RU2795598C1 - Food product based on vegetable raw materials in the form of nuggetts - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: food product based on vegetable raw materials, made in the form of nuggets, while it includes the following ingredients, calculated on the total weight of the product: 1-50 wt.% vegetable protein texturate obtained by co-extrusion of a mixture of proteins, in the following ratio in terms of the total weight of texturate: 25-35 wt.% pea protein isolate, 10-20 wt.% rice protein isolate and 50-60 wt.% soy protein concentrate; 3-38 wt.% combination of vegetable oils, including in terms of the total weight of vegetable oils: 32-42 wt.% sunflower oil and 58-68 wt.% rapeseed oil; 1-20 wt.% vegetable fibers; 1-18 wt.% soy protein isolate; 0.-1-5 wt.% cellulose and/or its derivatives as food additives; water - the rest up to 100 wt.%. Also a food product is proposed based on vegetable raw materials, made in the form of nuggets, while it is made from the following ingredients, in terms of the total weight of the product: 1-50 wt.% vegetable protein texturate obtained by co-extrusion of a mixture of proteins, in the following ratio in terms of the total mass of texturate: 30 wt.% pea protein isolate, 15 wt.% rice protein isolate and 55 wt.% soy protein concentrate; from 3 to 38 wt.% of a combination of vegetable oils, including in terms of the total mass of vegetable oils: 37 wt.% sunflower oil and 63 wt.% rapeseed oil; 1-20 wt.% vegetable fibers; 1-18 wt.% soy protein isolate; 0.1-5 wt.% cellulose and/or its derivatives as food additives; 0-4 wt.% salt; 0.05-1 wt.% caramel color; 0.1-10 wt.% flavoring substances; 0.00002 wt.% vitamin B12; 0.0005 wt.% vitamin D3; 6-36 wt.% breadcrumbs; 4-24 wt.% dry mix for lezon; and water - the rest up to 100 wt.%.

EFFECT: obtaining a vegetable food product in the form of nuggets that can serve as a full-fledged replacement for traditional chicken nuggets for adherents of a healthy diet and people who do not include animal products in their diet, which has a balanced amino acid composition and an optimal ratio of Omega-6 and Omega-3 fatty acids.

15 cl, 3 tbl, 2 ex

Description

FIELD OF TECHNOLOGY

The invention relates to the food industry, in particular, to a vegetable food product in the form of nuggets that can serve as a full-fledged replacement for traditional chicken nuggets for adherents of a healthy diet and people who do not include animal products in their diet.

PRIOR ART

Nuggets is an American cuisine dish made from chicken breast fillets in a crispy breadcrumbs fried in oil. Invented in the 1950s, chicken nuggets have become a popular staple in fast food restaurants. They are also sold as frozen ready-to-cook foods for home preparation. The original recipe for nuggets was ground chicken fillet from the breast, formed into small pieces, and then breaded in flour, egg and breadcrumbs and fried in oil (deep-fried). To date, most often nuggets are made from whole chicken fillet. Chicken nuggets are considered fatty and unhealthy food.

In response to global health and vegetarian trends, some fast food restaurants are offering vegetarian alternatives to bean nuggets, falafel (chickpeas and other legumes), and mycoprotein (mushroom protein). There is also a wide variety of recipes for homemade vegetarian nuggets, including potatoes, cabbage and other vegetables.

Patents RU2728653 and EP3628173 based on WO 2015/153666 describe an analogue of minced meat containing an isolated vegetable protein, a dietary fiber component, a wide range of various vegetable fats and a number of other components, which is proposed, among other things, to be used for the manufacture of nuggets. However, the specific formulation of the nuggets, as well as the specific composition of proteins and fats, is not described in this document.

EA029553, based on WO 2015044119, which is the closest analogue of the claimed invention, describes a meat analogue containing a co-extruded mixture comprising soy protein isolate, soy flour or soy concentrate and rice protein, as well as rice carbohydrates, water and a flavor modulating agent . This analogue of meat is proposed, among other things, to be used for the manufacture of nuggets. The specific recipe for nuggets is also not described in this document.

None of the known plant foods can serve as a complete replacement for chicken nuggets, since all of them do not have a balanced amino acid composition and an optimal ratio of Omega-6 and Omega-3 fatty acids.

