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

FIELD: food industry; applicable in production of combined meat, fish, vegetable and other products. SUBSTANCE: during the process of protein coagulation, solution of acetic or citric acid is introduced after introduction in suspension of alkaline solution. Coagulated protein in the form of foam is separated on interface of liquid-foam. Separation of moisture from foam-like protein product is carried out by drying with simultaneous deaeration. Insoluble fraction is separated from moisture up to 20% of its content, and mixed with starch in ratio 1:1. Then product is extruded and, product similar to "Kukuruznye palochki" with a porous structure is prepared. EFFECT: preparation of high-quality soya protein product with less power expenditures. 2 cl, 1 dwg