PROBLEM TO BE SOLVED: To provide an acid oil-in-water emulsified seasoning, and a salad using the acid oil-in-water emulsified seasoning that can obtain the salad hardly causing an age-based appearance change after produced in either case of using easily water-releasable ingredients such as cabbages and cucumbers or using easily water-absorbing ingredients such as pasta.SOLUTION: The acid oil-in-water emulsified seasoning includes an oil phase and a water phase emulsified as an oil-in-water type. The oil phase contains liquid edible oil and fat at a product temperature of 15°C, and the edible oil and fat content is 65-70% to the whole seasoning. The water phase contains at least a protein material, a saccharide, salt and vinegar, and the solid content concentration of the water phase is 20-50% to the water phase. The hardness of the seasoning at the product temperature of 15°C is 5×102-5×103 N/m2. The salad uses this acid oil-in-water emulsified seasoning.COPYRIGHT: (C)2013,JPO&INPIT【課題】キャベツ、キュウリ等の離水しやすい具材や、パスタ等の吸水しやすい具材を用いた場合のいずれの場合であっても、製造後の経時的な外観の変化が生じ難いサラダを得ることができる酸性水中油型乳化状調味料及びこれを用いたサラダを提供する。【解決手段】油相と水相が水中油滴型に乳化された酸性水中油型乳化状調味料において、前記油相が品温15℃で液状の食用油脂で構成され、該食用油脂含有量が調味料全体に対し65~70%であり、前記水相が少なくとも蛋白原料、糖類、食塩、食酢を含有し、水相の固形分濃度が水相に対して20~50%であり、品温15℃における調味料のかたさが5×102~5×103N/m2である酸性水中油型乳化状調味料及びこれを用いたサラダ。【選択図】 なし
