| 摘要 |
Provided an acidic oil-in-water type emulsified seasoning comprising egg yolk, the content of oils and fats is 10 to 40 mass %, and the oscillating strain and the loss elastic modulus (G″), which are indicative of dynamic viscoelasticity measured by the following condition with a rheometer, have the following relationship. Condition: At a temperature of 25 to 35° C. and at an angular frequency of 6.2 rad/s Relationship: A peak of the loss elastic modulus (G″) is present in the range of 1 to 100% of the oscillating strain, and the loss elastic modulus at the peak (G″d) is larger than the maximum value of the loss elastic modulus (G″s) in the range of 0.1 to 1% of the oscillating strain. |
