| 摘要 |
<p>It is intended to provide foods containing fat and water which suffer from little separation of water and oil due to heating or thawing after freezing to thereby effectively lessen the amount of emulsifiers or stabilizers employed therein. Water and fat-containing foods (mayonnaise-like foods, margarine-like foods, liquid margarine-like foods, spreads, whipped creams, moisture-containing chocolates, ganaches, spice pastes, sweetened soybean paste, frozen cakes, soups, processed meat products, ground fish meat products, etc.) suffering from little separation of water and oil due to heating or thawing after freezing can be obtained by finely grinding moisten okara (bean curd less) to give a particle diameter of 10 to 20 νm and then allowing to absorb fat.</p> |
