TREATED SOYBEAN WITH REDUCED PHOSPHORUS AND POTASSIUM LEVELS, PROCESS FOR PREPARING THE SAME, AND PROCESSED SOYBEAN FOODS OBTAINED THEREWITH

Abstract: Processed soybean food containing 11 mg or below of phosphorus and 40 mg or below of potassium per g of pro­ tein and a method for preparing the same are disclosed. As contents of phosphorus and potassium among the soybean components in the processed soybean food of the invention are selectively reduced, the processed soybean food is suitable for use in alimentotherapy for renal diseases. AS examples of the processed soybean foods are mentioned soybean milk, puffed foods, bean curd and cake mix. The above-mentioned foods are prepared from treated soybean with reduced phosphorus and potassium contents respectively by 30% or more. Such treated soybean is pre­ pared by soaking soybean in an aqueous solution at a pH of 3.0-6.5 to elute phosphorus and potassium components in the soybean into said aqueous solution and, if required, washing said soybean with water at a pH of 5.0-9.0.

Description: Background of the Invention 1. Field of the Invention The present invention relates to novel processed soybean foods and a method for preparing the same. More particularly, it is concerned with processed soybean foods with reduced phosphorus and potassium, and a method for preparing the same. Further, it is concerned with starting soybean for said foods and a process for preparing the same. The foods of the invention are rich in proteins of good quality while containing much decreased levels of phosphorus and potassium as compared with conventional processed soybean products so that it is particularly suitable for use in alimentotherapy for renal diseases. 2. Description of Prior Art It is traditionally emphasized in alimentotherapy for renal diseases that amounts of food components such as proteins and minerals taken be controlled depending upon the patients' conditions. Recently, it has been demonstrated that many of patients with renal insufficiencies suffer from complications such as osteodystrophia and hyperlipemia, and development of diets for renal diseases that are capable of preventing or improving such complications is desirable. Soybean is known to possess antihyperlipemic activities because it is rich in vegetable protein and edible fibers of good qualities and further it contains unsaturated fatty acids. Soybean is therefore suitable for alimentotherapy for renal diseases. On the other hand, soybean contains potassium as high as ca . 2,000 mg and phosphorus as high as ca . 600 mg per 100g of the edible portion. In patients with renal diseases, serum potassium level increases due to their insufficient potassium excretion, which is occasionally accompanied by dyspnea and paresthesia in extremities, and in the worst cases, heart arrest. Serum phosphorus level also increases in such patients under the similar condition of potassium and causes the disorder of calcium metabolism such as osteodystrophia. In prior-art processed soybean foods, which are prepared by using ordinary soybean, satisfactory reduction in phosphorus and potassium levels has not been resulted. Therefore, processed soybean foods could become diet more desirable for renal diseases by using the soybean with selectively decreased phosphorus and potassium contents. Phosphorus in soybean is contained in the form of phytin in a portion of ca . 75% and of phospholipid in a portion of ca . 13%. When soybean is defatted, a part of the phospholipid is separated together with the oil and fat components, but the phytin-form phosphorus and potassium remains together with water-soluble components such as proteins in the defatted soybean. Phytin is considered to be an antinutritional substance which inhibits absorption of calcium and others derived from food, and a number of methods have heretofore been developed for decreasing the phytin content of soybean. However, the prior-art methods are neither one aimed at decreasing content of the phosphorus itself nor one made in consideration of the potassium content. For example, in Japanese Patent Public Laid Open No. 166049/1984 is described a method in which phytin is removed by hydrolyzing the phytin (phytic acid) to form inositol and phosphoric acid. The content of phosphorus itself is not decreased by this method. There is described in Japanese Patent Public Laid Open No. 7300/1974 a method of separating phytin by such means as using an ultrafiltration membrane from soybean which has been pulverized in an aqueous solution. As phytin in solution is apt to be adsorbed on protein, efficient removal of the phytin in solution by this method is difficult and operations of the method are also complicated. As a result of extensive studies to develop a method of efficiently removing the phosphorus and potassium components from soybean by simple