ACIDIC OIL-IN-WATER TYPE EMULSIFIED FOOD WITHOUT ACETIC ACID FLAVOR AND ITS PRODUCTION

摘要

PROBLEM TO BE SOLVED: To produce the subject food without causing a tongue to feel a flavor or an acid taste of a vinegar or acetic acid while enhancing the keeping quality by blending the vinegar or acetic acid therein. SOLUTION: This acidic oil-in-water type emulsified food is obtained by blending a vinegar or acetic acid with glucono-δ-lactone and/or gluconic acid and adipic acid and/or fumaric acid. The ratio of the glucono-δ-lactone and/or gluconic acid to the adipic acid and/or fumaric acid is preferably (20:80) to (80:20). The ratio of the glucono-δ-lactone and/or gluconic acid and the adipic acid and/or fumaric acid to the vinegar or acetic acid is preferably 1:(0.05-10) expressed in terms of the acid concentration. An oily phase is emulsified with an aqueous phase containing the organic acid.