Acidic oil-in-water type emulsified seasoning

Abstract

[Problem] To provide an acidic oil-in-water type emulsified seasoning having an excellent allelopathy upon mouth feel, a refreshing aftertaste, and a rich taste. [Solution] The present invention is an acidic oil-in-water type emulsified seasoning which contains an edible oil or fat and starch, does not contain yolk, and is characterized in that the content of the edible oil or fat is 20 mass% or more with respect to the total amount of the acidic oil-in-water type emulsified seasoning, the edible oil or fat contains rice bran oil, and the starch is a starch. The content of the rice bran oil is 2% by mass or more with respect to the total amount of the edible fat and oil, the starch contains a gelatinized rice starch and an emulsifiable starch, and the content of the gelatinized rice starch is 0.01-10 parts by mass with respect to 1 part by mass of the emulsifiable starch.

Description

Technical Field

[0001] The present invention relates to an acidic oil-in-water emulsified seasoning, and more specifically, to an acidic oil-in-water emulsified seasoning containing edible oil and starch and not containing egg yolk. Background Art

[0002] Conventionally, a rich flavor has been imparted by blending animal raw materials into seasonings. On the other hand, in recent years, from the viewpoints of health care, low calorie content, etc., there has been a demand for plant-based seasonings that do not blend animal raw materials and only blend plant-based raw materials.

[0003] However, compared with animal raw materials, it is difficult to impart a rich flavor to seasonings with plant-based raw materials. For example, the mayonnaise obtained without using egg yolk as an animal raw material has insufficient rich flavor or deteriorated flavor. Therefore, improvements such as blending a large amount of edible oil or blending modified starch have been made to make up for the rich flavor and flavor. For example, Patent Document 1 proposes: in order to suppress flavor deterioration over time and obtain an emulsified mayonnaise-like food with stable emulsification properties, an esterified product formed from starch or its hydrolyzate and alkenyl succinic acid is blended into an emulsified mayonnaise-like food that does not use egg yolk. In addition, Patent Document 2 proposes: in order to obtain an oil-in-water emulsified seasoning with excellent flavor and shape retention, a mixture containing two octenyl succinic acid-treated starches with different viscosities is blended into an oil-in-water emulsified seasoning that does not use egg yolk.

[0004] Prior Art Documents

[0005] Patent Documents

[0006] Patent Document 1: International Publication No. 2004 / 45311

[0007] Patent Document 2: International Publication No. 2019 / 65722 Summary of the Invention

[0008] Problems to be Solved by the Invention

[0009] However, the present inventors have found the following problems: when a large amount of edible oil or modified starch is blended to impart a rich flavor to an acidic oil-in-water emulsified seasoning, the refreshing aftertaste of the acidic oil-in-water emulsified seasoning is not felt, and the melt-in-the-mouth feeling deteriorates due to the coarseness from the modified starch. Therefore, an object of the present invention is to provide an acidic oil-in-water emulsified seasoning excellent in melt-in-the-mouth feeling, refreshing aftertaste, and rich flavor.

[0010] Solutions to the Problems

[0011] The inventor of the present invention has conducted in-depth research to solve the above problems, and surprisingly found that: in an acidic oil-in-water emulsified seasoning containing edible oil and starch and no egg yolk, by adjusting the content of rice bran oil and the content of gelatinized rice starch, the above problems can be solved. Based on this insight, the inventor of the present invention has completed the present invention.

[0012] That is, according to the present invention, the following technical solutions can be provided.

[0013] [1] An acidic oil-in-water emulsified seasoning, characterized in that it contains edible oil and starch and does not contain egg yolk,

[0014] The content of the above-mentioned edible oil is 20% by mass or more relative to the total amount of the above-mentioned acidic oil-in-water emulsified seasoning,

[0015] The above-mentioned edible oil contains rice bran oil,

[0016] The content of the above-mentioned rice bran oil is 2% by mass or more relative to the total amount of the above-mentioned edible oil,

[0017] The above-mentioned starch contains gelatinized rice starch and emulsifying starch,

[0018] The content of the above-mentioned gelatinized rice starch is 0.01 part by mass or more and 10 parts by mass or less relative to 1 part by mass of the above-mentioned emulsifying starch.

