METHOD FOR PRODUCING A SECTILE JELLY-LIKE FOOD PRODUCT FROM VEGETABLE PROTEINS, A JELLY-LIKE FOOD PRODUCT, AS WELL AS THE USE OF AN AGGREGATION DEVICE TO IMPLEMENT THE METHOD Russian patent published in 2022 - IPC A23J3/22 A23C20/02 A23P10/25 A23P30/10 

FIELD: food industry.

SUBSTANCE: inventions relate to the food industry. The method for obtaining a sectile food product in the form of a jelly-like block of vegetable proteins includes the following steps: preparation of a composition consisting of or containing an aqueous solution of vegetable protein concentrate with vegetable proteins, and the amount of vegetable protein concentrate solution is chosen so that the weight fraction of protein in the composition is from 12 wt. % to 28 wt. %, the composition is heated and cooled in a high-pressure tank, heating and cooling is carried out with a back pressure acting on the composition, which lies above atmospheric pressure, in a high-pressure tank (2) in such a way as to prevent boiling of the composition, and the weight percentage of vegetable proteins in the vegetable protein concentrate solution is selected from a range of values from 12 to 35 wt. %, while the vegetable protein concentrate solution has a pH in the range from 4.0 to 7.5 and contains NaCl in an amount from 0 to 1.0 mol/l, composition in the high-pressure tank (2) is a result of heating the composition to the maximum temperature of at least part of the composition to at least 100°C and above the temperature of the beginning of the endothermic peak of the composition, and subsequent cooling of the composition to a cooling temperature of less than 100°C and lying below the temperature of the beginning of the peak of the composition, aggregates, and starch and/or hydrocolloids are not added, and the maximum temperature to which the composition is heated is selected from the temperature range from the maximum temperature of the peak of the composition to the temperature of the end of the peak of the composition plus 20%, and the average heating rate from at least reaching the peak temperature of the composition is selected from a range of values from 4 K/min to 15 K/min. A sectile, starch-free and hydrocolloid-free food product in the form of a jelly-like block is obtained by this method.

EFFECT: inventions make it possible to obtain a jelly-like food product, which is characterized by a high content of vegetable protein and, in addition, is made as an elastic jelly-like system.

15 cl, 10 dwg, 11 tbl, 12 ex