PROBLEM TO BE SOLVED: To provide a W/O/W type emulsion condiment which can effectively reduce exudation of water from foodstuff while keeping the texture of foodstuff.SOLUTION: The W/O/W type emulsion condiment comprises an edible fat or oil, an emulsifying agent, a thickener, egg yolk and common salt and has a viscosity of 50-500 Pa s, an edible fat or oil content of 10-70 mass%, an egg yolk content of 4-20 mass% and a common salt content of 3-6 mass%. Further, the W/O/W emulsified particles constituting the emulsion condiment have a mean particle size of 4-20 μm, and a water-exudation ratio as observed when mixing 40 g of the emulsion condiment with 60 g of 30 mm square pieces of lettuce, 60 g of 2 mm wide cabbage strips and 8 g of pure water is ≤30% relative to the following standard condiment. Standard condiment: prepared by subjecting 100 g of raw egg yolk, 90 g of vinegar (acidity: 4%), 35 g of pure water, 10 g of common salt, 2 g of xanthan gum and 3 g of sodium glutamate to homogenization in a mixer to prepare an aqueous phase, pouring 760 g of an edible vegetable fat or oil into the aqueous phase, and subjecting the obtained mixture to rough emulsification and then fine emulsification using a colloid mill.COPYRIGHT: (C)2013,JPO&INPIT【課題】食材の食感を維持した状態で、食材からの離水を効果的に抑制できるW/O/W型乳化調味料を提供する。【解決手段】W/O/W型の乳化調味料は食用油脂、乳化剤、増粘剤、卵黄および食塩を含有するW/O/W型の乳化調味料であって、粘度が50~500Pa・sであり、前記食用油脂の含有量が10~70質量%であり、前記卵黄の含有量が4~20質量%であり、前記食塩の含有量が3~6質量%であり、前記乳化調味料を構成するW/O/W型乳化粒子の平均粒子径が4~20μmであり、かつ、30mm角のレタス60g、2mm幅の千切りキャベツ60g及び清水8gと前記乳化調味料40gとを混合したときの離水率が、下記基準調味料に対して30%以下であるW/O/W型の乳化調味料である。基準調味料:生卵黄100g、食酢(酸度4%)90g、清水35g、食塩10g、キサンタンガム2gおよびグルタミン酸ナトリウム3gをミキサーで均一とし水相を調製し、該水相に食用植物油脂760gを注加して粗乳化した後、コロイドミルで精乳化させて調製される。【選択図】なし
