The mayonnaise or mayonnaise way the acidic oil-in-water emulsification food which is used as the semi-solid condition emulsification dressing and the like, the edible oil and fat 5 - 75 mass %, the denaturation albumen 0.3 - 5 mass %, contains the rizo conversion yolk and the thickener with solid amount conversion, viscosity (the 25) is 50 - 800Pa s. As for the acidic oil-in-water emulsification food, the said acidic oil-in-water emulsification food the temperature 25 in, the measurement frequency 1Hz when at programming rate 2.5/amount it makes heat from the 25 to the 75, complex coefficient of viscosity of the 75 (Pa s) each one *25, * it makes75, when the temperature where complex coefficient of viscosity becomes lowest (T min) with complex coefficient of viscosity * makingmin, it fills up the next formula (1) and (2). TS1= {(ln *minln*25)/(T min25)}1000=8 - 2 (1) TS2= {(ln *75 ln*min)/(75T min)}1000=0 - 15 (2) As for this acidic oil-in-water emulsification food, the retention stability in high temperature not only low temperature improves, crack entering during conveying with the physical distribution and storage period is prevented. < Choice figure >Drawing 1マヨネーズあるいはマヨネーズ様の半固体状乳化ドレッシング等として使用される酸性水中油型乳化食品が、食用油脂を5~75質量%、変性卵白を固形分換算で0.3~5質量%、リゾ化卵黄及び増粘剤を含有し、粘度(25℃)が50~800Pa・sである。酸性水中油型乳化食品は、該酸性水中油型乳化食品を昇温速度2.5℃/分で25℃から75℃まで昇温させた場合の、測定周波数1Hzにおける温度25℃、75℃の複素粘性率(Pa・s)をそれぞれη*25、η*75とし、複素粘性率が最低となる温度(Tmin)での複素粘性率をη*minとしたときに、次式(1)、(2)を満たす。TS1={(lnη*min-lnη*25)/(Tmin-25)}×1000=-8~-2 (1)TS2={(lnη*75-lnη*min)/(75-Tmin)}×1000=0~15 (2)この酸性水中油型乳化食品は、低温だけでなく高温における保存安定性が向上し、物流での搬送、保管期間中に亀裂が入ることが防止される。【選択図】図1
