FIELD: food industry.
SUBSTANCE: composition is obtained out of soya beans containing more than 30% of proteins in form of β-conglycinin and less than 25% of protein in form of glycinin. In one version composition contains less than 5000 mcg/g of free arginine and less than 900 mcg/g of free aspargine. In other version composition also contains less than 20% of common 2.4-decadienalium, plus hexanalium plus hexanol after milk acidifying in water conditions.
EFFECT: obtained compositions have improved organoleptic properties.
21 cl, 22 tbl, 11 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MEAT MINCE ANALOGUES | 2015 |
|
RU2728653C2 |
| FERMENTED SOYA BEAN MILK AND METHOD FOR IMPROVEMENT OF ORGANOLEPTIC PROPERTIES OF FERMENTED SOYA BEAN MILK | 2009 |
|
RU2503242C2 |
| NON-DAIRY CHEESE REPLICA COMPRISING A COACERVATE | 2014 |
|
RU2672489C2 |
| METHODS AND COMPOSITIONS FOR AFFECTING TASTE AND AROMA PROFILE OF SUBSTANCES SUITABLE FOR CONSUMPTION | 2014 |
|
RU2701852C2 |
| SOY-CONTAINING FOODSTUFF MADE OF CRACKED CORN | 2000 |
|
RU2267960C2 |
| METHOD FOR EXTRACTION, PURIFICATION, AND ENZYME MODIFICATION OF SOY 7S-GLOBULIN ALPHA'-SUBUNIT USEFUL AS HYPOCHOLESTERIC AGENT | 2003 |
|
RU2300898C2 |
| METHOD FOR ELIMINATION OF SOY MATERIALS TAINT | 2001 |
|
RU2280374C2 |
| METHODS AND COMPOSITIONS OF CONSUMABLE MATERIALS | 2014 |
|
RU2769287C2 |
| FERMENTATION BROTHES AND THEIR APPLICATIONS | 2020 |
|
RU2810249C2 |
| METHOD OF PROCESSING SOY OIL MEAL INTO FEED PRODUCT WITH IMPROVED PROPERTIES | 2014 |
|
RU2552084C1 |
