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AssigneeTajimaya Foods Co., Ltd.
InventorsMakoto Nakajima, Hajime Ishida, Kosaku Nakajima, Masao Takatsuji, Miyoko Ouchi, Yoko Ida
Estimating the term…
A mayonnaise-like food, being an edible emulsified matter prepared by mixing and emulsifying soybean milk or bean curd, vinegar, seasoning, spice, emulsifier, and vegetable oil, in which the soybean milk is a concentrated soybean milk at Brix concentration of 20 to 40, or the bean curd is a concentrated bean curd prepared by coagulating a concentrated soybean milk at Brix concentration of 15 or more by use of a coagulant. Since concentrated soybean milk or concentrated bean curd is used, peculiar greenstuff smell and acridity of soybean can be suppressed, and a mayonnaise-like food having rich flavor and smooth texture can be obtained.
A mayonnaise-like food, being an edible emulsified matter prepared by mixing and emulsifying 5 to 60 wt % soybean milk, 5 to 40 wt % vinegar, seasoning, spice, 0.01 to 5 wt % emulsifier, and 10 to 80 wt % vegetable oil, wherein said soybean milk is a concentrated soybean milk at Brix concentration of 20 to 40.
A mayonnaise-like food, being an edible emulsified matter prepared by mixing and emulsifying 5 to 60 wt % bean curd, 5 to 40 wt % vinegar, seasoning, spice, 0.01 to 5 wt % emulsifier, and 10 to 80 wt % vegetable oil, wherein said bean curd is a concentrated bean curd prepared by coagulating a concentrated soybean milk at Brix concentration of 15 or more by use of coagulant.
A manufacturing method of mayonnaise-like food characterized by mixing and preliminarily emulsifying 5 to 40 wt % vinegar, seasoning, spice, and 0.01 to 5 wt % emulsifier, mixing 5 to 60 wt % of a concentrated soybean milk at Brix concentration of 20 to 40 or a concentrated bean curd prepared by coagulating a concentrated soybean milk at Brix concentration of 15 or more by use of a coagulant, and further mixing and emulsifying 10 to 80 wt % vegetable oil.
Dependencies are inferred from the claim text.