END PRODUCT: SOY PASTE
The product looks like homogenous paste resembling either
pate or sour cream by consistency, depending on soy beans
concentration, and consists of water and fine-dyspersated
particles of soy beans. The paste color ranges from light
yellow to brown. The taste is neutral. The smell has a slight
tint of herbs. The required amount of soy beans necessary
for the production of soy paste is 18…40% of the total weight
of soy paste
Because heat is not applied directly, the paste fully retains
- polyunsaturated fatty acids (meaning both qualitative
and quantitative values);
- amino acids (without thermal decomposition);
- carbohydrates and fiber;
- minerals and vitamins.
The paste is intended for the production of fish, meat and
vegetable pates, burgers, meat balls, pastry, protein and
fruit shakes, etc. Soy paste can also be used as a dough ingredient
for macaroni and bakery products. Wasteless, energy-saving
processing technology ensures the lowest production cost possible.
As we know, a soy bean consists of cells with hard membranes
(fiber, cellulose) filled with cytoplasm, which is the medium
containing the entire complex of nutritive components. The
cell content is poorly assimilated in an organism without
the destruction of the hard membrane, which occurs e.g. in
the cooking process.
In result of this “soft” processing of the raw material,
a the hard membrane matter is destructed by abrasion and the
cell content is released in the processed medium. In other
words, the degree of availability of soy
beans, including that of the vitamin complexes, increases
This fact is proved by results of a laboratory test carried
out at the Testing Biological Center of Palladin Biochemistry
Institute of the National Academy of Sciences of Ukraine.
Content of vitamins in soy beans and in soy
paste based on dry matter content
(M1), mg/100 g
paste (M2), mg/100 g
degree of vitamin availability k=M2/M1
|1. Vitamin B1
|2. Vitamin В2
|3. Vitamin РР (niacin)
|4. VitaminВ6 (Pyrodoxin)
|5. Folic acid
The k variable reflects the degree of availability
of vitamins contained in soy beans for human body.
Poorly assimilated compounds contained in soy, such as fiber,
are turned into fine-dyspersated pastes, boosting gastric
At the end of the new processing technology cycle, polysaccharides
and starches are reduced to easily assimilated monosaccharides
due to hydrolysis. The availability of poorly assimilated
in the human body soy beans vitamins is increased several
times after the processing, which gives us grounds to consider
soy beans the depository of vitamin groups A and B, carotinoids.
Besides, harmful compounds contained in soy are reduced to
a safe level. Thus, trypsin inhibitor drops approximately
10 times comparing to natural soy beans.
the unique therapeutic qualities of soy beans gives us grounds
to view this as a creation of wholesome products, so vitally
important for people of the third millennium.
The uniqueness of the suggested technology and equipment
is documented by a number of patents in Ukraine, Russia, international
patent applications approved by conclusions of the International
The following technical specifications have been worked out
for the soy products:
1. TEK hydrodynamic heater. (TU U 25.2-24110704-001:2018)
2. Soy products. (TU U 10.6-24110704-003-2018)
The products quality is approved by hygienic certificates
and conclusions of Sanitary and Epidemics Control Authorities.