WO1999035918A1 - Procede de preparation d'un aliment avec de la proteine de ble et aliment en resultant - Google Patents

Procede de preparation d'un aliment avec de la proteine de ble et aliment en resultant Download PDF

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Publication number
WO1999035918A1
WO1999035918A1 PCT/DE1999/000143 DE9900143W WO9935918A1 WO 1999035918 A1 WO1999035918 A1 WO 1999035918A1 DE 9900143 W DE9900143 W DE 9900143W WO 9935918 A1 WO9935918 A1 WO 9935918A1
Authority
WO
WIPO (PCT)
Prior art keywords
mixture
protein
vegetarian
stage
aroma
Prior art date
Application number
PCT/DE1999/000143
Other languages
German (de)
English (en)
Inventor
Wolfgang Mayer
Original Assignee
Wolfgang Mayer
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Wolfgang Mayer filed Critical Wolfgang Mayer
Priority to DE19980019T priority Critical patent/DE19980019D2/de
Priority to AU27113/99A priority patent/AU2711399A/en
Publication of WO1999035918A1 publication Critical patent/WO1999035918A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/28—Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising

Definitions

  • the invention relates to a method for producing a food with wheat protein and a food produced therefrom.
  • 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%.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • this comprises a foodstuff produced by a method for producing a foodstuff with wheat protein with the following method steps:
  • 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.
  • egg-protein and milk protein can be used 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%.
  • the food is designed as a large volume end product.
  • the large-volume end product can be a vegetarian kebab.
  • 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,
  • 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.
  • protein and milk protein can be used 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%.
  • 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.
  • 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.
  • 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.
  • 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 mixture E is structured in the cutter of the mixing device in a subsequent structuring stage 3 when fat F is added.
  • 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.
  • desired ingredients H such as vegetables
  • 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.
  • 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 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the molding into an end product K takes place in the form of a kebab.
  • 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.
  • 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.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne vise à mettre au point un aliment, selon une technologie et une recette prédéterminées, dont la structure et la consistance demeurent constantes. A cet effet, le procédé comprend les étapes suivantes: dispersion d'eau et d'un mélange arome-structure dans un étage de dispersion dans un dispositif mélangeur, pour donner lieu à une dispersion; mélange de la dispersion avec une protéine de blé dans un étage de mélange dans le dispositif mélangeur, pour donner lieu à un mélange et le structurer partiellement; structuration du mélange sous apport de matière grasse dans le dispositif mélangeur, afin de donner lieu à un mélange structuré; traitement du mélange structuré pour donner lieu à un mélange fini ou à un produit final.
PCT/DE1999/000143 1998-01-15 1999-01-14 Procede de preparation d'un aliment avec de la proteine de ble et aliment en resultant WO1999035918A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
DE19980019T DE19980019D2 (de) 1998-01-15 1999-01-14 Verfahren zur Herstellung eines Nahrungsmittels mit Weizeneiweiss sowie ein daraus hergestelltes Nahrungsmittel
AU27113/99A AU2711399A (en) 1998-01-15 1999-01-14 Method for producing a food item with wheat protein and a food item produced therefrom

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE19801828.2 1998-01-15
DE1998101828 DE19801828A1 (de) 1998-01-15 1998-01-15 Verfahren zur Herstellung eines Nahrungsmittels mit Weizeneiweiß sowie ein daraus hergestelltes Nahrungsmittel

Publications (1)

Publication Number Publication Date
WO1999035918A1 true WO1999035918A1 (fr) 1999-07-22

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DE1999/000143 WO1999035918A1 (fr) 1998-01-15 1999-01-14 Procede de preparation d'un aliment avec de la proteine de ble et aliment en resultant

Country Status (3)

Country Link
AU (1) AU2711399A (fr)
DE (2) DE19801828A1 (fr)
WO (1) WO1999035918A1 (fr)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102010010970A1 (de) 2010-03-10 2011-09-15 Mukaddes Kaplan Nahrungsmittelzusammensetzung und Verfahren zu dessen Herstellung
DE102012006055A1 (de) * 2012-03-27 2013-10-02 Osman Gönen Pey-Mer-Käsedöner d.h. ein mit unterschiedlicher Gewichtung hergestelltes Stück Rohstoff bestehend aus dem Milchprodukt Käse und Gewürzen in Form eines stumpf kegeligen oder zylinderförmigen, in einer Schichtung aufgebrachten Döner-Drehspießes zum vertika
CN112244267A (zh) * 2020-10-19 2021-01-22 苏州闻达食品配料有限公司 一种植物肉香肠及其制作方法
AT525336A3 (de) * 2021-05-21 2023-03-15 Bezenek Thomas Verfahren zur Herstellung eines vegetarischen oder veganen Lebensmittels bzw. Fleischersatzprodukts

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2707737A1 (de) * 1976-03-23 1977-09-29 Akad Wissenschaften Ddr Verfahren zum herstellen von koernigen proteinhaltigen formgebilden und deren verwendung
DE2842070A1 (de) * 1977-10-28 1979-05-03 Miles Lab Saftiges, selbstfettendes, wurstaehnliches nahrungsmittel und verfahren zu dessen herstellung
US4178394A (en) * 1977-09-12 1979-12-11 The Quaker Oats Company Process for producing sausage analogs
US4197327A (en) * 1977-09-10 1980-04-08 Fuji Oil Co., Ltd. Process for manufacturing meat-like block or sheet of protein fibers
EP0296963A2 (fr) * 1987-06-21 1988-12-28 Shemer, Michael Gluten possédant une structure fibreuse, sa fabrication et produits analogues de la viande obtenus
US5246724A (en) * 1991-05-01 1993-09-21 Adm Agri-Industries, Ltd. Process for manufacturing vital wheat gluten with substantially no objectional flavor or aroma
WO1994028738A1 (fr) * 1993-06-16 1994-12-22 Haldane Foods Group Limited Produit cuit de type viande hachee et procede de preparation

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2707737A1 (de) * 1976-03-23 1977-09-29 Akad Wissenschaften Ddr Verfahren zum herstellen von koernigen proteinhaltigen formgebilden und deren verwendung
US4197327A (en) * 1977-09-10 1980-04-08 Fuji Oil Co., Ltd. Process for manufacturing meat-like block or sheet of protein fibers
US4178394A (en) * 1977-09-12 1979-12-11 The Quaker Oats Company Process for producing sausage analogs
DE2842070A1 (de) * 1977-10-28 1979-05-03 Miles Lab Saftiges, selbstfettendes, wurstaehnliches nahrungsmittel und verfahren zu dessen herstellung
EP0296963A2 (fr) * 1987-06-21 1988-12-28 Shemer, Michael Gluten possédant une structure fibreuse, sa fabrication et produits analogues de la viande obtenus
US5246724A (en) * 1991-05-01 1993-09-21 Adm Agri-Industries, Ltd. Process for manufacturing vital wheat gluten with substantially no objectional flavor or aroma
WO1994028738A1 (fr) * 1993-06-16 1994-12-22 Haldane Foods Group Limited Produit cuit de type viande hachee et procede de preparation

Also Published As

Publication number Publication date
AU2711399A (en) 1999-08-02
DE19980019D2 (de) 2000-04-13
DE19801828A1 (de) 1999-07-22

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