JP2000000078A - Hamburger and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a new hamburger having a moderate elasticity in the outside and concentrated deliciousness and flavor in the inside by having a specific space in the inside of the hamburger. SOLUTION: This hamburger 1 has a localized space 3 storing bouillon 2 inside of the hamburger. It is preferable for the space to have 1-40 mm size in the thickness direction and 2-60 mm size in the planer direction. The volume of the space 3 is preferably 0.5-25% of the volume of the hamburger 1 and the amount of the bouillon stored in the space 3 is preferably 1-30% of the weight of the hamburger 1. The bouillon 2 preferably is fluid.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a hamburger and a method for producing the same, and more particularly, to a novel hamburger in which a sufficient amount of gravy is stored and a method for producing the same.

[0002]

2. Description of the Prior Art Hamburgers usually consist of minced meat, the main ingredient, raw or sauteed onions or breadcrumbs cut into appropriate sizes, salt, nutmeg, It is obtained by mixing a seasoning such as pepper to make a hamburger dough, shaping it into a suitable size to make a raw hamburger, and then heating the raw hamburger in a frying pan or the like.

When molding hamburger dough by hand,
Since only the surface is adjusted with an appropriate force without applying excessive pressure to the whole dough, a raw hamburger with a predetermined shape having an elastic flesh texture can be obtained. When such a raw hamburger is heated, a hamburger is obtained in which the outside has an appropriate elasticity and the inside has a meat juice or the like confined in a gap between the meats existing on the whole. When such a hamburger is cut, juice or the like oozes out from the entire inner side, resulting in a rich juicy feeling.

[0004] On the other hand, when mechanically molding hamburger dough, it is difficult to properly adjust only the dough surface without applying excessive pressure to the dough. If it is kneaded and the whole becomes too soft, and if the pressure is too weak, the dough surface will be insufficiently molded and the shape retention will be weak, so the mechanically molded raw hamburger will be uniform and soft as a whole. It will be in the state of.

[0005] When the raw hamburger in such a state is heated, meat juices and the like containing umami and flavor such as moisture and oils and fats in the dough flow out, so that the obtained hamburger hamper not only reduces the yield but also reduces the yield. It has a poor flavor as pasapasa. In addition, if the dough surface is not sufficiently molded and the shape retention is weak, it may crack during cooking, or the surface layer may be torn, resulting in poor appearance as a hamburger and juices flowing out, impairing the juicy feeling. I will be.

In order to solve such a problem, for example, Japanese Patent Application Laid-Open No. 57-177672 discloses that, after molding a hamburger dough, only the surface of the molded body is left unheated in a state of being frozen or in a frozen state. A method of heating with an oil medium to such an extent that it can be held is disclosed. Also, Japanese Patent Application Laid-Open No. 50-7
No. 0565 discloses a heating method in which only the surface of the object to be heated is heated so as to be hardened, then heated in a steamed state, and only the surface is browned, and the surface is heated so as to be glossy. ing.

However, even when these methods are applied, when a hamburger is mechanically mass-produced,
It was not possible to obtain a juicy hamburger that had a moderate elasticity on the surface and a juicy juice flowing out from the inside when cut.

Accordingly, the present invention provides a hamburger which is rich in juicy feeling, that is, a novel hamburger which has a moderate elasticity on the outside and contains meat juice or the like in which umami and flavor are condensed inside, It is an object of the present invention to provide a hamburger manufacturing method capable of mechanically mass-producing such a novel hamburger.

[0009]

In order to achieve the above object, a hamburger according to the present invention is characterized in that it has a space in which gravy is localized and stored therein. Hamburger thickness dimension is 1 to 40
mm, the dimension in the plane direction is 2 to 60 mm, and the volume of the space is 0.3 mm of the hamburg volume.
5 to 25%, and the amount of gravy stored in the space is 1 to 30% of the weight of the hamburger. The gravy is cut from the space when the hamburger is cut during eating. It is characterized by having fluidity that overflows and flows out.

[0010] The method for producing a hamburger according to the present invention comprises:
A step of molding a hamburger dough having an inner layer part and an outer layer part, a step of heating one side of the molded hamburger from the lower surface, a step of inverting the raw hamburger heated on one side, And heating the entire surface. Further, in the reversing step, the raw hamburger is subjected to an impact in a thickness direction, preferably 4
It is characterized by being given an impact of dropping from a height of 00 mm or less, and the heating temperature in the single-sided heating is 100 to 190 ° C, the heating time is 1 to 30 minutes, and the product temperature is 20 to 98 ° C. The heating temperature in the overall heating is 110 to 200 ° C., the heating time is 1 to 30 minutes, and the product temperature is 5
It is characterized by a temperature of 0 to 98 ° C., and furthermore, after heating the entire surface, heating in hot air of 130 to 250 ° C. for 1 to 20 minutes.

