| 摘要 |
Method for producing edible soybean meal which is essentially free from bitter taste by moistening pieces, e.g., small flakes, of soybeans to increase their water content to 12 to 25%, heat treating the moistened pieces at 90 DEG -120 DEG C. while subjecting them to a slow, compacting mechanical movement sufficient to achieve a minimum bulk weight of at least about 400 kg/m3, thereafter extracting soybean oil from the pieces with a non-polar solvent, and drying the soybean pieces to obtain soybean meal which is essentially without bitter taste.
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