Process for Production of Soybean Puff

摘要

A process for producing a soybean puff comprising the steps of heating under pressure a water-bearing raw material comprising a soybean-derived defatted material and a starchy material and then extruding and expanding the resulting product to give the soybean puff, which process is characterized by the followings: (a) defatted soybean milk is the essential component of the soybean-derived defatted material; (b) the soybean-derived defatted material and the starchy material are used at the fractional ratios of 5 to 80 wt % (dry basis) and 20 to 95 wt % (dry basis), respectively; (c) the water-bearing raw material has a water content of 15 to 40 wt %; and (d) the temperature for the extrusion falls within the range of 130 to 200° C. The puff has an ingenuous taste for soybean and good feeling in the mouth.