procedures, we have found that, by merely soaking soybean in an aqueous solution at pH 3.0-6.5, at a solution temperature set between 10°C and 80°C during 5 to 36 hours the phytin in soybean is hydrolyzed to inositol and phosphoric acid, the phosphoric acid is eluted into the aqueous solution and the potassium component in soybean is simultaneously eluted thereby producing processed soybean with the two components decreased. Summary of the Invention According to the present invention, there are provided processed soybean foods and methods for preparing the same, as well as the starting for said foods and methods for preparing the same. Therefore, the present invention relates to: 1) a treated soybean comprising phosphorus and potassium levels in the edible portion soybean respectively reduced by 30 % or more, which is obtainable by the process which comprises soaking soybean during 5 to 36 hours in an aqueous solution at pH 3.0-6.5, advantageously at pH 3.5-6.0, at a solution temperature set between 10°C and 80°C, preferably between 20-70°C, to elute phosphorus and potassium components in the soybean into said aqueous solution thereby reducing phosphorus and potassium levels in the edible portion of soybean respectively by 30 % or more, preferably by 50 % or 70 % or more. 2) as a particular embodiment, a treated soybean obtainable by the above process, which further comprises separating the soybean from the soaking solution and washing the separated soybean with water at a pH of 5.0-9.0, preferably at a pH of 6.0-8.0, to reduce phosphorus and potassium levels in the edible portion of soybean respectively by 30 % or more. 3) preferably to a treated soybean as hereinabove defined, wherein the soybean is defatted sooybean. 4) particularly to a treated soybean as above defined with reduced phosphorus and potassium contents to 11 mg or below and 40 mg or below, respectively, per g of protein in the soybean. 5) a method for preparing treated soybean comprising phosphorus and potassium levels in the edible portion of soybean respectively reduced by 30 % or more, which comprises soaking soybean during 5 to 36 hours in an aqueous solution at pH 3.0-6.5, advantageously at pH 3.5-6.0, at a solution temperature set between 10°C and 80°C preferably by 20-70°C to elute phosphorus and potassium into said aqueous solution thereby reducing phosphorus and potassium levels in the edible portion of soybean respectively by 30 % or more, preferably by 50 % or 70 % or more. 6) as particular embodiment, a method as above defined, which further comprises separating the soybean from the soaking solution and washing the separated soybean with water at a pH of 5.0-9.0, preferably to pH of 6.0-8.0, to reduce phosphorus and potassium levels in the edible portion of soybean respectively by 30 % or more. 7) the method as hereinabove defined wherein the soybean is defatted soybean. 8) a processed soybean food with reduced phosphorus and potassium contents to 11 mg or below and 40 mg or below, respectively, per g of protein in the soybean. 9) the processed soybean food which is a soybean milk, bean-curd premix, bearn-curd, pudding, gelled food or a puffed food, for example a puffed cake, puff pie or snack, a premix such as a cake mix or a composition for preparing a gelled food or a puffed food. Detailed Description of the Invention Processed soybean foods as used in the present invention mean foods produced from soybean as the raw material by subjecting it to conventional processing means for the preparation of foods, that is, food prepared by subjecting soybean as needed, to such means as pulverization, mixing, steam cooking, boiling, baking, compressed filtration and fermentation. The foods with fillers, stabilizers, modifiers, flavors and spices known per se added to such an extent that the addition represents no deviation from the objects of the invention are included. As described above, the foods of the invention substantially use soybean as the raw material which is rich in nutritional components. It is rich in proteins of high quality amino acid compositions and contains much lipids carbohydrates, minerals such as calcium and iron. As described above, the foods of the invention are characterized by reduced contents of phosphorus and potassium respectively to 11 mg or below and 40 mg or below per g of protein. Such foods are prepared from treated soybean with reduced contents of phosphorus and potassium. As compared with natural soybean, the treated soybean has selectively reduced contents of phosphorus and potassium. Phosphorus and potassium levels in the edible portion of soybean are reduced respectively by 30 % or more, preferably 50 % or more and more preferably 70 % or more. Although phosphorus and potassium contents of soybean are variable depending upon the quality and the place of production, soybean in general contain, per 100 g of the edible portion, ca . 