Roasted Soy Beans

Roasted soy bean- description: Peeled roasted soy bean.- varieties: Whole bean or sectioned bean (cut in 8 parts)- presentation: Bags of 20 KG.- product useful life:12 months.> trypsine inhibitors:Inactive. The enzymatic activity has been cancelled by heat.> taste: Enzymes are cancelled during grinding. Later on, the beans are flavored by a magnetic charge where the bean travels through a conveyor belt with a negative charge and the flavor is sprayed with a positive charge. Available flavors are salt, onion and bacon among others.Uses:Full bean:- flavored snacks (peanut replacement)- fillings on sweet bakerySectioned bean:- cake toppings- cereal bars- ice creams- candy> production process:- classification and cleaning of the beans. Very important to assure the quality of the final product.- thermal treatment with dry air by which all non-nutrient components are cancelled and the pealing process can proceed easily.- peeling by impact, obtaining the bean and the shell which are later separated by a sucking device.- precooking in industrial pressure tanks.- roasting process.- flavoring process> features and advantages of the peeled roasted soy bean:- less fat percentage than peanuts.- longer useful lifetime, even when the wrapping is opened.- because of having a protein content of 43% it increases the protein content of the final produce.- thanks to a greater amount of lysine and valine, it can compensate an aminoacid deficit in cereals.