PROBLEM TO BE SOLVED: To provide an emulsified seasoning using a vegetable protein and a fat as raw materials, which is an oil-in-water type emulsified seasoning having strong creamy richness, capable of maintaining stably an emulsified state and to provide a production method thereof.SOLUTION: It is found that, in emulsification of a vegetable protein and a fat, an oil-in-water type emulsified seasoning having fine emulsified particles can be produced by including glutathione, and strong creamy richness is given thereto, further, since the emulsified state is less likely to be broken even when being heated, the emulsified state of the emulsified seasoning can be maintained stably.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】 本発明は、植物性タンパク質と油脂を原料とした乳化調味料であって、クリーミーなコク味が強く、乳化状態を安定的に維持できる水中油型乳化調味料及びその製造方法を提供する。【解決手段】 発明者らは、植物性タンパク質と油脂の乳化において、グルタチオンを含ませることで、微細な乳化粒子を有する水中油型乳化調味料を製造でき、クリーミーなコク味が強く、さらに、熱を加えても乳化状態が壊れにくく、該乳化調味料の乳化状態を安定的に維持できることを見出し、本発明を完成した。【選択図】なし
