Soy protein pros and cons, how to take and dosage

Chemical composition of soy meat

Of course, in the full sense of the word, a soy product is not “meat”. The product is obtained from soybeans, which are ground into flour and then defatted. Then some other components are added and the dough is made, and then it is boiled in a certain way. This is how soybeans turn into a kind of mass that looks like an irregularly shaped sponge. The mass is cut and hung out to dry. The resulting pieces are of different sizes: the large ones are used to prepare goulash, the smaller pieces are used to make flakes, and the smallest pieces are used to make soy mince.

Soy meat contains a whole complex of vitamins and minerals, which allows even vegetarians to fill the body with essential substances. 100 grams of the product contains so many B vitamins that you can completely or half fill the daily requirement. Vitamin E here is even 115% of the norm for an adult. Minerals are not inferior: 100 grams of the product will cover the daily requirement of manganese twice, replenish the daily need for potassium, and practically provide the daily requirement of magnesium, phosphorus and iron. There is also a lot of zinc here: 100 grams will make up almost half of the daily requirement.

Production of full-fat soybeans and its use in feeding animals, fish and birds.

Soybeans, although they have high nutritional value, cannot be fed raw, due to the fact that they contain anti-nutritional biologically active substances. These are mainly protease inhibitors (trypsin and chymotrypsin) and hemagglutins (lectins, saponins), as well as substances that cause allergic, endocrine and rachitic disorders. These antinutrients can be reduced to safe concentrations by heat treatment. Full fat soybean is a feed product made from extruded soybeans, in which nothing is extracted from them and nothing is added.

The scheme for obtaining full-fat soybeans using equipment from INSTA-PRO, USA is shown in the figure.

INSTA-PRO's technology for producing full-fat soybeans includes both dry extrusion, so called because extrusion occurs using heat generated as the soybeans pass through several screw stops in the extruder barrel, and the possibility of using steam during extrusion. For this purpose, the extruder is equipped with a soybean pre-treatment chamber with steam (conditioner). Using steam doubles the output of a dry extruder and reduces wear on the internal parts of the extruder barrel.

The extrusion process takes less than 30 seconds. During this time, the temperature in the extruder barrel rises to 140-160 ºС. This is enough to neutralize the anti-nutritional factors contained in soybeans, and due to the fact that the maximum temperature is maintained for only 5-6 seconds, the destruction of amino acids does not occur in the product (Table 1). In the extruder barrel, as a result of pressure and grinding processes, partial destruction of the cellular structure occurs. When soybeans leave the extruder, as a result of a sharp pressure drop (pressure up to 35-40 atm is created during the extrusion process), the cell walls are completely ruptured, the digestibility of nutrients, including fat, increases significantly (Table 2), tocopherols are released ( natural antioxidants) and lecithins (phosphatides necessary for the normal functioning of the nervous system, brain and fat absorption).

Table 1

Quality indicators of extruded full-fat soybeans

table 2

Effect of processing on the digestibility of full-fat soybeans

In addition to the above, during the extrusion process, soybeans are disinfected, partially dehydrated, stabilized (due to inactivation of enzymes), starch is gelatinized, the smell characteristic of soybeans disappears, which gives the product good dietary qualities.

Quality control

The quality of full-fat soybeans depends on proper management of production processes. Particular attention should be paid to monitoring the following parameters:

Bean quality. Good quality full-fat soybeans are obtained from soybeans of at least class 2, according to the standard developed in the USA:

Grinding beans. Although whole beans can be extruded, higher quality, as well as higher extruder productivity, is achieved by passing the beans through a crusher before extrusion using screens with a mesh diameter of 3-6 mm.

Extruder operation. To ensure proper product quality, it is necessary to control the temperature in the extruder barrel and the duration of its exposure to soybeans. In the last chamber of the barrel it is necessary to maintain a temperature of 138 - 145 0C. The required moisture content of raw materials should be up to 12%.

Cooling. Practice shows the need to cool extruded soybeans to ambient temperature as quickly as possible in order to quickly complete the temperature treatment process and prevent a decrease in protein quality.

Anti-nutritional properties. The main negative factors affecting the nutritional properties of extruded soybeans are trypsin inhibitor (for monogastric animals) and urease inhibitor (for ruminants), which are reduced to safe levels during the extrusion process.

