| 摘要 |
A process for producing a soy milk which comprises adding a solidifying agent to a soy milk employed as the starting material, homogenizing the mixture, directly heating instantaneouly with steam and then homogenizing again. The thus obtained soy milk has a body taste and is in the form of a liquid with a low viscosity. When heated, it is never solidified again. Therefore, this soy milk is appropriately usable in additives for pastry or bread doughs, fillings such as creams, materials for fermented food products, materials for drinks, materials for ice creams, materials for desserts, materials for fish paste products, materials for prepared foods, etc. |
