FIELD: food processing industry, in particular pulse culture seed reprocessing.
SUBSTANCE: nut seeds are couched for 3-4 days to produce sprouts of 0.5-1.0 cm length, ground in anaerobic conditions in hot water and conditioned for 3 h to produce fermented product. Then product is heated up to 85-92°C for 3-5 min and separated to produce protein emulsion and non-soluble fraction.
EFFECT: emulsion product of increased quality due to improved filtration properties of suspension.
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