| 摘要 |
PROBLEM TO BE SOLVED: To obtain a powdery soybean protein readily dispersible in water even under weak agitation/mixing and quickly defoamable as well, having sufficiently high gel-forming ability necessary for foods, and suitable for pickling liquids. SOLUTION: This powdery soybean protein is obtained by the following procedure: a soybean protein-contg. aqueous solution is evaporated into powder, and 100 pts.wt. of the resultant soybean protein powder is formulated with >=0.3 pt.wt. but <5 pts.wt. of fat-and-oil 5-50 deg.C in melting point and an emulsifier at <0.1 wt. time the fat-and-oil. |
