| 摘要 |
<p>The present invention relates to a method for manufacturing soybean meat with improved palatability and antioxidant activity. More specifically, provided are soybean meat from which bean smell is removed and which has improved palatability and antioxidant activity and a manufacturing method thereof. The method for manufacturing soybean meat with improved palatability and antioxidant activity according to one embodiment of the present invention includes a step of soaking soybeans in water, a step of removing water and steaming the soybeans, a step of drying the soybeans, a step of crushing soybeans, and a step of kneading and aging dough.</p> |
| 申请人 |
HAM YANG AGRICULTURAL COOPERATIVE ASSOCIATION;REPUBLIC OF KOREA(MANAGEMENT : RURAL DEVELOPMENT ADMINISTRATION);GYEONGNAM NATIONAL UNIVERSITY OF SCIENCE AND TECHNOLOGY INDUSTRY-ACADEMIC COOPERATION FOUNDATION |
发明人 |
CHO, KYE MAN;LEE, BYONG WON;LIM, JONG GUK;KANG, SUN MAN;PARK, SIN GYU;KIM, HYUN TAE;KOH, JONG MIN;BAEK, IN YOUL;CHOI, JIN SANG;SEO, WEON TAEK;SHIN, YEON MI;HWANG, CHUNG EUN |
