Simple flavor of the soybean was displayed and the puff where the food impression is satisfactory was designated as purpose. Pressurizing heating the hydrous raw materials which include the defatted soybean origin raw materials and the starchy raw materials and pushing out and swelling (a) the defatted soybean origin raw materials make the removal of fat bean milk necessary in the method of producing soybean puff,(B) ratio of the defatted soybean origin raw materials and the starchy raw materials, the former 5 - 80 weight sections (groceries conversion) vis-a-vis, the latter 20 - 95 weight sections (groceries conversion) with, (the moisture of c) hydrous raw materials 15 - 40 weight % with,(D) manufacturing method of the soybean puff which features that extrusion temperature is 130 - the 200C.大豆の素朴な風味を呈し食感が良好なパフを目的とした。脱脂大豆由来原料と澱粉質原料を含む含水原料を加圧加熱し押し出して膨化させて大豆パフを製造する方法において、(a)脱脂大豆由来原料が脱脂豆乳を必須とし、(b)脱脂大豆由来原料と、澱粉質原料の割合が、前者5~80重量部(乾物換算)に対して後者20~95重量部(乾物換算)で、(c)含水原料の水分が15~40重量%で、(d)押出温度が130~200℃であることを特徴とする大豆パフの製造法。
