| 摘要 |
PURPOSE:To prepare a food to which soybean protein can be used as an emulsifier without causing any troubles, by emulsifying a water-phase raw material and an oil-phase raw material to an O/W-type emulsion using soybean protein as main emulsifier, and mixing the emulsion with acidic starchy liquid obtained by heating and gelatinizing an acidic raw material and starch. CONSTITUTION:A water-phase raw material such as fresh water and an oil- phase raw material such as salad oil are emulsified to an O/W-type emulsion using soybean protein such as separated soybean protein or partially decomposed soybean protein obtained by decomposing the separated soybean protein to an extent to maintain the emulsifying capability, as an emulsifier. Separately, an acidic gelatinized liquid is prepared by adding starch such as potato starch, corn starch, etc. (about 2-5% of the weight of the whole raw materials) to an acidic raw material such as vinegar, lemon juice, etc., and heating the mixture to cause gelatinization. The acidic gelatinized liquid is cooled and added to the above emulsion, and the mixture is again emulsified to obtain the objective O/W-type emulsion food. |