[0011]

FIG. 1 is a sectional view showing an embodiment of a hamburger according to the present invention. The hamburger 1 has a space 3 in which a meat juice 2 and the like containing a flavor and a flavor such as a meat juice extract, oil and fat, umami, and moisture are localized and stored.

The shape and size of the space 3 vary depending on the material of the hamburger, the size of the hamburger itself, the heating conditions, and the like. The shapes are spherical, disk-shaped, square, and modified shapes thereof. Although not specifically specified,
The size of the space 3 is such that the dimension A in the thickness direction of the hamburger 1 is 1 to 40 mm, preferably 3 to 35 mm, particularly preferably 5 to 30 mm, and the dimension B in the plane direction orthogonal to this is 2 to 60 mm. It is preferably from 3 to 55 mm, particularly preferably from 5 to 50 mm. By setting the size of the space 3 in this range, a hamburger 1 with a rich texture and good texture can be obtained.

On the other hand, when the dimension A in the thickness direction is less than 1 mm, or when the dimension B is less than 2 mm,
The meat juice and the like cannot be stored sufficiently, and the juicy feeling and texture are impaired. Further, if the dimension A exceeds 40 mm or the dimension B exceeds 60 mm, the shape of the hamburger may be damaged, the meat juice or the like leaks, the commercial value decreases, and the texture becomes poor.

Incidentally, a commercially available ordinary oval hamburger weighs about 100 to 140 g (1 m at the time of molding).
About 20-170 g), the thickness is about 10-50 mm, and the major axis is about 80-120 mm. As a smaller one, there is a 60 g hamburger for school lunch, etc. There is also a hamburger. Therefore, the dimensions A and B of the space 3 are naturally determined by the size and shape of the whole hamburger.

The volume of the space 3 is 0.5 to 25%, preferably 1 to 20%, especially 2 to 15% of the whole hamburger.
%. By setting the volume of the space 3 in such a range, the hamburger 1 having a rich juicy feeling and an excellent texture can be obtained. If the volume of the space 3 is less than 0.5% of the total volume of the hamburger, the meat juice or the like cannot be sufficiently stored, and if it exceeds 25%, the hamburger is broken and the meat juice or the like leaks out. The product value is reduced and the texture is inferior.

The amount of the gravy 2 or the like stored in the space 3 is preferably 1 to 30%, preferably 2 to 25%, particularly preferably 3 to 20%, based on the total weight of the hamburger 1. Then, the hamburger steak 1 having a very juicy feeling can be obtained. However, when the amount of the gravy 2 or the like is less than 1% of the total weight of the hamburger, the amount of the gravy 2 or the like is insufficient and the object of the present invention cannot be achieved.
If it exceeds 3, the hamburger may be damaged, juices and the like leak out, the texture becomes poor, and the commercial value decreases.

One characteristic of the hamburger 1 is that it has a two-layer structure consisting of an inner layer portion and an outer layer portion in the state of a raw hamburger at the time of molding. It may have a two-layer structure composed of an inner layer portion and an outer layer portion that can be relatively distinguished by strength, and as a result, may have a uniform single-layer structure as a whole. Whether it has a two-layer structure or a single-layer structure is determined by manufacturing conditions such as the properties of the dough, a molding method, and heating conditions.

In the case of a two-layer hamburger, the space 3 for storing the gravy 2 and the like is usually formed between the inner layer and the outer layer, and the space 3 is biased toward the inner layer due to differences in manufacturing conditions and the like. It may be biased toward the outer layer side, but may be biased in any direction as long as a sufficient amount of gravy 2 or the like can be stored. In each case, the hamburger 1
The outer part of has a moderate elasticity and smoothness after molding and heating, it acts as a kind of shell,
Inside it, a pool-like space structure as the space 3 and a gravy pool are held. In this space 3, there may be a portion where gas has accumulated.

The hamburger 1 having such a structure is as follows.
When the outer part is cut during eating, the juice 2 and the like condensed with umami and flavor overflow from the space 3 part, and depending on the state of the hamburger 1, the hamburger 1 instantly spills out when cut, resulting in a juicy feeling and texture as the hamburger 1. Greatly improve taste.

