豆乳のフレ-バ-に及ぼす温水処理の影響

概要

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The production of soymilk reduced in beany flavor was investigated through a treatment process in hot water. After soaking, hulled soybeans were immersed in hot water adjusted to 70°C for 5 min before grinding. By this treatment, the content of n-hexanal in soymilk was reduced to 1% of that in untreated one and, as a result, almost no beany flavor was felt organoleptically. Further, the recovery of the solid of the soymilk was about 90% of that of the untreated one. Under the hotwater treatment conditions, among the enzymes participating in beany flavor, lipoxygenase retained its activity but hydroperoxide lyase was almost inactivated.
社団法人日本食品科学工学会の論文