| 摘要 |
PURPOSE:To obtain the title food as a nutritive auxiliary food markedly improved in taste, smell and easiness in consumption by mutually formulating, in response to requirements, an emulsion-type separated soybean protein prepared by enzyme treatment of a separated soybean protein as the main raw material, a soluble separated soybean protein and oligopeptide. CONSTITUTION:The objective food can be obtained by mutually formulating, in response to requirements, at least two kinds of components selected from (A) emulsion-type separated soybean proteins each prepared by treatment with, e.g., a yeast such as protein-disulfide reductase of a separated soybean protein as the main raw material, (B) soluble separated soybean proteins each prepared by treatment with e.g., an alkali proteinase of high endopeptidase activity of a separated soybean protein and (C) oligopeptides each produced by treatment with e.g., an enzyme of high exopeptidase activity of a solubilized separated soybean protein. |
