Description

Textured soy protein “Opttema” M-04 is a soybean meal extrusion product that has a porous structure that allows it to bind and retain more moisture. Recreates the texture of the most valuable food products - meat, fish, mushrooms, depending on the range of flavoring and aromatic additives; can be used as food raw material for partial replacement (from 15 to 40%) of raw meat, as well as as an independent dish.

Soy texture has a high protein content, valuable in amino acid composition, does not contain saturated fats and cholesterol, which reduces the risk of cardiovascular diseases. Soybeans contain many minerals; they are relatively rich in phosphorus, calcium, potassium, magnesium, as well as iron, manganese and copper. In addition, it contains a significant amount of vitamins.

Advantages

In the industrial production of food products, when using protein products obtained during the processing of soybeans, the following main effects are achieved:

nutritional and biological value increases;
high economic effect, because the cost of the product is reduced and production losses are reduced.

Soy protein is often unfairly criticized for imparting poor taste and poor texture to the final product. This problem can occur if soy protein is used incorrectly or in too high a concentration. When protein is used correctly, there is unlikely to be any negative impact on the taste or texture of the product. In fact, soy proteins usually enrich the product.

Manufacturer and country of origin

LLC "Ingredients" Development", Russia.

TU 9146-009-58897992-06

Package

The product is packaged in multi-layer paper bags with a net weight of 15 kg. At the client's request, paper bags can be stacked on pallets and covered with stretchable stretch film for maximum protection.

Storage:

Application area

Hydrated protein "Opttema" M-04 replaces raw materials of both high quality (premium and first grade meat) and low quality (meat trimmings, fat, entrails). Used in production:

chopped semi-finished products (cutlets, meatballs, minced meat, etc.);
semi-finished meat products in dough (dumplings, manti, khinkali, etc.);
canned food with minced meat;
canned meat and vegetables (stuffed cabbage rolls, stuffed peppers, porridge with meat, etc.);
sausages (semi-smoked, boiled-smoked, boiled sausages);
can be used in home cooking as independent dishes, steaks, meat stew, etc.

Hydration:

When determining the cost of various soy proteins, it is important to keep in mind the cost per kilogram 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. In this case, it is important to take into account the functionality of the protein, and its cost is not easy. When using soy proteins, it is necessary to include enough water to completely dissolve the protein. Insufficient hydration results in loss of structure, breakdown of emulsion, and decreased absorption capacity of soy protein. In turn, excessive hydration reduces the gel strength of the final product. Textured soy protein “Opttema” M-04 must be pre-hydrated. To do this, add three parts of cold water to one part of the protein and leave for 15-20 minutes. During this time, all moisture is absorbed, as a result of which from every kilogram of textured protein (minced meat), 4 kg of plant mass is obtained, replacing meat, fish or other raw materials. When warm water is used to hydrate textured soy products, hydration time is reduced (compared to cold water hydration).

Bookmark rate:

The amount of added hydrated protein can be in the range of 15-30% or more, depending on the quality of the raw meat and the wishes of the manufacturer. Along with hydrated protein, which replaces part of the meat (fish, mushrooms) in the product, soy mixtures “Emulgofix 25” or “Emulgofix 50” can be used in the product as an emulsifier and system stabilizer in an amount depending on the type of product being manufactured and the quality of the product used raw materials.

Preparation method:

Before preparing the minced meat, it is necessary to pre-hydrate the soy protein. The hydrated protein is then crushed in a cutter to reduce the size of the granules to approximately 2-3 mm. If there is no cutter, the minced meat can be passed through a meat grinder with a grid diameter of 3 mm or used without any pre-treatment at all, placing it in a mixer immediately after hydration. For the production of boiled, boiled-smoked sausages, sometimes semi-smoked sausages, semi-finished minced meat products, minced meat on a cutter, soy protein can also be added in the form of a soy suspension.

To prepare a soy suspension, the hydrated protein is placed in a cutter bowl and crushed for 2-3 minutes, then the soy mixture “Emulgofix 50”, additional water (one part “Emulgofix 50” is four parts water) are added and cut until a homogeneous consistency is obtained. It is advisable to use the prepared dispersion (gel) or suspension with Emulgofix 50 within 2-3 hours.

*Note: the given preparation method is recommended and may vary depending on the product being manufactured, its composition (recipe) and manufacturing method (grinding methods, mixing, heat treatment parameters, etc.).

