CN113395906A - Acidic oil-in-water type emulsified food - Google Patents
Acidic oil-in-water type emulsified food Download PDFInfo
- Publication number
- CN113395906A CN113395906A CN202080012303.9A CN202080012303A CN113395906A CN 113395906 A CN113395906 A CN 113395906A CN 202080012303 A CN202080012303 A CN 202080012303A CN 113395906 A CN113395906 A CN 113395906A
- Authority
- CN
- China
- Prior art keywords
- water type
- type emulsified
- emulsified food
- oil
- acidic oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
[ problem ] to]To provide an acidic oil-in-water type emulsified food which has physical properties such as hardness and poor adhesiveness and which is smooth and does not cake when blended with other foods. [ solving means ]]The present invention is an acidic oil-in-water type emulsified food containing an edible oil and fat, an egg white, a non-volatile acid, and a modified starch, wherein the content of the edible oil and fat is 38 to 64 mass% based on the total amount of the acidic oil-in-water type emulsified food, the content of the egg white is 0.5 to 10 mass% based on the total amount of the acidic oil-in-water type emulsified food in terms of raw weight, the content of the modified starch is 0.05 to 1.50 inclusive relative to the content of the egg white (in terms of raw weight), and the acidic oil-in-water type emulsified food has a hardness of 1 atm and a product temperature of 20 ℃The degree is 1500N/m210000N/m or more2Below, and an adhesion of 500J/m3Above and 1300J/m3The following.
Description
Technical Field
The present invention relates to an acidic oil-in-water type emulsified food, and more particularly to an acidic oil-in-water type emulsified food containing an edible oil and fat, egg white, a nonvolatile acid and modified starch.
Background
Conventionally, in japan, acidic oil-in-water type emulsified foods such as mayonnaise are distributed in the form of being filled in flexible containers such as squeeze containers. On the other hand, in other than japan, acidic oil-in-water type emulsified foods are distributed in a form filled in a hard container such as a bottle. Many acidic oil-in-water type emulsified foods filled in a rigid container are scooped out with a spoon or the like and used. Therefore, in order to facilitate scooping, an oil-in-water type emulsion food having low adhesiveness and a certain degree of hardness is required.
For example, patent document 1 describes an acidic oil-in-water type emulsified seasoning having a certain degree of hardness in order to suppress dehydration when used for salad. Patent document 1 proposes to adjust the oil content in an acidic oil-in-water type emulsified seasoning to 65 to 70 mass% and to adjust the solid content concentration of an aqueous phase to 20 to 50%. However, when the content of the oil or fat is small, it is difficult to produce an acidic oil-in-water type emulsified food having relatively hard physical properties.
Documents of the prior art
Patent document
Patent document 1: japanese patent laid-open publication No. 2013-111063
Disclosure of Invention
Problems to be solved by the invention
The present inventors have found a new problem as follows: when the content of oil or fat is increased in order to obtain an acidic oil-in-water type emulsified food having a hardness which can be easily scooped out with a spoon, the adhesiveness is increased, and it becomes difficult to scoop out with a spoon.
The present invention has been made in view of the above problems, and provides: an acidic oil-in-water type emulsified food which has physical properties such as hardness and poor adhesiveness and which is smooth and does not cake when blended with other foods.
Means for solving the problems
The present inventors have intensively studied to solve the above problems and as a result, have surprisingly found that an acidic oil-in-water type emulsified food which has a spoon-scoopable hardness and a physical property of weak adhesion and is smooth and free from lumping when blended with other food can be obtained by containing an edible oil and fat, egg white and modified starch at a certain ratio. The present inventors have completed the present invention based on this finding.
That is, according to an aspect of the present invention, there is provided:
an acidic oil-in-water type emulsified food characterized by containing an edible oil and fat, egg white, a nonvolatile acid and modified starch,
the content of the edible oil or fat is 38 to 64% by mass based on the total amount of the acidic oil-in-water type emulsified food,
the content of the egg white is 1 to 10% by mass in terms of raw weight relative to the total amount of the acidic oil-in-water type emulsified food,
the ratio of the content of the modified starch to the content of the egg white (in terms of raw weight) is 0.05 to 1.50,
the acidic oil-in-water type emulsified food has hardness of 1500N/m at 20 deg.C under 1 atmospheric pressure210000N/m or more2Below, and an adhesion of 500J/m3Above and 1300J/m3The following.
