EMULSIFIED LIQUID SEASONING

摘要

PURPOSE: To obtain an emulsified liquid seasoning containing MISO (fermented soybean paste), having excellent fluidity together with sufficient emulsion stability, especially preventing separation of an oil component during preservation and precipitation of particles of solid substances in MISO. CONSTITUTION: Xanthan gum and/or carrageenan as a thickening polysaccharide in an amount of 0.05-1wt.% and 1-20wt.% of MISO pulverized into <=24 meshes (0.701mm) particle diameters of solid substances are at least used to produce the objective emulsified liquid seasoning. In case of necessity, the emulsified liquid seasoning is blended with sesame paste and/or egg yolk. The emulsified liquid seasoning containing MISO thus obtained has excellent external appearance in a long distribution route and will not lose a commercial value.