Procedure to treat soybean grains increasing their biological and nutritive value, more particularly that of their proteins (Machine-translation by Google Translate, not legally binding)

摘要

Method of treatment of beans of soya for the optimal utilization of their protein content by the human organism. Understand the following operations: first, crush the beans submitting them to molturation until obtaining particles of dimensions 1.6 to 1 mm of average diameter; second, hydration with administration of demineralized water in variable proportions, established in previous tests; third, homogenization of the mixture through special agitators; fourth, treatment of the homogenized mixture with ultrasound of frequency 25-30 khz; fifth, microwave irradiation of frequency 2.450 mhz on a thin layer, of a thickness of 4 to 6 microns, formed during the distribution of the water-soya liquid complex on a centrifuge rotor; and, last, cooling the mixture through continuous step on mechanical heat exchangers. (Machine-translation by Google Translate, not legally binding)