DE202007017700U1 - Herbal substance - Google Patents

Abstract

Substance made from
a) the liquid mixture of soymilk (soybean juice) and finely chopped cashews (Anacardium occidentale),
b) acidification by carbohydrate-degrading microorganisms until reaching a pH in the range of 3.8 to about 5, in particular 4.5, so that a thick milk-like substance is obtained as a result of protein coagulation.

Description

The Invention relates according to claim 1 a vegetable Substance for multiple use as food as well as the created foods.

The protein-rich foods offered in the European cultural area Food is traditionally still largely included animal derived ingredients, especially milk components. However, a small, increasing part of the population avoids for ethical, in particular animal protection, environmental protection and climate protection reasons, or health reasons the consumption of products that come from living or dead animals, including animal milk Products. It is therefore in the interest of vegan consumers, a tasty and varied offer purely herbal Foods in health-promoting as possible to obtain natural and fresh quality.

When Protein-rich vegan food bases are suitable especially soybeans. Whole, especially controlled biological soybeans produced have an ideal nutrient composition. They are rich in high quality proteins and contain all eight essential amino acids. Thus, the soy protein is a full substitute for animal protein. moreover are soybeans rich in vitamins, minerals and fiber. Soybean foods are low in fat, low in calories and light in weight digestible. Another advantage is that they have neither lactose nor Contain cholesterol. Disadvantages are the undesirable typical smell and taste of soybeans in soy foods.

From the DE-OS 37 30 384 is a Camembertskäse from soybeans known, but it was not completely succeeded in eliminating the undesirable off-taste of soybeans. Out GB-A-1 383 149 A soybean is known in which the undesirable off-taste of soybeans has been eliminated by adding a complex composition of fats. From the EP 0 923 303 B1 For example, soybean cheese, quark and yoghurt products are known in which a large part of the undesirable flavors and odors of soymilk have been removed, in particular by vacuum degassing. A disadvantage is the added animal milk sugar, since this is unacceptable for vegan consumers for ethical reasons, even if it is no longer detectable in the final product.

to Providing as diverse as possible vegans protein-rich foods for ethical and / or Health-conscious vegans need animal protein products by a vegan substance as natural as possible to replace, in particular, for further processing to various palatable milk protein substitute products is suitable.

Of the Invention is therefore the object of a vegan protein-rich Ground substance for processing to particularly tasty Foods such as cottage cheese, cream cheese, cheese and yogurt substitutes, without the unwanted, for soybeans to provide typical smell and aftertaste.

These The object is achieved by a substance the type mentioned solved according to claim 1.

The Animal protein substitute product is made from the liquid Mixture made of soymilk and finely chopped cashews, then soured by microorganisms is that upon reaching a certain pH, the inventive, thick milk-like substance is obtained. By a suitable Separation methods are a quark-like raw material and a whey-like liquid separated. The quark-like Raw material becomes food, in particular to milk protein substitute products further processed. The whey-like liquid For example, as part of a food, specifically also be processed a whey substitute beverage.

With This substance is possible, especially tasty vegan quark, cream cheese, cheese, yogurt, but also produce soybean-based sausage-based products, in terms of taste, smell, appearance and texture closely resemble the corresponding animal products.

Especially it is advantageous that the undesirable odor and aftertaste of soybeans can be easily eliminated by the process can, especially if the ratio of cashews is adjusted to the soy content in the range of 50 to 150: 100. Due to the significant taste-improving effect of the mixture from crushed cashews with soymilk, especially at Fermentation, otherwise common in the production of soy foods technically more complex process steps for elimination unwanted soybean smell and taste be waived.

It should also be emphasized the advantage that the significantly taste-improving effect of the addition of crushed cashews or acidification, a new, much better flavor quality is achieved than in milk protein substitutes on exclusive soybean basis is possible.

