DE2119412C3 - Process for the production of protein foods imitating minced meat products - Google Patents

Description

ten suggested to imitate the minced meat without applying an extrusion and therefore do not require any expensive processing.

The present invention relates to methods according to the method of the invention

for the production of minced meat products are imitating isotropic foods, minced meat

the protein foods. imitate by transforming a liquid mixture

A method for producing minced protein and charged polysaccharides with a is known

Fish products imitating protein foods with a pH value below the isoelectric point of

(DT-PS 10 69 458). corresponding protein in a gel-like state

According to the known method, the 40 is mixed by introducing it into a mixture of edible salts

Casein with taste, aroma, coloring, special polyvalent metals and means of basic character

rubs, salts and water. receive.

The mixture obtained is heated, whereby the function of acetic acid in the proposed

Swelling of the casein and the formation of the casein gel, the process is different from that used in the first literary

which can imitate minced meat products, at 45 turstelle. There the acetic acid is in the coagulation

pH values of the mixture between 4.9 and 5.3 takes place. bath to transfer to the gel-like state of the

The polysaccharide component of the fiber produced by the process mentioned is used. in the

The protein food method according to the invention, which imitates minced meat products, is acetic acid or

However, agents do not have sufficient heat any other food acid for the

stability and may therefore require a 5 ° kitchen engineering of the protein-polysaccharide complex.

processing during frying and cooking is not dig.

be subjected. The purpose of the present invention is to

In the process mentioned, only casein is to be avoided as one of the disadvantages mentioned.

Protein food suitable without any The object of the invention is to use a group of other protein food raw material. 55 drive to develop, which makes it possible to use protein, this will be due to the fact that permanent foods that imitate minced meat products can withstand sticky gels, which imitate minced meat products and which can be processed for a long time, from another protein food raw material, roasting and cooking, on the basis of the protein raw material of animal, vegetable and necessary pH values between 4.9 and 5.3 hardly being ^{able to form a} microbiological nature with the use of to form a permanent casein gel. Gel image forming gels in a wide pH range

The formation of a permanent casein gel takes place ner manufacture.

also in a narrow pH range, which is a counter star.] The invention is therefore a method for

Precise regulation and control of the pH value of the production of minced meat products imitating

mix required. ⁶ 5 protein products, being a mixture of protein with

When the pH values exceed the stated limits overloaded polysaccharides, which are in the presence

step, the formation of a permanent homogeneous at least divalent metal ions is heat-resistant

Kaseingels excluded. Ability to form gels, taste, aroma,

Dyes, spices, table salt, water and for the consumption of suitable compounds at least 2-valued protein foods imitating minced meat products are formed, the mixture is heated and in the medium, which is followed by a long kitchen-technical cooling process in a heat-resistant gel processing during frying and frying Withstand cooking is transferred, which is characterized by the fact that 5 As protein food raw material for the production of the foodstuffs mentioned at least before the addition of the compounds, practically any 2v.-finished metals can be added to the mixture with stirring such protein raw materials of animal, vegetable and micro-amounts of edible acids that The pH value of biological origin can be taken into account, the mixture below the isoelectric point of the protein material contained in it, whereupon io can be used as a gel former, can be permanent the compounds also adhere with stirring to at least heat-resistant gels in the wide pH range of metals that can be manufactured and the pH of the gel without the need for strict regulation and control of the mixture by adding suitable compounds pH of the mixture . The method according to the invention consists in setting fol-protein materials via the isoelectric point of the contained therein. i ₅ gendem.

According to a preferred embodiment, a mixture consisting of protein

the charged polysaccharides and protein material raw food, charged polysaccharides, water

mixed in a ratio of 1: 1.1 or 1:30. and nutritional acid solutions. The food

The new method relies on the ability of acids to be taken in amounts "which one."

