|“Are you sure this is vegetarian?” vezlay asked the waiter, biting into a piece of crispy fried prawn. The waiter nodded as he piled plates of seafood on the table — crab cake, soy fish, black pomfret fillet etc.
Asha and her husband Vikram Seshasayee were at the Cameleon Restaurant in Kuala Lumpur where all items on the menu had the names of popular non-vegetarian dishes but were made entirely from plant-based sources. The couple turned vegetarian in 2010. Though they went back to eating meat, they still missed its taste. so people are eating healthy food like Vegetarian meat, mock meat
“We decided to form a company to start importing meat analogues into India,” she says. Meat analogues resemble meat in texture but are created from vegetables by processing extracted plant protein through a cooking extruder to create long fibrous strands of protein. Asha and Inba tested close to 50 different meat analogue products from various companies in the South East, but most of them did not pass lab tests due to trace quantities of solvents, egg and artificial flavouring. After returning from Malaysia, Asha says she talked to a friend, Inba Kishore, who runs a shipping company specialising in the cold chain industry.
After two years of searching, they connected with a 35-year-old Malaysian company that makes meat analogues out of Japanese shiitake mushroom and soy proteins. It exports its products to Europe and Australia. The products were tested at NABL accredited laboratories and passed all the guidelines specified by FSSAI.
They decided to call the product Veat and signed an exclusive agreement with the manufacturer for India and Sri Lanka.
As more people look for alternatives to meat, mock meat has been gaining popularity in India. Tempeh (made of fermented soya), Seitan (made from wheat gluten) and soya chunks are popular meat substitutes.
However, with the current focus on healthier, minimally-processed options, chefs and home cooks are looking for plant-based alternatives. Raw jackfruit is gaining popularity: its neutral flavour and stringy consistency enable cooks to create plant-based versions of shredded chicken, pulled pork and even jackfruit biryani.
“Raw jackfruit when roasted gives a texture of meat protein,” says Peter Tseng, brand chef of Soy Soi group explaining how they are constantly experimenting with alternatives to meat for their Asian menu. However, as jackfruit is seasonal, an alternative like Veat is useful in a professional kitchen.
Chef Sheetharam Prasad, corporate executive chef for the GRT Hotels Group says that mock meat offers more protein. “One 75 gram serving of plain jackfruit has just one gram of protein versus 10 grams of protein in the same amount of tofu or 12 grams in a quarter cup of raw lentils.”
Over the last couple of years, plant-based protein foods have been creating news with companies such as Impossible Foods and Beyond Meat hitting the headlines with their faux meat patties.
Unlike alternatives of the past which were aimed at vegetarians, these products are meant to taste like meat, be marketed to meat-eating customers, and replace some of those customers’ meat purchases. Asha says their product is suited for South-East Asian and Indian cooking, and they plan to bring burger patties into India in a couple of months.
Veat-based dishes are currently being offered on the menu of restaurants in Chennai like Soy Soi, Pumpkin Tales, Zhouyu, Oyalo Pizza and Noodle, a cloud kitchen run by Chef Mathangi Kumar. The product is available at all Sunnybee department stores in Chennai. Inba and Asha’s company Samrudh Vyapar plans to launch it nationally by the end of 2020. Cooke the food by Vegetarian Meat And Mock Meat Healthy Food Recipe
|Soy protein is the protein that has been isolated from the soybean cakes. It is prepared from soybean meal that has been DE hulled and defatted. The DE hulled and defatted soybeans are processed into three different kinds of high protein commercial products, known as soy flour, concentrates, and isolates. One of these kinds is what we call as the Soy Protein. Soy proteins have been used since long as an ingredient in a variety of foods due to its rich functional properties and benefits associated with it. Soy protein is isolated derived from soybeans and offers multiple health benefits, some of which have just moved into the beginning to be discovered. Soy proteins are made from soybeans, one of the best non-meat protein sources around for the vegetarian diet supplement. Soybeans contain 36 gm of protein per 100 gm., and there is almost no fat associated with the protein.
Sources Of Soy Protein
The rich sources of Soy proteins include
- Edam me: Edam me beans are soybeans harvested while they are still young before they begin hardening.
- Tofu is one of the richest sources of soy proteins.
- Soy Milk: Soy milk has gained popularity as a source of soy protein, as a normal dietary supplement
- Miso: Miso is a rich, salty soy paste used in Japanese cooking.
- Soy Nuts: Roasted soy nuts are whole soybeans that have been soaked in water and then baked until they turn brown.
- Soy Sauce (Tamari, Shout and Teriyaki): Soy sauce is the dark brown liquid made from soybeans well fermented.
- Tempeh: Tempeh is a chunky, tender soybean product.
- Textured Soy Protein: Textured soy protein (TSP) refers to products made from textured soy flour, textured soy protein concentrates and spun soy fibre.
- Whole Soybeans: As soybeans mature in the pod, they ripen into a hard, dry bean, similar to other legumes that are taken directly as the whole soybean cakes.
What Is Soy Is flavones?
Is flavones are polyphenol compounds that are capable of exerting estrogen-like effects and due to this reason, they are classified as phytoestrogens. Phytoestrogens are plant-derived compounds with estrogenic activity. Legumes, particularly soybeans, are the richest sources of is flavones in the human diet. Soybeans are the most common source of is flavones in human food and the major is flavones contained in soybean are Feinstein and daidzein. Soy is flavones are heterocyclic phenols that are structurally similarity to estradiol-17beta and selective estrogen receptor modulators. Their actions at the cellular level depend on the target tissue, receptor status of the tissue, and the level of endogenous estrogen. Numerous studies and reports indicate that, because soy is high in is flavones content, it can prevent illness and promote good health. Is flavones are basically a class of phytochemicals.
Can It Be Given To Thyroid Patients And If Yes What Are The Safe Criteria?Studies have revealed that in animals fed with soy protein, there is lower energy utilization and lower protein utilization as compared to the milk protein fed animals. Circulating thyroid hormone levels (T4) were lower following soy feeding. These test animals were rodents, and they were fed soy as their only source of protein. In another animal study, rats fed soy is flavones did not demonstrate goitre formation or any such increased sensitivity to conditions that may lead to low thyroid hormone or iodine deficiency. Finally, in another animal study, rats fed soy had lower activity of an enzyme implicated in goitre. This enzyme is known as TPO- which is responsible for making thyroid hormone. Thus as per the following studies, Soy did not have any extreme effect on the thyroid, whereas no such evidence has been found for humans, as well.
Listed Benefits Of Soy Is flavones
The listed benefits of Is flavones are
- Lowering the risk of multiple diseases.
- It can fight disease on several fronts for easing menopause symptoms.
- It also benefits in reducing long-term cancer risk.
- It helps in increasing the bone density in women.
- Reduce heart disease risk.
- Reduces cardiovascular disease risk via several distinct mechanisms.
- It inhibits the growth of cells that form artery-clogging plaque.
- Is responsible for improving cholesterol