METHOD OF PRODUCING SOYA ISOLATED PROTEIN Russian patent published in 2019 - IPC A23J3/16 A23J1/14 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method is carried out in several steps. At the first stage the defatted white petal is soaked and antifoam preparation is added. At second step, first extraction is carried out at temperature of 50–55 °C in water-alkaline solution, where alkali is dissolved in water. Caustic soda is added while increasing pH to 7.3–7.8. Suspension time in first extraction vessel makes 40 minutes with constant stirring. Liquid phase containing water-soluble proteins and sugars is separated from a solid phase containing insoluble carbohydrates – cellulose and non-extracted proteins. Then one performs the second extraction, separation of the liquid phase containing water-soluble proteins and sugars, from the solid phase containing insoluble carbohydrates – cellulose and residues of water-insoluble low-molecular proteins. Liquid phase is fed into a protein precipitation vessel where a solution of hydrochloric acid is fed into the stream line. At the fourth stage – acid precipitation of proteins, where a liquid phase with dissolved proteins and sugars from the first and second extraction is supplied to a reservoir for protein precipitation. Deposited suspension is held for 30 minutes. At the fifth step, the protein precipitate is decanted. At the sixth step, the obtained concentrated high-molecular weight protein is brought to moisture content of 90–93 % at the same pH level 4.5–4.7. At the seventh step, the pH of the purified insulated protein is brought to the alkaline balance by adding caustic soda to pH 6–6.5. At the eighth stage, protein is fermented with a certain preparation in a certain amount. Mixture is homogenized and supplied to the zone of thermal shock at the ninth stage, which is carried out at temperature t=135°–140 °C for 0.2 s with the help of a steam heat generator. Further, the enzymatic isolated protein passes through the tenth stage, where the isolated protein enters the vacuum vessel with a fast vapor cooling system, where the protein temperature drops from 140 °C to 55 °C. At the eleventh stage, spray drying is performed. At the twelfth stage, packaging is performed.

EFFECT: invention provides higher protein output with improved quality characteristics of the product.

1 cl, 6 ex