Acidic oil-in-water emulsion foods

Abstract

This invention relates to acidic oil-in-water emulsion foods. [Problem] To provide an acidic oil-in-water emulsion food that has a firmness that can be scooped with a spoon and has weak adhesion, and that mixes smoothly with other foods without clumping. [Solution] The invention is characterized by being an acidic oil-in-water emulsion food containing edible oil, egg white, non-volatile acid, and modified starch. The content of the edible oil relative to the total amount of the acidic oil-in-water emulsion food is 38% by mass or more and 64% by mass or less; the content of the egg white relative to the total amount of the acidic oil-in-water emulsion food, calculated by raw weight, is 0.5% by mass or more and 10% by mass or less; the ratio of the modified starch content to the egg white content (calculated by raw weight) is 0.05 or more and 1.50 or less; and the acidic oil-in-water emulsion food has a hardness of 1500 N / m at 1 atm and a product temperature of 20°C. 2 Above and 10000 N / m 2 Below that, and with an adhesion of 500 J / m 3 Above and 1300J / m 3 the following.

Description

[0001] This application is a divisional application of the application filed on June 17, 2020, with application number 202080012303.9 and invention title "Acidic Oil-in-Water Emulsified Food". Technical Field

[0002] This invention relates to acidic oil-in-water emulsion foods, and more specifically to acidic oil-in-water emulsion foods containing edible oils, egg whites, non-volatile acids, and modified starch. Background Technology

[0003] Previously in Japan, acidic oil-in-water emulsions such as mayonnaise were distributed in flexible containers, such as extruded containers. Outside of Japan, however, they were distributed in rigid containers, such as bottles. Acidic oil-in-water emulsions in rigid containers are mostly consumed by scooping them out with a spoon. Therefore, for easy scooping, oil-in-water emulsions with low adhesion and a certain degree of hardness are needed.

[0004] For example, Patent Document 1 describes an acidic oil-in-water emulsion seasoning that has a certain degree of hardness to inhibit dehydration when used in salads. Patent Document 1 proposes adjusting the oil content in the acidic oil-in-water emulsion seasoning to 65-70% by mass and adjusting the concentration of solid components in the aqueous phase to 20-50%. However, with a low oil content, it is difficult to manufacture acidic oil-in-water emulsion foods with relatively hard physical properties.

[0005] Existing technical documents

[0006] Patent documents

[0007] Patent Document 1: Japanese Patent Application Publication No. 2013-111063 Summary of the Invention

[0008] The problem the invention aims to solve

[0009] The inventors have discovered the following new problem: when increasing the oil content in order to obtain an acidic oil-in-water emulsion food with a hardness that is easy to scoop out with a spoon, the adhesion increases, making it difficult to scoop out with a spoon.

[0010] The present invention was made in view of the above-mentioned problems, and provides an acidic oil-in-water emulsion food having a hardness that can be scooped out with a spoon and weak adhesion, which is smooth when mixed with other foods and will not clump.

[0011] Solution for solving the problem

[0012] In order to solve the above-mentioned problems, the inventors conducted in-depth research and surprisingly discovered that by containing edible oil, egg white, and modified starch in a certain proportion, an acidic oil-in-water emulsion food with a firmness that can be scooped out with a spoon and weak adhesion, which is smooth when mixed with other foods and will not clump, can be obtained. Based on this discovery, the inventors completed the present invention.

[0013] That is, according to one aspect of the present invention, the following can be provided:

[0014] An acidic oil-in-water emulsion food, characterized in that it contains edible oils, egg white, non-volatile acids, and modified starch.

[0015] The content of the aforementioned edible oils relative to the total amount of the aforementioned acidic oil-in-water emulsion food is 38% or more and 64% or less by mass.

[0016] The egg white content, relative to the total amount of the above-mentioned acidic oil-in-water emulsion food, is between 1% and 10% by mass (calculated by raw weight).

[0017] The ratio of the modified starch content to the egg white content (converted to raw weight) is 0.05 or higher and 1.50 or lower.

