Recipes | Nutrition Information | Soyfoods Companies | Home
Vol. 2, No. 10
November 16, 1997Soyfoods USA...a monthly e-mail newsletter designed to inform media sources, dietitians, and consumers about the latest soyfoods information. Underwritten by the Indiana Soybean Board. Details at end of issue.
CONTENTS
1. Second Annual Soyfoods Symposium Report
2. New Soyfoods Discussion Forum
3. Soyfoods Symposium Recipes
· Tempeh with Miso Mustard Sauce
· Shepherd's Pie
4. Getting on and off our list.***********************
SECOND ANNUAL SOYFOODS SYMPOSIUM
The Second Annual Soyfoods Symposium, held November 11-12, 1997 in Louisville was even better than last year, with more people attending, more information about soyfoods, and some new recipes by Chef Ron Pickarski. The proceedings are available on the Internet at the U.S. Soyfoods Directory Web site <http://soyfoods.com/symposium97/>. Printed versions are available as long as the supply lasts from the Kentucky Soybean Board, 1-800-BEAN-SOY (800-232-6769).
Here is a quick summary of proceedings...
SOY AS A POSSIBLE ALTERNATIVE TO HORMONE REPLACEMENT THERAPY
By Mark Messina, Ph.D.
Nutrition Matters, Inc.In comparison to Western women, far fewer Japanese women report symptoms of menopause such as hot flashes. It has been hypothesized that at least one reason Japanese women report fewer symptoms is because they consume soyfoods. In 1995, the consumption of soy flour was associated with a marked decrease in hot flashes and a general improvement in menopause symptoms. However, the control group in this study also experienced improvement. Since 1995, several researchers have examined the effects of soy on menopause symptoms. The results are somewhat equivocal, some studies showing benefit, others showing no effect. It may be that some women are more sensitive to soy than others, and that for a subset of the menopausal population, soy is very effective. It is clear however, that there is a large placebo effect, and that studies examining the effect of soy on menopause symptoms need to be well designed in order to achieve the expected improvement in the control (nonsoy) group. Unlike cancer and osteoporosis, any change in symptoms in response to soy consumption can be directly experienced. It is certainly reasonable for women to try soyfoods for the relief of menopause symptoms even though the existing literature on this subject is inconsistent.
SOYFOODS PROTECT FROM HEART DISEASE
By Belinda Smith, M.S., R.D., L.D.
Nutrition Research Coordinator/Metabolic Research GroupSoy protein and its isoflavones provide many health benefits. Careful studies indicate that regular intake of soy protein is associated with favorable changes in serum lipoprotein concentrations. Meta-analysis indicates that soy protein intake is accompanied by a significant 9.3% reduction in serum cholesterol concentrations, a significant 12.9% reduction in LDL-cholesterol levels, a significant 10% reduction in serum triglycerides and a 2.4% increase in serum HDL-cholesterol values.
Emerging research indicates that soy protein intake may reduce risk for atherosclerotic cardiovascular disease by favorable alterations in serum lipoprotein concentrations, by the antioxidant action and favorable effects on the health of vascular endothelium mediated by soy isoflavones.
MEETING CALCIUM NEEDS FOR OPTIMAL BONE HEALTH
By Connie Weaver, Ph.D.
Department of Foods and Nutrition
Purdue UniversityCalcium bioavailability in soybeans is comparable to milk. However, the calcium content of soy products varies widely. Some soy products are calcium rich and can be substituted for milk on an equivalent basis. For example, a 100-gram serving of calcium-set tofu provides as much absorbable calcium as a glass of milk. Calcium fortified soy milk is a good source of calcium, which should be offered as an alternative to milk in school lunch programs.
SOYFOODS IN THE 21ST CENTURY FOODSERVICE KITCHEN
By Anne Patterson, R.D.
President of Nutrition AdvantageThere are some key elements to introducing and successfully using soyfoods in foodservice kitchens:
· One must determine the profile for providing soyfoods. What do your customers want and how will you provide these dishes to them? A survey with an incentive may be your first step. Give them familiar foods.
