JP2015173659A - Method for manufacturing filling - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing a filling having meat with denatured protein by heating, uniformly dispersed in the entire filling, without damage to the flavor of meat, spice, herb, and the like, contained in the filling.SOLUTION: A meat-containing filling is vacuum packaged, and rolled with rolling means after heat sterilization, so that the filling having meat with denatured protein by heating, uniformly dispersed in the entire filling can be manufactured without damage to the flavor. The content of the meat in the filling is preferably 10 to 70 parts by weight relative to 100 parts by weight of the filling.

Description

  The present invention provides a method for producing a filling in which meat that has been protein-modified by heating is uniformly dispersed throughout the filling without losing the flavor of meat, spices, herbs and the like contained in the filling.

  Filling is a kind of confectionery and bakery ingredients that are used as ingredients for bread and sandwiches. Examples include curry fillings in curry bread, chocolate fillings in confectionery bread, peanut butter, tuna mayonnaise sandwiched between sandwiches, and the like. Since the labor of manufacturing ingredients can be saved, the demand is high, especially in bakery and bread makers.

  Among the fillings, minced meat is used for the filling used in Piroshki, one of the side dishes bread, but the flavor of meat, spices, herbs, etc. is impaired in the manufacturing process of the filling, and when heated, the minced meat becomes In the case of filling with higher viscosity, the ground meat is not uniformly dispersed throughout the filling.

  So far, as a method for producing a filling containing meat, a method for producing a meat and meat-like filling material by heating and cooking meat and meat-like protein materials and vegetables and a step of mixing a thickener solution (Patent Document 1). Although it is not a filling, the processed meat (patent documents 2 and 3) manufactured by vacuum-packaging paste and spread dough and performing heat processing is indicated.

JP 2000-201657 A JP-A-9-51780 JP2008-125420A

  Here, in the manufacturing method of patent document 1, since filling is heated before filling a container, the fragrances of meat, spices, herbs, etc. contained in the filling will escape a little. On the other hand, in the methods of Patent Documents 2 and 3, since the filling is vacuum-packed before sterilization, the scent of meat, spices, herbs, etc. can be confined. There is no mention of a method for dispersing ground meat throughout the filling.

  An object of the present invention is to provide a method for producing a filling in which meat denatured by heating is uniformly dispersed without impairing the flavor of meat, spices, herbs and the like contained in the filling.

  Then, the present inventors have found that the above-mentioned problems can be solved by vacuum packaging a meat-containing filling, rolling it with a rolling means after heat sterilization, and have completed the present invention.

  The present invention can provide a method for producing a filling in which protein-modified meat is evenly dispersed by heating without impairing the flavor of meat, spices, herbs and the like contained in the filling.

  The present invention relates to a method for producing a filling, characterized in that a filling containing meat is vacuum-packed, heat-sterilized, and then rolled by rolling means.

  Here, the filling is an ingredient used for side dish bread such as piroshki or curry bread, and requires that meat be included. The kind of meat contained may be any of beef, pork, and chicken, but the form is preferably in a minced state so as to be easily dispersed throughout the filling.

  The vacuum packaging is to vacuum the inside of the packaging by sucking and degassing the air in the packaging such as sealed plastic. Therefore, there is no air in the packaging bag, and oxidation of oil due to oxygen, discoloration, generation of mold, and decay due to aerobic bacteria can be prevented. Fill the packing material prepared in advance with the filling, and perform vacuum packaging with the existing vacuum packaging machine. At this point, the filling is not heated and is in a raw state.

  Thereafter, the filled / vacuum-packed filling is heat-treated. The heat-treating method is not particularly limited, but is applied to a state where heat is applied at 120 ° C. for 4 minutes or equivalent. Examples include retort sterilization that is heated under pressure and chilled sterilization that is quickly sterilized in a heating water tank at 63 ° C. for 30 minutes or more in the center of the filling. By performing such heat sterilization, microorganisms that cause spoilage can be killed, but the meat contained in the filling causes protein denaturation due to heating, and in that case, the meat aggregates and the filling It will not be evenly distributed throughout.

