| abstract |
(57) [Summary] [Object] Oil-in-water emulsification that does not cause sedimentation to settle and does not impair the taste when subjected to heat treatment such as baking, steaming, frying, etc. incorporated in various doughs Provide seasonings. SOLUTION: Fats and oils 20 to 60% by weight, seasonings 5 to 10% by weight, ethanol 2 to 10% by weight, heated semi-denatured egg yolk or enzyme-treated egg yolk 4 to 15% by weight, dextrin 10 to 10% It is an oil-in-water emulsified seasoning comprising 20% by weight and water. Further, the present invention is a method for preparing a dough in which the above oil-in-water emulsified seasoning is kneaded into dough, topped on dough, or arranged in a layered or spiral shape on dough. Seasonings include cheese, nut powder or granules, flesh flakes, and miso. |