PURPOSE: To obtain the titled food having smooth structure and unpeculiar flavor, by emulsifying a fat or oil and an aqueous solution of a sour agent into an oil-in-water type emulsion in the presence of lactalbumin and a polyglycerol ester of a saturated fatty acid.
CONSTITUTION: (A) ≤90wt% edible fat or oil, e.g. soybean oil, (B) a sour agent, e.g. citric acid, in an amount within the range to give 3W5pH of the resultant emulsion, (C) 0.2W10wt% lactalbumin separated and purified from cow's milk and (D) 0.05W1wt% polyglycerol ester of a saturated fatty acid having ≥7 polymerization degree are dispersed or dissolved in water, and (E) an oily phase containing a gelatinized starch, etc. is dispersed in a liquid fat or oil is added thereto preferably in divided 3W5 portions while stirring. The resultant mixture is then fully agitated and treated in a colloid mill to carry out finish emulsifica tion and give the aimed food.
IRIE FUMIKO
EDO HIROSHI
