| 摘要 |
After destruction of the trypsin inhibitors in dehulled soy bean material (such as meal or flakes) as by boiling or near-boiling, in water, for a short period of time, the resulting solids are rendered almost 100 percent soluble or dispersible in water by introducing from about 0.1 ml. to about 2 ml. of a solution containing the enzyme catalase by weight, each ml. of solution containing 1000 Baker units of the enzyme catalase, to each 100 grams of starting soy bean material and not allowing any hydrogen peroxide to be introduced. The introduction of catalase into the soy bean material is found to produce a soy concentrate and soy isolate having almost 100 percent dispersibility and increased NSI solubility while having greatly improved flavor characteristics.
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