| 摘要 |
In the present invention, it was discovered that using an emulsified oil composition for a cream puff pastry containing a mung bean protein substance makes it possible to obtain a cream puff pastry shell having good volume and shape, and exhibiting a superior texture and flavor to those of a conventional protein. It was also found that blending and heating the mung bean protein material results in a paste-form food composition having a texture and flavor that are especially superior to those of other protein materials such as soy protein material, and that the composition can be used in red bean or other paste-like food compositions. It was also found that blending the mung bean protein material makes it possible to obtain flavorsome noodles with improved body, viscoelasticity, and glutinousness, as well as superior texture relative to the prior art. Furthermore, blending the mung bean protein material makes it possible to obtain a layered food that rises uniformly after baking, results in little spillage when eating, and produces a crunchy mouthfeel while maintaining a texture that melts well in the mouth. |
