| 摘要 |
PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified seasoning having flavor having handmade feeling and hardly causes oil separation even when baked, and to provide cooked bread using the emulsified seasoning.SOLUTION: A single emulsion type oil-in-water emulsified food contains edible fat and oil, egg yolk, and egg white. The edible fat and oil is contained in an amount of 60 mass% or more and the egg yolk is contained in an amount of 0.05-1.5 mass% in terms of solid content. Lysed egg yolk is contained as a part or the whole of the egg yolk. The content, in terms of solid content, of the egg white is lower than that of the lysed egg yolk. In the particle size distribution of the oil-in-water emulsified food, a first peak in a range of 1-5 μm and a second peak in a range of 5-10 μm are detected in the volume average particle size distribution. The first and second peaks are separated from each other by 3 μm or more. The frequency of the first peak is 1/2 times or less that of the second peak.SELECTED DRAWING: None |
