JPH08116877A - Tasty oil-in-water type emulsified food and its production - Google Patents

Abstract

PURPOSE: To obtain an oil-in-water type emulsified food effective in taste effect of a tasting agent and having specific taste and texture and provide a method for producing the food. CONSTITUTION: This tasty oil-in-water type emulsified food comprises separately each emulsifying an oil phase in which a tasting agent is dissolved or dispersed and an oil phase in which the tasting agent is not dissolved or dispersed in arbitrary order into a water phase. SFC (solid fat index) of these oil phase may be different. This tasty oil-in-water type emulsified food is produced by dissolving or dispersing the tasting agent into the oil phase emulsified in early period of emulsifying step or dissolving or dispersing the seasoning into an oil phase emulsified in the latter period of emulsifying step.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil-in-water emulsified food containing a flavor and a method for producing the same.

[0002]

BACKGROUND OF THE INVENTION Oil-in-water emulsified foods include creams such as whipped cream, concentrated milk and coffee whitener,
Mayonnaise, emulsified fat for pyrrole in, etc. are known. It has been conventionally practiced to add salt, mustard, spices, soy sauce, various spice oils, flavoring agents such as cacao and coffee powder to an oil-in-water emulsion food such as cooking cream and mayonnaise. And, the blending of the flavoring agent into the oil-in-water emulsion food is such that salt, sodium glutamate, water-soluble flavoring agents such as mustard powder are dissolved in the water phase, and oil-soluble flavoring agents such as spice oil. Is dissolved in the oil phase and emulsified.

[0003]

DISCLOSURE OF THE INVENTION The present invention relates to an oil-in-water emulsified food containing a flavoring agent, which makes the flavoring effect of the flavoring agent more effective, and has an excellent flavor and texture. An object is to provide an emulsified food and a method for producing the same.

[0004]

Means for Solving the Problems The present inventor has added an oil phase component to an aqueous phase component, stirred, and emulsified the oil-in-water type emulsified food. In the process of studying the composition, it was found that the emulsification time of the flavor greatly affects the flavor and texture of the obtained oil-in-water emulsified food, and the present invention was completed.

That is, the present invention provides a taste obtained by separately emulsifying an oil phase in which a flavor is dissolved or dispersed and an oil phase in which the flavor is not dissolved or dispersed in an aqueous phase in an arbitrary order. It is a water-in-oil type emulsion food. The SFCs of the oil phase in which the flavor is dissolved or dispersed and the oil phase in which the flavor is not dissolved or dispersed may be different. The present invention further comprises
In preparing an oil-in-water emulsified food containing a flavoring agent, a flavoring oil-in-water emulsified food characterized in that the flavoring agent is dissolved or dispersed in the oil phase to be emulsified in the early stage of the emulsification step. It is a manufacturing method. Moreover, in preparing an oil-in-water emulsion food containing a flavoring agent, a flavoring oil-in-water emulsion characterized in that the flavoring agent is dissolved or dispersed in an oil phase to be emulsified in the latter stage of the emulsification step. It is a method of manufacturing food.

The present invention will be described in more detail. Conventional flavor-containing oil-in-water emulsion foods are produced by adding an oil phase to an aqueous phase in which a water-soluble flavor is dissolved, or by emulsifying, or adding an oil phase to an aqueous phase in which a water-soluble flavor is dissolved. It is produced by adding an oil phase in which a soluble flavor is dissolved or dispersed and emulsifying it. That is, the conventional oil-in-water type emulsified food has a water-soluble flavoring agent that dissolves or disperses the water-soluble flavoring agent in the total amount of the aqueous phase, or is soluble in the total amount of the oil phase that should be used. It is produced by dissolving or dispersing a flavor and emulsifying these. Therefore, in the conventional tasty oil-in-water emulsified food, each flavor is uniformly present in the water phase and the oil phase of the oil-in-water emulsified food. On the other hand, the tasty oil-in-water emulsified food of the invention according to claim 1 of the present invention comprises an oil phase in which a flavor is dissolved or dispersed and an oil phase in which the flavor is not dissolved or dispersed. Separately emulsified in the aqueous phase in any order, i.e., the oil phase and the flavor are dissolved or dispersed when the oil phase is added to the aqueous phase and emulsified The oil phase which is not included is added in an arbitrary order and sequentially emulsified.
Therefore, the oil-in-water type emulsified food that is emulsified in the oil phase containing a flavorant and the oil-in-water type emulsified food that is emulsified in the oil phase that does not include the flavorant are mixed in different emulsified states, As a result, it has a unique flavor and texture.

