MAYONNAISE-LIKE FOODS AND PROCESS FOR PRODUCING THE SAME

WIPO Patent Application WO/2002/003814

A1

Mayonnaise-like foods prepared by mixing and emulsifying soybean milk, tofu, vinegar, seasonings, spics, emulsifiers and vegetable fats wherein the above-described soybean milk is a concentrated soybean milk having a Brix concentration of 20 to 40 or the above-described tofu is a concentrated tofu obtained by solidifying a concentrated soybean milk having a Brix concentration of 15 or above with a solidifying agent. Use of the concentrated soybean milk or the concentrated tofu makes it possible to obtain mayonnaise-like foods having a rich flavor and a smooth texture with relieved raw smell and bitter taste inherent to soybean.

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NAKAJIMA MAKOTO (JP)
ISHIDA HAJIME (JP)
NAKAJIMA KOSAKU (JP)
TAKATSUNI MASAO (JP)
OUCHI MIYOKO (JP)
IDA YOKO (JP)

PCT/JP2000/008189

January 17, 2002

November 20, 2000

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TAJIMAYA FOODS CO LTD (JP)
NAKAJIMA MAKOTO (JP)
ISHIDA HAJIME (JP)
NAKAJIMA KOSAKU (JP)
TAKATSUNI MASAO (JP)
OUCHI MIYOKO (JP)
IDA YOKO (JP)

A23C9/123; A23C20/02; A23L1/30; A23L2/52; A23L11/00; A23L27/60; (IPC1-7): A23L1/24; A23L1/20

JP2001017119A

2001-01-23

YOSHIHIRO AKIYAMA: "Tofu no shintenkai; Tofu dessing no kaihatsu", SHOKUHIN TO KAIHATSU, vol. 24, no. 2, 1989, pages 58 - 59, XP002907725
FRAN LABELL: "Tofu technology yields whole egg substitute, dairy replacers", FOOD PROCESSING, vol. 49, no. 4, 1988, pages 68 - 69, XP002907724
See also references of EP 1304045A4

Hirose, Takayoshi (Nishitenma 5-chome Kita-ku, Osaka-shi Osaka, JP)

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