Recommendations for the use of soy flour and textured soy protein in the production of semi-finished meat products. Vegetarian food not to be eaten by vegetarians Textured protein

The Ingredients. Development company has developed and launched a new product. Textured soy protein "Opttema" C-200 brown - a product of extrusion of defatted soybean meal with a porous structure. When added with water, it acquires a structure and color similar to pieces of meat.

Hydrated protein "OPTTEMA" replaces raw materials of both high quality (premium and first grade meat) and low quality (meat trimmings, fat, entrails). Soy texturate C-200 (goulash) can be effectively used for the production of: canned meat and meat-vegetable preserves for partial replacement of raw meat; semi-finished products as a vegetable analogue of meat (goulash, beef stroganoff, soups fast food). Soy protein ingredients are actively used in canned foods to absorb juices and reduce the deposition of fat and jelly released during the canning process, which gives a denser texture to the product.

Bookmarking rates can vary up to 30% -50%, which leads to a significant reduction in the cost of the final product. For consumers - adherents healthy eating- we can recommend for use in home cooking as independent dishes, steaks, meat stew etc.

The optimal appearance and functionality of the products was achieved through the use of high-quality ingredients - genetically unmodified soybean meal of domestic production, and natural dye... The taste and smell of the novelty are typical for this type of product, without foreign tastes and odors. It is possible to introduce flavoring agents into the recipe, which make it possible to identify products of various types of meat - pork, lamb, beef.

Manufacturing and technological capabilities Ingredients. Development allows the production of products in different shades, shapes and fractions. When hydrated, our new products OPTTEMA C-200 brown textured soy protein looks like a real lump boiled meat, while the photo clearly shows the structure and texture of an ordinary meat piece. The entire line of protein textured products Ingredients. The development differs from similar products of competitors in the increased degree of hydration close to 3.5. This fact allows, even at comparable prices, to obtain an additional economic effect from the use of our products. And ultimately leads to a reduction in the cost of meat processing products and its greater demand by end consumers.

Textured Soy Proteins Ingredients. Development (ex. VIADI) have a high content of fiber, amino acids and, most importantly, a high level of protein - over 50%. These indicators are confirmed by the results of studies carried out by certified laboratories. Physical and chemical indicators Mass fraction of moisture,%, no more than 10.0 Mass fraction of protein,%, no less than 48.0 Mass fraction of fat,%, no more than 1.0 Size of main fractions, mm 15-35 Content of main fractions of the total product mass, not less,% 70 Nutritional value per 100 g of product proteins - 48 g, fats - 1 g, carbohydrates - 30 g Energy value per 100 g of product 321.0 kcal / 1365 kJ Soy textured proteins Ingredients. Development is uniform in color, does not have burnt particles in its composition. With a standard ten-minute cooking, C-200 brown goulash does not boil over and does not fall apart. Our textured products have the characteristic smell and taste of a soy product. Unlike, for example, some samples of similar products on the market, which may have a bready smell. It should be noted that this smell can be formed due to bran, which is added to reduce the cost, which leads to a partial loss of consumer properties of the product.

We offer our consumers - meat processing plants, manufacturers of semi-finished products, including frozen products, a wide range of soy protein products and other ingredients for Food Industry... You can order these and other functional ingredients by contacting us at the Ingredients company. Development, by phone in St. Petersburg 320-60-89 or 320-83-60

Soy protein is as close as possible in composition to animal meat and is a popular substitute for it. This product is especially relevant for adherents of vegetarianism, for people who observe religious fasts, as well as for those who consider meat too heavy food for daily consumption. How is soy protein obtained, what properties does it have and what dangers can it hide? We read below.

What kind of plant is soy?

Soy is a plant of the legume family, the closest relative of the more familiar to us beans, peas and lentils. As you know, all these plants are rich in vegetable protein, but even among them, soybeans by a large margin takes the honorable first place.

The first country where they began to cultivate soybeans is China. Soybeans are still most widespread in Asian countries (Japan, Korea, China), but at the moment it is cultivated practically all over the world: in Southern Europe, North and South America, Central and South Africa, Australia, on the islands of the Pacific and Indian oceans ...

The fruits of soy are soybeans, which are eaten boiled and stewed, and also made from them soy flour, soy texturate (soy meat), soy milk, soy cheese and other products.

The main valuable component found in soybeans is soy protein, very close in composition to animal proteins. At the same time, unlike animal meat, soy contains very little fat, which makes it a dietary product.

