FIELD: food industry.SUBSTANCE: method for producing a soy protein product with the soy protein content of at least about 60 wt % (N×6.25) based on the dry mass is implemented in the following way. The soy protein source is extracted by the aqueous solution of calcium chloride at a low pH of 1.5 to 4.8 to solubilize the soy protein from the soy protein source and to form an aqueous soy protein solution. The soy protein water solution is separated from the residual soy protein source. Optionally, the aqueous solution is diluted. The pH of the solution is adjusted to a value within the range of 1.5 to 5.0, which is different from the extraction pH. Optionally, the solution is cleaned to remove residual solid particles. The solution is concentrated while maintaining the ionic strength basically constant by using the selective membrane technology. Optionally, the solution is diafiltrated. The pH of the solution is adjusted to a value within the range of 1.5 to 7.0. The soy protein solution is diluted in water to form a precipitate. The precipitate, called supernatant, is separated, and the separated soy protein is dried or washed with water in the amount of 1 to 10 volumes, and the washed precipitate is extracted, or the separated soybean precipitate is solubilized in water at a low pH to form a soy protein solution that is optionally dried.EFFECT: invention provides soluble at acidic pH values, transparent and thermostable aqueous solutions without the protein precipitation.20 cl, 16 tbl, 8 exИзобретение относится к пищевой промышленности. Способ получения соевого белкового продукта с содержанием соевого белка по меньшей мере около 60 мас. % (N×6,25) по основе сухой массы реализуют следующим методом. Экстрагируют источник соевого белка водным раствором хлорида кальция при низком рН от 1,5 до 4,8 для солюбилизации соевого белка из источника соевого белка и образования водного раствора соевого белка. Отделяют водный раствор соевого белка от остаточного источника соевог