600 mg of phosphorus ( ca . 17 mg per g of protein) and ca . 2000 mg of potassium ( ca . 57 mg per g of protein). Defatted soybean contains ca . 600 mg of phosphorus and ca . 2500 mg of potassium. The treated soybean used in the invention, when prepared from soybean with skin, contains, per 100 g of the edible portion, ca . 420 mg or below of phosphorus ( ca . 11 mg of below per g of protein) and ca . 1400 mg or below of potassium ( ca . 40 mg or below per g of protein), preferably ca . 300 mg or below of phosphorus ( ca . 8 mg or below per g of protein) and ca . 1000 mg or below of potassium ( ca . 30 mg or below per g of protein) and more preferably ca . 180 mg or below of phosphorus ( ca . 5 mg or below per g of protein) and ca . 600 mg or below of potassium ( ca . 20 mg or below per g of protein). Whereas the above-described treated soybean contains reduced phosphorus and potassium as mentioned above, other useful components such as protein, lipid, calcium, iron and vitamins are maintained. Such treated soybean is prepared by soaking an aqueous solution at a pH of 3.0-6.5 to elute phosphorus and potassium components into the aqueous solution. Soybean used in the method of the invention as the raw material may be any granular unpulverized, and is whole soybean, skinned soybean, or the like. Reduction of the phosphorus content by soaking is faster in skinned soybean, and therefore it is desirable that, when whole soybean is used as the raw material, skin of the soybean is peeled off prior to the soaking or the skin is stripped off by vigorously stirring the soybean in the soaking solution to allow direct contact of the cotyledon of soybean with the soaking solution. When whole soybean is employed as the raw material, lipid content of the processed soybean will be as high as about 30%. Such high fat content is associated with processibility problems and stability problems such as acidification when subjected to extrusion cooking or a similar process. Therefore, if the food is to be prepared by such process, it is desirable to employ defatted soybean as the raw material. In the above-described processing of soybean, an aqueous solution adjusted to a pH of 3.0-6.5 is used as the soaking solution. As the pH-adjusting agent for such aqueous solution are used inorganic acids or organic acids that are employed conventionally in food processing. Preferably employed are inorganic acids such as, for example, hydrochloric acid, sulfuric acid and nitric acid and organic acids such as, for example, formic acid, acetic acid, citric acid, lactic acid, adipic acid, malic acid, ascorbic acid and succinic acid. The most important matter in the method is selection of soaking conditions so as to reduce the contents of phosphorus and potassium without losing useful components of soybean such as protein and lipid. Whereas ca . 75% of the phosphorus in soybean is in the form of phytic acid, it is known that phytic acid is hydrolyzed by an enzyme called phytase also naturally occurring in soybean to form inositol and phosphoric acid. Whereas phytic acid is hardly separated from other components of soybean as it is readily adsorbed to protein, the phosphoric acid produced by the hydrolysis of phytic acid is relatively readily eluted into the soaking solution as is the potassium. Therefore, it is believed that conditions of the solution participating in manifestation of the phytase activity, particularly pH and temperature of the soaking solution are factors upon which efficiency of removing phosphorus is dependent. Phosphorus and potassium contents of soybean are reduced with increase in the soaking time when soybean is stirred in a diluted acid solution with a pH adjusted in the range between 3.0 and 6.5, preferably between 3.5 and 6.0 at a solution temperature set to be 10-80°C, preferably 20-70°C. The phosphorus and potassium contents can be reduced more rapidly by increasing ratio of amount of the soaking solution to solid content of soybean or by exchanging the soaking solution either intermittently or continuously. The soaking time is about 5-36 hours although it is dependent upon the soak temperature. Since pH is gradually changed during the soaking, it is desirable to maintain the pH at a predetermined value by such means as using a pH controller. More preferably, the above-described treatment of soybean is accomplished by separating the soybean after the above-described soak treatment from the soaking solution, and washing the separated soybean with water adjusted to a pH of 5.0-9.0, preferably to a pH of 6.0-8.0. Addition of such washing step more increases the ratio of phosphorus removal especially when defatted soybean is employed as the raw material. Whereas phytase activity in soybean is higher at an acidic pH, solubility of the phytic acid which