| 摘要 |
1,248,851. Removing antitrypsin from soya. SOC. INDUSTRIELLE DES OLEAGINEUX and M. RAMBAUD. 8 July, 1969 [12 July, 1968], No. 34438/69. Heading A2Q. A method of eliminating antitrypsin from soya comprises steam cooking the soya at 100-110‹C at a pH of 8-9 whilst maintaining the water content of the soya between 18 and 25% by wt. The operative pH may be obtained by spraying caustic soda, ammonia, lime or urea solution onto the soya prior to cooking or by mixing ammonia with the cooking steam. The method may comprise crushing the beans, heating the crushed beans, treating the crushed beans with alkali before or during rolling the crushed beans into flakes, solvent extracting oil from the flakes, cooking the flakes with steam and then drying the cooked product. |
