WO2020185060A1 - Procédé de production de saucisson végétarien - Google Patents

Procédé de production de saucisson végétarien Download PDF

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Publication number
WO2020185060A1
WO2020185060A1 PCT/MD2019/000006 MD2019000006W WO2020185060A1 WO 2020185060 A1 WO2020185060 A1 WO 2020185060A1 MD 2019000006 W MD2019000006 W MD 2019000006W WO 2020185060 A1 WO2020185060 A1 WO 2020185060A1
Authority
WO
WIPO (PCT)
Prior art keywords
sausage
mixture
spinach
soy
filler
Prior art date
Application number
PCT/MD2019/000006
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 WO2020185060A1 publication Critical patent/WO2020185060A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
    • 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
    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/27—Smoke flavours
    • 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

Definitions

  • the invention relates to the food industry, namely, to a method for the production of vegetarian sausage.
  • Vegetarian sausages are a wide range of foods rich in vegetable proteins that have organoleptic properties similar to those made from animal meat.
  • soy protein, soy protein isolate, sodium caseinate, starch, vegetable oil, a piece of green carrot or dried green pepper or carrot, as well as salt, white sugar, glutamate are used as the main raw materials sodium, yeast powder, vegetarian meat flavor.
  • the method for preparing an artificial sausage includes the following steps: (1) pretreating soy protein by soaking soybeans for 4 ... 6 hours in water and then drawing the tissue protein after fiber formation; (2) an emulsifying treatment comprising mixing soy protein isolate, sodium caseinate, and vegetable oil to form an emulsion; (3) mixing the pre-treated soy protein with the resulting emulsion and seasoning; (4) filling the shell with the obtained filler and bandaging it; (5) sterilization, where drying temperature is 55 ⁇ 60 ° C, smoke temperature is 60 ⁇ 65 ° C, cooking temperature is 80 ⁇ 85 ° C, and (6) refrigeration for 5-15 hours.
  • Sorghum, soybeans and oatmeal are used as fillers, and salt, sugar, sodium nitrite, sodium tripolyphosphate, sodium pyrophosphate, potassium sorbate are added as seasonings and preservatives.
  • the method of obtaining includes: (1) pre-processing of soybeans, which are soaked in water for 2 ... 4 hours or in hot water for 1 ... 2 hours; (2) an emulsifying treatment with the addition of vegetable oil and flavor; (3) mixing the soy protein obtained after the emulsifying treatment with salt, sugar, monosodium glutamate and spices in a grinder; (4) filling the shell with filler and tying it up; (5) sterilization; and (b) refrigeration.
  • this sausage has too many additives, and sodium nitrite and sodium phosphate are not needed at all, since there is no meat component in vegetarian sausage.
  • a significant amount of liquid egg white is used, which adds to the cost of the product.
  • it is also undesirable to add edible chewing gum to regulate the consistency of the product, while the method of producing vegetable sausage involves cumbersome steps, which complicates its industrial production [2].
  • the objective of the invention is to select a more effective natural and cheap structurant to regulate the consistency of a vegetarian sausage and maintain its shape when cutting, as well as to simplify the method of producing a vegetarian sausage.
  • the problem is solved using a method for the production of vegetarian sausage, including the preparation of the filler, filling the shell with filler, bandaging it, sterilizing and cooling the finished product,
  • soy texturate is used, which is soaked in water, liquid smoke obtained from wood, salt, sugar, ground coriander, ground allspice is added, after which the soy texturate is boiled in the resulting mixture for 15 ... 20 minutes , drain the excess liquid, cut the texturate into pieces 5 ... 17 mm in size and fry it in a mixture of white palm oil with any other vegetable oil, in a 2: 1 ratio, respectively, any other vegetable oil, in a ratio of 2: 1, respectively, then spinach is fried in the same mixture of oils and soy texturate is mixed with spinach in a ratio of 3 ... 1, respectively.
  • soy texturate itself contains very little fat and has a crumbly consistency
  • the method for producing the claimed sausage involves cutting it into pieces of 5 ... 17 mm in size, it was necessary to select a structurant to give the product the desired consistency. For this, experiments were carried out to select the oils used to fry the ingredients of the sausage filler.
  • the soy texturate used in the inventive vegetarian sausage can be pork, beef, or chicken.
  • the fried texturate tastes like fried meat, white palm oil after cooling gives the sausage the taste of lard, and when fried soy texture and spinach in a mixture of white palm oil with any vegetable oil, taken in a ratio of 2: 1, the consistency of the product is noticeably improved accordingly.
  • the sausage becomes firm and does not fall apart when sliced.
  • spinach enriches the vegetarian sausage with useful substances, improves taste and elasticity, prevents the components of the finished product from delaminating and falling apart when cutting.
  • wheat, peas, lentils, beans, etc. can be used as plant raw materials.
  • the offered vegetarian sausage containing spinach as a filler, is enriched with a significant amount of nutrients such as B vitamins, as well as a high content of monounsaturated fats, which help to reduce blood lipids and blood pressure.
  • Spinach which is part of the proposed sausage, helps to prevent the development of vitamin deficiencies, restore metabolism. In addition, it perfectly rejuvenates the body, noticeably slowing down the aging of cells, contains a large amount of proteins and iodine, which are indispensable for the normal functioning of many internal human organs.
  • the vegetarian sausage obtained by the proposed method is a tasty, high-calorie and not expensive product, the shelf life of which is up to 120 days at a temperature of +2 ... + 6 ° ⁇ .
  • the proposed method for the production of vegetarian sausage ensures the preservation of valuable substances of the original soybean raw materials and high quality of the product.
  • the use of the proposed method allows you to make a sausage product that fully meets the requirements of a vegetarian diet, using available and cheap plant materials.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention se rapporte au domaine de l'industrie alimentaire et concerne un procédé de production de saucisson végétarien. Le procédé de l'invention comprend la préparation d'un remplissage à partir d'une texture de soja imbibée d'eau avec l'ajout de fumée liquide, de sel, de sucre, de coriandre moulue et de piment de la Jamaïque, la mise à ébullition du mélange, l'égouttage de l'excès de liquide, le tranchage, la friture à l'huile de palme blanche avec toute autre huile végétale dans un mélange, la friture d'épinards dans le même mélange d'huiles, le mélange de la texture de soja frit et des épinards, le chargement de l'enveloppe avec le remplissage, son habillage avec une ficelle, sa stérilisation et le refroidissement du produit fini. Le résultat de l'invention consiste à améliorer la consistance du saucisson et de son élasticité ainsi que de garder la forme pendant son tranchage.
PCT/MD2019/000006 2019-03-12 2019-12-30 Procédé de production de saucisson végétarien WO2020185060A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
MDS20190033 2019-03-12
MDS20190033A MD1399Z (ro) 2019-03-12 2019-03-12 Procedeu de fabricare a cârnaţului vegetarian

