Karamel Tekstüre Soya Proteini (Koyu Renkli Soya Kıyması) 20 kg
2.652,58 TL
Category
Brand
Stock Code
058.500.04
Price
2.626,31 TL + VAT
Money Transfer
2.599,53 TL
(%2,00 bank transfer discount)
* Installments starting from 304,27 TL!
Food Name:
Caramel Textured Soy Protein (Dark Soybean Minced)
Component List:
Soybean Flour
Allergen List:
Contains soy
Net Amount of Food:
20 kg
Special Storage/Terms of Use:
Keep closed in a dry and cool place.
Commercial Title of the Food Operator:
Gürhak Gıda and Kim. Art. Amb San Foreign Tic. Ltd. Sti.
Business Registration Number:
TR-34-K-034643
Origin:
Turkey
Usage Instruction:
A mixture of 350 gr is obtained by mixing 125 gr soybean mince with 225 gr warm water.
Technical information:
Soybean (Glycine max) is a 1-1.5 m tall, partially wrapping, branched, annual, widely cultivated plant in China and Japan, which is highly important in terms of nutritional value. Soybean is an important industrial plant in terms of filling the nutrient deficit in Turkey and contributing to the agricultural sector, with soybean agriculture rich in oil and protein.
Soy protein is produced commercially in 3 ways:
Soy Protein Isolate (90%)
Soy Protein Concentrate (70%)
Textured Soy Protein (50% Granulated)
The defatted soybean is subjected to a heating process in order to reduce the ratio of non-nutritive substances (especially trypsin inhibitor). This heating process also denatures the soy protein, reducing its solubility compared to unheated soy flour. The degree of denaturation is measured by the Protein Distribution Index (PDI), which determines the percentage of total protein soluble in water. This amount can vary between 95% (enzymatic active soybean meal) and 10% (roasted soy flour).
After the soybean oil is separated using solvent, the grains are heated to remove solvent residues. Enzymes (lipoxygen and other enzymes) in the bean are still largely active at this stage. Enzyme active soy flour can be obtained by grinding the grains at this point. Soy flour obtained by a mild heating process can be used in advanced stages such as concentrated soybean or isolated protein production.
The properties of enzyme-free active soybean flour vary according to the amount and degree of heating process. Typically, three different grades of flour are produced:
Lightly heated White soybean meal PDI 6080
Medium heat Cooked soy flour PDI 3050
Intensive heating Roasted soybean meal PDI 1020
When washed with ethanol with a pH of 4.5 diluted with defatted soybean, some of the soluble sugar and ash will be removed. Concentrated soy product contains 6570% protein and is mostly used in the production of bakery products due to its emulsion properties. This product is also used in the production of separated soy protein and other foodstuffs.
The protein contained in the defatted pulp can be dissolved in alkali diluted with water. As a result of this process, after the non-soluble fibers are separated, the pH values of the remaining material are adjusted to 4.5 and thus the protein is precipitated. In this way, the coagulated protein is washed and dried, if desired, to obtain isoelectric soy protein. Washed protein for a different purpose can be re-melted by adjusting the pH level to 7. It can then be dried to obtain Isolated Soy Protein (ISP).
The different methods applied during the processes create a wide range of uses.
Usage areas:
Degreased soy flour, concentrated soy or isolated soy protein increase the nutritional value with the protein ratio in protein-enriched bread types. For soy flour levels above 8% (on a flour basis), more oxidation is required to give the dough a strong structure. 100 ppm of ascorbic acid will be enough to get the needed strength.
Protein-enriched biscuits and cookies are sometimes consumed as part of a special diet. Cookies or biscuits containing 23% protein can be produced by using isolated soy protein. In addition, protein-enriched cakes, cookies, muffins and biscuits can be produced by replacing 1020% of wheat flour with roasted soy flour (low PDI). These products will be cooked in the same way as the dough made using the original recipe and will have the same appearance.
When the flour in the recipe is replaced with 20% roasted soy flour, the protein value of the product will be doubled.
Like many of the other soluble proteins, soy protein has emulsion properties.
Concentrated soy (or isolated soy protein) has become a preferred product in the bakery industry.
Soy protein, which is used in white and yellow cakes at a rate of 3%, respectively, provides the opportunity to reduce the amount of egg and milk powder used in the production of these products by 25%-50%. The density of the dough is maintained by adding more water to the recipe. The outer crust of the resulting cake is softer and moister, and the product retains its freshness for a longer period of time. Isolated soy protein is used in meat products with high fat content such as salami and sausages. It facilitates the emulsion of fat in the protein matrix of the meat, thereby reducing the shrinkage and weight loss that occurs during cooking.
Textured soy protein is frequently preferred in the meat industry due to its contribution to the structure and price advantage. It increases the yield of the product by absorbing the juice released by the meat during cooking. It beautifies the appearance of the meat product by maintaining its integrity during heat treatment. Increases the nutritional value of foods low in protein. It reduces the calorie content of foods high in fat. It improves consistency and texture in food products. It reduces shrinkage and losses from cooking and frying. Recently, instant soup manufacturers and catering companies have mixed meat or minced meat with 50% granular textured soy protein.
Nutrition Notice:
| Energy and Nutrients | for 100 g |
| Energy | 290 kcal 1213 kj |
| Oil | 1.2 g |
| - Saturated fat | 0 g |
Carbohydrate | 32g |
| - Candies | 0 g |
| Protein | 52g |
| Salt | 0 g |
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