| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide water-soluble soybean polysaccharide which keeps the production of a suspended matter or sediment suppressed even in a process of long-period preservation or cooling preservation and retains a functionality such as emulsifying power and dispersion stability, and to provide an emulsified spice with high stability using the polysaccharide. <P>SOLUTION: A method for producing the water-soluble soybean polysaccharide includes a step of dissolving starch by making starch splitting enzyme act on a solution containing water-soluble soybean polysaccharide extracted from a soybean material, and a step of coagulating and removing protein. In the step of coagulating and removing protein, the pH of the water-soluble soybean polysaccharide solution is adjusted to two pH areas of pH6-8 and less than pH2-6 followed by coagulating and removing respectively to obtain the water-soluble soybean polysaccharide having high clarity and emulsifying power, and suitable especially for emulsified spice application. <P>COPYRIGHT: (C)2013,JPO&INPIT |
