RU2279809C1 - Method for production of semidefatted soybean flour, method for production of textured soy bean protein, semidefatted soybean flour and textured soybean protein - Google Patents

Abstract

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.

Description

The invention relates to the food industry, and in particular to a method for the production of semi-skim soy flour, a method for the production of textured soy protein, semi-skim soy flour and textured soy protein.

Closest to the claimed method for producing semi-defatted soybean flour is the method of processing soybean seeds, proposed by Insta-Pro. According to this method, pre-peeled soybeans, coarsely ground or whole with a moisture content of 10-14% are subjected to dry extrusion, in which, under the influence of a high speed of rotation of the screw and pressure, the temperature of the material rises to 135-148 ° C in a period of no more than 30 s. The crushed material in a "semi-liquid" state exits through the central discharge opening, and is cooled by relieving pressure and self-evaporation of moisture to a temperature of 102-105 ° C, and is dried up to 6.0-6.3%. The extruded material from the extruder comes in the form of agglomerates of various sizes and is used further for squeezing the oil and crushing the cake. According to the company, cake has a residual oil content of about 8.0%. (Journal of the American Oil Chemists Saciety, v. 64, N 9, 1987, P.131).

Due to the fact that the process of extrusion of soybean seeds is carried out at their relatively high humidity (10.0-14.0%), when applying high pressures, high temperatures and intensive mixing, it is also accompanied by the destruction of cellular and intracellular structures (in particular, oil inclusions " spherosome "). In addition, the presence of air oxygen leads to the initiation of free radical reactions and the deterioration of the quality of the produced oil and the oil remaining in the cake.

A known method for producing textured soy proteins, in which flour, grains and / or flakes from soybeans with a particle size of 40-400 microns and an acidifying agent are dispersed in water at 10-30 ° C to obtain a mixture containing 33-40% dry matter, having a pH of 4.8-5.7, and a viscosity of 5000-12000 MPa / s. The mixture is subjected to treatment by steam injection at 120-150 ° C for 6-60 s. The portion of the textured protein product thus treated is discharged by means of an ejector nozzle in the form of a beam consisting of separate parts, which, due to impact on the deflecting surface crossing the beam, form a “pudding” of agglomerated particles (RU 2150212, C1, 2000).

In the described method using pre-fat-free raw materials, and the resulting product is characterized by relatively low functional characteristics.

A known method for producing textured soy protein, in which whole soybeans are hydrated and acidified to a pH at which the inactivation of the enzyme lipoxidase contained in soybeans. The beans are crushed to obtain a dispersion having a pH of 4.5-6.5. The dispersion is introduced into a limited treatment zone and injected into a limited dispersion stream of steam under pressure under conditions that ensure fast denaturation of soy protein in the dispersion and texturing of the protein in the form of discrete pieces (EP 0385266, A2, 1990).

The disadvantages of the method are the need for preliminary acidification of the product, which requires additional time costs. The low pH value makes it difficult for its subsequent use in meat systems having a pH value of the final products of 5.8-6.5. Texturing of the product occurs at a relatively high moisture content, the removal of which from the final product is an energy-intensive process and significantly increases the cost of the product.

A known method of producing a textured protein in which the powder defatted material from soybeans is uniformly wetted to a moisture content of 25-65%. The moistened material is subjected to steam cooking at the rate of 0.1-2 parts of hot steam per 1 part of the material by dry weight. At the same time, the material is subjected to high-speed centrifugal mixing in a turbine mixer. Get wet textured protein (US 4205094, 1980).

The disadvantage of this method is the short shelf life of such a product and low functional properties, limiting the scope of its application.

Closest to the claimed method for the production of textured soy protein is a method for producing a food protein product from an undenatured, fat-free (solvent-extracted) protein material of soybean seeds. A moistened paste is obtained from it with a moisture content of 15-45%, which is then heated under pressure at 126-193 ° C for at least 5 minutes and tested by extrusion (US 4044157, 1977).

The disadvantage of this method is the short shelf life, the ability to carry out the process only on previously low-fat raw materials, low phospholipids and low functional characteristics of the obtained protein.

