JP5975578B2 - Method for producing soybean powder - Google Patents

Description

Present invention relates to the production how the soybean powder, while particularly improve soybean peculiar unpleasant taste caused by oxidation of soybean lipid, and prevent the excessive browning occurs, and to ensure dispersion solubility We are concerned in the production how of soybean powder that can be.

  In recent years, various soy processed foods containing soy powder with excellent nutritional value have been sold due to increasing public health awareness. Soybeans contain many nutrients such as protein, lipids, carbohydrates, dietary fiber, potassium, calcium, magnesium, iron, zinc, copper, vitamin E, vitamin B1, and folic acid. It is possible to obtain an effect such as a decrease in obesity and obesity. For this reason, processed soy foods containing soy powder are also used as an alternative food that can be ingested by people with protein supplements and milk / egg allergies, and can also have an anti-cholesterol effect and a fat burning effect. Etc. are also being developed.

  However, for soybeans, unpleasant odors such as aldehydes, ketones, alcohols, etc. produced in the oxidation of soybean lipids and processing processes, unpleasant tastes such as oxidized astringency of soy polyphenols and egg flavors derived from isoflavone compounds Exists. Therefore, conventionally, when producing soybean powder, various attempts have been made to improve the unpleasant flavor peculiar to soybean caused by oxidation of soybean lipid or the like.

  For example, Patent Document 1 discloses a method of deodorizing a cotyledon that has been peeled and roughened by heat treatment with steam at 100 to 120 ° C., and finely pulverizing it after drying (claim 1 of Patent Document 1). See Patent Document 2 discloses a method of deodorizing soybeans that have been peeled off under pressure by heating with heated steam at 130 to 190 ° C., and crushing them after drying (claim 1 of Patent Document 2). See

Japanese Patent Publication No. 48-19946 Japanese Patent Publication No.62-17505

  However, the method disclosed in Patent Document 1 cannot be said to sufficiently improve the unpleasant flavor peculiar to soybeans such as green grass smell and egg flavor. In addition, in the method disclosed in Patent Document 2, since heat treatment is performed at a high temperature of 130 to 190 ° C. in order to deodorize the unpleasant odor peculiar to soybeans, excessive browning is likely to occur in the soybean powder, and insolubilization due to protein modification. As a result, the dispersibility was lowered, and the use of processed foods was limited due to poor touch. As described above, conventionally, when producing soybean powder, it is possible to simultaneously suppress excessive browning and suppress dispersion and solubility, while sufficiently improving the unpleasant flavor unique to soybeans. There wasn't.

The present invention has been made in view of the above-mentioned points, and its purpose is to suppress excessive browning and to secure dispersion solubility while improving the unpleasant flavor unique to soybeans. it is to provide a manufacturing how the soybean powder can.

The present inventors have led to achieve the above object by adopting a manufacturing how the soybean powder described below.

Manufacturing method of soybean powder according to the present invention: The manufacturing method of soybean powder according to the present invention is a pulverizing step of pulverizing raw soybeans into a powder having an average particle size of about 10 μm by an airflow pulverization method to obtain a fine raw soybean powder. And a pressurized moist heat process in which the heat treatment is performed at 118 ° C. to 125 ° C. for 30 minutes to 1 minute in a state where the fine raw soybean powder is hermetically accommodated in a container.

In the method for producing soybean powder according to the present invention, the heat treatment in the pressurized moist heat process is performed when the heating time is x minutes and the heating temperature is y ° C., where Y = aX ^b (where a and b are It is a constant, and it is preferable to perform under the condition that satisfies the cumulative approximate expression represented by 123 <a <125 and −0.017 <b <−0.013).

By adopting the method for producing soybean powder according to the present invention, while sufficiently improving the unpleasant flavor peculiar to soybeans, excessive browning occurs in the soybean powder, and the dispersible solubility of the soybean powder becomes insoluble. It is possible to effectively suppress the reduction. Moreover, according to the method for producing soybean powder according to the present invention, high-quality soybean powder can be produced easily and in a short time. As a result, according to the present invention , soybean powder has a high commercial value while realizing a low price. In addition, according to the present invention, the processed soybean food does not impair the flavor and texture by including the soybean powder.

When heat treating fine raw soybean powder (full fat raw soybean powder), the heating temperature (° C.) and the heating time (min), which are particularly preferable when viewed comprehensively regarding the Brix value, browning degree, and unpleasant flavor, It is the graph which showed this relationship.

