PROBLEM TO BE SOLVED: To provide, by targeting semi-solid emulsified foods such as mayonnaise-like foods, creamy foods, etc. not excluding topping materials, an o/w-type emulsified seasoning exhibiting, as a result of heating and subsequent cooling, a glossiness like that of a heated and melted cheese.SOLUTION: As an o/w-type emulsified seasoning exhibiting, as a result of heating and subsequent cooling, a glossiness like that of a heated and melted cheese, an o/w-type emulsified seasoning including psyllium seed gum and a starch decomposition product while the psyllium seed gum is being dispersed in a non-dissolved state is provided. An o/w-type emulsified seasoning including 0.1-5% (solid content standard) of yolk is also provided. An o/w-type emulsified seasoning exhibiting, in a case where the temperature of the o/w-type emulsified seasoning is elevated from 20°C to 90°C at a temperature elevation rate of 2.5°C/min and then lowered from 90°C to 20°C at a temperature lowering rate of 10°C/min, a complex viscosity continuing to decrease gradually while the temperature is being elevated from 20°C to 90°C and continuing to increase gradually while the temperature is being lowered from 90°C to 20°C is also provided.COPYRIGHT: (C)2015,JPO&INPIT【課題】トッピング材を含め、マヨネーズ様食品、クリーム様食品等の半固形状乳化食品において、加熱とその後の冷却により、加熱溶融したチーズのようなツヤを呈する水中油型乳化調味料を提供。【解決手段】サイリウムシードガムと、澱粉分解物とを含有し、前記サイリウムシードガムが非溶解状態で分散されてなる、水中油型乳化調味料で、加熱とその後の冷却により、加熱溶融したチーズのようなツヤを呈する水中油型乳化調味料。卵黄を0.1~5%(固形分換算)含有する、水中油型乳化調味料。前記水中油型乳化調味料を昇温速度2.5℃/分で20℃から90℃まで昇温させ、その後、降温速度10℃/分で90℃から20℃まで降温させた場合の、複素粘性率が、20℃から90℃まで昇温したときは徐々に低下し続け、かつ、90℃から20℃まで降温したときは徐々に上昇し続ける、水中油型乳化調味料。【選択図】図1
