DE19834556A1 - Production of ready-made food involves embedding small pieces of food in suspension of very finely-divided meat, water or ice and additive containing coagulable protein and starch, flour and/or thickener - Google Patents
Production of ready-made food involves embedding small pieces of food in suspension of very finely-divided meat, water or ice and additive containing coagulable protein and starch, flour and/or thickenerInfo
- Publication number
- DE19834556A1 DE19834556A1 DE19834556A DE19834556A DE19834556A1 DE 19834556 A1 DE19834556 A1 DE 19834556A1 DE 19834556 A DE19834556 A DE 19834556A DE 19834556 A DE19834556 A DE 19834556A DE 19834556 A1 DE19834556 A1 DE 19834556A1
- Authority
- DE
- Germany
- Prior art keywords
- suspension
- additive
- starch
- thickener
- ice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
Die Erfindung bezieht sich auf ein Verfahren zum Herstellen eines Fertiggerichtes.The invention relates to a method for producing a ready meal.
Es liegt ihr die Aufgabe zugrunde, eine neue Art eines Fertiggerichtes zu schaffen.It is based on the task of creating a new kind of ready meal.
Das neue Fertiggericht soll insbesondere als eine vollständige Mahlzeit mit den Bestandteilen Fleisch, Gemüse und Nudeln, Reis oder Kartoffeln als Kohlehydratträgern zuammengestellt werden können.The new ready meal is intended in particular as a complete meal with the ingredients Meat, vegetables and pasta, rice or potatoes put together as carbohydrate carriers can be.
Insbesondere soll es außerdem unbeschadet des Geschmacks und des Mundgefühls in formfesten Stücken herstellbar sein, die gegriffen und gehandhabt werden können, ohne zu zerfallen.In particular, it is also said to be without prejudice to the taste and mouthfeel dimensionally stable pieces can be produced, which can be gripped and handled without disintegrate.
Gemäß der Erfindung ist vorgesehen, daß zerkleinerte Nahrungsmittelbestandteile in eine Suspension eingebettet werden, die aus feinstzerkleinertem Fleisch und Wasser oder Eis so wie einem Zusatz hergestellt ist, der mindestens 20% (Gew.-%) koagulierfähiges Eiweiß und mindestens 1% Stärke, Getreidemehl und/oder Dickungsmittel enthält, und die Masse ge formt wird und durch Erwärmung verfestigt wird.According to the invention it is provided that shredded food ingredients in one Suspension are embedded, the finely ground meat and water or ice like that is produced as an additive which contains at least 20% (wt .-%) coagulable protein and Contains at least 1% starch, corn flour and / or thickener, and the mass ge is formed and solidified by heating.
Fleisch wird hier in der genannten Suspension zugeführt. Gemüse, Nudeln, Reis und/oder Kartoffeln, ggf. zusätzliches Fleisch, können die genannten zerkleinerten Nahrungsmittelbe standteile bilden. Sie werden in der Regel als erkennbare, zu zerkauende Grobbestandteile vorliegen.Meat is fed here in the suspension mentioned. Vegetables, pasta, rice and / or Potatoes, possibly additional meat, can be the shredded foods mentioned form components. They are usually recognized as chewable coarse components available.
Die Suspension bildet eine verfestigte Matrix aus, die die Grobbestandteile zusammenhält. Diese Matrix ist durch den genannten Zusatz stabilisiert. Der Zusatz stützt die Matrix gegen Schrumpfung beim Erwärmen wie in anderen Nahrungsmitteln, z. B. Saumagen oder Brühwurst, das dort in einer Menge von z. B. 25% enthaltene Fett. Im Gegensatz zu diesem entfaltet er aber eine eigene, zusätzliche Bindewirkung, und zwar sowohl mit dem Eiweiß als auch, auf andere Weise, mit der Stärke, dem Getreidemehl und/oder dem Dickungsmittel. Der Fettgehalt beträgt beispielsweise etwa nur 1%.The suspension forms a solidified matrix that holds the coarse components together. This matrix is stabilized by the addition mentioned. The addition supports the matrix Shrinkage when heated as in other foods, e.g. B. hem or Boiled sausage, which there in an amount of z. B. 25% fat. In contrast to this but it develops its own additional binding effect, both with the protein as also, in another way, with the starch, the flour and / or the thickener. For example, the fat content is only about 1%.
