| 摘要 |
PURPOSE:To obtain expanded soybean protein having excellent taste, flavor and texture, by adding edible reducing agent and expansion agent to soybean protein, controlling the water-content of the mixture, and expanding the product. CONSTITUTION:Soybean protein or a material containing thereof is added with an edible reducing agent (excluding sulfur-containing substance) and an edible expansion agent. The mixture is adjusted to a water-content of 19-27% and expanded. The reducing agent is preferably a mixture of ascorbic acid and a calcium salt because the agent exhibits the nutritive effect of the calcium salt and the antioxidative effect of ascorbic acid. The expansion agent is, e.g. ammonium bicarbonate, ammonium carbonate, sodium bicarbonate, etc. The amounts of the reducing agent and the expansion agent are preferably 0.3- 0.8wt% and 0.5-1.0wt%, respectively. |
