Process for producing soybean protein

摘要

An objective of the invention is to provide a neutral particulate soybean protein having an extremely reduced odor called "soybean odor" which is present in a soybean protein and derived from soybeans and also having an excellent flavor without deteriorating the flavor associated naturally with a processed food product when used in such food. The present invention is a method for producing a neutral soybean protein which comprises heating a soybean protein slurry or solution under acidic conditions followed by neutralization (to pH 6.0 to 8.0) preferably followed by heating again.