Abstract: Soybean proteins are manufactured from soybean protein concentrates. The soybean protein concentrates may be prepared by washing defatted soybean with an alcoholic aqueous solution. The soybean protein concentrates are dispersed in water and then adjusted to a neutral to slightly alkaline pH range or dispersed in an aqueous solution which was previously adjusted with ammonia to be in an alkaline pH range, thus providing a neutral to slightly alkaline aqueous dispersion. The afore-mentioned soybean proteins in this aqueous dispersion are solubilized by the action of a neutral protease. The insolubles in the aqueous dispersion thus prepared are then removed to produce an aqueous solution containing solubilized proteins from which solid proteins are recovered.

Abstract: Refined soybean proteins are prepared by solubilizing an alcohol-denatured soybean protein with protease and separating insoluble materials. The refined soybean protein thus obtained is used as an emulsifier instead of eggs in mayonnaise-like foods.The squeezing property of the mayonnaise-like food upon extruding from a plastic tubular container is improved by effecting a partial hydrolysis of the protein till a specific degree and limiting the content of the refined soybean protein to a specific range.

Abstract: Mayonnaise-like foods not containing eggs are obtained by solubilizing an alcohol-denatured soybean protein with protease, separating insoluble materials to refine the soybean protein and emulsifying the refined soybean protein together with edible oils, vinegars, seasonings and others.