WO1999035918A1

WO1999035918A1 - Method for producing a food item with wheat protein and a food item produced therefrom

Info

Publication number: WO1999035918A1
Application number: PCT/DE1999/000143
Authority: WO
Inventors: Wolfgang Mayer
Original assignee: Wolfgang Mayer
Priority date: 1998-01-15
Filing date: 1999-01-14
Publication date: 1999-07-22
Also published as: DE19980019D2; DE19801828A1; AU2711399A

Abstract

The invention relates to a method for producing a food item with wheat protein and to a food item produced therefrom. The invention provides that a food item is produced according to a predetermined technology and recipe with constant structures and constant consistency. This is accomplished using the following steps: Dispersing water and an aroma structure mixture in a mixing device to produce a dispersion during a dispersion step; mixing the dispersion with a wheat protein in the mixing device to produce a mixture during a mixing step and partially structuring the same; structuring the mixture by adding fat into the mixing device to produce a structured mixture, and; processing the structured mixture to produce a final mixture or to produce a final product.

Description

Process for the production of a food with wheat protein and a food produced therefrom

The invention relates to a method for producing a food with wheat protein and a food produced therefrom.

It is known to use non-flavored wheat gluten for the production of food. The wheat gluten has a protein content of approx. 78% and the starch and other carbohydrate content is 7%.

There are two problems with the use of non-flavored wheat gluten.

In contrast to wheat starch, wheat gluten contains the wheat aroma. This has the typical bread taste. This limits the use of wheat gluten.

A non-flavored wheat gluten is only of limited suitability, especially for the production of meat-like products.

Consistent manufacturing technology and recipes are essential for the production of food. With the known wheat glue, however, it is difficult to achieve a constant structure and consistency when processing in a horizontal or vertical cutter, quantity or mixer.

DE 38 83 447 T2 discloses a process for the production of gluten with a fibrous structure and binding properties, comprising

a) moving wheat gluten with ascorbic acid in the presence of a solution of an edible acid at a pH in the range between 4.0 and 8.0 and at a temperature below 70 ° C to obtain a relaxed gluten in the form of a viscous, liquid-like structure and b) Creation of a stable, fibrous structure by introducing a textured, vegetable protein into the relaxed gluten.

The use of ascorbic acid in the presence of a solution of an edible acid prevents the formation of a viscous dough, which is formed when gluten is mixed with water and which is difficult to process further. The action of the acid creates a relaxed gluten in the form of a viscous, liquid-like structure into which a textured, vegetable protein can be introduced.

It is known to use edible acids to a very large extent in the food industry. The constant consumption of such foods can cause irritation of the mucous membrane in the digestive tract, especially in sensitive people. Therefore, the use of edible acids should also be limited.

The invention has for its object to provide a method for producing a food with wheat protein and a food produced therefrom, which makes it possible to produce food with a constant structure and consistency according to a predetermined technology and recipe.

According to the invention, the object is achieved by the following method steps:

Dispersing water and an aroma-structure mixture in a dispersion stage in a mixing device to form a dispersion,

Mixing of the dispersion with a wheat protein in a mixing stage in the mixing device to form a mixture and partial structuring thereof, Structuring the mixture with the addition of fat in the mixing device to form a structured mixture,

- Processing the structured mixture into a finished mixture or an end product.

With the solution according to the invention, it is possible to produce high-quality foods with wheat protein.

The aroma-structure mixture advantageously consists of at least one aroma and substances that influence the consistency and structure.

A flavor-structure mixture consisting of flavors from natural raw materials, including acid reaction flavors, vegetable protein products, grain products, physically modified grain products, and vegetable fiber is particularly favorable.

Protein and milk protein can be added as consistency and structure-forming substances in the dispersion stage.

The wheat protein preferably consists of a wheat dearomatized or partially dearomatized wheat gluten with approximately 4% starch and a protein content of approximately 83%.

Such a wheat glue has a greatly reduced bread taste and enables the structure and consistency of the foodstuffs produced to remain the same.

The mixing device is expediently mixed and structured in a horizontal cutter or a vertical cutter or a continuous cutter.

In a batch stage, further ingredients can be added to the structured mixture and a finished mixture can be prepared. It is possible to process the structured mixture and / or the finished mixture into a final product in one processing step.

The structured mixture and / or the finished mixture can be processed into a large-volume end product in the processing stage.

Such a large-volume end product is a vegetarian kebab.

Here, the structured mixture and / or the finished mixture are shaped into a vegetarian kebab in the processing stage and this is then heated to such an extent that the protein of the wheat protein coagulates.

