Method of processing soybean by use of a pectinase, processed soybean obtained, and food containing the processed soybean
US6410064B1 · kind B1 · utility
Assignee
Inventor
Key dates
| Filing date | Apr 3, 2000 |
| Grant date | Jun 25, 2002 |
| Priority date | — |
| Expiry date | Apr 3, 2020 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L11/07
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method of processing soybean by use of an enzyme is provided. After the soybean is soaked in water, it is steamed. The steamed soybean is cooled, and then water and a pectinase produced by microorganisms of the genus Bacillus are added to the soybean to prepare a first mixture. The first mixture is held for a predetermined time period while being agitated to accomplish an enzyme treatment, so that a slurry is obtained, in which single cells of the soybean are dispersed. After the enzyme treatment, the pectinase is inactivated. Next, the slurry is mixed with a powder obtained by processing a pulse other than the soybean to obtain a second mixture. The second mixture is dried by flash drying or spray drying operation to obtain a processed soybean powder. By omitting the steps performed after the step of inactivating the pectinase, it is possible to obtain a processed soybean liquid, in which the single cells of the soybean are dispersed.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.