METHOD FOR OBTAINING A SOY-BASED FOOD ADDITIVE Russian patent published in 2021 - IPC A23J3/16 A23L11/00 F26B17/00 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the production of soy-based food additives for enriching meat, fish, dairy and other products and culinary dishes. The method includes the preparation of a homogeneous suspension from soy seeds and water, 1:6, respectively, heating to 100°C, holding for 15 minutes, coagulation of protein substances with simultaneous precipitation of a solid insoluble fraction, separation of serum by filtration, forming granules from the resulting mass. Coagulation of protein substances in the suspension is carried out with an infusion of hibiscus petals in an amount of no more than 5% of the total mass, freezing of the obtained granules at a temperature of minus 70-80°С and freeze-drying to a humidity of 1-3%. To the insoluble fraction obtained after coagulation and filtration, a plant adaptogen is added, including eleutherococcus or magnolia vine, or ashwagandha, or ginseng root, or aralia, or cordyceps, or may chang in the form of a powder in an amount of 0.01-0.1% of the total weight.

EFFECT: provides a food additive producing that is quickly restored during rehydration, rich in protein, polyunsaturated fatty acids, vitamins, antioxidants, anthocyanins, pectins, minerals, natural organic acids and other valuable substances.

1 cl, 1 dwg, 1 tbl, 8 ex