| 摘要 |
PURPOSE:To obtain a soybean product having excellent dispersibility of soybean proteins in water, and free of grassy smell, by heating a soybean having low water-content in an oil. CONSTITUTION:The water-content of whole soybean grain, divided soybean, skinned soybean, etc. is adjusted to 1-50%, preferably 3-20%, and heated in an edible oil at 80-200 deg.C for 0.5sec-30min, preferably at 100-160 deg.C for 2-60 sec to obtain a soybean product useful as a raw material of soybean food, especially for the preparation of soya milk. |
