phase, wherein the total nitrogen content is 0.02 w / w% or more, and thiamin lauryl sulfate is added to the aqueous phase. The present invention relates to a separable liquid seasoning containing 0.00009 parts by weight or more per 1 part by weight of nitrogen and 0.1 w / w% or less per total weight of the separable liquid seasoning.
The invention according to claim 2 relates to the separable liquid seasoning according to claim 1, in which white turbidity hardly occurs at the interface between the oil phase and the aqueous phase.

According to the present invention, it is possible to provide a separation-type liquid seasoning that “is less likely to cause white turbidity at the interface between the oil phase and the water phase (the interface between the oil phase and the water phase tends to become clear even after shaking)”. Become.
Furthermore, according to the present invention, white turbidity at the interface between the oil phase and the aqueous phase is unlikely to occur, and “there is no adverse effect on the flavor of the seasoning”, and “not limited by the type of seasoning”, the separation-type liquid seasoning , Can be provided.

  The present invention relates to a separable liquid seasoning comprising an oil phase and an aqueous phase having a total nitrogen content of 0.02 w / w% or more, and thiamine lauryl sulfate is added to 0.00009 weight per 1 part by weight of total nitrogen. The present invention relates to a separable liquid seasoning that is less likely to cause white turbidity at the interface, and is contained in an amount of 0.1 w / w% or less per total weight of the separable liquid seasoning.

In the present invention, the separation-type liquid seasoning is a seasoning composed of an “oil phase” and an “aqueous phase”, and the oil phase and the aqueous phase are substantially separated when standing, and shaken by hand when used, etc. It is used by mixing.
Specific examples include dressing, sauce, sauce, and Chinese-style seasonings.

The components constituting the oil phase and the aqueous phase may be selected and used from commonly used components according to the purpose of use of the liquid seasoning, and are not particularly limited.
However, the present invention is directed to a separate liquid seasoning whose total nitrogen content is 0.02 w / w% or more.
In the present invention, the reason why the total nitrogen content of the separable liquid seasoning is limited to the above range is that the separable liquid seasoning having the total nitrogen content in this range is likely to cause white turbidity at the interface after shaking. This is because the interface is difficult to clarify.
When the total nitrogen content of the separable liquid seasoning is less than the above range, white turbidity at the interface after shaking hardly occurs. Therefore, it is not necessary to contain thiamine lauryl sulfate.

In addition, the phrase “difficult to cause white turbidity at the interface” here means “the property that the oil phase and the aqueous phase are separated cleanly by leaving it still after shaking, and the interface between the two tends to become clear”. is there. This property is exhibited by “a property that hardly causes white turbidity” at the interface even after shaking, and “a property that the generated white turbidity immediately disappears”.
Specifically, it refers to from the one where the interface becomes clear immediately after standing by shaking to the one requiring standing for a certain time (for example, about 1 hour).
The term “shaking” as used herein refers to giving a physical impact to such an extent that the interface between the oil phase and the water phase is disturbed, such as vibration due to transportation, shaking by hand, stirring, and suspension.

In the present invention, thiamine lauryl sulfate is added to the separable liquid seasoning in order to impart a property that hardly causes white turbidity at the interface.
It should be noted that thiamine lauryl sulfate can be contained in a small amount because it does not have an adverse effect on the flavor of the seasoning and is not limited by the type of seasoning.

The “thiamine lauryl sulfate” in the present invention refers to the thiamine lauryl sulfate described in the 7th edition of the official food additive.
The thiamine lauryl sulfate to be contained in the present invention is not particularly limited whether or not it is subjected to a non-bromide treatment, but in particular, it is more preferable to use a non-bromide because it is difficult to adversely affect the taste of the seasoning. Is preferred. Specifically, for example, “Vidagen AS5” manufactured by Tanabe Seiyaku Co., Ltd. is suitable as the thiamine lauryl sulfate.
Moreover, it does not specifically limit as a method of debromating thiamine lauryl sulfate, What is necessary is just to employ | adopt conventionally well-known methods, such as filtration and adsorption | suction with a polymer | macromolecule.

In producing the separation-type liquid seasoning of the present invention, the method for adding thiamine lauryl sulfate is not particularly limited. For example, once dissolved in a liquid raw material and then blended with another aqueous phase raw material, once mixed with a powder raw material and blended with another aqueous phase raw material, or directly added to another aqueous phase raw material and A blending method can be employed.
However, thiamine lauryl sulfate is usually poorly soluble in water. For example, it is added in a state dissolved in hot water, alcohol or acetic acid, or in a state mixed with a water-soluble powder raw material such as sugar. It is preferable to do. Specifically, it is preferable to add in a state dissolved in hot water of about 60 to 80 ° C.

