JP2008118948A - Method for producing frozen hamburger - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a frozen hamburger, producing the frozen hamburger excellent in crispy palatability of its surface, juicy feeling of its inside after cooled down and the like, in good yield and suitable for a large scale production. <P>SOLUTION: The production method comprises a process (A) for preparing a formed raw hamburger using hamburger raw materials containing edible meat, a process (B) for baking a part of the surface of the formed material, a process (C) for steaming the formed material and a process (D) for freezing the steamed formed material. The raw material of the hamburger contains beef, onion and bread crumb in a specific ratio. The process (C) includes a process for steaming the formed material baked in the process (B) in a steaming space filled with steam having a specific temperature, a process for steaming the steamed formed material in a steaming space filled with steam having a specific temperature and a process for steaming the steamed formed material in a steaming space filled with steam having a specific temperature and timings of transportation of the formed material to each of the above processes are controlled. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing a frozen hamburger, which can produce a frozen hamburger product having a crispy texture on the surface and an internal juicy sensation even after cooling, and is suitable for mass production.

Conventionally, frozen hamburgers are usually frozen after being heated so that the core temperature becomes 70 ° C. or higher in order to ensure safety during frozen storage. For the heating, steaming or oven heating is often employed to bring the core temperature to the temperature or higher. As a method of adopting steaming, for example, after baking the surface to the extent that the upper and lower surfaces of the hamburger are lightly burnt, steaming with steam at a dew point of 100 ° C. and a temperature of 100 ° C. so that the core temperature becomes 70 ° C. or higher, It is generally frozen.
In such an initial stage of cooking, the weight of the hamburger is temporarily increased due to moisture absorption by cooking, but before the core temperature is raised to 70 ° C. or higher, the fats and oils of meat in the hamburger are dissolved, and finally Loses weight. And after freezing the obtained hamburger, thawing and heating in an oven etc. and cooling it before eating, the crispy texture on the surface is not enough, the soft feeling of the contents can be tasted, but the moisture content by steaming Due to the increase and the decrease in fat content, the wateriness was inevitably emphasized compared with the case where raw hamburger that had not been frozen was baked in a frying pan or the like, and the juiciness was not always satisfactory.
Therefore, in Patent Documents 1 to 6 and the like, attempts have been made to improve the succulent feeling and yield by improving the compounding material for hamburger, the molding method, the structure, and the like.

By the way, the juicy feeling of hamburger is a texture that is obtained with a suitable amount of moisture and oil spread throughout the interior as well as a crunchy texture on the surface, even if there is too much moisture and oil, It is hard to say that even if the moisture and oil content are within a specific range inside, it is not satisfactory. Therefore, even if it is a hamburger with the same amount of water and oil, the texture changes greatly depending on the heating method.
In recent years, for example, Patent Documents 7 to 10 and the like have proposed a cooking method and apparatus using superheated steam or superheated steam with a reduced dew point instead of saturated steam at 100 ° C. as a method for cooking food. The superheated steam is steam that is superheated to 100 ° C. or higher under normal pressure, and usually has a dew point of 100 ° C.
Steaming with superheated steam has the advantage that the food surface can be quickly heated, the moisture and oil content inside the food can be suppressed, and the food can be cooked with good yield.
However, in the production of frozen hamburger, when steaming with superheated steam at 150 ° C. or higher, it is necessary to cook until the core temperature reaches 70 ° C. or higher, and the surface is heated too much. The protein denaturation of the outer layer has progressed too much, the texture in the outer layer becomes hard, and a crispness is produced, and the fat is not sufficiently removed or spread from the inside to the center, and the oily food around the center Problems such as feeling. Such a problem similarly occurs, for example, in the case of only the condition of repeatedly repeating a high temperature and a low temperature during cooking as described in Patent Document 8. Further, when steaming for producing frozen hamburger is performed while maintaining the superheated steam temperature at a substantially constant state of 150 ° C. or higher, unlike other foods, in the production of frozen hamburger, the conventional saturated steam at 100 ° C. There is a tendency for the juicy feeling to decrease as compared to steaming using sushi.
JP-A-11-103826 Japanese Patent Application Laid-Open No. 11-243917 JP 2000-1112737 A JP 2000-217551 A Japanese Patent Laid-Open No. 2002-174 JP 2005-113 A JP 2005-245210 A JP 2000-152754 A JP 11-89722 A JP 2000-236798 A

  An object of the present invention is to provide a frozen hamburger manufacturing method that can produce a frozen hamburger product that has an excellent crisp texture on the surface and excellent juiciness inside even after cooling, and that is suitable for mass production. Is to provide.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors are considered unsuitable for the production of frozen hamburger steak, and even in the steaming method using superheated steam that has not been conventionally performed, By adopting steam with dew point and temperature controlled step by step according to the specific timing according to the material and size, etc., by carrying out the steaming process, it was not obtained with conventional frozen hamburger, and the surface was crisp The present inventors have found that a hamburg frozen product particularly excellent in texture and internal juiciness can be obtained.

