DE102008009915A1 - Cluster of mushroom slices and/or pieces for imitating meat slices, comprises mushroom slice layers and/or a laminate-free arrangement - Google Patents

Abstract

The cluster of mushroom slices and/or pieces for imitating meat slices, comprises mushroom slice layers and/or a laminate-free arrangement. The cluster is pressed to a plate or other compact shape for the purpose of subsequent treatment. Cord-like or bind-like taste-neutral noodles are brought between the layers. The noodles are marinated. The cluster consists of different mushroom sorts and a sub-portion of the mushrooms is marinated. Bamboo shoots are brought into the layers and are cooked or marinated. The mushroom plate is present in breaded or roasted form. The cluster of mushroom slices and/or pieces for imitating meat slices, comprises mushroom slice layers and/or a laminate-free arrangement. The cluster is pressed to a plate or other compact shape for the purpose of subsequent treatment. Cord-like or bind-like taste-neutral noodles are brought between the layers. The noodles are marinated. The cluster consists of different mushroom sorts and a sub-portion of the mushrooms is marinated. Bamboo shoots are brought into the layers and are cooked or marinated. The mushroom plate is present in breaded or roasted form. An additive or a combination of honey, egg, bone dust, potato mush, flour mush, rice mush, smoke salt, cartilage, meat, fat, sausage, ham, flitch, soy products, marinated cobra, spice and/or spicy marinade is brought between the layers, or with which the plate is coated.

Description

The Invention serves to imitate meat as a stimulant. The imitation is called Pleisch. A particularly tasty Embodiment of the invention is the reaction in breaded form, So an imitated schnitzel, here gen. Pitzel, as well as the amateur amateur cook This form is easily accessible and especially children can be thrilled with the final product (Kinderpitzel).

Out The beginnings of the design fund are known to be the paragraph from a purely shack-imitating food from a certain point in time just as rapidly decreasing as it increases in the beginning. Specifically became the time at the customer then reaches when his body the fraud of fake ingredients due to lack of Effect noticed. The dish tasted in consequence only bland, or there were eating disorders, as the interaction of taste, smell, sight and effect no validity owned more.

From Nature, unless absolutely necessary, Most cultured people would eat out of the food Do not consume the living if there were substitutes. Also the thought of killing the animals themselves before eating to be controlled by a large majority declined.

Where the need to eat meat, is not just the subject of scientific controversy. The thought, a being capable of suffering purely for the satisfaction of pleasure killing undoubtedly bears thought-provoking features. On the other hand, full-time vegetarians suffer from medical studies and vegans as well from allergies and their often hated ones Appearance may indicate a malnutrition. Vegan, living vegetarian seems to accelerate the aging process. Definitely are also withdrawal symptoms of real meat eaters in Fleischabstinenz known (eg cravings). Everything seems to indicate that the need for meat consumption is genetically conditioned, similar as well as the enzyme for processing dairy products not at is present for all population groups due to evolution.

• 1.) Die biologische Wirkung auf den Körper muß dem von Fleisch entsprechen,
• 2.) der Geschmack muß dem von Fleisch ähneln,
• 3.) ein bestimtes Maß an Bißgefühl ist, da Fleisch imitiert werden soll, notwendig,
• 4.) das Imitat sollte nach Fleisch, nicht nach Hackfleisch aussehen,
• 5.) der Geruch darf, wenn vorhanden, nicht zu sehr von Fleischgeruch abweichen.

A meat imitation must therefore meet the following criteria of order of priority:

• 1.) The biological effect on the body must be that of meat,
• 2.) the taste must resemble that of meat,
• 3.) a certain amount of bite is necessary, since meat is to be imitated,
• 4.) the imitation should look like meat, not mince
• 5.) The odor, if present, should not deviate too much from the smell of meat.

The skilful selection of the basic substances is decisive. From a technical point of view, skilful processing should provide certain mechanical properties of these basic substances, eg. Eg the chewing sensation, be supported or generated in the best possible way to be able to act as a meat-imitative overall impression in the end product.

Of the Ideal compromise to achieve these goals is with the help the basis "mushroom".

Under The term mushroom is intended here mainly the fruiting body be understood, but in general, that of the fruiting body independent biological system. For example. becomes the yeast fungus, or its products, already widely used in food today.

