Method for producing meat to prepare hamburgers enriched with ground fruit, without added sugar, which comprises a formulation prepared with vitamins from fruits

Abstract

The invention relates to a method for producing a hamburger paste with meat selected from beef, pork, chicken and turkey, and possibly also lamb, crab, salmon, ostrich, wagyu, fish, wild boar and other meats, enriched with a mixture of ground natural fruit selected from pear, pineapple, orange, mandarin, apple, strawberry, kiwi, coconut, peach, banana, pomelo, watermelon and others, without added sugar, which comprises: - adding 100 g ground meat; - adding 1 g ground natural fruit mixture; - adding agents and additives for the preparation; - mixing the meat, fruit, agents and additives; - keeping the prepared paste at 5°C; - and placing in moulds and refrigerating.

Description

[0001] METHOD FOR PREPARING MEAT TO PREPARE HAMBURGERS ENRICHED WITH GROUND FRUIT, WITHOUT ADDED SUGAR, WHICH INCLUDES A PREPARED FORMULA WITH VITAMIN SUPPLEMENT FROM FRUITS

[0002] Field of Invention

[0003] The present invention relates to meat-based food products, specifically to a method for preparing meat to prepare hamburgers enriched with ground fruit without added sugar, which additionally comprises a formulation with a contribution of vitamins from the fruits.

[0004] Background of the Invention

[0005] Aspects of this invention relate generally to food products based on different types of meat, selected from beef, pork, chicken, turkey, and other types of meat.

[0006] Currently, when preparing hamburger meat, there are various ways, including adding different vegetables or fruits to the ground meat mixture to achieve better flavors.

[0007] In the state of the art, there are a large number of patents related to doughs for preparing hamburgers.

[0008] Most are prepared with a meat mixture made from processed fruit pulp, not ground fruit. They also add preservatives, various sweeteners, and sugar, which make them unhealthy.

[0009] An embodiment of said process and method for preparing a hamburger meat dough is described, for example, in WIPO patent publication No. eWO2011010859A2 relates to a method for forming a hamburger. The method of the present invention comprises the steps of: boiling a piece of meat such as chicken, beef, pork, and the like, and fish such as shrimp, squid, and the like; cutting the piece of meat and the fish into pieces of 1 to 30 mm; blanching vegetables such as onions, cabbage, carrots, and the like in a pan to prepare vegetables; mixing the diced meat and fish and the vegetables with breadcrumbs, sesame, cheese, egg, milk, spices, and the like, adding sliced ​​fruit pieces thereto to make a paste, and putting the paste into a mold for molding hamburger; and putting the mold into an oven and heating at a temperature of 220°C to 240°C for 8 to 12 minutes to make a hamburger. The hamburger made according to the method of the present invention is elastic and is prevented from breaking easily, thereby reducing defects.

[0010] Another example can be found in the research work carried out by UC Maule to obtain a patent for a meat-based food product that incorporates cherry pulp that does not meet export standards, specifically to reduce fat consumption.

[0011] The meat for preparing hamburgers available in the market is far from being healthy, it is ultra processed, very deficient in nutritional terms, excess fat, more than meat it is a meat derivative which contains some grams of beef, additives, seasonings, sugar, refined flours, excess added salt, dough mixed with tendons and its If ¡tos.

[0012] In addition to the constant demand for healthier flavors and textures in burgers, consumers are becoming more health-conscious and reluctant to consume large amounts of fats and refined products, found in conventional supermarket burgers and even vegan ones.

[0013] Therefore, there is a continued need to develop a healthier hamburger that is high in protein and low in fat, and a continued need for innovative methods for preparing healthier hamburger dough.