In an embodiment of the present invention, a ratio of the content of the non-volatile acid to the content of the egg white (in terms of raw weight) is preferably 0.01 or more and 0.60 or less.
In an embodiment of the present invention, the content of the egg white is preferably 1% by mass or more and 10% by mass or less in terms of raw weight relative to the total amount of the acidic oil-in-water type emulsified food.
In an embodiment of the present invention, a ratio of the content of the modified starch to the content of the egg white (in terms of raw weight) is preferably 0.05 or more and 1.50 or less.
In an embodiment of the present invention, the non-volatile acid is preferably at least 1 selected from the group consisting of lactic acid, malic acid, citric acid, and phosphoric acid.
In an embodiment of the present invention, the modified starch is preferably a cold water swellable starch.
In the aspect of the present invention, the acidic oil-in-water type emulsified food preferably further contains egg yolk.
ADVANTAGEOUS EFFECTS OF INVENTION
According to the present invention, there can be provided: an acidic oil-in-water type emulsified food which has physical properties such as hardness and poor adhesiveness and which is smooth and does not cake when blended with other foods. Such an acidic oil-in-water type emulsified food is expected to further expand the market of the acidic oil-in-water type emulsified food because it can stimulate the appetite of consumers.
Detailed Description
< acidic oil-in-water type emulsified food >
The acidic oil-in-water type emulsified food of the present invention contains at least an edible oil and fat, egg white, a non-volatile acid and modified starch, and may further contain gums, egg yolk and other raw materials.
The oil-in-water type emulsified food is: the oil or fat is dispersed and emulsified in the form of oil droplets in the aqueous phase to form an oil-in-water type food. The acidic oil-in-water type emulsified food of the present invention is not particularly limited, and mayonnaise, dressing (dressing), sauce, miso and other foods similar thereto may be mentioned, but mayonnaise is preferred.
(pH of acidic oil-in-water type emulsified food)
The pH of the acidic oil-in-water type emulsified food is not particularly limited, but is, for example, 2.0 or more and 3.7 or less, with the lower limit value being preferably 2.1 or more, more preferably 2.2 or more, and the upper limit value being preferably 3.6 or less, more preferably 3.5 or less. When the pH of the acidic oil-in-water type emulsified food is within the above range, the preservation property can be improved by suppressing the generation of microorganisms in the acidic oil-in-water type emulsified food, and the flavor of the acidic oil-in-water type emulsified food can be well balanced. The pH of the acidic oil-in-water type emulsified food was measured by a pH meter (desk type pH meter F-72, manufactured by horiba, Ltd.) at a product temperature of 20 ℃ under 1 atmosphere.
(Properties)
The acidic oil-in-water type emulsified food has hardness of 1500N/m at 20 deg.C under 1 atmospheric pressure210000N/m or more2The lower limit is preferably 1700N/m2In addition, the upper limit value is preferably 9000N/m2Hereinafter, 8000N/m is more preferable2The concentration is more preferably 6000N/m2The concentration is more preferably 5000N/m or less2The following.
The acidic oil-in-water type emulsified food has an adhesion of 500J/m at a product temperature of 20 deg.C under 1 atmosphere3Above and 1300J/m3The lower limit is preferably 600J/m3Above, more preferably 700J/m3The above.
The hardness and the adhesion were measured using a measuring instrument (for example, a model Rheoner RE-3305 manufactured by Kaishiko Seisakusho K.K.) under conditions of a plunger diameter of 20mm and a penetration speed of 10 mm/sec, and the average values were obtained by measuring 3 times.
(edible oil and fat)
The edible oil or fat used for the acidic oil-in-water type emulsified food is not particularly limited, and conventionally known edible oils or fats can be used. Examples of the edible oil and fat include: vegetable oil such as rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower seed oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, camellia oil, perilla seed oil, grape seed oil, peanut oil, almond oil, avocado oil and the like; and oils and fats obtained by chemical treatment or enzymatic treatment such as fish oil, beef tallow, lard, chicken fat, MCT (medium-chain fatty acid triglyceride), diglyceride, hydrogenated oil, and transesterified oil. Of these, rapeseed oil, soybean oil, corn oil, palm oil, or a mixed oil thereof is preferably used.
