METHOD OF PRODUCING FRESH VEGETABLE FUNCTIONAL SOYA BEAN PRODUCT OF TOFU CHEESE CATEGORY Russian patent published in 2025 - IPC A23J1/14 A23J3/16 A23J3/28 

FIELD: food industry.

SUBSTANCE: described method of producing tofu cheese-type soya bean product, including soya seeds washing with tap water 30-35 °C for 10-15 minutes, after which soya seeds are soaked with water at a ratio of soya seeds:water of not less than 1:3 and not more than 1:6 at temperature 15-20 °C for 14-11 hours, then soya seeds are washed with fresh running water at temperature 15-20 °C, and filled with water in certain ratio, after which soya seeds are milled for 3 minutes without heating, steam is supplied with continuation of soya seeds milling until their temperature reaches 50 °C, after which milling of soya seeds stops, but supply of steam continues, bringing the soya mixture to boiling point at temperature of 110-115 °C, then mixture milling is resumed for 1 minute for pasteurization and mixing of finished products, after which the finished product mixture is divided into a liquid suspension in the form of vegetable soya milk and an undissolved clot, into soya milk having a temperature regime of 90-100 °C coagulant of 10% solution of calcium chloride dihydrate is added, obtained mass is filtered in a filter press, produced soya bean product like tofu cheese is cut into 10-14 pieces, cooled in a low-salt solution for at least 10 minutes, dried with an air flow of cold air 7-12 °C and packed in a vacuum package.

EFFECT: method allows to produce an animal cheese product analogue having extended storage life without preserving agents usage.

1 cl, 4 dwg