One of the most common semi-finished soy products in our market is soy texturate. (texturate soy protein, or soy meat) is made by cooking dough from soy flour and water. As a result, a spongy mass is obtained, which is crushed and dried. Depending on the degree and form of grinding, soy mince, soy flakes, chops, goulash, etc. are obtained.

Soy texturate has practically no own taste and smell. When preparing meals from textured soy protein it is usually boiled or soaked in broth or marinade with seasonings and spices. Due to its spongy structure, the texturate absorbs the taste and smell of the marinade and becomes suitable for further culinary processing.

In dry form, the texturate is stored for about a year, and in cooked form - no more than three days, and always in the refrigerator.

Can soy protein replace meat?

In terms of its protein composition, soybeans are not inferior (and sometimes even surpass) meat. That's why soy protein can be a good alternative to meat for those with food allergies to animal proteins. Also, due to its low fat content, soy is indicated for people suffering from diseases of the cardiovascular system, diabetics and those who are faced with overweight problems.

But we must remember that some vitamins and minerals are contained in significant quantities only in animal meat, so those who decide to stop consuming it should think about the constant intake of vitamin complexes, they are prescribed by a nutritionist and determine the required dosage.

The benefits and harms of soy

In addition to the valuable soy protein, this crop contains lecithin. Lecithin is a special fatty substance that has unique properties... Lecithin speeds up metabolism, lowers blood cholesterol levels, burns fats and slows down their accumulation in the liver and other internal organs.

In addition, soy is rich in phospholipids, beneficial fatty acids and isoflavones (substances from the group of phytoestrogens that protect against cancer). It also contains macro- and microelements necessary for the body, such as boron, manganese, iron, iodine, calcium, magnesium, phosphorus, etc.

There is evidence that soy helps to remove heavy metal ions and radionuclides from the body.

But there are also negative factors that must be taken into account when using soy protein... Soy isoflavones, having a generally beneficial effect on the body, can inhibit the human endocrine system, so soy products are contraindicated in children under three years of age and people suffering from thyroid diseases. The same substances can cause problems in women of reproductive age, reducing the chances of conceiving a child. Therefore, during the planning period of pregnancy, as well as in the first trimester of bearing a baby from soy products it is worth giving up completely.

Genetically modified soybeans

One of the most pressing issues associated with the use of soy is the widespread use of the so-called transgenic, or genetically modified soybeans... Basically, these are the fruits of plants, in the DNA of the seeds of which the genes of agrobacteria were "embedded". This allows the crop to survive with herbicides that kill even the most resistant weeds and other plants. Thus, the cultivation of genetically modified soybeans becomes much cheaper than the production of conventional soybeans with an evolutionarily formed genome.

On the topic of transgenic products, fierce discussions are still underway, supporters and opponents of genetic engineering put forward the most incredible arguments. Most of these arguments turn out to be unreliable. At the moment, there is not a single thoroughly studied and scientifically confirmed case of the negative impact of transgenic products on the human body. But they have not yet been able to prove the safety of such products. Therefore, to avoid risk, it is better to choose soy protein labeled "non-GMO" on the packaging and buy products only from trusted manufacturers who value their reputation.

Soy protein is quite a worthy alternative to animal meat, but we must remember that it is contraindicated in a number of diseases. It should also be borne in mind that soy does not contain some vitamins and trace elements that are only found in meat. If you do not completely abandon animal products, soy protein can pleasantly diversify your diet and benefit your body and health.

Soy flour

Recommendations for the use of soy flour and textured soy protein in the production of processed meat products

Textured Soy Protein

Product description
Textured soy protein is extruded from semi-defatted soy flour. Soy flour is obtained as a result of processing peeled, genetically unmodified soybeans by the method of mechanical pressing, with further high-speed grinding. This process preserves the nature of the protein as much as possible. Textured soy protein has a pleasant taste, high hydration rate and a water holding capacity of 400-450% of its own weight.

Application area
It is used as an independent product in the manufacture quick breakfasts, salads, in soups, and in the form of a substitute or filling up to 30% minced meat... The product is very convenient for military personnel and schoolchildren. Used in production:

• Semi-smoked sausages
• Semi-finished products
• Chopped products
• And also in all products where minced meat is present in the composition.

The product is suitable for feeding organized groups of people (military personnel, convicts, in hospitals, etc.). The product is dietary and can be used for vegetarian diet and has the ability to absorb the taste of the product with which it interacts during the cooking process (the taste of beef, pork, fish, chicken, etc.)

