PROBLEM TO BE SOLVED: To provide an edible oil sauce having an inhibitory action of burnt deposits at cooking, especially, burnt deposits caused by seasoning components, spices, and solids such as vegetables for topping included in the oil sauce.SOLUTION: An edible oil sauce is obtained by mixing an edible emulsifier with a HLB of larger than 4 and a dry seasoning. The edible oil sauce is formed such that: a median diameter or a mode diameter of particles in a water phase of a preparation liquid which is obtained by filtering an edible oil sauce of a product temperature of 80°C with a sieve of 16 mesh, adding for 5 min the filtrate thus obtained into water of 4 times as much as the weight of the filtrate, controlled to a temperature of 80°C, by using an emulsification disperser while agitating with a specific rotation frequency of a mixer, and further agitating for 1 min after adding, in the same condition while keeping it at 80°C is to equal to or less than 10 μm and a water phase volume ratio (%) to the entire volume, measured after leaving at rest the preparation liquid after agitating at 10°C for 1 h is equal to or more than 83%. The edible oil sauce contains preferably at least one selected from dry plants and dry mushroom.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】加熱調理時の焦げ付き、特にオイルソース中に含まれる調味料成分や、香辛料やトッピング用の野菜といった固形物に起因して生じる焦げ付き抑制作用を有する食用オイルソースの提供。【解決手段】HLBが4より大きい可食性乳化剤及び乾燥調味料を配合して食用オイルソース。品温80℃の食用オイルソースを16メッシュのふるいでろ過し、得られたろ液を80℃に調温した4倍の水中に、乳化分散機を用いてミキサーの特定の回転数で撹拌しながら5分かけて添加し、添加後、80℃に維持しながら同条件で更に1分間撹拌した後の調製液の水相中の粒子のメディアン径又はモード径が10μm以下で、前記撹拌後の調製液を10℃で1時間静置した後に測定した「全体容積に対する水相容積の割合(%)」が83%以上の特性を有する食用オイルソース。好ましくは、さらに乾燥植物及び乾燥キノコから選択される少なくとも1つ含む、食用オイルソース。【選択図】なし
