JP2002330734A - Steamed meat bun and method for producing steamed meat bun - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an entirely new steamed meat bun. SOLUTION: This steamed meat bun is obtained by cooking ostrich meat, pork and lard in amounts of about 60%, about 20% and about 20%, respectively, based on the total weight of meats, and vegetables and various seasonings as other materials except the meats to prepare the ingredients (steps S1 to S4), preparing a pastry for wrapping the prepared ingredients (step S5), wrapping the ingredients with the pastry, leaving the product, steaming the product with a steamer, cooling the steamed product down to the ordinary temperature, and then branding the cooled product to give an appearance that the steamed meat bun uses the ostrich meat (steps S6 to S10). The steamed meat bun is then stored by a freezing method or distributed.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to meat buns using ostrich meat and a method for producing meat buns.

[0002]

2. Description of the Related Art In recent years, diversification of life has progressed, and there are many busy people who cannot spend much time not only on cooking but also on the meal itself, and many kinds of foods called processed foods and fast foods are sold. I have.

One such food is meat bun. Meat buns are always sold in a heated state at convenience stores, supermarkets, and even drive-ins, and consumers can always buy warm buns, which makes them popular and affordable. It has become a product. In addition, many frozen meat buns are sold, and can be easily warmed at home using a microwave oven or the like, so it can be said that the product maintains relatively stable sales.

[0004]

However, the taste of meat buns is not so different from any maker, so it is difficult to differentiate products as meat buns.
Also, in view of the diversification of consumer preferences, although sales are relatively stable, there is currently a limit to further expansion of consumption.

[0005] Until now, the factors that differentiate each manufacturer's products from competitors' products are those that emphasize the safety of food as no additives are used as much as possible and the sense of volume such as the number of ingredients. There are many, but that is also very normal, and it is difficult to realize further differentiation.

[0006] Therefore, an object of the present invention is to provide a delicious meat bun that can give a new impression to consumers by using a rare meat that is not very familiar in the past. Another object of the present invention is to provide a new method for producing meat buns.

[0007]

Means for Solving the Problems To achieve the above object, a meat bun of the present invention is a meat bun which is made by wrapping a meat-containing ingredient in a skin, wherein the ostrich meat is 20% of the total weight of the meat. It is assumed that it is contained above.

[0008] As described above, by using ostrich meat, a meat texture having a new texture can be obtained, and a product that attracts consumers' interest can be obtained.

The amount of ostrich meat is about 60% of the total weight of the meat used, and pork and pork fat are used as the other meats. Pork is about 20%, and pork fat is about 20%. %, And are used in such a ratio that the sum of them becomes 100%.

[0010] As described above, by adding pork and pork fat to ostrich meat in an appropriate amount, umami and richness can be obtained, and a new and unprecedented taste can be obtained. Can be.

The ostrich meat and the pork use trimmed meats, and the trimmed meats added with pork fat are used as ground meats.

[0012] The trimmed meat is scrap meat or cut-off meat, which is inexpensive and easily available, has umami taste as a meat, and has a moderate chewy texture. By using this as a minced meat, a minced meat is used. More excellent umami and chewy texture can be obtained.

In addition, the ingredients include minced onions and a plurality of seasonings as ingredients other than meat, and the chopped onions are used in an amount substantially equal to the total weight of the meat.

[0014] Thereby, the harmony between the taste of meat and the taste of onion as a vegetable can be made moderate, and the taste of meat as a whole can be made more delicious.

As the seasoning, soy sauce, sake, chemical seasoning, chilli pepper, miso, and sugar are appropriately selected and added.

As described above, by selectively using various seasonings, the taste as meat bun can be changed, and a meat bun having a taste according to consumer's taste can be provided.

When adding soy sauce, sake, chemical seasoning, potato peas, miso, and sugar as seasonings,
Based on the total weight of meat and chopped onions, soy sauce is 6-8%, sake is 6-8%, and chemical seasoning is 1.
0 to 1.5%, garlic chili is 0.1 to 0.3%,
Miso is 10-11%, and white sugar is 14-16%.

