METHOD FOR OBTAINING SOYBEAN PROTEIN PRODUCT

FIELD: food industry. SUBSTANCE: the present innovation deals with manufacturing meat, fish and other products. Soybeans are moistened, reduced in octuple amount of water and extracted simultaneously. The obtained suspension is supplemented with 5%-acetic acid solution at the quantity of 0.2% agains...

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Bibliographische Detailangaben
Hauptverfasser:	TIL'BA V.A, STATSENKO E.S, DOTSENKO S.M
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	FIELD: food industry. SUBSTANCE: the present innovation deals with manufacturing meat, fish and other products. Soybeans are moistened, reduced in octuple amount of water and extracted simultaneously. The obtained suspension is supplemented with 5%-acetic acid solution at the quantity of 0.2% against suspension weight followed by depositing extracted protein onto solid fraction to achieve pH up to 4.5. One should isolate whey from the mixture obtained by reaching moisture level up to 16% and reduce to achieve paste-like state, after that it should be added as a protein component at manufacturing meat, fish and other products. The innovation provides higher nutritive value and digestibility of the product, development of wastes-free technology, increased production output and decreased cost price. EFFECT: higher efficiency.