[0019] [2] The acidic oil-in-water emulsified seasoning according to [1], characterized in that the content of the above-mentioned edible oil is 80% by mass or less relative to the total amount of the above-mentioned acidic oil-in-water emulsified seasoning.

[0020] [3] The acidic oil-in-water emulsified seasoning according to [1] or [2], characterized in that the content of the above-mentioned edible oil is 30% by mass or more relative to the total amount of the above-mentioned acidic oil-in-water emulsified seasoning.

[0021] [4] The acidic oil-in-water emulsified seasoning according to any one of [1] to [3], characterized in that the content of the above-mentioned gelatinized rice starch is 0.02 part by mass or more and 5.0 parts by mass or less relative to 1 part by mass of the above-mentioned emulsifying starch.

[0022] [5] The acidic oil-in-water emulsified seasoning according to any one of [1] to [4], characterized in that the content of the above-mentioned emulsifying starch is 0.5% by mass or more and 10% by mass or less relative to the total amount of the above-mentioned acidic oil-in-water emulsified seasoning.

[0023] [6] The acidic oil-in-water emulsified seasoning according to any one of [1] to [5], characterized in that the content of the above-mentioned rice bran oil is 3% by mass or more relative to the total amount of the above-mentioned edible oil.

[0024] [7] The oil-in-water type acidic emulsified flavoring agent according to any one of [1] to [6], characterized in that the content of the rice bran oil is 10% by mass or more relative to the total amount of the edible oils and fats.

[0025] [8] The oil-in-water type acidic emulsified flavoring agent according to any one of [1] to [7], characterized in that the content of the rice bran oil is 1% by mass or more relative to the total amount of the oil-in-water type acidic emulsified flavoring agent.

[0026] [9] The oil-in-water type acidic emulsified flavoring agent according to any one of [1] to [8], characterized in that the oil-in-water type acidic emulsified flavoring agent contains an acidulant.

[0027]

[10] The oil-in-water type acidic emulsified flavoring agent according to [9], characterized in that the acidulant contains rice vinegar.

[0028] Effects of the Invention

[0029] According to the present invention, an oil-in-water type acidic emulsified flavoring agent excellent in a melting-in-the-mouth feeling, a refreshing aftertaste, and a rich flavor can be provided. Such an oil-in-water type acidic emulsified flavoring agent can stimulate the appetite of consumers, and further expansion of the market for the oil-in-water type acidic emulsified flavoring agent can be expected. Detailed Description of the Invention

[0030] <Oil-in-Water Type Acidic Emulsified Flavoring Agent>

[0031] The oil-in-water type acidic emulsified flavoring agent of the present invention contains at least edible oils and fats and starch, and may further contain other raw materials such as water and seasonings. In addition, the oil-in-water type acidic emulsified food of the present invention does not contain egg yolk.

[0032] An oil-in-water type acidic emulsified flavoring agent is a flavoring agent in which oils and fats are dispersed substantially uniformly in the form of oil droplets in an aqueous phase and emulsified into an oil-in-water type. Examples of the oil-in-water type acidic emulsified flavoring agent include mayonnaise, mayonnaise-like flavoring agents, dressings, sauces, barbecue sauces, and other foods similar to them. The mayonnaise-like flavoring agent in the present invention also includes a group of similar products that have properties similar to those of mayonnaise specified in the "Food Labeling Standards" of the Japanese Consumer Affairs Agency (such as taste, appearance, main raw materials, etc.) but whose composition does not conform to the food labeling standards.

[0033] (pH of the Oil-in-Water Type Acidic Emulsified Flavoring Agent)

[0034] The pH of the acidic oil-in-water type emulsified seasoning is not particularly limited, preferably 2.0 or more and 4.6 or less, more preferably 2.2 or more as the lower limit value, further preferably 2.4 or more, still further preferably 2.7 or more, and preferably 4.4 or less as the upper limit value, more preferably 4.2 or less, further preferably 4.0 or less, still further preferably 3.7 or less. If the pH of the acidic oil-in-water type emulsified seasoning is within the above range, it is possible to control the generation of microorganisms in the acidic oil-in-water type emulsified seasoning, improve the storage stability, and also achieve a good flavor balance in the acidic oil-in-water type emulsified seasoning. It should be noted that the pH value of the acidic oil-in-water type emulsified seasoning refers to the value measured using a pH meter (desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atmospheric pressure and a product temperature of 20°C.

