JP2017175990A - Dumpling - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a dumpling that contains a filling containing meat, is loose, not stiff and can be divided almost into halves without having disproportionate filling when divided by hands in eating.SOLUTION: There is provided a dumpling having a filling containing meat and a dough wrapping the filling. An apparent density of an upper part of the dough is 0.8 g/cmor less. A meat piece having thickness of 5 mm or more is taken out of the cooked filling before eating and the meat piece has a ratio of maximum load value measured at second time to maximum load value measured at first time ([maximum load value measured at second time]/[maximum load value measured at first time]) of 1.2 or more when the meat piece is measured by a texture analyzer at 60±3°C of the center temperature thereof, with a trigger force applied thereto of Auto 5 g, and with a columnar measurement probe inserted therein by 3 mm twice in a row at a speed of 1.5 mm/s.SELECTED DRAWING: None

Description

  The present invention relates to a packaged food in which a middle seed part containing meat is wrapped in a dough part.

  Baked foods represented by Chinese buns (meat buns) are foods obtained by wrapping and heating medium seeds (rice cakes), which are a mixture of meat and various vegetables, with dough made mainly from flour such as flour. It is. Chinese buns are deployed mainly in warm stores from autumn to winter at convenience stores (hereinafter referred to as CVS), and in other channels such as mass retailers, they are deployed in three temperature zones: dry, chilled, and frozen. Yes. The market has been expanding along with the diversification of products, and especially the warming sales growth in CVS is remarkable. The distribution forms of products for warming sales in CVS are mainly frozen and chilled. In these distribution forms, after the manufacturer of Chinese buns is heated once, it is steamed before sales in CVS. In other words, Chinese buns provided to customers in CVS are inevitably subject to two heating steps due to their sales form.

  The meat contained in the middle seed part becomes hard due to aggregation of the protein through the heating process. Moreover, since the water | moisture content of a middle seed part will be absorbed by the dough part, compared with non-boiled food, the meat of a middle seed part will aggregate more easily in a ginger food. For this reason, the Chinese bun after heating provided in CVS is hard, and even if you try to halve it by hand, the middle seed part will be biased to one side without breaking cleanly, and the appearance will be extremely lowered There was a problem.

  In recent years, with the diversification of foods, the number of Chinese buns wrapped in dough that has a soft texture has increased. When this dough absorbs moisture, its peculiar texture is easily lost, so it is necessary to pay attention to water separation from the middle seed part rather than normal dough. In order to avoid water separation from the middle seed part, it is common to add modified starch or the like to the middle seed part. However, since the looseness of the middle seed part is lowered by the processed starch or the like, there is a problem in that the middle seed part tends to be biased to one side when trying to divide it by half as compared with the packaged food to which the processed starch is not added.

  On the other hand, various studies have been made so far in order to improve the texture of the packaged food. Patent Document 1 describes that by adding water-soluble cellulose ether that can be gelled when heated to medium seeds for wrapping foods, the water retention capacity of the middle part during heating after wrapping can be increased, and the juicy feeling can be improved. Is described. Patent Document 2 describes a quality improver for sugar beet foods containing (a) cellulose, (b) pregelatinized starch, and (c) polyglycerin fatty acid ester and / or glycerin organic acid fatty acid ester. It is described that by adding the quality improver to the middle part of the packaged food, the water retention before cooking is improved, and a soft and juicy texture can be obtained after cooking. Patent Document 3 describes that the succulent feeling of the packaged food can be easily improved by dispersing and mixing a jelly seasoning containing a seasoning, cellulose, and a gelling agent into the raw material of the middle part. ing. Patent Document 4 describes that a ground meat processed product satisfying the texture, taste quality, and grain feel can be produced by adding and mixing hydroxypropyl cellulose having a viscosity within a specific range to ground meat. Has been. Patent Document 5 describes that processed foods with excellent softness and juiciness can be produced by adding alginic acid esters to livestock meat and fish meat. Patent Document 6 describes that in a meat paste product, shrinkage during cooking can be prevented by adding agar when kneading raw material meat.

JP 2011-119 A JP 2011-30429 A JP 2013-128419 A JP 2013-78279 A JP 2002-281942 A JP-A-6-292538

  In the methods described in Patent Documents 1 to 6, the succulent feeling of the packaged food can be improved, but none of the looseness of the middle seed part is improved, and the food was divided by half after packaging. Sometimes the effect of breaking evenly is not obtained. In the method of blending a water-soluble cellulose ether that can be gelled upon heating into the middle seed part described in Patent Document 1, the water retention of the middle part of the packaged food during cooking is improved. There is a problem that a mouthfeel becomes a bad mouthfeel due to gelation.

  In this way, in bun foods such as Chinese buns, it suppresses the aggregation of meat contained in the middle seed part during cooking, gives a loose texture, and wraps food by hand during eating In the present invention, an effect that can be divided into half is not achieved at present, and the present invention makes this a problem.

As a result of intensive studies, the present inventors have determined that the apparent density of the upper part of the dough part is 0.8 g / cm ³ or less in the packaged food having the dough part and the medium seed part, When the maximum load is measured twice consecutively for the agglomeration of the meat contained in the meat, it is adjusted so that the second measured value is somewhat larger than the first measured value. And was found to be able to be beautifully divided into approximately half by hand during eating, leading to the present invention.

That is, the present invention is as follows.
[1] It has a middle seed part containing meat and a dough part for wrapping the middle seed part,
The apparent density of the upper part of the dough part is 0.8 g / cm ³ or less,
Take out a piece of meat having a thickness of 5 mm or more from the middle seed part after cooking before cooking, and measure the maximum load of the piece of meat with a texture analyzer, the center temperature of the piece of meat is 60 ± 3 ° C., and the trigger force is The maximum load measured for the second time with respect to the maximum load value measured for the first time when the measurement was made twice with auto 5 g and the cylindrical measurement probe pushed in at a speed of 1.5 mm / s for 3 mm. A packaged food, wherein a ratio of values ([maximum load value measured at the second time] / [maximum load value measured at the first time]) is 1.2 or more.
[2] The packaged food according to [1], wherein the middle seed part contains a β-linked polysaccharide.
[3] The packaged food according to [2], wherein the β-bonded polysaccharide is cellulose.
[4] The packaged food according to any one of [1] to [3], wherein the dough part contains starch.
[5] The packaged food according to the above [4], wherein the starch is at least one selected from the group consisting of waxy corn starch, potato starch, tapioca starch, glutinous rice starch, and glutinous rice starch.
[6] The packaged food according to [3], wherein the cellulose is a complex with a water-soluble polysaccharide.
[7] The packaged food according to any one of [1] to [6], wherein the meat contained in the middle seed part is minced meat having a diameter of 7 mm or more.
[8] The packaged food according to any one of [1] to [6], wherein the meat contained in the middle seed part is block meat.
[9] In a method for producing a packaged food having a middle seed part containing meat and a dough part for wrapping the middle seed part by cooking after cooking the middle seed with the dough composition,
An apparent density of the upper part of the dough part is 0.8 g / cm ³ or less, and a meat piece having a thickness of 5 mm or more is taken out from the middle seed part after cooking before cooking, and the maximum of the meat piece The load was measured continuously twice with a texture analyzer under the condition that the center temperature of the meat piece was 60 ± 3 ° C., the trigger force was Auto 5 g, and the cylindrical measurement probe was pushed 3 mm at a speed of 1.5 mm / s. Ratio of the maximum load value measured for the second time to the maximum load value measured for the first time ([maximum load value measured for the second time] / [maximum load value measured for the first time]) A method for producing a packaged food, which comprises producing a packaged food having a value of 1.2 or more.
[10] The method for producing a packaged food according to [9], wherein the intermediate species contains a β-linked polysaccharide.
[11] The method for producing a packaged food according to [10], wherein the β-bonded polysaccharide is cellulose.
[12] The dough composition contains starch,
The packaged food according to any one of [9] to [11], wherein the starch is at least one selected from the group consisting of waxy corn starch, potato starch, tapioca starch, glutinous rice starch, and glutinous rice starch. Manufacturing method.
[13] The method for producing a packaged food according to [11], wherein the cellulose is a complex with a water-soluble polysaccharide.
[14] The method for producing a packaged food according to any one of [9] to [13], wherein ground meat or block meat having a diameter of 7 mm or more is used as a meat material.

  The dough part has a soft texture, the middle seed part has a loose texture, and it was divided by hand at the time of eating by the packaged food according to the present invention and its manufacturing method. In some cases, it is possible to provide a packaged food that can divide the middle part together with the dough part into approximately half.

