Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method
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Requirements for Alternate Protein Products in the SFSP
Requirements for Alternate Protein Products in the Summer Food Service Program This guidance applies to meals and snacks served in the Summer Food Service Program (SFSP). The U.S. Department of Agriculture’s (USDA) SFSP meal patterns require 2 ounces of the meat/meat alternates component at lunch and supper. The meat/meat alternates component is optional at breakfast. A 1-ounce serving of the meat/meat alternates component may be one of the two required snack components. For information on the SFSP meal patterns and the meat/meat alternates component, review the Connecticut State Department of Education’s (CSDE) resource, Requirements for the Meat/Meat Alternates Component of the SFSP Meal Patterns, and visit the “SFSP Meal Patterns” and “Meat/Meat Alternates Component for the SFSP” sections of the CSDE’s SFSP webpage. Alternate protein products (APPs) credit as the meat/meat alternates component in the SFSP meal patterns. APPs are food ingredients that may be used alone or in combination with meat, poultry, or seafood. They are processed from soy or other vegetable protein sources and may be dehydrated granules, particles, or flakes. Some examples include soy flours, soy concentrates, soy isolates, whey protein concentrate, whey protein isolates, and casein. APPs may be used in the dry (nonhydrated), partially hydrated, or fully hydrated form. APPs are generally used as part of a formed meat patty or in a vegetarian patty resembling a meat product. Examples of foods that might contain added APPs include beef patties, beef crumbles, pizza topping, meat loaf, meat sauce, taco filling, burritos, and tuna salad. -
Okara, a Natural Food Ingredient for New Product Development Of
Okara, a natural food ingredient for new product development of foodstuffs FERNANDO SCHVED*, BATIA HASSIDOV Fernando Schved *Corresponding Author Galam group, Mobile Post Menashe, 37855, Israel ABSTRACT: Okara is the solid non-soluble fraction obtained during soymilk manufacturing. Okara is a natural rich source of dietary fibre and protein, which can be processed to industrial useful forms such as powders, extrudates or pregelatinized powders. Based on its characteristics, Okara can assist in new product development (NPD) of foods by providing nutritious protein and fibre, while simultaneously reducing calorie contents and glycaemic loads. Inclusion rates into products may reach levels as high as 70-80 percent. Moreover, Okara also contributes to the texture, water-holding and emulsifying capacity, and may also help in the development of "gluten-free" food products. Soy-derived products have long been in use in most of the following ratios: 41 percent, 19 percent and 38 percent, food supply chain around the globe. However, in the respectively. According to Kugimiya (8), the main production of isolated soy ingredients the use of extracting component of the dietary fibre in Okara is ruptured organic solvents is quite common. In view of the above, the cotyledon cells, and the seed coat does not behave the soymilk production industry is a welcomed exception since it same way as the cotyledon cells when being macerated by does not employ such extractive chemical aids (i.e. the various means (8). In O’toole’s review, Liu (9) is mentioned as extraction of soymilk only involves the separation of the liquid reporting on work done by Hackler and others in the 1960’s, fraction after a hot water treatment and mechanical means). -
Minine Sushi Restaurant.Pdf
