| 摘要 |
PURPOSE: To obtain an allergen-reduced soybean having the original flavor of soybean without deteriorating the nutritive value of the soybean by immersing the soybean in an aqueous solution containing a protease to directly remove the allergen from the soybean. CONSTITUTION: Soybean, preferably soybean subjected to a thermal denaturation treatment, is immersed in an aqueous solution containing a protease (preferably a protease originated from koji mold) preferably in a concentration of 0.02-0.3wt.% usually at a temperature of 25-55 deg.C to reduce the allergen in the soybean. The thermal denaturation treatment is preferably performed by a method for cooking the soybean in water at 60-100 deg.C for 0.5-3hr, a method for steaming the soybean with steam at 80-160 deg.C for 0.5-3min, etc. The immersion time of the soybean is preferably 12-24hr in the case of raw soybean, and 6-12hr in the case of the soybean subjected to the thermal denaturation treatment. The soybean is preferably added to in an amount of 100-200g per liter of the above-mentioned aqueous solution. |
