JP2002112737A - Formed meat-processed food and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a formed meat-processed food such as a hamburger excellent in juicy feeling, soft feeling, or the like., and to provide a method for producing the formed meat-processed food exhibiting a good yield, juicy feeling and soft feeling, having a good shape-holding property on and after cooking by heating, and suitable for its production in a large amount. SOLUTION: This formed meat-processed food is obtained by initially heating a meat-containing formed material having an ingredient containing (A) a meat material consisting mainly of ground meat and an outer skin containing (B) a meat material consisting mainly of kneaded meat by a heating device of blowing hot air from upper and lower directions while transferring the food on a conveyer, and then performing main heating for heating up to the ingredient, and the method for producing the same is also provided.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed meat food such as a hamburger, which is excellent in a juicy feeling and a soft feeling, and has a good shape retention property, and provides such a processed meat processed food with good yield and substantially the same quality. The present invention relates to a method for producing a processed meat food that can be mass-produced.

[0002]

2. Description of the Related Art In processed meat foods such as hamburgers, a juicy and soft texture inside is preferred.
In the case of mass-producing such processed processed meat food, conventionally, the mixing ratio and mixing conditions of the materials have been devised,
It is difficult to control the heating and cooking conditions, and it is difficult to obtain foods having excellent texture with substantially the same quality. For example, if you try to maintain the shape retention after cooking, the fluffy feeling of the meat will be emphasized and the juicy feeling and softness will be reduced. Since the shape retention during or after cooking is deteriorated, it has been difficult to produce a processed processed meat food having an excellent juicy feeling and a soft feeling with a good yield. Therefore, in recent years, in order to solve such a problem, a molded meat processing obtained by heating and cooking a molded product having a double structure in which an inner tool is covered with an outer skin using an encrusting type molding machine or the like. Many foods have been proposed. For example, Japanese Unexamined Patent Publication No. Hei 6-38710 discloses a hamburger that uses a soft hamburger dough inside, wraps the inner hamburger dough with a hard hamburger dough, and fires it.
No. 2547 discloses a method for producing a processed minced meat product in which the surface of a medium ingredient of a minced meat material having a low minced degree is wrapped and molded with an outer skin of a minced meat material having a high minced degree.
The publication discloses that one of two different types of hamburger dough is used as an inner tool and the other as an outer tool, and the materials included in the inner tool and the outer tool are devised to mass-produce a juicy hamburger with a feeling of meat and grain. Each of the possible hamburger manufacturing methods is described. These are characterized by the structure of the hamburger, its molding method, or the compounding material.Each of them is characterized by an improvement in the texture compared to the conventional hamburger, which is not a double structure, but is further juicy and soft. The development of a product with an excellent feeling is desired.

[0003] The hamburger is usually cooked by baking in an iron plate or an oven or by steaming. Recently, conveyor type air impingement ovens have been developed that heat and cook by blowing strong hot air from above and below the ingredients flowing on the conveyor, and are generally used for heating brown, pizza, chicken, fish, etc. It is preferably used and is also used for cooking hamburgers. When this air impingement oven is used for heating hamburgers because strong hot air is blown from above and below, the yield of ingredients is poor, and the fluffy feeling of meat may be emphasized, and it is not necessarily excellent in juicy feeling It is not suitable for mass production of hamburgers.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide a processed meat food such as a hamburger, which is excellent in a juicy feeling, a soft feeling, and the like, and has a good shape-retaining property. Another object of the present invention is to produce a processed processed meat food which has a good yield, is excellent in a juicy feeling and a soft feeling, has good shape retention during and after cooking, and is suitable for mass production. It is to provide a method.

