method for improving the nutritional properties of soya bean meal.

摘要

A method of treatment of soya with the object of improving its food qualities and the facility of use of the wholemeal flour of this product in the shape of flour having its natural fat content, stable, not fatty to the touch and easily dispersible, involves cooking the soya at a temperature not greater than 80 DEG C. in an aqueous akaline suspension of pH between 8 and 9, followed by drying; it is stated that undesirable compounds (specified) are eliminated from the soya while the protein is preserved and destruction of the sulphur amino-acids avoided. A 20% by weight suspension of the soya may, for example, be cooked for 20 minutes at 80 DEG C. When a preparation of proteolytic enzyme (specified) is added in a proportion of 0.1-0.5% to a 30-35% soya suspension before cooking, the cooking may be allowed to continue for a period exceeding an hour, taking into account the quantity of enzyme added; the addition of the enzyme renders the dried product more readily dispersible in water. The cooked suspension is neutralised before drying. Mono-glycerides, fatty sustances, skimmed milk and condiments may be added to the soya suspension before, during or after the cooking but before drying. According to an example, a 20% suspension of decorticated, finely ground soya in alkaline lye was adjusted to pH 9 by suitable proportions of lime and ammonia. The adjusted alkaline suspension was then steam-heated by surface heating or injection to 80 DEG C. for 20 minutes. In drying the treated suspension ammonia was driven off so that the dried product was of pH 7. This product was 99% free of its initial antitryspin content and entirely free from urease.