| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide confectionery comprising soybean fine powder without deteriorating a flavor of the confectionery itself and without a feeling of roughness of soybean powder even when soybeans having ameliorating effects on high cholesterol are added to the confectionery. <P>SOLUTION: This confectionery comprises the soybean fine powder prepared by pulverizing the soybeans in which an enzyme is inactivated by heating at 80-140°C so that the particle diameter of ≥85 mass% (preferably ≥90 mass%) of the powder is ≤80 μm. <P>COPYRIGHT: (C)2004,JPO&NCIPI |
