Method for processing soybeans, characterised in that it comprises the steps of grinding or breaking full fat soybeans, combined with adjusting the water content to maximally 35 %ww, better still to maximally 30 %ww, even better yet to maximally 25 %ww； processing them with at least one enzyme which is capable of converting the insoluble polysaccharides into soluble sugars/ and subsequently processing them with at least one enzyme which is capable of hydrolysing the proteins.
