SOY PROCESSING METHOD USING SPECIFIC ENZYME, PROCESSED SOY POWDERAND PROCESSED SOY LIQUID

摘要

A method of processing soy using a pectinase produced by Aspergillus genre microorganisms (such as pectinmetilesterase, produced by Aspergillus oryzae, or pectintranseliminase, poligalacturonase and pectinesterase, produced by Aspergillus niger, or betagluconase(endo-1,3(4)-), produced by Aspergillus aculeatus), which is capable of efficiently producing a processed soy powder and/or liquid with substantially no unpleasant odor, charactenstic of products depved from soy, and an ameliorated digestion-absorption coefficient for the human body is disclosed.