Soy products having higher protein and natural soy oil content and methods
and apparatus for producing high protein soy products from dehulled
soybeans. The soy product contains at least five percent (5%) natural soy
oil and at least forty percent (40%) protein in dry weight basis. The soy
product is texturized and further contains over forty parts per million
(40 ppm) tocopherols, over three percent (3%) isoflavones and over ten
percent (10%) sugars. The protein content includes 11S and 7S protein in
at least a 1.5:1 ratio. The methods include pressing dehulled soybeans to
provide a pressed dehulled soybeans and grinding the pressed dehulled
soybeans to provide soy flour. The soy flour is preprocessed to mix soy
flour and water. The preprocessed soy flour is processed through an
extruder to produce a soy product. A high protein soybean promotes
texturization at high soy oil content levels. The shape and design of the
extruder further promote texturization at high soy oil content levels.
