Meat analogue

As a meat substitute foods are referred to, the taste, the touch, or from the protein content ( coll: Protein content) resemble her meat without being made ​​of meat. The term includes festfleischiger very different foods, aromatic mushrooms and vegetables such as oyster mushroom and celery on glutamate- rich condiments such as soy sauce or Maggi seasoning, protein-rich but low-flavor vegetable products such as tofu and seitan to only industrially produced meat imitations such as textured soy and Quorn.

The use of meat substitutes are various reasons. So go dishes such as the plug- beet pulp on hard times back and inventions like the Maggi seasoning were made ​​to improve the nutrition of poor people who could not afford meat. In Japanese cuisine, the little meat was used until the 20th century due to the scarce country, tofu and seitan have a long tradition as a protein- rich plant foods, as well as condiments such as soy sauce and miso, supported by the religion-based meat waiver of Buddhist monks. Based on the European vegetarianism in the second half of the 19th century and the reform kitchen were developed for ethical and health reasons, recipes and ingredients that mimic meat and meat products such as burgers and yeast extract. Have been in the food industry and are developed meat substitutes like textured soy and Quorn to offer products for vegetarians, but also to replace meat from cheaper raw materials to be able to. The most important are soybeans, wheat gluten and fungal or bacterial cultures, which are denatured by chemical and mechanical treatment in order to obtain a meat-like product, which is then flavored. Contains meat substitute made from plants, fungi and bacteria, unlike meat, no cholesterol.

Mushrooms and vegetables

Some mushrooms and vegetables can be roasted directly as meat and maintain proper preparation a similar chewy consistency. Especially some fungi also have a meat-like flavor, also because they contain glutamate. When searing formed by the Maillard reaction roasting substances, which make them particularly spicy along with the contained flavorings. However, these mushrooms and vegetables contain not more than -average number of proteins, which is why they can be considered as a meat substitute more flavorful and feel.

• Oyster. The oyster mushroom is also called " veal mushroom " and has a veal similar color and consistency. The taste is very mild, which is why he should be fried golden brown vigorously.
• Patty. An aromatic fungus that should be fried and not steamed or boiled.
• Liver Reischling. A tree fungus that is similar prepared as steak.
• Parasol. The hats are fried or deep-fried, breaded also like Wiener Schnitzel. The taste is reminiscent of Wild.
• Giant Puffball. It is cut into slices also fried breaded in a pan. He has a mild meaty flavor.
• Schwefelporling. The taste of young Schwefelporlinge clearly reminiscent of chicken.
• Shiitake. Very spicy, festfleischiger mushroom with beef -like flavor.
• Cep. Especially dried it gives dishes a strong taste.

• Celeriac. When celery Schnitzel is a classic vegetarian cuisine.
• Rutabaga. Turnips can be cooked like celery but have a milder, sweeter taste. They served mainly in times of need as a meat substitute.

Grain and vegetable products

Especially in Asian cuisine, the extraction of protein-rich products from legumes, especially soy, and corn has a long tradition. Comparable to the production of cheese in which the protein contained is precipitated and collected by coagulation, thereby increasing the protein concentration increased to comparable levels of meat. The ratio of amino acids, however, is usually less favorable than meat, which makes these products for the development of metabolic slightly less efficient. The taste is very mild.

• Seitan (wheat meat). By washing out of flour dough obtained with wheat protein meat-like consistency.
• Soy granules. Crushed soybeans that can be used as ground beef soaked.
• Tempeh. Cooked soybeans are inoculated with a mold and fermented. The mild nutty tasting mass can be fried or deep fried.
• Tofu ( soybean curd ). The soy protein coagulates in a similar process such as milk protein in the preparation of fresh cheese or whey.
• Yuba. Similarly, the milk skin also forms from heated soy milk curdled a protein layer on the surface. It is removed, dried and can be used later versatile.

For cereals, legumes and mushrooms very intense, glutamate- rich condiment can be produced by hydrolysis, which have a meat-like flavor. They are often used to flavor seitan, tofu, etc..

• Miso. A spice paste made ​​from fermented soybeans and grain with a concentrated, meat -like flavor.
• Soy sauce. Also made ​​from fermented soybeans and grains, the mass is inoculated with mold and aged for months, until the liquid is squeezed out. In the industrial production and other, time-saving method to apply.
• Wort is denatured by hydrolysis plant protein with other ingredients. The best known is certainly the spice Maggi spice, remembers the taste of soy sauce. Also bouillon cubes consist essentially of spice. In the food industry, it is used for a number of products, to impart a flavor fleischigeres.
• Yeast extract largely corresponds to the wort, but is made ​​from yeast and has a very distinctive taste.

Fermentation also some pickled vegetables and roots can get meat-like properties.

• Tsa Tsai. Inserted Lactic acid have the storage roots of an Asian Kohlart a meaty, chewy consistency and an intense, distinctive flavor.

Meat imitations

Meat imitations (also called " Novel Protein Food " ) are produced industrially only and try to imitate meat and meat products as deceptive. They usually consist of denatured plant or fungal protein that a meat-like consistency and partially by the addition of flavors gets a meat-like flavor by treatment in the extruder. In the development of such products is not always to meet the needs of vegetarians, but also about being able to replace meat with cheaper raw materials.

• Textured soy ( " soy meat " ): Extruded, defatted soybean meal.
• Quorn: Hard fermented Schimmelpilzmyzel.
• Milk Schnitzel: Schnitzel with meat -like consistency esp. from skim milk powder

From these and similar raw materials and products are produced with the addition of other ingredients such as binders, water, spices and flavors that mimic meat products and dishes, such as the Wiener modeled smoked soy sausage skinless, parings of textured soy and the like.

Scientists at the University of Maastricht introduced in August 2013 before the first stem cells burgers. This was bred in the laboratory from muscle stem cells of cattle.