| 摘要 |
PURPOSE:To obtain a purely vegetable dressing having high protein content and good flavor, by adding vinegar, etc., to TOFU (bean curd) or such, further adding a specific amount of vegetable fats and oils, soybean protein, saccharide, etc., homogenizing and emulsifying. CONSTITUTION:TOFU or such or dehydrated TOFU (having preferably 80-85 wt% water content) is blended with vinegar and/or fruit juice (preferably concentrated fruit juice), 0.5-10% vegetable fats and oils (e.g. corn oil, cotton seed oil, etc.), preferably 1-3% soybean protein and one or more of saccharide (glucose, etc.), seasoning (e.g. salt, etc.), spice, coloring matter, spicery, stabilizer (e.g. xanthan gum, etc.), emulsifying agent, etc., homogenized and emulsified to give the aimed emulsified food. |
