| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject food exhibiting the original flavors of a spice, a fermented seasoning and the like and hardly causing the lowering of viscosity with time by adding a thermally non-treated space and a thermally non-treated seasoning to an oil-in-water type emulsified food containing lyso-treated yolk as an emulsifier component. SOLUTION: This oil-in-water type emulsified food is obtained by adding a thermally non-treated spice and a thermally non-treated fermented seasoning to an oil-in-water type emulsified food (mayonnaise, dressing or the like) containing lyso-treated yolk instead of yolk or its part as an emulsifier. The lyso-degree of the lyso-treated yolk is >=5%, preferably >=20%, and the content of the lyso-treated yolk in the final product is preferably about 2-20 wt.%. |
