METHOD FOR PREPARATION OF SOYA-BASED PROTEIN PRODUCTS Russian patent published in 2015 - IPC A23J1/14 A23J3/16 A23J3/28 

FIELD: food industry.

SUBSTANCE: soya beans are soaked until the moisture content is 50-60%. Resultant soya beans and coarsely milled cinnamon sticks are disintegrated in a water medium, the weight ratio of the components (soya bean:cinnamon:water) being 1.0:0.1:7.0, to produce a suspension in the form of an insoluble residue and soya bean milk. One performs thermal-acid coagulation of protein substances by way of addition of a solution of organic acids or their compositions at a ratio of 1:1 into the soya-and-cinnamon suspension. The coagulate is separated and conditioned till the moisture content is 10-70%. The insoluble soya-and-cinnamon residue moulded, dried and milled. The coagulate with moisture content equal to 10-70% is mixed with honey, the weight ratio of coagulate to honey being 1:(0.1-0.3). Whey is mixed with honey, the ratio of whey to honey being 1:(0.02-0.04).

EFFECT: invention allows to manufacture products with increased organoleptic properties, increased biological value and antioxidant activity.

4 cl, 1 dwg, 1 ex