It is more convenient to shape the vegetarian kebab in an artificial casing and / or in a reusable form.

It is particularly advantageous to heat the vegetarian kebab in a water bath or with steam.

In a preferred manner, a wheat gluten which has been dearomatized or partially dearomatized with a process of approximately 4% starch and a protein content of approximately 83% is used as wheat protein to produce the vegetarian doner.

In a further embodiment of the invention, this comprises a foodstuff produced by a method for producing a foodstuff with wheat protein with the following method steps:

Dispersing water and an aroma-structure mixture in a dispersion stage in a mixing device to form a dispersion, 99/35918

- Mixing the dispersion with a wheat protein in one

Mixing stage in the mixing device for a mixture and partial structuring of the same,

Structuring the mixture with the addition of fat in the mixing device to form a structured mixture,

- Processing the structured mixture into a finished mixture or an end product.

The aroma-structure mixture expediently consists of at least one aroma and substances which influence the consistency and structure.

An aroma-structure mixture is suitable here, which consists of aromas from natural raw materials, including acid reaction flavors, vegetable protein products, cereal products, physically modified cereal products, and vegetable fiber.

In addition, egg-protein and milk protein can be used as consistency and structure-forming substances in the dispersion stage.

It is possible that the food is designed as a large volume end product.

The large-volume end product can be a vegetarian kebab.

In a further embodiment of the invention, this comprises a vegetarian doner kebab, produced by a method for producing a food with wheat protein, with the following method steps: Dispersing water and an aroma-structure mixture in a dispersion stage in a mixing device to form a dispersion,

- Mixing the dispersion with a wheat protein in a mixing stage in the mixing device to a mixture and

Partial structuring of the same,

Shaping the structured mixture into a vegetarian kebab in one processing step,

- Heating the shaped vegetarian kebab in the processing stage to such an extent that the protein of the wheat protein coagulates.

The aroma-structure mixture can consist of at least one aroma and the consistency and structure-influencing substances.

The aroma-structure mixture expediently consists of an aroma of natural raw materials, including acid reaction flavors, vegetable protein products, cereal products, physically modified cereal products, and vegetable fiber.

Furthermore, protein and milk protein can be used as consistency and structure-forming substances in the dispersion stage.

Before shaping the structured mixture in the processing preparation stage for a vegetarian doner kebab, additional ingredients can be incorporated into the structured mixture in a quantity stage.

The invention is explained in more detail in an exemplary embodiment. The accompanying drawing shows a flow diagram for the production of a food with wheat protein.

In a mixing device, dispersion C is produced in a dispersion stage 1 from water A and an aroma-structure mixture B. The aroma-structure mixture B contains at least one aroma and substances which influence the consistency and structure. An aroma-structure mixture B can be made from aromas from natural raw materials, u. a. Acid reaction flavors, vegetable protein products, cereal products, physically modified cereal products, and vegetable fiber exist.

It is also possible to add egg protein and milk protein as consistency and structure-forming substance in dispersion stage 1. The addition can be made as part of an aroma-structure mixture B or separately, for example in the form of whole egg and milk.

In a subsequent mixing stage 2, the dispersion C is mixed with a wheat protein D to form a mixture E in the mixing device, and partial structuring can already take place. The wheat protein D preferably consists of a wheat gluten dearomatized or partially dearomatized by a process. The wheat glue contains only approx. 4% starch and has a protein content of approx. 83%. Such a wheat glue offers favorable conditions for achieving a constant structure and consistency.

The mixing device preferably has a cutter in which the dispersion stage 1 and the mixing stage 2 are carried out. Different types of cutters can be used, such as cutters with a vertical knife arrangement or cutters with a horizontal knife arrangement. The use of other cutters, such as a continuous cutter, is also possible.

The mixture E is structured in the cutter of the mixing device in a subsequent structuring stage 3 when fat F is added.

After the mixture E has been homogenized, the structuring can be continued until a desired structured mixture G is formed. The cutting data to be selected for structuring, such as knife revolutions / min and other data, depend on the desired structuring. The other data result from the type of cutter used.

If there is a high fat content in the structured mixture G, it is advisable to add fat-binding substances to the structured mixture G at the end of the mixing process in order to avoid fat deposits.

Then, in a quantity step 4, desired ingredients H, such as vegetables, can be added to the structured mixture G and a finished mixture I can be produced.

The dispersion stage 1, the mixing stage 2, the structuring stage 3 and the mixing stage 4 are carried out in succession in the mixing device in the same device as described above, preferably in a cutter.

