PROBLEM TO BE SOLVED: To provide an acidic oil-in-water type emulsion seasoning which can provide fried dishes with a characteristic rich taste just by being used for cooking as a substitute of a frying oil without flavoring with spices and the like.SOLUTION: The acidic oil-in-water type emulsion seasoning comprises an egg yolk, a thickener, and an edible oil. The acidic oil-in-water type emulsion seasoning has a viscosity at 20°C of 80 Pa s or more and 500 Pa s or less. The thickener contains at least a hot water soluble thickener and has a water activity of 0.73 or more and 0.90 or less. When a mixture is prepared from 100 pts.mass of the emulsion seasoning and 20 pts.mass of water, and thereafter heated at 90°C or more and 100°C or less for 5 minutes and subsequently cooled to 20°C, its viscosity is higher than that of the mixture at 20°C before heating, and is 15% or more and 60% or less of a viscosity of the emulsion seasoning at 20°C before addition of water, and the emulsion state of the mixture is maintained when cooling the same after heating.COPYRIGHT: (C)2015,JPO&INPIT【課題】炒め油の代わりとして調理に用いるだけで、香辛料等による調味を行わずに、特有のコク味を炒め料理に付与することができる、酸性水中油型乳化調味料の提供。【解決手段】本発明による酸性水中油型乳化調味料は、卵黄、増粘剤及び食用油脂を含有する酸性水中油型乳化調味料において、前記乳化調味料の２０℃における粘度が、８０Ｐａ・ｓ以上５００Ｐａ・ｓ以下であり、前記増粘剤が少なくとも熱水溶解性増粘剤を含み、水分活性が０．７３以上０．９０以下であり、１００質量部の前記乳化調味料と２０質量部の水とで混合物を調製した後、９０℃以上１００℃以下で５分間加熱し、次いで２０℃に冷却した時の粘度が、加熱前の前記混合物の２０℃における粘度よりも高く、かつ加水前の前記乳化調味料の２０℃における粘度の１５％以上６０％以下であり、加熱後冷却時の前記混合物の乳化状態が維持されていることを特徴とする。【選択図】なし