  Therefore, the heat-sterilized filling is subjected to rolling means to uniformly disperse the protein-denatured and agglomerated meat by heating throughout the filling. The rolling means is performed by a mechanized rolling roller, manual work, or the like, but the means is not particularly limited as long as it can be rolled. The rolling means can uniformly disperse the protein-denatured meat by heating throughout the filling, and it is sealed without opening the packaging bag until the packaging bag is filled with unheated filling material and rolled. Therefore, the filling can be produced without impairing the meat-specific flavor and the characteristic flavor of the filling. In the case of a packaging bag that can be filled with 500 g as the filling thickness after rolling, the meat is uniformly dispersed throughout the filling by rolling the filling thickness to 20 mm or less.

  The content of meat contained in the filling is preferably 10 to 70 parts by weight with respect to 100 parts by weight of the filling. When the meat content is less than 10 parts by weight, even if the meat can be uniformly dispersed throughout the filling, the flavor of the meat becomes poor. Moreover, when it exceeds 70 weight part, there is too much content of meat and it is not disperse | distributed uniformly to the whole filling. By setting the content of meat to 10 to 70 parts by weight, the meat is uniformly dispersed throughout the filling, and the flavor and texture are both good.

  EXAMPLES Next, although an Example is published and this invention is demonstrated further in detail, this invention is not limited to a following example.

(Example 1) Manufacture of filling for side dish bread As raw materials for filling, 390 g of beef, 260 g of pork, 50 g of beef tallow, 200 g of onion, 100 g of water, 7 g of salt and 3 g of spices were charged into a mixer for mixing. Then, it filled into the packaging bag, vacuum-packed, and heat-sterilized for 30 minutes with the 95 degreeC heating tank, and cooled. And it shape | molded so that it might become the thickness of 15 mm with a rolling roller, and it was set as the filling for side dishes.

(Comparative Example 1)
Production was carried out in the same manner as in Example 1 above until vacuum packaging and heat sterilization, and Comparative Example 1 was used in which no filling was formed by a rolling roller.

(Comparative Example 2)
As a raw material for filling, 390 g of beef, 260 g of pork, 50 g of beef tallow, 200 g of onion, 100 g of water, 7 g of salt and 3 g of spice were added to a mixer for mixing. Then, the filling was put in the cooking pan, heat-treated, filled in a packaging bag, and vacuum packaged. And what was shape | molded so that it might become the thickness of 15 mm with a rolling roller was made into the comparative example 2. FIG.

(sensory test)
Eight panelists performed sensory tests on taste and texture. The results are shown in Table 1.

(result)
In Example 1, both taste and texture were good, whereas in Comparative Example 1, heat-denatured meat aggregated, resulting in a slightly inferior texture compared to Example 1. Further, in Comparative Example 2, as a result of heating the filling before vacuum packaging, the flavor of the filling was lost, resulting in a slightly inferior taste compared to Example 1.

(Example 2) Verification of optimal meat content Production of fillings in the same manner as in Example 1 while gradually changing the total content of beef and pork from 10 to 70 parts by weight with respect to 100 parts by weight of filling. Went.

(sensory test)
Eight panelists performed sensory tests on taste and texture. The evaluation method is the same as in Example 1, and the results are shown in Table 2. In addition, the numerical value of the upper stage in Table 2 is content of the beef and pork total with respect to 100 weight part of fillings.

(result)
When the total content of beef and pork was 10 to 70 parts by weight with respect to 100 parts by weight of the filling, both taste and texture were good. When the total content of beef and pork was less than 10 parts by weight, the meat had a poor flavor. When the content was more than 70 parts by weight, the meat was agglomerated and became agglomerated, resulting in poor texture.

(Industrial applicability)
ADVANTAGE OF THE INVENTION By this invention, the manufacturing method of the filling by which the protein modified | denatured meat was disperse | distributed uniformly to the whole filling can be provided, without impairing flavors, such as meat and a spice, herb, etc. which are contained in a filling.

Claims (2)

  A method for producing a filling, characterized in that a filling containing meat is vacuum-packed, heat-sterilized, and then rolled by a rolling means.   The method for producing a filling according to claim 1, wherein the meat content is 10 to 70 parts by weight with respect to 100 parts by weight of the filling.