Various artificially prepared food products are known in the food industry, including plant-based meat substitutes.

The so-called "vegetable meat" is a product rich in vegetable protein that mimics the look, taste, color, smell and texture of traditional meat and fish counterparts. The basis for such products are vegetable proteins, and above all soy protein, wheat gluten and pea protein. The production of these three types of proteins in the form of defatted flour, concentrates and isolates was mastered by the food industry in the second half of the 20th century. The advantages of vegetable meat are that such a product does not contain cholesterol, has a higher protein digestibility and contains fiber.

To give vegetable proteins a meat-like structure, they are texturized by converting defatted protein into fibrous structures similar to animal meat, for which food extrusion technology is used. The essence of the extrusion method is that a mixture of protein powder and water is processed in special devices - extruders, in which the protein mass is forced at high temperature and pressure through holes of small diameter, followed by rapid cooling. In this way, a fibrous product is obtained - the so-called "texture", which imitates the texture of meat well.

Traditionally, artificially produced plant-based meats have been used to reduce the cost of certain foods, often replacing all or some of the natural meat with plant-based substitutes. However, there has been a recent trend towards plant-based products designed to replace meat-based products that could replace them in the diet of people who do not include animal products in their diet, such as vegetarians and vegans. It is important that such a replacement of an animal product with a vegetable one ensures the maximum correspondence of its amino acid composition to the body's needs for amino acids (primarily essential ones) for protein synthesis and the degree of their assimilation by the body.

For complete assimilation of food protein, the content of amino acids in it must be in a certain ratio, that is, be balanced. Based on many years of biomedical research, the Food and Agriculture Organization of the United Nations (FAO, from the English Food and Agriculture Organization , FAO) and the World Health Organization (WHO) have established a criterion for determining protein quality - a standard that has the best balance of essential amino acids. The composition of the so-called "reference" or "ideal" protein was first adopted by the FAO/WHO in 1973, and has been repeatedly adjusted since then.

The amino acid composition of the “ideal” protein according to the FAO/WHO 2011 scale is shown in the following table:

The composition of the "ideal" protein

Amino acid name The content of essential amino acids, g / 100 g of protein Valine 4 Isoleucine 3 Leucine 6.1 Lysine 4.8 Methionine + cysteine 2.3 Phenylalanine + tyrosine 4.1 Threonine 2.5 tryptophan 0.66 Histidine 1.6

It should be noted that the "ideal" protein contains not only essential amino acids (NAA) in certain proportions, but also a certain proportion of non-essential amino acids (NAA).

According to the balance of the amino acid composition, proteins of animal origin are closest to the “ideal” protein. Animal proteins (eg milk, meat, egg, fish) are complete.

The biological value of vegetable proteins is lower, vegetable proteins (for example, proteins of wheat, corn and other cereals) are incomplete, since the amino acid composition of these proteins does not contain a complete set of essential amino acids, they are characterized by a low content of lysine, tryptophan and threonine. Therefore, in terms of the balance of the amino acid composition, they do not correspond to the “ideal” protein.

Along with the amino acid composition, the biological value of proteins is also determined by the degree of their assimilation after digestion. Animal proteins have a higher digestibility than vegetable proteins, which are not completely absorbed by the body. So legumes contain inhibitors of proteinases, which reduces the absorption of protein from them. As for isolates and concentrates of proteins from legumes, their amino acid composition and digestibility are close to those of protein of animal origin. At the same time, protein from plant products is absorbed by the body by 62-80%.

As mentioned above, soy protein, wheat gluten and pea protein are the most commonly used for the manufacture of vegetable meat.

Soy protein is easily emulsified and texturized. In addition, soy protein is close in amino acid composition to animal proteins - it contains all nine essential amino acids (leucine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine and histidine). Soy contains a number of elements necessary for the human body, which contribute to the activation of metabolic processes and act as antioxidants. These are microelements such as zinc, iron, and macronutrients - sodium, potassium, calcium, magnesium and phosphorus, as well as B vitamins (B1, B2, PP, B4, B5, B6, B9) beta-carotene (vitamin A), vitamins C, E, H. However, it, like other legumes, lacks such important amino acids as methionine and cysteine, and unlike meat, soy does not contain vitamin B12, so it is not a complete replacement for animal protein.