Characteristics

Quality characteristics:

Indicators:	Characteristics and norm:
Appearance. Granulation (shapes and sizes):	in the form of granules (minced meat), the product has a porous structure
Smell and taste:	characteristic of this product, without foreign tastes and odors
Color:	light cream to cream
Size of main fractions, mm:	from 3 to 6
Content of main fractions from the total mass of the product, not less, %:	70
Hydration (moisture holding capacity), parts of water per 1 part of product, not less than:	3
Mass fraction of moisture, %, no more than:	10,0
Mass fraction of protein, %, not less:	48,0
Mass fraction of fat, %, no more:	1,0
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

Safety indicators

The Ingredients.Development company has developed and launched a new product. Textured soy protein “Opttema” C-200 brown is a product of extrusion of defatted soybean meal, which has a porous structure. When water is added, it acquires a texture 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 texture C-200 (gulyash) can be effectively used for the production of: canned meat and meat and vegetable products for partial replacement of raw meat; semi-finished products as a vegetable analogue of meat (goulash, beef stroganoff, instant soups). Soy protein ingredients are used extensively in canned foods to absorb juices and reduce the buildup of fat and jelly released during the canning process, resulting in a firmer product consistency.

Bookmark rates can vary up to 30% -50%, which leads to a significant reduction in the cost of the final product. For consumers who are adherents of a healthy diet, we can recommend them 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 - domestically produced non-genetically modified soybean meal and natural dye. The taste and smell of the new product are characteristic of this type of product, without any foreign tastes or odors. It is possible to introduce flavorings into the recipe to help identify products for different types of meat - pork, lamb, beef.

Production and technological capabilities Ingredients. Development allows us to produce products of different shades, shapes and fractions. In hydrated form, our new product Textured soy protein “OPTTEMA” C-200 brown looks like a real piece of boiled meat, while the photo clearly shows the structure and texture of an ordinary piece of meat. Full line of textured protein products Ingredients. The development differs from similar products of competitors with an increased degree of hydration close to 3.5. This fact allows, even at comparable prices, to obtain additional economic benefits from using our products. And ultimately leads to cheaper meat processing products and greater demand for them 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 - more than 50%. These indicators are confirmed by the results of studies conducted by certified laboratories. Physico-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 the main fractions, mm 15-35 Content of the 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 uniform in color , do not have burnt particles in their composition. With standard ten-minute cooking, goulash brand C-200 brown does not become soft and does not fall apart. Our textures have a 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 odor can be formed due to bran, which is added to reduce costs, which leads to a partial loss of the consumer properties of the product.

We offer our consumers - meat processing industries, producers of semi-finished products, including frozen products, a wide range of soy protein products and other ingredients for the 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

Not every vegetarian eats the right healthy vegetarian foods. There are many high-calorie and low-calorie vegetarian foods that do not provide health benefits. This is why a healthy diet should consist of fresh ingredients with little to no processing.
If you go to the store, remember that even though it may be convenient to buy processed vegetarian foods, you should still avoid purchasing the following foods.

1. All processed soybeans

You will find many such products. Soy is commonly used to replicate types of meat that are used in hamburgers and hot dogs.
There are many genetically modified foods (GMP) in the market that are available to us. Genetically modified foods can consist of plants that have been altered from their original state so that the food can survive in different environments, repel pests, and become larger. Thus, we do not eat the food of the original version, but too much changed.
Soybeans are one of the main genetically modified crops. In fact, about 94% of soy is genetically modified. The abundance of soy in most vegetarian foods is due to the presence of soy protein or soy protein concentrate. It is found in soy hamburgers, soy oil, and soy cheese. Not only is soy often genetically modified, it may contain harmful fats and other compounds.

2. Veggie burgers

If you want to treat yourself to some "meat" between two buns, it's best to use a large Portobello mushroom or make your own with grains and beans, and avoid the processed veggie burger. Most store-bought veggie burgers contain less fat and calories than the meat they imitate and are often recommended as a health food, but the truth is they are often loaded with chemicals, additives, preservatives, GMOs, and unhealthy oils . If you really want to snack on a veggie burger, buy one that is soy-free and contains organic ingredients and no preservatives.

3. Canola or soybean oil substitutes

Most vegetarian oil substitutes are made from canola or soybean oil. Since soybeans are a genetically modified product, rapeseed is also known to be genetically modified (in 1995). Canola oil use has often been linked to respiratory problems, as well as lung cancer, constipation, irritability and emphysema.

4. Anything with textured vegetable protein

Most people have heard of textured vegetable protein and think of vegetables that contain protein. However, these proteins are far from plant-based and are in fact a soy product. Firstly, as has already been established, soybeans are GMF. Additionally, textured vegetable protein is made from defatted soy flour. And what is it? The process of its production is long and complex, changing the structure and form of food, and when our body encounters these new forms and functions (far from the original version), it can react in a variety of negative ways, including developing an allergic reaction and damage to cellular DNA .
Additionally, during processing, textured vegetable protein is converted by treating soybeans with hexane, which is a byproduct of gasoline refining. This process occurs to separate the protein from the soybean oil. Hexane is a toxic chemical and has been linked to neurological damage. Sounds scary, doesn't it?

