| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing oil-in-water emulsified food excellent in an emulsification property, not causing such problems as to loose balance of flavor and palate feeling of the oil-in-water emulsified food due to increase in an amount of an emulsifier, taking much time to dissolve, requiring complicated handling because of easily getting moist and causing deterioration in its flavor due to use of lysolecithin (lysophospholipid), while having the excellent emulsification property. <P>SOLUTION: The method for producing oil-in-water emulsified food excellent in an emulsification property comprises emulsifying water-phase raw material and oil-phase raw material. The water to be added in the water-phase raw material comprises water whose surface tension value is decreased to ≤60 mN/m. <P>COPYRIGHT: (C)2007,JPO&INPIT |
