With lifestyle changes in recent years, the number of prepared meat products is quietly increasing, ranging from a variety of semi-prepared chicken nuggets, seasoned meat steaks and barbecue products to convenience store staples such as kebab and bento. Through the retail end, prepared meat products are increasingly infiltrating the domestic consumption of the Chinese public, well is gradually becoming a consumer popular. In regulate the development of meat products, soybean protein is a kind of commonly used additives, not only can complement necessary hydrogen acids necessary for human, and mesh has good features such as foaming, emulsification and gel, so it can obviously improve the food's taste, increase elasticity, oily food and water retention, improve the storage performance of food, etc., can reduce the production cost at the same time, In regulate meat processing has the important role
Soybean flour mostly "defatted soybean" trends, because of its protein content is low, so the price is straight, used in meat products, can keep 2 times their own weight of water and flour emulsify material can keep the same weight of cerebral fat class material during hot working out oil, soy meal less functional, There are many shortcomings in taste and flavor, and many restrictions on the range and usage.
Soy Protein Concentrate
Soy Protein Concentrate’s protein content of about 70%, most used in meat products. Soybean concentrated heavy force since the emulsifying gel proportion is protein: water: fat = 1:4:3, It can improve the taste and structure,to improve protein content of meat products.
Isolated Soy Protein
Soy Protein Isolate is a kind of protein produced from low temperature desoluble soybean flour. The protein content is more than 90%, and there are nearly 20 kinds of amino acids, including essential amino acids for human body. It is rich in nutrition and does not contain cholesterol. It is widely used in prepared meat products.
Textured Soy Protein
Textured Soy Protein is made of defatted soya powder, soy protein concentrate or soybean protein isolate as raw materials by mechanical and heat action such as mixing, extrusion and chemical. These proteins have a certain fleshy taste sensation. Therefore, it has special application in meat conditioning and can replace some lean meat raw materials.
1. Water-retaining property
The water retention of soy protein plays an important role in meat production, especially its ability to absorb, combine and bind water in the processing of minced meat products, which can not only retain the juice of raw meat, increase the taste and flavor of products, but also increase the yield of products. The water retention of proteins is also affected by many factors, such as viscosity, pH, ionization strength and temperature. Ma Yuxiang studied the effect of the addition of soy protein isolate on salt-soluble muscle protein heat-induced gel, and the experimental results showed that the addition of soy protein isolate made the ultrastructure of the mixed protein gel rough, reduced the strength of the mixed protein gel, but improved the water-retaining capacity of the gel.
2. Emulsifying property
Emulsifying soybean protein hydrophilic, lipophilic determines its emulsifying stability, soybean protein is a surfactant, it can reduce the surface tension of water and oil, and reduce the surface tension of water and air, so it is easy to form a more stable emulsion. The emulsified oil droplets are stabilized by the heavy white material that accumulates on the surface of the oil droplets, forming a protective layer. This protective layer can prevent the accumulation of oil droplets and the destruction of the emulsification state, so that the emulsification performance is stable. In the preparation of baked food, frozen food and soup food, a large number of studies have been reported on adding human soy protein isolate as emulsifier to stabilize the product state.
3. Caking property
Protein molecular bonding, strong solubility and absorption ability make it has caking property, It apply to adjust food properties. When protein heatto 80 ℃, proteinwill happen business solution or analysis solution, molecular volume increases, viscosity increases, more than 90 ℃ viscosity decreases, pH in six to eight, protein structure is the most stable, maximum viscosity; Above 11, the viscosity is sharply reduced due to the breakdown of protein bonding.
4. Gel property
When meat products containing soy protein are heated, they will form a salty gelatinous structure, which has an obvious effect on the water retention and taste of the products due to the hardness, elasticity, flake and texture of the products. The formation of gel is affected by many factors, including heating time, temperature and concentration of soy protein solution.
Soybean protein contains essential amino acids, which can strengthen the nutritional composition of prepared meat products and play an important role in improving the quality of prepared meat products.
1.High cost effective protein source with enhanced nutrition
Soybean protein has been widely used in the preparation of meat products because of its low price and good protein quality. Adding soybean protein to all kinds of frozen meat products can not only improve the ratio of protein, but also make the nutrition of protein more comprehensive and reasonable.
