| 摘要 |
A method of preparing a processed food material from soybean comprising soaking whole grains of soybean in water, heating the grains at 80 - 200 DEG C with superheated steam for less than a minute to deactivate the physiologically active substances in the soybean, crushing the grains thus treated with water followed by further subdividing into finer particles with a homogenizer to completely destroy the soybean cells, and adding a protein coagulating agent to precipitate the protein together with fat and fibrin. |