[0014] The present invention seeks to mitigate the aforementioned problems by providing a method and food formulation for the preparation of meats for the preparation of hamburgers based on selected meats and a mixture of ground natural fruit without incorporating sugar, with high quality indices, with improved nutritional values ​​and is healthy, where the majority of the background of the technique preparations are mixed with vegetables rather than fruits, additionally studies indicate that vegetable hamburgers from soy, wheat, legumes or rice, are deficient in some essential amino acids of high biological value such as histidine and lysine. However, they clarify that they could be obtained through bread, potatoes and carrot and cucumber salads. The most common fats come from rapeseed, coconut or sunflower and additionally incorporate virgin olive oil (source: Organization of Consumers and Users, OCU).org, Spain).

[0015] The production process for preparing hamburger patties can be carried out primarily manually, but the necessary machinery or tools can be used, further reducing production costs.

[0016] Studies show growing consumer interest in using hamburgers as functional foods. Adding beneficial ingredients to hamburgers can reduce the glycemic index and provide additional health benefits for consumers.

[0017] Summary of the Invention

[0018] Aspects of the present invention can be used to advantageously provide a food formulation for the production of meats to prepare hamburgers made from meat selected from beef, pork, chicken, turkey, and can also be used lamb, crab, salmon, ostrich, huayu, fish, wild boar and others enriched with a mixture of ground natural fruit selected from pear, pineapple, orange, tangerine, apple, strawberry, kiwi, coconut, peach, banana, grapefruit, watermelon and others, with health benefits without added sugar, implying an improvement to what is known in the art, not using sugar, using natural and unprocessed fruits, being able to use various types of meat as well as various fruits and not pulp of these.In addition to contributing to advantageous processes for producing infant formulas, as well as for the production of pharmaceutical products that are more effective for allergy sufferers through the use of hypoallergenic meat-based preparation dough, as well as inert ingredients for food preparation.

[0019] Food formulation for the preparation of meats for preparing hamburgers that additionally provides vitamins A, C, E, B2, B5, B6, B9 and K, derived from natural fruits, without added sugar.

[0020] An object of the present invention is to provide novel and advantageous processes for producing the following products with the aforementioned meat preparations as a main ingredient: water, salt and leavening agent: hamburger, cereals, pancakes, bread, cakes, creamed cereals, cereal gratings, imitation nut butters, mayonnaise imitations, mashed potato imitations, breads, bread crumbs, croutons, cookies, crackers, tortillas, potato chips, puffed chip type products, corn bread, pie crust, pizza dough, dough wrapped products, donuts, dumplings, hush puppies, pretzel, batter, milk, ice cream, milkshake, puddings, custard, light and heavy cream, condensed milk, muffins, waffles, French toast, crepes, sweet potato pie and dry mixes for other products.

[0021] Another object of the present invention is to provide advantageous processes for producing infant formulas.

[0022] A further object of the present invention is to provide advantageous methods for producing pharmaceutical products that are more effective for allergic patients by using hypoallergenic meat, based on ground fruit, as inert ingredients for food preparation.

[0023] Yet another object of the present invention is the process for the production of hamburger meat and the further production of food by-products such as feed.

[0024] Use of natural and unprocessed fruits.

[0025] Without adding sweeteners or sugar to the preparation.

[0026] Brief Description of the Figures

[0027] The structure, operation, and advantages of the present invention will become more apparent when considering the following description taken in conjunction with the accompanying figures. The figures are intended to be illustrative, not limiting. Certain elements in some of the figures may be omitted or illustrated without scale for clarity.

[0028] Figure 1 is a view of a flow diagram for the preparation of hamburger meat based on beef, in accordance with the present invention.

[0029] Figure 2 is a view of a flow diagram for the preparation of hamburger meat based on pork, in accordance with the present invention.

[0030] Figure 3 is a view of a flow diagram for the preparation of hamburger meat based on chicken meat, according to the present invention.

[0031] Figure 4 is a view of a flow diagram for the preparation of hamburger meat based on turkey meat, according to the present invention.

[0032] Figure 5 is a schematic representation of the method for preparing hamburger meat, according to the present invention.