The hamburger steak 1 can be eaten as it is. However, it is possible to further eat the hamburger steak by adding a sauce such as a domiglas sauce and mixing the sauce with the meat juice 2 flowing out from the inside. Delicious, full-fledged taste and flavor can also be obtained.

Further, the commercial production and consumption of the hamburger 1 can take various distribution forms.
For example, frozen food may be frozen and vacuum packaged,
It may be chilled food that is vacuum-packaged after cooling, and various sauces may be added as necessary.

The method of thawing or heating when eating a frozen or chilled hamburger hamburger is not particularly limited, but hot water baking in a packaged state is one preferable method. For example, when the hamburger 1 is vacuum-packaged and stored frozen at -18 ° C, the thawing conditions for obtaining a sufficient juicy feeling when eating vary depending on the size and shape of the hamburger 1, but the hamburger 1 has a lot of boiling. It is preferable to put the frozen hamburger in a bag in hot water, boil it again, and then heat it over medium heat for 15 to 25 minutes to raise the product temperature to 40 ° C or higher. Furthermore, if the internal temperature is raised by prolonging the time of hot water bathing, it is possible to eat more deliciously. However, if the heating is performed for an excessively long time, for example, for 90 minutes or more, outflow of meat juice or the like from the hamburger may occur, and the texture of the hamburger itself may be impaired.

Next, a procedure for manufacturing the hamburger 1 will be described. First, the general manufacturing method of the hamburger itself is the same as that of a normal hamburger, and raw materials similar to those of a normal hamburger, for example, ground meat such as beef, pork and chicken, onion, potato, leek, green onion, bread crumbs, and egg Hamburger dough by mixing appropriate amounts of auxiliary materials such as salt, pepper, and umami into a hamburger dough, and then shaping the hamburger dough into a predetermined shape using a molding machine to obtain a raw hamburger, batch-tunnel type Can be produced by heating with a suitable heating means such as an oven or an iron plate type baking machine.

In order to form the hamburger 1 having a space for storing and storing the meat juice and the like as described above, the inner layer portion is juicy and soft, and abundant meat juice and the like are generated upon heating. Further, it is desirable to use a dough having a composition that causes an appropriate shrinkage, and it is preferable to use an elastic dough having sufficient hardness for confining the dough for the inner layer inside the outer layer. . When a raw hamburger is molded using such materials having different properties, it is desirable to wrap the material for the inner layer with the material for the outer layer. The raw hamburger hamburg molded into a two-layer structure in this way often maintains the same two-layer structure even when heated. Further, it is desirable to wrap the inner layer material and the outer layer material so that they have similar shapes with substantially the same center of gravity. The raw hamburger molded in this way,
Since the outer layer is less likely to be damaged in the step after heating, the juice generated during heating is less likely to leak.

Further, even when the same material is used for the outer layer portion and the inner layer portion, a raw hamburger with a two-layer structure can be manufactured by devising a molding procedure. In this case as well, by appropriately setting the heating conditions, a space for localizing and storing meat juice and the like can be formed on the hamburger after heating, but the entire structure may be maintained in a two-layer structure. Yes, it may have a single-layer structure.

However, in any case, if the whole raw hamburger becomes homogeneous during molding, it becomes impossible to form a space for storing meat juice or the like in the heated hamburger.

A raw hamburger with a two-layer structure as described above is
It can be molded using various devices, for example, it can be formed by encrusting with an encrusting type molding machine, etc. In addition, a filling molding method including ingredients such as onigiri sand molding machine is also adopted. be able to.

FIG. 2 is a conceptual diagram showing a state change when the raw hamburger 1a thus formed into a two-layer structure is heated to form the space 3 storing the meat juice 2 and the like. First, one side of the raw hamburger 1a molded into a two-layer structure is heated from the lower side using, for example, an iron plate type baking machine. The raw hamburger 1b in the middle of heating is in a state where the lower surface is slightly contracted, and finally becomes a raw hamburger 1c in a state where the surface layer c on the lower surface is baked and solidified. In this one-sided heating, heating such as temperature and time is performed so that only the surface layer c on one side of the raw hamburger 1c is solidified, and the inner layer portion is in a state where the viscoelasticity is sufficiently maintained without being heated. Set conditions.

