JP2004041148A - Frozen food sustained in charbroiling flavor and method for producing the same - Google Patents
Frozen food sustained in charbroiling flavor and method for producing the same Download PDFInfo
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- JP2004041148A JP2004041148A JP2002206488A JP2002206488A JP2004041148A JP 2004041148 A JP2004041148 A JP 2004041148A JP 2002206488 A JP2002206488 A JP 2002206488A JP 2002206488 A JP2002206488 A JP 2002206488A JP 2004041148 A JP2004041148 A JP 2004041148A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【0001】
【発明の属する技術分野】
本発明は炭火焼き風味が付与されたタレと焼成された食品を一緒に包装し、蒸した後、冷凍することを特徴とする、炭火焼き風味が保持された冷凍食品及びその製造方法に関する。
【0002】
【従来の技術】
食品に炭火焼き風味を付与する方法としては、被加熱原料を該被加熱原料の少なくとも一部が焦げるように酸素存在雰囲気中で加熱することにより発せられる香気成分を捕集液に捕集する事を特徴とする香料組成物の製造方法(特開平8−291298号公報)や、油脂または脂肪酸を、表面温度が100〜1000℃である炭素材に接触させ、生成した気体または気体に同伴する液体を回収することを特徴とするフレーバーの製造方法(特開2000−8073号公報)が知られている。
【0003】
しかしながらこれらは香料組成物やフレーバーの製造方法についての発明であり、使用方法は香りを付与すべき食品に該発明の香料組成物やフレーバーを適量添加することが開示されているのみである。その為、食品に付与されたそれらの風味が長期間にわたり保持されるという効果は想定されなかった。また食品に香料組成物やフレーバーを添加する方法では、本来の風味よりも匂いが強くなる傾向があり、かつ自然な風味を得ることが容易ではなかった。
【0004】
また糖分を含むタレとペースト状家禽皮とを含ませた家禽肉を加熱することによりフレーバーを強化し、缶に充填密封し、レトルト加熱した後冷却して缶詰にすることでこのフレーバーが長期保存される焼き鳥あるいは焼鳥様食品が知られている。(特開昭61−219356号公報)
【0005】
しかしながらこの方法は高温のレトルト加熱処理により肉質などの食感が変化してしまうものであり、また食品自体はレトルト加熱後の缶詰保存により常温で長期保存は可能であるが、風味を長期間にわたり保持するという効果においては完全には満足のいくものではなかった。
【0006】
【発明が解決しようとする課題】
本発明は、炭火焼き風味が付与された焼成された食品において、自然な炭火焼き風味が得られることで本格感が増し、その炭火焼き風味が長期間保持された冷凍食品の製造方法、及びその方法により製造された冷凍食品を提供することを目的とする。
【0007】
【課題を解決するための手段】
本発明者らは上記の問題点を解決すべく鋭意検討した結果、畜肉食品を炭火で焼いた後にタレにつけるという工程を1回以上10回以内行う炭火焼き風味が付与されたタレと、焼成された食品を一緒に包装し、80〜105℃の雰囲気温度で3〜60分間蒸した後、冷凍することで課題が解決されることを見出し、本発明を完成させるに至った。
【0008】
【発明の実施の形態】
本発明はあらかじめ焼成された食品を、畜肉食品を炭火で焼いた後にタレにつけるという工程を1回以上10回以内行った炭火焼き風味を付与したタレと、一緒に包装し、80〜105℃の雰囲気温度で3〜60分間蒸した後、冷凍することを特徴とする。本方法で得られる冷凍食品は、蒸した後、冷凍することで単にタレと混合しただけの食品では得られない効果が得られる。詳細な原因は検討中であるが、特定の蒸し工程及び冷凍工程を行うことで、タレの炭火焼き風味の成分及び液体成分等が食品内部に有為に浸透し、喫食時に食品そのものに強い炭火風味が感じられると考えられる。また表面のみにタレが付与された従来の食品では、食品表面に不自然に強い風味があり食品内部にあまり風味が感じられなかったが、本発明においては、タレの炭火焼き風味の成分や液体成分が食品表面だけでなく食品内部にも浸透するため、におい及び風味が食品全体にいきわたり、自然なにおいと風味が得られると考えられる。
【0009】
