| 摘要 |
The method involves (A) heat-treating whole soybeans having a film of moisture content below 13% using dry-heat of 145-155≦̸C for 35-50 seconds so that the temp. of the centre of the soybeans rises to 115- 125≦̸C, (B) cooling rapidly, (C) opt. defilming, (D) immersing in water or warm water to dissolve out soluble sugars and colourants, (E) draining off and (F) prepg. bean milk as usual. |
