PROBLEM TO BE SOLVED: To provide water-soluble soybean polysaccharide which keeps the production of a suspended matter or sediment suppressed even in a process of long-period preservation or cooling preservation and retains a functionality such as emulsifying power and dispersion stability, and to provide an emulsified spice with high stability using the polysaccharide.SOLUTION: A method for producing the water-soluble soybean polysaccharide includes a step of dissolving starch by making starch splitting enzyme act on a solution containing water-soluble soybean polysaccharide extracted from a soybean material, and a step of coagulating and removing protein. In the step of coagulating and removing protein, the pH of the water-soluble soybean polysaccharide solution is adjusted to two pH areas of pH6-8 and less than pH2-6 followed by coagulating and removing respectively to obtain the water-soluble soybean polysaccharide having high clarity and emulsifying power, and suitable especially for emulsified spice application.COPYRIGHT: (C)2013,JPO&INPIT【課題】長期保存や冷却保存の過程においても浮遊物或いは沈殿物の生成が抑制され、かつ、乳化力や分散安定力といった機能性も保持する水溶性大豆多糖類の提供及びこれを用いて安定性の高い乳化香料を提供する。【解決手段】大豆原料より抽出された水溶性大豆多糖類を含む溶液に、澱粉分解酵素を作用させ澱粉を分解する工程と蛋白質を凝集除去する工程を含み、該蛋白質を凝集除去する工程が、水溶性大豆多糖類溶液のpHをpH6~8とpH2~6未満の2つのpH域に調整後、それぞれ凝集除去することにより、清澄性、乳化力が高く、特に乳化香料用途に適した水溶性大豆多糖類が得られる。【選択図】なし
