PROBLEM TO BE SOLVED: To provide an emulsion-like seasoning which can be easily entangled with vegetable, hardly causes dripping after entangled, and has an enhanced flavor unique to anchovy.SOLUTION: The emulsion-like seasoning includes egg yolk, a ground product of anchovy and a thickener. A content of the edible oil of the emulsion-like seasoning is 20 to 65%. The edible oil content relative to 1 part of the ground product of anchovy is 1 to 30 parts. When a load is applied to the emulsion-like seasoning at a temperature of 25°C using a texture analyzer having a plunger diameter of 20 mm, at a descending speed of 10 mm/sec into a penetration depth of 20 mm, the emulsion-like seasoning has a hardness of 150 to 300 g. When the plunger is then released from the emulsion-like seasoning at an ascending speed of 10 mm/sec, the emulsion-like seasoning has an adhesion of 20 to 40 g sec.COPYRIGHT: (C)2015,JPO&INPIT【課題】野菜と絡めやすいにも拘らず、絡めた後に調味料が垂れ落ちにくく、さらに、アンチョビー特有の風味が強く感じられる、乳化状調味料を提供する。【解決手段】卵黄、アンチョビー粉砕物、増粘剤を含有し、食用油脂含有量が20~65%である乳化状調味料であって、アンチョビー粉砕物1部に対する食用油脂含有量が1~30部であり、プランジャー直径20mmのテクスチャーアナライザーを使用し、温度25℃の前記乳化状調味料中へ、前記プランジャーを下降スピード10mm/秒で20mm進入させ荷重をかけたときの硬さが150~300gであり、その後、前記乳化状調味料からプランジャーを上昇スピード10mm/秒で離したときの付着性が20~40g・secである、乳化状調味料。【選択図】 なし
