EP4090169A1 - Method for producing food chips - Google Patents

Method for producing food chips

Info

Publication number
EP4090169A1
EP4090169A1 EP21702708.5A EP21702708A EP4090169A1 EP 4090169 A1 EP4090169 A1 EP 4090169A1 EP 21702708 A EP21702708 A EP 21702708A EP 4090169 A1 EP4090169 A1 EP 4090169A1
Authority
EP
European Patent Office
Prior art keywords
chips
sausage meat
meat
food
strips
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.)
Pending
Application number
EP21702708.5A
Other languages
German (de)
French (fr)
Inventor
Ephrem STEFANOS
Georges STEFANOS
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Gesi Gastro GmbH
Original Assignee
Gesi Gastro GmbH
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Gesi Gastro GmbH filed Critical Gesi Gastro GmbH
Publication of EP4090169A1 publication Critical patent/EP4090169A1/en
Pending legal-status Critical Current

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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • 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
    • A23L13/00—Meat products; Meat meal; 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying

Definitions

  • the invention relates to a method for producing food chips according to the preamble of the patent claim.
  • the products of the first type are predried in lump form using conventional methods. Discs, sticks, slices or pellets are considered to be lumpy forms.
  • the final drying now takes place with a product of the second type, which are preferably potato chips, which are produced with a water content below 3% by weight, in particular about 1.2% by weight, using known drying processes such as deep-frying.
  • the final drying of the product of the first type now takes place by a certain admixture of the product of the second type, the water content in the product of the first type falling and the water content in the product of the second type increasing. Pure vegetable chips or meat chips, which have a good taste and a good appearance, cannot be produced with this process.
  • the present invention is based on the object of specifying a method for the manufacture of food chips, which consist exclusively of vegetables, meat or fish and have a very good taste and an attractive appearance.
  • This object is achieved by a method for producing food chips.
  • the method for producing food chips according to claim 1 comprises the following process steps: in a first step the food is finely chopped by machine and processed into a sausage meat, in a second step the sausage meat is poured into a baking pan, and in a third step the baking pan is with The filled sausage meat is cooked and / or roasted in a cooking or oven at a temperature of 150 to 250 ° C for 20 to 40 minutes, in a fourth step the baking pan with the cooked and / or roasted sausage meat is cooked at a temperature of - 5 ° C to +5 ° C for 20 to 40 minutes, in a fifth step the sausage meat is removed from the baking pan and cut into strips or chips, and in a sixth step the strips or chips are placed in an oven at a temperature of 80 to 160 ° C for a run time of 5 to 15 minutes.
  • the invention has the advantage that food chips with an excellent taste and very good nutritional properties can be produced in a simple manufacturing process.
  • the manufacturing process consists essentially in the fact that a compact block of minced meat, fish or minced vegetables is formed, which is cooked and / or is fried, and then cut or broken into bite-sized pieces or chips.
  • the chips can then be seasoned and dried by machine.
  • the finished product has the great advantage that it does not consist of fiber meat such as beef jerky or the like, but of minced meat, so that you have to chew significantly less when consuming it. Partly you can let it melt in your mouth.
  • the sausage meat is cut into strips with a thickness of 1 to 5 mm, preferably 2 mm, by means of a knife or a wire
  • the strips are placed on a treadmill and in be dried in a tunnel oven at a temperature of 80 to 160 ° C for a throughput time of 5 to 15 minutes
  • the finished dried strips are cut into chips or broken.
  • the cooked and / or roasted sausage meat is pushed through a lattice knife or wire mesh, and the resulting strips are cut with a blade into 1 .0 to 1 .5 mm thick chips, and the chips are in sixth step placed on a treadmill made of wire mesh, which is constantly rotated in the oven so that the chips are evenly browned on each side.
  • the food is preferably a meat composition on beef and / or veal and / or lamb and / or poultry and / or pork and / or laboratory meat and a mixture of spices is added when chopping.
  • the food can be a mixture of different types of vegetables.
  • the food can also be fish, in particular according to claim 7 salmon.
  • the invention also relates to the food chips produced by the aforementioned method. DESCRIPTION OF THE INVENTION
  • FIG. 1 shows the production steps of the manufacturing process
  • FIG. 2 shows a filling funnel with removable baking tubes.
  • a food item is finely chopped mechanically in a cutter or in a meat grinder and optionally provided with a spice mixture.
  • the chopped mixture is processed into a sausage meat with the addition of cold water at a temperature of about 5 ° C or ice.
  • the sausage meat is filled into a baking pan.
  • the sausage meat is then cooked and / or fried in the baking pan in a cooking or oven at a temperature of 150 to 250 ° C during about 20 to 40 minutes.
  • the baking pan with the cooked and / or fried sausage meat is cooled at a temperature of -5 ° C to +5 ° C for 20 to 40 minutes.
  • a fifth step 5 the set sausage meat is removed from the baking pan and made into strips with a thickness of 1 to 5 mm, preferably 2 mm, using a knife or wire. cut.