5. Chips and other fast food

Most people who switch to a vegetarian diet are delighted to learn that they can still eat certain unhealthy foods, such as chips, and marketers may label these foods as "vegetarian" just to make it sound better. Because of this, many vegetarians may end up being less healthy than their meat-eating friends! Also all unhealthy foods high in unhealthy vegetable fats. It is also very high in calories. Junk food plays a huge role in the obesity epidemic, which increases the risk of diabetes, heart disease, and a number of other diseases. Additionally, junk foods tend to be high in sugar or sodium, depending on whether you eat sweet or salty. Consuming too much salt can contribute to liver disease, kidney disease, and high blood pressure. Consuming too much sugar has been linked to diabetes, acne, immune system suppression, ovarian cancer, copper deficiency, premature aging, ulcers, arthritis, heart disease, and the list goes on and on.

After all, a healthy vegetarian diet isn't just about eliminating meat. This is eating fresh food that has not been altered in any way.

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Soy flour

Recommendations for the use of soy flour and textured soy protein in the production of semi-finished meat products

Textured soy protein

Product Description
Textured soy protein is produced from semi-defatted soy flour by extrusion. Soy flour is obtained by processing shelled, non-genetically modified soybeans using mechanical pressing, followed by high-speed grinding. This process preserves the nature of the protein as much as possible. Textured soy protein has a pleasant taste, a high rate of hydration and a water-holding capacity of 400-450% of its own weight.

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

Semi-smoked sausages
Semi-finished products
Chopped products
And also in all products that contain minced meat.

The product is convenient for feeding organized groups of people (employees, prisoners, in medical institutions, 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 texture similar to meat
Increases the juiciness of the finished product
Possibility of replacing meat raw materials 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 texturate to 4.5 parts water for 20-40 minutes. Next, it is crushed on a cutter to the required fraction, depending on the area of application, or crushed on a grinder. The diameter of the grille hole is 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.

Color
It has a standard caramel color.

Taste of the product
Characteristic of textures.

Package
Goulash: 9 kg in boxes with a polyethylene liner or
in plastic bags of 300 g.
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 the use of soy texture in the production of dumplings

Characteristics by appearance
The dumplings are not sticky, not deformed, and 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 type of product. The minced meat is juicy with the aroma of onions and spices, without any foreign taste or smell.

The following dumplings are not allowed for sale:

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

The number of dumplings with a test shell rupture should not exceed 5% of the total weight of the portion. The permissible deviation from the established weight of one packaging unit should not exceed +2% and is established by the average weight obtained by simultaneously weighing 10 packages.

Preparing the dough
The flour supplied for preparing the dough should have a temperature of (19+1) degrees. When kneading the dough, first prepare a mixture of flour, water and salt (the mass fraction of gluten in the mixture is at least 30 percent). The temperature of the water for kneading the dough should not be lower than 39+1 degrees Celsius. The temperature of the dough after mixing is 28+2 degrees. It is recommended to cover the dough while it rests. Soy flour is added in an amount of 5-25% to the total volume of the 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 for kneading the dough can be adjusted depending on the properties of the flour used (humidity).

Preparation of raw meat
During 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 grinding. Committed beef, pork and lamb are ground on a grinder with a grid hole diameter of 2-3 mm. Raw beef, pork and lamb fat is ground on a grinder with a grid hole diameter of 2-3 mm. Fresh onions and garlic are peeled and washed with cold water.

Preparing salt and spices
Salt is used in solution with water after filtering or in dry form with preliminary sifting. You can use mixtures of salt and pepper in the ratios specified in the recipes. The mixture is prepared before use. Of the total amount of salt, 51% is added to flour, and 49% to minced meat.

Preparation of 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 ground meat. The amount of replacement of T.S.B meat raw materials is from 5-30%. The texture is pre-soaked in water at room temperature for 20-60 minutes, in a ratio of 1 part texture to 4.5 parts water. Then the hydrogenated soy protein is ground on a grinder with a diameter of 2-3 mm. It is recommended to add hydrogenated protein to raw meat. Then add raw pork or beef fat, lard or lean pork, fresh onions, garlic, salt, and granulated sugar. The minced meat is mixed for 4-8 minutes. until a homogeneous mass is obtained. The temperature of the finished minced meat should be no more than 14 degrees. After mixing, the minced meat is sent for shaping.

Forming dumplings
When molding dumplings by hand, the prepared dough after resting with a rolling pin is rolled into a layer no more than 2 mm thick, circles of dough are cut out of it using a notch, 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 tray sprinkled with flour and sent for freezing.

