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soyachaapprocessing (1)

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akolagaonmajha
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© © All Rights Reserved
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PROCESSING OF SOYA CHAAP

SOYBEAN CROP PHYSIOLOGY

Soybean looses viability very quickly.

It is a major pulse in hilly region.

Local variety is known as kalitur.

soyabean seed germination was 50% where as 30% in maize and 26% in r

Optimal conditions for germinations are found in early season after the firs

Optimal temperature for germination of soyabean are 34-36 ºC with minim


SOYABEAN ORIGIN AND HISTORY

Southeast Asian origin

Named as Chinese pea or Manchurian beans


Soya bean has been reported to be extensively cultivated in china from p
Delouche found that seeds took minimum period for
germination at temperature 30 ° C while it took twice
longer to attain the same percentage at 20 ° C.

Soyabean is a water spender with LWP falling to low level


before stomata completely close.

The rate of seed fill is affected by photoperiod in


soyabean. Soyabean produce yields less than other
cereals and potatoes.
A yield of 10-15 g/ha in 60-70 days is equivalent to a yield of 20-
30 g/ha in 120 -140 days.
CLIMATIC REQUIREMENT

Soyabean distributed in areas around the world between 0 ﾟ


and 20 ﾟ N in medium altitudes and 200 and 400 N in low
altitude.

Soyabean is a kharif crop but grows in summer in

hilly region. It requires warm and moist climate

Temperature of 250 to 300 C is optimum for its growth.


Maximum flower initiation occurs at day at temperature of 24-
300 ° C. And complete inhibition takes place at 130 ° C.
STORAGE

•Soyabean seeds are sensitive to humidity and temperature in


storage.

•Soyabean with higher moisture content of 13.5 % stored at 300 °C


failed to
germinate after 5 months.

•But full viability maintained even after 10 years when it is stored at


100 °C.

•Seeds under ordinary storage conditions do not retain viability for


longer than one season.

•Seeds should be dried to moisture content down to 10 % before


storage
QUALITY

•Soyabean exists as black yellow and chocolate seeded type.

•In northern India black seeded type is cultivated which


has higher percent of protein and lower percent of oil than
yellow and chocolate ones
1 kg of soybean flour is equivalent in protein to 2kg of beef ,
2.3 kg of mutton, 2.1 kg of fish,108 eggs and 18L of milk.
•Soyabean constitutes of 43.2 and 19.5% protein and fat
respectively.

Soybean is a legume crop principally containing protein ,lipids


, carbohydrates and minerals .

Soybean has highest amount of protein among the cultivated legumes

Sobean usually contains 20-22% fat on dry weight of which 12-15% is

Indian soybean have accounted for 43.2 and 19.5% protein and fat res
Soybean Seed structure : Fig. 2: Soybean Seed Stru
PRODUCTION SCENARIO OF SOYABEAN
United States of America is stood first with 1195.18 lakh
tonnes in 2017- 18 followed by Brazil (1145.99 lakh tonnes),
Argentina (549.71 lakh tonnes), China (131.52 lakh tonnes)
and India (109.81 lakh tonnes).

Soyabean has become an important oilseed crop in India in a


very short period with 113.98 lakh ha area under its cultivation
during kharif 2019- 20.

The major soyabean growing states are Madhya Pradesh,


Maharashtra, Rajasthan, Karnataka, and Telangana. According
to the first advance estimates, Govt. of India, soyabean
production is estimated at 135.05 lakh tonnes during kharif
2019-20.
SOYA CHAAP INTRODUCTION
Soya chaap is a meat substitute available in various shapes and slices li

The most classic form of soya chaap is the laced soya chaap over candy

It is a high protein snack or Veg Meal soya chaap is a delicious vegan pr

Raw material for soya chaap production is soyabean


CLASSIFICATION OF SOYBEAN

There are 1200 to 1400 varieties of soybean

1. Yellow group: • Pai-mai- yellow seed with white white scar


•Chin huan –the round seed with yellow golden
•Hui chi-the yellow seed with dark brown

2. Black group : • The wu-tou the large black seed.


•Pein wu tou the flat black seed.
•The small black seed.

3. Green group: • The epidermis green but green yellow.


•Epidermis and germ both green.
JAPANESE CLASSIFICATION

According to shape, size, colour, period of maturity and the uses to


which is to put.

Marten’s classification: Marten in 1869 classified according to


form or shape of seed.
•Soja elliptica or the oval seed
•Soja spelica or the round seed
•Soja compressa or the compressed seed

Aarz’s classification: according to form of pods


•Soja platycarpe : flat podded soya bean
•Soja jumida : swollen podded soya bean
BOTANICAL DESCRIPTION

•Botanical name: Glycine Max, is a herbaceous annual


plant in the family Leguminosae.