[0018] The above-mentioned acidic oil-in-water emulsion food has a hardness of 1500 N / m at a pressure of 1 atmosphere and a product temperature of 20°C. 2 Above and 10000 N / m 2 Below that, and with an adhesion of 500 J / m 3 Above and 1300J / m 3 the following.

[0019] In the present invention, the ratio of the content of the non-volatile acid to the content of the egg white (raw weight conversion) is preferably 0.01 or more and 0.60 or less.

[0020] In the present invention, the content of the egg white is preferably 1% by mass or more and 10% by mass or less relative to the total amount of the acidic oil-in-water emulsion food.

[0021] In the present invention, the ratio of the content of the modified starch to the content of the egg white (raw weight conversion) is preferably 0.05 or more and 1.50 or less.

[0022] In the present invention, the non-volatile acid is preferably selected from at least one of the group consisting of lactic acid, malic acid, citric acid and phosphoric acid.

[0023] In the present invention, the modified starch is preferably a cold water-swellable starch.

[0024] In the manner of the present invention, the acidic oil-in-water emulsion food preferably also contains egg yolk.

[0025] The effects of the invention

[0026] According to the present invention, an acidic oil-in-water emulsion food can be provided, which has a firmness that can be scooped with a spoon and has weak adhesion, and is smooth and does not clump when mixed with other foods. Such an acidic oil-in-water emulsion food can stimulate consumers' appetite, and further expansion of the market for acidic oil-in-water emulsion foods is expected. Detailed Implementation

[0027] <Acidic oil-in-water emulsion foods>

[0028] The acidic oil-in-water emulsified food of the present invention contains at least edible oils, egg whites, non-volatile acids and modified starch, and may also contain gums, egg yolks and other ingredients.

[0029] Oil-in-water emulsified foods refer to foods in which oils are dispersed and emulsified in the form of oil droplets in an aqueous phase in a substantially uniform manner, forming an oil-in-water emulsion. The acidic oil-in-water emulsified foods of this invention are not particularly limited, and examples include mayonnaise, dressings, sauces, and other similar foods, with mayonnaise being preferred.

[0030] (pH of acidic oil-in-water emulsion foods)

[0031] While there is no particular limitation on the pH of acidic oil-in-water emulsions, it is preferably between 2.0 and 3.7, with a lower limit of 2.1 or higher, more preferably 2.2 or higher, and an upper limit of 3.6 or lower, more preferably 3.5 or lower. When the pH of the acidic oil-in-water emulsion is within the above range, the growth of microorganisms in the emulsion is inhibited, thus improving its shelf life, and the flavor balance is also well maintained. It should be noted that the pH value of the acidic oil-in-water emulsion is the value measured using a pH meter (Horiba Seisakusho F-72 benchtop pH meter) at 1 atmosphere and a product temperature of 20°C.

[0032] (physical properties)

[0033] Acidic oil-in-water emulsion foods have a hardness of 1500 N / m at a pressure of 1 atmosphere and a product temperature of 20°C. 2 Above and 10000 N / m 2 The lower limit value is preferably 1700 N / m. 2 In addition, the upper limit is preferably 9000 N / m. 2 The following is more preferably 8000 N / m 2 The following is a further preferred value: 6000 N / m 2Below, a further preferred value is 5000 N / m 2 the following.

[0034] Acidic oil-in-water emulsion foods have an adhesion of 500 J / m at 1 atmosphere and a product temperature of 20°C. 3 Above and 1300J / m 3 The lower limit value is preferably 600 J / m. 3 The above, more preferably 700 J / m 3 above.

[0035] It should be noted that the hardness and adhesion were measured using a measuring instrument (e.g., a creep tester manufactured by Sanden Corporation, model: Rheoner RE-3305) under conditions of a plunger diameter of 20 mm and an insertion speed of 10 mm / s, and the average value was obtained by measuring three times.