Advantages

• High the nutritional value(not inferior to products of animal origin)
• Environmentally friendly product
• Does not contain cholesterol
• Has a balanced composition of amino acids
• No refrigerator required for storage
• Wide range of applications
• Has a meat-like texture
• Increases the juiciness of the finished product
• Possibility of replacing raw meat up to 30%
• Binds water in a ratio of 1: 4.0-4.5
• Significantly cheaper than raw meat and has a competitive price in comparison with similar products.

Usage
Soy textured protein hydrates in water room temperature in a ratio of 1 part of texturate and 4.5 parts of water for 20-40 minutes. Then it is crushed on a cutter to the desired fraction, depending on the field of application, or crushed on a top. Lattice hole diameter 2-3 mm.

Typical analysis
Protein 44%
Fat no more than 8%
Fiber 0.5 -1.0%
Moisture no more than 9%
Hydration ratio 1: 3
The energy value of the product is not less than 390 Kcal

Texture ability
Textured soy protein maintains structural integrity in contact with water while different conditions heat treatment.

Product size and shape
The product is produced in the form of pieces of meat (goulash), minced meat - in the form of flakes.

Colour
Has a standard caramel color.

Product taste
Peculiar to textures.

Package
Goulash: 9 kg in boxes with a polyethylene liner or
in plastic bags of 300 gr.
Minced meat in boxes of 20 kg.

Storage
The product can be stored for 12 months in a dark, dry and cool place.

Recommendations for using soy texture when making dumplings

Characteristic in appearance
The dumplings are not sticky, not deformed, have the shape of a semicircle, rectangle or other shape. The edges are well sealed, the minced meat does not protrude, the surface is dry.

Taste and smell

Boiled dumplings should have a pleasant taste and aroma characteristic of this kind product. Minced meat is juicy with the aroma of onions, spices, without any extraneous taste and smell.

Dumplings are not allowed for the sale:

• with deformed or stuck together surfaces;
• with minced meat protruding over the dough casing;
• with deviations in the mass fraction of minced meat to the mass of dumplings.

The number of dumplings with a break in the dough shell should not exceed 5% of the total weight of the portion. The permissible deviation from the established mass of one packaging unit should not exceed + 2% and is established by the average mass obtained while weighing 10 packages at the same time.

Dough preparation
The flour served for the preparation of the dough should have a temperature of (19 + 1) degrees. When kneading the dough, a mixture of flour, water and salt is preliminarily prepared (the mass fraction of gluten in the mixture is at least 30 percent). The temperature of the water for kneading the dough must be at least 39 + 1 degrees Celsius. The dough temperature after mixing is 28 + 2 degrees. It is recommended to cover the dough for the duration of the holding. Soy flour is added in the amount of 5-25% to the total dough.

The use of flour improves the ability of the dough to mix and increases the yield in terms of the number of servings, the number of eggs when kneading the dough decreases.

The amount of drinking water used to knead the dough can be adjusted depending on the properties of the flour used (moisture).

Preparation of raw meat
In the trimming process, beef, pork and lamb are cut into pieces weighing up to 1 kg. After deboning and trimming, beef, pork and lamb are sent for chopping. Grant beef, pork and lamb are grinded on a top with a grid hole diameter of 2-3 mm. Raw fat of beef, pork and lamb is ground on a top with a grid hole diameter of 2-3 mm. Fresh onions and garlic are peeled, washed cold water.

Preparation of salt and spices
The salt is used in solution with water after filtration or in dry form with preliminary sieving. You can use a mixture of salt and pepper in the proportions provided for in the recipes. The mixture is prepared before use. Of the total amount of salt, 51% is added to the flour, and 49% to the minced meat.

Minced meat
When preparing minced meat, raw meat, soy protein, emulsion, skins, food additives, spices, onions, garlic, water and other ingredients are weighed in accordance with the recipe. Textured soy protein is added to minced meat. The amount of replacement meat raw materials TSB from 5-30%. The texturate is pre-soaked in water at room temperature for 20-60 minutes, in a ratio of 4.5 parts of water to 1 part of the texturate. Then the hydrated soy protein is grinded on a spinning top with a diameter of 2-3mm. It is recommended to add hydrogenated protein to meat raw materials. Then add raw pork or beef fat, bacon or semi-fat pork, fresh onion, garlic, salt, granulated sugar. The minced meat is stirred for 4-8 minutes. before receiving homogeneous mass... The temperature of the finished minced meat should be no more than 14 degrees. After mixing, the minced meat is sent to molding.

