| 摘要 |
PROBLEM TO BE SOLVED: To obtain an acidic oil-in-water type emulsified food product containing the oil phase in a specific proportion, having freezing resistance as well as heat resistance and sustaining stabilized emulsion even in refrigeration for a long period of time and in cooking with heat by formulating a yolk of a specific lysation degree, lactoprotein and gelatin in a specific proportion. SOLUTION: Yolk with a lysation degree of >=30% in an amount of >=2%, preferably 4-20%, >=0.5%, preferably 0.8-3% of lactoprotein containing whey and sodium casein at a ratio of 1/3, and >=0.3%, preferably 0.4-2% of food gelatin and fresh water containing vinegar and table salt are combined and dissolved with heat to prepare a water-phase raw material. As this water-phase raw material is stirred, the oil-phase raw material such as salad oil in an amount of <=40% is gradually added to effect crude emulsification. Then, the crude emulsion is passed through a colloid mill to give the objective acidic oil-in-water type emulsion food product having both refrigeration resistance and heat resistance and sustaining stabilized emulsion even in refrigeration for a long period of time or in general cooking with heat. |
