JPH10215819A - Mixed meat product modifying material and mixed meat product using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a modifying material for preventing drips in a steaming process, improving voluminousness, softening a texture and providing juiciness without adversely affecting the texture and flavor of mixed meat products such as a hamburger steak and minced meat fried cake, etc., by roasting grain powder and starch. SOLUTION: By roasting the mixture of the grain powder of wheat, barley, corns, rice, potatoes, tapioca and sweet potatoes, etc., and/or the starch of the barley, the wheat, the corns, the rice, the potatoes, the tapioca and the sweet potatoes and the oil and fat of 5-90%, this target modifying material is obtained. The modifying material is added to mixed meat dough for 5-20wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a modified meat product and a meat product using the modified meat product, and more particularly, to a meat material used for a meat product such as a hamburger or a cutlet. Related to product modifiers.

[0002]

2. Description of the Related Art Generally, pasty meat products such as hamburger steak, menchikatsu, dumplings, shumai, meatballs and the like are produced by the following steps. First, a minced meat made of ground meat of beef or beef and other meat and ingredients made of onion, carrot and the like are kneaded until stickiness appears to obtain a kneaded meat dough. During this time, seasonings such as salt and pepper are added to the dough. Next, a vegetable protein such as breadcrumbs or soybean granular protein is mixed with the dough dough in an amount of about 10% based on the amount of the dough, and the mixture is mixed with an appropriate size (for example, 50 to 10).
After being molded to about 0 g), it is steamed and heated until the central portion of the molded dough reaches about 60 to 80 ° C., and then at least the surface is colored by baking to produce a product. In the above process, the breadcrumbs are mainly adjusted for dough hardness during molding,
Vegetable protein is mainly intended to increase the volume of the product, and furthermore, the water retention effect of these bread crumbs and vegetable protein prevents dripping of moisture from minced meat and ingredients in dough dough. Is also expected.
In the pasted meat product, when the above-mentioned drip of moisture (hereinafter, simply referred to as “drip”) occurs, there is a problem that the product yield is reduced by that amount, and not only the product quality such as voluminous feeling but also the profit ratio is reduced. Preventing drip is considered important in product production. Moisture drip is apt to occur mainly during kneading of minced meat and during the step of steaming the formed dough. In particular, dripping during the step of steaming the formed dough often causes a large amount of water to be lost. Although the above-mentioned bread crumbs and vegetable protein are effective in preventing drip at the time of kneading minced meat, the effect of preventing drip at the steaming step of molded dough is low, and the prevention of drip at the steaming step is reduced. For example, if the mixing amount of the breadcrumbs is increased for the purpose, the product becomes very hard, the texture deteriorates, and the use amount has to be limited. Similarly, when the mixed amount of the vegetable protein is increased, the texture deteriorates.

[0003]

SUMMARY OF THE INVENTION The present invention has been made in view of the above problems, and can improve the yield by preventing dripping in the steaming step without deteriorating the texture of the meat product. It is an object of the present invention to provide a modified meat product and a meat product using the same.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies on the prevention of dripping of a meat product, and as a result, in the case of conventionally used bread crumbs and vegetable proteins, the added amount is 2 to 3 times. Only about twice as much water can be retained,
In addition, in the steaming step, it was found that the water once retained was easy to flow out again, so that dripping occurred.
On the other hand, when the roasted flour such as flour is mixed with the dough, the water content can be maintained at about 4 to 6 times the amount of the flour or the like added, and even once in the steaming step. It was found that the retained water did not flow out again and drip could be prevented. In view of the above findings, the present inventors have proposed the present invention, and the modified meat product according to the present invention is characterized in that flour and / or starch is roasted. In particular, a mixture obtained by mixing the flour and / or starch with an oil or fat and roasting the mixture is preferred.

