JP2016026478A - Charcoal grilled meat manufacturing method. - Google Patents

Abstract

An object of the present invention is to enhance the charcoal-grilled flavor when producing a charcoal-grilled product of meat subjected to a steaming process.
A method for producing a charcoal-grilled process by subjecting the meat to a steaming process, followed by a charcoal-grilled process, wherein after steaming the meat, a sauce containing at least 2.5% by weight of oil and fat is attached to the charcoal-grilled A method for producing charcoal-grilled meat characterized by baking. It is preferable to add a viscosity modifier to the sauce so that the viscosity is 300 mPa · s or more. The meat is preferably chicken, pork, beef or their internal organs.
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Description

  The present invention relates to a method for producing charcoal-grilled meat, such as yakitori, with a charcoal-grilled flavor.

Yakitori is not only offered at specialty stores such as yakitori shops, but is also widely known as a izakaya menu. In addition, foods baked at mass merchandise stores and skewers before baking are sold, and they are also cooked at home.
Yakitori is a simple dish that is cut into bite-sized pieces of chicken, other meat, or internal organs on a skewer, salted or sauced, and baked over an open flame such as charcoal, gas, or electricity. In particular, those baked over charcoal are said to have good aroma and texture. Meat juice, fat, and seasonings that fall on charcoal fire make the yakitori roast like smoked foods, giving the charcoal grill a unique taste and aroma.

As a device for adding a charcoal-grilled flavor to yakitori, there are patent documents 1 to 4 and the like.
Patent Document 1 includes “a method for producing a flavor characterized in that an oil or a fatty acid is brought into contact with a carbon material having a surface temperature of 100 to 1000 ° C., and the generated gas or a liquid accompanying the gas is recovered”. It is disclosed. If this flavor is used, a charcoal-grilled flavor can be imparted without charcoal-grilling.
Patent Document 2 discloses a “method of introducing a smoke obtained by dripping oil into a charcoal fire into a steamer and bringing it into contact with food such as eel together with steam to add flavor to the food”.
Patent Document 3 states that “the charcoal pieces in the refractory container are rolled with a combustion device while dripping and spraying edible oil and fat, collecting the smoke generated, contacting the food material in the smoke contact chamber, Is described.
Patent Document 4 describes a method of adding a charcoal flavor by dropping and spraying a composition containing oils, fats, amino acids and emulsifiers on a combustion apparatus and bringing the generated smoke into contact with a food material.

JP 2000-8073 A JP 2003-33162 A JP 2006-230372 A JP 2010-68763 A

  This invention makes it a subject to strengthen the charcoal-grilled flavor at the time of manufacturing the charcoal-grilled product of the meat which performed the steaming process.

When manufacturing yakitori, etc., the original manufacturing method is to cook raw meat with sauce and charcoal-fired, but when mass-producing, or after baking, packaging processed frozen foods, etc. Since the core temperature of the meat is required to be a certain level or more from a safety aspect, the steaming process may be performed to heat the meat, and then charcoal grilling may be performed.
The present inventors have noticed that the charcoal-grilled taste of yakitori produced through such a steaming process is weak despite the fact that the charcoal-grilling is performed as usual, and as a result of intensive studies, the present invention was completed. It was.

