Abstract: Disclosed is a slightly denatured, sterilized soybean protein composition. The composition can be produced by sterilizing an aqueous solution of a slightly denatured soybean protein composition which has been salted to such a degree that the ionic strength becomes 0.04 or more, by heating the aqueous solution at a temperature not lower than 60° C. and lower than the denaturation temperature of a soybean protein for 30 minutes or longer.

Abstract: A neutral particulate soybean protein having an extremely reduced odor called “soybean odor” which is present in a soybean protein and derived from soybeans and also having an excellent flavor without deteriorating the flavor associated naturally with a processed food product when used in such food. Also a method for producing a neutral soybean protein which comprises heating a soybean protein slurry or solution under acidic conditions followed by neutralization (to pH 6.0 to 8.0) preferably followed by heating again.

Abstract: The present invention is to provide a method for obtaining more efficiently isolated-soy protein, which has excellent gelation properties and shows neither bitterness nor astringency characteristic to soybean, while reducing the amount of water used in a soy protein manufacturing plant and thus lessening burden on the environment owing to the reduction in discharged water. It is a method for producing isolated-soy protein, including: an acid-washing step of washing defatted soybeans with an aqueous medium in a region of pH 3.0 to 5.0 to extract and remove whey components; an extraction step of extracting protein from acid-washed soybean slurry obtained in the acid-washing step with an aqueous medium in a neutral to alkaline region and then removing an extraction residue; and an isolation step of separating the extract solution obtained in the extraction step into water and protein while holding it in the neutral to alkaline region.

Abstract: An objective of the invention is to provide a neutral particulate soybean protein having an extremely reduced odor called “soybean odor” which is present in a soybean protein and derived from soybeans and also having an excellent flavor without deteriorating the flavor associated naturally with a processed food product when used in such food. The present invention is a method for producing a neutral soybean protein which comprises heating a soybean protein slurry or solution under acidic conditions followed by neutralization (to pH 6.0 to 8.0) preferably followed by heating again.

Abstract: A novel, efficient and simple process for preparing low-allergenic fractionated soybean proteins by treating soybean proteins under acidic conditions with an aqueous solution in which a salt is dissolved to selectively concentrate Gly m Bd 30k in a precipitation fraction and collecting a supernatant fraction.