| 摘要 |
PROBLEM TO BE SOLVED: To obtain an emulsified oil and fat composition composed of a liquid oil and fat, lecithin, a silicone resin, ethanol and water, stably keeping the homogeneous liquid state even after the storage over a long period and exhibiting excellent defoaming property in the boiling of GO (soaked and ground soybean) added with the composition in the preparation of bean curd. SOLUTION: This O/W-type emulsified oil and fat composition can be produced by emulsifying 20-50wt.% of an oil and fat which is liquid at 20 deg.C, 0.1-30wt.% of lecithin, 0.01-20wt.% of a silicone resin, 0.1-20wt.% of ethanol and 20-70wt.% of water with a Homo-mixer provided with a high-speed agitation propeller (product of Tokushu-Kika Kogyo Co.), a pressure homogenizer or an ultrasonic emulsifier. |
