| 摘要 |
PURPOSE:To obtain soybean snacks having excellent texture, etc., free from a grassy smell by using the whole soybean material by blending soybean flour with specific amounts of starch, water and an alkali agent, kneading the blend with steam to from plastic dough, rolling, shaping, drying and frying or roasting. CONSTITUTION:The whole soybeans or peeled soybeans are ground to give the whole soybean flour or peeled soybean flour. 25-70 pts.wt., of the whole soybean flour or peeled soybean flour is blended with 75-30 pts.wt. starch and (or) grain flour, water and optionally seasoning, expanding agent, etc. Then further the blend is blended with an alkali agent (e.g., sodium bicarbonate) so that dried dough has pH7.5-9.5 and kneaded with steam to give dough having elasticity and plasticity corresponding to the touch of rice cake. Then the dough is rolled, molded and dried to produce dough. Then the dried dough is fried and or roasted to give soybean snacks. |
