| 摘要 |
PROBLEM TO BE SOLVED: To obtain a protein food free from characteristic taste and flavor originated from soybean protein raw material to improve poor taste of soybean protein and useful e.g. as a substitute for meat by kneading a soybean protein raw material with samshu (a kind of Chinese liquor) under hot pressurized condition to effect the texturization of the protein. SOLUTION: The objective protein food is produced by kneading a soybean protein raw material such as whole fat soybean flour containing oil, whole fat concentrated protein, defatted soybean flour, soya milk powder, concentrated soybean protein and separated soybean protein with samshu under hot pressurized condition to effect the texturization of the protein. The mixing amount of samshu is 0.05-10 pts.wt., preferably 0.1-5 pts.wt. based on 100 pts.wt. of the soybean protein raw material. The production of the protein food by the kneading and texturization under hot pressurized condition can be performed by a single screw extruder or a multi-screw extruder having two or more screws, however, a twin-screw extruder is preferable from the viewpoint of stable quality. |
