- Соя, переработка сои, соевое оборудование для животноводства,  приготовление кормов, о сое
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The product looks like homogenous paste resembling either pate or sour cream by consistency, depending on soy beans concentration, and consists of water and fine-dyspersated particles of soy beans. The paste color ranges from light yellow to brown. The taste is neutral. The smell has a slight tint of herbs. The required amount of soy beans necessary for the production of soy paste is 18…40% of the total weight of soy paste

соевые установки соевая корова соя оборудование  добавки пасты soya equipment soya cow additive paste
Because heat is not applied directly, the paste fully retains its

  • polyunsaturated fatty acids (meaning both qualitative and quantitative values);
  • amino acids (without thermal decomposition);
  • carbohydrates and fiber;
  • minerals and vitamins.

The paste is intended for the production of fish, meat and vegetable pates, burgers, meat balls, pastry, protein and fruit shakes, etc. Soy paste can also be used as a dough ingredient for macaroni and bakery products. Wasteless, energy-saving processing technology ensures the lowest production cost possible.

As we know, a soy bean consists of cells with hard membranes (fiber, cellulose) filled with cytoplasm, which is the medium containing the entire complex of nutritive components. The cell content is poorly assimilated in an organism without the destruction of the hard membrane, which occurs e.g. in the cooking process.

In result of this “soft” processing of the raw material, a the hard membrane matter is destructed by abrasion and the cell content is released in the processed medium. In other words, the degree of availability of soy beans, including that of the vitamin complexes, increases significantly.

This fact is proved by results of a laboratory test carried out at the Testing Biological Center of Palladin Biochemistry Institute of the National Academy of Sciences of Ukraine. (Conclusions).

Content of vitamins in soy beans and in soy paste based on dry matter content

Soy (M1), mg/100 g
Soy paste (M2), mg/100 g
The degree of vitamin availability k=M2/M1
1. Vitamin B1
2. Vitamin В2
3. Vitamin РР (niacin)
4. VitaminВ6 (Pyrodoxin)
5. Folic acid
6. Caratinoids

The k variable reflects the degree of availability of vitamins contained in soy beans for human body.

Poorly assimilated compounds contained in soy, such as fiber, are turned into fine-dyspersated pastes, boosting gastric motor activities.

At the end of the new processing technology cycle, polysaccharides and starches are reduced to easily assimilated monosaccharides due to hydrolysis. The availability of poorly assimilated in the human body soy beans vitamins is increased several times after the processing, which gives us grounds to consider soy beans the depository of vitamin groups A and B, carotinoids. Besides, harmful compounds contained in soy are reduced to a safe level. Thus, trypsin inhibitor drops approximately 10 times comparing to natural soy beans.

Keeping the unique therapeutic qualities of soy beans gives us grounds to view this as a creation of wholesome products, so vitally important for people of the third millennium.

The uniqueness of the suggested technology and equipment is documented by a number of patents in Ukraine, Russia, international patent applications approved by conclusions of the International Searching Authority.
The following technical specifications have been worked out for the soy products:
1. TEK hydrodynamic heater. (TU U 25.2-24110704-001:2018)
2. Soy products. (TU U 10.6-24110704-003-2018)
The products quality is approved by hygienic certificates and conclusions of Sanitary and Epidemics Control Authorities.


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The Creator did not come up with a nutritive and wholesome soy bean so that smart alecs turn it into a “dead” concentrate of proteins and fats...

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