| 摘要 |
PROBLEM TO BE SOLVED: To obtain an oil-in-water type emulsified food capable of retaining a stable emulsified state even when heat-treated and useful for mayonnaises, dressings, spreads, or the like, good in thermal stability by using a specific modified gelatin as an emulsifying agent. SOLUTION: This oil-in-water type emulsified food contains a modified gelatin capable of manifesting a stable emulsified state by heat treatment at 100-130 deg.C temperature for 10-60 min as an emulsifying agent. For example, the gelatin is prepared by dissolving (A) an acid or an alkali treated gelatin having 70-250 jelly strength and (B) saccharides such as xylose, maltose or a guar gum hydrolyzate so as to provide (1:1) to (100:1) weight ratio of the components A:B in (C) water at 40-80 deg.C temperature, affording an aqueous solution (e.g. at 5-50 wt.% concentration expressed in terms of the sum total of the components A and B and pH 5-8) and then heat-treating the resultant aqueous solution at 100-130 deg.C for 1-6 h. |
