SOYBEAN PROCESSED FOOD AND METHOD FOR PRODUCING THE SAME

• Main Authors: FUKAZAWA CHIKAFUSA, NIKAIDO NAOKI
• Format: Patent
• Language: English
• Published: 30.04.2009
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a soybean processed food increased in palate feeling, flavor and sweetness, enriched in nutritive value, and increased in efficiency of digestion and absorption by progressing as usual a decomposition of a reserve substance in a seed leaf tissue while suppressing elongation of hypocotyl and by progressing formation of glyoxysome, and to provide a method for producing the soybean processed food. SOLUTION: This method for producing the soybean processed food comprises soaking soybeans in salt water with a salt concentration of <0.4 M-0.1 M, making the soybeans absorb water so as to bring an absorption rate to 1.7-2.0, and performing sprouting treatment at 20-25°C and a humidity of ≥70% for 42-72 h so as to progress as usual a decomposition of a reserve substance in a seed leaf tissue while delaying sprouting, compared to soybeans which are sprouting treated through soaking in water. As a result of this, it is possible to enhance flavor component, sweetness component, palatability component, polyamine, and γ-aminobutyric acid in soybeans, and improve palate feeling and digestion absorption efficiency. COPYRIGHT: (C)2009,JPO&INPIT