TEXTURE OR FLAVOR IMPROVER FOR PRODUCTION OF SOYBEAN PROCESSED FOOD, AND SOYBEAN PROCESSED FOOD

摘要

PROBLEM TO BE SOLVED: To provide a soybean processed food having novel flavor and texture or a soybean processed food improved in the flavor and texture of a conventional product, which is differentiated from a conventional soybean processed food such as tofu.;SOLUTION: The soybean processed food uses, as a raw material, a soybean emulsion composition having a protein content relative to dry material of at least 25 wt.%, a fat content (a content as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt.%, and an LCI value of at least 55%.;COPYRIGHT: (C)2013,JPO&INPIT