JP6289933B2 - Acid oil-in-water emulsified seasoning - Google Patents

Description

  The present invention relates to an acidic oil-in-water emulsified seasoning, and more specifically, it can be used for cooking as a substitute for stir-fried oil, and can impart a unique rich taste to the fried food without seasoning with spices and the like. The invention relates to an acidic oil-in-water emulsified seasoning.

  Traditionally, fried foods that have been cooked and seasoned quickly, such as vegetables and meat, are put in cooking utensils such as frying pans and woks that have been sufficiently heated with a small amount of oil, and are often eaten at home and restaurants. ing. In addition, a seasoning solution for stir-fried dishes that can cook such stir-fried dishes more easily has been proposed (for example, Patent Document 1).

In order to add richness to stir-fried dishes, a method using emulsified seasonings such as mayonnaise instead of stir-fried oil has also been proposed, but when seasoning such as mayonnaise is used in stir-fried dishes, the richness is reduced. Sometimes I felt unsatisfactory.
In addition, the timing of adding mayonnaise and seasoning with salt, pepper, spices, and the like may be necessary, and there is a problem that cooking is not easy.
Furthermore, in recent years, it has been desired to develop a seasoning for stir-fried foods that can provide a deep and wide specific richness.

JP 2000-333636 A

  Therefore, an object of the present invention is to use a new acidic oil-in-water emulsified seasoning that can be used for cooking as a substitute for stir-fried oil, and can give a special rich taste to stir-fried dishes without seasoning with spices and the like. Is to provide a fee.

  The inventors of the present invention have intensively studied to achieve the above object. As a result, in an acidic oil-in-water type emulsified seasoning containing a specific raw material and having a specific water activity, the viscosity when heated after cooling to the emulsified seasoning is cooled with respect to the viscosity before the addition. By adjusting within a specific range, it was found that a special rich taste can be imparted to the fried food without seasoning with spices and the like, and the present invention has been completed.

That is, the present invention
(1) In an acidic oil-in-water emulsified seasoning containing egg yolk, thickener and edible oil and fat,
The emulsified seasoning has a viscosity at 20 ° C. of 80 Pa · s or more and 500 Pa · s or less,
The thickener comprises at least a hot water soluble thickener;
Water activity is 0.73 or more and 0.90 or less,
After preparing a mixture with 100 parts by weight of the emulsified seasoning and 20 parts by weight of water, the mixture is heated at 90 ° C. or higher and 100 ° C. or lower for 5 minutes and then cooled to 20 ° C. so that the viscosity before heating is the mixture before heating. Higher than the viscosity at 20 ° C. and 15% or more and 60% or less of the viscosity at 20 ° C. of the emulsified seasoning before addition,
The emulsified state of the mixture at the time of cooling after heating is maintained,
Acidic oil-in-water emulsified seasonings,
(2) In the acidic oil-in-water emulsified seasoning according to (1),
The egg yolk comprises at least a phospholipase A-treated egg yolk;
Acidic oil-in-water emulsified seasonings,
(3) In the acidic oil-in-water emulsified seasoning according to (1) or (2),
The thickener is at least one cold water soluble thickener selected from the group consisting of xanthan gum, guar gum, tamarind seed gum, and gelatinized starch;
Including at least one hot water soluble thickener selected from the group consisting of tapioca starch and gellan gum,
Acidic oil-in-water emulsified seasonings,
(4) In the acidic oil-in-water emulsified seasoning according to (1) to (3),
The content of the edible fat is 40% by mass or more and 75% by mass with respect to the total amount of the emulsified seasoning.
Acidic oil-in-water emulsified seasonings,
It is.

  According to the present invention, there is provided an acidic oil-in-water emulsified seasoning that can be used for cooking as a substitute for stir-fried oil, and can impart a unique rich taste to the fried food without seasoning with spices and the like. be able to. Therefore, further expansion of demand for emulsified seasonings can be expected, such as proposals for various menus using acidic oil-in-water emulsified seasonings.

