The Desolventizer-Toaster
Raw soybean meal is neither very palatable nor very nutritious. An enzyme in the soy meal prevents utilization of the trypsin amino acid. These problems had to be solved for feed supplements - and Central Soya - to succeed.
Hayword in 1937 reported that flavor and nutrition could be improved by heating the soy meal above 212 °F (100 °C) for a period of time. However, Central Soya received a patent in 1941 for steam-processing meal for better results and for a desolventizer-toaster in 1952. These provided income to Central Soya for some years, as they were important inventions that were adopted throughout the industry.
Read more about this topic: Dale W. Mc Millen