PROCEDURE OF PREPARING SOYA BEAN PROTEIN PRODUCTS Russian patent published in 2010 - IPC A23L1/20 A23J1/14 

FIELD: food industry.

SUBSTANCE: soya bean are wetted in water. Further they are crumbled; protein substances are extracted and suspension is prepared. Protein is coagulated in suspension and settled on a solid fraction. Also coagulation is performed with water solution of tomato paste wherein contents of dry substances is 12.5% and ratio is 1:1 at temperature of suspension 50-60°C. Then solid fraction is separated from suspension and conditioned to moisture contents 30%. Notably, it is possible to mix produced soya bean protein product with meat, fish and vegetable stuffing at ratio 1:3, to pre-pack it into a glass container of 0.5 dm³ capacity and to sterilise under a specified mode. Also this product can be granulated into granules of 1.0-2.0 mm diametre at temperature 150°C during 15-20 min. Further, the product can be mixed with mince meat at ratio 1:2, granulated into granules with diametre 3.0 mm and dried at temperature 140°C during 25-30 min.

EFFECT: facilitating production of natural food products containing vegetable and animal protein, fats, and adequate amount of carbohydrates with good organoleptic indices of long shelf life, increased terms of sale and utilisation.

6 cl, 6 ex