豆乳スプレッド

Soybean milk spread

Abstract

PROBLEM TO BE SOLVED: To provide a spread without containing an emulsifier or trans-fatty acid, and without occurrence of floating or separation of oil and fat caused by heating.SOLUTION: Soybean milk and saccharides are blended, and a fatty oil is added to the soybean milk and saccharides-blended aqueous solution to be solubilized. In this way, the spread in which water content is in the range from 18 to 30 and the product of the protein content by the water content is in the range from 5 to 40 is obtained.
【課題】乳化剤及びトランス脂肪酸を含有せず、加熱による油脂の浮上分離が起こらないスプレッドを提供する。 【解決手段】豆乳と糖類を混合し、当該豆乳・糖類混合水溶液に脂肪油を加えて可溶化し、水分含有量が18〜30の範囲となり、タンパク質含有量及び水分含有量の積が5〜40の範囲となるスプレッドを得る。 【選択図】なし

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Patent Citations (2)

    Publication numberPublication dateAssigneeTitle
    JP-2010213637-ASeptember 30, 2010Nisshin Oillio Group Ltd, 日清オイリオグループ株式会社Emulsified oil and fat composition containing soymilk having sprouted soybean as raw material
    JP-S6439941-AFebruary 10, 1989Miyoshi Yushi KkProduction of plasticized oil and fat

NO-Patent Citations (1)

    Title
    JPN6014052670; 五訂 日本食品標準成分表 初版, 20001220, 第64-65頁, 独立行政法人国立印刷局

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