RU2597865C2 - Method for producing vegetarian sausage products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: group of inventions relates to the food industry in particular to the production of vegetarian sausage. Method comprises preparing a polymer shell and a filler, filler tamping shell, steaming. Crude protein gluten obtained from the grains of the wheat is used as a filler, grain is ground to a flour state, sifted, passed through magnetic catch mechanism, doh is kneaded with water of room-temperature, adding water in the amount of up to 60 % of the flour mass, exposed for 30 minutes, fed into a device for washing protein during continuous water supply. Proofing-fermentation of the washed protein is carried out in a refrigerator at (-2)-(+6) °C during 2-4 days. Produced mass is fed into the cutter, water, vegetable oil and spices are added and mixed, then salt, vegetables, herbs are added and again mixed and the polymer shell is filled with the produced mass. Loaves are formed and delivered for thermal steam treatment at, at least, 103 °C for 20-90 minutes with subsequent cooling for 10-20 minutes to the temperature (-2)-(+6) °C. In order to produce pate prepared sausage product is milled, vegetable oil, spices, cold water, salt and components are added according to the recipe, mixed in a cutter, the shell is filled with and delivered for steam boiling at, at least, 103 °C, cooled and stored in the refrigerator at (-2)-(+6) °C.

EFFECT: wider range of vegetarian sausage products with preservation of organoleptic properties, corresponding to meat sausage products.

2 cl, 2 tbl, 3 ex

Description

The invention relates to the food industry, in particular the production of vegetarian sausages.

A known method for the production of cooked sausages, involving the introduction of minced wheat flour with a particle size of 1-5 microns, a specific volumetric area of 4900-5500 cm ² / g and a protein fraction of 20-25% (see. A. S. USSR No. 700088, 1979, IPC A22C 11/00). The disadvantage of this method is that these sausages cannot be used for vegetarian food, since plant materials make up 3-5% of minced meat.

A known method of producing a vegetarian sausage, which provides for the preparation of a polymer shell and a filler, stuffing the shell with a filler, dressing it and steam cooking for 25-30 minutes, the filler contains corn or potato starch in an amount of 1-8 mass. %, Jerusalem artichoke or banana puree, flavors selected from the series: table salt, tomato paste, caraway seeds, ground red pepper, parsley, sodium guanylate, sugar (see RF Patent No. 2380908, IPC A22C 11/00, 2010, prototype).

The method is suitable only for boiled sausages.

The present invention solves the problem of expanding the range of vegetarian sausages while maintaining the organoleptic properties corresponding to meat sausages.

An object of the invention is the production of vegetarian sausages with high biological value from available plant materials.

A method of manufacturing a vegetarian sausage product involves preparing a filler, a polymer shell, stuffing the shell with a filler, steaming, raw filler is used gluten protein obtained from wheat grain, for this grain is crushed to a state of flour, then sieved, passed through a magnet trap, knead the dough on water at room temperature, adding the latter in an amount of up to 60% to the mass of flour, stand for 30 minutes, served in the apparatus for washing the protein with a continuous supply of water until it becomes transparent, then separation - fermentation of the washed protein is carried out in the refrigerator at temperatures of (-2) - (+ 6) ° C for 2-4 days, then the resulting mass is fed into the cutter, water, vegetable oil and amenities are added, again mix to obtain a homogeneous mass, add salt, vegetables, greens, mix again to evenly distribute the components and fill the polymer shell with the resulting mass, form loaves and send them to heat treatment with steam at a temperature of at least 103 ° C for 20-90 minutes depending bridges from the diameter of the shell, followed by cooling for 10-20 minutes to a temperature of (-2) - (+ 6) ° С, then the resulting product is crushed again, vegetable oil, spices, cold water, salt and components are added according to the recipe, mixed to homogeneous mass in the cutter, fill the shell and re-steamed for cooking at a temperature of at least 103 ° C, then the paste is cooled in the shower with cold water and stored in the refrigerator at a temperature of (-2) - (+ 6) ° C, which meets the criteria of the invention "novelty".

A comparison of the proposed method not only with the prototype, but also with known methods, shows that in the production of vegetarian sausages, vegetable raw materials are used, including wheat flour (not lower than the first grade), soy, peas, lentils, amaranth as a protein preparation, but at the same time, fats are additionally introduced, a structure-forming agent that contributes to the creation of the form of sausages (most often modified starch). The claimed method uses hydrated protein - crude protein - gluten, one of the components of which is high molecular weight glutenin, which ensures the elasticity of the filler, prevents delamination of the components of the finished product and exhibits the properties of the builder. The functional properties of gluten are in the high adsorption ability of 300% to form stable elastic structures that are heat-resistant at temperatures up to 100 ° C, which allows you to subject the finished product to re-heating, for example, in the manufacture of hot sandwiches, without loss of organoleptic properties. In the process of hydration and maturation, gluten forms fibers that mimic the structure of meat fibers, which makes it possible to obtain a product with organoleptic properties familiar to the consumer, while it exhibits the ability to bind fats, form gels and stable emulsions, which also prevents the stratification of the finished product, allows you to give the product the desired form, in addition, gluten is a natural preservative, which increases the shelf life of the finished product and is rich in fiber, B vitamins and iron, which increases the bio the logical value of the product and meets the criterion of "inventive step".

The inventive method is implemented as follows.

