SOYA PROTEIN PRODUCT WITH NEUTRAL OR ALMOST NEUTRAL pH ("S701N2") Russian patent published in 2020 - IPC A23J3/16 A23J1/14 A23L11/00 

FIELD: food industry.

SUBSTANCE: method is as follows. Providing an aqueous solution of a soya protein product having a protein content of at least 60 wt % (N x 6.25) per dry substance which is completely soluble in an aqueous medium at pH of less than about 4.4 and is heat-resistant in that pH range. Source of soya protein is extracted with an aqueous solution of calcium salt to solubilize soya protein from protein source and to form water solution of soya protein. One separates the aqueous soya protein solution from the residual soya protein source. PH of the aqueous soya protein solution is adjusted to pH 1.5 to 4.4 to produce an acidified transparent soya protein solution. PH of the solution is adjusted to pH of 6.5 to 8. Complete sample with adjusted pH is dried or the deposited material is removed and dried, or heat treatment of the solution with adjusted pH is performed, and then the complete sample is dried, or heat treatment of the solution with adjusted pH is performed, then the deposited material is removed and dried. Soya protein product has protein content of at least 60 wt % (N x 6.25) per dry substance with natural pH in water solution from 6.5 to 8 and has no legume savor.

EFFECT: group of inventions provides a product without a legume savor, which has a neutral or almost neutral pH, is completely soluble in an aqueous medium at pH of less than about 4,4 and is heat-resistant in this pH range.

8 cl, 5 tbl, 10 ex