Description
The book contains Introduction, Protein Extraction Technology from Soy Flour, Technology of Soymilk with their Products, Coagulating Device of Soy Milk, Manufacture of Calcium fortified Soy Milk, Manufacturing Process to Prepare Food Products by Fermenting Soy Milk, Cereal Product (Milk coated), Technology of Substitute of Milk, Soybean Milk with Alcoholic Beverages, Tofu, Soysauce, Tempel and Miso, Lecithin Additive for Coatings, Lecithin Enzymatic Modification,Food Product Lecithin, Lecithin Containing Surface Release Composition, Chocolate Coating Comprising Hydroxylated Lecithin, Manufacturing Process for De-oiling Crude Lecithin, Lecithinated Noodles and Process for Manufacture, Method for the Conversion of Lecithin into Lysolecithin Chewing Gum Containing a Lecithin/Glycerol Triacetate Blend , Method of Preparing heat Resistant Lecithin Release Agent, Soybean Hydrolyzate, Odourless Soybeans, Soybean Noodle Hybrid Soybean Production, Soybean Milk, Plant Economics of Soya Oil and Cattle Feed from Soya Bean (Cutting into 4 Pieces Method), Plant Economics of Extraction of Soyabean Oil from Soyabean Seeds (Expander Extrusion Cooking Process) with Soya Grits. Plant Economics of Fish Feed from Soyabean, Plant Economics of Lecithin Powder (Soya Based), Plant Economics of Protein from Soyabean, Plant Economics of Protein Hydrolysate from Soyabean/Ground Nut Plant Economics of Soya Milk and Paneer, Plant Economics of Soyabean Cultivation, Plant Economics of Soyabean Nuggets, Plant Economics of Soya Milk, Paneer and Curd.
INTRODUCTION
Types of tofu
Benefits of tofu
Product Overview
Baked Goods
Breakfst Creals
Pasta
Beverages and Toppings
Meat, Poultry and Fish Products
Dairy type Products
Milk Blends
PROTEIN EXTRACTION TECHNOLOGY FROM SOY FLOUR
TECHNOLOGY OF SOYMILK WITH THEIR PRODUCTS
Composition and classification
Production Processes
The traditional process
Soybean Varieties
Storage
Cleaning
Dehulling
Blanching/Enzyme Inactivation
Grinding
Fibre Separation (decanting)
Deodorization
Standardization
Flavouring and Formulation
Fortification
Homogenization
UHT (Ultra-high temperature) Treatment
The INTSOY (Illinois) Process
Soymilk Related Products
COAGULATING DEVICE OF SOY MILK
Kinugoshi tofu
MANUFACTURE OF CALCIUM FORTIFIED SOY MILK
Standard Analytical Method for Determing calcium ion Concentration
MANUFACTURING PROCESS TO PREPARE FOOD PRODUCTS BY FERMENTING SOY MILK
Viability and Post Acidification properties of streptococcus thermophilus, selection of a strain of streptococcus thermophilus with reduced Post acidification
Streptococcus thermophilus viability and post acidification on Milk
Streptococcus thermphilus combined with Bifido bacterium viability and Post Acidification on a Substrate of plant origin
Fermentation of an Oat/Soy Mixture by an S thermophilus/Bifidobacterium Ferment
Oat/Soy Mixture: S Thermophilus/Bifidobacterium Ferment, Fruit Flavoured Product
Oat/Soy Mixture, Yoghurt Ferment
Oat/Soy Mixture: S thermophilus/L phantarum Ferment
Oat/Soy Mixture S thermophilus/L.casei Ferment
Almond/Soy mixture S thermophilus/L.casei/Bifidobacte-riumferment
Drink Oat or Almond or Rice/Soy Mixture, Yoghurt Ferment
CEREAL PRODUCT(MILK COATED)
TECHNOLOGY OF SUBSTITUTE OF MILK
The invention
Protein Sources
SPS ase
Process consideration
SOYBEAN MILK WITH ALCOHOLIC BEVERAGES
Evaluation
TOFU, SOYSAUCE, TEMPEL AND MISO
Soy sauce
Miso
Tempeh
MISO
Tofu
Introduction
Regular and siken tofu
KORI-TOFU
Deep fried Tofu
Fermented Tofu
LECITHIN ADDITIVE FOR COATINGS
Phosphatidylethanolamines should generally follow this formula
