METHOD OF PREPARING FOOD PROTEIN ADDITION Russian patent published in 1996 - IPC

FIELD: agriculture. SUBSTANCE: milled grain and milling waste were placed separately to the hot water (at 60-70 C) and 9-15% aqueous suspension is prepared. Mixture is kept at stirring for 1-6 hr in the presence of hydrolytic enzymes taken at concentration 0.05-0.07% for each one followed by mixing at the ratio 1:(0.2-5.0), keeping for 1-4 hr at 60-70 C. Then after cooling to 33-35 C fermentation is carried out in fermenter at pH 5.5-7.5, at 34-36 C where yeast Candida tropicalis is sown in the presence of mineral salts. After fermentation biomass is subjected for thermal treatment at 95-98 C for 1-3 hr followed by drying in spraying dryer. EFFECT: improved method of food preparing. 3 cl, 1 tbl