| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for improving all flavor, tone of color and physical function through applying the technique of supercritical carbon dioxide fluid to a production of soybean protein so as to activate and expand the soybean protein product market. SOLUTION: A method for producing soybean protein excellent in tone of color, flavor and physical function of protein comprises making a soybean protein-containing solution continuously contact with and hold supercritical or subcritical carbon dioxide, returning the carbon dioxide to normal pressure to release it and collect protein fraction, and bringing the solution to a suspension by rehydration or leaving the solution as it is, and redissolving protein by heat treatment to dry and bring it into a product. As a result of this, it is possible to solve such a problem that there is much market demand for the improvements of flavor and color derived from soybean and physical function of soybean protein products and the improvements are the bottleneck of market expansion of soybean protein products. COPYRIGHT: (C)2006,JPO&NCIPI
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