As a result, these various seasonings moderately act on the taste, giving out umami, eliminating the habit of meat,
It can control the saltiness and make it a delicious meat dish with a deep taste.

In addition to the meat, the minced onion and the seasoning, an appropriate amount of okara and potato starch is added to the ingredients.

As described above, by adding okara, the taste of the broth obtained by stewing meat, vegetables, seasonings and the like is soaked in the okara, so that the effect of clarifying the seasoning is obtained, and the moderate flavor is obtained. The effect of giving a sense of volume can be obtained. In addition, potato starch plays a role of connecting the ingredients, and can be made easy to eat when the ingredients are moderately united.

The skin is made by mixing flour, sugar, yeast, baking powder and lard, which are obtained by mixing medium flour and strong flour, using appropriate amounts of these, adding water thereto, and mixing. I have.

[0022] This makes it possible to produce a delicious skin suitable for meat buns containing ostrich meat.

Further, the ratio of the leather and the tool made in this manner is such that the weight of the leather to the tool is approximately 2: 1.

[0024] Thus, when eaten, the skin and the ingredients are properly entangled, and a good texture and a moderate voluminous feeling can be obtained.

Also, when the meat is formed by wrapping the ingredients in a skin, a mark indicating that the meat is made of ostrich is attached to a predetermined portion of the skin.

This makes it possible to determine at a glance the distinction between other meat buns or similar products, and in a shop handling a large quantity, it is possible to prevent mixing with other products and to facilitate product management. it can. In addition, the purchaser of the meat bun can purchase the meat bun with the desired ostrich meat without making mistakes with other products.

[0027] Further, the method for producing meat meat of the present invention is a method for producing meat meat comprising wrapping an ingredient containing meat with skin.
A step of preparing a tool by simmering meat containing at least 20% of ostrich meat with respect to the total weight of the meat together with other ingredients other than the meat, and a step of preparing a skin for enclosing the prepared tool And a step of wrapping the ingredient in the created skin to form a meat bun.

Since the ostrich meat is often used in the meat buns manufactured through such a process, the meat buns have a new texture that has never been seen before, and should be a product that attracts consumers' interest. Can be.

The amount of the ostrich meat is about 60% of the total weight of the meat used, and pork and pork fat are used as the other meats. The pork is about 20%, and the pork fat is about 20%. %, And are used in such a ratio that the sum of them becomes 100%.

As described above, by adding an appropriate amount of pork and pork fat to ostrich meat, umami and richness can be obtained, and a new and unprecedented taste can be obtained. Can be.

The ostrich meat and the pork are trimmed meats, and the trimmed meats are added with pork fat as ground meat.

As described above, by using the trimmed meat as ground meat, it is possible to improve the umami taste and texture of the meat as compared with using ground meat from the beginning.

In addition, the ingredient contains minced onions and a plurality of seasonings as ingredients other than meat, and the minced onions are made to be approximately the same weight as the total weight of the meat. The seasoning enables soy sauce, sake, chemical seasoning, potato pulpit, miso, and sugar to be appropriately selected and used.When using these soy sauce, sake, chemical seasoning, pour potato, miso, and sugar, meat and meat are used. 6-8% of soy sauce, 6-8% of sake, 1.0-1.5% of chemical seasoning, and 0.1-0.3 of potato and pepper based on the total weight of chopped onion %, Miso is 10-11%,
The process of preparing the ingredients with the upper sucrose being 14 to 16% includes the step of boiling the chopped onion and seasoning in a container, adding the meat when boiling, and then boiling again.

By using the chopped onion in the same amount as the meat, the taste of the meat and the taste of the onion as a vegetable can be appropriately harmonized, and the taste of the meat onion can be further improved. It can be delicious.

When soy sauce, sake, chemical seasoning, chilli pepper, miso, and sugar are added as seasonings, various seasonings can be appropriately tasted by adding these seasonings at the above-mentioned ratio. It acts to produce umami, eliminate the habit of meat, and reduce saltiness, making it possible to produce delicious meat with a deep taste.

Further, in the stewing step in the step of making the ingredients, if the meat is cooked, a process of adding okara and further boiling is performed, followed by adding potato starch and mixing the whole.

