FIELD: food processing industry, in particular foodstuff production from genetically non-modified soybean.
SUBSTANCE: claimed method includes soybean gradation, drying, breakage on four parts, husking, heating up to 55-70°C and moistening; softening, providing flattened flakes of 0.35 mm in thickness, hexane extraction with 70 % ethanol aqueous solution, drying for 4.5 h at 85-95°C to remove rest alcohol and trypcin component and production of food protein. Produces protein is further powered and homogenized in 20 % NaOH solution. Homogenized product is dissolved in water and sprayed into container followed by drying therein.
EFFECT: food protein of high quality obtained without using of additional equipment.
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