Known textured vegetable protein containing up to 80% protein, which is obtained by mixing crushed fat-free soya raw materials (grains, cereals, flour) with water until a homogeneous mass is obtained, which also contains an agent that does not dissolve protein. The mass is molded in the form of products of a given configuration at temperature and pressure, ensuring the preservation in the native form of proteins and protein-carbohydrate complexes contained in the starting material. Then, the products are boiled in water to denature the protein in them to obtain a three-dimensional network structure and to leach soluble carbohydrates from the protein structure (WO 82/03750, A1, 1982).

The disadvantage of this product is that it cannot be used directly for food production, but requires preliminary heat treatment. The texture of this product is porous, not layered fiber, which makes it difficult to use as an ingredient in traditional meat products. The cost of its production is high due to its high humidity and the associated high drying costs.

Closest to the claimed textured soy protein is textured soy protein, for the production of which conventional soy protein ingredients are used that already contain a fibrous cellular matrix (soy flour or protein concentrates). They are first structured, then the moisture content of the structured particles is adjusted to 10-20%, and then the particles are pressed into plates that swell upon rehydration and increase in volume by 50-150% (WO 88/04526, A1, 1988).

This product is characterized by the following disadvantages. The scope of its application is quite limited due to the low organoleptic and textural characteristics of this product. It is practically not applicable as an ingredient for mixed meat products, as it does not combine well with natural meat tissue. Due to the use of non-fat raw materials for its production, its nutritional and energy value is low.

The objective of the present invention is to obtain a product with enhanced functional properties, as well as high nutritional and energy characteristics.

The technical result obtained by the implementation of the invention is to obtain protein products having high functional characteristics, namely:

- high fat absorption capacity up to 140%;

- high hydration rate (protein solubility index in the present invention is provided at the level of 30-40 units, and in the prototype it does not exceed the level of 18-20 units); this circumstance is extremely important for the subsequent processing and use of the resulting flour;

- the resulting products have excellent organoleptic characteristics - almost complete absence of a specific taste and aroma of soy flour;

- the chemical composition of native feedstock (soybeans) is more fully preserved, which introduces not only polyunsaturated fatty acids into the final food product, but also phospholipid components, fat-soluble vitamins, while the lipid components are in microencapsulated form.

The technical result is achieved due to the fact that the soybeans cleaned of impurities are crushed, separated from the husks and subjected to dry extrusion for no more than 15-20 s at a moisture content of the crushed soybeans 7.0-9.5%. Then the oil is pressed and the pressed cake is crushed. In this case, semi-defatted soy flour with a fat content of 5.0-7.5 wt.%, Which is in the form of microcapsules, is obtained from soybeans. The resulting semi-defatted soybean flour is moistened to a moisture content of 20-27%, heated to 70-95 ° C, extruded in a multi-zone extruder, in which the moistened mass is heated to 145-180 ° C. Extruded textured protein can be cut, dried, cooled, fractionated and packaged.

The fundamental difference between the claimed method for producing soy flour and textured soy protein is that it is proposed to dry-extrude raw materials (crushed soybeans) with lower humidity, namely, at its value of 7.0-9.5 wt.%, While the extrusion time does not exceed 15-20 s.

When extruding raw materials with such humidity, the process can be carried out at the same and even higher temperatures as in the closest analogue.

A decrease in the moisture content of the initial ground soybeans and a halving of the processing time of wet raw materials in the barrel of the extruder can reduce the activity of the enzyme lipoxygenase in the processing of raw materials. This circumstance makes it possible to obtain semi-defatted soybean flour, and subsequently, soybean textured protein with exceptionally high organoleptic characteristics - an almost complete absence of the specific taste and aroma of soybean flour, which is unattainable with higher humidity of the processed raw materials. As you know, it is the action of this enzyme that determines the formation of a specific unpleasant flavoring bouquet in soybean oil and especially flour. By reducing the moisture content of the initial ground soybeans while reducing the processing time, a lesser degree of oxidation of soybean lipids in the processed raw materials is provided, as well as obtaining more neutral flavor characteristics of the final products.

Reducing the moisture content of the initial ground soybeans and their processing time also leads to a lesser degree of denaturation of the main 7S and 11S soybean globulins. At the same time, these conditions are quite sufficient for the denaturation of numerous proteins of the 2S fraction, which contain the main known anti-nutritional factors of soybeans, in particular trypsin and urease inhibitors. The activity of these compounds is similar to the residual activity described in the prototype.

