De-fatted soy production process and value added by-products from de-fatted soy flour

摘要

An improved process for producing de-fatted soy utilizing a de-fatted soy flour and for producing value added by-products from de-fatted soy flour wherein soybeans are de-hulled and the de-hulled stream ground to a flour consistency. The ground soy flour is mixed with water and other additives to produce a vitamin and mineral enriched stream that is then filtered to various value added by-products. In a preferred embodiment the vitamin and mineral enriched stream is filtered through a 0.1-1.0 micron membrane to produce a de-fatted soy product stream and a fatted soy product stream. The fatted soy product stream can be dried to produce dry, less than 12% water by weight, product B for use in cosmetics and pharmaceutical products. The de-fatted soy product can be filtered through reverse osmosis (RO) filtration unit to obtain a vitamin and mineral enriched product stream that can be dried to powder form and used as a food supplement additive I. If desired the full fatted soy flour or the de-fatted soy product stream can be combined with whole stillage from an ethanol process and used in producing various other value added products.

主权项

1. An improved ethanol production process comprising:
(a) milling a carbohydrate-containing material to produce a carbohydrate-containing flour having a median particle size of less than about 100 microns; (b) hydrolyzing the carbohydrate-containing flour under operating conditions to form a mixture comprising partially gelatinized carbohydrate-containing flour and cleaved terminal amylose groups, wherein the terminal amylose groups are cleaved from the carbohydrate-containing flour; (c) milling soy hulls to produce a soy hull flour having a median particle size of less than about 100 microns; (d) adding the soy hull flour to the mixture to form a slurry, the slurry comprising the partially gelatinized carbohydrate-containing flour, the cleaved terminal amylose groups, and the soy hull flour; (e) fermenting the slurry to produce fermented slurry, the fermented slurry comprising ethanol and whole stillage; and (f) distilling the fermented slurry to separate the ethanol from the whole stillage.