CH626786A5 - Process for preparing a foodstuff from edible seeds. - Google Patents

Description

The present invention relates to a method of producing a food by treating edible seeds.

The term "edible seeds" includes all those seeds which are suitable for human or animal consumption, e.g. Wheat, barley, rye, oats, «tritical», corn, sorghum, millet, buckwheat, soybean, legumes, peas and lentils.

The seeds treated by the method according to the invention can be present as whole seeds, i.e. with the whole or partially removed bran layer, shell or seed skin, or seed products, such as e.g. crushed seed parts, e.g. Semolina or broken peas, all of which are hereinafter referred to as "seeds".

So far, it has been customary to flavor or supplement seeds by incorporating or adding various additives, such as vitamins, minerals, flavors or colors.

Numerous methods have been used to incorporate or add such additives to the seeds. The most common of these methods are:

A. Soak the seeds in solutions containing the additives for sufficient time to allow a sufficient amount of additive to be absorbed by the seeds.

B. Coating the seeds with solutions or suspensions of such additives.

C. Adding the additives to the seeds during cooking.

The first two methods mentioned are expensive and time consuming, and the third method is a method that has been known for centuries.

It has also been known to make so-called meat extenders from proteins and other food components derived from seeds. These extenders typically do not have a texture similar to that of natural meat and may therefore require the use of relatively expensive manufacturing techniques to artificially obtain a meat-like texture and an acceptable taste.

The term “meat extender” here means a seed-based food that is used as a substitute for or as an additive to meat and has a meat-like structure.

“Meat” means the meat of edible mammals, fish, birds and crustaceans.

An object of the present invention is to provide a process for producing a food from edible seeds, which overcomes the difficulties associated with the previous processes and enables an economical, satisfactory and precise method for incorporating additives into seeds.

The present invention is characterized in that it enables the intimate incorporation of additives into seeds in a remarkably short time. The process can be carried out continuously and allows incorporation into seeds not only of water-soluble additives, but also of emulsions and suspensions of insoluble materials which penetrate the seeds through cracks or cracks which are created therein.

Another advantage of the present invention is that it allows the amount of additives included in the seeds to be regulated within very precise limits and eliminates the disadvantage inherent in the coating method which leaves a visible coating which is easily rubbed off or can be washed off.

Sa5 treated according to the method of the invention

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Men can be used in all cases in which untreated seeds are used as food. So you can e.g. as vegetables, in desserts, in meat dishes u. Like. Be used. They can also be used as a meat extender and a further advantage of the present invention is that the treated seeds are largely the same as the untreated seeds both before and after cooking and are difficult to distinguish from them.

If the seeds treated by the process according to the invention are to be used as meat extender, it is preferred to use those seeds which have a high content of gluten or other cohesive proteins. Examples of seeds that have these properties are wheat, rye, barley and tritical. In certain applications, e.g. if seeds treated according to the invention are used as a heating extender, it may be desirable to flatten the seeds to such an extent that they still have a whole structure, but do not retain their natural shape, but are flattened or compressed.

The invention therefore consists in a method for producing an edible seed food, which is characterized in that the whole or crushed seeds are partially softened to prevent their disintegration into sections under pressure, the partially softened seeds are subjected to pressure to produce the formation of cracks and cracks therein, an additive is applied to the seeds and the seeds are impregnated with this additive by the cracks or cracks formed.

The seeds are generally processed to partially soften them to the extent that most of the seeds do not disintegrate during subsequent pressure treatment. This is preferably accomplished by partially moistening and heating the seeds, either simultaneously or sequentially.

The methods customary for this in the food industry can be used for moistening and heating. The seeds can be moistened by soaking them in water or spraying them with water, and heating can advantageously be done using steam either under pressure or at atmospheric pressure. If desired, humidification and heating can be done simultaneously using steam. In general, however, it is preferred to separate the humidification stage from the heating stage, as mentioned above.

The duration of humidification and heating largely varies depending on the type of device used and the seed being treated.

For example, certain types of wheat soak for 5 minutes, followed by 30 minutes of steaming at atmospheric pressure, while rye may require immersion in water for 15 seconds, followed by steaming for 2 minutes at a pressure of 1.05 kg / cm2, and Tritical can be sprayed with water, until the water absorption of the seeds is 15%, followed by steaming for 5 minutes at a pressure of 1.05 kg / cm2.

