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Experiments with dehulled soybeans

Experiments with dehulled soybeans

Report of the Shinshu Miso Research Institute 25: 28-34

Soyabeans which had had their hulls removed in an experimental machine or in a commercial crusher were softer after boiling for 15 min (7 of these at 0.5-1.0 kg/cmsuperscript 2 pressure) and had a higher Y colour value, than control soyabeans boiled for 30 min (9 min at 0.7 kg/cmsuperscript 2). Miso made from dehulled soyabeans had a higher Y colour value after 1 month but not after 2 months. Calculated losses in washing, and soaking water were 18% for dehulled beans and 9% for controls.

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