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Snack Food Extruder Machine
A course of as claimed in claim 1 whereby the comminuted oilseed/extraction solution mixture has a pH from about eight to about 10. A process as claimed in claim 1 wherein the extract is maintained at about 285° F for about 15 seconds. The clear extract was pumped via Mallory tubes and heated to 285° F for 15 seconds, after which cooled to 140° F.
For example, the extract can be maintained at about 285° F for about 15 seconds within the heating stage to destroy anti-nutritional factors. This step may not be required for each type of oilseeds. 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 heat labile anti-nutritional components within the oilseed and also drive off risky parts responsible for the beany taste of soy beans.
Pat. No. 2,928,821 describes a technique of manufacturing a protein-lipid complicated from vegetable materials. Chayen states that the popular temperature of the liquid fed into the hammermill is about 45°-55° F.
DESCRIPTION OF THE INVENTION Referring to the FIGURE, an oilseed is comminuted in a comminution stage 10 in the presence of an extraction solution. Furthermore, there may be a residual off-flavor due to the hydrocarbon solvent. In addition, the utilization of hydrocarbon solvents leads to processing difficulties due to the flammable and explosive nature of the solvents and air air pollution issues associated with hydrocarbons.
If a product in a powder kind is desired, the clear extract from the cooling stage 18 can be sent to the focus stage 20 and the spray drying stage 22. When the powder is intended to be used with liquids, it may be instantized in the instantizing stage 24. The extract is then cooled within the cooling stage 18 to stop degradation of the seed materials extracts. The clear extract can be used directly as product, both alone, or blended with other liquid sources of vitamins similar to whey.
If necessary, the clear extract from the clarification stage 14 can be fed to the heating stage 16 to destroy any anti-nutritional elements which weren't destroyed by the extraction resolution. This is effected by maintaining the clear extract at a sufficiently high temperature for a sufficient time to destroy anti-nutritional elements. Generally the upper the temperature used, the much less residence time required in the heating stage.
Also, higher soaking times require increased capital for larger quantity soaking equipment. The rest of the method includes steps for concentrating and stabilizing the extracted carbohydrates, lipids and proteins within the extraction solution. This includes clarifying the neutralized comminuted oilseed/extraction solution mixture in the clarification stage 14. Clarification may be done before neutralization.
Alternatively, the sludge may be further extracted in one or more recycle levels the place every stage consists of the steps of soaking the sludge in water and then clarifying the sludge/water mixture. Because the Wilkens and Hackler course of requires that the soy bean feed be either presoaked or dehulled, a facility using this process would have extra working and capital prices. Improved yield could additionally be achieved by extracting with water residual meals values which may be within the sludge. Malnutrition as a outcome of protein deficiency is a serious problem in lots of components of the world. Normally humans not directly obtain protein from vegetable material by consuming animals which consume the vegetable material. It would be extra environment friendly if it have been attainable for humans to immediately consume extra protein in vegetable materials without having to rely on animal intermediaries.
To alkalize the extraction resolution any non-toxic chemical which doesn't irreversibly react with the proteins, carbohydrates, or lipids within the source oilseed may be employed. Such materials embrace sodium and potassium hydroxide, and sodium and potassium carbonate. The most well-liked chemical is sodium hydroxide as a result of it is cheap and readily available. To this end, much attention has been directed to soy beans and peanuts as potential protein sources. Ordinarily soy proteins are extracted from fat-free flakes. These fat-free flakes are ready from complete soy beans by dehulling, rolling and hydrocarbon solvent extracting the soy beans.
A course of as claimed in declare 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 additional steps of concentrating and spray drying the extract to yield a dry powder. The lipid content material was determined by disintegrating nonfat portions of the sample with hydrochloric acid within the presence of alcohol as a wetting agent to launch the fat. The released fat was then extracted using diethyl ether. According to Snack Food Machine .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.
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