| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing an oil-in-water emulsified food excellent in water absorption resistance and hardly dried because of reduced water flow even if mixed with an ingredient with water absorption such as pasta which has water absorption and al dente feeling. <P>SOLUTION: This method for producing the oil-in-water emulsified food includes preferably 2 mass% or more of starch sugar with a DE (Dextrose Equivalent) of 1-11 as polysaccharide in an oil-in-water emulsified food in which a water phase and an oil phase are emulsified in an oil-in-water type by raw yolk, and which has an oil phase content of 60-75 mass%. <P>COPYRIGHT: (C)2009,JPO&INPIT |
