| 摘要 |
PURPOSE:To obtain an O/W-type emulsion food having improved fixing tendency in storage, by emulsifying an oil-phase raw material with a water-phase raw material containing whole fat soybean flour in the form of an O/W-type emulsion. CONSTITUTION:In the preparation of an O/W-type emulsion food by the emulsification of a water-phase raw material and an oil-phase raw material in the form of an O/W-type emulsion, whole fat soybean flour is used as a part of the water- phase raw material. The amount of the whole fat soybean flour is preferably about 1-4% of the weight of the whole water-phase raw material. When it is less than 1%, the emulsion stability of the final product becomes poor, and when it exceeds 4%, there occurs various problems such as increased viscosity of the final product and unagreeable feeling to the palate. The oil-phase raw material is an edible vegetable oil such as soybean oil, cottonseed oil, etc. which may be incorporated with spices, colorants, vitamins, etc. dispersible or soluble in the oil. The ratio of the water-phase raw material to the oil-phase raw material is generally about 2:8-8:2. |
