| 摘要 |
PURPOSE:To obtain the titled easily drinkable soybean milk, by adding starch to soybean milk prepared from soybeans as a raw material, stirring the resultant mixture, boiling the mixture, cooling the boiled mixture, adding rice KOJI thereto under specific conditions, and stirring the resultant mixture to eliminate the offensive smell peculiar to the soybeans and impart sweetness thereto at the same time. CONSTITUTION:Raw material soybeans are washed with water to remove suspended materials and foreign materials, and the washed soybeans are dipped in water overnight and swelled. The soybeans are skinned, and ground in a mixer, etc. while pouring water thereto, and finely ground to elute soybean protein and form soybean milk. A small amount of starch is then added to an adequate amount of the soybean milk, and the resultant mixture is stirred and boiled for about 5-15min to gelatinize the starch and sterilize the soybean milk. The soybean milk liquid is then cooled, and a small amount of rice KOJI is added thereto when the liquid reaches about 50 deg.C. The resultant mixture is then fully stirred and kept at the above-mentioned temperature for about 2hr to saccharify the starch and produce sweetness. Thus, the aimed soybean milk free of the offensive smell peculiar to the soybeans is obtained. |
