METHOD FOR PRODUCING SOYBEAN PROTEIN MATERIAL

摘要

PROBLEM TO BE SOLVED: To obtain a protein material having improved color and flavor characteristic of soybean protein, controlled reduction in NSI and versatility in the field of food products and having excellent color and flavor. SOLUTION: A low-denatured defatted soybean is treated with an aqueous alcohol solution having 60-80% preferable concentration range and then dried with hot air in a short time to give a soybean protein material having improved color and flavor and controlled denaturation.