As described above, by adding okara, the taste of the soup obtained by simmering meat, vegetables, seasonings, and the like is soaked in the okara, and the effect of clarifying the seasoning is obtained. The effect of giving a sense of volume can be obtained. In addition, potato starch plays a role of connecting ingredients,
It can be made easier to eat when the ingredients are moderately organized.

The skin is made from flour, sugar, yeast, baking powder, and lard, which are obtained by mixing medium-strength flour and strong flour, and mixing these with water.

This makes it possible to produce a delicious skin suitable for meat buns containing ostrich meat.

Further, in the step of forming the meat bun, a step of wrapping the ingredient in a skin and fermenting it, and a step of steaming after the fermentation step is completed are performed.

By performing such a process, a plump meatball is completed, and the finished product can be eaten as it is. However, when it is to be distributed as a product, it is distributed in a frozen state, and the user can use it. When using the meat bun, it can be sold or eaten by steaming in a microwave oven or a steamer.

When the steaming step is completed, the temperature is lowered to a predetermined temperature, and then a step of marking a predetermined portion of the skin with meat using ostrich meat is performed.

As a result, it is possible to determine at a glance the distinction between other meat buns or products similar to the meat buns, and it is possible to easily manage products in a shop handling a large amount. In addition, meat buyers can definitely purchase meat buns with ostrich meat.

[0044]

DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of a meat bun and a method for producing the same according to the present invention will be described below with reference to FIGS.

The meat bun of the present invention is characterized in that ostrich meat is mainly used as meat used for the ingredient. Hereinafter, the method for producing the meat bun of the present invention is shown in FIG.
This will be described with reference to the flowchart of FIG.

First, with respect to an example of the step of preparing the meat paste of the present invention, steps S1 to S4 in the flowchart of FIG.
This will be described below. As a material of the meat paste of the present invention,
First, as meat, (1) Trim ostrich meat almost 6
A kilogram (hereinafter expressed as Kg), (2) approximately 2 kg of pork trimming, and (3) approximately 2 kg of pork fat. Here, trimming refers to scrap meat or cut-off meat. In this specification, “substantially” means within ± 10% of the numerical value described.

When the total weight of the meat is 10 kg, in this embodiment, the ostrich meat is reduced to approximately 60 kg.
%, Pork and pork fat are almost 20% each,
That is, ostrich meat 6, pork 2, and pork fat 2 are used in the ratio. As described above, ostrich meat is mainly used as the meat, and a certain amount of pork or pork fat is added thereto. This is because the ostrich meat has a small amount of fat and is too refreshing, and if a certain amount of pork or pork fat is added, a rich and umami taste can be obtained.

The ostrich meat and the pork use trimmed meat (as described above), but the trimmed meat has a chewy texture and an umami taste as meat. Another reason is that it is inexpensive. The fat of the pig is 2
About 0% is a well-balanced taste.

As described above, as meat, the above (1) to
Use (3) to make these into minced meat (step S
1). This ground meat is referred to as A.

Next, as ingredients (vegetables, seasonings, etc.) other than meat, 10 kg of meat (total weight of ostrich meat, pork, and pork fat) is (a) minced onion. Approximately 10 kg, (b) 1400 ml of soy sauce (in this embodiment, dark soy sauce)
(c) 1400 ml of sake, (d)
250 grams of chemical seasoning (hereinafter referred to as g), (e)
40 g of a bite of red pepper, (f) 2.3 kg of miso (in this embodiment, Shinshu miso is used), and 3 kg of (g) sugar (in this embodiment, using white sucrose) are used.

The onion is chopped and used.
Since the amount is preferably substantially the same as that of meat in terms of taste, it is set to 10 kg. In addition, adding onion to meat will enhance the taste.

In addition, dark mouth soy sauce, sake, and a chemical seasoning as seasonings are used to give a good taste to the taste, and a bite tomato is used to give a moderate stimulus to the taste. The miso is used to eliminate the habit of ostrich meat, and the white sugar is used to soften the salt (salt felt on the tongue) of soy sauce and miso in the mouth.

