JPH07255420A - Improver for formed food consisting essentially of minced meat and formed food consisting essentially of minced meat treated with the same - Google Patents

Abstract

PURPOSE:To obtain a formed food comprising minced meat as a main raw material, such as a hamburger, a meat ball, meat loaf, a fried meat cake, Giaoz (fried dumpling stuffed with minced pork) or a shao-mai, containing a polyglycerol fatty acid ester and to supply the subject improver for making the food readily edible and bettering its taste. CONSTITUTION:This improver contains a polyglycerol fatty acid ester in which the average polymerization degree of glycerol in the polyglycerol is usually 1-10, preferably 6-10 and the fatty acid is usually a 2-24C saturated or unsaturated fatty acid, preferably a 16-18C saturated or unsaturated fatty acid. An ester (the average esterification degree is 1-5) between hexaglycerol and a 18C saturated fatty acid or an ester (the average esterification degree is 4-6) between decaglycerol and the 18C saturated fatty acid is preferable as the polyglycerol fatty acid ester.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a shaped food modifier containing ground meat such as hamburger and the like, and a shaped food containing ground meat treated with the modifier. In particular, the present invention is a modifier that can provide a molded food product whose main ingredient is ground meat that is soft in meat quality, rich in gravy, and has a good flavor even if it is cooked by heating such as baking and frying. Related to molded foods.

[0002]

2. Description of the Related Art Minced meat, such as hamburger, which is made by mixing livestock meat such as beef and pork, poultry meat such as chicken and duck, or ground meat such as seafood, with vegetables and seasonings. There are many molded foods containing as a main ingredient, but these molded foods have a moderately soft, plump and smooth texture regardless of cooking methods such as baking, frying, and frying, and they are umami ingredients. It is desirable to be eaten in a state of being rich in certain gravy (juicy). However, in general, the above-mentioned molded food, particularly the molded food using minced meat of birds and animals, has the property of being firmly tightened by heating, and therefore gravy also tends to flow out and be lost. It is desired to improve the taste so that it can be fully enjoyed.

Conventionally, for example, a method of incorporating sodium bicarbonate, an acidifying agent and a stabilizer for the purpose of obtaining a molded food containing ground meat which is soft and full of plump texture and / or juicy texture as a main component. (JP-A-54-
No. 59359), a method of blending an edible oil / fat, a natural wax, and an edible surfactant (JP-A-1-228427), and a method of blending an oil-in-water emulsion (JP-A-5-258).
No. 103632), and a method of blending an oil-in-water-in-oil emulsion (Japanese Patent Application Laid-Open No. 5-176721).

[0004]

However, even if the above-mentioned method is used, the improvement is not yet satisfactory. In particular, the juicy feeling is insufficient, and it is conceivable to increase the compounding amount of the above-mentioned additives or the like in order to further enhance these effects, but in such a case, there is a problem that it becomes oily. Therefore, an object of the present invention is to provide a modifier for a molded food containing ground meat as a main component, which is soft in meat quality even when cooked by heat, is plump and smooth, and can be eaten deliciously in a state rich in gravy. Is. Further, the object of the present invention is mainly composed of a ground meat treated with a modifier, which is easy to eat, has a good flavor, and can be eaten by a simple cooking method, by the modifier having the above-mentioned characteristics. It is also to provide molded food.

[0005]

DISCLOSURE OF THE INVENTION The present invention is a modifier for a molded food containing, as a main component, minced meat containing a polyglycerin fatty acid ester.

The present invention also resides in a molded food containing, as a main component, minced meat selected from the group consisting of hamburger steak, meatballs, meatloaf, minced pork cutlet, gyoza, and shumai, which has been treated with the above-mentioned modifier.

According to the study of the present inventor, it has been found that the above-mentioned polyglycerin fatty acid ester is particularly effective for softening ground meat such as livestock meat and poultry meat. The reason for this is not clear, but in minced meat such as livestock and poultry, a relatively large amount of hard protein (collagen) such as tendons is contained, which shrinks and agglomerates during cooking, resulting in tight meat. It is thought to become hard. In the presence of the polyglycerin fatty acid ester of the present invention, the contraction of these proteins is suppressed, and as a result, it is considered that a molded food containing soft, plump ground meat as a main component can be obtained.

