FUNCTIONAL FOOD INGREDIENT (VARIANTS) Russian patent published in 2003 - IPC

FIELD: food industry. SUBSTANCE: the present innovation deals with soybean functional food ingredients containing below 65% soybean protein against dry weight. Soybean material of functional food ingredient, also, has got nitrogenous index of solubility ranged about 30-80% and, at least, one of the following characteristics: aqueous activity 0.3 or lower; resistance index to salt ranged about 30- 80%; hydration capacity by water being, at least, three times higher against the weight of soybean material; viscosity of, at least, 50 centipoise at 18-25 C; activity of trypsin inhibition being maximum 10 units of antitrypsin activity/mg soybean material. In another variant, soybean material of functional food ingredient, also, has got, at least, one of the following characteristics: weight of aqueous suspension gel to be 5 ounces containing 5 portions of water/1 portion of soybean material, at least, 30 g at 15-25 C; strength of cooled gel obtained by mixing 5 portions of water and 1 portion of soybean material by weight of, at least, 50 g. The innovation enables to obtain soybean material at low content of oligosaccharides without high processing price. EFFECT: higher efficiency. 42 cl,12 tbl