SEASONING IN THE FORM OF ACIDIC OIL-IN-WATER TYPE EMULSION, METHOD FOR PRODUCING SAME, AND SALAD CONTAINING SEASONING IN THE FORM OF ACIDIC OIL-IN-WATER TYPE EMULSION

摘要

A seasoning in the form of an acidic oil-in-water type emulsion which contains a cross-linked starch, has a fat content of 10-70 mass%, has a viscosity of 20,000-1,000,000 mPa.s, and shows, in the grain size distribution thereof measured with a laser diffraction grain size distribution analyzer, a first peak present at 0.5-5 µm and a second peak present at 20-80 µm, wherein a mixture of said cross-linked starch with water prepared under the following conditions has a viscosity of 120-20,000 mPa.s and the average grain size of said cross-linked starch in said mixture is 20-40 µm : measurement conditions: heating a mixture of said cross-linked starch with water, which contains 8 mass% of the cross-linked starch, to 90oC, holding the mixture at this temperature for 5 minutes, then allowing the same to cool to 20oC and stirring with a homomixer at 10,000 rpm for 5 minutes.