PREPARATION OF SOYBEAN MEAL OR SOYBEAN CAKE OIL

摘要

PURPOSE:To obtain soybean meal or a soybean cake oil having subjected to neither denaturation nor deterioration with enzyme, by drying raw material soybeans at a temperature to maintain enzymatic activity until they reach a water content of constant weight, heat-treating them to deactivate the enzyme. CONSTITUTION:Raw soybeans of raw material or granulated soybeans are dried in a temperature range to maintain enzymatic activity, for example, at =90 deg.C until they reach a water content of constant weight of =8wt% water content, so that reduction is carried out using an enzymatic reaction, part of an oxide in the raw material is reduced and restored to a highly physiological state, the temperature is raised to =90 deg.C, the enzyme is deactivated by drying by dry or wet heat, and, if necessary, they are adjusted to 8-12wt% water content, they are made flat, extracted with solvent, subjected to removal of the solvent of meal, and removal of gum of oil, to give soybean meal or a soybean cake oil.