Thanks Everyone,
Much Appreciated,
Fred
Soy Flour
Fellas, I use soy protein concentrate when I smoke kielbasa. Running low and am doing some research on the use of soy flour. I can get a 50 lb bag of this for under 60 bucks with shipping. Throughout my investigation I see that it is also advertised as a meat binder at some sites. A LOT cheaper if this is another option! Pros? Cons?
Thanks Everyone,
Much Appreciated,
Fred
Thanks Everyone,
Much Appreciated,
Fred
Keep them safe until they all come home.
Soy protein is a filler or binder. Does help retain moisture in the smoked/cooked sausage. My question is why do you feel you need it? I have never seen a recipe in Polish for any type of kiełbasa that lists it as ingredient. Commercial products contain a lot of fillers these days because soy is cheaper than meat, takes on the taste of meat and absorbs water well, thus increasing profit.
Redzed,
I have use the Kutas book since I started to mess around with sausage making 10 years ago. I used my grandfathers kielbasa recipe (approximate) from back in the 50's when He had a grocery store and people would come from all over the neighborhood to buy from him. I remember also He used bread crumbs in the sausage. (wish I had that big red grinder He had, lol) Bought the Rytek book at the Sausage Maker in Buffalo and substituted the soy protein concentrate for the breadcrumbs. Never smoked any without it but I will make a batch and give it a shot. I do not use pork butts for my sausage, I use a combination of pork loins (1.50 a lb) and pork cushion (1.30 a lb) I like the combination. I can get 20% fat content and also I am not paying for bones. Just my call and get compliments at My VFW when we have a Veterans Day or Memorial Day get together where everyone brings a "covered dish." Had a couple of guys asking Me to remember them when I make more so I do get a couple of "Cool ones" when I take care of them.
Thanks for your advice Redzed,
Fred
I have use the Kutas book since I started to mess around with sausage making 10 years ago. I used my grandfathers kielbasa recipe (approximate) from back in the 50's when He had a grocery store and people would come from all over the neighborhood to buy from him. I remember also He used bread crumbs in the sausage. (wish I had that big red grinder He had, lol) Bought the Rytek book at the Sausage Maker in Buffalo and substituted the soy protein concentrate for the breadcrumbs. Never smoked any without it but I will make a batch and give it a shot. I do not use pork butts for my sausage, I use a combination of pork loins (1.50 a lb) and pork cushion (1.30 a lb) I like the combination. I can get 20% fat content and also I am not paying for bones. Just my call and get compliments at My VFW when we have a Veterans Day or Memorial Day get together where everyone brings a "covered dish." Had a couple of guys asking Me to remember them when I make more so I do get a couple of "Cool ones" when I take care of them.
Thanks for your advice Redzed,
Fred
Keep them safe until they all come home.
Krakus, you are free to use whatever you want in making your sausage. That is why many of us make our own, so it is more to our own liking. I have used soy protein and soy granules in a number of products. I know that Rytek lists it as an ingredient in many of his recipes. But, I stand by my previous post. There is not one Polish style Kielbasa where soy is used. English kielbasa, Italian kielbasa, Irish kielbasa all traditionally use bread crumbs. In Poland if you added bread crumbs to Polish kielbasa you probably would have to emigrate. 
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Chuckwagon
- Veteran
- Posts:4494
- Joined:Tue Apr 06, 2010 04:51
- Location:Rocky Mountains
Krakowska, your "soy flour" contains about half the protein that soy protein concentrate or soy protein isolates have. Nevertheless, it is a viable products and used in many food applications.
Before the Roaring Twenties, soy was considered to be an industrial product used in paint, fire extinguishers, and other applications. Then we remembered that the Chinese had fermented this stuff for quite some time and enjoyed soy sauce, soy milk, tofu, fermented bean paste, natto, and tempeh. SPC and SPI were made to increase the protein content and bind fat and water in meat products. Back then, if more than 5% was used, it imparted a "beany" flavor to the meat. Today, this is not a problem with SPC (soy protein concentrate) and SPI (soy protein isolate), used by athletes to build muscle. Goodness pard, even the FDA has approved soy as an "official" cholesterol-lowering food benefitting the heart and other organs. In 1995, the FDA said, "Twenty-five grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease".
