DISH FROM FERMENTED MIXTURES AND ITS PREPARATION

Abstract

The present invention relates to a method for producing a mushy mass having preferably high porosity and/or elasticity, using (pseudo) cereals, pulses and/or oilseeds. The mushy mass is suitable for producing a very porous, very elastic, non-sticky dish. The present invention therefore also relates to dishes that can be produced by way of methods that are particularly suitable for people with specific health needs.

Claims

1. Method for producing a mushy mass, comprising (a) allowing cereals, pseudo cereals, pulses and/or oilseeds to swell but not to germinate; (b) wet grinding of the swelled cereals, pseudo cereals, the pulses and/or the oilseeds to form a mushy mass; (c) first fermenting of the mushy mass using acid-forming microorganisms; and (d) second fermenting of the already fermented mushy mass using CO.sub.2-forming microorganisms, wherein first and second fermenting takes place separated from one another in time and/or space, and wherein the consistency of the mushy mass is substantially maintained between the first and second fermentation.

2. Method according to claim 1, comprising (c′) filling or transferring the once-fermented mass into another vessel.

3. Method according to either claim 1 or claim 2, comprising (e) optionally mixing the twice-fermented mushy mass(es).

4. Method according to any of the preceding claims, further comprising adding spices, salt, cooking oil, sweetener, milk products, nut flour, chopped vegetables, and/or moisture-increasing agents.

5. Method according to any of the preceding claims, wherein the first fermenting is 8 to 14 hours.

6. Method according to any of the preceding claims, wherein the first fermenting is 15 to 25 minutes.

7. Method according to any of the preceding claims, wherein the cereal is rice, wheat, spelt, oat, barley, rye, maize or common millet.

8. Method according to any of the preceding claims, wherein the pseudo cereal is buckwheat, sesame, amaranth, quinoa or chia.

9. Method according to any of the preceding claims, wherein the pulse is lentils, beans, peas, peanuts, chickpeas, soya or sweet lupins.

10. Method according to any of the preceding claims, wherein the oilseed is pumpkin seeds, flaxseed, hempseed or poppy seeds.

11. Method according to any of the preceding claims, wherein the portion of the pulses is at least 25%.

12. Method according to any of the preceding claims, wherein an artificial leaven, for example baking powder, is not added in any step.

13. Method for producing a dish, comprising (f) cooking the mushy mass obtained or obtainable according to the method according to any of claims 1 to 12.

14. Mushy mass obtained or obtainable according to the method according to any of claims 1 to 12, wherein the mushy mass in any case contains pulses processed according the method of claims 1 to 12.

15. Mushy mass according to claim 14, wherein the mushy mass in any case contains pulses and cereals processed according to the method of the preceding claims, in any case contains pulses and pseudo cereals processed according to the method of the preceding claims, in any case contains pulses and oilseeds processed according to the method of the preceding claims, in any case contains pulses, cereals and pseudo cereals processed according to the method of the preceding claims, in any case contains pulses, pseudo cereals and oilseeds processed according to the method of the preceding claims, in any case contains pulses, cereals and oilseeds processed according to the method of the preceding claims, in any case contains pulses, cereals, pseudo cereals and oilseeds processed according to the method of the preceding claims.

16. Method for producing a dish, comprising (f) cooking the mushy mass according to either claim 14 or claim 15.

17. Dish, obtained or obtainable according to the method according to claim 16.

Description

EXAMPLES

Example 1: Corn Dish

Ingredients:

[0155]

TABLE-US-00001 2000 g corn kernels 4.6 l water 80 g salt(85) 1600 g split black lentils 300 g yogurt 30 g leaven 400 g rice 300 g peanut oil 100 g yeast + 15 g sugar + 100 ml H.sub.2O (Cereals including corn: 60%; legumes 40% based on the dry weight)

Example 2: Pumpkin Seed Dish

Ingredients:

[0156]

TABLE-US-00002 1.8 kg pumpkin seeds 5.15 l water 120 g salt 900 g split black lentils 450 g yogurt 45 g leaven 1.8 kg rice 150 g pumpkin seed oil 150 g yeast + 22.5 g sugar + 100 ml H.sub.2O (Cereals: 40%; legumes + oilseeds 60% based on the dry weight)

Preparation for Example 1 and Example 2:

[0157] a) Allow to swell
Rice and corn or pumpkin seeds are swelled together in 3 times the amount of water for 10-12 hours at 20-25° C. Black lentils are swelled separately for 6-8 hours at 20-25° C. The excess water is discarded.
b) Wet grinding
Rice is ground to a paste together with corn or pumpkin seeds. Black lentils are ground separately.

c) Fermentation 1

[0158] Yogurt, salt, peanut oil or pumpkin seed oil and leaven are added proportionately to rice together with corn or pumpkin seeds, and black lentils separately. Water is added proportionately, such that the total amount of water including the water absorbed during the swelling reaches the specified values. The mass is then stirred thoroughly.
Rice together with corn or pumpkin seeds is fermented for 10-12 hours at 30-32° C.
The black lentil mass is fermented for 6-8 hours.

d) Fermentation 2

[0159] Black lentils and the yeast dissolved in sugar water is added to the respective mass.
Subsequently, the mass is immediately metered into the vessels for cooking and fermented for 15-25 minutes at 30-32° C. in order to increase in volume.

e) Cooking

[0160] The filled mass is subsequently cooked.

Example 3: Pumpkin Seed “Viffffs”

[0161] 300 g flour, all specifications in dry weight (fresh weight 400 g)

TABLE-US-00003 rice 120 g (40%) lentils 60 g (20%) pumpkin seeds 120 g (40%) (Cereals: 40%; legumes + oilseeds 60%)

Example 4: Corn “Viffffs”

[0162]

TABLE-US-00004 400 g flour (fresh weight 400 g) corn 200 g (50%) rice 100 g (25%) lentils 100 g (25%) (Cereals including corn: 75%; legumes + oilseeds 25%)

Example 5: Rice “VIFFFFs”

[0163]

TABLE-US-00005 270 g flour 200 g rice 70 g lentils (black) (Cereals: 74%; legumes 26%)