PRODUCTION OF SOYBEAN PROTEIN-CONTAINING FOOD

摘要

PURPOSE: To obtain the subject food having no characteristic unpleasant taste of soybean without damaging essential flavor of food even in a food to be reheated, by adding polyphenols extracted from tea. CONSTITUTION: Preferably 100-700ppm of polyphenols (having preferably >=35% polyphenol content) extracted from tea such as green tea, tea or oolong is added to dried soybean protein. Preferably the polyphenols are added to a food and then the dried soybean protein is used.