PROBLEM TO BE SOLVED: To improve difficult crunching, difficult loosening, and bad remaining in a mouth which are textures peculiar to a texturized material of soybean protein and flavors, and to provide the texturized material of the soybean protein having textures of easy loosening and difficult remaining in the mouth and a good flavor.SOLUTION: There is provided a method for producing the texturized material of the soybean protein including using a single-screw or a twin-screw extruding machine (extruder) adding water to a soybean protein raw material and extruding the resultant material under pressure and heating. In the method, prescribed amounts of a reducing sugar and a seasoning of sweet Sake are added to the raw material to thereby afford the texturized material of the soybean protein having specific effects of easy loosening and difficult remaining in the mouth and the good flavor with little soybean odors.COPYRIGHT: (C)2012,JPO&INPIT【課題】大豆蛋白組織化物特有の食感である噛み砕けにくさ、ほぐれにくさ、および、口残りの悪さおよび風味を改良し、ほぐれやすく口残りしにくい食感を有する、風味良好な大豆蛋白組織化物を提供することを目的とした。【解決手段】一軸又は二軸押出機(エクストルーダー)を用い、大豆蛋白原料に加水して加圧加熱下に押し出して大豆蛋白組織化物を製造する方法において、その原料に一定量の還元糖とみりん調味料を添加することで、ほぐれ易く口残りしにくい特異な効果と、大豆臭の少ない良好な風味を有する、大豆蛋白組織化物が得られた。【選択図】なし