[0036] (Edible oils)

[0037] There are no particular limitations on the edible oils used in acidic oil-in-water emulsion foods; any known edible oils may be used. Examples of edible oils include: rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, flaxseed oil, rice bran oil, camellia oil, perilla seed oil, grapeseed oil, peanut oil, almond oil, avocado oil, and other vegetable oils; fish oil, beef tallow, lard, chicken fat, or oils obtained through chemical or enzymatic treatment, such as MCT (medium-chain triglycerides), diglycerides, hydrogenated oils, and transesterified oils. Among these, rapeseed oil, soybean oil, corn oil, palm oil, or mixtures thereof are preferred.

[0038] The content of edible oil relative to the total amount of the acidic oil-in-water emulsion is 38% by mass or more and 64% by mass or less, with the lower limit preferably being 40% by mass or more, more preferably 42% by mass or more, and even more preferably 44% by mass or more. Furthermore, the upper limit is preferably 63% by mass or less, more preferably 62% by mass or less. When the content of edible oil is within the above range, the acidic oil-in-water emulsion can be adjusted to have a hardness that can be scooped out with a spoon and weak adhesion.

[0039] (Non-volatile acid)

[0040] There are no particular limitations on the non-volatile acids used in acidic oil-in-water emulsions; any currently known non-volatile acid can be used. Examples of non-volatile acids include lactic acid, citric acid, malic acid, phosphoric acid, succinic acid, fumaric acid, and gluconic acid, with at least one of lactic acid, citric acid, malic acid, and phosphoric acid being preferred. By adding these non-volatile acids, the growth of microorganisms in acidic oil-in-water emulsions can be controlled, thereby improving shelf life and achieving a good balance of flavor.

[0041] By incorporating non-volatile acids into acidic oil-in-water emulsions, the pH can be adjusted to the aforementioned preferred range. The ratio of the non-volatile acid content to the egg white (raw weight conversion) content is preferably 0.01 or more and 0.60 or less, with a lower limit of 0.02 or more, more preferably 0.03 or more, further preferably 0.04 or more, and even more preferably 0.05 or more. The upper limit is preferably 0.55 or less, more preferably 0.50 or less, even more preferably 0.40 or less, and even more preferably 0.30 or less. When the non-volatile acid content is within the above range, the growth of microorganisms in the acidic oil-in-water emulsion can be controlled, further improving shelf life and resulting in a better balance of flavor in the acidic oil-in-water emulsion.

[0042] (volatile acid)

[0043] In acidic oil-in-water emulsion foods, volatile acids can be further blended in addition to the aforementioned non-volatile acids. Examples of volatile acids include organic acids such as acetic acid and propionic acid, as well as inorganic acids such as hydrochloric acid, chloric acid, and nitric acid; acetic acid is preferred. The content of volatile acids can be appropriately adjusted according to the target pH and the content of non-volatile acids.

[0044] (Egg white)

[0045] Egg white used in acidic oil-in-water emulsion foods can be categorized into various states, including: raw egg white obtained by separating the yolk from eggs of poultry such as chickens; products obtained by freezing, concentrating, or drying the raw egg white; products obtained by freezing, concentrating, or drying the raw egg white; and products obtained by restoring frozen, concentrated, or dried egg white to its usual liquid state. Additionally, egg white that has undergone various treatments such as heat sterilization, sugar removal, or lysozyme removal can also be used.

[0046] The egg white content, calculated by raw weight relative to the total amount of the acidic oil-in-water emulsion, is 1% by mass or more and 10% by mass or less, with a lower limit of 2% by mass or more, more preferably 3% by mass or more, and even more preferably 4% by mass or more. Furthermore, the upper limit is preferably 9% by mass or less, and more preferably 8% by mass or less. When the egg white content is within the above range, the acidic oil-in-water emulsion can be adjusted to have a firmness that can be scooped out with a spoon and weak adhesion.

