PROBLEM TO BE SOLVED: To provide soybean milk in which a chemical property of the soybean milk, especially reactivity with a coagulant which is important to gelation of the soybean milk, is changed in order to obtain a possibility of new utilization of the soybean milk.SOLUTION: In a modification method of soybean milk, the soybean milk is subjected to a deamidation treatment by a cation exchange resin and/or a phytic acid removal treatment by an anion exchange resin. There are further provided the soybean milk modified by the method, a production method of a gelled food product including gelling of the soybean milk, and a gelled food product produced by the method.COPYRIGHT: (C)2015,JPO&INPIT【課題】豆乳の新たな利用の可能性を図るため、豆乳の化学的性質、特に豆乳のゲル化にとって重要な凝固剤との反応性を変化させた豆乳を提供する。【解決手段】豆乳に陽イオン交換樹脂による脱アミド化処理及び/または陰イオン交換樹脂によるフィチン酸除去処理を行うことを特徴とする豆乳の改質方法、該方法により改質された豆乳、該豆乳をゲル化することを含むゲル化食品の製造方法、該方法により製造されたゲル化食品。【選択図】 図5
