METHOD FOR PROCESSING SOYBEANS

摘要

Method for processing soybeans, characterised in that it comprises the steps of grinding or breaking full fat soybeans, combined with adjusting the water content to maximally 35 %ww, better still to maximally 30 %ww, even better yet to maximally 25 %ww; processing them with at least one enzyme which is capable of converting the insoluble polysaccharides into soluble sugars/ and subsequently processing them with at least one enzyme which is capable of hydrolysing the proteins.