The lower limit of the content of thiamine lauryl sulfate is difficult to determine because the type and blending amount of raw materials differ depending on the type of the target separation-type liquid seasoning, but the total nitrogen in the separation-type liquid seasoning It is necessary to contain 0.00009 parts by weight or more of thiamine lauryl sulfate per 1 part by weight of the content.
More preferably, 0.00019 parts by weight or more of thiamine lauryl sulfate is contained per 1 part by weight of the total nitrogen content. In view of stably obtaining the effect of preventing white turbidity at the interface, it is particularly preferable to contain 0.00049 parts by weight or more most preferably.
If the content of thiamine lauryl sulfate is too small, white turbidity at the interface of the separation-type liquid seasoning is not likely to occur (because the interface after shaking does not easily become clear), which is not suitable.

  Here, the “total nitrogen content” represents the total content of inorganic nitrogen and organic nitrogen. In the present invention, which is a food, the content of nitrogen mainly contained in proteins and amino acids is represented. For example, it can be measured by Kjeldahl method, combustion method (modified Dumas method) or gas chromatography.

As the upper limit of the content of thiamine lauryl sulfate, it is necessary to contain it at a ratio of 0.1 w / w% or less per separable liquid seasoning. Preferably, it is contained at a ratio of 0.05 w / w% or less.
If the content of thiamine lauryl sulfate is too large, the degree of white turbidity at the interface after shaking tends to increase (the effect of making white turbidity less likely to occur), which is not suitable. This is presumably because the oily phase and the aqueous phase are likely to be mixed by the surface active effect of thiamine lauryl sulfate, thereby causing white turbidity at the interface.
In addition, when the content of thiamine lauryl sulfate is excessively large (for example, more than 0.1 w / w%), the flavor may be adversely affected depending on the type of the separable liquid seasoning, which is particularly preferable. There is no.

As described above, the present invention generally uses a “surfactant” that is considered to have an effect of increasing the degree of cloudiness at the interface, and by devising the type and amount thereof, the cloudiness at the interface is reversed. It is an invention that has been completed by finding an effect that makes it difficult to cause (the interface is easy to become clear).
When other types of surfactants, specifically, glycerin fatty acid esters and sucrose fatty acid esters are used, the effects of the present invention can be obtained (even if the preferred range is included). I can't.

In general, thiamine lauryl sulfate is often used in foods for the purpose of enhancing nutrition. In addition, a predetermined amount (for example, 0.02 to 0.1 w / w%) may be added for bacteriostatic purposes.
However, the thiamine lauryl sulfate contained in the separation-type liquid seasoning of the present invention is not intended for nutritional enhancement or bacteriostatic effect.
Separation-type liquid seasonings are generally bacteriostatic because the concentration of “organic acid” (mainly acetic acid and citric acid) per aqueous phase is high and “pH” is low. In addition, since sterilization or sterilization is often performed by heating or filtration, there is little concern about microbial contamination, and the bacteriostatic effect of thiamine lauryl sulfate is not required.

In other words, conventionally, there has been no motive for using thiamine lauryl sulfate in a separable liquid seasoning.
Therefore, to date, there is no “separable liquid seasoning containing thiamine lauryl sulfate” and, of course, “the flavor of the seasoning is not adversely affected and is not limited to the type of seasoning, There was no “separable liquid seasoning that hardly causes white turbidity”.
In addition, from the viewpoint of bacteriostatic (preservative effect), the organic acid concentration of the separable liquid seasoning is preferably high, and the pH is preferably low. For example, the organic acid is preferably contained in an amount of 0.5 w / w% or more in terms of acetic acid per weight of the aqueous phase of the separation type liquid seasoning. Moreover, it is preferable that pH of the water phase of a separation-type liquid seasoning is 5.0 or less, and it is further more preferable that it is 4.5 or less.
However, from the viewpoint of flavor, for example, the organic acid is preferably 10 w / w% or less in terms of acetic acid per weight of the aqueous phase, and the pH of the aqueous phase is preferably 2.0 or more.

Here, organic acids such as acetic acid, citric acid, malic acid, lactic acid, and gluconic acid correspond to the organic acid. In addition, examples of the origin of the organic acid include raw materials such as brewed vinegar, cereal vinegar, rice vinegar, fruit vinegar, and black vinegar.
The concentration of the organic acid can be measured, for example, by titration or high performance liquid chromatography.
The pH can be adjusted by the above organic acid or the like, or by a pH adjusting agent such as sodium citrate. The pH can be measured, for example, with a commercially available pH meter.

