Protein beverage

摘要

A soybean protein beverage having an excellent taste and mouthfeel and high storage stability with preventing formation of a precipitate at a weak acidic region as well as its production process are shown. Said beverage utilizes as its protein source low-phytic acid beta-conglycinin obtained by fractionating and purifying beta-conglycinin which is a soybean protein fraction and further decomposing and removing phytic acid bound to the resultant beta-conglycinin to increase the solubility at a weak acidic region.