Granular soybean processed food and method for producing same
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Filing Date
- 2024-10-25
- Publication Date
- 2025-05-01
AI Technical Summary
In the prior art, the use of beans as staple food has problems with complex and time-consuming consumption, and the texture and taste of beans are not suitable as staple food.
Soy foods in rice grains are formed by mixing defat soybeans and soy protein with starch and pressure-treated using a compressor. After adding appropriate amount of water and heating it in a microwave for a short time, this food has moderate elasticity and chewiness, which is suitable as a staple food.
It realizes the simple and fast consumption of beans, with texture and taste close to rice, eliminating the complexity and time-consuming of the edible process, and provides a comfortable staple food experience.
Abstract
Description
Granular soybean processed food and its manufacturing method
[0001] The present invention relates to a granular soybean processed food product formed into granules using soybeans as a raw material, and a method for producing the same.
[0002] Soybeans are rich in dietary fiber and vegetable protein, contributing to health, but when eaten as a staple food, they can have an unpleasant appearance, texture, and flavor. For example, conventional processed soybean protein products have a texture similar to ground meat, making them unsuitable as a staple food. Therefore, there is a demand for processed soybean foods that are granular, like cooked rice, and have a pleasant appearance, texture, and flavor when eaten as a staple food.
[0003] Patent Document 1 describes artificial rice produced using soybean flour and modified starches as raw materials as a substitute for cooked rice. It is rich in soybean nutrients, and is less susceptible to deterioration not only immediately after cooking, but also at the time of consumption and even when left for a long period after cooking, and has excellent taste and appearance. However, it must be cooked by itself or mixed with polished rice, brown rice, or germ rice, and then pressurized and heated, such as by rice cooking, after adding an appropriate amount of water.
[0004] Patent Document 2 describes a method for producing artificial rice, which includes a kneading step in which raw materials containing soy flour, soy protein, and transglutaminase are added with water and kneaded, a shaping step in which the kneaded mixture is extruded to obtain a rice-like product, and a drying step in which the rice-like product is dried by heating. However, although this artificial rice has an excellent texture with hardness and elasticity similar to cooked rice, it is necessary to add 400 g of water to 200 g of artificial rice, cook it in a rice cooker in the usual way, stir well with a rice scoop, and then steam it in the rice cooker for 10 minutes.
[0005] Japanese Patent Publication No. 2009-153396 Japanese Patent Publication No. 2008-011727
[0006] Conventional soy foods intended to be used as staple foods have the problem that the process of preparing them is complicated and time-consuming.
[0007] To provide a granular soybean processed food which, when cooked in a microwave oven for several minutes after adding an appropriate amount of water, has a moderately elastic and chewy texture and can be eaten as a staple food without any discomfort.
[0008] As a result of extensive research to solve the above problems, the inventors discovered that a granular soybean processed food, which is made by mixing starch with defatted soybeans and soy protein and then pressurizing and heating it using an extruder or similar to form it into the shape of rice grains, can be eaten as a staple food without any discomfort by simply adding an appropriate amount of water and cooking it in a microwave oven for a few minutes, and the food has a moderate elasticity and a chewy texture.Based on this finding, the inventors completed the present invention.
[0009] That is, the present invention relates to the following granular processed soybean foods and methods for producing the same: (1) A granular processed soybean food containing soybeans and starch as ingredients, wherein the loose density of the granular processed soybean food is 0.35 g / ml or more, and wherein the cooked granular processed soybean food is obtained by adding 40 g of the granular processed soybean food to 80 ml of water and cooking it in a microwave oven at 600 W for 3 minutes and 30 seconds, and wherein, when a plunger having a diameter of 2 mm is pressed against the cooked granular processed soybean food from above at a rate of 1.0 mm per second using a creep meter, the ratio of the load at a strain rate of 80% to the load at a strain rate of 50% is 0.5 or more. (2) The granular processed soybean food according to (1) above, wherein, when a plunger having a diameter of 2 mm is pressed against the cooked granular processed soybean food from above at a rate of 1.0 mm per second using a creep meter, the load at a strain rate of 50% is 20 gf or more and 80 gf or less. (3) The granular processed soybean food according to (1) above, wherein the soybeans are at least one of defatted soybeans and soy protein. (4) The granular processed soybean food according to (3) above, containing, as raw materials, 30 to 70 parts by mass of the defatted soybeans, 20 to 50 parts by mass of the soy protein, and 5 to 10 parts by mass of the starch. (5) The granular processed soybean food according to any one of (1) to (3) above, wherein the starch is at least one of expanded rice flour and unprocessed tapioca starch. (6) A method for producing the granular processed soybean food according to any one of (1) to (3) above, comprising mixing 30 to 70 parts by mass of defatted soybeans, 20 to 50 parts by mass of soy protein, and 5 to 10 parts by mass of starch to obtain a raw material mixture, and pressurizing and heating the raw material mixture using an extruder.