[0005]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors first studied materials to be used and molding methods. On the other hand, the heating cooking method was also examined variously without being caught by the conventional method. As a result, using a minced meat and a ground meat having different processing methods as the meat material, and moving the meat-containing molding material using a meat material containing the ground meat as a main component in the outer skin while moving the hot air in a vertical direction while moving the conveyor only for initial heating. It has been found that the above problem can be solved by adopting a heating and cooking method in which heating is performed using a heating device sprayed from above, followed by main heating, and the present invention has been completed. That is,
According to the present invention, a meat-containing material including a meat material containing a meat material mainly composed of ground meat (A), and an outer skin containing the meat material mainly composed of the pasted meat covered with the meat material (B). A molded meat processed food is provided, which is obtained by initially heating a molding material by a heating device that blows hot air from above and below while moving it on a conveyor, and then performing main heating to heat an inner component. Further, according to the present invention, a meat material containing minced meat as a main component
(A) and a meat-containing molding material having an outer skin containing a meat material (B) whose main component is meat, which is coated with the inner material, is moved by a conveyor while hot air is blown from above and below. A method for producing a processed processed meat product is provided, which includes a step of initial heating by a spraying heating device and a main heating step of heating to an inner part.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail. The processed processed meat food of the present invention comprises a filling containing meat material (A) containing ground meat as a main component, and an outer skin containing a meat material containing paste meat (B), which covers the filling. For example, it is a processed meat processed food such as a hamburger, which is obtained by cooking a meat-containing molding material having a specific cooking method.

The above-mentioned minced meat is a meat grinder, a grinder,
The meat is finely ground with a chopper or a control roll or the like, and is ground to a desired particle size, for example, about 1 to 12 mm. The ground meat used for the filling is particularly preferably about 3 to 8 mm for improving the texture. On the other hand, the pasted meat is prepared by mixing a meat material with a cutter such as a silent cutter or the like, if desired, by mixing fats or the like until it becomes a paste. The production of this condensed meat can be carried out in the same manner as the production of pasty condensed meat used for sausages, and if desired, for example, liquid substances such as water, animal and vegetable oils, whole eggs, egg whites, egg yolks, and milk; Powders such as flour, starch, powdered vegetable protein, dried egg white; improvers such as phosphate and whey salt; salts, sugar, chemical seasonings, sauces, ketchup, soy sauce, various extracts, spices, etc. Seasoning; cutting can also be performed by adding a thickening agent such as xanthan gum, curdlan, or gelatin. The meat material used for the production of the minced meat and the ground meat includes beef, pork, chicken or a mixture thereof, and in use, the type of the meat material of the ground meat and the type of the meat material of the ground meat are the same. May be different.

The filling used in the present invention contains a meat material (A) whose main component is ground meat. The meat material (A) may contain the above-mentioned minced meat as a main component as a meat material, and may contain a condensed meat. In addition to the meat material (A), other food materials are usually mixed in the filling. Other food materials include, for example, vegetables such as onion, leek, cabbage, potato, carrot; various seasonings, spices, starch, flour, breadcrumbs, animal and vegetable oils, whole eggs, egg whites, egg yolks, milk and the like. However, the present invention is not limited to these. Preparation of fillings, meat ingredients
It can be carried out by mixing (A) with another food material at a desired ratio.

The outer skin used in the present invention covers the above-mentioned inner tool, and it is usually preferable to coat it with a thickness of 2 to 20 mm. The outer skin contains a meat material (B) whose main component is the pasted meat. The meat material (B) may contain the above-mentioned ground meat as a main component as a meat material, and may contain minced meat, but preferably does not contain it. In addition to the meat material (B), other food materials may be mixed in the outer skin. Examples of other food materials include the food materials listed in the description of the above middleware, but the other food materials preferably have a small particle size.
Preparation of the material for forming the outer skin can be carried out by mixing the meat material (B) and, if necessary, other food materials in a desired ratio. When mixing other food ingredients,
It is preferable that the content of the meat material (B) in the outer skin is adjusted to 40% by volume or more.

