| 摘要 |
METHOD OF PRODUCING TEXTURED FOOD A meat-like textured protein food is produced by processing a soy-bean flour and/or okara (by-product obtained in the making of soy-bean curd or soy milk) consisting essentially of 8 to 38 wt% protein and not greater than 7 wt% fat using a twin-screw extruder having an orifice and provided with a cooling die. The protein, fat and water contents of the material are respectively adjusted such as to fall within specific ranges, and the material is extruded by the twin-screw extruder with the barrel temperature set at, e.g., between 175.degree.C and 205.degree.C, thereby obtaining a food having a meat like texture. |
