JP2014113076A - Method for manufacturing comminuted meat-containing sauce - Google Patents
Method for manufacturing comminuted meat-containing sauce Download PDFInfo
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本発明は、オーブンで焼成した挽肉を使ったボロネーゼソース等の挽肉入りソースの製造方法に関する。 The present invention relates to a method for producing a sauce containing ground meat such as Bolognese sauce using ground meat baked in an oven.
家庭でボロネーゼソースを作る場合、野菜を炒めた鍋に挽肉を入れてソテーしトマトなどと一緒に煮込む、もしくはフライパンで挽肉をソテーしてトマトなどと一緒に煮込む方法があり、煮込み工程の前に挽肉をソテーすることでメイラード反応を起こし肉特有の臭みを消して好ましい香りを付与することができる。
工業製品などの大量調理の場合、挽肉をニーダーでソテーすると水分が蒸発しないため茹でた状態に近くなり、メイラード反応による好ましい香りを付与することができず、最終製品に肉特有の臭みが残ってしまうことがあった。またソテー機における大量調理では加熱時間を要し、肉の固形感が無くなることがあった。
When making Bolognese sauce at home, there is a method of putting minced meat in a pan fried with vegetables and sauteing it with tomatoes, etc., or sauteing minced meat with a frying pan and boiling it with tomatoes etc., before the stew process By sauteing the minced meat, a Maillard reaction can be caused to eliminate the smell peculiar to the meat, and a preferable scent can be imparted.
In the case of mass cooking of industrial products etc., if the meat is sauteed with a kneader, the moisture will not evaporate, it will be close to the boiled state, it will not be able to give a favorable aroma due to the Maillard reaction, and the final product will have a meat-specific odor There was a case. Moreover, in the large-scale cooking in the saute machine, heating time was required, and the solid feeling of meat sometimes disappeared.
そこで大量調理においても肉の好ましい香りを有する挽肉入りソースの製造方法を提供することが求められている。 Therefore, it is required to provide a method for producing a ground meat-containing sauce having a preferable scent of meat even in large-scale cooking.
発明者らは挽肉をオーブンで焼成すること、具体的にはオーブンで挽肉の品温が７０℃〜１０５℃になるまで加熱することにより、好ましい肉の香りを有する挽肉入りソースを製造できることを見出し、本発明に至った。
すなわち、本発明は、挽肉入りソースの製造方法であって、
（１）挽肉をオーブンで品温が７０℃〜１０５℃になるまで焼成する工程、
を含むことを特徴とする方法、を提供する。
本発明の他の態様は、ボロネーゼソースの製造方法であって、
（１）挽肉をオーブンで品温が７０℃〜１０５℃になるまで焼成する工程、
を含むことを特徴とする方法、を提供する。
The inventors have found that a sauce with ground meat having a preferred meat scent can be produced by baking the ground meat in an oven, specifically by heating in the oven until the product temperature of the ground meat reaches 70 ° C. to 105 ° C. The present invention has been reached.
That is, the present invention is a method of manufacturing a sauce with minced meat,
(1) A step of baking the minced meat in an oven until the product temperature reaches 70 ° C to 105 ° C,
A method characterized by comprising:
Another aspect of the present invention is a method for producing a Bolognese sauce,
(1) A step of baking the minced meat in an oven until the product temperature reaches 70 ° C to 105 ° C,
A method characterized by comprising:
本発明の方法により、食品工場などにおける大量調理においても、肉特有の臭みが消えて肉の好ましい香りが付与されたボロネーゼソースなどの挽肉入りソース、及びそれを用いた冷凍食品やレトルト食品を製造することができる。 By the method of the present invention, even in large-scale cooking at a food factory, etc., a sauce containing ground meat such as bolognese sauce that has been given a preferred scent of meat and the smell unique to meat has been produced, and frozen food and retort food using the same can do.
本発明において、挽肉入りソースとは、ボロネーゼソース（ミートソース）、麻婆ソース、肉味噌ソース、カレーソース、デミグラスソース等のソースが挙げられる。
上記ソースにおいて、挽肉はソースの全質量に基づき１〜５０質量％含まれることが好ましく、２〜４５質量％含まれることがより好ましく、１０〜４０質量％含まれることが更に好ましい。１％未満では十分な風味が得られず、５０質量％を超えると固形分が多すぎて硬くなってしまうためである。
In the present invention, the sauce with minced meat includes sauces such as bolognese sauce (meat sauce), maple sauce, meat miso sauce, curry sauce, and demiglace sauce.
