Note: Descriptions are shown in the official language in which they were submitted.
CA 02303561 2000-03-31
1
FOOD COivIPOSITTON
Technological background
The invention relates to a functional food.
Nowadays the average human nutrition is too poor in fibres and too rich in
saturated
fatty acids. These proportions have negative health impacts i.a~ in raising or
maintaining high blood cholesterol levels. A sufficient fibre intake is a
prerequisite
for good intestinal activity and a fibrous diet is assumed to prevent
cardiovascular
f:- _ diseases, cancer of the large intestine, diabetes, and also the
development of for
instance hormonal cancers.
Especially meat products and part of fast foods are often poor in fibres but
rich in
saturated fatty acids. Consequently, besides these foodstuffs, the diet should
contain
fibres and unsaturated fatty acids derived from other sources.
Flax (Linum sp.) is a plant cultivated for fibrous and oleic purposes.
Flaxseed is
generally used as whole seeds to enhance intestinal activity, among other
things.
Nowadays oil pressed from flaxseed is primarily used as a wood protective
agent
and in paints for industrial purposes. Linseed oil is rich in polyunsaturate
fatty acids
the major portion consisting of a-linolen'ic acid (ALA) and a-linolic acid.
Linseed
oil has a higher ALA, concentration than any other vegetable oil. Owing to its
high
ALA concentration, linseed oil is very oxidable. On the other hand, a high ALA
concentration is a condition for achieving the desired health impacts.
Flaxseed yields crushed flaxseed as a press residue, which still contains
about 4-
20% by weight of linseed oil. If desired, the residual oil can be removed for
instance
by extracting by means of an appropriate solvent. Hexane is most commonly used
as
the extractive solvent. It is known to use crushed flaxseed or ground flaxseed
obtained after extraction in cooking.
The use and effects of flaxseed, linseed oil and crushed flaxseed have been
generally described e.g. in the publications Carter, Cereal Food World, vol.
38, No
10, 1993, 753-759 and Cui, Canadian Chemical News, vol. 50, No 5, 1998, 19-20.
Flaxseed, linseed oil. or crushed flaxseed haven been used or proposed to be
used
separately in various foodstuffs. The use of flaxseed and crushed or ground
flaxseed
. ~ . CA 02303561 2000-03-31
2
in foodstuffs is restricted by the changes in taste and colour they produce,
which are
felt to be unpleasant.
Flaxseed and crushed flaxseed have been primarily used in bakery products.
The abstract FROS'rI No 269 523 (original: Fleischerei, 1991, 42 (9), 624-8)
mentions i.a. the use of flaxseed in meat and sausage products.
The abstract Derwent WPI No 95-100745 (HU 66713) describes a nutritive
preparation containing wheatgerms, wheat bran, crushed soybean, husked
oilseed, s,
crushed flaxseed and. herbs.
US patent specification 5 612 074 discloses a nutritive preparation containing
i.a.
carbohydrates, vegetable oil, vegetable protein and fibres. Flaxseed can be
used as a
constituent.
The abstract Derwent WPI No 92-428802 (JP 4 325 060) discloses a fibre product
which may contain e.g. flaxseed fibres.
FI patent specification 100 089 describes a method for preparing a product
containing flaxseed protein and flaxseed mucilage by pressing and possibly
extracting the flaxseed with an appropriate solvent to remove the linseed oil,
whereafter the obtained crushed flaxseed extract is alkali extracted and the
insoluble
fibres are separated. This product containing flaxseed protein and flaxseed
mucilage
is particularly usable in bakery.
US patent specification 4 857 326 discloses an emulsion prepared by cn~shing
flaxseed and then dissolving the seeds in water. This emulsion allegedly
lowers the
serum triglyceride and/or cholesterol level.
US patent specification 5 069 903 describes the preparation of a dry, edible
flaxseed
composition by crushing flaxseed. This composition is usable in animal feed
and
possibly also in human nutrition. It is assumed to increase the omega-3-fatty
acid
content of tissues and to lower the cholesterol level.
US patent specification 5 656 312 discloses a food supplement containing at
least
70% by weight of an oil seed constituent, at least 8% by weight of an
additional
plant constituent and at least 4% by weight of yeast, and possibly a small
amount
(about 1% by weight) of a meat constituent.
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Description of the invention
A food composition as defined in claim 1, the method for preparing it and its
use
have now been invented. The dependent claims describe a number of preferred
embodiments of the iJavention.
