| 摘要 |
PURPOSE:To obtain the title curd free from denaturation or loss of emulsifiability even freezed, capable of homogeneously blending with ground meat after thawing, by homogeneously incorporating water into separated soybean protein, oil-and-fat etc., in specified proportion so as to adjust the extinction coefficient of the resultant system. CONSTITUTION:Firstly, for example, a mixture comprising a separated soybean protein, oil-and-fed and water in a weight ratio 1:0.3-3:3-8 or a product formed by spiking said mixture with 0.1-2.0wt.% based on the separated soybean protein of a food surfactant (e.g., lecithin) is blended with water so that the separated soybean protein account for 2.5wt.% of the whole. The resultant blend is then homogeneously agitated in a mortar so that the extinction coefficient at 500nm of a solution prepared by dilution by a factor of 100 of the supernatant produced by centrifuging said blend at 1,300 G for 3min. fall between 0.5 and 1.5. Thence, the resultant system is freezed during its emulsification is in an insufficient state, thus obtaining the objective curd reemulsifiable when incorporated into ground meat. |
