| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide mayonnaise-like seasoning containing no purified oil and fat nor egg yolk, excellent in homogeneity even when long stored without addition of particular water-soluble hemicellulose or subjecting soymilk to hydrolysis by protease in advance. <P>SOLUTION: The mayonnaise-like seasoning containing no purified oil and fat nor egg yolk, having pH 3.0-4.7, is obtained through mixing soymilk fermented material having viscosity of ≥6.0 Pa s with water-soluble seasoning containing salt, vinegar and the like, and homogenizing the mixture. By addition of soymilk fermented material at 20-70 wt.% (w/w) and water-soluble seasoning to the whole of the mayonnaise-like seasoning, the mayonnaise-like seasoning excellent in homogeneity and favorable palate feeling can be obtained. <P>COPYRIGHT: (C)2008,JPO&INPIT |
