JPS63152954A - Production of healthy soybean powder - Google Patents
Production of healthy soybean powderInfo
- Publication number
- JPS63152954A JPS63152954A JP61300530A JP30053086A JPS63152954A JP S63152954 A JPS63152954 A JP S63152954A JP 61300530 A JP61300530 A JP 61300530A JP 30053086 A JP30053086 A JP 30053086A JP S63152954 A JPS63152954 A JP S63152954A
- Authority
- JP
- Japan
- Prior art keywords
- raw soybeans
- soybeans
- finely ground
- raw
- container
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 69
- 244000068988 Glycine max Species 0.000 title claims abstract description 69
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 239000000843 powder Substances 0.000 title claims 2
- 239000002245 particle Substances 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000010521 absorption reaction Methods 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 16
- 235000019634 flavors Nutrition 0.000 description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 11
- 239000002904 solvent Substances 0.000 description 11
- 235000013339 cereals Nutrition 0.000 description 8
- 235000019441 ethanol Nutrition 0.000 description 7
- 235000019621 digestibility Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 238000012545 processing Methods 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 238000012546 transfer Methods 0.000 description 3
- 238000009423 ventilation Methods 0.000 description 3
- 241000238631 Hexapoda Species 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 description 2
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 231100000989 no adverse effect Toxicity 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、健康大豆粉の製法に関するもので、吸収消化
率、風味性、保存性に優れた、蛋白源として貴重な大豆
粉の製法に関するものである。[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method for producing healthy soybean flour, and relates to a method for producing soybean flour, which is valuable as a protein source and has excellent absorption and digestibility, flavor, and preservability. It is something.
生大豆は、蛋白質を代表として脂質やミネラル等に富む
バランスのとれた栄養価の高い穀類であるが、これを食
料品として利用する場合に、生大豆の原形のま１では吸
収消化率が悪く、特に生大豆に含まれる特有の不快な臭
いや苦味、即ち青臭い香味によりその利用が制約されて
いる。Raw soybeans are a well-balanced and highly nutritious grain that is rich in protein, lipids, minerals, etc. However, when using them as food, raw soybeans in their original form have poor absorption and digestibility. In particular, the use of raw soybeans is restricted due to their unique unpleasant odor and bitter taste, that is, grassy flavor.
そこで、生大豆を加工した吸収消化率のよい、青臭い香
味のない納豆、どうふかあるが保存性に蔑点がある。Therefore, there is natto, which is processed from raw soybeans and has good absorbability and digestibility and does not have a grassy flavor, but its shelf life is poor.
従って、バランスのとれた栄養価の高い穀類であること
を維持しつつ吸収率が良好で、特有の所謂青臭い香味が
完全に除去され、保存性が改善されれば、生大豆の利用
価値は著しく向上する。Therefore, if raw soybeans can be used as a well-balanced grain with high nutritional value, have good absorption, completely remove the characteristic so-called grassy flavor, and improve storage stability, the utility value of raw soybeans will be significant. improves.
従来、生大豆は大豆油抽出後の脱脂大豆として広く蛋白
源に利用されているが、これは溶剤による高温処理を経
ていることもあって、単なる蛋白質源としてのみ利用さ
れ、バランスのとれた栄養価の高い穀類であることを維
持しているとはいえない。Traditionally, raw soybeans have been widely used as a protein source as defatted soybeans after soybean oil has been extracted, but because they have undergone high-temperature treatment with solvents, they have been used only as a protein source and are not a balanced nutritional product. It cannot be said that it maintains its status as a high-value grain.
また、ｎ−ヘキサナールやｎ−ヘキサノール等によって
代表される生大豆に特有の所謂青臭い香味を除去するた
めに、生大豆を炒って加熱処理する方法、アルコールや
ベンジン等の溶剤を用いて常圧または減圧下で抽出除去
する方法等が提供されている。In addition, in order to remove the so-called grassy flavor characteristic of raw soybeans, represented by n-hexanal and n-hexanol, there are methods of roasting and heat-treating raw soybeans, and using solvents such as alcohol and benzine to remove A method of extracting and removing under reduced pressure has been provided.