[0010] In order to prepare the meat-containing molding material used in the present invention, for example, industrially, it is necessary to mold the inside using an encrusting type molding machine or the like according to a known method so as to cover the inside with the outer skin. it can. When preparing a hamburger, it is preferable to appropriately mold the hamburger so that its thickness becomes 10 to 30 mm. The ratio between the inner component and the outer cover is 20:
80-80: 20, especially 30: 70-50: 50 is desirable. Instead of the meat in the meat material (B) as the outer skin,
In the case of using the minced meat having a smaller particle size than the ground meat of the filling, in the heating cooking method according to the present invention described later, the yield is worse than that obtained by heating and cooking by baking or steaming with a normal iron plate or the like, and furthermore, the food is made crisp. The feeling is emphasized, resulting in an undesirable texture.

The processed meat processed food of the present invention is obtained by performing initial heating of the above-mentioned meat-containing molding material by a heating device which blows hot air from above and below while moving the conveyer, and then heats the inside to the filling. Things. Hereinafter, the processed meat processed food of the present invention will be described based on the production method of the present invention.

In the method for producing a processed processed meat product of the present invention,
A step of initially heating the meat-containing molding material with a heating device that blows hot air from above and below while moving the conveyor (hereinafter, referred to as step (a)), and a main heating step of heating up to the inner component (hereinafter, step (b) ))). As the heating device used in the step (a) for blowing hot air from above and below while moving on a conveyor, for example, a conveyor type air impingement oven or the like can be used. At this time, other heating devices utilizing hot air, such as a convection oven in which hot air convection, or a heating device that blows hot air without placing and moving the meat-containing molding material, etc. The desired effect cannot be obtained.

In the step (a), the condition of the initial heating may be such that at least the meat protein on the surface of the meat-containing molding material is thermally denatured so that it can be visually observed, and the surface is not browned. desirable. Such heating conditions can be appropriately selected according to the form and size of the meat-containing molding material.
To 260 ° C., particularly preferably 200 to 260 ° C., from above and below the meat-containing molding material,
It can be performed by controlling the speed of the conveyor such that the heating time is preferably 30 seconds to 10 minutes, particularly preferably 1 to 6 minutes. In the initial heating, when heating is performed to the extent that the surface of the meat-containing molding material is browned, the yield decreases,
Further, the texture is unfavorably deteriorated.

By the initial heating in the step (a), the outer skin containing the meat material (B) constituting the surface of the meat-containing molding material is solidified, the internal gravy is confined, and the drip is prevented from flowing out. As a result, the yield of the processed processed meat food can be increased, and the shape retention during the main heating can be ensured. When the surface of the meat-containing molding material is formed of a minced meat material instead of the meat material (B), a large number of voids are generated on the surface by such heating with hot air, so that the drip cannot be prevented from flowing out and the yield is reduced. Decrease.

[0015] The main heating in the step (b) is performed under the condition of heating up to the filling. For example, steaming, oven heating, wet heat oven heating, microwave heating, Joule heating, far infrared heating, high frequency firing heating And the like. In this case, the main heating of the present invention excludes heating by a heating device used for initial heating, which blows hot air from above and below while moving on a conveyor. In the main heating, it is particularly preferable to perform steaming.
The steaming method used for heating hamburgers can be used. For example, it can be performed using a convection oven or the like. The heating conditions at this time can be appropriately selected according to the desired degree of heating of the filling, but in the case of steaming,
Usually, it is preferable to carry out in the range of 95 to 100 ° C.

In the manufacturing method of the present invention, other steps can be performed in a range not impairing the desired object of the present invention or in order to further improve desired effects and other effects.
Examples of such other steps include, but are not limited to, a browning heating step of browning the surface of the meat-containing molding material between the above steps (a) and (b). Not something. In the browning heating step, for example, baking heating using an iron plate or Schwang is preferable, and the condition when using an iron plate is 180 to 200 ° C.
About 90 seconds is desirable. At this time, if a conveyor-type air impingement oven that can be used in the step (a), which is known to be effective for browning, is used, it is heated up to the filling before browning, and the desired content of the present invention is obtained. Therefore, it is difficult to perform the browning heating step using such a heating device.

