FIELD: food industry.
SUBSTANCE: invention relates to the food industry. The method for obtaining a soy-fern functional ingredient is characterized by preparing a protein-vitamin-mineral suspension by the joint disintegration of wet soy and fern in water at a ratio of soy grain : fern : water 1:1:8. Next, the protein is coagulated in a suspension heated to 60-70°С with an aqueous solution of an acid composition of 5% concentration, consisting of ascorbic acid and succinic acid in a ratio of 2:1, with a suspension : acid composition ratio of 1:0.2. Then the resulting coagulate is separated with an insoluble fraction, formed and dried to a humidity of 9-10%.
EFFECT: invention makes it possible to obtain a functional food ingredient with high organoleptic characteristics, with high nutritional and biological value, namely with an improved protein and mineral composition, as well as enriched with dietary fibers.
1 cl, 1 dwg, 2 tbl, 1 ex
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