[0053] Each of these seasonings is in the above-mentioned amount, and when expressed in% with respect to the total weight of meat and onion (20 kg in this embodiment), it is expressed as a dark mouth soy sauce. Is almost 7% and sake is almost 7
%, Chemical seasoning is about 1.2%, garlic is about 0.2%, miso is about 11.5%, and white sugar is about 15%
Becomes Note that these materials (a) to (g) are collectively referred to as B.

The materials (a) to (g) B
In a large pan, raise the temperature to about 100 degrees Celsius and stew (Step S2). When boiling, add the above-mentioned ground meat A, boil again, and confirm that meat A is cooked. Then add about 3.5 kg of okara and boil it. Then, it is simmered for about 5 minutes in the boiling state, and it is confirmed that A, B and okara are completely mixed (step S3). The state where A and B and okara are completely mixed is referred to as C.

Then, a liquid obtained by dissolving 200 g of potato starch in 200 ml of water is added to this state C, and the mixture is stirred well and then cooled to room temperature (step S4). Through the steps up to step S4, a meat-bun ingredient in the present invention is created, and the created ingredient is designated as D.

It should be noted that the potato starch serves as a link. In addition, okara has the effect of making the seasoning clear by infusing the taste of the soup obtained by boiling meat, vegetables, seasonings, etc., and has the effect of giving a moderate volume feeling. It will be more delicious if cooked together.

The above is the step of preparing the meat dish of the present invention (steps S1 to S4 in FIG. 1). Next, a method of forming a skin for enclosing the prepared ingredient D will be described.

As a material for the skin, (a) wheat flour 100
g (medium flour 70 g and strong flour 30 g);
g, (c) 2 g of yeast, (d) 2 g of baking powder, (e) 2 g of lard, (f) 51 ml of water, mix well (a) to (f) at room temperature and peel the skin. Make (step S5). The skin thus created is designated as E.

In the flowchart of FIG. 1, the skin is prepared for the sake of convenience of description.
Although it is described as a step following S4), it is possible to perform the step independently of the step of preparing the tool, that is, in parallel with the step of preparing the tool or before the step of preparing the tool. Of course, you can.

As described above, the ingredients D and the skin E are obtained as the ingredients for making the meat bun. Next, a step of forming a meat bun using these tools D and skin E (steps S6 to S6)
Enter 10).

First, assuming that the produced leather E is approximately 100 g, the material D is approximately 50 g, that is, the weight ratio of the leather E to the material D is approximately 2 to 1, as shown in FIG. Wrap it with leather E so that the tool D is located at the center (step S
6). The state shown in FIG. In addition, in this embodiment, the skin E is set to about 100 g and the ingredient D is set to about 50 g for one meat pan. However, when it is desired to increase the size, for example, the skin E is set to 120 g, the ingredient D is set to 60 g, and it is desired to reduce the size. For example, 80 g of leather E and 40 g of ingredient D
g.

Then, the state F shown in FIG. 2 is put into a dry stove and fermented (step S7). The fermentation is performed at approximately 60% humidity, approximately 40 degrees Celsius, and approximately 35 minutes in time. The state fermented under such conditions is referred to as G. Subsequently, the fermented state G was changed to almost 100 degrees Celsius.
Steam for about 20 minutes in the steamer (step S8).
The state where the steaming is completed is set to H. The steamed state H is taken out of the steamer and the temperature is lowered to room temperature (step S9). The state in which the temperature has dropped to room temperature is defined as I.

Next, the state I in which the temperature has dropped to room temperature
Are marked with a brand mark M as shown in FIG. 3 (step S10). The state in which the brand M is attached is designated as J. In addition, as a branding mark M attached to the surface of the meat bun,
In this embodiment, the letter "D" is written in katakana at the center of the surface of the meat bun. This brand M
The purpose of this is to make it easy to see at a glance from the appearance that the meat bun is made of ostrich meat. In other words, the brand name M makes it possible to distinguish the ostrich meat-containing meat bun from other ordinary meat buns.

The above-described branded state J can be stored in a frozen state and distributed. And the user who purchased it can sell it or eat it himself by reheating using a microwave oven or a steamer.

