FIELD: food industry.
SUBSTANCE: invention relates to food industry. One prepares protein soya base. One performs thermal acid coagulation of protein (in the base) with 5% water solution of tartaric acid at a ratio of protein soya base: acid 1:0.1 at a temperature of 70-75°C. One separates the protein clot from whey and moulds it.
EFFECT: invention allows to produce a product with a pleasant flavour.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF FUNCTIONAL PRODUCT OF SOYA | 2010 |
|
RU2433746C1 |
| METHOD FOR PRODUCTION OF PROTEIN-LIPID PRODUCT | 2010 |
|
RU2437570C1 |
| FUNCTIONAL PROTEIN-MINERAL PRODUCT PRODUCTION METHOD | 2010 |
|
RU2437554C1 |
| METHOD FOR PREPARATION OF PROTEIN-LIPID PRODUCT | 2010 |
|
RU2456817C2 |
| FUNCTIONAL SOYA PROTEIN PRODUCT PRODUCTION METHOD | 2010 |
|
RU2435430C1 |
| METHOD FOR PRODUCTION OF PROTEIN-VITAMIN PRODUCT | 2010 |
|
RU2437557C1 |
| METHOD FOR PRODUCTION OF PROTEIN-VITAMIN PRODUCT | 2010 |
|
RU2437558C1 |
| FUNCTIONAL PROTEIN PRODUCT PRODUCTION METHOD | 2010 |
|
RU2437559C1 |
| SOYA PRODUCT PRODUCTION METHOD | 2010 |
|
RU2457685C2 |
| SOYA PRODUCT PRODUCTION METHOD | 2010 |
|
RU2457688C2 |