Further, in this one-sided heating, it is possible to gradually heat from the opposite side, or to steam or burn the whole. In other words, considering the production efficiency of the entire heating process, the heating time after this is reduced by heating the inner layer and the upper outer layer so as not to cause heat denaturation during the one-side heating. can do.

The heating temperature during the one-side heating is 100 to 190 ° C., preferably 110 to 180 ° C., more preferably 130 to 160 ° C. on average. The heating time varies depending on the heating temperature, but is 1 to 30 minutes, preferably 2 minutes.
２５25 minutes, more preferably 3-20 minutes. The product temperature at this time is 20 to 98 ° C, preferably 25 to 95 ° C,
More preferably, it is desirable that it is 30-90 degreeC.

If the heating temperature in this one-sided heating is too low or the heating time is too short, the product temperature will not rise sufficiently and it will not be possible to sufficiently form a space in a later step. As a result, the localization of meat juice and the like becomes insufficient, and excellent taste and texture as a hamburger cannot be obtained.
Conversely, if the heating temperature is too high or the heating time is too long, the product temperature will be too high and meat juice etc. will be generated from the whole raw hamburger and leaked to the outside, so it is finally held in the hamburger Insufficient amount of juice or the like.

Next, the raw hamburger 1c whose one side is solidified is turned over, and the whole surface of the hamburger 1d in the state of one side is heated. When the hamburger 1d receives an impact in the thickness direction at the time of the reversal, distortion occurs on the inner and outer layer surfaces on the upper side thereof. In other words, since the boundary between the outer layer portion which is hardened and hardened until the surface layer becomes inelastic by partial heat denaturation and the viscoelastic inner layer portion is distorted, the boundary portion is peeled off. The boundary line between the solidified surface layer c and the inner layer part d is partially peeled off simultaneously with the occurrence of strain or the occurrence of distortion. Furthermore, the space 3
May be formed.

The impact can be more reliably applied by dropping an appropriate distance when the raw hamburger is inverted. The preferable impact force at this time varies depending on the type of the dough, the molding conditions and shape (size, thickness, etc.) of the raw hamburger, and the state of single-sided heating, but usually sufficient impact force is obtained at a drop distance of 400 mm or less. Can be provided, preferably not more than 350 mm, and more preferably 30 mm or less.
0 mm or less is particularly preferred. Depending on the size of the hamburger, a sufficient impact force can be applied by a normal inversion only operation, but if the falling distance is too long, the impact force becomes too large and the shape of the hamburger may be damaged.

The heating of the entire surface after the reversal is preferably performed in a heating environment in which low-temperature heating from the lower surface by an iron plate type baking machine and sky heating are combined. When heating in such a heating environment proceeds, the entire outer layer portion of the hamburger 1e shrinks uniformly by heat denaturation, and the entire shape becomes three-dimensional while forming a kind of shell-like layer all around. It is rounded and deformed into a sphere, that is, it is deformed so as to reduce the surface area while keeping the volume substantially constant. At this time, shrinkage due to heating also starts in the inner layer part, and the outer layer part on the upper side of the hamburger 1e is pulled upward by the three-dimensional spherical shape, and the inner layer part is pulled downward by the shrinkage. A space 3 is formed.

Simultaneously, the hamburger dough in the inner layer generates a large amount of meat juice and the like when heated, but the meat juice and the like are prevented from flowing out to the outside by the outer layer portion having a shell shape on the entire periphery, and As a result, meat juices and the like are concentrated in the distorted portion (space 3). As a result, a stable and sufficient amount of gravy 2
The hamburger 1f having the space 3 in which the above information is stored is completed.

The heating temperature at the time of heating the entire surface is 1 on average.
The temperature is 10 to 200 ° C, preferably 120 to 190 ° C, and more preferably 130 to 180 ° C. The heating time varies depending on the heating temperature, but is 1 to 30 minutes, preferably 2 to 30 minutes.
It is 25 minutes, more preferably 3 to 20 minutes. The product temperature at this time is desirably 50 to 98 ° C, preferably 55 to 95 ° C, and more preferably 60 to 90 ° C.

If the heating temperature at the time of heating the entire surface is too low or the heating time is too short, the product temperature does not rise sufficiently,
Localization of meat juice and the like becomes insufficient, and excellent taste and texture as a hamburger cannot be obtained. On the other hand, if the heating temperature is too high or the heating time is too long, the temperature of the product may be too high and the meat juice or the like may leak to the outside, thereby deteriorating the taste and texture and reducing the commercial value. In addition, steaming or steaming can be performed simultaneously with the entire heating.