Properly implemented INSTA-PRO extrusion technology reduces the trypsin inhibitor content to a concentration that is acceptable for all animals and poultry. Complete destruction of the trypsin and urease inhibitor is undesirable, since in this case the destruction of amino acids also occurs. The main indicators of the accepted standard for the production of full-fat soybeans are the following:

Benefits of Full Fat Soybeans

The high energy value and large amount of protein in extruded full-fat soybeans (Table 3) make it an important component for inclusion in animal and poultry diets.

Table 3

Composition of soy products

Legend:

STO – thermally treated soybean EPS – extruded full-fat soybean

The high energy value of full-fat soybeans consists of the following factors determined by the processes occurring during extrusion:

— rupture of the walls of fat cells, as a result of which the availability of digestive enzymes to the oil increases;

— high digestibility of oil (diagram 1);

- high content of unsaturated fatty acids.

According to Dr. J. Weisman (University of Nottingham), the use of INSTA-PRO extrusion makes it possible to obtain feed (Table 4) with high energy value (4224 kcal/kg for poultry), a high level of nitrogen absorption (84%), and good quality protein - red cresol test 4.2 mg/g (red cresol test serves to indirectly determine the degree of heating of soy products. A value of 3.7 - 4.3 mg/g characterizes soybeans as “cooked”).

Diagram 1. Fat digestibility depending on the method of soybean processing

According to scientists, the energy value of full-fat soybeans extruded using INSTA-PRO technology is close to the maximum possible.

The crude protein content of extruded full-fat soybeans is the same as that of raw soybeans - 38%. Extrusion increases the digestibility of proteins and makes amino acids more accessible due to the destruction of secondary bonds in protein molecules. Due to the relatively low temperatures and short duration of heat treatment, the amino acids themselves are not destroyed.

Table 4

Energy and nutritional value of whole soybeans processed using various technologies

The extrusion process increases the amount of protein that does not break down in the rumen, which is of great importance for ruminants. Full-fat soybeans are an excellent source of essential amino acids, with the exception of methionine.

Dr. McNab (Poultry Research Center in Edinburgh, UK) found that along with a high level of energy value, full-fat soybeans processed on INSTA-PRO extruders are also characterized by high digestibility of amino acids, which exceeds the digestibility obtained with other methods of thermal processing of soybeans.

Thus, full-fat soybeans processed on INSTA-PRO extruders:

— is a high-calorie, high-protein, universal food, ideal for all types of animals and poultry;

— protein digestibility in full-fat soybeans is more than 90%;

— characterized by high digestibility of oil and, in particular, fatty acids necessary to reduce heat stress;

— contains a large amount of tocopherol, which gives the oil stability during storage. Lipoxidase and lipase are destroyed;

- characterized by a high content of basic fatty acids - linoleic and linolenic - 9.0 and 2.0, respectively;

- has a high content of lecithin (important for fat metabolism) - 0.7%;

- has excellent taste.

This also determines its main technological properties, which are:

— resistance to long-term storage (up to 6 months);

— ease of adding oil to the diet (there is no need for special containers for storing oil and dispensers for introducing it into feed);

— excellent flowability;

— good ability to granulate (in comparison with other components containing oil additives);

— minimal loss of nutrients during processing and the absence of dust in the final feed product.

Using Full Fat Soybeans

Bird.

Full-fat soybeans have had a huge impact on poultry nutrition. The high energy concentration, high levels of essential fatty acids and low thermal gain needed to manage the heat load are all important advantages. The high content of linoleic acid has a particularly beneficial effect on increasing egg size. The amount of full-fat soybean introduced into the broiler diet is determined by the quality of the carcasses and marketing purposes.

Economically reasonable limits for full fat soybean supplementation are 10-25%, although up to 60% has been successfully added for broilers.

Pigs.

Full-fat soybean is especially useful for sows in the last stage of pregnancy and in diets during lactation to increase the viability of young animals. This feed is very good for growing piglets.

The level of full-fat soybeans during fattening depends on the type of fattening. In Europe, the amount of full-fat soy is usually reduced to a maximum of 5% three weeks before slaughter of pigs. In other cases, the soybean level is dictated by economic considerations and, as a rule, is up to 30%, with the exception of the initial stage of fattening young animals, when 5-10% is more often used due to the increased sensitivity of young animals to the trypsin inhibitor. In cases where very low levels of trypsin inhibitor are required, the company's proprietary premixer must be used.