[0047] (yolk)

[0048] Egg yolks can be further incorporated into the acidic oil-in-water emulsion. The egg yolks used in the acidic oil-in-water emulsion of this invention are not particularly limited to any type of egg yolk commonly used as an emulsifying material. Examples of egg yolks include: liquid raw egg yolks obtained by separating the egg white from eggs of poultry such as chickens; products of raw egg yolks subjected to one or more of the following treatments: sterilization, freezing, spray drying, or freeze drying; enzyme treatment using phospholipase A1 / phospholipase A2 / phospholipase C / phospholipase D or protease; cholesterol-lowering treatment such as supercritical carbon dioxide treatment; and mixed treatment with salt or sugar.

[0049] The yolk content, calculated by raw weight relative to the total amount of the acidic oil-in-water emulsion, is, for example, 0.1% by mass or more and 10.0% by mass or less, with a lower limit preferably of 0.3% by mass or more, more preferably 0.5% by mass or more, and even more preferably 1.0% by mass or more. Furthermore, the upper limit is preferably 8.0% by mass or less, more preferably 6.0% by mass or less, and even more preferably 5.0% by mass or less. When the yolk content is within the above range, the acidic oil-in-water emulsion can maintain a stable emulsified state even after storage.

[0050] (Modified starch)

[0051] Modified starch used in acidic oil-in-water emulsion foods refers to chemically treated starch intended for consumption, as defined as an additive under food hygiene laws. Modified starch may also undergo physical treatment. Preferably, the modified starch is a cold-water-swellable starch to impart firmness at room temperature.

[0052] There are no particular limitations on the raw starch used for modified starch, and examples include potato starch, corn starch (e.g., corn starch from sweet corn, dent corn, and waxy corn), cassava starch, sago starch, sweet potato starch, wheat starch, and rice starch. Chemical treatments include cross-linking, esterification, etherification, and oxidation, with preferred cross-linking treatments including hydroxypropyl phosphate cross-linking, acetylated adipic acid cross-linking, and phosphoric acid cross-linking. Physical treatments include α-treatment and hydrothermal treatment.

[0053] Preferred modified starches include, for example, acetylated adipic acid crosslinked starch, acetylated phosphorylated crosslinked starch, acetylated oxidized starch, octenyl succinic acid starch, acetic acid starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, phosphorylated starch, and phosphoric acid crosslinked starch. Among these, hydroxypropylated phosphoric acid crosslinked starch and acetylated adipic acid crosslinked starch are more preferred.

[0054] The modified starch content relative to the egg white (raw weight conversion) is 0.05 or more and 1.50 or less, with the lower limit preferably being 0.06 or more, more preferably 0.07 or more, and even more preferably 0.08 or more. The upper limit is preferably 1.40 or less, more preferably 1.30 or less, even more preferably 1.25 or less, and even more preferably 1.00 or less. When the modified starch content is within the above range, the acidic oil-in-water emulsion can be adjusted to have a firmness that can be scooped out with a spoon and weak adhesion.

[0055] (Glue)

[0056] For acidic oil-in-water emulsion foods, it is preferable to use a blend of gums to adjust hardness and adhesion. Examples of gums include xanthan gum, guar gum, tamarind gum, locust bean gum, gellan gum, and gum arabic, with xanthan gum being the preferred choice.

[0057] The content of gums relative to the total amount of the acidic oil-in-water emulsion is, for example, 0.01% by mass or more and 1.0% by mass or less, with a lower limit preferably of 0.02% by mass or more, more preferably 0.03% by mass or more, and even more preferably 0.05% by mass or more. Furthermore, the upper limit is preferably 0.8% by mass or less, more preferably 0.5% by mass or less, and even more preferably 0.3% by mass or less. When the content of gums is within the above range, the hardness and adhesion of the acidic oil-in-water emulsion can be adjusted to the desired value range.

[0058] (Other raw materials)

[0059] In acidic oil-in-water emulsion foods, in addition to the above-mentioned raw materials, various raw materials commonly used in liquid seasonings may be suitably selected and contained, without impairing the effects of the present invention. Examples include: seasonings such as soy sauce, mirin, salt, sesame, monosodium glutamate, and broth; sugars such as glucose, fructose, sucrose, maltose, oligosaccharides, and trehalose; spices such as mustard powder and pepper; emulsifiers other than modified starch such as lecithin, lysophosphatidylcholine, glyceryl fatty acid esters, polyglyceryl fatty acid esters, and sucrose fatty acid esters; antioxidants such as ascorbic acid and vitamin E; and antibacterial agents.