  • the strips are placed on a treadmill and dried in a tunnel oven at a temperature of 80 to 160 ° C. for a throughput time of 5 to 15 minutes. Hot air can also be used for this.
  • the dried strips are cut or broken into chips.
  • the cooked and / or fried sausage meat can be pushed through a lattice knife or wire mesh and cut with a blade into 1.0 to 1.5 mm thick chips.
  • these chips are placed on a conveyor belt made of wire mesh, which is constantly rotated in an oven so that the chips are evenly browned on each side.
  • hot air can also be supplied, as in a large sieve drum.
  • a filling funnel 10 is shown with a distribution piece 11, the distribution piece having three output tubes 12, on each of which a removable baking tube 13 is attached.
  • the baking tubes 13 serve as a baking pan for the sausage meat, as described above.
  • the sausage meat is filled into the funnel 10 either manually or by machine with a pestle and pushed into the oven 13.
  • the funnel 10, the distributor 11 with the outlet pipes 12 and the oven 13 can be greased with fat or oil so that the sausage meat slides through better.
  • the baking tubes 13 are completely filled with sausage meat, they are removed from the outlet tubes 12 and closed at both ends with a cover (not shown).
  • the lids can have holes so that warm gases or air can escape during baking.
  • the baking tubes are pushed into an oven and the sausage meat is cooked as above.
  • the baking tubes 13 are then cooled and the solidified sausage meat is pushed out of the oven 13 by means of a pestle, the sausage meat being cut into slices with a thickness of 1.0 to 1.5 mm with a knife.
  • a sharp-edged wire mesh can be attached to the end of the oven 13 instead of the lid in order to cut the slices into smaller chips at the same time.
  • the spice mixture can then also be added by machine, for example by means of nozzles, after the chips have been produced.
  • Doner kebab meat can be used as food, so that the chips made from it correspond in composition, seasoning and taste to doner kebab meat.
  • the original composition for a doner kebab meat skewer is used, which consists of a mixture of beef and chicken. Lamb can also be added. A mixture of pork can also be used.
  • a special spice mixture is then added, which gives the meat roast the typical taste of doner kebab meat.
  • the spice mixture can, however, only be added when it is dry.
  • selected vegetables can also be used as foodstuffs, which are processed into a sausage meat or puree in a cutter or in a pureeing machine. Potatoes are not included. With the above manufacturing process, non-fried and low-carbohydrate vegetable chips can be made from it, which provide a uniform taste.
  • salmon can also be used as a food with the above manufacturing method.
  • Whole pieces of fish meat are chopped up in a cutter and processed into a sausage meat.
  • the fish chips produced in this way have an excellent taste and are very healthy.
  • meat compositions can also be used, for example artificially produced meat from soy or the like, or so-called laboratory meat which is grown in vitro.
  • the meat used has a minimum fat content of around 10% to a maximum of 30%.
  • vegetables, mushrooms or the like can also be added to the sausage meat.
  • the sausage meat is pressed in the form of a square block, but can also be shaped in the form of a circular cylinder, in which case a skewer of up to 60 kg is formed and rotated in a grill device and cooked and roasted. The superficially cooked part of the skewer can then automatically be cut or stripped from top to bottom with a robot arm with a knife.
  • the fully cooked sausage meat made from flattened meat as a block or as a circular cylinder can also be frozen and temporarily stored. This means that the frozen sausage meat can be stored for several weeks or months and then thawed and processed at a later point in time.
  • a sharp-edged grid can be used, through which the cooked block of sausage meat is pushed, so that strips with a thickness of 1 to 5 mm are created, which are cut into pieces after the grid with an automatic knife .
  • the pieces are then placed on a treadmill and clocked transported through a tunnel oven, where the pieces are lightly baked to dry them. During transport on the treadmill, an additional mixture of spices or the like can be sprayed onto the pieces in front of the tunnel oven, as required.

Abstract

The invention relates to a method for producing food chips, in which method the food is finely chopped by machine and processed to produce a sausage meat (1), the sausage meat is filled into a baking mould (2), the baking mould comprising the sausage meat is cooked and/or baked in a cooking or baking oven at a temperature of 150°C to 250°C for 20 to 40 minutes (3), the baking mould comprising the sausage meat is cooled at a temperature of -5 °C to +5 °C for 20 to 40 minutes (4), the sausage meat is removed from the baking mould and cut into strips or chips (5), and the strips or chips are dried in an oven at a temperature of 80 to 160 °C for a cycle time of 5 to 15 minutes (6).

Description

Verfahren zur Herstellung von Nahrungsmittelchips Process for making food chips
TECHNISCHES GEBIET TECHNICAL AREA
Die Erfindung betrifft ein Verfahren zur Herstellung von Nahrungsmittelchips nach dem Oberbegriff des Patentanspruchs. The invention relates to a method for producing food chips according to the preamble of the patent claim.
