JP2729177B2 - Method for producing seasoning containing beef extract - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food containing beef extract such as soup and ramen, and a seasoning containing beef extract such as salt and pepper and sauce.

[0002]

2. Description of the Related Art Food having a conventional beef flavor and beef
The seasoning used for obtaining the meat flavor contains beef as it is in a solid form.

[0003]

However, in order to obtain such conventional beef-flavored foods and beef flavors,
In the seasoning that is used to, until the entire food taste of beef there has been a problem that it is difficult to penetrate.

[0004] The present invention has been made in view of the problems the conventional techniques have, it permeates the whole taste of the beef flavor beef seasoning good beef containing
The purpose is to provide a method of manufacturing the material.

[0005]

It is a gist of the present invention for achieving the [SUMMARY OF Such object is achieved by a beef extract containing seasoning containing 1 paste beef extract, as a raw material, beef 15g canned,
3 g of dried seaweed reconstituted with water and 1 crushed onion
g, chicken egg 5 g with liquid egg thoroughly stirred, beef extract seasoning 2 g, salt 1.6 g, and seasonings such as starch, spices, amino acids, gelatin, and carotene pigment are added.
Prepare by adding vitamin E for antioxidation and a small amount of oily licorice, cutting beef and seaweed into appropriate size, chicken eggs, beef extract, salt, starch, spices, Add seasonings, cook and season, mix carotene pigment, antioxidant with vitamin E and oily licorice, inject gelatin solution, and then fill trays with servings And quickly freeze to -30 ° C or less.
Production of a seasoning containing beef extract, characterized in that it is freeze-dried at a temperature of 0 ° C. to 35 ° C. for 15 to 17 hours and sublimates moisture to obtain a block-shaped soup weighing 10 g.
How . 2. The method for producing a beef extract-containing seasoning according to claim 1, wherein the beef extract seasoning is made from a beef extract, a hydrolyzate of animal and plant proteins, a seasoning such as a saccharide, a salt, an amino acid and a thickening polysaccharide. . A beef containing seasoning containing 3 pasty beef extract, as a raw material, canned beef 10 g, 2
3 g of onions cut to 0 mm, 6 g of blanched sprouts, 3 g of carrots, 1 g of green onions, 3 g of chicken eggs with liquid egg thoroughly mixed, 4 g of beef extract seasoning, kelp extract, seafood extract, soy sauce, sesame oil, sugar, 2 g of salt,
Prepare starch, spices, seasonings such as amino acids, carotene pigment, vitamin E, oily licorice, and some gelatin,
Beef, bean sprouts, carrots, green onions and onions cut into appropriate sizes, chicken eggs, beef extract, kelp extract, seafood extract, soy sauce, sesame oil,
Add sugar, salt, starch, spices, and seasonings to season
Seasoned, mixed with carotene pigment, vitamin E as an antioxidant, and oily licorice, further poured a heated gelatin solution, and served an amount corresponding to one serving on a tray, and -30 ° C or less. Beef extract, wherein the frozen product is kept at a temperature of 30 ° C. to 35 ° C. for 15 to 17 hours and freeze-dried to sublimate moisture to obtain a block-shaped dry soup weighing 10 g. It enters seasoning
Manufacturing method .

[0006]

Here, foods containing beef extract include:
Beef Wakame Soup, Beef Calvis Soup, Corn Soup,
Potage soup, beef udon soup, beef buckwheat soup, beef ramen soup, beef consommé, etc. Other foods can be applied. Also, as a seasoning containing beef extract,
Salt and pepper, grated steak sauce, beef soup stock,
Other seasonings containing beef extract can be applied.

[0008]

The first embodiment of the present invention will be described below.

As shown in FIG. 1, as raw materials, 15 g of canned beef, 3 g of dried wakame rehydrated, 1 g of crushed onion, and 5 g of chicken egg obtained by thoroughly mixing liquid eggs
And, 2 g of beef extract seasoning and 1.6 g of salt, 1.6 g of starch, spices, amino acids and other seasonings, gelatin, carotene pigment, and a small amount of vitamin E and oily licorice for antioxidation, Prepared (Step 1). Canned beef is manufactured by heating at a temperature at which the core temperature becomes 120 ° C. for about 4 hours in a heat treatment step. In addition, beef extract seasonings include seasonings such as beef extract, animal and plant protein hydrolysates, sugars, salt, amino acids, and the like.
It is a paste seasoning made from thickening polysaccharide as a raw material.

[0010] Next, the beef and seaweed to be eaten were cut into appropriate sizes (step 2). To the above cut, chicken egg, beef extract, salt, starch, spices, and seasonings are added and cooked and seasoned, and carotene pigment, vitamin E as an antioxidant and oily licorice Was mixed and a gelatin solution was injected (step 3).