According to the present invention, a raw hamburger molded product is prepared using a hamburger raw material containing meat, a step (B) of firing a part of the surface of the molded product, and a baked step (B). A method for producing a frozen hamburger comprising a step (C) of cooking a molded product and a step (D) of freezing the cooked molded product, wherein the step (C) comprises a dew point of 95 to 100 ° C. and a temperature of 95 A step (C-1) of steaming the molded product baked in the step (B) in a steaming space filled with steam of ˜110 ° C., and a molded product cooked in the step (C-1) having a dew point of 95 to 100 ° C. In addition, the step (C-2) of cooking in a steaming space filled with water vapor at a temperature of 150 to 300 ° C., and the molded product cooked in the step (C-2), have a dew point of 90 to 100 ° C. and a temperature of 90 to 110 Steaming in a steaming space filled with steam at 0 ° C. (C-3), and After the molded product cooked in step (C-1) shifts to step (C-2), after the weight of the molded product rises in cooking in step (C-1), it begins to drop (C- It is at any point in time while it falls to minus 1% by weight of the weight provided to 1), and the time when the molded product cooked in step (C-2) is transferred to step (C-3) is A frozen hamburger characterized in that the core temperature is 2 to 15 ° C. higher than when the process (C-1) is shifted to the step (C-2) and the core temperature is 60 ° C. or less. A manufacturing method (hereinafter abbreviated as a first method) is provided.
Moreover, according to this invention, it is a manufacturing method of the frozen hamburger including the said process (A) -process (D), Comprising: The said hamburger raw material is 20-60 weight% of beef, 5-30 weight% of onions, and bread crumbs 2-. 10% by weight, the step (C) includes the steps (C-1) to (C-3), and the molded product cooked in the step (C-1) is transferred to the step (C-2). Is the time when the core temperature of the molded product reaches 47 to 58 ° C. in the cooking in the step (C-1), and the molded product cooked in the step (C-2) is transferred to the step (C-3). The time at which the core temperature of the molded product rises by 2 to 10 ° C. than when the core temperature of the molded product shifts from the step (C-1) to the step (C-2) and the core temperature is 60 ° C. or less. A method for producing a frozen hamburger characterized by the following (hereinafter abbreviated as the second method, and the first and second methods are collectively referred to as the present invention). May be abbreviated as law).

In particular, the method of the present invention combines the step (B) and the step (C), and the steaming step of the step (C) is performed in a steaming space filled with water vapor controlled to the specific dew point and temperature. (C-1) to step (C-3) are included, and the hamburger molded product is steamed by shifting between these steps at a specific point in time. A frozen hamburger product with excellent juiciness and the like can be produced with high yield. Moreover, it can employ | adopt suitably also for mass production by making a process (C-1)-a process (C-3) into a continuous process.
In the method of the present invention, the reason why the above excellent texture is obtained is, for example, that the hamburger molded product is appropriately absorbed in the step (C-1), and the surface of the molded product in the step (C-2). Protein is quickly and moderately denatured, and furthermore, in the step (C-2) and step (C-3), the moisture and oil content in the hamburger molded product are adjusted to an appropriate amount and mixed together, and the entire interior This is considered to be appropriately distributed to

Hereinafter, the present invention will be described in more detail.
In the method of the present invention, first, step (A) of preparing a raw hamburger molded product using hamburger raw materials containing meat is performed.
In the second method, the hamburger raw material in step (A) essentially contains beef, onion and bread crumbs in a specific proportion. On the other hand, in the first method, the material is not particularly limited as long as it includes meat and can be generally referred to as a hamburger and can maintain moldability. For example, hamburger with 100% beef may be used, and materials described below as materials that can be used in the second method can be appropriately selected and used. It is not limited to, It can determine suitably.

In the second method, the meat in the hamburger raw material essentially includes beef, and other meat such as pork and / or chicken can be blended as necessary.
The content of beef is usually 20 to 60% by weight, preferably 30 to 50% by weight, and preferably 20 to 45% by weight when other meat such as pork is included. When the amount of beef is less than 20% by weight or more than 60% by weight, there is a possibility that the target hamburger texture cannot be obtained under the steaming conditions defined in the step (C) described later.
In the second method, the total amount of meat in the hamburger raw material is preferably 30 to 60% by weight. Therefore, when the other meat is contained, the other meat amount can be appropriately determined in consideration of the beef amount so that the total meat amount falls within the above range. However, since chicken has a low melting point of chicken fat, if it is mixed in a large amount, there is a possibility that the hamburger with the desired texture cannot be obtained under the steaming conditions specified in the step (C) described later. Therefore, when chicken is contained in the second method, it is usually preferably 10% by weight or less, particularly preferably 5% by weight or less.
When the total amount of meat exceeds 60% by weight, there is a possibility that a hamburger having the desired texture cannot be obtained under the steaming conditions defined in the step (C) described later. Moreover, if the total amount of meat is less than 30% by weight, the hamburger's taste and overall flavor may be lowered.

In the second method, the part of the meat containing beef is not particularly limited, but in order to further improve the desired texture of the present invention, the fat content in the hamburger raw material is preferably 5 to 30% by weight, particularly preferably. The portion of the meat can be selected to be 5 to 25% by weight, more preferably 5 to 20% by weight. Moreover, for the adjustment of the fat content, an appropriate amount of beef tallow and / or pork fat can be blended in the hamburger raw material so that the fat content falls within the above range depending on the meat portion to be contained.
The raw meat can be either raw meat or thawed frozen meat.