remains undecomposed in the defatted soybean is higher at around neutral pH. It is believed that the increase in the ratio of phosphorus removal by washing defatted soybean with water at around neutral pH is due to dissolution of phytic acid by such treatment. With natural whole soybean, phytic acid does not readily undergo dissolution as it is adsorbed to protein. On the other hand, phytic acid in defatted soybean is readily dissociated from protein by the action of phytase. Dissolution of phytic acid from intracellular structure may also be easier due to change of the cell structure through the defatting step. As preferred examples of the processed soybean food according to the invention are mentioned soybean milk, puffed foods such as puff cake, puff pie and snack, premixes such as cake mix and flour for Japanese deep-fat fried food and compositions for preparing gelled foods and products therefrom such as bean curd, pudding, sweet jelly of beans and jelly and compositions for preparing the same. The foods of the invention are prepared from the soybean of reduced phosphorus and potassium contents as described above according to a known process per se selected depending upon nature of the food. For example, production of soybean milk is easily carried out according to conventional procedures by soaking in water, pulverization, heating and removal of solid matters. In case when the above-described treated soybean is stored after dried, it is preferred to subject it to soaking treatment in order to effect satisfactory swelling prior to pulverization. On the other hand, if production of soybean milk is carried out immediately following the above-described treatment of soybean, the soaking at this stage may be omitted. The pulverization is preferably wet pulverization with water added, but may be dry pulverization followed by addition of water to produce a slurry. The heating is carried out at 70-150°C, preferably at 80-140°C and more preferably at 90-130°C and may be either prior to or following the pulverization. The heating is a step for inactivating nutrition-inhibitory factors such as enzymes and trypsin inhibitors. Without inactivation of these factors, digestion and absorption of the soybean milk will be lower. The heating can also inactivate lypoxygenase which causes grass-like smelling of the soybean milk. The removal of solid matters from the slurry is effected by centrifugal separation or filtration. The crude soybean milk thus produced is subjected to heating treatment as it is or after homogenized by means of a homogenizer and filled in vessels to prepare a soybean milk product. To the soybean may be added saccharides, inorganic materials, oils and fats, thickeners, fruit juices, flavors and the like so far as the addition represents no deviation from the objects of the invention. Puffed foods are easily prepared according to conventional procedures from the above-described treated soybean after pulverization by addition of known puffing materials, puffing while adding water in an amount sufficient for kneading and drying. The pulverization is preferably dry pulverization, and the particle size may be selected appropriately depending upon the puffing method. To the pulverized material are added starch, reinforcing materials such as cellulose, seasonings, foaming agents of the puffing material such as sodium bicarbonate and the like to such an extent that such addition represents no deviation from the objects of the invention, followed by kneading by means of an extruder or the like, pressurizing, heating and then puffing under reduced pressure. The puffed material is baked by means of an oven or the like and dried. Soybean which contains oligosaccharides, medium and low molecular weight saccharides such as oligo-sugars and raffinose becomes brown-colored if subjected to a pressure of 36-50 kg and a temperature of 150-160°C in an extruder due to Maillard reaction between saccharides and amino acids. The treated soybean used in the invention, however, hardly undergoes the brown-coloring reaction, because oligosaccharides have been removed simultaneously with phosphorus and potassium. Premixes such as cake mix is prepared by pulverizing the above-described treated soybean in a dry process, followed by addition of puffing materials such as starch and reinforcing materials, for example, crystalline cellulose and swelling agents, and blending the mixture. In view of the objectives of the invention, a material containing no substantial amounts of phosphorus and potassium or a mixture of two or more of such substance are used as the swelling agent. As examples of the swelling agent are mentioned sodium bicarbonate, ammonium and alum. Such additives as sodium chloride, flavors and spices may be added as needed to such an extent that the addition represents no deviation from the