しかし乍ら、生大豆を炒って加熱処理する従来の方法は
、生大豆が過度の処理を受けることになり、特に蛋白質
の変化、例えば水溶性蛋白質含有率の低下を含めてバラ
ンスのとれた栄養価の高い穀類であることを維持するこ
とができず、特有の青臭い香味を完全に除去することが
できない。However, the traditional method of roasting and heat-treating raw soybeans results in the raw soybeans being subjected to excessive processing, especially changes in protein, such as a reduction in water-soluble protein content, which results in a balanced nutritional profile. It is not possible to maintain the quality of the grain as a high value grain, and it is not possible to completely remove the characteristic grassy flavor.
そして、溶剤を用いて抽出除去する従来の方法も、青臭
い香味を安定して完全に除去することができない、特に
、処理後の大豆が乾物に近い状態であるときは別として
、これを実際に飲食品に利用する場合に即して水に戻す
ときには、特有の青臭い香味が除去されていない場合が
多い。Conventional extraction methods using solvents are also unable to stably and completely remove the grassy flavor, especially when the processed soybeans are in a dry state. When water is reconstituted for use in food and beverages, the characteristic grassy flavor is often not removed.
主として液体状態の溶剤を生大豆に供給して処理する従
来の方法は、溶剤と生大豆とを完全に接触させるための
手段、例えばアルコールと生大豆とを撹拌、混合する手
段が容易でなく１面倒な装置を必要とし、しかもこれに
は例えば粘度に抗する膨大な力が必要である。In the conventional method of treating raw soybeans by supplying a solvent in a liquid state to raw soybeans, it is difficult to provide a means for completely contacting the solvent with the raw soybeans, such as stirring and mixing alcohol and raw soybeans. This requires complicated equipment and requires, for example, enormous forces to resist viscosity.
主として液体状態の溶剤と生大豆とを撹拌、混合するも
のであるから、これに相応する長い時間を必要とし、こ
れがためにまた処理後の大豆が看色する傾向にある。Since the method mainly involves stirring and mixing a liquid solvent and raw soybeans, a correspondingly long time is required, which also tends to cause the soybeans to turn brown after treatment.
この種の方法においては、使用する溶剤を回収し精製し
て再利用することが条件であるが、主として液体状態の
溶剤と大豆とを撹拌、混合させるために相応する多量の
溶剤を必要とし、これがためにまた多量の溶剤を回収し
て精製しなければならない。In this type of method, it is necessary to collect, purify and reuse the solvent used, but a correspondingly large amount of solvent is required mainly to stir and mix the liquid solvent and soybeans. This also requires that large amounts of solvent be recovered and purified.
本発明は、生大豆の特有の青臭い香味を除去する方法に
つき、以上のような従来の方法の欠点を排除した、改良
された健康大豆粉の製法を提供するもので、バランスの
とれた栄養価の高い穀類であることを維持して、吸収消
化率が良化されること、保存性がよいことを前提とした
健康大豆粉の製法を提供することを目的とする。The present invention provides an improved method for producing healthy soybean flour that eliminates the drawbacks of the conventional methods as described above, and has a balanced nutritional value. The purpose of the present invention is to provide a method for producing healthy soybean flour on the premise that it is a grain with high grain content, has good absorption and digestibility, and has good storage stability.
上記目的を達成するための本発明の構成は生大豆の微粉
砕物を加熱処理することをその要旨とする°ものである
。The gist of the present invention to achieve the above object is to heat-treat finely ground raw soybeans.
以下、本発明の構成について詳細に説明する。Hereinafter, the configuration of the present invention will be explained in detail.
従来の方法も含めて、生大豆の特有な青臭い香味を除去
することにつき１本発明者は種々の試験を繰返し行った
結果、前記の目的を達成する最も効果的な大豆処理方法
は、生大豆の微粉砕物を容器に収納し、これに蓋を半密
封状にして蒸熱することが基本であることを見出した。The inventor has repeatedly conducted various tests to remove the characteristic grassy flavor of raw soybeans, including conventional methods, and has found that the most effective soybean processing method to achieve the above objective It was discovered that the basic method is to store the finely ground material in a container, cover the container with a semi-sealed lid, and steam it.