The use of the proposed processing conditions for raw materials also leads to another very important consequence. In this case, the residual fat content of soy flour produced does not exceed 7.5%, while in the prototype this parameter always exceeds 8.0%. This fact indicates that the extraction of oil in the present invention is more efficient than in the prototype. This is due to the higher viscosity of the raw materials in the extruder barrel and more efficient destruction of the cell walls of spherosomes in which the lipids of the feedstock are localized and their lower degree of retention on the surface of the drier particles of flour and more complete removal from it. This is another reason for the extremely neutral flavor characteristics of the flour obtained according to the invention.

In addition, due to a significant acceleration of the extrusion process (increasing the productivity of the process), the energy costs of dry extrusion are reduced by at least 25%.

The method is as follows.

From the storage, soybeans enter the bean cleaning line, where they are cleaned of debris and stones. Next, the beans enter the stage of peeling and crushing. Soybeans peeled and crushed bean come into storage tanks, from which they then go to the dry extrusion line at a moisture content of 7.0-9.5 wt.%. Under the action of shear forces in the barrel of the extruder, pressure, temperature of 120-150 ° C with an exposure of not more than 15-20 s there is an additional grinding of bean particles, rupture of their cell walls and the release of part of the oil. After extrusion, the soybean mass is transferred to an oil press, where at a temperature of 70-95 ° C, the oil is squeezed, which has not passed into a microencapsulated form. The squeezed oil goes through the stage of purification in a thick trap and enters the oil collectors. The squeezed soybean meal is sent through a roller mill to a cooler, and then to a sprayer (chopper). Semi-skimmed flour obtained from soya is sent through a cyclone to a bunker for storage, from where it goes either to the packaging or to the texturing stage to obtain a textured soy protein. Texturing consists in moistening the flour to a moisture content of 20-27% and passing the wet mass through the extruder. At the inlet to the extruder, the temperature of the wet mass is 70-95 ° C, at the outlet - 145-180 ° C. At the exit of the extruder, the textured mass can be directed to the cutter, where it is ground. After the cutter, the crushed product enters the drying-cooling stage. After drying, the texturate passes size fractionation and enters the collectors, from which the fractions of the textured protein are packed into bags.

Example 1. Obtaining semi-fat soy flour

Soybeans are weighed in a stream and fed into an intermediate hopper, from where they are fed to a vibratory separator. On the screens of the vibratory separator, grain calibration occurs, i.e. separation from large grains of impurities, dust, and also partially from the husk. Large beans are removed from the separator through an outlet pipe into a bag and subsequently sieved manually, returning them to the process.

The grain separator is also purged with air to remove dust and a small fraction of impurities (husks), the air stream is cleaned on a cyclone and discharged into the atmosphere. The husk in the bypass pipe is collected in a hopper.

Calibrated beans go to a stone trap where stones and other large debris are removed. The waste from the stone trap is removed.

Next, the beans are sent to a roller mill, where whole beans are split into 6-8 parts, and the husk is separated from the beans. The crushed beans are sent to a peeling machine, where the husk is directly separated.

Crushed soybeans after peeling are sent to the hopper of crushed soybeans, then sent to the line for obtaining bold soya flour.

From the bunkers, crushed, peeled and husked soybean grain enters the stage of dry extrusion at a moisture content of 8.0 wt.%, Into the storage tanks of the extruder. Extrusion is carried out for 18 s at 150 ° C.

Extruded soybean mass is fed to the oil press, where at a temperature of 90 ° C the oil is pressed. The oil is sent to the thickener, where the oil is cleaned of mechanical impurities (fuse). Soybean oil is automatically fed to oil sludge collectors or to a separator.

The pressed soybean cake is sent to a roller mill, where it is coarsely ground, and to a drum cooler, in which it is cooled to 50 ° C. The resulting product is fed into a sprayer, in which it is finely ground to obtain blended soya flour of fine grinding with a particle size of about 100-150 microns. The resulting soy flour is either sent to the soy flour storage bin or to the mixer of the texturing section. The fat content of soy flour is 5.0%.

Example 2. Obtaining semi-fat soy flour

The method is carried out as in example 1. Get the product with a fat content of 7.5%.

