| 摘要 |
PURPOSE:To produce an expanded food containing a fat component of cream, butter, etc., and a separated soybean protein in large amounts, uniformly and stably, and having an absolutely unique form, by kneading a mixture of a fat component of cream, butter, etc., and a separated soybean protein under pressure. CONSTITUTION:1pt.wt. of one or more kinds of fats selected from cream, butter, margarine and cheese are mixed with 2-8pts.wt. of a separated soybean protein, and further mixed with water and optionally other food raw materials, seasonings, etc., to obtain a uniform mixture wherein the sum of the fat component and the separated soybean protein accounts for >=80wt% of the whole solid component, and the water-content is 10-85wt%. The mixture is kneaded with e.g. an extruder, usually under pressure of 5-100kg/cm<2>. |
