CN113395906B - Acidic oil-in-water emulsified food - Google Patents
Acidic oil-in-water emulsified food Download PDFInfo
- Publication number
- CN113395906B CN113395906B CN202080012303.9A CN202080012303A CN113395906B CN 113395906 B CN113395906 B CN 113395906B CN 202080012303 A CN202080012303 A CN 202080012303A CN 113395906 B CN113395906 B CN 113395906B
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- CN
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- Prior art keywords
- water emulsified
- emulsified food
- oil
- acidic oil
- content
- Prior art date
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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 ]]An acidic oil-in-water emulsified food which has a hardness which can be scooped out with a scoop and has a physical property of weak adhesion and which is smooth and free from caking when blended with other foods. [ solution ] solution]The present invention is characterized by comprising an acidic oil-in-water emulsified food containing an edible oil or fat, egg white, a nonvolatile acid and a modified starch, wherein the edible oil or fat content is 38 mass% or more and 64 mass% or less relative to the total amount of the acidic oil-in-water emulsified food, the egg white content is 0.5 mass% or more and 10 mass% or less in terms of raw weight relative to the total amount of the acidic oil-in-water emulsified food, the modified starch content is 0.05 or more and 1.50 or less in terms of raw weight relative to the egg white content, and the acidic oil-in-water emulsified food has a hardness of 1500N/m at a product temperature of 20 ℃ at 1 atm or more 2 Above 10000N/m 2 Hereinafter, the adhesion was 500J/m 3 Above and 1300J/m 3 The following is given.
Description
Technical Field
The present invention relates to an acidic oil-in-water emulsified food, and more particularly to an acidic oil-in-water emulsified food containing edible oil and fat, egg white, a non-volatile acid and a modified starch.
Background
Conventionally, in japan, acidic oil-in-water emulsified foods such as mayonnaise have been circulated in a form of being filled in flexible containers such as squeeze containers. On the other hand, in japan, acidic oil-in-water emulsified foods are circulated in a form of being filled in a rigid container such as a bottle. The acidic oil-in-water emulsified food filled in a hard container is usually scooped out with a scoop or the like. Therefore, in order to facilitate scooping out, an oil-in-water emulsified food having low adhesiveness and a certain degree of hardness is required.
For example, patent document 1 describes an acidic oil-in-water emulsified seasoning having a certain degree of hardness in order to suppress dehydration when used in salad. Patent document 1 proposes that the oil content in an acidic oil-in-water emulsified seasoning is adjusted to 65 to 70 mass% and the solid content concentration of an aqueous phase is adjusted to 20 to 50%. However, when the oil content is small, it is difficult to produce an acidic oil-in-water emulsified food having relatively hard physical properties.
Prior art literature
Patent literature
Patent document 1: japanese patent laid-open No. 2013-111063
Disclosure of Invention
Problems to be solved by the invention
The present inventors have found the following new problems: when the content of the oil is increased in order to obtain an acidic oil-in-water emulsified food having a hardness that is easy to scoop out, the adhesiveness becomes high, and it becomes difficult to scoop out with a scoop.
The present invention has been made in view of the above problems, and provides: an acidic oil-in-water emulsified food which has a hardness which can be scooped out with a scoop and has a physical property of weak adhesion, and which is smooth and free from caking when blended with other foods.
Solution for solving the problem
The present inventors have made intensive studies to solve the above problems, and as a result, have surprisingly found that an acidic oil-in-water emulsified food which has a hardness which can be scooped out with a spoon and has weak adhesion properties and which is smooth and free from caking when blended with other foods can be obtained by containing edible oil and fat, egg white and modified starch in 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 may be provided:
an acidic oil-in-water emulsified food is characterized by comprising edible oil and fat, egg white, non-volatile acid and modified starch,
the edible oil and fat content is 38 to 64 mass% based on the total amount of the acidic oil-in-water emulsified food,
the egg white content is 1 to 10 mass% in terms of weight relative to the total amount of the acidic oil-in-water emulsified food,
the ratio of the content of the modified starch to the content of the egg white (converted to weight) is 0.05 to 1.50,
the acidic oil-in-water emulsified food has a hardness of 1500N/m at 20deg.C under 1 atm 2 Above 10000N/m 2 Hereinafter, the adhesion was 500J/m 3 Above and 1300J/m 3 The following is given.
In the aspect of the present invention, the ratio of the content of the non-volatile acid to the content of the egg white (converted to green weight) is preferably 0.01 to 0.60.
In the aspect 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 weight relative to the total amount of the acidic oil-in-water emulsified food.