Further, after firing by heating the entire surface, a step of heating the entire surface by hot air from an oven may be added.
The hot air temperature at this time is desirably a temperature higher than the temperature of the entire surface heating, and is 130 to 250 ° C, preferably 150 to 230 ° C, and the heating time is 1 to 20 minutes, preferably 2 to 15 minutes. It is. The temperature of the product is suitably 50 to 98 ° C, preferably 60 to 90 ° C.

As described above, the overall appearance of the hamburger can be adjusted to the best condition by performing the entire heating by the high-temperature hot air. If the heating temperature at this time is too low or the heating time is too short, there is no point in performing hot air heating, and if the heating temperature is too high or the heating time is too long, the hamburger item temperature will be too high Juice, etc. may leak to the outside, and the taste and texture are impaired and the commercial value is reduced.

FIG. 3 is a schematic view showing an example of a heating device used for heating a raw hamburger. The heating device includes a single-side firing unit 10 for firing one side of a raw hamburger.
And a double-side firing unit 20 for firing the entire surface;
And a reversing machine 30 installed between the two.

The one-sided sintering section 10 is formed by a conveyor 11 and a lower heater 12 for heating the lower surface of the raw hamburger 1a via the conveyor 11, and drives the conveyor 11 at a predetermined speed by a driving means such as a motor. The lower surface of the raw hamburger 1a can be baked to a desired state by operating and heating the lower hamburger 12 under predetermined conditions.

The double-sided sintering section 20 is formed by a conveyor 11 and a lower heater 12 and an upper heater 21 which are continuous from the single-sided sintering section 10. The lower and upper heaters 12 and 21 are heated to a predetermined temperature. By maintaining the hamburger 1d, the hamburger 1d after the single-side firing can be entirely heated to obtain the hamburger 1f in a predetermined firing state.

The reversing device 30 is for dropping the raw hamburger 1c fired on one side in the one-side firing section 10 and dropping the raw hamburger 1c a predetermined distance to give an impact in the thickness direction of the hamburger 1d. One having a normal inversion structure used for this type can be used.

As the heating means to be used, various heating means such as baking (baking), oven heating, steaming, steaming and infrared, far infrared, microwave heating can be adopted. They can be used together.

As described above, the composition comprising the composition ratio of the hamburger dough in the outer layer portion and the inner layer portion in the raw hamburger, the treatment method thereof, the molding method in which the inner layer portion is wrapped in the outer layer portion, and the molded product ( The combination of the stepwise heating method of (raw hamburger) and the stepwise heating method makes it possible to mechanically mass-produce a very juicy, hand-made hamburger with an internal structure as shown in FIG. .

In the above-mentioned manufacturing method, the case where dough is manufactured and baked continuously is described. However, after the dough is frozen and stored in the form of a raw hamburger, which is molded into a predetermined shape, the dough is thawed. It is also possible to eat by heating by the above-mentioned heating method, or to freeze and vacuum-pack and store after heating, and to eat by thawing and heating. That is, it can be frozen and stored and distributed in the state of a raw hamburger, and can be frozen and stored and distributed in the state of a hamburger after firing. Can be split.

[0047]

Example 1 After fabricating an outer layer fabric and an inner layer fabric softer than the outer layer fabric with the composition shown in Table 1, respectively, the weight ratio of the inner layer fabric and the outer layer fabric was set to 60:40. Then, using an encrusting type molding machine, the inner layer material was molded so as to be wrapped with the outer layer material. The shape after molding depends on the characteristics of the molding method.
It has a shape close to a sphere, but in consideration of the heat transfer efficiency and shrinkage during heating, it is rolled into an oval shape by a rolling roller so as not to damage the inner layer and outer layer, and has a two-layer structure I got a raw hamburger.

[0048]

[Table 1]

The weight of the obtained raw hamburger was 180 on average.
g, the major axis was 115 mm, the minor axis was 100 mm, and the thickness was 25 mm. The product temperature of the raw hamburger after molding was 0 ° C.

The raw hamburger was heated by the apparatus having the structure shown in FIG. Table 2 shows the temperature, heating time, and hamburger temperature of each part. The inversion was performed within the range of a normal inversion operation.

[0051]

[Table 2]

As shown in Table 2, in one-side heating,
Only the lower part of the hamburger shows the temperature at which the meat heats and solidifies (about 65 ° C).
It can be seen that it is still in a raw state. In addition, the heat-solidified portion of the lower surface layer at the time of single-side heating had a thickness of about 5 to 7 mm. The average weight of the hamburger after heating on both sides was 150 g.