Wheat gluten is often used in artificial meats that resemble beef, chicken, duck, fish, and pork to provide additional protein and in vegetarian diets. However, it can present problems for people with celiac disease (gluten intolerance) and gluten sensitivity.

Pea protein contains a large amount of essential and non-essential amino acids. It holds the record for the amino acid arginine - its content in pea protein is higher than in any other plant protein source. Pea protein is also rich in the essential amino acid lysine and the important amino acid glutamine, and, unlike soy protein, is high in valuable branched-chain amino acids (BCAAs), which are important for building muscle and muscle protection, in particular in bodybuilding. However, it has a number of disadvantages, which include low digestibility, the risk of digestive discomfort, and a pronounced bean taste and smell. In addition, the usefulness of pea protein is limited by the sulfur-containing amino acids methionine and cysteine.

Rice protein can also be used as a vegetable protein source. It has the entire spectrum of essential amino acids, contains sodium, potassium, magnesium, phosphorus, vitamins B1, B2 and PP. It also includes biotin, amylopectin and zinc, a significant amount of starch, which is easily absorbed by the human body, a little fiber (up to 1%), mono- and disaccharides (up to 0.4%). It is quickly absorbed and does not interfere with the digestion of other foods.

However, none of these types of vegetable protein is a complete substitute for animal meat and does not have the optimal amino acid ratio that meets the FAO / WHO requirements for a complete “ideal” protein.

A number of prior art documents have suggested the use of mixtures of different types of vegetable proteins or vegetable oils for the manufacture of meat replacement foods.

None of the known documents considered the problem of creating a vegetable food product in the form of nuggets, having a balanced composition of vegetable proteins, having an amino acid composition corresponding to the composition of the "ideal" protein according to the FAO/WHO requirements, and also having an optimal ratio of Omega-6 and Omega- 3 fatty acids. Specific qualitative and quantitative compositions of mixtures of vegetable proteins and oils are not indicated in any of the known documents.

Definitions

Unless otherwise indicated, all terms used in the description of the invention, including technical and scientific terms, have the meanings generally known to those skilled in the art to which the present invention pertains.

The use of the singular in this work refers to both the singular and the plural, unless the context dictates otherwise.

As used herein, the terms "comprise", "comprise", "including" are synonymous with the terms "comprises", "comprise", "comprising" and have a non-exclusive or modifiable meaning that indicates the presence of the following entities, such as steps, operations, components, and does not exclude or prevent the presence of additional, unnamed steps, operations, components, features, elements known in the art or described in this work.

As used herein, the term "approximately" referring to a measurable value such as a parameter, an amount, a length of time, and the like includes variations in values of ±20% or less, preferably ±10% or less, more preferably ±5% or less, more preferably ±1% or less, and more preferably ±0.1% or less of the specified value, provided that these variations do not prevent the implementation of the present invention. It should be understood that the value to which the modifier "approximately" refers is also included in the scope of the invention.

Unless otherwise indicated, as used herein, the term "wt.%" (mass percent) refers to the relative weight of the respective component in terms of the total weight of the composition or the corresponding element of the composition.

Limitations of numeric ranges include all numbers and decimals contained within the range, as well as the specified limits, unless expressly stated or otherwise indicated.

When used in the context of the present invention, the term "and/or" refers to any possible combinations and covers any possible combinations of one or more of the respective specified elements, as well as the absence of combinations when interpreted in an alternative form ("or").

SUMMARY OF THE INVENTION

The objective and technical result of the present invention is the creation of a completely vegetable food product in the form of nuggets, having a texture and appearance similar to traditional chicken nuggets, a balanced amino acid composition corresponding to or at least as close as possible to the composition of the "ideal" protein recommended by the FAO/WHO, as well as the optimal ratio of Omega-6 to Omega-3 fatty acids, which, when eaten, will help build muscle mass, and is suitable for vegetarians and vegans, as well as people observing a religious fast.

The objective and technical result of the present invention is also to obtain a completely vegetable food product in the form of nuggets with an "ideal" protein (according to the recommendations of the FAO / WHO 2011), with a balanced amino acid composition, an optimal ratio of Omega-6 and Omega-3 fatty acids, and preferably fortified with vitamins B12 and D3, which are most deficient in people who do not include animal products in their diet, and can serve as a complete replacement for such people as a meat product such as chicken nuggets.

