FIELD: food industry.
SUBSTANCE: invention relates to the fat and oil industry. Soya bean processing method includes their removal from impurities, heat treatment, crushing, separation of the shell from the kernel with subsequent extraction of the extracted nucleus and oil by extraction to produce soya bean oil and extraction cake. Heat treatment of soya seeds is carried out by short-term treatment with hot air at temperature of 160 °C for 40–50 sec with subsequent cooling with atmospheric air to temperature of seeds 20–30 °C.
EFFECT: invention increases degree of separation of shell from soya kernel and, as a result, increases content of protein in cake, increases degree of transition of phospholipids into oil while improving degree of hydration thereof.
1 cl, 1 tbl, 3 ex
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