| 摘要 |
PURPOSE:To deactivate various harmful physiologically active substances, and to obtain deodorized whole-fat soybean flour, by charging whole soybean or skinned soybean to a twin-screw extruder, adding a specific amount of water to the soybean, and carrying out the extrusion cooking of the soybean. CONSTITUTION:Whole soybean or skinned soybean is supplied to a twin-screw extruder, water is added to the soybean so as to attain the water content of 10-50% in the raw material, the barrel temperature of the twin-screw extruder is set at 80-200 deg.C, and the extrusion cooking of the soybean is carried out adjusting the essential residence time of the soybean in the barrel to usually 5- 120sec by controlling the feeding rate of the raw material. Various harmful physiologically active substances in soybean can be deactivated effectively, the soybean smell can be almost eliminated without generating the smell of soybean flour nor parched smell, the lowering of the function such as the solubility of protein in water, etc. can be minimized, and a whole-fat soybean flour having high storage stability of the oil or fat component can be produced at a low cost. |
