| 摘要 |
PROBLEM TO BE SOLVED: To obtain a mayonnaise-like acidic oil-in-water type emulsified composition having good appearance after baking, good in solubility in the mouth and palatability without restricted by species and shapes of ingredients of daily dishes used in case of thoroughly baked cooked bread by imparting specific physical properties and without using eggs for emulsifying the composition. SOLUTION: This emulsified composition is brought to have 3-30 Pa square root of Casson yield point at 20 deg.C and 1-15 Pa square root of Casson yield point at 80 deg.C and eggs are not used for emulsifying the composition. The composition is brought to comprise oil and fat such as refined rape-speed oil or the like, vinegar, an emulsifier such as pentaglycerol monostearate or the like, a thickener such as xanthan gum or the like, a taste substance such as a fruit juice of citron (Citrus junos) and the like and water. The composition is useful as a seasoning material for daily dishes such as Kinpira burdock root (a Japanese food made of chopped burdock root cooked in soy sauce and sesame oil) and the like. |
