Protein textured soy

Protein textured soy "Optima M-03" is a product of extrusion of soybean raw material having a porous structure that allows them to bind and retain more moisture

Protein soy textured "Optima" is a product of extrusion of soybean raw material having a porous structure that allows them to bind and retain more moisture. Recreates the texture of the most valuable food - meat, fish, mushrooms, depending on the mix of flavoring and aroma additives may be used as a partial replacement of meat raw materials, as well as a separate dish.
Textured soy protein has a high protein content, a valuable amino acid composition that does not contain saturated fat and cholesterol that reduces the risk of cardiovascular diseases.
Soybeans many minerals, it is relatively rich in phosphorus, calcium, potassium, magnesium, and iron, manganese and copper. In addition, it contains significant amounts of vitamins.

In industrial food production, the use of protein products obtained in the processing of soy beans, achieved the following main effects:

• increases the nutritional and biological value;
• achieved high economic effect, because it reduces the cost of the product and reduce production losses.

Soy protein is often unfairly criticized, saying that soy protein gives a bad taste and structure. This problem may occur if soy protein is used incorrectly or in too high concentrations. When protein is used correctly, a negative impact on the taste or structure of the product can hardly occur. In fact, soy protein usually enrich the product.

The hydrated protein "OPTIMA substitutes for raw materials such as high quality meat is the highest and first grade) and low (meat scraps, fat, entrails).

Application:

• chopped prefabricted (burgers, meatballs, stuffing, etc );
• meat products in the dough (dumplings, dumplings, khinkali, etc.);
• canned ground meat;
• - vegetable canned food (cabbage, peppers farshirovannye porridge with meat, etc);
• smoked sausage;
• boiled-smoked sausages;
• cooked sausages;

it can also be used in home cooking as self-preparatory courses, steaks, beef stew, etc.

Recommended application rate: 15 - 30% (in hydrated form).

Hydration
Determining the cost of various soy proteins, it is important to bear in mind the cost per kg of hydrated product. It is important to remember that the product with the lowest cost in dry form does not always mean the lowest cost in hydrated form. It is important to consider the functionality of the protein, and it is not easy its cost.
When using soy protein that consisted of enough water for the complete dissolution of the protein. Lack of hydrating is expressed in the loss patterns, the destruction of the emulsion and reduce the absorb-ing ability of soy protein. In turn, excessive hydrating reduces the strength of the gel of the final product.
Protein textured soy "Optima" it is always necessary to pre-hydrate.

For this purpose, one part of the protein you need to add three parts of cold water and let stand 15 to 20 minutes. During this time absorbed all the moisture, resulting from each kg of hydrated protein - meat, it turns out 4 kg of plant tissue that replaces meat, fish or other raw materials.
If for hydration textured soy products used warm water, the hydration time is reduced (in comparison with hydration in cold water).

Before preparing meat it is necessary to conduct pre-hydration of the soy protein. Then hydrated protein is ground on the cutter so that the grain size decreased to about 2 - 3mm If there is no cutter, meat can mince the diameter of the lattice H mm or to use in General without pre-treatment by placing into the mixer directly after hydration.
For the manufacture of sausages, boiled-smoked sausages, and sometimes smoked sausages and semi-finished products minced meat, mince on the cutter soy protein can be made in the form of soybean suspension.
For soy suspension of hydrated protein is placed in the bowl cutter and grind for 2 to 3 minutes, then make soy mixture Analgetics-50, additional water (one part of Analgetics-50 four parts water) and butterwoth until a homogeneous consistency.
Prepared variance (gel) or suspension with Analgetics-50, it is desirable to use within 2 to 3 hours.

The number of added hydrated protein may be in the range of 15 - 25% and more, depending on the quality of raw meat and desires of the manufacturer. Along with gidratirovannym protein, which replaced a portion of meat (fish, mushrooms) in the product, in the product as an emulsifier and stabilizer systems can be used soy mixture Analgetics-25 or Analgetics-50, functional soy flour type 68232 (20 PDI) or 68237 (70 PDI) in number, depending on the type of product and the quality of the raw materials used.

Note

This method of preparation is recommended and may vary depending on the products produced, its composition (formulation) and method of manufacture (methods of grinding, methods of mixing, the parameters of heat treatment and others ).
Given this, and based on their own experiences of the use of soybean products, we provide information is supplemented by a short description of the technology products (attached as a separate document