A Simple Technique for Inhibiting Production of Green, Beany Flavor in Soybeans

대두(大豆)의 날콩냄새 발생을 억제하는 간단한 방법

  • Published : 1973.03.28

Abstract

If soybeans are presoaked, two minutes heating at $100^{\circ}C$ is sufficient to inhibit production of objectionable green beany flavors, with dry beans, three minutes heating at $100^{\circ}C$ accomplishes the same inhibition, These brief heat treatments are not sufficient to inactivate growth inhibition factors as determined by chick feeding trials. The inhibition of off flavor coincides with loss of lipoxygenase activity, and the inhibition is thought to be due to lipoxygenase inactivation.

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