• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.225-229
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• 1995

Soy oligosaccharide, a low calorie sugar, which is known to improve the intestinal microbial flora, was recovered from the waste of soymilk process by Steffen process. To remove protein contaminants, prior to the Steffen process, pH of the sample was adjusted to $3.5{\sim}4.0$ or calcium chloride was added 8%(w/w) per sugar. Both pretreatment processes were found to remove about $25{\sim}30%$ of the protein initially present in the sample. Using the Steffen process, as much as 85% of soy oligosaccharide could be recovered as a saccharate form. The amounts of calcium chloride and lime used were 20%(w/w) and $100{\sim}120%$(w/w) per total sugar, respectively. After the sugar was desorbed by $CO_{2}$, the final yield of oligosaccharide was 80% while 80% of protein were removed from the original solution. The composition of sugar was similar to that of soybean cooking water.