RU2815964C1 - Composition for preparation of meat substitute - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to compositions based on protein formulations for food products. Disclosed is a composition for the preparation of a food product in the form of a meat substitute for mince, which contains components in the form of pearl barley and legumes, extruded at pressure of 30–39.9 atm for 20–29 s, at following ratio of initial components, wt.%: pearl barley 28–30; legumes are the rest; from legumes one uses grits of chickpeas, or soya, or lentils, or peas.

EFFECT: invention ensures improvement of quality of texture of the produced meat substitute, as well as enhancement of organoleptic indices of products.

1 cl, 1 tbl, 2 ex

Description

The invention relates to the food industry, namely to compositions based on protein compositions for food products [IPC A23J 1/12, A23J 1/14, A23J 3/14, A23L 7/10].

A VEGETABLE ADDITIVE FOR MEAT PRODUCTS is known from the prior art [RU2595402, publ. 08/27/2016], which includes a mixture of barley and pea grains obtained by CO ₂ homogenization in a 1:1 ratio in an amount of 70.0-80.0 wt.% and pre-crushed safflower grain in an amount of 20.0-30, 0 wt.%. The invention is aimed at increasing the nutritional value of the herbal supplement by increasing the content of plant lipids, as well as omega-6 and omega-9 fatty acids.

The disadvantage of the analogue is the use of barley in the herbal supplement, which after processing is characterized by low binding properties, which precludes the use of the herbal supplement as an independent basis for the preparation of vegetable semi-finished products, such as vegetable cutlets, sausages, etc.

There is also a known METHOD FOR PREPARING VEGETABLE MEAT [CN 110558555A, publ. 12/20/2019], in which vegetable meat includes the following raw materials in accordance with the following mass ratio: 350-400 parts of soybeans, 80-90 parts of wheat, 9-15 parts of potatoes, 3-5 parts of soybean roots, 5-10 parts butter, 25-38 parts water and 20-30 parts flour. Compared with traditional vegetable meat, vegetable meat has a good effect, which is very similar to the effect of meat products, as long as no additives are added, the taste and shape of vegetable meat is more similar to real meat, while eliminating the harmful effects on the body due to additives .

The disadvantage of the analogue is the absence of extrusion of grain and legume components in the method, which does not allow, when forming minced meat after adding water and vegetable oil, to achieve the elasticity of the resulting mixture, which significantly complicates the technology of preparing ready-made dishes from minced meat, which can be obtained by the proposed method.

There is also a known technical solution that implements SOYA-CONTAINING FOOD PRODUCTS FROM CRUSHED GRAIN [RU2267960, publ. 01/20/2006], in accordance with which food products made from crushed grains contain at least one type of crushed grain and soybean material selected from soybean flour, soybean nibs, soybean flakes, crushed soybean material and combinations thereof. Soy material contains a maximum of 20 µmol/g raffinose, a maximum of 35 µmol/g stachyose, and at least 200 µmol/g sucrose. According to the method, at least one type of crushed grain and soybean material selected from soybean flour, soybean grits, soybean flakes, crushed soybean material, or a combination thereof are mixed; the mixture is subjected to heat treatment to obtain a dough from which ready-to-eat products are obtained, while the residence time of the raw mixtures in the extruder is from about 30 seconds to about 20 minutes, preferably from about 45 seconds to 120 seconds, at a temperature of from about 82°C to approximately 154°C; The invention makes it possible to obtain new compositions of food products that do not cause discomfort caused by the formation of intestinal gas.

The disadvantage of the analogue is the increased processing time of the mixture in the extruder (preferably 45...120 seconds), which can lead to the destruction of amino acids and, as a consequence, a decrease in their bioavailability and protein digestibility.

The closest in technical essence is the BASIS FOR REPLACING VEGETABLE MEAT [WO2017014654, publ. 01/26/2017], for the preparation of which grains/seeds are soaked in water or a prepared saline solution for at least several hours, preferably potassium salt or other nutrients, such as vitamins, mineral salts, betanin flavonoids, anthocyanins and others, which are absorbed by the grain/seeds in the process of germination. Vegetable meat substitute base, when mixed with other substances such as pulse flour, protein extracts such as lupine, mushrooms, vegetables or other meat-free products, can form the basis for flavor and texture meat substitutes, hamburgers, pates, sausages, etc., and are also formed on typical meat processing devices and typical bakery equipment. Meat substitute products can be subjected to heat treatment such as cooking, baking, frying. The extrusion process occurs in extruders at high pressure (more than 10 Pa) and high temperature (about 150°C) for a short period of time.

The main technical problems of the prototype are the long soaking time of the raw materials, as well as the combination of low pressure with elevated temperature during extrusion, which can potentially reduce the quality of the texture of the resulting product, in particular, such texture characteristics as tensile strength and average strength index.

The objective of the invention is to eliminate the shortcomings of the prototype.

The technical result of the invention is to improve the quality of the texture of the resulting meat substitute.

The specified technical result is achieved due to the fact that:

Composition for preparing a food product in the form of a meat substitute for minced meat, characterized in that it contains components in the form of pearl barley and legumes, extruded at a pressure of 30-39.9 atmospheres for 20-29 seconds, with the following ratio of initial components, wt. %:

pearl barley 28-30 legumes rest,

In this case, the legumes used are chickpeas or soybeans, or lentils, or peas.

Implementation of the invention.

The composition for preparing the meat substitute is prepared as follows.

They carry out cleaning, grinding, calibration, refining of raw materials from grains (barley) and legumes (peas, lentils, chickpeas, soybeans), then heat treatment (extrusion) of the prepared raw materials is carried out on thermal machines at a pressure of 30-39.9 atmospheres and a temperature of 96-100 °C with a processing time of 20-29 seconds to obtain a textured product by pressing the legume protein through exit matrices of various cross-sections.

