METHOD FOR PREPARING WHOLE-SOY OIL HAVING LOW MOLECULAR WEIGHT WHICH IS IMPROVED SENSORY EVALUATION AND NUTRITION

摘要

A method for preparing low-molecular-weight whole soy milk is provided to have improved functional evaluation and nutritional characteristics. The method for preparing low-molecular-weight whole soy milk containing bean-curd dregs comprises the steps of: washing soybeans with water; soaking the soybeans in water; adding water in an amount 5-9times more than the amount of the soaked soybeans; grinding the soaked soybeans; thereto adding a protease; shaking the admixture at 30-60‹C for 30minutes to 1.5hours to be hydrolyzed; and subjecting the obtained hydrolysate to heat treatment at 100-145‹C for 15seconds to 10minutes.