Extrusion-Expelling of Soybeans for Texturized Soy Protein

摘要

Soybeans have an excellent balance of essential amino acids and are inexpensive for food use. If properly processed, soybeans can be used for human and animal feeding. Traditional soybean extraction involves the use of hexane and is generally done in very large plants. A new concept of extrusion-expelling of soybeans is gaining popularity for several reasons: (1) low capital investment, (2) low operating costs, (3) fewer regulatory concerns, (4) chemical free, (5) identity preserved, (6) safer as compared to other processes, (7) less operator training required, and (8) better product quality. This extruded-expelled soybean cake can be ground and converted into low-fat soybean flour. This flour can then be added in different food products for nutrition or to increase the protein level, or can be used for texturization of soy protein. For several countries, this process provides an alternative to solvent extraction of soybeans. Farmers and small businesses can use this process to produce higher quality soy products for the marketplace. This paper covers details of the process and the different opportunities in food and feed applications.