| abstract |
(57) [Summary] [Purpose] To improve the dispersibility (flour) of soy protein powder, Produces powdery soybean protein that is rapidly dispersed and dissolved in water. [Structure] The soybean protein powder is brought into a fluidized state in a fluidized bed, and a hydrated liquid containing glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and / or sugar ester as a surfactant is sprayed as necessary, Dry to produce powdered soy protein. |