| 摘要 |
PURPOSE:To accomplish the storage stability enhancement and nutrient enrichment for unmatured soybeans by systematizing such processes that unmatured soybeans are boiled, threshed and ground into liquid unmatured soybeans which is then dried into powdered unmatured soybeans, while lactic bacteria, etc., is added to said liquid unmatured soybeans followed by fermentation. CONSTITUTION:Firstly, unmatured soybeans are boiled, threshed and put to wet grinding into green liquid unmatured soybeans. Thence, the liquid unmatured soybeans is dried into powdered unmatured soybeans. Along with the above process, a digestive enzyme is added to said liquid unmatured soybeans followed by inoculation of lactic bacteria to effect fermentation into unmatured soybean yogurt, which is then admixed with a yeast for Japanese wine or bread, etc., to effect fermentation followed by sterilization and drying into a nutrient- enriched food. The entire process ranging from unmatured soybeans to the final products is classified into raw material, microbial processing and product systems and these systems are interrelated, thus accomplishing the objective total systematization. |
