PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsified sauce that does not cause cracks on the surface of sauce even when preserved at normal temperature and has a flavor full of body derived from egg yolk in a neutral-region oil-in-water type emulsified sauce containing a lot of edible oil and fat.SOLUTION: In the oil-in-water type emulsified sauce containing 40 to 80% of edible oil and fat and having a pH of 5.0 to 8.0, the oil-in-water type emulsified sauce contains 1 to 5% of egg york (in terms of raw one), an emulsifier, egg york oil, 5 to 40% of sugar alcohol (in terms of solid content) and 0.08 to 0.25% of cholesterol.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】食用油脂を多く含有する中性領域の水中油型乳化ソースにおいて、常温保存後してもソース表面に亀裂が生じず、卵黄由来のコクのある風味を呈する水中油型乳化ソースの提供。【解決手段】40~80%の食用油脂を含有するpH5.0~8.0の水中油型乳化ソースにおいて、1~5%の卵黄(生換算)、乳化剤、卵黄油、5~40%の糖アルコール(固形分換算)、及び0.08~0.25%のコレステロール含有する、水中油型乳化ソース。【選択図】なし