The method of sterilization and sterilization is not particularly limited. For example, pasteurization, high temperature short time sterilization, high temperature sterilization, ultra high temperature flash sterilization, microwave heat sterilization, infrared heat sterilization, ultraviolet sterilization, It can be used by appropriately selecting from sonic sterilization, filtration sterilization, electric sterilization and the like.
As a specific example of the sterilization method, high-temperature sterilization includes a method of heating at 110 to 125 ° C. for several seconds to several minutes using a high-temperature sterilizer (retort). Pasteurization includes a method of heating at 55 to 95 ° C. for several seconds to several minutes using a heat exchanger or the like. As high temperature short time sterilization, there is a method of heating at 120 to 125 ° C. for several seconds using a short time cooking sterilizer.
In the sterilization and sterilization steps, the aqueous phase may be sterilized alone, or may be sterilized after mixing with the oil phase. Alternatively, the container may be sterilized with hot water or steam after the container is filled with an aqueous phase or an oil phase and sealed. Of course, sterilization of the container itself is not excluded.

About the raw material of a separation-type liquid seasoning, what is necessary is just to use properly the various raw materials used conventionally according to the objective.
For example, the “oil phase raw material” may be liquid edible oils and fats such as edible vegetable oils and refined fish oils, and paprika oleoresin, mustard oil and the like may be added as necessary.
As for the “water phase raw material”, miso, soy sauce, fruit juice, mirin, vinegar (eg wine vinegar, rice vinegar, etc.), salt, gum, etc. are used.
In addition, solid ingredients such as vegetables, sesame seeds, spices, and plum meat may be included in the water phase or the oil phase.
In particular, it is preferable that the liquid-type seasonings using miso, soy sauce, fruit juice, vinegar, gum, sesame, plum meat, etc., which are raw materials with a high nitrogen content, be the subject of the present invention. .

  Moreover, as a separation-type liquid seasoning in this invention, although the ratio of an oil phase and an aqueous phase is not restrict | limited in particular, Especially it is intended for what contains about 40-97 w / w% of an aqueous phase. is there.

The separation-type liquid seasoning according to the present invention may be produced by a conventional method except that thiamin lauryl sulfate is added and contained in the production.
For example, it can be produced by adding a seasoned aqueous phase to a predetermined container and then adding a seasoned oil phase.

Here, an example of the manufacturing method of the separation-type liquid seasoning containing thiamine lauryl sulfate is given. First, blend soy sauce, sugar, vinegar, spices, gums, water, etc. (this is called seasoning vinegar). Thiamine lauryl sulfate is previously diluted with hot water (for example, 60 to 80 ° C.) and blended with the seasoned vinegar to prepare an “aqueous phase” (this is called seasoned vinegar with thiamin lauryl sulfate).
Separately, an “oil phase” is prepared by blending raw materials such as rapeseed oil and flavor oil (such as mustard oil) (this is called seasoning oil).
Sterilize the aqueous phase (seasoned vinegar containing thiamine lauryl sulfate) as necessary (for example, heat at 70 to 100 ° C. for 1 to 30 minutes), and fill the container with the required amount (for example, 50 to 90% of the container) . Next, the oil phase (seasoning oil) is filled and stoppered or sealed.

EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, these do not limit this invention.
The “%” shown here represents the ratio “w / w%” per separable liquid seasoning.

Example 1 (Effect of thiamine lauryl sulfate)
(1) Manufacture of separation-type liquid seasoning The water phase raw material and the oil phase raw material were prepared by mixing the raw material of the prescription of Table 1.
Several types of thiamine lauryl sulfate are prepared in advance so that they are diluted in hot water (a part of water as a raw material) to a dilution ratio of about 0.001 to 1%. It prepared, selecting suitably according to the use ratio of a salt.
The prepared aqueous phase raw material was put in a container, and then an oil phase raw material was added to produce separate liquid seasonings (condiments 1 to 4) (each seasoning was manufactured in an amount of 300 g. Also, a 300 mL plastic container Was used).
(2) Evaluation of resistance to cloudiness The produced seasonings 1 to 5 were vigorously shaken up and down 10 times by hand. And the state of the interface after leaving still for 1 hour was observed with the naked eye.
The evaluation is shown in Table 1 as “X: the interface is unclear and white turbidity is observed. Δ: slight white turbidity is observed at the interface. ◯: the interface is clear and free of white turbidity.”
In addition, as the total nitrogen content of the seasoning produced in this example, a value converted from the total nitrogen content of soy sauce (measured by Kjeldahl method) was used. However, for seasoning 1, the total nitrogen content was actually measured by the Kjeldahl method, and it was confirmed that there was almost no error in the converted value from the soy sauce amount.
Furthermore, “the ratio of the content of thiamine lauryl sulfate (THI) per 1 part by weight of the total nitrogen content (TN)” (= THI / TN) was calculated. The results are shown in Table 1.