Soy is a "complete" source of protein, meaning it contains extensive amounts of "essential" amino acids. These are the amino acids that must be provided TO the human body regularly because we humans simply cannot synthesize them.
Modern soy products include soy flour, textured vegetable protein, soy oil, soy protein concentrate, soy protein isolate, soy yoghurt, soy milk, and whew... soy animal feed for farm animals and even fish!
Krakowska, "soy flour" is made in three "grades". Soy beans are "milled" (much like flour is made) and, depending upon the desired amount of oil extracted from the beans, the result may vary anywhere between a fine powder and coarse grits.
Full-fat soy flour - 35%
Low-fat soy flour - 45%
Defatted soy flour - 47%
Soy proteins serve as a binder and as a fine powder it covers meat and fat particles particularly well. Forming a low grade gel, it entraps and holds moisture. When heated, this gel compound contains liquid within, keeping a burger, sausage, or other meat from shrinking. Soy insures firmness and juiciness. Further processed, TSF (textured soy flour) is made from soy flour extruded into specific shapes, much like macaroni is formed. The final product becomes chewy when it is hydrated.
TSP (textured soy protein) contains about 50% protein. This product is also known as TVP (textured vegetable protein) and it contains very little fat, no cholesterol, and it is rich in fiber.
Soy protein concentrate is about 60% protein and can bind 4 parts water. It will not gel because SPC contains insoluble fiber. However, it will develop a paste and is re-hydrated at a ratio of 1:3.
Soy protein isolate is 80% - 90% protein and does not contain the fiber SPC does. As it is manufactured, the fats and carbohydrates are removed from the product. Therefore it will gel without a trace of flavor. Soy protein isolate binds 5 parts water.
Best Wishes,
Chuckwagon
Before the Roaring Twenties, soy was considered to be an industrial product used in paint, fire extinguishers, and other applications. Then we remembered that the Chinese had fermented this stuff for quite some time and enjoyed soy sauce, soy milk, tofu, fermented bean paste, natto, and tempeh. SPC and SPI were made to increase the protein content and bind fat and water in meat products. Back then, if more than 5% was used, it imparted a "beany" flavor to the meat. Today, this is not a problem with SPC (soy protein concentrate) and SPI (soy protein isolate), used by athletes to build muscle. Goodness pard, even the FDA has approved soy as an "official" cholesterol-lowering food benefitting the heart and other organs. In 1995, the FDA said, "Twenty-five grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease".
Soy is a "complete" source of protein, meaning it contains extensive amounts of "essential" amino acids. These are the amino acids that must be provided TO the human body regularly because we humans simply cannot synthesize them.
Modern soy products include soy flour, textured vegetable protein, soy oil, soy protein concentrate, soy protein isolate, soy yoghurt, soy milk, and whew... soy animal feed for farm animals and even fish!
Krakowska, "soy flour" is made in three "grades". Soy beans are "milled" (much like flour is made) and, depending upon the desired amount of oil extracted from the beans, the result may vary anywhere between a fine powder and coarse grits.
Full-fat soy flour - 35%
Low-fat soy flour - 45%
Defatted soy flour - 47%
Soy proteins serve as a binder and as a fine powder it covers meat and fat particles particularly well. Forming a low grade gel, it entraps and holds moisture. When heated, this gel compound contains liquid within, keeping a burger, sausage, or other meat from shrinking. Soy insures firmness and juiciness. Further processed, TSF (textured soy flour) is made from soy flour extruded into specific shapes, much like macaroni is formed. The final product becomes chewy when it is hydrated.
TSP (textured soy protein) contains about 50% protein. This product is also known as TVP (textured vegetable protein) and it contains very little fat, no cholesterol, and it is rich in fiber.
Soy protein concentrate is about 60% protein and can bind 4 parts water. It will not gel because SPC contains insoluble fiber. However, it will develop a paste and is re-hydrated at a ratio of 1:3.
Soy protein isolate is 80% - 90% protein and does not contain the fiber SPC does. As it is manufactured, the fats and carbohydrates are removed from the product. Therefore it will gel without a trace of flavor. Soy protein isolate binds 5 parts water.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! 