炭火焼き風味は多成分の複合でできており、濃縮工程や抽出工程を含む炭火焼き風味の付与方法では、炭火焼き風味の成分が変化するおそれがある。それに対して本発明は炭火によって炭火焼き風味を付与したタレを用いることで、多成分の調和がとれた状態で食品への浸透が起こるため、人工的ではない本格感のある風味を得ることが出来ると考えられる。
【0010】
本発明においては炭火焼き風味の特徴について主に記載してあるが、炭火焼き臭といわれるにおいについても、においの保持の機構については風味の機構と同様であると考える。
【0011】
また本発明において食品は冷凍することで炭火風味が長期間保持される。レトルト加熱後の保存では食感が変化するために好ましくない。またレトルト保存や缶詰保存などの常温保存では、保存中での食感の変化の問題や微生物繁殖による衛生上の問題は少ないが、本発明においては常温保存では好ましい効果は得られない。これは本研究により見出された推察であるが、炭火焼き風味の付与されたタレの成分が食品内部に浸透する条件が常温やチルドよりも冷凍が適していることが考えられる。
【0012】
本発明において炭火焼き風味が付与されたタレと一緒に包装する食品は、特に限定されることはないが、炭火焼き風味の保持という観点からは焼き鳥などの畜肉食品や、はんぺん、おにぎりなどの食品が特に好ましい。
【0013】
本発明において包装については、食品包装に用いられる素材でかつ蒸し工程や冷凍工程に耐えられる素材であれば特に制限はないが、炭火焼き風味が付与されたタレと食品がより密着し、タレの炭火焼き風味及び液体成分が食品の中へ浸透しやすくなることから真空包装が好ましい。
【0014】
本発明において蒸し条件は、80〜105℃の雰囲気温度で3〜60分間の蒸し時間で行う。これ以外の条件では食品の食感が劣化したり、殺菌処理が完了せず好ましくない。また食品衛生上、殺菌できる温度と時間であることも必要であり、その点からは蒸し後の食品内部の温度が75℃以上になるようにするのが好ましい。蒸す方法については沸騰水中や、コンベクションオーブンなどを含む蒸気加熱などが考えられる。
【0015】
本発明において蒸した後の冷凍条件については特に限定はないが、炭火焼き風味が付与されたタレや食品の品質劣化及び水分移行の抑制のためには、急速凍結及び低温保存が好ましい。急速凍結は、−50℃以下で1時間以内に行うのが好ましい。また冷凍後の芯温は好ましくは−5℃以下、より好ましくは−18℃以下が良い。
【0016】
本発明においていうタレは特に限定されないが、一般的に、しょう油、うまみ調味料、ショ糖や乳糖などの少糖類、あるいはブドウ糖や果糖等の単糖類などを含む液体物である。本発明においては更に馬鈴薯澱粉やコーンスターチなどの澱粉や、ゲル化剤により粘度を付与させるのが好ましい。
【0017】
本発明において炭火焼き風味の付与されたタレは、畜肉食品を炭火で焼いた後にタレにつける、という工程を1回以上10回以内行うことで作成される。これにより畜肉食品から溶けだした脂やタレが炭火と接触し香ばしい炭火焼き風味を生じさせ、その炭火焼き風味が畜肉食品や畜肉食品に塗布されたタレにつき、それを再び大量のタレにつけることにより畜肉食品や畜肉食品に塗布されたタレについていた炭火焼き風味が大量のタレへと移り、大量のタレが香ばしい炭火焼き風味となる。
【0018】
本発明においてタレに炭火焼き風味を付与するために用いる畜肉食品は、鶏、豚、牛などの畜肉だけでなく、畜肉を用いたハム、ソーセージ、ベーコン、つくねやハンバーグなどの畜肉加工食品も含まれるが、本格的な風味を持った食品にするには畜肉加工食品よりも畜肉が好ましい。またタレに炭火焼き風味を付与するために用いる畜肉食品は、そのまま焼成された食品として利用することがコスト、製造方法の点から好ましい。
【0019】
畜肉食品の加熱方法としては特に制限はなく、ガスコンロ、電気コンロ、固形燃料コンロ、まき、炭、遠赤外線ヒーター等適宜用いることが出来るが、好ましくは炭火などの遠赤外線を発生させる加熱方法がよい。特に炭火による加熱では、遠赤外線により焼き上がりの畜肉食品の食感が柔らかくなるだけでなく、畜肉食品そのものに直接炭火焼き風味が付与されるため、焼成された食品が焼成された畜肉食品である場合に、より香ばしい炭火風味の食品となる。
【0020】
炭火焼き風味の付与されたタレの作成において、畜肉食品に油脂等を塗布すると風味が増すため好ましい。ここで畜肉食品に塗布する油脂等とは、食用油脂であればいずれも良く、例えば鶏脂、豚脂等の動物油脂、サラダ油、コーン油等の植物油脂があげられる。その中でも動物油脂、特に鶏脂は、コストや味や風味の点からより好ましい。
【0021】
炭火焼き風味の付与されたタレの作成において、畜肉食品を炭火で焼いた後にタレにつけるという工程は1回以上10回以内行えばよいが、強すぎずまた弱すぎない炭火焼き風味をタレに付与するためには、畜肉食品を炭火で焼いた後にタレにつけるという工程を2回以上5回以内行うのが好ましい。また畜肉食品を炭火で焼いた後にタレにつけるという工程をタレ1重量部に対し、2ないし10重量部、より好ましくは3ないし6重量部の畜肉食品を用いて行うのが好ましい。
【0022】