When carrying out the described process, a textured product of the required type is obtained, depending on the intended method of further preparation:

- with the addition of pearl barley - to produce vegetarian cutlets, sausages and other semi-finished products;

- pure mono-raw materials - for further grinding into flour or zero-grind fractions (for jelly);

- with the addition of spices, salt, flavorings - for preparing soups, cutlets, falafels.

The claimed technical solution is used as a filler additive for minced meats, mixtures for porridges, vegetable cutlets, pita, falafel, as well as in the form of an independent product - vegetable meat, porridges, and is aimed at creating a plant-based product that replaces meat in terms of protein content and digestibility protein (vegan product, dietary product, meat-vegetable product), as well as filling minced meat to reduce their cost.

In various embodiments, the legumes are contained in the form of flakes, flours, or grains of chickpeas, lentils, peas, or soybeans.

The declared technical result - improving the quality of the texture of the resulting meat substitute - is achieved by reducing the temperature (from 150 or more to 96-100 ° C) and time (from more than 30 seconds to 20-29 seconds) of raw material processing, as well as increasing the pressure (from 1…29 atm to 30-39.9 atm) during extrusion, which helps to achieve maximum similarity in terms of tensile strength and average strength to the texture of natural minced meat.

The percentage of minced meat components, as well as the numerical parameters of the extrusion process, were obtained experimentally and have the following practical justification.

When using pearl barley in an amount of more than 30 wt.%, the elasticity of the minced meat decreases, that is, its texture deteriorates.

With low-temperature (below 80°C) processing of raw materials, as well as at low pressure (less than 30 atmospheres), the volumetric weight of minced meat increases in the extruder, which reduces its tensile strength, and at extrusion temperatures of more than 140°C and pressure of more than 50 atmospheres, it decreases elasticity of minced meat.

The time range of the extrusion process is 20...29 seconds due to the fact that a time of less than 20 seconds is insufficient for processing raw materials at the above temperature and pressure, and when extruding with a time of 30 seconds or more, the elasticity of the minced meat decreases, that is, its texture deteriorates.

The indicated ranges of 96...100°C, 30-39.9 atmospheres and 20...29 seconds were obtained practically; at the specified temperatures, pressure and time of processing of raw materials in the extruder, the texture of the finished vegetable mince most closely matched the texture of minced meat.

Examples of achieving technical results.

In order to confirm the achievement of the stated technical result, vegetable minced meat was produced, including according to the recipes below, and then the tensile strength and the average strength index were assessed as key quantitative indicators of the structured minced meat texture. The average value of the first mentioned indicator was no less than 1580 grams, the second - no less than 14%, while the texture of the resulting meat substitute with the indicated indicator values most closely resembles whole muscle meat.

Table 1 shows the values of tensile strength and average strength indicators for various implementation options of the specified compositions.

Table 1

Composition option Tensile strength (grams) Strength index (%) Legumes are found in the form of chickpeas 1589 15 Legumes are found in the form of soybeans 1589 14 Legumes are found in the form of lentil cereals 1592 15 Legumes are found in the form of pea cereals 1593 15

The following recipes illustrate, but do not limit, the many ways to prepare plant-based meat (minced meat) in accordance with the present invention.

Recipe No. 1 (vegetable menu):

- dry minced meat - 200 g (prepared using 30% pearl barley and 70% legumes by weight, in particular soybean cereals (similar to lentils, chickpeas or peas), extrusion was carried out at a temperature of 97°C and a pressure of 34 atm for 28 seconds );

- water - 400 g;

- onion - 1 pc.;

- salt, seasonings, herbs - to taste.

Method of preparation: pour boiling water over dry minced meat, stir and cover with a lid; after 7-10 minutes, add chopped onions, herbs, salt or seasonings to the finished mass; Form cutlets and fry in the oven or in a frying pan until cooked.

Recipe No. 2 (meat-vegetable menu):

- dry minced meat - 200 g (prepared using 30% pearl barley and 70% legumes, in particular chickpeas, by weight, extrusion was carried out at a temperature of 99°C and a pressure of 38 atm for 25 seconds);

- water - 300 g;

- onions - 2 pcs.;

- garlic - 2-3 cloves;

- salt, seasoning, herbs - to taste;

- minced meat (pork, beef or chicken) - 400 g.

Method of preparation: pour dry minced meat with hot water, stir and cover with a lid; after 7-10 minutes, add minced meat, chopped onions, herbs, salt or seasonings to taste to the prepared mass; Form cutlets and fry in the oven or in a frying pan.

The proposed composition and the use of an extrusion procedure with the specified parameters during its production ensure the elasticity of minced vegetable meat, which additionally helps to reduce the time and labor costs for preparing dishes.

As an additional technical result, it is worth noting the increase in the organoleptic characteristics of products prepared from the proposed composition in comparison with plant mixtures (compositions) obtained according to the descriptions of the prototype and analogues by soaking/steaming and further drying of the original components. The assessment of the taste properties of products prepared from the proposed composition was carried out by an organoleptic method through tasting by members of a focus group of 150 people in comparison with plant mixtures (compositions) obtained by soaking/steaming and further drying of the original components. 96% of focus group members preferred finished products obtained from the proposed composition for the preparation of meat substitutes.

Claims (3)

Composition for preparing a food product in the form of a meat substitute for minced meat, characterized in that it contains components in the form of pearl barley and legumes, extruded at a pressure of 30-39.9 atm for 20-29 s, with the following ratio of initial components, wt. %: pearl barley 28-30 legumes rest, In this case, the legumes used are chickpeas, or soybeans, or lentils, or peas.