The degree of softening is always determined with a simple experiment. It is important that the seeds are only softened to such an extent that they are under pressure, e.g. when rolling, do not burst, but only form cracks or cracks, which allow additives to penetrate into seeds in the subsequent treatment stage.

Then pressure is exerted on the seeds to create the cracks and cracks mentioned. This pressure can be applied in a number of ways. So he can e.g. Access from the inside by heating the seeds either at atmospheric pressure or under elevated pressure, with or without a subsequent sudden drop in pressure to produce sufficient expansion in the seeds to create the cracks or cracks. Preferably the pressure is applied to the seeds from the outside, either by impact or by passing the seeds between rollers.

In the preferred embodiment of the invention, the cracks or cracks are generated with the aid of rollers. The degree of compression can vary within wide limits. In those cases where it is desired to produce seeds that are to be consumed as whole seeds, the level of compression is chosen so that the seeds can essentially return to their original shape. In certain cases, e.g. if the seeds are to be used as a meat extender, it may be desirable to compress the seeds to such an extent that they do not return to their original shape. This can be achieved by choosing a higher pressure than for seeds, which are supposed to return to their natural form.

The seeds are advantageously compressed by passing them between rollers. The nip can vary widely depending on the nature of the seeds being treated and the desired characteristics of the final product. If the seeds are to return approximately to their natural shape, they are placed between rolls with a nip e.g. of 0.8 mm for wheat, 0.6 mm for rye and 1.0 mm for lentils. If the seeds are to have a flat appearance, the nip is reduced by about half. The level of compression should be determined experimentally for each type of seed treated. As with moistening and heating, the essential thing here is that the seeds are neither pulverized nor destroyed.

The compression of the seeds creates numerous cracks or cracks, through which the seeds are highly absorptive and thereby enabled, additives such as flavors, spices, sauces, sugar, salts, edible oils and fats, vegetable juices, meat juices, preservatives, additional nutrients such as vitamins and minerals, enzymes, dyes, antioxidants or sequestering agents or any other additives.

The additives can be added individually or in any combination and can be contained in solutions, suspensions or emulsions. They can also be added in dry form by mixing the powdered additives with the seeds.

If the additives are contained in solutions, suspensions or emulsions, the seeds are simply immersed in, or mixed or sprayed with, and after a remarkably short time it is determined that the solution, suspension or emulsion has been absorbed to the desired extent.

If the additives are in powder form, it is preferred to moisten the seeds and then mix them with the powder.

The absorption time varies within wide limits depending on the nature of the seeds treated, the degree of treatment and the type of device used. The absorption can take place practically instantaneously and should not take longer than 5 minutes.

In certain cases it may be advisable to switch on a certain exposure time after mixing to allow the additives to distribute themselves evenly in the seed. This time can vary within wide limits, depending on the type of seed, the type in which and the conditions under which the additives are incorporated into the seeds

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remains. The required exposure time can in any case be determined by a simple experiment, as is usual in specialist circles.

In those cases in which a long shelf life is desired, it is advisable to subject the seeds to drying after the treatment according to the invention, but this operation is optional and not essential for the practice of the invention. Usual drying methods can be used for this, e.g. the use of heated conveyor belts or hot air flows.

The treated seeds are packaged and ready for sale or use.

If it is desired to give the seeds a flat appearance, e.g. if the seeds are to be used as a meat extender, it may be necessary to pass them through the rollers again. The seeds can then be dried to the desired moisture content and packaged. If desired, the product obtained can be mixed with minced meat, poultry, fish, shellfish or other meat protein foods in order to achieve an economical extension of these products.

The meat extender used in this way provides a highly acceptable product which ideally complements the meat to which it is added.

The treated seeds are in any case highly absorbent during cooking and easily absorb water, sauces, meat juices, vegetable juices and fats. Due to their pleasant taste, their pleasing structure and their appealing appearance, they meet the wishes of consumers.

The present invention is illustrated by the following examples.

Example 1 Wheat

Wheat with a usual moisture content of about 12% is freed from part of the bran layer by passing the grains through a peeling or polishing machine which works either by abrasion of the grains against one another or by the action of a grinding wheel or a grinding roller. The moisture content of the wheat is then increased to 30 to 40% by immersing it in water for 5 minutes, after which it is heated in steam for 30 minutes at atmospheric pressure. While the grains are still warm, they are lightly compressed or flattened by passing them through a mill with a nip of 0.8 mm after adjusting the moisture content, the degree of gelatinization of the starch in the seeds and the action of the rollers that the seeds are not destroyed. The seeds are then mixed in a mixing drum with 15% of their weight in water containing a vitamin additive (thiamine 40 parts per million, riboflavin 30 parts per million and "niacin" 100 parts per million). The solution is absorbed by the seeds within 1 minute. The seeds are then left to rest for 1 hour and then dried to a moisture content of 10%, which makes them stable. The dried seeds practically return to their original shape.

