| 摘要 |
PURPOSE:The titled food, obtained by forming an aqueous solution or suspended particles of soybean protein containing air bubbles into a thin layer film, and drying the film, having improved crispiness and meltability in the mouth without sense of incompatibility and foreign materials. CONSTITUTION:A soybean protein film, obtained by adding a plasticizer, e.g. sorbitol or glycerol, if necessary to 5-20wt% separated soybean protein separated and purified from defatted soybean flour, adding water thereto to give an aqueous solution or suspension, giving mechanical stirring thereto to contain fine air bubbles therein, applying or flowing the resultant aqueous solution or suspension out to a smooth surface to form a thin layer, and drying the thin layer under heating, and having 0.02-1mm. film thickness and 0.1-0.8g/cm<3> density. |
