Notes

Snack Food Extruder Machine
The preferred machinery for comminution is a hammermill, which has been shown to satisfactorily produce a fine grind of oilseed in the presence of the extraction solution. An added benefit of a hammermill is that it tends to aerate the extraction solution. To overcome the disadvantages of hydrocarbon solvent extraction methods researchers have developed water extraction techniques. Chayen, in U.S.
A course of as claimed in declare 38 wherein the extraction solution temperature is no less than about 205° F. A course of as claimed in claim 38 whereby the oilseed is soy beans. A course of as claimed in claim 17 whereby the step of clarifying contains the step of centrifuging.
From about 3 to about 15 components by weight of the hot alkaline extraction solution per part oilseed are used. [newline]If less than about three components are used it's discovered that the resulting slurry is merely too viscous to deal with when soy beans are used because the feed. At ratios larger than about 15 the power requirements become prohibitively expensive in concentrating and spray drying the extract. In addition excessive ranges of extraction resolution decrease the yield of the process as a end result of oilseed extracts are typically discarded with the sludge produced in the clarifying stage. The resultant product should be of excellent initial taste and be secure with minimal rancidity and minimal flavor development in storage.
Also, Chayen stories a yield of less than 50% of his protein-fat complex on check with peanuts. Such low yields are of limited business value. Furthermore, because of the low temperatures of the Chayen process it's uncertain that lipoxidase and anti-nutritional components corresponding to anti-trypsin which are in soy beans would be destroyed in the course of the course of. The oxidation reaction takes place shortly 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 one another. A process as claimed in claim 38 comprising the additional steps of concentrating and spray drying the extract to yield a dry powder.
The product should be primarily freed from fiber, and in the case of soy beans, because the source vegetable material, the resultant product mustn't have a beany taste. The product additionally must be water dispersible and compatible with other meals supplies such as whey, in order that it can be mixed with these meals materials to yield nutritious and palatable meals stuffs. After Snack food extruder machine , the oilseed is soaked in the extraction answer in the extraction stage 12 for from about 1 to about 20 minutes, and ideally about 3 to about 7 minutes. The functions of the soaking are to maximise the amount of the dietary parts extracted from the oilseed feed, to destroy anti-nutritional elements corresponding to anti-trypsin within the seed material, and to destroy lipoxidase. If soaking times less than about 1 minute are used, the yield tends to lower and there might be inadequate destruction of the lipoxidase. If soaking Snack Food Machine than about 20 minutes are used the product tends to develop an off taste from hydrolysis of the lipids.
The extracted flakes are then steamed and heated to remove traces of solvent. The flakes are often stored until wanted for extracting the protein. A course of as claimed in claim 38 comprising the extra step of instantizing the powder. A course of as claimed in declare 17 wherein the extraction answer contains sodium hydroxide. A process as claimed in claim 17 comprising the additional step of instantizing the powder.
After comminution, the oilseed is soaked within the extraction solution in an extraction stage after which the comminuted oilseed/extraction solution mixture is neutralized with an acidic resolution. After clarification in a clarification stage 14, the extract is heated in a heating stage 16 to destroy anti-nutritional components after which cooled in a cooling stage 18. To produce automatic biscuit production line , the extract from the cooling stage 18 is distributed to a focus stage 20, followed by a spray drying stage 22, and then an instantizing stage 24.
A centrifuge is useful for undertaking the clarification step. Sludge, which consists primarily of the fibrous part of the oilseed is the byproduct of the clarification step. However, there are residual extractible lipids, proteins and carbohydrates within the sludge. Therefore the yield of the overall process could be improved by recycling a portion of the sludge to the comminution stage 10 or, as shown within the drawing, to the extraction stage 12 for additional extraction. A full fat, stable food materials derived from oilseeds is ready by comminuting oilseeds within the presence of a scorching alkaline extraction answer, and then permitting the comminuted seeds to soak within the solution. After neutralizing the answer, the extract is clarified and heated to destroy anti-nutritional factors, concentrated, and spray dried.
Pat. No. 2,928,821 describes a method of manufacturing a protein-lipid advanced from vegetable materials. Chayen states that the popular temperature of the liquid fed into the hammermill is about 45°-55° F.
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