FIELD: food industry.
SUBSTANCE: invention relates to food industry. One prepares soya milk. One performs thermal acid coagulation of protein with acid coagulant represented by 5% water solutions of amber and ascorbic acids at a ratio of 1:1. One separates the protein clot from whey and moulds it and conditions it till its moisture content is 10-80% to generate granules, paste or puree.
EFFECT: invention allows to produce a product containing a complex of physiologically valuable ingredients.
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|
RU2437553C1 |
| SOYA PRODUCT PRODUCTION METHOD | 2010 |
|
RU2457687C2 |
