| 摘要 |
PURPOSE:To obtain a flexible bean curd-like gel produced from a raw material containing soybean protein, having white color and high breaking strength and easily swallowable in spite of the absence of oil and fat. CONSTITUTION:A bivalent metal salt is added to a soybean protein (having a protein concentration of 4% or more) in an aqueous system and subjected to a high-pressure treatment (1,000-10,000kg/cm<2>) to form a soybean protein gel. The bean curd-like gel produced by this process has white color and is easily swallowable in spite of the absence of oil and fat. The soybean protein gel of the present invention is a soft bean curd-like gel having white color and high breaking strength and, nevertheless, can contain a thermally unstable substance. |
