PROBLEM TO BE SOLVED: To provide a food material having cheese spread flavor with good texture and taste, made from fine powder of dehulled soybeans.SOLUTION: Soybean fine flour made from dehulled soybeans is dissolved in water at normal temperature and left to stand for 10 hours for a sufficient amount of water to be adsorbed to the cells of soybean fine flour. The flour is heated at 100 degree Celsius under normal pressure for 20 minutes and made finer with a food mill. The raw material of a cheese spread-like soybean curd is thus prepared. A common vinegar, a wine vinegar made form wine, and the like may be used as a coagulant. By utilizing the surface activating effect of soybean protein, vegetable lipid is added to increase viscosity, so that a cheese spread-like processed food is produced.COPYRIGHT: (C)2015,JPO&INPIT【課題】脱皮大豆の微粉末から出来る、食感も味も十分なチーズスプレッド風味の食材を提供する。【解決手段】脱皮大豆による微粉大豆粉を常温の水に溶かし、大豆の微粉末の細胞に十分な水分を吸着させる為に、10時間放置する。これを常圧で摂氏100度で20分加熱、フード・ミラーで微細化し、チーズ・スプレッド風豆腐の原料が出来上がる。凝固剤として一般の食酢や葡萄酒から出来たワインビニガー等を使用する。また大豆蛋白質の界面活性効果を活用して植物性脂質を添加して粘性を加えチーズスプレッド風の加工食品を製造する。【選択図】なし