The content of the edible oil or fat is 38 mass% or more and 64 mass% or less with respect to the total amount of the acidic oil-in-water type emulsified food, the lower limit value is preferably 40 mass% or more, more preferably 42 mass% or more, further preferably 44 mass% or more, and the upper limit value is preferably 63 mass% or less, more preferably 62 mass% or less. When the content of the edible oil or fat is within the above range, the acidic oil-in-water type emulsified food can be adjusted to have a hardness enough to be scooped with a spoon and a physical property of weak adhesiveness.
(non-volatile acid)
The non-volatile acid used in the acidic oil-in-water type emulsified food is not particularly limited, and conventionally known non-volatile acids can be used. As the non-volatile acid, for example, lactic acid, citric acid, malic acid, phosphoric acid, succinic acid, fumaric acid, and gluconic acid are cited, and it is preferable to use at least 1 of lactic acid, citric acid, malic acid, and phosphoric acid. By adding these nonvolatile acids, the preservation property can be improved by controlling the generation of microorganisms in the acidic oil-in-water type emulsified food, and the balance of the flavor of the acidic oil-in-water type emulsified food can be improved.
The pH can be adjusted to the above preferred value range by compounding a nonvolatile acid into the acidic oil-in-water type emulsified food. The ratio of the content of the nonvolatile acid to the content of the egg white (in terms of raw weight) is, for example, 0.01 or more and 0.60 or less, and the lower limit value is preferably 0.02 or more, more preferably 0.03 or more, further preferably 0.04 or more, further more preferably 0.05 or more, and the upper limit value is preferably 0.55 or less, more preferably 0.50 or less, further preferably 0.40 or less, and further more preferably 0.30 or less. When the content of the nonvolatile acid is within the above range, the preservation property can be further improved by controlling the generation of microorganisms in the acidic oil-in-water type emulsified food, and the flavor balance of the acidic oil-in-water type emulsified food can be further improved.
(volatile acid)
The acidic oil-in-water type emulsified food may further contain a volatile acid in addition to the above-mentioned non-volatile acid. Examples of the volatile acid include organic acids such as acetic acid and propionic acid, and inorganic acids such as hydrochloric acid, chloric acid, and nitric acid, and acetic acid is preferably used. The content of the volatile acid can be adjusted as appropriate according to the target pH and the content of the non-volatile acid.
(egg white)
As egg white used in an acidic oil-in-water type emulsified food, there can be mentioned: separating eggs of poultry such as chicken to obtain liquid egg white; a product obtained by subjecting the raw egg white to freezing treatment, concentration treatment or drying treatment; or a product obtained by performing freezing treatment, concentration treatment or drying treatment; or egg white in various states such as a product obtained by returning egg white subjected to freezing treatment, concentration treatment or drying treatment to a normal liquid egg white. Further, egg white subjected to various treatments such as heat sterilization, desugaring and lysozymic treatment can be used.
The content of egg white is 1% by mass or more and 10% by mass or less in terms of raw weight relative to the total amount of the acidic oil-in-water type emulsified food, the lower limit value is preferably 2% by mass or more, more preferably 3% by mass or more, further preferably 4% by mass or more, and the upper limit value is preferably 9% by mass or less, more preferably 8% by mass or less. When the content of the egg white is within the above range, the acidic oil-in-water type emulsified food can be adjusted to have a physical property of hardness enough to be scooped with a spoon and weak adhesion.
(egg yolk)
Egg yolk may be further added to the acidic oil-in-water type emulsified food. The egg yolk used in the acidic oil-in-water type emulsified food of the present invention is not particularly limited as long as it is a common egg yolk used as an emulsifying material. Examples of egg yolk include: separating egg of fowls such as chicken to obtain liquid raw egg yolk; the raw egg yolk is subjected to 1 or 2 or more treatments such as sterilization, freezing, spray drying, freeze drying, enzyme treatment with phospholipase A1/phospholipase A2/phospholipase C/phospholipase D or protease, cholestanol removal treatment such as supercritical carbon dioxide treatment, and mixing treatment with salt or saccharides.