The object of the present invention is to prepare a foodstuff, especially a
meat
product or a ready prepared :food, optimally combining the beneficial
properties of
linseed oil and flaxseed fibre while maintaining the good quality of the
foodstuff In
accordance with the :invention a product is obtained which combines a raised
fibre
content and a markedly more healthy fat composition compared with
corresponding
conventional foodstuffs. The invention provides a product whose taste,
structure and
,.
colour substantially :resemble those of corresponding conventional products,
and
which does not involve the colour and taste problems usually relating to
flaxseed
described in the prior art publications.
Another purpose of the present invention is to prepare a food composition
which
provides health benefits and which can be added to foodstuffs or taken as
such.
It has been inferred from studies that linseed oil lowers the cholesterol
level with a
daily intake of at least 5 g. This would stand for approx. 12 g of whole
seeds. Whole
seeds cannot be added to foodstuffs in such amounts without affecting taste
and
colour notably. About 5% by weight of linseed oil can be easily added to the
'20 foodstuff of the invention, and thus 100 g' of this product is sufficient
to meet the
daily requirement.
According to current nutritional recommendations, the daily fibre intake of
humans
should comprise about 30 g. l~Vevertheless, the average daily fibre intake of
a person
following a normal diet nowadays is only about 20 g. One object of the product
of
:ZS the invention is to meet the remaining fibre requirement by adding fibres
to
foodstuffs which do not usually contain fibres in a substantial amount. At the
same
time linseed oil, wluch provides a beneficial health impact, is added to the
foodstuff. The flaxseed press residue also makes the foodstuff rich in
lignans, which
have also proved to provide health benefits.
:30 The food composition of the invention contains linseed oil separated from
flaxseed
and flaxseed press residue. The optimal composition further contains a
supplementary fibre constituent. The composition may be a ready prepared food
or
a blend to be added to the food, and it may contain other nutrients or
additives
usable in foodstuffs as well.
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The composition may contain e.g. 0.5-35% by weight of linseed oil separated
from
flaxseed and e.g. 0.5-35% by weight of flaxseed press residue. The additional
fibres
may account for e.g. 0.5-33a/° by weight. The ratio of linseed oil to
press residue in
the composition is usually lower than in whole flaxseed.
The amount of linseed oil separated from flaxseed in the foodstuff may be e.g.
0.5-
20% by weight, such as 1.~-6.5% by weight, and especially about 5% by weight.
The amount of press residue in the foodstuff may be e.g. 0.5-20% by weight,
such
as 1-10% by weight, and especially 2-5% by weight. The amount of supplementary
fibre in the foodstuff may be e.g. 0.5-19.5% by weight, such as 1-10% by
weight
and especially 2-5% by weight.
The linseed oil may be oil produced especially by pressing, preferably by cold-
drawing.
Besides linseed oil, the composition may contain other vegetable oils, such as
rapeseed oil, sunflower oil, soy oil or olive oil. An additional oil is
recommended to
be used especially in foodstuffs for which a weaker taste of linseed oil or a
stronger
taste of any other oil is desired. In that case, the amount of linseed oil is
decreased
accordingly, compared to the recipe. Rapeseed oil is particularly usable for
this
purpose owing to its neutral taste.
Flaxseed press residue obtained merely by pressing may still contain e.g. 4-
20% by
weight of linseed oil. The press residue may also be extracted so as to be
substantially oil-free;. Any ail content of the press residue is taken into
account in
the total oil quantity of the recipe.
The press residue is a solid substance easy to handle and dose into the
composition.
Thus, for instance, :it is easy to pulverise the press residue to the desired
particle
size. The press residue may also be otherwise processed before being used.
In accordance with the invention, the water and fat binding properties of the
product
are also improved. This is a benefit especially in meat products, such as
sausages.
The invention also ,allows for easy optimation of the oil and fibre
composition of
each product.
