| 摘要 |
PURPOSE:To eliminate unpleasant tastes such as smell of soybean and bitterness, by destroying texture of soybeans simultaneously deficient in lipoxygenase 2 and 3 in a water content of the soybeans of <=20%. CONSTITUTION:Soybean texture of soybeans simultaneously deficient in lipoxygenase 2 and 3 is destroyed in a state of <=20% water content. The destroyed soybeans as a raw material, after a proper time, is adjusted to >=20% water content and deactivated by heating at >=60 deg.C. After the adjustment to >=20p% water content, the deactivation treatment is carried out within time T shown by formula I (theta is treating temperature deg.C of soybeans). By this treatment, time from the texture destruction to a next processing process can be freely taken, a tasty product such as rawly squeezed soybean milk or TOFU (bean curd) can be readily obtained. |