Example 2

Corn grits

The semolina is made in the usual way from corn by removing the outer seed skin and the germ and crushing the seeds into particles which pass through a 5 mesh sieve. The moisture content of the semolina is then increased to 25 to 35% by immersing it in water for 5 minutes, and then it is left at room temperature for 30 minutes

Steam treated. As long as it is still warm, the semolina is passed through a rolling mill, the nip being set in such a way that the semolina grains are gently flattened but not destroyed. They are then mixed with 15% by weight of a solution containing 5% by weight of cane sugar, 3% by weight of sodium chloride and a trace of artificial sweet corn flavor, the rest being water. The solution is completely absorbed within 3 minutes. The semolina is then left to stand for 3 hours, after which it practically returns to its original shape. It is then dried to a moisture content of 10%.

Example 3 Rye or «Ryecorn»

Cleaned rye grains are passed through a peeling machine, which is set in such a way that about 5% of the bran layer is removed. The grains are then immersed in water for 15 seconds, drained and then steamed for 2 minutes at 1.05 kg / cm 2 pressure. After leaving the steam, the moisture content increased to about 40%. The grains are then passed through a mill with a nip of 0.6 mm and then sprayed in a continuous mixing drum with 15% of a solution containing 3% salt and a small percentage of caraway aroma. The solution is immediately absorbed. The grains are then left to rest for 1 hour and then dried to a moisture content of 10%. The grains are practically in their original shape.

Example 4 lenses

Lentils are immersed in water for 3 minutes and then steamed at atmospheric pressure for 20 minutes. The attenuated lenses are passed through a rolling mill, the rollers of which have a gap of 1 mm, so that the cotyledons jump without bursting. The warm seeds are then mixed in a mixing drum with 10% by weight of a flavoring solution which contains curry flavors, 5% salt and 0.5% monosodium glutamate. The solution is completely absorbed within 5 minutes.

The seeds are then left to temper for 3 hours and then dried to a moisture content of 10%. The seeds are practically in their original shape.

Example 5

Sorghum

Sorghum (Milo) seeds are passed through a grinding peeler set to remove most of the seed husk. The seeds thus freed from the peel are then sprayed with water while being conveyed to a hopper in which they are left to stand for 30 minutes. The seeds are then treated with steam at atmospheric pressure for 30 minutes and then passed through a rolling mill which is set in such a way that the seeds jump without bursting or breaking. The seeds are then mixed with 10% of a solution which contains 100 parts per million B-carotene, 40 parts per million thiamine, 30 parts per million riboflavin and 0.2% lysine. The solution is completely absorbed within 5 minutes. A tempering time of 1 hour is connected, after which the seeds are dried to a moisture content of 10%. The sorghum seeds obtained in this way have a uniform penetration with strengthening nutrient additives, which do not come from the surface of the

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Seeds are driven off or washed off, and the seeds have practically their natural shape.

Example 6 Tritical

Tritical is a cross between wheat and rye and is remarkable for its high protein content. Tritical grains are roughened and then sprayed with water while being moved on a conveyor belt until they have a water absorption of 15%. The seeds are then heated in steam for 5 minutes at 1.05 kg / cm 2 pressure and then passed through a rolling mill with a roll gap of 0.4 mm. The seeds are then placed in a mixing drum and treated with 20% of their weight of a solution containing 15% by weight of hydrolysed vegetable protein, 2% by weight of caramel color and 2% by weight of spices and beef flavor. The solution is completely absorbed in 2 minutes. The seeds are then left to stand for 10 minutes and then dried to a moisture content of 8%. The flavored seeds obtained have a flat appearance and are ideal as an addition to minced meat together with the appropriate amount of water as a cheap meat extender.

Example 7 Flavored Rice Long grain rice is soaked in water for 5 minutes, drained and left to stand for 1 hour. It is then steamed for 5 minutes with a steam pressure of 0.35 kg / cm2 and then passed through a rolling mill with a roll gap of 0.6 mm. The rice is then mixed in a mixing drum with a sauce containing tomato juice, paprika oleoresin, pepper oleoresin and other spices for 2 minutes, after which time the sauce is completely absorbed. The rice is left to stand for 1 hour and then dried to a moisture content of 8%. The rice is essentially in its original shape.

