METHOD FOR PRODUCTION OF SOYA PROTEIN PRODUCT FOR SAUCE PREPARATION Russian patent published in 2011 - IPC A23J1/14 A23L1/20 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Soya seeds are soaked and milled; protein is extracted to produce a suspension. The insoluble remains are separated from the soya protein base. Protein is coagulated in the base with a water solution of tomato paste with 10-12.5% of dry substances content for a protein-carbohydrate clot production The clot is squeezed to remove whey, conditioned till its moisture content is 75%; a mixture of vegetable oil with turmeric is introduced into the clot at ratio of 3:1, the mixture of vegetable oil with turmeric is prepared at a ratio of 5:0.1, homogenated with additional ingredients added to it during the process.

EFFECT: invention allows to produce a product with high organoleptic indices, food and energy value based on organic natural raw material and components.

2 cl, 2 ex