objects. Compositions for preparing gelled food such as bean-curd premix are prepared by subjecting the above-described treated soybean to dry pulverization followed by addition of thickening agents and coagulants and blending the mixture. In view of the objects of the invention, a material containing no substantial amounts of phosphorus and potassium or a mixture of two or more of such material is used as the thickener or the coagulant. As examples of the thickener are mentioned alginic acid, pectin, carrageenan and agar. As the coagulant are used calcium salts such as, for example, calcium lactate. If required, fillers such as starch and spices such as powdery sesame and powdery laver may be added to such an extent that the addition represents no deviation from the objects of the invention. A bean curd-like food is prepared by adding to the bean curd-like food premix of the invention warm water at approximately 70°C, kneading the mixture and allowing it to cool. The food may be eaten as it is or after appropriately cooked in the same way as with ordinary bean curd. Gelled foods such as pudding are prepared by adding to the soybean milk prepared as above thickening agents and, if required, coagulants, stirring and placing the mixture in a mold to solidify it. In view of the objects of the invention, materials containing no substantial amounts of phosphorus and potassium are used as the thickener or the coagulant. As examples of the thickener are mentioned alginic acid, pectin, carrageenan and agar. As the coagulant are used calcium salts such as calcium citrate. Examples will be given below to describe the present invention in more details. Example 1 Five hundred grams of skinned soybean were well washed with water and poured into 10 l. of citrate solution at pH 3.5. The mixture was stirred at room temperature for 24 hours in such a manner that the soybean in the soaking vessel slowly flow. Then, the soaking solution was discarded, and the recovered soybean was heated (80°C, 30 min.) and dried under reduced pressure. The above-described treatment provided removal of 72.7% of the phosphorus and 84.8% of the potassium in the soybean, reduction of contents being to 194 mg from 587 mg (pre-treatment) for phosphorus and to 381 mg from 2065 mg (pre-treatment) for potassium per 100 g of dry product. Phosphorus was measured by the phosphorus-molybdate method, and potassium by the atomic absorption method. Yields of the soybean solid content and the protein were 82.4% and 90.1%, respectively. Example 2 Five hundred grams of skinned soybean were well washed with water and poured into 5 l. of water. The mixture was stirred while maintaining the pH in the range between 4.5 and 6.0 by addition of lactic acid as needed and the solution temperature at 50°C. The soaking solution was discarded 6 hours after initiation of the soaking, followed by addition of 5 l. of fresh water and adjustment of the pH with lactic acid to 5.5. Soaking was then made at 50°C for 18 hours. Then, the soybean was recovered, heated (120°C, 10 min.) and dried under reduced pressure. The treatment provided removal of 76.1% of the phosphorus and 88.0% of the potassium in the soybean, reduction of contents being to 179 mg for phosphorus and to 314 mg for potassium per 100 g of dry product. Yields of the soybean solid content and the protein being 78.6% and 85.6%, respectively. Example 3 One kilogram of skinned soybean was poured into 4 l. of water. The mixture was maintained at a pH of 5.5 by addition of acetic acid as needed using a pH controller and at a solution temperature of 50°C. The mixture was stirred at room temperature for 24 hours while continuously introducing warm water at 50°C at a flow rate of 2 l/h and discharging an equal amount of the soaking solution to maintain the soaking solution at a level of 5 l. After completion of the soaking treatment, the soybean was recovered, heated (120°C, 10 min.) and dried under reduced pressure. The above treatment provided removal of 83.6% of the phosphorus and 99.9% of the potassium in the soybean, reduction of contents being to 133 mg for phosphorus and to 2.5 mg for potassium per 100 g of dry product. Yields of the soybean solid content and the protein were 72.0% and 75.9%, respectively. Example 4 In 200 ml of water was soaked 10 g of defatted soybean with stirring, while maintaining the soaking solution at a temperature of 50°C and a pH of 5.5 by addition of acetic acid as needed. Six hours after initiation of the soaking, the soaking solution was discarded, 100 ml of fresh water was added and the mixture was stirred at room temperature for 30 min. to effect washing. The washing was discarded, and another washing treatment was made in the same way as above, followed by recovery of the soybean. The soybean was heated at 120°C for 10 min. and then dried under reduced pressure. Similar procedures were carried out with the soaking period of time and the frequency of washing changed. Measurements were then made on removal ratios of phosphorus, potassium and protein contained in the treated soybean. Results are shown in Table 1. It is clearly seen from Table 1 that the 2-hour soaking treatment results in removal of ca . 