Forming dumplings
When molding dumplings, manually prepared dough, after aging with a rolling pin, is rolled into a layer no more than 2 mm thick, dough circles are cut out of it with a recess, on which small balls of prepared minced meat are placed, after which the edges of the dough are pinched. The dumplings are placed on a floured tray and sent to freeze.

Flour consumption for bedding is 1kg. at 100k. g of raw materials. In the absence of a ventilation unit, the flour consumption is doubled.

Determination of the mass fraction of minced meat (x) as a percentage of the mass of dumplings in the dough is calculated by the formula:

while m1 is the mass of minced meat 20pcs. dumplings; m2 - weight 20pcs. dumplings produced from the enterprise must have a temperature in the thickness of the minced meat not higher than minus 10 degrees.

Before freezing, the formed dumplings should not be at a positive temperature for more than 20 minutes.

Freezing dumplings
Freezing dumplings is carried out to a temperature in the center of minced meat minus 10 degrees or below. To preserve taste and preserve natural weight loss during freezing, semi-finished products should be frozen quickly. Freezing on trays in freezers with natural air movement at an air temperature of minus 20-25 degrees, an air speed of 0.1-0.2 m. s, the duration of freezing is 3-4 hours.

Shelf life of dumplings frozen in packaged form at a temperature not higher than minus 10 degrees - no more than one month from the date of production.

Package

Frozen dumplings are produced in packaged net from 250-1000 grams.

Cooking recommendations
Frozen dumplings in factories Catering or at home boil in salted water (10 g of salt per 1 liter of water) with a ratio of ravioli and water of 1: 4. The dumplings are loaded into boiling water and cooked for 10-15 minutes. The finished dumplings are removed from the water using a colander.

Textured soy proteins can be used in the preparation of cold snacks (vinaigrette, salads, etc.), first courses (milk soups, borscht, pickles, etc.), sauces and gravies for second courses; cereals, meat and fish dishes(cutlets, roast, goulash, etc.), jelly.

Application of TSB in dishes

Ways to use TSB in cooking

1. Soy flour
A) First meal
Pour the soy flour onto a metal sheet, place in an oven, calcine at a temperature of 120 - 150 C and stir frequently until creamy and the characteristic smell of roasted nuts appears.
Dissolve the flour fried in this way in the liquid base of the first course (broth, milk) and add to the first course.
B) Porridge, cereal side dishes
Add the fried flour to almost ready-made porridge, side dishes, stir well, bring to readiness.
C) Kissel
Add the fried flour to the finished jelly, let it brew for 5-10 minutes.

Note:
If there is no oven or electric oven, for example, in the field, soy flour does not need to be fried.

2. Soy mince, soy goulash
A) Cold snacks
Pre-pour soy mince or soy goulash warm water, let it brew for 10 - 15 minutes, then squeeze out excess water, then use it in the preparation of cold snacks (salads, vinaigrette, etc.) as one of the components of the dish. TSB can also be poured with cold water, but at the same time the hydration time of minced meat and goulash increases to 20-25 minutes.

Soy goulash can be used in salads as independent dish, for which the hydrated goulash is mixed with pre-fried in vegetable oil onions, carrots, bell pepper, add spices, garlic, fry all together for 5-10 minutes.
B) First meal
Pour soy minced meat or soy goulash with the liquid base of the first course, let it brew for 10-15 minutes, squeeze and pass in an oven or in an electric pan with vegetable oil, onions, carrots, tomato paste for 5-10 minutes, add to the first course. In field conditions, it is possible to introduce soy minced meat or soy goulash into the prepared first course in a dry form, let it brew for 15-20 minutes.
C) Meat and main courses
Pour soy mince or soy goulash with a liquid base from the first course (you can use water), let it brew for 10-15 minutes, drain the excess liquid (if broth was used, then it can be reintroduced into the first dish), fry the TSB hydrated in this way for 15-20 minutes with a ready-made meat dish (roast, goulash, etc.), spices and vegetables (onions, carrots, tomato paste etc.), add broth, let it brew for a while.
- portioned meat dishes(cutlets, meatballs, meatballs, zrazy, etc.)
Up to 50% (of the weight of the mass) hydrated, preferably in broth, soy mince is added to the fully cooked meat mass, the mass is thoroughly mixed. The resulting mass is thoroughly mixed. The resulting mass is used to prepare various proportional meat dishes.
- navy pasta
Fry the hydrated soybean mince in vegetable oil with onions for 5-10 minutes with the addition of 10-20% minced meat by weight of the used TSB, mix the fried minced meat with boiled pasta.