The gist of the present invention is the following charcoal-grilled method, charcoal-grilled manufacturing method, charcoal-grilled food, and sauce.
(1) A method of imparting a charcoal-grilled flavor to foods, characterized by attaching a sauce containing 2.5% by weight or more of fats and oils to the surface of the foods and baking it over charcoal.
(2) In the method of subjecting the ingredients to the steaming process, then performing the charcoal baking process, and manufacturing the charcoal grilling, after steaming the ingredients, the sauce containing 2.5% by weight or more of fats and oils is attached and baked on the charcoal fire A method for producing charcoal grill.
(3) The method according to (1) or (2), wherein the viscosity of the sauce (rotary viscometer method) is 300 mPa · s or more.
(4) The oil content and viscosity of the sauce are 2.5% by weight or more and 1000mPa · s or more, 5% by weight or more and 500mPa · s or more, 7.5% by weight or more and 400mPa · s or more, or 15% by weight or more and 300mPa, respectively. -Any method of (1) thru | or (3) which is more than s.
(5) The method according to any one of (1) to (4), wherein the food material is meat, viscera or marine products.
(6) The method according to any one of (1) to (5), wherein the ingredients are chicken, pork, beef, or their internal organs, or fish, shellfish, octopus, squid.
(7) The method according to any one of (1) to (6), wherein the food is in the shape of a yakitori stabbed on a skewer.
(8) The method according to any one of (2) to (7), wherein the step of steaming the raw material is a step of heating so that the core temperature of the food becomes 75 ° C. or higher.
(9) The method according to any one of (1) to (8), wherein the fat added to the sauce is vegetable oil.
(10) The method according to any one of (3) to (9), wherein a thickening polysaccharide, a gelling agent, and starch are added as a viscosity regulator of the sauce.

  By the method of this invention, the charcoal-grilled flavor in the charcoal-grilled foodstuff with few fats like meat produced through a steaming process can be strengthened.

As countermeasures when the charcoal-grilled flavor is weak, there were methods such as collecting and giving charcoal-grilled flavors as in the prior art literature, or spraying oil etc. on charcoal fire, A large apparatus and an extra process are required.
When the charcoal-grilled meat that has undergone the steaming process, the inventors have shortened the heating time of the charcoal-grilling, and the charcoal-grilled flavor that the lipid contained in the meat is removed in the steaming process. The present invention was completed on the assumption that it was weakened.

In the present invention, the food material may be any food material that can be eaten by charcoal grilling. Specific examples include meat, fish, shellfish, crustaceans, cephalopods, vegetables, and eggs.
In the present invention, “yakitori” is not limited to grilled chicken meat, but is usually sold at “yakitori-ya” etc., with bite-sized meat, internal organs, vegetables etc. on skewers. Means baked.
In the present invention, meat means meat and viscera used for “yakitori”. Specifically, it is meat or internal organs such as chicken, cow and pig. Other edible wild birds and wild animals can be used. As the internal organs, the heart, sandbag, liver, spleen and the like are used. The meat may be used as it is or minced and processed into meatballs or tsukemen.
In the present invention, the marine product may be any protein-based marine product that can be baked and eaten, and specifically, crustaceans such as fish, shellfish, shrimp and crabs, and cephalopods such as octopus and squid. Is exemplified. The marine products can be used as they are, or they can be processed into surimi.
The size and shape of the food material may be any size as long as it is suitable for charcoal grilling in addition to a bite size (long side or long diameter is about 1 to 4 cm). In order to bake on charcoal fire, it is preferable to put it on a skewer, but it can also be baked on a net, so there may be no skewer.
In the present invention, the steaming step is a step for raising the core temperature of raw meat to 75 ° C. or higher from the viewpoint of storage stability. Heat with a steaming device that can be used for food processing. If it is a bite-sized yakitori, heating at 100 ° C. for about 5 to 15 minutes is sufficient.
In the present invention, the charcoal baking process is a process of baking with a direct charcoal fire. Bake so that the sauce does not burn and has a proper charcoal-grilled flavor. If it is a bite-sized yakitori, the surface can be appropriately baked in about 2 to 4 minutes and the charcoal-grilled flavor can be given.

