| abstract |
(57) [Summary] [Structure] 100 parts by weight of edible oil and fat, 0.3-5 parts by weight of polyglycerin fatty acid ester of HLB 12-16, 0.2-3 parts by weight of enzyme-treated lecithin and monoglycerin fatty acid ester of citric acid, mono An oil-in-water emulsion obtained by mixing 1 to 15 parts by weight of one or more emulsifiers selected from the group consisting of glycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, and lecithin, as an active ingredient. Bulking agent for retort grain foods. [Effect] By using the oil-in-water emulsion of the present invention, looseness of white rice, cooked cooked cooked rice, corn, millet, etc. when taken out from a retort pouch after retort treatment is good, and quality is improved. You can |