The content of egg yolk in terms of raw weight is, for example, 0.1 mass% or more and 10.0 mass% or less relative to the total amount of the acidic oil-in-water type emulsified food, and the lower limit value is preferably 0.3 mass% or more, more preferably 0.5 mass% or more, and still more preferably 1.0 mass% or more, and the upper limit value is preferably 8.0 mass% or less, more preferably 6.0 mass% or less, and still more preferably 5.0 mass% or less. When the content of egg yolk is within the above range, the acidic oil-in-water type emulsified food can maintain a stable emulsified state even after storage.
(modified starch)
The modified starch used in the acidic oil-in-water type emulsified food is: in the food hygiene law, chemically treated starches for food use are defined as additives. The destructured starch may also be subjected to physical treatment. The modified starch is preferably cold water swellable starch to impart hardness at ordinary temperature.
The raw starch of the modified starch is not particularly limited, and examples thereof include potato starch, corn starch (e.g., corn starch derived from sweet corn, dent corn, and waxy corn), tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch. The chemical treatment includes crosslinking treatment, esterification treatment, etherification treatment, oxidation treatment, and the like, and preferably crosslinking treatment such as hydroxypropyl phosphate crosslinking, acetylated adipic acid crosslinking, phosphoric acid crosslinking, and the like is performed. The physical treatment may be an alphatization treatment, a wet heat treatment, or the like.
Preferred modified starches include acetylated adipic acid crosslinked starch, acetylated phosphorylated crosslinked starch, acetylated oxidized starch, octenyl succinic acid starch, acetic acid starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate crosslinked starch, phosphate monoesterified phosphate crosslinked starch, phosphorylated starch, and phosphate crosslinked starch. Among these, hydroxypropylated phosphate crosslinked starch and acetylated adipate crosslinked starch are more preferable.
The ratio of the content of the modified starch to the content of the egg white (in terms of raw weight) is 0.05 or more and 1.50 or less, the lower limit value is preferably 0.06 or more, more preferably 0.07 or more, and even more preferably 0.08 or more, and the upper limit value is preferably 1.40 or less, more preferably 1.30 or less, even more preferably 1.25 or less, and even more preferably 1.00 or less. When the content of the modified starch is within the above range, the acidic oil-in-water type emulsified food can be adjusted to have physical properties such as hardness enough to be scooped with a spoon and poor adhesiveness.
(gums)
The acidic oil-in-water type emulsified food is preferably blended with gums for adjusting hardness and adhesiveness. Examples of the gums include xanthan gum, guar gum, tamarind gum, locust bean gum, gellan gum, and gum arabic, and xanthan gum is preferable.
The content of the gum is, for example, 0.01 mass% or more and 1.0 mass% or less with respect to the total amount of the acidic oil-in-water type emulsified food, the lower limit is preferably 0.02 mass% or more, more preferably 0.03 mass% or more, further preferably 0.05 mass% or more, and the upper limit is preferably 0.8 mass% or less, more preferably 0.5 mass% or less, further preferably 0.3 mass% or less. When the content of the gum is within the above range, the hardness and adhesiveness of the acidic oil-in-water type emulsified food can be adjusted to desired numerical ranges.
(other raw materials)
The acidic oil-in-water type emulsified food may contain various materials that are usually used for liquid seasonings, as appropriate, in addition to the above materials, within a range that does not impair the effects of the present invention. Examples thereof include: seasonings such as soy sauce, mirin, salt, sesame, sodium glutamate, and broth; saccharides such as glucose, fructose, sucrose, maltose, oligosaccharides, and trehalose; mustard powder, pepper and other spices; emulsifiers other than modified starches such as lecithin, lysolecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, and sucrose fatty acid esters; antioxidants such as ascorbic acid and vitamin E; bacteriostatic agents, and the like.