Preferred embodiments of the present invention are as follows. (1) The modifier is 0.05 to 5 in terms of ester (as polyglycerin fatty acid ester) with respect to the amount of minced meat.
% By weight (more preferably 0.1 to 3% by weight, especially 0.1.
3 to 2% by weight). (2) The molded food containing ground meat as a main component is a frozen food, a chilled food, a cooked food such as a retort food, or a food for cooking.

The modifying agent for molded foods containing ground meat as a main component of the present invention (hereinafter simply referred to as modifying agent) will be described below. The modifier of the present invention contains a polyglycerin fatty acid ester. Polyglycerin having an average degree of polymerization of glycerin of usually 1 to 10 is used, but in the present invention, an average degree of polymerization of 4 to 10 is preferable, and 6 to 10 is more preferable. The fatty acid to be reacted with polyglycerin is a saturated or unsaturated fatty acid having 2 to 24 carbon atoms, preferably a saturated or unsaturated fatty acid having 16 to 18 carbon atoms. These fatty acids may be used as a mixture. As the polyglycerin fatty acid ester used in the present invention, various ones can be applied depending on the kind of the constituent fatty acid, the degree of polymerization of glycerin, or the degree of esterification, and particularly hexaglycerin and 18 carbon atoms.
And an average degree of esterification of 1 to 5 is preferable. Alternatively, an ester composed of decaglycerin and an unsaturated fatty acid having 18 carbon atoms and having an average degree of esterification of 4 to 6 is preferable. These may be used together.

The modifier of the present invention may contain other optional components. Such components include, for example,
Examples thereof include starches, proteins, sugars, seasonings and the like. By using these components, for example, when the obtained ester is in a liquid state, the modifier can be made into a powder by a method of including it in these components and spraying it.

It is preferable that the modifier of the present invention for a molded food containing ground meat as a main component is added in the form of the obtained ester as it is at the time of preparation of the molded food and used in a method of including it in the molded food. You may use it by the method of apply | coating and spraying on the surface of a molded food. Then, in the preparation of the molded food, it is advantageous to carry out the method of use such that the modifier directly contacts the minced meat. That is, for example, in the preparation of hamburger, minced meat and a modifier are mixed in advance, both are brought into contact with each other, and the resulting mixture is mixed with other components necessary for preparation of hamburger such as vegetables. It is preferable. In addition, after the molded food is prepared, it can be used in cooking according to the cooking method. Examples of these usage forms include the following forms. (1) Used by being mixed with a powder base material such as wheat flour and powder seasoning. (2) It is used by being mixed with a liquid cooking oil or fat such as soybean oil or corn oil. (3) Used by blending with refined lard, shortening and other plastic oils and fats. (4) Used by blending with a W / O emulsion composition such as margarine. (5) Used by blending with an O / W emulsion composition. (6) Dashi, used by mixing with liquid seasonings such as sauce and sauce. In general, polyglycerin fatty acid ester has high thermal stability, acid resistance, salt resistance, and high hydrolysis resistance, and also exhibits excellent performance in stability of the O / W type emulsion in the acidic region. In particular, it can be advantageously used in liquid seasonings such as sauce and sauce.

The modifier of the present invention is equivalent to the amount of minced meat in terms of ester (as polyglycerin fatty acid ester).
It is preferable to add it in an amount of 0.05 to 5% by weight (more preferably 0.1 to 3% by weight, particularly 0.3 to 2% by weight).

The modifying agent of the present invention contains a large amount of livestock meat such as beef, pig and sheep, ground meat such as chicken meat such as chicken, turkey, duck and goose, especially relatively hard proteins such as kata and peach. The effect is great in molded foods whose main component is minced meat obtained from local parts, but it is relatively soft compared to white fish such as horse mackerel, salmon, cod and flounder, or the above-mentioned livestock meat such as crab and shrimp. The effect can be obtained even in a molded food containing ground meat obtained from seafood as a main component.

