Utilization of Processed Soybean Polysaccharide for Cooked Food Products

Studies on the Utilization of Processed Soybean Polysaccharide for Foods Part II

Abstract

Applicability of the processed soybean polysaccharide (PSP) for the cooked products was studied in comparison with soy protein concentrate, soy protein isolate and wheat gluten. Results obtained were as follows. 1) The hardness of meat-fat mixture before cooking increased and cooking loss on broiling at 250°C for 10min by oven decreased by the addition of 2% of PSP in the model system. PSP was more effective than soy protein isolate, soy protein concentrate, and wheat gluten. 2) PSP absorbed the water separated from vegetables chopped more than soy protein concentrate, soy protein isolate, wheat gluten and bread crumb. 3) When 1% of PSP was added to hamburg, the hardness of raw mixture was increased and the shapability was improved. Also, the cooking loss on broiling at 180°C for 10min by hotplate was decreased. 4) When 1% of PSP was added to the "gyoza" the hardness of filling increased and cooking loss on steaming of filling for 1Omin decreased. It is considered that the high water holding capacity of PSP prevented the separated water from filling from moving to the sheet of flour dough and made the product of higher quality. 5) When about 1% of PSP was added to potato croquette and cream croquette, the hardness of filling is increased and the shapability was improved. It is recognized that burst in frying decreased by addition of PSP. From these results, it becomes cleat that processed soybean polysaccharide can be utilized for various kinds of cooked food products as a water absorbing and holding ingredient.