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Method of processing soybean by use of an enzyme, processed soybean obtained by the same method, and food containing the processed soybean
Method of processing soybean by use of an enzyme, processed soybean obtained by the same method, and food containing the processed soybean
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机译:利用酶加工大豆的方法,通过该方法获得的加工大豆以及含有该加工大豆的食品
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摘要
A method of processing soybean by use of an enzyme is provided. After the soybean is soaked in water, it is steamed. The steamed soybean is cooled, and then water and a pectinase produced by microorganisms of the genus Bacillus are added to the soybean to prepare a first mixture. The first mixture is held for a predetermined time period while being agitated to accomplish an enzyme treatment, so that a slurry is obtained, in which single cells of the soybean are dispersed. After the enzyme treatment, the pectinase is inactivated. Next, the slurry is mixed with a powder obtained by processing a pulse other than the soybean to obtain a second mixture. The second mixture is dried by flash drying or spray drying operation to obtain a processed soybean powder. By omitting the steps performed after the step of inactivating the pectinase, it is possible to obtain a processed soybean liquid, in which the single cells of the soybean are dispersed.
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