In the second method, the content ratio of the onion in the hamburger raw material is usually 5 to 30% by weight, preferably 10 to 25% by weight. If the onion content is less than 5% by weight, the amount of water in the hamburger raw material is reduced, and the hamburger with the desired texture may not be obtained under the steaming conditions defined in step (C) described later. On the other hand, if it exceeds 30% by weight, it may be difficult to maintain the moldability of the raw hamburger molded product.
In the hamburger raw material, other vegetables such as leeks, cabbage, potatoes, carrots, etc. other than the onion can be contained in a small amount as long as the desired effects of the present invention are not impaired.

  In the second method, the content of bread crumbs in the hamburger raw material is usually 2 to 10% by weight, preferably 3 to 8% by weight. If the content of bread crumbs is less than 2% by weight, the resulting hamburger's juicy texture may be reduced. On the other hand, if it exceeds 10% by weight, the soft feeling is emphasized. There is a risk that the hamburger of the desired texture cannot be obtained.

  In the second method, the hamburger raw material is generally referred to as “tethering”, for example, in order not to impair the desired effect of the present invention other than the above materials, or to exhibit other effects, etc. Materials that reinforce the binding property of each material and improve the shape retention, various seasonings, and additives can be appropriately selected and blended. Specifically, for example, liquids such as water, animal and vegetable oils, whole eggs, egg whites, egg yolks, and milk; powders such as wheat flour, starch, powdered vegetable protein, and dried egg whites; phosphates, whey salts; salts , Sugar, chemical seasonings, sauces, ketchup, soy sauce, various extracts, spices and other seasonings; thickeners such as xanthan gum, curdlan, gelatin, various vegetable pastes, granular vegetable protein, An appropriate amount can be blended according to the purpose.

In the step (A), preparation of the raw hamburger molded product can be performed according to a known method or the like for the hamburger raw material, and is not particularly limited. For example, the hamburger raw material is cut into a size for a hamburger, mixed in a desired order, and then introduced into a mold having a desired shape and size and molded. At this time, the molding is preferably performed in an environment of about 4 to 20 ° C. so as not to deteriorate the quality of the raw materials. In addition, the meat may be in the form of minced meat, cut into a certain particle size, a mixture thereof, or may contain paste meat.
Although the size of the molded product is not particularly limited, in the case of the second method, the major axis is 50 to 200 mm and the maximum thickness is 10 to 30 mm in order to obtain a desired texture under the cooking conditions in step (C). For example, a form having a surface shape such as a circle or an ellipse is preferable.

Next, in the method of the present invention, a step (B) of firing a part of the surface of the molded product prepared in the step (A) is performed.
The firing in the step (B) is not particularly limited as long as it is burned to such an extent that a part of the front and back surfaces of the molded product is thinly burned. The method of baking from the up-down direction using the scoring apparatus with which it prepared for, and the method of baking the front and back of a molded object one side at a time with iron plates, such as a frying pan, can be mentioned.
The firing conditions can be appropriately selected according to the composition of the hamburger raw material, the size, thickness, and shape of the molded product, and the firing method. Usually, conditions can be set such that a part of the front and back surfaces of the molded product is lightly burnt, and preferably the core temperature of the molded product does not exceed 45 ° C., particularly 40 ° C. It is desirable to set conditions. When the core temperature exceeds 45 ° C., there is a possibility that a hamburger having a desired texture cannot be obtained even by controlling the cooking step in the step (C).
In the present invention, the core temperature is the temperature at the lowest temperature inside the molded product at a specific point in time, and a bar-shaped or needle-shaped temperature sensor is used. Insert the rod-shaped temperature sensor from the side of the side toward the center of the molded product so that the tip reaches the center of the molded product, and immediately move the sensor tip in small increments to find the location with the lowest temperature. Can be measured by searching for.

In the method of the present invention, the step (C) of cooking the molded product fired in the step (B) is performed.
The step (C) is a molded product fired in the step (B) in a steaming space filled with steam having a dew point of 95 to 100 ° C, preferably 98 to 100 ° C and a temperature of 95 to 110 ° C, preferably 98 to 105 ° C. Steaming step (C-1) and the molded product steamed in step (C-1) with a dew point of 95-100 ° C, preferably 99-100 ° C, and a temperature of 150-300 ° C, preferably 150-250 ° C. The step (C-2) of steaming in the steaming space filled with water vapor and the molded product steamed in step (C-2) have a dew point of 90-100 ° C, preferably 93-100 ° C, and a temperature of 90-110. And a step (C-3) of steaming in a steaming space filled with steam at 98 ° C., preferably 98 to 100 ° C.
In steps (C-1) to (C-3), the desired dew point and temperature control in the steaming space are set up with a measuring device capable of measuring the dew point and temperature in the steaming space, and the temperature of the steam and This can be achieved by controlling the introduction speed into the space and the discharge speed from the space, and controlling the amount of air introduced into the space, the temperature of the air, and the like.
The water vapor in the step (C) is preferably atmospheric pressure in order to easily obtain its control and desired effects.