Publications (1)

Publication Number Publication Date
WO2020185060A1 true WO2020185060A1 (fr) 2020-09-17

Family

ID=69057874

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/MD2019/000006 WO2020185060A1 (fr) 2019-03-12 2019-12-30 Procédé de production de saucisson végétarien

Country Status (2)

Country Link
MD (1) MD1399Z (fr)
WO (1) WO2020185060A1 (fr)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101496566A (zh) * 2008-02-01 2009-08-05 中国肉类食品综合研究中心 人造素香肠及其制备方法
US20150056346A1 (en) * 2011-03-29 2015-02-26 Gofit Foods, Llc Plant-Based Food Products, Compositions, and Methods

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101496566A (zh) * 2008-02-01 2009-08-05 中国肉类食品综合研究中心 人造素香肠及其制备方法
US20150056346A1 (en) * 2011-03-29 2015-02-26 Gofit Foods, Llc Plant-Based Food Products, Compositions, and Methods

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"Soevoe miaso so shpinatom i slivkami", POVAR.RU, 25 September 2014 (2014-09-25), Retrieved from the Internet <URL:http://povar.ru/recipes/soevoe_myaso_so_shpinatom_i_slivkami-...> [retrieved on 20200303] *

Also Published As

Publication number Publication date
MD1399Y (ro) 2019-12-31
MD1399Z (ro) 2020-09-30

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