SOYA PROTEIN PRODUCTION METHOD Russian patent published in 2004 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves preparing protein suspension from protein-containing raw material by processing of preliminarily defatted deodorized soya flour with sodium bicarbonate solution; heating resultant mixture to boiling temperature and settling protein during boiling process with the help of acetic acid solution; mixing soya flour with semolina before treating it with sodium bicarbonate; boiling homogeneous mixture until transition of protein to jelly state, with following settling of protein. Use of semolina as binder allows stable jells and agglomerates to be obtained. As a result, destruction of agglomerates and, accordingly, protein losses with whey during transportation from reactor into filtering apparatus to be prevented. EFFECT: intensified process and increased protein yield. 3 cl, 2 tbl, 2 ex