FIELD: food-processing industry. SUBSTANCE: method involves wetting soya beans; grinding and heating with open steam in water; extracting protein under pressure of 0.4-0.5 atm for 12-16 min; filtering produced mixture; pasteurizing filtrate while holding it for 15-30 min at temperature of 95-99 C and fermenting. Obtained product has improved gustatory qualities and increased food value. EFFECT: simplified method and improved qualities of sour milk product. 3 cl, 1 ex _
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