METHOD FOR PRODUCTION OF SEMIDEFATTED SOYBEAN FLOUR, METHOD FOR PRODUCTION OF TEXTURED SOY BEAN PROTEIN, SEMIDEFATTED SOYBEAN FLOUR AND TEXTURED SOYBEAN PROTEIN Russian patent published in 2006 - IPC A23J3/16 A23J3/22 A23L1/20 

FIELD: food processing industry.

SUBSTANCE: semidefatted soybean flour is obtained by removing contaminants from soybeans, crushing, separation from hull. Further dry extrusion is carried out for at most 15-20 s at ground soybean humidity of 7.0-9.5 % under pressure at temperature up to 150°C. Oil is extracted and oilcake is ground. Soy bean flour containing 5.0-7.5 mass % of fat is humidified up to humidity of 20=27 %; humidified mass is heated up to 70-95°C, extruded in extruder wherein humidified mass is heated up to 145-180°C. Extruded textured protein may be passed through cutter, cut, dried, cooled, pre-packed. Obtained product has higher protein solubility index (30-40 units). Method of present invention makes it possible to reduce energy consumption by 25 % due to enhanced productivity.

EFFECT: semidefatted soybean flour of high organoleptic properties without specific taste and odor of soybean flour; textured soybean protein of high organoleptic properties and storage stability.