| 摘要 |
PURPOSE:To improve remarkably the sense of eating and flavor, by grinding soybeans with a specific moisture content, adding specific amounts of an edible fat or oil and water to the resultant processed soybeans, deaerating the resultant mixture, and packaging and heat sterilizing the deaerated mixture. CONSTITUTION:The moisture content in whole grain processed soybean product is 50-400%, preferably 100-300% based on the dry material for the sense of eating. If the moisture content is lower than the above-mentioned value, the product becomes dry and loose. If the moisture content is higher than the above- mentioned value, free water is liberated and unfavorable as a food. If the amount of the fat or oil to be added is >=50% based on the dried whole grain processed soybean product, the inhibitory effect on vegetable protein smell is developed. If the amount of the fat or oil to be added is too high, the oil becomes a separated state, and the product is too oily and unfavorable for food. Thus, the amount of the fat or oil to be added is preferably 70-350% for desired property, sense of eating and flavor. A spice, seasoning, flavor or colorant is used suitably if necessary. |
