PASTY SOYA-MILK PRODUCT OBTAINING METHOD Russian patent published in 2001 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves mixing ground soya beans with milk containing 3.2 wt.% of fat; extracting and dividing produced homogeneous extract suspension in centrifugal force field into soya-milk base and insoluble remainder; introducing coagulant in the form of citric acid solution into soya-milk base; after complete settling of protein, separating liquid fraction from produced pasty soya-milk product; feeding pasty soya-milk product into vessel, supplying steam from the bottom and creating vacuum; adding components in the following amounts, wt.%: pasty soya-milk product 80; sugar powder 7; oil 9; salt 0.01; vanillin 0.01; dry cocoa 3.98; homogenizing produced mixture at pressure of 0.2 MPa. Food product has increased nutritive value and improved organoleptical properties. EFFECT: improved assimilability of product, wider range of milk-protein products and provision for wasteless technology. 1 ex