60% of the phosphorus, almost no improvement of the removal ratio being resulted even if the soaking period of time is prolonged to 6 hours, but two-time washing treatments increases the removal ratio by ca . 20%. Removal ratio of potassium is increased with increase in the soaking period of time or the frequency of washing. Example 5 Into 20 l. of water was poured 1 kg of defatted soybean. The mixture was stirred while maintaining the pH in the range between 5.0 and 6.0 by the addition of acetic acid as needed and the temperature at 50°C. Three hours after initiation of the soaking, the soaking solution was discarded, and 10 l. of fresh water was added. The mixture was stirred at room temperature for 30 min. to effect washing. The washing was discarded, and the washing treatment was repeated twice (3 times in total) followed by recovery of the soybean. The soybean was heated at 120°C for 10 min. and then dried under reduced pressure. Removal ratios of phosphorus and potassium in the treated soybean thus obtained were 90.7% and 96.0%, respectively. Contents per 100 g of the edible matter (on dry basis) were 156 mg for phosphorus and 134 mg for potassium. Contents per g of protein were 2.88 mg for phosphorus and 2.48 mg for potassium. On the other hand, yields were 60.1% for soybean solid content and 70.4% for protein. Example 6 Preparation of soybean milk To 10 kg of the treated soybean produced by the method described in Example 3 (without heat drying treatment) was added 50 l. of hot water followed by wet pulverization. The slurry thus obtained was neutralized by the addition of calcium hydroxide as needed, and insoluble matter (bean-curd refuse) was separated by filtration by means of filter clothes to give 30 l. of homogenized soybean milk. Solid content of the soybean milk thus obtained was 11% and pH of the soybean milk was 7.4. Contents per 100 g of the solid content were 171 mg for phosphorus, 288 mg for potassium and 35.9 g for protein. Contents per g of protein were 4.8 mg of phosphorus and 8 mg of potassium. In 86.8 g of the soybean milk were dissolved 9 g of sucrose, 2.5 g of vegetable oil, 0.25 g of calcium carbonate and 1.5 g of coffee-like flavor to give soybean milk drink of very good taste. Example 7 Preparation of puffed food To 400 g of the treated soybean produced in Example 5 which had been dry pulverized were added 500 g of wheat starch and 100 g of corn fibers. The mixture was subjected to puffing treatment by means of a two-axis extruder while adding water as needed. During the operation, the material in treatment was encountered with a pressure of 35 kg/cm² and a temperature of 165°C. Contents of phosphorus and potassium in the puffed soybean food thus produced were 4.5 mg and 3 mg, respectively per g of protein. Example 8 Preparation of cake mix To 210 g of the treated soybean produced by the method described in Example 4 which had been dry pulverized were added 550 g of wheat flour, 20 g of sodium bicarbonate, 200 g of sugar and 20 g of almond powders to prepare a cake mix. The cake mix thus obtained contained 5 mg of phosphorus and 12 mg of potassium per g of protein. To 60 g of the cake mix was added 50 g of water, and the mixture was baked in a conventional way to obtain hot cake of very good taste. Example 9 Preparation of bean-curd premix To 500 g of the treated soybean produced by the method described in Example 5 which had been dry pulverized was added 775 g of a commercially available coagulant composed of 25 g of sesame powders and alginic acid and calcium salts (Duckgel C-201 manufactured by Kibun Food Chemifar) to prepare instant bean-curd premix. The bean-curd premix contained 4 mg of phosphorus and 3 mg of potassium per g of protein. To 42 g of the above-described bean-curd premix was added 258 ml of warm water to give a homogeneous mixture. When allowed to cool, there was obtained bean curd-like food of very good taste. The food could be used as with ordinary bean curd for cooked foods. Example 10 Preparation of pudding To 890 g of the soybean milk produced in the same way as in Example 6 was added 82 g of a commercially available coagulant composed of 28 g of sugar and alginic acid and calcium salts (Duckgel C-201 manufactured by Kibun Food Chemifar). The mixture was warmed to 70°C and stirred to give a homogeneous mixture, 100 g each of which was divided in a mold and allowed to cool. There was then obtained a pudding of very good taste. It contained 3 mg of phosphorus and 4 mg of potassium per g of protein.

