PROBLEM TO BE SOLVED: To provide a semi-kneaded seasoning having little change in physical properties in a temperature range from cold storage to about 40°C, which maintains flowability even at cold temperature so as to be easily squeezed out from a tube.SOLUTION: A semi-kneaded tubed seasoning includes an edible oil, a powder seasoning, and an emulsifier having an HLB of 4 or less. The edible oil has an SFC of 25% or less at 10°C. The emulsifier is at least one selected from the group consisting of sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, and polyglycerin fatty acid ester. The fatty acid of the emulsifier includes a monovalent unsaturated fatty acid.COPYRIGHT: (C)2014,JPO&INPIT【課題】冷蔵から40℃程度の温度域において物性の変化が少なく、低温でも流動性を維持し、チューブから絞り出しやすい半練り状調味料を提供する。【解決手段】食用油脂、粉体調味料、及びHLBが4以下の乳化剤を含むチューブ入り半練り状調味料。ここで、食用油脂の10℃におけるSFCが25%以下であり、乳化剤が、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、及びポリグリセリン脂肪酸エステルからなる群から選択される少なくとも1つであって、乳化剤の脂肪酸が一価の不飽和脂肪酸を含む。【選択図】なし
