METHOD FOR PRODUCING SOYA FOOD FLOUR FROM GROATS Russian patent published in 2001 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves air-sieve separation of groats for producing light, heavy and basic fraction containing, in terms of dry substance, up to 4.9% of raw cellulose and up to 49.8% of crude protein; grinding basic groats fraction by means of rolls and passing through sifter with upper caprone 12-18 mesh sieves and lower control caprone 43-49 mesh sieves, with bran being tail from upper caprone sieves; repeatedly grinding tail from lower sieves by means of rolls and repeatedly sifting; uniting sifting undersize into single flow to produce high-grade soya flour of 80% yield. Soya flour contains, in term of dry substance, 51.2 wt% of crude protein and 2.8 wt% of raw cellulose. EFFECT: simplified method and increased flour yield. 2 cl, 2 tbl, 2 ex