JPWO2012002303A1 - Acid oil-in-water emulsified food - Google Patents

Abstract

An acidic oil-in-water emulsified food with improved freezing resistance is provided. In an acidic oil-in-water emulsified food, non-dissolved starch particles and oil droplets are dispersed in the aqueous phase. The average particle size of the starch particles is 3 to 60 μm, the average particle size of the oil droplets is 1 to 20 μm, and the ratio of the average particle size of the oil droplets to the average particle size of the starch particles is (5-600) / 100.

Description

  The present invention relates to an acidic oil-in-water emulsified food having a stable emulsified state after thawing and excellent in freezing resistance.

  Acidic oil-in-water emulsified foods such as mayonnaise and semi-solid emulsified dressings are widely popular in daily eating habits. A typical application of such acidic oil-in-water emulsified foods is salad, but in recent years its use has been expanded and is also used in frozen foods such as frozen side dishes. In each household, foods using acidic oil-in-water type emulsified foods are stored frozen and thawed or warmed before eating.

  Therefore, acidic oil-in-water emulsified foods are desired to maintain a stable emulsified state even after being frozen and thawed, that is, to have freezing resistance. Acidic oil-in-water emulsified foods have been proposed.

  For example, in order to improve the freezing tolerance of an acidic oil-in-water type emulsified food, it is a dried egg white that has been subjected to a desugaring process and a heat storage process of 65 ° C. or higher, Part) with a water separation rate of 4% or less and xanthan gum and other gums in acidic oil-in-water emulsion foods (Patent Document 1), and similar dry egg white and processed starch Blending in an oil-in-water emulsion food (Patent Document 2) has been proposed.

JP 2009-61 A Japanese Unexamined Patent Publication No. 2009-60

  An object of the present invention is to provide an acidic oil-in-water emulsified food having further improved freezing resistance.

  The present inventor surprisingly, when starch is dispersed in an aqueous phase of an acidic oil-in-water emulsified food with a specific particle size in a non-dissolved state, the freezing resistance is unexpectedly improved, and the particles in a non-dissolved state are Despite being dispersed, it has been found that it does not affect the texture.

That is, the present invention is an acidic oil-in-water emulsified food in which starch particles and oil droplets in an undissolved state are dispersed in an aqueous phase,
The average particle size of the starch particles is 3-60 μm,
The average particle size of the oil droplets is 1-20 μm,
The ratio of the average particle size of oil droplets to the average particle size of starch particles is (5-600) / 100
An acidic oil-in-water emulsified food is provided.

  In addition, as a method for producing this acidic oil-in-water emulsified food, there is provided a method for producing an acidic oil-in-water emulsified food in which the temperature of the aqueous phase in which the starch particles are dispersed is not higher than the temperature at which the starch particles are not completely dissolved. .

  ADVANTAGE OF THE INVENTION According to this invention, the acidic oil-in-water type emulsified food which has a stable emulsified state after thawing | decompression can be provided.

1 is a photomicrograph of the oil-in-water emulsified food of Example 1. FIG. FIG. 2 is a photomicrograph of the oil-in-water emulsified food of Comparative Example 2.

  Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

  In the present invention, the acidic oil-in-water emulsified food is one in which edible fats and oils are dispersed almost uniformly in the water phase as oil droplets to form an oil-in-water emulsified state, and the pH is adjusted to be acidic. Preferably, the pH is adjusted to 4.6 or lower in order to allow normal temperature distribution. Such acidic oil-in-water emulsified foods having a viscosity adjusted to 30 Pa · s or more include mayonnaise, mayonnaise, semi-solid emulsified dressing and the like.

  In the acidic oil-in-water emulsified food of the present invention, not only oil droplets are emulsified and dispersed in the aqueous phase at normal temperature, but also starch particles are dispersed in an undissolved state. Here, as the starch forming the starch particles, raw starch or crosslinked starch which is insoluble or hardly soluble in water at room temperature (15 to 25 ° C.) and dissolves by heating can be exemplified. Preferably, the viscosity when the approximately 1 wt% aqueous dispersion is heated to 55 ° C. and then cooled to 20 ° C. is less than 80% of the viscosity when the aqueous dispersion is heated to 90 ° C. and then cooled to 20 ° C. It has viscosity characteristics.

