Meat substitute
As meat substitutes are foods referred to the taste , the touch or the protein content (coll .: protein content) ago meat are similar, but not made of meat. The term encompasses very different foods with firm, aromatic mushrooms and vegetables such as oyster mushrooms and celery, through glutamate-rich condiments such as soy sauce or Maggi seasoning , protein-rich but tasteless plant products such as tofu and seitan through to industrially manufacturable meat imitations consisting of textured soy , quorn , milk , Egg whites , peas and other main ingredients.
history
There are several reasons for using meat substitutes. Dishes like the turnip pulp go back to times of need and inventions like the Maggi wort were made to improve the diet of poor sections of the population who could not afford meat. In Japanese cuisine , in which meat was hardly used until the 20th century due to the scarcity of land, tofu and seitan do not have a long tradition as protein-rich vegetable foods , but rather condiments such as soy sauce and miso . Starting from the European Vegetarianism in the second half of the 19th century and the health food recipes and ingredients have been developed for ethical and health reasons, the meat and meat products mimic how patties and yeast extract .
Mushrooms, vegetables and fruits
Some mushrooms and vegetables can be fried directly like meat and, if cooked correctly, retain a similar firm consistency. In addition, some mushrooms in particular have a meat-like taste, also because they contain glutamate . When seared, the Maillard reaction creates roasted substances that, together with the flavorings it contains, make them particularly spicy. However, these mushrooms and vegetables do not contain an above-average amount of protein, which is why they can be considered a meat substitute in terms of taste and feel.
- Oyster mushroom . The oyster mushroom is also called "veal mushroom" and has a color and consistency comparable to veal . The taste is very mild, which is why it should be seared deeply golden brown.
- Patty . An aromatic mushroom that should be fried, not steamed or boiled.
- Jackfruit . A tropical fruit that is used when unripe, mainly because of its consistency, as a meat substitute.
- Frizzy mother hen . The mushroom, reminiscent of a bath sponge , is also firm to the bite and has a mild, slightly fleshy taste.
- Liver Screech . A tree fungus that is prepared similar to steak .
- Parasol . The hats are fried or deep-fried , also breaded like Wiener Schnitzel . The taste is somewhat reminiscent of game .
- Giant bovist . It is cut into slices and fried breaded in the pan. It has a mild, meaty aroma.
- Schwefelporling . The taste of young sulfur porlings is clearly reminiscent of chicken .
- Shiitake . Very spicy, firm mushroom with a beef-like aroma.
- Boletus . When dried, it gives dishes a strong taste.
- Celeriac . A classic of vegetarian cuisine as celery schnitzel .
- Turnip . Turnips can be made similar to celery, but have a milder, sweeter taste. They were used as meat substitutes, especially in times of need.
Cereal and vegetable products
The extraction of protein-rich products from legumes , especially soy , and grains has a long tradition, especially in Asian cuisine . Similar to cheese production , the protein contained is precipitated and collected through coagulation , which increases the protein concentration to amounts comparable to meat. However, the ratio of amino acids is usually less favorable than with meat, which makes these products a little less efficient for the building metabolism . The taste is very mild. The Hamburg consumer center has put together a comparison of various meat substitute products.
- Lupine . From lupine seeds, e.g. B. for the production of lupine sausages.
- Seitan (wheat meat). Wheat protein obtained by washing out flour dough with a meat-like consistency.
- Soy granules . Crushed soybeans that can be soaked and used like ground beef .
- Tempeh . Cooked soybeans are inoculated with a mold and fermented. The mild, nutty tasting mass can be fried or deep-fried.
- Tofu (soy quark). The soy protein coagulates in a similar process such as milk protein in the production of fresh or whey cheese .
- Yuba . Similar to milk skin , a coagulated protein layer also forms on the surface of heated soy milk . It is removed, dried and can later be used in many ways.
Very intense, glutamate-rich condiments with a meat-like aroma can be produced from cereals, pulses and mushrooms by hydrolysis . They are widely used to flavor seitan, tofu, etc.
- Miso . A seasoning paste made from fermented soy and grain with a concentrated, meat-like aroma.
- Soy sauce . Also made from fermented soy and grain, the mass is inoculated with mold and matures for months until the liquid is squeezed out. Other time-saving processes are also used in industrial production.
- Wort is a vegetable protein denatured by hydrolysis with additional ingredients. The best-known seasoning is certainly the Maggi seasoning , the taste of which is reminiscent of soy sauce. Also bouillon cubes consist essentially of spice. In the food industry, it is used for numerous products to give them a meatier flavor.
- Yeast extract largely corresponds to the wort, but is made from yeast and has a very characteristic taste of its own.
Fermentation can also give some pickled vegetables and roots meat-like properties.
- Tsa Tsai . When pickled with lactic acid, the storage roots of an Asian type of cabbage have a fleshy, firm consistency and an intense, unmistakable taste.
Meat imitations
In the food industry but also in the handicrafts, meat substitute products were and are being developed to be able to offer products for vegetarians, but also to be able to replace meat with cheaper raw materials.
Meat imitations (also called “novel protein food”) often try to imitate meat and meat products as deceptively as possible. They usually consist of denatured vegetable or fungal protein, which is treated in the extruder to give it a meat-like consistency and sometimes a meat-like taste through the addition of aromas . The development of such products is not always about meeting the needs of flexitarians or vegetarians, but also about being able to replace meat with cheaper raw materials.