Lunchmenü Ramyun 14.- Ramyun-Beilage: 4 Stücke Maki 4.- Ramyun-Nudeln in Rindsbouillon 2 Stücke Gyoza 3.- Scharf oder Mild 1/2 Ei 0.- Vegi Bento 20.- Frittierte Tofu mit Sesam, Maki Vegi, Tamagoyaki (Omelette), Yaki Udon, Misosuppe Tonkatsu Bento 21.- Knusprig frittierter Schweinsschnitzel, hausgemachte Tonkatsusauce, Weisskohlsalat, Misosuppe Lunchmenü Kaisendon Bento 22.- Avocado, Gurke, Surimi, Mango, Ingwer, Eisbergsalat, Paprika, Tuna, Lachs über Reis mit hausgemachter Sauce und Misosuppe Unsere Angestellten geben Chefmenü Bento 23.- Ihnen sehr gerne Auskunft über Verschiedene warme Gerichte mit Zutaten die diversen Chefmenüs! der Saison und passend zum Wetter Beilagen Misosuppe 5.- Sojabohnenpaste mit Lauch, Wakame und Tofu Edamame Bohnen 5.- Sojabohnen gekocht und gesalzen Gyoza Vegi 9.- Gebratene Teigtaschen gefüllt mit Zwiebeln, Karotten und Lauch Gyoza Chicken 10.- Gebratene Teigtaschen gefüllt mit Zwiebeln, Karotten, Lauch und Chicken Kimchi 5.- Hausgemachte koreanische Spezialität Eingelegter scharfer Chinakohl Salat und Tempura Wakame Salat 5.- Grüner Seetang Salat mit Essig und Sesamöl und Sesam Lachssalat 17.- Gemischter Salat mit gebratenen Lachsstreifen, Avocado, Paprika und Minine Salat 15.- Tomaten verfeint mit Wasabi Yuzu Sauce Knackiger Weisskohlsalat mit Avocado, Wakame, Edamame und Tofu verfeint mit Sesamsauce Vegi Tempura 19.- Frittierte Süsskartoffeln, Auberginen, Zwiebeln, Paprika, Avocado Minine Tempura 28.- Grosse Portion frittierter Süsskartoffeln, Auberginen, Zwiebeln, Paprika, Crevetten, Chicken, Calamare -
Improvement of Nutritional Quality and Antioxidant Activities of Yeast Fermented Soybean Curd Residue
African Journal of Biotechnology Vol. 10(28), pp. 5504-5513, 20 June, 2011 Available online at http://www.academicjournals.org/AJB DOI: 10.5897/AJB10.1658 ISSN 1684–5315 © 2011 Academic Journals Full Length Research Paper Improvement of nutritional quality and antioxidant activities of yeast fermented soybean curd residue Mona M. Rashad*, Abeer E. Mahmoud, Hala M. Abdou and Mohamed U. Nooman Biochemistry Department, National Research Center, Cairo, Egypt. Accepted 24 April, 2011 This study evaluated the potential use and improves the health beneficial properties of the soybean waste manufacturing products by solid-state fermentation of six GRAS different yeast strains, including extractable antioxidant activities and bioavailable nutritional compositions. In comparison with non- fermented okara (control), some levels of value addition occurred as a result of the fermentation. The protein contents increased by 20.10- 54.40%, while the crude fiber decreased by 7.38-45.50% with different strains. With all the organisms used, the ash content increased while the carbohydrate and lipid contents were reduced. Total phenolic content and all parameters of antioxidative activities were increased in fermented substrate. The highest significant levels of antioxidant activities were achieved with Kluyveromyces marxianus NRRL Y-8281. Results showed that the nutritional quality and antioxidant activities of the substrate were enhanced by solid yeast treatment fermentation. Thus, scope exists for microbial upgrading of this low-quality waste and development of healthy animal feed supplements. Key words: Solid state fermentation, yeast, waste soybean manufacturing products, antioxidant, protein, fiber. INTRODUCTION Free radicals generated by exogenous chemicals or high stress condition or exposed to some chemicals endogenous metabolic processes in food systems may (Wongputtisin et al., 2007). -
Comparison of Surimi and Solubilized Surimi for Kamaboko Production from Farmed Chinook Salmon
COMPARISON OF SURIMI AND SOLUBILIZED SURIMI FOR KAMABOKO PRODUCTION FROM FARMED CHINOOK SALMON By JILL MARIE RICHARDSON B.Sc, The University of Alberta, 1993 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE In THE FACULTY OF GRADUATE STUDIES (Department of Food Science) We accept this thesis as conforming to the required standard THE UNIVERSITY OF BRITISH COLUMBIA April 1999 ©Jill Marie Richardson, 1999 In presenting this thesis in partial fulfilment of the requirements for an advanced degree at the University of British Columbia, I agree that the Library shall make it freely available for reference and study. I further agree that permission for extensive copying of this thesis for scholarly purposes may be granted by the head of my department or by his or her representatives. It is understood that copying or publication of this thesis for financial gain shall not be allowed without my written permission. Department of Food Science. The University of British Columbia Vancouver, Canada Date vTun^ /b. /Qtytf^B) -; Abstract The thesis hypothesis of this research was that farmed chinook salmon could be made into better quality functional kamaboko when made from solubilized frozen surimi than when made from conventional frozen surimi. An 84 day storage study compared kamaboko gel quality made from solubilized and traditional surimi. Fresh farmed chinook salmon (Oncorhynchus tshawytscha) was used to make both solubilized surimi and surimi (control). Solubilized treatments contained varying concentrations of calcium chloride, sodium chloride and water. The Random Centroid Optimization (RCO) program randomly generated concentration values of additives. All surimi treatments (solubilized and control) contained 8.3% cryoprotectants. -