Further, the modifier of the present invention is effective when used when cooking a molded food containing ground meat as a main ingredient, but it is limited depending on the cooking method such as baking, frying, frying, boiling or steaming. However, the effect can be obtained by any cooking method. Particularly, remarkable effects are obtained in cooking such as baking and frying. Examples of applicable molded foods include hamburger steak, meatballs, meatloaf, minced meat cutlet, gyoza, shumai, wonton, spring rolls, and meat buns.

Further, the modifier of the present invention can be applied to a molded food containing ground meat that can be stored at room temperature, such as frozen, refrigerated, or retort, as a main component. The molded food treated with the modifier of the present invention may be one that has already been cooked (food that has been cooked), or one that has been cooked to cook when eaten (unheated). Cooked food, or food for cooking). That is, in cooked food, it is sufficient that it is treated with the modifying agent of the present invention in the cooking step in producing it, while in uncooked food, it is necessary to prepare it when cooking when eating. The food may be preliminarily treated such that it is contained in the food so that the modifier of the invention works. Molded food treated with the modifier of the present invention, even after storage, the meat is tender,
It is fluffy and juicy, and has a good flavor. Examples of the molded food containing ground meat treated with the modifier of the present invention as a main component include frozen food, chilled food, and retort food.

[0016]

EXAMPLES Examples and comparative examples of the present invention will be shown below.
The present invention will be described more specifically. Among the polyglycerin fatty acid esters used below, those in liquid or paste form were used as they were, and those in solid form were crushed before use. Further, "part" means "part by weight" and "%" means "% by weight".

[Example 1] 42 parts of dried onion, 22 parts of dried bread crumbs, 15 parts of dried whole eggs, 5 parts of skimmed milk powder, 4 parts of salt
Part, sodium glutamate 1 part, pepper 0.7 part, nutmeg 0.3 part, and hexaglycerin tristearate (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) 10 parts (total 100 parts) were mixed to prepare a mixture. . To 350 g of ground beef, 100 g of the above mixture (added 2.9% to meat) was added and kneaded sufficiently. The obtained mixture was molded into a hamburger mold of 40 g each and fired on a hot plate at 200 ° C. to prepare a hamburger.

[Comparative Example 1] A hamburger was prepared in the same manner as in Example 1 except that hexaglycerin tristearate was not used in the preparation of the mixture.

[Example 2] 70 parts of rapeseed salad oil and decaglycerin hexaoleate (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) 3
A composition was prepared by mixing with 0 part. 350g minced pork
To the above, 30 g of the above composition (2.6% added to meat) is added and mixed, and 20 g of sake, 6 g of soy sauce, 50 g of egg, 15 g of potato starch, and 10 g of green onion (chopped) are added and mixed to obtain a diameter. Rounded to 2.5 cm. The obtained molded food was fried in salad oil at 170 ° C. to make meat balls.

Comparative Example 2 A meatball was prepared in the same manner as in Example 2 except that decaglycerin hexaoleate was not used in the preparation of the composition.

Example 3 Soybean hydrogenated oil (melting point 34 ° C.) 4
A composition (100 parts) was prepared by mixing 0 parts, 20 parts of palm oil, 20 parts of soybean oil, and 20 parts of decaglycerin distearate (manufactured by Taiyo Kagaku Co., Ltd.). 150 g of onion (chopped) was previously fried with 15 g of butter, 100 g of mushrooms (chopped) and 5 g of lemon juice were fried, and 2 g of salt and 0.5 g of pepper were added to adjust the taste and cool. Add ground beef and pork (6:
4) 500 g, nutmeg 0.25 g, mustard 2 g,
5 g of salt and 40 g of the above composition (1.6% based on meat)
Addition). The resulting mixture was packed in buttered molds and baked in a 200 ° C. oven to make meatloaf.

Comparative Example 3 A meat loaf was prepared in the same manner as in Example 3 except that rapeseed salad oil was used in place of the above composition.

[Example 4] 25 g of raw bread crumbs and 45 g of milk
Dipped in water and onion (chopped) 200
Stir fry with 25 g of butter, mix with what has been cooled, and add 350 g of ground beef and pork (7: 3),
20 g of eggs, 2.5 g of salt, 0.35 g of pepper, 0.18 g of nutmeg, and 30 g of the composition used in Example 3 above.
(1.7% added to meat) was added and mixed. The obtained mixture was divided into 80 g and molded. Wheat flour, eggs, and breadcrumbs are attached in order on the surface of this molded food, and the temperature is 160 ° C.
Deep fried in salad oil to make minced pork cutlet.

