FIELD: food industry.SUBSTANCE: method involves (a) extraction treatment of a soya protein source with an aqueous calcium salt solution to cause solubilisation of soya protein from soya protein source and to form an aqueous soya protein solution, (b) separating aqueous soya protein solution from residual soya protein source, and either (c) within 20 minutes of step (b), (i) diluting aqueous soya protein solution to a conductivity of less than 90 mS and (ii) adjusting pH of aqueous soya protein solution to a pH of 1.5 to 4.4 to produce an acidified soya protein solution having an absorbance of visible light at 600 nm (A600) of less than 0.055, or (d) within 40 minutes of step (b), (i) diluting aqueous soya protein solution to a conductivity of less than 90 mS, preferably 4 to 18 mS, (ii) adjusting pH of aqueous soya protein solution to a pH of 1.5 to 4.4 and (iii) heat treating aqueous protein solution at a temperature of about 70-160 °C for 10 seconds to 60 minutes to produce an acidified soya protein solution having an absorbance of visible light at 600 nm (A600) of less than 0.055. Version of method is characterised by (a) extraction treatment of soya protein source with aqueous solution of calcium salts to cause solubilisation of soya protein from protein source and form an aqueous soya protein solution, (b) separation of aqueous soya protein solution of residual quantities of soya protein source； (c) optionally, dilution of separated aqueous soya protein solution； (d) adjustment of pH of separated and optionally diluted aqueous soya protein solution to a value from 1.5 to 4.4 in order to provide transparent soya protein solution； (e) concentration of acidified transparent aqueous soya protein solution while maintaining its constant ionic strength with help of membrane-selective technology； (f) diafiltration of concentrated soya protein solution, where each of steps (a)-(f) is performed at 50 to 60 °C.EFFECT: group of inventions enables to manufacture a product w
