PROBLEM TO BE SOLVED: To provide an acidic oil-in-water emulsion food product which exhibits a stable emulsified state even after defrosting.SOLUTION: An oil-in-water emulsion food product includes edible oil and fat and dried egg yolk. The water content of the dried egg yolk is 10 mass% or less. The viscosity (at 25°C) of a dispersion liquid which is formed by homogeneously dispersing 1 pt.mass of the dried egg yolk in 1.25 pts.mass of purified water is 500-25,000 mPa s. The rate of dissolution of the dried egg yolk, when 1 pt.mass of the dried egg yolk is homogeneously dispersed in 9 pts.mass of 5 mass% sodium chloride aqueous solution, is 90 mass% or more.COPYRIGHT: (C)2014,JPO&INPIT【課題】解凍後も安定な乳化状態を有した酸性水中油型乳化食品を提供する。【解決手段】食用油脂および乾燥卵黄を含有した水中油型乳化食品であって、前記乾燥卵黄の水分含量が10質量%以下であり、前記乾燥卵黄1質量部を精製水1.25質量部に均一分散させたときの分散液の粘度(25℃)が500~25,000mPa・sであり、前記乾燥卵黄1質量部を5質量%塩化ナトリウム水溶液9質量部に均一分散させたときの乾燥卵黄の溶解率が90質量%以上である水中油型乳化食品。【選択図】なし
