Manufacturing procedure
TVP is manufactured via a procedure known as extrusion cooking. A dough is formed from large PDI (Protein Dispersibility Index) defatted soy flour and water in a "preconditioner" (mixing cylinder) and cooked throughout passage by way of the barrel of a screw type extruder this kind of as an Insta-Professional or Wenger model. Sometimes steam from an external source is employed to support in the cooking procedure.
Upon exiting the die, superheated steam escapes, swiftly making an expanded, spongy however fibrous lamination of thermoplastic soy flour which takes on the a variety of shapes of the die as it is sliced into granules, flakes, chunks, goulash, steakettes (schnitzel), and so forth. by revolving knives, and then dried in an oven.
Textured vegetable protein was patented in three elements a procedure patent, a solution patent and a use patent. A.E. Staley corporation held the use patent and Ralston Purina corporation held the procedure patent. All of these patents have expired or have been held inapplicable to recent use.
Archer Daniels Midland (ADM) trade title TVP. The trade identify TSP for textured soy protein is trademarked and held by Legacy Food items, LLC. ADM's ownership came from perform by William Thomas Atkinson. The U.S. federal trademark registration for TVP is even now valid. Nonetheless, the widespread use of the term TVP for this variety of foodstuff could lead to the destruction of the registration on the basis that the phrase has grow to be a Genericized trademark.
A number of producers globe wide now manufacture and promote extruded "textured" soy protein marketed beneath a broad array of trade names.
Properties
TVP manufactured from defatted soy flour contains 50% soy protein and demands to be rehydrated before use, at a weight ratio of one:2 with water. However, TVP when made from soy concentrate contains 70% protein and can be rehydrated at a ratio of one:3. It can be used as a meat replacement or supplement. The extrusion engineering modifications the framework of the soy protein, resulting in a fibrous spongy matrix that is similar in texture to meat.
When stored dry at room temperature TVP has a shelf existence of more than a 12 months, but after rehydration it ought to be used at when or stored for no much more than three days in the refrigerator. It is usually rehydrated with extra cold or preferably scorching water, but a bit of vinegar or lemon juice can be added as a preservative.
Rehydrated TVP (flakes) can substitute ground beef, and ground lamb, and so forth in most recipes it can replace meat in salami, bologna, and sausage to title a few and tuna in tuna salad to the extent of 30% or far more. It is substantial in protein and lower in body fat and sodium. It is also a good supply of fiber and the mixture is protected, compare:
Textured vegetable protein comes as granules, modest dry chunks or flakes when bought in bulk. It has tiny flavor of its very own and demands to be rehydrated and flavored (each can be completed in the identical stage), then additional to cooking.
Uses
Textured vegetable protein is a versatile substance, different types allowing it to consider on the texture of whatever ground meat it is substituting. Using textured vegetable protein, one can make vegetarian or vegan versions of traditionally meat dishes such as chili, spaghetti bolognese, sloppy joes, tacos, burgers, or burritos.
Textured vegetable protein can be discovered in all-natural foods shops and more substantial supermarkets, normally in the bulk segment.
TVP is also really lightweight, and is usually utilized in backpacking recipes. TVP is frequently used in prisons for several causes: its lower relative expense, large protein, and low body fat qualities make it excellent, as does its fairly prolonged shelf daily life, which permits institutions to acquire in bulk.
TVP is really beneficial when it comes to Kosher kitchens. As it is of vegetable origin, it is by itself Parve (non-meat and non-dairy). The use of TVP as a meat replacer can enable cooking of protein-rich principal dish along with dairy items, excellent when there is only one set of cookware which are not able to be utilized to cook the two dairy and meat. It is very common for a daycare in Israel (which is obligatorily kosher) to use TVP as lunch base.
References
^ "American Soybean Association: Extrusion (dead hyperlink)" (pdf). http://www.asa-europe.org/pdf/extrusion.pdf.
^ http://www.nytimes.com/2009/twelve/31/us/31meat.html?emc=eta1
US Patent 3891774
See also
Meat analogue (imitation meat)
Quorn
Soy allergy
Soy protein
Soybean
Vegetarian/vegan
Veggie burger
Wheat gluten (food) a merchandise created from wheat flour which can be employed to make some kinds of other meat substitutes
External backlinks
TVP on "FutureFood - Meat without having livestock"
Far more about TVP and TVP Recipes
Categories: Meat substitutes | Soy items
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