PROTEIN PRODUCT PREPARING METHOD Russian patent published in 2004 - IPC

FIELD: food-processing industry, in particular, production of soya protein-based products. SUBSTANCE: method involves soaking soya beans; grinding and extracting protein; separating liquid fraction from insoluble residue; coagulating protein in liquid fraction and separating whey. Coagulation of protein in liquid fraction is provided by means of cucumber or cabbage brine used in an amount of 20% by weight of suspension for obtaining pH value of up to 4.5. EFFECT: increased organoleptical properties of soya protein product prepared without use of specific coagulating substances and artificial aromatizers.