<Features of the present invention>
The present invention relates to an acidic oil-in-water emulsified seasoning containing egg yolk, a thickener and an edible fat, wherein the emulsified seasoning has a viscosity at 20 ° C. of 80 Pa · s to 500 Pa · s, and the thickener Contains at least a hot water-soluble thickener, water activity is 0.73 or more and 0.90 or less, and after preparing a mixture of 100 parts by mass of the emulsified seasoning and 20 parts by mass of water, 90 ° C. The viscosity when heated at 100 ° C. or lower for 5 minutes and then cooled to 20 ° C. is higher than the viscosity at 20 ° C. of the mixture before heating, and 15 of the viscosity at 20 ° C. of the emulsified seasoning before addition. % To 60%, and the emulsified state of the mixture during cooling after heating is maintained.
With such a configuration, it is possible to produce an acidic oil-in-water emulsified seasoning that can impart a unique rich taste to the fried food without seasoning with spices and the like.
In the present invention, stir-fry by prescribing the relationship between the viscosity at 20 ° C. of the emulsified seasoning before addition and the viscosity at 20 ° C. when the mixture is added to the emulsified seasoning before and after cooling. Emulsification after a series of state changes during cooking in cooking, that is, from a normal state before water addition, mixed with the moisture of the stir-fried food, then heated to high temperature and then cooled to near normal temperature It shows the condition of seasonings. The fact that the emulsified state of the mixture at the time of cooling after heating is maintained means that the emulsified seasoning imparted to the stir-fried dish can also maintain the emulsified state, and a unique rich taste can be imparted to the fried dish.

<Acid oil-in-water emulsified seasoning>
The acidic oil-in-water type emulsified seasoning refers to an acidic emulsified seasoning in which edible fats and oils are dispersed almost uniformly in the water phase as oil droplets and the oil-in-water type emulsified state is maintained. Examples of such acidic oil-in-water type emulsified seasonings include what are generally referred to as mayonnaises or semi-solid emulsion dressings.

<PH of acidic oil-in-water emulsified seasoning>
The pH of the acidic oil-in-water emulsified seasoning according to the present invention is preferably adjusted to 4.6 or less, and more preferably 3.5 or more and 4.6 or less in order to allow normal temperature circulation. In particular, it may be 4.0 or more and 4.6 or less Pa · s. If pH of an emulsified seasoning is in the said numerical range, preservability will become favorable.

<Water activity of acidic oil-in-water emulsified seasoning>
The water activity (Aw) of the acidic oil-in-water emulsified seasoning according to the present invention is from 0.73 to 0.90, preferably from 0.75 to 0.90, and more preferably from 0.75 to 0.85. It may be the following. If the water activity of the emulsified seasoning is less than 0.73, the seasoning hardly adheres to the surface of the stir-fried dish, so that the special richness cannot be sufficiently imparted to the fried dish. Moreover, if the water activity of the emulsified seasoning exceeds 0.90, the specific richness cannot be sufficiently imparted to the fried food.
In addition, the water activity of the emulsified seasoning in the present invention is a value measured at 25 ° C. using a water activity measuring device (manufactured by Novasina, model number: LabMaster-aw).

<Viscosity of acidic oil-in-water emulsified seasoning>
The viscosity at 20 ° C. of the acidic oil-in-water emulsified seasoning according to the present invention (hereinafter sometimes referred to as “viscosity before hydrolysis”) is 80 Pa · s or more and 500 Pa · s or less, and 100 Pa · s or more and 400 Pa · s or less. It is preferable that it is 100 Pa · s or more and 300 Pa · s or less. If the pre-hydrolysis viscosity of the emulsified seasoning is within the above numerical range, it is suitable for use in the cooking of stir-fried food as a substitute for stir-fried oil, and it is easy to impart a unique rich taste to the fried food.
In addition, the viscosity of the emulsification seasoning in this invention uses a rotor: No. 6 and the number of rotations: It is a value converted from the reading after two rotations under the measurement condition of 2 rpm.