The components that form the oil phase in the present invention include:
Examples thereof include vegetable oils and fats such as olive oil, cottonseed oil, soybean oil, rapeseed oil, corn oil, palm oil and palm kernel oil, animal oils and fats such as fish oil, lard and milk fat, hydrogenated oils or fractionated oils thereof. Further, a compounded oil in which two or more of these oils and fats are mixed can also be used. Emulsifiers include
Sorbitan fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, soybean lecithin, egg yolk, egg yolk hydrolyzate, lysophosphatide, quillaia extract, lecithin, sodium caseinate, various albumin and the like are used. In addition, rice vinegar, vinegar such as apple vinegar, acetic acid,
An acid substance such as citric acid, a water-soluble component such as sodium glutamate, salt, and fruit juice, and a stabilizer such as xanthan gum, guar gum, and carboxymethyl cellulose sodium salt may be added.

The flavors used in the present invention include oil-soluble flavors such as essential oil, lemon oil, terpene, mustard oil, wasabi oil, spice oil, oleoresin capsicum, paprika oil, mustard, curry, Powders of coffee, cacao, wasabi, salt, sugar, stevia, glutyrrhizin, aspartame and the like can also be used. As these flavoring agents, those which are oil-soluble are used after being dissolved in the oil phase.
In addition, oil-insoluble flavoring agents such as mustard, coffee, salt and sugar are made into powder and dispersed in the oil phase for use. In order to satisfactorily disperse this powder in the oil phase, it is important to finely grind the particle size of the flavoring agent to 10 μm or less, preferably 5 μm or less. The flavors finely pulverized to 10 μm or less are emulsified in the oil-in-water type in a state of being dispersed in the oil phase, but can be emulsified in the oil-in-water type in a state of being dispersed in the oil phase in a particle size of more than 10 μm. However, since it is released into the aqueous phase, which is the continuous phase, the emulsified food object of the present invention cannot be obtained. In order to finely pulverize the water-soluble flavoring agent to 10 μm or less, either a dry type or a wet type pulverizer can be used. A crusher that can be used is, for example, a ball mill, a pin mill, a colloid mill, a hammer mill, or the like, and a method of milling with a three-stage roll is particularly preferable.

As described above, in the taste-inducing oil-in-water emulsified food of the present invention, the oil phase in which the flavor is dissolved or dispersed and the oil phase in which the flavor is not dissolved or dispersed are separately provided. It has a unique flavor and texture because it is emulsified in the aqueous phase in an arbitrary order and mixed with a flavoring agent. Thus, the tasty oil-in-water emulsified food of the present invention has the characteristic that the flavor and texture differ depending on the way the flavors are mixed. The inventions of claims 5 and 6 of the present invention relate to the invention of how to mix the flavors. That is, in preparing an oil-in-water emulsion containing a flavoring agent, a method for producing a seasoning oil-in-water emulsified food in which the flavoring agent is dissolved or dispersed in the oil phase to be emulsified in the early stage of the emulsification step. Also, in preparing an oil-in-water emulsified food containing a flavoring agent, a method for producing a tasteable oil-in-water emulsified food in which the flavoring agent is dissolved or dispersed in an oil phase to be emulsified in the latter stage of the emulsification step. is there.