Es kommt ein besonderes Wasserbindesystem zustande und trotz der im Vergleich mit Fleisch suspension allein ergänzten Bindewirkung, die auch die Grobbestandteile aus Gemüse und Kohlehydratträger mit stärkerer Haftung einbindet, ein angenehmes Mundgefühl.A special water binding system comes about and despite that in comparison with meat suspension alone supplemented binding effect, which also includes the coarse ingredients from vegetables and Includes carbohydrate carriers with greater adhesion, a pleasant mouthfeel.
Das Eiweiß ist vorzugsweise Soja-Eiweiß oder ein Molkeprotein. Ein Fleisch-Eiweiß, insbe sondere Hühner-Eiweiß wäre allerdings gleichfalls möglich.The protein is preferably soy protein or a whey protein. A meat protein, esp special chicken protein would also be possible.
Nach einer weiteren Ausgestaltung der Erfindung enthält der Zusatz ferner ein Ver dickungsmittel.According to a further embodiment of the invention, the addition also contains a ver thickener.
Das Verdickungsmittel wandelt das Wasserbindesystem vorteilhaft ab. Es gibt dem Erzeugnis eine, auch bei Erwärmung verbleibende, Geschmeidigkeit.The thickening agent advantageously converts the water binding system. It gives the product a smoothness that remains even when heated.
Ferner enthält der Zusatz vorzugsweise ein Acetat, Lactat, Citrat oder anderes Salz einer Ge nußsäure.Furthermore, the additive preferably contains an acetate, lactate, citrate or other salt of a Ge nut acid.
Das Salz stabilisiert das Fleischprotein, verzögert Bakterienwachstum und dient der pH-Wert-Regulierung. Es ist physiologisch unbedenklich.The salt stabilizes the meat protein, delays bacterial growth and serves the pH regulation. It is physiologically harmless.
In der Regel wird der Zusatz außerdem Gewürz enthalten.As a rule, the additive will also contain spices.
Das mehrfache Bindesystem mit fleischlichem und anderem Eiweiß, Stärke und Dickungs mittel ist von besonderem Vorteil. Es bildet sich einerseits ein vielfältig verknüpftes Eiweiß gerüst, andererseits aber darüber hinaus eine andere Art von Bindung durch die Stärke, und beides schließlich mit vorteilhafter Abwandlung durch das Dickungsmittel.The multiple binding system with meaty and other protein, starch and thickening medium is of particular advantage. On the one hand, a multifaceted protein is formed scaffold, on the other hand, however, another type of bond through the strength, and both with an advantageous modification by the thickening agent.
Die Suspension wird in der Regel mit den, nach Bedarf vorgegarten, Grobbestandteilen ver mengt werden, worauf die Masse in Formen gegeben wird. Je nach Art der Grobbestand teile kann man sie aber unter Umständen auch nur in der Form mit der Suspension über gießen oder sie in die Suspension eingeben.The suspension is usually mixed with the coarse components, which are pre-cooked as required be massed, whereupon the mass is given in forms. Depending on the type of rough stock but you can also share them only in the form with the suspension pour or put them in the suspension.
Anschließlich wird durch eine Wärmebehandlung das Eiweiß der Suspension zum Gerinnen gebracht und damit die Suspension zu einer Matrix verfestigt, mit der ein zuammen hängendes Stück entsteht. Heat treatment then turns the protein in the suspension into coagulation brought and thus the suspension solidified into a matrix with which one together hanging piece is created.
Die Stücke werden nach dem Entformen vorzugsweise noch paniert.The pieces are preferably breaded after removal from the mold.
Sie werden gekühlt oder tiefgefroren vertrieben und für den Verzehr, vorzugsweise in einer Friteuse oder einem Backofen, aufgewärmt.They are chilled or frozen and sold for consumption, preferably in one Deep fryer or an oven, warmed up.
Im folgenden sei die Erfindung anhand von Beispielen noch näher beschrieben.The invention is described in more detail below with the aid of examples.
