METHOD OF PRODUCING SOY PROTEIN ISOLATE Russian patent published in 2017 - IPC A23J3/16 A23J1/14 

FIELD: food industry.

SUBSTANCE: for manufacture of a soy protein isolate of white petal the method is performed in the following way. Raw materials with the PDI solubility index - from 55 to 95, when the thickness of the white petal or its waste is from 0.1 to 1.5 mm, water and alkali are fed to obtain a soy protein suspension. Its aqueous alkaline processing is performed in the gravity swirling flow, at that, the raw material, water and alkaline is fed to the stream beginning. Extraction is carried out in two stages at a temperature of 48-65 °C and pH 6.8-8.8. While reducing the solubility index PDI of less than 75 after the second extraction a suspension processing with live steam is carried out at a temperature of 82-102 °C and a pressure of 2.2-4.0 Bar during the time excluding the protein denaturation, and then the temperature is rapidly reduced to 48-65 °C. The extract is separated and the liquid phase premixing with an acid and proteins precipitation at pH, corresponding to the soy protein isoelectric point are carried out. A whey is separated from the precipitated proteins, the precipitated proteins are washed. The liquid phase formed during the proteins isolation are used in the raw materials processing and dissipation. The ready product is dried and packed.

EFFECT: product with high organoleptic indicators, on a uniform product mainly containing high molecular weight proteins, the method allows reducing protein loss.

5 cl, 2 ex