Soybean Meal and Processing Products. Soybean Plant
Soybean Meal - Feed Product
Soybean meal represents flattened grain "petals". In addition to protein and amino acids, soybean meal contains a rich set of minerals such as calcium, phosphorus, iron, manganese, zinc, etc.
In terms of total protein content and their biological value, soybean meal is the highest quality plant raw material for the production of compound feed. Soybean meal can be added to the main diet (recommended inclusion rate up to 35%) for any animals and poultry.
The significant content of protein and energy in the meal allows for the formulation of high-protein and high-energy diets without the use of expensive animal feeds.
Main Indicators for Toasted Soybean Meal according to DSTU 4230:2003
| Indicator | Value, unit of measurement |
|---|---|
| Mass fraction of moisture and volatile substances | 8.5 - 10 % |
| Mass fraction of crude fat in terms of dry matter, not more than | 1.5% |
| Mass fraction of protein in terms of dry matter, not less than | 45 % |
| Mass fraction of residual solvent | 0.05% |
| Urease activity | 0.1-0.2, pH change in 30 min. |
| Mass fraction of ash insoluble in 10% hydrochloric acid in terms of dry matter, not more than | 1.5 % |
Soybean Meal Processing Products
In the 20th century, technologies for the production of concentrated soy proteins from soybean meal began to develop. However, of the total volume of meal obtained, less than 5% is still used for processing into food proteins (protein preparations, high-protein components), the main ones being:
- Soy flour
- Concentrates
- Isolates
- Textured soy proteins
Soy Flour
Produced by grinding and sifting soybean petals both before and after oil separation. They usually contain from 40% to 54% protein and are the least refined form of soy protein products consumed by humans.
Soy flour is used in the meat (sausage production), baking industry and in the manufacture of dry breakfast flakes by adding directly to the dough. Adding soy flour to bread improves the color of the crust, giving it a golden ("toasted") hue.
For meat processors, completely defatted flour is of interest (i.e., fat content maximum 0.8-1.0%). Defatted flour is used in the production of boiled and semi-smoked sausages, minced canned goods and pates with replacement up to 25%.
Soy Protein Concentrates
Produced from hulled and defatted soybeans by removing most of the water-soluble non-protein components. When fully dehydrated, they contain at least 65% protein.
There are three types of concentrates:
- Traditional concentrates - obtained by acid or water-alcohol extraction
- Combined concentrates - mixture of soy concentrate with polysaccharide thickeners
- High-functional concentrates - obtained as a result of additional hydrothermal treatment
Soy Isolate
The most commonly used soy protein, produced from hulled and defatted beans by removing most non-protein elements.
Isolated soy protein is a universal, high-tech soy product purified from carbohydrates, plant fiber and fat, containing at least 92% protein in absolutely dry matter.
Characterized by low fat content - 0.5% and ash - 3.6%. The moisture-binding capacity of soy protein isolate is 597%.
Textured Soy Products
These are special products made from defatted non-toasted soy flour, concentrates or isolates to imitate the texture of the most valuable types of food products.
TSP have high protein content (50-70%), which are similar in composition to animal proteins, but unlike meat, they do not contain saturated fats and cholesterol.
Textured soy products are recommended for daily nutrition of all population groups. Due to excellent dietary properties, high nutritional value and affordability, they offer wide possibilities for their application.