FIELD: food industry.
SUBSTANCE: invention relates to food industry and may be used during preparation of protein-carbohydrate products based on soya beans. The method envisages combined disintegration of soya bean seeds and ginger roots (taken at a ratio of 1:1) in water medium till obtainment of a finely dispersed suspension, its subsequent division into a soya bean-and-ginger protein base and soya bean-and-ginger insoluble remains, subsequent coagulation of protein in the soya bean-and-ginger protein base with water solution of ascorbic acid till formation of a protein-carbohydrate clot, conditioning to moisture content equal to 10-90% as well as formation of the soya bean-and-ginger insoluble remains into granules and drying till dry substances content is equal to 90-92%.
EFFECT: method allows to obtain products with high organoleptic properties and biological value.
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