FIELD: food industry.
SUBSTANCE: the present innovation deals with food products out of soybeans and technology for obtaining milk substitutes due to reducing and thermal treatment of plant raw material. Soybean food product should be obtained due to hydrodynamic impact upon soybeans due to circulation of the mixture of soybean and water in closed contour. Circulation should be continued till it is possible to obtain the paste as stable gel at weight ratio of soybean : water being restricted to 1:(2-6). Paste content of vitamins and fats against dry product corresponds to their content in the beans of natural soybean. The innovation enables to obtain soybean food product due to hydrodynamic impact upon soybean at compulsory turbulization and cavitation due to circulating the mixture of soybean and water in closed contour for 280-450 cycles to obtain the paste as stable gel. The innovation enables to obtain food product that keeps balanced ratio of structural nutritive components of natural soybean.
EFFECT: higher efficiency.
7 cl, 3 ex
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