The processed processed meat product of the present invention can be obtained by the above method or the like. The obtained processed processed meat product can be subjected to ordinary processing as a normal temperature distribution product, a chilled distribution product, or a frozen distribution product.

[0018]

The processed processed meat product of the present invention uses ground meat and ground meat having different processing methods as the meat material, the meat material (A) containing ground meat as a main component in the inner part, and the ground meat is ground meat. A meat-containing molding material using the meat material (B) as a main component is obtained by a heating cooking method in which initial heating is performed using a heating device that blows hot air from above and below while moving on a conveyor, and then main heating is performed. It is excellent in juicy feeling, soft feeling, etc., and also good in shape retention. Therefore, it is most suitable for hamburgers and the like. In addition, since the production method of the present invention includes the steps (a) and (b), the yield is good, the juicy feeling and the soft feeling are excellent, and the shape retention during and after cooking is excellent. Good processed processed meat food is obtained. This method is also suitable for mass production, since a product of uniform quality can be easily obtained.

[0019]

The present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not limited to these examples. Example 1 64.0 parts by mass of beef and pork, 10.0 parts by mass of whole egg and 4.0 parts by mass of water were cut with a silent cutter (manufactured by Yanagiya Co., SL100-N) until a paste was formed, and kneaded. The meat (I) was obtained. Then, the obtained dough
(I) 78.0 parts by mass, 8.0 parts by mass of onion, 5.0 parts by mass of bread crumbs, 6.0 parts by mass of milk and 3.0 parts by mass of seasoning are uniformly mixed by a mixer (manufactured by Hanagi Sakusho Co., Ltd.). A substantially paste-like crust forming material (I) was prepared. On the other hand, 69.0 parts by mass of minced meat, 8.0 parts by mass of whole egg, and 1 onion 1 ground to 3 mm with a meat chopper (MD-22, manufactured by Minami Jitsutetsu Corporation)
1.0 parts by mass, 3.0 parts by mass of bread crumbs, 6.0 parts by mass of milk, and 3.0 parts by mass of seasoning were mixed with a mixer (manufactured by Hanagisakusho Co., Ltd.).
And the mixture was uniformly mixed to prepare a filling (I). Then, using the encrusting type molding machine (Robo Seven AR-8, manufactured by Kovard), the inner shell (I) and the inner shell (I) were used to form the inner shell (I) and the inner shell (I). ) To form a hamburger material (I) in an oval shape using a rolling roller. At this time, the ratio between the outer shell forming material (I) and the middle tool (I) was 3: 2 by mass ratio, the hamburger material per one was 150 g on average, and the thickness was 19 mm.

Next, the obtained hamburger material (I) is
Heating was performed at 200 ° C. for 2 minutes while moving on a conveyor using a jet sweep type conveyor oven (PS220, a type of conveyor type air impingement oven, manufactured by Middleby Marshall, Inc.). Subsequently, the plate was fired with a plate baking machine (RG600, manufactured by Aisin Electric Co., Ltd.)
The mixture was heated at 1 ° C. for 1 minute and browned on one side, then inverted and heated at 180 ° C. for 1 minute to brown the opposite side.
Next, steam heating was performed for 8 minutes using a convection oven. At this time, the steaming heating, the center temperature is 78 ~
The heating was performed under the condition of 83 ° C. The yield of the obtained hamburger was determined by the difference from the mass of the hamburger raw material.
Table 1 shows the results. Then, the obtained hamburger was -3.
After freezing in a 5 ° C. freezer, it was placed in a plastic bag and vacuum-packaged. Next, the vacuum-packed bag is placed in boiling water for 1 hour.
Thawed and heated for 5 minutes, and the obtained thawed and heated hamburger was evaluated for quality. The quality was evaluated by a panel of 10 professionals on a scale of 5 out of 5, and juicy, soft, and overall texture of the hamburger was evaluated based on the following criteria. The evaluation results are shown in Table 1 by the average score of 10 persons. <Evaluation criteria for juicy feeling> 5 points: very juicy, 4 points: juicy, 3 points: normal, 2 points: slightly crisp, 1 point:
I'm sick. <Evaluation criteria for soft feeling> 5 points: very soft, 4 points: soft, 3 points
Points: Normal, 2 points: Slightly hard, 1 point: Hard. <Evaluation criteria for overall texture> 5 points: very good, 4 points: good, 3 points: normal, 2 points: slightly poor, 1 point: bad.

