| 摘要 |
PROBLEM TO BE SOLVED: To obtain a separation type liquid seasoning in which its oil phase is made of a W/O type and gives the emulsion of a W/O/W type, when shaken with its water phase and maintain the emulsion formed by shaking for hours, even when the emulsion is applied to vegetables or the like, to give marrow taste and sustaining smell. SOLUTION: The oil phase is made in a water-in-oil phase (W/O phase) and the seasoning is separated into 20-99 pts.wt. of the water phase and 80-1 pt.wt. of the water-in-oil type emulsion phase and they form a W/O/W type emulsion, when stirred together. The emulsion formed by stirring can be maintained for a prolonged time because the oil particles are fine and the emulsion separates into its water phase and its water-in-oil emulsion phase in about 30 minutes. |
