| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a trypsin inhibitor inclusion achieving effects in improvement of physical properties of fishery processed products and livestock meat processed products. <P>SOLUTION: This method for producing the trypsin inhibitor inclusion comprises: a concentration step of concentrating soybean whey so that the solid content becomes 6-35 mass%; a precipitate collecting step of collecting precipitate from concentrated soybean whey under a condition of pH 4-6; and a drying step of adding water to the precipitate obtained in the precipitate collecting step, and drying under a condition of pH 5.5-8.5. <P>COPYRIGHT: (C)2013,JPO&INPIT |
