ACIDIC OIL-IN-WATER EMULSION FOOD PRODUCT

• Main Authors: YOSHIMI KAZUMA, SUZUKI YUMIKO
• Format: Patent
• Language: English; Japanese
• Published: 09.02.2017
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide an acidic oil-in-water emulsion food product in which flavor deterioration due to light irradiation is suppressed.SOLUTION: An acidic oil-in-water emulsion food product comprises a protein hydrolysate, 7 mass% or more and 25 mass% or less of a linolenic acid, 0.03 mass% or more and 0.3 mass% or less of a polyvalent unsaturated fatty acid having 4 or more double bonds in an acidic oil-in-water emulsion containing 25 mass% or more and 80 mass% or less of an edible oil and fat. Also provided is the acidic oil-in-water emulsion food product further comprising egg yolk, the egg yolk partially containing phospholipase A-treated egg yolk.SELECTED DRAWING: None 【課題】光照射による風味劣化の抑制された酸性水中油型乳化食品を提供する。【解決手段】食用油脂を２５質量％以上８０質量％以下含有する酸性水中油型乳化物において、蛋白質加水分解物、リノレン酸７質量％以上２５質量％以下、二重結合が４以上の多価不飽和脂肪酸０．０３質量％以上０．３質量％以下、を含有する酸性水中油型乳化食品。更に、卵黄を含有し、ホスホリパーゼＡ処理卵黄を一部として含有する卵黄である酸性水中油型乳化食品。【選択図】なし