Hereinafter, about the production how the soybean powder according to the present invention illustrating an embodiment.

Manufacturing method of soybean powder according to the present invention: The manufacturing method of soybean powder according to the present invention is a pulverizing step of pulverizing raw soybeans into a powder having an average particle size of about 10 μm by an airflow pulverization method to obtain a fine raw soybean powder. And a pressurized moist heat process in which the heat treatment is performed at 118 ° C. to 125 ° C. for 30 minutes to 1 minute in a state where the fine raw soybean powder is hermetically accommodated in a container.

  The method for producing soybean powder according to the present invention comprises the above-described “grinding step” and “pressurized moist heat step” in this order, and while improving the unpleasant flavor unique to soybeans, It is possible to effectively suppress the occurrence of browning or the decrease in dispersion solubility due to insolubilized proteins or the like. Hereinafter, these steps will be described in detail.

<About the grinding process>
In the pulverization step of the present invention, raw soybeans are pulverized into a powder having an average particle size of about 10 μm. By the way, insolubilized proteins generated by heating soybean powder and insoluble fibers such as hemicellulose need to be removed to reduce the dispersion solubility of soybean powder and limit its applicability to food. It is difficult to extract and purify. However, if the soybean powder is made into a fine powder with a particle size of 20 μm or less, it is possible to obtain a soybean powder with a smooth texture by suppressing the effect of a decrease in dispersion solubility due to insoluble fibers such as insolubilized proteins and hemicellulose. Can be applied to foods.

  Moreover, if raw soybeans are made into a fine powder with a particle size of 20 μm or less, the unpleasant flavor unique to soybeans can be improved without performing heat treatment at high temperatures in the next pressurized moist heat process. It is possible to avoid damaging the nutrients provided as much as possible. Incidentally, the soybean powder has a mean particle size of about 10 μm and a standard deviation of 0.35 or less because the grain size becomes 20 μm or more and the tongue feels worse and the throat becomes worse.

  Although it is not easy to pulverize a large amount of whole fat soybeans containing lipids at a high concentration, in the pulverization process of the present invention, whether the whole soybeans or defatted raw soybeans is adopted by adopting an airflow type pulverization method. The powder can be stably pulverized into a powder having a particle size of 20 μm or less. In addition, by adopting an airflow pulverization method, raw soybeans can be pulverized so that the average particle size is about 10 μm and the standard deviation is 0.35 or less. Here, the airflow pulverization method referred to in the present invention is to pulverize raw soybeans into a fine powder using an eddy current generated by rotating a rotor or the like at high speed. An airflow impact pulverizer or the like that pulverizes by colliding with each other can be used.

<Pressurized wet heat process>
In the pressurized moist and heat process of the present invention, the heat treatment is performed at 118 ° C. to 125 ° C. for 30 minutes to 1 minute in a state where fine raw soybean powder having an average particle size of about 10 μm is hermetically accommodated in a container, so It is possible to suppress excessive browning of soybean powder while improving the fresh flavor. Here, when the heat treatment conditions are lower than 118 ° C., an unpleasant flavor peculiar to soybeans remains, which is not preferable. In addition, when the heat treatment condition exceeds 125 ° C., uneven heating tends to occur in the fine raw soybean powder, excessive browning of the soybean occurs, and the desired effect can be obtained by promoting insolubilization. Since it disappears, it is not preferable.

  As described above, the heat treatment conditions in the pressurized moist heat process of the present invention are performed at 118 ° C. to 125 ° C. for 30 minutes to 1 minute. It is preferable to set the heat treatment conditions using the sugar content (Brix value) of the soluble saccharide contained in soybean as an index. By setting the heat treatment conditions with the sugar content (Brix value) as an index according to the variety of soybean, etc., the unpleasant flavor unique to soybeans can be improved while minimizing the sugar content of soybeans. This is because it is possible to obtain a soybean powder that is not excessively browned. Here, sugar content (Brix value) can be calculated | required from the ratio of the mass (g) of the soluble saccharide | sugar contained in 10 ml of soybean powder using a refractometer. By the way, although it depends on the variety of soybeans, in whole fat soybeans, the sugar content (Brix value) of soybean powder before heat treatment is approximately in the range of 5.0 to 6.0. It is preferable to set the heat treatment conditions so that the sugar content (Brix value) is in the range of about 3.5 to 4.0. In the defatted raw soybean, the sugar content (Brix value) of the soybean powder before heating is in the range of approximately 6.5 to 7.5, and the sugar content (Brix value) of the soybean powder after the heat treatment is approximately 4.0. It is preferable to set the heat treatment conditions so as to be in the range of ˜4.5.

