| 摘要 |
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 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 adjusted, the water content is preferably between 50 and 60%, and the material is extruded by the twin-screw extruder with the barrel temperature preferably set, between 175 DEG C and 205 DEG C thereby obtaining a food having a meat-like texture. |
