METHOD OF PREPARING SOYA PROTEIN PRODUCT Russian patent published in 2002 - IPC

FIELD: food industry, particularly, production of protein product from soya beans for using it for food production. SUBSTANCE: method of preparing soya protein product involves grinding of soya beans in hot aqueous solution at mixing and at temperature of 80-84 C, separation of suspension into soluble and insoluble fractions, additional heating of soluble fraction up to temperature 120-140 C with ageing not more 80 s, and the following deodorizing it under vacuum and abrupt cooling up to 65-75 C. Transformation of the soluble fraction into prepared product is carried out after its pasteurization by coagulation with 40-% aqueous solution of calcium chloride at temperature of 95-97 C, or 7-% solution of citric acid at temperature of 92 C, or introduction of spices and/or dry grass of parsley, dill, etc into soya protein. EFFECT: increased organoleptical properties due to full withdrawal of soya taste, removal of toxic substances, and maximum preservation of useful substances. 3 cl