| abstract |
An object of the present invention is to provide a seasoning for adding an edible material which does not cause the deterioration of the quality of the emulsified seasoning as in the prior egg flavor seasoning and the emulsification of the oil and fat, and which has an egg flavor and a creamy mouthfeel. The present invention provides a seasoning for adding a foodstuff, which comprises egg yolk, acetic acid, and a foodstuff, and has a viscosity at 20 ° C of 700 mPa·s or more and 5000 mPa·s or less, and the content ratio of the egg yolk is more than 1% by mass. 18% by mass or less, and the oil and fat content is 10% by mass or less of the whole. |