Application technology of soybean protein in meat products

 Plant-based proteins include wheat protein (gluten) and soy protein (water-soluble soy protein). Soy protein is widely used in meat processing. It not only increases the protein content in the product, but also plays an important role in the structure, flavor and quality characteristics of meat products.

The types of soy protein commonly used in meat processing include powdered soy protein, fiber soy protein and granular soy protein. There are four types of powdered soy protein: defatted soy flour, dried soy milk, concentrated soy protein, and separated soy protein; fibrous soy protein includes two types: spinning type processed by chemical method and structural type processed by physical method. Due to various reasons, the spinning type has not been produced so far. The structural type has always been fibrous materials with a diameter of 1～2mm to 3～5mm; the granular soy protein is made of defatted soybeans. According to the needs, the separated soybean protein, pigment, flavor enhancer and water are added. Mix the mixture uniformly and make it melted, and then extrude from the small holes to obtain directional expanded pellets. This kind of product has a variety of different tissue hardness, moisture regain speed, density (concentration), water absorption, color tone, flavor, size, shape, etc.

 

The research team of China Foodstuff & Protein Group Co., Ltd. believes that the three soy proteins have different characteristics in meat products. The powdered separated soy protein has good water retention capacity. When the concentration is 12%, the viscosity rises sharply when the heating temperature exceeds 60°C. When it is heated to 80-90°C, let it stand and cool to form a smooth yarn-like gel. This feature will greatly help improve the quality of meat when the separated soy protein enters the meat tissue. Soy protein has the two characteristics of a hydrophilic group that is easy to combine with water and a hydrophobic group that is easy to saturate with oil. Therefore, it has good emulsifying power; the characteristics of granular and fibrous soy protein are different from those of powdered soy protein, and both have a strong heat-denatured tissue structure. It has water retention, oil retention and meaty texture. Among them, the fibrous soy protein has a great effect on preventing shrinkage during cooking. It works well in hamburger beef patties.



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