ACIDIC O/W-TYPE EMULSION FOOD

PROBLEM TO BE SOLVED: To prepare an acid O/W-type emulsion food, excellent in taste, having high chewiness and useful as a base material for tartar sauce by compounding an acidic O/W-type emulsion food, obtained by emulsifying an acidic material- containing aqueous phase and an oil phase, with a kne...

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Bibliographische Detailangaben
Hauptverfasser:	MURATA HIROHIKO, KONO HIROSHIGE, MATSUBAYASHI TOSHIHIRO, TAKEGAHARA MASAYOSHI, KAWADE SATOSHI
Format:	Patent
Sprache:	eng
Schlagworte:	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
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To prepare an acid O/W-type emulsion food, excellent in taste, having high chewiness and useful as a base material for tartar sauce by compounding an acidic O/W-type emulsion food, obtained by emulsifying an acidic material- containing aqueous phase and an oil phase, with a kneaded material of completely heat coagulated egg. SOLUTION: This emulsion food is prepared by compounding an acidic O/W- type emulsion food obtained by emulsifying an acidic material-containing aqueous phase and an oil phase with a kneaded material of completely heat coagulated egg (preferably, a whole egg or egg white) preferably in an amount of 5-10wt.%. As the acidic material, e.g. acetic acid, fruit juice, etc., is cited. The material is preferably added in an amount necessary for adjusting the pH of an objective food to 3.5-5.5. As an oil and fat used as the oil phase, e.g. soybean oil, corn oil, etc., is cited. As the emulsifying agent, e.g. yolk is used. The completely heat coagulated egg is obtained e.g. by boiling an egg in boiling water for 15min or more. The kneaded material of completely heat coagulated egg is preferably compounded with an objective food by advancingly adding the kneaded material into the aqueous phase.