| 摘要 |
PURPOSE:To obtain an emulsified food stable for a long period even if contaminated with metal salts, and resistant to the acidification and degradation of the oil component, by adding an iron-containing material and a fraction obtained by extracting an oleoresin, etc. with (non-)polar solvent, to an emulsified food. CONSTITUTION:A raw material selected from herb spices, residue of herb spices left after extraction of the essential oil, oleoresin obtained by extracting herb spices with a (non-)polar solvent, and its extraction residue, is extracted with more than equal volume of a (non-)polar solvent, and the extract is fractionated by steam distillation, chromatography, etc. to obtain a fraction. An emulsified food (e.g. salad dressing) is mixed with said fraction and an iron-containing material (e.g. muscovado) to obtain the objective food. The amount of the fraction is 0.005-0.5wt% based on the oil component in the emulsified food, and that of the iron-containing material is >=3ppm as iron. |