In the aspect of the present invention, the ratio of the content of the modified starch to the content of the egg white (in terms of weight) is preferably 0.05 to 1.50.
In the mode of the present invention, the above-mentioned nonvolatile acid is preferably at least 1 selected from the group consisting of lactic acid, malic acid, citric acid and phosphoric acid.
In the embodiment of the present invention, the modified starch is preferably cold water swellable starch.
In the embodiment of the present invention, the acidic oil-in-water emulsified food preferably further comprises egg yolk.
ADVANTAGEOUS EFFECTS OF INVENTION
According to the present invention, there may be provided: an acidic oil-in-water emulsified food which has a hardness which can be scooped out with a scoop and has a physical property of weak adhesion, and which is smooth and free from caking when blended with other foods. Such an acidic oil-in-water emulsified food can cause appetite of consumers, and further expansion of the market for the acidic oil-in-water emulsified food is expected.
Detailed Description
< acidic oil-in-water emulsified food >)
The acidic oil-in-water emulsified food of the present invention contains at least edible oil and fat, egg white, non-volatile acid and modified starch, and may further contain gums, egg yolk, other raw materials, etc.
The oil-in-water emulsified food means: the oil and fat is dispersed in the form of oil droplets in the aqueous phase substantially uniformly, and emulsified into an oil-in-water type food. The acidic oil-in-water emulsified food of the present invention is not particularly limited, and mayonnaise, sauce (dressing), sauce, and other foods similar to these are exemplified, with mayonnaise being preferred.
(pH of acidic oil-in-water emulsified food)
The pH of the acidic oil-in-water emulsified food is not particularly limited, but is, for example, 2.0 or more and 3.7 or less, the lower limit is preferably 2.1 or more, more preferably 2.2 or more, and the upper limit is preferably 3.6 or less, more preferably 3.5 or less. When the pH of the acidic oil-in-water emulsified food is within the above range, the production of microorganisms in the acidic oil-in-water emulsified food is suppressed to improve the preservability, and the balance of the flavor of the acidic oil-in-water emulsified food can be made good. The pH of the acidic oil-in-water emulsified food was measured with a pH meter (Table type pH meter F-72 manufactured by horiba, inc.) at a temperature of 20℃under a pressure of 1 atm.
(physical Properties)
The acidic oil-in-water emulsified food has a hardness of 1500N/m at 20deg.C under 1 atm 2 Above 10000N/m 2 The lower limit is preferably 1700N/m 2 The upper limit value is preferably 9000N/m 2 Hereinafter, more preferably 8000N/m 2 Hereinafter, 6000N/m is more preferable 2 Hereinafter, it is more preferably 5000N/m 2 The following is given.
The adhesiveness of the acidic oil-in-water emulsified food at 20deg.C under 1 atm is 500J/m 3 Above and 1300J/m 3 The lower limit value is preferably 600J/m 3 The above is more preferably 700J/m 3 The above.
The hardness and adhesion were measured using a measuring instrument (for example, a creep machine manufactured by Niku corporation, model: rheoner RE-3305) under conditions of a plunger diameter of 20mm and a penetration rate of 10 mm/sec, and were measured 3 times to obtain an average value.
(edible oil)
The edible oil or fat used in the acidic oil-in-water emulsified food is not particularly limited, and conventionally known edible oil or fat can be used. Examples of the edible oil and fat include: vegetable oils 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 subjecting fish oil, beef tallow, lard, chicken fat, MCT (medium chain fatty acid triglyceride), diglycerol ester, hydrogenated oil, transesterified oil, etc. to chemical treatment, enzymatic treatment, etc. Among these, rapeseed oil, soybean oil, corn oil, palm oil or a mixed oil of these are preferably used.
The content of the edible oil or fat is preferably 38% by mass or more and 64% by mass or less, the lower limit is preferably 40% by mass or more, more preferably 42% by mass or more, further preferably 44% by mass or more, and the upper limit is preferably 63% by mass or less, more preferably 62% by mass or less, relative to the total amount of the acidic oil-in-water emulsified food. When the content of the edible oil or fat is within the above range, the acidic oil-in-water emulsified food can be adjusted to have physical properties of hardness that can be scooped out with a spoon and poor adhesion.
