| 摘要 |
PURPOSE:To obtain the titled material having excellent dispersibility (dispersibility in water: <=8sec), and useful for a processed animal or fish meat food such as ham, bacon, sausage, etc., by adding lecithin to a dispersion of soya protein, spray-drying the mixture, and again adding lecithin to the dried product. CONSTITUTION:The objective soya protein raw material can be produced by (1) adding preferably 0.05-5% lecithin (solid basis) to a dispersion of soya protein, (2) spray-drying the mixture, and (3) again adding preferably 0.05-5% lecithin to the dried product (the total amount of lecithin added is 0.1-6%).
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