DE4302183C1 - Prodn. of soya mince for making burgers - Google Patents

Abstract

Prodn. of soya mince comprises: (a) mixing 15-25 wt.% textured soya protein with 50-60 wt.% water; (b) allowing the mixt. to swell for 5-50 min; (c) stirring the mixt. while adding 3-7 wt.% chopped onion and 3-7 wt.% chopped parsley, lovage or similar green herbs; (d) mixing with 5-15 wt.% finely ground bread crumbs and (an unspecified amt. of) a soya additive; (e) adding 0.5-2 wt.% vegetable oil; (f) kneading the resulting dough for 2-15 min; (g) allowing the mixt. to swell for 5-50 min; and (h) shaping the mixt.The soya additive comprises (by wt): 2-8% water, 10-13% ash, 55-75% textured protein (dry basis), 0.5-2% fat, 10-20% indigestible carbohydrate and 0.5-5% digestible carbohydrate.

Description

The invention relates to a method according to the Preamble of claim 1.

Soy mince is because of its high protein content and practically non-existent fat content nutritionally valuable. It has therefore been tried for a long time, soy products used as a substitute for less digestible meat products. However, this was due to the non-optimal taste and a lack of commitment relatively narrow limits puts. For this purpose, relatively large shares were up 35% by weight of binders or emulsifiers required Lich, as well as unwanted artificial flavorings, under among other things, to give the impression of a meat dish.

In the Journal of Food Science, 1975, pages 1065 to 1067, the Add textured soy protein to beef pies in particular especially described in terms of fat content and acceptance. in the Textbook of food chemistry, Josef Schormüller, Springer Publishing house 1961, pages 85-89, is among other things the component of carbohydrates and cellulose in foods.

The invention is based on the problem of a method according to the preamble of claim 1 so that at No artificial flavors or binders good consistency and excellent meat-like Taste is achieved.

The problem is solved by the features of the invention Characteristic of claim 1 solved, further refinements of Invention are protected in the subclaims.

The method according to the invention sees a number of methods steps that must be strictly followed, including two different source times. In addition, one  certain composition provided. In particular, that sees inventive method before a certain soy additive certain different ingredients in a balanced manner contains. Through these process steps and this special Soy additive has had a surprising success, namely at the same time with regard to the structure, the binding ability of the Soy mince and in view of the incomparable Ge taste compared to conventional soy products.

An embodiment of the invention will be in the following wrote.

1 kg of usual textured soy mass, corresponding to one Ge weight percentage of 20%, is mixed with 2.8 l tap water, corresponding to a weight percentage of 56%. Then 0.5 kg or 10 percent by weight of finely ground breadcrumbs mixes, further 0.01 kg of mild black pepper, 0.04 kg Table salt, 0.255 kg diced onion, 0.25 kg chopped parsley and 0.05 kg soybean oil, a mixture in total of 5 kg if you add 0.1 kg of soy or 2 Percent by weight. This additional mass replaces the rest among other things also the otherwise required emulsifier or other binders, which are used in common soy chopping compounds up to 35 Weight percent must be! The soy additive used here had the following composition (in% by weight):

Moisture 5%, mineral components 6.5%, or ash 6.5%, of which 65% Sodium, potassium, calcium and 30% orthophosphate, textured Protein i. Tr. 69%, fat 1%, not usable by the body Carbohydrates 15%, body-usable carbohydrates 2%. Under ash, the residue is defined in mg at Burn 100 g of substance understood, here the soy additive.

First, the textured soy mass is stirred into water, then swelling takes place for 10 minutes. After that, once stirred so that everything is well hydrated. After this The first swellings are pepper, salt, onion and parsley  stirred in. Then the ground breadcrumbs mixed with the soy additive and with the aforementioned dough mixed together. Finally, the soybean oil is added. The the entire amount of dough is then kneaded for 4 minutes. This is followed by a second swelling time of 20 minutes. In connection then the individual soy chopped pieces are shaped, and then roasting in an oven at 175-225 ° C. Instead, a deep fryer, a frying pan or a industrial roasting line can be used.

By the above method and the above composition of the Soy additive creates a surprisingly harmonious and rounded Meat-like taste without added meat flavor substances, so-called flavor enhancers and the like.

The intended second swelling time also enables one Facilitate processing on large production lines and with it an automatic machine production. Only at the second swelling takes place the complete setting, it creates a lubricious baking mass. Surprisingly only a minimal proportion of binders of approx. 2 percent by weight required, which is a natural part of the mentioned Additional is. As mentioned, flavor enhancers, like glutamate, which is not very suitable for allergic people, completely to be dispensed with.

The invention enables the use of nutritional physiology high quality nutrition in fast food restaurants.

Claims (3)

1. A process for producing a purely vegetable soy mince for meat loaf, in which textured soy is mixed with water, breadcrumbs, vegetable oil such as soybean oil, salt and various spices such as pepper, onions and parsley, characterized in that

• a) that 15-25 percent by weight of textured soy is first stirred into 50-60 percent by weight of water,
• b) that this mixture is left to swell for 5-50 minutes,
• c) that the mixture is stirred again after the swelling process in order to achieve good hydration, with 3-7% by weight of chopped onions and 3-7% by weight of chopped parsley, lovage or similar green spices being added,
• d) that 5-15% by weight breadcrumbs (finely ground breadcrumbs) are mixed with a soy additive which has been brought to the following mixing ratio by customary processes:
  2-8 weight percent water
  13-10 percent by weight mineral components or ash
  55-75 percent by weight textured protein i. Tr.
  0.5-2 percent by weight fat
  10-20 percent by weight of carbohydrates not usable by the body
  0.5-5 weight percent carbohydrates usable by the body.
• e) that 0.5-2 percent by weight of vegetable oil is added,
• f) that the entire amount of dough is kneaded for 2-15 minutes,
• g) that a second swelling rest period of 5-50 minutes is taken,
• h) after which the shaping of the chopped mass takes place.

2. chopping mass, produced by the method according to claim 1. 3. Using a mince, made according to the procedure according to claim 1, after conventional shaping and baking as Inlay for soft rolls.