PROBLEM TO BE SOLVED: To provide a separated liquid seasoning that is excellent in flavor of olive oil and is excellent in cold resistance causing no white turbidness nor crystals in an oil phase part even during a low-temperature storage over a long period of time.SOLUTION: The separated liquid seasoning includes an oil phase and a water phase and contains, in the oil phase, an unrefined olive oil, oils and fats being liquid at 0°C and a polyglyceryl fatty acid ester having an HLB of 2 to 6 and containing 60 mass% or less of a 10-16C saturated fatty acid and 40 mass% or more of a 18-22C unsaturated fatty acid in constituent fatty acids and has a content of the unrefined olive oil of 25 to 85 mass%, a content of oils and fats being liquid at 0°C of 14.98 to 74.98 mass% and a content of the polyglyceryl fatty acid ester of 0.02 to 0.5 mass%, each based on the total of the oil phase. The separated liquid seasoning preferably contains the oil phase in an amount of 10 to 60% in total.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】オリーブオイルの風味に優れ、長期の低温保存においても、油相部分に白濁や結晶物が発生しない耐冷性に優れた分離液状調味料の提供。【解決手段】油相と水相とを含み、前記油相中に未精製のオリーブオイル、0℃で液状の油脂、及びHLBが2~6であり、構成脂肪酸のうち炭素数10~16の飽和脂肪酸が60質量%以下、炭素数18~22の不飽和脂肪酸が40質量%以上であるポリグリセリン脂肪酸エステルを含有し、該油相全体に対する含有量が、前記未精製のオリーブオイル25~85質量%、前記0℃で液状の油脂14.98~74.98質量%、前記ポリグリセリン脂肪酸エステル0.02~0.5質量%である分離液状調味料。前記油相が合計で10~60%含有することが好ましい分離液状調味料。【選択図】なし