  The present invention will be specifically described below. In addition, this invention is not limited to embodiment shown below, In the range of the summary, various deformation | transformation can be implemented.

The packaged food according to the present invention has a medium seed part containing meat and a dough part covering the medium seed part, and the apparent density of the upper part of the dough part is 0.8 g / cm ^3. It was the following, measured for the second time with respect to the maximum load value measured for the first time when the meat pieces taken out from the middle seed part after cooking before eating were measured twice continuously under the same conditions Baked food with a ratio of maximum load values ([maximum load value measured at the second time] / [maximum load value measured at the first time], hereinafter referred to as “maximum load ratio”) of 1.2 or more It is. By reducing the apparent density of the dough part and increasing the maximum load ratio of meat in the middle seed part, it is excellent in succulent feeling and looseness, and can be broken into half by hand when eating. Is obtained.

<Unraveling of Baked Food>
In the present invention and the specification of the present application, the “fraying property” of the packaged food means that the bias of the middle seed portion is difficult to occur when the packaged food is divided in half by hand. The “frayability” of a potato food is judged based on the shape of the cracked cross section of the middle seed portion when the confectionery food consisting of the dough portion and the middle seed portion is divided by hand after cooking before cooking. To do. If the middle seed part is close to one of the two when it is divided by hand, it is judged that the looseness is poor. Judgment is good. A packaged food in which the middle seed part is uniformly divided on both sides when it is divided in half by hand is preferable because of its good looseness.

<Maximum load of medium-sized meat>
The maximum load of meat contained in the middle part of the packaged food according to the present invention is measured by an indentation test using a texture analyzer. Examples of the texture analyzer include TA. An XT plus type (manufactured by Eiko Seiki Co., Ltd.) can be used. A meat piece having a thickness of 5 mm or more is selectively taken out from the middle seed portion, and this is used as a measurement sample. When the middle seed part is a lump and the meat cannot be selectively extracted from components other than meat, the middle seed piece obtained by cutting the middle seed part into 5 mm squares is used as a measurement sample. Specifically, the maximum load of meat contained in the middle seed part is measured using a texture analyzer (TA.XT plus type), measurement jig: P / 3 type (columnar jig with a diameter of 3 mm), Mode. : Measurement Force in compression, Option: Return to start, Pre-test speed: 1.5 mm / s, Post-test speed: 10 mm / s, and the temperature, trigger force, test speed, and distance value of the measurement sample Can be set and measured. The maximum load of meat contained in the middle part of the packaged food according to the present invention is determined by a texture analyzer, the center temperature of the meat piece is 60 ± 3 ° C., the trigger force is Auto 5 g, and the cylindrical measurement probe is 1 It is a value measured under the condition of pushing in 3 mm at a speed of 5 mm / s. Here, the trigger force is a value that sets a force to be sensed when the measurement probe contacts the sample. The measurement probe descends from top to bottom in accordance with a pre-test speed set in advance. When the set trigger force is detected, the indentation test is started for the distance set according to the test speed. In the present invention and the present specification, the maximum load is a value at which stress is maximum on the distance-stress curve obtained by the above-described measurement. The larger the maximum load value, the harder the texture.

  From the viewpoint of texture, the maximum load of meat contained in the middle part of the enamel food according to the present invention is preferably at least 50 gf at the time of eating, more preferably at least 80 gf, and at least 100 gf. More preferably it is. When the meat in the middle part of the confectionery food satisfies the above range, the meat part has a graininess and becomes a middle part of a preferable texture. The maximum load is preferably at least 50 gf at the time of eating. Although the maximum load generally increases with time from immediately after heating, it is preferably always 50 gf or more regardless of the temperature of the meat in the middle seed portion during measurement.

<Maximum load ratio of medium-type meat>
In this invention and this-application specification, with respect to one piece of meat, the maximum load is continuously measured twice under the same conditions, and the ratio of the second measurement value to the first measurement value is referred to as the maximum load ratio. The maximum load ratio is an index of the looseness of the middle seed part. The reason why the maximum load ratio is an indicator of the looseness of the middle seed part is not clear, but is estimated as follows. The strength of the looseness in the bonito food is due to the fact that the meat grains and pieces of the middle seed are not bound to each other. During the first indentation, the meat grains in the meat pieces are not agglomerated and are soft because they contain enough meat juice, but during the second indentation, the meat juice comes out with the first indentation. Thus, the maximum load (strength) increases because the meat grains and pieces of meat are bound together. In other words, meat pieces and meat pieces that are not settled very much, and meat pieces that contain enough meat juice in the gap between them, the maximum load at the second push is greater than the maximum load at the first push The maximum load ratio is increased.

  The maximum load ratio of the meat contained in the middle part of the packaged food according to the present invention is 1.2 or more, and more preferably 1.3 or more. When the maximum load ratio is within the above range, a loose texture can be obtained, and when the packaged food is divided by hand, the middle seed portion can also be divided into two equal parts.

<Break distance of medium-type meat>
The breaking distance of the meat contained in the middle part of the packaged food according to the present invention is measured by an indentation test using a texture analyzer performed in the same manner as the method for measuring the maximum load described above. The breaking distance of the meat was obtained by multiplying the time from the origin until the stress becomes zero on the time-stress curve obtained by the above measurement by the speed at which the jig moves (Test-Speed: 1.5 mm / s). It is a value. It can be said that the smaller the value of the breaking distance is, the looser texture is.

  Further, the time on the time-stress curve obtained by the above measurement is a value obtained by multiplying the time from the origin until the stress becomes zero by the speed at which the jig moves (Test-Speed: 1.5 mm / s). It can be said that the smaller the value of the breaking distance is, the looser texture is. The breaking distance of the meat contained in the middle part of the enamel food according to the present invention is preferably 4.8 mm or less, more preferably 4.6 mm or less, and 4.4 mm or less. More preferably, it is 4.2 mm or less.

<Moisture value of middle seed part>
The moisture value of the middle seed part refers to the moisture value of the meat contained in the middle seed part of the packaged food immediately after being cooked or taken out from the high temperature storage container. The water content of the middle part of the grated food according to the present invention can be measured by a known measuring method. For example, it can also measure using an infrared moisture meter, and can also determine by measuring the mass of the middle seed | species part before and behind heat cooking. That is, first, the mass of the middle seed part is measured, and then maintained at 105 ° C. until there is no change in the mass of the middle seed part. The mass of the middle seed part when the mass change disappears is measured, and the moisture value of the middle seed part can be determined from the mass reduced after holding at 105 ° C. as compared with after cooking. Here, “the mass change is eliminated” means that the mass change is 0.01 g or less when left standing in a 105 ° C. environment for 60 seconds. The moisture content of the middle part of the enamel food according to the present invention is preferably 50% by mass or more, more preferably 52% by mass or more, further preferably 54% by mass or more, 56 It is particularly preferable that the content is at least mass%. In addition, the moisture value of the middle part of the packaged food according to the present invention is preferably 70% by mass or less, more preferably 65% by mass or less, and more preferably 60% by mass or less considering the texture. More preferably. By setting the moisture value of the middle seed portion within the above range, a softer and juicy texture can be obtained.

<Yield after heating of middle seed part>
In the packaged food according to the present invention, the “yield after heating of the middle seed part” means the mass of the middle seed part after cooking the clam food twice with respect to the mass of the middle seed part before cooking. Ratio ([mass of middle seed part after cooking] / [mass of middle seed part before cooking]). It can obtain | require by measuring the mass of the middle seed | species part before and behind cooking. For example, the mass of the middle seed part before cooking is measured in advance, the middle seed part is taken out from the packaged food immediately after the heating operation is performed, and the mass is measured. The yield after heating can be measured from these measured values and the following formula. The yield after heating of the middle seed part in the packaged food according to the present invention is preferably 60% or more, more preferably 65% or more, further preferably 70% or more, and 75% or more. It is particularly preferred that By making the yield after heating the middle seed part within the above range, a soft and juicy texture can be obtained.

[Yield (%)] = [Mass of middle seed part immediately after heating] / [Mass of middle seed part before heating] × 100

<Medium seed part>
In the packaged food according to the present invention, the middle seed part is composed of at least meat and other vegetables, mushrooms, wild vegetables, etc. It is wrapped in dough. Examples of medium types include Chinese bun tools, dumpling tools, Shumai tools, spring roll tools, and the like.

