| 摘要 |
PROBLEM TO BE SOLVED: To develop new raw soybean flour having good dispersibility, uniformity, preservability, stability and palate feeling such as mouthfeel while suppressing protein denaturation, oil and fat oxidation, soybean odor and discoloration, and to provide a method for producing the soybean flour. SOLUTION: The objective processed raw soybean is in the form of a dried and crushed product of round soybeans and/or defatted soybeans, wherein the cellular tissue structure has been destructed due to the crushing. The other objective method for producing the processed raw soybean comprises the following process: raw soybeans are dried and then crushed by a crusher and thereafter subjected to 1 to 100 MPa compressive shearing stress by e.g. a roll refiner to destruct the cellular tissue structure of the soybeans to effect pulverization or granulation. |
