| 摘要 |
PURPOSE:To obtain the subject food retaining a moderate amount of water and having excellent flexibility and preservability by mixing a whole fat soybean flour, a wetting agent and water at specific ratios, drying the mixture with heat and forming the dried product in the form of a film. CONSTITUTION:The objective food is prepared by mixing 100 pts.wt. of whole fat soybean flour with 10-30 pts.wt. (preferably 20 pts.wt.) of a wetting agent (e.g. glycerol, sorbitol and propylene glycol) and 300-700 pts.wt. (preferably 350-600 pts.wt.) of water, drying the mixture with heat and forming in the form of a film. Preferably the food further contains 10-30 pts.wt. of separated soybean protein and/or 10-30 pts.wt. of an edible oil and fat. The drying is preferably carried out by microwave heating. |
