FIELD: food industry.SUBSTANCE: inventions group relates to food industry. The method involves manufacture of a soya bean protein product containing protein in an amount of 60 - 100 wt % (N×6.25) d.b., soluble when pH is equal to 2-4 and 7. Soya bean protein source is extracted at a temperature of 1°C - 35°C for soya bean protein solubilisation where protein content is equal to 5 - 50 g/l. Water protein solution is separated from the remaining soya bean source. Protein is concentrated in water-protein solution till a value equal to 50 - 400 g/l combined with preservation of essentially constant index of ionic strength. One adds a calcium salt solution, preferably, calcium chloride water solution, to the protein solution that has been concentrated and, whenever required, filtered till electric conductivity is equal to 5 mSm - 30 mSm for sedimentation in the concentrated protein solution. Sediment is removed from concentrated protein solution concentrated clarified protein solution is diluted in 2°C - 90°C water taken in an amount of 2 - 20 volumes. The produced solution is acidified till pH level is equal to 1.5 - 4.4 to produce acidified transparent protein solution. Protein is concentrated till a value equal to 50 - 300 g/l combined with preservation of essentially constant index of ionic strength. One proposes other versions of soya bean protein product manufacture.EFFECT: inventions group ensures manufacture of a product that is soluble, has a high level of transparency, is resistant to heating in acid water medium and has no bean savour.31 cl, 12 tbl, 7 exГруппа изобретений относится к пищевой промышленности. Способ включает получение соевого белкового продукта с содержанием белка от 60 до 100 мас.% (N×6.25) d.b., растворимого при рН 2-4 и 7. Экстрагируют источник соевого белка водой при температуре от 1°С до 35°С для солюбилизации соевого белка, где содержание белка составляет от 5 до 50 г/л. Отделяют водный белковый раствор от остаточных количеств источника с
