Method of treating oilseed material

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...

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426632, 426467, 426468, 426486, 426520, A23L 120

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active

045432643

ABSTRACT:
A bland and nutritive oilseed food product made from an oil seed having a fat content of at least approximately 10% and a protein content of at least approximately 20% is produced by a process involving the steps of heating a particulate oilseed material with steam to preferably 220.degree. F. and subjecting the particulate oilseed material to lower alcohol vapors. Initially, the oilseed material is placed in a closed vessel and the alcohol is added to the oilseed material in a preferred weight ratio of approximately 9 pounds alcohol to 60 pounds oilseed material along with a small quantity of water. The vessel has agitators that agitate the oilseed material sufficiently to "fluidize" the material within the vessel. Steam is injected into the vessel and when the temperature of the oilseed material preferably reaches 220.degree. F., the steam is stopped and the particulate oilseed material is kept at that temperature in the closed vessel for at least thirty minutes. The vessel is then vented at subatmospheric pressure, removing substantially all of the alcohol from the particulate oilseed material.

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