In the said sauce, it is preferable that 1-50 mass% is contained based on the total mass of a sauce, it is more preferable that 2-45 mass% is contained, and it is still more preferable that 10-40 mass% is contained. If it is less than 1%, sufficient flavor cannot be obtained, and if it exceeds 50% by mass, the solid content is too much and it becomes hard.
本発明の方法は特にボロネーゼソース（ミートソース）の工業的大量調理において効果を奏する。
すなわち、本発明の特に好ましい態様は、ボロネーゼソースの製造方法であって、
（１）挽肉をオーブンで品温が７０℃〜１０５℃になるまで焼成する工程、
を含むことを特徴とする方法及び上記方法により製造されたボロネーゼソースである。
The method of the present invention is particularly effective in industrial mass cooking of bolognese sauce (meat sauce).
That is, a particularly preferred embodiment of the present invention is a process for producing a Bolognese sauce,
(1) A step of baking the minced meat in an oven until the product temperature reaches 70 ° C to 105 ° C,
And a Bolognese sauce produced by the above method.
本発明における「ボロネーゼソース」とは、挽肉と香味野菜とトマトなどを配合したパスタソースのことで、グラタンやドリアにも使用することができる。
本発明における「挽肉」とは牛肉、豚肉、鶏肉、鴨肉、鹿肉などの肉を細かく挽いたものをいう。
The “Bolognese sauce” in the present invention is a pasta sauce blended with minced meat, flavored vegetables, tomatoes and the like, and can also be used for gratin and doria.
The “ground meat” in the present invention refers to a finely ground meat such as beef, pork, chicken, duck or venison.
本発明における「オーブン」とは、肉の表面にメイラード反応を起こすことができればどんな形状のものでも良く、例えばコンベクションオーブン、ガスオーブン、コンベアーオーブンが挙げられる。
本発明における挽肉の「焼成」工程では、挽肉は均一に加熱することが好ましく、例えば鉄板の上で厚さ１〜３ｃｍ、好ましくは、２ｃｍのシート状にしてオーブンで加熱することが好ましい。
本発明における焼成時間は、焼成時の温度により適宜調整することができるが、好ましくは７分〜１０分３０秒、更に好ましくは７分３０秒〜１０分である。
The “oven” in the present invention may have any shape as long as it can cause a Maillard reaction on the surface of meat, and examples thereof include a convection oven, a gas oven, and a conveyor oven.
In the “baking” step of the minced meat in the present invention, the minced meat is preferably heated uniformly. For example, it is preferable to form a sheet having a thickness of 1 to 3 cm, preferably 2 cm on an iron plate and heat in an oven.
Although the calcination time in this invention can be suitably adjusted with the temperature at the time of baking, Preferably it is 7 minutes-10 minutes 30 seconds, More preferably, they are 7 minutes 30 seconds-10 minutes.
本発明における焼成後の品温は、７０℃〜１０５℃であり、好ましくは７５〜１００℃である。７０℃未満ではメイラード反応が起き辛く１０５℃より高くなるとメイラード反応が強すぎて好ましくない。
上記品温の調整はオーブンの能力にもよるが庫内温度が２００℃程度で行うことができる。
The product temperature after firing in the present invention is 70 to 105 ° C, preferably 75 to 100 ° C. If it is less than 70 ° C., the Maillard reaction hardly occurs, and if it is higher than 105 ° C., the Maillard reaction is too strong, which is not preferable.
The product temperature can be adjusted at an internal temperature of about 200 ° C. although it depends on the ability of the oven.
本発明のボロネーゼソースを製造する方法は、好ましくは、（１）挽肉をオーブンで品温が７０℃〜１０５℃になるまで焼成する工程の後、
（２−１）香味野菜をソテーする工程、
（２−２）水及び添加物をミキシングする工程、及び
（２−３）工程（１）及び（２−１）〜（２−３）の生成物及びトマトを投入し、加熱してボロネーゼソースを製造する工程、
を含む方法である。
The method for producing the Bolognese sauce of the present invention is preferably (1) after the step of baking the minced meat in an oven until the product temperature reaches 70 ° C to 105 ° C,
(2-1) A process of sauteing flavored vegetables,
(2-2) Step of mixing water and additives, and (2-3) The products of step (1) and (2-1) to (2-3) and tomato are added and heated to bolognese sauce Manufacturing process,
It is a method including.
