FIELD: food-processing industry, in particular, production of foods from okara obtained by reprocessing of soya.
SUBSTANCE: method involves grinding okara and subjecting to thermal processing with water and steam until pressure in cooker reaches 1.05 atm; separating resultant mass into soya milk and secondary okara.
EFFECT: provision for obtaining of food product enriched in cellulose and having reduced content of fat and protein.
2 cl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| SOYA PROCESSING METHOD AND COMPLEX OF APPARATUSES | 2000 |
|
RU2190334C2 |
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RU2531903C2 |
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| METHOD FOR PRODUCING SOY CHEESES WITH NOBLE MOLDS | 2023 |
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RU2802584C1 |
| COMPLEX ADDITIVE WITH BIOLOGICALLY ACTIVE PROPERTIES FOR BAKERY PRODUCTS BASED ON SOYA DRINK AND\OR SOYA OKARA AND PRODUCT THAT CONTAINS IT | 2006 |
|
RU2356246C2 |
| PROTEIN BARS PRODUCTION METHOD | 2023 |
|
RU2823964C1 |
| METHOD FOR MAKING PROTEIN PRODUCT FROM SOYA | 1995 |
|
RU2081618C1 |
