The method for continuous production of food from pulses, comprises peeling the pulses, grinding the peeled pulses in present of water at 70-90[deg] C for the formation of suspension, sourcing the pulses in the suspension for 30-60 seconds, treating the suspension at 90-110[deg] C for 120-360 seconds, finely grounding the suspension on an average particle size of 30 mu m or less, keeping the suspension at 90-110 [deg] C for 120-240 seconds and separating the insoluble components from the suspension. The water is alkalized for grinding. Soya beans are used as pulses. An independent claim is included for a plant for continuous production of food from pulses.