<Viscosity of mixture of acidic oil-in-water emulsified seasoning and water>
The acidic oil-in-water emulsified seasoning according to the present invention is prepared by preparing a mixture of 100 parts by weight of emulsified seasoning and 20 parts by weight of water, and then heating at 90 ° C. to 100 ° C. for 5 minutes, and then to 20 ° C. The viscosity when cooled (hereinafter sometimes referred to as “viscosity after cooling after heating”) is higher than the viscosity at 20 ° C. of the mixture before heating (hereinafter referred to as “viscosity after hydrolysis”), and the viscosity before hydrolysis. 15% or more and 60% or less, 25% or more and 60% or less, and more preferably 35% or more and 60% or less. If the viscosity of the emulsified seasoning after cooling with water is less than or equal to the viscosity after adding water, it is not suitable for cooking stir-fried food as a substitute for stir-fried oil. Moreover, since the seasoning hardly adheres to the surface of the stir-fried food when the viscosity of the emulsified seasoning after cooling after heating is less than 15% of the viscosity before water addition, the specific richness can be sufficiently imparted to the fried food. Can not. Moreover, when the viscosity at the time of cooling after heating exceeds 60% of the viscosity before adding water, the fluidity is low, so that it is not suitable as a seasoning liquid for stir-fried dishes, and the specific richness cannot be sufficiently imparted to the fried dishes. The post-hydrolysis viscosity is preferably 10 Pa · s or more and 200 Pa · s or less, more preferably 15 Pa · s or more and 150 Pa · s or less, and particularly preferably 20 Pa · s or more and 100 Pa · s or less. If the viscosity after emulsification of the emulsified seasoning is within the above numerical range, the emulsified seasoning is suitable for cooking stir-fried dishes as a substitute for stir-fried oil, and it is easy to impart a unique rich taste to the fried dishes.

<Yellow>
The egg yolk blended in the acidic oil-in-water emulsified seasoning according to the present invention is not particularly limited as long as it is an egg yolk generally used as an emulsifying material.
For example, a raw egg yolk obtained by splitting a chicken egg and separating it from egg white, a drying process such as sterilization treatment, freezing treatment, spray drying or freeze drying, phospholipase A1, phospholipase A2, phosphine. One or two of enzyme treatment with flipase C, phospholipase D, protease, etc., desugaring treatment with yeast or glucose oxidase, etc., decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or saccharides, etc. Examples include phospholipase A-treated egg yolk (hereinafter sometimes referred to as “lysed egg yolk”) that has been subjected to enzyme treatment using phospholipase A. Good. Moreover, in this invention, you may use the whole egg obtained by dividing a chicken egg, what mixed egg yolk and egg white in arbitrary ratios, or what performed the said process to these.
In addition, the degree of hydrolysis of the lysed egg yolk by the enzyme treatment is the value when the ratio of lysophosphatidylcholine to the total amount of lysophosphatidylcholine and phosphatidylcholine is analyzed by the Iatroscan method (TLC-FID method) The “resolubilization rate” of the invention is preferably 10% or more and 80% or less, and more preferably 30% or more and 70% or less. If the lysification ratio is within the above range, it is suitable for use in cooking stir-fried food as a substitute for stir-fried oil, and it becomes easy to impart a unique rich taste to the fried food.

<Yellow content>
The content of egg yolk in the acidic oil-in-water emulsified seasoning according to the present invention is preferably 0.1% by mass or more and 10% by mass or less, and 0.5% by mass or more and 8% by mass or less in terms of solid content. Good. When the content of egg yolk in the emulsified seasoning is within the above range, it is suitable for use in cooking stir-fried food as a substitute for stir-fried oil, and it becomes easy to impart a unique rich taste to the fried food.

<Ratio of lysed egg yolk>
The ratio of the lysed egg yolk in the egg yolk used in the present invention is preferably 20% by mass or more and 90% by mass or less, more preferably 40% by mass or more and 90% by mass or less, especially 60% in terms of solid content. It is good in it being more than 90 mass%. When the ratio of the lysed egg yolk is within the above range, it is suitable for use in the cooking of stir-fried food as a substitute for stir-fried oil, and it becomes easy to impart a unique rich taste to the fried food.

