PROBLEM TO BE SOLVED: To provide a processed soybean protein material having new physical properties different from those of conventional processed soybean protein.SOLUTION: A processed soybean protein gel exhibits gradual changes from gel to solution in the range of 0 to 100°C, not exhibiting rapid changes from gel to solution. The storage elastic modulus (G) of the processed soybean protein gel linearly decreases with the increase of temperature. The storage elastic modulus (G) of the processed soybean protein gel has no rapidly decreasing point in the range of 0 to 100°C.COPYRIGHT: (C)2014,JPO&INPIT【課題】これまでの加工大豆蛋白とは異なる新規な物性を示す加工大豆蛋白素材を提供すること。【解決手段】本発明では、0~100℃において、ゲルから溶液への急激な変化を示さず、ゲルから溶液への緩やかな変化を示す加工大豆蛋白ゲルを提供する。本発明に係る加工大豆蛋白ゲルは、温度上昇に対して貯蔵弾性率(G’)が直線的に低下する。また、本発明に係る加工大豆蛋白ゲルは、0~100℃において、貯蔵弾性率(G’)が急激に低下するポイントをもたない。【選択図】図2
