| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide emulsified food prevented from causing oil separation even when frozen or cooked through preparing emulsified food comprising soy milk or soy bean curd by using a thickening agent readily available and needing no complicated preparing process. <P>SOLUTION: The emulsified food is obtained by mixing soy bean curd, oil and fat, Kanbai-ko (rice-bran glue) and/or powdery yam together, and stirring the mixture so as to emulsify the water content (a water phase) and the oil and fat (an oil phase) in the soy bean curd with soybean lecithin contained in the soy bean curd. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
