• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The invention relates to a process for the production of meat substitute or meat imitation products, from fruiting bodies of edible mushrooms and Fleischersatzbzw inventively produced. Meat imitation products.
    公开号:AT518771A4
    申请号:T50801/2016
    申请日:2016-09-09
    公开日:2018-01-15
    发明作者:
    申请人:Neuburger Fleischlos Gmbh；
    IPC主号:
    专利说明:

    description
    The invention relates to a process for the production of meat substitute or meat imitation products based on edible mushrooms and their fruiting bodies, the invention further relates to the products which are produced by the process and their use.
    As a meat substitute or meat imitation products are understood products that are as similar as possible to the consistency or bite and the taste of meat-based products, but do not include meat raw materials. This allows vegetarians and vegans, even without the consumption of meat, to resort to products that are usually made exclusively with meat. Common meat substitute products are based on vegetable raw materials (e.g., seitan from wheat gluten or soymilk tofu), animal feedstocks (e.g., milk-based), or microbiological feedstocks (e.g., mycelium molds) and can sometimes be produced only at a high industrial cost.
    Seitan is made from wheat proteins (gluten) and processed industrially into vegetarian / vegan products (for example seitan sausages or seitan schnitzel) by treatment with various spices. The consistency of the finished product is very tough, which distinguishes it from the typical meat consistency.
    Tofu is produced by coagulation of the protein from soymilk and subsequent pressing. The finished product is to be described in the consistency as tender, which is why the consumption of soft cheese reminds. The taste of tofu is neutral, which is why this product is usually eaten in combination with soy sauce or other seasonings. For soya granules, soybeans are shredded and either used directly for consumption as minced meat substitutes, or further processed into meat imitation products industrially.
    In WO2007139321 (A1) a meat imitation based on mold fungus mycelia is described, which can be cultivated and further processed into meat-like products. Only the fungus mycelia are used. The disadvantage is the use of a fungus mycelium or a fungus mycelium permeated substrate as a raw material, from which the problems result that it is likely to be so-called novel-food products in such products and that a constant quality of the fungus mycelia or the prevail with fungus mycelia substrate is difficult to reach or controllable.
    In W003061400 (Al) a milk-based meat imitation is described, which is produced by precipitation of milk products with metal cations and subsequent homogeneous mixing with water, fibrous raw materials and spices to a finished meat substitute product.
    The object of the subject invention is to provide meat substitute or meat imitation products which can be produced from proven and available in large quantities raw materials, the finished products should have a texture comparable to meat and meat products. In this case, a wide range of meats or meat products to be replicated using a manufacturing process using the same raw material.
    To solve the problem, a Fleischersatz- and meat imitation product is proposed, which is produced using the fruiting bodies of mushrooms as the main raw material, according to the method of claim 1, wherein - in the first step the fruit bodies are crushed, - in the second step, the crushed fruiting bodies with more Ingredients comprising at least vegetable and / or animal protein are mixed to form a homogeneous production mass, - in the third step, the production mass is filled into at least one mold and - in the fourth step, the production mass is heated in the at least one mold, so that the vegetable or animal protein solidified.
    Advantageously, the use of fruiting bodies of mushrooms as a raw material, as these represent a common and proven food and the product of the invention thus requires no special testing or approval.
    The edible mushroom is preferably contained in the meat substitute or meat product produced according to the invention with a proportion of 40 to 90% by weight.
    Preferably, the fruiting bodies of mushrooms of the genus Pleurotus are used as the main raw material. Particularly advantageous is the use of fruiting bodies of Pleurotus eryngii (brown herb Oyster) as a raw material, as these fungi are good in large quantities and the flesh of the fruit body in comparison to other mushrooms has a rather firm consistency.
    Preferably, the further ingredients include rice, dried chicken egg white, vegetable oil, salt and spices. It is advantageous that all ingredients of the product according to the invention are available in organic quality, so that the product according to the invention may preferably be present as an organic product.
    The meat substitute or meat products produced by the present process are characterized by a compressive strength and texture that is comparable to meat or meat products, which can be made by the inventive process from the same raw material different textures to the textures different meat products, such as sausages, schnitzel, fish sticks, chicken nuggets, gyros or fried strips can. The density of the finished product is preferably in the range between 0.9 and 1.8 g / cm 3.
    The particularly preferred method comprises the steps: - (if necessary) preparing the mushrooms (eg cleaning), - crushing the mushrooms to 3 to 15 mm, - filling the mushrooms in a mixer, - adding the further ingredients comprising at least vegetable and / or animal protein into the mixer and mixing until a homogeneous mass of production is produced, - portioning of the production mass into molds and - heating of the raw mass in the molds.
    The invention is illustrated by means of drawings:
    Fig. 1: shows a process flow diagram of the invention
    Process.