As stated above, no single plant protein satisfies the requirements for an "ideal" protein. Therefore, in order to achieve a balanced amino acid composition of a plant food product that should serve as a substitute for a product of animal origin, it is necessary to use a combination of several different plant proteins, which, due to the different amounts of essential amino acids in their composition, complement each other, resulting in a product with an “ideal” protein. (according to FAO/WHO recommendations). The author of the present invention found that such a balanced amino acid composition can be obtained by combining certain amounts of soy, pea and rice protein.

The main forms of protein preparations are defatted flour, concentrate and isolate. Defatted flour contains from 56 to 59% protein, the protein content in protein concentrates ranges from 65 to 72%, and preparations with a protein content of at least 90% are classified as protein isolates.

The author of the present invention found that the most optimal combination for solving the problem would be a combination that includes (in terms of the total weight of the combination of proteins):

- from 25 to 35 wt.% pea protein isolate,

- from 10 to 20 wt.% rice protein isolate and

- from 50 to 60 wt.% soy protein concentrate.

Thanks to the use of a combination of pea, rice and soy proteins in this ratio due to the different amounts of essential amino acids in their composition, these proteins complement each other, providing a balanced amino acid composition, resulting in a product with an “ideal” protein that can serve as a complete replacement for meat products , which, when eaten, will help build muscle mass.

In order for a vegetable food product to have a texture and appearance similar to chicken meat, it is necessary to use a combination of these proteins in the form of a texturate. This vegetable protein texture is obtained by coextrusion of a mixture of the indicated pea protein isolate, rice protein isolate and soy protein concentrate in the indicated amounts.

In order for a vegetable food product to serve as a complete substitute for meat products, it must also have a balanced fatty acid composition, in particular, an optimal ratio of Omega-6 and Omega-3 fatty acids. The author of the present invention found that such a balanced fatty acid composition can be obtained by combining certain amounts of rapeseed and sunflower oil, namely (in terms of the total weight of the combination of oils):

- from 32 to 42 wt.% sunflower oil and

- from 58 to 68 wt.% rapeseed oil.

In order for a plant food product to serve as a full-fledged substitute for meat products for people who do not consume animal products, such as vegetarians and vegans, it is also desirable to include vitamins B12 and D3 in the plant food product, which, according to the Institute of Nutrition of the Russian Academy of Medical Sciences (Federal Research Center nutrition, biotechnology and food safety) are the most deficient in such people.

In view of the foregoing, the object of the present invention is a vegetable food product in the form of nuggets, comprising the following components (in terms of the total weight of the product):

- from 1 to 50 wt.% texturate of vegetable proteins, including (in terms of the total weight of texturate):

- from 25 to 35 wt.% pea protein isolate,

- from 10 to 20 wt.% rice protein isolate and

- from 50 to 60 wt.% soy protein concentrate;

- from 3 to 38 wt.% of a combination of vegetable oils, including (in terms of the total weight of vegetable oils):

- from 32 to 42 wt.% sunflower oil and

- from 58 to 68 wt.% rapeseed oil;

- from 1 to 20 wt.% vegetable fibers;

- from 1 to 18 wt.% soy protein isolate;

- from 0.1 to 5 wt.% cellulose and/or its derivatives; And

- water - up to 100 wt.%.

Vegetable protein texture is obtained by co-extrusion of a mixture of pea protein isolate, rice protein isolate and soy protein concentrate in the above ratio. The specific percentage of proteins in this mixture is chosen within the specified ranges, taking into account the specific protein content in the original plant material used, which may vary slightly depending on the source of plant material (variety, growing conditions, production technology, etc.).

Preferably, the vegetable protein texturate mixture comprises (based on the total weight of said mixture):

- from 29 to 31 wt.% pea protein isolate,

- from 15 to 16 wt.% rice protein isolate and

- from 54 to 56 wt.% soy protein concentrate;

Most preferably, the vegetable protein texturate mixture comprises (based on the total weight of said mixture):

- 30 wt.% pea protein isolate,

- 15 wt.% rice protein isolate and

- 55 wt.% soy protein concentrate.

In the manufacture of a vegetable food product, the above amount of dry texturate is mixed with water, hydrated to obtain the desired chicken-like texture, and then mixed with a combination of vegetable oils.

