{"id":176,"date":"2021-01-31T10:45:31","date_gmt":"2021-01-31T10:45:31","guid":{"rendered":"http:\/\/www.safirgida.net\/?page_id=176"},"modified":"2021-05-14T20:19:21","modified_gmt":"2021-05-14T20:19:21","slug":"soya-proteini-nedir","status":"publish","type":"page","link":"http:\/\/www.safirgida.net\/?page_id=176","title":{"rendered":"Soya Proteini Nedir ?"},"content":{"rendered":"

\"\"<\/strong><\/p>\n

Soya Proteini (Soya K\u0131ymas\u0131 – Eti) Nedir ?<\/strong><\/p>\n

Soya proteini tane yap\u0131s\u0131na g\u00f6re k\u0131yma veya ku\u015fba\u015f\u0131 \u015feklinde olabilir.\u00a0 Soya fasulyesi \u00e7ekirde\u011finin ya\u011f\u0131 al\u0131nd\u0131ktan sonra y\u00fcksek oranda protein i\u00e7eren unsu k\u0131sm\u0131na bir dizi \u00f6zel i\u015flemler uygulanarak, bas\u0131n\u00e7 ve s\u0131cakl\u0131k alt\u0131nda s\u0131k\u0131\u015ft\u0131r\u0131l\u0131p et dokusu kazand\u0131r\u0131lmas\u0131 ile elde edilen do\u011fal ve katk\u0131s\u0131z bir \u00fcr\u00fcnd\u00fcr.<\/p>\n

Kullan\u0131m yerleri ;<\/strong><\/p>\n

Soya k\u0131ymas\u0131n\u0131n \u00f6zelli\u011fi i\u00e7ine kat\u0131ld\u0131\u011f\u0131 \u00fcr\u00fcn\u00fcn tad\u0131n\u0131, kokusunu, rengini ve lezzetini ald\u0131\u011f\u0131 i\u00e7in kullan\u0131m yerleri \u00e7ok geni\u015f kapsaml\u0131 olup, haz\u0131rlanan \u00fcr\u00fcn damak tad\u0131 bak\u0131m\u0131ndan lezzetinden kesinlikle \u00f6d\u00fcn vermez. Aksine yemeklerinizi lezzetlendiren bir \u00fcr\u00fcnd\u00fcr. Izgara k\u00f6ftenin pi\u015firme s\u0131ras\u0131ndaki k\u00fc\u00e7\u00fclme minimuma d\u00fc\u015fer. D\u00fcnyada ve \u00fclkemizde salam, sosis, sucuk sekt\u00f6r\u00fcnde, haz\u0131r yemek \u00fcreticisi firmalar\u0131nda ve mant\u0131 \u00fcretiminde yo\u011fun olarak kullan\u0131lmaktad\u0131r. %50 \u2013 %70 – %90 protein \u0130\u00e7eren, kendi do\u011fal renginde veya et renginde, gran\u00fcl ve par\u00e7a et halinde olan soya k\u0131ymas\u0131n\u0131 k\u0131rm\u0131z\u0131 etin kullan\u0131ld\u0131\u011f\u0131 t\u00fcm yiyeceklerde kullanabilirsiniz. Soya k\u0131ymas\u0131n\u0131n haz\u0131rlanan \u00fcr\u00fcnlerdeki etkileri, \u00fcr\u00fcne yap\u0131 kazand\u0131rmak, pi\u015firme s\u0131ras\u0131ndaki su ve ya\u011f kayb\u0131n\u0131 \u00f6nleyerek k\u00fc\u00e7\u00fclmeleri azaltmak, tazeli\u011fini korumak, kalitesini muhafaza etmektir ve en \u00f6nemlisi k\u0131rm\u0131z\u0131 etten %35 den %50 ye varan bir ekonomiklik sa\u011flamaktad\u0131r. Uygun bir \u015fekilde kullan\u0131lmalar\u0131 durumunda \u00fcr\u00fcnler daha s\u0131k\u0131, daha az ya\u011fl\u0131 ve daha fazla protein i\u00e7erirler. Dayanma s\u00fcreleri (raf \u00f6mr\u00fc) uzar.<\/p>\n