  Moreover, in the pressurized moist heat process of the present invention, heat is transmitted evenly to all the fine raw soybean powder by heating the fine raw soybean powder having an average particle size of about 10 μm in a sealed state in the container. All fine raw soybean powder can be heated under the same temperature conditions. Therefore, by passing through the pressurized moist heat process of the present invention, it is represented by unpleasant odors typified by soybean-specific hexanal, hexanol, 1-octen-3-ol, astringency such as polyphenols, isoflavonoids and saponins. The above-mentioned unpleasant taste can be improved, and the above-described effects of improving the unpleasant flavor unique to soybeans can be stably obtained. In addition, the container used at the pressurized moist heat process of this invention should just be a material which can endure heat processing temperature, for example, can be made from stainless steel, silicone rubber, etc. Further, the container preferably has a sealable structure so that the heat treatment with water vapor can be performed on the fine raw soybean powder, for example, a metal container having a lid with a water drop fall prevention structure, or contains the fine raw soybean powder. A heat-resistant film bag that can be sealed by sealing the mouth can be suitably used. In the pressurized moist heat process of the present invention, the fine raw soybean powder is hermetically stored in the container and heat-treated, so that a soybean powder having a good taste and a smooth texture can be obtained without impairing the nutritional components of soybean. .

In the method for producing soybean powder according to the present invention, the heat treatment in the pressurized圧湿thermal process, the heating time to minutes x, when the heating temperature was set to y ℃, Y = aX b ^(where, a, b Is a constant and is preferably performed under the condition that satisfies the cumulative approximate expression represented by 123 <a <125 and −0.017 <b <−0.013).

In the method for producing soybean powder according to the present invention, when heat treatment in the pressurized moist heat process is performed with a heating time of x minutes and a heating temperature of y ° C., Y = aX ^b (where a and b are constants). And satisfying the cumulative approximate expression represented by 123 <a <125 and −0.017 <b <−0.013), soy powder has an unpleasant flavor and excessive It is possible to effectively suppress the occurrence of browning.

According to the present invention, it is possible to obtain a high-quality soybean powder flavor improved in a short time without going through complex steps. Therefore, according to this invention , the said soybean powder can be actively included in various processed foods.

Further, according to the present invention, by containing soybean flour powder described above, there is no soybean peculiar unpleasant taste, such as green grass smell and harsh taste, texture is good, nutritious soy beverages, tofu, confectionery, etc. It becomes possible to provide processed soybean food. For example, soymilk as the soybean processed food, after boiling water is added to the soybean powder prepared by the method for producing a soybean powder described above, by homogenization by stirring such milk homogenizer, delicious and nutritious It will be rich. Further, by adding “garlic” or the like to this soy milk, a tofu curd or whey that does not have an unpleasant flavor peculiar to soybeans can be obtained.

While there has been described about the preparation how the soybean powder according to the present invention, the above-described embodiment is an aspect of the present invention can be appropriately modified without departing from the scope of the present invention. Next, the present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not limited to these examples.

  In Example 1, the particle size distribution of soybean powder obtained by pulverizing raw soybean by airflow pulverization was confirmed. The soybean powder to be confirmed in Example 1 is an average particle size of 80% or more of the total value (relative particle amount (integration)) of 20% or less of the whole fat raw soybeans by airflow impact pulverizer (Narumi Giken Co., Ltd.). This is a fine raw soybean powder obtained by adjusting the diameter to about 10 μm. In measuring the particle size distribution of the fine raw soybean powder, a particle size distribution measuring device (SALD-2100 type, manufactured by Shimadzu Corporation) was used. Moreover, in confirming the particle size of the fine raw soybean powder, an image imaging method using an optical microscope was employed.

  And as a result of performing a particle size distribution measurement about the fine raw soybean powder confirmed in Example 1, the median diameter (50% cumulative frequency diameter) is about 11.6 μm by pulverizing raw soybeans by an airflow pulverization method, mode The diameter (most frequent particle diameter) is about 11.4 μm, the average particle diameter is about 10.5 μm, the standard deviation is about 0.35 μm, the 10% cumulative frequency diameter is about 3.4 μm, and the 90% cumulative frequency diameter is about 25. It was 0 μm, and it was confirmed that the result showed a substantially normal distribution. From the above results, according to the airflow pulverization method, the fine raw soybean powder obtained by pulverization becomes a fine powder having a maximum particle size of about 20 μm or less, the touch of the soybean powder is smooth, and the dispersion solubility is excellent. I was able to confirm.

