| 摘要 |
PURPOSE:To obtain an emulsified seasoning capable of improving texture and flavor of a food by employing sauce as the innermost phase, fats and oils as an intermediate phase and saline solution as the outermost phase and specifying an emulsifier used in the outermost phase and an emulsion stabilizer used in the outermost phase. CONSTITUTION:A water-in-oil-in-water type emulsified seasoning containing soy sauce as the inner most phase, fats and oils as an intermediate phase and a saline solution as the outermost phase as main constituent ingredients. As emulsifiers, polyglycerol condensed ricinoleic acid ester is used in the intermediate phase and polyglycerol ester of a fatty acid having >=5 polymerization degree is used in the outermost phase. Xanthan gum is employed as an emulsion stabilizer in the outermost phase. The polyglycerol condensed ricinoleic acid ester used is obtained by esterification reaction of a condensed ricinoleic acid made of mainly castor oil as a raw material with polyglycerol. The polymerization degree of the polyglycerol is preferably 4-10 and condensation degree of the ricinoleic acid is preferably 2-10. |