Next, this was filled into a plastic tray having a size of 7 cm long × 5 cm wide × 2 cm high as a size for serving an amount corresponding to one serving (step 4). This was quickly frozen at -30 ° C. or lower for each tray as preliminary freezing (step 5). The pre-frozen product was kept at a temperature of 30 ° C. to 35 ° C. for 15 to 17 hours and freeze-dried to sublimate water (step 6). Thus, a block-shaped dry soup weighing 10 g was obtained. This was packaged in aluminum (Step 7) and packed in a box (Step 8) to make ready-made food for the product (Step 9).

The beef wakame dried instant soup with eggs thus produced can be instantaneously restored by pouring 160 ml of boiling water at 90 ° C. The restored soup has the taste of beef permeated throughout, Had a good flavor.

Next, a second embodiment of the present invention will be described. In this embodiment, a dry instant food of beef calbis soup is manufactured.

As shown in FIG. 1, as raw materials, 10 g of canned beef and 3 g of onions cut into small pieces of about 20 mm.
6g of sprouts and 3g of carrots
1 g of green onion, 3 g of chicken egg with liquid egg thoroughly mixed, 4 g of beef extract seasoning, kelp extract, seafood extract, soy sauce, sesame oil, sugar, 2 g of salt, starch, spices, seasonings such as amino acids, carotene pigment, vitamin E, oily licorice and some amount of gelatin were prepared (step 1). The canned beef is heated at a temperature of 120 ° C.
It is manufactured by heating for about an hour. The beef extract seasoning is the same paste seasoning as used in the first embodiment.

[0015] Beef, bean sprouts, carrots, green onions and onions to be eaten were cut into appropriate sizes (step 2). To the above cut, add egg, beef extract, kelp extract, seafood extract, soy sauce, sesame oil, sugar, salt, starch, starch, spices and seasonings, cook and season, To this, a carotene pigment, vitamin E as an antioxidant, and oily licorice were mixed, and a heated gelatin solution was injected (step 3).

Next, this was filled in a plastic tray having a size of 7 cm long × 5 cm wide × 2 cm high as a size for serving an amount corresponding to one serving (step 4). This was quickly frozen at -30 ° C. or lower for each tray as preliminary freezing (step 5). The pre-frozen product was kept at a temperature of 30 ° C. to 35 ° C. for 15 to 17 hours and freeze-dried to sublimate water (step 6). Thus, a block-shaped dry soup weighing 10 g was obtained. This was packaged in aluminum (Step 7) and packed in a box (Step 8) to obtain an instant food product (Step 9).

The dried beef rib soup with vegetables prepared in this way can be instantly restored by pouring 160 ml of boiling water at 90 ° C. The restored soup has the beef taste permeated throughout, Had a good flavor.

Next, a third embodiment of the present invention will be described. In this embodiment, the sauce of the grated steak is manufactured.

As shown in FIG. 2, radish,
Onion, soy sauce, mirin, green perilla, vinegar, beef extract seasoning, spices, seasonings such as amino acids, and a thickener were prepared (step 11). The beef extract seasoning is a paste-like seasoning similar to that used in the first embodiment.

Next, these are mixed (step 12),
Further, the mixture was heated to 88 ° C. while mixing (Step 1).
3).

Next, the bottle was filled with the net 470 g (step 14) and capped (step 15) to obtain a grated steak sauce product (step 16).

The grated steak sauce produced in this way had the taste of beef permeated throughout, and the beef had a good flavor.

Next, a fourth embodiment of the present invention will be described. In this embodiment, taste salt and pepper are produced.

As shown in FIG. 3, as raw materials, bread crumbs, purified salt, additives such as pepper, and powdered beef extract were prepared. The powdery beef extract is a powdery seasoning made from beef extract, animal and plant protein hydrolysates, sugars, salt, amino acids, and other seasonings, and thickening polysaccharides as raw materials.

First, the bread crumbs were mixed with a 1-ton mixer to 70
Roasting was performed at a temperature of ° C. until the water content became 8% or less (step 21). Next, the roasted bread crumbs were sieved by a 6-stage shifter until the mesh became 40 mesh or less (step 22). This roasted bread crumb is weighed (step 23),
The mixture was mixed with a purified salt for 5 minutes using a 1-ton mixer (step 24). Next, additives such as pepper were added to these, followed by stirring for 10 minutes (step 25). Finally, a powdery beef extract was added to these and mixed for about 3 minutes (step 26). This mixed material is sieved with 16 mesh (step 2
7) Packed in polyethylene bags (step 28) to give taste salt and pepper products (step 29).

The taste salt and pepper thus produced had good beef flavor.

