PRODUCTION OF HYDROLYSERS OF LEGUME PROTEIN WITH LOW ASTRINGENCY OR WITHOUT ASTRINGENCY, SOLUBLE IN ACIDIC MEDIUM, AND HYDROLYSATES OF LEGUME PROTEIN WITH IMPROVED AMINO ACID SCORE Russian patent published in 2022 - IPC A23J3/30 A23J3/14 A23J1/14 

FIELD: food industry.

SUBSTANCE: method for treatment of legume protein material is implemented in the following way. Legume protein material is hydrolyzed, and pH is optionally regulated. It is separated to form a soluble fraction, and the soluble fraction is treated to obtain hydrolysate of legume protein, which is almost completely soluble in the entire pH range from about 2 to about 7, and which provides small astringency or the absence of astringency, when consuming a sour beverage containing hydrolysate of legume protein and a solid residue. The solid residue is treated to obtain the second hydrolysate of legume protein, having improved amino acid score, compared to substrate legume protein material. An option of a method for treatment of legume protein material and options of hydrolysate of legume protein for beverage making are presented.

EFFECT: group of inventions provides for obtaining hydrolysates of legume protein with insignificant astringency in an acidic solution or without astringency, as well as having a modified amino acid profile providing higher amino acid score.

32 cl, 11 tbl, 21 ex