[0005] The reason why the modified meat product according to the present invention can prevent the drip during the production of the product and improve the yield is considered as follows. That is, in the case of bread crumbs and vegetable proteins conventionally used, the amount of water absorption is about two to three times the amount of addition, and this water absorption is simply a sponge-like mechanism. In the structure, although it absorbs water, it can not tightly confine the moisture, so drip during kneading of minced meat can be absorbed to some extent, but a very large drip prevention effect can not be expected, and in the steaming process It was difficult to prevent drip. On the other hand, in the case of flour such as wheat flour, on the other hand, the amount of water absorption is only about twice the amount of addition as it is, and the starch granules are crushed by heating and moisture escapes, so that drip in the steaming process is prevented. It is difficult. However, in the case of flour such as flour, by roasting the flour, the water absorption amount, which was about twice, is increased to about 4 to 6 times, and dripping in the steaming step can be prevented. This is because the roasting reduces the moisture content of the flour from the usual 12 to 13% to 3% or less, and at the same time, the roasting of the starch granules becomes very strong. It is considered that the starch granules are not crushed by heating and moisture does not escape, and as a result, it is possible to prevent drip and improve the yield. In addition, along with the improvement in the yield, the volume feeling is greatly increased, and the texture is also soft, and a very juicy meat product can be manufactured. When the flour is roasted, it is preferable that the starch granules are uniformly heated from the viewpoint of strengthening the starch granules and increasing the water absorption. Therefore, when roasting the flour, it is mixed with fats and oils and roasted, so that the fats and fats uniformly mixed with the flour become a medium at the time of heating, and the starch granules are uniformly heated and roasted. Grain is strengthened and water absorption is increased. Further, the effect of improving the flavor and texture by the mixed fats and oils can be expected.

[0006] Examples of the flour include powdered foods made of at least one of wheat, barley, corn, rice, potato, tapioca, and sweet potato. Examples of the starch include starch produced from at least one of wheat, barley, corn, rice, potato, tapioca, and sweet potato. The fat content of the modified meat product is preferably 5 to 90%, more preferably about 10%. The above-mentioned pasted meat product using the pasted meat product modifier is preferably prepared by adding the pasted meat product modifier to the pasted dough in an amount of 5 to 20%.

[0007]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The flour used in the present invention is a processed powdered food comprising at least one of wheat, barley, corn, rice, potato, tapioca, sweet potato, and the like, and examples thereof include flour and rice flour. You. As the flour, there can be used raw flour that has not been subjected to treatment such as heating, and flour to which enzymes, saccharides, stabilizers, emulsifiers, and the like have been added. As the flour, any of generally classified strong flour, semi-strong flour, medium flour, and flour may be used, or two or more flours may be used in combination. Further, as the rice flour, Domyoji flour, non-glutinous flour, rice cake flour and the like may be used, and two or more kinds may be used in combination. The starch used in the present invention is a starch produced from at least one of wheat, barley, corn, rice, potato, tapioca, sweet potato, and the like. Examples include starch and the like. A single type of these flours and starches may be used, or one or both types may be used in combination.

The oils and fats used in the present invention include linseed oil, tung oil, safflower oil, oyster oil, walnut oil, poppy oil,
Sunflower oil, cottonseed oil, rapeseed oil, soybean oil, kapok oil,
Vegetable oils such as rice bran oil, sesame oil, corn oil, peanut oil, olive oil, camellia oil, tea oil, castor oil, coconut oil, palm oil, palm kernel oil, cocoa oil, shea oil, borneo oil, etc., fish oil, whale oil, tallow oil And animal oils such as pig oil, sheep oil and the like. Further, those obtained by transesterifying these oils as raw materials, hardened oils and fractionated oils can also be used. Preferably, rapeseed oil, palm oil, beef tallow, pork oil, corn oil, cottonseed oil, soybean oil, safflower oil, sunflower oil, or those obtained by transesterifying these oils as raw materials, hardened oils, fractionated oils, etc. Is desirable. As the melting point of the fats and oils, those in the range of 20 to 35 ° C. are generally solid at the temperature during storage of the dough at the time of product storage, and are molten at around the body temperature to be in a liquid state. It is preferable because it is easy to handle at the time of molding and preservation, and has a good lip when eating the product. When, for example, beef tallow or the like is used, a unique flavor can be added to the product. In the case of beef tallow, the melting point is slightly higher at about 40 ° C., but in such a case, it is preferable to use it by mixing it with other low melting point fats such as vegetable fats and oils.