  From the results shown in Table 1 (interface state), the separation-type liquid seasoning having a total nitrogen content of 0.51 w / w% also contains thiamine lauryl sulfate (seasoning 2 to 4), and after shaking. It was shown that there was no white turbidity at the interface and the interface became clear.

Example 2 (Relationship between thiamine lauryl sulfate and total nitrogen content)
(1) Production of separation-type liquid seasoning A separation-type liquid seasoning (condiments 5-34) was produced in the same manner as in Example 1 except that the formulations were as shown in Tables 2-6.
In this example, a separation-type liquid seasoning having a simple formulation of only soy sauce, water, surfactant, vinegar, sugar, and oil, which are the main factors of the total nitrogen content, was produced.
In this example, the soy sauce amount was 79% (Table 2: total nitrogen content 1.73%), 67% (Table 3: total nitrogen content 1.36%), 50% (Table 4: total nitrogen content). Nitrogen content 1.02%), 26% (Table 5: Total nitrogen content 0.53%), 6% (Table 6: Total nitrogen content 0.12%) What changed the density | concentration of thiamin lauryl sulfate in 6 steps between 0-0.01% was manufactured.
(2) Evaluation of difficulty in producing white turbidity The produced seasonings 5 to 34 were shaken and allowed to stand in the same manner as in Example 1, and the state of the interface was visually observed and evaluated. Further, in the same manner as in Example 1, the total nitrogen content and THI / TN were calculated. The results are shown in Tables 2-6.
In addition, about the seasonings 23 and 27, the state after shaking stationary is shown to FIG.

From the results of Tables 2 to 6, it was shown that the liquid-separated liquid seasoning having a total nitrogen content of 0.12% or more was clouded at the interface after shaking, but a predetermined amount of thiamine lauryl sulfate was added. It was found that white turbidity is less likely to occur.
Therefore, the results of the seasonings in Tables 2 to 6 are arranged on the basis of “the ratio of the content of thiamine lauryl sulfate (THI) per 1 part by weight of the total nitrogen content (TN)” (= THI / TN). Table 7 shows the result.

As a result, as shown in Table 7, in order to suppress white turbidity, not the absolute amount of thiamine lauryl sulfate but “the ratio of the content of thiamine lauryl sulfate per 1 part by weight of the total nitrogen” (= THI / TN) was found to be affected.
That is, it turned out that the effect which becomes difficult to produce white turbidity begins to appear by containing 0.00009 weight part thiamine lauryl sulfate per 1 weight part of total nitrogen. And it turned out that the effect which becomes difficult to produce cloudiness is fully provided to a seasoning by containing 0.00019 weight part or more.

Example 3 (Examination of upper limit of content of thiamine lauryl sulfate)
From Example 2, an appropriate lower limit was determined as the content of thiamine lauryl sulfate in the separable liquid seasoning. Therefore, in this example, the addition amount of thiamine lauryl sulfate was increased and the upper limit value was examined.
(1) Production of separation-type liquid seasoning A separation-type liquid seasoning (condiments 35 to 46) was produced in the same manner as in Example 1 except that the formulations were as shown in Tables 8 to 10.
In this example, a separation-type liquid seasoning having a simple formulation of only soy sauce, water, surfactant, vinegar, sugar, and oil, which are the main factors of the total nitrogen content, was produced.
In this example, the soy sauce amount was 67% (Table 8: total nitrogen content 1.36%), 26% (Table 9: total nitrogen content 0.53%), 6% (Table 10: total nitrogen content). The content was changed to 3 steps with a nitrogen content of 0.12%, and further the thiamine lauryl sulfate concentration was changed between 0.03 and 0.5% in 4 steps.
(2) Evaluation of resistance to white turbidity The produced seasonings 35 to 46 were shaken and allowed to stand in the same manner as in Example 1, and the state of the interface was visually observed and evaluated. In addition, in the evaluation, if there is something to be noted, it is described in the remarks column. Further, in the same manner as in Example 1, the total nitrogen content and THI / TN were calculated. The results are shown in Tables 2-6. The results are shown in Tables 8-10.
In addition, about the seasoning 42, the state after shaking stationary is shown in FIG.

  Moreover, the result of having rearranged the result of the seasoning of Tables 8-10 on the basis of content of thiamine lauryl sulfate is shown in Table 11.

