SOYBEAN-MUSHROOM PRODUCT Russian patent published in 2008 - IPC A23L1/238 

FIELD: food industry.

SUBSTANCE: the present innovation deals with developing new types of products based upon plant proteins of dietetic and prophylactic indication, that is, soybean-mushroom products that include the mixture of a mushroom-based flavor filler and soybean emulsion-based sauce at addition of vegetable oil, sugar, common salt, a thickening agent, a stabilizing agent and flavor-aromatic additives. As a flavor filler one should apply mushrooms reduced up the size of their slices ranged 3-50 mm at the quantity of about 20-35% against total mass. The mixture should be thermally treated at possible temperature of thermal treatment ranged 75-90°C for about 5-15 min at constant mixing. As a flavor filler one should additionally apply a vegetable product at the quantity of 10% against total mass. As mushrooms one should apply either pickled, or sterilized, or boiled, or roasted meadow mushrooms or Oyster mushrooms. The innovation enables to widen technological possibilities on altering the product's consistence, obtain new specific product of harmonic combination of ingredients balanced according to biological value, flavor and consistence.

EFFECT: higher efficiency.

3 cl, 1 tbl