One big advantage from an ethical point of view is that the provided Substance is vegan, so contains no animal ingredients. Thus, this substance is best possible animal welfare. From a health point of view, it is very valuable, since the anyway already added valuable nutrients from the soybeans be with more valuable from the cashews. Especially are the high quality vegetable proteins, vitamin B1, unsaturated Fatty acids, fats, usable carbohydrates, fiber, Potassium, calcium, phosphates and niacin.

There this substance is a wholesome vegetable protein supplier is, but not animal protein, no animal fat, It also contains no cholesterol and no lactose for the production of a dietetic food be used.

The Manufacturing process is easy, because it consists of only a few technical process steps and is also without consuming Applicable use executable, making it also cost-effective and space-saving manual in smaller batches as needed, eg. in the hotel and catering industry. It can also be dispensed with heat treatment of the final product so that the products are very fresh in the health Condition provided with live ripening cultures and thus also can be used as a dietary food.

The Invention fulfills the task with very high quality standards Taste, smell, appearance and consistency, but also with great similarity with the appropriate products of animal origin, so too the traditional eating habits account becomes. In addition, the invention fulfills the task with the very high ethical and health value, the vegan, lactic acid vegetable foods not just for vegan consumers to have.

starting materials for the substance to be produced are soymilk and approximate granulated cashew kernels, from which a liquid Mixture is prepared.

The Soy milk can also be partially or completely replaced are made by the soymilk from beans of other butterfly plants and / or by a liquid of water with or without Ingredients derived from plants, fruits, seeds or mushrooms were, so that a larger flavor Product diversity results.

The Soy milk is made from soybeans using a known method, preferably with a soy content of 7 to 13% by weight, or it will a commercial soy drink used in nature (soy juice).

The Cashew kernels become dry or wet with the addition of about double Quantity of a liquid fine, almost grain-free crushed and provided.

Out the soymilk and the finely chopped cashew kernels are created Stirring a mixture. The solids content of soybeans and cashew kernels of this liquid mixture is added to the Range less than 50%, preferably to about 10 to 20% by weight, set. The weight proportions of the solids of Soybeans and cashews set arbitrarily to each other, preferably the ratio of the solids content of cashew kernels adjusted to 50 to 150: 100 soya bean content.

This Mixture is made before the microbiological acidification in order Pasteurization heated to 70-90 ° C and on the prescribed for the addition of microorganisms temperature cooled.

By Addition of carbohydrate-degrading microorganisms occurs at prescribed temperature acidification of the mixture until reaching a pH in the range between about 3.8 and 5.0, preferably 4.5, so that by the protein coagulation a slightly firmer, thick milk-like, break-like Substance is gained.

These acidified thick milk-like mass is the erfindungsmäß Substance for the further erfindungsmäß Processing into cottage cheese, cream cheese, cheese, sausage or yoghurt substitutes.

Quark- and cream cheese substitutes are particularly by claims 11, 13 and 14 are made, cheese or Wurstersatzprodukte by the claims 12 and 13, Milk substitute beverage by claim 16, yoghurt substitutes by claim 17.

following Two preferred and advantageous examples are described.

Example 1:

• 1.1. For the production of quark or cream cheese substitutes will be 1 liter of soy milk (soy juice) used at a solids content of 7% by weight (about 70 g).
• 1.2. Likewise, 7% (about 70 g) of cashew kernels become wet with the addition of twice the amount of water fine, granular crushed.
• 1.3. From the grain-free crushed cashews and the soymilk is formed with stirring liquid mixture having a solids content of about 14 weight (about 140 g). The ratio of cashew kernels to soya is 100: 100.
• 1.4. This mixture is pasteurized at 85 ° C warmed up and on for the addition of the special Microorganisms prescribed temperature cooled provided.
• 1.5. Degraded by adding thermophilic carbohydrates Microorganisms, in particular Streptococcus thermophilis and / or Lactobacillus bulgaricus is acidified at 33 ° C Mixture until reaching a pH of about 4.5, so that by protein coagulation the inventive thick milk-like substance is obtained.
• 1.6. Then whey-like liquid is like in the cheese production usually separated and removed so that a quark or cream cheese-like raw mass arises with the desired consistency.
• 1.7. These quark or cream cheese-like Raw material is now flavored by ingredients that are suitable for Quark or cream cheese are common, in particular Sea salt, pepper, parsley, chives, cumin, others Herbs or spices, other herbal ingredients or for a sweet twist Vegetable sugar, fruits or spices.
• 1.8. For example, a creamier texture can be made with a Quarkmühle be achieved.
• 1.9. In order to increase durability can be a heat treatment before the machine is packed into containers. Transport and storage take place at about 5 ° C.

