| 摘要 |
A soya bean product of water-soluble protein content 7-15 per cent and thiamin content of 6-11 micrograms per gram is characterized by uniform, yellowish-brown colour, disappearance of the bean cellular structure, and coalescence of the protein to masses which are opalescent in light impinging at 45 degrees and are of irregular surface greater in area than the original bean cells, and the product is prepared by cooking an oil-free soya bean meal containing liquid, e.g. added water or the solvent remaining after solvent extraction of oil from the uncooked meal, the process involving subjection to the action of direct steam sufficiently to produce condensation on the uncooked meal to raise its moisture content to at least 14 per cent at the commencement of cooking. |