[0033] Detailed Description of the Invention

[0034] A method for producing a dough (4) for preparing meat (2) for hamburgers (5) incorporating fruits, comprising:

[0035] - add 100 grams of ground meat (2);

[0036] - add 1 gram of a natural fruit mix (3)

[0037] - incorporate the agents and additives for the preparation;

[0038] - mix the meat (2), fruit (3), agents and additives;

[0039] - keep the mass (4) at a temperature of 5°C;

[0040] - place in molds and refrigerate.

[0041] Wherein the final mass (4) does not have incorporated sugar and the food formulation (1) for the preparation of meat (2) to prepare hamburgers (5) prepared based on a mixture of ground natural fruits (3), without added sugar according to the present invention is prepared by means of the mixture of food material based on meat (2) selected from beef (2), pork, chicken, turkey, and meat (2) of lamb, crab, salmon, ostrich, huayu, fish, wild boar and others enriched with a mixture of ground natural fruit (3) selected from pear, pineapple, orange, tangerine, apple, strawberry, kiwi, coconut, peach, banana, grapefruit, watermelon and others, without added sugar, can also be used.

[0042] In Figure 1, a flow diagram of the mass (4) for the preparation of hamburgers (5) based on beef (2) can be seen.The first ingredient that is added to prepare the formulation (1) is 100 grams of beef (2), to which is added 1 gram of beef protein that provides branched chain amino acids valine, leucine, isoleucine, phenylalanine, threonine, methionine, lysine, to this mixture is added 1 gram of salt, 1 gram of potassium chloride, 1 gram of triphosphates molecule carrier of primary energy (stabilizer and acidity regulator), 1 gram of sodium torbate (as a preservative), 1 gram of flavoring identical to nature, 1 gram of monosodium glutamate flavor enhancer (even reduces the level of sodium in food (source EUFIC European Food Information Council)), 1 gram of yeast extract as a flavoring, 1 gram of ground onion, 11.48 grams of ground natural fruit and 480 ml or grams of water maximum.

[0043] After mixing the dough (4) it is shaped and refrigerated according to requirements.

[0044] According to a first method for preparing the dough (4) based on meat (2) selected from beef, the ingredients and formulation are as follows:

[0045] Table 1

[0046] Ingredient Weight in grams Vitamin

[0047] Beef 100 A, D, E, K, C, B12

[0048] Beef protein 1 (*)

[0049] Salt 1

[0050] Potassium chloride 1

[0051] Triphosphates 1 Sodium erythorbate 1

[0052] Natural Flavoring 1

[0053] Monosodium glutamate 1

[0054] Yeast extract 1 (**)

[0055] Ground onion 1 (***)

[0056] Ground fruit 1 1 ,48

[0057] Water my of water 480

[0058] *(Valine, leucine, isoleucine, phenylalanine, tryptophan, threonine, methionine, lysine).

[0059] ** (selected from the B complex, amino acids and others).

[0060] *** (growth factors).

[0061] Formulation (1) for the preparation of hamburger meat (2) based on beef and ground natural fruits (3):

[0062] B1 +B2+B3+B4+B5+B6+B7+B8+B9+B10+11 ,48XU(T)+A=0=QT

[0063] X+P+Y+C+T+E+S+G+E+CE+1 1 .48(J)+A=0=QT

[0064] Where:

[0065] Ingredient Nomenclature

[0066] X= 100 grams of B1 beef

[0067] P= beef protein B2

[0068] Y= exit B3

[0069] C= potassium chloride B4

[0070] T= triphosphates B5

[0071] E= sodium erythorbate B6

[0072] S= Naturally identical flavoring B7

[0073] G= Monosodium glutamate B8

[0074] E= Yeast extract B9

[0075] CE- Onion B10

[0076] J= Ground fruit U (T)