Proteins and acidic polysaccharides, e.g. B. of Algi- 20 below the electrical point pH

naten to form complexes in acidic medium. This of the mixture of a usable protein food

Protein-polysaccharide complexes do not react with raw materials. It gets mixed up.

polyvalent cations, e.g. B. with Al ⁺³ and Ca * " ² , since with the under the isoelectric point a

the carboxyl groups of the polysaccharide due to the reversible protein food raw material pH

positively charged protein groups are blocked. These 25 values, preferably between 3.5 and 5.0, are carried out

Property allows the liquid mixture, the interaction between negatively charged poly-

contains the protein polysaccharide complex, a saccharide and positively charged in this pH range

Sufficient amount of salts suitable for consumption

to add the cations mentioned, without belonging to it, a protein-polysaccharide-

when the phase state of the mixture changes, d. i.e., it 30 complex.

remains fluid. The pH of the mixture continues to rise, the charged polysaccharide reacts with amino

when substances of a basic character are added and the protein is grouped by means of carboxyl groups; of-

heated, the protein-polysaccharide complex dissolves the carboxyl groups of the protein

ziiert, and polysaccharides belonging to the polyvalent polysaccharide complex present in the mixture

Cations react with the unblocked carboxyl-35 blocked.

groups of the polysaccharide and form a gel, To complete loss of reactivity which includes the entire system. In thermal to secure the carboxyl groups in polysaccharides This gel is similar to the non-meltable and the whole amount of polysaccharide in the protein gels It is more expedient to introduce salts of acidic polysaccharides and poly-polysaccharide complexes Cations, e.g. B. of calcium alginate or 40 moderately, the excess protein in the ratio of egg -pectinate. It keeps the white polysaccharide of 1.1: 1 or 30: 1 when boiled. and frying the associated warming, without men.

significant changes in shape, consistency, etc. The protein food raw material is finely ground

to suffer. powdered protein substances or protein products vegetable

A very important advantage of the new process 45 Licher, animal or microbial origin, z. B. is that it differs from the well-known casein, dry milk, soy protein, yeast protein in question. the use of a large class of proteins as charged polysaccharides, which keep warm The heat-resistant gels do not form in the permanent gels in the presence of ions at least Are such. B. proteins from oleaginous plants can form divalent metals, one uses and those of microbiological origin. 5 ° alginates, pectates and low methylester pectins.

As charged polysaccharides, it is useful as nutritional acids, which increase the pH of the plant

Mix alginates, pectates and low-ester pectins in one below the isoelectric point

turn, soften area lying in relation to the protein nearness of a protein food raw material

raw material of 1: 1.1 or 1:30 can be added. slide, the combined or individually

Salt, vinegar, lemon, hydrochloric, acetic and citric acids can be used as food acids.

acids. taken in combination or individually.

be used. It is advisable to ^{add 5o} Increase in the pH value of the mixture above the substances from a group of alkali and earth isoelectric point of a protein food raw material, alkali hydroxides and salts, which lead through the preferably to 6.0 to 9.0, added. Then called hydroxides and weak acids are formed the mixture is intimately mixed in order to utilize the compound. at least bivalent metals in it evenly

To be distributed as compounds of at least bivalent metals ^{6 S.}

it is advisable to use hydroxides and salts of calcium The carboxyl groups of the F.iwciß-poly

and aluminum, taken in combination or as a saccharide complex belonging to poiyysacchund reactive

individually. to use. ren doing this with metal ions under these conditions

not, the mixture is then heated to a temperature of 40 to 90 ° C. for a period of 20 minutes to 2 hours.

By heating the mixture at pH values above the isoelectric point of a usable protein ^{food raw material:} n Presence of compounds of at least bivalent metals, the protein-polysaccharide complex is broken down, the polysaccharide reacts with: Ions of at least bivalent metals, and it forms heat-resistant polysaccharide gel with protein raw material in it.

As substances that increase the pH of the mixture above the isoelectric point of a protein food raw material lead, one uses alkali or alkaline earth hydroxides and salts that are formed by these hydroxides and weak acids, z. B. calcium, sodium and aluminum hydroxide, sodium carbonate, sodium hydrogen carbonate.

Hydroxides or salts of are used as compounds of at least divalent metals. Calcium and Aluminum, taken in combination or individually, e.g. B. Calcium and aluminum hydroxide, calcium chloride and acetate, aluminum chloride, taken in combination or individually.

By using calcium or aluminum hydroxides, it is ensured at the same time that the pH of the mixture is increased and the necessary for the formation of heat-resistant polysaccharide gels free ions of at least divalent metals are present therein.