The meat bun produced as described above is characterized in that ostrich meat is used for meat as a main ingredient of the ingredient, and it can be made a new meat bun which is not present in conventional meat buns. Can attract the interests of their tastes.

Further, in this embodiment, as a meat other than the ostrich meat, pork and pork fat are mixed in an appropriate amount, so that the refreshed ostrich meat can be given a rich and umami taste, and a more delicious meat can be obtained. It can be. Furthermore, as seasonings, dark mouth soy sauce, sake,
In addition to a seasoning that is generally used as a meat seasoning such as a chemical seasoning, an appropriate amount of garnish can be used to obtain an appropriate stimulating feeling. Furthermore, adding miso removes the habit of ostrich meat, and using white sugar makes it possible to suppress the salt content felt in the tongue. By adding okara, the taste of the broth can be absorbed. This makes the seasoning clear and gives a moderate volume feeling.

The above embodiment is an example of a preferred embodiment of the present invention. However, the present invention is not limited to this, and various modifications can be made without departing from the gist of the present invention. is there. For example, the amount of each material for making the tool D or each material for making the skin described in the above embodiment need not be the amount shown in the above embodiment. The fluctuation within a certain range is acceptable.

For example, the amount of ostrich meat is 40 to 80% of the total weight of the meat used, and the amount of pork is 10 to 3%.
By setting the fat content of the pig to 10% to 30% and setting the ratio so that the total thereof becomes 100%, it is possible to obtain a texture substantially similar to the texture produced by the above-described embodiment. it can. The ostrich meat is added to the total weight of the meat by 20%.
% Or more, the texture of ostrich meat can be obtained,
Unprecedented texture can be obtained.

The amount of each seasoning is 6 to 8% for soy sauce, 6 to 8% for sake, and 1.0 to 1 for chemical seasoning, based on the total weight of meat and chopped onions. 0.5%, 0.1% to 0.3% of garnish and 10 to 11 of miso
% And the amount of white sucrose in the amount of 14 to 16%, it is possible to maintain the effects of the respective seasonings and also make the overall texture substantially the same as that of the above-described embodiment.

Further, in this embodiment, an example using only onion as a vegetable which is one of the ingredients of the ingredient is shown, but it is also possible to add some kind of vegetable in addition to onion. Also, in the above-described embodiment, the seasoning also uses dark soy sauce, sake, chemical seasoning, chilli pepper, miso, and sugar, but it is not necessary to use all kinds, and these may be appropriately selected and used. It is also possible to add a suitable seasoning other than these.

Further, as meat other than ostrich meat, trimmed beef, trimmed chicken meat, or the like may be mixed with pork or the like instead of pork or pork fat.

[0072]

As described above, according to the present invention,
By using ostrich meat as the main meat, a new taste that cannot be enjoyed with conventional meat sauce can be provided. In addition, adding an appropriate amount of pork and pork fat to ostrich meat can provide umami and richness. Furthermore, when a plurality of types of seasonings are used in combination in an appropriate manner, it is possible to obtain a meat taste that has never been seen before, and it is possible to obtain a meat content that is highly noticed by consumers.

[Brief description of the drawings]

FIG. 1 is a flowchart illustrating a method for producing meat buns according to the present invention.

FIG. 2 shows a case where two skin counterparts are used in the production process of the meat bun of the present invention.
It is a figure which shows the side sectional view of the state which wrapped the tool in the skin as one.

FIG. 3 is a view showing an external view of a finished product of meat bun of the present invention.