[0035] (Moisture content of the acidic oil-in-water type emulsified seasoning)

[0036] The moisture content of the acidic oil-in-water type emulsified seasoning is not particularly limited, preferably 5% by mass or more as the lower limit value, more preferably 10% by mass or more, further preferably 15% by mass or more. In addition, the upper limit value is preferably 70% by mass or less, more preferably 60% by mass or less, further preferably 55% by mass or less, still further preferably 50% by mass or less.

[0037] (Edible oil)

[0038] The edible oil used in the acidic oil-in-water type emulsified seasoning contains at least rice bran oil. The rice bran oil in the present invention includes refined rice bran oil and rice bran salad oil specified in the Japanese Agricultural and Forestry Standards (JAS standards), and also includes oils similar thereto.

[0039] The edible oil may further contain other vegetable oils in addition to rice bran oil. Examples of other vegetable oils in addition to rice bran oil include soybean oil, rapeseed oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice bran oil, camellia oil, perilla oil, grape seed oil, peanut oil, almond oil, avocado oil, etc. Among these, it is preferred to use soybean oil, rapeseed oil, corn oil, palm oil or a mixed oil thereof. These other vegetable oils can be used alone or in combination of two or more.

[0040] The content of the edible oil is 20% by mass or more, preferably 25% by mass or more, more preferably 30% by mass or more, further preferably 35% by mass or more, still further preferably 40% by mass or more, based on the total amount of the acidic oil-in-water type emulsified seasoning. In addition, the upper limit value is preferably 80% by mass or less, more preferably 75% by mass or less, further preferably 70% by mass or less. If the content of the edible oil is within the above numerical range, a rich flavor is easily felt.

[0041] The lower limit of the rice bran oil content relative to the total amount of edible oils and fats is 2% by mass or more, preferably 3% by mass or more, more preferably 4% by mass or more, further preferably 5% by mass or more, even more preferably 10% by mass or more, and most preferably 15% by mass or more. Alternatively, the upper limit may be 100% by mass or less, 70% by mass or less, 50% by mass or less, or 30% by mass or less. When the rice bran oil content is within the above numerical ranges, a rich flavor is easily perceived.

[0042] The lower limit of the rice bran oil content relative to the total amount of the acidic oil-in-water emulsified seasoning is preferably 1% by mass or more, more preferably 2% by mass or more, even more preferably 3% by mass or more, and even more preferably 5% by mass or more. The upper limit may be 80% by mass or less, 70% by mass or less, 50% by mass or less, or 30% by mass or less. When the rice bran oil content is within this numerical range, a rich flavor is easily perceived.

[0043] (starch)

[0044] The starch used in acidic oil-in-water emulsified seasonings includes pregelatinized rice starch and emulsifying starch. By adding pregelatinized rice starch and emulsifying starch to the acidic oil-in-water emulsified seasoning at a specific ratio, an acidic oil-in-water emulsified seasoning with excellent texture, a refreshing aftertaste, and rich flavor can be obtained.

[0045] (α-rice starch)

[0046] Pregelatinized rice starch refers to rice starch obtained by subjecting it to conventional pregelatinization treatments (physical treatments such as heat drying). This is different from processed starches obtained by chemical or enzymatic treatments. Alternatively, pregelatinized rice starch can be ground rice (pregelatinized rice flour) obtained by subjecting rice itself to conventional pregelatinization treatments. Rice typically contains 70-80% starch by mass, so pregelatinized rice flour can contain up to 70-80% pregelatinized rice starch by mass. The size of the pregelatinized rice flour is not particularly limited, as long as it is a size that can be incorporated into the acidic oil-in-water emulsified seasoning.

[0047] The content of pregelatinized rice starch is 0.01 to 10 parts by mass, preferably 0.02 to 5.0 parts by mass, more preferably 0.05 to 3.0 parts by mass, and even more preferably 0.1 to 2.0 parts by mass, relative to 1 part by mass of the emulsifying starch.

[0048] The lower limit of the content of pregelatinized rice starch relative to the total amount of the acidic oil-in-water emulsified seasoning is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and even more preferably 0.2% by mass or more. The upper limit is preferably 10% by mass or less, more preferably 7% by mass or less, and even more preferably 5% by mass or less.

