PROTEIN PRODUCT PREPARATION METHOD Russian patent published in 2010 - IPC A23L1/20 A23J1/14 A23J3/16 

FIELD: food industry.

SUBSTANCE: method envisages soya protein base production by way of sprouted soya seeds soaking, sprouting and grinding, insoluble soya fraction separation from the soya protein base, protein coagulum and whey production by way of protein coagulation in the soya protein base by tomato paste solution. The tomato paste solution is prepared based on tomato paste containing 25% of dry substances and milk whey with dry substances content 5.4%, taken in a ratio of 1:1. Protein coagulation in the soya protein base is performed at a temperature of 50°C, exposure time being 10 minutes. Separated protein coagulum is conditioned till moisture content is 25-30%. Optionally possible is formation of the prepared soya protein coagulum with moisture content 30% into 1.0-2.0 mm diametre granules with subsequent drying at a temperature of 140°C during 35-40 minutes. Optionally possible is mixture of the prepared soya protein coagulum with moisture content 25% with meat and fish mince in a ratio of 1:3 to form 2.0-3.0 mm diametre granules with subsequent drying at a temperature of 110°C during 30 minutes.

EFFECT: invention allows to produce natural food products containing vegetable and animal proteins, fats, sufficient quantities of carbohydrates, with good organoleptic properties; extended storage life allows to increase period of sales and usage.

4 cl, 1 dwg, 4 ex