PROBLEM TO BE SOLVED: To produce a mayonnaise-like seasoning having freezing thawing tolerance, concerning the mayonnaise-like seasoning using a yolk or a whole egg as a raw material in half-solid dressing having a viscosity of 30 Pa-s or higher.SOLUTION: A production method includes a heating step for heating oil-in-water drop type emulsion A containing a vegetable fat, a yolk or a whole egg, vinegar or citrus fruit juice, and a sake lees extract so that a product temperature agrees with a temperature higher than a coagulation initiation temperature of the yolk, and lower than the coagulation initiation temperature of the yolk in the oil-in-water drop type emulsion A.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】粘度が30Pa・s以上の半固体状ドレッシングの内、卵黄または全卵を原料としたマヨネーズ様調味料に関して、冷凍解凍耐性を備えたマヨネーズ様調味料を製造する。【解決手段】本発明の製造方法は、植物油脂と、卵黄または全卵と、食酢または柑橘類果汁と、酒粕抽出物と、を含む水中油滴型乳化物Aを、品温が、卵黄の凝固開始温度以上、当該水中油滴型乳化物Aにおける卵黄の凝固開始温度未満の温度になるように加熱する加熱工程を含んでいる。【選択図】図1
