| 摘要 |
PURPOSE:To obtain the titled food having smooth texture and excellent taste and flavor of horseradish, by emulsifying an oil or fat, an acidulant-containing water phase and a horseradish component 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), a water-phase containing an acidulant (e.g. acetic acid) and a horseradish component 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 horseradish-containing acidulous O/W- type emulsion food. The horseradish component is e.g. the powder, essential oil, etc., of Western or Japanese horseradish and the polyglycerol saturated fatty acid ester is preferably decaglycerol saturated fatty acid monoester, and the constituent fatty acid is preferably stearic acid, etc. If necessary, the food may be incorporated further with a natural gum, seasoning, etc. |
