METHOD OF PREPARING SOYA PRODUCT OF CHEESE-TOFU TYPE Russian patent published in 2002 - IPC

FIELD: food industry. SUBSTANCE: method involves cleaning, swelling and grinding of soya seeds in liquid medium. Prepared suspension is heat treated, and liquid phase is separated from nonsoluble residue. Protein curd is settled from liquid phase at temperature not lower 90 C by mixture of organic acids such as lactic, citric and acetic ones, taken in amount of 0.2-0.6% in terms of 100-% concentration of organic acids included in the mixture. Ratio of acetic, lactic and citric acids is (1-1.25): (1-1.23): (1- 1.1), respectively. Acids are introduced in the form of 10-20-% solution. EFFECT: higher quality of product with prolonged storage life. 2 tbl, 12 ex