| 摘要 |
PURPOSE:To obtain the subject food excellent in digestion at a low common salt concentration without any bitterness and bad taste by adding an acidic protease formulation to a vegetable protein in the presence of water within an acidic region, further adding a vegetable hardened oil and common salt thereto, stirring and emulsifying the resultant mixture with a stirrer and then aging the prepared emulsion. CONSTITUTION:For example, 29 pts. common salt is added and mixed with 350 pts. vegetable protein in the presence of 494 pts. vegetable hardened oil having about 34 deg.C melting point, 1040 pts. water and 51 pts. common salt or metal ions (the kinds and amounts added are 22.3% Na, 10.1% K, 0.97% Ca and 0.07% Mg) and further an amino acid, etc., as necessary, are added thereto. The resultant mixture is then emulsified while being heated at 80-95 deg.C by stirring with a stirrer. Lactic acid, etc., are added to the prepared emulsion and pH is regulated to 4-6. An acidic protease formulation produced by Aspergillus oryzae in an amount of 8000 units is added and allowed to react therewith by stirring. The obtained material is filled in a container, hermetically sealed and aged to afford the objective food. |
