| 摘要 |
PROBLEM TO BE SOLVED: To provide a pot-dish seasoning for sufficiently keeping a state with white turbidity even when being stewed with ingredients such as vegetables, meat and seafood and left during eating, and retaining excellent appearance and taste.SOLUTION: A pot-dish seasoning with white turbidity contains as an emulsifier, both (A) polyglyceryl fatty acid ester with a glycerine polymerization degree of 6-10, and (B) polyglyceryl fatty acid ester with a glycerine polymerization degree of 1-5. As a result of this, a state of pot soup with white turbidity is sufficiently kept when cooking by stewing with ingredients, and leaving after cooking, and excellent appearance and taste are presented during eating.SELECTED DRAWING: None |