STAND DER TECHNIK STATE OF THE ART
Es gibt verschiedene Verfahren für die Herstellung von Nahrungsmittel-Chips, ins besondere Kartoffelchips. Das bekannteste Verfahren ist die Herstellung von Chips durch Frittieren von dünnen Kartoffelscheiben. Frittierte Kartoffelchips haben ein sehr gutes Aroma und einen guten Geschmack., jedoch auch einen höheren Fett gehalt. Es gibt verschiedene Verfahren um Kartoffelscheiben Wasser zu entziehen durch Frittieren, Backen, Rösten, Toasten, Trocknen oder Kombinationen von die sen Verfahren. Beispiele für geeignete Verfahren sind aus den folgenden Patent dokumenten entnehmbar: EP 498 241 , EP 893 068 und EP 100 16 84. Aus EP 2 294 925 ist ein Verfahren zur Herstellung von Nahrungsmittelchips bekannt, wobei ein sogenanntes Produkt der ersten Art durch Wasserentzug bei einem tiefen Temperatur unter 60 °C erzeugt wird. Als Entwässerungsmittel wird ein Molekular sieb, Silikagel oder trockene Luft von 50 bis 60 °C verwendet. Die Trocknung erfolgt bis zu einem Wassergehalt von etwa 8 bis 10 Gew.-%. Die Produkte der ersten Art werden in stückiger Form mittels üblicher Verfahren vorgetrocknet. Als stückiger Form werden Scheiben, Stäbchen, Schnitze oder Pellets angesehen. Die Endtrock nung erfolgt nun mit einem Produkt der zweiten Art, welches bevorzugt Kartoffel chips sind, welche auf einem Wassergehalt unterhalb von 3 Gew.-%, insbesondere etwa 1.2 Gew.-% mit bekannten Trockungsverfahren wie Frittieren hergestellt. Die Endtrocknung des Produkts der ersten Art erfolgt nun durch eine bestimmte Bei mischung des Produktes der zweiten Art, wobei der Wassergehalt im Produkt der ersten Art sinkt und der Wassergehalt im Produkt der zweiten Art steigt. Reine Gemüsechips oder Fleischchips, welche einen guten Geschmack und ein gutes Aussehen haben, lassen sich mit diesem Verfahren nicht hersteilen. There are several methods of making food chips, especially potato chips. The best known method is the production of chips by deep-frying thin potato slices. Fried potato chips have a very good aroma and taste, but also have a higher fat content. There are various methods of dehydrating potato slices by deep-frying, baking, roasting, toasting, drying or a combination of these methods. Examples of suitable processes can be found in the following patent documents: EP 498 241, EP 893 068 and EP 100 16 84. EP 2 294 925 discloses a process for the production of food chips low temperature below 60 ° C. A molecular sieve, silica gel or dry air at 50 to 60 ° C is used as a dehydrating agent. Drying takes place up to a water content of about 8 to 10% by weight. The products of the first type are predried in lump form using conventional methods. Discs, sticks, slices or pellets are considered to be lumpy forms. The final drying now takes place with a product of the second type, which are preferably potato chips, which are produced with a water content below 3% by weight, in particular about 1.2% by weight, using known drying processes such as deep-frying. The final drying of the product of the first type now takes place by a certain admixture of the product of the second type, the water content in the product of the first type falling and the water content in the product of the second type increasing. Pure vegetable chips or meat chips, which have a good taste and a good appearance, cannot be produced with this process.
AUFGABE DER ERFINDUNG OBJECT OF THE INVENTION
Der vorliegenden Erfindung liegt nun die Aufgabe zugrunde, ein Verfahren zur Her stellung von Nahrungsmittelchips anzugeben, welche ausschliesslich aus Gemüse, Fleisch oder Fisch bestehen und einen sehr guten Geschmack und ein ansprechen des Aussehen haben. The present invention is based on the object of specifying a method for the manufacture of food chips, which consist exclusively of vegetables, meat or fish and have a very good taste and an attractive appearance.
Diese Aufgabe wird durch ein Verfahren zur Herstellung von Nahrungsmittelchips Merkmalen des Patentanspruchs 1 gelöst. This object is achieved by a method for producing food chips.