[0060] <Manufacturing Method of Acidic Oil-in-Water Emulsion Foods>

[0061] An example of a method for manufacturing the acidic oil-in-water emulsion food of the present invention will be described. For example, firstly, an aqueous phase is prepared by mixing water, egg white, non-volatile acid, modified starch, gums, and other aqueous phase raw materials. Next, egg yolk is added to the prepared aqueous phase as needed, and edible oil as an oil phase raw material is injected while stirring with a mixer or the like to perform preliminary emulsification. Then, the mixture is homogenized using a processing machine or the like with excellent shear force, thereby obtaining an acidic oil-in-water emulsion food in which an oil phase is emulsified and dispersed in the aqueous phase.

[0062] In the manufacture of the acidic oil-in-water emulsion food of the present invention, an apparatus commonly used for manufacturing acidic oil-in-water emulsion foods can be used. Examples of such apparatus include conventional mixers, rod mixers, vertical mixers, and homogenizers. Examples of impeller shapes for mixers include helical blades, turbine blades, paddle blades, and anchor blades.

[0063] Example

[0064] The present invention is further illustrated in detail below with examples and comparative examples, but the present invention is not limited to the content of the following examples.

[0065] <Example 1 of manufacturing acidic oil-in-water emulsion foods>

[0066] [Examples 1-9, Comparative Examples 1-4]

[0067] Acidic oil-in-water emulsion foods are prepared according to the mixing ratios recorded in Tables 1 and 2. Specifically, egg whites, 10% salted egg yolks, vinegar (4% acetic acid content), non-volatile acid (lactic acid), modified starch (hydroxypropylated phosphoric acid cross-linked starch (cold water-swellable starch)), xanthan gum, salt, monosodium glutamate, and dextrin are mixed evenly to prepare an aqueous phase. Edible vegetable oil (soybean oil) is then added to the prepared aqueous phase for emulsification, thereby preparing the acidic oil-in-water emulsion food.

[0068] [Example 10]

[0069] As a modified starch, acetylated adipic acid cross-linked starch (cold water swellable starch) was used instead of hydroxypropyl phosphate cross-linked starch. Otherwise, the acidic oil-in-water emulsion food was prepared in the same manner as in Example 1.

[0070] [Example 11]

[0071] Malic acid was used instead of lactic acid as a non-volatile acid. Otherwise, the acidic oil-in-water emulsion food was prepared in the same manner as in Example 1.

[0072] [Example 12]

[0073] Citric acid was used instead of lactic acid as a non-volatile acid. Otherwise, the acidic oil-in-water emulsion was prepared in the same manner as in Example 1.

[0074] [Example 13]

[0075] Phosphoric acid was used instead of lactic acid as a non-volatile acid, and the acidic oil-in-water emulsion was prepared in the same manner as in Example 1.

[0076] [Comparative Example 5]

[0077] Without the addition of modified starch, the acidic oil-in-water emulsion food was prepared in the same manner as in Example 1.

[0078] (pH measurement)

[0079] For the acidic oil-in-water emulsions of Examples 1-13 and Comparative Examples 1-5 obtained above, the pH was measured using a pH meter (Horiba Manufacturing Co., Ltd., benchtop pH meter F-72) at 1 atmosphere and a product temperature of 20°C. The pH of the acidic oil-in-water emulsions of Examples 1-13 and Comparative Examples 1-5 was all in the range of 2.2 or higher and 3.5 or lower.

[0080] (Physical property determination)

[0081] For the acidic oil-in-water emulsion foods of Examples 1-13 and Comparative Examples 1-5 obtained above, the average value was calculated by measuring the creep ducts three times under the following conditions: 1 atmosphere pressure and 20°C, starting one week after preparation, with a plunger diameter of 20 mm and a penetration speed of 10 mm / s. The measurement results are shown in Tables 3 and 4.

