Single-step meatless raw meatball (single-step meatless çi̇ğ köfte) production method

Abstract

In the method subject to the invention, raw materials including isot pepper, red pepper flakes, black pepper, cumin, sumac, and salt are mixed in the proportions specified in the recipe and subjected to physical sterilisation / pasteurisation by heat treatment or irradiation in a suitable container, while the fine bulgur is subjected to the same process in another suitable container. The pasteurised fine bulgur, spices, onion, garlic, tomato paste, sweet pepper paste, liquid oil, pomegranate molasses, and lemon juice are placed into a pre-disinfected mixer under aseptic conditions, boiling water is added, and the mixture is kneaded for 20 minutes.

Description

[0001] SINGLE-STEP MEATLESS RAW MEATBALL (SINGLE-STEP MEATLESS Q KOFTE) PRODUCTION METHOD

[0002] Technical Field

[0003] In the method subject to the invention, raw materials including isot pepper, red pepper flakes, black pepper, cumin, sumac, and salt are mixed in the proportions specified in the recipe and subjected to physical sterilisation / pasteurisation by heat treatment or irradiation in a suitable container, while the fine bulgur is subjected to the same process in another suitable container. The pasteurised fine bulgur, spices, onion, garlic, tomato paste, sweet pepper paste, liquid oil, pomegranate molasses, and lemon juice are placed into a pre-disinfected mixer under aseptic conditions, boiling water is added, and the mixture is kneaded for 20 minutes. The invention relates to a single-step production method for meatless gig kbfte.

[0004] Background Of The Invention (Prior Art)

[0005] ig kbfte is a traditional food originating from the cuisine of Southeastern Anatolia and is conventionally prepared using fine bulgur, isot pepper, various spices, and, in earlier practices, raw meat. However, due to concerns related to health, hygiene, and food safety, the meat-containing version has largely been discontinued in contemporary practice and replaced by meatless, vegetarian, or vegan alternatives. This transition has enabled the industrial-scale production of gig kbfte and its distribution to broader markets.

[0006] Ready-made gig kbfte products commonly found on the market are typically sold in vacuum-sealed packaging or plastic containers and stored at low temperatures within a cold chain in order to extend shelf life. In such products, preservatives are used to prevent microbial spoilage, or the products are stored under controlled temperature conditions. Additionally, some manufacturers have developed specialised kneading, mixing, and packaging techniques that preserve the texture and flavour characteristics of the product while ensuring a long shelf life.

[0007] Vegetarian and vegan gig kbfte formulations have been designed in accordance with traditional recipes but without containing meat or any animal-derived ingredients. In vegan formulations, tomato paste, pepper paste, various spices, pomegranate molasses, vegetableoils, and natural flavouring agents are predominantly used. Some special recipes also include alternative ingredients such as chickpea flour, lentil puree, or beetroot juice as additives.

[0008] From the perspective of packaging technologies, single-portion gig kofte packages offering convenient consumption have become widespread, particularly in supermarket chains and the ready-to-eat food sector. Examples exist where complementary items such as lettuce, lavash bread, and sauce are also packaged alongside the gig kofte.

[0009] Consequently, numerous technical developments have been made to adapt gig kofte to contemporary consumer habits, health trends, and logistical requirements without deviating from its traditional structure. However, the fundamental challenges encountered in the production processes of these products include achieving a homogeneous texture, maintaining flavour stability, extending shelf life, and ensuring food safety. In this context, nextgeneration vegan gig kofte products and cold-chain-compatible packaging solutions constitute innovative areas of development within the sector.

[0010] The production of meatless gig kofte, a popular food product whose consumption is becoming increasingly widespread in Tiirkiye, may pose risks related to a relatively short shelf life and potential health concerns due to the low microbiological quality of the raw materials, variability in processing practices among facilities, and an increased risk of contamination during the multiple steps of processing. Furthermore, variations in the number of processing steps and facility-dependent waiting times lead to prolonged production times and the need for larger production areas. It also increases installation and operational costs arising from tools and equipment.

[0011] As a result, due to the disadvantages and the inadequacy of existing practices, an improvement in the relevant technical field has become necessary. Accordingly, there exists a need for an invention capable of overcoming these problems.

[0012] Description Of The Invention

[0013] The present invention relates to a single-step meatless gig kofte production method designed to eliminate the disadvantages described above and introduce new advantages to the relevant technical field.

[0014] In the invention, partial heat treatment or gamma irradiation of the raw materials, namely fine bulgur and spices, is recommended to reduce pathogenic microorganisms that may originatefrom these ingredients. Furthermore, it is recommended that the tools and equipment used in the production process be disinfected before use, and that the product be manufactured through a single-step kneading process. The proposed single-step meatless gig kbfte production method offers an economical process that requires less labour, investment, and time, while ensuring a lower microbiological risk. The use of raw materials in the specific proportions defined in the invention's recipe differs from the known state of the art. Specific parameters in heat treatment and kneading times (10 minutes of heat treatment at 90 °C and 20 minutes of kneading) constitute a technical difference that ensures a reduction in microbial load in the final product, maintains product quality, reduces costs, and ensures the product achieves the desired consistency.