<Thickener>
As the thickener to be blended in the acidic oil-in-water type emulsified seasoning according to the present invention, a conventionally known food thickener can be used, and the following cold water soluble thickener and the following hot water soluble thickener. It is good to use it in combination with an agent. Using a combination of cold water soluble thickener and hot water soluble thickener, it is suitable for cooking stir-fried food as a substitute for stir-fried oil, making it easy to give a special rich taste to stir-fried food .

<Cold water soluble thickener>
The cold water-soluble thickener is an approximately 2 wt% aqueous solution thereof, more specifically, an aqueous dispersion prepared by adjusting the thickener in the range of 1 to 3 wt% to form a thermoplastic gel at 5 ° C. .

  Examples of the cold water soluble thickener include xanthan gum, guar gum, tamarind seed gum, gelatinized starch and the like, and these may be used alone or in combination of two or more.

<Hot water soluble thickener>
The hot water-soluble thickener means that the thickening action is not exhibited because most or all of the first thickener is not dissolved in water at 20 ° C. before heating. A thickening action is exhibited by dissolution or solification, and then gelation occurs upon cooling, and a thickening action is exhibited even at 20 ° C.

  Examples of the hot water-soluble thickener include tapioca starch and gellan gum, and these may be used alone or in combination of two or more.

<Thickener content>
The content of the thickener in the acidic oil-in-water emulsified seasoning according to the present invention is preferably 0.05% by mass to 10% by mass, and more preferably 0.05% by mass to 5% by mass. . The total content of the cold water soluble thickener and the hot water soluble thickener only needs to be within the above numerical range, and the content of the cold water soluble thickener is 0.01% by mass or more and 5% by mass. % Or less, and the content of the hot water-soluble thickener is preferably 0.01% by mass or more and 5% by mass or less. If the content of the thickening agent in the emulsified seasoning is within the above numerical range, it is suitable for use in cooking stir-fried food as a substitute for stir-fried oil, and it becomes easy to impart a unique rich taste to the fried food.

<Edible oils and fats>
Edible oils and fats to be blended in the acidic oil-in-water emulsified seasoning according to the present invention include, for example, refined oils of vegetable oils such as rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, and MCT ( Those subjected to chemical or enzymatic treatment such as medium-chain fatty acid triglycerides) and diglycerides can be used, and one or two or more of these can be used in combination.

<Edible oil content>
The content of the edible oil / fat in the acidic oil-in-water emulsified seasoning according to the present invention is preferably 40% by mass to 75% by mass, more preferably 45% by mass to 70% by mass, and particularly 50% by mass. It is good in it being 65 mass% or less. If the content of the edible oil and fat is within the above range, it is suitable for use in the cooking of stir-fried dishes as a substitute for stir-fried oil, and it becomes easy to impart a unique rich taste to the fried dishes.

<Vinegar content>
The acidic oil-in-water emulsified seasoning according to the present invention can be mixed with vinegar. The vinegar content in the emulsified seasoning is preferably 5% by mass or more and 1% by mass or more and 20% by mass or less, and preferably 1% by mass or more and 18% by mass or less. When the content of vinegar is within the above range, it is suitable for use in cooking stir-fried dishes as a substitute for stir-fried oil, and it becomes easy to impart a unique rich taste to stir-fried dishes.

<Condiment content>
A seasoning can be mix | blended with the acidic oil-in-water type emulsion seasoning by this invention. Examples of the seasoning include sugar, salt, and sodium glutamate. Content of the seasoning in an emulsified seasoning is good in it being 0.001 mass% or more and 20 mass% or less, and good in it being 0.005 mass% or more and 15 mass% or less.

<Flavor ingredients>
A flavor foodstuff can be mix | blended with the acidic oil-in-water type emulsion seasoning by this invention. Examples of the flavor food material include pulverized products of flavor food materials, and flavor oils and fats containing a flavor component of the flavor food material. Moreover, as a flavor foodstuff, what grind | pulverized the garlic, ginger, pepper, sesame, its roasted goods, etc. are mentioned, for example. By using these flavor ingredients, it is suitable for use in the cooking of stir-fried dishes as a substitute for stir-fried oil, and it becomes easy to impart a unique rich taste to the fried dishes.

