Notes

Snack Food Extruder Machine
Generally the higher the temperature used, the much less residence time required within the heating stage. For example, the extract could be maintained at about 285° F for about 15 seconds within the heating stage to destroy anti-nutritional factors. This step will not be required for all sorts of oilseeds.
However, there are residual extractible lipids, proteins and carbohydrates in the sludge. Therefore the yield of the general course of can be improved by recycling a portion of the sludge to the comminution stage 10 or, as shown in the drawing, to the extraction stage 12 for further extraction. A full fat, steady food materials derived from oilseeds is prepared by comminuting oilseeds within the presence of a hot alkaline extraction answer, after which permitting the comminuted seeds to soak in the resolution. After neutralizing the answer, the extract is clarified and heated to destroy anti-nutritional components, concentrated, and spray dried. Nearly all the soluble portion of the soy bean is recovered, with basically only the fiber being discarded.
A process as claimed in declare 17 wherein the comminuted oilseed is soaked in the extraction solution for from about 3 to about 7 minutes. automatic biscuit production line as claimed in claim 21 comprising the extra step of dehulling the soy beans before comminuting. A process as claimed in declare 1 whereby the comminuted oilseed is soaked within the extraction solution for from about three to about 7 minutes. A course of as claimed in declare 5 comprising the additional step of dehulling the soy beans before comminuting. If essential, the clear extract from the clarification stage 14 may be fed to the heating stage 16 to destroy any anti-nutritional components which weren't destroyed by the extraction resolution. This is effected by maintaining the clear extract at a sufficiently excessive temperature for a enough time to destroy anti-nutritional factors.
Furthermore, due to the low temperatures of the Chayen course of it is uncertain that lipoxidase and anti-nutritional elements similar to anti-trypsin which are in soy beans would be destroyed through the process. The oxidation reaction takes place rapidly every time the bean cell construction is damaged as when the bean cotyledons are bruised, cracked or floor, so that the enzymes and oils are permitted to contact each other. A process as claimed in declare 38 comprising the additional steps of concentrating and spray drying the extract to yield a dry powder. A process as claimed in claim 17 comprising the additional steps of concentrating and spray drying the extract to yield a dry powder. A course of as claimed in declare 1 comprising the extra steps of concentrating and spray drying the extract to yield a dry powder. The lipid content was determined by disintegrating nonfat portions of the pattern with hydrochloric acid in the presence of alcohol as a wetting agent to launch the fat.
However, Chayen's course of has disadvantages. Only proteins and lipids, but not carbohydrates are recovered from the feed vegetable materials. Also, Chayen stories a yield of lower than 50% of his protein-fat complex on check with peanuts. Such low yields are of restricted commercial value.
Alternatively, the comminution can be carried out underneath strain adopted by venting to launch undesirable flavors and odors. Comminution under stress has the benefit of increasing the boiling level of the extraction resolution, thereby allowing more extreme therapy during the comminution step. This course of can be used with dehulled soy beans or deskinned peanuts, with or with out presoaking. This process additionally can be utilized with complete soy beans and entire peanuts which have not been dehulled or presoaked, thereby eliminating the worth of presoaking or dehulling associated with different processes.
The temperature of the extraction resolution is a minimal of 180° F, and ideally near boiling, i.e., about 205° F. Temperatures close to boiling serve to destroy the lipoxidase and other warmth labile anti-nutritional components within the oilseed and likewise drive off volatile components responsible for the beany flavor of soy beans. A process as claimed in declare 38 whereby the acidic resolution incorporates hydrochloric acid.
A course of as claimed in claim 17 wherein the step of clarifying comprises the step of centrifuging. A process as claimed in claim 17 wherein the extraction solution temperature is at least about 205° F. A process as claimed in declare 17 whereby the oilseed is soy beans. A process as claimed in claim 1 wherein the step of clarifying comprising the step of centrifuging.
The launched fats was then extracted utilizing diethyl ether. According to the A.O.C.S. official technique Ba 3-38 petroleum ether extraction method the lipid content material of the dried product was solely 4.35% fats. Thus about 80% of the lipids within the product are certain lipids due to encapsulation by protein derivatives. Since bound Snack Food Machine than 75% are related to high product stability, this excessive stage of certain lipids indicates that the dried product is very steady in storage. The dried product is steady for at least 10 months in storage at room temperature.
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