| 摘要 |
PROBLEM TO BE SOLVED: To provide a new soybean milk material having fresh cream-like texture in a semisolid state form (creamy, solid butter, pasty or mousse-like state) without the addition of a quality improver such as an emulsifier and a thickener, and other food fat, and having a relatively high lipid content, and a method for manufacturing the same.SOLUTION: A soybean milk material 5 is a liquid soybean milk material 5 which is adjusted to a state where a lipid-containing aggregate 3 having a high density compared to soybean milk 2 and containing lipid at high concentration is dispersed in the soybean milk 2 made by heating and extracting from fat-containing soybeans 1, and the lipid-containing aggregate 3 is a component derived from the soybean milk 2. The lipid-containing aggregate 3 contained in the soybean milk material 5 as the base is separated so as to obtain a soybean milk secondary material 10 as a creamy, solid butter-like, pasty or mousse-like product, and a soybean milk processed product 20 is manufactured from the soybean milk secondary material 10. |
