| 摘要 |
PURPOSE:To obtain a composition for pickle causing no decline in the mechanical strength of foods like ham through presenting stable defoaming effect during producing or using pickles therewith, by mixing soybean protein powder with powdered oil and fat at specified proportions. CONSTITUTION:This composition is obtained by mixing (A) soybean protein powder with (B) powdered oil and fat at the weight ratio of (70:30) to (95:5) [pref. (80:20) to (90:10)]. The component A is pref. prepared by subjecting separated soybean protein to protease treatment to bring its soluble nitrogen index at 5 deg.C to >=80. The component B is prepared, for example, by adding a saccharide or milk casein and an emulsifier to palm oil or tallow to make an emulsion which is then put to spray drying. It is recommended that the separated soybean protein be obtained by extracting protein together with water-soluble carbohydrates from defatted soybean and then coagulating the protein from the resultant aqueous solution of the extract. |