<Flavor ingredients content>
Content of the flavor foodstuff in the acidic oil-in-water type emulsified seasoning by this invention is good in it being 0.001 mass% or more and 15 mass% or less, and also good in it being 0.005 mass% or more and 10 mass% or less. When the content of the flavor ingredients is within the above numerical range, it is suitable for use in cooking stir-fried dishes instead of stir-fried oil, and it becomes easy to impart a unique rich taste to the fried dishes.

<Concentration of water-soluble powder raw material in aqueous phase>
The concentration of the water-soluble powder raw material in the aqueous phase of the acidic oil-in-water emulsified seasoning according to the present invention is preferably 15% by mass or more and 50% by mass or less, more preferably 20% by mass or more and 40% by mass or less. It is good in it being 20 mass% or more and 30 mass% or less. When the aqueous phase salt concentration is within the above numerical range, it is suitable for use in the cooking of stir-fried food as a substitute for stir-fried oil, and it becomes easy to impart a unique rich taste to the fried food.
In addition, the water-soluble powder raw material density | concentration in a water phase was computed by following formula (I).
(Salt + seasoning) / (100-edible fat / oil) × 100 (%) (I)

<Method for producing acidic oil-in-water emulsified seasoning>
Although the manufacturing method of the acidic oil-in-water type emulsion seasoning by this invention is not specifically limited, For example, it can manufacture with the following method. First, egg yolk, thickener, salt, vinegar, fresh water and the like are uniformly mixed with a mixer to prepare an aqueous phase raw material mixture. Next, an edible oil and fat is gradually added while stirring the aqueous phase raw material mixture to produce an acidic oil-in-water emulsified seasoning. In addition, the obtained acidic oil-in-water type emulsified seasoning can be filled in, for example, a polypropylene container or bottle.
By using the acidic oil-in-water type emulsified seasoning according to the present invention, a special rich taste can be imparted to the fried food without seasoning with spices and the like.

  EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not construed as being limited to the contents of the following examples.

<Production of acidic oil-in-water emulsified seasoning>
According to the following procedure, the acidic oil-in-water type emulsified seasoning of 100kg was manufactured with the mixing | blending shown in Tables 1-3. In addition, the remainder of the compounding quantity of fresh water is the difference of the total compounding quantity (100 mass parts) of all the raw materials of an acidic oil-in-water type emulsified seasoning, and the total compounding quantity of raw materials other than fresh water. Moreover, in Tables 1-3, the water-soluble powder raw material density | concentration ((salt + seasoning) / (100-edible oil and fat) x100) (%) in the water phase was shown.

[Example 1]
First, 2 parts by weight of raw egg yolk and 6 parts by weight of lysed egg yolk as egg yolk, 0.05 part by weight of gellan gum and 0.1 part by weight of xanthan gum, 6 parts by weight of salt, 7 parts by weight of vinegar (acidity 5%), As a seasoning, 2 parts by mass of sugar and sodium glutamate, 2 parts by mass of spices, and fresh water (remainder) are mixed uniformly with a mixer to prepare an aqueous phase raw material mixture, and then the aqueous phase raw material mixture is stirred. While gradually adding 65 parts by mass of edible oil and fat, an acidic oil-in-water emulsified seasoning was produced.
The lysed egg yolk used was a raw egg yolk treated with phospholipase A2 having a lysed rate of 50%.

[Example 2]
In Example 1, it prepared similarly except having changed the compounding quantity of gellan gum into 0.1 mass part, and manufactured the acidic oil-in-water type emulsification seasoning.

[Example 3]
In Example 1, it prepared similarly except having changed the compounding quantity of gellan gum into 0.5 mass part, and manufactured the acidic oil-in-water type emulsified seasoning.

[Example 4]
In Example 1, it prepared similarly except having mix | blended 0.1 mass part of tapioca starch instead of gellan gum, and manufactured the acidic oil-in-water type emulsion seasoning.

