| 摘要 |
PURPOSE:To efficiently extract tasting and nutrient components from soybeans, by simultaneously rolling steamed soybeans while heating and extracting the components in hot water while heating, drying and powdering the resultant extract solution. CONSTITUTION:Soybeans are initially dipped in hot water, preferably at about 100 deg.C temperature for preferably about 10min dipping time. The treated soybeans are then steamed. Steaming is preferably carried out in a steamer by wrapping the soybeans in cotton cloth double or triple in aspects of preventing tasting components from running off. The steamed soybeans are subsequently hot rolled. The hot rolling of the soybeans is preferably carried out by passing the steamed soybeans between heated plates or rolls. The steamed soybeans are dried with heat thereof during the hot rolling. The hot rolled soybeans are then extracted in hot water while being heated and the resultant hot water extract solution is dried and powdered. |