As described above, in the modified meat product according to the present invention (hereinafter simply referred to as “modified material”), the flour and / or flour constituting the modified material during roasting which is a manufacturing process thereof is used.
Alternatively, the starch granules in the starch are heated via the fats and oils which similarly constitute the modifier, whereby uniform heating of the starch granules is achieved and the water retention of the starch granules is improved. Therefore, the content of fats and oils in the modifier is preferably in the range of 5 to 90%, more preferably about 10%.
When the content of the fat or oil is less than 5%, the uniform heating becomes difficult, and it becomes difficult to obtain a water retention effect commensurate with the content of the starch granules. On the other hand, when the content of fats and oils exceeds 90%, the content of starch granules having a water retention property tends to be insufficient, and the water retention effect per unit amount of the modifier becomes insufficient.

The moisture contained in the modifying material can be measured by a dry weight method or an infrared ray. In general, the moisture content at this time should be 1 to 4%, preferably 1 to 3%. preferable. When the moisture content is outside the above range, the flavor, texture and the like of a pasty meat product using this modifier may be deteriorated. An example of a process for manufacturing the above-described modifier is as follows. First, after fats and oils such as beef tallow are heated and dissolved in a pot, flour such as flour (for example, flour) is mixed, and the mixture is stirred and roasted in a flat pot to obtain a modifier. The roasting temperature, the roasting time, the roasting method and the like are not particularly limited, but the roasting temperature is 100 to 200 ° C.
The temperature is preferably about 110 to 120 ° C. Further, the roasting time is preferably about 30 minutes to 4 hours,
It is generally about 40 to 50 minutes.

The modified material of the present invention is kneaded with minced meat and other ingredients when kneaded meat products are used. In this case, conventionally used bread crumbs or vegetable protein may be added for the purpose of adjusting the hardness during molding, increasing the volume of the product, and the like. The above-mentioned modifying material can be used for various pasted meat products, and as in the past, pasted meat products such as hamburger steak, cutlet, dumplings, shumai, meatballs and the like can be exemplified. In addition, when seasonings or spices such as a seasoned sauce are kneaded into the above-mentioned modifying material, the juicy meat product kneaded with the modifying material can be improved in juicy feeling and seasoned. It can be a product that can be eaten without.

[0012]

EXAMPLES AND COMPARATIVE EXAMPLES Next, meat products according to examples and comparative examples of the present invention will be described below. Any embodiment,
Also in the comparative examples, the following hamburger species were used. (Hamburger seed material) minced meat (beef 70: pork 3)
0) 900g, onion (chopped and fried) 1
00g, whole egg 50g, salt and pepper as appropriate (Hamburger seed preparation method) Chopped onion, fried in butter (outside of the above amount) and cooled to the extent that the whole becomes tender, minced meat and whole egg Then, put all the salt and pepper in a bowl and mix by hand until stickiness appears to make a hamburger variety.

Example 1 A mixture of palm oil (melting point: about 25 ° C.) and lard (melting point: about 35 ° C.) at a ratio of 1: 1 was used as fat and oil, and flour was used as flour.
A mixture of the fat and oil and the flour at a ratio of 1: 1 was roasted in a flat pot at 110 ° C. for 12 minutes to obtain a modified material 1.
The modified material 1 is kneaded at about 10% by weight with respect to the above-mentioned hamburger seed, molded into a size of about 100 g / piece, stored in a refrigerator for about 1 hour after the molding, and put into a steamer in which steam has risen. After steaming for about 10 minutes, the mixture was allowed to cool at room temperature for 15 minutes.

