| 摘要 |
PROBLEM TO BE SOLVED: To surely remove an unpleasant taste while maintaining the amount of a glycoside contained in soybeans and preferably raise the absorption efficiency (the absorption efficiency in bodies) of a physiologically active substance contained in the glycoside. SOLUTION: This food material utilizing components of a soybean glycoside is obtained by carrying out a treatment of soybeans with an enzyme and a fermentation treatment thereof with a microorganism and suppressing an unpleasant smell and an unpleasant taste derived from the soybeans while maintaining the content of at least saponins and isoflavonoids. Raw soybeans may be treated or the soybeans may be steamed and then treated. An enzyme derived from a plant is used as the enzyme and the enzyme derived from the plant belonging to the papain superfamily is especially used. Otherwise, a protease derived from a bacterium of the genus Bacillus or a protease derived from a fungus of the genus Rhizops is sometimes used. The fermentation treatment with the microorganism is sometimes carried out by directly inoculating a bacterium and a lactic acid bacterium of the genus Bacillus or a spawn of a fungus of the genus Rhizopus. |