  More specifically, this viscosity characteristic is obtained by preparing an aqueous dispersion of starch in the range of 0.1 to 3 wt% at room temperature, heating it to 55 ° C. with heating and stirring, and reaching the temperature after reaching 55 ° C. It is calculated from the viscosity measured when left in a room of 20 ° C. and cooled to 20 ° C., and the viscosity measured after heating and cooling similarly at 90 ° C.

  Examples of raw starch satisfying such viscosity characteristics include heat-soluble raw starch, specifically, rice starch, potato starch, corn starch, tapioca starch, sago starch, sweet potato starch, and wheat starch. The crosslinked starch is obtained by crosslinking some of the hydroxyl groups in the starch molecule, and examples of the crosslinking method include acetylated adipic acid crosslinking and acetylated phosphate crosslinking. There are no particular limitations on the type of starch used as a raw material for the cross-linked starch. For example, potato starch, corn starch (for example, corn starch derived from sweet corn, dent corn, waxy corn), tapioca starch, sago starch, sweet potato starch, wheat starch , Rice starch and the like. In the present invention, one or more of these can be used in combination.

  In addition, even if it is the above-mentioned starch, what shows cold water solubility or normal temperature solubility by a refinement | purification method, a processing method, etc. is unpreferable since the particle | grains cannot be disperse | distributed in an undissolved state in an aqueous phase.

  Further, in the present invention, the non-dissolved starch particles are dispersed in the aqueous phase, and it is not always necessary that all of the starch contained in the aqueous phase is in a non-dissolved state, Some, preferably all, may be dispersed in an undissolved state.

  In the present invention, the average particle size of the starch particles dispersed in the water phase in an undissolved state is 3 to 60 μm. If the average particle size of the starch particles is too small or too large, the freezing resistance cannot be improved sufficiently, which is not preferable.

  Here, the average particle size of the starch particles is measured by observing the acidic oil-in-water emulsified food with an optical microscope, measuring the particle size of 100 randomly selected starch particles in the acidic oil-in-water emulsified food, An average value can be calculated and obtained.

  The average particle size of the starch particles dispersed in the water phase in an undissolved state is affected by the type of starch used as a raw material, the crosslinking method, and the degree of crosslinking. That is, the average particle diameter of starch particles dispersed in an aqueous phase in an undissolved state without being heated to the gelatinization temperature or higher mainly depends on the origin of starch as a raw material. On the other hand, in the case of cross-linked starch that maintains the particle state by suppressing starch particle disintegration by cross-linking even when heated above the gelatinization temperature of the original starch particles, the average particle size in the aqueous dispersion is mainly the raw material Depends on the size of the starch granules and the degree of crosslinking. Therefore, in the present invention, among the starch particles having various average particle sizes that differ depending on the type of starch used as a raw material, the purification method, the degree of crosslinking, etc., those having an average particle size in the above-mentioned range are appropriately selected, Used after filtering.

  In the acidic oil-in-water emulsified food of the present invention, the starch blending ratio is preferably 0.01 to 20%, more preferably 0.1 to 10% in terms of anhydrous, although it depends on the type of the starch. If the starch content is too small, the freezing resistance cannot be improved sufficiently, while if it is too large, it becomes difficult to give a smooth texture to the acidic oil-in-water emulsified food.

  In the aqueous phase of the acidic oil-in-water emulsified food according to the present invention, starch is dispersed as non-dissolved particles as described above, and also from a starch degradation product having a DE (dextrose equivalent) of 12 or less, processed starch, and wet heat-treated starch. It is preferable to include one or more selected starch processed products in a dissolved state. Thereby, the viscosity of a water phase can be raised and the crystallization of the fats and oils at the time of freezing can be suppressed.

  Here, the starch decomposition product is, for example, a dextrin obtained by decomposing starch such as potato starch, corn starch, waxy corn starch, tapioca starch, maltodextrin, starch syrup and the like. DE is an index representing the degree of decomposition in the starch decomposition product, and the degree of decomposition increases as the value of DE increases. In the present invention, it is preferable to use a starch decomposition product of DE12 or less, which has a low degree of decomposition, and more preferably a starch decomposition product of 9 or less.

  Moreover, the blending amount of the starch degradation product of DE12 or less depends on the blending amount of starch that forms the above-mentioned non-dissolved starch particles and the blending amount of other processed starch, but the emulsified state after thawing is more From the point of stabilization, 0.1 to 8% is preferable, and 0.5 to 6% is more preferable. On the other hand, if the amount is too large, the texture tends to be heavy, which is not preferable.

