Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP) is a meat analogue or 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.
Most people would frown frown upon the idea of using TVP as substitute for meats. What many people do not realize is that TVP is much healthier than meats in a lot of aspects.
We all know that we have to cut down on fat and not eat quite so much red meat. But how can you convince the typical Pinoy to give up such favorites like burgers, spaghetti in meat sauce, giniling, corned beef, etc? The good news is that you don’t have to!
The karinderia operator can save on ingredients costs, and gas if he/she uses the very healthy TVP.
What is TVP?
TVP is made from soya beans. The soya bean is the seed of the leguminous soya bean plant. Other products also derived from the soya bean plant include tofu, tempeh, miso, soya sauces, soya oil and margarine, and soya dairy alternatives.
TVP contains 50% soy protein and needs to be rehydrated before use, at a weight ratio of 1:2 with water. However, TVP 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.
TVP comes in small dry chunks, flakes, strips, granules or finely ground powder form. Because of its versatility, it can take on the texture of many meat dishes when rehydrated. It’s flavorless, but when cooked with marinades or sauces, even a certified meat loving pinoy will hardly be able to tell the difference from 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 to bulk out a meat dish.
Most probably you have already eaten TVP because it is used in a lot of applications: vegetarian hotdogs, hamburgers, chicken patties and nuggets, cold cuts, sausages, canned foods, etc. Even the “bacon bits” that you find on salads and baked potatoes could have been TVP. As a karinderia operator, would you feel that you are cheating your clientele? Read on first, you are actually giving them the better deal.
Health Benefits from TVP
Soya is a great source of protein without all the fat. It is a good source of Vitamin B12. Aside from these nutritional benefits, a number of health benefits are also identified:
- Soya beans contain high concentrations of several compounds which have demonstrated anti-carcinogenic activity. These include isoflavonoids, protease inhibitors and phytic acid. Soya foods have been a staple part of the Chinese and Japanese diets for over 4000 years and low incidences of breast and colon cancer there have been partially attributed to the high consumption of soya products.
- It is a good source of fiber and is virtually cholesterol free. Soya diets have even been shown to reduce levels of serum cholesterol.
- The low incidence of menopausal symptoms in Japanese women has also been attributed to high consumption of soya.
- VP is free from antibiotic residues that may be found in meats.
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Economics of using TVP
TVP is more economical than meat. Even the cheapest cuts of meat are far more expensive than an equivalent serving with TVP. One kilo of TVP, when rehydrated, is equivalent to three kilos of meat and can be used to replace 20% to 40% of the meat requirement in typical karinderia dishes.
The following tables present sample costing implications of using TVP. These computations can be applicable for “karinderias” or canteen concessionaires that serve around 10 kg of meat per day.
Consider burgers or longanisa, these are not 100% meat – up to 20% of the ground meat is fat. Which means that after you’ve browned the meat and drained it, you end up with a lot less burger or longanisa. With TVP, none of that food value is lost in preparation.
Aside from savings on ingredients cost, the karinderia operator will also save on gas because there is less meat to cook for extended periods to soften. TVP can be stored at room temperature for more than a year – this means savings on refrigeration costs, or less meat that will need thawing or defrosting.
These small daily savings can add up to substantial savings in a month’s time for a karinderia 1 operator.
Textured vegetable protein is a versatile substance, different forms allowing it to take on the texture of whatever ground meat it is substituting. Using textured vegetable protein, one can make vegetarian or vegan versions of traditionally meat dishes such as chili, spaghetti bolognese, tacos, burgers, or burritos.
TVP is also very lightweight, and is often used in backpacking recipes. TVP is often used in prisons for several reasons; its low relative cost, high protein, and low fat qualities make it ideal, as does its relatively long shelf life, which allows institutions to buy in bulk.
The karinderia operator may even use the “health and wellness” issue as a marketing tool to encourage client loyalty. Health and wellness shouldn’t have to be expensive for the Masang Pinoy.
Where to buy:
Chemag Food Ingredients:
Phone: (2) 687-9077, Fax: (2) 687-9079
Email: [email protected]
Ultima Entrepinoy Forum Center
Nutrition Foundation of the Philippines Bldg.
#107 E. Rodriguez Sr. Ave., Quezon City
Tel: 411-1349; 742-0826; 742-7866
Email: [email protected]
sources: Chef Philip Dorinilla, Clifford Bayhon (Chemag Food Ingedients), Marid Digest, en.wikipedia.com