本発明において使用されるタレは炭火焼き風味が付与されたタレであることが重要である。これはタレの炭火焼き風味及び液体成分が蒸した後冷凍工程を経ることで食品内部に有為に浸透し、喫食時に食品そのものに強い炭火風味が感じられ、またにおい及び風味が食品全体にいきわたり、自然なにおいと風味が得られると考えられる本発明の効果による。つまり炭火焼き風味が付与されていない通常のタレを包装し蒸した後冷凍をしても、元々風味が少ないタレでは風味を保持するという本発明の効果が得られないためである。
【0023】
【実施例】
以下、本発明を実施例により更に詳細に説明するが、本発明はこれらの実施例の記載により限定されるものではない。
【0024】
標準品の作成
表1の配合のタレの中に鶏肉を15分漬け込んだ後、鶏肉の雰囲気温度が280〜320℃になるように調整した炭火で、鶏肉の芯温が70〜75℃になるまで焼成した(1)。次に、焼成した鶏肉100gと表1の配合のタレ25gをアルミパウチ包装容器に入れ、真空包装機(AUTO VACUUM PACKKER V−304G、TOSEI社製)により真空パックした(2)。次に、真空パックしたものをコンベクションオーブン(GSC−30B、TANICO社製)を用いて95℃で10分間蒸したもの(3)を標準品とした。
【0025】
【表1】
タレの配合を表1に示す。
【0026】
実施例1
標準品の製造工程(2)で用いる「表1の配合のタレ25g」の代わりに「炭火焼き風味が付与されたタレ25g」を用い、標準品の製造工程(3)の次に、−50℃で1時間冷凍し、3ヶ月間冷凍保存したものを実施例1とした。
【0027】
実施例や比較例に用いた炭火焼き風味が付与されたタレは以下のように作成した。すなわち一口大(約5g)に切った鶏肉を焼成時の雰囲気温度が280〜320℃になるように調整した炭火で鶏肉の芯温が70〜75℃になるまで両面を焼成し、その後、表1の配合のタレに焼成した鶏肉を漬けることでタレ付けを行い、もう一度炭火で焼成する工程とタレ付けを行う工程を行った。これをタレ1重量部に対し鶏肉が4重量部になるまで行った。
【0028】
比較例1
標準品の製造工程(3)の次に、−50℃で1時間冷凍し、3ヶ月間冷凍保存したものを比較例1とした。
【0029】
比較例2
標準品の製造工程(2)で用いる「表1の配合のタレ25g」の代わりに「炭火焼き風味が付与されたタレ25g」を用い、標準品の製造工程(2)の次に、116℃で45分レトルト加熱したものを比較例2とした。
【0030】
比較例3
標準品の製造工程(2)で用いる「表1の配合のタレ25g」の代わりに「炭火焼き風味が付与されたタレ25g」を用い、標準品の製造工程(2)の次に、116℃で45分レトルト加熱し、−5℃で2週間チルド保存したものを比較例3とした。
【0031】
冷凍されている実施例1、比較例1については、官能評価時には10分間ボイルし喫食できる状態にして、レトルト加熱された比較例2はそのまま喫食できる状態にして、レトルト加熱後にチルド保存されている比較例3は、官能評価時には5分間ボイルし喫食できる状態にして、評点法にて官能評価を行った(n=5)。評点は標準品を0点とし、最高点を5点、最低点を−5点とした。
【0032】
各評価項目の基準は、「強さ」の項目では「非常に強い」ものを5点、「非常に弱い」ものを−5点とした。「好ましさ」の項目では「非常に好ましい」ものを5点、「非常に好ましくない」ものを−5点とした。「総合評価」の項目では「におい」と「風味」を総合して、「非常に好ましい」ものを5点、「非常に好ましくない」ものを−5点とした。
【0033】
官能評価結果を表2に示す。
【0034】
【表2】
【0035】
表2の結果によれば、本発明を用いた実施例1は3ヶ月保存したにもかかわらず総合評価で標準品を上回ることが確認された。炭火焼き風味が付与されたタレを用いたがレトルト加熱した比較例2においては、炭火焼き風味、炭火臭共に標準品よりも強く感じられたが、保存工程が無かったにもかかわらず炭火焼き風味は好ましくなく、単に炭火焼き風味を付与したタレを用いるだけでは本発明の効果が得られないことが確認された。
【0036】
【発明の効果】
本発明によれば、自然な炭火焼き風味が得られることで本格感が増し、その炭火焼き風味が長期間保持された食品を容易に得ることが出来る。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a frozen food having a charcoal-grilled flavor and a method for producing the frozen food, wherein the sauce with charcoal-grilled flavor is packaged together with the baked food, steamed and then frozen.
[0002]
[Prior art]
