| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide vegetable protein food material usable for various processed food and excellent in color tone, flavor and palate feeling. <P>SOLUTION: The vegetable protein food material comprises textured vegetable protein preferably obtained through swelling textured soybean protein followed by drying the swollen textured soybean. The textured vegetable protein to be used has ≤15% of water content. The drying method after swelling employs vacuum drying. Water scattered with nutrient functional substance is used for swelling to make the protein support the substance. After swollen, the protein is fermented by microorganism and then dried. The microorganism is selected from the group of microorganisms belonging to genus Bacillus, Rhizopus, Aspergillus, lactobacillus, Penicillium, Monascus and Saccharomyces. TCA solubility (ratio of the amount of soluble protein in 0.2mol/1 trichloroacetic acid) is 10-60%. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
