Method for producing aseptic moulturized soybean and aseptic whole fat soybean flour

摘要

An object of the present invention is to provide a method for producing a whole fat soybean flour that is sterilized sufficiently using the sterile molted soybean, as well as providing a sterile molted soybean having a bacterial count of 300 / g or less. The whole fat soy flour is deodorized without impairing active ingredients peculiar to soybeans such as water-soluble proteins, and digestion-inhibiting enzymes are deactivated and digestion-inhibiting efficiency is high, or those utilizing enzymes, or all The enzyme is inactivated. (A) a sorting step of removing selected impurities from raw soybeans, (b) a molting step of separating germ and skin from the selected soybeans to obtain sterile molted soybeans, and (c) the sterile molted soybeans A steaming step of steaming with heated steam to deodorize and inactivate digestion-inhibiting enzyme; (d) a drying step of drying the steamed sterile moulted soybean to a predetermined water content; and (e) the dried sterile moulted soybean. And (f) a classification step of classifying the pulverized sterile molted soybean into only soybean powder having a predetermined particle size or less.