The amount of TSB used in cooking

The total amount of soy protein (TSB) used in cooking, according to the established ration rate, is 50 grams per day in dry form per one soldier (according to the general military ration No. 1), and therefore the amount of protein introduced into each particular dish may vary depending on the type of prepared dish and the approved menu for each specific day, the qualifications of the chefs, requests and wishes of those satisfied, as well as the availability and assortment of TSB (flour, minced meat, goulash) available in the food warehouse of the military unit.

Important

Because our semi-fat soy products contain 8% fat, they have a characteristic soy taste and smell. To taste qualities soy protein were less pronounced, and the organoleptic characteristics of the finished product did not deteriorate with their use, the following rules must be observed:

• The texture should be hydrated not with hot water, but with water at room temperature (18 - 22 ° C) or even cold water. but at the same time slightly increase the hydration time (by 10 - 15 minutes);
• The percentage of replacement of raw meat must not be exceeded. The most optimal 10-15%. You can increase it up to 30%, but not more, although, again, due to the fat content, the smell may be more pronounced .. Along with this, fat-free proteins can be added safely and up to 30%, the taste will be neutral;
• When calculating spices for raw meat, you need to take into account spices for already hydrated soy protein;
• It is imperative to remember that the percentage of replacing raw meat with soy protein is 5 - 25%, already in a hydrated form, otherwise some consider it in terms of dry matter. For example, 9% of dry matter (texture), plus moisture for hydration, this is already 45%, here you have a pronounced taste;
• For semi-smoked sausages, you need to withstand good smoking;
• Grind soy mince for semi-finished meat products in a meat grinder simultaneously with meat and onions (a portion of meat, hydrated texture, onion, etc.), then the taste of soy will be less pronounced;
• Before introducing the hydrated texturate into s / c sausages, it must first be dyed food coloring and grind on a cutter until a homogeneous meat-like mass, then the consistency, pattern will be better and there will be no extraneous inclusions.

Textured soy protein is extruded from semi-defatted soy flour. Soy flour is obtained as a result of processing peeled, genetically unmodified soybeans by the method of mechanical pressing, with further high-speed grinding. This process preserves the nature of the protein as much as possible. Textured soy protein has a pleasant taste, high hydration rate and a water holding capacity of 400-450% of its own weight.

Application area
It is used as an independent product in the manufacture of quick breakfasts, salads, soups, and in the form of a substitute or filling up to 30% minced meat. The product is very convenient for military personnel and schoolchildren. Used in production:

• Semi-smoked sausages
• Semi-finished products
• Chopped products
• And also in all products where minced meat is present in the composition.

The product is convenient for feeding organized groups of people (civil servants, convicts, in hospitals, etc.) The product is dietary and can be used for a vegetarian diet and has the ability to absorb the taste of the product with which it interacts during the cooking process (the taste of beef, pork, fish, chicken, etc.)

Advantages

• High nutritional value (not inferior to animal products)
• Environmentally friendly product
• Does not contain cholesterol
• Has a balanced composition of amino acids
• No refrigerator required for storage
• Wide range of applications
• Has a meat-like texture
• Increases the juiciness of the finished product
• Possibility of replacing raw meat up to 30%
• Binds water in a ratio of 1: 4.0-4.5
• Significantly cheaper than raw meat and has a competitive price in comparison with similar products.

Usage
Soy textured protein is hydrated in water at room temperature in a ratio of 1 part textured protein to 4.5 parts of water for 20-40 minutes. Then it is crushed on a cutter to the desired fraction, depending on the field of application, or crushed on a top. Lattice hole diameter 2-3 mm.

Typical analysis
Protein 44%
Fat no more than 8%
Fiber 0.5 -1.0%
Moisture no more than 9%
Hydration ratio 1: 3
The energy value of the product is not less than 390 Kcal
Texture ability
Textured soy protein maintains structural integrity in contact with water under various heat treatment conditions.

Product size and shape
The product is produced in the form of pieces of meat (goulash), minced meat - in the form of flakes.

Colour
Has a standard caramel color.

Product taste
Peculiar to textures.

Package
Goulash: 9 kg in boxes with a polyethylene liner or
in plastic bags of 300 gr.
Minced meat in boxes of 20 kg.

Storage
The product can be stored for 12 months in a dark, dry and cool place.