<Meat>
In the present invention and the present specification, meat refers to all meat such as beef, pork, chicken, salmon, lamb, venison, horse meat, bear meat, salmon meat, whale meat, and fish meat. One kind of meat may be contained in the middle part of the grated food according to the present invention, or a mixture of two or more kinds of meat. The meat used as the raw material for the middle seed part may be any part of the animal. For example, in the case of pork, it may be any part such as shoulder loin, loin, rose, shoulder, fin, peach, arm, etc., or a mixture of two or more kinds of parts. From the viewpoint of taste and texture, the content of the meat in the middle part of the confectionery food product according to the present invention is preferably 30% by mass or more and more preferably 60% by mass or less with respect to the whole middle seed part.

<Meat shape>
The shape of the meat used as the raw material for the middle part of the grated food according to the present invention is not particularly limited, and those having a general shape such as minced meat, block meat, and sliced meat can be used. Minced meat refers to meat that has been pulverized and then shaped through dies. The middle seed part of the confectionery food according to the present invention is often used by kneading with other ingredients such as vegetables, and the middle seed part prepared by kneading in this way becomes a lump, shaped like a meat dumpling Become. Minced meat is classified into coarsely ground, medium ground, and finely ground according to the fineness of the die used at the time of molding. In the present invention, the ground meat used as a raw material is preferably coarsely ground. Specifically, ground meat having a die diameter of 5 mmφ or more, preferably 7 mmφ or more, more preferably 10 mmφ or more, and the number of times of passing through the die is preferably 1 when passing through the molding. This is because if the die diameter is a coarsely ground meat having a diameter of 5 mmφ or more, the resulting garnished food feels a grainy texture when eaten and becomes a favorable texture. The block meat refers to meat that is cut three-dimensionally and has the thinnest part having a thickness of 2 mm or more, and the sliced meat refers to meat that has been thinly cut to a thickness of 2 mm or less. When block meat or sliced meat is used, even if the middle seed part is prepared by mixing with other ingredients, the meat in the middle seed part is not a lump, and individual meat grains and pieces of meat are independent. Therefore, it is possible to produce a packaged food with a preferable texture that gives a strong texture when eating. The meat used as the raw material for the middle part of the packaged food according to the present invention may have any shape, but when taking into consideration the appearance, texture, etc. of the cross-section when the packaged food is divided by hand, Meat or ground meat is preferred, and block meat is more preferred.

<Relationship between meat shape and looseness>
As described above, the meat used in the present invention is preferably ground meat having a relatively large die size and more preferably block meat than the ground meat having a small die size used during molding. This is because polysaccharides such as cellulose are more likely to adhere to the meat surface in addition to giving a feeling of graininess when the meat contained in the middle seed part is large.

<Polysaccharides>
In addition to the meat material, the middle part of the enamel food according to the present invention preferably contains a polysaccharide, and more preferably contains a β-bonded polysaccharide. As a result of the polysaccharide adhering to the meat surface, aggregation of the meat due to heating is suppressed, and water separation / oil separation from the middle seed part is suppressed, so that appropriate loosening properties can be imparted. Examples of polysaccharides other than β-bonded polysaccharides include macrohomopsis gum, agar, gelatin, pectin, pullulan, starch, various modified and processed starches, dried konjac processed products, and the like.

<Β-linked polysaccharide>
In the present invention and the specification of the present application, the “β-bonded polysaccharide” is a polysaccharide in which sugar molecules constituting the main chain of the polysaccharide are bound by β bonds. The main chain here is a molecular enumerated structure having the largest number of carbon atoms in the molecular chain constituting the polysaccharide. The β bond forms a glycosidic bond (mainly a covalent bond formed by dehydration condensation of hydroxyl groups in the sugar structure) with sugars etc. that are adjacent in the equatorial direction (above the plane) of the sugar structure. It is a bond. β-linked polysaccharides include xanthan gum, guar gum, locust bean gum, tragacanth gum, tamarind seed gum, psyllium seed gum, tara gum, curdlan, gati gum, glucomannan, karaya gum, deacylated gellan gum, native gellan gum, gum arabic, Examples thereof include carrageenan, curdlan, glucomannan, alginic acids (alginic acid, alginate), cellulose, CMC (carboxymethylcellulose), MC (methylcellulose), HPC (hydroxypropylcellulose), and HPMC (hydroxypropylmethylcellulose). As the β-bonded polysaccharide to be contained in the middle part of the enamel food according to the present invention, cellulose is particularly suitable.

<Cellulose raw material>
In addition to meat material, it is preferable that the middle seed part of the enamel food according to the present invention contains cellulose. By blending cellulose in the middle seed part, it becomes easy to adjust the maximum load ratio to 1.2 or more, and when the confectionery food is given a loose texture, it is divided by half by hand. There is an effect that the middle seed part is divided into approximately two parts together with the dough part. The reason why by adding cellulose to the middle seed part is the effect of improving the looseness of the middle seed part so that the feeling of loosening is increased and the middle seed part can be roughly divided into two parts by hand. Although it is not clear, it is presumed that fine cellulose penetrates between the meat grains or pieces of meat to prevent protein in the pieces of meat from binding.

Unless otherwise specified, in the present invention and the present specification, the term “cellulose” refers to cellulose based on the definition generally accepted by those skilled in the art, that is, a structure in which D-glucopyranose is linked by β1 → 4 bonds. In addition to the generic name of polysaccharides having the following (hereinafter sometimes referred to as “normal cellulose”), it is also used to mean crystalline cellulose composites, fine fibrous cellulose composites, and mixtures thereof, which will be described later. It is done.
Further, the “cellulose raw material” contains cellulose among the raw materials of the middle seed part. The cellulose raw material may be a powdery or granular solid, or a dispersion in which cellulose is dispersed in an aqueous medium.

<Average degree of polymerization of cellulose>
The average degree of polymerization of cellulose can be measured according to the reduced specific viscosity method using a copper ethylenediamine solution described in the confirmation test (3) of “15th revised Japanese Pharmacopoeia Manual (published by Yodogawa Shoten)”.

  The average degree of polymerization of the cellulose blended in the middle seed part is not particularly limited, but is preferably 500 or less, more preferably 300 or less, and even more preferably 250 or less. If the average polymerization degree is 500 or less, the cellulose is easily subjected to physical treatment such as stirring, pulverization, and grinding in the mixing step with the meat material, and the mixing is easily promoted. Since the lower the average degree of polymerization, the easier the mixing control, the lower limit of the average degree of polymerization is not particularly limited, but a preferred range is 10 or more.

<Hydrolysis of cellulose>
Examples of a method for controlling the average degree of polymerization of cellulose include hydrolysis treatment. By the hydrolysis treatment, the depolymerization of the amorphous cellulose inside the cellulose fiber proceeds, and the average degree of polymerization decreases. At the same time, the hydrolysis process removes impurities such as hemicellulose and lignin in addition to the above-described amorphous cellulose, so that the inside of the fiber becomes porous. Thereby, when manufacturing the cellulose composite of a postscript, in the process of giving a mechanical shearing force to a cellulose and water-soluble polymer, a cellulose becomes easy to receive a mechanical process and it becomes easy to refine | purify a cellulose. As a result, the surface area of the cellulose is increased, and the control of complexing with the water-soluble polymer is facilitated.

  The method for hydrolysis is not particularly limited, and examples thereof include acid hydrolysis, hydrothermal decomposition, steam explosion, and microwave decomposition. These methods may be used alone or in combination of two or more. In the acid hydrolysis method, for example, in a state where α-cellulose obtained as a pulp from a fibrous plant is dispersed in an aqueous medium, an appropriate amount of a protonic acid, a carboxylic acid, a Lewis acid, a heteropolyacid or the like is added and added while stirring. The average polymerization degree can be easily controlled by heating. The reaction conditions such as temperature, pressure, and time at this time vary depending on the cellulose species, cellulose concentration, acid species, and acid concentration, but are appropriately adjusted so as to achieve the desired average degree of polymerization. For example, the conditions of using 2 mass% or less mineral acid aqueous solution and processing a cellulose for 10 minutes or more under 100 degreeC or more and pressurization are mentioned. Under these conditions, a catalyst component such as an acid penetrates into the inside of the cellulose fiber, the hydrolysis is accelerated, the amount of the catalyst component to be used is reduced, and subsequent purification is facilitated. In addition, the dispersion liquid of the cellulose raw material at the time of hydrolysis may contain a small amount of an organic solvent in a range not impairing the effects of the present invention, in addition to water.