As a method of imparting a charcoal-grilled flavor to food, a fragrance component generated by heating a raw material to be heated in an atmosphere containing oxygen so that at least a part of the raw material to be heated is burnt is collected in a collecting liquid. A method for producing a fragrance composition (Japanese Patent Application Laid-Open No. 8-291298), a method in which an oil or fat is brought into contact with a carbon material having a surface temperature of 100 to 1000 ° C., and a generated gas or a liquid accompanying the gas There is known a method for producing a flavor, which is characterized by recovering the flavor (JP-A-2000-8073).
[0003]
However, these are inventions on a method for producing a fragrance composition and a flavor, and only disclose that a method of using the fragrance composition and the flavor is added to a food to be imparted with an appropriate amount of the fragrance composition and the flavor. Therefore, the effect that the flavor given to the food was maintained for a long time was not assumed. Further, in the method of adding a flavor composition or a flavor to food, the odor tends to be stronger than the original flavor, and it is not easy to obtain a natural flavor.
[0004]
In addition, the flavor is strengthened by heating poultry meat containing sauce containing sugar and paste-like poultry skin, filling and sealing in cans, heating after retort, cooling and canning, so that this flavor can be stored for a long time. Yakitori or yakitori-like food is known. (JP-A-61-219356)
[0005]
However, in this method, the texture such as meat quality is changed by the high-temperature retort heat treatment, and the food itself can be stored at normal temperature for a long period at normal temperature by canning storage after the retort heating, but the flavor can be maintained for a long time. The effect of holding was not entirely satisfactory.
[0006]
[Problems to be solved by the invention]
The present invention provides a method for producing a frozen food in which natural charcoal-grilled flavor is obtained in a baked food to which charcoal-grilled flavor has been imparted, thereby increasing authenticity, and the charcoal-grilled flavor is retained for a long period of time. It is an object to provide a frozen food produced by the method.