Ruminant animals.

Replacement young stock and highly productive cows at the early stage of lactation respond particularly favorably to feeding full-fat soybeans, which is due to the high concentration of energy in it and the presence of “protected” protein. In ruminants, amino acids are more easily digested from extruded soybeans than from soybeans. In general, dairy cows have been observed to be better able to digest soy, which might be considered “slightly overcooked” for monogastric animals. Extrusion increases the amount of protected protein (indigestible in the rumen), which increases the supply of amino acids to the small intestine and improves soybean utilization and animal productivity.

Full-fat soybean can be included in ruminant diets up to 25% of concentrated feed.

Pets.

The use of full-fat soybeans is a fairly effective way to include protein and energy in pet foods. It can make up up to 30% of the diet of cats and dogs. The oil contained in soybeans gives the food good taste.

Fish.

Cold water fish, such as salmon, benefit from feeding full-fat soybeans as they are better able to process it than high-carbohydrate foods. In the USA, feeds containing up to 80% full-fat soy are successfully used. Supplementing carp diets with up to 30% full-fat soy also produces good results.

Rabbits.

Very good results were obtained on rabbits when fed feed containing up to 25% full-fat soybeans. The oil contained in it is absorbed especially well by rabbits. Adding full-fat soybeans to queens during lactation helps to increase the survival rate of young animals. Rabbits are more sensitive to the effects of trypsin inhibitor than other animals, so greater care must be taken when producing full-fat soybeans for them.

Analysis of Extruded Full Fat Soybeans

* Ratio at 38% protein and 93% dry matter.

Calorie content and nutritional value of soy meat

The balance of proteins, fats and carbohydrates of soy meat is also interesting: more than half of it consists of proteins and contains virtually no fat.

• BZHU soy meat:
• Proteins – 52 g
• Fat – 1 g
• Carbohydrates – 17.4

The product also surprises with its high energy value. The calorie content of dry soy meat is 280 units. per 100 gr. This is about 100 kcal higher than chicken and beef. We can say that the energy value of the product is close to pork, and even ahead of it. We are talking specifically about a “dry” product, soy meat granules, which still need to be cooked.

The calorie content of soy meat in its finished form is reduced: when soaked or boiled, dry pieces are saturated with moisture, swell and increase in volume by 2-5 times. Thus, finished soy meat has a calorie content of about 100 units. in 100 gr. Relevant for boiled product. If, after boiling or soaking in water, the pieces are also fried, the energy value will be higher. If you add spices, oil and other products during cooking, the calorie content will also increase. And of course, if soy meat is not the only ingredient in a dish, when calculating the energy value it is necessary to take into account the indicators of each product.

How to cook plant-based meat correctly and tasty?

Cooking soy meat always starts with one thing: returning moisture, or rehydration. After all, it is always sold dry. This can be done using any liquid:

• Plain water.
• Hot milk.
• Meat or vegetable broth.
• Wine.
• Water with spices and herbs.
• Vegetable juices.

The flavor of soy meat is entirely determined by the cooking method, and the choice of liquid it absorbs plays a decisive role.

The texture should spend about a quarter of an hour in the hot liquid. During this time, it becomes soft and noticeably increases in volume. After this, you can drain the liquid and proceed to the next stages of preparation. Recipes with soy meat repeat regular meat dishes, only slightly adjusting the algorithm. For example, you can:

• Cook soup or borscht with soy meat.
• Prepare goulash.
• Add it to fried vegetables.
• Cook pilaf.
• Make a vegetable salad from soy meat.
• Grind into soy mince and use for making cutlets, dumplings and the like.
• Marinate and barbecue.

Salads with soy meat are especially popular in Russia. For example, Korean spicy soy meat.

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Is soy meat harmful or beneficial?

The debate about the benefits and harms of soy meat does not subside for a long time. Vegetarians tend to “defend” and justify it, because in their diet it is one of the few sources of large amounts of protein. Some meat-eaters, on the contrary, believe that the product will be harmful and will definitely not replace animal protein. Even the most notorious meat-eaters cannot escape soy: it is added to sausages and sausages, minced meat for dumplings and cutlets, and sometimes to candies. The entire list of products where soy is hidden is impossible to list.

Many people have heard about the dangerous properties of soy, and therefore try to avoid the product. But in vain - if it is of high quality, grown without the addition of GMOs, it will mainly benefit humans. Above we presented the richest vitamin and mineral composition of soy meat; it is obvious that with such a set it simply must be healthy.

