METHOD FOR PRODUCING PROTEIN-VEGETABLE PRODUCT Russian patent published in 2017 - IPC A23C23/00 

FIELD: food industry.

SUBSTANCE: method for producing protein-vegetable product in the form of a pudding comprises administering a filler in the protein base, heating and sterilisation, introducing a structurant, a thickener comprising semolina, homogenizing until uniform state, cooling to 0-5°C, packing and holding. The protein base is represented by the mixture of skimmed milk powder of low-temperature drying, restored with softened water with the temperature of 43±2°C whey proteins microparticulate and defatted soybean milk. The filler is represented by the mixture of boiled apples, honey, cinnamon and flour from amaranth seeds at the prescribed ratio. The mixture is subjected to heat treatment at the temperature of 100-115°C for 10-15 minutes.

EFFECT: pudding has high nutritional and biological value and low caloric value, excellent organoleptic characteristics, therapeutic and prophylactic properties.