• a) Eine leicht herzustellende, im Geschmack eher neutrale Version für einen breiten Kundenstanzen; das Pitzel,
• b) eine aufwendige Version, um dem archaischen Bedürfnis nach dem richtigen Bißgefühl nachzukommen, indem noch mehr die Eigenschaften, sehnig, knorpelig, fettig herausdmodelliert werden,
• c) der "evolutionstechnische Ansatz" setzt auf langsame Entwöhnung: In der Umsetzung bedeutet dies, daß dem Pleisch in verschiedenen Anteilen auch Fleisch, Schwarte, Knochenmehl, in echter Fleischbrühe marinierter Pilz, etc., beigemischt wird.

The variety of criteria and wishes for an imitation already points to different approaches, which focus on the implementation of the invention. Accordingly, the invention will need to be defined by several main claims. Three main focuses are easy to identify:

• a) An easy to produce, in the taste rather neutral version for a broad customer punching; the spit,
• b) an elaborate version to meet the archaic need for the right bite by modeling out even more the characteristics of sinew, cartilaginous, greasy,
• c) the "evolutionary approach" relies on slow weaning: In the implementation, this means that meat, rind, bone meal, mushroom marinated in real meat broth, etc., is added to the pesh in various proportions.

commercial Considered a whole product range with the slogan "Percentage of pleurs: x% meat saves x times more animals". Much space will be given to new future inventions for the housewife one listed below Pleischpresse would be necessary and other suitable fungi, as well as matching spice could be created.

To implement the ideas:

advance a definition: Under "marinate" here in the further inserting an object in a tasteless or taste-intensive substance be understood, wherein the substance is heated, boiling or cold can be. In addition, the subsequent (on) roast of the object only one possible variant of the Marinerens represent.

The mushrooms are preferably slices of the same thickness (each thickness reaches different Ef however, thicknesses may also vary) cut (or in other embodiment into pieces of certain size). The discs are preferably overlapped and preferably laid along a straight line to one row on a flat surface and other such rows are overlapped and laid parallel to the others. This creates a first layer of fungus, called layer. At will further layers can be layered on the already existing ones. At least two layers are recommended, this variant being designated here as main variant H. The first layer could also consist of a non-overlapping, checkerboard-like mushroom disk layer, but then gaps between the mushrooms arise. The second layer should then fill this. The processing to the end product also depends on the type of stratification. The goal is the production of a mushroom pile for a favorable further processing and favorable end product properties. There are therefore many variations. By way of example and recommendation H should serve the purpose of intuition.

Now The stack must be compressed with a certain pressure be, so a processing-friendly mushroom plate P arises. The pressure also varies depending on the requirements for the final product. The layers can in another embodiment also with noodles "sewn" and less pressure is needed. The layers could also be glued with natural glue, such. Eg mashed potatoes, rice porridge, egg or roux and less pressure would be needed.

In an additional embodiment, the mushroom parts or some portion thereof are marinated in broth or a sensible seasoning marinade. The barbecue version could be designed by spreading honey between the layers and around the plate, with the addition of smoked salt or similar.
to a) P is breaded and fried in a schnitzel style.
b) Bite-proof meat contains muscle fibrils (muscle fiber strands) and sometimes rind. Delicate (veal) filet structure should be avoided. Of course, deciding here additionally pressure, P-thickness and roasting time. In addition, the muscle strands are modeled by noodles, preferably by nonskid rice noodles that are placed between the layers. A rind can be simulated by a thick band noodle or bamboo shoot (raw or marinated). This is pressed into the mushroom pile, glued or sewn.

Especially Can noodles by inserting or cooking in meat marinade / broth a pronounced meat taste are given. In The vegan form would have to do this through a clever spice marinade happen. Contrary to the characteristics of a tofu plate can be here but emphasize that the method of preparation and preparation the plate P already a largely flesh-like product can arise. The plant product soy works in the similarity to the meat but a lot further away than the mushroom.

State of the art:

Spice mixtures come in a variety of variations, eg. Ex. The patent DE 19535582 C2 ; The proposed seasoning mix includes a cutting ability. However, the invention does not mimic meat, but could serve as an adjunct to the present invention.