(non-volatile acid)
The non-volatile acid used in the acidic oil-in-water emulsified food is not particularly limited, and conventionally known non-volatile acids can be used. As the nonvolatile acid, for example, lactic acid, citric acid, malic acid, phosphoric acid, succinic acid, fumaric acid, and gluconic acid are cited, and at least 1 of lactic acid, citric acid, malic acid, and phosphoric acid is preferably used. By adding these nonvolatile acids, the production of microorganisms in the acidic oil-in-water emulsified food can be controlled to improve the preservability, and the balance of the flavor of the acidic oil-in-water emulsified food can be improved.
The pH in the above preferred numerical range can be adjusted by blending a non-volatile acid into an acidic oil-in-water emulsified food. The ratio of the content of the nonvolatile acid to the content of egg white (converted to weight) is, for example, 0.01 to 0.60, and the lower limit is preferably 0.02 or more, more preferably 0.03 or more, further preferably 0.04 or more, further preferably 0.05 or more, and the upper limit is preferably 0.55 or less, more preferably 0.50 or less, further preferably 0.40 or less, further more preferably 0.30 or less. When the content of the nonvolatile acid is within the above range, the production of microorganisms in the acidic oil-in-water emulsified food can be controlled to further improve the preservability and the balance of the flavor of the acidic oil-in-water emulsified food can be further improved.
(volatile acid)
The acidic oil-in-water 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 appropriately adjusted according to the target pH and the content of the nonvolatile acid.
(egg white)
The egg white used in the acidic oil-in-water emulsified food includes: separating egg from fowl egg such as chicken to obtain liquid raw egg white; a product obtained by subjecting the raw egg white to a freezing treatment, a concentrating treatment or a drying treatment; or a product obtained by subjecting the above-mentioned material to a freezing treatment, a concentrating treatment or a drying treatment; or the egg white subjected to the freezing treatment, the concentrating treatment or the drying treatment is recovered to various states such as a product of normal liquid egg white. Further, egg white subjected to various treatments such as heat sterilization treatment, desugaring treatment and lysozyme treatment may be used.
The content of egg white is preferably 1 mass% or more and 10 mass% or less, and the lower limit is preferably 2 mass% or more, more preferably 3 mass% or more, further preferably 4 mass% or more, and the upper limit is preferably 9 mass% or less, more preferably 8 mass% or less, relative to the total amount of the acidic oil-in-water emulsified food in terms of weight. When the egg white content is within the above range, the acidic oil-in-water emulsified food can be adjusted to have a hardness that can be scooped out with a spoon and a physical property that is weak in adhesiveness.
(egg yolk)
The acidic oil-in-water emulsified food may be further blended with egg yolk. The yolk used in the acidic oil-in-water emulsified food of the present invention is not particularly limited as long as it is yolk that is usually used as an emulsifying material. The egg yolk may be, for example: separating egg white from eggs of fowls such as chicken, and obtaining liquid raw egg yolk; the raw egg yolk is subjected to one or more treatments such as sterilization, freeze-drying, spray-drying, freeze-drying, etc., enzyme treatment with phospholipase A1/phospholipase A2/phospholipase C/phospholipase D or protease, hypercholesterolemia treatment such as supercritical carbon dioxide treatment, and mixing treatment of salt, saccharide, etc.
The content of egg yolk is, for example, 0.1 mass% or more and 10.0 mass% or less, the lower limit is preferably 0.3 mass% or more, more preferably 0.5 mass% or more, further preferably 1.0 mass% or more, and the upper limit is preferably 8.0 mass% or less, more preferably 6.0 mass% or less, further preferably 5.0 mass% or less, in terms of weight, relative to the total amount of the acidic oil-in-water emulsified food. When the content of egg yolk is within the above range, the acidic oil-in-water emulsified food can maintain a stable emulsified state even after storage.
(modified starch)
The modified starch used in the acidic oil-in-water emulsified food means: chemically treated starches for consumption are specified as additives in the food sanitation process. The modified starch may also be subjected to physical treatment. The modified starch is preferably cold water swellable starch in order to impart hardness at normal temperature.
The raw starch of the modified starch is not particularly limited, and examples thereof include potato starch, corn starch (for example, corn starch derived from sweet corn, corn derived from dent corn, and corn derived from waxy corn), tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch. Examples of the chemical treatment include 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. Examples of the physical treatment include an alpha treatment and a wet heat treatment.
Examples of the modified starch 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 phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, phosphorylated starch, and phosphoric acid crosslinked starch. Of these, hydroxypropylated phosphoric acid crosslinked starch and acetylated adipic acid crosslinked starch are more preferable.