The colour of the unprocessed press residue is brown. The press residue may be
bleached and at the same time deflavoured, degreased and upgraded. The
bleaching
may be performed for instance as follows: the pulverised crushed flaxseed is
CA 02303561 2000-03-31
moisturised with water, whereby the ratio of water to crushed flaxseed wayary
in
the range 1:1-3:1. Enzymes, i.a. fat-degrading lipase or protease can be added
to the
water. The water is allowed to act on the groats for 0.5 to 12 h, and then the
doughy, aqueous groats are homogenised at room temperature in alcohol, e.g.
isopropanol with an. isopropanol amount 2-5 times the amount of groats. The
homogenised, alcohol-containing suspension is filtered in vacuum or separated
from
the solution by means of a centrifuge or any other suitable method. The
separated
groats are washed W th a 2-6-fold alcohol amount, the suspension is filtered
and
centrifugated. The alcohol-containing groats are dried at 20-90 °C. The
dried light
groats are ground to ~~he appropriate grain size.
About half of the flaxseed press residue consists of fibres. From the residue,
especially bleached low-fat groats, a fraction rich in fibres can be further
separated
by screening or grading for use in the composition of the invention. The
remaining
fraction rich in proteiins can be used in other foodstuffs.
Separate fibres are additionally added to the composition, along with the
press
residue. The total fibre amount of the press residue and the supplementary
fibre can
be e.g. 0.5-34% by weight. 'The total amount in foodstuffs may be e.g. 0.5-20%
by
weight, such as 1-ll0% by weight, and especially 2-5% by weight. The fibre
preferably has a maximum lignan content.
The supplementary fibres may be any food fibres suitable for this purpose of
use.
The fibres may also be soluble. Food fibres suitable for foodstuffs are e.g.
wheat
bran, inulin, carboxy methyl cellulose, oat bran, Litesse~ and pectine, such
as sugar
beet pectine. The supplementary fibre component may of course contain several
different fibres.
The supplementary fibre may also contain flaxseed fibres, such as flaxseed
husks.
The total amount of vElaxseed fibres in the foodstuff may account for e.g. 0.5-
20% by
weight, such as 1-1f% by weight and especially 2-5% by weight.
It has been found that the flaxseed husk comprises an intermediate layer with
a
particularly high lignan content. A fraction called "abrased fraction", having
a very
high lignan content: and overall fibre content, can be separated from whole,
unbroken flaxseed. 'lChe abrased fraction is separated from whole flaxseed,
from the
surface layer, in a mill equipped with milltones. The rough surfaces of the
millstones abrase the seed at a given rate, preferably for about 1-3 minutes.
The
lignan content of fla;~cseed has been found to be particularly high after an
abrasion of
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about 1 minute. The abrased fraction can be further bleached with the method
described above.
The supplementary fibres may contain an abrased fraction of fla.~cseed husk or
a
product rich in fibres and ligc~an obtained from this.
The components of the composition of the invention can be added to the
foodstuff
separately or as suitable blends.
Besides the componf:nts mentioned above, the composition of the invention may
contain any nutritive; substances and additives usable in foodstuffs in order
to
regulate preservability, taste or physical properties. -Especially a suitable
anti-
f °' :LO oxidant may be added to the composition to prevent oxidation
of the linseed oil.
A composition consisting basically only of the two or three components above
and
any additives can also be used as a nutritional preparation as such.
The foodstuff of the invention may be for instance a meat product, such as a
sausage. The sausage may be for instance a cold sausage, a liver sausage,, a
frankfurter or a grilled sausage.
The sausage mix may contain e.g. 3-10% of linseed oil, e.g. 0.5-4.% of crushed
flaxseed and e.g. 1-7% of supplementary fibres. Wheat fibres and/or inulin may
be
used as supplementary fibres. .
The use of flaxseed as such in sausage production has also been tested. The
tested
amounts accounted for 2-5%. The seeds were not completely crushed in the
production process. :For this reason, the aspect of the sausage was not
acceptable,
there were indefinite brown dots in its cross-section, among other things. The
binding properties essential for the structure were not enhanced.
The foodstuff of the invention may be for instance a dressing or a ready
prepared
food. Examples of these are minced meat products such as beefburgers and
meatballs, lasagne, pizzas, filled tortillas, hamburgers, pies, microdishes,
salads,
such as mayonnaise; and dressing-based salads and desserts, such as whipped
lingonberry porridge and rye lingonberry porridge.
Flaxseed fibres are added in various amounts to different foodstuffs, because
the
taste, structural and colour effects vary. If bleached groats, a bleached
abrased
fraction or a bleached lignan-enriched fraction are used, the addition may be
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markedly greater than the addition of an unprocessed fraction, up to the
double of
the addition of an unprocessed fraction.