[0007]
[Means for Solving the Problems]
The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems. After packaging the prepared foods together and steaming them at an ambient temperature of 80 to 105 ° C. for 3 to 60 minutes, they found that the problem was solved by freezing, and completed the present invention.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
The present invention is to package the pre-baked food together with the charcoal-grilled sauce that has been subjected to the step of grilling the meat and meat food on a charcoal fire and then adding the sauce to the sauce one or more times but not more than 10 times, at 80 to 105 ° C. After steaming at an ambient temperature of 3 to 60 minutes, the mixture is frozen. The frozen food obtained by the present method is steamed and then frozen, thereby obtaining an effect that cannot be obtained with food simply mixed with sauce. The specific cause is under study, but by performing a specific steaming and freezing process, the ingredients and liquid components of the charcoal-grilled flavor of the sauce will significantly penetrate into the food, and the charcoal fire that is strong in the food itself during eating It is thought that flavor is felt. Also, in the conventional food in which the sauce is provided only on the surface, the surface of the food has an unnaturally strong flavor and the flavor is not felt much inside the food, but in the present invention, the components and liquids of the charcoal-grilled flavor of the sauce are used. Since the ingredients penetrate not only on the food surface but also inside the food, it is considered that the smell and flavor spread throughout the food, and a natural smell and flavor can be obtained.
[0009]
The charcoal-grilled flavor is made of a multi-component composite, and the charcoal-grilled flavor component may change in the method for imparting charcoal-grilled flavor including the concentration step and the extraction step. In contrast, the present invention uses a sauce provided with a charcoal-grilled flavor by charcoal fire, so that penetration into food occurs in a state where the multi-components are harmonized, so that a full-fledged flavor that is not artificial can be obtained. It is considered possible.
[0010]
In the present invention, the characteristics of charcoal-grilled flavor are mainly described. However, regarding the smell called charcoal-grilled odor, the mechanism for holding the odor is considered to be the same as the mechanism for flavor.
[0011]
Further, in the present invention, the food is kept in a charcoal-grilled flavor for a long time by freezing. Storage after heating the retort is not preferable because the texture changes. Further, in storage at ordinary temperature such as retort storage or canned storage, there are few problems of changes in texture during storage and hygienic problems due to propagation of microorganisms, but in the present invention, favorable effects cannot be obtained by storage at normal temperature. This is a presumption found in this study, and it is considered that freezing is more appropriate than normal temperature or chilled for the conditions under which the components of the sauce with charcoal grilled flavor penetrate into the food.
[0012]
In the present invention, foods to be packaged together with the charcoal-grilled flavored sauce are not particularly limited, but from the viewpoint of maintaining the charcoal-grilled flavor, livestock meat foods such as yakitori, and foods such as rice balls and rice balls. Is particularly preferred.
[0013]
In the present invention, the packaging is not particularly limited as long as it is a material used for food packaging and can withstand the steaming process and the freezing process. Vacuum packaging is preferred because the charcoal grilled flavor and the liquid components can easily penetrate into the food.
[0014]
In the present invention, the steaming is performed at an atmosphere temperature of 80 to 105 ° C for a steaming time of 3 to 60 minutes. Under other conditions, the texture of the food deteriorates and the sterilization treatment is not completed, which is not preferable. In addition, it is necessary for food hygiene to be a temperature and a time that can be sterilized. From that point, it is preferable that the temperature inside the food after steaming is 75 ° C. or more. As a method of steaming, boiling water, steam heating using a convection oven, or the like can be considered.
[0015]
In the present invention, the freezing conditions after steaming are not particularly limited, but quick freezing and low-temperature storage are preferable in order to suppress the deterioration of the quality of the sauce or the food to which the charcoal-grilled flavor is imparted and the transfer of moisture. The quick freezing is preferably performed at -50 ° C or less within one hour. The core temperature after freezing is preferably -5 ° C or lower, more preferably -18 ° C or lower.
[0016]
Sauce referred to in the present invention is not particularly limited, but is generally a liquid material containing soy sauce, umami seasoning, oligosaccharides such as sucrose and lactose, and monosaccharides such as glucose and fructose. In the present invention, it is preferable that viscosity is further imparted by a starch such as potato starch or corn starch or a gelling agent.
