| 摘要 |
PURPOSE:To obtain the titled food having smooth texture and excellent taste and flavor of cheese, by emulsifying an oil or fat, an acidulant-containing water phase and cheese with an emulsifier consisting of a combination of a lactoalbumin and a polyglycerol saturated fatty acid ester. CONSTITUTION:An oil or fat (e.g. soybean oil, corn oil, etc.), a water-phase containing an acidulant (e.g. acetic acid, lactic acid, etc.) and a cheese are used as main raw materials, and are emulsified by using a lactoalbumin in combination with a polyglycerol saturated fatty acid ester having a polymerization degree of >=7 as an emulsifier to obtain the objective cheese-containing acidulous O/W-type emulsion food. The polyglycerol saturated fatty acid ester is preferably decaglycerol saturated fatty acid monoester, and the constituent fatty acid is preferably palmitic acid, stearic acid, etc. If necessary, the food may be incorporated further with a natural gum, seasoning, spice, etc. |