When the obtained hamburger was cut with a knife, abundant meat juice and the like stored in the space formed at the boundary between the inner layer and the outer layer overflowed and flowed out. The gravy and the like flowing out of 50 hamburgers produced in the same manner were collected and weighed, and found to be 6.75 to 19.8.
It was in the range of 0 g. This weight is the hamburger weight 1
It becomes the range of 4.5 to 13.2% to 50 g. Among them, those in the range of 6-11% are 76% of the total number.
Met. Further, the volume of the space is in the range of 2.3 to 12.0% of the hamburger volume, of which 4 to 10%.
Those in the% range were 82% of the total number. Although the shape of the space was various, the size was 5 to 27 in the thickness direction.
mm, the plane direction was in the range of 23 to 55 mm. Among them, those having a thickness direction of 9 to 19 mm and a plane direction of 31 to 48 mm accounted for 70% of the total number.

The position of the space is formed almost at the middle of the outer layer portion and the inner layer portion of the hamburger at most, at 88% of the total number, and 10% of the total number is slightly biased toward the inner layer portion. %, 2% of the total number was slightly biased toward the outer layer side.

When this hamburger was tasted, the taste and flavor of the hamburger were condensed in the gravy or the like, and the whole hamburger was finished to be delicious. In addition, the richness of gravy and the like also has a visual effect, and is a hamburger with high added value not found in conventional products.

Example 2 After fabricating the outer layer fabric and the inner layer fabric with the composition shown in Table 1, respectively, the ratio of the inner layer fabric to the outer layer fabric was set to 50:
It was set to 50 and molded as in Example 1. The average weight of the obtained raw hamburger was 115 g. The temperature during single-sided heating was 120 to 130 ° C. at the inlet to the outlet, and the heating time was 8.0 minutes. The temperature at the time of heating on both sides was 130 to 150 ° C. from the inlet to the outlet, and the heating time was 8.5 minutes. Furthermore, when reversing with a reversing machine, 110 mm
Dropped and shocked. The weight of the hamburger after heating on both sides was an average of 100 g.

When the obtained hamburger was cut with a knife, meat juice and the like flowed out of the space formed at the boundary between the inner layer and the outer layer. Grass juice and the like were collected from 50 hamburgers and their weight was measured.
1 g (about 4.3 to 13.1 based on the weight of hamburger steak)
%). Among them, 80% of the total number was in the range of 6 to 11%. The volume of the space was in the range of 2.4-12.8% of the hamburger volume. Of which 4% to 10% is 84% of the total number
Met. Although the shape of the space was various, the size was 3 to 20 mm in the thickness direction and 13 to 38 mm in the plane direction. Among them, the thickness direction is 5 to 15 mm,
The number of planes in the range of 20 to 34 mm is 72
%Met.

The position of the space is most often formed almost in the middle between the outer layer portion and the inner layer portion of the hamburger, 84% of the total number, and 14% of the total number slightly biased toward the inner layer side. 2% of the total number was slightly biased toward the outer layer
Met. This hamburger was extremely rich in juiciness and had excellent texture and taste.

Example 3 After fabricating the outer layer fabric and the inner layer fabric with the formulations shown in Table 1, respectively, the ratio of the inner layer fabric to the outer layer fabric was 40:
It was set to 60 and molded as in Example 1. The weight of the obtained raw hamburger was 150 g on average. The temperature during single-sided heating was 120 to 130 ° C. at the inlet to the outlet, and the heating time was 9.0 minutes. The temperature at the time of heating on both sides was 130 to 180 ° C. from the inlet to the outlet, and the heating time was 10.0 minutes. When inverted by a reversing machine, it was dropped by 60 mm to give an impact. The weight of the hamburger after heating on both sides was 120 g on average. The obtained hamburger was quickly frozen, vacuum-packaged and stored at -18 ° C for 3 months. This was immersed in water for 30 minutes in a packaged state and heated by thawing. When the heated hamburger was cut with a knife, meat juice and the like flowed out of the space formed at the boundary between the inner layer and the outer layer. The gravy and the like were collected from 50 hamburgers, and the weight was measured. The weight was 4.3 to 19.2 g (3.6 to 12.3% by weight based on the weight of the hamburger). Of these, 78% of the total number was in the range of 5 to 10%. The volume of the space was in the range of 2.1 to 11.0% of the hamburger volume. 4-9
80% of the total number was in the range of%. Although the shape of the space was various, the size was 4 to 23 in the thickness direction.
mm, and the plane direction was in the range of 17 to 46 mm. Among them, the thickness direction is 6 to 18 mm and the plane direction is 20 to
Those having a range of 38 mm accounted for 70% of the total number.

