Method for producing vegetarian boiled smoked sausage

Abstract

The invention relates to the food industry, and more particularly to the production of vegetarian sausage products. The claimed method includes preparing a filling using gluten derived from wheat flour with a gluten content of not less than 20% and a gluten deformation index of 70-75 units, kneading the dough, washing the gluten off the dough mass in 8-10 cycles, refrigerating the washed gluten for 22-24 hours, then placing the gluten in a cutter with vegetable oil and seasonings, mixing, refrigerating the obtained gluten mass for 12 hours, preparing a fat substitute, refrigerating the obtained fat substitute for 24 hours, placing the cooled gluten mass and 1 / 3 of the fat in the cutter and generating a vacuum in the cutter, stuffing a permeable polymer or fibrous casing with the obtained mass, forming sausage shapes, steaming the shaped sausages, cooling, then smoking on beech chips and placing in a drying chamber for 1-2 days. The finished product is stored frozen at -18°С or in a refrigerator. The invention provides a product that achieves organoleptic properties similar to meat sausage products without separating into layers.

Description

[0001] Name of the invention

[0002] Method of production of vegetarian cooked-smoked sausage.

[0003] Field of technology

[0004] The invention relates to the food industry, namely to the production of vegetarian sausages.

[0005] Prior art

[0006] A method for producing cooked sausage products is known, which involves adding wheat flour with a particle size of 15 microns, a specific volume area of ​​49005500 cm2 / g and a protein fraction content of 20-25% to the minced meat (see USSR A.S. No. 700088, 1979, IPC A22C 1 1 / 00).

[0007] The disadvantage of this method is that these sausages cannot be used for vegetarian nutrition, since the vegetable raw materials make up 35% of the minced meat.

[0008] A food product based on plant raw materials is known, made in the form of nugget-shaped pieces, including the following ingredients, based on the total weight of the product: from 1 to 50 wt.% of a texturate of vegetable proteins obtained by co-extrusion of a mixture of proteins, in the following ratio, based on the total weight of the texturate: from 25 to 35 wt.% pea protein isolate, from 10 to 20 wt.% rice protein isolate and from 50 to 60 wt.% soy protein concentrate; from 3 to 38 wt.% a combination of vegetable oils, including, based on the total weight of vegetable oils: from 32 to 42 wt.% sunflower oil and from 58 to 68 wt.% rapeseed oil; from 1 to 20 wt.% vegetable fibers; from 1 to 18 wt.% soy protein isolate; from 0.1 to 5 wt.% cellulose and / or its derivatives as food additives; water - the rest up to 100 wt.% (see Russian Patent No. 2795598, cl. A23J3 / 14, A23J3 / 22, 2022)

[0009] The method is not suitable for producing vegetarian sausages, as it produces an unstructured amorphous mass. A known method for producing vegetarian sausage involves preparing a polymer casing and filling, stuffing the casing with the filling, tying it, and steaming it for 25-30 minutes. The filling contains corn or potato starch in an amount of 1-8% by weight, Jerusalem artichoke or banana puree, and flavorings selected from the following: table salt, tomato paste, cumin, ground red pepper, parsley, sodium guanylate, and sugar (see Russian Patent No. 238090 A22C11 / 00, 2010).

[0010] The method is only suitable for the production of cooked sausages.

[0011] A known method for producing vegetarian sausages involves preparing a filling, a polymer casing, stuffing the casing with the filling, and steam cooking. The filling is raw gluten, a protein obtained from wheat grains. It is crushed to a flour consistency, sifted, and passed through a magnetic separator. The dough is kneaded with room-temperature water, adding the latter in an amount of up to 60% of the flour weight. The dough is left to rest for 30 minutes, and then fed into a protein washer with a continuous water supply. Proofing (fermentation) of the washed protein is carried out in a refrigerator at a temperature of (-2) to (+6)°C for 2-4 days. The resulting mass is fed into a cutter, water, vegetable oil, and other ingredients are added, and mixed. Salt, vegetables, and herbs are then added, mixed again, and the resulting mass is filled into a polymer casing.Loaves are formed and sent for heat treatment with steam at a temperature of at least +103°C for 20-90 minutes, followed by cooling for 10-20 minutes to a temperature of (-2)-(+6)°C. To obtain pâté, the resulting sausage product is chopped, vegetable oil, spices, cold water, salt and components according to the recipe are added, mixed in a cutter, filled into a casing and sent for steam cooking at a temperature of at least 103°C, cooled and stored in the refrigerator at a temperature of (-2)-(+6)°C. This ensures an expansion of the range of vegetarian sausage products while maintaining the organoleptic properties corresponding to meat sausage products (see Russian Patent No. 2597865, A22C11 / 00, A23L1 / 212, 2010, prototype).