It is also possible, particularly in the case of large-scale production, to use different devices within the mixing device. A quantity can be used, for example, for dispersion stage 1 and a cutter for subsequent mixing stage 2 and structuring stage 3. 99/35918

the. The structured mixture G can then be divided and mixed with different ingredients H in the mixing stage 4 in different devices.

The structured mixture G and / or the finished mixture I are further processed in a processing stage 5.

Different processing processes are possible, such as:

1. Forming and freezing, 2. Forming and deep-frying,

3. Forming, breading and frying,

4. Forming, breading and freezing,

5. Forming, breading, deep-frying and freezing,

6. filling in intestines, cooking, 7. filling in intestines, cooking, further processing, such as cutting, breading, deep-frying.

The processes can also be combined.

In this way, different end products K, including meat-like products in the form of schnitzels, meat cheeses, sausages, meatballs, ready meals, such as goulash, fricassee and the like. a., producible. It is also possible to produce end products K in the form of vegetable cutlets, croquettes, sweet and savory dumplings, snacks.

If cooked products are produced in casings, it is possible to place the casings in a form during filling, so that the end product then has a special shape, such as a square cross section.

An end product K is understood to mean a food that can be eaten in the prepared form, but can also be processed further by roasting, grilling, deep-frying or other types of preparation. 10

The end products K have a relatively small volume and weight. They are preferably in the range from 50 g to 4000 g, the cooking products having the greater weight.

With the method described, it is also possible to produce large-volume end products K, such as a vegetarian kebab. A vegetarian doner kebab is understood to mean an end product K which is pushed onto a rotisserie and which is prepared in a radiation grill. The rotisserie is preferably arranged vertically in the grill device. The radiation grill encloses part of the vegetarian kebab at a predetermined distance and grills it on its surface. In the area not enclosed by the radiation grill, the prepared parts are then cut off for consumption.

Such a vegetarian doner kebab preferably has a weight of 8000 g to 10000 g. According to the grilling device, it requires a specific shape, a shape that tapers from top to bottom is particularly suitable.

For the production of a vegetarian doner kebab, a wheat protein D in the form of the wheat gluten dearomatized or partially dearomatized by a process is particularly advantageous. This wheat gluten contains only approx. 4% starch and has a protein content of approx. 83%. It does not have a dominant bread taste, which is particularly evident in such a large-volume end product K. It is therefore not necessary to at least partially suppress this taste by using spices.

It is also necessary for the vegetarian kebab to have a constant structure and consistency so that it can be grilled evenly and the finished grilled sections can be cut off evenly. Of- - 11 -

it is particularly advantageous to use a wheat gluten with a high protein content of approximately 83%, as described above.

The structured mixture G is produced for the vegetarian doner kebab in the manner described above in the dispersion stage 1, the mixing stage 2 and the structuring stage 3. Subsequently, further ingredients H can be added to the structured mixture G in the mixing stage 4 and a ready-mix I can be prepared.

The structured mixture G and / or the finished mixture I are then fed to the processing stage 5. In processing stage 5, the molding into an end product K takes place in the form of a kebab. For this purpose, the structured mixture G and / or the finished mixture I are placed in an appropriately shaped artificial intestine and / or in a reusable form, preferably made of metal. The artificial intestine or the form are sealed watertight and are then heated, for example in a water bath or in steam, to such an extent that the protein of the wheat protein D coagulates. Heating in processing stage 5 is preferably carried out in a cooking kettle, cooking cabinet, pasteurizer or in an autoclave.

The vegetarian doner kebab treated in this way can then be delivered to the appropriate grill parlors. Here, like the other end products K, it is packaged in a packaging stage 6 to the required or desired extent and delivered as a sales product L.

The grilling and the further processing then take place as with a doner made from meat, for example a doner kebab.

It is also possible to use a different wheat protein D as the wheat protein D in the process for producing a food. This basically requires the bread 5918

- 12th

taste largely suppressing aromas or spices and additional auxiliaries that improve the consistency and structure of the end product K.

Claims

99-13 claims

1. Process for the production of a food with wheat protein, characterized by the process steps:

Dispersing water (A) and an aroma-structure mixture (B) in a dispersion stage (1) in a mixing device to form a dispersion (C),

Mixing the dispersion (C) with a wheat protein (D) in a mixing stage (2) in the mixing device to form a mixture (E) and partially structuring the same,

Structuring the mixture (E) with the addition of fat (F) in the mixing device to form a structured mixture (G),

- Processing the structured mixture (G) to a finished mixture (I) or to an end product (K).

