FIELD: food-processing industry. SUBSTANCE: method involves moistening soya grains in municipal water for 15 hours; blanching for 5 min. Liquid used for moistening has pH value not below 6.2 and is subjected to sterilization for 1 hour. Raw material used in the process may be soya grains of sorts with trypsin-inhibiting activity below 18 mg/g and protein content exceeding 42%. EFFECT: increased efficiency and improved quality of product. 2 cl, 1 tbl
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