| 摘要 |
PURPOSE:Soybeans as the starting substance are combined with an enzyme with an activity of hydrolyzing phytic acid to remove the acid from the soybeans, thus producing soybean milk improved in supply of trace nutrients essential to human bodies and in digestibility of proteins. CONSTITUTION:In the production of soybean milk, an enzyme with activity of hydrolyzing phytic acid is added to or brought into contact with the starting substance to lower the content of the acid. As the enzyme to be used, is mentioned, e.g., an enzyme originating from plants such as wheat or potato, originating from animal organs such as intestinal tracts or originating from microorganisms such as bacteria, yeasts, fungi or actinomycetes, which can hydrolyze phytic acid, e.g., phytase or phosphatase. The enzymatic reaction is effected by agitating the soybean milk together with the enzyme under heating or a conducting a complete mixing type reaction in an agitation tank using an immobilized enzyme. |
