Abstract: It is intended to provide a sheet-form food containing soybean protein which contains unicellular soybean (a single cell product of soybean) as the soybean component; and a method of producing the sheet-form food containing soybean protein which comprises shaping dough containing the unicellular soybean into a sheet with the use of a drum dryer. In this food, the unicellular soybean in which soybeans are divided into single cells while remaining the cell wall is used. Since soybean cell wall remains without disruption, the odor and taste characteristic to soybean can be lessened. Moreover, this food can exert an additional effect that the useful components inherent in soybean (i.e. oil and fat, isoflavone, saponin, lecithin, dietary fiber and so on) can be used as such.

Abstract: A puffed food dough and method for producing a puffed food product from the dough. The dough contains soybean protein, starch and dietary fiber in a ratio by weight of from 1:0.2 to 0.8:0.01 to 0.4, respectively, and from 0.5 to 5 parts by weight of a vegetable foaming agent and from 150 to 300 parts by weight of water per 100 parts by weight in total of the soybean protein, starch, and dietary fiber. The dough does not contain a chemical leavening agent or yeast.

Abstract: A puffed food product is produced by adding to 100 parts by weight of a mixture comprising a soybean protein isolate and wheat flour in a mixture ratio of 40 to 60:60 to 40 (weight ratio) a mixture containing 10 to 30 parts by weight of at least either one of egg white or whole egg and 0.2 to 3 parts by weight of an expanding agent, and heat treating the mixture by microwave radiation under air blow.