[Example 5]
In Example 1, the amount of gellan gum was changed to 0.1 parts by weight, the amount of xanthan gum was changed to 0.2 parts by weight, the amount of salt was changed to 8 parts by weight, An acidic oil-in-water emulsified seasoning was prepared in the same manner except that the blending amount was changed to 50 parts by mass.

[Comparative Example 1]
In Example 1, it prepared similarly except having mix | blended 0.1 mass part of tamarind seed gum instead of gellan gum, and manufactured the acidic oil-in-water type emulsion seasoning.

[Comparative Example 2]
In Example 2, it prepared similarly except having changed the compounding quantity of salt into 25 mass parts, and also changed the compounding quantity of edible oil and fat into 50 mass parts, and manufactured the acidic oil-in-water type emulsified seasoning.

[Example 6]
In Example 2, it prepared similarly except having changed the compounding quantity of salt into 15 mass parts, and also changed the compounding quantity of edible oil and fat into 60 mass parts, and manufactured the acidic oil-in-water type emulsified seasoning.

[Comparative Example 3]
In Example 2, it prepared similarly except having changed the compounding quantity of salt into 3 mass parts, and also changed the compounding quantity of edible oil and fat into 70 mass parts, and manufactured the acidic oil-in-water type emulsified seasoning.

[Example 7]
In Example 2, an acidic oil-in-water emulsified seasoning was produced in the same manner except that the blending amount of raw egg yolk was changed to 6 parts by mass and the blending amount of lysed egg yolk was changed to 2 parts by mass. .

[Example 8]
In Example 2, an acidic oil-in-water emulsified seasoning was produced in the same manner except that the blending amount of raw egg yolk as egg yolk was changed to 8 parts by mass and lysed egg yolk was not blended.

<Measurement of pH of acidic oil-in-water emulsified seasoning>
The pH of the acidic oil-in-water emulsified seasonings obtained in the above Examples and Comparative Examples was measured using a pH meter (manufactured by Horiba, Ltd., model number: pH METER F-22). The measurement results are shown in Tables 1-3.

<Measurement of water activity of acidic oil-in-water emulsified seasoning>
The water activity (Aw) at 25 ° C. of the acidic oil-in-water type emulsified seasonings obtained in the above Examples and Comparative Examples was measured using a water activity measuring device (manufactured by Novasina, model number: LabMaster-aw). The measurement results are shown in Tables 1-3.

<Measurement of viscosity of acidic oil-in-water emulsified seasoning>
First, the viscosity (Pa · s) (viscosity before water addition) at 20 ° C. of the acidic oil-in-water emulsified seasoning obtained in the above Examples and Comparative Examples is a BH viscometer (manufactured by Tokyo Keiki Co., Ltd., model number: B-148), the rotor: No. 6 and the number of rotations: Measured under measurement conditions of 2 rpm. The measurement results are shown in Tables 1-3.

  Next, after adding 20 parts by mass of fresh water to 100 parts by mass of the acidic oil-in-water emulsified seasoning, stirring with a glass rod and mixing uniformly, the viscosity at 20 ° C. (Pa · s) is the same as described above. It measured using the viscometer. Subsequently, 40 mL of the mixture was transferred to a 50 mL polypropylene container (Falcon conical tube 50 mL). Next, the polypropylene container was heated with hot water of 95 ° C. or higher and 100 ° C. or lower. After the product temperature of the mixture reached 90 ° C, the mixture was heated at 90 ° C to 100 ° C for 5 minutes. Next, the viscosity (Pa · s) (viscosity after cooling after water addition) when water-cooled to 20 ° C. was measured using the viscometer under the same conditions as described above. The measurement results are shown in Tables 1-3.

  From the measurement results of the viscosity before water addition and the viscosity at the time of cooling after heating, the viscosity after cooling after water heating / viscosity before water addition (%) was calculated. The measurement results are shown in Tables 1-3.

