| 摘要 |
PURPOSE:To obtain a food material useful as an additive for ice cream, paste product, etc., having good flavor and smooth taste, by treating soybean milk with protease in a pH range not to cause acid coagulation in the presence of a magnesium salt in an amount not to effect coagulation to aggregate the soybean milk. CONSTITUTION:Soybean milk is adjusted to pH >=5.8 and mixed with 0.1-15mM magnesium salt (e.g. magnesium chloride, etc.). Then the soybean milk is incorporated with preferably 0.002-0.2wt% protease, subjected to protein aggregation reaction preferably at 45-80 deg.C and aggregated protein is separated by centrifugal separation, filtration, etc. |
