RESIDUE OF SOYBEAN AFTER OIL EXTRACTION AND TREATMENT OF FLUID FOOD THEREWITH

摘要

PURPOSE:The residue of soybean after oil extraction is added to and dispersed in water or fulid food and heated to produce food material with markedly increased water absorption and increased viscosity. CONSTITUTION:The residue of soybean after oil extraction that contains less than 50wt% of protein, less than 30wt% of soluble components other than protein and over 40wt% of insoluble components is added to and dispersed in water or fluid food as curry, stew, or soup and heated over 110 deg.C, preferably over 120 deg.C.