As Tables 8 to 10 and 11 show, “slight cloudiness” was observed when 0.1% of thiamine lauryl sulfate contained in the separated liquid seasoning was contained. When the content was 0.5%, the interface became unclear and "substantial cloudiness" was observed. And foaming was recognized so that it might be proportional to the amount of cloudiness.
As for the upper limit, there is a relationship between the value of “the ratio of thiamine lauryl sulfate content per 1 part by weight of total nitrogen” (= THI / TN) and the occurrence of cloudiness. I couldn't.
From this, it was found that the “absolute amount” of thiamine lauryl sulfate had an influence on the upper limit value, not the content ratio of thiamine lauryl sulfate (= THI / TN).
This result is presumed that when the content of thiamine lauryl sulfate increases, foaming occurs due to the surface-active effect, and the oily phase and the aqueous phase are likely to be mixed, resulting in white turbidity.

  From the above, it has been found that unless the thiamine lauryl sulfate is contained at 0.1 w / w% or less per total weight of the separation type liquid seasoning, it is difficult to exert the effect of “not easily causing white turbidity at the interface”.

Comparative Example 1 (Verification of interfacial turbidity with other surfactant)
Next, with respect to surfactants other than thiamine lauryl sulfate, the effect of “reducing white turbidity at the interface” of the separated liquid seasoning was examined.
(1) Production of separation-type liquid seasoning A separation-type liquid seasoning (condiments 47 to 58) was prepared in the same manner as in Example 1 except that the formulations were as shown in Tables 12 and 13.
In this example, a separation-type liquid seasoning having a simple formulation of only soy sauce, water, surfactant, vinegar, sugar, and oil, which are the main factors of the total nitrogen content, was produced.
As the surfactant, “glycerin fatty acid ester” (Table 12) and “sucrose fatty acid ester” (Table 13), which are known as highly safe materials in addition to foods, were selected.
(2) Evaluation of difficulty in generating white turbidity For the seasonings 47 to 58 produced, the state of the interface was observed with the naked eye in the same manner as in Example 1. In addition, in the evaluation, if there is something to be noted, it is described in the remarks column. Further, the total nitrogen content was calculated in the same manner as in Example 1. In addition, as a value corresponding to “THI / TN” in Examples 1 to 4, “the ratio of the content of the surfactant (SA) per 1 part by weight of the total nitrogen content (TN)” (= SA / TN) was calculated. The results are shown in Tables 12 and 13.

From the results of Tables 12 and 13, even when the glycerin fatty acid ester or sucrose fatty acid ester of the surfactant was used, the cloudiness at the interface could not be suppressed.
Although no experiment was made to contain more than 0.5% glycerin fatty acid ester or sucrose fatty acid ester, even if it is contained more than this, foaming becomes intense, so the effect of “reducing white turbidity at the interface” is exhibited. It was not expected.

  From the above Examples and Comparative Examples, it was found that the effect of preventing white turbidity caused by thiamine lauryl sulfate (effect of interfacial clarification) is not an effect specific to surfactants but an effect specific to thiamine lauryl sulfate. .

According to the present invention, it does not adversely affect the flavor and the like of the separation-type liquid seasoning, and is not limited to the type of seasoning, and hardly causes white turbidity at the interface (the interface tends to become clear even after shaking). ) It becomes possible to provide a separable liquid seasoning.
Therefore, according to the present invention, it is possible to provide various types of separation-type liquid seasonings with excellent interface clarity and high commercial value.

It is a photograph image figure which shows the state of the seasoning 23 (Total nitrogen content: 0.53%, thiamine lauryl sulfate content: 0%, THI / TN: 0 weight part) left still for 1 hour after shaking. It is a photograph image figure which shows the state of the seasoning 27 (Total nitrogen content: 0.53%, thiamine lauryl sulfate content: 0.001%, THI / TN: 0.00189 weight part) left still for 1 hour after shaking. It is a photograph image figure which shows the state of the seasoning 42 (Total nitrogen content: 0.53%, thiamine lauryl sulfate content: 0.5%, THI / TN: 0.9434 weight part) left still for 1 hour after shaking.

Claims (2)

In a separate liquid seasoning composed of an oil phase and an aqueous phase with a total nitrogen content of 0.02 w / w% or more , thiamin lauryl sulfate is added to the aqueous phase at 0.00009 weight per 1 part by weight of the total nitrogen. A separable liquid seasoning comprising 0.1 part by weight or less per total weight of separable liquid seasoning.   The separable liquid seasoning according to claim 1, wherein white turbidity hardly occurs at an interface between the oil phase and the aqueous phase.