PROBLEM TO BE SOLVED: To provide a cooked bread accompanied, regardless of storage conditions of an acidic o/w-type emulsified food coated therewith, by neither oil separation nor syneresis of the food even when coated with the emulsified food and imparting a favorable appearance and taste.SOLUTION: It was discovered that the oil separation and syneresis of an acidic o/w-type emulsified food can be prevented by confining the relation of the temperature and complex viscosity of the food to a specified range. It becomes possible, by exploiting this relation, to prepare a cooked bread imparting a favorable appearance and taste because of being capable of preventing, by virtue of the excellent storage stability of the food used thereby even in a case of having been subjected to severe storage conditions such as temporarily abiding in a frozen state or a high-temperature state of approximately 40°C, the oil separation and syneresis of the food even when the cooked bread is prepared by coating, etc. a bread with the food following the storage of the latter.COPYRIGHT: (C)2014,JPO&INPIT【課題】酸性水中油型乳化食品の保管条件に関わらず、該乳化食品を塗布しても油分離や離水が生じたりすることのない、良好な外観と食味を有する調理パンを提供する。【解決手段】酸性水中油型乳化食品における温度と複素粘性率との関係を特定の範囲にすることにより、該食品に油分離や離水が生じたりすることを防止できることを見いだした。この関係を用いることにより、一時的に冷凍状態になったり40℃程度の高温状態になるなどの過酷な保管条件におかれた場合においても保存安定性にすぐれ、保管後に該食品をパンに塗布等して調理パンを製した際にも、該食品に油分離や離水が生じたりすることを防止でき、良好な外観と食味を有する調理パンを調製することができる。【選択図】図1
