| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a powdery soybean material utilizing nutritional functional characteristic which lipophilic proteins have, such as cholesterol decreasing effect and kidney symptoms preventing effect, and excellent in processing suitability as a food material, and consequently, allowing addition of nutrition function without spoiling flavor and palate feeling of an edible composition, and having excellent processing suitability which a conventional soybean material does not have, without adhering to nutrition function characteristic of lipophilic proteins, and to provide an edible composition utilizing characteristic physical properties. <P>SOLUTION: The powdery soybean material contains soybean protein and soybean dietary fiber, and has a protein content of 35-85 wt.% per nonfat solid weight and a protein LCI value of not less than 60. <P>COPYRIGHT: (C)2012,JPO&INPIT |