COMPARATIVE EXAMPLE 1 In place of the skin-forming material (I), a meat chopper (MD-22, manufactured by Minami Joteiko Co., Ltd., MD-22) was used to grind the meat to 34.0 mm, 64.0.
Parts by mass, 10.0 parts by mass of whole egg, 4.0 parts by mass of water, 8.0 parts by mass of onion, 5.0 parts by mass of bread crumbs, 6.0 parts by mass of milk and 3.0 parts by mass of a seasoning are mixed with a mixer ( Except for using a crust-forming material obtained by uniform mixing with Hanagi Sakusho Co., Ltd.,
After preparing a hamburger material in the same manner as in Example 1, a hamburger was prepared and the yield was measured. Next, the obtained hamburger was frozen in the same manner as in Example 1, then thawed and heated to evaluate the quality. Table 1 shows the results.

Comparative Example 2 The crust forming material (I) and the jig (I) prepared in Example 1 were weighed so as to have a mass ratio of 3: 2, and a mixer (manufactured by Hanagi Sakusho Co., Ltd.) ). Using the obtained mixture, a hamburger material was prepared by an encrusting-type molding machine in the same manner as in Example 1, then a hamburger was prepared, and the yield was measured. This hamburger is made of the same raw materials for the inner shell and outer skin. Next, the obtained hamburger was frozen in the same manner as in Example 1, then thawed and heated to evaluate the quality. Table 1 shows the results.

[0023]

[Table 1]

Example 2 48.0 parts by mass of beef, 10.0 parts by mass of chicken, 8.0 whole eggs
Parts by mass and 1.0 part by mass of vegetable protein were cut with a silent cutter (manufactured by Yanagear Co., Ltd., SL100-N) until a paste was obtained, to obtain ground meat (II). Then, 67.0 parts by mass of the obtained condensed meat (II), 10.0 parts by mass of vegetable protein, 10.0 parts by mass of onion, 5. bread crumbs.
0 parts by mass, 4.0 parts by mass of milk and 4.0 parts by mass of seasoning were uniformly mixed with a mixer (manufactured by Hanagisakusho Co., Ltd.) to prepare a substantially paste-like crust-forming material (II). On the other hand, 52.0 parts by mass of ground beef ground to 5 mm with a meat chopper (manufactured by Minami Joetsu Kogyo KK, MD-22), 7.0 parts by mass of ground chicken ground to 5 mm with the same meat chopper, and vegetable protein 10.0
Parts by mass, whole egg 7.0 parts by mass, onion 10.0 parts by mass,
3. bread crumbs 5.0 parts by mass, milk 5.0 parts by mass and seasonings
0 parts by weight, uniformly mixed with a mixer (manufactured by Hanagisakusho),
An insert (II) was prepared. Next, the obtained crust-forming material (I
(I) and the filling (II), using an encrusting type molding machine (manufactured by Kovard, Robo Seven AR-8), the filling (II) and the outer skin forming material (I
The hamburger material (II) in an oval shape was prepared by encasing and shaping so as to be covered with I), and using a rolling roller. At this time, the ratio of the shell-forming material (II) and the jig (II) was 2: 1 by mass ratio, and the average hamburger material per one was 120 g,
The thickness was 17 mm.

