SOY-BEAN SAUCE PRODUCTION METHOD AND SOY-BEAN SAUCE PRODUCED BY METHOD Russian patent published in 2001 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves wetting soy beans, heating, mixing, additional heating, holding suspension and separating it into emulsion product and insoluble part; introducing flavor-aromatic additives into emulsion product. Soy beans are wetted in cold water having temperature of 8-18 C for 12-16 hours, with water being changed each 2-3 hours. Method further involves heating swelled soy beans to boiling temperature of 90-105 C for 4-5 hours, with following grinding; forming soya heads or loafs and directing them for slight drying and ripening into first ripening chamber for ripening at temperature of 14-18 C at air humidity of 75-80% for 240-360 h, with following directing them into second ripening chamber with temperature of 20-25 C at air humidity of 80-85% for 360-480 h; cleaning ripened soya heads or loafs from mold; grinding, wetting in cold water having temperature of 8-18 C for 40-48 h; introducing salt; sterilizing emulsion product at temperature of 80-90 C for 2-3 h; introducing different kinds of flavor and aromatic components into obtained emulsion product in accordance with receipt. Combination of flavor and aromatic components used in predetermined ratio allows different kinds of sauces to be obtained. Method may be used for production of beverages, curd, various kinds of cheeses, sauces, sandwich mass etc. EFFECT: wider range of soya products, improved food and biological value, and prolonged shelf life. 5 cl, 3 tbl, 4 ex