METHOD FOR PROCESSING OF FULL-FAT SOYA BEANS

摘要

FIELD: food-processing industry, in particular, production of soya-based food products.;SUBSTANCE: method involves cleaning full-fat soya beans from mechanical impurities and foreign matter; spraying water onto their surface in an amount of 2.0-3.0% by weight of beans; exposing to infrared radiation with radiant flux density of 22-24 kW/m² to increase temperature to 116-118 C during 45-50 s and tempering at this temperature during 5-7 min; cooling to environmental temperature. Method allows content of anti-nutrient substances to be reduced to safe level.;EFFECT: increased biological and nutrient value of soya beans.;1 tbl, 4 ex