Example 8 Flavored Wheat Wheat peeled as in Example 1 is similarly soaked in water, steamed and rolled.

The rolled wheat is then mixed with 10% of its weight in a solution containing poultry flavor, 5 Ge626 786

percent by weight salt, spices, 0.1 percent by weight B-carotene in water dispersible form and potassium sorbate in an amount sufficient to give 0.1 percent by weight sorbic acid in the finished product.

Mixing is carried out in a mixing drum for 5 minutes, after which time the solution is completely absorbed and the wheat has returned to its original shape.

The wheat is packaged and distributed under cooling as a limited shelf life product with a moisture content of around 45%.

Example 9 Meat extender from wheat Wheat with a high protein content (14%) is roughened and soaked in water for 5 minutes. It is then drained and then steamed for 3 minutes at a steam pressure of 1.05 kg / cm2. While still hot, the wheat is passed through a roller mill with a roller gap of 0.8 mm.

After rolling, the wheat is mixed in a mixing drum with 20% of its weight in a solution which contains natural and artificial meat flavors, 5% by weight of salt, spices and condiments. The solution is completely absorbed within 2 minutes. The wheat treated in this way is left to stand for 4 hours and then rolled again, this time with a roll gap of 0.3 mm.

The flat-rolled wheat grains are then dried at 100 ° C. in a forced-air dryer to a moisture content of 8% and packaged.

Example 10 Flavored Wheat Wheat that was peeled as in Example 1 is similarly soaked in water, steamed and rolled. The rolled wheat is mixed with 2% of its weight of powdered salt (sodium chloride), which contains 200 parts per million thiamine. The wheat together with the dry additive is mixed in a mixing drum for 5 minutes. The wheat is then left to stand for 2 hours, during which time the powdered, soluble additives have dissolved in the water already in the wheat and have essentially penetrated the seeds through the cracks and cracks. The seeds are then dried to a moisture content of 10%.

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Claims (17)

626 786 2nd PATENT CLAIMS 1. A method of producing a food from edible seeds, characterized in that the whole or crushed seeds are partially softened to prevent disintegration into parts thereof under pressure, pressure is applied to the partially softened seeds, cracks or cracks to produce an additive in the seeds and the seeds are impregnated with this additive by the cracks or cracks. 2. The method according to claim 1, characterized in that the seeds are partially softened by being partially moistened and heated either simultaneously or subsequently. 3. The method according to claim 2, characterized in that the humidification of the seeds is carried out by soaking the seeds in water. 4. The method according to claim 2, characterized in that the humidification of the seeds is carried out by spraying the seeds with water. 5. The method according to claims 2 to 4, characterized in that the seeds are heated by steaming. 6. The method according to any one of claims 1 to 5, characterized in that pressure is applied to the seeds by compressing the seeds between rollers. 7. The method according to claim 6, characterized in that the compression exerted on the seeds is such that the seeds return to their original shape after the incorporation of the additives substantially. 8. The method according to claim 6, characterized in that the compression exerted on the seeds is such that the seeds do not return to their original shape after the additives have been incorporated. 9. The method according to claim 8, characterized in that the compression is applied before and after the incorporation of the additives. 10. The method according to any one of claims 1 to 9, characterized in that the additives comprise one or more of the following substances: flavorings, condiments, sauces, sugars, salts, edible oils and fats, fruit juices, meat juices, preservatives, nutritional additives, vitamins, Minerals, enzymes, dyes, antioxidants and sequestering agents. 11. The method according to any one of claims 1 to 10, characterized in that the additives are applied to the seeds by immersing the seeds in a solution, suspension or emulsion which contains the additives. 12. The method according to any one of claims 1 to 10, characterized in that the additives are applied to the seeds by spraying the seeds with a solution, suspension or emulsion which contains the additives. 13. The method according to any one of claims 1 to 10, characterized in that the additives are applied to the seeds by dusting the dry additives on the previously moistened seeds. 14. The method according to any one of claims 1 to 13, characterized in that an exposure time after the incorporation of the additives into the seeds is switched on in order to allow the uniform distribution of the additives within the seeds. 15. The method according to any one of claims 1 to 14, characterized in that the seeds are then dried in order to reduce their moisture content. 16. Edible seeds produced by the process according to claim 1. 17. Use of the seeds according to claim 16 as a meat extender.