PROTEIN PRODUCT PREPARATION METHOD INVOLVING SOYA USAGE Russian patent published in 2015 - IPC A23J1/14 A23J3/16 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Soya beans are soaked until the moisture content is 50 -60%. One performs combined disintegration of soya beans with dill or fennel or jeera or anise or caraway or mustard seeds in water medium at a weight ratio of 1:0.05:8. One performs thermal-acid coagulation of proteins in the protein-and-ether mixture with 5% solution of ascorbic or amber or lactic or malic or citric acid or their compositions or their combinations. One separates coagulate from whey. The separated coagulate is conditioned till moisture content is equal to 8-80%; whey is mixed with vegetable pastes to produce sauces and beverages.

EFFECT: invention allows to produce food products with high food and biological value and the pleasant smell and taste typical of condiments and spices.

1 dwg, 1 ex