[Explanation of symbols]

 D Created tool E Created skin F State in which the tool is wrapped in skin J Completed meat bun state M Branding

Claims (18)

[Claims] 1. A meat paste comprising a meat-containing ingredient wrapped in a skin, wherein the meat contains at least 20% of ostrich meat relative to the total weight of the meat. 2. The ostrich meat is used in an amount of about 60% of the total weight of the meat used, and pork and pork fat are used as the other meats. A meat bun characterized in that it is used in a proportion of 20% and used in such a proportion that the sum of them becomes 100%. 3. The meat according to claim 2, wherein the ostrich meat and the pork use trimmed meat, respectively, and the trimmed meat obtained by adding the fat of the pork is used as the ground meat. Meat Bun. 4. The ingredient contains, as ingredients other than meat, minced onions and a plurality of seasonings, and the chopped onions use approximately the same amount as the total weight of the meat. The meat bun according to claim 1, 2, or 3, wherein the meat bun is a meat bun. 5. The meat bun according to claim 4, wherein said seasoning is selected from soy sauce, sake, chemical seasoning, chilli pepper, miso and sugar. 6. When soy sauce, sake, chemical seasoning, potato garnish, miso, or sugar is used as the seasoning, the soy sauce accounts for 6 to 8% of the total weight of the meat and the minced onion. 6 to 8% of sake, 1.0 to 1.5% of chemical seasoning, 0.1 to 0.3 of garnish
%, The amount of miso is 10 to 11%, and the amount of white sucrose is 14 to 16%. 7. The ingredient according to any one of claims 1 to 6, wherein, in addition to the meat, the minced onion and the seasoning, an appropriate amount of okara and potato starch is added. The meat described. 8. The skin is made by mixing flour, sugar, yeast, baking powder, and lard, which are obtained by mixing all-purpose flour and strong flour, using appropriate amounts of these, adding water thereto, and mixing. 8. The method according to claim 1, wherein
The meat bun according to any one of the above. 9. The meat bread according to any one of claims 1 to 8, wherein the ratio of the skin and the ingredient is such that the weight ratio of the skin to the ingredient is approximately 2: 1. 10. The meat paste formed by wrapping the ingredient in a skin is marked with a mark indicating that the meat is made of ostrich meat on a predetermined portion of the skin. Or the meat bun according to item 1. 11. A method for producing a meat bun, comprising wrapping a meat-containing ingredient in a skin, wherein the ostrich meat is boiled together with other ingredients other than the meat, wherein the meat contains 20% or more of the total weight of the meat. A step of creating an ingredient by doing so, a step of creating a skin for wrapping the created ingredient, and a step of wrapping the ingredient in the created skin to form a meat bun. Production method. 12. The ostrich meat is used in an amount of about 60% with respect to the total weight of the meat used, and pork and pork fat are used as the other meats. The method for producing meat buns according to claim 11, wherein the amount is 20%, and the total is 100%. 13. The meat according to claim 12, wherein the ostrich meat and the pork are trimmed meats, and the trimmed meats are added with the fat of the pork as ground meat. Production method of meat bun. 14. The ingredient contains minced onion and a plurality of seasonings as ingredients other than meat, and the chopped onion has approximately the same amount as the total weight of the meat, The above seasonings are soy sauce, sake, chemical seasonings,
When using a soy sauce, miso, sugar as a seasoning, these soy sauce, sake, chemical seasoning, potato peas, miso, and sugar are used as the seasoning, the meat and the minced onion are used. 6-8% of the soy sauce and 6-8% of the sake
%, The above-mentioned chemical seasoning is 1.0-1.5%, the garnish is 0.1-0.3%, the miso is 10-11%, and the white sugar is 14-16%. The method of claim 11, wherein the chopped onion and the seasoning are boiled in a container, and the meat is added and then boiled again. Production method. 15. In the stewing step in the step of making the ingredient, when the cooked meat is cooked, add okara and further stew, then add a potato flour and mix the whole. The method for producing meat buns according to claim 14, which is characterized in that: 16. The skin is made by mixing flour, sugar, yeast, baking powder, and lard, which are obtained by mixing all-purpose flour and strong flour, using appropriate amounts of these, adding water thereto, and mixing. The method for producing meat buns according to any one of claims 11 to 15, wherein 17. The method according to claim 11, wherein the step of forming the meat bun includes a step of wrapping the ingredient in the skin and fermenting it, and a step of steaming after fermentation. 2. The method for producing a meat bun according to claim 1. 18. When the steaming step is completed, a step is performed in which, after cooling to a predetermined temperature, a predetermined portion of the skin is marked with meat using ostrich meat. 18. The method for producing a meat bun according to 17.