| 摘要 |
PURPOSE:To obtain the titled product of high protein content expanded to give soft crispiness, by kneading rice flour and vegetable protein flour as main components with a binder, seasoning, expanding agent, etc. and water, steaming or boiling the kneaded mixture, cooling the resultant dough, slicing the dough, drying the resultant small pieces, and roasting the dried small pieces. CONSTITUTION:(A) Nonglutinous rice or glutinous rice flour is kneaded with (B) purified and separated soybean protein flour and water, and (C) a binder, e.g. dextrin, (D) a seasoning, e.g. common salt or white refined sugar, (E) an expanding agent, e.g. NaHCO3, and if necessary adequate amounts of (F) an expansion assistant, e.g. freeze-dried yam flour or egg white flour, and (G) a flavoring agent, e.g. beef extract, are added and kneaded therewith. The resultant dough is then steamed or boiled, cooled, rolled or filled in a molding box, stamped or sliced and molded into thin small pieces, which are then expanded by drying and roasting to give the aimed product.
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