| 摘要 |
PURPOSE:To prepare soybeans free from the soybean smell, by bringing the contents of a microbial cell of a yeast belonging to the genus Saccharomyces into contact with powdery or granular soybeans. CONSTITUTION:A yeast, e.g. beer yeast, wine yeast or particularly Saccharomyces cerevisiae or Saccharomyces uvarum, is crushed by a homogenizer or French press, etc. to give a crushed yeast cell. The resultant crushed cell is used or a soluble fraction obtained by a means, e.g. separation of the solid from a liquid, is then brought into contact with the soybeans. The soybeans may be any one of raw soybeans, defatted soybeans, etc. but preferably powdery soybeans prepared by crushing are used. Unprocessed or processed soybeans may be used. The crushed soybeans are brought into contact with the contents of the yeast cell at 0-70 deg.C instantaneously - for 120hr to remove the grassy smell or soybean smell unique to the soybeans. |
