| 摘要 |
PROBLEM TO BE SOLVED: To provide an edible oil sauce having an inhibitory action of burnt deposits at cooking, especially, burnt deposits caused by seasoning components, spices, and solids such as vegetables for topping included in the oil sauce.SOLUTION: An edible oil sauce is obtained by mixing an edible emulsifier with a HLB of larger than 4 and a dry seasoning. The edible oil sauce is formed such that: a median diameter or a mode diameter of particles in a water phase of a preparation liquid which is obtained by filtering an edible oil sauce of a product temperature of 80°C with a sieve of 16 mesh, adding for 5 min the filtrate thus obtained into water of 4 times as much as the weight of the filtrate, controlled to a temperature of 80°C, by using an emulsification disperser while agitating with a specific rotation frequency of a mixer, and further agitating for 1 min after adding, in the same condition while keeping it at 80°C is to equal to or less than 10 μm; and a water phase volume ratio (%) to the entire volume, measured after leaving at rest the preparation liquid after agitating at 10°C for 1 h is equal to or more than 83%. The edible oil sauce contains preferably at least one selected from dry plants and dry mushroom.SELECTED DRAWING: None |