<Normal cellulose>
Ordinary cellulose may be natural cellulose obtained from plants, microorganisms, animals, etc., or may be chemically synthesized synthetic cellulose. Examples of the raw material of natural cellulose include fibrous materials derived from natural products containing cellulose such as wood, bamboo, wheat straw, rice straw, cotton, ramie, bagasse, kenaf, beet, sea squirt, and bacterial cellulose. Among these, normal cellulose used as a raw material in the present invention may be used singly or in combination of two or more. Examples of commonly available ordinary cellulose include ordinary cellulose (hereinafter referred to as “powdered cellulose”) in the form of powder such as cellulose floc and crystalline cellulose.

<Powdered cellulose (ordinary cellulose in powder form)>
“Powdered cellulose” used as a raw material in the present invention is obtained by mechanically pulverizing a cellulose-based raw material without removing amorphous regions such as hemicellulose and lignin. For example, it corresponds to “powdered cellulose” described in “15th revised Japanese Pharmacopoeia Description (published by Yodogawa Shoten)”. The average degree of polymerization of the powdered cellulose is specified to be greater than 440. Examples of the powdered cellulose include “KC Flock Series” manufactured by Nippon Paper Industries Co., Ltd.

<Crystalline cellulose (ordinary cellulose in crystalline form)>
As the cellulose raw material, either powdered cellulose or crystalline cellulose can be used, but it is preferable to use crystalline cellulose from the viewpoint of easier mixing with meat materials.
“Crystalline cellulose” used as a raw material in the present invention is an amorphous region (hemicellulose) obtained by depolymerizing cellulose-based raw materials such as wood pulp and refined linter by acid hydrolysis, alkaline oxidative decomposition, enzymatic decomposition, and the like. , Lignin, etc.). For example, it corresponds to “crystalline cellulose” described in the 15th revision Japanese Pharmacopoeia Manual (published by Yodogawa Shoten). The average degree of polymerization of crystalline cellulose is usually about 10 to 500.

  Crystalline cellulose and powdered cellulose have different states when dispersed in water. Cellulose is dispersed in water and ground with a homogenizer to prepare a dispersion. When the state is visually observed and compared, the aqueous dispersion of crystalline cellulose exhibits a white opaque cream and does not cause separation. On the other hand, in the aqueous dispersion of powdered cellulose, separation occurs and the supernatant is separated into a supernatant and a precipitate. For example, in the comparison of the aqueous dispersion state, water and cellulose are weighed out so that the cellulose content is 10% by mass, and a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd., “MARK” is used in a 25 ° C. atmosphere. II ”) was stirred at 12,000 rpm for 10 minutes to prepare a dispersion, and a white suspension obtained by treating this dispersion with a high-pressure homogenizer (manufactured by APV,“ Manton Gorin homogenizer ”, pressure 15 MPa) Comparison can be made with the suspension stable state after standing at 25 ° C. for 1 hour.

<Crystalline cellulose powder>
The crystalline cellulose used as a raw material in the present invention can be used as a powder. In the present invention and the present specification, the powdered crystalline cellulose is referred to as “crystalline cellulose powder” and is distinguished from the above “powdered cellulose”. Crystalline cellulose powder can be obtained, for example, by drying hydrolyzed natural cellulose. In this case, the cellulose particles dispersion prepared by isolating the solids containing the hydrolyzed cellulose from the reaction solution obtained by the hydrolyzing process and dispersing it in an appropriate medium may be dried. When the cellulose particle dispersion is formed with the hydrolysis solution as it is, this dispersion may be directly dried.

  The natural cellulose used as the raw material for the crystalline cellulose powder may be plant-based, animal-based or microbial-derived, for example, natural products containing cellulose such as wood, bamboo, cotton, ramie, squirts, bagasse, kenaf, and bacterial cellulose. It is preferably a fibrous material derived from. As a raw material, one kind of natural cellulose among the above substances may be used, or a mixture of two or more kinds may be used. Natural cellulose is preferably used in the form of purified pulp. There is no restriction | limiting in particular in the refining method of a pulp, You may use any pulp, such as a dissolving pulp, a kraft pulp, and NBKP pulp.

  In the production method, the medium used in the case where the solid content containing the hydrolyzed cellulose is then dispersed in an appropriate medium is not particularly limited as long as it is industrially used. And / or an organic solvent may be used. Examples of the organic solvent include alcohols such as methanol, ethanol, isopropyl alcohol, butyl alcohol, 2-methylbutyl alcohol, and benzyl alcohol; hydrocarbons such as pentane, hexane, heptane, and cyclohexane; acetone, ethyl methyl ketone, and the like. Examples include ketones. In particular, the organic solvent used as the medium is preferably used for pharmaceuticals, and those classified as solvents in “Pharmaceutical Additives Encyclopedia 2000” (published by Yakuji Nippo Co., Ltd.) are preferable. Water and organic solvents may be used alone or in combination of two or more. For example, the solid content containing hydrolyzed cellulose may be first dispersed in one medium, then the medium may be removed, and then dispersed in a different medium.

<Particle shape (L / D) of cellulose (powder cellulose, crystalline cellulose, crystalline cellulose powder)>
The ratio of the major axis to the minor axis (L / D) of powdered cellulose, crystalline cellulose, and crystalline cellulose powder can be measured by the following method.
Using air jet sheave (ALPINE, A200LS type), the particles that have been sieved with JIS standard sieve 75μm are subjected to image analysis processing of the optical microscope image of the particles. The ratio of the side to the short side (long side / short side) is measured for arbitrary 400 particles, and the average value is L / D. However, it is necessary to measure each particle in a state of being separated in advance so as not to be entangled. Image analysis processing of the optical microscope image of the particles can be performed using, for example, commercially available image analysis software (manufactured by Interquest Co., Ltd., apparatus: “Hyper700”, software: “Imagehyper”).

  In the present invention, when powdered cellulose, crystalline cellulose, or crystalline cellulose powder is used as the cellulose raw material to be blended in the middle seed part, the shape of the cellulose particles is not particularly limited, but a cellulose material having an L / D of 2.0 or more is used. It is preferable.

<Average particle diameter of cellulose (powdered cellulose, crystalline cellulose, crystalline cellulose powder)>
In this invention and this-application specification, the average particle diameter of a cellulose particle means the value of the particle diameter of 50 mass of cumulative mass. The average particle size of powdered cellulose, crystalline cellulose, and crystalline cellulose powder is a dry powder in the form of secondary agglomerates. The crystalline cellulose powder is shaken on a sieve, fractionated, and the weight frequency with respect to the particle size is measured. Further, it can be carried out by a known sieving method. Typically, the average particle size is obtained by sieving 10 g of a sample for 10 minutes using a low-tap type sieve shaker (manufactured by Hira Kogyo Co., Ltd., “Sieve Shaker A type”), JIS standard sieve (Z8801-1987). Can be measured.

  The average particle diameter of the cellulose raw material used in the present invention is not particularly limited. In the present invention, when powdered cellulose, crystalline cellulose, or crystalline cellulose powder is used as the cellulose raw material to be blended in the middle seed part, since the middle seed part with a smooth and smooth texture can be produced, the average particle size of the cellulose particles is 70 μm or less. Preferably, it is 60 μm or less, and more preferably 50 μm or less. Moreover, as a cellulose raw material used in this invention, the thing whose average particle diameter of a cellulose particle is 1 micrometer or more is preferable.

<Cellulose sizing>
The cellulose particles in the cellulose particle dispersion after the hydrolysis treatment and before drying have an average L / D of 2.0-2.0 particles remaining on the 75-38 μm sieve when sieved in a wet state (using a JIS standard sieve). It is preferably in the range of 5.5, and more preferably in the range of 3.2-5.2. Since the particles in the cellulose particle dispersion aggregate by drying and the L / D becomes small, cellulose having a high effect of improving the looseness can be obtained by keeping the average L / D of the particles before drying in a certain range. By controlling the stirring force during the hydrolysis reaction or in the subsequent process to a specific strength, the average L / D of the particles before drying can be kept within a certain range.

  Agitation during the hydrolysis reaction or in the subsequent step has the effect of shortening the cellulose fibers. If the agitation is too strong, the average L / D of the particles becomes too small, and sufficient moldability may not be obtained. Therefore, the agitation force should be suppressed so that the average L / D of the particles is 2.0 or more. Is preferred. Further, if the stirring is too weak, the L / D becomes too large, which may adversely affect the texture. Therefore, it is preferable to maintain the stirring force so that the average L / D of the particles does not exceed 5.5.

