Abstract: A method for debittering soybeans to destroy and extract the bitter taste therefrom. Soybeans are loaded into open baskets with foraminous bottoms suspended from links on a chain conveyor successively and intermittently indexed by rachet driven sprockets through three zones of a processing tank having an exhaust hood. Water preheated to approximately 198.degree. F. flows through the tank and each zone thereof has a steam manifold therein whereby steam is injected into the first zone to raise the water temperature to approximately 214.degree. F. and bubble and agitate the water and the beans loaded in the baskets. The baskets and beans then travel through the second zone wherein they continue to be agitated by action of steam but wherein the temperature is lowered by the injection of tempering water to approximately 212.degree. F. Thereafter, upon entry into zone three, agitation of the beans continue with temperature also being approximately 212.degree. F.

Abstract: A method and apparatus for debittering soybeans and the like to destroy and extract the bitter taste therefrom caused by enzymes lying next to the bean surface directly beneath the skin. Soybeans are loaded into open baskets with foraminous bottoms suspended from links on a chain conveyor successively and intermittently indexed by ratchet driven sprockets through three zones of a processing tank having an exhaust hood. Water preheated to approximately 198.degree. F. flows through the tank and each zone thereof has a steam manifold therein whereby steam is injected into the first zone to raise the water temperature to approximately 214.degree. F. and bubble and agitate the water and the beans loaded in the baskets immersed therein to expand the skins and explode the jackets to release the volatile gases therefrom.