Friday, November 17, 2017

Soy Replacement in Smoked Sausage

Use of TexDry 5101 LC

Study completed by:  PHD Technologies LLC, Ames Iowa

Objective:

To use TexDry 5101 LC to replace allergens (isolated soy product and soy protein isolate) while maintaining cook yield, improving texture and reducing purge in smoked sausage.

Results:

Formulation:

Ingredient Control 1% TexDry 5101 LC
(Soy Replacment)
Pork 72s 57.00% 58.15%
Pork 50s 20.85% 20.05%
Water 12.00% 11.95%
Corn syrup solids 42 DE 4.00% 4.00%
Salt 2.00% 2.00%
Seasoning 0.80% 0.80%
Isolated soy product 1.50% 0.00%
Isolated soy protein 0.80% 0.00%
Sodium phosphate 0.45% 0.45%
Vegstable 506 celery juice powder 0.30% 0.30%
Vegstabe 515 cherry juice powder 0.30% 0.30%
Calcium carbonate 0.00% 1.00%
TexDry 5101 0.00% 1.00%
Total 100.00% 100.00%

 

Procedure:

1.  For treatment with TexDry 5101 LC, add all the formulation water to the bowl chopper and TexDry 5101 LC and chop for 5 min. then remove and set aside.
2.  Mix Pork 72s with salt, isolated soy product, isolated soy protein, sodium phosphate, Vegstable 515 and Vegstable 506 and mix for no longer than 3 minutes to reduce smearing.
3.  Add Pork 50s, corn syrup solids, seasoning, and *calcium chloride and finally hydrated TexDry 5101 LC.
4.  Stuff mixture into collagen casings.
5.  Drench in liquid smoke for 3 min.
6.  Cook smoked sausages using a typical smoked sausage cook cycle to an IT of 74ᴼC.
7.  Cool smoked sausages following USDA standard regulations for stabilization.
8.  Peel casings from smoked sausages, vacuum package and store refrigerated.

*Other calcium sources may be used as long as the calcium is available with for the TexDry 5101 LC.

Product Description:

TexDry 5101 LC              

Ingredients 
  Citrus flour, standardized with sugar
Ingredient statement on finished product   
  Citrus flour
Usage level     Varies with application - typically 1 - 2%

 

Conclusion:
TexDry 5101 LC can effectively replace the allergens (isolated soy product and isolated soy protein) while increasing cooked yield, improving texture and reducing purge in smoked sausages.