Sposib vyrobnytstva produktu iz soyi, zaminyayuchogo gorikh.
1995
Borovs'ky V.R. | Sharkova N.O. | Mikhalevs'ky G.M.
The invention is referred to the technology of food product from soybean which may be used in confectionery industry as a substitute of nuts at sweets production as well as a separate product. Washed soybean seeds are cooked in water containing 1 % of soda at 95-100 deg C for 60-90 min. Swelled seeds of soybean are taken out and placed into a drying chamber. The drying is conducted at temperature 160-175 deg C up to final moisture content 2-4 %. Use of this method makes it possible to simplify the technology and to obtain the product whose properties are similar to fried nuts.
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