But there is also a downside. Soybean is inexpensive and yet there is a huge demand for it. Therefore, it is difficult to grow it in the required volumes; the demand is too great.

The plant requires a certain climate - it must be warm and humid, which weeds also “love”. Soybeans are actively treated with a special herbicide to kill weeds.

Harm of soy meat

Before preparing delicious soy meat, a person naturally wonders whether it can cause harm to his body.

According to scientific research, this food product cannot cause serious harm to health, especially if it is made from natural beans.

Despite this, there are several categories of people who should avoid eating soy meat dishes:

• in children and adolescents, meat products made from soybeans can inhibit the development of internal organs;
• It is not recommended for pregnant and breastfeeding women to consume soy;
• due to its high protein content, soy is prohibited for people with kidney failure;
• This product should not be consumed by allergy sufferers, as it can provoke the development of various allergic conditions.

Soy meat can cause allergies
https://youtu.be/XyDyj8KuIkM

What are the benefits of soy meat?

It is not always possible to determine from whom or what an appetizing steak or juicy cutlet is made from. Soy very successfully disguises itself as meat, allowing you to diversify the menu of both vegans and meat eaters. At the same time, the beneficial properties of soy meat are extensive and are barely inferior to the benefits of “real” animal origin.

Benefits of soy meat:

• Positively affects intestinal microflora
• Regulates the functioning of the nervous system - remember how many B vitamins are contained in the product
• Prevents cardiovascular diseases if consumed in moderation
• Has a good effect on a person’s mental abilities – helps to absorb and remember information
• Promotes the removal of heavy metal salts from the body
• Prevents osteoporosis
• Regulates the menstrual cycle in women and alleviates the symptoms of menopause
• Due to the high content of vitamin E, soy meat helps slow down aging
• High dietary properties. And the point is not only that the product is rich in protein and contains almost no fat. Lecithin, which is part of soy meat, prevents the accumulation of fat. The product also contains coarse fibers that fill the stomach. You can eat little and feel full. Moreover, fiber cleanses the intestines of harmful and waste substances. Choline, which is part of the product, promotes the dissolution of fats
• Promotes activation of metabolism and regulates carbohydrate metabolism
• The product is indispensable in a vegan diet, being a source of protein

Soy products: list

Soy products: list

Soy milk

This is a plant-based milk that is produced by squeezing soaked and boiled soybeans. It can be prepared at home without much difficulty. Up to 5% of the composition (depending on the production technology) is protein. Typically high in vitamin B12 and calcium. Quickly absorbed by the human body. Yogurts, smoothies, tofu, cocoa and coffee, such as soy milk lattes, have a delicate and mild taste. The beneficial properties of soy milk are due to the presence of vitamin E, isoflavones, lecithin and low saturated fat content.

Soy meat

This is a textured product obtained by extrusion cooking of dough based on water and meal or flour. The resulting spongy product is cut into pieces and dried. The result is dry, textured flakes or goulash. The product is among those who refuse food of animal origin because it contains protein important for a healthy diet. It can be used in all recipes with meat ingredients as a substitute. Read more about soy meat here.

Bean curd (tofu cheese)

Tofu, which is called both curd and soy cheese, is produced by curdling milk with coagulants. Varieties of tofu differ in hardness, smell, and the presence of additional ingredients that determine its flavor and aromatic properties. Traditional tofu has been consumed in Southeast Asia for more than 2 thousand years and remains popular today.

The composition and beneficial properties of soy curd are generally similar to other products. It gives the body a lot of valuable protein, amino acids, minerals (especially calcium, sodium, iron), phytoestrogens. It is used in the preparation of desserts, soups, salads, cold and hot dishes, and smoked snacks.

Asparagus

Fuzhu in Chinese or yuba in Japanese is called soy asparagus in Russia and the CIS. This name has been assigned to the product since the times of the USSR, although this product has nothing to do with real asparagus. Fuzhu is made by collecting and drying the curdled protein in soy milk when heated. The rolled and dried film is soaked before use and used in salads, soups, and hot dishes. The Japanese prefer to eat it separately, dipping it in sauce.

The beneficial properties of soy asparagus include improving metabolism, digestion, maintaining stable functioning of the nervous system and brain, and influencing the endocrine system.

