| 摘要 |
Shelled soya beans are steeped from 30 to 60 minutes in warm water until they swell slightly and their moisture content amounts to about 20 per cent. They are then dried on or between heated rollers after preferably having been squeezed to a thickness of one millimetre by passage between rollers. The rate at which the beans are passed through the heated rollers is such that the bean flakes when cool have a moisture content of not more than 6 per cent. The flakes are subjected to the action of a strong current of air and may be worked up into meal or flour. The process may be carried out under reduced pressure. The beans may be pressed cool to express approximately half their content of fats. Materials such as rice, potatoes, cereals, e.g. wheat, rye, barley, oats, &c. may be steeped with the beans and passed through the rollers to form a mixed food.ALSO:Shelled soya beans are steeped for from thirty to sixty minutes in warm water until they swell slightly and their moisture content amounts to about 20 per cent. They are then dried on or between heated rollers after preferably having been squeezed to a thickness of one millimetre by passage between rollers. The rate at which the beans are passed through the heated rollers is such that the bean flakes when cool have a moisture content of not more than 6 per cent. The flakes are subjected to the action of a strong current of air and may be worked up into meal or flour. The process may be carried out under reduced pressure. The beans may be pressed cool to express approximately half their content of fats. Materials such as rice, potatoes, cereals, e.g. wheat, rye, barley, oats, &c. may be steeped with the beans and passed through the rollers to form a mixed food. |
