| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide acidic oil-in-water emulsified food such as mayonnaise-like food or emulsified liquid dressing, causing no syneresis even when stored for a long period and keeping emulsion stability. <P>SOLUTION: The acidic oil-in-water emulsified food is produced by addition of processed liquid albumen which comprises oil-in-water emulsified substance containing 2-8% of egg albumen protein and 5-20% of edible oil and fat, and having the viscosity of ≥800 mPa s (when the product temperature is 10 °C), pH 3.8-4.5 and an average grain diameter of ≤40 μm, and is fermented with lactic acid. <P>COPYRIGHT: (C)2010,JPO&INPIT |
