FIELD: food industry.
SUBSTANCE: inactivation method of soyabeans antinutritive substances relates to the technology of soya processing that can be used in confectionary, meat and milk and bakery industries, complete feed production as ingredients with high protein content and finished products production in the form of full-fat soya containing substantial quantity of fatty acids and containing no antinutritive substances. The method includes soaking beans in water solution of food acid with pH=5.2-5.4, extraction during 3 hours, thermal processing in microwave current field with specific power of 18-20 kW, frequency of 2820-2850 MHz during 5-10 sec and following extrusion at the temperature of 105-110°C.
EFFECT: invention provides for soya products quality and its food feeding value increase.
3 cl, 6 tbl, 2 ex
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