The magnitude of the stirring force can be obtained as P / V (kg / m ² · sec) by the following empirical formula (1). In formula (1), Np (−) is the power number, ρ (kg / m ³ ) is the density of the cellulose particle dispersion, n (rps) is the rotational speed of the stirring blade, and d (m) is the diameter of the stirring blade. , V (m ³ ) is the volume of the liquid.

P / V = Np × ρ × n ³ × d ⁵ / V (1)

  The P / V value depends on the size and shape of the stirring tank, the size and shape of the stirring blade, the number of rotations, the number of baffle plates, and the like, and is not an absolute value. The maximum value of P / V in each step before drying is usually in the range of 0.01 to 10000, and the lower limit and the upper limit are set within the above ranges by controlling the number of revolutions for each type of stirring tank and stirring blade. Can be determined. For example, when Np = 8, V = 0.03, and d = 0.3, P / V is in the range of 0.3 to 80, and when Np = 2.2, V = 0.07, and d = 0.05, it is 0. When Np = 2.2, V = 1, d = 1 in the range of 01 to 5, the P / V is in the range of 1 to 10,000, etc. / V and the average L / D size of the particles of 75-38 μm may be compared and appropriately determined.

  The cellulose particle dispersion obtained by the above operation can be powdered by drying. The IC (electric conductivity) of the cellulose particle dispersion before drying after washing and adjusting the pH after the hydrolysis reaction is preferably 300 μS / cm or less, more preferably 150 μS / cm, and more preferably 100 μS / cm or less. More preferably. When the IC exceeds 300 μS / cm, the dispersibility of the particles in water is deteriorated and the disintegration property is deteriorated.

<Drying of cellulose>
Cellulose powder is obtained by drying the cellulose particle dispersion obtained by hydrolysis and then stirring as necessary. The method for drying the cellulose particle dispersion is not particularly limited. Examples of the drying method include freeze drying, spray drying, drum drying, shelf drying, airflow drying, vacuum drying, and a drying method of drying together with an organic solvent.

  In order to obtain cellulose having a high effect of improving the looseness, it is preferable to perform spray drying at a product temperature of less than 130 ° C. The product temperature is preferably less than 100 ° C. In the present invention and the present specification, the product temperature refers to the exhaust air temperature, not the inlet temperature during spray drying. In spray drying, the aggregated particles in the cellulose particle dispersion are consolidated by heat shrinkage stress from all directions, become dense (heavy) and have good fluidity, and the hydrogen bonds between the aggregated particles are weak. It will have good disintegration.

  The concentration of the cellulose particle dispersion before drying is preferably 25% by mass or less, and more preferably 20% by mass or less. If the concentration of the cellulose particle dispersion is too high, the particles are too agglomerated during drying, and the average L / D of the particles after drying may be reduced, and the effect of improving the looseness may be reduced. Further, the concentration of the cellulose particle dispersion before drying is preferably 1% by mass or more because cellulose powder can be prepared at a lower cost from the viewpoint of productivity. The dried cellulose can be pulverized to such an extent that the effects of the present invention are not impaired.

<Specific surface area of cellulose>
The specific surface area of cellulose is measured according to the following measurement method. Using a dynamic water vapor adsorption device DVS-1 (manufactured by Surface Measurement Systems Ltd.), using water vapor as the adsorption gas, the water vapor adsorption amount of the sample in the range of 0-30% RH is obtained according to the following measurement steps, and the BET method Calculated by The area occupied by water molecules is calculated as 8.1 kg. About 0.10 g of cellulose powder is put into a 5 cm ³ volume sample tube, vacuum dried at 100 ° C. for 3 hours, and the sample is removed from the sample, and 0.01-0.02 g of the sample is put into the above apparatus for measurement.

(Measurement step)
The sample is left under the following relative humidity for the following measurement time, and the water vapor adsorption amount of the sample is measured.

The cellulose used in the present invention has a specific surface area by water vapor adsorption of preferably 80 m ² / g or more, more preferably 85 m ² / g or more, and further preferably 90 m ² / g or more. If the specific surface area is cellulose of 80 m ² / g or more, the intrusion area of water or oil into the particles is sufficient, so that the moisture transfer from the middle seed part to the dough part is suppressed, and the texture is excellent. Baked food can be provided.

<Cellulose composite>
Even when a cellulose composite in which cellulose and a water-soluble polymer are combined is used as the cellulose, the effect of improving the looseness can be obtained. As for the dispersibility in the middle part of the packaged food, the composite is superior to the cellulose alone. For this reason, by using a cellulose composite as a cellulose raw material, the aggregation of meat in the middle seed part is suppressed more than in a wrapping product made from cellulose alone, and the flocculent feeling is better and the dough part has a medium content. The seed part is also easy to manufacture, including a half-boiled food that can be broken more beautifully by hand. In particular, in the case of a packaged food eaten through a plurality of times of cooking, it is preferable to contain a cellulose composite in the middle seed part.

  In the present invention and the specification of the present application, the “cellulose complex” is a compound in which a water-soluble polymer is complexed with cellulose as a main component. Complexing means a form in which the surface of cellulose is coated with a water-soluble polymer by chemical bonds such as hydrogen bonds. Therefore, the cellulose composite is not in a state where the cellulose powder and the water-soluble polymer are simply mixed, but in a state where the water-soluble polymer coats the cellulose surface. Therefore, when the cellulose composite is dispersed in an aqueous medium, the water-soluble polymer does not peel from the cellulose surface, but forms a structure that spreads radially from the surface and becomes colloidal in water. The cellulose composite present in a colloidal state can form a higher-order network structure by the interaction such as electrostatic repulsion, steric repulsion and van der Waals force.

  In the present invention and the specification of the present application, the “water-soluble polymer” is a hydrophilic polymer substance that dissolves or swells in cold water and / or hot water. Here, “hydrophilic” means having a property of being partially dissolved in ion-exchanged water at room temperature. When “hydrophilicity” is quantitatively defined, 0.05 g of water-soluble polymer is dissolved in 50 mL of ion-exchanged water to equilibrium under stirring (by using a stirrer chip or the like), and then a membrane filter with an opening of 1 μm is used. The component that passes through the membrane filter upon treatment is contained in 1% by mass or more in the water-soluble polymer. Since the water-soluble polymer has an action of preventing keratinization between celluloses at the time of drying, the cellulose composite complexed with the water-soluble polymer is easy to mix uniformly with other powders. It is easy to disperse easily in the medium. By using the cellulose composite as a raw material, cellulose can be more easily and uniformly mixed into the meat material. For this reason, in the middle part of the manufactured packaged food, a cellulose network structure is uniformly formed throughout, and it is possible to efficiently prevent the binding of meat pieces and meat grains, and to stabilize more gravy. Can hold. In other words, by including the cellulose composite in the middle seed part, it is possible to produce a packaged food that is more easily loosened and can be cracked cleanly by hand.

  The cellulose composite used as a raw material in the present invention is preferably a composite of cellulose and a water-soluble polysaccharide. Examples of the water-soluble polysaccharide include xanthan gum, karaya gum, gellan gum, psyllium seed gum, locust bean gum, guar gum, enzyme-degraded guar gum, tamarind seed gum, quince seed gum, tara gum, tragacanth gum, arabic gum, arabinogalactan, gati gum, Curdlan, Carrageenan, Farcellan, Pullulan, Dextran, Glucomannan, Agar, Gelatin, Indigestible dextrin, Pectin, Polydextrose, Water-soluble soybean polysaccharide, Chitosan, Azotobacter vinelanzie gum, Alginic acid and its salts, Cellulose derivatives, etc. Is mentioned. The pectin may be either HM pectin or LM pectin. Examples of the alginate include sodium alginate, calcium alginate, propylene glycol alginate, and the like. Examples of the cellulose derivative include sodium carboxymethyl cellulose, carboxymethyl cellulose calcium, methyl cellulose, hydroxypropyl cellulose, and hydroxyethyl cellulose. 1 type may be sufficient as the water-soluble polysaccharide used for formation of a cellulose composite, and it may use 2 or more types together.

  The water-soluble polysaccharide that forms a complex with cellulose is more preferably an anionic polysaccharide. Anionic polysaccharides are those in which, when they are dispersed or dissolved in water, cations are liberated and themselves become anions. Anionic polysaccharides are likely to be complexed with cellulose, and thus the obtained cellulose complex has high suspension stability and is therefore easily mixed with meat material uniformly.

  Examples of the anionic polysaccharide include xanthan gum, karaya gum, psyllium seed gum, gellan gum, carrageenan, alginic acid, sodium alginate, calcium alginate, carboxymethylcellulose sodium, carboxymethylcellulose calcium, HM pectin, LM pectin, etc., xanthan gum, karaya gum, Gellan gum and sodium carboxymethylcellulose are preferred. These anionic polysaccharides may be combined with cellulose alone or in combination of two or more.