Example 3. Obtaining textured soy protein

From the soy flour storage bin, the flour obtained according to the previous example is fed to a mixer, where soy flour is weighed. From the mixer, flour with a moisture content of 5% and a fat content of about 5.0% is uniformly and continuously fed into the pre-conditioner of the extruder, which is a continuous mixer in which soybean flour is moistened with water to a moisture content of 25%. For humidification, purified tap water is used. The purified water accumulates in a special tank, from where it is pumped to the nozzles of the extruder pre-conditioner by a pump.

Steam with a temperature of 160 ° C is also fed through the nozzles to the extruder pre-conditioner, warming the wet flour to 90 ° C.

Prepared flour is fed into an extruder having 5 independent heating zones. The incoming moistened mass gradually increases the temperature from 90 ° C in the receiving chamber of the extruder to 180 ° C in the outlet zone - the head of the extruder - and leaves it in the form of a layered fibrous porous material.

Example 4. Obtaining textured soy protein

The method is carried out as in example 2. Next, after the extruder, a textured soy protein with a moisture content of 18% is fed into the cutter. Passing through the lattice with knives in the cutter, the product is cut into pieces. The nature and size of the particles obtained depends on the grating used on the cutter. The chopped textured product is sent to a belt dryer, in which it is first dried with hot air to a moisture content of not more than 9%, and then cooled.

After drying, the product is fed to a vibratory separator, where, using sieves, the product is divided into fractions.

After separation in three portions, product fractions enter the product storage tanks, from which they are fed to the packaging.

The characteristics of the averaged physico-chemical parameters of food protein products obtained in the analysis of various industrial batches of products are presented in table 1.

Table 1
Physico-chemical characteristics of low-fat soy flour and textured soy protein TETEX Indicator Half-fat soya flour Textured soy protein TETEX * Humidity (%) 5-9 6-9 Protein Content (% by a.s.c) 43-52 45-52 Fat Content (% by a.s.v) 5-11 5-11 Fiber Content (% by a.s.w.) 3,5-5,0 3,5-5,5 The content of water-soluble protein (% to protein) 15-55 8-15 * Textured soy proteins obtained by the proposed method will be called TETEXs in the future.

The amino acid composition (Table 2) of textured soy proteins, determined in the laboratory of the testing center of the All-Russian Scientific Research Institute for Scientific and Technical Research VNIITIP, showed that it is typical for soy products and that the raw materials and technological modes used do not significantly affect the change in the content of essential amino acids.

table 2
Characterization of the amino acid composition of textured soy protein Name of amino acid Content (%) Alanine 2,31 Arginine 4.03 Aspartic acid 6.18 Cystine 0.69 Glutamic acid 9.90 Glycine 2.28 Histidine 1.33 Isoleucine 2,51 Leucine 4.29 Lysine 2.47 Methionine 0.78 Cystine 0.56 Phenylalanine 2.04 Proline 2.21 Serine 1.89 Threonine 1,60 Tyrosine 1.45 Valine 2.03

The content of mineral macrocomponents is: calcium 0.14%; phosphorus 0.71%, the content of vitamin E - 7 mcg. Vitamin E was not found in the analogue.

Analysis of the content of oligosugars in the textured soy protein TETEX performed by HPLC at the State Research Institute of Nutrition RAMS showed a significant decrease in the content of oligosugars to values:

stachyose 0.196 g / 100 g

raffinose 0.108 g / 100 g

The fatty acid composition of the lipid fraction of the initial soybean seeds (sample 1) and finished products - textured protein (sample 2) and semi-fat-free soybean flour (sample 3) - are presented in table 3.

Table 3
Characteristics of the fatty acid composition of soybeans, textured soy protein TETEX and semi-fat-free soy flour Name arr. Myristic C ₁₄ Palmitic C ₁₆ Palmitoolein With ^{1 =} ₁₆ Margarine C ₁₇ Stearic C ₁₈ Oleic C ^{1 =} ₁₈ Linoleic C ^{2 =} ₁₈ Linolenic C ^{3 =} ₁₈ Arachin C ₂₀ Eicosene C ^{1 =} ₂₀ Begenova C ₂₂ one 0.1 10.1 0.2 0.1 3,5 23,2 54.3 7.7 0.3 0.2 0.3 2 0.1 10.5 0.2 0.1 3.4 22.2 54.5 8.1 0.3 0.2 0.4 3 0.1 10.6 0.2 0.1 3.4 22.5 54.5 7.8 0.3 0.2 0.3

From the data given in Table 3, it is clearly seen that, within the limits of the measurement error, the fatty acid composition of the lipid fraction of the feedstock, textured soy protein and semi-fat-free flour is almost identical.