[0049] When the content of the pregelatinized rice starch is within the above range, an acidic oil-in-water emulsified seasoning having excellent texture in the mouth, a refreshing aftertaste, and richness can be obtained.

[0050] (Emulsifying starch)

[0051] As emulsifying starch, processed starch with emulsifying ability can be used. Examples of emulsifying starch include starch obtained by processing starches such as potato starch, corn starch, corn starch (e.g., corn starch derived from sweet corn, corn starch derived from large grain corn, and corn starch derived from glutinous corn), tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch to impart emulsifying ability. For example, examples of emulsifying starch include sodium octenyl succinate starch and other alkenyl succinate starches. One of these may be used alone, or two or more may be used in combination.

[0052] The lower limit of the emulsifying starch content relative to the total amount of the acidic oil-in-water emulsified seasoning is preferably 0.5% by mass or more, more preferably 1.0% by mass or more, and even more preferably 1.5% by mass or more. The upper limit is preferably 10% by mass or less, more preferably 7% by mass or less, and even more preferably 5% by mass or less. When the emulsifying starch content is within this range, the acidic oil-in-water emulsified seasoning easily maintains an emulsified state.

[0053] (acidulant)

[0054] The acidulant used in the acidic oil-in-water emulsified seasoning is not particularly limited, and examples thereof include any known acidulant for acidic oil-in-water emulsified seasonings. Examples of acidulants include organic acids such as vinegar (acetic acid), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, succinic acid, and phytic acid; and lemon juice, apple juice, orange juice, and lactic acid-fermented milk. These acidulants may be used alone or in combination of two or more.

[0055] In the present invention, vinegar is preferably used as the acidulant. The acidity of the vinegar is not particularly limited. The lower limit is preferably 4.0% by mass or more, more preferably 4.5% by mass or more. In addition, the upper limit is preferably 15% by mass or less, more preferably 10% by mass or less, and further preferably 8.0% by mass or less. The vinegar in the present invention may include the vinegar listed in the "Food Labeling Standards" specified by the Japanese Consumer Affairs Agency, and also includes similar vinegars. More specifically, as the vinegar, for example, cereals such as rice, malt, and sake lees, or their processed products; fruits such as grapes and apples; vegetables such as onions, carrots, and tomatoes; products obtained by acetic acid fermentation of other agricultural products, alcohol, etc.; substances with acetic acid added separately; or substances obtained by mixing them. Substances added with sugars, organic acids, amino acids, table salt, etc. are also included therein. As such vinegar, for example, rice vinegar, black vinegar, multigrain vinegar, wine vinegar, apple vinegar, tomato vinegar, moromi rice vinegar, and ume vinegar, etc. Among these, by using rice vinegar in combination with gelatinized rice starch, the flavor will be improved. Therefore, rice vinegar is preferably used.

[0056] The content of the acidulant can be appropriately adjusted according to the type and acidity of the acidulant. For example, when using vinegar as the acidulant, the content of the vinegar is preferably 1% by mass or more and 10% by mass or less, more preferably 2% by mass or more, and further preferably 3% by mass or more, based on the total amount of the acidic water-in-oil type emulsified seasoning. In addition, the upper limit is more preferably 9% by mass or less, and further preferably 8% by mass or less. If the content of the acidulant is within the above range, the flavor is good and a refreshing aftertaste can be felt.

[0057] (Other raw materials)

[0058] In the acidic water-in-oil type emulsified seasoning, in addition to containing the above raw materials, various raw materials commonly used in the acidic water-in-oil type emulsified seasoning can be appropriately selected and contained within the range that does not impair the effects of the present invention. For example, seasonings such as soy sauce, mirin, table salt, sesame, monosodium glutamate, and white soup; spices such as sesame, mustard, and pepper; emulsifiers such as lecithin, lysolecithin, glycerol fatty acid ester, and sucrose fatty acid ester; antioxidants such as ascorbic acid and vitamin E; bacteriostatic agents, etc.

[0059] (Manufacturing method of acidic water-in-oil type emulsified seasoning)

[0060] An example of the manufacturing method of the acidic water-in-oil type emulsified seasoning of the present invention will be described. For example, first, water, an acidulant, gelatinized rice starch, emulsifying starch, and other water-phase raw materials such as seasonings are mixed to prepare a water phase. Then, an edible oil such as rice bran oil as the oil-phase raw material is poured into the prepared water phase, and emulsified using a stirrer or the like, and an acidic water-in-oil type emulsified seasoning in which the oil phase is emulsified and dispersed in the water phase can be obtained.