<Xanthan gum>
Among water-soluble polysaccharides, xanthan gum is particularly preferable because it is easily complexed with cellulose. Xanthan gum is a water-soluble polysaccharide produced by fermenting starch such as corn with the bacterium Xanthomonas campestris, and consists of repeating units of 2 glucose molecules, 2 mannose molecules, and glucuronic acid. The xanthan gum used in the present invention includes potassium salts, sodium salts, and calcium salts. If it is a grade which has the said structure and can be used with a foodstuff, it can be used without a restriction | limiting in a viscosity. In the composite with cellulose, the mass ratio of cellulose to xanthan gum is preferably 99/1 to 80/20, more preferably 99/1 to 90/10.

  In addition, the cellulose composite used as a raw material in the present invention may be a composite of cellulose and a water-soluble polymer other than the water-soluble polysaccharide. Examples of the water-soluble polymer include sodium polyacrylate.

<Combination ratio of cellulose and water-soluble polymer>
The mixing ratio of cellulose and water-soluble polymer in the cellulose composite is appropriately adjusted according to the type of water-soluble polymer. Usually, if the ratio of cellulose to the total mixture of cellulose and water-soluble polymer is 99% by mass or less, the surface of the cellulose is sufficiently covered with the water-soluble polymer. Can be mixed evenly with vegetables and vegetables, and a packaged food with excellent texture is obtained. On the other hand, when the content of the water-soluble polymer in the composite is 80% by mass or less, stickiness hardly occurs when the dough is kneaded, and it is easy to manufacture. The cellulose composite used in the present invention preferably contains 1 to 80% by mass of water-soluble polymer with respect to 20% to 99% by mass of cellulose, and water-soluble with respect to 30 to 95% by mass of cellulose. More preferably, the polymer is contained in an amount of 5 to 70% by mass. As content of a cellulose, 95 mass% or less is more preferable, It is more preferable that it is 90 mass% or less, It is especially preferable that it is 80 mass% or less. Moreover, as content of water-soluble polymer, 1 mass% or more is preferable, and 2 mass% or more is more preferable.

<Hydrophilic substances that are not polymeric substances>
The cellulose raw material may be composed only of cellulose, but may contain a hydrophilic substance that is not a polymer substance together with cellulose for the purpose of enhancing dispersibility in an aqueous medium. The hydrophilic substance functions as a disintegrant or a water conducting agent when cellulose is dispersed in an aqueous medium. Therefore, before mixing with other raw materials such as meat raw materials, the cellulose is mixed with the hydrophilic substance in advance, and the cellulose coated with the hydrophilic substance is used as the cellulose raw material, so that the cellulose Easy to disperse. The cellulose raw material used in the present invention preferably contains a cellulose complex with a water-soluble polysaccharide and a hydrophilic substance that is not a polymer substance.

  The “hydrophilic substance that is not a polymer substance” means an organic substance that is highly soluble in cold water and hardly causes viscosity. Specifically, relatively low molecular weight polysaccharides such as starch hydrolysates and modified starches; fructooligosaccharides, galactooligosaccharides, maltooligosaccharides, isomaltoligosaccharides, lactose, maltose, sucrose, α-, β-, γ- Examples include oligosaccharides such as cyclodextrin; monosaccharides such as glucose, fructose, and sorbose; and sugar alcohols such as maltitol, sorbit, and erythritol. In addition, vitamins, collagen, chitosan, and the like are also used as hydrophilic substances that are not polymer substances.

  Examples of the starch hydrolyzate include dextrins.

  Modified starches include acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphate crosslinked starch, octenyl succinate starch sodium acetate, oxidized starch, hydroxyalkylated phosphate crosslinked starch, hydroxyalkylated starch, phosphoric acid Cross-linked starch, phosphorylated starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, starch glycolate sodium, starch phosphate sodium phosphate and the like. The starch used as the raw material for processing these processed starches can be used in any form among those that have been pregelatinized, those that have been partially pregelatinized, and those that have not been pregelatinized. Further, acid-treated starch or pregelatinized starch obtained by pregelatinizing raw starch can also be used. Among them, eleven kinds of modified starch (acetylated adipic acid cross-linked starch, acetylated oxidized starch, acetylated phosphoric acid cross-linked starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxy, etc. defined by Ministry of Health, Labor and Welfare Ordinance No. 151 Propylated phosphoric acid crosslinked starch, hydroxypropylated starch, phosphoric acid crosslinked starch, phosphorylated starch and phosphoric acid monoesterified phosphoric acid crosslinked starch), and pregelatinized starch obtained by pregelatinizing raw starch are preferred, and hydroxypropylated phosphoric acid Cross-linked starch, hydroxypropylated starch, phosphoric acid-crosslinked pregelatinized starch, and pregelatinized starch are more preferable in terms of dispersibility of the cellulose composition. Hydroxypropylated starch, hydroxypropylated phosphoric acid-crosslinked starch, phosphoric acid-crosslinked pregelatinized starch Is more preferred, and hydroxypropylated starch is It is also preferred.

  As a hydrophilic substance which the cellulose raw material used in this invention contains, 1 or more types selected from the group which consists of starch hydrolyzate and processed starch are preferable, and 1 or more types selected from the group which consists of dextrin and processed starch Are more preferred, and both dextrin and modified starch are even more preferred. Among these, dextrin has a slight function as a water-soluble polymer, and therefore dextrin is particularly preferably used when cellulose that is not complexed with the water-soluble polymer is used as a raw material. The blending amount of the hydrophilic substance with respect to cellulose can be appropriately adjusted to such an extent that the dispersibility in an aqueous medium and the stability thereof are not impaired in consideration of the type of cellulose, the type of hydrophilic substance, and the like.

  The above-mentioned “highly soluble and causes little viscosity” means that the viscosity in a 1% by mass pure aqueous solution is 100 mPa · s or less. The viscosity here is measured by the following method. Using a high-shear homogenizer (for example, trade name “Excel Auto Homogenizer ED-7” manufactured by Nippon Seiki Co., Ltd.), processing conditions: Dispersed in pure water at 15,000 rpm × 5 minutes to prepare an aqueous solution To do. Next, about 3 hours after dispersion | distribution (25 degreeC preservation | save) about the obtained aqueous solution, it sets to a B-type viscosity meter (rotor rotation speed 60rpm), and after leaving still for 60 seconds, it rotates for 30 seconds and measures. The viscosity is more preferably 80 mPa · s or less, and further preferably 50 mPa · s or less. Although there is no restriction | limiting in the compounding quantity of the hydrophilic substance in a cellulose composite, As a preferable range, it is 5 mass% or more, More preferably, it is 10 mass% or more, More preferably, it is 20 mass% or more.

  In addition to cellulose and water-soluble polymers, cellulose composites include other food materials such as oligosaccharides, sugar alcohols, starch degradation products, starches containing processed starch, fats and oils, proteins, salt, various phosphoric acids. Salts such as salts, emulsifiers, thickening stabilizers, pigments and the like can be blended as desired. These food materials may be added during the production of the cellulose composite, or may be added after the production of the cellulose composite.

<Colloidal cellulose component of cellulose composite>
The content of the colloidal cellulose component means that the cellulose composite is made into a pure water suspension at a concentration of 1% by mass, and is a high shear homogenizer (for example, trade name “Excel Auto Homogenizer ED-7” manufactured by Nippon Seiki Co., Ltd.). ), Treatment conditions: 15,000 rpm × 5 minutes), and centrifugal separation (for example, Kubota Corporation, trade name “6800 type centrifuge” rotor type RA-400 type, Processing conditions: Mass of solid content (including cellulose, water-soluble gum and hydrophilic substance) remaining in the supernatant after centrifugation when centrifugal force is 2,000 rpm (5600G * G is gravitational acceleration) × 15 minutes) It is a percentage.

  The cellulose composite used in the present invention preferably contains 30% by mass or more of a colloidal cellulose component (a cellulose composite that can be stably dispersed when dispersed in an aqueous medium), and 40% by mass. The content is more preferably 50% by mass or more, still more preferably 60% by mass or more, and particularly preferably 70% by mass or more and 100% by mass or less. The greater the colloidal cellulose component content, the higher the dispersion stability, and the less the food texture is adversely affected.