Soy flour

It is made by grinding or grinding whole beans, cake or soybean meal until a white-cream powder product is formed. The composition of the low-fat product, the most popular in cooking, is characterized by a high protein content (up to 50%) and a low fat content (up to 1%), the presence of zinc, magnesium, calcium, phosphorus and potassium in the composition. The beneficial properties of soy flour are expressed by the action of phospholipids, polyunsaturated fatty acids and minerals:

• the functioning of the liver, kidneys, and immune system improves;
• muscle tone increases;
• the skeleton is strengthened;
• metabolism is stabilized;
• Degenerative changes in the nervous system are prevented.

Flour, which can be made at home, can be used to make flavors like candy, pancakes, bread, cookies, etc.

Soybean oil

Vegetable oil from soybeans is the most popular in the world, judging by annual production volumes. In deodorized, refined form, it is widely used in home cooking and the food industry. It goes well with vegetables, fish, meat and poultry. The composition of soybean oil is distinguished by the presence of fatty acids that are characteristic of fish oils. They provide a beneficial effect on the heart and blood vessels, strengthening the overall immune system.

Soy noodles

This product is very similar to the more famous funchoza in Russia - “glass” noodles made from mung bean starch. A product made from soy has less starch content. Therefore, it is safer for overweight people and diabetics. When consumed, it provides the body with highly digestible plant protein, minerals and phospholipids, helping to maintain overall well-being at a good level.

When boiled, the noodles look like a translucent rubber band and are a little springy on the teeth when chewed. Thanks to its neutral taste, it goes well with any side dishes and bases, so it can be added to almost any salads, soups, appetizers and dishes.

Soy chips

This is a healthy alternative to the classic potato chips that have taken over the market. Soy chips do not contain as much salt and fat as most analogues widely sold in retail chains, and have more minerals, vitamins and bioactive components. To satisfy customer demand, chips are produced in various flavors: meat, cheese, cream, onion, etc.

What harm can soy meat cause to the body?

• The product contains substances that affect the functioning of the thyroid gland and human hormonal levels. Therefore, girls and boys during puberty should not regularly feast on soy meat
• Soy is a strong allergen and can cause skin rashes and other reactions in sensitive organisms
• There is a lot of protein in soy, but it is not very well absorbed by the body. The plant contains a special enzyme that interferes with the absorption of protein. Therefore, excessive consumption of soy meat can lead to the body’s inability to absorb protein from other foods.
• Isoflavones, which are part of the chemical composition of soy meat, can inhibit the development of a child
• Excessive consumption of soy meat can lead to the appearance of sand and kidney stones. The dish should not be eaten by people with urolithiasis and kidney disease. The reason for this is oxalates, which provoke the appearance of sand in the genitourinary tract.
• People with gastritis are prohibited from eating soy meat, but they can rarely eat steamed minced cutlets

Soy meat is harmful for women:

• During pregnancy. The point is the effect of soy on a woman’s hormonal levels, increased levels of estrogen and other “female” hormones
• During breastfeeding – we have already said that soy is a strong allergen. Avoid products containing soy lecithin - additive E322
• In girls, eating soy may cause early menstruation

Soy meat is harmful for men:

• Excessive consumption is dangerous for the reproductive system and can cause impotence. Again, the reason is the increased volume of estrogen
• May cause decreased sexual desire
• Promotes the accumulation of fat deposits in the stronger sex according to the “female” type: in the chest and waist area
• Reduces testosterone levels

This does not mean that men should not eat soy meat at all. You can enjoy them no more than once a week, the maximum serving is 100 grams. While women can afford a soy dish three times a week, 100 grams.

Production

The raw material for the production of the product is soybeans, ground into flour with further degreasing. This stage is accompanied by the addition of wheat extracts, oats, and cotton seeds. Next, the mixture is kneaded into dough and steamed. The consistency of the mass is porous, like a sponge. Slices are cut and dried. Finished parts come in different shapes and have a number of purposes:

• crumb - goes for minced meat;
• middle pieces – making flakes;
• large sizes - goulash, stew, pilaf.

In addition to flour, soybean meal is used, which is the residue after making soybean oil. To improve the taste of the product, vegetables and corn are added to soy meat. The ingredients do not harm the body, they only add benefits.