[0061] To produce the acidic oil-in-water emulsified seasoning, an apparatus commonly used for producing acidic oil-in-water emulsified seasonings can be used. Examples of such apparatus include conventional blenders, stick blenders, stand blenders, and homogenizers. Examples of the shape of the blending blades in the blender include spiral blades, turbine blades, paddle blades, and anchor blades.

[0062] Example

[0063] Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the present invention should not be construed as being limited to the contents of the following Examples.

[0064] <Production Example of Acidic Oil-in-Water Emulsified Seasoning>

[0065] [Example 1]

[0066] An acidic oil-in-water emulsified seasoning was prepared using the blending amounts listed in Table 1. Specifically, rice vinegar (4.6% acidity), pregelatinized rice starch, an emulsifying starch (sodium starch octenylsuccinate), seasonings (salt and sugar), and water were first mixed until uniform to prepare an aqueous phase. Next, edible vegetable oils (rice bran oil and soybean oil) were added to the aqueous phase and emulsified to produce the acidic oil-in-water emulsified seasoning.

[0067] [Example 2]

[0068] An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1 except that the amount of rice bran oil was changed to 5% by mass, the amount of soybean oil was changed to 45% by mass, the amount of pregelatinized rice starch was changed to 2.5% by mass, and the amount of water was changed to 33% by mass.

[0069] [Example 3]

[0070] An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1 except that the amount of rice bran oil was changed to 10% by mass, the amount of soybean oil was changed to 50% by mass, the amount of pregelatinized rice starch was changed to 1.0% by mass, and the amount of water was changed to 24.5% by mass.

[0071] [Example 4]

[0072] An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1, except that the amount of rice bran oil was changed to 20% by mass, the amount of soybean oil was changed to 50% by mass, 0.5% by mass of pregelatinized rice flour (pregelatinized rice starch content: 80% by mass) was added instead of pregelatinized rice starch, and the amount of water was changed to 15% by mass.

[0073] [Example 5]

[0074] An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1 except that the amount of rice bran oil was changed to 70% by mass, soybean oil was not added, the amount of pregelatinized rice starch was changed to 0.1% by mass, and the amount of water was changed to 15.4% by mass.

[0075] [Example 6]

[0076] An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1, except that the amount of rice bran oil was changed to 20% by mass, the amount of soybean oil was changed to 20% by mass, 3% by mass of pregelatinized rice flour was added, the amount of emulsifying starch was changed to 2.0% by mass, and the amount of water was changed to 42.5% by mass.

[0077] [Comparative Example 1]

[0078] An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1, except that the amount of rice bran oil was changed to 60% by mass, soybean oil was not added, 2% by mass of pregelatinized corn starch was added instead of pregelatinized rice starch, and the amount of water was changed to 23.5% by mass.

[0079] [Comparative Example 2]

[0080] An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1 except that rice bran oil was not added, the amount of soybean oil was changed to 60 mass %, the amount of pregelatinized rice starch was changed to 2.0 mass %, and the amount of water was changed to 23.5 mass %.

[0081] Table 1 shows the blending amount of each raw material for the acidic oil-in-water emulsified seasonings of Examples 1 to 6 and Comparative Examples 1 and 2.

[0082] [Table 1]

[0083]

[0084] <Evaluation of Acidic Oil-in-Water Emulsified Seasoning>

[0085] (pH measurement)

[0086] The pH of the acidic oil-in-water emulsified seasonings of Examples 1 to 6 and Comparative Examples 1 and 2 obtained above was measured using a pH meter (F-72 benchtop pH meter manufactured by Horiba, Ltd.) at 1 atmosphere and a product temperature of 20°C. The results of the measurements showed that the pH of the acidic oil-in-water emulsified seasonings of Examples 1 to 6 and Comparative Examples 1 and 2 was all within the range of 2.7 or higher and 3.7 or lower.