[0082] (Physical property evaluation)

[0083] For the acidic oil-in-water emulsion foods of Examples 1-13 and Comparative Examples 1-5 obtained above, a professionally trained team evaluated their ease of scooping with a spoon and ease of mixing with ingredients according to the following criteria. The evaluation results are shown in Tables 3 and 4. A score of 4 or higher can be considered a good result. It should be noted that the scores are obtained by rounding the average value to the nearest decimal.

[0084] [Evaluation Criteria] (Ease of scooping with a spoon)

[0085] 5: Acidic water-in-oil emulsion foods have a moderate hardness and are very easy to scoop out with a spoon.

[0086] 4: Acidic water-in-oil emulsion foods have a moderate hardness and are easy to scoop out with a spoon.

[0087] 3: Acidic oil-in-water emulsion foods have a moderate hardness, but are slightly difficult to scoop out with a spoon.

[0088] 2: Acidic water-in-oil emulsion foods are soft and difficult to scoop out with a spoon.

[0089] 1: Acidic oil-in-water emulsion foods are too soft and very difficult to scoop out with a spoon.

[0090] [Evaluation Criteria] (Ease of mixing with ingredients)

[0091] 5: Acidic oil-in-water emulsion foods are smooth and do not clump, making them very easy to mix with ingredients.

[0092] 4. Acidic water-in-oil emulsion foods are smooth and do not clump, making them easy to mix with ingredients.

[0093] 3: Acidic water-in-oil emulsion foods tend to clump slightly, making them a little difficult to mix with other ingredients.

[0094] 2: Acidic oil-in-water emulsion foods clump together and are difficult to mix with other ingredients.

[0095] 1: Acidic oil-in-water emulsion foods clump together, making them very difficult to mix with other ingredients.

[0096] The acidic oil-in-water emulsion foods in Examples 1 to 13 all have a hardness that can be scooped out with a spoon and weak adhesion, and are smooth without clumping, making them easy to mix with ingredients.

[0097] The acidic oil-in-water emulsion food in Comparative Example 1 was slightly difficult to scoop out with a spoon because of its low egg white content.

[0098] The acidic oil-in-water emulsion food in Comparative Example 2 was too soft due to its low oil content, making it very difficult to scoop out with a spoon.

[0099] The acidic oil-in-water emulsion food in Comparative Example 3 is soft and difficult to scoop out with a spoon because of its low oil content.

[0100] The acidic oil-in-water emulsion food in Comparative Example 4 clumps due to its excessive oil content, making it very difficult to mix with other ingredients.

[0101] The acidic oil-in-water emulsion food in Comparative Example 5 is too soft because it does not contain modified starch, making it very difficult to scoop out with a spoon.

[0102] [Table 1]

[0103]

[0104] [Table 2]

[0105]

[0106] [Table 3]

[0107]

[0108] [Table 4]

[0109]

[0110] *1: Cannot be measured.

Claims

1. An acidic oil-in-water emulsion food, characterized in that, It contains edible oils, egg whites, non-volatile acids, modified starch, and gums. The content of the edible oil relative to the total amount of the acidic oil-in-water emulsion is 38% or more and 64% or less by mass. The egg white content, relative to the total amount of the acidic oil-in-water emulsion, is between 1% and 10% by mass (calculated by raw weight). The ratio of the content of the non-volatile acid to the content of the egg white (calculated by raw weight) is 0.01 or more and 0.60 or less. The ratio of the modified starch content to the egg white content (calculated by raw weight) is 0.05 or more and 1.50 or less. The acidic oil-in-water emulsion food has a hardness of 1500 N / m at a pressure of 1 atmosphere and a product temperature of 20°C. 2 Above and 10000 N / m 2 Below that, and with an adhesion of 500 J / m 3 Above and 1300J / m 3 the following.

