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Facts on Textured Vegetable Protein
Dry TVP flakes are an inexpensive
protein source when purchased in bulk and can be added
to a variety of vegetarian dishes or used as a
supplement to bulk out a meat dish.
Textured soy
chunks, suitable for breading. Textured vegetable
protein, also known as textured soy protein, is a meat
substitute made from defatted soy flour, a by-product of
making soybean oil. It is quick to cook, high in
protein, and low in fat.
Production
Method
Textured soy protein (TSP) is made through
a process known as "extrusion cooking". A dough is
formed from high nitrogen solubility index (NSI) defatted
soy flour and water in a "preconditioner" mixing
cylinder) and cooked during passage through the barrel
of a screw type extruder such as the Wenger. Sometimes
steam from an external source is employed to aid in the
cooking process. Upon exiting the die, superheated steam
escapes rapidly producing an expanded- spongy yet
fibrous lamination of thermoplastic soy flour which
takes on the various shapes of the die as it is sliced
by revolving knives; granules, flakes, chunks, goulash,
steakettes (schnitzle), etc., and then dried in an oven.
Had the raw material been high in carbohydrates,
extrusion cooking could have produced puffed corn curls
or puffed wheat.
TSP made from soy flour contains 50%
soy protein and needs to be rehydrated, before use, at a
weight ratio of 1 TSP:2 WATER. However, TSP when made
from soy concentrate contains 70% protein and can be
rehydrated at a ratio of 1:3. It can be used as a meat
replacement or supplement. The extrusion technology
changes the structure of the soy protein, resulting in a
fibrous spongy matrix that is similar in texture to
meat.
When stored dry at room temperature TSP has a
shelf life of more than a year, but after rehydration it
should be used at once or stored for no more than three
days in the refrigerator. It is usually rehydrated with
cold or hot water, but a bit of vinegar or lemon juice
can be added to quicken the
process.
Uses
TSP can replace ground beef
in most recipes, completely or partly. It can also
replace up to 33% tuna fish in tuna salad. It is high in
protein and low in fat and sodium. It is also a good
source of fiber and isoflavones.
Textured vegetable
protein comes as small dry chunks or flakes when bought
in bulk. It has little flavor of its own and needs to be
rehydrated and flavored (both can be accomplished in the
same step), then added to cooking.
Textured vegetable
protein is a versatile substance, different forms
allowing it to take on the texture of whatever meat it
is substituting for. Using textured vegetable protein,
one can make vegetarian or vegan versions of
traditionally meat-based dishes such as chili, sloppy
joes, tacos or burgers.
Textured vegetable protein
can be found in natural food stores and larger
supermarkets, usually in the bulk
section.
Patents
Textured vegetable protein
was patented in three parts; a process patent, a product
patent and a use patent. Archer Daniels Midland (ADM)
held the product patent and trademarked the trade name
TVP. The trade name TSP for textured soy protein is
trademarked and held by Legacy Foods, LLC. ADM's
ownership came from work by William Thomas Atkinson.
A.E. Staley corporation held the use patent and Ralston
Purina corporation held the process patent. All of these
patents have expired or have been held inapplicable to
current use. Several manufacturers world wide now
manufacture and sell extruded "textured" soy protein
marketed under a wide array of trade
names.
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