| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject food having stable emulsification even by rapid heat treatment, retaining favorable taste component and flavor component even after heating, having excellent shape retention and creamy palatability by using a specific acidic oil-in-water type emulsion. SOLUTION: This food is obtained by using an acidic oil-in-water type emulsion containing (A) oils and fats (e.g. soybean oil, colza oil, etc.), (B) enzyme treated egg yolk, (C) methyl cellulose and (D) water. The amounts of the components A to D are preferably 5-50 wt.%, 1-15 wt.%, 0.1-3 wt.% and 30-80 wt.%, respectively. The component B is preferably obtained by subjecting salted egg yolk to enzyme treatment with phospholipase A and protease. The amount (total) of the enzymes added is preferably 0.001-0.8 pt.wt. based on 100 pts.wt. of the egg yolk and the temperature of the enzyme treatment is preferably 20-60 deg.C. |