The combination of vegetable oils includes sunflower and rapeseed oils in the above ratio. The specific percentage of oils in this combination is chosen within the indicated ranges, taking into account the specific content of fatty acids in the original plant material used, which may vary slightly depending on the source of the plant material (variety, growing conditions, oil production technology, etc.).

Preferably, the combination of vegetable oils includes vegetable oils in the following ratio (based on the total weight of vegetable oils):

- from 36 to 38 wt.% sunflower oil and

- from 62 to 64 wt.% rapeseed oil.

Most preferably, the combination of vegetable oils includes vegetable oils in the following ratio (based on the total weight of vegetable oils):

- 37 wt.% sunflower oil and

- 63 wt.% rapeseed oil.

To prepare a product having not only a texture similar to that of chicken meat, but also the corresponding organoleptic properties, a combination of vegetable oils is introduced into the product in the form of an emulsion by adding it to a hydrated texturate.

An emulsifier, lecithin, preferably soy lecithin, may optionally be added to facilitate the formation of the oil emulsion during the manufacture of the product. If lecithin is used, it is present in the product in an amount effective to stabilize the oil emulsion, preferably in an amount of 0.01 to 1% by weight, based on the total weight of the product.

To provide the desired fibrous structure that mimics the structure of natural chicken meat, and the corresponding organoleptic properties, dietary plant fibers (fiber) are added to the product. Vegetable fibers, in addition, regulate peristalsis, lower blood cholesterol, bind bile acids, normalize the composition of the microflora of the digestive system, exhibit a prebiotic effect - they contribute to the bacterial synthesis of vitamins B2, B6, PP. They are a necessary component of food, along with proteins, fats and carbohydrates. Vegetable fibers are included in the composition of the food product according to the invention in an amount of from 1 to 20 wt.% (calculated on the total weight of the product).

To ensure product coherence and appropriate organoleptic properties, it is necessary to use binders such as cellulose, its derivatives, and/or mixtures thereof. Cellulose derivatives can be selected from derivatives approved for use as food additives, such as methylcellulose E461, ethylcellulose E462, hydroxypropylcellulose E463, hydroxypropyl methylcellulose E464, methylethylcellulose E465, sodium carboxymethylcellulose E466, ethylhydroxyethylcellulose E467. These substances serve as emulsifiers, texturizers, and also prevent caking and clumping. Cellulose and/or its derivatives are included in the food product according to the invention in an amount of 0.1 to 5 wt.% (calculated on the total weight of the product).

To increase the nutritional value and give the desired consistency, in addition to the texturate described above, from a combination of vegetable proteins, soy protein isolate is additionally included in the product composition in an amount of from 1 to 18 wt.% in terms of the total weight of the product.

In order for the resulting product to have the desired color, it can be given this color using a food coloring, for example, caramel coloring or other coloring, preferably a natural coloring of plant origin.

One or more food colorings may be present in the food product of the invention in an amount effective to produce the desired color for that product. For example, caramel color may be used in an amount of 0.05 to 1% by weight. This coloring can be used either alone or in combination with other food colorings to achieve the desired product color.

In order for the resulting product to serve as a full-fledged replacement for chicken nuggets in people who do not include animal products in their diet, it is preferable to additionally enrich it with vitamins that are most deficient in such people, in particular, vitamins B12 and D3.

The amount of vitamin B12 can be from 0.000015 to 0.00003% by weight, preferably 0.00002% by weight, and the amount of vitamin D3 can be from 0.0005 to 0.001% by weight, preferably 0.0005% by weight.

Salt and/or flavoring agents may be included in the nugget-shaped plant food product to have the desired taste and aroma. These components can be added to minced nugget stuffing and/or seasoning and/or mixed with breadcrumbs. Alternatively, these components may not be added during the preparation of the product, but supplied separately or together with the finished product, for example, to be added by the consumer according to his taste when preparing a dish from the semi-finished nuggets on his own. If these components are introduced into the product during its manufacture, then salt and flavoring substances are included in the product in an amount effective to obtain the desired taste properties of the final product. In particular, the amount of salt can be from 0 to 4 wt.%, and flavoring substances - from 0.1 to 10 wt.%.

