| 摘要 |
With respect to conventional oil-in-water emulsified compositions, the state of emulsion has been stabilized by reducing the diameter of emulsion particles so as to realize fine uniform particles. Thus, there has been the problem of resulting in flat flavor or blurry featureless flavor. According to the invention, there is provided the technology of obtaining an oil-in-water emulsified composition having the median diameter of emulsified particles regulated to a relatively large particle diameter such as 5 to 100 mum by the use of a water soluble polysaccharide derived from soybean, which composition is stable. Consequently, there can be obtained an emulsified composition that while realizing good body and delicious taste attributed to fat or oil component, is stable over time. The water soluble polysaccharide derived from soybean can be obtained by carrying out hot extraction from soybean or soybean processing products at a pH lower than the isoelectric point of soybean protein, preferably at an acidic pH of 2.4 to 4.0 and still preferably 3.0 to 3.5 at temperature over 100°C. |