本発明のボロネーゼソースを製造する方法の他の態様としては、
（２−１’）ニーダーにサラダ油を入れて、香味野菜をソテーする工程、
（２−２’）ミキサーに水及び添加物を入れ、塊がなくなるまでミキシングする工程、及び
（２−３’）ニーダーに前記工程（１）及び（２−１’）〜（２−３’）の生成物及びトマトを投入し、例えば８０〜１００℃で５〜６０分間、好ましくは９０℃で１０分間加熱する工程、を更に含む。
As another aspect of the method for producing the Bolognese sauce of the present invention,
(2-1 ′) adding salad oil to the kneader and sauteing the flavored vegetables,
(2-2 ′) Step of adding water and additives to a mixer and mixing until no lumps exist, and (2-3 ′) Steps (1) and (2-1 ′) to (2′-3 ′) in a kneader. ) And the tomato are added, and for example, a step of heating at 80 to 100 ° C. for 5 to 60 minutes, preferably 90 ° C. for 10 minutes is further included.
本発明における「香味野菜」とは、にんにく、たまねぎ、セロリ、人参等が挙げられる。
本発明における「添加物」とは、挽肉加工品に常用されるものであれば特に限定されないが、例えば、調味料、香辛料、増粘剤としてのタピオカリン酸架橋デンプン又はキサンタンガム等を挙げることができる。
本発明は、更に好ましくは、前記工程（２−３）あるいは（２−３’）で得られたボロネーゼソースを冷凍又はレトルト殺菌する工程、を更に含む。
本発明のソースは、パスタ料理又はドリアにおいて好適に使用することができる。
Examples of the “flavored vegetables” in the present invention include garlic, onion, celery, carrots and the like.
The “additive” in the present invention is not particularly limited as long as it is commonly used in ground meat processed products, and examples thereof include seasonings, spices, tapiocaric acid crosslinked starch or xanthan gum as a thickener. it can.
More preferably, the present invention further includes a step of freezing or retorting the bolognese sauce obtained in the step (2-3) or (2-3 ′).
The sauce of the present invention can be suitably used in pasta dishes or doria.
下記の工程及び表１の組成で冷凍ボロネーゼソースを製造した。
（製造工程）
（１）牛挽肉５０００ｇを鉄板の上で厚さ２ｃｍのシート状にして２１０℃のコンベアーオーブンで品温が９０℃になるまで９分焼成した。
（２）ニーダーにサラダ油７００ｇを入れ、香味野菜を１４２９ｇソテーした。
（３）ミキサーに水３８００ｍｌと調味料７８６ｇと香辛料６ｇとタピオカリン酸架橋デンプン１１４ｇとキサンタンガム７ｇを入れ、塊がなくなるまでミキシングした。
（４）ニーダーに上記工程（１）及び（３）の生成物及びトマト２４２９ｇを投入し、９０℃１０分加熱した。
（５）上記工程（４）で得られたソースを２０℃まで真空冷却した。
（６）上記工程（５）で冷却したソースを冷凍した。
A frozen bolognese sauce was produced by the following steps and the composition shown in Table 1.
(Manufacturing process)
(1) 5000 g of minced beef was formed into a 2 cm thick sheet on an iron plate and baked for 9 minutes in a 210 ° C. conveyor oven until the product temperature reached 90 ° C.
(2) 700 g of salad oil was put into a kneader and 1429 g of flavored vegetables were sauteed.
(3) 3800 ml of water, 786 g of seasoning, 6 g of spice, 114 g of tapiocaric acid cross-linked starch and 7 g of xanthan gum were mixed in a mixer and mixed until there was no lump.
(4) The kneader was charged with the products of the above steps (1) and (3) and 2429 g of tomato and heated at 90 ° C. for 10 minutes.
(5) The source obtained in the above step (4) was vacuum-cooled to 20 ° C.
(6) The sauce cooled in the above step (5) was frozen.
実施例１と同様の組成で、製造工程１のオーブンの加熱時間を下表のように変更し、品温１０℃、３０℃、５０℃、７５℃、１００℃、１１０℃、１２０℃になるまで焼成し、ボロネーゼソースを作成した（試験１〜４、６〜８）。これらのボロネーゼソースをライス１００ｇに対し１００ｇトッピングしてチーズを８ｇかけて冷凍し、６００Ｗ電子レンジで４分加熱後試食した。上記ボロネーゼソースの風味物性の評価を表２に示す。風味物性の評価値は、１０人のテスターによる評価の平均値を示した。 With the same composition as in Example 1, the heating time of the oven in production process 1 is changed as shown in the table below, and the product temperature becomes 10 ° C, 30 ° C, 50 ° C, 75 ° C, 100 ° C, 110 ° C, 120 ° C. And a Bolognese sauce was prepared (tests 1 to 4 and 6 to 8). These bolognese sauces were topped with 100 g of 100 g of rice, frozen with 8 g of cheese, and heated for 4 minutes in a 600 W microwave oven and sampled. Table 2 shows the evaluation of the flavor physical properties of the Bolognese sauce. The evaluation value of the flavor physical properties is an average value of evaluation by 10 testers.
