PROBLEM TO BE SOLVED: To provide an acidic oil-in-water type emulsion seasoning for cooked rice products excellent in water retention, capable of preventing the cooked rice from absorbing exuded water components contained in the acidic oil-in-water type emulsion seasoning itself, and also preventing the cooked rice from absorbing exuded water components brought into the acidic oil-in-water type emulsion seasoning from ingredients, a liquid seasoning, and the like.SOLUTION: The acidic oil-in-water type emulsion seasoning for cooked rice products includes an edible oil. The emulsion seasoning may include a starch syrup. When the amount of the edible oil contained in the emulsion seasoning is represented by A wt.%, the amount of the starch syrup contained in the emulsion seasoning by B wt.%, the average particle diameter of oil droplets in the emulsion seasoning by C μm, and the viscosity of the emulsion seasoning by D Pa s, the CW value obtained from the following expression is 0.06 or less: CW value=0.2913+(-0.0021×A)+(-0.0039×B)+(0.0198×C)+(-0.0006×D).COPYRIGHT: (C)2015,JPO&INPIT【課題】保水性に優れ、酸性水中油型乳化調味料自体に含まれる水分が浸み出して、それを米飯が吸水することを抑制できるだけでなく、中具や液体調味料等により酸性水中油型乳化調味料中に持ち込まれた水分が浸み出して、それを米飯が吸水することも抑制できる、米飯食品用の酸性水中油型乳化調味料の提供。【解決手段】食用油脂を含む酸性水中油型乳化調味料であって、当該乳化調味料は水飴を含んでいてもよく、当該乳化調味料に含まれる食用油脂の量をA重量%とし、当該乳化調味料に含まれる水飴の量をB重量%とし、当該乳化調味料中の油滴の平均粒子径をCμmとし、且つ当該乳化調味料の粘度をDPa・sとしたとき、下記式より求められるCW値が、0.06以下であり、米飯食品用である、乳化調味料。CW値=0.2913+(-0.0021×A)+(-0.0039×B)+(0.0198×C)+(-0.0006×D)【選択図】なし