Okara: a Possible High Protein Feedstuff for Organic Pig Diets
Animal Industry Report Animal Industry Report AS 650 ASL R1965 2004 Okara: A Possible High Protein Feedstuff For Organic Pig Diets J. R. Hermann Iowa State University Mark S. Honeyman Iowa State University, [email protected] Follow this and additional works at: https://lib.dr.iastate.edu/ans_air Part of the Agriculture Commons, and the Animal Sciences Commons Recommended Citation Hermann, J. R. and Honeyman, Mark S. (2004) "Okara: A Possible High Protein Feedstuff For Organic Pig Diets," Animal Industry Report: AS 650, ASL R1965. DOI: https://doi.org/10.31274/ans_air-180814-197 Available at: https://lib.dr.iastate.edu/ans_air/vol650/iss1/124 This Swine is brought to you for free and open access by the Animal Science Research Reports at Iowa State University Digital Repository. It has been accepted for inclusion in Animal Industry Report by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. Iowa State University Animal Industry Report 2004 Swine Okara: A Possible High Protein Feedstuff For Organic Pig Diets A.S. Leaflet R1965 creating disposal problems (3). Work with okara as an alternative feedstuff is limited (4). We know of no published J.R. Hermann, Research Assistant, studies involving okara as an alternative swine feedstuff. M.S. Honeyman, Professor, Therefore our objective was to determine the effect of Department of Animal Science dietary okara on growth performance of young pigs. Summary and Implications Materials and Methods A potential alternative organic protein source is okara. Animals Okara is the residue left from ground soybeans after Four replicate trials involving a total of 48 pigs extraction of the water portion used to produce soy milk and (average initial body weight of 13.23 kg) were conducted at tofu. -
Report Name:Utilization of Food-Grade Soybeans in Japan
Voluntary Report – Voluntary - Public Distribution Date: March 24, 2021 Report Number: JA2021-0040 Report Name: Utilization of Food-Grade Soybeans in Japan Country: Japan Post: Tokyo Report Category: Oilseeds and Products Prepared By: Daisuke Sasatani Approved By: Mariya Rakhovskaya Report Highlights: This report provides an overview of food-grade soybean use and market trends in Japan. Manufacturing requirements for traditional Japanese foods (e.g. tofu, natto, miso, soy sauce, simmered soybean) largely determine characteristics of domestic and imported food-grade soybean varieties consumed in Japan. Food-Grade Soybeans THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Soybeans (Glycine max) can be classified into two distinct categories based on use: (i) food-grade, primarily used for direct human consumption and (ii) feed-grade, primarily used for crushing and animal feed. In comparison to feed-grade soybeans, food-grade soybeans used in Japan have a higher protein and sugar content, typically lower yield and are not genetically engineered (GE). Japan is a key importer of both feed-grade and food-grade soybeans (2020 Japan Oilseeds Annual). History of food soy in Japan Following introduction of soybeans from China, the legume became a staple of the Japanese diet. By the 12th century, the Japanese widely cultivate soybeans, a key protein source in the traditional largely meat-free Buddhist diet. Soybean products continue to be a fundamental component of the Japanese diet even as Japan’s consumption of animal products has dramatically increased over the past century. During the last 40 years, soy products have steadily represented approximately 10 percent (8.7 grams per day per capita) of the overall daily protein intake in Japan (Figure 1). -
