FUNCTIONAL FACT SHEETS
Meat, Poultry and Seafood | Baked Goods / Cereal Products
Snack Foods | Dairy Applications
SOY PROTEIN IN MEAT, POULTRY AND SEAFOOD PRODUCTS
Food Applications
Soy protein is a cost-effective way to reduce fat and match or increase protein levels in a variety of meat products.
These include:
Soy Products Used
Isolated soy protein is designed to replace a portion of salt-soluble meat proteins, bind fat and water, stabilize emulsions and ensure cohesiveness in finished cooked products.
Soy protein concentrates contain a high concentration of protein providing dispersibility, solubility and emulsion properties. Both isolated soy protein and soy protein concentrate are designed to improve texture and provide a juicy and meaty mouth-feel.
Soy flour and grits are used to retain moisture and reduce cost. Textured soy flour is used to develop textures and can be flavored depending on the application.
Soy Protein Functional Benefits
| Benefits | Soy Protein Products | ||
| Isolated Soy Protein | Soy Protein Concentrates | Soy Flour Grits | |
| Moisture Retention | X | X | X |
| Replaces / Increases Protein | X | X | X |
| Acts as Adhesive / Cohesive | X | X | X |
| Entraps and Releases Flavors | X | X | X |
| Binds Fat and Water | X | X | X |
| Gelation | X | X | |
| Stabilizes Fat Emulsions | X | X | X |
| Enhances Texture | X | X | X |
| Fat Reduction | X | X | X |
SAMPLE FORMULAS
Sloppy Joe Filling
| Ingredients | % |
| beef (80 / 20) | 42.18 |
| textured soy flour (Ultra Soy*) | 3.66 |
| water | 6.88 |
| fresh onions, chopped | 3.44 |
| garlic powder | 0.09 |
| tomato paste | 11.09 |
| catsup | 11.09 |
| water | 17.59 |
| vinegar | 3.44 |
| dry mustard | 0.09 |
| black pepper | 0.02 |
| brown sugar | 0.43 |
Directions:
1. Add 6.88% water to the textured soy flour. Let stand 10 minutes.
2. Add meat and brown.
3. Add onions and garlic powder. Cook for 5 minutes.
4. Add tomato paste, catsup, remaining water, vinegar, dry mustard, pepper and brown sugar. Mix well and simmer for 25 to 30 minutes.
5. Portion with #12 scoop (1/3 cup).
SOURCE: PMS Foods, Inc.
Chicken Nuggets
(Breaded, Cooked, Nugget-Shaped Chicken Patties)
| Ingredients | % |
| chicken breast meat | 59.00 |
| chicken skin | 11.00 |
| water | 20.40 |
| textured soy protein concentrate (Response 4400*) |
5.95 |
| functional soy protein concentrate (Promine DSP*) |
1.90 |
| seasoning salt | 1.50 |
| sodium phosphates | 0.25 |
Directions:
1. Double grind skin through 1/8" plate. Grind breast meat through 1/4" to 3/8" plate.
2. Prehydrate textured soy protein concentrate with about 3/4 of water amount.
3. Blend breast meat with phosphate, salt and a portion of the remaining water.
4. Add functional soy protein concentrate, remaining water, ground skin and seasoning. Mix until
uniform.
5. Add hydrated textured soy protein concentrate and blend until uniform.
6. Batter, bread, flash fry and cook.
SOURCE: Central Soy Company, Inc.