2.Flavoring in prepared meat products
Soybean protein contains a small amount of fatty acids and carbohydrates, after heating will produce unique aroma, and regulate the products sometimes raw meat (fish) or ingredients and due to the processing of the I art, such as sterilization produced some of the unpleasant smell, may cause consumers antipathy, soy protein unique fragrance smell to above has certain masking effect, Therefore, soy protein has a certain flavoring effect.
3.Soy protein can improve the structure of prepared meat products
Soybean protein has good gel properties and bonding properties, which can effectively improve the texture of the product, enhance the elasticity and hardness of the product, and make the product compact in structure and better in taste. More meaty, especially in fast east meat country, live meatballs and meat products are more sold.
4.The emulsifying property of soybean protein was used to solve the problem of oil coming out of water of prepared meat products
Water, oil is one of the most common problems in the process of cooking in the conditioning of internal products, using the emulsification characteristics of soybean heavy white, so that the water and oil form a grain for the field network structure, so that the water and oil in the conditioning of internal products are very south, in the storage and cooking process of water, oil hidden less.
Two important processes for processing prepared meat products are processing raw meat and curing ingredients. According to the processing characteristics of prepared meat products, there are usually the following adding methods:
Large pieces of fresh meat are added with pickling solution. The soybean protein soluble brine brine is added by injection, and then other processing methods are carried out. This method can make protein evenly distributed in meat. Soy protein generally accounts for 2 to 6 percent of meat products by weight.
That is, soybean protein products in chopping, rolling, stirring process at the beginning of the state of dry material evenly added, but the dry material should be added to the meat products before fat.
In order to make full use of the functional characteristics of soybean protein, soybean protein products had better be hydrated before adding and made into a dispersion containing 18% of protein. The water ratio is soybean powder: water is 1:(1.5~1.8), protein concentrate: water is 1:(2~2.5), protein isolate: water is 1:(3.5~4).
Regulate meat as an emerging industry, its accessories added by the wide attention of the society, as a result of the good function of the soy protein, a variety of features, has become an important conditioning meat processing accessories, the size of the amount of its flavor, texture, structure plays an important role, If add a little amount of product caused not harmonious, not masking bad smell flavor, not to reach the effect of flavouring, And it will lead to loose product structure, soft taste and other adverse results; On the contrary, excessive use of the product will cause too strong bean smell, taste hard and other adverse phenomenons, the specific amount of soy protein to be added according to the quality of soy protein and the type of product to be developed to decide comprehensively.
Soya Beans And Milk
Soy protein is a type of protein which comes from soybean plants.
It comes in 3 different forms – soy flour, concentrates, and soy protein isolates.
The isolates are commonly used in protein powders and health supplements due to their muscle-building qualities.
Soy protein contains essential amino acids which cannot be produced naturally by the body. For this reason, many people on a restricted diet, like vegetarians, consume soy protein supplements for nutritional benefits.
Due to its high volume of amino acids, soy protein is considered to be a “complete protein” by nutritionists, containing similar benefits to the protein found in legume pulses.
It is also one of the cheapest supplemental sources of protein and can be found in foods such as tofu and soy milk.
Soy protein isolate is often used in protein shakes as an alternative to whey, which some people can be sensitive to or avoid consuming for dietary reasons.
What are the types of Soy Protein?
There are two main different types of soy protein – soy protein isolate （Ruiqianjia brand） and soy protein concentrate. Both of these products come from soybean meal, which is then dehulled and defatted before being processed into different parts.
The isolate is a powdered protein supplement which is common in soy protein shakes and supplements. Isolate is 90-95% protein and contains almost no fat or carbohydrates.
Soy protein concentrate, on the other hand, is manufactured by taking the dehulled/defatted soybean meal and removing some of the carbohydrates from it. It is often used in baking, cereals, and as an ingredient for various food products.The concentrate is very easy to digest and contains a lot of fiber, so it is often recommended for children, elderly people, and pregnant women who need to keep a close eye on their health.
Soy Protein Benefits
According to the Food & Drug Administration in the US, soy protein can be used as a good substitute for animal products in a plant-based diet.
