Ingredients in use: soy sauce & HVP

Prepared Foods, August, 2003 by William A. Roberts, Jr.

Considering soy sauce has been used in culinary applications for more than 2,500 years, finding new applications for the ingredient could be intimidating. However, thanks to the fact that soy sauce has some 300 flavor compounds, the task is much less daunting.

Still, it is somewhat surprising to see where soy sauce has been used of late. One such example is a new salad dressing flavor under the Wish-Bone brand from Unilever Bestfoods (Englewood Cliffs. N.J). The use of soy sauce in a dressing, sauce or marinade is nothing new, but Wish-Bone has included it in a Honey Dijon Vinaigrette flavor and claims the product will work well on salads or as a marinade for chicken or steak. The soy sauce used is composed of wheat flour, water, soybeans and salt.

Soy Different

Widely perceived as a savory flavor enhancer for Asian foods, manufacturers have discovered the many nuances of soy sauce allow its use across a range of ethnic cuisines. Taking the Asian staple into the Hispanic arena, Tyson's (Springdale Ark.) Beef Fajitas added soy sauce to the beef strips. The soy sauce used here is similar to the version used in Wish-Bone's salad dressing, with one notable, though understandable, addition: the inclusion of sodium benzoate as a preservative.

Suppliers will note that soy sauce is a common addition to fajitas, serving to enhance the meat's flavor.

In fact, soy sauce has migrated into Caribbean food, as component of Jamaican jerk sauce and spicy marinades, as well as into such English sauces as Worcestershire and steak sauce. It also has become a staple in the homes of many American consumers, serving to add a bit of flavor to such foods as meat loafs, snacks, barbecues and specialty cheeses.

Taking the ingredient in a French direction, Nestle USA's (Solon, Ohio) Stouffer's brand added a dry version of soy sauce to its Family Style Recipes version of Chicken Cordon Bleu Pasta. Described on the packaging as "pasta with chunks of chicken and ham in a creamy sauce with Swiss & Parmesan cheese," a dry version of soy sauce is used in the product's bacon base, which requires the use of maltodextrin in its preparation.

Soy's Life

Soy sauce emerged in China and its growth was fueled by the vegetarianism of many Buddhists. The desire for a meatless seasoning prompted the creation of a salty paste of fermented grains including soybeans, regarded as the first product to bear a resemblance to modern soy sauce. A Zen priest brought the recipe to Japan, where modifications to the ingredients and brewing techniques led to a soy sauce with what is said to be a more balanced flavor profile, one that could enhance food flavors without the risk of overpowering them.

Soy sauce continues to serve as a prime ingredient for those looking to avoid meat. In the new cheeseburger variety of Boca Burgers, Boca Foods (Madison, Wis.) adds soy sauce powder, comprised of soybeans, salt, wheat and maltodextrin. In the process, the meatless burger promises 50% less fat than a ground beef hamburger and 9g of soy protein per serving.

The fermentation process for soy sauce, however, is time consuming and requires months to impart the rich, mellow flavor, aroma and delicate amber color. An option, developed during the 20th century, is to use ingredients derived from the acid or enzyme hydrolysis of various proteins.

In this procedure, hydrolyzed vegetable protein (HVP) is obtained from any of various foods--including soybeans, corn or wheat. Likewise, HVP can be used as a flavor enhancer in such processed foods as soups, chilis, sauces, stews and some meat products like frankfurters. Numerous variations of HVP exist, but one way to categorize them is by color. A light version is likely used in poultry, pork and vegetable products, while its dark cousin can be found in broths, sauces, gravies, meats and stews.

HVP, An MVP?

Considering that HVP is much quicker to process--and, generally, a less expensive ingredient option to gain some of the taste benefits provided by soy sauce--it seems fitting to incorporate it into one of the latest convenience meals. General Mills (Minneapolis) added a version to the Homestyle Dumplings & Chicken variety of Betty Crocker Complete Meals. Although convenient, the product is not necessarily a time-saver, at least in comparison to some of the other, microwaveable meal kits available. After a fairly simple preparation, the dish has to cook for a minimum of 25 minutes. Incorporated into the seasoning blend, the HVP used is derived from soy, corn, wheat and yeast.

HVP can be used as an ingredient on its own, or serve as the basis of formulated soy sauce. This latter product is not without its detractors, many of whom suggest that such HVP-based soy sauces should bear the words "non-brewed" or "short-term brewed." Already, the Food & Drug Administration (FDA) requires more than just "hydrolyzed vegetable protein" for any such ingredients on the ingredient legend. Regulations require the food label to identify the specific protein source, i.e., hydrolyzed corn protein, for a couple of reasons. The common or usual name of a food must adequately describe its basic nature, characterizing properties or ingredients. General terms such as "animal" and "vegetable" are considered unsuitable, because protein hydrolysates from different sources best serve different functions. In addition, consumers with special dietary requirements need to know the source of the additive.