処理後の生大豆の微粉砕物に与える品質上の影響を考慮
すれば、溶剤としてエチルアルコールを使用し生大豆と
撹拌、混合して接触させるためには、少なくとも生大豆
を微粉砕化して泥状化する程度にし、略７０％量のエチ
ルアルコールが必要である。しかも泥状化したちのＮ粘
度は極めて高くなり、この結果に抗して撹拌、混合する
には膨大な力が必要であった。更に、生大豆の粉砕物と
エチルアルコールとを完全に接触させるためには、完全
に泥状化しなければならないが、多くの場合、生大豆の
粉砕物が塊となる傾向が強いために、単に膨大な力が必
要となるだけでなく、完全に泥状化すること自体困難を
伴った。そして最終的には、多量に使用したエチルアル
コールを、生大豆の粉砕物に過度の条件を与えて悪影響
を及ぼさないために、減圧下において蒸発除去しなけれ
ばならなかった。Considering the impact on the quality of the finely ground raw soybeans after processing, it is necessary to use ethyl alcohol as a solvent and stir, mix, and contact the raw soybeans. Approximately 70% of the ethyl alcohol is required. Moreover, the viscosity of N after it becomes slurry becomes extremely high, and an enormous amount of force is required to stir and mix against this result. Furthermore, in order for the ground raw soybeans to come into complete contact with ethyl alcohol, they must be completely turned into slurry, but in many cases, the ground raw soybeans have a strong tendency to form lumps, so it is simply Not only did it require an enormous amount of force, but it was also difficult to completely turn it into mud. Finally, the large amount of ethyl alcohol used had to be removed by evaporation under reduced pressure in order not to adversely affect the crushed raw soybean product by imposing excessive conditions on it.
これに対し本発明によれば、生大豆の微粉砕物に対して
全くアルコールを使用しない、生大豆く特有の青臭い香
味が極めて効率的に物質移動できる程度に微粉砕化され
る条件が好ましい。本発明では生大豆の微粉砕物の粒径
は０．２＋ｍ以下であることが好ましいことがわかった
。On the other hand, according to the present invention, it is preferable to use no alcohol at all for the finely ground raw soybeans, and the conditions are such that the green soybean flavor peculiar to raw soybeans is finely ground to the extent that mass transfer is extremely efficient. In the present invention, it has been found that the particle size of finely ground raw soybeans is preferably 0.2+m or less.
即ち、加熱処理される生大豆の微粉砕物は粒径、加熱温
度等によって影響を受けると共に、加熱履歴の短いこと
も必要であり、本発明によれば生大豆の微粉砕物に悪影
響を及ぼすかも知れない過度の処理条件が与えられる可
能性が全くなく、従って、水溶性蛋白質含有率の低下や
、処理後の大豆の微粉砕物を水に戻した場合においても
常に安定して完全に、所謂青臭い香味が除去されている
。That is, the finely ground raw soybeans to be heat-treated are affected by the particle size, heating temperature, etc., and also need to have a short heating history, and according to the present invention, there is no adverse effect on the finely ground raw soybeans. Therefore, even if the water-soluble protein content decreases or the soybean pulverized product is returned to water after processing, it will always remain stable and complete. The so-called grassy flavor has been removed.
次に第１図、第２図に基づき、本発明を更に具体的に説
明する。Next, the present invention will be explained in more detail based on FIGS. 1 and 2.
第１図は生大豆の微粉砕物を収納した容器の縦断面図で
あり、第２図はそれを加熱処理する一実施例の装置図で
ある。FIG. 1 is a vertical sectional view of a container containing finely ground raw soybeans, and FIG. 2 is a diagram of an apparatus for heat-treating the same.
図において、微粉砕化された生大豆２は容器１内に収納
され、容器１には通気孔４を設けた密封蓋３が冠着され
ている。In the figure, pulverized raw soybeans 2 are stored in a container 1, and the container 1 is fitted with a sealing lid 3 provided with a ventilation hole 4.
この微粉砕化された生大豆２を収納した容器１は、底部
にスチームが通過可能な目皿板５を設けた密閉加熱器６
に載置されている。そしてこの加熱器６には温度計７が
設けられ、加熱器６内の温度は温度指示調節器（Ｔ Ｉ
Ｃ）によってスチーム流量調節弁８によって設定温度
に調節されるようになっている。A container 1 containing the pulverized raw soybeans 2 is an airtight heater 6 equipped with a perforated plate 5 at the bottom through which steam can pass.
It is placed on. This heater 6 is equipped with a thermometer 7, and the temperature inside the heater 6 is controlled by a temperature indicator controller (TI).
