SOYA SAUCE Russian patent published in 2016 - IPC A23L27/50 A23L11/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and 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, mold fungi of Aspergillus oryzae culture in amount of 0.1-0.2 wt% mixture of soya and wheat seeds, 17-19% solution of sodium salt in ratio of soya seeds to the mixture of soya and wheat seeds as 2.5:1, 70% aqueous-alcoholic extract Aralia high in amount of 1.5-3 wt% of the ready product.

EFFECT: invention allows to improve quality, 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