[0015] Detailed Description Of The Invention

[0016] This detailed explanation outlines the preferred alternatives for the single-step meatless gig kbfte production method, aimed solely at enhancing understanding of the subject and without creating any restrictive effects.

[0017] Preparation: The raw materials isot, chilli flakes, black pepper, cumin, sumac, and salt, shall be mixed in the proportions specified in the recipe or individually packaged in suitable containers, and the fine bulgur shall be packaged separately in another suitable container and subjected to physical sterilisation / pasteurisation (heat treatment or irradiation). The objective is to achieve a reduction of at least 1000 times in the total number of aerobic mesophilic microorganisms and to reach a value of <1 cfu / g in the number of coliform and pathogenic microorganisms.

[0018] Production Method: Different types of mixers can be used in production. The essential principle of the production method requires that the kneading machine be disinfected using an appropriate disinfectant (such as boiling water, steam, or a similar process) immediately prior to production. Under aseptic conditions, the sterilised and / or pasteurised materials, along with the other ingredients specified in the recipe described in the detailed description of the invention, are placed into the kneading machine according to the recipe. Onion and garlic are either freshly prepared for use or taken from their packages immediately prior to production. Depending on the desired texture of the final product, boiling water in an amount of 2000-3000 grams at a temperature of 90-100 °C is added to the mixture, and the kneading process is carried out for a duration between 15 and 30 minutes.In the invention, partial heat treatment or gamma irradiation of the raw materials, namely fine bulgur and spices, is recommended to reduce pathogenic microorganisms that may originate from these ingredients. Furthermore, it is recommended that the tools and equipment used in the production process be disinfected prior to use, and that the product be manufactured using a single-step kneading process. It has been explained that the proposed single-step meatless gig kbfte production method offers an economical process that requires less labour, investment, and time, while ensuring a lower microbiological risk. The use of raw materials in the specific proportions defined in the invention's recipe differs from the known state of the art. It is demonstrated that specific parameters in heat treatment and kneading times (10 minutes of heat treatment at 90°C and 20 minutes of kneading) constitute a technical difference, and that this technical difference provides technical advantages such as ensuring a reduction in microbial load in the final product, maintaining product quality, reducing costs, and to ensure the product achieves the desired / required consistency.

[0019] The product in the preferred form of the invention is made up of 2500 grams of fine bulgur and 2500 grams of boiling water as the main structural components. Flavouring and textureregulating auxiliary ingredients include 37.5 grams of isot pepper, 37.5 grams of red pepper flakes, 37.5 grams of black pepper, 10 grams of cumin, 75 grams of sumac, 100 grams of salt, 125 grams of chopped onion, and 7.5 grams of garlic. Additionally, sauce and binding components of the product include 750 grams of tomato paste, 500 grams of sweet pepper paste, 625 grams of vegetable oil, 125 grams of pomegranate molasses, and 150 grams of lemon juice.

[0020] The percentage distribution by weight of the components used in the invention is as follows:

[0021] Fine Bulgur: 23%-29%

[0022] Spring Water: 23%-33%

[0023] Tomato Paste: 7%-8%

[0024] Liquid Oil: 6%-7%

[0025] Sweet Pepper Paste: 4%-6%

[0026] Salt: 0.75%-1.5%

[0027] Onion: l%-2%

[0028] Pomegranate Syrup: l%-2%

[0029] Lemon Juice: l%-2%

[0030] Sumac: 0.75%-0.85%Isot Pepper: 0.35%-0.45%

[0031] Red Pepper Flakes: 0.35%-0.45%

[0032] Black Pepper: 0.35%-0.45%

[0033] Cumin: 0.1%-2%

[0034] Garlic: in the range of 0.06%-0.09%.

[0035] This formulation aims to present the traditional flavour of raw meatballs (gig kbfte), balancing taste and shelf life, while maintaining long-term preservation capabilities, being additive-free, and suitable for modern production and distribution conditions.

Claims

CLAIMS1- The invention is a single-step method for producing meatless raw meatballs, characterised by:— subjecting fine bulgur and spices to a heat treatment or irradiation process for 10 minutes,— disinfecting a kneading machine,— adding fine bulgur, tomato paste, liquid oil, sweet pepper paste, salt, onion, pomegranate syrup, lemon juice, sumac, isot pepper, red pepper flakes, black pepper, cumin, and garlic into the disinfected kneading machine, and adding boiling water at a temperature in the range of 90-100°C onto the mixture, — performing the kneading process for a duration of 15-30 minutes.2- The invention is a product obtained by the single-step meatless raw meatbail production method, characterised by containing, by weight, 23%-29% fine bulgur, 23%-33% boiling water at 90-100°C, 7%-8% tomato paste, 6%-7% liquid oil, 4%-6% sweet pepper paste, 0.75%-1.5% salt, l%-2% onion, l%-2% pomegranate molasses, l%-2% lemon juice, 0.75%-0.85% sumac, 0.35%-0.45% isot, 0.35%-0.45% chilli flakes, 0.35%-0.45% black pepper, 0.1%-2% cumin and 0.06%-0.09% garlic.