For the manufacture of vegetable nuggets according to the invention, the components described above are mixed, formed into pieces from the minced meat, rolled in a mixture for lezon and breadcrumbs, frozen, packaged and sent for storage.

Liezon ensures the binding of the filling of the product with the breading. Since the product according to the invention preferably does not contain animal products, it does not use egg powder as in traditional ice cream formulations. According to the present invention, wheat flour and, optionally, salt are included in the composition of the dry mixture for lezon.

The shelf life of a vegetable food product in the form of nuggets according to the invention at a temperature not exceeding minus 18°C is 180 days.

Based on the above, the generalized formulation of the product according to the invention can be represented as follows:

Ingredients Quantity, wt.% Required Ingredients Vegetable protein texture, comprising:
- from 25 to 35 wt.% pea protein isolate,
- from 10 to 20 wt.% rice protein isolate
- from 50 to 60 wt.% soy protein concentrate from 1 to 50 A combination of vegetable oils, including:
- from 32 to 42 wt.% sunflower oil and
- from 58 to 68 wt.% rapeseed oil from 3 to 38 plant fibers from 1 to 20 soy protein isolate from 1 to 18 Cellulose and/or its derivatives from 0.1 to 5 Optional
Ingredients soy lecithin Effective Amount Salt Effective Amount caramel coloring Effective Amount Flavoring substances Effective Amount Vitamin B12 0.000015 to 0.00003, preferably 0.00002 Vitamin D3 from 0.0005 to 0.001,
preferably 0.0005 Breadcrumbs Effective Amount Dry mix for lezon Effective Amount Water Rest

In the most preferred embodiment of the invention, a vegetable food product in the form of nuggets, having a balanced amino acid composition corresponding to the "ideal" protein according to the 2011 FAO/WHO recommendations and the optimal ratio of Omega-6 and Omega-3 fatty acids, contains in the formulation given in this table, vegetable protein texturate, including (in terms of the total mass of texturate):

- 30 wt.% pea protein isolate,

- 15 wt.% rice protein isolate and

- 55 wt.% soy protein concentrate;

and a combination of vegetable oils, including vegetable oils in the following ratio (in terms of the total mass of vegetable oils):

- 37 wt.% sunflower oil and

- 63 wt.% rapeseed oil.

The vegetable food product in the form of nuggets according to the invention may be frozen or chilled, preferably frozen.

The plant-based food product in the form of nuggets according to the invention preferably does not contain any animal products and can be used to fully replace meat products by people who do not include animal products in their diet, such as vegetarians and vegans, as well as people who observe a religious fast or suffer from intolerance animal protein.

It should be noted that, as indicated above, the composition of the "ideal" protein established by the FAO / FHO is periodically reviewed and adjusted. In addition, the protein content may vary slightly in the original plant material used depending on the source of this plant material (variety, growing conditions, production technology, etc.). Also, depending on the source of vegetable raw materials, the composition of fatty acids in the vegetable oils used may vary slightly.

However, one of ordinary skill in the art will appreciate that the composition of the vegetable nugget food product of the present invention can be desirably adjusted within the stated scope by appropriately varying the percentage of proteins in the protein blend and oils in the oil combination, in order to to provide a product with a balanced amino acid composition corresponding to the "ideal" protein and the optimal ratio of Omega-6 and Omega-3 fatty acids with variations in the amino acid and fatty acid composition of the raw material and product due to the above reasons.

The invention is further described with reference to illustrative examples that demonstrate embodiments of the invention, but are not intended to limit the claimed scope of the invention as defined in the appended claims.

INFORMATION CONFIRMING THE POSSIBILITY OF IMPLEMENTING THE INVENTION

Example 1

Making a plant-based food product in the form of nuggets

1. Preparation of Textured Vegetable Proteins

One transport trolley is loaded with the estimated amount of vegetable texturate obtained by co-extrusion of a mixture including 30 wt.% pea protein isolate, 15 wt.% rice protein isolate and 55 wt.% soy protein concentrate.

The calculated amount of water with a temperature of +15 to +17°C, dye and water-soluble vitamins are loaded into the second transport trolley, then mixed manually, using a spatula, until the dry components are completely dissolved.

After that, a pre-weighed texturate and a solution of water with a dye and vitamins are transferred to a paddle mixer, evenly mixed and kept until the texturate is hydrated for 10-15 minutes.

