| 摘要 |
PURPOSE:Partially hydrolyzed soybean protein is used as an emulsifier to effect emulsifiction of specific amounts of water and oil to give a solid mayonnaise- like food product which has chesse-like hardness and prevent it from softening by water absorption from other food products. CONSTITUTION:Soybean protein is hydrolyzed with an enzyme or an acid partially until its solubility in trichloroacetic acid (it means the degree of hydrolysis) becomes 15-40%. The resultant partially hydrolyzed soybean protein in an amount of 2.5 to 10wt%, based on the total amount, calculated as protein, is combined with seasonings and spices and dispersed into more than 5%, based on the total amount, of water into a solution. Further, vinegar is added emulsification is continued to give the objective solid mayonnaise-like food product. |
