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KMID : 0380619880200050699
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 5 p.699 ~ p.703
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Cooking Properties of Some Korean Soybeans
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Abstract
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Cooking properties of one variety(Bongui) and two cultivars(KW-12 and KLS-77005-1) were compared. Soybeans were presoaked in distilled water at room temperature for 16 hr and cooked in an autoclave at 106℃-121℃. The cooking rate was calculated by the maximum cutting force of the cotyledons. The cooking time for all cultivars were 150 min at 106℃ and 14 min at 121℃. The cooking rate constants were similar among cultivars. The z-value which was calculated from the time-temperature combinations that gave the same degrees of cooking for KW-12 was 13.1℃ and the others being 11.5℃.
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