2. Preparation of an emulsion of oils and minced meat

The amount of oils is calculated based on the fact that the finished emulsion contains 37 wt.% sunflower oil and 63 wt.% rapeseed oil.

The estimated amount of water with a temperature of +15 to +17°C is added to the mixer bowl. At an average speed (100 rpm), the required amount of soy protein isolate, vegetable fibers, binders, spices, flavors are added to the water, and the mixture is mixed until a homogeneous mass without lumps is obtained.

The required amount of the mixture of oils is weighed into canisters. Then, a mixture of oils is gradually added in a thin stream to a mixture of water with soy protein isolate, vegetable fibers, binders, spices, flavoring substances at increased speeds (500 - 700 rpm).

After adding the entire volume of oil, the mixture is emulsified at maximum speed (2500 rpm) until a white thick mass is formed within 5 - 7 minutes.

Next, at minimum speed (100 rpm), hydrated vegetable protein texturate is added to the emulsion and the resulting mixture is stirred until a homogeneous state is obtained to obtain minced meat for stuffing nuggets.

The temperature of the finished meat should not exceed +15°C.

3, Shaping, freezing, packaging and storage

Pieces are formed from the resulting minced meat, covered with liquid lezon, sprinkled with breadcrumbs, frozen, packaged and sent for storage.

Freezing is preferably carried out in blast freezers at a temperature of minus 30°C to minus 35°C. Freezing of semi-finished products is usually carried out until the temperature inside the product is not higher than minus 18°C. The time required to reach this temperature in blast freezing is usually around 1.5 hours, but may vary depending on the characteristics of the equipment, the dimensions of the package and the volume of the load.

Frozen semi-finished products are packaged according to approved requirements for each market.

Vegetable semi-finished products in the form of nuggets, packed in a transport package, are transferred to a storage room with a temperature not higher than minus 18°C.

Example 2

A vegetable food product in the form of nuggets was prepared in the manner described in Example 1 under the production conditions according to the recipe below.

For the manufacture of this product, a texturate of vegetable proteins of the composition indicated in Example 1 was previously prepared by extrusion.

vegetable nuggets

Ingredients Quantity, wt.% Vegetable protein texture, comprising:
- 30 wt.% pea protein isolate,
- 15 wt.% rice protein isolate and
- 55 wt.% soy protein concentrate from 1 to 50 A combination of vegetable oils, including:
- 37 wt.% sunflower oil and
- 63 wt.% rapeseed oil from 3 to 38 plant fibers from 1 to 20 soy protein isolate from 1 to 18 Cellulose and/or its derivatives from 0.1 to 5 soy lecithin from 0.01 to 1 Salt 0 to 4 caramel coloring from 0.05 to 1 Flavoring substances from 0.1 to 10 Vitamin B12 0.00002 Vitamin D3 0.0005 Breadcrumbs from 6 to 36 Dry mix for lezon from 4 to 24 Water Rest

A product made according to the recipe above has a similar texture and appearance to traditional chicken nuggets. This product is made exclusively from vegetable raw materials and at the same time it has a balanced amino acid composition corresponding to the composition of the "ideal" protein recommended by the FAO / WHO in 2011, as well as the optimal ratio of Omega-6 and Omega-3 fatty acids, and therefore can serve a complete replacement for chicken nuggets for people who do not include animal products in their diet, such as vegetarians and vegans. In addition, this product is additionally enriched with vitamins B12 and D3, which are the most deficient in such people.

The resulting product can be stored at a temperature not exceeding minus 18°C for at least 180 days.

Claims (56)

