| 摘要 |
PURPOSE:To enhance further the deliciousness of soybean milk and produce a nice soybean milk product having a high flavor, by mixing a ground soybean liquid obtained by grinding soybeans with a solution of dissolved wheat embryo bud. CONSTITUTION:A ground soybean liquid obtained by grinding soybeans is mixed with a solution of dissolved wheat embryo bud prepared by inactivating the contained oxidase by heating, and removing embryo bud smell. In the process, the amount of the wheat embryo bud in the solution thereof to be added on the basis of 100pts.wt. soybeans in the ground soybean liquid is as follows; Within about 1-10pts.wt. range to produce a dough for fries, about 51-100pts. wt. range to produce dessert products such as custard pudding and about 101-150pts.wt. range to produce dressing or yogurt substitute. The resultant mixture liquid is then boiled and filtered, and bittern or artificial coagulant is then added to coagulate the filtrate. |
