| 摘要 |
PURPOSE:To obtain the subject composition useful for saving fleshy material such as ground fish, bird or and animal meat and improving workability in production of fleshy dough, having excellent color tone, soybean smell and taste, excellent dispersibility and strongly gelatinizing force. CONSTITUTION:This formed emulsified soybean protein composition is fine hollow spherules comprising 100 pts.wt. mainly incompletely thermally denatured separated soybean protein, 5-100 pts.wt. fats and oils and 0.2-3wt.%, based on the fats and oils, of an emulsifying agent. The spherules comprise fat and oil particles having <=10mum, preferably <=1mum average median diameter dispersed into shell parts containing <=6wt.% water and <=70mum average median diameter. The surface of the hollow spherules is preferably covered with a lecithin film. |