2. The acidic oil-in-water emulsified food according to claim 1, characterized in that, The ratio of the content of the non-volatile acid to the content of the egg white (calculated by raw weight) is 0.01 or more and 0.55 or less.

3. The acidic oil-in-water emulsion food according to claim 1, characterized in that, The ratio of the content of the non-volatile acid to the content of the egg white (calculated by raw weight) is 0.01 or more and 0.50 or less.

4. The acidic oil-in-water emulsion food according to claim 1, characterized in that, The ratio of the content of the non-volatile acid to the content of the egg white (calculated by raw weight) is 0.02 or more and 0.40 or less.

5. The acidic oil-in-water emulsion food according to claim 1, characterized in that, The ratio of the content of the non-volatile acid to the content of the egg white (calculated by raw weight) is 0.03 or more and 0.30 or less.

6. The acidic oil-in-water emulsion food according to any one of claims 1 to 5, characterized in that, The content of egg white relative to the total amount of the acidic oil-in-water emulsion is between 1% and 9% by mass, calculated based on raw weight.

7. The acidic oil-in-water emulsion food according to any one of claims 1 to 5, characterized in that, The content of egg white relative to the total amount of the acidic oil-in-water emulsion is between 2% and 9% by mass, calculated based on raw weight.

8. The acidic oil-in-water emulsion food according to any one of claims 1 to 5, characterized in that, The content of egg white relative to the total amount of the acidic oil-in-water emulsion is between 2% and 8% by mass, calculated based on raw weight.

9. The acidic oil-in-water emulsion food according to any one of claims 1 to 5, characterized in that, The content of egg white relative to the total amount of the acidic oil-in-water emulsion food, calculated by raw weight, is more than 3% and less than 8% by mass.

10. The acidic oil-in-water emulsion food according to any one of claims 1 to 5, characterized in that, The content of the modified starch relative to the content of the egg white, calculated by raw weight, is 0.05 or more and 1.40 or less.

11. The acidic oil-in-water emulsion food according to any one of claims 1 to 5, characterized in that, The content of the modified starch relative to the content of the egg white, calculated by raw weight, is 0.06 or more and 1.30 or less.

12. The acidic oil-in-water emulsified food according to any one of claims 1 to 5, characterized in that, The content of the modified starch relative to the content of the egg white, calculated by raw weight, is 0.07 or more and 1.25 or less.

13. The acidic oil-in-water emulsion food according to any one of claims 1 to 5, characterized in that, The content of the modified starch relative to the content of the egg white, calculated by raw weight, is 0.08 or more and 1.00 or less.

14. The acidic oil-in-water emulsion food according to any one of claims 1 to 5, characterized in that, The content of the edible oil is 40% or more and 63% or less by mass relative to the total amount of the acidic oil-in-water emulsion.

15. The acidic oil-in-water emulsion food according to any one of claims 1 to 5, characterized in that, The content of the edible oil is 42% by mass or more and 62% by mass or less relative to the total amount of the acidic oil-in-water emulsion.

16. The acidic oil-in-water emulsion food according to any one of claims 1 to 5, characterized in that, The acidic oil-in-water emulsion food has a hardness of 1500 N / m at a pressure of 1 atmosphere and a product temperature of 20°C. 2 Above and 9000 N / m 2 the following.

17. The acidic oil-in-water emulsion food according to any one of claims 1 to 5, characterized in that, The acidic oil-in-water emulsion food has a hardness of 1700 N / m at a pressure of 1 atmosphere and a product temperature of 20°C. 2 Above and 8000 N / m 2 the following.

18. The acidic oil-in-water emulsion food according to any one of claims 1 to 5, characterized in that, The acidic oil-in-water emulsion food has a hardness of 1700 N / m at a pressure of 1 atmosphere and a product temperature of 20°C. 2 Above and 6000 N / m 2 the following.

19. The acidic oil-in-water emulsion food according to any one of claims 1 to 5, characterized in that, The acidic oil-in-water emulsion food exhibits an adhesion of 600 J / m at a pressure of 1 atmosphere and a product temperature of 20°C. 3 Above and 1300J / m 3 the following.