[Comparative Example 4] A mince cutlet was prepared in the same manner as in Example 4 except that rapeseed salad oil was used in place of the composition in Example 4 described above.

Example 5 Hardened fish oil (melting point 32 ° C.) 70
15 parts of hexaglycerin pentastearate (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) was dissolved in 15 parts, 15 parts of water was added with stirring with a homomixer at 60 ° C. (3000 rpm), and further preliminarily emulsified at 6000 rpm for 5 minutes, An emulsion (100 parts) was prepared by cooling with a combinator. 100g boiled cabbage, 200g boiled chive, 100 leek
g, 20 g of ginger, and 5 g of garlic, finely chopped and mixed, with which 200 g of ground pork and the emulsion 30 obtained above
g (2.3% added to meat), soy sauce 18 g,
15 g of sake, 13 g of sesame oil, and 5 g of salt were added and mixed to make a ingredient. The ingredients were divided into 25g pieces, and each piece was wrapped in gyoza skin. The obtained molded food was baked in a frying pan laid with salad oil according to a conventional method to prepare gyoza.

Comparative Example 5 A roasted gyoza was prepared in the same manner as in Example 5 except that the same amount of stearic acid monoglyceride was used instead of hexaglycerin pentastearate in the preparation of the emulsion. It was

Example 6 Onion (chopped) 30
0 g sprinkled with 40 g of potato starch, 200 g of minced pork and 20 g of the emulsion used in Example 5 (1.
5% added) mixture, ginger (chopped) 20 g, shiitake (chopped) 15 g, salt 5 g, and soy sauce 20 g
Was added and mixed to make the ingredient. Wrap this in fried rice skin,
Steamed in a high heat steamer for 10 minutes to make sushi.

[Comparative Example 6] A sushi rice was prepared in the same manner as in Example 6 except that the same amount of stearic acid monoglyceride was used instead of hexaglycerin pentastearate in the preparation of the emulsion. .

Example 7 A liquid seasoning (sauce) having the following composition was prepared. Soy sauce 27 parts Sugar 21 parts Mirin 18 parts Syrup 7 parts Salt 4.5 parts Sodium glutamate 2 parts Beef extract 2 parts Spices 3 parts Apple juice (5-fold concentrated) 5 parts Xanthan gum 0.5 parts Hexaglycerin sesquistearate 10 parts (Sakamoto) Made by Yakuhin Kogyo Co., Ltd. ─────────────────────── Total 100 copies 25g of minced meat, 25g of egg, 30 grated yam
g, soy sauce 5 g, salt 1 g, chopped green onion 50 g, ginger juice 5 g, and potato starch 5 g were added and mixed. Then, this was rolled into a dumpling having a diameter of 2.5 gcm, stabbed on a skewer, 35 g of the above-mentioned sauce (1.0% added to meat) was added and baked.

[Comparative Example 7] The same procedure as in Example 7 was repeated except that the same amount of stearic acid monoglyceride was used instead of hexaglycerin sesquistearate in the preparation of the liquid seasoning (sauce). I made dumplings of minced chicken.

[Example 8] 15 parts of hexaglycerin monostearate (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) was dissolved in 35 parts of water and stirred at 25 ° C with a homomixer (300).
0 rpm) 50 parts of cottonseed salad oil is added dropwise, and further 6000
An emulsion (100 parts) was prepared by stirring at rpm for 10 minutes. A mixture of 350 g of ground beef and 30 g of the above emulsion (1.3% added to meat), bread crumbs 18 g, milk 15 g,
35 g of eggs, 3.5 g of salt, 0.35 g of pepper and 0.18 g of nutmeg were added and kneaded thoroughly. 1 for the resulting mixture
It was molded into a hamburger type of 40 g and baked on a hot plate at 200 ° C. to make a hamburger.

