DESSERT SOYA PASTE AND METHOD OF PRODUCING THE SAME Russian patent published in 2003 - IPC

FIELD: food-processing industry, in particular, obtaining of soya-based product. SUBSTANCE: dessert soya paste comprises soya concentrate, fatty component, sugar, and flavor fillers. Soya concentrate is product comprising soya base and water with dry substance content of 26-35 wt%, and fatty component is soya oil used in an amount of 8-10 wt%. Flavor filler is dry cocoa, fruit syrup, fat-free dry milk, and gelatin. Dessert soya paste further comprises cedar oil used in an amount of 0.02-0.1 wt%. Method involves providing grinding, mixing, homogenization and thermal treatment of basic components by means of rotary dispersing apparatus providing acoustic field having intensity of 100-500 W/kg of product. Method allows soya products to be obtained, said products being emulsion comprising protein, fat, carbohydrate, vitamins, micro- and macro elements and other valuable components. EFFECT: improved quality, pleasant aroma and taste, increased nutritive, curative and prophylactic properties of product. 7 cl, 2 tbl