Abstract
An enzyme-infusion method for controlling the hardness of food materials was applied to white flower beans containing hard tissue. Macerozyme 2A was the most suitable enzyme for softening white flower beans. A process in which the crust surface of the white flower beans was dried before enzyme infusion was effective in softening the beans. In addition, the hardness could be adjusted to 7.5×104N/m2 using high-temperature and high-pressure treatment. It was possible to adjust the white flower beans to a desired level of hardness while retaining their shape by concomitant use of the enzyme-infusion method and heat treatment. This technique should be useful for adjusting food materials to a hardness suitable for people who experience difficulty in chewing.
