FUNCTIONAL PRODUCTS PRODUCTION METHOD Russian patent published in 2013 - IPC A23L1/20 A23L1/29 A23P1/02 A23J1/14 A23J3/16 C11B1/10 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to physiologically functional ingredients production and may be used during functional food products manufacture using soya. Soya protein is produced by way of thermal acid coagulation of soya protein base with ascorbic acid. The vegetal oily base is introduced into the prepared vegetal raw material at the components ratio equal to 1:1.5 respectively. The vegetal base is represented by carrots or sea-buckthorn berries or rosehips or ash or haw or magnolia-vine berries. The vegetal oily base is represented by sunflower or soya or olive or sesame oil. The oily base and vegetal raw material are milled together to produce finest particles of the vegetal raw material. The mixture extraction is performed till production of a vitamin-and-fat base and insoluble vegetal residue. One mixes the vitamin-and-fat base, separated from insoluble vegetal residue, with soya protein at a ratio of 1:(2-9).

EFFECT: method allows to produce functional food products with balanced chemical composition and with high vegetal protein content.

4 cl, 4 ex