| 摘要 |
PROBLEM TO BE SOLVED: To provide mayonnaise-like seasoning that can execute an emulsification step without any problem while using a relatively high concentration of glucomannan in which baked residue of mayonnaise component can keep freshness.SOLUTION: Mayonnaise-like seasoning is prepared to contain glucomannan in a mayonnaise base containing fat and oil, water, vinegar, egg yolk and salt so that a final concentration of glucomannan is 0.8-3 wt.%. |
