| 摘要 |
In order to provide a powdered soybean protein material suitable for a pickling liquid used in the production of a processed meat product, this powdered soybean protein material is characterized in that the following requirements (A, B, C, D) are fulfilled: A) the protein content of the powdered soybean protein material is 60-85 weight% of the solid content; B) when 1.6 weight% of sodium chloride is added to a 20 weight% aqueous solution of the powdered soybean protein material, the prepared paste is sealed in a casing tube, heated in a water bath for 30 minutes at 80℃, and refrigerated overnight, the jelly strength of the obtained gel is equal to greater than 50gf/cm; C) the viscosity at 10℃, subsequent to an aqueous solution, in which 5 weight% of sodium chloride is added to a 9 weight% aqueous solution of the powdered soybean protein material, being refrigerated at 5℃ for five hours, is equal to or less than 300mPa/s; and D) the sedimentation rate of the protein when a 5 weight% aqueous solution of the powdered soybean protein material is subjected to centrifugal separation for one hour at 30,000×g is equal to or less than 12 weight% of the protein concentration before centrifugal separation. |
