| 摘要 |
PURPOSE:To prepare an emulsified dressing having a refreshing and mellow flavor, by adding a specific amount of an egg yolk to a material for preparing the emulsified dressing with a gummy material. CONSTITUTION:In mixing an aqueous phase raw material with an oily phase raw material by the conventional method with a gummy material, e.g. xanthan gum or guar gum, as an emulsion stabilizer to give an oil-in-water type emulsion, an egg yolk in an amount of about 0.05-1.0wt%, preferably about 0.1- 0.5wt%, expressed in terms of the ordinary egg yolk liquid is added to the raw material. |