Further are known imitations of soy. Here's the meaty bite resistance, the taste is reminiscent of oats and the production is elaborate.

From Mushroom collectors is known that z. Eg from Bovisten like Schnitzel are produced. Due to the cross-sectional size but no method for producing the Schnitzel form is needed. Farther the bovist withdraws from breeding, such as Ex. Also the chanterelle.

The vague idea of using mushrooms as the basic substance of food traverses many utopian literature. An interesting example from a professor of biology can be found in the story: "Isaac Asimov: When the wind turns: Page 115, - Good taste -" , However, concrete proposals for technical implementation are not mentioned.

Application example "Wiener Pitzel":

• (A) Benötigt werden frische "Weiße Riesenchampingnons" (so groß wie möglich), erhältlich am ehesten im Qualitätssupermarkt (z. Bsp. Marktkauf).
• (B) Die Pilzkappe und zwei weitere Scheiben werden senkrecht zum Stil, jeweils 8–10 mm dick, abgeschnitten. Mehr Scheiben (Maximaldurchmesser wohl ~6 cm) gibt ein Pilz in dieser Ausführung nicht her. Benötigt werden ungefähr 18–24 Scheiben.
• (C) Auf einem ebenen Brett werden von links nach rechts erst eine Scheibe gelegt, dann eine Zweite, die Erste zu ungefähr einem Viertel bis einem Drittel vom Durchmesser überlappend und zum Schluß eine dritte Scheibe nach dem Gleichen Verfahren, jetzt aber bzgl. der zweiten Scheibe, sodaß die Scheiben in einer Linie liegen. Danach wird parallel eine zweite Reihe gelegt, nun aber von rechts nach links und der Vorgabe, daß die Pilze der zweiten Reihe zudem mit denen der ersten Reihe überlappen, ..usw. Die erste Pilzschicht sollte ungefähr die Fläche von 13 cm × 18 cm einnehmen.
• (D) Zu einer Hand voll Reisglasnudeln z. Bsp. der Marke "Lien Ying", Produkt "Vermicelli, chin. Reisglasnudeln", oder Produkt "Asiat. Reisbandnudeln", wird nach kräftiger Würzbeigabe kochende Fleischbrühe oder Wasser hinzugegeben. 10 min ziehen lassen, dann abgießen und die Nudeln in klebriger Mehlschwitze wenden. Nudeln einzeln und horizontal und vertikal über die Pilzschicht legen (~20–40 Nudeln).
• (E) Darüber kommt eine zweite Pilzschicht. Lücken sollten ausgefüllt werden.
• (D) Ein zweites ebenes Brett, leicht eingeölt, wird vorsichtig auf den Stapel gelegt. Mit dem ganzen Körpergewicht stellt man sich ungefähr 1–3 Minuten auf die Stapellkonstruktion, entfernt danach das ober Brett, wenn nötig mit Hilfe eines langen Messers. Danach wird eine saubere rechteckige Platte von ~10 cm × 14 cm herausgeschnitten und diese halbiert. Erst jetzt werden die Schnitten mit Schaber oder Messer vom Brett gelöst und in Mehl gewendet.
• (E) Die Schnitten großzügig in vier gut verrührten Eiern mit Pfeffer und Salz baden und danach in viel Paniermehl wenden.
• (F) Pfanne, gefüllt mit Sonnenblumenöl 0,5 cm hoch, auf höchster Stufe erhitzen. Tunkt man ein kleines Stück Brot in das Öl, muss es anfangen zu sprudeln.
• (G) Erst jetzt die Schnitten (vorher leicht abgeschüttelt) mittels Schieber in die Pfanne geben. Hat sich eine relativ harte Platte gebildet, die Schnitten können im Öl herumgeschubst werden, werden die Schnitten gewendet.
• (H) Ist eine gewisse Knusprigkeit erreicht, kann angerichtet werden: entweder mit Bratensoße oder Zitronensaft. Der Anmelder empfiehlt jedoch dringend "Worcestershire Sauce".

It is recommended to carry out the example in detail.

