有论文研究了浸泡时间和烹调时间的组合比例，浸泡结果是有不同的。

搜：Effect of soaking and cooking on selected soybean variety
http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CB4QFjAA&url=http%3A%2F%2Fwww.researchgate.net%2Fprofile%2FYangchao_Luo2%2Fpublication%2F228090910_Effect_of_soaking_and_cooking_on_selected_soybean_variety_for_preparation_of_fibrinolytic_Douchi%2Flinks%2F0fcfd4fef9f9102ca3000000.pdf&ei=Uz8sVa6IMJT7oQSDq4DwBA&usg=AFQjCNGmxe1V8gK7gS9tR7a6VMgJY_EHqA&bvm=bv.90790515,d.cGU