Example 2 The conditions were the same as those described in Example 1 except that potato starch (starch) was used instead of wheat flour (flour).

Example 3 The conditions were the same as those described in Example 1 except that tapioca starch (starch) was used instead of wheat flour (flour).

(Comparative Example 1) Bread crumbs were kneaded at about 10% by weight with respect to the above-mentioned hamburger seeds, formed into a size of about 100 g / piece in the same manner as in Example 1, and refrigerated for about 1 hour after forming. This was steamed for about 10 minutes in a steamer in which steam had risen, and then allowed to cool at room temperature for 15 minutes.

(Comparative Example 2) Soybean granular protein was used as vegetable protein, and soybean granular protein: added water = 1: 1 was kneaded into the above hamburger seed at about 10% by weight.
As in the case of Example 1, it was molded into a size of about 100 g / piece, stored in a refrigerator for about 1 hour after molding, steamed for about 10 minutes in a steamer with steam, and then at room temperature. 1
It was left to cool for 5 minutes.

(Comparative Example 3) A sample in which nothing was kneaded in the above-mentioned hamburger variety was used for about 10 times in the same manner as in Example 1.
It was molded in a size of 0 g / piece, stored in a refrigerator for about 1 hour after molding, steamed for about 10 minutes in a steamer with steam, and then left standing at room temperature for 15 minutes to cool.

The hamburgers obtained in Examples 1 to 3 and Comparative Examples 1 to 3 were baked in a heated frying pan for about 2 to 3 minutes, so as to be browned, and the weight of each product was measured. Table 1 shows the result of calculating the yield from the following equation. Yield (%) = (product weight (g) after baking in a frying pan / 100 g) × 100.

[0020]

[Table 1]

As apparent from Table 1 above, Examples 1 to
The yield of the hamburger according to No. 3 is 82.5 (%)-86.
About 2 (%), and 74.2 (%) of Comparative Examples 1 to 3.
In all cases, a higher yield could be obtained as compared with 78.0 (%). In addition, the above-described Examples 1 to 3 and Comparative Example 1
The texture of the hamburgers of No. 3 to 3, such as the chewyness, juiciness, and melting in the mouth, was evaluated by the average of sensory tests on 10 persons. Table 2 shows the results.

[0022]

[Table 2]

As is clear from Table 2, the texture of all of the ground meat products of Examples 1 to 3 is very good, whereas the texture of Comparative Example 1 is poor and the texture of Comparative Example 2 is good. Comparative Example 3
The result is somewhat poor, indicating that the modifier according to the present invention is effective in improving the texture.

[0024]

According to the modified meat product according to the present invention, when the mixed meat material is mixed with the dough to produce a cured meat product,
In particular, drip in the steaming step can be prevented. Therefore, by using this, it is possible to significantly improve the product yield, and at that time, without adversely affecting the texture and flavor of the finished dough product,
Rather, the texture and flavor can also be improved depending on the fats and oils mixed with the modified meat product. In addition, the condensed meat product according to the present invention has an improved voluminous feel, a soft texture, and a very juicy texture due to the modifier.

Claims (6)

[Claims] 1. A modified meat product obtained by roasting flour and / or starch. 2. A modified meat product obtained by roasting a mixture of flour and / or starch and fats and oils. 3. The modified meat product according to claim 1, wherein the flour is a processed powdered food comprising at least one of wheat, barley, corn, rice, potato, tapioca, and sweet potato. Wood. 4. A starch comprising wheat, barley, corn,
At least one of rice, potato, tapioca, sweet potato
The modified meat product according to claim 1 or 2, wherein a starch produced from the seed is used. 5. The modified meat product according to claim 2, wherein the fat content is 5 to 90%. 6. A ground meat product comprising the ground meat product modifier according to any one of claims 1 to 5 in an amount of 5 to 20% by weight based on the ground meat dough.