The polysaccharide gels produced in this way, which are filled with protein nutritious raw materials, imitate minced meat products and know how to process them in the kitchen when eating and cooking withstand.

In order to better imitate minced meat products, taste, Flavors, colors, spices, salts: a. The mentioned additives can be used during the preparation of the mixture at its pH value unler the isoelectric Point of a protein food raw material or together with compounds at least bivalent Metals are introduced before the mixture is heated.

As aroma and taste additives, z. B. Vitamins, mineral salts, mixtures of amino acids, Amino acid hydrolysates of various origins, including vegetable protein or yeast hydrolysates, table salt, Sodium glutamate, inosinates, Maillard reaction products, use. Extracts of animal nature as well as spices, garlic powder and pepper can also be used as aroma and flavoring substances.

Suitable food dyes come as dyes, e.g. B. beetroot, tea, caramel Far'Dstoffe, cocoa powder or edible blood water albumin in question.

In order to increase the caloric value of a manufactured product, you can use various herbal or import edible fats of animal origin.

If you make a product that imitates sausage products, you bring the mixture with that formed in it Polysaccharide complex in cellophane covers, binds, warmed at a temperature of 60 to 100 C for 20 to 9D minutes and smokes.

The sausages produced in this way can be preserved in the cooled state and then before Can be warmed up in hot or boiling water and roasted in oil.

To manufacture products which others

Imitating minced meat products, the mixture is warmed up, and then after the possible pre-baking

roasted in oil in the usual way in appropriate forms.

Meat-like products produced according to the method according to the invention are cooled in, frozen or hermetically packed and sterilized.

The following are examples of the production of protein foods that imitate minced meat products listed, which are prepared by the method according to the invention.

example 1

50 g of 10% edible gelatin solution and 100 g of 2.5% Sodium maiginate solution is kept at 50 "C until achieved mixed in a homogeneous mixture. Acetic acid is added to the mixture obtained Temperature and with stirring until the mixture is adjusted to a pH of 4.5. One cools the mixture obtained, which contains a protein-polysaccharide complex formed under these conditions contains, and keep it in a refrigerator.

30 g of the mixture obtained above, which contains a protein-polysaccharide complex, is irritating 30 g of finely ground casein, 30 g of water. 2 g table salt, 1.5 g powdered calcium hydroxide. 2 g Meat broth extract, 3 g margarine, 0.3 g edible albumin, 0.1 g cocoa powder, 0.1 g beetroot, tea coloring with stirring to make a sausage-mimicking protein food.

The mixture is homogenized for 10 to 30 minutes.

Then you inject the mixture into a cellophane, which you tie, after which it is in the sleeve The mixture is steam-boiled for 20 minutes.

After the cooking is over, you submit to that Protein foods imitating sausages with a surface treatment using a smoking solution.

The manufactured product is light pink in color, has a smell, taste and texture, which are similar to natural sausages remember.

The finished product can be reheated by immersing it in hot water or by adding it Roasting frying pan.

Example 2

50 g 10% edible gelatin solution and 50 g 4% solution of low methylester pectin with one degree of esterification of 40% are mixed at 60 ° C until a homogeneous mixture is obtained.

The hydrochloric acid is added to the mixture obtained,

until the mixture is adjusted to pH 4.0.

40 g mixture, which contains a gelatine-pectin complex contains, mix with 25 g soy protein, 30 g water, 2 g margarine, 2 g table salt, 1.5 g calcium acetate, 1 g Maillard reaction products, 0.3 g sodium glutamate, 0.5 g edible albumin, 0.1 g Beet, tea coloring and 10 ml IG% sodium hydroxide solution.

The mixture is homogenized for 10 to 30 minutes, after which it is injected into a cellophane sleeve and steam-cooked for 30 minutes.

The product imitates sausages and is similar to one produced in the procedure from Example 1 Product.

