| 摘要 |
A bean processing method and whole-cell bean products prepared thereby are provided to prevent the loss of nutritive elements in beans by performing soaking, cooking, and crushing in the same cooker under air pressure. In addition, a method for preparing whole bean soymilk is provided to prevent the generation of bean okara in the preparation process and to keep all nutrients in soybeans. A bean processing method comprises the steps of: (a) washing beans with water; (b) cooking the washed beans at 70~100°C for 3~6hr; (c) crushing the cooked beans by a crusher; (d) keeping the crushed bean slurry at 70~100°C for 10min to 2hr; and (e) pulverizing the bean slurry obtained from the (d) step, wherein the steps of (b) to (d) are performed in the same tank. A method for preparing whole bean soymilk comprises the steps of: (a) washing soybeans for removing impurities; (b) pouring water into a steam-cooker and cooking the washed soybeans; (c) circulating the soybeans repetitively by a pump for homogenization; (d) crushing the cooked soybeans into a slurry; (e) keeping the crushed soybean slurry in a tank for a predetermined time; (f) circulating the soybean slurry repetitively by the pump again for homogenization; and (g) pulverizing the soybean slurry by a pulverizer. |
