SOYBEAN PROTEIN ISOLATED ARTICLE SUBJECTED TO pH ADJUSTMENT AND USE THEREOF

摘要

PROBLEM TO BE SOLVED: To provide a soybean protein isolated article capable of replacing conventional soybean protein isolated article in various food applications in a pH value close to neutral.SOLUTION: There are provided a soybean protein product subjected pH adjustment, which has natural pH about 6 and non-bean odor flavor, especially a soybean protein product of which an isolated article is completely soluble in an aqueous medium at pH of about less than 4.4 and thermally stable in this pH range, or it is provided by processing treating a condensed soybean protein solution produced in preparation of such soybean protein product.SELECTED DRAWING: None