| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject new seasoning freed from the problem of poor meltability in the mouth, a drawback of conventional mayonnaise-fashioned seasonings by incorporating microcrystalline cellulose. SOLUTION: This mayonnaise-fashioned seasoning is characteristic in containing microcrystalline cellulose; wherein the microcrystalline cellulose to be used is the specific microcrystalline cellulose preparation in the invention described in USP 5,192,569 (1993). To prepare the objective product, it is recommended to use food materials and/or food additive (s) including edible fat-and-oil, an emulsifier, thickening polysaccharides, starch and/or spice, according to palate feeling and taste and the like requested. The microcrystalline cellulose has only to lie swollen in water in the final product; for this purpose, this seasoning is produced, for example, by means of heating and agitation at 70-100 deg.C for 3-10 min in such a state that the microcrystalline cellulose is in coexistence with water. |