C), the temperature is adjusted to the set temperature by the steam flow rate control valve 8.
本発明では、このような装置を使用し、生大豆の微粉砕
物２は、加熱温度７０〜１５０℃、加熱時間１〜３時間
、好ましくは加熱温度１００℃前後で加熱時間２時間程
度で処理される。In the present invention, using such an apparatus, the finely ground raw soybean 2 is processed at a heating temperature of 70 to 150°C for a heating time of 1 to 3 hours, preferably at a heating temperature of around 100°C for a heating time of about 2 hours. be done.
従って、加熱温度は容器１を通して生大豆の微粉砕物２
を加熱し、容器１内の生大豆の微粉砕物２内に浸透し、
特有の生大豆の青臭い香味を密封蓋３の通気孔４から除
去する。即ち、この状態において、極めて効率的な物質
移動が行われ、生大豆に特有な青臭い香味は浸出され飛
散されるか。Therefore, the heating temperature is set to 2.
is heated and penetrates into the finely ground raw soybeans 2 in the container 1,
The characteristic grassy flavor of raw soybeans is removed from a ventilation hole 4 of a sealing lid 3. That is, in this state, extremely efficient mass transfer takes place, and the grassy flavor characteristic of raw soybeans is leached out and dispersed.
または無臭物に変化するかによって消失するものと考え
られる。３時間を超えて加熱することは水溶性蛋白質が
低下し、栄養価のあるバランスのとれた生大豆の微粉砕
物が得られないので好ましくない。Or, it is thought that it disappears by changing to an odorless substance. Heating for more than 3 hours is not preferable because the water-soluble protein content decreases and a nutritionally balanced finely ground raw soybean product cannot be obtained.
このように構成された本発明の健康大豆粉の製法は、生
大豆の微粉砕物を加熱処理するものなので、効率的な物
質移動が行われ、所謂青臭い香味が完全に除去される。In the method for producing healthy soybean flour of the present invention configured as described above, finely ground raw soybeans are heat-treated, so that efficient mass transfer is performed and the so-called grassy flavor is completely removed.
そして微粉砕化された生大豆を半田封蓋を設けた容器を
通して、間接的に加熱されるので過度の処理を受けるこ
となく、蛋白質の変化、即ち水溶性蛋白質含有率の低下
を含めてバランスのとれた栄養価の高い穀類であること
を維持することができる。そして微粉砕化された大豆粉
であるので飲食品として吸収消化率が良好で、且つ保存
性も優れている。The pulverized raw soybeans are heated indirectly through a container with a solder-sealed lid, so they are not subjected to excessive processing, and their balance is maintained, including changes in protein content, including a decrease in water-soluble protein content. It is possible to maintain the quality of grains that are harvested and have high nutritional value. Since it is a finely ground soybean flour, it has good absorption and digestibility as a food or drink, and also has excellent storage stability.
本発明の製法によって得られたこの健康大豆粉は、加熱
処理後は容器内より取、出し、例えば非通気性のプラス
チック袋に収納すれば、一層保存性を高めることができ
、好適に必要に応じ健康大豆粉を飲食用に使用できる。This healthy soybean flour obtained by the manufacturing method of the present invention can be taken out of the container after heat treatment and stored in a non-ventilated plastic bag, for example, to further improve its shelf life and suitably be used as needed. Healthy soybean flour can be used for food and drink.
以上説明したように本発明の健康大豆粉は、生大豆に特
有の所謂青臭い香味は安定して完全に除去されているの
で、風味味覚があり、しかも処理後の大豆粉は、消化率
が良化され、水溶性蛋白質含有率も低下することなく、
極めて優れた性状のバランスのとれた栄養価の高いもの
を得ることができると同時に、生大豆の粉砕物に存在す
るかも知れない昆虫類やその勧虫あるいは雑菌に対して
もこの製法は殺虫、殺菌効果を示すものである。As explained above, the healthy soybean flour of the present invention has the so-called grassy flavor characteristic of raw soybeans that is stably and completely removed, so it has a pleasant flavor and taste, and the soybean flour after processing has good digestibility. without reducing the water-soluble protein content.
Not only can you obtain a product with extremely good properties and a balanced nutritional value, but at the same time, this manufacturing method is also effective against insects, their insect pests, and various germs that may be present in crushed raw soybeans. It shows a bactericidal effect.
