Extruded edible material and its production

Abstract

An extruded edible material comprising soybean protein and cabbage, wherein the content of cabbage is 0.05 to 8 parts by weight (as dry solids content) per 100 parts by weight of the soybean protein (as dry solids). In the extruded edible material, a peculiar flavor derived from soybean protein is improved.

1 . An extruded edible material comprising soybean protein and cabbage, wherein the content of cabbage is 0.05 to 8 parts by weight (as dry solids content) per 100 parts by weight of the soybean protein (as dry solids).  
     
     
         2 . The extruded edible material according to  claim 1 , wherein the soybean protein is isolated soy protein, and the content of cabbage is 0.05 to 3 parts by weight (as dry solids) per 100 parts by weight of the soybean protein (as dry solids).  
     
     
         3 . The extruded edible material according to  claim 1 , wherein the soybean protein is defatted soybeans, and the content of cabbage is 0.5 to 8 parts by weight (as dry solids) per 100 parts by weight of the soybean protein (as dry solids).  
     
     
         4 . A process for producing an extruded edible material which comprises mixing soybean protein, cabbage and water, and extruding the mixture with heating under pressure.  
     
     
         5 . The process according to  claim 4 , wherein the content of cabbage is 0.05 to 8 parts by weight (as dry solids) per 100 parts by weight of the soybean protein (as dry solids).