  In Example 2, when the fine raw soybean powder prepared in Example 1 was heated (pressurized moist heat) with an autoclave (manufactured by BS-325 Elma), the sugar content (Brix value) ), Browning degree, unpleasant flavor (green grass odor, egg flavor) what kind of change was confirmed. In addition, when pressurizing and humidifying the fine raw soybean powder, the fine raw soybean powder was heat-treated in a state of being hermetically contained in a stainless steel container. Moreover, when confirming sugar content (Brix value), about the fine raw soybean powder which does not pressurize and heat-heat, it steamed for 5 minutes using the steamer in order to make it the same moisture content as the fine raw soybean powder which pressurizes and heat-heats I used something.

  Table 1 shows the sugar content (Brix value), browning degree, unpleasant flavor (green grass odor, egg flavor) with and without heating (pressurized moist heat) of fine raw soybean powder (whole fat raw soybean powder). Showed changes. In Table 1, the Brix value is a value obtained by measuring the ratio of the mass (g) of soluble saccharide contained in 10 ml of soybean powder using a refractometer (manufactured by Elma). The browning degree of the fine raw soybean powder not subjected to pressurized moist heat was set to “1”, and the browning degree of the kina powder was set to “15”, and the coloration was performed in 15 stages and digitized (1 to 15). And in Table 1, each temperature (105 ° C. to 130 ° C.) and each heating time (5 minutes to 60 minutes) are shown on the basis of the numerical values (1 to 15) classified according to the 15 stages. The browning degree of soybean powder under the combined conditions is shown. For the unpleasant flavor, a sensory evaluation is performed by a panel of four people, and the case where there is an unpleasant flavor peculiar to soybeans that is the same as the fine raw soybean powder not subjected to heat treatment is set to “3”. Evaluation by a panel of 4 people with “2” when there is a little unpleasant flavor, “1” when there is a slight unpleasant flavor peculiar to soybeans, and “0” when there is no unpleasant flavor peculiar to soybeans The average value of the points is shown.

  As a result of confirming the change in sugar content (Brix value), browning degree, and unpleasant flavor (green grass smell, egg flavor) when the fine raw soybean powder shown in Table 1 is subjected to pressurized moist heat, as a combination of heating temperature and heating time Preferred heat treatment conditions are 118 ° C. × 30 minutes, 119 ° C. × 20 minutes, 120 ° C. × 10 minutes, 121 ° C. × 5 minutes, 121 ° C. × 10 minutes, 122 × 5 minutes, 123 ° C. × 5 minutes, 124 × 1 It was confirmed that the temperature was 125 ° C. × 1 minute for 1 minute (conditions indicated by double lines in Table 1). By the way, more preferable heat treatment conditions as a combination of the heating temperature and the heating time described above are the Brix value “3.5 or more”, the browning degree, comprehensively considering the Brix value, the browning degree, and the evaluation value of the unpleasant flavor. “10 or less” and unpleasant flavor “0” were all satisfied. From this result, fine raw soybean powder was heated at 118 ° C. to 125 ° C. (vapor pressure: about 186 kPa to 232 kPa) for 30 minutes to 1 minute (about 118 minutes at 118 ° C., about 1 minute at 125 ° C.) It was confirmed that it was preferable to perform In addition, from the results shown in Table 1, it is more preferable to adopt the heat treatment conditions such that the sugar content (Brix value) of the soybean powder after the heat treatment is about 3.7, and a high-quality soybean powder can be stably obtained. In particular, it has been confirmed that it is more preferable to adopt a heat treatment condition of about 120 ° C. (vapor pressure: about 200 kPa) for about 10 minutes.