In preparing the tasty oil-in-water emulsified food of the present invention, in order to produce a flavor by dissolving or dispersing it in the oil phase to be emulsified in the early or late stage of the emulsification process, for example, The following modes can be adopted. (1) The oil phase used for emulsification is divided into large and small, and the flavor is dissolved or dispersed in the smaller one. While stirring the aqueous phase, a small oil phase in which the flavor is dissolved or dispersed is first emulsified in this, and then a large oil phase in which the flavor is not dissolved or dispersed is emulsified and the taste is improved. Manufacturing oil-in-water emulsion foods. This method corresponds to a method of dissolving or dispersing a flavoring agent in an oil phase to be emulsified in the early stage of the emulsification step, and the flavoring agent is incorporated in the early stage of the emulsification step. (2) The oil phase used for emulsification is divided into two, large and small, and the flavor is dissolved or dispersed in the smaller one. While stirring the aqueous phase, a large oil phase in which the flavor is not dissolved or dispersed is first emulsified therein, and then a small oil phase in which the flavor is dissolved or dispersed is emulsified at the final stage of the emulsification. To produce a tasty oil-in-water emulsified food. This method corresponds to a method of dissolving or dispersing a flavor in an oil phase to be emulsified in the latter stage of the emulsification step, and the flavor is blended in the latter stage of the emulsification step. (3) The oil phase used for emulsification is divided into almost equal amounts, and the flavor is dissolved or dispersed in only one of the two, and the flavor is not dissolved or dispersed in the other. While stirring the aqueous phase,
First, the oil phase in which the flavor is dissolved or dispersed is emulsified, and then the oil phase in which the flavor is not dissolved or dispersed is emulsified, or the flavor is not dissolved or dispersed first. The oil phase is emulsified, and then the oil phase in which the flavoring agent is dissolved or dispersed is emulsified to produce a tasteable oil-in-water emulsified food. The former corresponds to the method of dissolving or dispersing the flavoring agent in the oil phase to be emulsified in the early stage of the emulsification step, and the latter corresponds to the method of dissolving or dispersing the flavoring agent in the oil phase to be emulsified in the latter stage of the emulsification step. To do. In addition, first, a small amount of oil phase in which the flavor is not dissolved or dispersed is emulsified in the aqueous phase, then a small amount of oil phase in which the flavor is dissolved or dispersed is emulsified, and then the flavor is dissolved. Alternatively, most of the remaining undispersed oil phase may be emulsified, or vice versa.

In preparing the tasty oil-in-water emulsified food of the present invention, when the method of dissolving or dispersing the flavor in the oil phase to be emulsified in the early stage of the emulsification step is adopted, the flavor is contained. Since the oil particles in the oil phase are finely emulsified, a tasty oil-in-water emulsified food having a slowly rising taste and a flavor remaining in the rear mouth is obtained. On the other hand, if a method of dissolving or dispersing the flavor in the oil phase to be emulsified in the latter stage of the emulsification step is adopted,
Since the oil particles of the oil phase containing the flavoring agent are coarsely emulsified,
It is possible to obtain an oil-in-water type emulsified food having a strong taste and a strong top note that the taste quickly rises when it is contained in the mouth.

The present inventor has previously found that the melting point or SFC [Soli
d Fat Content; solid fat index, which represents the amount of solid fat in fat. The fats and oils are both solid fats and liquid fats and oils, but SFC represents the amount of solid fats and oils in the fats and oils, that is, the solid fats, and is a value peculiar to each fats and oils. The solid fat content in the oil and fat changes depending on the temperature. Usually, the higher the temperature, the less the solid fat melts and the smaller the SFC value becomes. This SFC is measured by SFC-900 (manufactured by PRAXIS). ] An oil-in-water emulsion composition having excellent physical properties and stability, comprising a mixture of oil-in-water emulsions of different oils and fats and / or blended oils, has been developed. And about the manufacturing method of this oil-in-water emulsion composition, the method of sequentially emulsifying and dispersing the oils and fats and / or compounded oils with different melting points or SFCs in water, and further the oils and fats and / or compounded oils with different melting points or SFCs sequentially. Proposes a method for producing an oil-in-water emulsion composition by emulsifying and dispersing in water in order from the oil or fat having a high melting point or SFC or a compounded oil in order, or by emulsifying the oil or fat having a low melting point or SFC or a compounded oil in order. (Japanese Patent Application No. 6-198624).

The present invention can be carried out in combination with this method. That is, for example, while stirring a water phase component such as water and an emulsifier, first, a fat or oil having a high melting point or SFC or a compounded oil is added to emulsify, and then the melting point or SF
When an oil / fat or compounded oil having a low C is added and emulsified to produce an oil-in-water emulsified food, the flavor is dissolved or dispersed in either of the oils / fat or compounded oil. While stirring the water phase component consisting of water and an emulsifier, etc., first, the melting point or SFC
When an oil-in-water type emulsified food is produced by adding an oil or fat having a low melting point or a compounded oil to emulsify it and then adding an oil or fat having a high melting point or SFC or an emulsified oil to produce an oil-in-water type emulsified food Dissolve or disperse the seasoning. In any of the above cases, two or more kinds of fats and oils and / or blended oils can be used and added sequentially to the aqueous phase component, but at that time, the emulsification timing of the oil phase in which the flavor is dissolved or dispersed Is adjusted so as to be in the early stage or the late stage of emulsification. When the oil or fat or the compounded oil is solid at room temperature, it is melted by heating to be liquid and then added to the water phase component. At this time, the water phase component is also heated. The oil-in-water emulsified food obtained by these methods has a peculiar texture and taste effect as described above, and the former oil-in-water emulsified food is widely stable on the low temperature side, and the latter is The oil-in-water emulsion food has excellent extensibility and plasticity at high temperatures. INDUSTRIAL APPLICABILITY The present invention can be applied to creams such as whipped cream, concentrated milk, coffee whitener, etc., oil-in-water emulsified foods such as mayonnaise and emulsified fat for pie roll-in. Especially suitable for mayonnaise and whipped cream.

