Abstract: The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved under acidic conditions to thereby broaden the flavor variety of protein-containing foods or drinks. The above problem can be solved by adding a water soluble polysaccharide, a water soluble basic salt, an alkali metal salt of an organic acid, a basic monosaccharide, a basic oligosaccharide or the like to a food or a drink containing a protein dissolved under acidic conditions to thereby relieve the astringency originating in the protein dissolved under acidic conditions.

Abstract: The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved under acidic conditions to thereby broaden the flavor variety of protein-containing foods or drinks. The above problem can be solved by adding a water soluble polysaccharide, a water soluble basic salt, an alkali metal salt of an organic acid, a basic monosaccharide, a basic oligosaccharide or the like to a food or a drink containing a protein dissolved under acidic conditions to thereby relieve the astringency originating in the protein dissolved under acidic conditions.

Abstract: The present invention is intended to provide acidic gel foods containing soybean protein to diversify means of taking soybean protein in daily eating habits. Using the acid-soluble soybean protein as specified in the description, an aqueous solution or an alcohol-containing aqueous solution of the protein is adjusted to pH 3 to 4.5. Then an acid having 2 or more acid groups per molecule or its salt or a salt of another acid is added thereto and the mixture is heated to form a gel. Thus, acidic gel foods including a jelly-like food favorable as a food can be obtained.

Abstract: It is intended to provide an acidic polar solvent containing protein which contains dissolved soybean protein at a high concentration and shows a high stability over a long time without adding a stabilizer or decomposing the protein. It is also intended to provide a protein-containing food of the gel type such as an alcoholic drink or an alcoholic jelly. A polar solvent in the state of a solution or a gel, in which soybean protein is not dispersed by adding a stabilizer or the like but stably dissolved, can be provided by employing acid-soluble soybean protein in a polar solvent in the state of being dissolved therein.

Abstract: The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved under acidic conditions to thereby broaden the flavor variety of protein-containing foods or drinks. The above problem can be solved by adding a water soluble polysaccharide, a water soluble basic salt, an alkali metal salt of an organic acid, a basic monosaccharide, a basic oligosaccharide or the like to a food or a drink containing a protein dissolved under acidic conditions to thereby relieve the astringency originating in the protein dissolved under acidic conditions.

Abstract: The present invention is intended to provide acidic gel foods containing soybean protein to diversify means of taking soybean protein in daily eating habits. Using the acid-soluble soybean protein as specified in the description, an aqueous solution or an alcohol-containing aqueous solution of the protein is adjusted to pH 3 to 4.5. Then an acid having 2 or more acid groups per molecule or its salt or a salt of another acid is added thereto and the mixture is heated to form a gel. Thus, acidic gel foods including a jelly-like food favorable as a food can be obtained.