OIL-IN-WATER-BASED EMULSIFIED OIL AND FAT COMPOSITION FOR EGG PROCESSED FOOD PRODUCT

• Main Author: TAKANO HIROSHI
• Format: Patent
• Language: English; Japanese
• Published: 20.09.2018
• Subjects: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; 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 oil-in-water-based emulsified article capable of providing fluffy and glutinous soft texture finish without needs for highly skilled technique of cooker while adding effective milk taste and full body taste by addition to foods provided by heat cooking scrambled eggs, omelet, fried eggs or the like, and maintaining texture even after time passes, capable of largely reducing labor during cooking such as measure of each raw material because it can be used only by adding to eggs and having oil content of 5 to 50 wt.% and weak acid at pH 4.0 to 6.8, and a manufacturing method therefor.SOLUTION: There is provided an oil-in-water-based emulsified article having oil content of 5 to 50 wt.% and pH adjusted to 4.0 to 6.8.SELECTED DRAWING: None 【課題】本発明の目的は、スクランブルエッグ、オムレツ、卵焼き等、卵を加熱調理して提供される食品に添加することで充分な乳味、コク味を付与しながら、調理者の熟練した技術を必要とせずともフワフワ、トロトロの柔らかい食感に仕上がり、時間経過後も食感を維持することができ、卵に添加するだけで使用できるため各原料の計量などの調理時の手間を大幅に削減することのできる、油分が５〜５０重量％、ｐＨ４．０〜６．８弱酸性であることを特徴とする水中油型乳化物およびその製造法を提供することにある。【解決手段】油分５〜５０重量％であり、ｐＨ４．０〜６．８に調整したことを特徴とする水中油型乳化物。【選択図】なし