[Soyfoods Symposium 1997 Home Page] Back to Basics with Soy
By By Ron Pickarski, President and Executive Chef/Consultant
Eco-CuisineThe focus of this demo is on 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.
Tempeh Basics
* Tempeh is a firm, cultured soybean cake native to Indonesia. Cooked soybeans are incubated with a bacteria that acts as a binding agent and which yields a product which is high in protein and vitamin B12.
* Buying Tips--Sold as plain tempeh which has been pasteurized to stop the microbial activity. Soybeans may be mixed with different grains, beans, vegetables, sea vegetables, and seasonings, then cultured and sold as various types of tempeh.
* Storage--Keep frozen until day before using especially if bulk packaged. Refrigerate for 24 hours before using. Will keep in refrigerator for one week before cooking if individually packaged. Cooked tempeh will keep for one week in refrigerator.
* Cooking--Tempeh can usually be substituted for white meat or white fish in many dishes as it is a similar color and has a tender texture. Tempeh cutlets brown well and can be served as a burger. Can crumble into casseroles or dice and use in soups or stews.
Tofu Basics
*Tofu, which originated in China, is curdled soy milk which is pressed to compact the curd and separate the soy whey. It is high in protein and calcium sulfate (a natural mineral and curdling agent), low in calories, cholesterol-free.
* Buying Tips--There are two major types of tofu--regular and silken. Regular tofu, described above is the most common and is usually sold in one-pound blocks, either individually packaged or in bulk, surrounded by water. Buy tofu in bulk, if possible. Some manufacturers sell it in 20-pound buckets and some sell it in several pound slabs. Buy the extra firm tofu which is pressed harder, meaning the customer receives more protein for their dollar. Silken tofu is curdled inside aseptic packages (more expensive and labor intensive to open) and since the liquid is not pressed out, it is higher in calcium, but lower in protein. Both types are available in soft, firm and extra firm textures, which is determined by the amount of liquid in the product.
* Storage--After purchasing regular tofu remove it from the package and place it in a covered container, then add fresh, cold water and refrigerate. Change the water daily to keep tofu fresh for 7-10 days. Silken tofu does not need to be refrigerated and will keep, unopened, for several months.
* Cooking--Tofu is a very versatile food. It can be squeezed, drained, pressed, mashed, cubed, sliced, or blended. It can be broiled, baked, marinated, sautéed, simmered, smoked, steamed, or deep fried. If regular tofu is being used in a cold dish, it should first be boiled for at least three minutes to kill bacteria. When frozen and thawed, tofu has a crumbly texture like ground meat. The custard texture of silken tofu makes it excellent in desserts, dressings, and sauces (savory or sweet).
Textured Vegetable (Soy) Protein
* Textured Vegetable Protein (TVP) is a highly refined soy protein. The soybeans are steam cleaned and passed through a series of rollers which grind them into full fat soy flakes (the crudest form of soy protein). The oil is extracted using hexane, a petroleum derivative, which results in a defatted soy flake with 50% protein. Acid-base and alcohol solutions are used to reduce the carbohydrate content creating a soy protein concentrate which is 70% protein. A soy protein isolate (90-95% protein) is created by eliminating all of the carbohydrate. The powdered isolate is then mixed with water, and processed using various methods (such as extrusion, etc.) which forms a textured soy protein and flashes off the moisture. This is a highly processed and refined food with a high protein concentration.
* Soy grits are an option to TVP for a less processed protein. Uses 1-1/2 cups water to 1 cup of soy grits with a serving containing 9% fat, 590 mg potassium, 12% carbohydrate and 24% of RDA per serving. TVP is pure protein due to processing, where as soy grits are a balanced food. It is a nutritional trade-off.
* Buying Tips--TVP is sold as a dry good so it cost less to ship and is available in bulk.
* Storage--As a dry good it is easy to store.
* Cooking--TVP has a neutral flavor and adds texture and vegetable protein to the product. Rehydrate with vegetable or meat stocks to give it a specific flavor. Excellent addition to whole grains or ground meat products such as meat loaf (mixed medium), casseroles like Shepherd's Pie, or burgers like Boca or Harvest Burger (ADM), tacos, burritos, lasagna, or Salisbury steak. TVP is inexpensive and easy to use.
Sweet (Green Soy) Beans
* Sweet Beans® are whole (unrefined or processed), green soybeans sold by Sunrich Foods (Jackson, MN) and are higher in fiber, iron, calcium and protein than sweet corn, green beans, and peas. They have a soft texture with a mildly sweet soybean flavor.
* Buying Tips--Available frozen in one pound packages or in bulk.
* Storage--Store frozen until ready to cook.
* Cooking - Three methods: Boiled on stovetop for 12 minutes; Microwaved for 8 minutes; or Steamed for 3 minutes. Can use as a substitute bean (lima, peas, etc.) for traditional dishes such as succotash. Excellent way to fortify a pilaf.
Soy Nut Butter
* Soy Nut Butter is a blend of Roasted Soybeans, Soy Oil, Corn Syrup Solids, Soy Protein, Evaporated Cane Juice, Salt, Mono and Diglycerides. It has 6 grams of soy protein per serving and has 30% less fat than peanut butter.
* Buying Tips--Packaged in small retail jars or in buckets for food service.
* Storage--Dry good storage.
* Cooking--Has a defined roasted flavor which works well in both savory and sweet sauces. Can use in the same ways peanut butter is used in cooking and baking for example: Soy Butter and Jelly sandwiches.
Summary
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.
The bakery dry mixes used (Muffin, Chocolate Brownie and Chocolate Ganache Icing) are products developed by Eco-Cuisine for food service distribution. These products use soy technology (i.e. soy isolates) and contain no dairy or eggs.
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