The position of the space is most often formed almost in the middle between the outer layer portion and the inner layer portion of the hamburger, 86% of the total number, and 12% of the total number slightly biased toward the inner layer side. 2% of the total number was slightly biased toward the outer layer.

The hamburger after this frozen storage was also prepared in Example 1.
Like the hamburger, the taste and flavor of the hamburger were condensed in the flowing juice and the like, and the whole hamburger was finished in a delicious manner.

Example 4 After fabricating the outer layer fabric and the inner layer fabric with the composition shown in Table 3, respectively, the ratio of the inner layer fabric to the outer layer fabric was 50:
It was set to 50 and molded as in Example 1. The average weight of the obtained raw hamburger was 160 g. The temperature during single-sided heating was 120 to 150 ° C. from the inlet to the outlet, and the heating time was 10.0 minutes. The temperature at the time of double-sided heating is 130 to 180 ° C. from the inlet to the outlet, and the heating time is 10.0.
Minutes. When reversing with a reversing machine, 110m
m and dropped. The weight of the hamburger after heating on both sides averaged 130 g.

When the obtained hamburger was cut with a knife, meat juice and the like flowed out of the space formed at the boundary between the inner layer and the outer layer. The amount of gravy and the like in the 50 hamburgers was in the range of 5.8 to 17.0 g (4.5 to 13.2% based on the weight of the hamburger). Of these, 74% of the total number is in the range of 6-12%
Met. The space volume is 2.0-1 of the hamburger volume
In the range of 2.5%, 80% of the total number was in the range of 4 to 10%. Although the shape of the space was various, the size was 8 to 17 mm in the thickness direction and 27 to 42 mm in the plane direction, which accounted for 72% of the total number.

As with the hamburger of Example 1, this hamburger had the flavor and flavor of the hamburger condensed in the juice and the like that had flowed out, and the whole hamburger was finished in a delicious manner.

[0065]

[Table 3]

Example 5 Molding and heating were performed in the same manner as in Example 1 with the composition shown in Table 4. However, when inverted by an inverting machine, it was dropped by 60 mm to give an impact. The average weight of the hamburger after heating on both sides was 150 g.

When the obtained hamburger was cut with a knife, meat juice and the like flowed out of the space formed at the boundary between the inner layer and the outer layer. The amount of gravy and the like in the 50 hamburgers was in the range of 6.6 to 20.0 g (4.4 to 13.3% based on the weight of the hamburger). Among them, 70% of the total number is in the range of 7-12%
Met. The volume of the space is 5-10% of the hamburger volume
Was in the range of 74% of the total number. Although the shape of the space was various, the size was 9 to 20 mm in the thickness direction.
In the case where the plane direction is 30 to 47 mm, 70
%Met.

As with the hamburger of Example 1, the hamburger had the flavor and flavor of the hamburger condensed in the meat juice and the like, and had an excellent texture.

[0069]

[Table 4]

Example 6 A hamburger prepared under the same conditions as in Example 1 except that the time for heating the entire surface was 5.75 minutes was further changed to a hot air temperature of 1
Heat in an 85 ° C. oven for 4 minutes. As a result, the appearance became dark and good. The state of the gravy and the like was substantially the same as in Example 1, and the result of the tasting was extremely rich in juiciness and had excellent taste and texture.

Example 7 Using only the inner layer dough in Example 1, molding was performed by the encrusting type molding machine. The raw hamburger after molding was heated under the same conditions as in Example 1 to produce a hamburger. When the obtained hamburger was cut, runoff of meat juice and the like was observed. When the cut was observed, formation of a space was observed, but the outflow of meat juice and the like and the size of the space were slightly inferior to those in Example 1. However, the texture is excellent,
It was also rich in juiciness and had a sufficient commercial value.

Comparative Example 1 A raw hamburger with a two-layer structure obtained in the same manner as in Example 1
Both sides were heated simultaneously by a double-sided baking machine. The heating temperature was 135 to 160 ° C., and the heating time was 18 minutes. The product temperature of the hamburger at the outlet of the double-sided baking machine was substantially the same as in Example 1.