第１図は、生大豆の微粉砕物を収納した容器の縦断面図
であり、第２図はそれを加熱処理する一実施例の装置図
である。
１・・・容器 ２・・・生大豆の微粉砕物 ３・・密封
蓋４・・・通気孔 ５・・・目皿板 ６・・・加熱器７
・・・温度計 ８・・・調節弁
ＴＩＣ・・・温度指示調節器FIG. 1 is a longitudinal cross-sectional view of a container containing finely ground raw soybeans, and FIG. 2 is a diagram of an apparatus for heat-treating the same. 1... Container 2... Finely ground raw soybeans 3... Sealing lid 4... Ventilation hole 5... Perforated plate 6... Heater 7
...Thermometer 8...Control valve TIC...Temperature indication controller
Claims (1)
健康大豆粉の製法。 ２）生大豆の微粉砕物が粒径０．２ｍｍ以下であること
を特徴とする特許請求の範囲第１項記載の健康大豆粉の
製法。 ３）加熱処理が、半密封蓋を設けた容器に生大豆の微粉
砕物を収納し蒸熱することであることを特徴とする特許
請求の範囲第１項、第２項記載の健康大豆粉の製法。[Claims] 1) A method for producing healthy soybean flour, which comprises heat-treating finely ground raw soybeans. 2) The method for producing healthy soybean flour according to claim 1, wherein the finely ground raw soybeans have a particle size of 0.2 mm or less. 3) The healthy soybean powder according to claims 1 and 2, wherein the heat treatment is to store finely ground raw soybeans in a container equipped with a semi-sealed lid and steam it. Manufacturing method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61300530A JPS63152954A (en) | 1986-12-17 | 1986-12-17 | Production of healthy soybean powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61300530A JPS63152954A (en) | 1986-12-17 | 1986-12-17 | Production of healthy soybean powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63152954A true JPS63152954A (en) | 1988-06-25 |
Family
ID=17885928
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61300530A Pending JPS63152954A (en) | 1986-12-17 | 1986-12-17 | Production of healthy soybean powder |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63152954A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001347922A (en) * | 2000-04-21 | 2001-12-18 | Takata Corp | Motor-type seat belt retractor |
-
1986
- 1986-12-17 JP JP61300530A patent/JPS63152954A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001347922A (en) * | 2000-04-21 | 2001-12-18 | Takata Corp | Motor-type seat belt retractor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR20200049784A (en) | Pea protein with improved flavor, production method, and industrial use | |
| JPS59109137A (en) | Treatment of vegetable protein | |
| JPS60501937A (en) | soy milk process | |
| US4025658A (en) | Milk-like products from peanuts | |
| CN114304372B (en) | Instant soybean protein isolate with low beany flavor and preparation method thereof | |
| JPH01112950A (en) | Production of flavor component of roasted coffee | |
| US4859482A (en) | Method for producing a product from oil seed | |
| US20060223985A1 (en) | Soybean 7S protein and process for producing the same | |
| US3392028A (en) | Fermentation of tea | |
| JPS6211068A (en) | Production of soya milk, bean curd and other food produced by utilizing soya milk | |
| JPS63152954A (en) | Production of healthy soybean powder | |
| KR101729828B1 (en) | Manufacturing method for long-term preservation capable soymilk | |
| JP3277181B1 (en) | Green leaf dry fine powder manufacturing method | |
| JPH0812587A (en) | Method for aggregating cow's milk into yogurt state with powder of fomes japonicus | |
| JPS62166859A (en) | Production of milky or powdery odorless sugared and condensed soya milk and apparatus therefor | |
| JPS5820252B2 (en) | Manufacturing method and equipment for processed legumes with reduced bitterness and astringency | |
| GB1585456A (en) | Soybean beverages | |
| JPH0833457A (en) | Production of food material by residuum from processed soybean food | |
| JP3165977B2 (en) | Manufacturing method of liquid concentrated coffee | |
| JP4326894B2 (en) | Powdered soymilk and method for producing the same | |
| JPS58193651A (en) | Sterilization of cocoa liquor | |
| JPS61239872A (en) | Production of cocoa for drink | |
| JPS5853891B2 (en) | How to make knots | |
| JPS5843063B2 (en) | Kansou Touniyu no Seihou | |
| CN111374216B (en) | A method for preparing plant-derived protein isolate and the protein obtained |