抄録
We investigated method to osmose water and seasoner to dried soybeans faster by pulsed electric field, in order to make soybeans a processed food faster. By applying the pulsed electric field to the dried soybeans in water, osmosis time of water to the soybean became approximately half. Then the emission of the discharge was observed on and in the dried soybean. This phenomenon shows that electroporation was occurred at the cell wall and the cell membrane of the soybean. The color of soy sauce permeated more into the soybean applying the pulsed electric field than no-applying it to the dried soybean in water. Permeability of soybean for soy sauce wasn't improved by applying the pulsed electric field to rehydrated soybean. However uniformity of the coloring by soy sauce was improved by applying the pulsed electric field before and after rehydrating to the dried soybean.