[0014]

EXAMPLES The present invention will be described below with reference to examples. Example 1 (Mustard mayonnaise) Salad oil 76% by weight Egg yolk 13% by weight Brewed vinegar 3% by weight Water candy 2.5% by weight Mustard oil 1.0% by weight White pepper 0.02% by weight Sodium glutamate 0.02% by weight Water 3 0.96% by weight A mustard mayonnaise having the above composition was produced by the following method. 76 kg of soybean salad oil was divided into 66 kg and 10 kg, and 10 kg of soybean salad oil was dissolved or dispersed in 1 kg of mustard oil, 20 g of sodium glutamate and 20 g of white pepper to prepare a tasty oil phase. 3.96 kg of water, 2.5 kg of candy, 3 kg of brewed vinegar and 13 kg of egg yolk were mixed to prepare an aqueous phase. First, the tasty oily phase was added to the aqueous phase and emulsified. Next, 66 kg of soybean salad oil having no taste was added and emulsified to obtain a tasteful mustard mayonnaise.

Example 2 (Mustard Mayonnaise) In the method of Example 1, when emulsifying into an oil-in-water type,
To the aqueous phase having the composition of Example 1, 66 kg of soybean salad oil having no taste was added and emulsified, and then 10 kg of the taste oil phase in which the flavor of Example 1 was dissolved or dispersed was added and emulsified. , Tasteful mustard mayonnaise was obtained.

Comparative Example 1 (Mustard Mayonnaise) 1 kg of mustard oil was uniformly dissolved in 76 kg of soybean salad oil to prepare an oil phase. On the other hand, 2.5 kg of candy, 3 kg of brewed vinegar, 13 kg of egg yolk, 20 g of sodium glutamate and 20 g of white pepper were dissolved in 3.96 kg of water to prepare an aqueous phase. Conventionally, according to a method usually adopted, the above oil phase was added to the above water phase and emulsified to obtain a tasteful mustard mayonnaise.

The tasteful mustard mayonnaises of Examples 1 and 2 and Comparative Example 1 described above were eaten. Example 1 is Comparative Example 1
On the other hand, the mustard flavor slowly and mildly stood up in the mouth, and the mustard flavor remained in the back mouth, so to speak, it had a taste aftertaste. In comparison with Comparative Example 1, Example 2 exhibited a taste property that immediately after being put in the mouth, the mustard flavor spreads in the mouth at once, and the top notes of extremely mustard are strongly produced.

Example 3 (Chocolate flavored whipped cream) Blended oil 29% by weight Sugar 15% by weight Cocoa 2.5% by weight Emulsifier 1.0% by weight Fat powder 2.0% by weight Gasein Na 2.0% by weight Phosphate 0 0.1% by weight Dye 0.3% by weight Water 48% by weight A chocolate flavored whipped cream having the above composition was produced by the following method. 290 kg of compounded oil consisting of 80% soybean hydrogenated oil (melting point 35%), coconut oil 10% and soybean 10%
It was divided into 00 Kg and 90 Kg, and 25 Kg of cocoa powder, 1 Kg of chocolate flavor and 3 Kg of chocolate pigment were dispersed in 90 Kg to prepare an oil phase containing a seasoning. Lipophilic emulsifier 70 for the remaining 200 kg of oil phase
0 g was dissolved to prepare a flavor-free oil phase. 20 kg of milk powder, 2 g of sodium caseinate in 480 kg of water
An aqueous phase was prepared by dissolving 0 kg, 1 kg of phosphate, 300 g of a hydrophilic emulsifier and 150 kg of sugar. 6 above water phase
The temperature was adjusted to 0 ° C., and the oil phase containing the above flavoring agent was first adjusted to 60 ° C. and added to emulsify. Next, the oil phase containing no flavor was adjusted to 60 ° C., added, and emulsified to obtain a chocolate-flavored whipped cream.

