FIELD: food-processing industry. SUBSTANCE: method involves mixing protein raw material with aqueous solution of inorganic iodine and treating with ferments, with mixture of fresh fat-free milk and various natural proteins being used as raw protein material; conducting process at temperature of 18-45 C with the use of reaction mixture of modified ferments immobilized on semi-permeable membranes or on inert carriers and with the use of mineral salt complex, with pH value being maintained within the range of 5-8; providing macro, micro and diafiltering of solution in superfiltration unit at pH value of 6.8-7.2, while continuously controlling remaining amount of free iodine in solution; subjecting iodinated protein solution to sterilizing microfiltration and sublimation drying procedure for obtaining base product. Method may be used for iodine deficiency prophylaxis in human organism, in particular, in bakery, confectionery production, as well as in production of fruit beverages, vitamin and mineral complexes. EFFECT: simplified procedure for obtaining of non-denaturated soluble iodinated food proteins free of chemical contaminants and unbound iodine, wider range use, and increased yield of proteins. 2 cl, 2 dwg, 3 tbl, 3 ex
