FIELD: food industry. SUBSTANCE: method involves steeping soybeans at 20-25 C (bean/liquid ratio 1:3-5), rinsing in running water, removal of the beans and air-drying. The liquid is buffer solution (pH 8.2-8.6) containing sodium hydrocarbonate (0.15-0.30 % mass) and hydrogen peroxide (0.01-0.05 % mass). The beans are steeped for 12-24 h and rinsed for 0.3-0.5 h until the rinsing water pH is neutral. The process of drying includes two phases: at 180-200 C till the content of moisture is 8-19%, and at 100-105 C till the content of moisture is 3-5%. EFFECT: higher product quality. 4 cl, 5 tbl
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