Das Verfahren zur Herstellung von Nahrungsmittelschips gemäss Anspruch 1 umfasst folgende Verfahrensschritte: in einem ersten Schritt wird das Nahrungs mittel maschinell fein gehackt und zu einem Brät verarbeitet, in einem zweiten Schritt wird das Brät in eine Backform eingefüllt, in einem dritten Schritt wird die Backform mit dem eingefüllten Brät in einem Gar- oder Backofen bei einer Tempe ratur von 150 bis 250 °C während 20 bis 40 Minuten gegart und/oder gebraten, in einem vierten Schritt wird die Backform mit dem gegarten und/oder gebratenen Brät bei einer Temperatur von -5 °C bis +5 °C während 20 bis 40 Minuten abgekühlt, in einem fünften Schritt wird das Brät aus der Backform entnommen und zu Streifen oder Chips geschnitten, und in einem sechsten Schritt werden die Streifen oder Chips in einem Ofen bei einer Temperatur von 80 bis 160 °C während einer Durch laufzeit von 5 bis 15 Minuten getrocknet. The method for producing food chips according to claim 1 comprises the following process steps: in a first step the food is finely chopped by machine and processed into a sausage meat, in a second step the sausage meat is poured into a baking pan, and in a third step the baking pan is with The filled sausage meat is cooked and / or roasted in a cooking or oven at a temperature of 150 to 250 ° C for 20 to 40 minutes, in a fourth step the baking pan with the cooked and / or roasted sausage meat is cooked at a temperature of - 5 ° C to +5 ° C for 20 to 40 minutes, in a fifth step the sausage meat is removed from the baking pan and cut into strips or chips, and in a sixth step the strips or chips are placed in an oven at a temperature of 80 to 160 ° C for a run time of 5 to 15 minutes.
Die Erfindung hat den Vorteil, dass in einem einfachen Herstellungsverfahren Nah rungsmittelchips mit einem ausgezeichneten Geschmack und mit sehr guten ernäh rungsphysiologischen Eigenschaften erzeugt werden können. Das Herstellungsver fahren besteht im Wesentlichen darin, dass ein kompakter Block aus gehacktem Fleisch, Fisch oder aus gehackten Gemüsen geformt wird, welcher gegart und/oder gebraten wird, und anschliessend zu mundgerechten Stücken oder Chips geschnit ten oder gebrochen wird. Anschliessend können die Chips maschinell gewürzt und getrocknet werden. Das fertige Produkt hat den grossen Vorteil, dass es nicht aus Faserfleisch wie Beef Jerky oder dergleichen, sondern aus Hackfleisch besteht, so dass man beim Verzehr deutlich weniger kauen muss. Zum Teil kann man es im Mund zergehen lassen. The invention has the advantage that food chips with an excellent taste and very good nutritional properties can be produced in a simple manufacturing process. The manufacturing process consists essentially in the fact that a compact block of minced meat, fish or minced vegetables is formed, which is cooked and / or is fried, and then cut or broken into bite-sized pieces or chips. The chips can then be seasoned and dried by machine. The finished product has the great advantage that it does not consist of fiber meat such as beef jerky or the like, but of minced meat, so that you have to chew significantly less when consuming it. Partly you can let it melt in your mouth.
In der Herstellung hat es den grossen Vorteil, dass es relativ wenig Personal benö tigt, da beispielsweise das Einfüllen des Bräts in die Form und das Schneiden maschinell vorgenommen werden kann. Das gilt auch für die Garung und das Wür zen. Es bedingt somit weniger Personal, um die Maschinen zu bedienen und die Herstellung zu kontrollieren. In terms of production, it has the great advantage that relatively few personnel are needed, since, for example, the sausage meat can be filled into the mold and cut using a machine. This also applies to cooking and seasoning. It therefore requires fewer personnel to operate the machines and control production.
Es ist von Vorteil, wenn gemäss Anspruch 2 im fünften Schritt das Brät mittels eines Messers oder einem Draht zu Streifen mit einer Dicke von 1 bis 5 mm, vorzugsweise 2 mm, geschnitten wird, und im sechsten Schritt die Streifen auf einem Laufband abgelegt und in einem Tunnelofen bei einer Temperatur von 80 bis 160 °C während einer Durchlaufzeit von 5 bis 15 Minuten getrocknet werden, und in einem siebten Schritt die fertig getrockneten Streifen zu Chips geschnitten oder gebrochen wer den. It is advantageous if, in the fifth step, the sausage meat is cut into strips with a thickness of 1 to 5 mm, preferably 2 mm, by means of a knife or a wire, and in the sixth step the strips are placed on a treadmill and in be dried in a tunnel oven at a temperature of 80 to 160 ° C for a throughput time of 5 to 15 minutes, and in a seventh step, the finished dried strips are cut into chips or broken.
Vorteilhafterweise wird gemäss Anspruch 3 im fünften Schritt das gegarte und/oder gebratene Brät durch ein Gittermesser oder Maschendraht hindurch gestossen, und werden die daraus entstehenden Streifen mit einer Klinge zur 1 .0 bis 1 .5 mm dicke Chips geschnitten, und werden die Chips im sechsten Schritt auf ein Laufband aus Maschendraht abgelegt, welches im Ofen ständig rotiert wird, so dass die Chips auf jeder Seite gleichmässig gebräunt werden. Advantageously, according to claim 3, in the fifth step, the cooked and / or roasted sausage meat is pushed through a lattice knife or wire mesh, and the resulting strips are cut with a blade into 1 .0 to 1 .5 mm thick chips, and the chips are in sixth step placed on a treadmill made of wire mesh, which is constantly rotated in the oven so that the chips are evenly browned on each side.
