| 摘要 |
PURPOSE:A creamlike food similar to custard cream at ordinary temperature, capable of showing a soft ice creamlike texture on freezing, and becoming a custard cream on returning to the ordinary temperature, comprising vegetable fats and oils and functional soybean protein as essential constituents. CONSTITUTION:(A) A mixture of (a) vegetable fats and oils and (b) a vegetable shortening at a weight ratio of (a) to (b) of preferably 0.6-1.2:1, is incorporated with (B) a functional protein solution, prepared by subjecting soybean protein to the action of a protease to adjust the weight ratio of the protein soluble in trichloroacetic acid to that insoluble in the acid of 0.2-0.8:1, at a weight ratio of (A) to (B) of 0.4-0.6:1. A lactic acid fermentation solution of soybean protein, and seasonings, e.g. conc, natural fruit juices, sweetening or flavoring agents, may be added, if desired. |