Phosphatidylcholines should generally follow this formula
Phosphatidylinositols should generally follow this formula
Phosphatidic acids should generallyfollow this formula
Test Methods
Leneta oil Stain Test
Staining and cleaning
Method 2 Detergent Wash Durability
Method 3- Household Stain Test
Materials
coating Compositions (Paints)
Additives
Stains
Cleaning Compositions
LECITHIN ENZYMATIC MODIFICATION
Overview
Processes for Enzymatic Modification of Lecithin
Reaction in Aqueous Medium
Reaction in Organic Solvent
Enzymes
Phospholipases
Lipases
Immobilization of Enzymes
Hydrolyzed Lecithin Product
Exemplary Reactions
Reaction in Aqueous Medium, Sequential Addition of Enzymes
Hydrolysis in Organic Solvent Sequential Addition of Enzymes
Hydrolysis in Organic Solvent Simultaneous Addition of Enzymes
Reaction in Aqueous Medium Sequential Addition of Phospholipase D and Lipase
Reaction in Aqueous Medium, Sequential Addition of Phospholipase D, Phospholipase A2, and Lipase
Hydrolysis in Organic Solvent, Single Enzyme
FOOD PRODUCT LECITHIN
LECITHIN CONTAINING SURFACE RELEASE COMPOSITION
Anti-Stick Properties
Appearance of Composition
Viscosity
Type of Spray and Appearance on Pan
Flammability
CHOCOLATE COATING COMPRISING HYDROXYLATED LECITHIN
Milk Chocolate with Lecithin
MANUFACTURING PROCESS FOR DE-OILING CRUDE LECITHIN
LECITHINATED NOODLES AND PROCESS FOR MANUFACTURE
METHOD FOR THE CONVERSION OF LECITHIN INTO LYSOLECITHIN
CHEWING GUM CONTAINING A LECITHIN/GLYCEROL TRIACETATE BLEND
METHOD OF PREPARING HEAT RESISTANT LECITHIN RELEASE AGENT
Phosphatide Release Agents with improved Heat Tolerance
SOYBEAN HYDROLYZATE
ODOURLESS SOYBEANS
SOYBEAN NOODLE
HYBRID SOYBEAN PRODUCTION
SOYBEAN MILK
Method of Measuring isoflavone compounds content
PLANT ECONOMICS OF SOYA OIL AND CATTLE FEED FROM SOYA BEAN (CUTTING INTO 4 PIECES METHOD)
Plant & Machinery
for Cattle feed
Fixed Capital
Raw Material
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF EXTRACTION OF SOYABEAN OIL FROM SOYABEAN SEEDS (EXPANDER EXTRUSION COOKING PROCESS) WITH SOYA GRITS
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF FISH FEED FROM SOYABEAN
Plant & Machinery
Fixd Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF LECITHIN POWDER (SOYA BASED)
Plant & Machinery
Fixd Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF PROTEIN FROM SOYABEAN
Plant & Machinery
Fixd Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF PROTEIN HYDROLYSATE FROM SOYABEAN/GROUND NUT
Plant & Machinery
Fixd Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF SOYA MILK AND PANEER
Plant & Machinery
Soya Machinery
Manufacturers of Paneer
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF SOYABEAN CULTIVATION
Land & Building
Fixed Capital
Raw Materials
Total Working Capital/Month
Total capital Investment
Turn Over/Annum
PLANT ECONOMICS OF SOYABEAN NUGGETS
Plant & Machinery
Fixed Capital
Raw Materials
Total working capital/month
Total capital investment
Turn Over/Annum
PLANT ECONOMICS OF SOYA MILK, PANEER AND CURD
Production Capacity
Introduction
Market Potential
Basis & Presumptions
Implementation Schedule
Technical Aspects
Process of Manufacture
Potato Wafers
Quality Control and Standards
Production Capacity (Per Annum)
Pollution Control
Energy Conservation
Financial Aspects Fixed Capital Land & Building
Machinery & Equipment
Working Capital (Per Month)
Personnel (Salary & Wages)
Raw Material
Utilities
Other Contingent Expenses (P.M.)
Working Capital/Total Recuming Expenditure (P.M.)
Total working capital for 2 months
Total Capital Investment
Financial Analysis
Cost of Production (Per annum)
Turnover (Per Annum)