  The processed starch is obtained by subjecting starch such as potato starch, corn starch, waxy corn starch, tapioca starch or the like to chemical treatment. In the present invention, various processed starches can be used as food starch. For example, acetylated adipic acid cross-linked starch esterified by the action of acetic anhydride and adipic anhydride on starch, and esterified by the action of phosphorus oxychloride or sodium trimetaphosphate on starch and the action of acetic anhydride or vinyl acetate Cross-linked acetylated phosphate starch, acetylated oxidized starch esterified with sodium hypochlorite and acetic anhydride on starch, starch octenyl succinate sodium esterified with octenyl succinic anhydride on starch, acetic anhydride on starch Or starch acetate that has been esterified by the action of vinyl acetate, oxidized starch that has been treated with sodium hypochlorite on starch, hydroxypropyl starch that has been etherified by the action of propylene oxide on starch, or propylene oxide that has been treated with starch Etherification and further phosphorus oxychloride or toluene Hydroxypropylated phosphate cross-linked starch esterified by the action of sodium metaphosphate, esterified by the action of phosphorus oxychloride or sodium trimetaphosphate on the starch, and further the action of orthophosphoric acid or its potassium salt, sodium salt, sodium tripolyphosphate Esterified phosphoric acid monoesterified phosphoric acid crosslinked starch, phosphoric acid starch esterified by the action of orthophosphoric acid or its potassium salt, sodium salt, sodium tripolyphosphate on starch, phosphorus oxychloride or sodium trimetaphosphate acting on starch And esterified phosphoric acid cross-linked starch.

  Wet heat-treated starch is a product obtained by heat-treating starch, for example, a method in which starch particles containing water that does not gelatinize even when heated are heated to about 100 to 125 ° C. in a sealed container at a relative humidity of 100%. Alternatively, it can be obtained by a reduced pressure and pressure heating method in which starch is placed in a container in the first stage and sealed and decompressed, and live steam is introduced into the container in the second stage and humidified and heated. As the wet heat-treated starch, a commercially available product can be used.

  Among the above-mentioned starch degradation products of DE12 or lower, modified starches and wet-heat-treated starches, modified starches such as hydroxypropyl starch and hydroxypropylated phosphoric acid crosslinked starch are preferred in terms of improving the freezing resistance.

  Further, the blended amount of the processed starch product is preferably 0.3 to 15%, more preferably 0.5 to 12%, as the total of starch degradation products of DE12 or less, processed starch, and wet heat-treated starch. If the blended amount of the starch processed product is too small, it is difficult to sufficiently improve the freezing resistance even if the non-dissolved starch particles are dispersed as described above, while if too much, the texture becomes heavy.

  On the other hand, the oil droplets dispersed in the aqueous phase are preferably formed from edible oils and fats that are liquid at room temperature (15 to 25 ° C.). Examples of edible oils and fats that are liquid at room temperature include rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, and soybean oil. By using liquid edible fats and oils at normal temperature, it becomes easy to control the particle diameter of oil droplets compared with the case of using solid edible fats and oils such as palm oil.

  The blending ratio of fats and oils in the acidic oil-in-water emulsified food of the present invention is preferably 50% or less, more preferably 40% or less, from the viewpoint of sufficiently improving freezing resistance, although depending on the type of the fats and oils. This is because as the blending ratio of fats and oils increases, the fats and oils are easily separated by freezing and thawing. Also, if the amount of fat / oil is small, separation of the oil / fat due to freezing and thawing becomes difficult to occur, but if it is too small, the richness of the acidic oil-in-water emulsified food is lost, so in the present invention, the proportion of fat / oil is 5% or more. Is preferred.

  Moreover, in the acidic oil-in-water emulsified food of the present invention, the average particle size of oil droplets is 1 to 20 μm, and the ratio of the average particle size of oil droplets to the average particle size of the above-mentioned starch particles is (5-600) / 100, preferably (5-300) / 100. Here, the average particle diameter of the oil droplets was measured with an optical oil microscope to observe the acid oil-in-water emulsified food, and the particle diameter was measured for 100 randomly selected starch particles in the acid oil-in-water emulsified food. An average value can be calculated and obtained. If the average particle size of the oil droplets is larger than 20 μm and the ratio of the average particle size of the oil droplets to the average particle size of the aforementioned starch particles is larger than 600/100, it may be difficult to sufficiently improve the freezing resistance. Absent. On the other hand, when the average particle diameter of the oil droplets is smaller than 1 μm and the ratio of the average particle diameter of the oil droplets to the average particle diameter of the starch particles is smaller than 5/100, a fine emulsified state is obtained. This is not preferable because it is difficult to obtain the effect of improving the freezing resistance enough to meet the increase in manufacturing cost.