Gemäss Anspruch 4 ist das Nahrungsmittel bevorzugt eine Fleischzusammenset zung auf Rindfleisch und/oder Kalbsfleisch und/oder Lammfleisch und/oder Geflü gelfleisch und/oder Schweinefleisch und/oder Laborfleisch und wird beim Hacken eine Gewürzmischung hinzugefügt. Das Nahrungsmittel kann gemäss Anspruch 5 eine Mischung aus verschiedenen Gemüsesorten sein. According to claim 4, the food is preferably a meat composition on beef and / or veal and / or lamb and / or poultry and / or pork and / or laboratory meat and a mixture of spices is added when chopping. According to claim 5, the food can be a mixture of different types of vegetables.
Gemäss Anspruch 6 kann das Nahrungsmittel auch Fisch, insbesondere gemäss Anspruch 7 Lachs, sein. According to claim 6 the food can also be fish, in particular according to claim 7 salmon.
Die Erfindung betrifft auch die nach dem vorgenannten Verfahren hergestellten Nahrungsmittelchips. BESCHREIBUNG DER ERFINDUNG The invention also relates to the food chips produced by the aforementioned method. DESCRIPTION OF THE INVENTION
Weitere Vorteile der Erfindung folgen aus den abhängigen Patentansprüchen und aus der nachfolgenden Beschreibung, in welcher die Erfindung anhand eines in den schematischen Zeichnungen dargestellten Ausführungsbeispieles näher erläutert wird. Es zeigt: Further advantages of the invention follow from the dependent patent claims and from the following description, in which the invention is explained in more detail using an exemplary embodiment shown in the schematic drawings. It shows:
Fig. 1 die Produktionsschritte des Herstellungsverfahrens, und Fig. 2 einen Einfülltrichter mit abnehmbaren Backröhren. 1 shows the production steps of the manufacturing process, and FIG. 2 shows a filling funnel with removable baking tubes.
In Figur 1 ist das Herstellungsverfahren schematisch dargestellt. In einem ersten Schritt 1 wird ein Nahrungsmittel maschinell in einem Kutter oder in einem Fleisch wolf fein gehackt und wahlweise mit einer Gewürzmischung versehen. In einem zweiten Schritt 2 wird die gehackte Mischung unter Beimischung von kaltem Wasser mit einer Temperatur von etwa 5 °C oder von Eis zu einem Brät verarbeitet. In einem dritten Schritt 3 wird das Brät in eine Backform gefüllt. Sodann wird das Brät in der Backform in einem Gar- oder Backofen bei einer Tempatur von 150 bis 250 °C wäh rend etwa 20 bis 40 Minuten gegart und/oder gebraten. In einem vierten Schritt 4 wird die Backform mit dem gegarten und/oder gebratenen Brät bei einer Temperatur von -5 °C bis +5 °C während 20 bis 40 Minuten abgekühlt. In einem fünften Schritt 5 wird das gefestigte Brät aus der Backform entnommen und mittels eines Messers oder einem Draht zu Streifen mit einer Dicke von 1 bis 5 mm, vorzugsweise 2 mm, geschnitten. In einem sechsten Schritt 6 werden die Streifen auf einem Laufband abgelegt und in einem Tunnelofen bei einer Temperatur von 80 bis 160 °C während einer Durchlaufzeit von 5 bis 15 Minuten getrocknet. Dazu kann auch Heissluft ver wendet werden. In einem siebten Schritt 7 werden die fertig getrockneten Streifen zu Chips geschnitten oder gebrochen. The production process is shown schematically in FIG. In a first step 1, a food item is finely chopped mechanically in a cutter or in a meat grinder and optionally provided with a spice mixture. In a second step 2, the chopped mixture is processed into a sausage meat with the addition of cold water at a temperature of about 5 ° C or ice. In a third step 3, the sausage meat is filled into a baking pan. The sausage meat is then cooked and / or fried in the baking pan in a cooking or oven at a temperature of 150 to 250 ° C during about 20 to 40 minutes. In a fourth step 4, the baking pan with the cooked and / or fried sausage meat is cooled at a temperature of -5 ° C to +5 ° C for 20 to 40 minutes. In a fifth step 5, the set sausage meat is removed from the baking pan and made into strips with a thickness of 1 to 5 mm, preferably 2 mm, using a knife or wire. cut. In a sixth step 6, the strips are placed on a treadmill and dried in a tunnel oven at a temperature of 80 to 160 ° C. for a throughput time of 5 to 15 minutes. Hot air can also be used for this. In a seventh step 7, the dried strips are cut or broken into chips.
