TEXTURIZED SOY PROTEIN MATERIAL, MANUFACTURING METHOD OF TEXTURIZED SOY PROTEIN MATERIAL AND METHOD FOR APPLYING MEAT-LIKE TEXTURE TO TEXTURIZED SOY PROTEIN MATERIAL
The invention provides a texturized soy protein material that has a favorable flavor and a strong meat-like texture. The texturized soy protein material that has an enhanced and non-conventional meat-like texture and a favorable flavor is obtained by formulating oat fibers. In particular, long oat fibers are used to enhance the meat-like texture. Moreover, a divalent metal salt is added to make the meat-like texture better.本發明的目的在於提供一種風味良好且肉般的食感強烈的組織狀大豆蛋白質素材。本發明藉由調配燕麥纖維而獲得了肉般的食感較以往增加的風味良好的組織狀大豆蛋白質素材。特別是藉由使用纖維長度長的燕麥纖維而使其肉般的食感更為顯著。另外,藉由併用二價金屬鹽而使肉般的食感更佳。