Next, a fifth embodiment of the present invention will be described. In this embodiment, beef ramen is manufactured.

As shown in FIG. 4, flour, water and beef extract seasoning were prepared as raw materials (step 31). The beef extract seasoning is a powdery seasoning similar to that used in the fourth embodiment.

Next, these were kneaded by a kneading machine (step 32) to form a noodle band (step 33). further,
The noodle band was aged for 1 to 2 hours (step 34), rolled (step 35), cut out (step 36), etc., and packed into a pack (step 37) to obtain a beef ramen product (step 38).

The beef ramen produced in this way had the taste of beef permeated throughout, and the beef had a good flavor.

In the first and second embodiments, the same paste-like beef extract seasoning as in the first and second embodiments, and dextrin, consomme, cream stew, sweet corn, powdered milk and other ingredients were used as raw materials. You can make potage soup.

In the first and second embodiments, the same paste-like beef extract seasonings as those in the first and second embodiments, dextrin, sweet corn,
Corn soup can be made from starch, sugar, vegetable extracts, milk powder, and others.

In the third embodiment, the pasty beef extract seasoning similar to the third embodiment, radish, carrot, onion, apple, soy sauce, mirin, vinegar, spice,
Grated steak sauce can be made using seasonings such as amino acids and thickeners as raw materials.

In the third embodiment, the pasty beef extract seasoning similar to the third embodiment, radish, carrot, onion, apple, soy sauce, red wine, mirin,
Grated steak sauce can be made using vinegar, spices, seasonings such as amino acids, and thickeners as raw materials.

Further, in the third embodiment, the sauce of the grated steak can be prepared by using the raw material excluding the green perilla.

[0036]

EFFECT OF THE INVENTION Seasoning containing beef extract according to the present invention
According to the method of manufacturing, since it contains the pasty beef extract, flavor beef has penetrated the entire flavor of beef is good.

[Brief description of the drawings]

FIG. 1 is a block diagram showing a first embodiment of the present invention.

FIG. 2 is a block diagram showing a second embodiment of the present invention.

FIG. 3 is a block diagram showing a third embodiment of the present invention.

FIG. 4 is a block diagram showing a fourth embodiment of the present invention.

[Description of sign]

1-9, 11-16, 21-29, 31-38 ... processing step.

Claims (3)

(57) [Claims] 1. A beef containing seasoning containing paste beef extract, as a raw material, beef 15g canned, dried seaweed back water was seaweed 3g, ground onions 1g, eggs 5g of stirring the liquid egg sufficiently , Beef extract seasoning 2g, salt 1.
To 6 g, add seasonings such as starch, spices, amino acids, gelatin, carotene pigment, vitamin E for antioxidation , and a small amount of oily licorice to prepare beef and seaweed. Cut to size, add chicken eggs, beef extract, salt, starch, spices, seasonings to this cut and cook.
Seasoned, mixed with carotene pigment, vitamin E as an antioxidant and oily licorice, further infused with gelatin solution, and then served in an amount corresponding to one serving on a tray.
Freeze rapidly to 0 ° C or less, and freeze this frozen product at 30 ° C to 3 ° C.
A method for producing a seasoning containing beef extract, comprising freeze-drying at a temperature of 5 ° C. for 15 to 17 hours and sublimating moisture to obtain a block-shaped soup weighing 10 g. 2. The seasoning containing beef extract according to claim 1, wherein the seasoning of beef extract is made of a beef extract, a hydrolyzate of animal or plant protein, a seasoning such as sugar, salt, amino acid, etc., and a thickening polysaccharide. Method of manufacturing the ingredients . 3. A beef containing seasoning containing paste beef extract, sufficient as a raw material, canned beef 10 g, onion 3g was cut into 20mm position, blanched bean sprouts 6 g, carrot 3g, leek 1g, the liquid egg Prepare 3g of stir-fried chicken eggs, 4g of beef extract seasoning, kelp extract, seafood extract, soy sauce, sesame oil, sugar, 2g of salt, starch, spices, seasonings such as amino acids, carotene pigment, vitamin E, oily licorice, and some gelatin Beef, bean sprouts, carrots, green onions and onions, cut into appropriate sizes, chicken eggs, beef extract, kelp extract, seafood extract, soy sauce, sesame oil,
Add sugar, salt, starch, spices, and seasonings to season
Seasoned, mixed with carotene pigment, vitamin E as an antioxidant, and oily licorice, further poured a heated gelatin solution, and served an amount corresponding to one serving on a tray to -30 ° C or less. Beef extract, wherein the frozen product is kept at a temperature of 30 ° C. to 35 ° C. for 15 to 17 hours and freeze-dried to sublimate moisture to obtain a block-shaped dry soup weighing 10 g. It enters seasoning
Manufacturing method .