評価基準
香り
５点・・・ 香ばしい肉の香りがあり非常に良い
４点・・・ 香ばしい肉の香りがあり良い
３点・・・ 肉特有の臭みが無い
２点・・・ 肉特有の臭みがややある
１点・・・ 肉特有の臭みがある
5 points of evaluation fragrance ... 4 points of fragrant meat and very good ... 3 points of good fragrance of meat ... 2 points without meat-specific odor ... There is a certain point ... There is a peculiar smell of meat
味
５点・・・ 肉が焦げた時の苦味が無く甘味が非常にある
４点・・・ 肉が焦げた時の苦味が無く甘味がややある
３点・・・ 肉が焦げた時の苦味は無い
２点・・・ 肉が焦げた時の苦味がややある
１点・・・ 肉が焦げた時の苦味が非常にある
上記表２は、焼成時間が７分３０秒〜１０分かつ、焼成時の品温が７５℃〜１００℃の場合に風味が良好であったことを示す。
Taste 5 points ... 4 points with no bitterness when the meat is burnt and very sweet ... 3 points with no bitterness when the meat is burnt and some sweetness ... Bitterness when the meat is burnt There is no 2 points ... 1 point with a bitter taste when the meat is burnt ... Bitter taste when the meat is burnt is very high. Table 2 above shows a baking time of 7 minutes 30 seconds to 10 minutes and baking. It shows that the flavor was good when the product temperature at the time was 75 ° C to 100 ° C.
下記の工程及び表３の組成で冷凍ボロネーゼソースを製造した。
（製造工程）
工程（１）において、焼成時間を８分、焼成後の品温が８０℃であったことを除き、実施例１の製造工程と同様の工程で行った。
The frozen bolognese sauce was manufactured by the following process and the composition of Table 3.
(Manufacturing process)
In the step (1), the same process as the production process of Example 1 was performed except that the firing time was 8 minutes and the product temperature after firing was 80 ° C.
上記製造工程により、牛挽肉をソースの全質量に基づいてそれぞれ０．５％添加、２％添加、５％添加、４０％添加、及び６０％添加したボロネーゼソースを調製した（試験９〜１１及び１３〜１４）。
更に、試験１５（比較例）として、牛挽肉を２０％添加し、実施例１の工程から工程（１）を省き、工程（２）の工程で牛挽肉をソテーしたボロネーゼソースを作成した。
これらのボロネーゼソースをスパゲッティ２００ｇに対し１００ｇトッピングして冷凍し、６００Ｗ電子レンジで４分加熱後試食した。上記ボロネーゼソースの風味物性の評価を表４に示す。風味物性の評価値は、１０人のテスターによる評価の平均値を示した。
According to the above production process, bolognese sauce was prepared by adding 0.5%, 2%, 5%, 40%, and 60% of ground beef based on the total mass of the sauce (Tests 9 to 11 and 13-14).
Furthermore, as test 15 (comparative example), 20% of ground beef was added, step (1) was omitted from the step of Example 1, and a bolognese sauce sauteed with ground beef in step (2) was prepared.
These Bolognese sauces were topped with 100 g of spaghetti and frozen for 100 g. After heating in a 600 W microwave oven for 4 minutes, they were sampled. Table 4 shows the evaluation of flavor physical properties of the Bolognese sauce. The evaluation value of the flavor physical properties is an average value of evaluation by 10 testers.
評価基準は以下の通りである。
風味
５点・・・ 香ばしい肉の香りがあり非常に良い
４点・・・ 香ばしい肉の香りがあり良い
３点・・・ 肉特有の臭みが無い
２点・・・ 肉特有の臭みがややある
１点・・・ 肉特有の臭みがある
The evaluation criteria are as follows.
