SOYA PRODUCT MANUFACTURE METHOD Russian patent published in 2000 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves cleaning soya beans from contaminants; shelling; providing size gagging; washing with running water; heating cleaned beans for 3-5 min to temperature of at least 98 C; holding for 5-15 min; cooling to temperature of at least 25 C for 3-5 min; grinding and heating mixture to temperature of 75-105 C; separating it into solid and liquid parts; introducing additives into liquid part; homogenizing mixture and sterilizing at temperature of at least 120 C for time interval not exceeding 10 sec; cooling liquid part or mixture with additives and souring by means of kefir fungi or leaven of mixture of milk bacterial fungus cultures or mixture of milk streptococci of thermophilic races and Bulgarian bacillus used in the ratio of 4:1 or acidophilic bacillus. Vitamins, sugar sand, edible salt, sugar substitutes and sweeteners, refined deodorized plant oil, fresh and frozen fruits and berries, syrups, pulps, jam, dry powdered fruits and plants, nuts, candied peels, natural honey, and vanillin may be used as additives. Method allows quality of soya products to be improved by eliminating "soya" flavor. EFFECT: improved organoleptical properties, increased efficiency and high yield of product. 8 cl, 3 tbl, 17 ex