| 摘要 |
PURPOSE:To obtain the titled soybean flour without denaturation of proteins at a low cost, by heat-treating whole soybeans in the granular state in superheated steam at a specific high temperature under a specific high pressure in a short time, releasing the heat-treated whole soybeans to a zone under atmospherric pressure, pulverizing the soybeans, and removing the soybean smell without producing a new flavor. CONSTITUTION:Whole soybeans or skinned whole soybeans in a granular state without flattening nor pulverizing are heat-treated in superheated steam at 130- 190 deg.C under >=0.3kg/cm<2> gauge pressure for 2sec-5min, released to a zone under atmospheric pressure and pulverized to give the aimed soybean flour. EFFECT:Since the soybeans are treated under pressure in a state of uninitiated activity of lipoxygenase due to no previous pulverization and the lipoxygenase is inactivated to remove the soybean smell, the denaturation of proteins is slight. |
