PROBLEM TO BE SOLVED: To provide an art in which flavor of a conventional soybean protein raw material can be improved dramatically, and natural flavor of a soy bean itself is imparted to various soybean protein inclusion drinking and eating products and further an art in which an emulsification force or the like of the soybean protein raw material can be improved for also functional physical properties.SOLUTION: When a conventional soybean protein raw material is used for various drinking and eating products, a soy bean emulsification composition having a specific composition is used together, or when the conventional soybean protein raw material is produced, the soy bean emulsification composition is added to be made a modification soybean protein raw material.COPYRIGHT: (C)2014,JPO&INPIT