Grains of cereals containing gluten, such as wheat, are crushed to a state of flour, which is sieved and passed through a magnet trap. From the flour in the dough knead the dough in water at room temperature (15-20 ° C) in an amount up to 60% by weight of the flour and stand for 30 minutes. After exposure, the dough is fed into the apparatus for washing the protein with a continuous supply of water until its transparency. Then carry out the separation - fermentation of the washed protein in the refrigerator at a temperature of (-2) - (+ 6) ° C for 2-4 days. Then, the resulting mass is fed into the cutter, water, vegetable oil and spices are added, mixed again until a homogeneous mass is obtained, salt, vegetables, greens are added, and mixed again to evenly distribute the components. The learned mass is filled in the polymer shell. The loaves are formed, which are sent for heat treatment with steam at a temperature of at least 103 ° C for 20-90 minutes, depending on the diameter of the shell. Then, the loaves are cooled for 10-20 minutes to a temperature of (-2) - (+ 6) ° C. The resulting product is freed from the polymer shell, crushed again, added vegetable oil, spices, cold water, salt and components according to the recipe, mixed to a homogeneous mass in the cutter, filled the shell and re-sent to steam cooking at a temperature of at least 103 ° C. The resulting paste is cooled in the shower with cold water and stored in the refrigerator at a temperature of (-2) - (+ 6) ° C.

Example 1

To prepare 100 kg of classic Classic sausage, they take 83.5 kg of raw protein - gluten (gluten), 1.2 kg of coconut oil, 15.3 kg of sunflower oil, everything is placed in a cutter, mixed. Then add table salt, locust bean gum, a mixture of spicy spices (nutmeg, cardamom, coriander, black pepper). Again mixed until a homogeneous mass and uniform distribution of the components. Then transferred to the funnel of a vacuum syringe and fill the shell with a diameter of 50-80 mm Formed loaves of sausage "Classic" sent to steam cooking at a temperature of at least 103 ° C for 1-1.5 hours. After cooking, it is cooled in the shower with cold water for 10-20 minutes and stored in a cooling chamber at a temperature of (+2) - (+ 6 ° C).

Example 2

To prepare 100 kg of Bavarian vegetarian sausages, they take 85 kg of raw protein gluten (gluten), 1.1 kg of coconut oil, 14.0 kg of sunflower oil, put everything in a cutter, mix with the addition of cold water, salt, carob gum, mixtures of spicy spices (nutmeg, cardamom, coriander, black pepper) until a homogeneous mass and uniform distribution of components are transferred to a funnel of a vacuum syringe and fill the shell with a diameter of 32-45 mm and sent to steam cooking at a temperature of at least 103 ° C for 0 5-1 hours. After cooking, the Bavarian vegetarian sausages are cooled in the shower with cold water for 10-15 minutes and stored in a cooling chamber at a temperature of (+2) - (+ 6) ° С.

Example 3

For the preparation of 100 kg of marine pate “Sea” take 8 kg of sea kale, 63 kg of vegetarian sausage, such as “Classic”, twisted to a pasty mass, 20 l of vegetable oil, spicy spices, cold water, salt, mix thoroughly until smooth, transfer into the funnel of a vacuum syringe and fill the shell with a diameter of 40-55 mm and send to steam cooking at a temperature of at least 103 ° C for 1 hour. Then the paste is cooled in the shower with cold water for 10-15 minutes and stored in the refrigerator at a temperature of (+2) - (+ 6) ° С.

Obtained by the present method, vegetarian sausages have the following indicators (see tables 1, 2).

Using the proposed method allows to produce a product that fully complies with the requirements of vegetarian food, using plant materials.

Claims (2)

1. A method of manufacturing a vegetarian sausage product, comprising preparing a filler, a polymer shell, stuffing a shell with a filler, steaming, characterized in that the raw material is gluten protein obtained from wheat grain, for this the grain is crushed to a state of flour, then sieved , passed through a magnet trap, knead the dough on water at room temperature, adding the latter in an amount of up to 60% to the mass of flour, stand for 30 minutes, feed it to the protein washing machine, etc. and continuous supply of water until it becomes transparent, then the washed protein is fermented in the refrigerator at a temperature of - 2 (+6) ° C for 2-4 days, then the resulting mass is fed to the cutter, water, vegetable oil and spices are added, mixed again until a homogeneous mass is obtained, salt, vegetables, greens are added, mixed once more to distribute the components evenly, and the polymer mass is filled with the resulting mass, the loaves are formed and sent to heat treatment with steam at a temperature of at least 103 ° C for 20-90 min depending on the diameter of the shell, followed by cooling for 10-20 minutes until the temperature (-2) - (6) ° C. 2. A method of manufacturing a vegetarian sausage product, comprising preparing a filler, a polymer shell, stuffing a shell with a filler, steam cooking, characterized in that the raw material is gluten protein obtained from wheat grain, for this the grain is crushed to a state of flour, then sieved , passed through a magnet trap, knead the dough on water at room temperature, adding the latter in an amount of up to 60% to the mass of flour, stand for 30 minutes, feed it to the protein washing machine, etc. and continuous supply of water until it becomes transparent, then separation - fermentation of the washed protein is carried out in the refrigerator at a temperature of (-2) - (+ 6) ° C for 2-4 days, then the resulting mass is fed to the cutter, water and vegetable oil are added and amenities, mix again until a homogeneous mass is added, salt, vegetables, greens are added, mix again to distribute the components evenly, and fill the polymer shell with the resulting mass, form the loaves and send them to heat treatment with steam at a temperature of at least 103 ° C. within 20-90 minutes, depending on the diameter of the shell, followed by cooling for 10-20 minutes to a temperature of (-2) - (+ 6) ° С, then the resulting product is again crushed, vegetable oil, spices, cold water, salt are added and the components according to the recipe, mix to a homogeneous mass in the cutter, fill the shell and re-send to steam cooking at a temperature of at least 103 ° C, then the paste is cooled in the shower with cold water and stored in the refrigerator at a temperature of (-2) - (+ 6) ° C.