1 1. INTRODUCTION 1.1. Background of Research Natto Is the Fermented Soybean Product That Was Created in Northern Japan 1000
1. INTRODUCTION 1.1. Background of research Natto is the fermented soybean product that was created in Northern Japan 1000 years ago (Shih et al., 2009). There are 3 kinds of natto such as itohiki natto, hamanatto, and daitokuji. Itohiki natto made by inoculated with bacteria, incubated for 24 hours, and without added salt. Hamanatto and daitokuji made by inoculated with mold, incubated for 3-6 months, and added with salt (Shurtleff and Aoyagi, 2011). Several countries in Asia also have a similar product of natto such as “Shi (China), Thua-nao (Thailand), Chung-kook-jong (Korea), and Tao-si (Philippines). In general, natto has 59,5% moisture; 16,5% protein; and 10% lipid (Wei et al., 2001). Natto was made from steamed soybeans and inoculated with Bacillus subtilis (Weng et al., 2010). Fermentation of soybean by Bacillus subtilis will produce a specific odor, musty flavor, and slimy appearance caused by viscous and sticky polymers (Shih et al., 2009). The sticky polymer contains several substances such as glutamic acid, amino acid, and fructan (Weng et al., 2010). In Japan, natto was mixed to the thinly slice of green onion, mustard, seaweed, and a small amount of soy sauce and it usually served as a side dish with steamed rice. Moreover, natto also used as a flavoring agent in meat, seafood, and vegetables (Wei et al., 2001). Fermentation is one of the methods to increase bioactive compound through breakdown the cell walls and induce the synthesis variety of bioactive compound (Hur et al., 2014). Fermentation of soybean will generate proteolysis activity, where it was enhanced nutritional value as well the taste, and removed undesirable flavor (Zhu et al., 2008). -
Soy Allergy Avoidance List Hidden Names for Soy Compiled by Debra A
Soy Allergy Avoidance List Hidden Names for Soy Compiled by Debra A. Indorato RD, LDN, member of KFA’s Medical Advisory Team Foods covered by the FDA labeling laws that contain soy must be labeled in plain English to declare that it “contains soy.” However, there are many foods and products that are not covered by FDA allergen labeling laws, so it is still important to know how to read a label for soy ingredients. Products exempt from plain English labeling rules: foods that are not regulated by the FDA (tinyurl.com/KFA-FALCPA), cosmetics and personal care products, prescription and over-the-counter medications or supplements, pet food, toys and crafts. contain soy The following ingredients found on a label indicate the presence of soy protein. All labels should be read carefully before consuming a product, even if it has been used safely in the past. Bean curd Soya may contain soy Edamame (soybeans in pods) Soya Flour Artificial flavoring Hydrolyzed soy protein Soybeans Asian foods (e.g. Japanese, Kinnoko flour Soybean granules Chinese, Thai, etc.) Kyodofu (freeze dried tofu) Soybean curd Hydrolyzed plant protein Miso Soybean flour Hydrolyzed vegetable protein (HVP) Natto Soy lecithin* Natural flavoring Okara (soy pulp) Soybean paste Vegetable broth Shoyu sauce Supro Vegetable gum Soy albumin Tamari Vegetable starch Soy bran Tempeh Soy concentrate Teriyaki sauce should be safe Soy oil (except cold pressed, expeller Soy fiber Textured soy flour (TSF) pressed or extruded soybean oil) Soy flour Textured soy protein (TSP) Soy formula Textured vegetable protein (TVP) Vegetable oil derived from soy Soy grits Tofu These soy derivatives should be safe Soy milk Yakidofu for most soy-allergic individuals. -
Soymilk Production Process Dos and Donts
