| 摘要 |
The objective of the present invention is to provide a fibrous soy protein material having a strongly meat-like mouthfeel and a favorable flavor. The fibrous soy protein material having a favorable flavor and a more meat-like mouthfeel than has been conventional was obtained by admixing oat fiber. In particular, by using oat fiber having a long fiber length, the meat-like mouthfeel was more pronounced. Also, by concomitantly using a divalent metal salt, the meat-like mouthfeel became more favorable. |