Recipes for dishes with soy meat

The product is edible after simply soaking or boiling in water. But there are also many dishes made from it. Whatever you cook with soybean granules, you first need to soak or boil them. The meat itself is neutral in taste; it is recommended to experiment with spices when cooking. Boil for about 8 minutes in a liter of water.

Korean soy meat (calorie content 180 units per 100 g)

• For the marinade, mix 2 tablespoons of sugar, half a teaspoon of coriander and ground red pepper with 3 tablespoons. vinegar
• Grate 150 grams of carrots on a Korean grater, add 4 crushed cloves of garlic
• Pour the marinade over the vegetables, cover with cling film and refrigerate for two hours.
• 100 gr. Boil soy granules in a liter of water
• Strain through a colander and let cool
• Add soy meat to the pickled vegetables, put it back under film in the refrigerator, but now for 11 hours

How to cook delicious soy meat at home

A variety of recipes are easy to prepare, but it is important to remember a few tricks on how to make soy meat tasty:

• dry ingredients are soaked in hot water with added spices. This way the product will absorb the taste of the seasonings. If we talk about how long to cook soy meat, then 15-25 minutes is enough;
• To prevent soy meat cutlets from falling apart, you need to add an egg;
• the volume after cooking increases two and a half times, so you need to squeeze out the excess liquid with your hands to eliminate the wateriness of the intended dish;
• in order to make the salad or goulash made from soy meat juicy, sour cream, cream, and coconut milk are added during the stewing process;
• Many people note that soy meat tastes like chicken, so seasonings for cooking poultry are suitable for the soy counterpart.

The proposed soy meat recipes will open up new sensations and pleasantly surprise gourmets.

Vegan jellied meat

An interesting way to cook soy meat, the recipe of which will be appreciated by vegans and people who observe fasting.

Vegetarian jellied meat

Recipe No. 1
Cooking method:

• Boil minced meat in broth for 10 minutes. Add oil, spices, cook for another 5 minutes.
• Add agar-agar, after boiling, cook for another 1 minute.
• Peel the garlic, chop finely, pour into the form for jellied meat.
• Boil carrots, cut into slices. Chop the greens. Place in prepared container.
• Cool the finished broth slightly and pour into the mold. Cover with a lid and leave until completely cool. Place in the refrigerator overnight.

Ingredients: • soy mince – 40 g; • vegetable broth – 400 ml; • garlic – 3 cloves; • agar-agar – 2 tbsp. l.; • carrots – ½ pcs.; • greens – to taste; • soy sauce – 1 tbsp. l.; • coconut oil (any vegetable) – 1 tbsp. l; • pepper – to taste.

Bean and soy meat stew

A nutritious dish suitable for a low-carb diet and a light dinner.

Stew with soy meat

Recipe No. 2
Cooking method:

• Pour oil into a frying pan and heat it up. Add beans, 3 tablespoons of water, cover with a lid. Simmer over low heat, stirring occasionally.
• Boil vegetable meat for 15-20 minutes in water. Drain, squeeze.
• Chop the garlic and add to the beans with spices.
• Stir in the cooked meat and fry over high heat for 5 minutes, stirring occasionally.

Ingredients: • frozen green beans – 400 g; • vegetable oil – 1 tbsp. l.; • garlic – 2 cloves; • soy meat – 1 package;

Pre-frying will help improve the taste of the meat substitute.

Lenten soy stroganoff with mushrooms

Pieces of soy meat soaked in creamy sauce will ideally complement pasta and buckwheat.

Stroganoff with mushrooms

Recipe No. 3
Cooking method:

• Soak soy meat in boiling water for 15 minutes, adding soy sauce.
• Heat a frying pan with oil. Cut the onion into small cubes, crush the garlic, fry over medium heat, stirring constantly.
• Roughly chop the mushrooms and add to the onion.
• Drain the water from the meat and add it to the frying pan along with the mustard. Fry until the meat is golden.
• Add broth and flour. Stir until lumps are eliminated. Cover with a lid and simmer for 3 minutes.
• Pour in cream, spices, stir.

Ingredients: • soy meat – 100 g; • soy sauce – 1 tl.; • fresh champignons – 200 g; • vegetable oil – 2 tbsp. l.; • oat cream (regular) – 250 ml; • onions – 1 pc.; • mustard – 1 tbsp. l.; • garlic – 3 cloves; • flour – 1 tbsp. l.; • vegetable broth (water) – 150 ml; • salt, spices - to taste.

