soy protein

Textured vegetable protein 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. Textured vegetable protein 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.

For more information log o to:

http://www.soyaproducts.co.in/indian_spices/indian_spices.html
http://www.soyaproducts.co.in/soya_flour/soya_flour.html
http://www.soyaproducts.co.in/soya_flavoured_milk.html
http://www.soyaproducts.co.in/soya_nuts/soya_nuts.html