SOYA BEAN SAUCE PRODUCTION METHOD Russian patent published in 2012 - IPC A23L1/238 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Soya seeds are soaked in room temperature tap water for 15-18 hours; the water is drained, swollen seeds are mixed with browned oat flakes in an amount of 10-20% of the soya seeds weight. The produced mixture is put into 0.5-3 litre jars and sterilised in an autoclave under a pressure of 2 atm at a temperature of 120-125°C during no less than 3 hours. The aseptic mixture is cooled down to room temperature equal to 18° no higher than 30°C and inoculated, under aseptic conditions, (surfacially, without stirring the mixture) with seed spawn of Pleurotus higher edible xylotrophic mushroom (Pleurotus ostreatus or Pleurotus ostreatus f. Florida or Pleurotus citrinopoleatus, the mixture is placed for spawn accretion at an optimal temperature equal to 26-27°C for 20-25 days till complete spawn accretion across the substrate mass. The fermentation product is taken out of the jars, milled into particles 0.5-0.7 cm, soaked in fresh water or in broth at a ratio of 1:2.25-1:5 at a temperature of 4-6°C - 18-20°C during 4-16 hours; the mixture is boiled out during 25-40 minutes, cooled, filtered. One adds taste and flavour additives i.e. culinary salt, sugar, sodium glutamate, spices and seasonings.

EFFECT: proposed method allows to reduce the technological process, expand the range of the ready product, improve taste properties.

2 cl, 4 ex