Abstract: Provided an acidic oil-in-water type emulsified seasoning comprising egg yolk, the content of oils and fats is 10 to 40 mass %, and the oscillating strain and the loss elastic modulus (G?), which are indicative of dynamic viscoelasticity measured by the following condition with a rheometer, have the following relationship. Condition: At a temperature of 25 to 35° C. and at an angular frequency of 6.2 rad/s Relationship: A peak of the loss elastic modulus (G?) is present in the range of 1 to 100% of the oscillating strain, and the loss elastic modulus at the peak (G?d) is larger than the maximum value of the loss elastic modulus (G?s) in the range of 0.1 to 1% of the oscillating strain.

Abstract: Provided an acidic oil-in-water type emulsified seasoning comprising a cross-linked starch, the content of oils and fats is 10 to 70 mass %, the viscosity is 20,000 to 1,000,000 mPa·s, a first peak is present in the range of 0.5 to 5 micrometers and a second peak is present in the range of 20 to 80 micrometers in a particle size distribution of the acidic oil-in-water type emulsified seasoning measured by using a laser diffraction particle size analyzer, and the cross-linked starch has the following characteristics: the viscosity of a mixture of the cross-linked starch and water prepared under the following condition is 120 to 20,000 mPa·s; and the average particle diameter of the cross-linked starch being present in the mixture is 20 to 40 micrometers. Condition: a mixture of the cross-linked starch and water comprising 8 mass % of the cross-linked starch is heated up to 90° C., and then is maintained at 90° C. for 5 minutes, and then is cooled to 20° C.

Abstract: Disclosed herein is a method for producing an oil-in-water emulsified food having an egg yolk content as calculated in terms of raw egg yolk of 2.8% or more, a content of cholesterol derived from egg yolk of 7×10−4% or more, and a total cholesterol content of less than 6×10−3%. This method comprises the steps of subjecting an egg yolk fluid to enzymatic processing, thereby converting phospholipids contained in the egg yolk into lysophospholipids; subjecting the enzymatically processed egg yolk to processing for reducing cholesterol, thereby obtaining processed dry egg yolk retaining at least 0.1% of cholesterol; and mixing the processed dry egg yolk with other ingredients in an amount of at least 0.7% of all the ingredients used. The product obtained by this method has a significantly reduced cholesterol content although its egg yolk content is high. Further, this product is excellent in emulsion stability and thus scarcely undergoes separation during storage.

Abstract: Disclosed herein is a method for producing an oil-in-water emulsified food having an egg yolk content as calculated in terms of raw egg yolk of 2.8% or more, a content of cholesterol derived from egg yolk of 7×10−4% or more, and a total cholesterol content of less than 6×10−3%. This method comprises the steps of subjecting an egg yolk fluid to enzymatic processing, thereby converting phospholipids contained in the egg yolk into lysophospholipids; subjecting the enzymatically processed egg yolk to processing for reducing cholesterol, thereby obtaining processed dry egg yolk retaining at least 0.1% of cholesterol; and mixing the processed dry egg yolk with other ingredients in an amount of at least 0.7% of all the ingredients used. The product obtained by this method has a significantly reduced cholesterol content although its egg yolk content is high. Further, this product is excellent in emulsion stability and thus scarcely undergoes separation during storage.