| 摘要 |
554,438. Treating soya beans. FERREE, J. C. Dec. 30, 1941, No. 16796. [Class 58] [Also in Group VI] Extremely fine soya bean flour substantially free from a disagreeable taste or odour is produced by finely grinding the beans, preferably after the removal of the husks and germ, mixing with water or an aqueous liquid which does not contain a reducing agent, heating for a short time under reduced pressure, e.g. in a vacuumiser, at a temperature below 100‹C., preferably about 65‹C. and drying as by spraying in a heated atmosphere or on heated rollers. The liquid mixture may be passed through a colloid mill or homogeniser before or after heating. When a composite food product ; such as baby food or health food drink, is required other ingredients such as sugar, malt, fat, oil or vitamins may be added to the mixture while in the liquid or solid state. Bi- or tri-sodium or potassium phosphate, sodium alginate or other thickening agent may also be added. |
