To produce an isolated soybean protein material which is apt to yield a precipitation at a pH in the vicinity of its isoelectric point and exhibiting a rough eat feeling, capable of improving its rough eat feeling, and having a good flavor at the above pH.
This soybean material is obtained by immersing whole soybean or defatted soybean in 60-85 vol.% concentration aqueous alcohol solution for an alcohol treatment, adding water to lees obtained by performing water extraction of the above soybean to prepare an aqueous slurry, heating for fluidizing and separately collecting a water-soluble portion. The heating for fluidizing can be performed by blowing a steam into the aqueous slurry and fluidizing at 100-150°C temperature. The soybean protein material obtained by this method, has ≤1.8 wt.% fraction capable of being extracted by a mixed solvent of chloroform:methanol=(2:1) and is excellent in dispersing property at an acidic zone and foaming property.
MATSUZAKI KYOKO
FUKUDA YOICHI
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