Treatment of soybeans giving bland odourless prod. - by contact with alcohol at elevated pressure and temp. allowing vapour escape

摘要

A process is claimed for treating soybeans to provide a bland nutritive water retentive product of reduced protein dispersability index (PDI). Full fat, low or defatted soyabeans having PDI of 20 are exposed to the vapour of a lower alcohol under a press. of =5 psig., at =220 degrees F. for =20 mins., while allowing slow escape of the vapours. Typically, 60 lb. of soybean flour, mixed with 33.7 lb. 95% EtOH and 6.3 lb. water was heated to 250 degrees F. with live steam at 15 psi. with vapour outflow of 60 cu. ft./hr.