METHOD OF PRODUCTION OF VEGETABLE OIL AND FOOD PROTEIN PRODUCT OF THE "FLOUR" TYPE Russian patent published in 1996 - IPC

FIELD: food industry. SUBSTANCE: method of production of vegetable oil and food protein product of the "flour" type consists in peeling of cedar nuts from weeds, calibration to size into fractions and their hulling, separation of the nucleus from hull by blowing-off with subsequent extraction of oil by pressing and production of protein product, crushing and fractionation of oil cake; cedar nuts are used in this case without preliminary drying, peeling is conducted simultaneously with calibration by means of the preliminary peeling separator, and they are calibrated into coarse, medium, fine and finest fractions in such a manner that in the first stage nuts are peeled from coarse weeds, in the second stage - they are calibrated according to the cross-section dimensions, in the third stage-they are peeled from fine weeds; hulling of coarse, medium and dine fractions is accomplished separately on installations for hulling of coarse, medium and fine fractions for hulling of coarse, medium and fine fractions respectively by periodic mechanical action on the nut shell with the aid of rotating cylindrical surfaces in the V-shaped gap between them at action of friction forces; and finest fraction, after its preliminary accumulation, is periodically fed by portions for processing to the installation for hulling of coarse fraction, the gap between the drums of this installation is preliminarily changed, and for the time of processing of finest fraction feeding of coarse fraction to this installation is temporarily interrupted, and blowing-off is accomplished just after the hulling process separately by fractions, alternating the stages of processing of coarse fraction with the stages of processing of finest fraction in the aspiration device for blowing-off of coarse fraction, and before pressing the jacket is separated from the nucleus, and the nut nuclei are pressed up to residual content of oil in oil-cake within 12 to 18%. In this case oil-cake is separated into four fractions, with particle sizes being 1, 1.5, 3 and 5 mm respectively. EFFECT: enhanced efficiency. 2 cl