[0010] The granular soybean processed food of the present invention will have a suitable elasticity when cooked in a microwave oven for several minutes after adding an appropriate amount of water.
[0011] The present invention will be described in detail below, but these are merely examples of preferred embodiments and are not intended to limit the scope of the present invention. The numerical range "to" includes the preceding and following numerical values. For example, "0% by mass to 100% by mass" means a range of 0% by mass or more and 100% by mass or less.
[0012] The granular soybean processed food of this embodiment uses soybeans and starch as raw materials.
[0013] The soybeans contained as raw materials in the granular soybean processed food of this embodiment, i.e., the soybean raw materials, include full-fat soybeans; defatted soybeans; soy milk powder; soy proteins such as concentrated soy protein and isolated soy protein; and soybean pulp. Among these, one or a mixture of two or more types can be selected, but it is particularly preferable to use defatted soybeans and soy protein.
[0014] In this specification, defatted soybeans are obtained by extracting and separating soybean oil from soybeans. Also, in this specification, soy protein is obtained by subjecting proteins contained in soybean seeds to processing such as separation, extraction, and concentration. Soy protein may be in any form, including powder, paste, granules, and fibers. Preferably, the soy protein has a protein content of more than 50%.
[0015] Examples of soybean proteins include "Fujipro Series" manufactured by Fuji Oil Co., Ltd. and "Propham Series" manufactured by Archer Daniels Midland Company (ADM).
[0016] The granular soybean processed food of this embodiment uses starch as an ingredient in addition to soybean raw materials, i.e., starch raw material. Granular soybean processed foods made only from soybean raw materials have a texture similar to that of hard ground meat, but granular soybean processed foods made from soybean raw materials and starch raw materials have a texture that is less like that of ground meat and has a moderate elasticity and a chewy texture. It is presumed that the starch contributes to the rice-like texture, such as its chewy texture and melt-in-the-mouth texture.
[0017] Known starches are used in food applications, such as potato, tapioca, corn, rice, and wheat. In the granular processed soybean food of this embodiment, it is preferable to use at least one of expanded rice flour and unprocessed tapioca starch as the starch. Granular processed soybean foods using at least one of expanded rice flour and unprocessed tapioca starch as an ingredient have a moderately elastic and chewy texture. Here, "unprocessed" refers to the absence of processing such as hydroxypropylation or phosphate cross-linking. Unprocessed tapioca starch has the advantage of being less likely to adhere to machinery during production. Furthermore, expanded rice flour is obtained by pulverizing expanded rice, which is obtained by expanding rice by heating under pressure and then rapidly reducing the pressure.
[0018] Examples of puffed rice flour include "Puffgen C-1" manufactured by Kikkoman Foods Co., Ltd. Examples of unprocessed tapioca starch include "MKK-100" manufactured by Matsutani Chemical Industry Co., Ltd. and "Chemister BL-100" manufactured by Glico Nutrition Foods Co., Ltd.
[0019] The granular processed soybean food of this embodiment preferably contains 30 to 70 parts by mass of defatted soybeans, 20 to 50 parts by mass of soybean protein, and 5 to 10 parts by mass of starch.
[0020] In the granular soybean processed food of this embodiment, the ratio of parts by mass of the soybean raw material (the total of defatted soybeans and soybean protein) to parts by mass of starch is preferably 50:10 to 95:5. Also, in the granular soybean processed food of this embodiment, the ratio of parts by mass of defatted soybeans to parts by mass of soybean protein is preferably 70:20 to 30:50.
[0021] In the case of the granular soybean processed food of this embodiment, 40 g of the granular soybean processed food is added to 80 ml of water and cooked in a microwave oven at 600 W for 3 minutes and 30 seconds to obtain a cooked granular soybean processed food. When a 2 mm diameter plunger is pressed against the food from above at a rate of 1.0 mm per second using a creep meter, the ratio of the load at a strain rate of 80% to the load at a strain rate of 50% is 0.5 or more. During measurement, gradually increasing the load causes the sample granular soybean processed food to deform, so the degree of deformation is taken as the strain rate and the load relative to the strain rate is continuously measured.
