| 摘要 |
PURPOSE:To produce the titled food having improved dispersibility in water and good flavor, by applying a hydrophilic lecithin to the surface of a protein flour separated from soybeans, and granulating the resultant protein flour. CONSTITUTION:Protein flour, separated from soybeans, and prepared by extracting the soybeans or defatted soybeans, separating and drying the resultant protein by the conventional method is tumbled or fluidized, and then sprayed with an aqueous solution prepared by treating a hydrophilic lecithin, e.g. commercially available soybean lecithin such as a mixture of 55-70% phospholipid with 30- 45% neutral oil, with acetone to remove acetone-soluble matter. The amount of the aqueous solution of the hydrophilic lecithin is preferably about 0.05-0.2% based on the weight of the protein flour separated from the soybeans. A good result is obtained by diluting an ethanol solution thereof in about 10%(W/V) concentration in an amount corresponding to the use with water for use. Thus, the disadvantage in that a protein food consisting essentially of the protein flour separated from the soybeans added to cow's milk forms undissolved lumps and cannot be easily drunk is eliminated to improve the dispersibility in water. Thus, the aimed high protein granular food having smooth aftertaste is obtained. |
