Emulsified foods with high oil content and low moisture content and process for producing the same

摘要

Emulsified foods with a high oil content and a low moisture content. These emulsified foods, which are excellent in flavor and meltability in mouth and show a non-oily favorable texture and excellent keeping qualities, are obtained by preparing an emulsion having an aqueous phase serving as the continuous phase containing a hydrophilic material having an oil content of 30% by weight or more and a moisture content of 20% by weight or less and containing a saccharide as the essential component and a protein hydrolyzate having a 0.22M TCA solubility of 20% or more.