[0077] A- 480 ml / gr of water In figure 2, a flow diagram of the mass (4) can be seen for the preparation of hamburgers (5) based on pork (2) meat. The first ingredient that is added to prepare the formulation (1) is 100 grams of pork (2), to which 1 gram of corn maltodextrin is added, to this mixture are added 1 gram of salt, 1 gram of sodium tripolyphosphate, 1 gram of sodium ribonucleotide (flavor enhancer), 1 gram of sodium erythorbate, 1 gram of identical natural flavoring, 1 gram of monosodium glutamate flavor enhancer, 1 gram of pepper, 1 gram of BHA, 1 gram of ground onion, 11.25 grams of ground natural fruit and 480 ml / gr of water maximum.

[0078] According to a second method for preparing the dough (4) based on meat (2) selected from pork, the ingredients and formulation are as follows:

[0079] Table 2

[0080] Ingredient Weight in grams Vitamin

[0081] Pork 100 B1, B2, B3, B6, B12 Corn maltodextrin 1 Salt 1

[0082] Sodium tripolyphosphate 1 Sodium ribonucleotide 1

[0083] Sodium erythorbate 1 Natural flavoring 1 Monosodium glutamate 1 Pepper 1

[0084] Ground onion 1

[0085] BHA 1 C)

[0086] Ground fruit 11.25

[0087] Water ml / gr of water 480 (*) beta-hydroxy acids (chemical exfoliant)

[0088] Formulation (1) for the preparation of hamburger meat (2) based on selected pork meat and ground natural fruits (3):

[0089] B1 +B2+B3+B4+B5+B6+B7+B8+B9+B10+11 ,25XU(T)+A=0=QT

[0090] X+M+S+T+R+E+S+G+P+B+CE+1 1 .25(J)+A=0=QT

[0091] Where:

[0092] Ingredient Nomenclature

[0093] X= 100 grams of B1 pork

[0094] P= corn maltodextrin B2

[0095] S= salt B3

[0096] T= sodium tripolyphosphate B4

[0097] R= sodium hbonucleotide B5

[0098] E= sodium erythorbate B6

[0099] S= Naturally identical flavoring B7

[0100] G= Monosodium glutamate B8

[0101] P= Pepper B9

[0102] B= BHA (beta-hydroxy acids) B10

[0103] CE= Ground onion B11

[0104] J= Ground fruit U (T)

[0105] A= 480 ml / gr of water A

[0106] Figure 3 shows a flow diagram of the mass (4) for the preparation of hamburgers (5) based on chicken meat (2). The first ingredient that is added to prepare the formulation (1) is 100 grams of chicken meat (2), to which 1 gram of soy protein is added, to this mixture is added 1 gram of salt, 1 gram of potassium chloride, 1 gram of sodium erythorbate, 1 gram of sodium polyphosphate, 1 gram of potassium polyphosphate (emulsifier, stabilizer and acidity regulator), 1 gram of black pepper, 1 gram of monosodium glutamate (flavor enhancer), 1 gram of flavoring identical to natural, 1 gram of natural flavoring, 1 gram of silicon dioxide (to avoid lumps it is classified as toxic), 1 gram of ascorbic acid, 1 gram of ground onion, 9.19 grams of ground natural fruit and 480 ml / g of water maximum.

[0107] After mixing the dough (4) it is shaped and refrigerated according to requirements.

[0108] According to a third method for preparing the dough (4) based on meat (2) selected from chicken, the ingredients and formulation are as follows:

[0109] Table 3

[0110] Ingredient Weight in grams Vitamin

[0111] Chicken meat 100 3 (“)

[0112] Soy protein 1

[0113] Salt 1

[0114] Potassium chloride 1

[0115] Sodium erythorbate 1

[0116] Sodium polyphosphate 1

[0117] Potassium polyphosphate 1

[0118] Black pepper 1

[0119] Monosodium glutamate 1

[0120] Natural id Flavoring 1

[0121] Natural flavorings 1

[0122] Amorphous silicon dioxide 1 Ascorbic acid 1

[0123] Onion 1

[0124] Ground fruit 9.19

[0125] Water ml / gr of water 480

[0126] (**) proteins, lipids, vitamin 3 and minerals such as calcium, iron, zinc, sodium, potassium and magnesium.

