PRODUCTION OF SOYA PROTEIN PRODUCTS ("S810") Russian patent published in 2020 - IPC A23J3/16 A23J1/14 

FIELD: food industry.

SUBSTANCE: method of producing a soya protein product with protein content of at least 60 wt % and at least 90 wt % (N x 6.25) in terms of dry weight, in which calcium salt is not used, is carried out as follows. Soya bean protein source is subjected to extraction treatment to determine soluble soya protein conversion from protein source and formation of water solution of soya protein, where the extraction pH is 6–11. At least, partially, water solution of soya protein is separated from residual source of soya protein. PH of the aqueous solution of soya protein is brought to pH of 1.5 to 3.6 to produce an acidified soya protein solution and an acid-insoluble solid. Insoluble in the acid solid material is separated from the acidified soya protein solution. If necessary, acidified solution of soya protein is concentrated by means of selective membrane technology, diafiltered and dried.

EFFECT: invention ensures production of a product with very weak legume taste-and-flavor shades without use of calcium salt or another salt in the method.

8 cl, 1 dwg, 11 tbl, 11 ex