EMULSIFIED SEASONING FOR COOKED RICE SEASONED IN JAPANESE-STYLE TASTE

摘要

PROBLEM TO BE SOLVED: To provide an emulsified seasoning for cooked rice seasoned in Japanese-style taste, added in order to uniformly season cooked rice, and giving a user no oily feeling or glutinousness when eaten.;SOLUTION: This emulsified seasoning for cooked rice seasoned in Japanese- style taste is such as to contain 0.10-0.30 wt.% of an emulsifier having HLB value of ≥7, 0.5-5.0 wt.% of an edible oil and fat, and have 10-100 μm emulsified average particle diameter. This seasoning makes it possible to season cooked rice thoroughly, uniformly and sharply without making the taste unclear by admixing cooked rice with the seasoning, and enables a user to enjoy the favorable tasty food because of having no oiliness or sliminess.;COPYRIGHT: (C)2003,JPO