[0017]
In the present invention, the sauce provided with the charcoal-grilled flavor is produced by performing the process of baking meat meat food on a charcoal fire and then applying the sauce to the sauce once to 10 times. As a result, the fat and sauce melted from the meat food come into contact with the charcoal fire to produce a savory charcoal-grilled flavor, and the charcoal-grilled flavor is applied to the meat and meat-meat foods, and the sauce is applied to a large amount of sauce again. The charcoal-grilled flavor of the meat food or the sauce applied to the meat meat food is transferred to a large amount of sauce, and the large amount of sauce becomes a savory charcoal-grilled flavor.
[0018]
Meat foods used for imparting charcoal-grilled flavor to sauces in the present invention include not only meats such as chickens, pigs, and cows, but also meat processed foods such as ham, sausage, bacon, meatballs and hamburgers using meats. However, meat is preferable to processed meat food in order to produce a full-fledged food. In addition, it is preferable from the viewpoint of cost and production method that the meat meat food used for imparting the charcoal grilled flavor to the sauce is used as it is as a baked food.
[0019]
There is no particular limitation on the method for heating the meat and meat food, and gas stoves, electric stoves, solid fuel stoves, firewood, charcoal, far-infrared heaters and the like can be used as appropriate, but a heating method that generates far-infrared rays such as charcoal is preferred. . In particular, heating by charcoal fire not only softens the texture of the meat food baked by far infrared rays, but also imparts a charcoal-grilled flavor directly to the meat meat itself, so that the baked food is a baked meat meat food. In some cases, it will result in a more savory charcoal-flavored food.
[0020]
In the production of sauce with charcoal grilled flavor, it is preferable to apply fats and oils to livestock meat foods since the flavor increases. Here, any fats and oils to be applied to animal meat foods may be any edible fats and oils, such as animal fats such as chicken fat and lard, vegetable fats such as salad oil and corn oil. Among them, animal fats and oils, particularly chicken fats, are more preferable in terms of cost, taste and flavor.
[0021]
In making sauce with charcoal-grilled flavor, the process of grilling livestock meat food with charcoal and then adding it to sauce may be performed once or more and up to 10 times, but charcoal-grilled flavor that is neither too strong nor too weak In order to provide the meat, it is preferable to perform the step of baking the meat and meat food on a charcoal fire and then adding the sauce to the sauce two to five times. Further, it is preferable that the step of baking the meat and meat food on a charcoal fire and then adding the sauce is performed using 2 to 10 parts by weight, more preferably 3 to 6 parts by weight, of the meat and meat food per 1 part by weight of the sauce.
[0022]
It is important that the sauce used in the present invention is a sauce having a charcoal grilled flavor. This is because the charcoal-grilled flavor of the sauce and the liquid components have been steamed and then have passed through the freezing process to penetrate significantly into the food, and the food itself has a strong charcoal-flavored taste when eating, and the smell and flavor spread throughout the food. This is due to the effect of the present invention, which is considered to provide a natural smell and flavor. In other words, even if an ordinary sauce having no charcoal-grilled flavor is packaged and steamed and then frozen, the effect of the present invention of maintaining the flavor of a sauce with a originally low flavor cannot be obtained.
[0023]
【Example】
Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the descriptions of these Examples.
[0024]
Preparation of standard product After immersing chicken in sauce of the combination of Table 1 for 15 minutes, the core temperature of chicken becomes 70-75 ° C with charcoal fire adjusted so that the ambient temperature of chicken becomes 280-320 ° C (1). Next, 100 g of the baked chicken and 25 g of the sauce of the composition shown in Table 1 were placed in an aluminum pouch packaging container, and vacuum-packed with a vacuum packaging machine (AUTO VACUMUM PACKKER V-304G, manufactured by TOSEI) (2). Next, what was vacuum-packed and steamed at 95 ° C. for 10 minutes using a convection oven (GSC-30B, manufactured by TANICO) was used as a standard product.
[0025]
[Table 1]
Table 1 shows the composition of the sauce.
