Process for preparing textured soybean protein

摘要

This invention provides a process for preparing a textured soybean protein (TSP), the process comprising the steps of pressurizing and heating a raw material containing a soybean protein and water, quickly releasing the pressure to texturize the protein, bringing the obtained TSP into contact with steam while the TSP remains hot and is not completely dried. According to the process of this invention, a TSP having a good flavor can be produced in a simple and economical manner.