| 摘要 |
PURPOSE:To prevent the separation of oil and fat during the preparation of a processed food, and to improve the palatability and color, etc. of the processed food, by removing the skin from soybean grains as far as possible, separating a water-insoluble material from the grain, and adding the material to the processed food. CONSTITUTION:The whole soybean grains are heated at >=70 deg.C e.g with dried hot air, cooled at <=40 deg.C, and skinned to a skinning ratio of >=70% e.g. by a skinning machine, etc. The skinned soybean grains are immersed in water to effect the sufficient soaking, ground, and separated into the soya milk and the water-insoluble material e.g. by a separator. The obtained water-insoluble material is preferably finely pulverized, dried at low temperature, and added to e.g. processed meat product (e.g. ham), processed fish meat product (e.g. boiled fish paste), household dish (e.g. giaoz) or other processed foods such as bread, doughnut, etc. |
