FIELD: food processing.
SUBSTANCE: they prepare water composition containing soybean material and sugar. The water composition is warmed up at the temperature and for the time period enough for caramelization of at least a part of sugar and reduction of moisture content less than down to 30% for obtainment of caramelised composition. The caramelized composition is cooled till formation of the soybean-containing confectionery product. At the stage of water composition preparation or to the caramelized composition prior to the cooling stage the add fat in the amount enough for provision from 5 up to 20% of fat content in the confectionery product. The confectionery product contains at least 5% of soybean protein without flavour usually related to soybeans.
EFFECT: producing of soybean-containing confectionery product with flabour of soybean-containing material.
20 cl, 3 ex
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