SOYA PRODUCT MANUFACTURE METHOD Russian patent published in 2001 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves cleaning and gagging soya beans; directing clean soya beans for preliminary inactivation and deodorization; providing shelling or grinding, screening and pneumatic separation of soya beans; soaking pneumatic separation process fraction; providing final treatment of fraction. Inactivation and deodorization processes are provided by alternating unshelled soya beans heating and soaking cycles with following cooling before shelling or grinding processes. Inactivation and deodorization processes are followed with heating of unshelled soya beans to temperature of at least 62 C and less than 115 C. EFFECT: increased efficiency by improved quality of ready product and reduced oxidation of fats. 6 cl, 1 dwg, 1 ex