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.