• (A) Requires fresh white giant champagne nibbles (as large as possible), most likely to be available in the quality supermarket (eg market purchases).
• (B) The mushroom cap and two more slices are cut perpendicular to the style, each 8-10 mm thick. More discs (maximum diameter probably ~ 6 cm) does not produce a mushroom in this version. It takes about 18-24 slices.
• (C) On a flat board, from left to right, first a disc is placed, then a second, the first overlapping to about a quarter to a third of the diameter, and finally a third disc by the same method, but now with respect to the second Disc, so that the discs are in line. Thereafter, a second row is laid in parallel, but now from right to left and the requirement that the fungi of the second row also overlap with those of the first row, ..usw. The first mushroom layer should be about 13 cm × 18 cm.
• (D) To a handful of rice glass noodles z. For example, the brand "Lien Ying", product "Vermicelli, Chinese rice glass noodles", or product "Asian rice noodles", is added after vigorous seasoning boiling meat broth or water. Leave for 10 minutes, then drain and turn the noodles into sticky roux. Place noodles individually and horizontally and vertically over the mushroom layer (~ 20-40 noodles).
• (E) Above that comes a second mushroom layer. Gaps should be filled.
• (D) A second level board, lightly oiled, is carefully placed on the stack. With the whole body weight you stand on the stacked construction for about 1-3 minutes, then remove the top board, if necessary with the help of a long knife. Then a clean rectangular plate of ~ 10 cm × 14 cm is cut out and cut in half. Only now the cuts are removed with a scraper or knife from the board and turned into flour.
• (E) Bath the slices generously in four well-stirred eggs with pepper and salt and then turn into a lot of breadcrumbs.
• (F) Heat the pan, filled with sunflower oil 0.5 cm high, at the highest level. If you dab a small piece of bread in the oil, it has to start bubbling.
• (G) Only now give the cuts (previously slightly shaken off) by means of a slide in the pan. If a relatively hard plate has formed, the cuts can be pushed around in the oil, the cuts are turned.
• (H) If a certain crispiness is achieved, it can be served: either with gravy or lemon juice. However, the applicant strongly recommends "Worcestershire Sauce".

bleed and taste are reminiscent of tender Angus beef. The boiled should you can guess the meat. Children will make the difference not to notice schnitzel.

QUOTES INCLUDE IN THE DESCRIPTION

This list The documents listed by the applicant have been automated generated and is solely for better information recorded by the reader. The list is not part of the German Patent or utility model application. The DPMA takes over no liability for any errors or omissions.

Cited patent literature

• DE 19535582 C2 [0016]

Cited non-patent literature

• - "Isaac Asimov: When the wind turns: Page 115, - Good taste -" [0019]

Claims (8)

Accumulation of mushroom slices or mushroom pieces or a combination of these forms for imitating meat, or preferably meat slices, characterized in that the accumulation preferably by one or more mushroom disc layers or by a layer-free arrangement, or a combination of these arrangements, if the arrangements for the purpose serve the invention, is defined and the accumulation is pressed to a purpose weiterverarbeitungsfreundlichen plate or other compact form. Accumulation of mushroom or mushroom pieces or a combination of these forms for the immitation of meat, or preferably meat slices, characterized in that the Clustering preferably by one or more mushroom disc layers or by a layer-free arrangement, or a combination of these Arrangements, if the arrangements serve the purpose of the invention, is defined and the accumulation to a purpose processing-friendly plate or other compact form is pressed and cord-like or band-like tasteless noodles in the accumulation, preferably between the layers, are introduced. Imitation meat according to claim 2, characterized that the noodles can be marinated. Imitation meat according to one of claims 1 to 3 characterized in that the accumulation can consist of different types of mushrooms and a subset of Mushrooms may be marinated. Imitation meat according to one of claims 1 to 4, characterized in that in addition a or several bamboo shoots introduced into the pile are, wherein the sprouts can be raw or marinated. Imitation meat according to one of claims 1-5 thereby characterized in that an addition or a combination following additions to the aggregate, preferably between the layers, is inserted or the plate outside with it is deleted: Honey, egg, bone meal, potato pear, flour powder, Rice Pail, Smoke Salt, Cartilage, Meat, Fat, Sausage, Ham, Rind, Soya products, marinated copra, spices or spice marinade. Imitation meat according to one of claims 1 to 6, characterized in that the mushroom plate breaded Form is present. Imitation meat according to one of claims 1 to 7, characterized in that the mushroom plate in fried Form is present.