In addition, FIG. 1 shows the heating temperature (° C.) that is particularly preferable when the raw raw soybean powder (whole fat raw soybean powder) is heat-treated, when viewed comprehensively in terms of Brix value, browning degree, and unpleasant flavor. It is the graph which showed the relationship with heating time (min). Specifically, in FIG. 1, only the heat treatment conditions enclosed by double lines in Table 1 are plotted. As shown in FIG. 1, when the heating temperature (min) is plotted on the horizontal axis and the heating temperature (° C.) is plotted on the vertical axis, the relationship between the points obtained by the plotting is represented by an approximate expression. It can be expressed by an approximate expression “y = 124.76x− ^0.015 ”. Thus, in the method for producing soybean powder according to the present invention, when the heat treatment in the pressurized moist heat process is performed with a heating time of x minutes and a heating temperature of y ° C., Y = aX ^b (where, a and b are constants, and are performed under conditions satisfying the cumulative approximate expression represented by 123 <a <125 and −0.017 <b <−0.013). It was confirmed that the unpleasant flavor was improved and the soybean powder was effectively suppressed from excessive browning.

  In Example 3, based on the results of Example 2, the fine raw soybean powder prepared in Example 1 was not heated in an autoclave (BS-325 Elma) (pressurized moist heat). In some cases, it was confirmed how much improvement effect can be obtained for green grass odor, egg taste, astringent taste (astringency), browning, sweetness, and texture (roughness). In Example 3, when the fine raw soybean powder was subjected to pressurized moist heat, the fine raw soybean powder was heated at 120 ° C. for 10 minutes in a state of being hermetically housed in the same stainless steel container as used in Example 2. Processed.

  Table 2 shows the sensory evaluation of the effect of improving green grass odor, egg taste, astringent taste, browning, sweetness, and tongue feel with and without heating of fine raw soybean powder (pressurized moist heat). To show what was quantified. In Table 2, for green grass odor, egg taste, astringent taste, and browning color, “2” indicates a large color change, “1” indicates a small color change, and “0” indicates no color change. did. Here, regarding the browning color, the color corresponding to kinako was set to “2”. As for sweetness, “2” was set when there was no sweetness, “1” was set when there was little sweetness, and “0” was set when there was high sweetness. Regarding the touch of the tongue, “2” was given when the texture was extremely rough, and “1” when the texture was normal, and “0” when the feel was good.

  From the results shown in Table 2, when a fine raw soybean powder having an average particle size of about 10 μm was heat-treated, it was evaluated that there was almost no green grass odor, egg taste and astringency taste unique to soybeans. In addition, when a fine soybean powder having an average particle size of about 10 μm was heat-treated, the browning color, sweetness, and touch were evaluated to be slightly inferior to those of the fine raw soybean powder that was not heat-treated. In the sensory evaluation, there is no evaluation of “2”, which is not a problem level. Incidentally, the above-mentioned fine raw soybean powder prepared by using a so-called defatted raw soybean obtained by drying pressed defatted raw soybean and having an average particle diameter of about 10 μm by an airflow impact pulverizer (manufactured by Narumi Giken Co., Ltd.) When the same confirmation was made under the same conditions as in the case of using whole fat soybean, almost the same results as those shown in Table 2 were obtained. From this result, even when defatted raw soybean is used, the fine soybean powder is heated at 118 ° C. to 125 ° C. for 30 minutes to 1 minute as in the case of using whole fat raw soybean. It can be understood that the purpose is achieved.

  In Example 4, as in Example 3, fine raw soybean powder prepared from whole fat raw soybeans with an air-flow impact pulverizer (manufactured by Narumi Giken Co., Ltd.) to an average particle size of about 10 μm was heated (added) at 120 ° C. for 10 minutes. After drying the pressed defatted raw soybeans (pressure-humidity heat) and the pressed defatted raw soybeans, the average particle size was adjusted to about 10 μm using an airflow impact pulverizer (Narumi Giken Co., Ltd.). A fine raw soybean powder heated at 120 ° C. for 10 minutes (pressurized moist heat) (hereinafter referred to as “heated defatted soybean powder”) was prepared. And about the soybean processed food containing these soybean powders (heated full-fat soybean powder, heat-defatted soybean powder), it was confirmed whether there exists an unpleasant smell and unpleasant taste peculiar to soybean. Below, the result of having performed sensory evaluation with seven panels regarding soybean milk, soybean curd, soybean milk ice, soybean curd cheese, soybean milk yogurt which are processed soybean foods is shown.

<Sensory evaluation of soy milk>
About the above-mentioned heated full-fat soybean powder and heated defatted soybean powder, 8 times the amount of water was added and boiled, and then stirred with a blender and cooled to produce soy milk. The sensory evaluation of the soy milk produced by a panel of seven persons was carried out. As a result, both the soy milk produced using the heated full-fat soy powder and the soy milk produced using the heated defatted soy powder had no unpleasant odor or taste peculiar to soybean An evaluation that the flavor is good was obtained.