20. The acidic oil-in-water emulsion food according to any one of claims 1 to 5, characterized in that, The acidic oil-in-water emulsion food exhibits an adhesion of 700 J / m at a pressure of 1 atmosphere and a product temperature of 20°C. 3 Above and 1300J / m 3 the following.

21. The acidic oil-in-water emulsion food according to any one of claims 1 to 5, characterized in that, The non-volatile acid is selected from at least one of the group consisting of lactic acid, malic acid, citric acid, and phosphoric acid.

22. The acidic oil-in-water emulsified food according to any one of claims 1 to 5, characterized in that, The non-volatile acid includes lactic acid.

23. The acidic oil-in-water emulsion food according to any one of claims 1 to 5, characterized in that, The gums include xanthan gum.

24. The acidic oil-in-water emulsion food according to any one of claims 1 to 5, characterized in that, The content of the gums is more than 0.01% by mass and less than 1.0% by mass relative to the total amount of the acidic oil-in-water emulsion food.

25. The acidic oil-in-water emulsified food according to any one of claims 1 to 5, characterized in that, The content of the gums is more than 0.02% by mass and less than 0.8% by mass relative to the total amount of the acidic oil-in-water emulsion food.

26. The acidic oil-in-water emulsion food according to any one of claims 1 to 5, characterized in that, The content of the gums is more than 0.03% by mass and less than 0.5% by mass relative to the total amount of the acidic oil-in-water emulsion food.

27. The acidic oil-in-water emulsified food according to any one of claims 1 to 5, characterized in that, The content of the gums is more than 0.05% by mass and less than 0.3% by mass relative to the total amount of the acidic oil-in-water emulsion food.

28. The acidic oil-in-water emulsified food according to any one of claims 1 to 5, characterized in that, It also contains volatile acids.

29. The acidic oil-in-water emulsified food according to claim 28, characterized in that, The volatile acid includes acetic acid.

30. The acidic oil-in-water emulsion food according to any one of claims 1 to 5, characterized in that, The edible oils include soybean oil.

31. The acidic oil-in-water emulsion food according to any one of claims 1 to 5, characterized in that, The modified starch is a cold-water swellable starch.

32. The acidic oil-in-water emulsion food according to claim 31, characterized in that, The cold-water swellable starch comprises hydroxypropylated phosphoric acid cross-linked starch.

33. The acidic oil-in-water emulsified food according to any one of claims 1 to 5, characterized in that, It also contains egg yolk.

34. The acidic oil-in-water emulsion food according to claim 33, characterized in that, The content of the egg yolk relative to the total amount of the acidic oil-in-water emulsion food, calculated by raw weight, is more than 0.1% by mass and less than 10.0% by mass.

35. The acidic oil-in-water emulsion food according to claim 33, characterized in that, The content of the egg yolk relative to the total amount of the acidic oil-in-water emulsion food, calculated by raw weight, is more than 0.3% by mass and less than 8.0% by mass.

36. The acidic oil-in-water emulsion food according to claim 33, characterized in that, The content of the egg yolk relative to the total amount of the acidic oil-in-water emulsion food, calculated by raw weight, is more than 0.5% by mass and less than 6.0% by mass.

37. The acidic oil-in-water emulsion food according to claim 33, characterized in that, The content of the egg yolk relative to the total amount of the acidic oil-in-water emulsion food, calculated by raw weight, is more than 1.0% by mass and less than 5.0% by mass.

38. The acidic oil-in-water emulsion food according to any one of claims 1 to 5, characterized in that, The pH of the acidic oil-in-water emulsion food is above 2.0 and below 3.

7.

39. The acidic oil-in-water emulsified food according to any one of claims 1 to 5, characterized in that, The pH of the acidic oil-in-water emulsion food is above 2.1 and below 3.

6.

40. The acidic oil-in-water emulsion food according to any one of claims 1 to 5, characterized in that, The pH of the acidic oil-in-water emulsion food is above 2.2 and below 3.5.

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