[0127] Formulation (1) for the preparation of hamburger meat (2) based on selected meat from chicken and ground natural fruits (3):

[0128] B1 +B2+B3+B4+B5+B6+B7+B8+B9+B10+B11 +B12+B13+B14+11 .48

[0129] XU(T)+A=0=QT

[0130] x

[0131] Where:

[0132] Ingredient Nomenclature

[0133] X= 100 grams of B1 chicken meat

[0134] P= soy protein B2

[0135] Y= sodium chloride B3

[0136] C= potassium chloride B4

[0137] ES= sodium erythorbate B5

[0138] T= sodium polyphosphate B6

[0139] P=potassium polyphosphate B7

[0140] S= Black pepper B8

[0141] G= monosodium glutamate B9

[0142] E= natural flavoring B10

[0143] A1 = natural flavorings B11

[0144] D= amorphous silicon dioxide B12

[0145] A= ascorbic acid B13

[0146] CE- onion B14

[0147] J= Ground fruit 9.19 grs U (T)

[0148] A- 480 ml / gr of water A

[0149] In figure 4, a flow diagram of the mass (4) for the preparation of hamburgers (5) based on turkey meat (2) can be observed. The first ingredient that is added to prepare the formulation (1) is 100 grams of chicken meat (2), to which 1 gram of potato or wheat starch is added, to this mixture are added 1 gram of salt, 1 gram of potassium chloride, 1 gram of sodium ripolyphosphate, 1 gram of identical flavoring to the natural, 1 gram of monosodium glutamate, 1 gram of sodium erythorbate, 1 gram of BHT, 1 gram of ascorbic acid, 1 gram of sodium tetraprophosphate, 1 gram of spices selected from onion, pepper, ground garlic, 1 gram of pepper, 9.19 grams of ground natural fruit and 480 ml / g of water maximum.

[0150] According to a fourth method for preparing the dough (4) based on meat (2) selected from turkey, the ingredients and formulation are as follows:

[0151] Table 4

[0152] Ingredient Weight in grams Vitamin

[0153] Turkey meat 100 Group B and iron

[0154] Corn maltodextrin 1

[0155] Salt 1

[0156] Potassium chloride 1

[0157] Sodium polyphosphate 1

[0158] Sodium erythorbate 1

[0159] Natural Flavoring 1

[0160] Monosodium glutamate 1

[0161] Sodium pyrophosphate 1

[0162] Sodium citrate 1

[0163] BHT 1 (*)

[0164] Sodium tetrapyrophosphate 1

[0165] Spices 1 (**)

[0166] Ground fruit 9.57

[0167] Water ml / gr of water 480

[0168] (*) butylhydroxytoluene (stabilizer and antioxidant)

[0169] (**) Selected species from onion, pepper and garlic

[0170] Formulation (1) for the preparation of hamburger meat (2) based on selected meat from turkey and ground fruit:

[0171] B1 +B2+B3+B4+B5+B6+B7+B8+B9+B10+B11 +B12+B13+9.57XU(T)+

[0172] A=0=QT

[0173] X+P+Y+C+T+S+G+M+N+E+E1 +CE+9.57(J)+A=0=QT Where:

[0174] Ingredient Nomenclature

[0175] X= 100 grams of turkey meat B1

[0176] P= maltodextrin B2

[0177] Y= exit B3

[0178] C= sodium chloride B4

[0179] T= sodium tripolyphosphate B5

[0180] S= Naturally identical flavoring B6

[0181] G= Monosodium glutamate B7

[0182] M= Sodium pyrophosphate B8

[0183] N= Sodium citrate B9

[0184] J= Sodium ethorbate B10

[0185] H= BHT B11

[0186] E1 = Sodium tetrapyrophosphate B12

[0187] CE- Onion B13

[0188] A- 480 ml / gr of water A

[0189] Formulation (1) for all the previously mentioned cases does not contain added sugar.

