Title:
MAYONNAISE TYPE SEASONING AND METHOD FOR PRODUCING THE SAME
Document Type and Number:
Japanese Patent JP2004350525
Kind Code:
A
Abstract:
To provide a method for producing mayonnaise type seasoning low in oil and energy content, and containing no egg yolk and cholesterol.
The method for producing the mayonnaise type seasoning comprises the following process: (a) preparing soy milk or soy bean protein; (b) concentrating the soy milk so as to have 15-25 wt.% of solid content; (c) homogenising the soybean protein dispersed in the concentrated soy milk or water; (d) adding vinegar equivalent to 0.4-1.8 pts. wt. of acetic acid, 1-20 pts. wt. of edible oil and fat, 1-3 pts. wt. of edible sugar, 1.5-5 pts. wt. of table salt and 0.5-3 pts. wt. of spice to 70 pts. wt. of the concentrated soy milk, and (e) homogeneously mixing the whole of materials together.
Inventors:
KOBAYASHI TAMIO
Application Number:
JP2003149273A
Publication Date:
December 16, 2004
Filing Date:
May 27, 2003
Export Citation:
Assignee:
BIITEIN KENKYUSHO KK
International Classes:
A23L27/60; (IPC1-7): A23L1/24
Attorney, Agent or Firm:
Atsushi Aoki
Takashi Ishida
Fukumoto product
Tetsuji Koga
Masaya Nishiyama
Takashi Ishida
Fukumoto product
Tetsuji Koga
Masaya Nishiyama