Example 4 (Chocolate flavored whipped cream) In the method of Example 3, when emulsifying into an oil-in-water type,
The aqueous phase having the composition of Example 3 was adjusted to 60 ° C., and the oil phase containing no seasoning of Example 3 was first adjusted to 60 ° C. and added to emulsify. Next, the oil phase containing the flavor of Example 3 was adjusted to 60 ° C., added, and emulsified to obtain a chocolate-flavored whipped cream.

COMPARATIVE EXAMPLE 2 (Chocolate flavored whipped cream) 290 kg of compounded oil consisting of 80% soybean hydrogenated oil (melting point 35%), coconut oil 10%, soybean 10% and cocoa powder 25
An oil phase containing a flavor was prepared by uniformly dispersing Kg, 1 kg of chocolate flavor and 3 kg of chocolate pigment. 20 kg of milk powder, 20 kg of sodium caseinate, 1 kg of phosphate, 300 g of hydrophilic emulsifier in 480 kg of water
And 150 kg of sugar were dissolved to prepare an aqueous phase. The above aqueous phase was adjusted to 60 ° C., and the oil phase containing the above-mentioned flavoring agent was adjusted to 60 ° C. and added to the mixture to emulsify it to obtain a chocolate-flavored whipped cream.

The chocolate-flavored whipped creams of Examples 3 and 4 and Comparative Example 2 were eaten. In Example 3, compared with Comparative Example 2, the chocolate flavor was mildly raised, the chocolate taste remained in the rear mouth, and the tail was drawn. Also,
In Example 4, compared with Comparative Example 2, the rise of the chocolate flavor was quicker, and when it was contained in the mouth, the chocolate flavor was not strong at the beginning and was not tailed. FIG. 1 schematically shows the relationship between the intensity of chocolate flavor and the time felt in the mouth between Example 3 and Example 4.

Example 5 (Mustard Mayonnaise) Soybean salad oil 38% by weight Palm fractionated oil 38% by weight egg yolk 13% by weight Brewed vinegar 3% by weight Water candy 2.5% by weight Mustard oil 1.0% by weight White pepper 0.02% by weight % Sodium glutamate 0.02% by weight Water 3.96% by weight A mustard mayonnaise of the above composition was produced by the following method. 38 kg soybean salad oil, 1 kg mustard oil,
Sodium glutamate 20g and white pepper 20g
Was dissolved or dispersed to prepare a tasty oil phase. Water 3.9
6 kg, candy 2.5 kg, brewed vinegar 3 kg and egg yolk 13
The Kg was mixed to prepare an aqueous phase. First, the above-mentioned taste oil phase was added to this aqueous phase and emulsified. Next, 35 kg of palm fractionated oil having a melting point of 35 ° C. and containing no flavoring agent was added and emulsified to obtain a tasteful mustard mayonnaise.

Example 6 (Mustard Mayonnaise) In Example 5, upon emulsification into an oil-in-water type, the water phase having the composition of Example 5 first had a melting point of 35 that did not contain a flavoring agent.
38Kg of palm fractionated oil at 0 ° C was added to emulsify, and then 38K of soybean salad oil in which the flavor of Example 5 was dissolved or dispersed
g was added and emulsified to obtain a tasteful mustard mayonnaise.

Example 7 (Mustard Mayonnaise) A mustard mayonnaise having the composition of Example 5 was produced by the following method. A tasting oil phase was prepared by dissolving or dispersing 1 kg of mustard oil, 20 g of sodium glutamate and 20 g of white pepper in 38 kg of palm fractionated oil having a melting point of 35 ° C. 3.96 kg water, 2.5 kg water candy, 3 brewed vinegar
An aqueous phase was prepared by mixing Kg and 13 Kg of egg yolk. First, the above-mentioned taste oil phase was added to this aqueous phase and emulsified. Next, 38 kg of soybean salad oil containing no flavoring agent was added and emulsified to obtain a tasteful mustard mayonnaise.