[0190] In figure 5, a schematic representation of the method for preparing the meat (2) for hamburgers can be seen, where the formulation (1) already prepared according to the corresponding dosages for each type of meat (2) is poured into a 100 gram portion of ground meat (2), selected from either beef, pork, chicken, turkey, and can also be used lamb meat (2), crab, salmon, ostrich, huayu, fish, wild boar and others, to this 100 gram portion of meat (2) is added the mixture of ground natural fruit (3) selected from pear, pineapple, orange, tangerine, apple, strawberry, kiwi, coconut, peach, banana, grapefruit, watermelon and others, without added sugar, once all these components are mixed the dough (4) for the preparation of meat (2) for hamburgers (5) is ready to form the hamburgers (5) according to the requirements of consumers.

[0191] The main characteristic of the mass (4) together with the preparation of the food formulation (1) for healthy hamburgers (5), is the incorporation of the mixture of natural ground fruit (2), to which no sugar is added.

[0192] The preparation of the food formulation (1) for healthy hamburgers (5) obtained can be molded into any desired shape, such hamburger selected from beef (2), pork, chicken, turkey, and lamb (2), crab, salmon, ostrich, huayu, fish, wild boar and other meats can also be used. Although the invention has been shown and described with respect to particular embodiments thereof, said embodiments are presented here as illustrative and are not intended to limit the invention, since other variations or modifications of the specific embodiments described herein will be evident to those skilled in the art, and are included within the spirit and scope of the invention.

[0193] Industrial Application

[0194] The present invention, according to its application, finds use in industry and in particular in the food industry, processed food industry, healthy food industry, hotel / restaurant industry, meat industry, fruit industry, food packaging manufacturing industry, hamburger processing and molding machinery industry, pharmaceutical industry (hypoallergenic meats).

[0195] Reference list

[0196] 1 Food formulation

[0197] 2 Hamburger meats

[0198] 3 Mix of ground natural fruits

[0199] 4 Mass

[0200] 5 Prepared hamburger

Claims

CLAIMS 1. A method for producing a dough (4) for preparing hamburgers (5) with meat (2) selected from beef (2), pork, chicken, turkey, and lamb (2), crab, salmon, ostrich, huayu, fish, wild boar and other meats, enriched with a mixture of ground natural fruit (3) selected from pear, pineapple, orange, tangerine, apple, strawberry, kiwi, coconut, peach, banana, grapefruit, watermelon and others, without added sugar, CHARACTERIZED in that it comprises: - add 100 grams of ground meat (2); - add 1 gram of the ground natural fruit mixture (3) - incorporate the agents and additives for the preparation; - mix the meat (2), fruit (3), agents and additives; - keep the prepared dough (4) at a temperature of 5°C; - place in molds and refrigerate.

2. The method according to claim 1, CHARACTERIZED in that the mass (4) includes proteins selected from proteins, beef proteins, soy proteins, chicken proteins, turkey proteins and pork proteins.

3. The method according to claim 2, CHARACTERIZED in that the dough (4) comprises the following essential amino acids valine, leucine, isoleucine, phenylalanine, threonine, threonine, methionine, lysine and contains minerals such as zinc, potassium, phosphorus, copper, magnesium, high iron content, calcium, sodium and magnesium, lipids and fatty acids.

4. The method according to claim 3, CHARACTERIZED in that the dough (4) comprises carbohydrates, flavor enhancers, flavor stabilizers, acidity regulators and anti-caking agents.