Soya proteini (soya k\u0131ymas\u0131 \u2013 soya eti) ;<\/strong><\/p>\n

D\u00fcnyada ve \u00fclkemizde sosis, salam, k\u00f6fte, hamburger, sucuk gibi et \u00fcr\u00fcnlerinin haz\u0131rlanmas\u0131 s\u0131ras\u0131nda, ayr\u0131ca baklava, ekmek, pasta ve b\u00f6reklerde, tahin helvas\u0131, sarelle\/\u015fokella, haz\u0131r \u00e7orbalarda, \u00e7ikolata, haz\u0131r kek ve tatl\u0131larda, hem teknolojik nedenlerle \u00fcr\u00fcn kalitesini iyile\u015ftirme ama\u00e7l\u0131, hem de \u00fcr\u00fcn maliyetlerini azalt\u0131c\u0131 y\u00f6nde et ikamesi olarak yayg\u0131n olarak kullan\u0131lan soya proteinleri, soya fasulyesi \u00e7ekirde\u011finin ya\u011f\u0131 al\u0131nd\u0131ktan sonra kalan ve y\u00fcksek oranda protein i\u00e7eren unsu k\u0131sm\u0131na, bir dizi \u00f6zel i\u015flemler uygulayarak, (hi\u00e7bir katk\u0131 maddesi kar\u0131\u015ft\u0131r\u0131lmadan) yap\u0131s\u0131 de\u011fi\u015finceye kadar s\u0131k\u0131\u015ft\u0131r\u0131p, et dokusu kazand\u0131r\u0131lmas\u0131 ile elde edilen katk\u0131s\u0131z \/ nat\u00fcrel \u00fcr\u00fcnlerdir. Et proteinleri ile fonksiyonel a\u00e7\u0131dan ayn\u0131 \u00f6zelliklere sahip olup, bitkisel protein kayna\u011f\u0131 olarak besin de\u011feri a\u00e7\u0131s\u0131ndan, en az et kadar de\u011ferli olarak tan\u0131mlan\u0131rlar.
\nHatta ete oranla kolesterol ve ya\u011f i\u00e7ermeyen yap\u0131lar\u0131 sayesinde daha sa\u011fl\u0131kl\u0131 ve yararlan\u0131m\u0131 y\u00fcksek \u00fcr\u00fcnler olarak kabul edilirler. \u00c7e\u015fitli g\u0131da \u00fcr\u00fcnlerine protein takviyesi sa\u011flayarak besin de\u011ferini art\u0131r\u0131c\u0131 ama\u00e7l\u0131 kullan\u0131m imkan\u0131 sunan soya proteinleri, Soya Eti veya Soya K\u0131ymas\u0131 ismiyle ev yeme\u011fi pi\u015firenler veya haz\u0131r yemek \u00fcreticisi firmalar taraf\u0131ndan da tercih edilmektedir. % 50 protein i\u00e7eren, kendi do\u011fal rengi veya et rengine yak\u0131n renklerde gran\u00fcl veya par\u00e7a ku\u015fba\u015f\u0131 et halinde sunulan soya proteinleri g\u00fcve\u00e7ten, mant\u0131ya, karn\u0131 yar\u0131ktan, dolmaya, makarna soslar\u0131ndan, b\u00f6reklere, tas kebab\u0131ndan, yahniye kadar pek \u00e7ok yemek \u00e7e\u015fidinde kullan\u0131lmaktad\u0131r ve \u00e7ok sa\u011fl\u0131kl\u0131 bir \u00fcr\u00fcnd\u00fcr.<\/p>\n","protected":false},"excerpt":{"rendered":"

Soya Proteini (Soya K\u0131ymas\u0131 – Eti) Nedir ? Soya proteini tane yap\u0131s\u0131na g\u00f6re k\u0131yma veya ku\u015fba\u015f\u0131 \u015feklinde olabilir.\u00a0 Soya fasulyesi \u00e7ekirde\u011finin ya\u011f\u0131 al\u0131nd\u0131ktan sonra y\u00fcksek oranda protein i\u00e7eren unsu k\u0131sm\u0131na bir dizi \u00f6zel i\u015flemler uygulanarak, bas\u0131n\u00e7 ve s\u0131cakl\u0131k alt\u0131nda s\u0131k\u0131\u015ft\u0131r\u0131l\u0131p et dokusu kazand\u0131r\u0131lmas\u0131 ile elde edilen do\u011fal ve katk\u0131s\u0131z bir \u00fcr\u00fcnd\u00fcr. Kullan\u0131m yerleri ; Soya … <\/p>\n

Okumaya devam et “Soya Proteini Nedir ?”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-176","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/Pa5Owc-2Q","_links":{"self":[{"href":"http:\/\/www.safirgida.net\/index.php?rest_route=\/wp\/v2\/pages\/176","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.safirgida.net\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.safirgida.net\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.safirgida.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.safirgida.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=176"}],"version-history":[{"count":4,"href":"http:\/\/www.safirgida.net\/index.php?rest_route=\/wp\/v2\/pages\/176\/revisions"}],"predecessor-version":[{"id":281,"href":"http:\/\/www.safirgida.net\/index.php?rest_route=\/wp\/v2\/pages\/176\/revisions\/281"}],"wp:attachment":[{"href":"http:\/\/www.safirgida.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=176"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}