Alternativ kann im fünften Schritt das gegarte und/oder gebratene Brät durch ein Gittermesser oder Maschendraht hindurch gestossen werden, und mit einer Klinge zur 1.0 bis 1.5 mm dicke Chips geschnitten werden. Diese Chips werden dann im sechsten Schritt auf ein Laufband aus Maschendraht abgelegt, welches in einem Ofen ständig rotiert wird, so dass die Chips auf jeder Seite gleichmässig gebräunt werden. Bei Bedarf kann auch Heissluft zugeführt werden, wie in einer grossen Siebtrommel. In Figur 2 ist ein Enfülltrichter 10 mit einem Verteilstück 11 dargestellt, wobei das Verteilstück drei Ausgangsrohre 12 aufweist, auf welche je ein abnehmbares Back rohr 13 aufgesteckt ist. Die Backrohre 13 dienen dabei als Backform für das Brät, wie oben beschrieben. Das Brät wird dabei in den Einfülltrichter 10 entweder manu ell oder maschinell mit einem Stössel hineingefüllt und in die Backrohre 13 hindurch- gestossen. Dazu können der Einfülltrichter 10, das Verteilstück 11 mit den Aus gangsrohren 12 und die Backrohre 13 mit Fett oder Öl eingefettet werden, damit das Brät besser hindurchgleitet. Wenn die Backrohre 13 vollständig mit Brät gefüllt sind, werden diese von den Ausgangsrohren 12 abgenommen und an beiden Enden mit jeweils einem - nicht dargestellten - Deckel geschlossen. Die Deckel können dabei Löcher aufweisen, damit warme Gase oder Luft beim Backen hinausdringen können. Anschliessend werden die Backrohre in einen Ofen geschoben und das Brät wie oben gegart. Anschliessend werden die Backrohre 13 abgekühlt und das gefestigte Brät mittels eines Stössel aus dem Backrohr 13 gestossen, wobei das Brät mit einem Messer in Scheiben mit einer Dicke von 1.0 bis 1.5 mm geschnitten. Dazu kann am Ende des Backrohres 13 anstelle des Deckels ein scharfkantiges Drahtgitter angebracht werden, um die Scheiben gleichzeitig zu kleineren Chips zu schneiden. Die Gewürzmischung kann aber auch anschliessend nach der fertigen Herstellung der Chips maschinell, beispielsweise mittels Düsen, hinzugefügt werden. Alternatively, in the fifth step, the cooked and / or fried sausage meat can be pushed through a lattice knife or wire mesh and cut with a blade into 1.0 to 1.5 mm thick chips. In the sixth step, these chips are placed on a conveyor belt made of wire mesh, which is constantly rotated in an oven so that the chips are evenly browned on each side. If necessary, hot air can also be supplied, as in a large sieve drum. In Figure 2, a filling funnel 10 is shown with a distribution piece 11, the distribution piece having three output tubes 12, on each of which a removable baking tube 13 is attached. The baking tubes 13 serve as a baking pan for the sausage meat, as described above. The sausage meat is filled into the funnel 10 either manually or by machine with a pestle and pushed into the oven 13. For this purpose, the funnel 10, the distributor 11 with the outlet pipes 12 and the oven 13 can be greased with fat or oil so that the sausage meat slides through better. When the baking tubes 13 are completely filled with sausage meat, they are removed from the outlet tubes 12 and closed at both ends with a cover (not shown). The lids can have holes so that warm gases or air can escape during baking. Then the baking tubes are pushed into an oven and the sausage meat is cooked as above. The baking tubes 13 are then cooled and the solidified sausage meat is pushed out of the oven 13 by means of a pestle, the sausage meat being cut into slices with a thickness of 1.0 to 1.5 mm with a knife. For this purpose, a sharp-edged wire mesh can be attached to the end of the oven 13 instead of the lid in order to cut the slices into smaller chips at the same time. However, the spice mixture can then also be added by machine, for example by means of nozzles, after the chips have been produced.
Als Nahrungsmittel kann Döner Kebab Fleisch verwendet werden, so dass die dar aus hergestellten Chips in der Zusammensetzung, Würzung und im Geschmack dem Döner Kebab Fleisch entspricht. Dazu wird die ursprüngliche Zusammenset zung für einen Döner-Kebab-Fleischspiess verwendet, die aus einer Mischung von Rind- und Pouletfleisch besteht. Zusätzlich kann auch Lammfleisch hinzugefügt werden. Auch kann eine Mischung aus Schweinefleisch verwendet werden. Beim Zerhacken oder Zerkleinern des Fleisches wird sodann eine spezielle Gewürz mischung hinzugefügt, welche dem Fleischbrät dem typischen Geschmack von Döner-Kebab-Fleisch gibt. Die Gewürzmischung kann jedoch auch erst beim Trock nen hinzugefügt werden. Doner kebab meat can be used as food, so that the chips made from it correspond in composition, seasoning and taste to doner kebab meat. For this purpose, the original composition for a doner kebab meat skewer is used, which consists of a mixture of beef and chicken. Lamb can also be added. A mixture of pork can also be used. When chopping or chopping the meat, a special spice mixture is then added, which gives the meat roast the typical taste of doner kebab meat. The spice mixture can, however, only be added when it is dry.
