1. A method of obtaining a soy protein product with a protein content equal to at least 60% of the mass. (N × 6.25) with respect to dry weight, which is characterized by: (a) extracting the soy protein source with an aqueous solution of calcium salt, optionally containing an antioxidant, in order to solubilize the soy protein from the soy protein source and form a mixture of the aqueous solution soy protein and the remaining source of soy protein； (b) if necessary, diluting a mixture of an aqueous solution of soy protein and the remaining source of soy protein； (c) adjusting the pH of the mixture of an aqueous solution of soy protein and the remaining source of soy protein lax to a pH of 1.5 to 4.4； (d) separating the acidified aqueous soy protein solution from the remaining source of soy protein； (e) if necessary, concentrating the acidified aqueous soy protein solution while maintaining the ionic strength substantially constant with using technology using selective membranes； (f) if necessary, diafiltration, if necessary concentrated soy protein solution； (g) if necessary, drying, if necessary, diafiltered and, if necessary, con entrirovannogo belka.2 soy solution. A method according to claim 1, characterized in that said extraction step is carried out using an aqueous solution of calcium chloride having a concentration of less than 1.0 M, preferably from 0.10 to 0.15 M. 3. A method according to claim 1, characterized in that said extraction step is carried out at a temperature of from 1 ° C to 100 ° C, preferably from 15 ° C to 65 ° C, more preferably from 50 ° C to 60 ° C , and at a pH equal to1. Способ получения соевого белкового продукта с содержанием белка, равным, по меньшей мере, 60% масс. (N×6,25) по отношению к сухому весу, который характеризуется:(a) экстракцией источника соевого белка водным раствором кальциевой соли, при необходимости содержащим антиоксидант, для того, чтобы вызвать солюбилизацию соевого белка из источника соевого белка и сформировать