The ratio of the content of the modified starch to the content of egg white (converted to 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, still more preferably 0.08 or more, and the upper limit value is preferably 1.40 or less, more preferably 1.30 or less, still more preferably 1.25 or less, still more preferably 1.00 or less. When the content of the modified starch is within the above range, the acidic oil-in-water emulsified food can be adjusted to have physical properties of hardness that can be scooped out with a scoop and weak adhesion.
(glue)
The acidic oil-in-water emulsified food is preferably compounded with gums to adjust hardness and adhesiveness. As the gums, for example, xanthan gum, guar gum, tamarind gum, locust bean gum, gellan gum, and acacia gum, and the like can be cited, with xanthan gum being preferred.
The content of the gum is, for example, 0.01 mass% or more and 1.0 mass% or less, 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, relative to the total amount of the acidic oil-in-water emulsified food. When the content of the gum is within the above range, the hardness and adhesiveness of the acidic oil-in-water emulsified food can be adjusted to a desired value range.
(other raw materials)
In addition to the above-mentioned raw materials, the acidic oil-in-water emulsified food may be appropriately selected and contained with various raw materials commonly used for liquid seasonings within a range that does not impair the effects of the present invention. Examples include: soy sauce, mirin, salt, sesame, sodium glutamate, broth, and other seasonings; saccharides such as glucose, fructose, sucrose, maltose, oligosaccharides and trehalose; spice such as mustard powder and pepper; emulsifying agents other than modified starches such as lecithin, lysolecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, and the like; antioxidants such as ascorbic acid and vitamin E; bacteriostats, etc.
Method for producing acidic oil-in-water emulsified food
An example of the method for producing an acidic oil-in-water emulsified food according to the present invention will be described. For example, the aqueous phase is first prepared by mixing clear water, egg white, non-volatile acid, modified starch, gums, and other aqueous phase materials such as flavoring agents. Then, egg yolk is added to the aqueous phase prepared as needed, and edible oil or fat as an oil phase raw material is injected while stirring with a mixer or the like to be preliminarily emulsified, and then homogenized with a processor or the like excellent in shearing force, whereby an acidic oil-in-water 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 emulsified food of the present invention, an apparatus generally used for producing an acidic oil-in-water emulsified food can be used. Examples of such a device include a conventional mixer, a rod mixer, a vertical mixer, and a homomixer. Examples of the shape of the stirring blade of the mixer include a helical blade, a turbine blade, a paddle, and an anchor blade.
Examples
The present invention will be described in further detail with reference to the following examples and comparative examples, but the present invention is not limited to the following examples.
Preparation example 1 of acidic oil-in-water emulsified food
Examples 1 to 9 and comparative examples 1 to 4
Acidic oil-in-water emulsified foods were produced in accordance with the blending ratios shown in tables 1 and 2. Specifically, egg white, 10% salted egg yolk, table vinegar (acetic acid content 4%), non-volatile acid (lactic acid), modified starch (hydroxypropylated phosphate cross-linked starch (cold water swellable starch)), xanthan gum, salt, sodium glutamate and dextrin were first uniformly mixed, thereby preparing an aqueous phase. Then, an edible vegetable oil (soybean oil) is added to the aqueous phase thus prepared, and emulsification treatment is carried out, thereby preparing an acidic oil-in-water emulsified food.
Example 10
An acidic oil-in-water 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 as the modified starch instead of hydroxypropylated phosphoric acid crosslinked starch.
Example 11
An acidic oil-in-water emulsified food was prepared in the same manner as in example 1, except that malic acid was used as the nonvolatile acid instead of lactic acid.
Example 12
An acidic oil-in-water emulsified food was prepared in the same manner as in example 1, except that citric acid was used as the nonvolatile acid instead of lactic acid.
Example 13
An acidic oil-in-water emulsified food was prepared in the same manner as in example 1, except that phosphoric acid was used as the nonvolatile acid instead of lactic acid.
Comparative example 5
An acidic oil-in-water emulsified food was prepared in the same manner as in example 1, except that modified starch was not blended.
(determination of pH)
The acidic oil-in-water emulsified foods of examples 1 to 13 and comparative examples 1 to 5 obtained above were set at 1 atm and 20℃at the product temperature, and the pH was measured by a pH meter (Table type pH meter F-72, manufactured by horiba, inc.). The pH of the acidic oil-in-water emulsified foods of examples 1 to 13 and comparative examples 1 to 5 were each in the range of 2.2 to 3.5.
(determination of physical Properties)
The acidic oil-in-water emulsified foods of examples 1 to 13 and comparative examples 1 to 5 obtained in the above were prepared at 1 week and thereafter at a product temperature of 20℃under 1 atmosphere, and the average value obtained by measuring the average value 3 times under the conditions of 20mm in plunger diameter and 10 mm/sec in penetration rate by a measuring instrument for calculation (model: rheoner RE-3305, electric creep instrument, kyowa Co., ltd.). The measurement results are shown in tables 3 and 4.