Soy meat goulash

Perfect goulash made from soy meat, which does not differ in taste from the original.

Goulash with meat

Recipe No. 4
Cooking method:

• Preparing meat: pour boiling water with spices and bay leaf. Boil for 5 minutes.
• Wash and peel the vegetables. Coarsely chop onions, carrots, peppers. Fry in a deep frying pan with added oil.
• Squeeze out the soy meat, reserving the drained water. Add the pieces to the vegetables and fry.
• Pour water into the pan, adding more liquid if necessary. Add tomato paste and spices. Simmer over low heat for 30 minutes. Add chopped garlic at the end

Ingredients: • soy meat – 80 g; • carrots – 1 pc.; • onions – 1 pc.; • bell pepper – 1 pc.; • tomato paste – 2 tbsp. l.; • vegetable oil – 1 tbsp. l; • garlic – 2 cloves; • bay leaf – 1 pc.; • salt, spices - to taste.

Pilaf in a slow cooker with prunes

A fragrant, juicy dish that deserves to be found even on a holiday table.

Pilaf in a slow cooker

Recipe No. 5
Cooking method:

• Meat : pour boiling water with spices and soy sauce. Cover with a lid and leave for 20 minutes.
• Cut the onion into half rings, grate the carrots on a coarse grater, and chop the garlic. If the prunes are hard, then soak them in boiling water for 10 minutes prematurely and cut them into 3 parts. Place the ingredients in a frying pan with some oil. Grind the cumin and add to the vegetables. Fry until golden.
• Add cooked meat, fry for another 5 minutes.
• Place the resulting mixture in a multicooker bowl.
• Rinse the rice and add to the vegetables. Pour in water so that the liquid covers the future pilaf by 1 cm.
• Cook in the “Pilaf” mode for 30 minutes.

Ingredients: • long grain rice – 450 g; • soy meat – 60 g; • onions – 2 pcs.; • carrots – 3 pcs.; • prunes – 300 g; • soy sauce – 3 tbsp. l; • barberry – 1 pinch (optional); • cumin – 2 tsp; • salt, spices - to taste.

Navy pasta

Lenten recipe for a dish familiar from childhood.

Let's look at the composition

The first question that arises is what is soy meat made from? What explains its benefits? Soy meat contains the same amount of protein as regular meat. There are, of course, differences in taste, but for a vegetarian diet this is a very pleasant substitute. There are no fats in soy meat, but there are additives and carbohydrate fillers. Therefore, only the manufacturer can accurately calculate the calorie content of soy meat in each specific pack.

So, the product is prepared from soy flour or oil. Preparation technologies may vary and allow the use of cotton seeds, wheat and oats. Sometimes you can add corn fillers, which add great flavor.

The product is rich in calcium, iron, polyunsaturated fatty acids, potassium, sodium, phosphorus, magnesium, fiber and various vitamins.

During the cooking process, soy flour is defatted and combined with water using the extrusion method. This means that the batter goes through a special machine with holes. Afterwards, the raw material is sterilized and becomes fibrous, making it easily digestible.

Benefit

Soy cannot replace traditional meat, but there are situations when animal protein is not absorbed by the human body or is contraindicated for various reasons. In this case, textured dishes take on the function of filling the body with the necessary proteins.

Advantages of using soy meat:

• The low fat content in soy dishes is in demand among those who want to lose extra pounds;
• Allows vegetarians to get the necessary proteins;
• Low cost - textured products are available to most;
• An excellent dietary supplement in the fight against cardiovascular problems;
• Soy texturate products help maintain optimal microflora in the intestines;
• Preventing the growth of cancer cells due to phytic acids contained in soy.

The finished product comes to the vegetarian table in the form of naval pasta, delicious cutlets, pilaf, and it is also used in preparing various gravies for main courses.

Harm of soy protein

Some experts claim that soy protein causes brain shrinkage. This theory is supported by documented research. This fact is explained by the fact that soy products contain phytoestrogens. Their main components are isoflavones. These are substances that are similar in structure to mammalian sex hormones. Thus, Dr. White believes that it is these substances that mainly compete with natural estrogens for the necessary receptors in brain cells.

Epidemiological studies were conducted in Honolulu that showed that soy phytoestrogens often cause vascular dementia. However, the definitive role of steroids in the central nervous system has not yet been clarified.