JP4809297B2 - Stewed food ingredients using meat as ingredients - Google Patents

Description

  The present invention relates to an element of a stewed food using beef, chicken and pork as ingredients, typically an element of a stewed food such as stew, curry sauce, and hayashi sauce.

As an element of stewed food using beef and pork as ingredients, stew and curry roux that can easily make stew, curry sauce and the like are widely known. 3 is disclosed. When making stew and curry sauce using these stew and curry sauce, add water to ingredients such as meat, carrots and onions, and then add stew to finish. Here, the time for boiling the ingredients is usually about 15 minutes to 60 minutes.
JP-A-10-304852 JP-A-10-327824 JP 2006-197884 A

  If the meat is boiled in hot water in this way and then stew or curry roux is added, the salt content of the hot water increases, and this causes a difference in osmotic pressure between the meat and hot water, As the water is dehydrated, the meat structure shrinks and the meat texture becomes harder.

  In a full-fledged restaurant or the like, in order to soften the texture of the meat, for example, the meat is slowly simmered over 4 to 24 hours. Meat that has been simmered in this way has a soft texture due to the loosening of the meat structure. However, it takes time and effort to cook the meat carefully in this way.

  Accordingly, an object of the present invention is to provide an element of a stewed food that can make a stewed food with a soft texture of meat without taking time and effort.

Such technical problem is the source of stewed food using meat as an ingredient,
Including the seasoning for adding with water when cooking ingredients including meat, and the finishing seasoning added after boiling the ingredients by adding this seasoning for cooking,
The stewed food seasoning comprises one or more of potassium chloride and sodium chloride, one or more of citrate and sodium bicarbonate, and one or more of sorbitol and trehalose. Achieved by the element.

  According to the source of the stewed food of the present invention, before adding the seasoning for finishing, adding the seasoning for stew and boiling the meat, the stewed food with a soft texture of meat is made without taking time and effort be able to.

  The stewed food targeted in the present invention is not particularly limited as long as it is a food cooked by cooking ingredients containing meat, and specifically, sauces such as stew, curry sauce, and hayashi sauce, soup And so on. The meat may be any of pork, chicken and beef. As ingredients other than meat, vegetables such as carrots, onions, potatoes and mushrooms can be used without particular limitation.

  The seasoning for boiling used in the present invention contains one or more of potassium chloride and sodium chloride, one or more of citrate and sodium bicarbonate, and one or more of sorbitol and trehalose. Among these, one or more of potassium chloride and sodium chloride are added to the stewed seasoning and the meat is simmered, so as to penetrate the meat before adding the finishing seasoning and increase the osmotic pressure of the meat in advance. It is thought that it contributes to suppression of dehydration from meat when seasoning for finishing is added. The stewed seasoning may contain either potassium chloride or sodium chloride, but it is particularly preferable to contain potassium chloride. As an amount of one or more of potassium chloride and sodium chloride to be included in the seasoning for cooking, for example, an amount of 0.1 to 1.5% by weight with respect to water added to the ingredients may be included.

  In addition, one or more of citrate and sodium bicarbonate contribute to the suppression of the shrinkage of the meat tissue when the seasoning for finishing is added, especially by adding the seasoning for boiling and boiling the meat. Conceivable. Examples of the citrate include sodium citrate and trisodium citrate. The simmering seasoning may contain either citrate or sodium bicarbonate, but it is preferable to contain trisodium citrate from the viewpoint of little influence on the flavor while suppressing shrinkage of the meat. As an amount of one or more kinds of citrate and sodium bicarbonate to be included in the seasoning for stew, for example, an amount of 0.1 to 1.5% by weight with respect to water added to the ingredients may be included.

  In addition, one or more of sorbitol and trehalose can enhance the moisturizing effect of the meat and synergize with the above ingredients to soften the texture of the meat. The simmering seasoning may contain either sorbitol or trehalose, but preferably contains sorbitol. As an amount of one or more kinds of sorbitol and trehalose included in the seasoning for cooking, for example, an amount of 0.1 to 1.5% by weight with respect to water added to the ingredients may be included.

  In addition to the above ingredients, the seasoning for stew may contain other materials such as spices. Specifically, when one or more spices selected from laurel, clove, nutmeg, pepper and cinnamon are included, the smell of meat may be made difficult to feel. The seasoning for stew may be in any form such as powder, granule, flake, liquid, paste and the like. The boiled seasoning may be prepared by mixing each raw material and housed in a packaging body such as a packaging bag as a separate body from the finishing seasoning.