Example 8 (Mustard Mayonnaise) In Example 7, when emulsifying into an oil-in-water type, 38 kg of soybean salad oil containing no flavoring agent was first added to the aqueous phase having the composition of Example 5 to emulsify it. Next, 38 K of palm fractionated oil having a melting point of 35 ° C. in which the flavor of Example 7 is dissolved or dispersed is used.
g was added and emulsified to obtain a tasteful mustard mayonnaise.

The mustard mayonnaise obtained in Examples 5 to 8 above was eaten. The product of Example 5 retained a certain degree of hardness even on the high temperature side, had good thermal stability, and the taste of mustard slowly rose into the mouth, and the mustard flavor remained in the aftertaste. The product of Example 6 was stable even at low temperatures and was stable, and the taste of mustard spread in the mouth at once. The product of Example 7 was not stiff and stable even at low temperatures, and the taste of mustard slowly rose into the mouth, leaving the aftertaste of mustard. The product of Example 8 retained a certain degree of hardness even on the high temperature side, had good thermal stability, and had a taste of mustard that spreads in the mouth at once.

[0027]

INDUSTRIAL APPLICABILITY The taste-in-oil type water-in-water emulsified food of the present invention comprises a flavor-containing oil because the flavor is dissolved or dispersed only in a part of the oil phase to be emulsified. Oil-in-water emulsified food that is emulsified in the phase, and the emulsified state of the oil-in-water emulsified food that is emulsified in the oil phase that does not contain a flavoring agent are different, so that these different states are mixed. , Has a peculiar flavor and texture compared to the conventional oil-in-water type emulsified food in which the conventional flavoring agent is uniformly distributed in the emulsion. Further, the oil phase in which the flavor is dissolved or dispersed and the oil phase in which the flavor is not dissolved or dispersed are different S from each other.
By using one having an FC value, the stability, extensibility, plasticity, etc. of the oil-in-water emulsion food can be improved. Then, in the initial stage of the emulsification step, the flavoring oil-in-water emulsified food produced by dissolving or dispersing the flavoring agent and emulsifying the oil phase is finely emulsified oil particles of the oil phase containing the flavoring agent. Therefore, the palatability slowly rises, and the flavor remains in the rear mouth. Further, the tasteable oil-in-water emulsified food produced by emulsifying the oil phase in which the flavor is dissolved or dispersed in the latter stage of the emulsification step is coarsely emulsified with oil particles of the oil phase containing the flavor. Therefore, the palatability rises quickly, and when it is contained in the mouth, the top note that the flavor immediately spreads has a strong characteristic. As described above, according to the present invention, when it is contained in the mouth, an oil-in-water emulsified food having a peculiar flavor and texture which cannot be obtained by the conventional taste-oil-in-water emulsified food can be obtained. INDUSTRIAL APPLICABILITY The present invention can be easily applied to creams such as whipped cream and coffee whitener, mayonnaise, and emulsified fat for pyrolein, and is extremely useful.

[Brief description of drawings]

FIG. 1 is a graph schematically showing the relationship between the strength of chocolate flavor and the time felt in the mouth for Examples 3 and 4.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yoichi Shirakawa 7-35 Higashiohisa Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (72) Hiroshige Kono 7-2-35 Higashiohisa Arakawa-ku, Tokyo No. Asahi Denka Kogyo Co., Ltd.

Claims (6)

[Claims] 1. A tasty oil-in-water obtained by separately emulsifying an oil phase in which a flavor is dissolved or dispersed and an oil phase in which the flavor is not dissolved or dispersed in an aqueous phase in an arbitrary order. Type emulsified food. 2. An SFC (Solid) of an oil phase in which a flavor is dissolved or dispersed and an oil phase in which the flavor is not dissolved or dispersed.
The taste-in-water emulsified food according to claim 1, wherein the fat content (solid fat index) is different. 3. The tasty oil-in-water emulsified food according to claim 1, wherein the tasty oil-in-water emulsified food is mayonnaise. 4. The tasteful oil-in-water emulsified food according to claim 1, wherein the tasteable oil-in-water emulsified food is whipped cream. 5. A flavored water comprising a flavorant dissolved or dispersed in an oil phase to be emulsified in the early stage of the emulsification step in preparing an oil-in-water emulsified food containing the flavorant. Method for producing oil-based emulsified food. 6. A palatable water characterized in that, in preparing an oil-in-water emulsion food containing a flavoring agent, the flavoring agent is dissolved or dispersed in an oil phase to be emulsified in the latter stage of the emulsification step. Method for producing oil-based emulsified food.