| 摘要 |
FIELD: food industry. ^ SUBSTANCE: composition is obtained out of soya beans containing more than 30% of proteins in form of -conglycinin and less than 25% of protein in form of glycinin. In one version composition contains less than 5000 mcg/g of free arginine and less than 900 mcg/g of free aspargine. In other version composition also contains less than 20% of common 2.4-decadienalium, plus hexanalium plus hexanol after milk acidifying in water conditions. ^ EFFECT: obtained compositions have improved organoleptic properties. ^ 21 cl, 22 tbl, 11 ex |
