PROBLEM TO BE SOLVED: To provide a salad capable of preventing, in a case where an acidic o/w-type emulsified food included therein has been subjected to severe storage conditions such as temporarily abiding in a frozen state or abiding in a high-temperature state of approximately 40°C, the oil separation and syneresis of the acidic o/w-type emulsified food on an occasion where foodstuffs such as vegetables, etc. are mixed with the acidic o/w-type emulsified food and imparting a favorable appearance and taste regardless of storage conditions of the acidic o/w-type emulsified food.SOLUTION: The provided salad comprises, as an acidic o/w-type emulsified food, an acidic o/w-type emulsified food including 5-75 mass% of edible oils and fats and, in terms of solid content, 0.3-5 mass% of a modified albumin as well as a lysed yolk and a thickener and exhibiting a viscosity (25°C) of 50-800 Pa s in a state where the modified albumin has, in advance, been subjected to modification within a specified pH range prior to the mixing thereof with the edible oils and, lysed yolk, and thickener.COPYRIGHT: (C)2014,JPO&INPIT【課題】酸性水中油型食品が、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、野菜等の食材と酸性水中油型乳化食品とを和えた際に酸性水中油型乳化食品に油分離や離水が生じたりすることを防止し、酸性水中油型乳化食品の保管条件に関わらず、良好な外観と食味を有するサラダを提供する。【解決手段】酸性水中油型乳化食品は、食用油脂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であり、変性卵白が、食用油脂、リゾ化卵黄及び増粘剤と混合される前に、特定のpH範囲で予め変性されたものであり、この酸性水中油型乳化食品を含むサラダ。【選択図】なし