The sauce used in the present invention may be anything as long as it is usually used as a sauce for yakitori. Basically, it contains soy sauce, mirin, sugar, etc. as main ingredients, and includes other seasonings and spices. In the present invention, the grilled chicken sauce is characterized by containing at least 2.5% by weight of fats and oils. In the case of yakitori, chicken and pork itself contain oil, and in the case of charcoal-grilled, the fat of meat is dissolved by heating, so there is almost no oil or fat in the sauce of yakitori. Although it is possible to add about 1% by weight for flavoring, it is not necessary to add 2.5% by weight in the sauce of yakitori that contains a lot of oil. Although there is no upper limit in particular, it is necessary to contain sufficient soy sauce, mirin, and sugar, so it is about 30% by weight.
In the present invention, by adding fats and oils to the sauce, the fat of meat reduced in the steaming process is supplemented, and a sufficient charcoal-grilled flavor can be imparted even in a short baking time.
The oil and fat may be anything as long as it is an edible oil, but in order to be mixed with the sauce, a liquid oil at 20 to 40 ° C. is preferable, and a vegetable oil is particularly preferable. Specific examples include soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, peanut oil, coconut oil, palm oil, olive oil and the like. Since sesame oil has a unique flavor, it is not preferable in terms of versatility. However, it can be used in the case of foods that may be given a sesame oil flavor.

In order to attach a sufficient amount of sauce to meat, it is preferable to increase the viscosity of the sauce. The viscosity of the sauce is preferably 300 mPa · s or more as measured with a rotational viscometer (room temperature). Sauces with low viscosity can be repeatedly attached, but by adjusting the viscosity according to the fat and oil content, a sufficient amount of sauce can be attached simply by attaching to one sauce. The oil content of the sauce is 2.5% by weight or more and the viscosity is 1000 mPa · s or more, or the oil content of the sauce is 5% by weight and the viscosity is 500 mPa · s or more, or the oil content of the sauce is Appropriate amount of sauce and oil can be adhered by making the oil content of 7.5% by weight and viscosity 400mPa · s or more, or by making the oil content of sauce more than 15% by weight and viscosity 300mPa · s or more. . The upper limit of the viscosity may be adjusted as appropriate in consideration of the balance of taste with respect to the meat, but if it is about 9000 mPa · s or more, the viscosity is too high and difficult to apply, so 9000 mPa · s or less, particularly 2000 mPa · s or less is preferable. .
In order to increase the viscosity of the sauce, it is preferable to add a viscosity modifier used for food. Examples of the viscosity modifier include seaweed polysaccharides, seed polysaccharides, resin polysaccharides, fruit peel polysaccharides, fermentation polysaccharides, cellulose and derivatives thereof, gelatin, starch, modified starch, and shellfish extract. Specifically, carrageenan, agar, sodium alginate, guar gum, tara gum, locust bean gum, psyllium seed gum, tamarind seed gum, gum arabic, tragacanth gum, karaya gum, pectin, xanthan gum, gellan gum, curdlan, pullulan, sodium carboxymethylcellulose, Examples include gelatin, chitin, chitosan and the like. Moreover, an emulsifier can also be used.

  Examples of the present invention will be described below, but the present invention is not limited thereto.

Comparison of charcoal-grilled flavors of charcoal-grilled yakitori using various types of sauces Charcoal-grilled chicken was produced by the following method.
Three to four pieces of chicken thighs cut to a size of about 15 g were put on skewers, placed in a steam oven at 100 ° C., and heated for 10 minutes so that the core temperature became 75 ° C. or higher. After the steaming step, it was dipped in a sauce of the basic composition shown in Table 1, lightly cut and baked on a charcoal fire for 3 minutes while returning. The distance from the charcoal fire is about 10cm.
Table 3 shows the composition of the viscosity modifier and soybean oil. The viscosity modifiers used were Kitan Sangam (SATIAXANE CX90, Unitech Foods Co., Ltd.), Carrageenan (Carrageenan CSL-1, Saneigen FFI Co., Ltd.), modified starch (Pine Ace # 1, Matsutani Chemical Industry Co., Ltd.) , Gelatin (pig gelatin BCN150N-B, Nitta Gelatin Co., Ltd.).
The baked yakitori was frozen once and then heated in a microwave oven, and the charcoal-grilled flavor was evaluated by sensory test. The evaluation criteria were the four-level evaluation shown in Table 2. In addition, the viscosity of each sauce and the amount of sauce on the meat before baking were measured. The viscosity was measured at room temperature (23 ° C.) using a rotational viscometer (TVC-5 type viscometer manufactured by Toki Sangyo Co., Ltd.).

