| 摘要 |
PURPOSE:To obtain a low-caloric emulsion-like acidic seasoning capable of satisfying both an emulsified creamy shape and smooth texture without adding an oil thereto at all by hydrolyzing soybean milk proteins with a proteolytic enzyme until a specific hydrolytic ratio attains. CONSTITUTION:A seasoning obtained by treating soybean milk with a proteolytic enzyme to provide a liquid or a paste which is a coagulated substance thereof in which proteins in the composition are hydrolyzed at a hydrolytic ratio within the range of 2.5-6%, as desired, mixing and seasoning the resultant substance with a spice, thickener, perfume, seasoning, ingredient material, etc. |
