PROCESS TO PRODUCE MACROBIOTIC, EASY TO PREPARE FOOD PRODUCTS

Abstract: A process is presented for the preparation of new, healthy, macrobiotic, vegetable based food products, which fit into a healthy diet regarding their ingredients, but at the same time offer a great versatility in utilization and quick preparation. The process relates to food products which contain minced, fibrous vegetable material preferably in the nature of cabbage, pumpkin, carrot or similar vegetables with controlled humidity, the fibrous structure of which is loosened by salting, a flour mix containing whole grain flour and/or brown rye flour, in a given case soya flour, sea salt and/or in a given case one or more components selected from the group of seasoning agents, various types of seeds, dried vegetables, cheese and cottage-cheese. The mixture of the ingredients is steam-cooked by cooking under pressure or by steam injection at a temperature between 70 and 90 DEG C, the material thus obtained is cut to appropriate form (preferably triangular) and deep-frozen, and at the moment of the utilization the deep-frozen pieces are fried in hot fat, preferably in oil, or the product is fried directly, without deep-freezing. The product may be consumed as such, with dressings, as garnish or together with another vegetable dish. The products prepared by the new process may be commercialized for restaurants as well as for household or other uses.

Description: PROCESS TO PRODUCE MACROBIOTIC, EASY TO PREPARE FOOD PRODUCTS Technical field The subject of the present invention is a process to produce macrobiotic, easy to prepare food products. Background art It is well known that the scientific studies in the past few years have proved that the materials getting into the organisms by means of the consumed foodstuffs or by particular nutritional habits, do not only participate in the metabolism or are deposited in the organism, but can also initiate health problems, either by inducing certain diseases directly, or by making the consumers susceptible for certain diseases, moreover, they can lead to a series of more or less grave, but potentially dangerous health problems, such as obesity, diabetes, hypertension and many others as well. At the same time it is also well known that an appropriate diet plays a significant role in curing existing diseases, and in case of certain congenital disorders even the evolution of the disease is strongly influenced by the diet. These observations are also very important in the light that in most areas of human life a lot of chemicals find their way into the human organisms, either voluntarily or involuntarily; in a lot of cases theses substances have already been proven toxic, but for many others the effects and side effects are not sufficiently documented. That is the reason why during medical treatments there is a growing tendency of using natural agencies and natural ailing methods and to replace drugs with synthetic active ingredients, having in most cases several side effects by active principles of natural origin. Moreover, as a consequence of the rushing tempo of the modern times the majority of the population does not care sufficiently about the right nutritional habits, fast food and hamburger restaurants are gaining more and more popularity. The foods offered by these restaurants do not in most. cases meet the requirements of a healthy diet, neither from the point of view of their raw materials, nor from the point of view of their preparation. The aim of the present invention is a process for the preparation of new, healthy food products, which fit into a healthy diet regarding their ingredients, but at the same time offers a great versatility and quick preparation; the foods prepared by the new procedure may be served as hot meals in restaurants, but could also be commercialized deep frozen for household use. Both of these forms of utilization meet the requirements concerning healthiness and rapidity of preparation. Disclosure of invention The process according to the invention relates to produce food products which contain minced, fibrous vegetable material with controlled humidity, the fibrous structure of which is loosened by salting, preferably in the nature of cabbage, pumpkin, carrot or similar vegetables, a flour mix containing whole grain flour and /or brown rye flour, in a given case soya flour, sea salt and/or in a given case one or more components selected from the group of seasoning agents, various types of seeds, dried vegetables, cheese and cottage-cheese. As during the preparation of the product neither water nor eggs or yeast are added to the product, after the addition and mixing of the ingredients a sticky mass is obtained which is very difficult to manipulate with. In a surprising manner it was found that the above material became easy to handle and to mould after steam cooking under pressure or steam injection under pressure at a temperature between 70 and 90 °C, which preserves the vitamin content, and the proteins are also protected by a proteinaceous layer on the outer surface which inhibits the destruction of the proteins inside the product. The product prepared by this process may be cut easily to the required form, e.g. to triangular form and then it may be deep-frozen; upon utilization the deep-frozen pieces may be fried in hot fat, preferably in vegetable oil; or the pieces may be fried directly, without deep-freezing. In a preferred embodiment of the process according to the present invention grated cabbage is used as the minced vegetable component. Best mode of carrying out the invention In the preferred embodiment of the process according to the present invention the following recipe is used: grated, pressed cabbage 1 kg sea salt 20-70 g Graham flour 200-600 g brown rye flour 200-600 g soya flour 0-150 g seasoning materials: thyme, savory, garlic, onion, cheese, cottage-cheese, marjoram etc. According to the procedure the grated cabbage is mixed with salt, after a standing time of 20 to 45 minutes the juice is pressed, the pressed cabbage is mixed with the seasonings, then with the flour to form a dough, the dough is stretched by rolling, cut to pieces, e.g. triangular pieces are prepared, the pieces are cooked in a steam cooker for 6 to 15 minutes. After desiccation the pieces are fried in hot oil to a light brown colour. They may be consumed as such, with dressings, as garnish or together with another vegetable dish. Naturally, the deep-frozen product may be consumed in the same manner. The following examples give a closer illustration of the invention, without limiting its scope. Example 1. Ingredients: grated, pressed cabbage 1 kg sea salt 50 g Graham flour 400 g brown rye flour 400 g savory 5 g garlic 5 g The grated cabbage is mixed with salt, after a standing time of 20 to 45 minutes the juice is pressed, the pressed cabbage is mixed with the seasonings, then with the flour to form a dough, the dough is stretched by rolling, cut to triangular pieces, the pieces are cooked in a steam cooker for 6 to 15 minutes. After desiccation the pieces are fried in hot oil to a light brown colour. They may be consumed as such, with dressings, as garnish or together with another vegetable dish. The product may be deep- frozen after the cooking step. Example 2. Ingredients: carrot 1 kg sea salt 50 g Graham flour 300 g brown rye flour 300 g soya flour 150 g thyme 5 g marjoram 5 g Example 3. Ingredients: grated, pressed pumpkin 1 kg sea salt 50 g Graham flour 300 g brown rye flour 30 g cottage cheese 200 g dill In case of Example 2 and Example 3 the procedure is essentially the same as in case of Example 1.

