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

FIELD: food industry.

SUBSTANCE: invention relates to food industry. One prepares soya milk. One performs thermal acid coagulation of soya milk proteins with a kefir product at a ratio of 1:1. One generates a combined milk-and-vegetal clot, separates whey from it and conditions the clot till its moisture content is 80%. One introduces a mixture of vegetable oil with turmeric into the clot at a ratio of oil:turmeric 1:0.05 in an amount of 25-50% of the clot weight.

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

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