Soy bean bitterness removal - by exposing shelled bean halves to infrared radiation

摘要

The bitterness is extracted from soy beans and chemicals such as the trypsin inhibitor and are inactivated without having to use any chemical reagents. The moist beans which have fallen apart are exposed to infrared radiation for 1-3 minutes. This fully preserves all valuable ingredients of the soy beans but removes the unpleasant taste and smell components and the inhibitors.