2. The method according to claim 1, characterized in that the aroma-structure mixture (B) consists of at least one aroma and the consistency and structure-influencing substances.

3. The method according to claim 2, characterized in that the aroma-structure mixture (B) consists of aromas from natural raw materials, including acid reaction flavors, vegetable protein products, cereal products, physically modified cereal products, and vegetable fiber.

4. The method according to claim 1 to 3, characterized in that egg-protein and milk protein are added as consistency and structure-forming substances in the dispersion stage (1).

5. The method according to claim 1, characterized in that the wheat protein (D) from a by a method 5918

dearomatized or partially dearomatized wheat glue with approximately 4% starch and a protein content of approximately 83%.

6. The method according to claim 1, characterized in that in the mixing device in a horizontal cutter or a vertical cutter or a continuous cutter is mixed and structured.

7. The method according to claim 1, characterized in that in a quantity stage (4) further ingredients (H) of the structured mixture (G) are added and a finished mixture (I) is produced.

8. The method according to claim 1 and 7, characterized in that in a processing stage (5) the structured

Mixture (G) and / or the finished mixture (I) are processed into an end product (K).

9. The method according to claim 1 and 7, characterized in that in the processing stage (5) the structured

Mixture (G) and / or the finished mixture (I) can be processed into a large-volume end product (K).

10. The method according to claim 9, characterized in that as a large-volume end product (K) a vegetarian

Kebab is made.

11. The method according to claim 9 and 10, characterized in that the structured mixture (G) and / or the finished mixture (I) in the processing stage (5) are formed into a vegetarian kebab and this is then heated to the extent that Wheat protein (D) coagulates.

12. The method according to claim 11, characterized in that the vegetarian doner kebab is formed in an artificial casing and / or in a reusable form. 99/35918

13. The method according to claim 11, characterized in that the vegetarian kebab is heated in a water bath or with steam.

14. The method according to one or more of claims 9 to 13, characterized in that for the production of the vegetarian doner kebab as wheat protein (D) a dearomatized or partially dearomatized wheat gluten with approximately 4% starch and a protein content of approximately 83% is used .

15. Food produced by a process for the production of a food with wheat protein, the process characterized by the process steps:

- Processing the structured mixture (G) into a finished mixture (I) or an end product (K).

16. Food according to claim 15, characterized in that the aroma-structure mixture (B) consists of at least one aroma and the consistency and structure-influencing substances.

17. Food according to claim 16, characterized in that the aroma-structure mixture (B) consists of aromas natural raw materials, including acid reaction flavors, vegetable protein products, cereal products, physically modified cereal products, and vegetable fiber.

18. Food according to claim 15 to 17, characterized in that egg-protein and milk protein can be used as consistency and structure-forming substances in the dispersion stage (1).

19. Food according to claim 15, characterized in that the wheat protein (D) consists of a dearomatized or partially dearomatized wheat gluten by a process with approximately 4% starch and a protein content of approximately 83%.

20. Food according to claim 15, characterized in that the food is designed as a large-volume end product (K).

21. Food according to claim 20, characterized in that the large-volume end product (K) is a vegetarian kebab.

22. Vegetarian kebab, produced by a process for the production of a food with wheat protein, the process characterized by the process steps:

Structuring the mixture (E) with the addition of fat (F) in the mixing device to a structured - 17-

Mixture (G),

Shaping the structured mixture (G) in a processing step (5) into a vegetarian doner,

- Heating the shaped vegetarian kebab in the processing stage (5) to such an extent that the protein of the wheat protein (D) coagulates.

23. Vegetarian doner kebab according to claim 22, characterized in that the aroma-structure mixture (B) consists of at least one aroma and the consistency and structure-influencing substances.

24. Vegetarian kebab according to claim 22, characterized in that the aroma-structure mixture (B) from one

Aroma consists of natural raw materials, including acid reaction flavors, vegetable protein products, cereal products, physically modified cereal products, and vegetable fiber.

25. Vegetarian kebab according to claim 22 to 24, characterized in that egg-protein and milk protein can be used as consistency and structure-forming substances in the dispersion stage (1).

26. Vegetarian doner kebab according to claim 22, characterized in that the wheat protein (D) consists of a dearomatized or partially dearomatized wheat gluten by a process with approximately 4% starch and a protein content of approximately 83%.

27. Vegetarian doner kebab according to claim 22, characterized in that, before the shaping of the structured mixture (G) in the processing stage (5) into a vegetarian doner kebab in a quantity stage (4) in the structured mixture (G) further ingredients (I ) are introduced.