[0022] The elasticity of a granular soybean processed food when chewed is evaluated by the ratio of the load at 80% strain to the load at 50% strain (load at 80% strain / load at 50% strain). When the ratio of the load at 80% strain to the load at 50% strain is 0.5 or more, the food is soft when chewing begins and feels elastic when chewed. Conversely, when the ratio of the load at 80% strain to the load at 50% strain is less than 0.5, the food is hard when chewing begins and breaks when chewed, resulting in the loss of load. The ratio of the load at 80% strain to the load at 50% strain is preferably 1.5 or more, and more preferably 2.0 or more, as this results in a more chewy texture.
[0023] When a plunger having a diameter of 2 mm is pressed against the cooked granular soybean processed food from above at a speed of 1.0 mm per second using a creep meter, the load at a strain rate of 50% is preferably 20 gf to 80 gf, more preferably 30 gf to 60 gf. The hardness felt when biting the granular soybean processed food can be evaluated based on the load at a strain rate of 50%.
[0024] Regarding the ratio of the load at a distortion rate of 80% to the load at a distortion rate of 50%, the value for the granular soybean processed food of this embodiment is close to the value for cooked rice, so it can be said that the granular soybean processed food of this embodiment has a texture that is moderately elastic and chewy, and can be eaten as a staple food without any discomfort.
[0025] In this specification, the loose density is a value obtained by placing a sample in a 100 ml container, leveling off any excess sample, and measuring the weight per volume (g / ml). The loose density of the granular soybean processed food of this embodiment is 0.35 g / ml or more, preferably 0.40 to 0.90 g / ml. The loose density indicates the degree of swelling during pressurized heating. If the loose density is less than 0.35 g / ml, the degree of swelling is too high. Therefore, when cooking with water without using a microwave, for example, by adding 2.5 g of the granular soybean processed food to 100 ml of water heated to 90°C and heating at 90°C for 5 minutes, the grains become too soft and melt, losing their shape and failing to achieve the desired texture. On the other hand, a high loose density tends to result in a hard texture. The loose density can be adjusted by adjusting the pressurized heating conditions during production, as described below.
[0026] In this way, the granular soybean processed food of this embodiment has a moderately elastic and chewy texture when heated in a microwave oven, and even when cooked with water without using a microwave as described above, the granules do not become too soft and have a moderate texture.
[0027] The granular processed soybean food of this embodiment is preferably in a granular shape. The granular shape is preferably rice grain-like, and more preferably short grain rice. A typical example of short grain rice is Japonica rice. The granular processed soybean food of this embodiment preferably has a major axis of 1 to 9 mm, a width and thickness of 1 to 3 mm, and more preferably a major axis of 2 to 5 mm, and a width and thickness of 1 to 2 mm.
[0028] The granular processed soybean food of this embodiment can be produced by mixing defatted soybeans, soy protein, and starch and heating under pressure using an extruder, etc. More specifically, the granular processed soybean food of this embodiment can be produced by a method including mixing 30 to 70 parts by mass of defatted soybeans, 20 to 50 parts by mass of soy protein, and 5 to 10 parts by mass of starch to obtain a raw material mixture, and heating the raw material mixture under pressure using an extruder.
[0029] In the method for producing granular soybean processed foods of this embodiment, the blending ratio of parts by mass of soybean raw material (combined defatted soybeans and soybean protein) to parts by mass of starch in the raw material mixture is preferably 50:10 to 95:5. Furthermore, in the method for producing granular soybean processed foods of this embodiment, the blending ratio of parts by mass of defatted soybeans to parts by mass of soybean protein in the raw material mixture is preferably 70:20 to 30:50.
[0030] As described above, in order to obtain the appropriate physical properties of the granular soybean processed food of this embodiment, the blending ratios of defatted soybeans, soybean protein, and starch and the processing conditions are adjusted. A suitable processing method is pressurized heat treatment using an extruder. A twin-screw extruder is preferred. From the viewpoint of the flavor, texture, and color of the resulting granular soybean processed food, the extruder conditions may be, for example, as follows:
[0031] It is preferable that the raw material mixture is charged into an extruder, and then water is added to the raw material mixture in the extruder. The amount of water contained in the raw material mixture after the addition of water is preferably 10 to 70 mass%, more preferably 15 to 60 mass%, and even more preferably 20 to 50 mass%.
