METHOD FOR PRODUCTION OF PROTEIN-CARBOHYDRATE PRODUCTS Russian patent published in 2010 - IPC A23J1/20 A23J1/14 A23J3/16 

FIELD: food industry.

SUBSTANCE: from soya beans a protein component is prepared by way of soaking, milling, extraction and coagulation of protein substances. A carbohydrate component paste and a fermented milk product are added to the protein base in a ratio of 1: 1: 1. Then the mixture is heated to 90°C and maintained during 10 minutes. The produced protein clot is separated from the liquid whey fraction and conditioned till its moisture content is 30-80%. The soya protein base containing 9-12.5% of dry substances is mixed with a solution of fruit-and-berry syrup or paste or puree or vegetable paste or puree with a 9-12.5% dry substances content. For coagulation of protein substances within the soya protein base one uses cultured milk products such as milk whey, a kefir product, fermented baked milk or boiled fermented milk. The produced protein-carbohydrate clot is conditioned for its moisture content to be no more than 30%, shaped into 1-3 mm granules, dried during 30 minutes at a temperature no more than 150°C and pulverised. The protein-carbohydrate clot with a 50% moisture content is shaped into briquettes or cutlet or round rissoles which are frozen. The protein-carbohydrate clot with a 65% moisture content is homogenised to produce a homogenous mass. The protein-carbohydrate clot with a 75-80% moisture content is homogenised to produce a puree or drink (cocktail). The separated whey is mixed with fruit-and-berry or vegetable juices in a ratio of 2:1 to produce a vitamin mineral drink.

EFFECT: invention allows to fabricated finished products using biotechnological processing techniques which have high organoleptic properties and biological value and contain no chemical additives, the preparation technology being simple.

7 cl, 1 dwg, 8 ex