| 摘要 |
PURPOSE:To prepare mayonnaise or dressings having mild acidity at a low pH and improved storage stability, by adding tyrosine, glutamine, or serine to raw materials for mayonnaise or dressings. CONSTITUTION:In preparing mayonnaise or dressings having an O/W type emulsion composition preferably at a pH of 3.5-5.5 by using one or more selected from the group consisting of vitellus, glair, milk protein, soybean protein, sucrose fatty acid ester, soybean lecithin, glycerol fatty acid ester, sorbitan fatty acid ester as emulsifying agents, and using partially or totally tartaric acid as an acidifying agent by a conventional method, 0.1-1.0wt%, preferably 0.3-0.7wt% one or more selected from the group consisting of tyrosine, glutamin, serine, and a substance containing one or more of these amino acids is added to them. |