Method for producing acidic oil-in-water type emulsified food
An example of the method for producing an acidic oil-in-water type emulsified food of the present invention will be described. For example, the aqueous phase is prepared by first mixing clear water, egg white, non-volatile acids, modified starches, gums and flavorings, among other aqueous phase materials. Next, egg yolk is added to the aqueous phase prepared as described above as necessary, and an edible oil or fat as an oil phase raw material is injected while stirring with a mixer or the like to preliminarily emulsify the egg yolk, followed by homogenization with a processor or the like having excellent shearing force, whereby an acidic oil-in-water type emulsified food in which an oil phase is emulsified and dispersed in the aqueous phase can be obtained.
In the production of the acidic oil-in-water type emulsified food of the present invention, an apparatus generally used for the production of acidic oil-in-water type emulsified food can be used. Examples of such an apparatus include a conventional mixer, a bar mixer, a vertical mixer, and a homomixer. Examples of the shape of the paddle of the mixer include a screw blade, a turbine blade, a paddle, and an anchor blade.
Examples
The present invention will be described in further detail below with reference to examples and comparative examples, but the present invention is not limited to the contents of the following examples.
Production example 1 of acidic oil-in-water type emulsified food
Examples 1 to 9 and comparative examples 1 to 4
The acidic oil-in-water type emulsified food was produced in accordance with the blending ratio shown in tables 1 and 2. Specifically, first, egg white, 10% salted egg yolk, vinegar (acetic acid content 4%), a nonvolatile acid (lactic acid), modified starch (hydroxypropylated phosphate crosslinked starch (cold water-swellable starch)), xanthan gum, salt, sodium glutamate, and dextrin were mixed uniformly, thereby preparing an aqueous phase. Then, an edible vegetable oil and fat (soybean oil) was added to the prepared aqueous phase to carry out emulsification treatment, thereby preparing an acidic oil-in-water type emulsified food.
[ example 10]
An acidic oil-in-water type emulsified food was prepared in the same manner as in example 1, except that acetylated adipic acid crosslinked starch (cold water swellable starch) was used instead of hydroxypropylated phosphoric acid crosslinked starch as modified starch.
[ example 11]
An acidic oil-in-water type emulsified food was prepared in the same manner as in example 1, except that malic acid was used instead of lactic acid as the nonvolatile acid.
[ example 12]
An acidic oil-in-water type emulsified food was prepared in the same manner as in example 1, except that citric acid was used instead of lactic acid as the nonvolatile acid.
[ example 13]
An acidic oil-in-water type emulsified food was prepared in the same manner as in example 1, except that phosphoric acid was used instead of lactic acid as the nonvolatile acid.
Comparative example 5
An acidic oil-in-water type emulsified food was prepared in the same manner as in example 1, except that modified starch was not added.
(measurement of pH)
The acidic oil-in-water type emulsified food products of examples 1 to 13 and comparative examples 1 to 5 obtained above were measured for pH with a pH meter (desk type pH meter F-72, manufactured by horiba, Ltd.) at a product temperature of 20 ℃ under 1 atmosphere. The pH of the acidic oil-in-water type emulsified food products of examples 1 to 13 and comparative examples 1 to 5 were all in the range of 2.2 to 3.5.
(measurement of physical Properties)
The acidic oil-in-water type emulsified foods of examples 1 to 13 and comparative examples 1 to 5 obtained above were measured under conditions of a plunger diameter of 20mm and a penetration speed of 10 mm/sec using a measuring instrument (Rheoner RE-3305, manufactured by Kaishiki Seisaku-sho) under a pressure of 1 atm and a product temperature of 20 ℃ after 1 week of preparation, and the average value obtained by 3 measurements was measured. The measurement results are shown in tables 3 and 4.
(evaluation of physical Properties)
With respect to the acidic oil-in-water type emulsified foods of examples 1 to 13 and comparative examples 1 to 5 obtained above, professional panelists who had undergone multiple training were asked to evaluate the easiness of scooping with a spoon and the easiness of blending with food materials according to the following criteria. The evaluation results are shown in tables 3 and 4. An evaluation of 4 points or more is considered to be a good result. The score is obtained by rounding the decimal point of the average value.
[ evaluation Standard ] (easiness of scooping with a spoon)
5: the acidic oil-in-water type emulsified food has moderate hardness and can be scooped out very easily with a spoon.
