SOYBEAN PROTEIN, FOOD FORMED BY UTILIZING THE SAME AND ITS PRODUCTION

摘要

PROBLEM TO BE SOLVED: To obtain soybean protein which is not darkened even if the soybean protein is subjected to a high-temp. heat treatment by removing iron therefrom. ;SOLUTION: Soybean milk is obtd. by adding, for example, hot water of 50°C to 10 times defatted soybeans to these soybeans and subjecting the mixture to extraction with 30 minutes of stirring with a homomixer at 50°C, then subjecting the mixture to continuous centrifugal sepn. under 5,000g. Ascorbic acid for food addition is added to the soybean milk at 1% per the soybean milk and the soybean milk is dissolved. Next, hydrochloric acid is used to adjust the pH to 2.0 and the soybean milk is rested for 10 minutes at 50°C. Again the pH is adjusted to 4.5 and the soybean milk is continuously centrifugally separated under 5,000g to obtain a curd fraction. The resulted curd is washed with the hot water of 10 times the volume of the raw material defatted soybeans and is then subjected again to the continuous centrifugal force with 5,000g to remove the soluble fraction. The curd is thereafter neutralized and diluted and is subjected to a high-temp. and short-time sterilization treatment for 7 seconds at 140°C, following which the curd is spray dried. The objective separated soybean protein is thus obtd.;COPYRIGHT: (C)1998,JPO