    Fig. 2: shows the inventive method with a schematic representation of the essential
    System components.
    In Fig. 1, the individual process steps are shown, wherein in the first step 1, the crushing of the fruit body of the fungus takes place in the second step 2, the mixing of the fruit body with the other ingredients, in the third step 3, the filling of the production mass in at least one mold. 7 takes place and in the fourth step 4, the heating of the production mass in the at least one mold. 7
    In the first step 1, the fruiting bodies of the edible mushroom are minced. In order to achieve a particularly firm consistency or density, it has proven to be advantageous to crush the fruiting bodies to pieces with a mean size of 3 mm to 15 mm. The crushing step is preferably carried out by pressing the fruit body through a perforated disc, for example with a butcher machine (also called meat grinder). The optionally previously coarsely crushed fruiting bodies are transported by a screw conveyor in the direction of the perforated disc, in front of which there is a rotating cutter disc. Particularly good results were obtained with perforated discs, whose round holes have a diameter of 6 to 10 mm, with particular preference a
    Hole diameter of 8 mm is used, resulting in irregularly shaped and cylindrical fruit body pieces with a max. Extension of about 3 to 15 mm result.
    In a further preferred embodiment variant, the fruit bodies are pressed through perforated disks which have rectangular, in particular square openings, so that cuboidal pieces or square columns result. The openings preferably have edge lengths of 3 to 9 mm, wherein square openings with edge length 6 mm x 6 mm are particularly preferably used. The preferred length of the square columns or cuboid pieces is preferably 5 to 25 mm.
    The fruiting bodies of edible mushrooms preferably have a range of 40 to 90% by weight in the variant embodiments. The vegetable oil preferably has a range of 2 to 15% by weight in the embodiments. The cooked rice preferably has a range of 2 to 15% by weight in the embodiments. The hen egg white preferably has a range of 4 to 12% by weight in the embodiments. Salt has a range of preferably 1 to 3% by weight in the embodiments.
    In a particularly preferred embodiment, differently comminuted portions of fruiting bodies are used, so that the finished product contains both fruit body pieces which have been formed by the round holes, as well as said cuboid pieces. The cuboid pieces are preferably made larger than the pieces formed by round holes, so that the cuboid pieces in the finished product differ from the surrounding mass. As a result, for example, coarse minced pieces of meat, which are present in the sausage meat, advantageously be imitated. As illustrated in FIG. 2, in the second step 2, the production compound 5, consisting of comminuted fruiting bodies and the further ingredients, is homogenized with a mixer 6 for preferably 1 to 10 minutes at a temperature of preferably 10 to 20 ° C., wherein further Ingredients at least one starch source (eg rice, especially in the form of cooked rice), an oil source (eg rapeseed oil or sunflower oil), a protein source (eg dried chicken egg white), salt and spices are added.
    In the third step 3, the production material 5 is filled in at least one mold 7. A preferred form 7 is made of silicone and has, for example, 25 to 30 fillable part-volumes of 20 to 100 cm 3 each. Another preferred form 7 is made of plastic and is in the form of a sausage casing to be filled, which is preferably present as a tube as is usual in sausage production.
    In the fourth step 4, the production compound 5 is heated in the at least one mold 7 for 15 to 45 minutes at a temperature of 90 to 100 ° C. In this case, the denaturation of the protein source used a solidification of the production mass is achieved.
    example 1
    In Example 1, the method of the invention was used to produce a meat substitute or meat imitation product as a chopped meat imitation. The comminution of Kräuterseitlingen took place with a wolf disk with round holes of 8 mm diameter. The production mass was obtained in the second step 2 by mixing the crushed herb salsa (77% by weight) with cooked rice, dried chicken egg white, rapeseed oil, salt and spices. The production mass was filled in the third step 3 in a silicone mold. In the fourth step 4, the production mass in the silicone mold was heated for 30 minutes at a temperature of 98 ° C.
    Example 2
    In Example 2, the process of the invention was used to prepare a meat substitute or meat imitation product as a faux broiler sausage. The comminution of Kräuterseitlingen took place separately on the one hand with a wolf disk with round holes of 8 mm diameter and on the other hand through a perforated disc with square openings of 6 mm by 6 mm, the ratio of the two differently comminuted subsets 1: 1. The
    Production mass was obtained in the second step 2 by mixing the differently minced herb pancakes (72% by weight) with dried chicken egg white, rapeseed oil, cooked rice, salt, sugar, dried chicken yolk, spices and water. The production mass was filled in the third step 3 in a sausage tube, this was cut to shape the individual sausages at certain intervals by turning. The sausage tube is preferably made of plastic, which is to be removed before consumption or before frying the roast sausages. In the fourth step 4, the filled sausage tube was heated for 30 minutes at a temperature of 98 ° C.
