| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide multiple emulsion-type acidic oil-in-water emulsified food such as mayonnaise, tartar sauce or dressing comprising edible oil and fat and vinegar, using eggs as an emulsifier, increased in content of egg albumen, prevented from being coagulated into a bean curd state due to acid denaturation of the egg albumen, and suppressed in syneresis, and to which flavor and body taste of egg yolk are imparted. <P>SOLUTION: This multiple emulsion-type acidic oil-in-water emulsified food 10 is obtained by mixing a first acidic oil-in-water emulsion 10a containing edible oil and fat (oil spot 2a), vinegar (water-phase raw material 4a) and egg albumen (an emulsifier 1a) with a second acidic oil-in-water emulsion 10b containing edible oil and fat (oil spot 2b), vinegar (water-phase raw material 4b) and egg yolk (an emulsifier 1b). The average granular diameter of the emulsion grain 3b of the second acidic oil-in-water type emulsion 10b is made to be smaller than that of the first acidic oil-in-water emulsion 10a. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
