Soya protein food from whole beans - by soaking, heating, crushing, homogenising, coagulating and sepg.

摘要

The whole soya beans are soaked in water. The beans are heated at 80-200 degrees C for less than a minute using superheated steam to deactivate the physiologically active substances. The treated beans are than crushed in the presence of water. The prod. thus obtd. is further subdivided into finer particles in a homogeniser to completely destroy the soya cells. A protein coagulating agent is then added to ppte. the protein together with the fat and fibrin. The ppte. is pref. congealed to form a paste prod. or dehydrated to form a powdered prod. Protein coagulating agents specified are edible acids, phosphoric acids and their salts, also calcium and magnesium salts; such as lactic acid, citric acid, Mg or Ca chlorides or sulphates. The prod. is pref. dehydrated by freezing or heating. The process enables a prod. of good taste, not contg. any physiologically harmful material and without any soya smell.