Table 4
Comparative characteristics of the nutritional and energy value of textured soy proteins obtained according to the invention and the closest analogue (per 100 g of product) Indicators Textured soy protein TETEX Textured Soy Protein Derived from Solvent-Free Material Solids content (g) 94.0 94.0 Protein Content (g) 42.3 47 Fat content (g) 7.5 0.9 Carbohydrate content (by difference and minus dietary fiber) (g) 26.7 22.6 Dietary Fiber (g) 12.0 17.5 Ash (g) 5.5 6.0 Energy value (kcal) 343.5 286.5

A comparative study of the nutritional and energy value of textured soy proteins obtained by the proposed and traditional technology showed that TETEX soy proteins (Table 4) have a higher energy value provided by a higher fat content. Analysis of the lipid fraction of textures showed that it contains components useful for human health - essential omega-3 and omega-6 fatty acids, vitamin E, phospholipids.

Inactivation during the extrusion processing of enzymes with hydro- and lipolytic and oxidative activity, the presence of tocopherols and phospholipids that prevent autooxidation of the fat part of the product, oil localization in the capillaries of the protein-carbohydrate skeleton containing active antioxidants, such as isoflavonoid compounds (2-2.5 mg / g), contribute to the fact that the finished textured product is characterized by good organoleptic characteristics and is stable during storage, i.e. retains its properties for at least 12 months of storage.

The State Research Institute of Nutrition RAMS has identified the presence of recombinant DNA in a sample of soybean deodorized semi-defatted flour produced by OOO TECHNOMOL Soybean Products. To identify recombinant DNA, the polymerase chain reaction (PCR) method was used (MUK.2.3.2.970-00 "Medical and biological evaluation of food products obtained from genetically modified sources. P.16-18). As a result of the studies, no recombinant was found in the samples DNA: 35S promoter and NOS terminator. At the BIOTEST accredited testing center of MGUPB, tests were performed for the presence of transgenic DNA in samples of textured TETEX proteins and the absence of genetically modified soy DNA (less e 0.01%).

The objects of study were samples of soy proteins obtained by the following technologies:

1. Textured soy protein obtained using solvent-based oil extraction technology (control).

2. Semi-skimmed soy flour obtained by the proposed technology.

3. Textured soy protein obtained by the proposed technology.

Functional characteristics were studied in soy protein products, namely, water-holding or water-binding ability (HCL) and fat-holding ability (HCL). These indicators characterize the amount of water or fat that is retained (bound) by the protein product after exposure to centrifugal loads (centrifugation).

These factors are significantly influenced by factors such as amino acid composition, structure and conformation of the protein molecule, ionic strength, pH, temperature, surface charge and the presence of hydrophobic and hydrophilic groups.

In the process of extrusion, the unfolding of protein globules occurs and the number of active hydrophilic and hydrophobic groups in contact with water and lipid molecules increases. However, at the same time there is a process of aggregation of denatured proteins, which impairs the adsorption of water and fat. Therefore, the functional characteristics of textured proteins are largely dependent on the methods of preparation of raw materials and extrusion parameters.

The research results showed (Table 5) that the water and fat-holding characteristics of semi-fat-free soy flour (VUS 335% and ZhUS 62%), developed by the proposed technology (sample 2), are comparable with similar control indicators.

HUS 390% and ZhUS 138% textured protein obtained by the proposed technology (sample 3) exceed the corresponding control characteristics. This can be explained by the fact that this sample has the most developed capillary-porous structure with a large number of macro-, meso- and micropores, in which the adsorption and capillary binding of the oil occurs. It should be noted that for sample 3 during the entire period of soaking (up to 30 minutes) the structure of the textures is completely preserved, the pieces of the textures are elastic, fibrous, not sticking together.