2.Fights Heart Problems
Soy reduces LDL cholesterol levels in your body, which is instrumental in fighting heart disease problems.
3.Great for Bone Health
Soy contains phytoestrogen, which makes it easier to absorb calcium. As a result, many soy protein supplements come fortified with calcium, helping to increase your calcium intake. This helps to prevent a loss in bone mass and fights against osteoporosis, a condition where your bones deteriorate as you get older.
4. Increases Energy
Undergoing some intense exercise? Doing some mad workouts at the gym? Soy contains amino acids which can be used by the body and converted into energy. This way, soy protein not only helps you with muscle-building – it also keeps your energy up when you’re working hard to acquire that lean muscle mass!
5. Helps to Prevent Cancer
Soy contains genistein-phytochemicals that have been found to lower risks of prostate cancer and breast cancer, making it attractive to both male and female health nuts alike. The genistein found in soy protein can actually stop tumor cells from growing altogether, halting cancer in its tracks before it can develop and get worse.
Xinrui Group – Shandong Kawah Oils: factory direct export good quality isolated soy protein.
The protein separated from soybean meal. They contain more than 90% protein. The basic principle of producing SPI is simple. Using defatted soybean flakes as raw materials, protein is first dissolved in water. The solution is separated from the solid residue. Finally, the protein is washed out of the solution, separated and dried.
Isolated soy protein is a kind of surfactant, which can reduce the surface tension of water and oil as well as air. It is easy to form stable emulsion. In the process of making baked food, frozen food and soup food, adding soy protein isolate as emulsifier can make the product stable.
Isolated soy protein can be added into meat products to form emulsion and gel matrix to prevent fat from moving to the surface. Therefore, it can promote fat absorption or fat binding. It can reduce the loss of fat and juice during the processing of meat products, help maintain the stability of appearance, and the oil absorption rate of protein separated is 154%.
It has high viscosity, plasticity and elasticity. It can be used not only as a carrier of water, but also as a carrier of flavoring agent, sugar and other complexes, which is very beneficial to food processing.
In soy protein, the foaming property of protein isolate is the best. The foaming property of soybean protein can give loose structure and good taste to food.
When the meat is chopped, the mixture of protein isolate and egg protein is applied on the surface of the fiber to form a thin film, which is easy to dry, can prevent odor loss, is conducive to the rehydration process, and provides a reasonable structure for the rehydrated products.
With the development of economy and people's attention to health, food rich in Soybean protein isolate content is more and more popular. Why can SPI be accepted by people? What are the advantages of soy protein isolate?
l What are the advantages of soy protein isolate?
l What is the application of Soybean protein isolate?
l Specific application of soybean protein isolate isolate in food
1. Soybean is a magical species. Although it looks simple, it is rich in nutrients. Its protein content is as high as 38%. It has a complete range of amino acids and contains various amino acids necessary for the human body. It is a complete vegetable protein. In terms of nutritional value, it is equivalent to animal protein. Because of these advantages, people all over the world love soy protein isolate products. soy protein isolate has the properties of significantly lowering blood cholesterol. The US FDA has confirmed that long-term consumption of soy protein isolate can reduce the incidence of coronary heart disease, and this is only one aspect.
2. In addition to protein being an important nutrient in food, its functional properties also play a very important and decisive role in the quality of some foods. As a food additive, soy protein isolate can not only supplement the essential amino acids needed by the human body, but also have good functional properties, such as foaming, emulsifying and gelling properties. Elasticity, oil retention and water retention, improve the storage performance of food.
SPI is soybean protein isolate with a protein content of more than 90%. SPI contains a large amount of elements such as C, H, O, N, S, P, and a small amount of trace elements such as Zn, Mg, Fe, and Cu. It is rich in amino acids, including a large amount of glycine, aspartic acid, glutamic acid, lysine and tryptophan, etc., which can provide a variety of amino acids needed by the human body, and is used in meat products, film products, and flour products industries.