[0012] Only boiled sausages can be prepared in this way.

[0013] It is known from prior art that vegetarian sausage products are available on the market. However, they most often have structures similar to cooked sausages and pâtés, without the ability to incorporate large particles of different densities (such as lard) without delaminating the final product. Disclosure of the invention

[0014] The technical objective of the present invention is to produce vegetarian cooked-smoked sausage products with organoleptic properties similar to meat sausage products.

[0015] The technical problem of the present invention is solved in that, in the production of vegetarian cooked-smoked sausage from plant-based raw materials, gluten is obtained using wheat flour with a gluten content of at least 20% and a GDI of 70-75 units, which allows for the fermentation process of the washed gluten to be carried out for 22-24 hours, then the obtained gluten is fed into a cutter, where vegetable oil and spices are added, mixed until a homogeneous mass is obtained, having a temperature of (+30) - (+40) °C; the mass has an elastic, sticky, viscous consistency, which is sent to the refrigerator for cooling and fermentation. 13, during the cooling process, the gluten mass changes consistency and becomes slicable. The cooled gluten mass is sent to the cutter, 1 / 3 of the artificial lard is added there, the rotation speed of the knives is set to 3500 - 4000 rpm, the cutter is turned on for 50 - 54 seconds and vacuumed until the vacuum sensor reading is (-0.95) Bar.During the process, the gluten mass is cut, which allows the artificial lard to be evenly distributed throughout the volume. The cutter is then stopped, the vacuum is released, the lid is opened, and the remaining artificial lard is added. The lid is closed, the blade speed is set to 1300-1600 rpm, the cutter is turned on for 69-71 seconds, and the vacuum is maintained until the vacuum sensor reads (-0.95) bar. The cutter is stopped, the vacuum is released, the lid is opened, and the resulting structured mass is transferred to a container and sent for loaf formation. The loaves are then cooked and subsequently smoked. The resulting product—a vegetarian cooked-smoked sausage—has organoleptic properties similar to those of sausages made from meat. Moreover, the finished product can be subjected to heat treatment, for example, when preparing hot sandwiches, without losing its organoleptic properties.

[0016] The claimed method is implemented as follows.

[0017] Wheat flour with a minimum gluten content of 20% and a gluten content of 70-75 units is sifted and passed through a magnetic separator. Water at room temperature is then added to the flour in an amount no more than 60% of its mass and left to stand for 30 minutes to swell the gluten and produce a dough mass. The dough mass is fed into a starch washer, with a continuous supply of water. The starch washing process consists of 8-10 cycles. The starch is washed and the starch water is drained. The washed gluten is refrigerated for 22-24 hours at a temperature of (+2) - (+6) °C for delamination and fermentation.

[0018] Then the obtained gluten is fed into a cutter, vegetable oil and spices are added, mixed until a homogeneous mass is obtained, having a temperature of (+30) - (+40) °C and again sent to the refrigerator for 12 hours, setting the temperature to (+2) - (+6) °C for cooling and re-fermentation.

[0019] Place room-temperature drinking water and a complex emulsifier in a separate cutter and mix until smooth. Then add coconut oil and mix again until the ingredients are completely mixed and the product (artificial lard) reaches a temperature of (25) to (27)°C. The final mixture proportions are: 3-5% emulsifier, 19.5-21% coconut oil, and the remainder water. The resulting artificial lard is transferred to a container and placed in a refrigerator for 24 hours at 0 to (3)°C to cool.

[0020] The gluten mass and 1 / 3 of the resulting artificial lard are fed into a cutter, where they are vacuumed to a sensor reading of (- 0.95) bar. The blade speed is set to 3500-4000 rpm, and the cutter is run for 50-54 seconds for mixing. Then, the cutter is stopped, the vacuum is released, the lid is opened, and the remaining artificial lard is added. The lid is closed and the mixture is vacuumed to a vacuum sensor reading of (- 0.95) bar. Then, the blade speed is set to 1300-1600 rpm and the cutter is run for 69-71 seconds. Then, the cutter is stopped, the vacuum is released, the lid is opened, and the resulting mass is stuffed into a permeable polymer or fibrous casing. The loaves are formed and sent for heat treatment with steam at a temperature of (+92) - (+100)°C. Steam treatment is carried out for no more than 100 minutes. The loaves are then cooled until the product temperature reaches (+55)°C.