· If you currently offer three meat options, offer only two meat options and add one soy-based alternative. If you serve a meat burrito think about a black soybean counterpart.
· Provide free samples of any new soyfood item.
· Use your menu to inform, sell and identify how the soyfood can meet special dietary needs, example, low fat, low sodium, high fiber. Be sure to be able to back up any statements with appropriate nutritional information.
· Set food displays in a visible place using new dishes with soy.
· Develop an icon or symbol on your menu or menu cards that help customers quickly identify soy/vegetarian items.
· Utilize ideas from your employees.
SHOPPING FOR SOYFOODS
By Peter Golbitz, President
SoyatechAmerican soyfood producers have been extremely creative over the past 15 years or so and have been introducing an average of 200 new soyfood products a year into the marketplace. They have learned how to produce soyfoods which are convenient to prepare, have a long shelf-life, cater to American tastes and meal preferences, and still carry a healthy nutritional profile. You can find a variety of soyfoods in most major grocery stores throughout the United States.
SOYFOODS IN CYBERSPACE
By Roger H. Stevens, Editor
Soyfoods USAThe Internet is rapidly becoming one of the major sources of information for millions of people around the world. It is becoming quick, easy, and affordable for most of us. And as this new technology grows, more and more people will be getting information about soyfoods from the Internet. Just remember, the place to start is the U.S. Soyfoods Directory <http://soyfoods.com/>.
REINVENTING THE MEAL SEMINAR FOR SCHOOL FOODSERVICE DIRECTORS
By Sharon Davis
Family and Consumer Sciences Education, ConsultantReinventing the meal to meet new guidelines and please students may sound like a daunting task, but it may be easier than you think, and it may be easier on your budget. The goal is to increase the share of carbohydrates and lower the percentage of fat in school lunches. With some relatively simple steps, we can reinvent meals and create menus that meet the 1995 dietary guidelines for Americans. Soy is gaining popularity, so it is no longer an ingredient to hide. Remember, when you team soy's nutrition and cost benefits with the high rate of student satisfaction, you come up with a winning combination!
BACK TO BASICS WITH SOY
By Ron Pickarski, President and Executive Chef/Consultant Eco-Cuisine
The focus of this demonstration was the substitution and integration of soy ingredients into an existing foodservice menu which can reduce food, labor and inventory management costs while increasing nutritional value. The approach isn't to reinvent the menu but to use high quality soy products that are low in cost and labor efficient to prepare. All soy products are energy efficient to prepare because they are pre-cooked. Bringing these products into your food distribution service requires that a consumer demand be present.
***********************
NEW SOYFOODS DISCUSSION GROUP
Soyfoods are relatively new to many people who might have questions that are not answered in this newsletter. Although we strive to improve the knowledge we offer, it can never be complete. The new U.S. Soyfoods Directory discussion group provides another venue for the exchange of information about soyfoods. Consumers can post recipes, manufacturers can post news about new soyfood products, and scientists can post information about new research activities. If you have a question that cannot be answered elsewhere the U.S. Soyfoods Directory Web site, you can post it at the discussion group. If you have an answer, you may respond accordingly, unless it concerns the health benefits of soyfoods.
If you have questions about the health benefits of soyfoods, you should Ask An Expert at a related Web site discussion group managed by the United Soybean Board <http://spectre.ag.uiuc.edu/archives/experts/health/1997/>.
To make our discussion group more convenient and useful for participants, we offer a way to subscribe to the discussion. A subscription will allow you receive by e-mail all posts made to the discussion group. If you ever wish to discontinue receiving posts, simply unsubscribe.
<http://www.soyfoods.com/wwwboard/wwwboard.html>.
