A E Staley Manufacturing Company

Richard J Fiala

Kenneth N Wright

Michael F Campbell

John F Rasche

James D Wideman

Thomas L Scott

A solvent extraction and desolventizing process is disclosed which removes substantially all flavor-bearing substances from a moist vegetable protein concentrate, provides a nitrogen solubility index (NSI) of about 6-15, a Bostwick flow value of less than 10, a water absorbency of the concentrate in the range of 270-350, and a penetrometer reading in the range of 7-30 mm so that said vegetable protein concentrate may be used as a protein-containing ingredient in prepared meats. The process includes extracting defatted vegetable protein flakes with an aqueous alcohol solution to remove soluble carbohydrates and flavors, leaving an extracted product having a moisture and volatiles content of about 50-70% by weight. The alcohol-extracted product which contains about 20-40% by weight water, is thereafter desolventized in a humid gas atmosphere with a relatively low gas temperature of less than about 260.degree. F. (127.degree. C.) for about 1-6 hours. The resulting, desolventized vegetable protein concentrate is very bland and light colored, and is an economical protein ingredient for foods. The desolventizing removes substantially all remaining solvent from the bland product so that the resulting product contains less than about 0.1% (1000 ppm) residual alcohol, and preferably less than 0.01% (100 ppm) alcohol. The process has primary application to vegetable protein concentrates derived from soybeans. Other potential vegetable protein raw materials include rapeseed, sesame seed, safflower seed, cottonseed, sunflower seed, peanut, maize, yellow field pea and horse bean.

Bland vegetable protein product and method of manufacture

A process for making a dense, high molasses animal feed impregnated on a ground bagasse or bagasse pith carrier. The ground bagasse or bagasse pith is capable of absorbing up to about 5 times by weight high brix molasses to produce a feed product having about 30-55% by weight sugars determined as invert. The ground bagasse or bagasse pith, from which the major portion of the cane juice has been removed for the manufacture of cane sugar, is thoroughly mixed with molasses and the wet mixture, which contains from about 15-30% by weight water, is wet pelleted. Uniform penetration of molasses throughout the carrier is obtained. The molasses/bagasse (bagasse pith) pellets are then dried to a moisture level less than about 2-4% and cooled. The dry, dense pellets can then be packed and shipped without further processing, or they may be subjected to a crumbling step to make a granular product for blended animal feeds and as a principal component in molasses/salt blocks, and medicated feeds.

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Decatur, IL, United States of America

Richard J Fiala