Als Nahrungmittel können jedoch auch ausgewählte Gemüse verwendet werden, die im Kutter oder in einer Püriermaschine zu einem Brät oder Püree verarbeitet werden. Kartoffeln sind dabei nicht vorgesehen. Mit dem obigen Herstellungsver fahren können daraus nicht-frittierte und kohlenhydratarme Gemüsechips gefertigt werden, welche einem einheitlichen Geschmack liefern. However, selected vegetables can also be used as foodstuffs, which are processed into a sausage meat or puree in a cutter or in a pureeing machine. Potatoes are not included. With the above manufacturing process, non-fried and low-carbohydrate vegetable chips can be made from it, which provide a uniform taste.
Ferner kann auch Lachs als Nahrungsmittel mit dem obigen Herstellungsverfahren verwendet werden. In einem Kutter werden ganze Fischfleischstücke zerkleinert und zu einem Brät verarbeitet. Die derart hergestellten Fisch-Chips haben einen hervorragenden Geschmack und sind sehr gesund. Further, salmon can also be used as a food with the above manufacturing method. Whole pieces of fish meat are chopped up in a cutter and processed into a sausage meat. The fish chips produced in this way have an excellent taste and are very healthy.
Es versteht sich für die Fachmann, dass auch andere Fleischzusammensetzung verwendet werden können, beispielsweise künstlich hergestelltes Fleisch aus Soja oder dergleichen, oder sogenanntes Laborfleisch, welches In-Vitro gezüchtet wird. Das verwendete Fleisch hat einen Fettanteil von minimal etwa 10% bis maximal 30%. Selbstverständlich kann dem Brät aus Fleisch auch zusätzlich Gemüse, Pilze oder dergleichen hinzugefügt werden. Das Brät wird in der Form eines quadratischen Blocks gepresst, kann jedoch auch in der Form eines Kreiszylinders geformt werden, wobei dann ein Spiess von bis zu 60 kg gebildet und in einem Grillgerät gedreht und gegart und gebraten wird. Der oberflächlig gegarter Teil des Spiesses kann dann automatisch mit einem Roboter arm mit Messer von oben nach unten geschnitten oder abgestreift werden. It will be understood by those skilled in the art that other meat compositions can also be used, for example artificially produced meat from soy or the like, or so-called laboratory meat which is grown in vitro. The meat used has a minimum fat content of around 10% to a maximum of 30%. Of course, vegetables, mushrooms or the like can also be added to the sausage meat. The sausage meat is pressed in the form of a square block, but can also be shaped in the form of a circular cylinder, in which case a skewer of up to 60 kg is formed and rotated in a grill device and cooked and roasted. The superficially cooked part of the skewer can then automatically be cut or stripped from top to bottom with a robot arm with a knife.
Das fertig gegarte Brät aus Flackfleisch als Block oder als Kreiszylinder kann auch tiefgekühlt und zwischengelagert werden. Somit kann das tiefgekühlte Brät während mehrerer Wochen oder Monate gelagert und zu einem späteren Zeitpunkt aufgetaut und weiterverarbeitet werden. The fully cooked sausage meat made from flattened meat as a block or as a circular cylinder can also be frozen and temporarily stored. This means that the frozen sausage meat can be stored for several weeks or months and then thawed and processed at a later point in time.
Anstelle eines Messers oder eines Drahts kann auch ein scharfkantiges Gitter ver wendet werden, durch welchen der gegarter Block aus Brät hindurchgestossen wird, so dass Streifen mit einer Dicke von 1 bis 5 mm entstehen, welche nach dem Gitter mit einem automatischen Messer in Stücken geschnitten werden. Instead of a knife or wire, a sharp-edged grid can be used, through which the cooked block of sausage meat is pushed, so that strips with a thickness of 1 to 5 mm are created, which are cut into pieces after the grid with an automatic knife .
Nach dem Schnitt werden sodann die Stücke auf ein Laufband abgelegt und getak tet durch einen Tunnelofen transportiert, wo die Stücke leicht gebacken werden, um diese zu trocknen. Während des Transports auf dem Laufband kann je nach Bedarf noch vor dem Tunnelofen eine zusätzliche Mischung aus Gewürzen oder derglei chen auf die Stücke gespritzt werden. After the cut, the pieces are then placed on a treadmill and clocked transported through a tunnel oven, where the pieces are lightly baked to dry them. During transport on the treadmill, an additional mixture of spices or the like can be sprayed onto the pieces in front of the tunnel oven, as required.