[0032] The barrel temperature of the extruder is preferably 30 to 200°C, more preferably 40 to 185°C, and even more preferably 50 to 170°C. The outlet temperature of the extruder is preferably 50 to 160°C, more preferably 60 to 150°C, and even more preferably 70 to 140°C. The screw rotation speed of the extruder is preferably 50 to 600 rpm, more preferably 75 to 500 rpm, and even more preferably 100 to 400 rpm. The die shape of the extruder is preferably a circle with a diameter of 0.2 to 2.0 mm, or an ellipse or rectangle with a long side of 1.0 to 10 mm and a short side of 0.2 to 2.0 mm.
[0033] In the method for producing the granular soybean processed food of this embodiment, the raw material mixture is preferably pressurized and heated using an extruder, and then dried. The drying temperature is preferably 35 to 200°C, and the drying time is preferably 1 to 1,440 minutes.
[0034] The granular soybean processed food of this embodiment may be cooked with rice, or it can be eaten after cooking for a few minutes in a microwave oven. For example, by adding 150 to 400 parts by mass of water to 100 parts by mass of the granular soybean processed food of this embodiment and heating it in a microwave oven at 600 W for 3 minutes and 30 seconds, it becomes moderately elastic and has a chewy texture, and a food that can be used as a staple food without any unpleasant feeling can be easily obtained.
[0035] The granular soybean processed food of this embodiment may be cooked with seasonings other than water. Examples of seasoning ingredients include soy sauce, sugars such as sugar and high-fructose corn syrup, alcoholic seasonings such as mirin and alcohol-containing seasonings, umami ingredients such as protein hydrolysates, yeast extract, kelp extract, seafood extract, vegetable extract, and meat extract, thickeners such as xanthan gum, spices such as chili pepper, pepper, and turmeric, and salt. Ingredients such as green onions, ginger, and garlic may also be added.
[0036] If the above-mentioned dried seasonings and ingredients are attached to or mixed with the granular soybean processed food of this embodiment in advance, an appropriate amount can be taken, water added, and cooked in a microwave oven to easily obtain a flavored granular soybean processed food that can be used as a staple food.
[0037] As explained above, the present specification discloses the following. That is, the gist of the present invention is as follows: [1] A granular processed soybean food containing soybeans and starch as ingredients, wherein the loose density of the granular processed soybean food is 0.35 g / ml or more, and wherein the cooked granular processed soybean food is obtained by adding 40 g of the granular processed soybean food to 80 ml of water and cooking the mixture in a microwave oven at 600 W for 3 minutes and 30 seconds, and wherein, when a plunger having a diameter of 2 mm is pressed against the food from above at a rate of 1.0 mm per second using a creep meter, the ratio of the load at a strain rate of 80% to the load at a strain rate of 50% is 0.5 or more. [2] The cooked granular processed soybean food according to [1] above, wherein the load at a strain rate of 50% when a plunger having a diameter of 2 mm is pressed against the cooked granular processed soybean food from above at a rate of 1.0 mm per second using a creep meter is 20 gf or more and 80 gf or less. [3] The granular processed soybean food according to [1] or [2] above, wherein the soybeans are at least one of defatted soybeans and soy protein. [4] The granular processed soybean food according to [3] above, containing as ingredients 30 to 70 parts by mass of the defatted soybeans, 20 to 50 parts by mass of the soy protein, and 5 to 10 parts by mass of the starch. [5] The granular processed soybean food according to any one of [1] to [4] above, wherein the starch is at least one of expanded rice flour and unprocessed tapioca starch. [6] A method for producing a granular soybean processed food according to any one of [1] to [5] above, which comprises mixing 30 to 70 parts by mass of defatted soybeans, 20 to 50 parts by mass of soy protein, and 5 to 10 parts by mass of starch to obtain a raw material mixture, and pressurizing and heating the raw material mixture using an extruder.
[0038] The effects of the present invention will be explained more specifically below with reference to examples, although the present invention is not limited to these examples.
[0039] The granular soybean processed foods of Examples 1 and 2 were prepared as follows.
[0040] Example 1 70 kg of defatted soybeans (Soya Flour A, manufactured by Nisshin Oillio Group, Ltd.), 20 kg of isolated soybean protein (Fujipro FR, manufactured by Fuji Oil Co., Ltd.) as soy protein, and 10 kg of unprocessed tapioca starch (MKK-100, manufactured by Matsutani Chemical Industry Co., Ltd.) were mixed, and the resulting raw material mixture was pressurized and heated in a twin-screw extruder under the following conditions.