The steam used in the step (C-1) includes saturated steam at about 100 ° C. that is conventionally used in the cooking step in the production of frozen hamburger steak, and superheated steam having a temperature lower than that of the superheated steam in the step (C-2). Including. If the water vapor condition in step (C-1) is outside the above range, it is difficult to cause the hamburger molded product to absorb moisture appropriately and to moderately suppress protein denaturation on the molded product surface. Control at the time of shifting to (C-2) becomes difficult.
The steam used in the step (C-2) is superheated steam having a temperature higher than that of the superheated steam that can be used in the step (C-1). Moreover, the water vapor used in the step (C-3) includes saturated water vapor of about 100 ° C. conventionally employed in the cooking step in the production of frozen hamburger, and is heated at a lower temperature than the superheated water vapor in the step (C-2). Contains water vapor.
When the water vapor conditions in the step (C-2) and the step (C-3) are outside the above range, it is difficult to quickly and appropriately denature the protein on the surface of the molded product from the step (C-1). Furthermore, in the step (C-2) and the step (C-3), the moisture and oil content in the hamburger molded product are adjusted to an appropriate amount, mixed together, and appropriately distributed throughout the interior to obtain a desired It is difficult to control to obtain a texture.

When the method of the present invention is industrially carried out, each steaming space is formed so that the molded product can move substantially continuously in each steaming space in steps (C-1) to (C-3). The device can be designed so that the inside can be moved by a belt conveyor or the like.
In introducing the water vapor into each cooking space in steps (C-1) to (C-3), when the water vapor is directly injected into the molded product in the cooking space, the baking step in step (B) The applied burnt eyes may be uniformly modified and the appearance may be deteriorated. In particular, in the step (C-2) where the temperature of the water vapor is high, an undesirably hard film is formed on the surface of the molded article, and a desired texture is obtained. There is a fear that it is not possible.
Therefore, it is preferable to determine the installation location of the steam inlet in the steaming space so that the steam introduced into the steaming space can be controlled not to be directly injected into the molded product.

In producing frozen hamburgers, the present inventors do not depend on the difference in the composition of the hamburger raw materials, the size, the thickness, etc. of the raw hamburger molded product, but in steps (C-1) to (C-3). It has been found that a hamburger frozen product having a desired texture can be obtained by setting the transition time of the steaming space in each step to the conditions in the following first method in a steam atmosphere of specific conditions. And, the transition time is easy to change depending on the kind and amount of meat, especially the amount of onion, among the compositions in the hamburger raw materials. The composition of such hamburger raw materials is defined, and the transition time is more specifically defined. These are the conditions in the following second method.
Therefore, the transition time in the second method is included in the transition time of the first method.

In the first method, the time when the molded product cooked in step (C-1) is transferred to step (C-2) is lowered after the weight of the molded product is increased in cooking in step (C-1). Any time during the period from when it is first lowered to minus 1% by weight of the weight of the molded article subjected to the step (C-1).
It is known from, for example, Patent Document 6 (Japanese Patent Laid-Open No. 2005-113) that the weight of food increases in a certain time range from the start of cooking. And if it transfers outside the range of the said transition time, the yield of the hamburger obtained will fall.
In the first method, when the molded product cooked in step (C-2) is transferred to step (C-3), the core temperature of the molded product is from step (C-1) to step (C-2). 2 to 15 ° C., preferably 4 to 10 ° C., and 60 ° C. or lower than that when the transition is made.
If the core temperature of the molded product exceeds 60 ° C. before the transition to the step (C-3), protein denaturation proceeds excessively, making it difficult to obtain a desired texture.
The control of each steaming condition and the transition point is such that when the composition of the hamburger raw material and the size and shape of the raw hamburger molded product are determined, the steaming temperature and What is necessary is just to determine time and to control so that it may become this steaming temperature and time.

In the second method, when the molded product cooked in the step (C-1) is transferred to the step (C-2), the core temperature of the molded product in the cooking in the step (C-1) is 47 to 58 ° C. Preferably, it is the time when the temperature reaches 50 to 57 ° C.
By the step (B), the core temperature of the molded product is usually baked to about 45 ° C. or less, and the core temperature of the molded product when the molded product is subjected to the cooking step of the step (C-1) is usually 30 to 40 ° C. The core temperature at the time of transition from the step (C-1) to the step (C-2) is preferably less than 47 ° C., and the water content of the molded product is not sufficiently increased. When it exceeds 58 ° C., it is difficult to control the core temperature in the next step (C-2) so as not to exceed 60 ° C., and it becomes difficult to obtain a desired texture.
In the second method, when the molded product cooked in step (C-2) is transferred to step (C-3), the core temperature of the molded product is from step (C-1) to step (C-2). It is a time when the temperature rises by 2 to 10 ° C. than when it shifts to and the core temperature is 60 ° C. or less.
If the core temperature of the molded product exceeds 60 ° C. before the transition to the step (C-3), protein denaturation proceeds excessively, making it difficult to obtain a desired texture.

  The step (C) can be completed by cooking in the step (C-3), and if necessary, other cooking steps can be carried out within a range not impairing the desired purpose of the present invention. Finally, the step (C) can be completed when the core temperature of the molded article reaches 70 to 80 ° C, preferably 71 to 76 ° C. At this time, if the core temperature is less than 70 ° C., there may be a problem of safety during storage as a frozen hamburger. On the other hand, if it exceeds 80 ° C., the yield tends to decrease and the desired texture tends to decrease. is there.