  In addition, as a method of adjusting the particle diameter of the oil droplet in this way, a method of adjusting the kind of mixer when emulsifying the edible oil and fat, the stirring conditions, the order of adding the emulsifying material, and the like can be given.

  The acidic oil-in-water emulsified food according to the present invention contains, as an emulsifier, egg yolk, whole egg, liquid egg white, dried egg white, milk protein, lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, octenyl succinate Oxidized starch and the like can be contained. Here, as the egg yolk, for example, raw egg yolk obtained by dividing a chicken egg and separating it from egg white, the raw egg yolk is subjected to sterilization treatment, freezing treatment, filtration treatment, drying treatment such as spray drying or freeze drying, phosphor One or more kinds of enzyme treatment with lipase or protease, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment or subcritical carbon dioxide treatment, mixed treatment with salt or saccharide, etc. The thing etc. which performed the process of these are mentioned. Moreover, as an aspect to contain egg yolk in the acidic oil-in-water emulsified food of the present invention, whole egg obtained by breaking chicken eggs, or a mixture of egg yolk and egg white in an arbitrary ratio, or the above-mentioned An embodiment in which a treated product or the like is contained can be given.

  Dry egg white is obtained by drying liquid egg white by various methods such as spray drying (spray drying), standing drying (pan drying), freeze drying (freeze drying), and vacuum drying. Among these dried egg whites, in the present invention, when using dried egg white that has been heat-treated, preferably 65 to 120 ° C. for about 1 to 20 days, acid oil-in-water emulsified food Since the freezing tolerance which maintains the stable emulsified state after thawing | decompression of this improves more, it is preferable. In addition, the above-mentioned heat storage process can be performed by a conventional method.

  Examples of the liquid egg white used as the raw material of the dried egg white include, for example, a raw liquid egg white obtained by splitting an egg and separating it from an egg yolk, and those subjected to filtration, sterilization, freezing, concentration, etc. For example, a product that has been subjected to a treatment for removing the above components, for example, a desugaring treatment for removing a sugar content or a treatment for removing lysozyme can be used. Among these liquid egg whites, it is preferable to use liquid egg whites subjected to desugaring treatment. If the desugaring treatment is not performed, the amino group in egg white protein and free sugar cause a Maillard reaction during the above-mentioned heat storage treatment, and browning, generation of unpleasant odor, etc. may result in quality deterioration. . Here, the desugaring treatment may be performed by a conventional method using yeast, enzyme, bacteria, or the like, and is preferably performed so that the free sugar content in the liquid egg white is 0.1% or less.

  As the milk protein, one or more known milk proteins such as whey protein, casein, salts thereof (for example, sodium salt, potassium salt, calcium salt, ammonium salt, etc.) or a hydrolyzate of milk protein are used. be able to.

  Among these emulsifiers, it is more preferable to use egg yolk together with dried egg white and / or milk protein from the viewpoint of improving freezing resistance.

  Moreover, the acidic oil-in-water emulsified food of the present invention can contain various raw materials usually used in acidic oil-in-water emulsified foods as appropriate. For example, sour materials such as vinegar, citric acid, lactic acid, lemon juice, various seasonings such as sodium glutamate, salt and sugar, extracts of animals and plants, spices such as mustard powder and pepper, various proteins and their degradation products Etc.