[0021] To produce the finished product—cooked-smoked sausage—the resulting loaves are smoked on beech chips at a temperature of (+55)°C for 170 minutes. The product is then sent to a drying chamber with a temperature of (+18) to (+22)°C and a humidity of no more than 65%, where it is dried for 1 to 2 days. The resulting sausages are stored either in a deep freeze at a temperature of (-18)°C or in a refrigerator at a temperature of (+2) to (+6)°C. The finished product can be heat-treated, for example, when making hot sandwiches, without losing its organoleptic properties. Example.

[0022] To make 100 kg of vegetarian cooked-smoked sausage, take 65 kg of raw gluten protein, 15 liters of water, 14 kg of vegetable oil, and 5 kg of imitation artificial lard (water, coconut oil, and a complex emulsifier). Place everything in a cutter and mix. Then add table salt and a spice mix (nutmeg, cardamom, coriander, and black pepper). Mix again until smooth and evenly distributed. The resulting mixture is filled into a permeable, polymer, or fibrous casing. The loaves are formed and sent for heat treatment with steam at a temperature of (+92) - (+100)°C for 100 minutes, followed by cooling for 30 minutes to a temperature of (+55)°C, after which they are smoked on natural beech chips at a temperature of (+55)°C for 170 minutes. The products are then sent to drying chambers at a temperature of (+18) - (+22)°C with a humidity of no more than 65%, where they are dried for 2 days.The resulting sausages can be stored either in deep freezing at a temperature of (-18)°C or in a refrigerator at a temperature of (+2) - (+6)°C.

[0023] Organoleptic indicators are summarized in the table.

[0024] Table

[0025] Industrial applicability

[0026] The proposed method allows for the production of a product that fully complies with vegetarian dietary requirements, using only plant-based ingredients. At the same time, the organoleptic properties—appearance, consistency, color, aroma, and taste—are similar to those of meat-based sausages.

Claims

Invention formula A method for producing vegetarian cooked and smoked sausage, which includes preparing a filler, wherein the filler is raw protein - gluten, kneading the dough in water at room temperature, which is added in an amount of up to 60% of the flour weight, leaving it for 30 minutes, feeding it into a protein washing apparatus, fermenting it, feeding it into a cutter, into which vegetable oil and spices are added, mixing it, and filling a polymer casing with the resulting mass, steam cooking followed by cooling, characterized in that in order to obtain raw protein - gluten, wheat flour with a gluten content of at least 20% and an IDC of 70 - 75 units is taken, the dough mass is kneaded, which is fed into a starch washing apparatus, wherein the starch washing process is 8 - 10 cycles, the washed gluten is placed in a refrigerator for 22 - 24 hours at a temperature of (+2) - (+6) °C for proofing and fermentation, then fed into a cutter, where vegetable oil and spices are added,mixed until a homogeneous gluten mass is obtained, sent to the refrigerator for 12 hours at a temperature of (+2) - (+6) ° C for re-fermentation; artificial lard is prepared separately, for which drinking water at room temperature and a complex emulsifier are added to a separate cutter and everything is mixed until a homogeneous mass is obtained, then coconut oil is added to the cutter and mixed again until the ingredients are completely mixed and the product (artificial lard) reaches a temperature of (+25) - (+27) ° C, and the proportions in the final mixture are: 3 - 5% - emulsifier, 19.5 - 21% - coconut oil, water is the rest, the resulting artificial lard is transferred to a container and sent to the refrigerator for 24 hours at a temperature of 0 - (+3) ° C; The cooled gluten mass and 1 / 3 of the resulting artificial lard are sent to the cutter for 50 - 54 seconds where they are vacuumed until the sensor reading is (- 0.95) Bar, with the blade rotation speed being 3500 - 4000 rpm; after which the cutter is stopped and the vacuum is released,and add the remaining artificial lard, turning on the cutter for 69-71 seconds, vacuum until the vacuum sensor reads (- 0.95) Bar, with the knife rotation speed being 1300-1600 rpm; then stop the cutter, release the vacuum, stuff the resulting mass into a permeable polymer or fibrous casing, form loaves and send for heat treatment with steam at a temperature of (+92) - (+100) °C for no more than 100 minutes, followed by cooling until a temperature of (+55) °C is reached; then the resulting loaves are smoked on beech chips at a temperature of (+55 °C) in, for 170 minutes, and then sent to a drying chamber with a temperature of (+18) - (+22) °C and humidity of no more than 65%, where they are dried for 1 - 2 days; the resulting loaves of vegetarian boiled-smoked sausage are stored both in deep freezing at a temperature of (-18) °C, and in a refrigeration chamber at a temperature of (+2) - (+6) °C.

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