Table 5 Physico-chemical characteristics of soy proteins

No. Moisture (%) Protein (% on a.s.so.v) Protein (g per 100 g of product) Water soluble proteins (% of total nitrogen) Free fat (% by a.s.w. (ether extraction) Fiber, (%, on a.s.v) Water retention capacity (%) Fat-holding ability, (%) one 4.3 55.70 52.9 9.92 0.72 3.29 300 70 2 5.55 54.18 47.5 25.31 7.25 3.32 335 62 3 8.15 52.62 45.3 9.82 6.28 4.00 390 138

The biological value of soy proteins was investigated using ciliary ciliates (Tetrachimena pyrimiformis). The use of ciliary ciliates for assessing the quality of products is based on the fact that this ciliates has a number of enzyme systems similar to higher animals, an acid-base type of digestion, etc. The advantage of test methods that use ciliates is their speed, good reproducibility and sensitivity, in addition, these methods are cheaper compared to similar animal tests. The methods make it possible to trace the change in the biological value of the studied proteins during technological processing.

The research results showed that a sample of textured protein obtained by the proposed method had a maximum value of 85% (100% for casein).

Products obtained by the claimed methods (soy flour and textured soy protein) can be used, for example, for the subsequent production of analogs of meat products or as an additive (ingredient) in the production of traditional meat products.

Conducting experimental development and tasting of meat products

To determine the possibility of using textured proteins in the production of meat products as a substitute for part of raw meat, we studied the effect of culinary processing on organoleptic characteristics and the yield of finished products when samples 1 and 2 (semi-skimmed soy flour and textured protein) were added to the recipe.

To prepare model systems, minced meat was mixed with hydrated soy protein so that the final product contained 25% hydrated soy protein. The fat content in the minced meat was leveled with the addition of beef fat. A mixture of minced meat and hydrated protein was passed through a meat grinder and molded cutlets weighing 40 g each and a thickness of 1.3 cm were formed. Thus formed products were frozen at -10 ° C and stored at the same temperature until cooking (20 hours).

Heat treatment (frying) was carried out in an open pan at a temperature of ~ 180 ° C for 3 min on each side, then the heating was reduced to 140-150 ° C and the product was left under the lid for another 5 min. After frying, the products were cooled to room temperature, excess fat and moisture were removed with filter paper, and cooking losses and organoleptic characteristics were determined.

Losses during cooking were determined by the difference in weight of the sample before and after heat treatment. The average values for the three workings are presented in table.6.

Table 6
The results of the production of cutlets produced with additives of soy protein Sample The amount of dry soya supplement in the recipe Product weight loss (%) the control - 36.5 one 10.0 31.1 2 7.8 20.7

The smallest weight loss was observed in products prepared with the addition of textured protein sample 2 (20.7%).

During the organoleptic assessment during the tasting, on a five-point scale, such qualities as the density of the culinary product, its elasticity, juiciness, taste (the presence or absence of extraneous flavors, in particular soy flavor), and aroma (the presence of extraneous odors) were evaluated. The average score is presented in table.7.

Table 7
The results of the tasting of cutlets with the introduction of soy protein in the recipe Sample Strength Elasticity Juiciness Product Taste Product flavor Overall rating one 4.7 4.3 3,5 4.7 4,5 21,2 2 4.7 4.3 4.7 4.8 4.3 22.8

During the tasting, it was noted that the samples had a good strong structure, retained their shape well, all products had a pleasant meat aroma. Cutlets with the addition of textured soybean flour, semi-skimmed flour, developed according to the new technology, received high marks.

Claims (5)

1. A method for the production of semi-defatted soybean flour, which involves the cleaning of soybeans from impurities, crushing, separation from the husk, dry extrusion under pressure at temperatures up to 150 ° C, oil extraction and grinding of pressed cake, characterized in that dry extrusion is carried out no more than 15- 20 s at a moisture content of crushed soybeans of 7.0-9.5%. 2. A method for the production of textured soy protein, comprising wetting the soy protein material and extruding, characterized in that soy flour, obtained by the method according to claim 1, with a fat content of 5.0-7.5 wt.%, Is used as soy protein material moistening of soy flour is carried out to a moisture content of 20-27%, before extrusion, the moistened mass is heated to 70-95 ° C, the extrusion is carried out in an extruder in which the moistened mass is heated to 145-180 ° C. 3. The method according to claim 2, characterized in that the extruded textured protein is passed through a cutter, cut, dried, cooled, divided into fractions on a vibratory separator and Packed. 4. Semi-skimmed soy flour obtained by the method according to claim 1. 5. Textured soy protein obtained by the method according to claim 2.