  The acidic oil-in-water emulsified food of the present invention is obtained by dispersing starch dispersed in an aqueous phase in an aqueous phase at room temperature in an aqueous phase or an oil phase, and mixing and emulsifying an aqueous phase raw material and an oil phase raw material by a conventional method, Alternatively, after emulsifying and mixing the aqueous phase and the oil phase, it can be produced by mixing and dispersing starch that is insoluble in the aqueous phase at room temperature. At that time, water in which the starch is dispersed in an insoluble state The phase produces an acidic oil-in-water emulsified food at a temperature that does not completely dissolve the starch. That is, normal temperature insoluble starch, preferably the aforementioned heat-soluble starch, is dispersed in the aqueous phase in advance, and then the aqueous phase and the oil phase are mixed and emulsified, so that the starch is dispersed in the oil phase in advance. Later, even if the oil phase is mixed and emulsified with the aqueous phase, after the mixed emulsification, the starch is dispersed in the aqueous phase, so the starch is dispersed in the aqueous phase in an undissolved state. In order to produce a food product, the starch may be dispersed in the aqueous phase or the oil phase before mixing the aqueous phase and the oil phase. Moreover, normal temperature insoluble starch may be added and dispersed in the emulsion after the aqueous phase and the oil phase are mixed and dispersed, whereby the starch is also dispersed in the aqueous phase. In any case, when the starch is dispersed in the water phase in an undissolved state, the aqueous phase is not heated to a temperature at which the starch is completely dissolved. In the state where the gum is dispersed in the oil phase, the gum does not dissolve or sol even if the oil phase is heated.

  More specifically, the method for producing an acidic oil-in-water emulsified food of the present invention includes, for example, a normal temperature insoluble starch, preferably the aforementioned heat-soluble starch, an emulsifying material, and a seasoning as an aqueous phase material. Are normally mixed without heating to 60 ° C. or higher, and the oil phase raw material is poured and coarsely emulsified while stirring with a mixer or the like, then subjected to final emulsification with a colloid mill or the like, and then a bottle container or glass. Fill and seal the container.

Examples 1-3 and Comparative Examples 1-4
(1) Manufacture of acidic oil-in-water emulsified food 100 kg of acidic oil-in-water emulsified food finished at the blending ratio shown in Table 1 was produced. Here, as the cross-linked starch of Table 1, cross-linked starch made from waxy corn starch (trade name “FARINEX VA70WM”, manufactured by Matsutani Chemical Industry Co., Ltd.), tapioca cross-linked starch (cross-linked starch made from tapioca starch (product) The names “Food Starch HR-7” (manufactured by Matsutani Chemical Industry Co., Ltd.) were used. In Examples 2 and 3, these crosslinked starches were dispersed in fresh water in advance, heated to 90 ° C. and cooled, and used as starch. did.
In Comparative Example 2, as the starch, heat-dissolved rice starch was dispersed in fresh water in advance, dissolved by heating at 90 ° C. to disappear the starch particles, and then cooled.
In Comparative Example 3, potato starch was used to change the size of the starch particles.
In Examples 1 to 3 and Comparative Examples 1 to 4, whey protein was used as milk protein.

As a method for preparing an acidic oil-in-water emulsified food, when containing a starch processed product, first, these are dispersed in fresh water, gelatinized by heating (product temperature 90 ° C.), then cooled and gelatinized starch solution (Product temperature 20 ° C.) was prepared. When the processed starch product was not used, the preparation of the gelatinized starch solution was omitted and the aqueous phase portion was similarly prepared. Raw materials other than the gelatinized starch solution, starch and vegetable oil were uniformly mixed with a mixer to prepare an aqueous phase part. Next, rapeseed salad oil was gradually added while stirring the aqueous phase to prepare a crude emulsion. Then, the obtained coarse emulsion was finished and emulsified with a colloid mill, and 150 g each was filled and sealed in a 200 mL capacity nylon plastic bag.
In Comparative Example 4, final emulsification was not performed in order to change the size of the oil droplet diameter.

(2) Evaluation Regarding the acidic oil-in-water emulsified food obtained in (1), evaluation of freezing resistance, confirmation of the presence or absence of undissolved starch particles, measurement of the average particle diameter of undissolved starch particles, oil droplet particles The average particle diameter was measured as follows, and the ratio of the average particle diameter of the oil droplets to the average particle diameter 100 of the starch particles was calculated. The texture was also evaluated as follows. These results are shown in Table 1.

(2-1) Freezing resistance The acidic oil-in-water emulsified food obtained in (1) is stored for 2 months in a -20 ° C freezer while being filled and sealed in a nylon plastic bag. It left still for more than time, the state after thawing | decompression was visually observed, and the freezing tolerance was evaluated on the following reference | standard by the presence or absence of oil separation.

