WO2019245357A1 - Procédé de préparation d'un burger végétarien avec du sang - Google Patents

Procédé de préparation d'un burger végétarien avec du sang Download PDF

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Publication number
WO2019245357A1
WO2019245357A1 PCT/MD2018/000005 MD2018000005W WO2019245357A1 WO 2019245357 A1 WO2019245357 A1 WO 2019245357A1 MD 2018000005 W MD2018000005 W MD 2018000005W WO 2019245357 A1 WO2019245357 A1 WO 2019245357A1
Authority
WO
WIPO (PCT)
Prior art keywords
blood
ratio
mixture
burger
texture
Prior art date
Application number
PCT/MD2018/000005
Other languages
English (en)
Russian (ru)
Inventor
Штефан КОЧЕБАН
Original Assignee
Штефан КОЧЕБАН
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 Штефан КОЧЕБАН filed Critical Штефан КОЧЕБАН
Publication of WO2019245357A1 publication Critical patent/WO2019245357A1/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
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products

Definitions

  • the present invention relates to the food industry, and in particular to a method for preparing a vegetarian burger from textured soybeans with a blood simulator.
  • a known method of preparing a vegetarian burger which includes boiling soybean texture in water, adding vegetables, spices, herbs, onions, mixing a mixture of these ingredients, adding eggs, a small amount of flour to absorb excess liquid, then form pies from the resulting mixture and fry them on both parties [1].
  • the disadvantage of this method is that the cooked burger does not have a taste similar to the taste of meat of animals, and there are no ingredients like blood.
  • the known method involves sequentially mixing methyl cellulose in an ice-water mixture to form a cream, then mixing in a modified gluten vegetable protein product having high solubility in water and capable of forming a gel with light heat treatment, oil to obtain the base of the emulsion, and food modified starch, as well as flavored ingredients for flavoring an emulsion, which is an analogue of vegetarian meat, which has much in common with meat products.
  • the flavored emulsion is filled into the shell and then boiled [2].
  • the disadvantage of this method is that the cooked burger does not have a taste similar to the taste of animal meat, the texture of the resulting product is not preserved, and there are no ingredients that characterize the blood in a vegetarian burger.
  • the problem solved by the invention is to improve the taste, providing the texture of the final product, adding ingredients that characterize the blood in a vegetarian burger.
  • the problem is solved in that in the method of preparing a vegetarian burger, including mixing dry soybean texture with water, condensates, a natural dye as a blood simulator, and food additives, as well as boiling the whole mixture, characterized in that to 1 kg of soybean texture, add 300-370 g of ground Koreander with food additives, and as a blood simulator, a mixture of red beet juice with red currant juice in a ratio of 1 to 1, then texturate with condensates and a blood simulator is heated and boiled for 10-30 minutes, after which it is cooled, the excess of the resulting broth is squeezed to a ratio of the final and initial broth mass of 40 ...
  • the boiled soya texturate is cut into pieces of 3-8 mm in size, then pre-mixed raw egg white is added to the obtained soya texture with champignons, cut into pieces 2-6 mm, glutamate sodium, sweet chopped pepper, then the resulting mass is mixed, formed and fried in a mixture of red palm and olive oil in a ratio of 1 to 1.
  • the technical result consists in the presence of ingredients characterizing blood in a vegetarian burger, providing texture and improving the taste of the final product.
  • a method of preparing a vegetarian burger with blood is as follows.
  • a pre-mixed mixture consisting of 450-540 grams of raw chicken protein, 240-320 grams of chopped champignons 2-6 mm in size, 38-46 grams of sodium glutamate, 37-48 grams of sweet chopped pepper is added to 1 kg of the obtained soy texture; the resulting whole mass is mixed, molded and fried in a mixture of red palm and olive oil in a ratio of 1 to 1.
  • the proposed method provides the preparation of a burger with the taste of animal meat and contains a blood simulator.
  • the resulting product contains a significant amount of useful substances - B vitamins, is a rich source of mono-essential fats, reduces cholesterol absorption, helps to reduce blood lipids and lower blood pressure.
  • the final product is rich in aromatic substances, characterized by a stable texture and texture and has a low cost.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Seasonings (AREA)

Abstract

La présente invention se rapporte au domaine de l'industrie alimentaire et concerne un procédé de préparation d'un burger végéarien à base d'une pâte de soja et d'un ersatz de sang. Ce procédé de production de burger végétarien comprend les étapes suivantes. Pour un kg de pâte de soja sèche, on ajoute 5 litres d'eau, du sel, du sucre, de la coriandre grillée sans huile, un mélange de jus de betterave et de jus de groseille dans une proportion de 1 pour 1; le mélange dans son ensemble est porté à ébullition pendant 10-30 minutes puis refroidi; l'excédent de bouillon est déversé jusqu'à ce que la relation entre la concentration finale et initiale soit de 40...44%% en poids; la pâte compactée est ensuite découpée en morceaux, après quoi on ajoute des additifs alimentaires et du glutamate de sodium préalablement mélangés; on donne à la pâte une forme voulue puis on la cuit dans un mélange d'huile de plame et d'olive rouge dans une proportion de 1 pour 1. Le résultat technique consiste en la présence d'ingrédients imitant le sang d'animaux dans le burger, ainsi qu'en la production d'une texture et une amélioration du goût du produit fini. Ce procédé permet de préparer des burgers végétariens avec du sang, comprenant une quantité importante de substances bénéfiques - vitamines du groupe B, ayant une forte teneur en graisses mono-insaturées, assurant une diminution de la concentration des lipides dans le sang et de la pression artérielle. En outre, le produit obtenu possède un arôme agréable, une structure et une consistance stable, sa durée de conservation est fortement accrue et il possède en outre un faible coût intrinsèque.
PCT/MD2018/000005 2018-06-19 2018-07-20 Procédé de préparation d'un burger végétarien avec du sang WO2019245357A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
MDS20180060 2018-06-19
MDS20180060 2018-06-19

Publications (1)

Publication Number Publication Date
WO2019245357A1 true WO2019245357A1 (fr) 2019-12-26

Family

ID=68984182

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/MD2018/000005 WO2019245357A1 (fr) 2018-06-19 2018-07-20 Procédé de préparation d'un burger végétarien avec du sang

Country Status (1)

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WO (1) WO2019245357A1 (fr)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20080118607A1 (en) * 2006-11-21 2008-05-22 Solae, Llc Use of Structured Plant Protein Products to Produce Emulsified Meat Products
RU2588538C2 (ru) * 2011-01-25 2016-06-27 Нестек С.А. Заменители пищевых продуктов и способы производства заменителей пищевых продуктов

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20080118607A1 (en) * 2006-11-21 2008-05-22 Solae, Llc Use of Structured Plant Protein Products to Produce Emulsified Meat Products
RU2588538C2 (ru) * 2011-01-25 2016-06-27 Нестек С.А. Заменители пищевых продуктов и способы производства заменителей пищевых продуктов

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
11 May 2016 (2016-05-11), Retrieved from the Internet <URL:http://povar.ru/recipes/soevyi_farsh-47286.html> *
29 May 2010 (2010-05-29), Retrieved from the Internet <URL:http://sweetmenu.ru/articles/theory/naturalyue-pishhevyie-krasiteli...> *
4 July 2017 (2017-07-04), Retrieved from the Internet <URL:http://zdr.ru/articles/chem_zamenit_myaso> *
5 April 2016 (2016-04-05), Retrieved from the Internet <URL:http://povar.ru/recipes/soevye_kotlety-40360.html> *

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