The present invention provides a method for producing soy protein, which can prepare a soy protein aqueous solution having a low viscosity and can prepare a protein gel having an increased gel strength. The present invention includes a first step of obtaining a neutralized protein solution by neutralizing an aqueous dispersion obtained by dispersing a curd obtained by acid precipitation treatment of defatted soymilk in water, and the neutralized protein solution as its Brix. Is a method for producing a soy protein having a second step of obtaining a heated protein solution by heating in a state of less than 10% and a third step of obtaining a soy protein by drying the heated protein solution.本発明は、低い粘度を有する大豆蛋白水溶液を調製できると共にゲル強度を高めた蛋白ゲルを調製できる大豆蛋白の製造方法を提供する。本発明は、脱脂豆乳の酸沈処理を経て得られたカードを水に分散させた水分散液を中和して中和蛋白溶液を得る第１の工程と、前記中和蛋白溶液をそのＢｒｉｘが１０％未満の状態で加熱して被加熱蛋白溶液を得る第２の工程と、前記被加熱蛋白溶液を乾燥して大豆蛋白を得る第３の工程とを有する大豆蛋白の製造方法である。