    Example 3:
    In Example 3, the method of the invention was used to produce a meat substitute product as an imitation of fried strips. The production mass was obtained in the second step 2 by mixing comminuted herb pancakes (76% by weight) with cooked rice, dried chicken egg white, rapeseed oil, salt and spices. The production mass was filled in the third step 3 in a silicone mold. In the fourth step 4, the production mass in the silicone mold was heated for 30 minutes at a temperature of 98 ° C
    Example 4
    In Example 4, the method of the invention was used to produce a meat substitute product as a faux fish stick. The production mass was obtained in the second step 2 by mixing comminuted herb pancakes (62% by weight), cooked rice, rapeseed oil, dried chicken egg white, chicken stock, salt and spices. The production mass was filled in the third step 3 in a silicone mold. In the fourth step 4, the production mass in the silicone mold was heated for 30 minutes at a temperature of 98 ° C.
    The production mass may be paned before heating in step 4. In addition, it is possible to apply a breadcrumb after heating the production mass. For example, the product prepared in Example 1 can be breaded in the pan immediately prior to frying, as known in Schnitzel.
    Texture analysis For two different product finishes, texture properties were metrologically quantified by instrumental texture analysis by the Fraunhofer Institute for Process Engineering and Packaging. For this purpose, texture tests were carried out with regard to hardness, tack, elasticity, cohesion, gumminess and chewability. As a method, the "texture profile analysis" of Lin et al. ["Texture and Chemical Characteristics of Soy Protein Meat Analog Extruded at High Moisture", Journal of Food Science, Vol. 65, No. 2, 2000] was used To determine the shearing force of the product versions, a Warner Bratzier blade was used, and the product version 1 was produced in accordance with Example 1. The product version 2 is produced in accordance with Example 2.
    The composition of the two product versions analyzed is as follows:
    For texture profile analysis, all samples were cooled to 1 ° C until use, and adjusted to room temperature prior to sample preparation
    Product version 1 were punched into cylindrical circles with a diameter of 25 mm. The raw samples for product design 2 were cut into 5 mm thick slices. For the fried samples, both product versions were uncooked fried in a pan with a little oil on level 2 on each side for one minute and then cut as described above. A 25 mm diameter cylindrical sample (SMS P / 75) was used and compressed twice to 50% of the sample thickness. The texture profile analysis evaluated hardness, tackiness, elasticity, cohesion, gumminess and chewability. The measurement parameters are summarized in the following table:
    The shear force was determined by a Warner Bratzier blade, all samples were cooled to 1 ° C until use, and adjusted to room temperature prior to sample preparation.
    The product version 1 was cut into squares (dimensions 19 mm x 19 mm). Product sample 2 samples were cut into 2 cm long pieces and then punched 1.27 cm diameter samples. It was a rectangular blade with notch and a square blade without notching, and a metallic platform (HDP / 90, Winopal research needs, Ahnbeck) used.
    The ranges of shear, hardness, tackiness, elasticity, cohesiveness, gumminess and chewability have been summarized in the following two tables.
    权利要求:
    Claims (20)
    [1]
    claims
    1. A process for the production of meat substitute or meat imitation products, characterized in that fruiting bodies of edible mushrooms are used as the main raw material, wherein in the first step (1) the fruit bodies are crushed, in the second step (2) comprising the minced fruiting bodies with further ingredients at least vegetable and / or animal protein are mixed into a homogeneous production mass (5), in the third step (3) the production mass (5) is filled into at least one mold (7), in the fourth step (4) the production mass (5) in the at least one mold (7) is heated so that the vegetable or animal protein solidifies in the optionally opened or closed form.
    [2]
    2. The method according to claim 1, characterized in that in the first step (1) at least a subset of the fruiting bodies is crushed to pieces with a maximum extension of 25 mm.
    [3]
    3. The method according to claim 1 or 2, characterized in that in the first step (1) at least a subset of the fruiting bodies is crushed to pieces with a minimum extension of 3 mm.
    [4]
    4. The method according to any one of claims 1 or 4, characterized in that the crushing is carried out by pressing the fruit body by at least one perforated disc, wherein in the case of using a plurality of perforated discs each a subset of the fruiting bodies is comminuted by a respective perforated discs.
    [5]
    5. The method according to claim 4, characterized in that a perforated disc has round openings with a diameter of 5 to 10 mm.
    [6]
    6. The method according to any one of claims 4 to 5, characterized in that a perforated disc has rectangular openings with edge lengths of 3 to 15 mm.
    [7]
    7. The method according to any one of claims 1 to 6, characterized in that in the second step (2), the mixing in a mixer (6), wherein further ingredients are added during the mixing process to the crushed fruit bodies in the mixer (6).
    [8]
    8. The method according to any one of claims 1 to 7, characterized in that in the fourth step (4) the production mass (5) is compressed during heating by denaturation of the protein.
