PROBLEM TO BE SOLVED: To provide a protein material of high versatility usable for various food and drinks even with high concentration because of being easily dispersible in water, low in viscosity even with high protein concentration to hardly cause a physical change peculiar to protein such as gelling and coagulation by heating, and causing neither precipitation nor separation by insolubilization even at a pH in the vicinity of an isoelectric point of protein so as to have stability on the practically usable level.SOLUTION: A novel protein material is obtained by hydrolyzing a dispersion of protein to a specific range, and in a state of containing insoluble high molecular protein fractions produced by the hydrolysis, conjugating specific water-soluble polysaccharide with protein.COPYRIGHT: (C)2014,JPO&INPIT【課題】容易に水に分散させることができ、高タンパク質濃度であっても低粘度で加熱によるゲル化や凝固といったタンパク質特有の物性変化が生じにくく、さらには、タンパク質の等電点付近のpHにおいても不溶化による沈殿、分離が生じず、実用的に使えるレベルの安定性を有しており、それゆえ様々な飲食品に対して高濃度でも使用することのできる汎用性の高いタンパク質素材の提供。【解決手段】タンパク質の分散液をある特定の範囲にまで加水分解し、該分解処理によって生ずる高分子の不溶性タンパク質画分を含む状態で、特定の水溶性多糖類をタンパク質と複合化させることによって得られた新規なタンパク質素材。【選択図】なし