[0041] The twin-screw extruder used was a KEI-45-25 model manufactured by Kowa Kogyo Co., Ltd. Water was added to the raw material mixture used in the test using the extruder so that the water content in the raw material mixture after the addition of water was 30% by mass. The barrel temperature of the extruder was 40 to 160°C, the outlet temperature was 140°C, the screw rotation speed was 200 rpm, and a die with a diameter of 1 mm was used.
[0042] After swelling, the soybean paste was dried at 80°C for 120 minutes using a low-temperature incubator (Yamato Scientific Co., Ltd., Model DNK603) to obtain the granular soybean processed food of Example 1 having a major axis of 2-5 mm, a width and thickness of 1-2 mm, and a loose density of 0.44 g / ml.
[0043] [Example 2] The granular soybean processed food of Example 2 was obtained in the same manner as in Example 1, except that, as shown in Table 1, isolated soybean protein (Profam 974, manufactured by ADM) was used as the soy protein, and expanded rice flour (Puffgen C-1, manufactured by Kikkoman Foods Corporation) was used as the starch, and the production conditions were changed as shown in Table 2.
[0044]
[0045]
[0046] [Reference Examples 1 and 2] In Reference Examples 1 and 2, white rice and brown rice shown in Table 3 below were used.
[0047] Comparative Examples 1 and 2 As comparative examples, commercially available granular soybean processed foods shown in Table 3 below were used.
[0048]
[0049] <Measurement of loose density> Using the above-mentioned Examples 1 and 2, Comparative Examples 1 and 2, and Reference Examples 1 and 2 as samples, the loose density was measured by placing the sample in a container with a volume of 100 ml, leveling off the sample that protruded from the container, measuring the weight, and calculating the weight per ml (g / ml). In each example, the process of placing the sample in the container and measuring the weight was repeated three times, and the average value was calculated.
[0050] <Load at a strain rate of 50% and load at a strain rate of 80%> Using 40 g of each of the above Examples 1 and 2, and Comparative Examples 1 and 2, 80 ml of water was added and the mixture was heated in a microwave oven at 600 W for 3 minutes and 30 seconds to obtain cooked foods as load measurement samples. Also, using 150 g of the white rice from Reference Example 1 and the brown rice from Reference Example 2, 225 ml of water was added and the rice was cooked to obtain load measurement samples.
[0051] The breaking strength of the load measurement samples was measured using a Yamaden Leonar II Creep Meter RE2-33005C. A plunger No. 6 (wedge-shaped, 2 mm diameter) and a 60 mm test stand were used for the measurements. A single sample of the granular soybean processed food was placed on the test stand, and the plunger was pressed against the sample from the top surface of the shortest axis of the approximately ellipsoid at a rate of 1.0 mm per second to measure the load at a strain rate of 50% and the load at a strain rate of 80%. Five grains were selected for each sample, and each of the five grains was measured once, and the average value was calculated.
[0052] Table 4 shows the average values of the load at a strain rate of 50% and the load at a strain rate of 80%, as well as the ratio of the load at a strain rate of 80% to the load at a strain rate of 50% (B / A).
[0053]
[0054] As shown in Table 4, the ratio (B / A) of the load at a strain rate of 80% to the load at a strain rate of 50% was 3.1 in Example 1, and 3.3 in Example 2. The B / A ratios in Examples 1 and 2 were 0.5 or more, similar to the B / A ratios of the cooked rice in Reference Examples 1 and 2. On the other hand, the B / A ratio in Comparative Example 1 was 0.2.
[0055] The load at a strain rate of 50% indicates the hardness when chewing the granular soybean processed food, and the load at a strain rate of 80% indicates the hardness that is pushed back when chewed, which is felt as elasticity. In Examples 1 and 2, the ratio of the load at a strain rate of 80% to the load at a strain rate of 50% is 0.5 or more, so it is soft when you start chewing and feels elastic when you chew. On the other hand, in Comparative Example 1, the ratio of the load at a strain rate of 80% to the load at a strain rate of 50% is 0.2, so it is hard when you start chewing and breaks when you chew, causing the load to disappear.
[0056] Thus, in Examples 1 and 2, the texture became moderately elastic and chewy just by cooking in a microwave oven for a few minutes, and they could be eaten as a staple food without any discomfort. However, in Comparative Example 1, the texture did not become soft just by cooking in a microwave oven for a few minutes, and it crumbled when chewed, so it was not suitable for eating as a staple food.
