| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject protein without having a hardening of texture and a discoloration thereof, and excellent in flavor by compressing and heating a raw material containing a soybean protein and water, and bringing the raw material contact with a steam after rapidly releasing pressure thereon. SOLUTION: This method for producing a textured soybean protein excellent in flavor, is to compress and heat a raw material containing a soybean protein and water by using a biaxial extruder, and forming a texture thereof by a rapid release of pressure thereon, and bringing the soybean protein contact with 5-1000wt.% steam by floating and transferring the soybean protein while the protein is not completely cooled or dried, i.e., kept at >=45 deg.C temperature and having >=12wt.% water content. |