Claims: CLAIMS 1. Process to produce macrobiotic, quickly prepared food products, characterized in that minced, fibrous vegetable material with controlled humidity, the fibrous structure of which is loosened by salting, preferably in the nature of cabbage, pumpkin, carrot or similar vegetables, a flour mix containing whole grain flour or brown flour or in a given case soya flour, sea salt, and/or in a given case one or more components selected from the group of seasoning agents, various types of seeds, dried vegetables and cheese or cottage-cheese are mixed, the mixture is steam-cooked by cooking under pressure or by steam injection at a temperature between 70 and 90 °C, the material thus obtained is cut to appropriate form, and deep-frozen, and at the moment of the utilisation the deep-frozen pieces are fried in hot fat, preferably in oil, or the product is fried directly, without deep-freezing. 2. Process according to claim 1 , characterized in that the mixture contains 1 kg of pressed, salted grated cabbage, 20-70 grams of sea salt, 200 to 600 grams of Graham flour, 200 to 600 grams of brown rye flour, 0 to 150 grams soya flour and seasonings. 3. Process according to claim 1 , characterized in that the material obtained after mixing of the ingredients is cut to triangular pieces. 4. Process according to claim 2, characterized in that the material obtained after mixing of the ingredients is cut to triangular pieces. 5. Process according to claim 1 , characterized in that the seasonings used are selected from the group consisting of thyme, savory, garlic, onion, marjoram and in a given case cheese and/or cottage-cheese are also added to the mixture. 6. Process according to claim 2, characterized in that the seasonings used are thyme, savory, garlic, onion, marjoram and in a given case cheese and/or cottage-cheese are also added to the mixture.

Inventors: PUSZTA CSABA, PUSZTA, CSABA
Applicants: PUSZTA CSABA, PUSZTA, CSABA
Application year: 1993
Main classification: A23L1
IPC codes: A23L1