| 摘要 |
PURPOSE:To prepare an emulsified food having good taste and improved storage stability, by adding ethanol to gum swollen with sugar or sugaralcohol to give a viscous solution, followed by blending the viscous solution and mustard oil with an emulsified food base. CONSTITUTION:One or more kinds of acid-resistant and salt-resistant gum selected from the group consisting of xanthan gum, locust bean gum, tragacanth gum, guar gum, tamarind seed gum, and pectin are dispersed or swollen in an aqueous solution of sugar or sugar alcohol to give dispersion or a swollen solution, to which ethanol or an ethanol-containing solution, e.g., unfoamable brewage, distilled liguor, etc. is added to give a viscous solution. The viscous solution and mustard oil are blended with an emulsified food base in such a way that the prepared final emulsified food contains 1-6wt% sugar or sugaralcohol, 0.01-0.1wt% gum, 0.1- 5wt%, preferably 0.1-2wt% ethanol, and 0.01-0.2wt% mustard oil. |
