METHOD FOR INACTIVATING ANTINUTRITIVE SUBSTANCES AND INCREASING NUTRITIVE VALUE OF SOYBEANS

摘要

FIELD: food industry.;SUBSTANCE: the present innovation deals with the technology for manufacturing soybean products. At the first stage the whole beans at own moisture should be heated with hot dry air of 180-200C up to 95-100C/sec due to the impact for about 1-2 sec with UHF field at specific power being 35 kW/kg, not less at the intensity of electric constituent of electromagnetic field being 200 V/cm, not less followed by keeping soya for about 20-30 sec in UHF level-descending field without temperature changes. The innovation enables to improve the quality of ready-to-use product at decreased labor capacity and energy expenditure during the process of soybean treatment.;EFFECT: higher efficiency of inactivation.;4 ex, 1 tbl