FIELD: food industry.
SUBSTANCE: food product or beverage includes highly unsaturated fatty acids (HUFA), ground soya beans and water, introduced and homogenised as raw materials. HUFA contains four or more double bonds. The food product or beverage with pH equal to 6 or less has acidic property. Ground soya beans in the food product or beverage may have average particle diameter equal to 100 mcm or less. The method involves: mixing and homogenisation of ground soya beans, fat and oil containing HUFA in a water system and acidification of the homogenised mixture of ground soya beans and HUFA-containing fat/oil and water or ground soya beans. HUFA contains four or more double bonds. Ground soya beans may be produced using dry grinding and/or wet grinding process. Ground beans may be produced using dry grinding process with subsequent wet grinding process. Wet grinding process may be performed by high temperature treatment using vapour under pressure while acidification may be performed by fermentation with lactic acid bacteria and/or acid addition.
EFFECT: invention allows to prevent occurrence of rancid smell entailed by acidification in the food product or beverage during storage as well as obtain a liquid composition containing HUFA with excellent stable taste preserved for a long time.
2 tbl, 5 ex