SPI can not only be added to meat products as a non-functional additive to replace part of meat products, but also can be used as a functional additive to improve the quality of products, that is, to improve the nutritional content of meat products. Using the water retention and gel properties of soybean protein isolate isolate can improve product texture, improve tissue properties (cut surface, tenderness, taste) and surface morphology, reduce syneresis, and stabilize product yield. The addition of SPI to pasta products can increase the nutritional content of pasta products, improve the elasticity, water absorption and toughness of pasta products, prolong the shelf life of pasta products, and reduce cargo loss. When SPI is used in the production of bread, it can increase the volume of the bread, improve the color of the skin, and have obvious effects on the sensory quality and nutritional value of the bread. The effect is obvious. soybean protein isolate hydrolyzate uses SPI as raw material, and the obtained soybean polypeptide mixture with molecular weight between 180-1000u after hydrolysis has good solubility, reduced beany smell, low allergenicity, more favorable for digestion, and has a selective To promote the proliferation of microorganisms, soybean peptides are added to milk powder because of their promotion of digestion and absorption, low allergenicity, and promotion of the proliferation of probiotics.
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The application scope of soy protein in meat products is becoming more and more extensive, because of its good nutritional value and functional properties.
Adding soy protein in meat products can not only improve the product yield, but also improve the taste of the product. Soy protein has good gel property and water retention. When heated over 60℃, the viscosity increases rapidly, when heated to 80-90℃, the gel structure will be smooth, so that soy protein entering into the tissue of meat can improve the taste and quality of meat greatly. Soybean protein has both hydrophilic and hydrophobic properties which can easily combine with water and saturated with oil, so it has good emulsifying feature. This processing characteristic is very important in the processing of meat products with high fat content, which can restrain the lost of fat to stabilize the product quality. Although soy protein plays an important role in meat processing, in order to control soy protein in meat products replacing of whole meat and prevent adulteration, many countries have restrictly addition of it to ensure the healthy development in meat process. In view of the fact that there is no effective method for the determination of soy protein in meat products, it is great significant to study the detection method of soy protein in meat products.
2 Advantages of applying soy protein in meat products
Meat is reagarded as the best source of protein, owing to its high nutritional value and good taste in western countries. In order to make full use of animal resources, meat processing enterprises not only use protein-rich lean meat, but also often use fat-rich chicken skins, fat and other low-value materials. For example, Bologna sausages, Frankfurt sausages, salami and other meat products have relatively high content of fat. For example, Frankfurt sausages has about 30% of the intestine fat content and raw pork intestine fat content of up to 50%. High fat additions make meat processing more difficult. For example, in the production of emulsified sausages with high fat content, it is easy to form the phenomenon of oil. In order to control the oiling phenomenon of sausages in the heating process, it is necessary to add emulsifiers or accessories with the function of water-preserving oil. Usually, meat products as a "emulsifier" is the meat protein, but once the amount of lean meat added is relatively small, fat content is large, the entire emulsification system will lose balance, some fat in the heating process will be isolated. This can be addressed by adding non-meat protein, thus soy protein the best option. In meat processing, there are several other important reasons for adding soy protein. Medical health experts believe that low-fat meat products are healthier, fatty meat products are more likely to cause high blood pressure and other related diseases. Low-fat meat products will become the future development trend of meat products. Developing low-fat meat products is not simply a reduction in fat addition, which also requires a comprehensive consideration of the taste of product. As fat plays an important role in juicy, tissue structure and other aspects of meat products, once reducing the amount of fat, the taste of meat products will be affected.Therefore, in the development of meat products, "fat substitute" is necessary, it can reduce the fat content of the product on the one hand, on the other hand it can ensure the taste of the product. By adding soy protein, not only can reduce the calories of the product, but also can preserve the flavor and taste of the product to the greatest extent. Wheat protein, egg white and soy protein are better fat substitutes, while soy protein is more popular because of its good processing properties. Another reason to add soy protein is that it's much cheaper than meat protein. Adding plant protein can greatly reduce the production cost of meat products. In the actual production, because of the high price of meat protein, in order to improve the cost performance of the product, the low price of soy protein is often the first choice of production enterprises. In addition, in economically backward areas, animal protein is very scarce, soy protein and other plant protein is the most important source of protein. Soybean protein is the most widely used plant protein. Its main advantages lie in: First, smaller peculiar smell; Second, the price is low; Thirdly, high nutritive value ( soybean protein is rich in essential amino acids, and its digestibility and absorption rate are high in human body ) Fourth, excellent processability (better hydration, gelation and emulsification); Fifth, the use of meat products can improve product appearance quality and palatability. Soy protein can be divided into soy protein concentrate, soy texture protein, soy protein isolate and so on according to their components. Each protein product has different functional properties, which are applied to different types of meat products according to different functional properties. For example, soy protein isolate and protein concentrate are mainly used in some emulsified sausages. Compared with soy protein concentrate, soy protein isolate is rich in raffinose and stachyose oligosaccharides, which can easily cause bloating. Tissue proteins are often used in meatballs and pies. In addition, soy protein isolate ( SPi) and soy protein concentrate ( SPc) are often used in some injection-type meat products to improve the hardness, slicing and yield of the products. Because soybean whole flour has strong beany smell and rough taste, Ruiqianjia soy protein isolate and protein concentrate are better than soy whole flour in food processing.