Example 2:

• 2.1.) For making a solid, shaped Cheese substitute product is the raw mass as in Example 1 according to steps 1.1.) to 1.6.).
• 2.2.) This raw material is flavored by the addition of herbs used in cheese-making, Spices, minced vegetables or other vegetable Ingredients.
• 2.3.) Of this raw mass is by a usual in the cheese industry Pressing and molding system whey-like liquid separated and removed, leaving a shaped "cream cheese" desired consistency arises.
• 2.4.) This shaped "cream cheese" is like salted in cheese making, for example placed in a saturated sea salt. The length of stay depends on the weight. After half the time the cheese is turned. Then he can, for example, in Herbal oil are inserted. Transport and Storage take place at about 5 ° C.

QUOTES INCLUDE IN THE DESCRIPTION

This list The documents listed by the applicant have been automated generated and is solely for better information recorded by the reader. The list is not part of the German Patent or utility model application. The DPMA takes over no liability for any errors or omissions.

Cited patent literature

• - DE 3730384 [0004]
• GB 1383149 A [0004]
• EP 0923303 B1 [0004]

Claims (17)

Substance made from a) the liquid Mixture of soymilk (soy juice) and finely chopped cashew nuts (Anacardium occidentale), b) acidification by carbohydrates degrading microorganisms until reaching a pH in the range from 3.8 to about 5, especially 4.5, so that due to protein coagulation a thick milk-like substance is obtained. Substance according to claim 1, characterized in that, according to a), the solids content of the mixture, consisting of the soybean and the cashews, in the range less than 50% by weight, in particular between 10 and 20% by weight, lies. Substance according to claim 1 or 2, characterized that according to a) the quantitative ratio of Soya proportion to the proportion of cashews is arbitrary, in particular ranging from 50 to 150: 100. Substance according to one of the preceding claims, characterized in that according to b) the protein due the pH reduction is coagulated by the microorganisms. Substance according to one of the preceding claims, characterized in that the soybean portion of soybeans and / or Soybean meal and / or soy concentrate and / or soy isolates. Substance according to one of the preceding claims, characterized in that instead of soy milk partially or completely a portion of milk (juice) from beans of other butterfly plants and / or a liquid of water with or without Ingredients made from plants, fruits, seeds or mushrooms are included. Substance according to one of the preceding claims, characterized characterized in that the soymilk has a share of unpeeled and / or shelled soybeans. Substance according to one of the preceding claims, characterized in that a casein-like substance is included. Substance according to one of the preceding claims, characterized in that a substance of a firmer consistency serves, is included. Foods, characterized by a share the substance according to any one of the preceding claims. Food according to claim 10, in particular as Quark, cream cheese or sausage kit products, characterized by pasteuse consistency. Food according to claim 10, in particular as Soft cheese, cut cheese or sausage set product, characterized by a physically firm, malleable consistency. Food according to claims 11 and 12, characterized by a proportion of herbs, spices, Ingredients of fruits, vegetables, algae or Mushrooms, optionally in prepared form, sea salt, vegetable sugar, special cheese cultures such as noble mold fungus cultures as well as a substance that serves a firmer texture. Food according to claims 11 and 13, characterized in that it is pitched with air or inert gases is. Food according to claim 10, in particular as Whey replacement drink, characterized by a proportion of Fruit ingredients. Food according to claim 10, in particular as Milk substitute drink, characterized by a share of Fruit ingredients. Food according to claim 10, in particular as Yoghurt substitute product, characterized by a proportion of fruit components.