PUFFED SOYBEAN HAVING CRISPY TEXTURE

摘要

PROBLEM TO BE SOLVED: To provide a puffed soybean easily to be reconstituted by water, and/or rich in flavor without remaining hardness or grassy smell in the case that it is taken as it is, and having crispy texture, and a manufacturing method therefor.;SOLUTION: There is provided a puffed soybean having bulk specific gravity of 0.4 g/ml to 0.49 g/ml. Preferably moisture content is 2% to 4.5% and hardness is 1300 to 1800 gf. A manufacturing method of the puffed soybean includes a process for passing crashed soybean through a heating tube, exposing the same to a compression heating gas and compression heating the same, and releasing the same rapidly under ordinary temperature and ordinary pressure and puffing the same to obtain the puffed soybean. A temperature of the compression heating gas in the heating tube is 190 to 260°C, pressure is 0.63 to 0.7 MP and time for exposing the crashed soybean to the compression heating gas in the heating tube is 1 to 2 sec.;SELECTED DRAWING: None;COPYRIGHT: (C)2019,JPO&INPIT