The components of the invention can also be admixed before being added to the
product. This yields a nutritive composition in accordance with the invention,
which
can be added to foodstuffs in a suitable amount. It has been found that in
some
foodstuffs, this reduces harmful flavours, allowing up to 40-200% larger
amounts to
be added than with the components added separately. A supplementary component
suitable for the purpose of use, e.g. a meat extract, can be added to the
composition,
this composition beiing then usable in the production of different foodstuffs.
The
food composition of the invention is suitable for intake as such as well.
The method described above can be used to prepare various foodstuffs providing
health benefits, i.a. 1'.owered cholesterol levels and enhanced intestinal
activity. The
foodstuff of the invention is especially based on a foodstuff which is
typically rich
in saturated fatty acids and poor in fibres.
Examples of a number of embodiments of the invention are described below.
Ham sausage
Mix:
30% pork meat, low fat (about 12% of
fat)
15% beef meat, low fat (about 12% of
fat)
6.0% pork fat
5.0% linseed oil
2.0% wheat fibres
0.5% flaxseed groats
3.0% inulin
1.2% salt
0.6% spice blend
1.5% corn starch
2.0% meat protein
0.3% phosphate mixture
0.012% preservative
0.08% anrioxidant
33.78% water
25% presalted. pork meat, low fat (about
15% of fat)
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Preparation of the mix:
Mix the wheat fibres, crushed flaxseed and linseed oil by hand in a recipient.
When
ready, the mixture resembles a shortcrust pastry. The overall cut duration is
2
minutes. Start the cutter at a low rotational speed. Put the low-fat pork and
beef
meat as well as the preservative in the cutter. Add the blend of linseed oil
and fibres
and a portion of the dry substances (spice blend, salt, phosphate mixture and
meat
protein). Perform cutting at a high rotational speed. Halfway through the
cutting
period, slow down tt~e speed and add water, corn starch an inulin. Go on
cutting at a
high rotational speed and add the antioxidant. Go on cutting until the time is
out.
Add the presalted pork meat in the cutter and admix it with the mix by hand.
The
size of the meat cuts must :not decrease, but they should be clearly visible
in the
~.
Inj ection:
Inject the finished ausage mix in a fibre intestine with a 90 mm caliber. The
intestine is breathable and thus it allows smoking.
Cooking:
Cooking in a cookin.g/smoking/cooling box.
Preheating for about 20 minutes at + 65 °C
Drying for about 15 minutes at +72 °C
Smoking for about 30 minutes at + 65 °C
Cooking for about 80 minutes at +77 °C (inner temperature of the
product +72 °C)
Cooling for about 120 minutes at +0 °C (inner temperature of the
product +15 °C)
Liver sausage
Mix:
32% pork meat mixture, about
37% of fat
7% crust emasion
19% pork liver
6.8% linseed oil
2.1% wheat fit~re
2.1% crushed flaxseed
1.2% salt
1.25% spice blend
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0.012% preservative
0.08% antioxidant
28% water
Preparation of the mix:
Add all the ingredients simultaneously into a cooking cutter. The process
duration is
minutes, the ingredients being disintegrated and heated in a closed space.
When
ready, the mix has a homogeneous and finely divided structure. The temperature
of
the mix is +60 °C.
10 Injection:
Inject the finished sausage mix by vertical insertion into an impermeable
intestine
with a 35 mm caliber.
Cooking:
Cooking in a cooking basin in which the water temperature is +80 °C.
The cooking
time is 90 minutes, followed by cooling in a cold-water basin. The temperature
of
the cooling water is +0 °C, the cooling time is 60 minutes. The inner
target
temperature of the product during cooking is +72 °C.
Frankfurter
Mix:
30% pork meat, low fat (about
12% of fat)
15% beef meat; low fat (about
12% of fat)
6.0% pork fat
5.0% linseed oil
2.0% wheat fibres
0.5% flaxseed moats
3.0% inulin
1.2% salt
0.6% spice blend
1.5% corn starch
2.0% meat protein
0.3% phosphate mixture
0.012% preservative
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0.08% antlOXldal7.t
33.78 water
Preparation of the mix:
5 Mix the wheat fibres., crushed flaxseed and linseed oil by hand in a
recipient. When
ready, the mixture resembles a shortcrust pastry. The overall cut duration is
2
minutes. Start the cutter at a low rotation speed. Put the low-fat pork and
beef meat
as well as the preservative in the cutter. Add the blend of linseed oil and
fibres and a
portion of the dry substances (spice blend, salt phosphate mixture and meat
protein).
