| 摘要 |
A method for removing trypsin inhibitor and hemagglutinin from soybean is provided to enhance the nutritional value of soybean and increase its consumption. A method for removing hemagglutinin from soybean comprises pressure-cooking soybeans. A method for removing trypsin inhibitor from soybean comprises at least two cooking processes selected from soaking, heating, and gamma-ray radiation, wherein the soaking process is performed before applying gamma-rays to soybeans. |
