SOYA SAUCE Russian patent published in 2016 - IPC A23L27/50 

FIELD: food industry.

SUBSTANCE: invention can be used in production of soya bean sauce with functional properties. Soya sauce contains thermally treated soya seeds and fried crushed wheat seeds at a ratio of 1:1, fungi culture Aspergillus oryzae in amount of 0.1-0.2 wt% mixture of soya and wheat seeds, 17-19% solution of table salt in ratio of soya seeds to the mixture and wheat as 2.5:1.50% aqueous-alcoholic extract of spiny eleuterococcus in amount of 1.5-3 wt% of the ready product.

EFFECT: invention allows to enhance nutritive value, impart adaptogenic properties and improve organoleptic indices, namely colour, taste and aroma, expand the range of natural soya sauces.

3 cl, 3 tbl, 3 ex