SoymilkSoymilk productionproduction processprocess DOsDOs andand DONTsDONTs IgnaceIgnace DebruyneDebruyne PhDPhD, Marketing Manager American Soybean Association - Europe & Maghreb [email protected] 4th International Soyfoods Conference SOUTHERN AFRICAN SOYFOOD ASSOCIATION/ SUIDER-AFRIKAANSE SOJAVOEDSELVERENIGING 17 July 2002, Gallagher Estates, South Africa Different roads to a same product ♦Traditional process ♦Soybean ultramilling and extraction ♦Formulation based on soy protein isolates ♦Soybean extraction – variations on an old traditional process Soaking for 20 h; room temperature Grinding into Cooking for 30 min a slush in pressure cooker Traditional Extraction Asiatic soymilk process Tonyu (soy milk) Okara (soy fiber) Traditional, Asiatic soymilk process ♦Exists since thousands of years ♦Product preferably with strong beany taste – not adapted to Western taste pattern ♦Starting product for tofu (bean curd) ♦Perishable okara byproduct; can be used in other food products Soybean ultramilling and extraction ♦ Buhler; FSP; ... ♦ Ultramilling to <10 µm (1000 mesh) or < 30 µm (400 mesh) ♦ Readily dispersible products, or extra need for high pressure homogenisation ♦ No or limited fiber separation ♦ Risk for off flavor formation (full fat flour highly sensitive to oxidation) So Good soy milk composition: ♦ Filtered water, soy protein, maltodextrin, grape extract, sunflower Reconstituted oil, acidity regulators (potassium citrate, potassium and diglycerides of fatty acids), stabiliser (carrageenan), soymilk salt, zinc gluconate, -
Akemi Speisekarte Neu 2017
TAPAS 01 Pork roast Asian-style 4 Grilled pork belly with crispy skin 02 Char Siu BBQ Pork 4 Marinated pork with honey glaze 03 Laab Gai 4 Minced chicken breast, Thai-herbs, mint, onions, lime, roasted rice 04 Chicken Teriyaki 4 Grilled chicken in teriyaki sauce 05 Honey-lime-skewer 4 Chicken with honey-lime-marinade 06 Sweet-sour pork ribs 4 Crispy breaded pork ribs with pineapple 07 Grilled Entrecote strips 4 Roasted rice, chilli, lime, onions, herbs 08 Cantonese grilled duck 6 09 Saté-Skewer 4 Grilled chicken with peanut sauce (also available with organic tofu) 10 La Lot 4 Grilled minced beef, wrapped with fresh La Lot leafs and lime-chilli-sauce 11 Gold Chicken 4 Yellow curry with chicken with sweet potatoes (also available with organic tofu) 12 Bao Bun 4 Steamed yeast dough, filled with BBQ pork, pickled veggies and peanuts (also available with organic tofu) 13 Homemade spring rolls 4 Minced meat, morels, glass noodles, herbs 14 Thai-Seafood-Salad 5 Surimi, shrimps, squid, red onions, celery, tomatoes 15 Salmon-Teriyaki 5 Grilled salmon filet in teriyaki sauce 16 Salmon-Avocado-Tatar 5,5 17 Shrimps on sweet potato 4 Fried shrimps on sweet potatoes 18 Dumplings (gluten free) 4 Filled with veggies and shrimps 19 Crispy shrimps with Avocado-Tatar 4 20 Fresh summer rolls 4 Rice paper rolls with shrimps, fresh herbs , salad and rice noodles (also available with avocado) 21 Thai-Papaya-Salad 4 Papaya, cherry tomatoes, peanuts, garlic, lime 22 Eggplant with Thai-basil 4 Fried eggplant with garlic and Hoisin-sauce 23 STr fried seasonal Asian -
Chelsea Mansion Menu
COLD HORS D’OEUVRE please select a combination of eight hot and cold hors d’oeuvre Thai-style Yellowfin Tuna ‘Seviche’ Cones Roasted Duck Crostini Marinated Ahi Tuna, Shallots, Water Chestnuts, Basil, Caramelized Pear, Herb Crostini, Sweet Potato Frizzles Wasabi Caviar Tobika, Micro Basil, Savory Mini Cones Chinese Chicken Salad in a Crisp Wonton Cup Five-spiced Tuna Skewer Garden Vegetables, Mandarin Orange Dressing Mango Salsa Mini ‘BLT’ Smoked Salmon “Reuben” Miniature Tomato, Bacon Jam, Lettuce, Pretzel Bun Black Pepper Smoked Salmon, Cream Cheese, Marble Rye Fresh Figs Wrapped in Prosciutto Di Parma Smoked Salmon Tartare on Pumpernickel Toast Mascarpone Cheese, Fresh Mint Chilled Smoked Norwegian Salmon, Lemon Juice, Sea Salt and Pepper California Rolls Sushi Rice, Crab Surimi, Avocado, Nori Wrapper, Wasabi Dilled Shrimp on Crisp English Cucumber Poached Jumbo Shrimp, Fresh Dill Spread Baby Red Bliss Potatoes with Fresh Sturgeon Caviar Crème Fraîche Classic Shrimp Cocktail Gulf Shrimp, Horseradish Dipping Sauce Goat Cheese and Red Onion Marmalade Tart Creamy Herb Goat Cheese, Savory Red Onion Marmalade Grilled Lemon Dijon Shrimp Skewer Wrapped in a Fresh Snow Pea Wild Mushroom Bruschetta Herb Goat Cheese, Croustade, Micro Arugula Toasted Coconut Shrimp Skewer Caribbean Marinade, Mango Chutney, Toasted Coconut Fresh Tomato and Mozzarella Bruschetta Tomato, Mozzarella, Petite Basil, Flavored Herb Croustade Pan Seared Day Boat Sea Scallops on a Coconut Wonton Lime Aioli, Lemon Zest Tomato Mozzarella Salad Skewers Fresh Mozzarella, Cherry