<Evaluation of the flavor of stir-fried dishes>
Using the acidic oil-in-water emulsified seasoning obtained in the above examples and comparative examples, fried dishes were produced. First, 15 g of acidic oil-in-water emulsified seasoning was put into a stir-cooking utensil (fry pan) having a surface temperature of room temperature (20 ° C.), and stirred while heating for 30 seconds on medium heat. Next, when the surface temperature of the stir-fried cooking utensils reached 100 ° C., ingredients cut into bite-sized pieces (bacon 15 g, cabbage 100 g) were added, and fried cooking was performed while heating to produce a stir-fried dish. The flavor of the obtained fried food was evaluated according to the following evaluation criteria. The evaluation results are shown in Tables 1-3.

[Evaluation criteria for the flavor of stir-fried dishes]
○: The unique richness was sufficiently imparted to the fried food, and the flavor was good.
(Triangle | delta): The special richness given to the stir-fried dish was a little thin, but the flavor was satisfactory.
X: The specific rich taste was not sufficiently imparted to the fried food, and the flavor was not satisfactory.

From the result of Table 1, it turned out that the kind and compounding quantity of a thickener influence the viscosity of an acidic oil-in-water type emulsion seasoning. Furthermore, the viscosity of the emulsified seasoning when it is cooled after water addition is higher than the viscosity after addition of water, and the “viscosity after cooling after water heating / viscosity before water addition (%)” is within a specific numerical range. It adheres well to the surface of the stir-fried food, and it has been found that the special richness can be sufficiently imparted to the fried food and the flavor of the fried food is improved.
In addition, the emulsification state at the time of the heating and cooling of the emulsified seasonings of Examples 1 to 5 and Comparative Example 1 was maintained.

From the results in Table 2, it was found that the blending amounts of edible oil and salt and the water activity of the acidic oil-in-water emulsified seasoning were affected. Furthermore, since the water activity of the emulsified seasoning is within a specific numerical range, the emulsified seasoning adheres well to the surface of the stir-fried dish, and the specific richness can be sufficiently imparted to the fried dish. It turned out that the flavor of becomes good.
In addition, the emulsification state at the time of the water heating cooling of the emulsification seasoning addition of Example 6 and Comparative Examples 2 and 3 was maintained.

From the results of Table 3, the ratio of the lysed egg yolk in the egg yolk is within a specific numerical range, so that the emulsified seasoning adheres well to the surface of the stir-fried dish, and the specific rich taste is sufficiently imparted to the fried dish. It was found that the flavor of the stir-fried dish was improved.
In addition, the emulsification state at the time of hydrothermal cooling of Examples 7 and 8 was maintained.

Claims (4)

In an acidic oil-in-water emulsified seasoning for fried cooking containing egg yolk, thickener and edible oil and fat,
The emulsified seasoning has a viscosity at 20 ° C. of 80 Pa · s or more and 500 Pa · s or less,
The thickener comprises at least a hot water soluble thickener;
Water activity is 0.73 or more and 0.90 or less,
After preparing a mixture with 100 parts by weight of the emulsified seasoning and 20 parts by weight of water, the mixture is heated at 90 ° C. or higher and 100 ° C. or lower for 5 minutes and then cooled to 20 ° C. so that the viscosity before heating is the mixture before heating. Higher than the viscosity at 20 ° C. and 35 % to 60% of the viscosity at 20 ° C. of the emulsified seasoning before addition,
The emulsified state of the mixture at the time of cooling after heating is maintained,
Acid oil-in-water emulsified seasoning for fried cooking . In the acidic oil-in-water emulsified seasoning for fried cooking according to claim 1,
The egg yolk comprises at least a phospholipase A-treated egg yolk;
Acid oil-in-water emulsified seasoning for fried cooking . In the acidic oil-in-water emulsified seasoning for fried cooking according to claim 1 or 2,
The thickener is at least one cold water soluble thickener selected from the group consisting of xanthan gum, guar gum, tamarind seed gum, and gelatinized starch;
Including at least one hot water soluble thickener selected from the group consisting of tapioca starch and gellan gum,
Acid oil-in-water emulsified seasoning for fried cooking . In the acidic oil-in-water emulsified seasoning for fried cooking according to claims 1 to 3,
The content of the edible fat is 40% by mass or more and 75% by mass with respect to the total amount of the emulsified seasoning.
Acid oil-in-water emulsified seasoning for fried cooking .