***********************
SECOND ANNUAL SOYFOODS SYMPOSIUM RECIPES
By Ron Pickarski, President and Executive Chef/Consultant Eco-Cuisine
Tempeh with Miso Mustard Sauce
Serves 4
1 (8 oz.) piece tempeh
2 tsp. soy oil
1/2 cup diced onions
1 tsp. minced garlic
2 tbsp. Dijon mustard
1 tbsp. mellow white miso
1/2 cup water
1 tsp. arrowroot powder or cornstarch
1 tbsp. waterQuarter tempeh cake, then quarter each piece again to make 16 pieces. Heat oil in a skillet and saute tempeh for 3 to 5 minutes on medium high heat. Transfer tempeh to a bowl and set aside. Using the same frying pan, saute the onions and garlic for 3 to 5 minutes, adding more oil if necessary. Combine the mustard, miso, and water, then mix well until dissolved. To the sauteed onion/garlic mixture, add tempeh and mustard/miso mixture and bring to a simmer. Dissolve the arrowroot in the second measure of water and add to the sauce, stirring constantly until thickened. Serve hot either as an appetizer or over brown rice as an entree.
Nutrition information per serving (1 serving = 1 appetizer or 2-ounce portion of tempeh with sauce): 162 calories, 13 grams protein, 12 grams carbohydrate, 7.5 grams total fat, 1 gram saturated fat, 0 mg cholesterol, 201 mg sodium, 5 grams dietary fiber.
***
Shepherd's Pie
Serves 6, Yield: 9 Cups
Topping:
3 medium potatoes, peeled, cubed (about 4 cups)
1/4 cup soy milk
1 tsp. soy oil
1/2 tsp. salt
1/8 tsp. black pepperFilling:
1-1/2 cups textured soy protein (TSP), also known as textured vegetable protein (TVP)
1-1/2 cups boiling water
2 tsp. tamari
1 tbsp. soy oil
2 medium onions, diced (about 2 cups)
2 cups chopped mushrooms
1 cup peeled, diced carrots
3 tbsp. chopped fresh garlic
2 tbsp. tamari
4 tsp. basil
1 tbsp. thyme
1 tsp. savory
1 tsp. salt
1/4 tsp. black pepper
1 cup diced celery
1/4 cup unbleached white flour mixed in 1/2 cup water
Chopped parsley for garnishTopping: .
Preheat oven to 325°F. Boil the potatoes in salted water until the potatoes are soft. Remove and drain the potatoes. Blend them in a mixer with the soy milk, oil, salt and pepper. Set aside.
Filling:
Add the TVP and tamari to boiling water, then cover, remove from heat and set aside. Saute vegetables (except the celery) and seasonings in the oil over medium heat for about 15 minutes. Add the celery and TSP, then cook about 5 minutes longer, stirring occasionally to prevent from sticking. Add the flour mixture and stir until thickened. Transfer the filling to a lightly-oiled baking dish. Cover the top with the potatoes and smooth them with a rubber spatula until flat and even. Bake the pie in preheated oven for 30 minutes, then broil for several minutes or until the top is lightly browned. Remove from oven and serve hot, garnished with parsley.
Nutrition information per serving (1 serving is about 1-1/2 cups): 297 calories, 18 grams protein, 52 grams carbohydrate, 4 grams total fat, 0.5 grams saturated fat, 0 mg cholesterol, 1,030 mg sodium, 8 grams dietary fiber.
***********************
SUBSCRIBE AND UNSUBSCRIBE
To subscribe or unsubscribe from Soyfoods USA, please go to the subscription form at the U.S. Soyfoods Directory Web site.
<http://soyfoods.com/newsletter/SubscribeSUSA.html>
***********************
Permission is granted to reprint this information, as long as credit is given to the Indiana Soybean Board <http://stratsoy.ag.uiuc.edu/~in-qssb/welcome.html>
Send comments or requests for information about Soyfoods USA to the editor, Roger Stevens, <info@soyfoods.com>
Back issues available at <http://www.soyfoods.com/newsletter/old/OldSUSA.html>
More information about soyfoods can be found at the U.S. Soyfoods Directory <http://soyfoods.com>.
***********************
Copyright 1997
Indiana Soybean Board