| 摘要 |
PURPOSE:To improve gelation ability of separated whey protein with common salt and obtain a food excellent in chewiness, etc., by adding the separated whey protein and common salt in combination to the food. CONSTITUTION:A whey protein concentrate is treated with an adsorbent resin by an ion exchange method to adsorb and separate proteins and produce a separated whey protein without containing ash, fats, carbohydrates, etc. The resultant separated whey protein and common salt are used in combination to prepare a food, such as wheat vermicelli, buckwheat vermicelli, sausage, dressing, mayonnaise or bread. Thereby, although the separated whey protein is alone used to exhibit a gel strength comparable to that of egg white, the aimed food, capable of exhibiting gelation ability of about 4-6 times based on the egg white and excellent in chewiness, texture, etc., can be prepared due to the common salt added to the separated whey protein. |