25 kg gequollener, vorgegarter Reis und 35 kg einer Mischung von Lauch, Brokkoli, Möhren und Zwiebeln werden mit 40 kg einer Suspension vermischt, die aus 36 kg feinstzerkleinertem Putenfleisch, 50 kg Eis und 14 kg Zusatz hergestellt wurde.25 kg of swollen, pre-cooked rice and 35 kg of a mixture of leek, broccoli, carrots and onions are mixed with 40 kg of a suspension, which consists of 36 kg finely ground Turkey meat, 50 kg ice cream and 14 kg additive was produced.
Der Zusatz wurde gesondert hergestellt aus 50% Soja-Eiweiß, 30% Stärke, 2% Verdickungs mittel und 3% einer Mischung verschiedener Salze.The additive was made separately from 50% soy protein, 30% starch, 2% thickening medium and 3% of a mixture of different salts.
Nach dem Mischen wurde die Masse in Formen gegeben und in einer Kochanlage bei 82°C gewärmt bis zu einer Kerntemperatur von 72°C.After mixing, the mass was placed in molds and added to a cooker 82 ° C warmed up to a core temperature of 72 ° C.
Die entformten, z. B. quaderförmigen, Stücke von 10 cm Länge, 10 cm Breite und 2,5 cm Dicke oder z. B. dreieckigen Stücke von 12 cm Kantenlänge und 2,5 cm Dicke werden paniert, verpackt und tiefgefroren.The demolded, e.g. B. cuboid, pieces of 10 cm in length, 10 cm in width and 2.5 cm Thickness or z. B. triangular pieces of 12 cm edge length and 2.5 cm thickness breaded, packaged and frozen.
30 kg vorgegarte Nudeln und 35 kg einer Mischung von Champignons, Erbsen, Lauch und Käse werden mit 35 kg einer Suspension vermischt, die aus 30 kg feinstzerkleinertem Schweinefleisch, 42 kg Eis und 28 kg Zusatz hergestellt werden.30 kg of pre-cooked pasta and 35 kg of a mixture of mushrooms, peas, leeks and Cheeses are mixed with 35 kg of a suspension, which consists of 30 kg finely ground Pork, 42 kg ice cream and 28 kg additive can be produced.
Der Zusatz wurde gesondert hergestellt aus 55% Soja-Eiweiß, 20% Molkeprotein, 10% Stärke, 2,5% Verdickungsmittel und 3% Kochsalz.The additive was made separately from 55% soy protein, 20% whey protein, 10% starch, 2.5% thickener and 3% table salt.
Nach dem Mischen wurde die Masse zu runden Formlingen geformt ähnlich wie ein Hamburger und anschließend paniert, tiefgefroren und verpackt.After mixing, the mass was shaped into round moldings similar to one Hamburger and then breaded, frozen and packaged.
Claims (13)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19834556A DE19834556A1 (en) | 1998-07-31 | 1998-07-31 | Production of ready-made food involves embedding small pieces of food in suspension of very finely-divided meat, water or ice and additive containing coagulable protein and starch, flour and/or thickener |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19834556A DE19834556A1 (en) | 1998-07-31 | 1998-07-31 | Production of ready-made food involves embedding small pieces of food in suspension of very finely-divided meat, water or ice and additive containing coagulable protein and starch, flour and/or thickener |
Publications (1)
Publication Number | Publication Date |
---|---|
DE19834556A1 true DE19834556A1 (en) | 2000-02-03 |
Family
ID=7875981
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE19834556A Withdrawn DE19834556A1 (en) | 1998-07-31 | 1998-07-31 | Production of ready-made food involves embedding small pieces of food in suspension of very finely-divided meat, water or ice and additive containing coagulable protein and starch, flour and/or thickener |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE19834556A1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101658297A (en) * | 2009-08-11 | 2010-03-03 | 范宝钧 | Health promotion flour and preparation method thereof |
RU2582796C1 (en) * | 2015-03-10 | 2016-04-27 | Олег Иванович Квасенков | Method for production of preserved "lagman" |
-
1998
- 1998-07-31 DE DE19834556A patent/DE19834556A1/en not_active Withdrawn
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101658297A (en) * | 2009-08-11 | 2010-03-03 | 范宝钧 | Health promotion flour and preparation method thereof |
RU2582796C1 (en) * | 2015-03-10 | 2016-04-27 | Олег Иванович Квасенков | Method for production of preserved "lagman" |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
8139 | Disposal/non-payment of the annual fee |