Although the obtained hamburger was cut with a knife, no outflow of meat juice or the like as seen in Example 1 was observed, and even when the cut was observed, the space as seen in Example 1 was not found. I was not able to admit. As a result of the tasting, the texture was crisp compared to those of the examples, and lacked a juicy feeling.

Comparative Example 2 A raw hamburger having the same size and weight as in Example 1 was manually formed using only the inner layer material in Example 1. The raw hamburger was heated under the same conditions as in Example 1. Even if the obtained hamburger was cut, there was no outflow of meat juice or the like, and no space was formed. The texture was crisp as compared to the hamburger steak of each example, and the juicy feeling was remarkably lacking. Similar results were obtained when only the outer layer material in Example 1 was used.

Table 5 summarizes the results of the above Examples and Comparative Examples.

[0076]

[Table 5]

[0077]

As described above, the hamburger of the present invention has a moderate elasticity on the outer side and a space for storing a sufficient amount of meat juice and the like on the inner side. When cut, a sufficient amount of meat juice or the like condensed with the umami-specific umami flavor and flavor overflows from the space and flows out, resulting in a rich juicy feel and excellent texture and taste. Further, according to the hamburger manufacturing method of the present invention,
The hamburger can be mass-produced with high productivity.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view showing one embodiment of a hamburger according to the present invention.

FIG. 2 is a conceptual diagram showing a state change during heating.

FIG. 3 is a schematic view showing an example of a heating device.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 ... Hamburger, 2 ... juice, 3 ... Space, 10 ... Single-side baking part, 20 ... Double-side baking part, 30 ... Reversing machine

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Maki Noguchi 1-16-7 Nishi-Shimbashi, Minato-ku, Tokyo Nippon Sanso Corporation (72) Ryoichi Susa 1-16-7, Nishi-Shimbashi, Minato-ku, Tokyo Japan Inside Oxygen Co., Ltd. (72) Inventor Takeo Negoro 1-16-7 Nishi-Shimbashi, Minato-ku, Tokyo Nippon Oxygen Co., Ltd. (72) Inventor Kazuhito Takeda 1-16-7, Nishi-Shimbashi, Minato-ku, Tokyo (72) Kazuo Takemura, Inventor 1-16-7 Nishi-Shimbashi, Minato-ku, Tokyo Within Nihon Oxygen Co., Ltd.

Claims (13)

[Claims] 1. A hamburger having a space in which gravy is localized and stored. 2. The space has a dimension of 1 to 40 mm in a thickness direction of a hamburger and a dimension of 2 to 60 m in a plane direction.
The hamburger according to claim 1, wherein m is m. 3. The hamburger according to claim 1, wherein the volume of the space is 0.5 to 25% of the volume of the hamburger. 4. The hamburger hamburger according to claim 1, wherein the amount of gravy stored in the space is 1 to 30% of the weight of the hamburger. 5. The hamburger according to claim 1, wherein the broth has fluidity. 6. A step of molding a hamburger dough having an inner layer portion and an outer layer portion, a step of heating one side of the molded hamburger from below, and a step of inverting the raw hamburger which has been heated on one side. Heating the whole surface of the inverted raw hamburger. 7. The method of manufacturing a hamburger according to claim 6, wherein an impact in a thickness direction is applied to the raw hamburger in the inverting step. 8. The method according to claim 1, wherein the impact is performed on the raw hamburger.
The method for producing a hamburger according to claim 7, wherein the hamburger is provided by being dropped from a height of not more than mm. 9. The heating temperature in the single-sided heating is 100.
To 190 ° C., and the heating temperature in the overall heating is 1
The method for producing a hamburger according to claim 6, wherein the temperature is 10 to 200C. 10. The heating time in the single-sided heating is 1 to 10.
30 minutes, and the heating time in the entire heating is 1 to 3
The method for producing a hamburger according to claim 6, wherein the time is 0 minutes. 11. The product temperature during the single-sided heating is 20 to 9
7. The hamburger manufacturing method according to claim 6, wherein the temperature is 8 [deg.] C. and the product temperature during the entire heating is 50 to 98 [deg.] C. 12. The method of manufacturing a hamburger according to claim 6, further comprising heating in hot air after the entire surface is heated. 13. The method according to claim 12, wherein the temperature of the hot air is 130 to 250 ° C. and the heating time of the hot air is 1 to 20 minutes.