| 摘要 |
A mayonnaise-like food is prepared by solubilising an alcohol- denatured soybean protein with protease until the solubility of the protein in a 10% aqueous solution of trichloroacetic acid is from 8 to 35% by weight, separating water- insoluble materials, and emulsifying the thus-refined soybean protein with edible oil and vinegar. The alcohol may be methanol, ethanol or propanol and the protease may be e.g. pepsin, papain or trypsin. |
