HU207936B - Method for producing foodstuffs preparation suitable for human consumption bgeing equal with meat and having vegetal protein content - Google Patents

Abstract

A food prod. which is comparable to all-meat mixts. is based on plant protein and contains (all pts. wt.): 1 soya, granulated, being soaked in 2 water pref. contg. salt and paprika powder, for at least two hours, and squeezed out after soaking. Of this squeezed out granulate sufficient to correspond to 1 pt. dry wt. is added to 0.8-1.5 minced pork, 1-2 raw unpressed lard or to 1 raw and 1 prepd. lard. - The mixt. is agitated and spices, e.g., garlic, salt, red paprika powder ground pepper, caraway-seed, are added. The mixt. is homogenised filled in sausage skins, allowed to stand for 3-6 hours and smoked at 5-10 deg. for 12-24 hours. Finally, the prod. is desiccated to contain less than 45% water, during a 8-12 days' peri

Description

The present invention relates to a process for preparing a vegetable protein based food product for human consumption which is equivalent to meat.

The following problems have led to the invention:

Nutritionists say that "due to the Hungarian cuisine, which is rich in fatty and fleshy, spicy (pepper, strong paprika), obesity is a folk disease, and the number of diet-related diseases rise." (Dr. Andor Oláh-Klára Kállai-Zsolt Vadnai: Reform Kitchen, Agricultural Publishing House 1990.).

Creating a healthier diet - like all rooted habits - can only be gradually, over time. Nutritionists themselves do not recommend switching straight to a purely plant-based diet, because even though a perfectly plant-based diet can maintain excellent health and nutritional knowledge, an unknowingly inexperienced entrepreneur puts his health at risk. (Dr. Andor Oláh-Klára Kállai-Zsolt Vadnai: Reform Kitchen, Agricultural Publishing House 1990.).

Meat, especially pork, plays an important role in Hungarian eating habits. Excessive meat consumption, on the other hand, contributes to many diseases, especially cardiovascular and circulatory diseases. Nucleoproteins of meat protein are degraded by enzymes to phosphoric acid, pentoses, purine and pyrimidine bases. Purine bases are converted to uric acid. The amount of uric uric acid in the diet is 0.2-0.6 g, and the amount of animal protein (meat) increases in the body, blood and urine. Uric acid causes deposits in the joints, tendons, etc. and causes urate uric acid diathesis, or more commonly known as gout. The urate (uric acid) kidney stone is also caused by the increased uric acid secretion (Dr. Andor Oláh-Klára ZsoltVadnai: Reformkonyha, Agricultural Publishing House 1990).

The reduction of meat consumption is thus very important in preventing the aforementioned diseases. Switching to a purely plant-based diet without nutritional knowledge and practice is risky because an inadequate diet can lead to deficiency disorders. Among the plants, soy contains nutrients that are essential for the human body: 3842% protein, 15-20% fats containing unsaturated compounds - oleic acid, linoleic acid, linolenic acid, 20-25% carbohydrate, 3-4% fiber, 5% mineral materials, micro- and macro-elements, B _r, Β ₂ -, Β ₆ -, E- and P-vitamins, enzymes, phosphorus lime. Soy protein also contains the essential amino acids for the human body, the 10 essential amino acids, so it is a complete protein. Its composition and its favorable physiological effects, as cholesterol lowering effect, are suitable for replacing meat due to the reduction of the pathologically increased appetite (Dr. Andor Oláh-Klára Klára-Vadnai: Reformkonyha, Agricultural Publishing House 1990).

Raw soy preparations, with the exception of soybean sprouts, are unsuitable for human consumption without prior treatment because they contain an indigestion enzyme, a trypsin inhibitor, and taste-bitter substances, saponins.

Hungarian Patent Publication No. T / 50012 discloses several methods for removing bitter taste and digestive inhibitors from soy. Thus, the soy, usually after pre-swelling and / or shelling, is cooked with water, predominantly steam-treated or dry-roasted, but there are also known methods for removing unwanted materials from the soy by various chemicals, such as acid treatment or alcoholic extraction. According to the process described in Hungarian Patent Application No. 180,991, the soy kernel is swelled, cooked, milled and the resulting granulate is dried under certain conditions to obtain a soy composition suitable for human consumption.

Hungarian Patent Publication No. AT / 50012 discloses a process for preparing a meat equivalent of soy beans, wherein soaked soybeans are cooked in water for at least 4 hours, separated from the cooking juice, pureed, flavored with gluten flour, table salt and other flavorings, ), knead the mixture to a homogeneous mass and leave for 0.5 to 5 hours.

László Bódis-Pál Kralovánszky [Agricultural Publisher (1988)]: Food and Feed for Soy. In the book, the authors generally deal with the addition of soy preparations to a variety of foods (bakery items, etc.). It is mentioned that soy is used for volume expansion as it facilitates the emulsification of canned foods by heat treatment.

