Journal of the Faculty of Applied Biological Science, Hiroshima University Volume 18 Issue 1
1979-07-16 発行

Studies on the Soaking and Cooking Rate Equations of Soybean

大豆の浸漬,蒸煮速度に関する研究
Kubota, Kiyoshi
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abstract
In former papers 1- 4), we studied the cooking rate equations of rice, potato and so on. This time, we took up the soaking and cooking rate equations of soybean whose components differ greatly from those of starch foods such as rice, potato and so on.

The results of this investigation can be summarized as follows:
(1) The soaking and cooking rates of soy bean were obtained by the weighing method at 20~100°C.
(2) The rate equations were postulated in two types: one type is a first order empirical rate equation and the other is a semi-theoretical rate equation based on the water-soaking-shell model.
(3) The apparent activation energy was about 7 kcal/g-mol. This value is considerably less than the values in the cooking of soy bean at 98~127℃ obtained by Quast et al.6) From these results, we may deduce that the cooking phenomena of soybean consist perhaps in the physical and the chemical transformations at about below and above 100℃, respectively.