[0026]
Example 1
"25 g of sauce with charcoal-grilled flavor" was used instead of "25 g of sauce with the composition shown in Table 1" used in the production process (2) of the standard product. Example 1 was obtained by freezing at 1 ° C. for 1 hour and storing by freezing for 3 months.
[0027]
Sauces with charcoal-grilled flavor used in Examples and Comparative Examples were prepared as follows. That is, chicken meat cut into bite-sized pieces (approximately 5 g) is baked on both sides until the core temperature of the chicken becomes 70-75 ° C. with a charcoal fire adjusted so that the ambient temperature during baking becomes 280-320 ° C. Then, the baked chicken was immersed in the sauce having the composition of No. 1 to perform the sauce addition, and the process of baking again with charcoal fire and the step of sauce addition were performed. This was carried out until the chicken became 4 parts by weight with respect to 1 part by weight of the sauce.
[0028]
Comparative Example 1
After the production process (3) of the standard product, the product was frozen at −50 ° C. for 1 hour and frozen and stored for 3 months to obtain Comparative Example 1.
[0029]
Comparative Example 2
"25 g of sauce with charcoal-grilled flavor" was used instead of "25 g of sauce with the composition shown in Table 1" used in the production process (2) of the standard product. Comparative Example 2 was prepared by retort heating for 45 minutes.
[0030]
Comparative Example 3
"25 g of sauce with charcoal-grilled flavor" was used instead of "25 g of sauce with the composition shown in Table 1" used in the production process (2) of the standard product. Comparative Example 3 was prepared by retort heating at 45 ° C. for 45 minutes and chilled storage at −5 ° C. for 2 weeks.
[0031]
The frozen Example 1 and Comparative Example 1 were boiled for 10 minutes at the time of sensory evaluation to be edible, and Comparative Example 2 heated by retort was allowed to be edible as it was, and was chilled and stored after retort heating. In Comparative Example 3, sensory evaluation was performed by a scoring method while boiling for 5 minutes during the sensory evaluation so as to be able to eat (n = 5). The score was 0 for the standard product, 5 for the highest score, and -5 for the lowest score.
[0032]
The criteria for each evaluation item were "very strong" in the item of "strength", 5 points, and "very weak", -5 points. In the item of "preference", "very favorable" scored 5 points, and "very unfavorable" scored -5 points. In the item of "overall evaluation", "smell" and "flavor" were combined, and "very favorable" was given 5 points, and "very unfavorable" was given -5 points.
[0033]
Table 2 shows the results of the sensory evaluation.
[0034]
[Table 2]
[0035]
According to the results in Table 2, it was confirmed that Example 1 using the present invention exceeded the standard product in the overall evaluation despite storage for 3 months. In Comparative Example 2 in which the sauce provided with the charcoal-grilled flavor was used but the retort heating was performed, both the charcoal-grilled flavor and the charcoal-grill smell were felt stronger than the standard product, but the charcoal-grilled flavor was obtained despite the absence of the preservation step. Was not preferred, and it was confirmed that the effect of the present invention could not be obtained by simply using sauce that had a charcoal grilled flavor.
[0036]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, since a natural charcoal-grilled flavor is obtained, full-fledged feeling increases, and the food which the charcoal-grilled flavor is maintained for a long period of time can be easily obtained.