There are the following approaches, among others:
- Textured soy ("soy meat"): Extruded, defatted soybean meal.
- Quorn : Bound, fermented mold mycelium.
- Milk schnitzel: Schnitzel with a meat-like consistency v. a. from skimmed milk powder
- "Insect burger": There are first attempts to make meat substitutes from insect proteins
With the addition of other ingredients such as binding agents, water, spices and flavors, products are made from these and similar raw materials that imitate meat products and dishes, such as smoked soy sausages based on their own skin , schnitzel made from textured soy, “vegetarian sausage ” made from egg white and similar. Unlike meat, meat substitutes made from plants, fungi and bacteria do not contain cholesterol .
Scientists from Maastricht University presented the first stem cell burger in August 2013 . This was grown in the laboratory from cattle muscle stem cells.
The company Impossible Foods , founded by Stanford biochemistry professor Patrick O. Brown, has developed a meat substitute, very similar to taste like beef. The decisive factor was the use of hemoglobin, which is now produced from plants. The fat and texture were also important. Brown now wants to replace minced meat worldwide with this vegetable ground beef. In July 2018, two years after its first launch in New York, the Impossible Burger was available in around 3,000 restaurants in the United States and Hong Kong. Another successful and strongly promoted meat substitute producer from California is Beyond Meat , whose products are now sold in over 50 states.
In April 2019 Hilcona launched a plant-based burger under the label The Green Mountain . At the end of April 2019, McDonald’s announced the vegan veggie burger , with an imitation meat from Nestlé , called Big Vegan TS. In August 2019, Kentucky Fried Chicken tested vegan chicken nuggets from Beyond Meat in an Atlanta store . Aldi and Lidl have been offering vegan burger patties under their own brands since August 2019 . Tyson Foods plans to launch vegan chicken nuggets on the meat substitute market by the end of September 2019 . In January 2020 Iglo launched various frozen meat substitute products and meat substitute dishes based on pea proteins under the new Green Cuisine brand .
Market share
According to a study by AT Kearney , meat substitutes could achieve a market share of 60% among classic meat products by 2040 . In 2018, the organic share of meat substitute products produced in Germany was a good 40%.
literature
- Jason Wyrick: Meat Subs . In: Vegan Culinary Experience , March 2009. Retrieved April 15, 2011.
- Su-hsin Huang: The Authenticity of Fake Meats . In: Interdisciplinary Studies in Literature and Environment . December 18, 2012, ISSN 1076-0962 . doi : 10.1093 / isle / iss108 .
- Anneke Schülein: Meat substitutes under the microscope . In: UGB-Forum 4/11, pp. 179–180 . Retrieved June 21, 2013.
Individual evidence
- ↑ faz.net: A sausage manufacturer wants to get away from meat
- ↑ Jackfruit: delicious meat substitute with a poor ecological balance . In: Utopia.de . March 9, 2018 ( utopia.de [accessed June 8, 2018]).
- ↑ Consumer Center Hamburg (2014) Plants instead of meat: Soy, wheat and lupine products under review ( Memento of the original from April 8, 2014 in the Internet Archive ) Info: The archive link was automatically inserted and not yet checked. Please check the original and archive link according to the instructions and then remove this notice. .
- ↑ Spiegel-Online, Veganer Metzger: "I'm now making sausages without meat" , April 2, 2016
- ↑ shz, Nutrition of the Future: Minister Larsen toying with insects and mealworms , August 29, 2016
- ↑ WDR television: Animals die for veggie products too
- ^ NTV Online.Retrieved October 25, 2013.
- ↑ spiegel.de Retrieved on February 18, 2016.
- ^ A Major Victory for the Impossible Burger, the Veggie 'Meat' that Bleeds . Wired. July 24, 2018.
- ↑ Beyond Burger Will Expand to Six Continents by Summer. Retrieved February 16, 2019 (American English).
- ↑ The future of meat consumption is vegan. In: vaterland.li . April 10, 2019, accessed April 15, 2019 .
- ↑ Michael Gassmann: Big Vegan TS: McDonald's is adding vegan burgers to its range. In: welt.de . April 25, 2019. Retrieved April 26, 2019 .
- ↑ Sandra Sieler: Meat-free alternatives: Beyond Meat brings plant-based chicken. In: fleischwirtschaft.de. August 30, 2019, accessed September 1, 2019 .
- ↑ Vivien Timmler: Next Level Burger: Lidl sells fake-fake meat. In: sueddeutsche.de . August 1, 2019, accessed August 4, 2019 .
- ↑ Andreas Deutsch: Beyond Meat competitor: Now it's getting serious. In: deraktionaer.de. August 6, 2019, accessed September 1, 2019 .
- ↑ Vivien Timmler: Iglo is now also making meat substitutes. In: sueddeutsche.de. January 9, 2020, accessed January 20, 2020 .
- ↑ Alfons Deter: Iglo warns the meat industry of its decline. In: topagrar.com . January 19, 2020, accessed January 20, 2020 .
- ↑ Julia Fritsche: Vegan in the retail trade. In: blick.ch . May 24, 2019, accessed May 25, 2019 .
- ↑ BÖLW: Industry report 2020 (PDF; 7.9 MB) Organic food industry. In: boelw.de . February 2020, p. 26 , accessed on February 25, 2020 .