4: the acidic oil-in-water type emulsified food has moderate hardness and can be easily scooped out with a spoon.
3: acidic oil-in-water type emulsified food products have moderate hardness but are slightly difficult to scoop with a spoon.
2: the acidic oil-in-water type emulsified food is soft and difficult to scoop out with a spoon.
1: the acidic oil-in-water type emulsified food is too soft and is very difficult to scoop with a spoon.
[ evaluation criteria ] (easiness of mixing with food Material)
5: the acidic oil-in-water type emulsified food is smooth without caking, and can be mixed with food materials easily.
4: the acidic oil-in-water type emulsified food is smooth without caking, and can be easily blended with food materials.
3: the acidic oil-in-water type emulsified food is slightly caked and is slightly difficult to blend with food materials.
2: the acidic oil-in-water type emulsified food is caked and is difficult to mix with food materials.
1: the acidic oil-in-water type emulsified food is caked and is difficult to mix with food materials.
The acidic oil-in-water type emulsified foods of examples 1 to 13 all had physical properties of hardness and weak adhesion to be scooped with a spoon, were smooth without lumping, and were easily blended with food materials.
The acidic oil-in-water type emulsified food of comparative example 1 had a slightly difficult scooping with a spoon because of its too small content of egg white.
The acidic oil-in-water type emulsified food of comparative example 2 was too soft because the content of the oil was too small, and it was very difficult to scoop it with a spoon.
The acidic oil-in-water type emulsified food of comparative example 3 was soft because the content of the oil was too small, and it was difficult to scoop it with a spoon.
The acidic oil-in-water type emulsified food of comparative example 4 had an excessive content of oil and fat, and therefore, it was very difficult to mix the food with the acidic oil-in-water type emulsified food.
The acidic oil-in-water type emulsified food of comparative example 5 was too soft because it contained no modified starch, and it was very difficult to scoop it with a spoon.
[ Table 1]
[ Table 2]
[ Table 3]
[ Table 4]
*1: it could not be measured.
Claims (7)
1. An acidic oil-in-water type emulsified food characterized by containing an edible oil and fat, egg white, a nonvolatile acid and modified starch,
the content of the edible oil or fat is 38 to 64 mass% based on the total amount of the acidic oil-in-water type emulsified food,
the content of the egg white is 1 to 10% by mass in terms of raw weight relative to the total amount of the acidic oil-in-water type emulsified food,
the ratio of the content of the modified starch to the content of the egg white (in terms of raw weight) is 0.05 to 1.50,
the acidic oil-in-water type emulsified food has hardness of 1500N/m at 20 deg.C and 1 atmospheric pressure210000N/m or more2Below, and an adhesion of 500J/m3Above and 1300J/m3The following.
2. The acidic oil-in-water type emulsified food as claimed in claim 1, wherein the ratio of the content of the non-volatile acid to the content of the egg white (in terms of raw weight) is 0.01 or more and 0.60 or less.
3. The acidic oil-in-water type emulsified food as claimed in claim 1 or 2, wherein the content of the egg white is 1% by mass or more and 10% by mass or less in terms of raw weight relative to the total amount of the acidic oil-in-water type emulsified food.
4. The acidic oil-in-water type emulsified food as claimed in any one of claims 1 to 3, wherein the ratio of the content of the modified starch to the content of the egg white (in terms of raw weight) is 0.05 or more and 1.50 or less.
5. An acidic oil-in-water emulsified food in accordance with any one of claims 1 to 4 wherein the non-volatile acid is at least 1 selected from the group consisting of lactic acid, malic acid, citric acid and phosphoric acid.
6. The acidic oil-in-water type emulsified food as claimed in any one of claims 1 to 5, wherein the modified starch is a cold water swellable starch.
7. The acidic oil-in-water emulsified food as claimed in any one of claims 1 to 6, which further comprises egg yolk.
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| JP2021003049A (en) | 2021-01-14 |
| CN113395906B (en) | 2024-03-26 |
| JP6656456B1 (en) | 2020-03-04 |
| WO2020262177A1 (en) | 2020-12-30 |
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