[0087] (Sensory evaluation)

[0088] For the acidic oil-in-water emulsified seasonings of Examples 1 to 6 and Comparative Examples 1 to 2 obtained above, several well-trained panelists evaluated each item of "instant melting in the mouth", "fresh aftertaste", and "rich flavor" according to the following evaluation criteria for 5 grades. The average value of the scores of each panelist was shown as the score in Table 2. If the scores of "instant melting in the mouth", "fresh aftertaste", and "rich flavor" are all 2 or above, it can be said to be a good result.

[0089] <Evaluation Criteria>

[0090] (Instant melting in the mouth)

[0091] 5 points: The instant melting in the mouth is very good.

[0092] 4 points: The instant melting in the mouth is sufficiently good.

[0093] 3 points: The instant melting in the mouth is generally good.

[0094] 2 points: The instant melting in the mouth is slightly good.

[0095] 1 point: The instant melting in the mouth is poor.

[0096] (Fresh aftertaste)

[0097] 5 points: The fresh aftertaste is extremely felt.

[0098] 4 points: The fresh aftertaste is sufficiently felt.

[0099] 3 points: The fresh aftertaste is generally felt.

[0100] 2 points: The fresh aftertaste is slightly felt.

[0101] 1 point: The fresh aftertaste is not felt.

[0102] (Rich flavor)

[0103] 5 points: The rich flavor is extremely felt.

[0104] 4 points: The rich flavor is sufficiently felt.

[0105] 3 points: The rich flavor is generally felt.

[0106] 2 points: The rich flavor is slightly felt.

[0107] 1 point: The rich flavor is not felt.

[0108] [Table 2]

[0109]

[0110] The acidic oil-in-water emulsified seasonings of Examples 1 to 6 were rated 2 points or higher for "melt-in-the-mouth feeling", "refreshing aftertaste", and "rich taste", and were excellent as commercial products.

[0111] Since the acidic oil-in-water emulsified seasoning of Comparative Example 1 did not contain pregelatinized rice starch, its texture upon entry was poor.

[0112] The acidic oil-in-water emulsified seasoning of Comparative Example 2 did not contain rice bran oil, and therefore did not provide a rich taste.

Claims

1. An acidic oil-in-water emulsified seasoning, characterized in that, Containing edible oil and starch, and without egg yolk, The content of the edible oil is 20% by mass or more relative to the total amount of the acidic oil-in-water type emulsified seasoning, The edible oil contains rice bran oil, The content of the rice bran oil is 2% by mass or more relative to the total amount of the edible oil, The starch contains gelatinized rice starch and emulsifying starch, The content of the gelatinized rice starch is 0.01 part by mass or more and 10 parts by mass or less relative to 1 part by mass of the emulsifying starch.

2. The oil-in-acid aqueous emulsion flavoring according to claim 1, characterized in that, The content of the edible oil is 80% by mass or less relative to the total amount of the acidic oil-in-water type emulsified seasoning, 3. The acid oil-in-water emulsified flavoring according to claim 1 or 2, characterized in that, The content of the edible oil is 30% by mass or more relative to the total amount of the acidic oil-in-water type emulsified seasoning, 4. The acidic oil-in-water emulsified flavoring according to claim 1 or 2, characterized in that, The content of the gelatinized rice starch is 0.02 part by mass or more and 5.0 parts by mass or less relative to 1 part by mass of the emulsifying starch.

5. The oil-in-water type acidic emulsified flavoring according to claim 1 or 2, characterized in that, The content of the emulsifying starch is 0.5% by mass or more and 10% by mass or less relative to the total amount of the acidic oil-in-water type emulsified seasoning, 6. The acid oil-in-water type emulsified flavoring according to claim 1 or 2, characterized in that, The content of the rice bran oil is 3% by mass or more relative to the total amount of the edible oil, 7. The acidic oil-in-water emulsified flavoring according to claim 1 or 2, characterized in that, The content of the rice bran oil is 10% by mass or more relative to the total amount of the edible oil, 8. The acidic oil-in-water emulsified flavoring according to claim 1 or 2, characterized in that, The content of the rice bran oil is 1% by mass or more relative to the total amount of the acidic oil-in-water type emulsified seasoning, 9. The acid oil-in-water type emulsified flavoring according to claim 1 or 2, characterized in that, The acidic oil-in-water type emulsified seasoning contains an acidulant, 10. The oil-in-water acidic emulsified flavoring according to claim 9, characterized in that, The acidulant contains rice vinegar.

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