PROBLEM TO BE SOLVED: To provide a method for manufacturing tissue soybean protein having a hardness close to comminuted meat with a fibrous texture, capable of merging into other food raw material such as meat and vegetable.SOLUTION: The method for manufacturing tissue soybean protein includes the steps of: supplying raw material including 40 to 85 mass% of defatted soybean, 8 to 45 mass% of separated soybean protein, and 5 to 17 mass% of starch to a biaxial extruder adding 15 to 50 mass% of water to 100 mass% of the raw material and mixing and kneading the raw material with the water under pressurized heating conditions with the biaxial extruder.COPYRIGHT: (C)2014,JPO&INPIT【課題】挽肉に近い硬さを有する上に、繊維感も有し、しかも、肉や野菜等の他の食品原材料と馴染むことのできる組織状大豆蛋白の製造方法を提供する。【解決手段】脱脂大豆40~85質量%、分離大豆蛋白8~45質量%、及び澱粉5~17質量%を含有する原料を二軸エクストルーダーに供給する工程と、前記原料100質量部に対し15~50質量部の水を前記原料に添加する工程と、前記二軸エクストルーダーにより前記原料と前記水とを加圧・加熱しながら混合・混練する工程と、を有する組織状大豆蛋白の製造方法。【選択図】なし