Claims: 1. Treated soybean comprising phosphorus and potassium levels in the edible portion of soybean respectively reduced by 30 % or more, which is obtainable by the process which comprises soaking soybean during 5 to 36 hours in an aqueous solution at pH 3.0-6.5 at a solution temperature set between 10°C and 80°C to elute phosphorus and potassium components in the soybean into said aqueous solution thereby reducing phosphorus and potassium levels in the edible portion of soybean respectively by 30 % or more. 2. Treated soybean according to claim 1, obtainable by the process which further comprises separating the soybean from the soaking solution and washing the separated soybean with water at a pH of 5.0-9.0 to reduce phosphorus and potassium levels in the edible portion of soybean respectively by 30 % or more. 3. Treated soybean according to claim 1, obtainable by the process wherein the soaking is carried out in an aqueous solution at a pH of 3.5-6.0 and a temperature of 20-70°C, separating the soybean from the soaking solution and washing the separated soybean with water at a pH of 6.0-8.0. 4. Treated soybean according to anyone of claims 1 to 3, wherein the phosphorus and potassium levels in the edible portion of soybean are reduced respectively by 50 % or more. 5. Treated soybean according to anyone of claims 1 to 4, wherein the phosphorus and potassium levels in the edible portion of soybean are reduced respectively by 70 % or more. 6. Treated soybean according to anyone of claims 1 to 5, with reduced phosphorus and potassium contents to 11 mg or below and 40 mg or below, respectively, per g of protein in the soybean. 7. Treated soybean according to anyone of claims 1 to 6, wherein the soybean is defatted soybean. 8. A method for preparing treated soybean comprising phosphorus and potassium levels in the edible portion of soybean respectively reduced by 30 % or more, which comprises soaking soybean during 5 to 36 hours in an aqueous solution at pH 3.0-6.5 at a solution temperature set between 10°C and 80°C to elute phosphorus and potassium components in the soybean into said aqueous solution thereby reducing phosphorus and potassium levels in the edible portion of soybean respectively by 30 % or more. 9. A method for preparing treated soybean according to claims 4 to 7 which comprises soaking soybean in an aqueous solution at a pH of 3.0-6.5 and a temperature of 10-80°C, separating the soybean from the soaking solution and washing the separated soybean with water at a pH of 5.0-9.0 to reduce phosphorus and potassium levels in the edible portion of soybean respectively by 30 % or more. 10. A method for preparing treated soybean according to claim 9 which comprises soaking soybean in an aqueous solution at a pH of 3.5-6.0 and a temperature of 20-70°C, separating the soybean from the soaking solution and washing the separated soybean with water at a pH of 6.0-8.0. 11. A processed soybean food wherein the soybean is as defined in anyone of claims 1 to 7. 12. A processed soybean food according to claim 11 which is a soybean milk, bean-curd premix, bearn-curd, pudding, gelled food or a puffed food, a premix or a composition for preparing a gelled food or a puffed food. 13. A processed soybean food according to claim 12, wherein the puffed food is puffed cake, puff pie or snack. 14. A processed soybean food according to claim 12, wherein the premix is a cake mix. 15. A processed soybean food according to claim 12, wherein the composition for preparing a gelled food is a bean-curd premix, a bean-curd or a pudding. 16. Use of the treated soybean containing 11 mg or below of phosphorus and 40 mg or below of potassium per g of protein as starting material for preparing soybean milk, a puffed food, a pudding or a premix according to claims 6 and 12. 17. A method for preparing bean-curd premix according to claim 15 which comprises pulverizing treated soybean containing 11 mg or below of phosphorus and 40 mg or below of potassium per g of protein, adding to it a thickener and a coagulant and blending the mixture.

Inventors: NAKASHIMA, HIROSHI SHOUEI MANSION, SAITOH, MAKOTO, TAKAO, SHOJI, TOKUMOTO, MAKO SUITE 105, WATANABE, MAKOTO
Applicants: TERUMO KABUSHIKI KAISHA TRADING AS TERUMO CORPORATION
Application year: 1987
Main classification: A23L1
IPC codes: A23L1, A23C11, A23C20, A21D2