PRODUCTION OF ACID-SOLUBLE ISOLATES OF SOYA BEAN PROTEIN Russian patent published in 2015 - IPC A23J1/14 A23J3/14 

FIELD: food industry.

SUBSTANCE: inventions group relates to food industry. The method involves manufacture of a soya bean protein product containing protein in an amount of 60 - 100 wt % (N×6.25) d.b. The soya bean protein source is extracted with salt solution, preferably, with sodium chloride water solution for formation of a water-protein solution with pH level equal to 1.5 - 11 for soya bean solubilisation where protein content is equal to 5-50 g/l. Water-protein solution is separated from the remaining soya bean protein source. Protein is concentrated till a value equal to 50 - 400 g/l. One adds a calcium salt, preferably, calcium chloride water solution, to the protein solution that has been concentrated and, whenever required, diafiltered till electric conductivity is nearly 15 mSm - nearly 85 mSm for sedimentation in the solution. Sediment is removed from the solution; clarified concentrated protein solution is diluted in water; the produced solution is acidified till pH level is equal to 1.5-4.4 to produce acidified transparent protein solution. One proposes other versions of soya bean protein product manufacture.

EFFECT: inventions group ensures manufacture of a product that is soluble, has a high level of transparency, is resistant to heating in acid water medium and has no bean savour.

31 cl, 11 tbl, 6 ex