Flavor, emulsification power, gel strength it improved from the soybean raw materials, the soybean protein composition is produced efficiently on an industrial scale.The occasion where the protein is extracted from the soybean raw materials which include okara, it can exist by the fact that it heats 2nd family element such as calcium in soybean raw materials slurry, the extraction of the lipid associated characteristic protein, efficiently be able to extract kongurishinin and gurishinin, at the same time, it can control.大豆原料から風味,乳化力,ゲル強度の向上した、大豆蛋白質組成物を工業的規模で効率的に生産する。オカラを含んだ大豆原料から蛋白質を抽出する際に、大豆原料スラリー中にカルシウム等の第2族元素を存在させ、加温することで、β-コングリシニンおよびグリシニンを効率良く抽出でき、かつ、脂質会合性蛋白質の抽出を抑制できる。