10 Perform cutting at a high rotational speed. Halfway through the cutting
period, slow
down the speed and add water, corn starch an inulin. Go on cutting at a high
a _:~.
rotational speed and add the antioxidant. Go on cutting until the time is out.
The
mix should be emulsified.
Injection:
Inject the finished sausage mix in a natural sheep's intestine with a 20-24 mm
caliber. The unit weight of the sausage is about 50 g. Pork's natural
intestine can be
used as an alternativE:, the caliber being 30-36 mm. The unit weight is about
130 g.
Cooking:
Cooking in a cooking/smoking/cooling box.
Preheating for about 20 minutes at + 65 °C
Drying for about 15 minutes at +72 °C
Smoking for about 3'0 minutes at + 65 °C .
Cooking for about 6c) minutes at +77 °C (inner temperature of the
product +72 °C)
Cooling for about 100 minutes at +0 °C (inner temperature of the
product +15 °C)
Beetburger
28.9% minced pork
meat
13.2% minced beef
meat
1.1% crushed flaxseed
2.4% inulin
1.4% wheat fibres
1.1% salt
16.9% water
14.5% ice
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3.7% linseed oLU
8.6% Soya protein product
2.4% potato flour
1.4% glucose
1.8% spice blend (i.a. onion, paprika, coriander, garlic,
mustard seed)
0.4% arom intensifier (e621)
2.2% breadcrumb
Preparation:
Admix the minced meat with ice, flaxseed oil, salt and a portion of the water.
Stir.
Add the fibres, spices and flour and the remainder of water. Stir to obtain a
homogeneous mix. :Leave the mix in a cool place for 1-2 hours (not more). The
temperature of the mix is 0 °c. Shape the beef~urgers and fiy until
well done. The
inner temperature of the beef~urgers should be 70-80 °C. after the
frying, the
beef~urgers are cooled and packaged.
Sauce bolognese
Ingredients:
15.0% minced beef meat
35.5% water
5.0% onion cubes
7.5% grated carrots
1.3% shred parsnip
1.3% shred celery
1.3% leek cuts
19.4% crushed tomatoes
1.0% garlic
5.0% tomato ketchup
1.3% stock product
0.8% corn star~;,h
0.2% salt
0.05% oleoresin of paprika
0.05% tomato flavouring
1.1 % herb mixture
0.1% crushed black pepper
1.5% crushed :flaxseed
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0.7% wheat fibres
1.9% linseed oil
1.0% inulin
Preparation:
Put the linseed oil and the crushed flaxseed in a pot. Allow to absorb for a
while.
Add the crushed tomatoes, ketchup and a portion of the water. Heat until
boiling.
Add the minced meat, the stock product, salt and onion. Heat until boiling and
cook
for 5 minutes. Admix the corn starch with water. Add the vegetables. Heat. Add
the
wheat fibres and inulin. Stir well. Add the mixture of corn starch and water
while
stirring. Add the heibs, flavouring and colouring agent. Heat until boiling.
Lasagne
Ingredients:
Minced
meat
sauce
12.2% minced beef meat . .
0.4% onion
0.5% stock powder
0.9% crushed flaxseed
0.4% crushed wheat
0.6% inulin
1.1% linseed oil
23.2% water
0.06% salt .
0.3% herb mixture
1.9% tomato ketchup
3.5% crushed tomatoes
0.3% corn starch
0.02% oleoresin. of paprika
0.02% tomato flavouring
0.04% crushed black pepper
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Cheese sauce
2.7% margarine
3.0% wheat flour
4.8% double cream
5.2% milk powder
28.6% water
2.7% salt
0.05% white pepper
2.7% grated cheese
7.2% lasagne
sheet
r ''
Working instruction:
Minced meat sauce. Put the linseed oil and the crushed flaxseed in a pot and
allow
to absorb for a while.. Add the crushed tomatoes, ketchup and 3/4 of the
water. Heat
until boiling. Add the onion and the minced meat while stirring. Add the
crushed
wheat and inulin. Cook for 5 minutes. Admix the starch with the remaining
water
and put in the pot while stirring. Add the spices and colouring agent.
Cheese sauce. Mix fhe milk powder and water. Put the margarine in the pot.