  Next, the finishing seasoning is a seasoning for adding food after adding water to the ingredients and adding it to the ingredients, and then adding the ingredients to the ingredients to make the food. As such a seasoning for finishing, it is typically prepared by heating and mixing raw materials including starchy raw materials, fats and fats, and seasonings such as stew, curry sauce, and stew, curry roux, and hayasil, which are the elements of Hayashi sauce. Rou. In addition to roux, for example, as a seasoning for finishing to make a boiled food, a seasoning containing salt and / or soy sauce can be mentioned. The present invention is applied to a stewed food having a salt content of 0.6 to 2.0% by weight by adding a seasoning for finishing, that is, between meat and water by adding a seasoning for finishing. This is particularly effective when a difference in osmotic pressure is likely to occur.

  Taking an example of cooking stewed food using the source of the stewed food according to the present invention, 60 to 120 parts by weight of water is added to 100 weights of ingredients including meat, and 5 seasonings are added. Cook for ~ 60 minutes. Subsequently, a seasoning for finishing is added to this, and if necessary, it can be obtained for a stewed food by stewing for 5 to 15 minutes.

Examples 1-7, Comparative Examples 1-5
(1) Seasoning for finishing
The raw material formulations A, B, and C shown in Table 1 were prepared by individually individually mixing in advance. Next, the raw material mixture A was mixed while being heated in a heating kettle equipped with stirring blades so that the product temperature became 120 ° C., and then cooled until the product temperature reached 70 ° C. Thereafter, the raw material blends B and C were added thereto, followed by heating and mixing for 30 minutes so that the product temperature was 95 ° C. The molten roux obtained by heating and mixing in this manner was filled in a tray-like container and cooled and solidified to prepare stew.

(2) Ingredients for Stewed Food (Stew) For Examples 1 to 7 and Comparative Examples 2 to 5, the ingredients shown in Table 2 were mixed to prepare the seasoning for stew, and these were filled in a packaging bag and sealed. A seasoning for simmering in a bag was obtained. In Examples 1 to 7 and Comparative Examples 2 to 5, the seasoning for stewed in a packaging bag and stew were used as a base for the stewed food, and Comparative Example 1 was used as a base for the stewed food containing only stew.

(3) Cooking of stewed food (stew) and the composition shown in Evaluation Table 2 First, meat, carrots and onions of the ingredients were fried in oil. Next, a stew seasoning was added to this together with water, and when simmered for 40 minutes, potatoes were added and simmered for another 10 minutes, then stew was added and simmered for another 10 minutes to make a stew. However, only the comparative example 1 made the stew without adding the seasoning for cooking. Table 2 shows the evaluation of meat texture of each stew prepared in this way.

Example 8 and Comparative Example 6
(1) Raw material of stewed food As Example 8, the ingredients shown in Table 3 were mixed to prepare a condiment for stew, filled in a packaging bag and sealed to obtain a condiment for stew in a packaging bag. Separately, the soy sauce and mirin shown in Table 3 were mixed and the packaging bag was filled and sealed to obtain a seasoning for packaging bag finishing. And it was set as the element of the stewed food as a set of both.

(2) Cooking and evaluation of stewed food (boiled pork) According to the composition shown in Table 3, first, pork is fried in oil, then added to the seasoning for stew of Example 8 together with water and boiled for 40 minutes. Then, the seasoning for finishing was added and the mixture was further simmered for 20 minutes to make a boiled pork. On the other hand, as Comparative Example 6, a boiled pork was made in the same manner as in Example 8 except that the seasoning for cooking was not added. Table 3 shows the evaluation of the texture of the meat in the boiled pork prepared in this way.

Claims (3)

A source of stewed food that uses meat as an ingredient,
Including the seasoning for adding with water when cooking ingredients including meat, and the finishing seasoning added after boiling the ingredients by adding this seasoning for cooking,
The element of the stewed food characterized in that the seasoning for stew contains potassium chloride, trisodium citrate , and one or more of sorbitol and trehalose.   The element of the stewed food of Claim 1 in which the said seasoning for stew further contains 1 or more types of spices chosen from a laurel, a clove, nutmeg, pepper and cinnamon.   The element of the stewed food of Claim 1 or Claim 2 whose said seasoning for finishing is the roux prepared by heat-mixing the raw material containing a starch raw material, fats and oils, and a seasoning.