| 摘要 |
<p>The purpose is to produce a textured soybean protein having good flavor and taste without the need of using a special apparatus (e.g., a steam generator which is greatly expensive) or without the need of addition of calcium or magnesium after the processing in an extruder. In the production of a textured soybean protein, a bicarbonate compound or carbonate compound is added to allow a soybean protein to expand easily, and the rate of water added to the expanded product is increased to give a textured soybean protein having good flavor and taste while maintaining the quality to a certain level.</p> |