Allow
to melt, add the wheat flour and stir. Add the mixture of milk powder and
water
when the margarine and wheat flour have been mixed. Cook for 10 minutes. Add
the spices, the grates! cheese and the cream.
Build up the lasagne in a mould as follows:
1st layer minced meat sauce
2nd layer lasagne sheets
3d layer minced meat sauce
4th layer lasagne shf:ets
5th layer cheese sauce
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14
Pizza botogneselfrancescana
Bottom:
65.2% wheat ffom
22.5% water
4.9% crushed flaxseed
4.5% rapeseed oil
1.9% yeast
1.0% salt
Sauce:
51.9% water
I6.2% linseed oil
8.8% spice blend
0.9% crushed flaxseed
0.2% wheat fibres
1.6% inulin
30.4% tomato ketchup
Preparation of the sauce:
Start by mixing the linseed oil and the crushed flaxseed. Add the tomato
ketchup
while stinting slowly. Add the spice blend and the water. Stir to obtain a
homogeneous sauce.
Bolognese filling:
100% minced pizza meat
Francescana filling:
49.6% ham
23.4% pineapple chunks
11.9% paprika cubes
15.1% tomato cubes
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Mix all the ingredients.
Dosage:
34.1% bottom
5 36.4% sauce
18.2% fillings (either bolognese filling or francescana filling)
11.4% cheese
Baking:
10 The pizzas are baked at 230 °C for 3 minutes.
r.- .:: Broiler balls
14% chicken meat mass
12% broiler cervical spine
mass
15 7% turkey meat mass
6% turkey leg mass
10% broiler he;art
8% broiler gizzard
4% broiler sl~;in
6% onion cubes
10% water
4.3% linseed oil
0.5% crushed flaxseed
18% spice ble:ad
Preparation:
Start by mixing the linseed oil and the crushed flaxseed. Add the skin and the
meat
to the mixture while stirring continuously. Add the onion, the dry substances
and
the water. Stir to obtain a homogeneous mass.
Frying:
The shaped balls are fried is oil at 155 °c to get a nice brown
colour.
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16
Hamburger
Meat disc:
23% high-fat pork meat (48% of fat)
5% bone meat
14% minced beef meat
0.7% crushed fl.a.~cseed
4.5% linseed oil
3 % inulin
1.9% wheat fibres
2% crustbread
13.2% spice blend
0.6% salt
20% water
12% ice
Preparation:
Start by mixing the linseed oil and the crushed flaxseed. Add the ice and the
minced
meat, stir. Add the crustbread, inulin, wheat fibres, spice blend and water
gradually.
Take care that the spice blend does not get lumpy. Stir to obtain a
homogeneous
mass.
Frying:
The shaped meat discs are fried in oil at 175-177 °C to get a nice
brown colour.
Bread roll:
53% wheat flour
20% water
5.1% wheat bran
4.7% yeast
3.5% sesame seed
3.4% sugar
3.2% lactose-free margarine
2.7% wheat groats
1.5% flaxseed
1.1% salt
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17
0.7% rye malt
0.008% preservative (E200)
Preparation and packaging of the hamburger:
The meat disc is put into the bread roll. The hamburgers are packaged in Flow
pack.
Meat-vegetable burritos
Sauce:
1.4% corn starch
.
1.4% crushed flaxseed
;
20.0% water
1.4% linseed oil
11.1% tomato ketchup
3.6% onion cubes
0.9% spice blend
1.2% crushed garlic
0.4% stock powder
0.5% salt
1.0% sugar
10.1% minced beef meat
14.3% courgette slices
2.1% tomato cubes
2.2% corn
3.0% kidney beans
25.3% tortillas
Preparation of the sauce:
Mix the crushed flaxseed and the corn starch in part of the cold water so that
they
mix well. Put the remainder of water in a pot. Add the tomato ketchup, linseed
oil,
onion, spice blend, salt, sugar, crushed garlic arid stock powder. Heat until
boiling
while stirring continuously. Add the minced beef meat gradually while
stirring. Heat
and simmer for 10 minutes while stirring from time to time. Add the mixture of
starch and flaxseed while stirring. Add the corn, the courgette and tomato
cubes and
heat to 90 °C. Add the beans. Stir.
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Rolling up:
Dose 110 g of sauce on a tortilla and roll up.
Baking:
Bake the burritos for 13 minutes at 175 °C.