Example 3

30 g soy protein, 30 g water, 3 g margarine, 1.5 g table salt, 2 g meat broth extract, 0.1 g pepper powder, 0.3 g of edible albumin, 0.1 g of beetroot, tea coloring are mixed with 50 g of 3% sodium pectate solution and 2 grams of crystalline citric acid. The mixture is homogenized by vigorous stirring for 30 minutes. Then 1 g powdery calcium chloride and 2.2 g sodium hydrogen carbonate are added, after which it is mixed for 10 minutes. The homogenized mixture is placed in a cellophane envelope and cooks in steam for 20 minutes.

The product produced is similar to a product produced in the procedure from Example 1.

Example 4

30 g dry milk, 2 g yeast protein, 30 g water, 1.5 g table salt, 2 g meat broth extract, 0.1 g pepper powder, 0.3 g of edible albumin, 0.1 g of beetroot, tea coloring matter, 2 g of margarine are mixed with 30 g of 3% strength Sodium alginate solution, 20 g of 4% lightly esterified Pectin, 0.5 g citric acid and 3 ml 10% acetic acid. The components mentioned are stirred for 30 minutes. Then 0.5 g of aluminum hydroxide and 1.2 g of calcium acetate are mixed in. The mixture is stirred and injected into cellophane wrappers. The procedure is continued from Example 1. The product produced is similar to one produced in the procedure from Example 1 Product.

Example 5

ίο For the production of a cooked sausage imitating Product you use the procedure of Example 1, but the difference is that you are with adding 10 g finely chopped pork fat instead of 3 g margarine to the addition of nutrients.

Example 6

The mixture prepared similarly to Example 5 is placed in a baking pan for sausage in bread form and held at 90 "C for 30 to 40 minutes. The product produced imitates sausage in Bread form (similar to Bavarian meat loaf).

Example 7

To 100 g of a mixture prepared similarly to Example 1, 60 g of bread crumb are added unc mixed.

The resulting mixture is fried on the frying pan. The manufactured product imitates meatballs

$ 09 684 '

Claims (2)

The prior art, the US-PS 30 93 483, _, 34 55 697 and 29 52 542 are to be counted. Claims: WJ- "" _,,. ι .. ". 4 τ", .v.j ". · w.-r., | n den tntgegennanuiigcu J." "" - "nu ..ιΠ" cuaii- TT in · ι. "η 7i for the production of meat-like fiber shapes 1. Process for the production of minced meat ^^ HLschritten. the heat resistant products imitating protein products, wöbe, 5 food m ^. ^ _Β ^ _Q * a mixture of protein having charged Po ysaccha- ^^ '^ f _overloaded polysaccharides such as Alginariden which m presence of at least 2wert, ger of _{"un (J Eiwdß mjt}
Metall.onen heat-resistant gels to form ver ten ™haben ^e _spinnerets extruded, with the likelihood of flavor, aroma, color, gene Heγκιunii α ium η _{f ri h} fv _h
seasoning, table salt, water and, for consumption, a closing ^F ' ^x f "" S / ^^^ J ^ "^
Eieneten compounds of at least 2-valent sea in a gel-like Z ^
tals are formed, the mixture is heated and the component of the mixture is below the level ζ ^ subsequent cooling in a heat-resistant ^^^^^^^ l ^^^ ^{U "d} gel transferred is marked by aluminum. The obtained fibers warrnefesten galvanized eic HNET that, before the addition of the encryption .5 then the with suitable E. White binders soaked bonds of at least bivalent metals to suit the needs and the desired forms of consumption, mix with stirring such amounts of enjoyment at a higher temperature. ..... acids that the pH of the mixture below the isoelectric point of the first contained therein only in that it acts as a binding agent for the tenen protein material, whereupon one also * ° fibers a thin protein suspension in solution of a while stirring the compounds at least 2% sulfated polysaccharides, preferably! carrageenan, ger metals are added and the pH of the mixture is used, which increases at elevated temperature can convert by adding suitable compounds over a heat-resistant gel, the isoelectric η point of the contained therein. This prior art thus relates to the manufacture Protein material. * 5 of a meat-like food of anisotropic 2. The method according to claim 1, characterized by a fiber-like structure according to the wet spinning process, draws that the charged polysaccharides and that thereby is the expensive formation stage of each Protein material in a ratio of 1: 1.1 or 1:30 fibers included by extrusion. In contrast be mixed. according to the invention, a simple method is used for this purpose 30 for the production of isotropic food products