[Comparative Example 8] A hamburger steak was prepared in the same manner as in Example 8 except that the same amount of propylene glycol monostearate was used instead of hexaglycerin monostearate in the preparation of the emulsion. made.

[Example 9] The hamburger prepared in Example 1 was cooled and stored in a freezer at -20 ° C for one week. After that, it was taken out of the freezer, thawed in a microwave oven, and reheated to make a hamburger.

[Comparative Example 9] A hamburger was prepared in the same manner as in Example 9 except that the hamburger prepared in Comparative Example 1 was used in place of the hamburger prepared in Example 1.

Example 10 In the same manner as in Example 1, one 40 g of the obtained mixture was molded into a hamburger type, which was then stored in a freezer at -20 ° C for one week. Remove the molded food from the freezer, leave it at room temperature for thawing, then
A hamburger was made by baking on a hot plate at 00 ° C.

Comparative Example 10 In the above-mentioned Example 10,
A hamburger was prepared in the same manner as in Example 10 except that the mixture prepared in Comparative Example 1 was used instead of the mixture prepared in Example 1.

[Evaluation as modifier and meat product] Various minced meat dishes obtained as described above were subjected to a sensory evaluation by a panel of 20 people. The evaluation compares the "juiciness" of each dish obtained in the example and the comparative example, and the example is "obviously juicy", "slightly juicy", and "no change" compared to the comparative example. It was done in three stages. Also, the "puffiness" and "smoothness" of each dish were evaluated in the same manner. The results are shown in Table 1 below.

[0038]

[Table 1] Table 1 ──────────────────────────────────── Example The actual example 1 2 3 4 5 6 7 8 9 9 10 ──────────────────────────────────── Clearly 11 12 12 7 5 7 9 13 15 15 11 Slightly Slight 9 6 7 11 11 13 9 10 7 5 9 9 Slightly unchanged 0 2 1 2 2 4 4 1 0 0 0 0 ────────────────── ─────────────────── Clearly 12 11 8 6 10 7 7 13 13 12 13 Juicy Slightly 8 9 9 9 12 6 11 11 9 5 8 7 Juicy unchanged 0 0 3 2 4 2 4 2 0 0 ──────────────────────────────────── Clearly 10 12 10 8 5 913 10 14 Smooth Moderate 9 8 6 9 9 10 8 12 5 8 6 6 Smooth unchanged 1 0 4 3 5 3 3 1 2 1 0 ────────────────────── ──────────────

As is clear from the results shown in Table 1 above, meat dishes using the modifier of the present invention (Examples 1 to 8)
The molded food is fluffier, juicier and smoother than meat dishes (Comparative Examples 1 to 8) which do not use this. In addition, after cooking with the modifier of the present invention, cooked ground meat product (Example 9) that has been cooked as once stored in a freezer or a molded food containing the modifier of the present invention in advance is prepared. Also, in an unheated minced meat product (Example 10) that is once stored in a freezer and then cooked and eaten, the molded food is plump, juicy and smooth, and the effect of the modifier is obtained. Is maintained.

[0040]

By using the modifier of the present invention,
You can make minced meat dishes that are soft, plump, smooth and juicy (juicy). It is especially effective for dishes made with minced meat of beef.
Further, by using the modifier of the present invention, even in storable ground meat products such as frozen (refrigerated) foods or retort foods, the texture and juiciness after storage are well maintained and eaten deliciously. be able to.

Claims (4)

[Claims] 1. A modifier for a molded food, which is mainly composed of minced meat containing a polyglycerin fatty acid ester. 2. The modifier according to claim 1, wherein the polyglycerin fatty acid ester is an ester composed of hexaglycerin and a saturated fatty acid having 18 carbon atoms and has an average degree of esterification of 1 to 5. 3. The modifier according to claim 1, wherein the polyglycerin fatty acid ester is an ester composed of decaglycerin and an unsaturated fatty acid having 18 carbon atoms and has an average degree of esterification of 4 to 6. 4. A ground meat selected from the group consisting of hamburger steak, meatballs, meatloaf, minced meat cutlet, gyoza, and shumai, which is treated with the modifier according to any one of claims 1 to 3 as a main component. Molded food.