5. A food formulation (1) for the production of meat to prepare hamburgers (5) made from a mixture of natural fruits (3), without added sugar according to the preceding claims, CHARACTERIZED in that it is prepared by means of the mixture of food material based on meat (2) selected from either beef (2), pork, chicken, turkey, and lamb, crab, salmon, ostrich, huayu, fish, wild boar and other meats can also be used, enriched with a mixture of ground natural fruit (3) selected from pear, pineapple, orange, tangerine, apple, strawberry, kiwi, coconut, peach, banana, grapefruit, watermelon and others, without added sugar, subsequently to said mass (4).

6. The food formulation (1) according to claim 5, CHARACTERIZED in that for the preparation of meat (2) for hamburgers (5) based on beef (2), 1 gram of beef protein is added to 100 grams of this, which provides branched chain amino acids valine, leucine, isoleucine, phenylalanine, thiophan, threonine, methionine, lysine, to this mixture is added 1 gram of salt, 1 gram of potassium chloride, 1 gram of triphosphates molecule carrier of primary energy, 1 gram of sodium erythorbate, 1 gram of flavoring identical to the natural one, 1 gram of monosodium glutamate flavor enhancer, 1 gram of yeast extract as flavoring, 1 gram of ground onion, 11.48 grams of ground natural fruit and 480 ml of maximum water.

7. The food formulation (1) according to claim 5, CHARACTERIZED in that for the preparation of meat (2) for hamburgers (5) based on pork meat (2), 1 gram of corn maltodextrin is added to 100 grams of this, to this mixture are added 1 gram of salt, 1 gram of sodium tripolyphosphate, 1 gram of sodium hbonucleotide, 1 gram of sodium erythorbate, 1 gram of flavoring identical to nature, 1 gram of monosodium glutamate flavor enhancer, 1 gram of pepper, 1 gram of BHA, 1 gram of ground onion, 11.25 grams of ground natural fruit and 480 ml / gr maximum water.

8. The food formulation (1) according to claim 5, CHARACTERIZED in that for the preparation of meat (2) for hamburgers (5) based on chicken meat (2), 1 gram of soy protein, 1 gram of salt, 1 gram of potassium chloride, 1 gram of sodium erythorbate, 1 gram of sodium polyphosphate, 1 gram of potassium polyphosphate, 1 gram of black pepper, 1 gram of monosodium glutamate flavor enhancer, 1 gram of flavoring identical to nature, 1 gram of natural flavoring, 1 gram of silicon dioxide, 1 gram of ascorbic acid, 1 gram of ground onion, 9.19 grams of ground natural fruit and 480 ml / gr of water maximum are added to 100 grams of this.

9. The food formulation (1) according to claim 5, CHARACTERIZED in that for the preparation of the meat (2) for hamburgers (5) based on turkey meat (2), 1 gram of potato or wheat starch, 1 gram of salt, 1 gram of potassium chloride, 1 gram of sodium tripolyphosphate, 1 gram of identical flavoring to the natural, 1 gram of monosodium glutamate, 1 gram of sodium erythorbate, 1 gram of BHT, 1 gram of ascorbic acid, 1 gram of sodium tetraprophosphate, 1 gram of spices selected from onion, pepper, ground garlic, 1 gram of pepper, 9.57 grams of ground natural fruit and 480 ml / gr of water maximum are added to 100 grams of this.

10. The food formulation (1) according to the preceding claims, CHARACTERIZED in that the mixture of ground natural fruit (3) selected from pear, pineapple, orange, mandarin, apple, strawberry, kiwi, coconut, peach, banana, grapefruit, watermelon and others, is incorporated into the formulation (1) in an amount of 1 gram.

11. The food formulation (1) according to the preceding claims, CHARACTERIZED in that the mass (4) is They incorporate 480 mi of water maximum.

12. The food formulation (1) according to the preceding claims, CHARACTERIZED in that no sugar is incorporated into the dough (4).

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