| 摘要 |
PROBLEM TO BE SOLVED: To prepare an emulsified seasoning composition stable for a long term, by adding an emulsifier, a thickening stabilizer and microcrystalline cellulose powder to liquid seasoning raw material comprising water, soy sauce, liquid sugar, sweet sake for seasoning or the like and then by agitating the mixture at high shear force, followed by heating it and then by adding edible oil to it to cause emulsification. SOLUTION: An oil-in-water emulsified seasoning composition is prepared by adding an emulsifier, a thickening stabilizer and insoluble microcrystalline cellulose powder to 50-90 wt.% liquid seasoning raw material comprising water, soy sauce, liquid sugar, sweet sake for seasoning or the like and then by agitating the mixture at high shear force, followed by heating it and then by adding 50-10 wt.% edible oil to it to cause emulsification. The seasoning composition shows >=4.5 pH value, has separation- preventing effect in being frozen and thawed, by which emulsification is protected from its breakage even under physical stimulus due to refrigeration distribution and thawing use, and is useful as dressings, sauces or the like. The emulsifier is e.g. sucrose ester of a fatty acid, polyglycerin ester of a fatty acid, sorbitan ester of a fatty acid or the like. The thickening stabilizer includes 0.1-0.8 wt.% gelatin as an essential ingredient and preferably moreover includes gums as other ingredient. |
