PRODUCTION OF LEGUMIN PRODUCTS WITH LOW TARTNESS Russian patent published in 2019 - IPC A23J1/14 A23J3/14 

FIELD: food industry; biotechnology.

SUBSTANCE: group of inventions relates to food industry and biotechnology. Method is carried out as following. Legumin source is extracted with aqueous solution of calcium salt. One separates the legumin water solution. Aqueous legumin solution pH is corrected to pH 1.5–4.4. Acidified water solution of legumin is fractionated to separate low-molecular less astringent proteins from more astringent proteins with higher molecular weight. Fractionated by pH adjustment of acidified legumin solution to pH 5–6.5 for deposition of more astringent proteins with higher molecular weight from acidified legumin solution and obtaining legumin solution with corrected pH removal of sediment from legumin solution with corrected pH, correcting the pH of the legumin solution with the corrected pH to pH of 1.5–4.4 to form a re-acidified aqueous solution of legumin and drying the re-acidified aqueous solution of legumin to obtain low-molecular weight legumins of lesser astringency. Embodiments of the disclosed method are also provided. Legumin product has protein content of at least 60 wt % (N × 6.25), s. m, is completely soluble in aqueous media with acidic pH values less than 4.4, heat-resistant in aqueous media at acidic pH values of less than about 4.4, does not require stabilizers or other additives for preserving the protein product in solution or suspension, contains little phytic acid, does not require enzymes when produced, is slightly tart in an aqueous solution with pH below about 5 during tasting. There are versions of the protein product. Powdered beverage contains the above legumin product. Aqueous solution of said legumin product, which is thermally stable at pH less than approximately 4.4.

EFFECT: group of inventions enables to obtain a product which has low tartness in an acidic solution such as an acidic beverage during tasting.

33 cl, 19 tbl, 26 ex