In the method of the present invention, a desired frozen hamburger can be obtained by performing the step (D) of freezing the cooked molded product.
Freezing in the step (D) can be carried out in the same manner as in the production of ordinary frozen hamburger hamburgers, and can usually be rapidly frozen at -18 ° C or lower, preferably -25 ° C to -35 ° C.

  The frozen hamburger obtained by the method of the present invention can be usually eaten while being frozen in an oven such as a convection oven. The heating conditions vary depending on the thickness of the hamburger and the like, but are usually about 170 to 190 ° C. for about 10 to 15 minutes if the thickness is about 30 mm.

EXAMPLES Hereinafter, although an Example and a comparative example demonstrate this invention further in detail, this invention is not limited to these. In addition, all the water vapor | steam shown in the following examples is a normal pressure.
Production example
(Manufacture of raw hamburger molding)
46 parts by weight of meat consisting of 37 parts by weight of beef and 9 parts by weight of pork, 23 parts by weight of onion, 7.2 parts by weight of bread crumbs, 2.3 parts by weight of chicken egg, powder, ground with a plate of 3 mm holes by a meat chopper 10.3 parts by weight of a binder consisting of 0.6 parts by weight of egg white and 0.2 parts by weight of starch, 4.5 parts by weight of pork fat, 3.8 parts by weight of seasoning, and 12.4 parts by weight of water Then, it was deaerated and molded to prepare a raw hamburger molded product. All operations from mixing to molding were performed in an environment of 10 ° C. or lower.
The obtained raw hamburger molded article had an average weight of 138 g, an average major axis of 110 mm, and a maximum thickness of 20.5 mm.

(Baking raw hamburger molded product)
After adjusting the temperature of the raw hamburger molded product to 7-12 ° C., using a scorching device with a heating belt (manufactured by CFS, model number TWG1200 / 420), the upper surface heater temperature is set to 240 ° C. and the lower surface heater temperature is set to 230 ° C. By firing for 1 minute and 15 seconds, a fired molded product with thin burns on the upper and lower surfaces was obtained. The average core temperature of the molded product immediately after firing was 30 ° C.

Example 1 and Comparative Example 1
As the superheated steam steamer, a superheated steam cooking device SO-0935S (manufactured by Kiyomoto Seiko Co., Ltd.) is used, and when the molded product is cooked, two heating mechanisms are provided so that steam is not directly injected into the molded product. Only one of these was operated and steamed as a steam atmosphere with a dew point and temperature as shown below. Moreover, the following steaming was performed using a small continuous steamer having a width of 600 mm and a length of 1000 mm and capable of introducing air as a steam steamer.
The fired molded article prepared in the production example is left for 90 to 120 seconds, and when the core temperature reaches 32 to 36 ° C, it is introduced into a steam steamer, and the steaming space is controlled to a dew point of 100 ° C and a temperature of 100 ° C by steam. And steamed for 235 seconds. At this time, the weight of the molded product was substantially the same as the weight when put in the steaming space, and the core temperature was 50 ° C. At this point, the molded product was transferred to a superheated steam steamer and steamed for 60 seconds in a steaming space controlled with steam to a dew point of 100 ° C. and a temperature of 170 ° C. The core temperature at this time was 56.8 ° C. At this time, the molded product was transferred to a steam steamer, and after steaming for 240 seconds until the core temperature reached 71 ° C. in a steaming space controlled with steam at a dew point of 100 ° C. and a temperature of 100 ° C., the molded product was taken out from the steaming space. After allowing to cool, the steaming yield was measured based on the fired molded product before steaming. In addition, the heating yield was measured based on the raw hamburger molded product. These results are shown in Table 1.
Next, the obtained steamed molded product was quickly frozen at −25 ° C. to −35 ° C. to prepare the frozen hamburger of Example 1. The obtained frozen hamburger was sealed in a plastic bag and stored at −18 ° C. for 24 hours.

  On the other hand, as Comparative Example 1, an experiment was performed in which a steaming process was performed using a steam steamer. That is, the fired molded product prepared in the production example is left for 90 to 120 seconds, and when the core temperature becomes 32 to 36 ° C., the molded product in a steaming space controlled with water vapor to a dew point of 100 ° C. and a temperature of 100 ° C. It was cooked for 510 seconds until the core temperature reached 71 ° C. At this time, it was taken out from the cooking space, and the cooking yield and heating yield were measured in the same manner as in Example 1. The results are shown in Table 1. In addition, a frozen hamburger was prepared and stored in the same manner as in Example 1.

Each frozen hamburger preserved in Example 1 and Comparative Example 1 was cooked in a convection oven at 180 ° C. for 13 minutes in a frozen state.
Next, the quality of the hamburger that had been cooked and allowed to cool at room temperature for 30 minutes was evaluated by a specialized panel. The results are shown in Table 1.
Evaluation was based on the hamburger manufactured by the conventional method of Comparative Example 1, and the Comparative Example 1 was evaluated with a score of 10 on a 10-point scale with respect to a juicy feeling, a preferable crispness on the surface, and a preferable internal texture. In addition, it shows that an evaluation result is so favorable that a score is high. Moreover, since the preferable crispy surface is not that the surface is hard, the crisp texture of the outer surface of the hamburger including the surface is also low in evaluation.

