PL445946A1 - Vegetable analogue of a hot-dog sausage and method of producing a vegetable analogue of a hot-dog sausage - Google Patents
Vegetable analogue of a hot-dog sausage and method of producing a vegetable analogue of a hot-dog sausageInfo
- Publication number
- PL445946A1 PL445946A1 PL445946A PL44594623A PL445946A1 PL 445946 A1 PL445946 A1 PL 445946A1 PL 445946 A PL445946 A PL 445946A PL 44594623 A PL44594623 A PL 44594623A PL 445946 A1 PL445946 A1 PL 445946A1
- Authority
- PL
- Poland
- Prior art keywords
- iron
- mixture
- vegetable
- blend
- analogue
- Prior art date
Links
- 235000013580 sausages Nutrition 0.000 title abstract 4
- 238000000034 method Methods 0.000 title abstract 2
- 235000019692 hotdogs Nutrition 0.000 title 2
- 235000013311 vegetables Nutrition 0.000 title 2
- 239000000203 mixture Substances 0.000 abstract 11
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract 8
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract 4
- 229910052742 iron Inorganic materials 0.000 abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 4
- 239000000725 suspension Substances 0.000 abstract 3
- 235000021537 Beetroot Nutrition 0.000 abstract 2
- 241000196324 Embryophyta Species 0.000 abstract 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 2
- 239000000679 carrageenan Substances 0.000 abstract 2
- 235000010418 carrageenan Nutrition 0.000 abstract 2
- 229920001525 carrageenan Polymers 0.000 abstract 2
- 229940113118 carrageenan Drugs 0.000 abstract 2
- 235000015244 frankfurter Nutrition 0.000 abstract 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 2
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 abstract 2
- 235000021374 legumes Nutrition 0.000 abstract 2
- 229920000609 methyl cellulose Polymers 0.000 abstract 2
- 239000001923 methylcellulose Substances 0.000 abstract 2
- 235000010981 methylcellulose Nutrition 0.000 abstract 2
- 238000002360 preparation method Methods 0.000 abstract 2
- 239000011265 semifinished product Substances 0.000 abstract 2
- 235000013599 spices Nutrition 0.000 abstract 2
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract 2
- 239000008158 vegetable oil Substances 0.000 abstract 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 2
- 102000008857 Ferritin Human genes 0.000 abstract 1
- 108050000784 Ferritin Proteins 0.000 abstract 1
- 238000008416 Ferritin Methods 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- 244000061456 Solanum tuberosum Species 0.000 abstract 1
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 235000019568 aromas Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000002184 metal Substances 0.000 abstract 1
- 229910052751 metal Inorganic materials 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
Classifications
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- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biochemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Przedmiotem zgłoszenia jest roślinny analog kiełbasy parówkowej, który zawiera strukturyzowany blend preparatów białek roślinnych w ilości od 45% do 75%, od 10% do 15% blendu olejów roślinnych, od 0,5% do 4% metylocelulozy, od 1% do 4% inaktywowanych płatków drożdżowych, od 1% do 5% suchej mieszanki białek roślinnych, od 0,5% do 3% mieszanki przypraw i aromatów, od 0,5% do 2% suszonego soku buraczanego, od 0,5% do 2% karagenu, od 8% do 15% wody oraz od 0,5% do 2,5% sproszkowanych kiełków roślin strączkowych stanowiących źródło żelaza pochodzenia organicznego lub od 0,00001% do 0,01% żelaza pochodzenia nieorganicznego, korzystnie w postaci siarczanu żelaza (II), a cała mieszanina jest ujednolicona, umieszczona w osłonkach i sparzona. Zgłoszenie obejmuje również sposób wytwarzania roślinnego analogu kiełbasy parówkowej w jakim mieszaninę preparatów białek roślinnych, ziemniaczanego (BZ), ryżowego (BR), pszennego (BP) oraz korzystnie grochowego (BG), korzystnie w proporcjach 70%BZ/15%BR/15%BP lub 70%BZ/15%BR/10%BP/5%BG lub 70%BZ/20%BR/5%BP/5%BG lub 70%BZ/20%BR/5%BP/5%BG w postaci proszków, wprowadza się do mieszalnika, miesza się tworząc blend białkowy, po czym dodaje się wodę w stosunku 1:6 (m/v) i miesza się do uzyskania jednorodnej zawiesiny, następnie zawiesinę rozlewa się do foremek, korzystnie metalowych co najmniej po 250 ml i piecze w temperaturze 120°C przez co najmniej 2 godziny w piecu, a następnie schładza do temperatury pokojowej, po czym uzyskany półprodukt uwadnia się w wodzie w stosunku 1:2 do czasu, aż półprodukt przestanie chłonąć wodę, po czym zawiesinę odcedza się i dodaje się do niej od 10% do 15% blendu olejów roślinnych, od 0,5% do 4% metylocelulozy, od 