<Particle shape of cellulose composite (L / D)>
The ratio of the major axis to the minor axis (L / D) of the cellulose composite can be measured as follows. First, the cellulose composite is made into a pure water suspension at a concentration of 1% by mass, and treated with a high shear homogenizer (for example, trade name “Excel Auto Homogenizer ED-7” manufactured by Nippon Seiki Co., Ltd.). An aqueous dispersion dispersed at 15,000 rpm × 5 minutes was diluted with pure water to 0.1 to 0.5% by mass, cast on mica and air-dried, and a high-resolution scanning microscope (SEM ) Or the ratio of the long side to the short side (long side / short side) of the rectangle having the smallest area among the rectangles circumscribing the particle image obtained when measured by an atomic force microscope (AFM) is arbitrarily set to 150. It measures about a particle | grain and makes the average value L / D.

  Although the shape of the cellulose composite used in the present invention is not limited, it is preferably a fine particle shape. Specifically, from the viewpoint of dispersibility in the middle seed part, the L / D of the cellulose composite is preferably less than 20, more preferably 15 or less, further preferably 10 or less, particularly preferably 5 or less, and less than 5 Particularly preferred, 4 or less is most preferred. The lower limit of L / D is 1 according to its definition.

<Volume average particle diameter of cellulose composite particles>
The volume average particle diameter (average particle diameter in the aqueous dispersion) of the cellulose composite particles can be measured by the following method.
First, the cellulose composite is made into a pure water suspension at a concentration of 1.0% by mass, and treated with a high shear homogenizer (for example, trade name “Excel Auto Homogenizer ED-7” manufactured by Nippon Seiki Co., Ltd.). : Dispersed at a rotation speed of 15,000 rpm × 5 minutes, and without being subjected to centrifugal separation, the laser diffraction / scattering method particle size distribution meter (for example, manufactured by HORIBA, Ltd., trade name “LA-910”) The integrated 50% particle diameter in the volume frequency particle size distribution obtained by measurement under the condition of sonication for 1 minute and refractive index of 1.20 is defined as the volume average particle diameter.

  The cellulose composite particles used in the present invention preferably have a volume average particle diameter of 20 μm or less, more preferably 15 μm or less, still more preferably 10 μm or less, and particularly preferably 8 μm or less. When the volume average particle diameter of the cellulose composite particles is 20 μm or less, the dispersibility in the middle part of the cellulose composite is further improved. In addition, when a food containing a cellulose composite is eaten, a smooth texture with no roughness can be provided. Since the dispersion stability and suspension stability of the cellulose composite are more easily improved as the volume average particle diameter is smaller, the lower limit of the volume average particle diameter is not particularly limited, but a preferable range is 0.1 μm or more. .

<Method for producing cellulose composite>
The cellulose composite can be produced by applying mechanical shearing force to cellulose and a water-soluble polymer in the kneading step to make the cellulose finer and to make the water-soluble polymer complex on the cellulose surface. When the cellulose is refined, other additives other than the water-soluble polymer may be added. In particular, the hydrophilic substance may be added together in the step of complexing cellulose and the water-soluble polymer, or may be added after forming the complex. What passed through the above-mentioned process is dried as needed. The cellulose composite used in the present invention only needs to undergo the above-described mechanical shearing, and may be in any form such as an undried one or a dried one thereafter.

  In order to give mechanical shearing force, a kneading method using a kneader or the like can be applied. As the kneading machine, a kneader, an extruder, a planetary mixer, a reiki machine or the like can be used, and it may be a continuous type or a batch type. These models can be used alone, but two or more models can be used in combination. These models may be appropriately selected depending on the viscosity requirements in various applications.

  Although the temperature at the time of kneading | mixing a cellulose and water-soluble polymer may be a course, it is preferable to control to 20-100 degreeC. Within this temperature range, the cellulose is easily ground and complexed with the water-soluble polymer, and the water-soluble polymer is prevented from being deteriorated by heat, resulting in the formation of the cellulose composite. This is because the structure becomes dense. The temperature at the time of kneading is preferably 30 ° C. or higher, and more preferably 50 ° C. or higher. When heat is generated due to a compounding reaction or friction during kneading, kneading may be performed while removing heat. In order to control the temperature, it is also possible to devise heat removal such as jacket cooling and heat dissipation.

  The solid content during kneading is preferably 20% by mass or more. This is because by kneading at 20% by mass or more, the kneading energy is easily transmitted to the kneaded product and the compounding is promoted. The solid content during kneading is more preferably 30% by mass or more, further preferably 35% by mass or more, and particularly preferably 40% by mass or more. The upper limit of the solid content at the time of kneading is not particularly limited, but considering a sufficient kneading effect and a uniform kneaded state, the practical range is preferably 90% by mass or less, more preferably 70% by mass or less, 60 mass% or less is more preferable. Further, in order to make the solid content within the above range, the timing of adding water may be such that the required amount may be added before the kneading step, may be added in the middle of the kneading step, You may implement both for every copy.

  In obtaining the cellulose composite, when drying the kneaded product obtained from the above kneading step, known drying methods such as shelf drying, spray drying, belt drying, fluidized bed drying, freeze drying, microwave drying, etc. Can be used. When the kneaded product is subjected to a drying step, it is preferable that water is not added to the kneaded product, and the solid content concentration in the kneading step is maintained and the dried step is used. The moisture content of the dried cellulose composite is preferably 1 to 20% by mass. By setting the water content to 20% by mass or less, problems such as stickiness and rot, and cost problems in transportation and transportation are less likely to occur. The moisture content of the dried cellulose composite is more preferably 15% by mass or less, and further preferably 10% by mass or less. Moreover, dispersibility does not deteriorate because of excessive drying by setting the water content to preferably 1% by mass or more, more preferably 1.5% by mass or more.

  The cellulose composite obtained by drying is preferably pulverized in advance to form a powder. However, when spray drying is used as a drying method, drying and pulverization can be performed at the same time, so pulverization is not necessary. When the dried cellulose composite is pulverized, a known method such as a cutter mill, a hammer mill, a pin mill, or a jet mill can be used. The degree of pulverization is such that the pulverized product passes through a sieve having an opening of 1 mm. More preferably, it is preferable to pulverize the sieve having a mesh opening of 425 μm so that the average particle size (weight average particle size) is 10 to 250 μm.

<Easily dispersible cellulose composite>
In the present invention, it is preferable to use an easily dispersible cellulose composite. Since the easily dispersible cellulose composite is easily and uniformly dispersed throughout the middle seed in the form of fine particles in the middle kneading step, the packaged food produced by wrapping the middle seed in dough is made of cellulose. The middle seed part is uniformly distributed throughout. In other words, by using an easily dispersible cellulose composite, roughness due to agglomerated cellulose is reduced, and the pieces of meat and grains are bound together by a cellulose network structure uniformly formed throughout the middle seed part. It is difficult to produce a confectionery food that is more loose. As the easily dispersible cellulose composite, a cellulose composite in which a water-soluble polymer and cellulose are combined is preferably mixed with a hydrophilic substance other than the above-described polymer substance. What mixed the decomposition product and / or modified starch is more preferable. The said starch hydrolyzate and processed starch can use what was enumerated above.

  The easily dispersible cellulose composite is a cellulose composite that is completely dispersed by weak stirring such as propeller stirring without using a high shearing force device such as an Excel auto homogenizer. A typical easily dispersible cellulose composite is a cellulose composite including the above-described cellulose, a water-soluble polymer, and a hydrophilic substance that is not a polymeric substance. % Or more, preferably 25% by mass or more, more preferably 30% by mass or more. When the content of the hydrophilic substance increases, the dispersibility of the cellulose composite increases. About the upper limit of content of the said hydrophilic substance, it is preferable that it is 95 mass% or less.

<Disintegrant>
The easily dispersible cellulose composite may contain a disintegrating agent in addition to the above-described cellulose, water-soluble polymer, and hydrophilic substance that is not a polymer substance included as necessary. A disintegrant has the effect | action which improves the dispersibility of the cellulose composite in a middle seed | species. In particular, when adding salt and / or acid to a middle seed for the purpose of seasoning, the effect of adding a disintegrant is great. The addition amount of the disintegrant is preferably 5% by mass or more, more preferably 10% by mass or more, and particularly preferably 15% by mass or more with respect to the cellulose composite. The upper limit of the amount of disintegrant added to the cellulose composite is 40% by mass or less.

  The disintegrant blended in the easily dispersible cellulose composite is preferably water-swellable. The “water-swellable disintegrant” refers to particles that swell to a volume that is twice or more of that when dissolved in cold water. For example, one or more kinds selected from galactomannan particles having a low galactose content such as guar gum, locust bean gum, tara gum, modified starch, and partially pregelatinized starch can be used. From the viewpoint of dispersion effect, it is preferable to use modified starch.

