FIELD: food industry.
SUBSTANCE: invention is related to food industry, namely to separated protein materials. Protein material with high durability of gel can be protein concentrate possessing gel durability with fat addition at least 560.0 gram and having protein content at least 65.0 wt % in reliance to dry weight. Protein concentrate with high durability of gel is obtained by removal of soluble components from soya protein concentrate washed with alcohol after bringing pH to the value less than 6.0, then by bringing pH to the value over 7.0 and exposing the obtained concentrate to heat treatment.
EFFECT: proposed invention allows for obtaining protein concentrate with improved processing properties.
30 cl, 13 tbl, 16 ex
| Title |
Year |
Author |
Number |
| MEAT PRODUCT (VARIANTS) |
2001 |
- Altemuelle Andreas G.
- Gevara Balagtas F.
|
RU2238664C2 |
| PROTEIN/STARCH COMPOSITION OF LOW VISCOSITY AND HIGH GEL STRENGTH, MEAT EMULSION CONTAINING THE SAME AND METHOD FOR PRODUCTION THEREOF |
2000 |
- Behjtis Gregori A.
- Sho Ju Shung
- Koko Charl'Z Ehdvard
|
RU2268607C2 |
| EMULSION AND GEL CONTAINING PROTEIN COMPOSITION OF LUPINE, METHOD FOR PREPARATION OF EMULSION, METHOD FOR PREPARATION OF GEL, BEVERAGE AND EDIBLE PRODUCT PREPARED BY THIS METHOD, AND LIKEWISE FUNCTIONAL FOOD COMPONENT, EDIBLE PRODUCT, BEVERAGE, ANIMAL FODDER, AND COSMETIC AGENT CONTAINING EMULSION AND GEL |
1998 |
- Fitchett Kolin Stehnli
- Kehndi Majkl Dzhon
- Battajmer Ehjlin Tereza
- Khauard Dzhuli Ehnn
|
RU2217979C2 |
| PROTEIN COMPOSITION AND ITS APPLICATION IN RESTRUCTURISED MEAT, VEGETABLE AND FRUIT PRODUCTS |
2007 |
- Makmajndz Mehtt'Ju K.
- Godines Ehduardo
- Mjuller Izumi
- Orkatt Mehk
- Altemjuller Patrika A.
|
RU2430628C2 |
| METHOD OF SOYBEAN PROTEIN PRODUCT PREPARING |
2000 |
- Nazarenko S.V.
- Lobanov V.G.
|
RU2169486C1 |
| MEAT MINCE ANALOGUES |
2015 |
- Varadan, Ranjani
- Solomatin, Sergey
- Holz-Schietinger, Celeste
- Cohn, Elysia
- Klapholz-Brown, Ariel
- Shiu, Jennifer Woan-Yi
- Kale, Aniket
- Karr, Jessica
- Fraser, Rachel
|
RU2728653C2 |
| SOYA PROTEIN BLEND WITH FIBRES OF CITRUS FRUITS AND ITS USE IN MEAT FOOD PRODUCTION |
2006 |
- Vankhemelrijk Jozef Gvido Roza
- Van De Sipe Dzhon
|
RU2390273C2 |
| OBTAINING METHOD OF CONCENTRATED MILK-WHITE INGREDIENT AND FOLLOWING PROCESSED CHEESE PRODUCTION |
2004 |
- Karr Ehlister Dzhejms
- Kouker Kristina Dzhun
- Kellz Brajan Ehshli
- Ehlston Piter Dadli
- Ferrejra Lilian Di Barrus
|
RU2358435C2 |
| METHOD FOR PRODUCING SUPERCLEAN PLANT PROTEIN MATERIAL (VERSIONS) |
2000 |
- Vong Teodor M.
- Singer Dehvid A.
- Lin Santa Ehjch.
|
RU2203555C2 |
| CONCENTRATED PROTEIN PRODUCTS AND METHOD OF THEIR PRODUCTION |
2009 |
- Ponomarev Vasilij Vasil'Evich
- Bikbov Takhir Mukhammedovich
|
RU2409971C1 |