Claims (3)
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
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JP2002206488A JP4055499B2 (en) | 2002-07-16 | 2002-07-16 | Frozen food with retained charcoal-grilled flavor and method for producing the same |
CNB038167875A CN100346702C (en) | 2002-07-16 | 2003-06-30 | Frozen food retaining charcoal-grilled flavor and method for producing same |
AU2003244021A AU2003244021A1 (en) | 2002-07-16 | 2003-06-30 | Frozen food sustaining charcoal-grilled flavor and process for producing the same |
PCT/JP2003/008324 WO2004006685A1 (en) | 2002-07-16 | 2003-06-30 | Frozen food sustaining charcoal-grilled flavor and process for producing the same |
TW092119054A TWI307619B (en) | 2002-07-16 | 2003-07-11 | Frozen food retaining charcoal-grilled flavor and method for producing same |
US11/035,722 US20050181104A1 (en) | 2002-07-16 | 2005-01-18 | Frozen food retaining charcoal-grilled flavor and method for producing same |
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JP2002206488A JP4055499B2 (en) | 2002-07-16 | 2002-07-16 | Frozen food with retained charcoal-grilled flavor and method for producing the same |
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JP2004041148A true JP2004041148A (en) | 2004-02-12 |
JP4055499B2 JP4055499B2 (en) | 2008-03-05 |
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JP2002206488A Expired - Fee Related JP4055499B2 (en) | 2002-07-16 | 2002-07-16 | Frozen food with retained charcoal-grilled flavor and method for producing the same |
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JP (1) | JP4055499B2 (en) |
CN (1) | CN100346702C (en) |
AU (1) | AU2003244021A1 (en) |
TW (1) | TWI307619B (en) |
WO (1) | WO2004006685A1 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007195523A (en) * | 2006-01-30 | 2007-08-09 | Yonekyu Corp | Meatball-like processed meat food and method for producing the same |
JP2010017122A (en) * | 2008-07-10 | 2010-01-28 | Bright Foods:Kk | Frozen food and method for producing frozen food |
CN104187770A (en) * | 2014-08-14 | 2014-12-10 | 贵阳新民食品有限公司 | Processing method of bag-open instant flavor grilled shredded meat |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN110623215A (en) * | 2019-10-16 | 2019-12-31 | 杨鸿苍 | Meat barbecue method and meat barbecue vending machine system thereof |
Family Cites Families (8)
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JPS5266658A (en) * | 1975-12-01 | 1977-06-02 | Fujimori Kogyo Co | Method of producing fish spitchock packed in bag |
JPS62142291U (en) * | 1986-03-01 | 1987-09-08 | ||
JPH08291298A (en) * | 1995-04-22 | 1996-11-05 | Kao Corp | Production of perfume composition |
JP2759775B2 (en) * | 1995-06-16 | 1998-05-28 | 武司 野末 | Skewered food fry equipment |
JP2000008073A (en) * | 1998-06-26 | 2000-01-11 | Kyowa Hakko Kogyo Co Ltd | Production of flavor |
CN1282533A (en) * | 1999-07-30 | 2001-02-07 | 东山华农食品有限公司 | Technology for producing roasted eel. |
CN1296775A (en) * | 1999-11-17 | 2001-05-30 | 顺德屏荣食品发展有限公司 | Process for roasting sliced eel |
JP2002186459A (en) * | 2000-12-18 | 2002-07-02 | Zenkoku Chain Ryuho:Kk | Spit-roasted chicken for cooking with microwave oven |
-
2002
- 2002-07-16 JP JP2002206488A patent/JP4055499B2/en not_active Expired - Fee Related
-
2003
- 2003-06-30 CN CNB038167875A patent/CN100346702C/en not_active Expired - Fee Related
- 2003-06-30 WO PCT/JP2003/008324 patent/WO2004006685A1/en active Application Filing
- 2003-06-30 AU AU2003244021A patent/AU2003244021A1/en not_active Abandoned
- 2003-07-11 TW TW092119054A patent/TWI307619B/en not_active IP Right Cessation
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007195523A (en) * | 2006-01-30 | 2007-08-09 | Yonekyu Corp | Meatball-like processed meat food and method for producing the same |
JP4516921B2 (en) * | 2006-01-30 | 2010-08-04 | 米久株式会社 | Tsukine-shaped processed meat food and its manufacturing method |
JP2010017122A (en) * | 2008-07-10 | 2010-01-28 | Bright Foods:Kk | Frozen food and method for producing frozen food |
CN104187770A (en) * | 2014-08-14 | 2014-12-10 | 贵阳新民食品有限公司 | Processing method of bag-open instant flavor grilled shredded meat |
Also Published As
Publication number | Publication date |
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TWI307619B (en) | 2009-03-21 |
JP4055499B2 (en) | 2008-03-05 |
CN100346702C (en) | 2007-11-07 |
TW200402270A (en) | 2004-02-16 |
WO2004006685A1 (en) | 2004-01-22 |
CN1668202A (en) | 2005-09-14 |
AU2003244021A1 (en) | 2004-02-02 |
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