Software Vault: The Diamond Collection/The Diamond Collection (Software Vault)(Digital Impact).ISO/cdr15/vegsocuk.zip/SOYA.TXT

Text File | 1995-03-13 | 12KB | 241 lines

                            VegSocUK Information Sheet
                              THE VEGETARIAN SOCIETY

                               SOYA & MYCOPROTEIN

  SOYA

   The soya bean is the seed of the leguminous soya bean plant. Soya foods have
   been a staple part of the Chinese diet for over 4000 years but have only been
   widely consumed in Western countries since the 1960's. Soya foods include
   tofu, tempeh, textured vegetable protein (TVP), miso, soya sauces, soya oil
   and margarine, and soya dairy alternatives.

   Soya is an excellent source of high quality protein, is low in saturated fats
   and is cholesterol free. Recent research has indicated soya has several
   beneficial effects on health in addition to its nutritional benefits. Soya
   beans contain high concentrations of several compounds which have
   demonstrated anti-carcinogenic activity. These include isoflavonoids,
   protease inhibitors and phytic acid. The low incidence of breast and colon
   cancer in China and Japan has been partially attributed to the high
   consumption of soya products. The low incidence of menopausal symptoms in
   Japanese women has also been attributed to high consumption of soya. Soya
   diets have also been shown to reduce levels of serum cholesterol.
   ___________________________________

  TEXTURED VEGETABLE PROTEIN

   Textured vegetable protein (TVP) is basically defatted soya flour which has
   been processed and dried to give a substance with a sponge-like texture which
   may be flavoured to resemble meat. Soya beans are dehulled and their oil
   extracted before being ground into flour. This flour is then mixed with water
   to remove soluble carbohydrate and the residue is textured by either spinning
   or extrusion. Extrusion involves passing heated soya residue from a high
   pressure area to a reduced pressure area through a nozzle resulting in the
   soya protein expanding. The soya protein is then dehydrated and may be
   either cut into small chunks or ground into granules. TVP may be purchased
   either  unflavoured or flavoured to resemble meat. It  is prepared simply by
   mixing with water or stock and leaving to stand for a few minutes, after
   which it may be incorporated into recipes as a meat substitute. Soya protein
   is also available incorporated into various vegetarian burgers, sausages,
   canned foods etc. As well as being a good source of fibre and high quality
   protein, TVP is fortified with vitamin-B12.
   ___________________________________


  TOFU

   Tofu is soya bean curd made from coagulated soya milk. Soya beans are soaked,
   crushed and heated to produce soya milk to which a coagulating agent such as
   calcium sulphate or calcium chloride is added. The resulting soya curd is
   then pressed to give tofu. Tofu is sometimes known as soya cheese, and is
   sold as blocks packaged in water. It can be bought as silken tofu, which is
   soft and creamy in texture, or as a denser, firmer version. The firmer kind
   may also be purchased smoked or marinated. Tofu tends be fairly bland tasting
   and is best used in recipes where flavour is imparted by other ingredients.
   Firm tofu may be marinated, fried, stir-fried, deep- fried, sauted, diced
   and added to salads or casseroles. Silken tofu can be used for dips, spreads,
   sauces and sweet dishes. As well as having a high protein content, tofu also
   contains calcium, iron, and vitamins B1, B2 and B3.
   ___________________________________

  TEMPEH

   Tempeh is a fermented soya bean paste made by inoculating cooked soya beans
   with the mould Rhizopus oligosporous. This mould forms a mycelium holding the
   soya beans together and is responsible for the black specks in tempeh. Tempeh
   has a chewy texture and distinctive flavour and can be used as a meat
   substitute in recipes. It may be deep-fried, shallow-fried, baked or steamed.

   ___________________________________

  MISO

   Miso is a fermented condiment made from soya beans, grain (rice or barley),
   salt and water. Miso production involves steaming polished rice which is then
   inoculated with the fungus Aspergillus oryzae and left to ferment to give an
   end product called koji. Koji is then mixed with soya beans which have been
   heated and extruded to form strands, together with salt and water. This is
   then left to ferment in large vats. Miso varies widely in flavour, colour,
   texture and aroma. It is used to give flavour to soups, stews, casseroles,
   and sauces.
   ___________________________________

  SOYA SAUCES

   True soya sauce, called shoyu, is made by fermenting soya beans with cracked
   roasted wheat, salt and water. Tamari is similar but slightly stronger and
   made without wheat (and so is gluten-free). Fermentation for shoyu and tamari
   takes about one year. Much of the soya sauce available in supermarkets is not
   true soya sauce but is made by chemical hydrolysis from defatted soya flour,
   caramel colouring, and corn syrup without any fermentation process.
   ___________________________________

  SOYA DAIRY ALTERNATIVES

   Soya milk is an alternative to dairy milk and is widely available in
   supermarkets and health food stores. It is most commonly made by soaking soya
   beans in water which are then strained to remove the fibre. It can also be
   made from soya protein isolate or soya flour. Compared to full fat cow's
   milk, soya milk has a lower fat content, a lower proportion of saturated fat,
   and no cholesterol. It is low in carbohydrate and provides a good source of
   protein. Some brands may be fortified with calcium, vitamin- D2, vitamin-B12
   and vitamin-B2. Soya milk provides an alternative to cow's milk for people
   with cow's milk protein and lactose intolerance. Cow's milk allergy is most
   common in infants, and specially formulated soya milks are available for
   babies. Other soya milks are not suitable as sole foods for young infants.