3 Requirements and problems of soy protein applying in meat products
Too muchh addition of soy protein can cause allergies in some groups of people, in order to prevent soy protein being used as pure whole meat in meat process, to prevent adulteration and ensure the healthy development of the meat industry, many countries have strictly restricted the addition amount of soy protein. Some countries have strictly restricted the amount of soy protein added to meat products. In the United States, for example, the amount of soy flour and soy concentrate protein in sausages can not exceed 3. 5%, the addition of soy protein isolate should not exceed 2%; Soy flour, soy protein concentrate and soy isolated protein in beef patties and meatballs should not be over 12%. In salami, many countries have strict restrictions on the amount of addition soy protein, Spain requires less than 1%; French food laws require less than 2 per cent.
The U.S. labeling requirements for soy protein in meat products are as follows:
When the soy protein addition is less than 1/13, it needs to be identified in the ingredients list; When the addition is close to 10%, it should not only be identified in the ingredients list, but also be commented next to the product name; When its content is more than 10%, soy protein is not only identified in the ingredients list, but also in the product attribute name.
Many countries have strict requirements for the addition of soy protein and the marking of meat products. But there is no effective way to detect soy protein. Because current testing of proteins is mainly determined by detecting nitrogen content, plant proteins and meat proteins are difficult to distinguish. In order to further regulate the use of soy protein in meat products, a method to detect plant protein content is needed. In the 1880s, many food scientists studied the detection of soy protein content in meat products. The enzyme-linked immunoassay method is recognized as a more authoritative test, but the standard of the soy protein added is required to use this method. In view of this, there is no effective way to carry out a simple and rapid test of soy protein in meat products. In order to regulate the use of soy protein in meat products, it is important to develop an effective test
Soy protein as a high-quality plant protein comparable to animal protein, containing the human body's 8 essential amino acids, with high nutritional value, meanwhile soy protein has excellent water & oil bonding and excellent gel characteristics, as well as cheap price and other advantages to make it widely used in meat processing. However, some enterprises use soy protein to increase water retention and thus cover up adulteration, in order to sub-charge, damage consumer rights and interests, which should be severely cracked down and controlled. At present, there is no effective detection method for soy protein in meat products, so it is urgent to develop a new test method for the rapid, convenient and accurate discrimination of meat adulteration.
Xinrui group – Shandong Kawah Oils Co., Ltd. Factory direct supply soy isolated protein.
www.xinruigroup.cn / email@example.com /+8618963597736.
With the deepening of people's understanding of healthy food, Soy Protein Isolate is more and more popular. What are some examples of SPI applications in the food industry? What are the advantages of Soy Protein Isolate?
l What is Soy Protein Isolate?
l Application of Soy Protein Isolate in Meat Products
l Application of Soy Protein Isolate in Baked Food
Soybean protein isolate is a full-value protein food additive produced from low-temperature desolubilized soybean meal.Soy Protein Isolate is an important vegetable protein product, which is rich in nutrients and does not contain cholesterol. One of the varieties of protein, it has been widely used in food and other industries, and its protein content is as high as 90%. The digestibility and utilization rate can reach 93% to 97%. Soybean protein isolate contains 8 kinds of essential amino acids and some amino acids exceed the standard recommended by F A O /WHO. It is mainly composed of 11S and 7S globulin, and the protein composition is essential Eight kinds of amino acids are relatively balanced, especially lysine content is the highest.
