Legumes, such as beans, are hydrated, and cooked to form a mash prior to forming the resultant mixture into shapes suitable for dehydration to a storage-stable moisture content. The dehydrated bean product has a bulk density greater than about 0.28 gm/cc, and a rehydration ratio within the range of 1.75 to 3.75:1.0, and is capable of substantially uniform reconstitution which does not require physical agitation. The hydrated product is particularly suitable for the preparation of refried beans.

Dehydrated legume product and process for producing same

A meter for flowing material, e.g., water, has a meter register having an electronic display, e.g., an LED or LCD display, and a mechanical read-out display driven by a stepper motor to record units of water that flowed through the meter. In the event of an electrical power failure, the LED or LCD readout values are lost, however, the mechanical read-out values remain. Further, signals are transmitted to a microprocessor of a meter register to change the rotation of the stepper motor so that the meter register can be used with different types of meters. Still further, a meter generator co-acting with a meter register forwards an electrical pulse signal after a quantity of material or utility passes through a water meter to a microprocessor of a remote reader. The remote reader includes an odometer coupled to a stepper motor.

Meter register and remote meter reader utilizing a stepper motor

The invention relates to a method of producing a bland tasting full fat soy flour meal or grits (PSM) wherein the soybeans either whole or split are treated with live steam or water under atmospheric pressure at temperatures ranging between 85° to 100° C. for 21/2 to 20 minutes or for an equal or shorter period under steam pressure in excess of atmospheric pressure, the combination of time and temperature under steam pressure in excess of atmospheric pressure being such that the degree of blandness in the resultant PSM is about equivalent to the blandness which results in the stated treatment under atmospheric pressure.

Process for preparing soybean products

High protein, low soluble-sugar, oil containing soybean meal suitable for use as a partial or full replacement of fish meal and other protein and energy sources in the manufacture of fish and land animal feeds and petfoods, is produced by a process in which oil is mechanically extracted from dehulled, flaked soybeans. Soluble sugars are then extracted from the defatted soybean cake using an ethanol/water mixture in a counter-current solvent extraction process. The resulting meal contains a minimum of about 8 percent by weight residual soybean oil, and it is dried, cooled and ground to produce a fine, free-flowing powder product. The process also produces a sugar syrup suitable for use as a fermentation source for the production of ethanol, and a premium soybean oil. This syrup is also suitable to be used as a taste enhancer for animal feed (typically added to the soybean meal).

Soybean meal with a reduced fat and soluble sugar content, and methods of making and using the same

A method for producing a reconstitutable dehydrated food product and an apparatus for producing such a product are described. The method calls for the use of a stationary vessel that is used as both a hydration device and a pressure cooker. A rotating member within the vessel ensures that the vessel contents are continuously mixed, and that fluids within the vessel are continuously spread through the contents. The apparatus also has a channel, wherein the food product is chopped and sized as desired, before going through a forming conduit that spreads the product into a generally flat sheet of texturized composition. The method and apparatus produce a dehydrated food product of a desired texture, with improved water absorption qualities and enhanced digestibility.

Method for producing a reconstitutable dehydrated food product

Method for producing edible soybean meal which is essentially free from bitter taste by moistening pieces, e.g., small flakes, of soybeans to increase their water content to 12 to 25%, heat treating the moistened pieces at 90°-120° C. while subjecting them to a slow, compacting mechanical movement sufficient to achieve a minimum bulk weight of at least about 400 kg/m 3 , thereafter extracting soybean oil from the pieces with a non-polar solvent, and drying the soybean pieces to obtain soybean meal which is essentially without bitter taste.

Kock Manfred

Papers

Production of a soybean meal

Herstellung von sojaschrot