Abstract: Disclosed are: a fat-reduced soymilk having a reduced fat content, which is produced by separating a fat from a fat-containing soybean efficiently without relying on an organic solvent; and a novel fat-rich soybean material.

Abstract: A fat-reduced soybean protein material containing a protein and a carbohydrate at a total content of 80 wt % or more in terms of dried form content, containing a fat (as an extract from a chloroform/methanol mixed solvent) at a content of less than 10 wt % relative to the content of the protein, and containing campesterol and stigmasterol (as plant-derived sterols) at a total content of 200 mg or more relative to 100 g of a fat; and a soybean emulsion composition containing a protein at a content of 25 wt % or more in terms of dried form content, containing a fat at a content of 100 wt % or more in terms of dried form content relative to the content of the protein in terms of dried form content, and having an LCI value of 60% or more.

Abstract: Disclosed is a method for obtaining an improved drink, in particular a method for suppressing turbidity and sediment of an acidic drink that contains a peptide when the acidic drink is stored for a long period of time. In a basic method for suppressing turbidity and sediment, pectin and a fatty acid ester emulsifier are added to an acidic drink that contains a peptide. In this connection, it is appropriate that the stabilizers are respectively added in an amount of 1-10% by weight relative to the amount of the peptide. In addition, the pH of the acidic peptide drink is preferably 2.5-5.0; a peptide to be used preferably has a degradation rate of 10% or more and a free amino acid content of 50% or less; and the protein concentration in the drink is preferably 0.1-5.0% by weight.