| 摘要 |
PROBLEM TO BE SOLVED: To obtain an oil-in-water type emulsion food capable of suppressing the discoloration caused by an aminocarbonylation reaction, and the generation of nasty smell, and capable of preventing the quality from being deteriorated, even when the oil-in-water type emulsion food is preserved for a long period. SOLUTION: This excellent oil-in-water type emulsion food having extremely suppressed discoloration and extremely suppressed deteriorated smell even after a long term preservation and high temperature treatment is obtained by using a low-linolenic acid-type rapeseed oil having <=5%, preferably 2.5-4.5% linolenic acid content based on the constituent fatty acid. As the result, the addition of antioxidant, acetic acid bacteria, baker's yeast or the like is not required. |
