METHOD FOR PRODUCTION OF SOYA-PROTEIN PRODUCTS Russian patent published in 2010 - IPC A23L1/20 A23J1/14 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to methods for preparation of high-protein food produces on the basis of soya beans and polycomponent products with their application. Method for preparation of soya-protein products includes production of soya protein base by means of soya beans soaking, sprouting and grinding, separation of insoluble solid fraction from suspension, production of protein clot by means of protein coagulation in soya protein base and separation of produced whey from clot. Protein coagulation is carried out at the temperature of protein base equal to 60-70°C by addition of aqueous solution of tomato paste with content of 10% of dry substances at the ratio of 1:1 with further separation of protein clot and bringing it to moisture of 30%.

EFFECT: invention makes it possible to produce food products that have vegetable and animal proteins and fats in their composition, as well as sufficient quantity of hydrocarbons; product has good organoleptic properties, besides durable shelf lives make it possible to increase sell by dates and useful life.

7 cl, 7 ex