ASTRINGENT TASTE IN SOYA PROTEIN SOLUTIONS Russian patent published in 2016 - IPC A23J1/14 A23J3/16 

FIELD: food industry.

SUBSTANCE: group of inventions relates to food industry. Soya protein solution with reduced astringent taste is produced as follows. Extraction processing of soya protein source with an aqueous calcium salt solution, not necessarily containing antioxidant to cause solubilization of protein from soya protein source and to form an aqueous solution of soya protein. At least, partially separated soya protein water solution of residual quantities of soya protein source. Controlled pH soya protein water solution to a value from 1.5 to 4.4 using at least one organic acid used individually or in a mixture with at least one inorganic acid to produce transparent acidified soya protein solution. Organic acid is citric acid or a mixture of citric acid and malic acid. Inorganic acid is one of hydrochloric acid and phosphoric acid.

EFFECT: inventions group allows to manufacture a product with reduced astringent taste, without specific bean savour, thermally stable at low pH values, which is suitable for enrichment of acidic media.

19 cl, 5 tbl, 6 ex