Example 2, Comparative Examples 2 and 3
The fired molded article prepared in the production example is allowed to stand for 90 to 120 seconds, and when the core temperature reaches 32 to 36 ° C., it is introduced into a steam steamer and steamed with a dew point of 100 ° C. and a temperature of 100 ° C. controlled by steam. In the space, steaming was performed for 300 seconds in Example 2, 175 seconds in Comparative Example 2, and 360 seconds in Comparative Example 3. At this time, the weight of the molded product of Example 2 was substantially the same as the weight when placed in the steaming space, and the core temperature was 55 ° C. In Comparative Example 2, the core temperature was 45 ° C (conditions of the present invention). In Comparative Example 3, the core temperature was 60 ° C. (higher than the conditions of the present invention).
At this time, it moved to the superheated steam steamer, and was steamed for 60 seconds in the steaming space controlled at a dew point of 100 ° C. and a temperature of 170 ° C. by steam. The core temperature of Example 2 at this time was 59.9 ° C., 50.1 ° C. in Comparative Example 2, and 68.6 ° C. in Comparative Example 3 (higher than the conditions of the present invention).
At this point, the steam steamer was transferred to the steaming space controlled to a dew point of 100 ° C. and a temperature of 100 ° C. with steam, until the core temperature reached 71 ° C., in Example 2, 156 seconds, in Comparative Example 2, 235 seconds, In Comparative Example 3, it was steamed for 15 seconds and then removed from the steaming space. After allowing to cool, the cooking yield was measured in the same manner as in Example 1. Moreover, the frozen hamburger was manufactured similarly to Example 1, and after storage, it cooked and evaluated quality. The results are shown in Table 1.
In Comparative Examples 2 and 3, the steaming process was performed using the steaming space under the same temperature conditions as in Examples 1 and 2, but the point of transition to each steaming space was outside the scope of the present invention. The effect of was not obtained.

Examples 3 and 4
The dew point of the final cooking space condition was changed from 100 ° C. to 96 ° C. in Example 3, 93 ° C. in Example 4, and the time to reach 71 ° C. was 213 seconds in Example 3 and 241 seconds in Example 4. The procedure was the same as in Example 1 except that the change was made. The results are shown in Table 1.

Examples 5 to 7 and Comparative Example 4
The fired molded article prepared in the production example is allowed to stand for 90 to 120 seconds, and when the core temperature reaches 32 to 36 ° C., it is introduced into a steam steamer and steamed with a dew point of 100 ° C. and a temperature of 100 ° C. controlled by steam. Each was steamed for 240 seconds in the space. At this time, the weight of the molded product was substantially the same as the weight when put in the steaming space, and the core temperature was 50 ° C.
At this point, the steaming steamer was transferred to the superheated steam steamer. In Example 5, the dew point was controlled to 100 ° C. and the temperature to 170 ° C. with steam, and in Example 6, the dew point was controlled to 100 ° C. and the temperature to 250 ° C. with steam. In the steaming space, in Example 7, the steaming space was controlled to a dew point of 100 ° C. and a temperature of 300 ° C. with steam, and in Comparative Example 4, the steam was controlled to a dew point of 100 ° C. and a temperature of 350 ° C. (higher than the conditions of the present invention). Each was cooked for 30 seconds in the steaming space. The core temperature of Example 5 at this time was 52.4 ° C., Example 6 was 52.5 ° C., Example 7 was 53.7 ° C., and Comparative Example 4 was 54.5 ° C.
At this point, the steam steamer is transferred to the steaming space controlled to a dew point of 100 ° C. and a temperature of 100 ° C. with steam, until the core temperature reaches 71 ° C., in Example 5 for 225 seconds, in Example 6 for 216 seconds, After being cooked for 221 seconds in Example 7 and 170 seconds in Comparative Example 4, they were taken out from the steaming space. After allowing to cool, the cooking yield was measured in the same manner as in Example 1. Moreover, the frozen hamburger was manufactured similarly to Example 1, and after storage, it cooked and evaluated quality. The results are shown in Table 2.
As a reference, the results of Comparative Example 1 are also shown in Table 2.