Claims

Patentansprüche Claims
1. Verfahren zur Herstellung von Nahrungsmittelschips, dadurch gekennzeich net, dass das Verfahren folgende Verfahrensschritte umfasst: 1. Process for the production of food chips, characterized in that the process comprises the following process steps:
- in einem ersten Schritt (1) wird das Nahrungsmittel maschinell fein gehackt und zu einem Brät verarbeitet, - In a first step (1) the food is finely chopped and processed into a sausage meat,
- in einem zweiten Schritt (2) wird das Brät in eine Backform eingefüllt,- In a second step (2) the sausage meat is poured into a baking pan,
- in einem dritten Schritt (3) wird die Backform mit dem eingefüllten Brät in einem Gar- oder Backofen bei einer Temperatur von 150 bis 250 °C während 20 bis 40 Minuten gegart und/oder gebraten, - In a third step (3) the baking pan with the sausage meat is cooked and / or fried in a cooking or oven at a temperature of 150 to 250 ° C for 20 to 40 minutes,
-in einem vierten Schritt (4) wird die Backform mit dem gegarten und/oder gebratenen Brät bei einer Temperatur von -5 °C bis +5 °C während 20 bis 40 Minuten abgekühlt, -in a fourth step (4) the baking pan with the cooked and / or fried sausage meat is cooled down at a temperature of -5 ° C to +5 ° C for 20 to 40 minutes,
- in einem fünften Schritt (5) wird das Brät aus der Backform entnommen und zu Streifen oder Chips geschnitten, - In a fifth step (5) the sausage meat is removed from the baking pan and cut into strips or chips,
- in einem sechsten Schritt (6) werden die Streifen oder Chips in einem Ofen bei einer Temperatur von 80 bis 160 °C während einer Durchlaufzeit von 5 bis 15 Minuten getrocknet. - In a sixth step (6) the strips or chips are dried in an oven at a temperature of 80 to 160 ° C for a cycle time of 5 to 15 minutes.
2. Verfahren nach Anspruch 1 , dadurch gekennzeichnet, dass im fünften Schritt2. The method according to claim 1, characterized in that in the fifth step
(5) das Brät mittels eines Messers odereinem Draht zu Streifen mit einer Dicke von 1 bis 5 mm, vorzugsweise 2 mm, geschnitten wird, und im sechsten Schritt(5) the sausage meat is cut into strips with a thickness of 1 to 5 mm, preferably 2 mm, by means of a knife or a wire, and in the sixth step
(6) die Streifen auf einem Laufband abgelegt und in einem Tunnelofen bei einer Temperatur von 80 bis 160 °C während einer Durchlaufzeit von 5 bis 15 Minuten getrocknet werden, und in einem siebten Schritt (7) die fertig getrock neten Streifen zu Chips geschnitten oder gebrochen werden. (6) The strips are placed on a treadmill and dried in a tunnel oven at a temperature of 80 to 160 ° C for a processing time of 5 to 15 minutes, and in a seventh step (7) the finished dried strips are cut into chips or to get broken.
3. Verfahren nach Anspruch 1 , dadurch gekennzeichnet, dass im fünften Schritt (5) das gegarte und/oder gebratene Brät durch ein Gittermesser oder Maschendraht hindurch gestossen wird, und die daraus entstehenden Streifen mit einer Klinge zur 1.0 bis 1.5 mm dicke Chips geschnitten werden, und die Chips im sechsten Schritt (6) auf ein Laufband aus Maschendraht abgelegt werden, welches im Ofen ständig rotiert wird, so dass die Chips auf jeder Seite gleichmässig gebräunt werden. 3. The method according to claim 1, characterized in that in the fifth step (5) the cooked and / or roasted sausage meat is pushed through a lattice knife or wire mesh, and the resulting strips are cut with a blade into 1.0 to 1.5 mm thick chips , and in the sixth step (6), the chips are placed on a treadmill made of wire mesh which is constantly rotated in the oven so that the chips are evenly browned on each side.
4. Verfahren nach einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, dass das Nahrungsmittel eine Fleischzusammensetzung auf Rindfleisch und/oder Kalbsfleisch und/oder Lammfleisch und/oder Geflügelfleisch und/oder Schwei nefleisch und/oder Laborfleisch ist und beim Hacken eine Gewürzmischung hinzugefügt wird. 4. The method according to any one of claims 1 to 3, characterized in that the food is a meat composition on beef and / or veal and / or lamb and / or poultry and / or pork and / or laboratory meat and a spice mixture is added when chopping .
5. Verfahren nach einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, dass das Nahrungsmittel eine Mischung aus verschiedenen Gemüsesorten ist. 6. Verfahren nach einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, dass das Nahrungsmittel Fisch ist. 5. The method according to any one of claims 1 to 3, characterized in that the food is a mixture of different types of vegetables. 6. The method according to any one of claims 1 to 3, characterized in that the food is fish.
7. Verfahren nach Anspruch 6, dadurch gekennzeichnet dass der Fisch Lachs ist. 7. The method according to claim 6, characterized in that the fish is salmon.
8. Nahrungsmittelchips hergestellt nach einem Verfahren gemäss einem der Ansprüche 1 bis 7. 8. Food chips produced by a method according to any one of claims 1 to 7.
EP21702708.5A 2020-01-16 2021-01-06 Method for producing food chips Pending EP4090169A1 (en)

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