| 摘要 |
In the fermentation of a bean milk and beans by yeasts, a method for dissolving raffinose and stachyose and removing soybean flavor comprises (a) washing soybeans and boiling them at 100≦̸C, (b) crushing boiled soybeans and adding 1-2% (v/v) of yeast culture broth to the crushed soybean, (c) chopping the mixture and fermenting them anaerobically at 30≦̸C for 24 hrs. |