Flavor 5 points ... Slightly fragrant meat scent 4 points ... Scented scented meat scented 3 points ... No meat-specific scent ... Slightly scented meat 1 point ... There is a peculiar smell of meat
物性
５点・・・ なめらか
４点・・・ ややなめらか
３点・・・ 普通
２点・・・ ややぼそつく
１点・・・ ぼそつく
上記表４は、牛挽肉添加量が５〜４０％の場合に風味物性共に良好であったことを示す。
Physical properties 5 points · Smooth 4 points · Slightly smooth 3 points · · · Normal 2 points · Slightly 1 point · · · · % Indicates that the flavor properties were good.
Claims (11)
（１）挽肉をオーブンで品温が７０℃〜１０５℃になるまで焼成する工程、
を含むことを特徴とする方法。 A method for producing ground meat sauce,
(1) A step of baking the minced meat in an oven until the product temperature reaches 70 ° C to 105 ° C,
A method comprising the steps of:
（２−２）水及び添加物をミキシングする工程、及び
（２−３）工程（１）及び（２−１）〜（２−３）の生成物及びトマトを投入し、加熱してボロネーゼソースを製造する工程、
を含む請求項２記載の方法。 (2-1) A process of sauteing flavored vegetables,
(2-2) Step of mixing water and additives, and (2-3) The products of step (1) and (2-1) to (2-3) and tomato are added and heated to bolognese sauce Manufacturing process,
The method of claim 2 comprising:
を更に含む請求項３記載の方法。 (3) A step of freezing or retorting the bolognese sauce obtained in step (2-3),
The method of claim 3 further comprising:
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016159221A1 (en) * | 2015-03-31 | 2016-10-06 | 日清フーズ株式会社 | Method for producing sauce containing minced meat |
| WO2016159222A1 (en) * | 2015-03-31 | 2016-10-06 | 日清フーズ株式会社 | Method for producing sauce containing minced meat |
| JP2017055737A (en) * | 2015-09-18 | 2017-03-23 | 日清フーズ株式会社 | Method for manufacturing cooked minced meat, and processed meat food product |
| JP2017055738A (en) * | 2015-09-18 | 2017-03-23 | 日清フーズ株式会社 | Cooked ground meat, and production method of ground meat processed food |
| WO2019027027A1 (en) * | 2017-08-03 | 2019-02-07 | 日清フーズ株式会社 | Frozen meat sauce and method for manufacturing same |
| WO2019039577A1 (en) * | 2017-08-24 | 2019-02-28 | 日清フーズ株式会社 | Method for producing sauce containing minced meat |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2000060491A (en) * | 1998-08-27 | 2000-02-29 | Ajinomoto Co Inc | Molded minced meat processed food |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2016159221A1 (en) * | 2015-03-31 | 2016-10-06 | 日清フーズ株式会社 | Method for producing sauce containing minced meat |
| WO2016159222A1 (en) * | 2015-03-31 | 2016-10-06 | 日清フーズ株式会社 | Method for producing sauce containing minced meat |
| JP6043040B1 (en) * | 2015-03-31 | 2016-12-14 | 日清フーズ株式会社 | Method for producing ground meat sauce |
| JPWO2016159221A1 (en) * | 2015-03-31 | 2018-02-01 | 日清フーズ株式会社 | Method for producing ground meat sauce |
| JP2017055737A (en) * | 2015-09-18 | 2017-03-23 | 日清フーズ株式会社 | Method for manufacturing cooked minced meat, and processed meat food product |
| JP2017055738A (en) * | 2015-09-18 | 2017-03-23 | 日清フーズ株式会社 | Cooked ground meat, and production method of ground meat processed food |
| WO2019027027A1 (en) * | 2017-08-03 | 2019-02-07 | 日清フーズ株式会社 | Frozen meat sauce and method for manufacturing same |
| JPWO2019027027A1 (en) * | 2017-08-03 | 2020-06-25 | 日清フーズ株式会社 | Frozen meat sauce and method for producing the same |
| JP7123055B2 (en) | 2017-08-03 | 2022-08-22 | 株式会社日清製粉ウェルナ | Frozen meat sauce manufacturing method |
| WO2019039577A1 (en) * | 2017-08-24 | 2019-02-28 | 日清フーズ株式会社 | Method for producing sauce containing minced meat |
| JPWO2019039577A1 (en) * | 2017-08-24 | 2020-08-06 | 日清フーズ株式会社 | Manufacturing method of sauce with minced meat |
| JP7191028B2 (en) | 2017-08-24 | 2022-12-16 | 株式会社日清製粉ウェルナ | Method for producing minced meat sauce |
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