1% do 4% inaktywowanych płatków drożdżowych, od 1% do 5% suchej mieszanki białek roślinnych, od 0,5% do 3% mieszanki przypraw i aromatów, od 0,5% do 2% suszonego soku buraczanego, od 0,5% do 2% karagenu od 0,5% do 2,5% sproszkowanych kiełków roślin strączkowych o zwiększonej zawartości ferytyny stanowiącej źródło żelaza pochodzenia organicznego lub od 0,001% do 0,01% żelaza pochodzenia nieorganicznego siarczanu żelaza (II), po czym mieszaninę ujednolica się, umieszcza w osłonkach i parzy.The subject of the application is a plant analogue of a frankfurter sausage, which contains a structured blend of vegetable protein preparations in an amount of 45% to 75%, 10% to 15% of a blend of vegetable oils, 0.5% to 4% of methylcellulose, 1% to 4% of inactivated yeast flakes, 1% to 5% of a dry mixture of vegetable proteins, 0.5% to 3% of a mixture of spices and flavours, 0.5% to 2% of dried beetroot juice, 0.5% to 2% of carrageenan, 8% to 15% of water and 0.5% to 2.5% of powdered legume sprouts constituting a source of iron of organic origin or 0.00001% to 0.01% of iron of inorganic origin, preferably in the form of iron (II) sulphate, and the entire mixture is unified, placed in casings and parboiled. The application also covers a method of producing a plant analogue of a frankfurter sausage in which a mixture of vegetable protein preparations, potato (BZ), rice (BR), wheat (BP) and preferably pea (BG), preferably in the proportions of 70%BZ/15%BR/15%BP or 70%BZ/15%BR/10%BP/5%BG or 70%BZ/20%BR/5%BP/5%BG or 70%BZ/20%BR/5%BP/5%BG in the form of powders, is introduced into a mixer, mixed to form a protein blend, then water is added in a ratio of 1:6 (m/v) and mixed until a homogeneous suspension is obtained, then the suspension is poured into molds, preferably metal, of at least 250 ml each, and baked at a temperature of 120°C for at least 2 hours in an oven, then cooled to room temperature, after which the obtained semi-finished product is hydrated in water in a 1:2 ratio until the semi-finished product stops absorbing water, then the suspension is strained and 10% to 15% of a blend of vegetable oils, 0.5% to 4% of methyl cellulose, 1% to 4% of inactivated yeast flakes, 1% to 5% of a dry mixture of vegetable proteins, 0.5% to 3% of a mixture of spices and aromas, 0.5% to 2% of dried beetroot juice, 0.5% to 2% of carrageenan, 0.5% to 2.5% of powdered legume sprouts with an increased content of ferritin, which is a source of iron of organic origin, or 0.001% to 0.01% of iron of inorganic origin, iron (II) sulphate, are added to it, after which the mixture is unified, placed in casings and steamed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL445946A PL445946A1 (en) | 2023-08-30 | 2023-08-30 | Vegetable analogue of a hot-dog sausage and method of producing a vegetable analogue of a hot-dog sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL445946A PL445946A1 (en) | 2023-08-30 | 2023-08-30 | Vegetable analogue of a hot-dog sausage and method of producing a vegetable analogue of a hot-dog sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PL445946A1 true PL445946A1 (en) | 2025-03-03 |
Family
ID=94771198
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL445946A PL445946A1 (en) | 2023-08-30 | 2023-08-30 | Vegetable analogue of a hot-dog sausage and method of producing a vegetable analogue of a hot-dog sausage |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL445946A1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050003071A1 (en) * | 2003-07-03 | 2005-01-06 | Solae, Llc. | Vegetable protein meat analog |
| PL413181A1 (en) * | 2015-07-17 | 2017-01-30 | Kubara Spółka Jawna | Basis for the vegetal substitute for meat |
| US20170105438A1 (en) * | 2015-10-20 | 2017-04-20 | SAVAGE RIVER, INC. dba BEYOND MEAT | Meat-like food products |
| PL438303A1 (en) * | 2021-06-29 | 2023-01-02 | Regis Spółka Z Ograniczoną Odpowiedzialnością | Method for producing vegetarian and vegan analogues of meat products |
-
2023
- 2023-08-30 PL PL445946A patent/PL445946A1/en unknown
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050003071A1 (en) * | 2003-07-03 | 2005-01-06 | Solae, Llc. | Vegetable protein meat analog |
| PL413181A1 (en) * | 2015-07-17 | 2017-01-30 | Kubara Spółka Jawna | Basis for the vegetal substitute for meat |
| US20170105438A1 (en) * | 2015-10-20 | 2017-04-20 | SAVAGE RIVER, INC. dba BEYOND MEAT | Meat-like food products |
| PL438303A1 (en) * | 2021-06-29 | 2023-01-02 | Regis Spółka Z Ograniczoną Odpowiedzialnością | Method for producing vegetarian and vegan analogues of meat products |
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