Next, the obtained hamburger material (II) is
Heating was performed at 240 ° C. for 1 minute and 30 seconds while moving on a conveyor using a jet sweep type conveyor oven (PS220, a kind of conveyor type air impingement oven, manufactured by Middleby Marshall, Inc.). continue,
2 with a plate baking machine (RG600, manufactured by Aishin Electric Co., Ltd.)
The mixture was heated at 00 ° C. for 1 minute and browned on one side, then inverted and heated at 200 ° C. for 1 minute to brown the opposite side. Next, steaming heating was performed for 6 minutes using a convection oven. In this case, the steaming heating was performed under such conditions that the center temperature was about 80 ° C. The yield of the obtained hamburger was determined by the difference from the mass of the hamburger raw material.
Table 2 shows the results. Next, the obtained hamburger was frozen in the same manner as in Example 1, then thawed and heated to evaluate the quality. Table 2 shows the results.

Comparative Example 3 The hamburger raw material (II) prepared in Example 2 was heated at 200 ° C. for 1 hour using a plate baking machine (RG600, manufactured by Aishin Electric Co., Ltd.).
The mixture was heated for 30 minutes and then browned on one side, then inverted and heated at 200 ° C. for 1 minute and 30 seconds to brown the opposite side. Then, using a convection oven, for 6 minutes
A hamburger was prepared by steaming and heating. In this case, the steaming heating was performed under such conditions that the center temperature was about 80 ° C. The yield of the obtained hamburger was determined by the difference from the mass of the hamburger raw material. Table 2 shows the results. Next, the obtained hamburger was frozen in the same manner as in Example 2, then thawed and heated to evaluate the quality. Table 2 shows the results.

Comparative Example 4 Ground beef ground to 5 mm with a meat chopper (MD-22, manufactured by Minami Joteiko Co., Ltd.) instead of the outer skin forming material (II)
0 parts by mass, 10.0% by mass of ground chicken meat also ground to 5 mm, 8.0 parts by mass of whole egg, 11.0 parts by mass of vegetable protein,
A skin forming material obtained by uniformly mixing 10.0 parts by mass of onion, 5.0 parts by mass of bread crumbs, 4.0 parts by mass of milk, and 4.0 parts by mass of seasoning with a mixer (manufactured by Hanagisakusho Co., Ltd.) was used. Except for the above, a hamburger material was prepared in the same manner as in Example 2. Using the obtained hamburger raw material, a hamburger was prepared in the same manner as in Comparative Example 3, and the yield was measured. Next, the obtained hamburger was frozen in the same manner as in Example 2, then thawed and heated to evaluate the quality. Table 2 shows the results.

[0028]

[Table 2]

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Tatsuya Yoshino 9 Shinko Port, Mihama-ku, Chiba-shi Nichirei Technology Development Center F-term (reference) 4B036 LC01 LF13 LH38 LP01 LP12 4B042 AC05 AC09 AD20 AH01 AP02 AP19

Claims (5)

[Claims] 1. A filling material containing a meat material (A) containing ground meat as a main component, and a meat material containing a ground meat as a main component coated with the filling material.
(B) and a meat-containing molding material having an outer skin, which is initially heated by a heating device that blows hot air from above and below while moving on a conveyor, and then obtained by performing main heating to heat the inner components. Processed meat processed food. 2. An inner material containing a meat material (A) mainly composed of ground meat, and a meat material mainly comprising ground meat covered with the inner material.
(B) and a meat-containing molding material having an outer shell, the step of initial heating by a heating device that blows hot air from above and below while moving on a conveyor, and a main heating step of heating up to the filling, Method of producing processed meat food. 3. The molding according to claim 2, wherein the step of initial heating is carried out within a range in which meat protein on at least the surface of the meat-containing molding material is thermally denatured and the surface is not browned. Manufacturing method of processed meat food. 4. The molded meat according to claim 2, wherein a browning heating step of browning the surface of the meat-containing molding material is performed between the initial heating step and the main heating step. Manufacturing method of processed food. 5. The weight ratio between the inner component and the outer shell is 30:
The ratio is 70 to 50:50.
The method for producing a processed meat food according to any one of the above.