Examples 8-9 and Comparative Examples 5-7
The fired molded article prepared in the production example is allowed to stand for 90 to 120 seconds, and when the core temperature reaches 32 to 36 ° C., it is introduced into a steam steamer and steamed with a dew point of 100 ° C. and a temperature of 100 ° C. controlled by steam. Each was steamed for 240 seconds in the space. At this time, the weight of the molded product was substantially the same as the weight when put in the steaming space, and the core temperature was 50 ° C.
At this point, the steaming steamer was transferred to the superheated steam steamer. In Example 8, the dew point was controlled to 100 ° C. and the temperature to 150 ° C. by steam, and in Example 9, the dew point was controlled to 100 ° C. and the temperature by 200 ° C. by steam. In the steaming space, in Comparative Example 5, the dew point was controlled to 100 ° C. and the temperature to 120 ° C. (lower than the conditions of the present invention) with steam, and in Comparative Example 6, the dew point was controlled to 100 ° C. and the temperature to 300 ° C. with steam. In the steaming space, in Comparative Example 7, steaming was performed for 60 seconds in each steaming space controlled to a dew point of 100 ° C. and a temperature of 350 ° C. (higher than the conditions of the present invention) with water vapor. In this case, the core temperature of Example 8 was 55.8 ° C., Example 9 was 57.1 ° C., Comparative Example 5 was 56.7 ° C., and Comparative Example 6 was 62.5 ° C. (higher than the conditions of the present invention). In Comparative Example 7, the temperature was 62.7 ° C. (higher than the conditions of the present invention).
At this point, the steam steamer is moved to the steaming space controlled at a dew point of 100 ° C. and a temperature of 100 ° C. with steam, until the core temperature reaches 71 ° C., 220 seconds in Example 8, 205 seconds in Example 9, In Comparative Example 5, it was cooked for 195 seconds, in Comparative Example 6 for 239 seconds, in Comparative Example 7 for 150 seconds, and then taken out from the cooking space. After allowing to cool, the cooking yield was measured in the same manner as in Example 1. Moreover, the frozen hamburger was manufactured similarly to Example 1, and after storage, it cooked and evaluated quality. The results are shown in Table 3.
In addition, the result of the comparative example 1 is also written together in Table 3 with the result of Example 1 performed by the temperature of 170 degreeC for the 2nd time steaming space conditions.

Comparative Examples 8 and 9
The fired molded article prepared in the production example is allowed to stand for 90 to 120 seconds, and when the core temperature reaches 32 to 36 ° C., it is introduced into a steam steamer and steamed with a dew point of 100 ° C. and a temperature of 100 ° C. controlled by steam. Each was steamed for 240 seconds in the space. At this time, the weight of the molded product was substantially the same as the weight when put in the steaming space, and the core temperature was 50 ° C.
At this point, the steaming steamer was moved to, and in Comparative Example 8, in a steaming space controlled with water vapor to a dew point of 100 ° C. and a temperature of 120 ° C. (lower than the conditions of the present invention). Each was boiled for 120 seconds in a steaming space controlled at ℃ and temperature of 140 ℃ (lower than the conditions of the present invention). At this time, the core temperature of Comparative Example 8 was 55.2 ° C., and Comparative Example 9 was 55.8 ° C.
At this point, the steam was introduced into the steam steamer, and the steam temperature was controlled to 100 ° C. with a dew point of 100 ° C., and the core temperature reached 71 ° C. until 160 ° C. in Comparative Example 8 and 131 seconds in Comparative Example 9 respectively. After cooking, it was removed from the cooking space. After allowing to cool, the cooking yield was measured in the same manner as in Example 1. Moreover, the frozen hamburger was manufactured similarly to Example 1, and after storage, it cooked and evaluated quality. The results are shown in Table 4.
As a reference, the results of Comparative Example 1 are also shown in Table 4.

Comparative Examples 10-12
The fired molded article prepared in the production example is allowed to stand for 90 to 120 seconds, and when the core temperature reaches 32 to 36 ° C., it is introduced into a steam steamer and steamed with a dew point of 100 ° C. and a temperature of 100 ° C. controlled by steam. Each was steamed for 240 seconds in the space. At this time, the weight of the molded product was substantially the same as the weight when put in the steaming space, and the core temperature was 50 ° C.
At this point, the steaming steamer was transferred to the steaming space where the dew point was controlled to 100 ° C. and the temperature to 120 ° C. (lower than the conditions of the present invention) by steam in Comparative Example 10, and the dew point was 100 by steam in Comparative Example 11. In Comparative Example 12, the cooking space was controlled at a dew point of 100 ° C. and a temperature of 200 ° C. for 180 seconds. In this case, the core temperature of Comparative Example 10 was 66.0 ° C. (higher than the conditions of the present invention), Comparative Example 11 was 65.0 ° C. (higher than the conditions of the present invention), and Comparative Example 12 was 68.8 ° C. (current). Higher than the conditions of the invention).
At this point, the steam steamer is transferred to the steaming space controlled at a dew point of 100 ° C. and a temperature of 100 ° C. by steam, until the core temperature reaches 71 ° C., the comparative example 10 is 119 seconds, the comparative example 11 is 91 seconds, In Comparative Example 12, each was cooked for 118 seconds and then removed from the steaming space. After allowing to cool, the cooking yield was measured in the same manner as in Example 1. Moreover, the frozen hamburger was manufactured similarly to Example 1, and after storage, it cooked and evaluated quality. The results are shown in Table 5.
As a reference, the results of Comparative Example 1 are also shown in Table 5.

Comparative Examples 13-16
The fired molded article prepared in the production example was allowed to stand for 90 to 120 seconds, and when the core temperature reached 32 to 36 ° C., it was introduced into the superheated steam steamer. In the steaming space controlled to 120 ° C., 546 seconds in Comparative Example 14 and in the steaming space controlled to steam at 160 ° C. for 337 seconds in Comparative Example 14, and in Comparative Example 15 to dew point of 100 ° C. and temperature 180 ° C. by steam. In the cooked space for 622 seconds, in Comparative Example 16, the steam was steamed for 540 seconds in the steamed space controlled to a dew point of 100 ° C. and a temperature of 200 ° C. with steam. At this time, since the core temperature of each molded product reached 71 ° C., it was taken out from the steaming space.
After allowing to cool, the cooking yield was measured in the same manner as in Example 1. Moreover, the frozen hamburger was manufactured similarly to Example 1, and after storage, it cooked and evaluated quality. The results are shown in Table 6.
As a reference, the results of Comparative Example 1 are also shown in Table 6.

