Method for processing soybeans
AssigneeKikkoman Shoyu Co., Ltd.
InventorsTamotsu Yokotsuka, Yasuo Asao, Masaru Matsuura, Hikotaka Hashimoto
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Abstract
Soybean milk, isolated soybean protein, concentrated soybean protein or the like soybean protein free from throat-catching sensation can be obtained when whole soybeans are processed by water soaking treatment in the presence of a competitive inhibitor for .beta.-glycosidase.
Claims16
In a method of processing soybeans to extract soybean protein which method comprises contacting whole or hulled soybeans with water, the improvement comprising reducing the throat catching sensation of the extracted soybean protein by including in said water a competitive inhibitor for .beta.-glycosidase selected from the group consisting of aldonic lactones and Nojirimycin.
In a process of treating soybeans to extract soybean protein therefrom wherein whole or hulled soybeans are subject to mechanical destruction of tissues thereof, the improvement comprising reducing the throat catching sensation of said soybean protein by conducting the mechanical destruction in the presence of an aqueous solution of a competitive inhibitor for .beta.-glycosidase selected from the group consisting of aldonic lactones and Nojirimycin.
A method for producing soybean milk with reduced throat catching sensation by competitively inhibiting the .beta.-glycosidase which comprises soaking whole soybeans or hulled soybeans in an aqueous solution containing 0.1 to 2% by weight of glucono-1, 5-lactone, based on the weight of the soybeans, thereby to swell the soybeans, grinding the swelled soybeans in water, which is about 5 to 15 times the weight of soybeans, and then filtering the ground soybeans to obtain soybean milk.
Dependencies are inferred from the claim text.