Production methodological null viscosity of the seasoning coming solid food which uses the seasoning coming liquefied food and the aforementioned seasoning

摘要

PPROBLEM TO BE SOLVED: To provide seasoned liquid food seasoned with mayonnaise flavor without excessively spoiling low viscosity or appearance inherent in liquid food; and to provide a method for producing seasoned solid food using the seasoned liquid food. PSOLUTION: The seasoned liquid food has a viscosity of 1,000 mPa s, and is produced by addition of liquid seasoning containing 1.5-5.0% of an organic acid, 4-20% of the total amount of at least one kind selected from egg, lactic acid fermented egg, and lactic acid fermented milk, 1-50% of lipid, 10-200 parts of the total content (solid equivalent) of the egg, the lactic acid fermented egg and the lactic acid fermented milk based on 100 parts of the lipid, and having a viscosity of 100-3,000 mPa s. The method for producing the seasoned solid food includes a process for subjecting solid food to surface wetting treatment with the seasoned liquid food. PCOPYRIGHT: (C)2011,JPO&INPIT