  The results are shown in Table 3. As the amount of added chitansan gum increased and the viscosity increased, the amount of sauce attached to the meat increased and the charcoal-grilled flavor became stronger. Furthermore, the charcoal-grilled flavor was further strengthened by adding oil. From these results, it was confirmed that the charcoal-grilled flavor can be enhanced by increasing the viscosity of the sauce added with oil and adhering it sufficiently to the meat. Moreover, as long as a viscosity modifier can provide a fixed viscosity, the effect was recognized by any viscosity modifier.

Types of fats and oils to be added to the sauce Using the sauce to which the oil shown in Table 4 was added, charcoal-grilled yakitori was produced in the same manner as in Example 1, and the charcoal-grilled flavor was evaluated. As shown in Table 4, the charcoal-grilled flavor could be enhanced with any oil. In particular, liquid oils such as canola oil and soybean oil were more effective.

Change in lipid content of chicken meat by steaming process The degree of lipid content of chicken meat by the steaming process was measured, and the lipid content in the meat before and after the steaming process was measured. The lipid content of the raw meat before the steaming process was 10.62 ± 1.53 g / 100 g of raw meat, while the lipid content of the steamed meat after the steaming process was 8.21 ± 3.9 g / 100 g of steamed meat. The yield of meat weight by the steaming process was 72%.
When charcoal-grilled from raw meat, for example, a grilled chicken of 30g per skewer contains about 3g of lipid per skewer, whereas when steamed, it becomes 22g per skewer and contains 1.8g of fat. g. In the steaming process, it is thought that easily soluble lipids are mainly removed, so that the amount of lipid useful for flavoring at the stage of charcoal grilling is considered to be even smaller.
Also from this result, it is understood that supplementing oil and fat to the sauce is effective for imparting the charcoal-grilled flavor when the meat subjected to the steaming process is charcoal-grilled.

By producing a charcoal-grilled yakitori or the like by the production method of the present invention, it is possible to provide a yakitori or the like in which the center temperature of meat or marine products is reliably ensured by the steaming process and the charcoal-grilled flavor is enhanced.

Claims (10)

  A method of imparting a charcoal-grilled flavor to a foodstuff, characterized by attaching a sauce containing 2.5% by weight or more of fat to the surface of the foodstuff and baking it over charcoal fire.   Steaming the ingredients, then performing the charcoal-grilling process, steaming the ingredients, attaching the sauce containing at least 2.5% by weight of oil and fat, and baking with charcoal Charcoal grill manufacturing method.   The method according to claim 1 or 2, wherein the sauce has a viscosity (rotary viscometer method) of 300 mPa · s or more.   The oil content and viscosity of the sauce is 2.5 wt% or more and 1000 mPa · s or more, 5 wt% or more and 500 mPa · s or more, 7.5 wt% or more and 400 mPa · s or more, 15 wt% or more and 300 mPa · s or more, respectively. A method according to any one of claims 1 to 3.   The method according to any one of claims 1 to 4, wherein the food material is meat, viscera, or marine products.   The method according to any one of claims 1 to 5, wherein the food material is chicken, pork, beef, or their internal organs, or fish, shellfish, octopus, or squid.   The method according to any one of claims 1 to 6, wherein the food is in the shape of a yakitori stabbed on a skewer.   The method according to any one of claims 2 to 7, wherein the step of steaming the raw material is a step of heating so that the core temperature of the food becomes 75 ° C or higher.   The method according to any one of claims 1 to 8, wherein the fat added to the sauce is vegetable oil. The method according to any one of claims 3 to 9, wherein a thickening polysaccharide, a gelling agent, and starch are added as a viscosity regulator of the sauce.