大豆のオリゴ糖は熱にも酸にも強く、調理しても残りやすいのがうれしい点です。 The great thing about soybean oligosaccharides is that they are resistant to heat and acid, and they tend to remain even when cooked. 大豆低聚醣的優點在於它們耐熱、耐酸，即使煮熟後也能保留下來。