PRODUCTION OF SOYBEAN FOOD

PURPOSE:To eliminate unpleasant tastes such as smell of soybean and bitterness, by destroying texture of soybeans simultaneously deficient in lipoxygenase 2 and 3 in a water content of the soybeans of =60 deg.C. After the adjustment to >=20p% water content, the deactivation treatment is carried o...

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Bibliographische Detailangaben
1. Verfasser:	TSUKAMOTO TOMOHARU
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To eliminate unpleasant tastes such as smell of soybean and bitterness, by destroying texture of soybeans simultaneously deficient in lipoxygenase 2 and 3 in a water content of the soybeans of =60 deg.C. After the adjustment to >=20p% water content, the deactivation treatment is carried out within time T shown by formula I (theta is treating temperature deg.C of soybeans). By this treatment, time from the texture destruction to a next processing process can be freely taken, a tasty product such as rawly squeezed soybean milk or TOFU (bean curd) can be readily obtained.