(evaluation of physical Properties)
For the acidic oil-in-water emulsified foods of examples 1 to 13 and comparative examples 1 to 5 obtained in the above, panelists who had undergone multiple training were asked to evaluate the ease of scooping out with a scoop and the ease of mixing 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 can be called good results. The score was obtained by rounding off the decimal point of the average value.
[ evaluation criterion ] (ease of scooping out with a spoon)
5: the acidic oil-in-water emulsified food has moderate hardness and is very easy to scoop out by a scoop.
4: the acidic oil-in-water emulsified food has moderate hardness and is easy to scoop out by a spoon.
3: acidic oil-in-water emulsified foods are moderately hard but are somewhat difficult to scoop out with a spoon.
2: acidic oil-in-water emulsified food is soft and difficult to scoop out with a spoon.
1: acidic oil-in-water emulsified foods are too soft and are very difficult to scoop out with a spoon.
[ evaluation criterion ] (easiness of mixing with food Material)
5: the acidic oil-in-water emulsified food is smooth without caking, and is easy to mix with food materials.
4: the acidic oil-in-water emulsified food is smooth without caking, and can be easily mixed with food materials.
3: acidic oil-in-water emulsified foods are slightly caked and difficult to mix with food materials.
2: the acidic oil-in-water emulsified food is agglomerated and is difficult to mix with food materials.
1: the acidic oil-in-water emulsified food is agglomerated and is very difficult to mix with food materials.
The acidic oil-in-water emulsified foods of examples 1 to 13 were all of a physical property that was hard enough to be scooped out with a spoon and had poor adhesion, and were smooth without caking, and were easy to mix with food materials.
The acidic oil-in-water emulsified food of comparative example 1 was slightly difficult to scoop out due to the too small egg white content.
The acidic oil-in-water emulsified food of comparative example 2 was too soft because of the too small content of fat, and scooping out with a scoop was very difficult.
The acidic oil-in-water emulsified food of comparative example 3 was soft because of the too small content of oil and fat, and was difficult to scoop out with a spoon.
The acidic oil-in-water emulsified food of comparative example 4 was very difficult to mix with food materials because of caking due to excessive content of oil.
The acidic oil-in-water emulsified food of comparative example 5 was too soft and scooped out with a scoop because it did not contain modified starch.
TABLE 1
TABLE 2
TABLE 3
TABLE 4
*1: cannot be measured.
Claims (6)
1. An acidic oil-in-water emulsified food is characterized by comprising edible oil and fat, egg white, non-volatile acid and modified starch,
the edible oil content is 38 to 64 mass% based on the total amount of the acidic oil-in-water emulsified food,
the egg white content is 1 to 10 mass% in terms of weight relative to the total amount of the acidic oil-in-water emulsified food,
the ratio of the content of the non-volatile acid to the content of the egg white in terms of raw weight conversion is 0.01 to 0.50,
the ratio of the content of the modified starch to the content of the egg white calculated by raw weight conversion is 0.05 or more and 1.50 or less,
the acidic oil-in-water emulsified food has a hardness of 1500N/m at 20deg.C under 1 atm 2 Above 10000N/m 2 Hereinafter, the adhesion was 500J/m 3 Above and 1300J/m 3 The following is given.
2. The acidic oil-in-water emulsified food according to claim 1, wherein the content of egg white is 1 mass% or more and 9 mass% or less in terms of weight relative to the total amount of the acidic oil-in-water emulsified food.
3. The acidic oil-in-water emulsified food according to claim 1 or 2, wherein the ratio of the content of the modified starch to the content of the egg white in terms of raw weight conversion is 0.05 or more and 1.40 or less.
4. The acidic oil-in-water emulsified food product according to claim 1 or 2, wherein the non-volatile acid is at least 1 selected from the group consisting of lactic acid, malic acid, citric acid and phosphoric acid.
5. The acidic oil-in-water emulsified food product according to claim 1 or 2, wherein the modified starch is a cold water swellable starch.
6. The acidic oil-in-water emulsified food product according to claim 1 or 2, further comprising egg yolk.
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| PCT/JP2020/023856 WO2020262177A1 (en) | 2019-06-26 | 2020-06-17 | Acidic oil-in-water type emulsion food |
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| JP2021003049A (en) | 2021-01-14 |
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