| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a meat-processed food having water retainability and elasticity more heightened than the conventional one. <P>SOLUTION: The method for producing the meat-processed food has a process for adding to a meat a soybean protein obtained by a production process including a first step for obtaining a neutralized protein solution by neutralizing an aqueous dispersion obtained by dispersing curds obtained from defatted soybean milk through an acid-precipitation treatment in water, a second step for obtaining a heated protein solution by heating the neutralized protein solution in a state of <10% of Brix, and a third step for obtaining the soybean protein by drying the heated protein solution. <P>COPYRIGHT: (C)2012,JPO&INPIT |