-: No oil separation ±: A slight oil separation is observed on the surface +: A slight oil separation is observed on the surface ++: A remarkable oil separation is observed

(2-2) Observation of starch particles Addition of iodine to the acidic oil-in-water emulsified food obtained in (1) to stain starch, observation with an optical microscope (magnification: 1000 times), starch stained with iodine The presence or absence of particles was confirmed. The micrographs of Example 1 and Comparative Example 2 are shown in FIGS.
In addition, what heated the acidic oil-in-water type emulsified foodstuff of Example 1 for 10 minutes at 80 degreeC was similarly observed with the microscope. As a result, since starch particles could not be confirmed, it can be seen that starch particles dispersed in a non-dissolved state were dissolved.

(2-3) Average particle size of starch particles For those in which starch particles were observed in (2-2), the particle size was measured for 100 randomly selected starch particles, and the average value was obtained. It was. In this case, the particle diameter of a particle of 5 μm or less was measured on a scale of 1 μm, and the particle diameter of a particle exceeding 5 μm was measured on a scale of 5 μm.

(2-4) Average particle size of oil droplets The acid oil-in-water emulsified food obtained in (1) was observed with an optical microscope (magnification: 2000 times), and 100 oil droplets randomly selected were scaled 1 μm. The particle diameter was measured with a scale, and the average value was obtained.

(2-5) The texture of the acidic oil-in-water emulsified food whose freezing resistance was evaluated in the texture (2-1) was evaluated according to the following criteria.
○: Feeling good without any roughness △: Feeling a little rough ×: Feeling rough

From Table 1, when starch particles are dispersed in an undissolved state (Examples 1 to 3), the freezing resistance is good, whereas when starch is soluble at room temperature (Comparative Example 1) or starch It can be seen that the refrigeration resistance is inferior when the particles are dissolved by heating in advance and no undissolved particles remain in the aqueous phase (Comparative Example 2).
Moreover, it turns out from Example 1 and Comparative Example 3 that the freezing tolerance is good when the average particle diameter of the starch particles is in the range of 3 to 60 μm. From Example 1 and Comparative Example 4, the oil phase average particle diameter is It can be seen that the freezing resistance is good when the ratio of the average particle size of starch and starch is in the range of (5-600) / 100.

Test Examples 1-1 to 1-4
In order to examine the effect of the addition of the processed starch on the freezing resistance, as shown in Table 1, as in Example 1, except that the type and blending amount of the processed starch are different from the composition of Example 1. Then, an acidic oil-in-water emulsified food was produced and evaluated in the same manner as in Example 1. The results are shown in Table 1.
From Table 1, it can be seen that when the processed starch (hydroxypropyl) starch, the starch degradation product of DE12 or less, or the wet heat-treated starch is dissolved in the aqueous phase, the freezing resistance is improved as compared with the case where the potato starch is dissolved. .

Test examples 2-1 to 2-3
In order to investigate the effect of the type of emulsifier on freezing tolerance, the composition of milk protein or dried egg white was varied as shown in Table 1. That is, in Test Example 2-1, casein was used as milk protein. In Test Example 2-2, dry egg white (pH 10) that was spray-dried and dried at 75 ° C. for 2 weeks was used as the dried egg white. .
From Table 1, it can be seen that when the emulsion material contains neither milk protein nor dried egg white (Test Example 2-3), the freezing resistance is inferior.

Claims (6)

An acidic oil-in-water emulsified food in which starch particles and oil droplets in an undissolved state are dispersed in an aqueous phase,
The average particle size of the starch particles is 3-60 μm,
The average particle size of the oil droplets is 1-20 μm,
The ratio of the average particle size of oil droplets to the average particle size of starch particles is (5-600) / 100
An acidic oil-in-water emulsified food.   The acidic oil-in-water emulsified food according to claim 1, wherein the starch particles are particles of starch or crosslinked starch that are insoluble or hardly soluble in water at room temperature.   3. The acidic oil-in-water emulsification according to claim 1, wherein the aqueous phase contains one or more starch processed products selected from starch decomposed products having a DE (dextrose equivalent) of 12 or less, processed starches and wet heat-treated starches in a dissolved state. Food.   The acidic oil-in-water emulsified food according to any one of claims 1 to 3, comprising egg yolk and dried egg white and / or milk protein as the emulsifying material.   The method for producing an acidic oil-in-water emulsified food according to any one of claims 1 to 4, wherein the temperature of the aqueous phase in which the starch particles are dispersed is not higher than the temperature at which the starch particles are not completely dissolved. A method for producing an oil-type emulsified food. The method for producing an acidic oil-in-water emulsified food according to claim 5, wherein the starch particles are produced in a state dispersed in an aqueous phase without being heated to 60 ° C or higher.

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