Protein soy Opttema M-03 textured

Soy protein textured "Opttem" - the product of extrusion of soy meal having the porous structure allowing to connect and keep bigger amount of moisture. Recreates texture of the most valuable foodstuff - meat, fish, mushrooms depending on scale of flavoring and aromatic additives; it can be used as food staples for partial replacement (from 15 to 30%) of meat raw materials, and also as an independent dish.

The soy texturate has the high content of the protein valuable on amino-acid structure, does not contain saturated fats and cholesterol that allows to reduce risk of cardiovascular diseases. In soy there are a lot of mineral substances, it is rather rich with phosphorus, calcium, potassium, magnesium, and also iron, manganese and copper. Besides, it contains a significant amount of vitamins.

Qualitative characteristics:

Safety indicators: On microbiological indicators, the maintenance of toxic elements, mycotoxins, pesticides conforms "To uniform sanitary and epidemiologic and hygienic requirements to the goods which are subject to sanitary and epidemiological surveillance (control)", approved by the decision of the Commission of the Customs union No. 299 of 28.05.2010 and to requirements the SanPiN 2.3.2.1078-01 (enc. 1, Indus. 1.9.1, 1.9.1.4). It is made from genetically Unmodified components!

Advantages. In industrial production of foodstuff, when using the proteinaceous products received in the course of processing of soy grains the following main effects are reached:

• nutritional and biological value increases;
• high economic effect since prime cost of a product decreases, and production losses decrease.

Soy protein often unfairly is criticized, saying that it impacts bad relish and creates low-quality structure to the final product. This problem can arise if soy protein is used incorrectly or in too big concentration. When protein is used correctly, negative influence on taste or structure of a product can hardly arise. Actually, soy proteins usually enrich a product.

Scope. The hydrated Opttema protein replaces raw materials as quality (meat of the highest and first grade), and low (trimmings meat, fat, interiors). It is applied by production:

• chopped semi-finished products (cutlet, quenelles, forcemeats and so forth);
• meat semi-finished products in the test (pelmeni, manti, khinkali and so forth);
• canned food with the crushed meat;
• meat and cereal canned food (the stuffed cabbage, pepper stuffed porridges with meat and so forth);
• sausages (half-smoked, cooked smoked, boiled sausages);
• it can be used in house cookery as independent dishes, beefsteaks, meat ragout, etc.

Ways of preparation: * The recommended norm of introduction: 15 - 30% (in the hydrated look)

Hydration:

Determining the cost of various soy proteins, it is important to mean costs of kilogram of the hydrated product. It is important to remember that the product with the smallest cost in a dry form not always means its smallest cost in the hydrated look. At the same time it is important to consider functionality of protein, and not easy its cost. When using soy proteins it is necessary that enough water for full dissolution of protein was a part. The insufficient hydration is expressed in loss of structure, destruction of an emulsion and decrease in the absorbing ability of soy protein. In turn the excess hydration reduces durability of gel of the final product. Soy protein textured "Opttem" needs to be hydrated previously. For this purpose on one part of protein it is necessary to add three parts of cold water and to sustain 15-20 minutes. During this time all moisture therefore from each kilogram of the textured protein (forcemeat), 4 kg of the vegetable weight replacing meat, fish or other raw materials turn out is absorbed. If for hydration of the textured soy products warm water is used, time of hydration is reduced (in comparison with hydration by cold water).

Norm of a bookmark:

The amount of the added hydrated white can be within 15-30% and more, depending on quality of meat raw materials and desire of the producer. Along with the hydrated protein which replaces part of meat (fish, mushrooms) in a product, as a part of a product as emulsifier and the stabilizer of system the soy mixes "Emulgofiks 25" or "Emulgofiks 50" in the quantity depending on a type of the made product and quality of the used raw materials can be used.

Way of preparation:

Before drawing up forcemeat it is necessary to carry out preliminary hydration of soy protein. Then the hydrated protein is crushed on a kutter in order that the sizes of granules decreased approximately to 2-3 mm. If there is no kutter, forcemeat can be passed via the meat grinder with a diameter of lattice of 3 mm or to use in general without preliminary processing, having placed in a mixer directly after hydration. For production of boiled, cooked smoked sausages, sometimes and half-smoked sausages, semi-finished products meat chopped, forcemeat on a kutter soy protein can be brought also in the form of soy suspension.

For preparation of soy suspension the hydrated protein is placed in a bowl of a kutter and crushed within 2-3 minutes, then bring the soy mix "Emulgofiks 50", additional water (on one part "Emulgofiks 50" four parts of water) and kutterut before receiving a uniform consistence. About "Emulgofiks 50" it is desirable to use the prepared dispersion (gel) or suspension within 2-3 hours.

* Note: the given way of preparation is recommended and can differ depending on the made production, its structure (compounding) and a way of production (ways of crushing, hashing, parameters of heat treatment, etc.).

Producer and country of origin: LLC Ingrediyenty. Razvitiye, Russia. TU 9146-009-58897992-06

Packing:

The product is packed into multilayered paper bags with a net weight of 15 or 18 kg. By request of the client bags paper can be shtabelirovana on pallets and are fitted by the stretching stretch-film for the maximum protection.

Storage: