| 摘要 |
Prod. is prepd. as follows: (a) dry, uncooked soybeans (I) are cooked to a firm texture; (b) cooked (I) are comminuted in enough H2O to give a soy paste contg. no free H2O (so released constits. are uniformly dispersed in the paste); and (c) the paste is mixed with enough whey solids to afford a paste which contains no free H2O (from mixed and reacted constituents of soy paste and whey solids). The method gives an inexpensive prod. which although contg. a relatively high whey content has excellent flavour, body and texture. The prod. has excellent palatability and high nutritional value. |