At the same time, SPI also contains a lot of essential fatty acids, phospholipids, and minerals such as calcium and phosphorus that are beneficial to human health, and does not contain cholesterol. Its efficacy ratio is higher than that of meat. When mixed with other foods, it can significantly improve the nutritional value of the original food.
1. Minced meat products belong to the general public meat products, and the use of Soy Protein Isolate is small. For minced meat products such as meat patties, minced meatballs, dumplings and steamed buns, they are usually processed by roasting, frying, steaming and boiling. The processing temperature is high. It has good oil absorption properties.
2. Soy Protein Isolate can be used as an additive to improve product texture (reduce free fat). It can not only produce meat-like taste, but also enhance water holding capacity, reduce pie cooking shrinkage, improve yield, and reduce costs. At the same time, it can improve the nutritional value of the product.
When producing bread, adding no more than 5% Soy Protein Isolate can increase the volume of bread, improve the color of the skin, and have obvious effects on the sensory quality and nutritional value of bread (for example, it can make bread products The protein content increases, the volume increases, the texture is soft, the flavor is good, and the nutritional supplementation effect is obvious), and the shelf life of the product can also be extended; but if the amount of Soybean protein isolate added is too large (8%-12%), it will affect The tissue state and sensory quality of the bread will reduce the volume of the bread, thicken the skin, deepen the color, and harden the texture, and the effect is not good. Therefore, when using, the amount of Soybean protein isolate should be paid attention to.
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hydrolyzed wheat protein is a nutrient that is often added to foods. What is hydrolyzed wheat protein used for? What are the characteristics of hydrolyzed wheat protein?
l What is vital wheat gluten
l What are the characteristics of hydrolyzed wheat protein
l What is hydrolyzed wheat protein used for
What is vital wheat gluten
When the heat dough is kneaded and washed in water, part of its starch granules and bran particles are separated from the dough and become suspended, the other part is dissolved in water, and the remaining part is a lumpy rubber-like substance called gluten. Unlike other proteins, wheat gluten is less sensitive to heat and needs to be heated to about 80°C to gel. This shows that most of the molecules in the gluten are S-S cross-links, that is, the gluten protein is composed of a firm tertiary or quaternary structure. Therefore, if the S-S cross-links of gluten are cut with a reducing agent, its thermal sensitivity is significantly improved.
What are the characteristics of hydrolyzed wheat protein
1. Gliadin has ductility, glutenin has elasticity, and can form a network structure with water, so it has excellent viscoelasticity, extensibility, water absorption, liposuction and emulsification, film forming characteristics and light mellow or slightly grainy flavor. and other unique physical properties.
2. The gliadin molecule in wheat protein is spherical, with a relatively small molecular weight (25,000-100,000), with extensibility, but small elasticity; glutenin molecules are fibrous, with a relatively large molecular weight (above 100,000), with elasticity , but the extension is small. The combined action of these two makes wheat protein a unique viscoelasticity that other plant proteins do not have.
What is hydrolyzed wheat protein used for
1. Some of the polypeptides generated by incomplete hydrolysis of wheat protein have certain physiological activities, such as inhibiting hypertension and improving immunity.
2. wheat protein has a wide range of uses in food, and can be used as food preservation agent, emulsifier, foaming agent, chewing gum base, used in wine, edible artificial casing, cheese, acidic beverage, edible thin film, protein film Processing of food, baked goods, breakfast cereals, pet food and meat products.
3. Utilizing wheat gluten enhances dough strength, retains gas and controls expansion for consistent bread volume. The water absorption and retention properties of wheat gluten improve product yield, keep bread soft, extend shelf life, enhance natural taste, etc., and can produce a variety of high-quality bread products.
4. To produce dried noodles, add 1% to 2% active gluten, because the dough is well formed, the softness is increased, and the gluten strength is increased, so the production is convenient and the touch is improved. It is used to produce boiled noodles, which can improve the yield of boiled noodles, prevent noodles from being too soft or broken, and delay the extension of noodles.
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