| 摘要 |
PURPOSE:To obtain the subject emulsion, remarkably increased in viscosity, excellent in meltability in the mouth and capable of providing a mayonnaise-like food with a low fat content by using an water-in-oil type emulsion containing an aqueous phase at a high salt concentration as an water-in-oil type emulsion which is an oily phase part. CONSTITUTION:An emulsion which is a water-in-oil-in-water type emulsion prepared by adding a water-in-oil type emulsion as an oily phase part to an outer aqueous phase as an aqueous phase. The salt concentration ratio of the aqueous phase in the water-in-oil type emulsion which is an inner aqueous phase to the outer aqueous phase is >=1 and the total salt concentration of both the aqueous phases is 0.1-10%. A mayonnaise-like food containing egg yolk in the outer aqueous phase of the aforementioned emulsion is obtained by normally emulsifying the inner aqueous phase in raw material fats and oils which are liquids at ordinary temperature, providing a water-in-oil type emulsion and then adding the resultant water-in-oil type emulsion to the outer aqueous phase containing the egg yolk, vinegar, common salt, etc., blended therein. |
