FIELD: food industry for production of French cheese, cheeses, sauces, sandwich pastes and product of special purposes. SUBSTANCE: method involves soaking of chick-pea beans and their grinding in hot water. Prepared suspension is additionally heated up to temperature of not more 92 C for 3-5 min. Then suspension is separated into protein emulsion product and insoluble fraction, and amino acid glycine is added in amount of 0.3-1 mas.%. EFFECT: preparation of protein product keeping its nature properties. 3 ex
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