The purpose of the present invention is to obtain a concentrated soya bean protein material which does not exhibit much of an unpleasant soya bean smell, which exhibits a high gel strength and a low emersion of emulsified substances, and in which organic solvents have not been used in the preparation thereof. By using a concentrated soya bean protein material which is obtained from soya beans having a nitrogen solubility index (NSI) in the range of 20-77%, and which has protein accounting for at least 80 wt% of the total dried solids content, a lipid content (i.e. content as a chloroform/methanol mixed solvent extract) of less than 10 wt% relative to the protein content, and a plant sterols content (i.e. the sum of campesterol and stigmasterol) of at least 200mg relative to 100g of lipids, excellent properties can be achieved, such as having no unpleasant smells or bitter or astringent aftertastes, being able to impart a moderate degree of hardness when used for pickling, exhibiting a high emulsion stability, and having a low viscosity and thus few agglomerates.