1. Food product based on vegetable raw materials, made in the form of pieces in the form of nuggets, characterized in that it includes the following ingredients, calculated on the total weight of the product: from 1 to 50 wt.% vegetable protein texturate, obtained by co-extrusion of a mixture of proteins, in the following ratio, calculated on the total weight of the texturate: from 25 to 35 wt.% pea protein isolate, from 10 to 20 wt.% rice protein isolate and from 50 to 60 wt.% soy protein concentrate; from 3 to 38 wt.% of a combination of vegetable oils, including in terms of the total mass of vegetable oils: from 32 to 42 wt.% sunflower oil and from 58 to 68 wt.% rapeseed oil; from 1 to 20 wt.% vegetable fibers; from 1 to 18 wt.% soy protein isolate; from 0.1 to 5 wt.% cellulose and/or its derivatives as food additives; water - the rest up to 100 wt.%. 2. A food product based on vegetable raw materials according to claim 1, characterized in that the texture of vegetable proteins is obtained by co-extrusion of a mixture of proteins in the following ratio of components in terms of the total weight of the texture: from 29 to 31 wt.% pea protein isolate, from 15 to 16 wt.% rice protein isolate and from 54 to 56 wt.% soy protein concentrate; preferably: 30 wt.% pea protein isolate, 15 wt% rice protein isolate and 55 wt.% soy protein concentrate. 3. Food product based on vegetable raw materials according to claim 1 or 2, characterized in that the combination of vegetable oils includes vegetable oils in the following ratio, calculated on the total mass of vegetable oils: from 36 to 38 wt.% sunflower oil and from 62 to 64 wt.% rapeseed oil; preferably: 37 wt.% sunflower oil and 63 wt.% rapeseed oil. 4. Food product based on vegetable raw materials according to any one of paragraphs. 1 - 3, characterized in that cellulose derivatives are selected from the following food additives: methylcellulose E461, ethylcellulose E462, hydroxypropylcellulose E463, hydroxypropyl methylcellulose E464, methylethylcellulose E465, sodium carboxymethylcellulose E466, ethylhydroxy-ethylcellulose E467. 5. Food product based on vegetable raw materials according to any one of paragraphs. 1 - 4, characterized in that it additionally includes lecithin, preferably soy lecithin. 6. Food product based on vegetable raw materials according to any one of paragraphs. 1 - 5, characterized in that it additionally includes one or more food colorings. 7. Food product based on vegetable raw materials according to claim 6, characterized in that the food coloring is a caramel coloring. 8. Food product based on vegetable raw materials according to any one of paragraphs. 1 - 7, characterized in that it additionally includes vitamins selected from vitamin B12 and vitamin D3. 9. A food product based on vegetable raw materials according to claim 8, characterized in that it includes vitamin B12 in an amount of from 0.000015 to 0.00003 wt.%, preferably 0.00002 wt.%, based on the total weight of the product. 10. A plant-based food product according to claim 8, characterized in that it contains vitamin D3 in an amount of 0.0005 to 0.001 wt.%, preferably 0.0005 wt.%, based on the total weight of the product. 11. Food product based on vegetable raw materials according to any one of paragraphs. 1 - 10, characterized in that it additionally includes salt and/or flavoring substances. 12. Food product based on vegetable raw materials according to claim 11, characterized in that it includes salt in an amount of from 0 to 4 wt.% and / or flavoring substances in an amount of from 0.1 to 10 wt.%, calculated on the total weight product. 13. Food product based on vegetable raw materials according to any one of paragraphs. 1 - 12, characterized in that the shaped pieces are additionally rolled in a mixture for lezon and breadcrumbs. 14. Food product based on vegetable raw materials according to any one of paragraphs. 1 - 13, characterized in that it is additionally frozen or cooled to obtain a frozen or chilled semi-finished product. 15. Food product based on vegetable raw materials, made in the form of pieces in the form of nuggets, characterized in that it is made from the following ingredients, in terms of the total weight of the product: from 1 to 50 wt.% vegetable protein texturate, obtained by co-extrusion of a mixture of proteins, in the following ratio, calculated on the total weight of the texturate: 30 wt.% pea protein isolate, 15 wt% rice protein isolate and 55 wt.% soy protein concentrate; from 3 to 38 wt.% of a combination of vegetable oils, including in terms of the total mass of vegetable oils: 37 wt.% sunflower oil and 63 wt.% rapeseed oil; from 1 to 20 wt.% vegetable fibers; from 1 to 18 wt.% soy protein isolate; from 0.1 to 5 wt.% cellulose and/or its derivatives as food additives; from 0 to 4 wt.% salt; from 0.05 to 1 wt.% caramel color; from 0.1 to 10 wt.% flavoring substances; 0.00002 wt.% vitamin B12; 0.0005 wt% vitamin D3; from 6 to 36 wt.% breadcrumbs; from 4 to 24 wt.% dry mix for lezon; And water - the rest up to 100 wt.%.