   Previously, the media has linked soya milk with having a high aluminium
   content. However, the aluminium content of soya milks is generally lower than
   cow's milk, and falls well within acceptable limits dictated by

   the World Health Organisation. Aluminium in soya milks can be regarded as
   negligible. Certain infant formula's (both cow's milk and soya milk based)
   produced from concentrates have been reported as having high levels of
   aluminium and their suitability for infants has been questioned.

   A number of different brands of soya milk may be purchased. These may be
   sweetened or unsweetened and vary in flavour. Market leaders are Provamel,
   Granose and Plamil. Some supermarkets also sell own-brand soya milk.  In
   addition to soya milk, a range of flavoured soya desert and soya yogurt
   products are available.
   ___________________________________

  OTHER SOYA PRODUCTS

   Soya oil and margarine are widely used and are high in polyunsaturated fats
   and low in saturated fats. Other less easily available soya foods include
   soya sprouts, soya nuts (roasted and seasoned soya beans), natto (fermented
   soya beans made with a bacteria, Bacillus subtilis), yuba (the skin formed on
   heated soya milk), soya flakes, soya flour, and high protein soya isolates
   and concentrates.
   ___________________________________

  MYCOPROTEIN

   Mycoprotein is a food made by continuous fermentation of the fungus, Fusarium
   gramineurum. The fungus is grown in a large fermentation tower to which
   oxygen, nitrogen, glucose, minerals, and vitamins are continually added.
   After harvesting, the fungus is heat treated to reduce its RNA content to
   World Health Organisation recommended levels before being filtered and
   drained. The resulting sheet of fungal mycelia is mixed with egg albumin
   which acts a binder. Flavouring and colouring may also be added. The
   mycoprotein is then textured to resemble meat, before being sliced, diced or
   shredded. Mycoprotein is a source of protein, fibre, biotin, iron and zinc,
   and is low in saturated fat.

   Mycoprotein has been developed by Ranks Hovis McDougall, and is marketed
   under the name of Quorn by Marlow Foods Ltd (owned by ICI). A wide range of
   Quorn ready meals are available including curries, pies, and casseroles, and
   it may also be purchased as chilled Quorn chunks. These may be grilled,
   sauted, baked or casseroled.

   Mycoprotein is potentially a very useful food item for vegetarians. However,
   the albumin used as a binder in its manufacture is derived from battery eggs.
   It is for this reason that Quorn products do not carry The Vegetarian
   Society's V-symbol of approval. Research is being carried out to find
   suitable alternatives to egg albumin. It is also worth noting that as a new
   food, Quorn was tested on a variety of animals for toxicity, carcinogenicity,
   and other possible effects.
   ___________________________________

  WHEAT PROTEIN

   Wheat protein is derived from wheat gluten. Gluten is extracted from wheat
   and then processed to resemble meat. Wheat protein is marketed under the name
   of Wheatpro by Lucas Ingredients of Bristol. It has a greater similarity to
   meat than TVP or mycoprotein and is used as a meat substitute in a range of
   foods. It is available in some health food stores.
   ___________________________________

  FURTHER INFORMATION

   Soya Information Service, PO Box 4, Stourbridge, West Midlands, DY9 8DQ.

   SoyaFoods, 27a Santos Road, London, SW18 1NT. SoyaFoods is the newsletter
   published by the American Soybean Association, 20-22 Rue du Commerce, 1040
   Brussels, Belgium.

   Soya Milk Information Bureau, The Chestnuts, Fosse Way, Moreton Morrell,
   Warwicks, CV35 9DE. (Ran by Provamel).

   British Soya Milk Advisory Service, Bowles Well Gardens, Dover Road,
   Folkestone, Kent, CT19 6PQ. (Ran by Plamil).

   Provamel Division, Vandemoortele (UK) Ltd,  Ashley House, High Street,
   Hounslow, Middlesex.

   Vegetable Protein Association, Food & Drink Federation, 6 Catherine Street,
   London, WC2B 5JJ.

   Cauldron Foods Ltd, 149 South Liberty Lane, Ashton Vale Trading Estate,
   Bristol, Avon, BS3 2TL. (Information & recipes on tofu).

   Impulse Foods, Radnor Business Centre, Radnor Road, Bristol, BS7 8QS.
   (Information & recipes on tempeh).

   Marlow Foods, 9 Station Road, Marlow, Bucks, SL7 1NG. (Information on Quorn).

   ___________________________________

  FURTHER READING

   The TVP Cookbook. Dorothy Bates, #4.95.

   New Tofu Recipes. Christopher & Jean Conil,#2.99.

   Tofu Cookery. Louise Hagler, $10.95.

   The Tofu Cookbook. Leah Leneman, #5.99.

   Tofu, Tempeh, Miso and other Soy Foods.Richard Leviton, #1.99.

   The Book of Tofu. William Shutleff & Akiko Aoyagi, #9.95.

   The Book of Miso. William Shutleff & Akiko Aoyagi, #9.95.

   Cooking With Tempeh. Wholefood Cookery School, 45p.

   All books available from Merchandise Unit,
   The Vegetarian Society of the United Kingdom Ltd Parkdale  Dunham Road
   Altrincham  Cheshire  WA14 4QG
   ___________________________________



//
This article is copyright to the Vegetarian Society (UK), but may be freely
copied for non-commercial use provided it is kept intact, not altered
and these lines are included.

For futher information contact: The Vegetarian Society, Parkdale, Dunham Road,
Altrincham, Cheshire WA14 4QG, England. Tel: (England) 061 928 0793
email: [e-mail]
//



[The text of this file was obtained from the Vegetarian Society (UK) in
March 1995.]