Flour consumption for filling is 1 kg. at 100k. g raw materials. In the absence of a ventilation unit, flour consumption increases by 2 times.

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

in this case m1 is the mass of minced meat 20 pcs. dumplings; m2 - weight 20 pcs. dumplings released from the enterprise must have a temperature in the thickness of the minced meat no higher than minus 10 degrees.

Before freezing, the formed dumplings should not be kept at above-zero temperatures for more than 20 minutes.

Freezing dumplings
Dumplings are frozen to a temperature in the center of the minced meat minus 10 degrees or lower. 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, air speed 0.1-0.2 m. s, freezing duration 3-4 hours.

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

Package

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

Cooking recommendations
Frozen dumplings at catering establishments or at home are boiled in salted water (10 g of salt per 1 liter of water) with a ratio of dumplings to 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 appetizers (vinaigrette, salads, etc.), first courses (milk soups, borscht, pickles, etc.), sauces and gravies for second courses; porridge, meat and fish dishes (cutlets, fried meat, goulash, etc.), jelly.

The use of TSB in dishes

No.	Name of dishes	Application of TSB by fractions
	Cold appetizers	Soy minced meat, soy goulash.
	First meal	Soy flour, soy minced meat, soy goulash
	Main courses (meat and fish)	Soy minced meat, soy goulash.
	Sauces and gravies	Soy flour, soy mince.
	Porridge (including cereal side dishes)	Soy flour, soy mince
		Soy flour.

Methods of using TSB in cooking

1. Soy flour
A) First meal
Pour soy flour onto a metal sheet, place in an oven, heat at a temperature of 120 - 150 C and stir frequently until creamy and the characteristic smell of fried nuts appears.
Dilute the flour fried in this way in the liquid base of the first dish (broth, milk) and add it to the first dish.
B) Porridge, cereal side dishes
Add the fried flour to almost ready-made porridges and side dishes, stir well, and bring to readiness.
C) Kiseli
Add the fried flour to the prepared jelly and 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 minced meat, soy goulash
A) Cold appetizers
First fill the minced soy or soy goulash with warm water, let it sit for 10-15 minutes, then squeeze out the excess water, then use it when preparing cold appetizers (salads, vinaigrette, etc.) as one of the components of the dish. TSB can also be filled with cold water, but this will increase the hydration time of minced meat and goulash to 20-25 minutes.

Soy goulash can be used in salads as an independent dish, for which mix the hydrated goulash with onions, carrots, bell peppers pre-fried in vegetable oil, add spices, garlic, fry everything together for 5-10 minutes.
B) First meal
Pour soy minced meat or soy goulash into the liquid base of the first course, let it brew for 10-15 minutes, squeeze and sauté in an oven or electric frying 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 dry form, let it brew for 15-20 minutes.
C) Meat and main courses
Pour soy minced meat or soy goulash into the liquid base from the first dish (can be water), let it sit for 10-15 minutes, drain off excess liquid (if broth was used, it can be reintroduced into the first dish), fry the TSB thus hydrated for 15-20 minutes with a prepared 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 hydrated soy mince in vegetable oil with onions for 5-10 minutes with the addition of 10-20% minced meat from the weight of the TSB used, mix the fried mince with boiled pasta.

Amount of TSB used in cooking

Item no.	Name of the dish.	The amount of dry TSB used per (1 person).
	First meal: Borscht, pickles, soups Milk soups	Soy flour – 5 grams. Soy mince – 10 grams. Soy flour – 10 grams.
	Meat dishes Goulash, fried	Soy mince – 5 grams. Soy goulash – 30 grams.
	Cereal side dishes	Soy flour – 5-10 grams.
		Soy flour – 5-10 grams.
		Soy flour – 5-10 grams.

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

Important

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

Hydrate the texture not with hot water, but with water at room temperature (18 - 22 o C) or even cold water. but at the same time slightly increase the hydration time (by 10 – 15 minutes);
The percentage of replacement of meat raw materials cannot be exceeded. The most optimal is 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, low-fat proteins can be safely added 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 replacement of raw meat with soy protein is 5 - 25%, already in hydrated form, otherwise some consider it in terms of dry matter. For example, 9% dry matter (texture), plus moisture for hydration, this is already 45%, and here you have a pronounced taste;
Semi-smoked sausages need to be well smoked;
Grind soy mince for semi-finished meat products in a meat grinder simultaneously with meat and onions (a portion of meat, hydrated texture, onions, etc.), then the taste of soy will be less pronounced;
Before introducing the hydrated texture into the sausage, it must first be colored with food coloring and crushed on a cutter until it becomes a homogeneous meat-like mass, then the consistency and pattern will be better and there will be no foreign inclusions.