METHOD OF SOYBEAN SAUCE PREPARING Russian patent published in 1999 - IPC

FIELD: food industry. SUBSTANCE: defatted soybeans are boiled with hydrochloric acid for 18-24 h, millcake is removed from decoction and boiled again. Then formula components are added and sodium hydrocarbonate and sodium alginate are added additionally. From obtained mixture precipitate is removed and cooled at the following ratio of components, wt.-%: defatted soybeans 35-38; hydrochloric acid 5.0-10.0; sodium hydrocarbonate 1.0-2.1; sugar 8.0-12.0; sodium alginate 0.5-2.0; sodium chloride 1.1-2.1 and water - the rest. EFFECT: simplified technology, improved organoleptic and dietetic properties. 1 tbl, 7 ex