Notes

Snack Food Extruder Machine
biscuit production line must be primarily free of fiber, and in the case of soy beans, as the supply vegetable materials, the resultant product should not have a beany taste. The product additionally should be water dispersible and suitable with different meals supplies similar to whey, so that it might be combined with these meals materials to yield nutritious and palatable food stuffs. After comminution, the oilseed is soaked within the extraction solution within the extraction stage 12 for from about 1 to about 20 minutes, and preferably about three to about 7 minutes. The functions of the soaking are to maximize the quantity of the dietary components extracted from the oilseed feed, to destroy anti-nutritional components similar to anti-trypsin within the seed material, and to destroy lipoxidase. If soaking times lower than about 1 minute are used, the yield tends to lower and there is inadequate destruction of the lipoxidase. If soaking times larger than about 20 minutes are used the product tends to develop an off taste from hydrolysis of the lipids.
Preferably the extraction answer accommodates sodium hydroxide, and the temperature of the extraction answer is near boiling, i.e., about 205° F. After comminution the oilseed is soaked in the extraction resolution for from about 1 to about 20, and preferably from about 3 to about 7 minutes to extract protein, carbohydrates and lipids from the seed material. After the extraction step, the comminuted oilseed/extraction resolution combination is neutralized with an acidic resolution, which preferably accommodates hydrochloric acid. The neutralized mixture is then centrifuged to yield an primarily clear extract and a sludge.
A high temperature, slightly acidic, aqueous solution extraction process for making ready soy milk from dehulled or presoaked beans is described by Wilkens and Hackler in "Cereal Chemistry," July 1969, Volume 46, No. four, P. 391. biscuit production line OF THE INVENTION This invention pertains to food products, and particularly to meals merchandise obtainable from oilseeds, as for instance, soy beans and peanuts. A course of as claimed in declare 38 wherein the hammermill is utilized for comminuting the oilseeds. A course of as claimed in claim 17 whereby a hammermill is utilized for comminuting the oilseeds. A course of as claimed in declare 1 whereby a hammermill is utilized for comminuting the oilseeds.
To alkalize the extraction solution any non-toxic chemical which does not irreversibly react with the proteins, carbohydrates, or lipids in the supply oilseed could also be employed. Such material embrace sodium and potassium hydroxide, and sodium and potassium carbonate. The preferred chemical is sodium hydroxide as a result of it's cheap and available. To this finish, much consideration 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 prepared from entire soy beans by dehulling, rolling and hydrocarbon solvent extracting the soy beans.
The mill was operated with a # IA screen, at an influence ahead place. Extraction resolution on the price of four.0 gallons per minute was fed to the Fitz mill. The extraction solution was prepared by chlorinating 300 gallons of water to 0.01% and adding 1.1 liters of 50% sodium hydroxide to the water. The extraction liquid containing the comminuted soy beans was pumped via 147 toes of two inch stainless-steel holding tubing giving about 5 minutes residence time to finish the extraction. This liquid had a final temperature of 195° F and a pH of eight.5. The fact that the product of this course of has high stability throughout storage is surprising in mild of the commonly held belief that exposing lipids to a sizzling alkaline solution leads to saponification of the lipids.
The comminution can occur under atmospheric pressure, or in the presence of a vacuum to withdraw the unstable elements responsive for the beany taste of soy bean products. Alternatively, the comminution may be carried out underneath pressure adopted by venting to release undesirable flavors and odors. food extruder underneath pressure has the benefit of increasing the boiling level of the extraction solution, thereby allowing more extreme therapy during the comminution step.
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