U.S. Pat. No. 849, No. 244; The patent mentions a sausage made from a mixture of vegetable proteins, which may be soy, and meat, the soy content of which is far below ours, that is to say, as a fat-binding additive.

Hungarian Patent Application No. 187,658 (V. Meat Industry) refers to only 0-1.6% of a plant additive which is recommended for gelling of butcher's products. For example, 0.5 parts for Paris, the proportion being 0.5-2% of the final product. According to subheading 5, lecithin or a hydroxylated or acetylated derivative and isolated or textured soy in a proportion of 0.1 to 6% by weight of the final product are preferably used as additives in the manufacture of meat products.

No. 198,967. The 5th patent of Baranya County Meat Industry also talks about soy content of only 8%, which means that all patents so far are intended only as an additive, ie a binder for meat products, unlike ours, which are made with 45% soy content. It has a healthy diet, low cholesterol and a taste that matches the finest smoked meat products. thus, a gentle lifestyle

EN 207 936 Β rolls are welcome as they are not present as an additive but as a major component.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method by which the composition obtained is suitable not only for its nature but also for its taste.

The present invention is based on the discovery that pre-treated, seasoned soy added to meat and fat can be preserved by smoking.

This finding is surprising because smoking as a preservative method for animal protein has long been used, but has not yet been used for the preservation of vegetable protein.

FIELD OF THE INVENTION The present invention relates to a process for preparing a food protein based vegetable protein soy for human consumption, wherein 1 part by weight of soy granulate is immersed in 2 parts by weight of water, preferably salt and red pepper, from 0.8 to 1.5 parts by weight. ground pork and 1-2 parts ground fat bacon (or 1 part fat bacon and 1 part lard) and then mix the mixture with the spices used for making the sausage, preferably garlic, salt, red pepper, ground pepper, spice, After resting for -6 hours, it is smoked for 12-24 hours at 5-10 ° C and dried for 8-12 days at 45% water.

The main advantages of the process according to the invention are as follows:

(a) results in a product similar to meat in appearance, chemical composition and taste,

(b) the preparation has a more favorable physiological effect when compared with meat sausages, since it contains between 20% and 60% less animal protein,

(c) it is feasible under both household and commercial conditions,

(d) the cost of producing the product obtained by the process of the present invention is about half that of the product obtained from pure meat.

Example

The raw material pork, fat and industrial bacon are frozen frozen at 0-4 ° C with a three to six knife cutter so that they are 10-20 mm pieces. Before long, the soy granulate is soaked in water. Add the salt and pepper to the soaking water. The peppers are colored to dissolve all the soy in the water when dissolved. The ratio of soy to water is 1/3 soy, 2/3 water. After soaking for two to six hours, when the soy has completely absorbed the paprika and salty juice, mix it with the cut meat and bacon, and add the spices. The mixture is then comminuted to a size of 4-10 mm, also with a cutter. During the process, mixing is perfect and assured. The resulting mass is filled into a small intestine of 2.5-3 cm in diameter with a piston filling machine; while 24 to 32 cm long.

After resting for 3 to 6 hours, the paste is smoked, held for 12 to 24 hours (at 5 to 10 ° C) on cold, hard wood, then aged for 10 days in a climate cabinet below the required water content. The required water content is 45%.

The product is now ready for use and shelf life IV. 1 to IX. 31 days to 21 days, from X. 1 ΠΠ. Up to 31 days to 30 days, as is usually the case with smoked dry meat products. Soy sausage can last longer, just like homemade smoked products. Store below + 18 ° C.

In the example, the following amounts of ingredients and spices are used:

raw material name quantity kg pork shoulder 19-22 kg industrial bacon or fat or. mixed 29-32 kg swelled soy granules 45 kg spices:

table salt 2.2 kg red pepper hot 0.5 kg red pepper sweet 1.5 kg crushed garlic, non-preserved pulp 1.5 kg ground black pepper 0.8 kg ground spice 0.2 kg

Patent Claim Point

Claims (1)

A process for the preparation of a food equivalent plant-based protein based vegetable product for human consumption, comprising soaking 1 part by weight of soy granulate in 2 parts by weight of water, preferably salt and red pepper, and adding 1 to 1 part by weight of dry soy granulate. , 5 parts by weight of minced pork and 1-2 parts by weight of minced fat bacon or 1 part by weight of bacon and 1 part by weight of lard, then the mixture is mixed with the spices used for making the sausage, preferably with garlic, salt, red pepper, ground pepper, and allowed to stand for 3-6 hours, then smoked for 12-24 hours at 510 ° C and dried for 8-12 days at 45% water.