| abstract |
A soybean processed food having crisp feelings of eating and good tasting is provided. The soybean processed food is produced by kneading a mixture of a soybean-derived material and a condiment in the presence of water to obtain dough, and drying the dough under a reduced pressure of 0.1 kPa to 10 kPa. It is preferred that the soybean-derived material contains isolated soybean protein as the major constituent, soybean saccharide, soybean dietary fiber, and/or soybean lecithin. According to this soybean processed food, users of all ages can easily and efficiently ingest nutrients of soybean |