Method of manufacture of fermented soybean food without cooking

Details Method of manufacture of fermented soybean food without cooking Method of manufacture of fermented soybean food without cooking

1989-11-24

1991-01-15

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426 52, 426 64, A23L 120

Patent

active

049852590

ABSTRACT:
Fermented soybean food without cooking is produced by roughly breaking soybean into about 1/2-1/8 in size, taking off the coat and germ, feeding the roughly broken soybean into a sealed vessel, and after introducing steam at or under 1 Kg/cm.sup.2 for 3-20 minutes to avoid cooking the broken soybean, rapidly discharging the broken soybean from the sealed vessel to the outside normal atmospheric pressure and making puff, and by grinding it into powder, sprinkling hot water of 80.degree.-95.degree. C. onto the powder to avoid cooking the powder, and inducing fermentation by adding malt and salt.

REFERENCES:
patent: 3647484 (1972-03-01), Yokotsuka et al.
patent: 3764708 (1973-10-01), Aonuma et al.
patent: 4119733 (1978-10-01), Hsieh et al.
patent: 4311715 (1982-01-01), Oka et al.

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