•Seeds can be variety of colours including yellow, green,


blacks or a melted combination.

•Plants can grow up to 50-200 cm

•Taproot system , presence of root nodules.

•Self pollination , flowering starts from lower parts of stem.


IMPORTANCE OF SOYBEAN IN INDIAN ECONOMY

Soybean contributes significantly to the Indian edible oil pool.

Presently soybean contributes 43 % to the total oilseeds and 25%


to the total oil production in the country.

Currently, India ranks fourth in respect to production of soybean in


the world.

The crop helps earn valuable foreign exchange (Rs. 62000 millions in
2012-
13) by way of soya meal exports.

Soybean has largely been responsible in uplifting farmer’s economic


status in many pockets of the country.
PROCESSING OF SOYA CHAAP

Ingredients

Soyabean

Water

Soya

chunks

Maida, salt

Sticks
SOYA CHAAP
FLOW CHART SOYA CHAAP
Take soya bean in a bowl, add water to it.

Soak it overnight and then grind to make a paste.

Now take water in a bowl, add soya chunks to it and bring it to

boil
After the boil, drain out the water and soak it in cold water till
they
become soft

After draining out all the water, grind the soya chunks to make
it a paste.
Take soya flour paste in a bowl and add soya chunk paste to it.
Mix Maida and salt to the bowl. Stir all of them thoroughly.

Add some water and knead a dough.

Flatten the dough like a chapatti and cut long pieces out of it.

Roll the long pieces on to the sticks.

Take a pan full of water and heat it, add the sticks and let it boil a
little
.

Now drain the water and let it cool down.

Soak the sticks in cold water for a few minutes and use
ANOTHER METHOD FOR MAKING SOYA CHAAP

Raw material: Soyabean flour, wheat bran, oil and refined wheat
flour
.
Mix the above ingredients and make dough out of it.

After allowing the dough to rest for a while, cut the dough
and roll over the sticks.

After shaping, these chaps are boiled for 30 minutes.

Once this is done allow the boiled chaaps to cool buy


soaking them in water for 10 to 15 minutes.

Finally, the chaaps are frozen in blast freezer, packed in large


packages and stored in cold chamber.

According to the market demand the chaaps are removed form


the chamber , sorted , graded and packed in various quantities.
The supply of these soya chaaps in done through the cold chain .
SOYA CHAAP MAKING MACHINE

Automation Automatic

Grade

Motor power 2 HP

Motor Type Three Phase

Frequency 50/60 Hz

Voltage 220-440 V
SOYA CHAAP MAKING MACHINE
SOYA DOUGH MAKING MACHINE
NUTRITIONAL FACTS
It contains highest lecithin than any other

flour. Lecithin content in soya bean identical

to egg yolks.

This lecithin may get destroyed during milling so it is


advised to take whole grain flour rather than cake residue.

In the flours of extraction Vit A is

destroyed. The protein body gets

deneutralised.

The cake which is left after extraction is not fit for meal.
NUTRITIONAL FACTS
Soybean flour is equal to four times flour of cereals.

15-20% of fat.

Soya fat is equal to 20 times of

wheat fat. Its fat content high in Vit

A and Vit D

Rich in Potassium, sodium, calcium, calcium, phosphorous, Iron .

It’s a great source of starch and carbohydrates along with proteins


and fats of
high biological value.

More easily digestible ,high water absorbing Coefficient of


digestibility is 95.7%.
Soya can easily replace the costly animal proteins and easily
affordable for people in India
Soybean contains highest amount of fat, minerals and
least starch.

Highest nutritive and calorific value and

biological value. It can safely replace the costly

animal food

Protein in soybean flour compares to milk, fish,


chicken and eggs.
HEALTH BENEFITS OF SOYA CHAAP
Perfect blend of protein vitamins minerals and insoluble fibre.

Lowers the risk of breast cancer among women because of

isoflavones. Reduces cholesterol level


SCOPE OF BUSINESS OF SOYA CHAAP

The setting up of small scale soya chaap industry is briefed as


below.

Since most work is manual, lot of manpower is

required. To begin with 18 -25 are needed to

start the industry.

15-25 kw power would be needed to operate the plant at small


scale.

Since shaping of these chaaps is done by hand, not many


equipment’s are required. Basic equipment’s like knife, large
pots,kneader, weighing scale etc would be sufficient.
For More details Contact:

National Institute of Food


Technology and Entrepreneurship
and Management Ministry of Food
Processing Industries Plot No. 97,
Sector-56, HSIIDC, Industrial Estate,
Kundli, Sonipat, Haryana-131028

Website: http:www.niftem.ac.in

Email:
[email protected]
Call: 0130-2281089

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