Soy processing method, processed soy power and processed soy liquid

A treatment method and technology of treatment steps, applied in biochemical equipment and methods, food preparation, enzymes, etc., can solve problems such as bacteria breeding, long enzyme treatment time, and odor, and achieve reduced damage, excellent sensory and quality, and anti-grease The effect of mass oxidation
CN1927033AInactive Publication Date: 2007-03-14BRASFANTA INDA E COMERCIO
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
BRASFANTA INDA E COMERCIO
Publication Date
2007-03-14
Estimated Expiration
Not applicable · inactive patent

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Abstract

The present invention refers to a method of processing soy by using specific enzyme, in other words, by using a pectinase produced by microorganisms from Aspergillus genera (such as pectinmethylesterase enzyme, produced by the microorganism Aspergillus oryzae; or the enzymes pectintranseliminase, polygalacturonase and pectinesterase, produced by the microorganism Aspergillus niger; or betagluconase(endo-1,3(4)-), produced by the microorganism Aspergillus aculeatus), which is capable of efficiently producing a processed soy powder and liquid with substantially no unpleasant odor, characteristic of products derived from soy, and an ameliorated digestion-absorption coefficient for human body, using soy in its integral form, in other words, utilizing all nutrients present in soy.
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Description

technical field

[0001] The present invention provides a method for treating soybeans with special enzymes, especially pectinase produced by Aspergillus (such as pectinmethylesterase produced by Aspergillus oryzae, or pectin produced by Aspergillus niger) pectintranseliminase, poligalacturonase, and pectinesterase, or betagluconase (endo-1,3(4)-) produced by Aspergillus aculeatus ) a method for effectively separating soybean cells; in addition, the present invention also provides a soybean powder and / or soybean liquid obtained by the above-mentioned treatment method. Background technique

[0002] Soybean belongs to a leguminous plant, in other words, pods, lentils, chickpeas, peas, etc. are known for their high nutritional protein, high fiber, vitamins, minerals, plant sterols, saponin, lecithin and a high-quality blood lipid (Refers to containing a small amount of saturated fatty acids, a large amount of monounsaturated fatty acids and polyunsaturated fatty acids, especiall...

Claims

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