METHOD OF PRODUCING PRODUCT FROM SOYA REPLACING NUT Russian patent published in 2003 - IPC

FIELD: food industry; applicable in confectionery industry, and also as independent ready-made product. SUBSTANCE: soya beans are preliminarily cleaned from dirt and washed. Then they are steeped with water with temperature 85-95 C and aged for 1.5-2 h for swelling and removal of some soluble substances, and bitterness. Ratio of soya beans and water is 1:1.5- 1.8 of volume parts. Sodium bicarbonate is simultaneously added in amount of 1.5-1.7 g per 1 l of water. Then beans are replaced in a tank. Water changing is continuously conducted, and in this case, envelope is removed. Beans are predried up to 20-30% of mass part of moisture, then they are roasted at temperature 125-150 C for 10-13 min with simultaneous addition of 70-80-% vinegar essence in amount of 1.5-2 g per 1 l of oil with the following introduction of food additive in ready-made product. Used as additive is salt and sugar, or sugar powder, or caramel glaze, or chocolate glaze. EFFECT: improved product quality, reduced cost price, simplification and reduced duration of production process. 2 cl, 4 ex