GB361956A - Process for the manufacture of soya bean flour - Google Patents

Abstract

Soya beans and similar seeds containing lecithin are treated, for the purpose of obtaining therefrom residues free from undesired substances of disagreeable taste or odour, by extraction in the cold or warm with solvents in which substantially only the lecithin and easily oxidizable substances are soluble. Residues are obtained which may be used as foods. Suitable solvents are ethyl alcohol, methyl alcohol, or other water soluble alcohols, or aqueous mixtures containing such alcohols. Prior to extraction the seeds may be heated while steam or gases are passed therethrough, and in this case the lecithin extracted is also free from disagreeable taste or odour, and the extract may be suitable for direct use as a food preparation, or may be worked up in known manner for the lecithin it contains. Examples are given, in one of which soya beans are sprayed with water, unhusked, dried at 100 DEG C., comminuted, and extracted with alcohol. Specifications 205,011 and 285,417, [both in Class 2 (iii), Dyes &c.], are referred to. The Specification as open to inspection under Sect. 91 (3) (a) comprises also the extraction of natural materials containing lecithin in general with solvents of the type described above, and an example is given wherein egg yolk is stirred and introduced through nozzles into a vessel containing steam. The product is allowed to settle, filtered, and sprayed through a fine nozzle with alcohol. The mass is allowed to settle, filtered, and the filtrate after concentration either used as an article of food or worked up for lecithin. This subject-matter does not appear in the Specification as accepted.ALSO:Soya beans and similar seeds containing lecithin are treated, for the purpose of obtaining therefrom residues free from undesired substances of disagreeable taste or odour, by extraction in the cold or warm with solvents in which substantially only the lecithin and easily oxidizable substances are soluble. Residues are obtained which may be used as foods. Suitable solvents are ethyl alcohol, methyl alcohol, or other water soluble alcohols, or aqueous mixtures containing such alcohols. Prior to extraction the seeds may be heated while steam or gases are passed therethrough, and in this case the lecithin extracted is also free from disagreeable taste or odour, and the extract may be suitable for direct use as a food preparation, or may be worked up in known manner for the lecithin it contains. Examples are given, in one of which soya beans are sprayed with water, unhusked, dried at 100 DEG C., comminuted, and extracted with alcohol. Specifications 205,011 and 285,417, [both in Class 2 (iii), Dyes, &c.] are referred to.ALSO:Residues suitable as foods are obtained by extracting soya-beans and similar seeds containing lecithin in the cold or warm with solvents in which substantially only the lecithin and easily oxidizable substances are soluble. Suitable solvents are ethyl of methyl alcohol, or other water-soluble alcohols, or aqueous mixtures containing such alcohols. Prior to extraction the seeds may be heated while steam or gases are passed therethrough. Examples are given, in one of which soya-beans are sprayed with water, unhusked, dried at 100 DEG C., comminuted and extracted with alcohol. Specifications 205,011 and 285,417, [both in Class 2 (iii), Dyes &c.], are referred to.