Comparative Examples 17-20
The fired molded article prepared in the production example was allowed to stand for 90 to 120 seconds, and when the core temperature reached 32 to 36 ° C., it was introduced into a steam steamer. In Comparative Example 17, the dew point was 96 ° C. and the temperature was 100 with steam. In the steaming space controlled at 550 ° C., in Comparative Example 18, the dew point was controlled at 93 ° C. and the temperature at 100 ° C. for 596 seconds in the steaming space, and in Comparative Example 19, the dew point was controlled at 96 ° C. and the temperature at 120 ° C. by steam. In the steaming space, in Comparative Example 20, steaming was performed for 643 seconds in the steaming space controlled to a dew point of 93 ° C. and a temperature of 120 ° C. with steam. At this time, since the core temperature of each molded product reached 71 ° C., it was taken out from the steaming space.
After allowing to cool, the cooking yield was measured in the same manner as in Example 1. Moreover, the frozen hamburger was manufactured similarly to Example 1, and after storage, it cooked and evaluated quality. The results are shown in Table 7.
As a reference, the results of Comparative Example 1 are also shown in Table 7.

Claims (8)

A step (A) of preparing a raw hamburger molded product using hamburger raw materials containing meat, a step (B) of firing part of the surface of the molded product, and a step of cooking the molded product baked in step (B) A method for producing a frozen hamburger comprising (C) and a step (D) of freezing the cooked molded article,
The step (C-1) is a step (C-1) of cooking the molded product baked in the step (B) in a steaming space filled with steam having a dew point of 95 to 100 ° C and a temperature of 95 to 110 ° C;
A step (C-2) of steaming the molded product in step (C-1) in a steaming space filled with steam having a dew point of 95 to 100 ° C. and a temperature of 150 to 300 ° C .;
Steaming the molded product in the step (C-2) in a steaming space filled with water vapor having a dew point of 90 to 100 ° C. and a temperature of 90 to 110 ° C., and a step (C -1), the time when the molded product that has been cooked in step (C-2) is transferred to the step (C-1) after the weight of the molded product has increased in the cooking in the step (C-1). The time when the core temperature of the molded product is reduced to minus 1% by weight of the provided weight, and the time when the molded product cooked in step (C-2) is transferred to step (C-3) is A method for producing a frozen hamburger, characterized in that the temperature is 2 to 15 ° C higher than when the process (C-1) is shifted to the step (C-2) and the core temperature is 60 ° C or lower. A step (A) of preparing a raw hamburger molded product using hamburger raw materials containing meat, a step (B) of firing part of the surface of the molded product, and a step of cooking the molded product baked in step (B) A method for producing a frozen hamburger comprising (C) and a step (D) of freezing the cooked molded article,
The hamburger raw material comprises 20-60% by weight of beef, 5-30% by weight of onion and 2-10% by weight of bread crumbs;
The step (C-1) is a step (C-1) of cooking the molded product baked in the step (B) in a steaming space filled with steam having a dew point of 95 to 100 ° C and a temperature of 95 to 110 ° C;
A step (C-2) of steaming the molded product in step (C-1) in a steaming space filled with steam having a dew point of 95 to 100 ° C. and a temperature of 150 to 300 ° C .;
Steaming the molded product in step (C-2) in a steaming space filled with water vapor having a dew point of 90 to 100 ° C. and a temperature of 90 to 110 ° C., and (C-3),
The time when the molded product cooked in the step (C-1) shifts to the step (C-2) is the time when the core temperature of the molded product reaches 47 to 58 ° C. in the cooking in the step (C-1). The time when the molded product cooked in the step (C-2) shifts to the step (C-3) is more than when the core temperature of the molded product shifts from the step (C-1) to the step (C-2). A method for producing a frozen hamburger, characterized by being at a time when the temperature rises by 2 to 10 ° C and at a core temperature of 60 ° C or less.   The production method according to claim 1 or 2, wherein the water vapor in step (C) is atmospheric water vapor.   The manufacturing method of any one of Claims 1-3 which complete | finish the steaming of a process (C) when the core temperature of a molded object reaches 70-80 degreeC.   The manufacturing method according to any one of claims 1 to 4, wherein the raw hamburger molded product has a major axis of 50 to 200 mm and a maximum thickness of 10 to 30 mm.   Hamburg raw materials are pork, chicken, beef tallow, pork tallow, egg white, whole egg, egg yolk, water, animal and vegetable oils, milk, flour, starch, powdered vegetable protein, granular vegetable protein, dried egg white, phosphate, whey The salt according to claim 1, further comprising at least one selected from the group consisting of salt, salt, sugar, chemical seasoning, sauce, ketchup, soy sauce, various extracts, spices, xanthan gum, curdlan, gelatin and vegetable paste. The manufacturing method of any one of Claims.   The manufacturing method according to any one of claims 1 to 6, wherein a fat content in the hamburger raw material is 5 to 30% by weight.   When introducing water vapor into the steaming space in each step of step (C-1) to step (C-3), control is performed so that the water vapor is not directly injected into the molded product. The manufacturing method of any one of Claims.