[0057] <Confirmation of condition after cooking with water and heating (water-added heating cooking without using a microwave oven)> Using the above Examples 1 and 2, Comparative Examples 1 and 2, and Reference Examples 1 and 2, 2.5 g of sample was placed in 100 ml of water heated to 90°C, heated at 90°C for 5 minutes, and the condition thereafter was confirmed. In this specification, this type of cooking is referred to as "water-added heating cooking without using a microwave oven."
[0058] As described above, after cooking with water and heat without using a microwave oven, the granules in Examples 1, 2, and Comparative Example 1, which had loose densities of 0.44 g / ml and 0.35 g / ml, maintained their shape without melting. On the other hand, in Comparative Example 2, which had a loose density of 0.29 g / ml, the granules became too soft and melted, failing to maintain their shape, and the desired texture was not obtained. It is believed that this result was due to the fact that the degree of swelling in Comparative Example 2 was too high.
[0059] <Sensory Evaluation> A sensory evaluation was carried out using the above Example 1, Comparative Examples 1 and 2, and Reference Example 1 according to the following procedure. Cooked granular soybean processed foods prepared to measure the load at a strain rate of 50% and the load at a strain rate of 80% were used in Example 1 and Comparative Examples 1 and 2. Reference Example 1 used 150 g of Koshihikari rice (wash-free rice) produced in Chiba Prefecture, cooked in 225 ml of water.
[0060] Five samples of each of Example 1 and Comparative Examples 1 and 2 were prepared and evaluated by a ranking method in comparison with Reference Example 1. Specifically, the evaluation was performed according to the following procedures (1) to (2). (1) Each of the five evaluators put one sample in their mouths and evaluated the evaluation items (hardness and melt-in-the-mouth texture) in comparison with Reference Example 1 (cooked white rice). (2) For each evaluation item, the samples that were similar in evaluation to Reference Example 1 (cooked white rice) were ranked, and the average ranking of the rankings by each evaluator was calculated. When ranking, the sample that was closest was ranked first.
[0061] In this specification, the term "melt-in-the-mouth" refers to how food dissolves in the mouth from the moment it is placed in the mouth through the process of chewing.
[0062] The results of the sensory evaluation are shown in Table 5. Comments from the evaluators are also shown.
[0063]
[0064] The sensory evaluation also suggested that Example 1 was closest to white rice and could be eaten as a staple food without any strange sensation.
[0065] It is clear that a person skilled in the art can conceive of various modifications and alterations within the scope of the claims, and it is understood that these also naturally fall within the technical scope of the present invention. Furthermore, the components in the above-described embodiments may be combined in any manner without departing from the spirit of the invention.
[0066] This application is based on a Japanese patent application (Patent Application No. 2023-183984) filed on October 26, 2023, the contents of which are incorporated herein by reference.
Claims
1. A granular soybean processed food containing soybeans and starch as raw materials, the loose density of the granular soybean processed food being 0.35 g / ml or more, and the cooked granular soybean processed food being obtained by adding 40 g of the granular soybean processed food to 80 ml of water and cooking in a microwave oven at 600 W for 3 minutes and 30 seconds, the ratio of the load at a strain rate of 80% to the load at a strain rate of 50% being 0.5 or more when a plunger with a diameter of 2 mm is pressed against the top surface at a speed of 1.0 mm per second using a creep meter.
2. A granular soybean processed food as described in claim 1, in which when a plunger having a diameter of 2 mm is pressed against the cooked granular soybean processed food from above at a speed of 1.0 mm per second using a creep meter, the load at a distortion rate of 50% is 20 gf or more and 80 gf or less.
3. The granular soybean processed food according to claim 1, wherein the soybeans are at least one of defatted soybeans and soybean protein.
4. The granular soybean processed food according to claim 3, containing as ingredients 30 to 70 parts by mass of said defatted soybeans, 20 to 50 parts by mass of said soybean protein, and 5 to 10 parts by mass of said starch.
5. A granular soybean processed food according to any one of claims 1 to 3, wherein the starch is at least one of expanded rice flour and unprocessed tapioca starch.
6. A method for producing a granulated soybean processed food according to any one of claims 1 to 3, comprising: mixing 30 to 70 parts by mass of defatted soybeans, 20 to 50 parts by mass of soy protein, and 5 to 10 parts by mass of starch to obtain a raw material mixture; and pressurizing and heating the raw material mixture using an extruder.