| 摘要 |
PURPOSE:To obtain soybean milk having excellent thermal stability, by removing a given amount or more of soluble saccharide content from dipped soybeans, grinding the resultant dipped soybeans at a low temperature in the presence of a given amount of air, heating the obtained 'GO' (ground soybean liquid) and filtering the heated GO. CONSTITUTION:Soybeans consisting of whole soybeans or skinned soybeans are dipped in a given amount of water and ground with the dipping water. The ground soybeans are then filtered to provide dipped soybeans free of >=45%, preferably >=50% soluble saccharide content. The above-mentioned dipping treatment is preferably carried out at, e.g. >=40 deg.C, and a method for dipping the skinned soybeans at 45-55 deg.C for about 2hr is cited ad a preferred example. The afore-mentioned dipped soybeans are subsequently ground with water in an amount of 3-4 times in the presence of air in an amount of 10-30% based on the total weight of the dipped soybeans and water at a low temperature of <=15 deg.C, particularly <=10 deg.C. The resultant 'GO' (ground soybean liquid) is then heated at 80-110 deg.C and filtered to afford the aimed soybean milk. |
