PROBLEM TO BE SOLVED: To provide a W/O/W type emulsified seasoning having glossy feeling and juicy appearance like mayonnaise and capable of preventing water separation from food materials when mixed with the food materials.SOLUTION: There is provided a W/O/W type emulsified seasoning consisting of an inner water phase (W1), an oil phase containing polyglycerol condensed ricinoleic acid ester (O), an outer water phase (W2), containing edible oil and fat of 35 to 50% based on the whole emulsified seasoning with amount of the inner water phase (W1) and the oil phase (O) in the emulsifier seasoning of W1≤O and containing albumen, egg yolk, saccharide and gummy matter in the outer water phase (W2) and having the content of the albumen of 1 to 10% in terms of raw based on the whole emulsified seasoning, a solid content in the outer water phase (W2) of 20 to 40% based on the outer water phase (W2) and viscosity of the emulsified seasoning of 50 to 500 Pa s.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】マヨネーズらしいツヤ感及びジューシーな外観を有し、食材と混合したときに食材からの離水を抑制することができる、W/O/W型乳化調味料の提供。【解決手段】内水相(W1)、ポリグリセリン縮合リシノレイン酸エステルを含有する油相(O)、外水相(W2)からなるW/O/W型乳化調味料であって、食用油脂を前記乳化調味料全体に対して35~50%含有し、前記乳化調味料に占める内水相(W1)と油相(O)の量が、W1≦Oであり、外水相(W2)に、卵白、卵黄、糖質及びガム質類を含有し、前記卵白含有量が前記乳化調味料全体に対して生換算で1~10%であり、外水相(W2)における固形分が、外水相(W2)に対して20~40%であり、前記乳化調味料の粘度が50~500Pa・sである、W/O/W型乳化調味料。【選択図】なし