<Sensory evaluation of tofu card>
About the above-mentioned heated full-fat soybean powder and heated defatted soybean powder, each was added with a proper amount of water and boiled, and then a tofu curd was produced by adding bittern of a coagulant. When the sensory evaluation of this manufactured tofu card was conducted by a panel of seven people, both the tofu card manufactured using the heated whole fat soybean powder and the tofu card manufactured using the heated defatted soybean powder had almost no tofu-specific odor. It was evaluated that there was no unpleasant taste of the whey.

<Sensory evaluation of soy milk ice cream>
About the heated full-fat soybean powder and the heated defatted soybean powder described above, add appropriate amounts of water to boil, add vegetable oil and fat, homogenize and emulsify, add sugar and thickener / stabilizer, The ice cream-like ice confectionery with an overrun of about 80% was produced by freezing. When the sensory evaluation of the produced ice cream-like ice confectionery by a panel of seven people was conducted, both the ice cream-like ice confection produced using the heated full-fat soybean powder and the ice cream-like ice confection produced using the heated defatted soybean powder were soybean. There was no peculiar unpleasant odor or unpleasant taste, and the evaluation was made as a smooth ice cream-like food with a slight touch of powdered scent.

<Sensory evaluation of tofu cheese>
After dehydrating the above-mentioned tofu curd, raw pineapple juice (containing bromelain) and lactic acid bacteria (Bulgaria bacteria) were added, and enzymatic decomposition and lactic acid fermentation were performed to produce a tofu cheese-like curd. The sensory evaluation of the produced tofu cheese-like card was conducted by 7 panels. Both the tofu cheese-like card produced using the heated whole fat soybean powder and the tofu cheese-like card produced using the heated defatted soybean powder were tofu. It was evaluated as a smooth cheese-like food with a slight touch of powder and almost no unpleasant taste of whey.

<Sensory evaluation of soy milk yogurt>
About the above-mentioned heated full-fat soybean powder and heated defatted soybean powder, each was added with an appropriate amount of water and boiled, added with a water separation preventing thickener and homogenized, and then allowed to cool to produce soymilk. An inoculum of Bulgarian bacteria (Lactobacillus delbrueckii subsp. Bulgaricus) was added to the produced soymilk and incubated at 25 ° C. for 24 hours to produce a soymilk yogurt. The sensory evaluation of the soymilk yoghurt produced by a panel of seven persons was conducted. Both the soymilk yoghurt produced using the heated full-fat soybean powder and the soymilk yoghurt produced using the heated defatted soybean powder both had a peculiar odor that was unique to soybeans. It was evaluated that it was a lactic acid bacteria fermented food with a smooth touch and no unpleasant taste and little astringency (astringency).

From the above, according to the method for producing soybean powder according to the present invention, while improving the unpleasant flavor peculiar to soybeans caused by oxidation of soybean lipids, etc., the solubilized dispersion and dissolution associated with excessive browning, protein insolubilization, etc. It was confirmed that it was possible to effectively suppress the deterioration of the property. And, according to the present invention, with respect to large bean powder and soybean processed foods, even while being improved soybean-specific unpleasant flavors such as green grass odor and harsh taste, it was confirmed that the texture is smooth.

  According to the method for producing soybean powder according to the present invention, regardless of whether full fat soybeans, defatted raw soybeans, the unpleasant flavor unique to soybeans is improved without damaging the nutrient components of soybeans, browning is also slight, Soy powder having an average particle size of about 10 μm can be obtained easily and in a short time. Therefore, since the soybean powder and the processed soybean food produced by the method for producing soybean powder according to the present invention are low in price, they have a good flavor, a smooth texture, and excellent nutritional value. It can be suitably used for any processed food.

Claims (2)

A pulverizing step of pulverizing raw soybeans into a powder having an average particle size of about 10 μm by an airflow pulverization method to obtain a fine raw soybean powder;
A method for producing soybean powder, comprising: a pressurized moist heat process for performing heat treatment at 118 ° C. to 125 ° C. for 30 minutes to 1 minute in a state where the fine raw soybean powder is hermetically contained in a container. The heat treatment in the pressurized moist heat process is performed when the heating time is x minutes and the heating temperature is y ° C. Y = aX ^b (where a and b are constants, 123 <a <125, − The manufacturing method of the soybean powder of Claim 1 performed on the conditions which satisfy | fill the cumulative approximate expression represented by 0.017 <b <-0.013).

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