    [9]
    9. The method according to any one of claims 1 to 8, characterized in that the mold (7) is selected from a plastic tube, a plastic bag or a mold made of silicone.
    [10]
    10. The method according to any one of claims 1 to 9, characterized in that the mixing takes place in a mixer (6) in a temperature range of 10 to 20 ° C and a time of 1 to 10 minutes.
    [11]
    11. The method according to any one of claims 1 to 10, characterized in that the heating in the mold (7) takes place in a temperature range of 80 to 100 ° C and a time of 10 to 45 minutes.
    [12]
    12. The method according to any one of claims 1 to 11, characterized in that a Mushroom of the genus Pleurotus, in particular the species Pleurotus eryngii is used as edible mushroom.
    [13]
    13. The method according to any one of claims 1 to 12, characterized in that the weight fraction of fruiting bodies in the product is between 40 and 90% by weight.
    [14]
    14. The method according to any one of claims 1 to 13, characterized in that the further ingredients comprise at least one starch source, in particular cereal products.
    [15]
    15. The method according to any one of claims 1 to 14, characterized in that the further ingredients comprise at least one edible oil source, in particular vegetable oils.
    [16]
    16. The method according to any one of claims 1 to 15, characterized in that animal and / or vegetable proteins, in particular hen egg white are used.
    [17]
    17. meat substitute or meat product produced by a process according to any one of claims 1 to 16, characterized in that the product comprises at least the following ingredients in the specified value range: - fruiting bodies of mushrooms in the range of 40 to 90% by weight - vegetable oil in the range of 2 to 20% by weight of cooked rice in the range of 2 to 15% by weight of hen's egg protein in the range of 4 to 15% by weight of salt in the range of 1 to 3% by weight.
    [18]
    18. A meat substitute or meat product produced by a method according to any one of claims 1 to 16, characterized in that the product in the texture profile analysis has the following values: - shear force in the range of 0.2 to 2 kg - hardness in the range of 2 to 7 kg - elasticity in the range of 50 to 95% - chewability in the range of 1 to 5 kg.
    [19]
    19. Meat substitute or meat imitation product prepared by a process according to any one of claims 1 to 16, characterized in that its density is between 0.9 to 1.8 g / cm3, particularly preferably 1.0 to 1.5 g / cm3 ,
    [20]
    20. Use of herbal antipodes (Pleurotus eryngii) in the method according to one of claims 1 to 16 or a product of claims 17 to 19.
    类似技术:
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    同族专利:
    公开号 | 公开日
    DK3292769T3|2019-07-15|
    AT518771B1|2018-01-15|
    EP3292769A1|2018-03-14|
    EP3292769B1|2019-04-17|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    EP1254604A1|2000-11-09|2002-11-06|Cebeco Groep B.V.|Semi-finished product for the preparation of a meat substitute|
    NL1031632C2|2006-04-19|2007-10-22|Schouten Europ B V|Food product used as meat substitute, comprises matrix based on protein and starch which contains pieces of meat and mushroom|
    WO2007139321A1|2006-05-25|2007-12-06|Cj Corp.|Method of producing mushroom mycelia based meat analog, meat analog produced thereby, low calorie synthetic meat, meat flavor and meat flavor enhancer comprising the meat analog|
    KR20140135041A|2013-05-15|2014-11-25|전라남도|A composition of artificial meat and a method of preparing the same|
    GB9500579D0|1995-01-12|1995-03-01|Zeneca Ltd|Texturised foodstuffs|US11266085B2|2017-11-14|2022-03-08|Ecovative Design Llc|Increased homogeneity of mycological biopolymer grown into void space|
    TWI697287B|2019-06-18|2020-07-01|財團法人食品工業發展研究所|Method for manufacturing vegetarian product, vegetarian product thereof, and binding agent|
    FR3102039A1|2019-10-22|2021-04-23|Pleurette|A method of preparing a protein food ingredient comprising a mushroom chopping step|
    WO2021092051A1|2019-11-05|2021-05-14|Ecovative Design Llc|Edible mycelia and methods of making the same|
    FR3103681B1|2019-12-03|2021-12-24|Pleurette|FOOD INGREDIENT PROTEIN FROM MUSHROOMS|
    WO2021163216A1|2020-02-14|2021-08-19|Emergy Inc.|Methods for forming directional mycelium fibers|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    ATA50801/2016A|AT518771B1|2016-09-09|2016-09-09|Process for the production of meat substitute or meat imitation products|ATA50801/2016A| AT518771B1|2016-09-09|2016-09-09|Process for the production of meat substitute or meat imitation products|
    EP17189932.1A| EP3292769B1|2016-09-09|2017-09-07|Meat substitute or meat imitation product|
    DK17189932.1T| DK3292769T3|2016-09-09|2017-09-07|Meat substitute or meat imitation product|
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