| 摘要 |
PURPOSE:To obtain a food emulsifier composed mainly of lysophosphatidic acid, having excellent emulsifiability, frothability, etc., and giving high-quality bread, etc., by treating a phospholipid mixture with phospholipase D and phospholipase A. CONSTITUTION:A phospholipid mixture (e.g. soybean lecithin) is dispersed in water using a homogenizer, etc., and phospholipase D (e.g. cabbage juice) is added and reacted to the dispersion to form phosphatidic acid. The reaction liquid is reacted with phospholipase A to obtain lysophosphatidic acid. After inactivating the enzyme by heat-treatment, the reaction product is used as a food emulsifier as it is or in the form of concentrated paste or spray-dried powder. bread having high bulkiness and excellent palatability, taste and flavor can be prepared by adding the emulsifier e.g. in the baking of bread. |
