FIELD: food-processing industry, in particular, food-concentrates production.
SUBSTANCE: method involves cooking soya grain at feeding rate of 0.1 kg/s and circular stirring frequency in flow of 0.4 s-1 until temperature reaches 110 C and moisture content is 20%; frying-through grain at temperature of 115 C and circular stirring frequency in flow of 0.28 c-1; providing grain decortication and simultaneous grinding thereof at frequency of circulation of fruit-air layer of 308 s-1; sorting grain into fractions by providing tier-by-tier passage of resultant product through screen openings having diameter smaller by 10% the 2/3 of equivalent diameter of particles obtained during production of one kind of grits.
EFFECT: increased nutritive value, gustatory properties and improved homogeneity of fraction composition of soya grit.
1 dwg, 1 ex
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