<Average particle diameter of easily dispersible cellulose composite>
The average particle size of the easily dispersible cellulose composite is defined as a suspension of pure dispersible cellulose composite at a concentration of 4% by mass and a propeller stirrer (for example, product name 3-1 motor, stirring blade chisel manufactured by HEIDON). 1 stage of cross-shaped propeller, condition: 400 rpm × 20 minutes, 25 ° C.), and without centrifuging, laser diffraction / scattering particle size distribution meter (manufactured by Horiba, Ltd., trade name “LA-” 910 ", ultrasonic treatment for 1 minute, refractive index 1.20), and an integrated 50% particle diameter (volume average particle diameter) in a volume frequency particle size distribution.

  The average particle size of the easily dispersible cellulose composite used in the present invention is preferably 25 μm or less, and more preferably 15 μm or less.

<Method for producing easily dispersible cellulose composite>
The easily dispersible cellulose composite is formed by, for example, dispersing a cellulose composite, a hydrophilic substance that is not a polymer substance, and additives such as a disintegrant that is added as necessary in an aqueous medium to form a dispersion. And the subsequent step of homogenizing the dispersion, and further the step of drying the homogenized dispersion.

  Here, the dispersibility of the easily dispersible cellulose composite is that the cellulose composite and the hydrophilic substance that is not a polymer substance, and other additives that are added as necessary are dispersed and homogenized in a slurry state. It is preferable for increasing the ratio. By homogenizing in the form of a slurry, since a cellulose, a hydrophilic substance, and other additives are not excessively complexed, a complex with good dispersibility can be obtained.

<Raw materials for other dough compositions>
As long as the effect of the present invention is not affected, raw materials blended in normal foods and drinks can be appropriately blended in the middle part of the packaged food according to the present invention. For example, ingredients such as eggs, swelling agents, water, oligosaccharides, proteins, thickeners, ingredients, flavor ingredients, seasonings, fragrances, pigments, emulsifiers, nutrients, etc. are mixed with meat materials at a predetermined ratio. May be.

<Flavor ingredients>
Flavor ingredients that can be blended in the middle part of the packaged food according to the present invention include seeds (peanuts, almonds, macadamia nuts, cashew nuts, chestnuts, etc.), beans (red beans, peas, soybeans, etc.), seafood (shrimp) , Crab, salmon, scallops, octopus, etc.), milk (milk, fresh cream, condensed milk, whole milk powder, skim milk powder, cheese, yogurt, etc.), vegetables (carrots, tomatoes, onions, peppers, kale, etc.), fruits (Strawberry, orange, raisins, apples, kiwi, pineapple, plum, banana, fig, peach, none, etc.), beverages (coffee, tea, cocoa, beer, wine, whiskey, shochu, etc.), seasonings (salt) , Miso, soy sauce, sauce, vinegar, etc.) and spices (pepper, curry powder, cinnamon, etc.). The form of these raw materials may be any form such as raw, dry product, powder, paste, puree, and liquid. In order to impart the desired flavor to the bun food, one or more flavor materials can be blended.

<Nutrient>
Nutrients that can be blended in the middle part of the packaged food according to the present invention include vitamins, calcium, iron, DHA, EPA, sesamin, hyaluronic acid, placenta extract, maca, turmeric, collagen, ornithine, squalane, coenzyme Q10. And royal jelly. One type or two or more types of nutrients can be blended in the packaged food.

<Amount of cellulose blended>
The content of the polysaccharide in the middle part of the enamel food according to the present invention is not particularly limited as long as the effect of improving the looseness is obtained, and the type of polysaccharide used and the size of the meat material It can be appropriately adjusted in consideration of the shape and the like. For example, the amount of polysaccharide blended in the middle seed can be adjusted so that the maximum load ratio of the middle seed becomes 1.2 or more.

  When cellulose is contained as a polysaccharide, the content of cellulose is not particularly limited, but is preferably 0.05% by mass or more, and 0.1% by mass or more with respect to the middle seed part. Is more preferably 0.2% by mass or more, and particularly preferably 0.5% by mass or more. By containing 0.05% by mass or more of cellulose, a sufficient loosening improvement effect can be obtained. On the other hand, when the blending amount of cellulose becomes excessive, the middle seed part is cured, and the loosening feeling cannot be obtained. For this reason, the cellulose content is preferably 3% by mass or less, more preferably 2.5% by mass or less, further preferably 2% by mass or less, based on the middle seed part. It is especially preferable that it is 1.0 mass% or less. Here, when it mix | blends with a middle seed | species part with the form of a cellulose composite, content of a cellulose is calculated from the mass of the said cellulose composite instead of the cellulose content in the said cellulose composite.

<Medium production method>
The middle seed (salmon) constituting the middle seed part can be manufactured by a conventional method by mixing materials including meat materials. The intermediate seed may be prepared by mixing all the materials to be blended at once, or may be prepared by mixing the materials in a plurality of times. Moreover, it is preferable to knead the mixture containing the meat material, the cellulose raw material, and other materials before wrapping the dough part so that the cellulose is uniformly dispersed throughout the medium. Further, the intermediate seed may be cooked before being wrapped in the dough, or the unheated medium seed may be wrapped in the dough.

<Polysaccharide addition method>
In the present invention, there is no limitation on the method of containing a polysaccharide such as cellulose in the middle seed part, for example, a method of mixing the polysaccharide directly with the raw material of the middle seed part in powder form, a polysaccharide as a seasoning, etc. A method of blending in powder form with a powder raw material, a method of mixing a polysaccharide together with a liquid raw material such as water and seasoning, and mixing, and immersing the middle seed raw material in an aqueous dispersion of polysaccharide such as a cellulose dispersion It can be added to the middle seed portion by a method such as a method, a method in which an aqueous dispersion of polysaccharide is directly injected into meat. Further, these methods may be combined and added in multiple stages. However, since a sufficient effect may not be obtained if the polysaccharide is added after making it into a jelly form using a gelling agent or the like, it is preferably added in a powder state. In the present invention, it is preferable that the polysaccharide is uniformly dispersed in the middle seed part. Therefore, when the polysaccharide is mixed directly with the raw material of the middle seed part in a powder form, the polysaccharide is entirely mixed. It is preferable to mix thoroughly until it is uniformly dispersed.

<Dough part>
In the packaged food according to the present invention, the dough part is cooked after fermenting kneaded dough composition by adding lukewarm water and yeast to flour such as wheat flour, and wraps the middle seed part . The shape of the dough part of the confectionery food according to the present invention may be any shape as long as it can be produced by a molding machine that can be used in ordinary confectionery production, and any shape can be selected. For example, the shape may be a cube, a rectangular parallelepiped, a rod, a circle, a sphere, a cone, a triangle pyramid, a star, or a shape of a specific animal, food, vehicle, or the like.

<Appearance density of fabric part>
The apparent density of the dough part of the confectionery food according to the present invention is 1 cm square dough except for the part where the dough part surface and the middle seed part are attached from the dough part existing above the middle seed part during heating. A piece is cut out, the mass and volume of the dough piece are measured, and the mass is divided by the volume. The mass can be calculated with a precision balance, and the volume can be calculated by measuring each side with, for example, a caliper and multiplying the bottom area and the height.

The apparent density of the upper part of the dough part of the grated food according to the present invention is 0.8 g / cm ³ or less. By making the apparent density of the dough part within the above range, a soft texture can be imparted to the dough part. The lower limit of the apparent density is not particularly limited, but it is preferably 0.2 g / cm ³ or more in consideration of the texture. Apparent density of the top portion of the dough portion of Tsutsumian food according to the present invention is preferably 0.5~0.75g / cm ^3, more preferably 0.6~0.75g / cm ³ 0.7 to 0.75 g / cm ³ is more preferable.

<Dough thickness>
The thickness of the dough part of the packaged food according to the present invention is preferably 10 mm or more, more preferably 15 mm or more, and further preferably 20 mm or more. By making the thickness of the dough portion 10 mm or more, a soft texture can be imparted. In the packaged food according to the present invention, the “thickness of the dough part” refers to the thickness of the thickest part in the dough part. The method for measuring the thickness of the dough part is to measure the thickest part using a caliper or the like after exposing the cross-section of the cooked food after cooking with a knife or the like by dividing it into half by hand.

<Manufacturing method of dough part>
The dough part of the packaged food according to the present invention can be produced by a generally known method in the production of Chinese buns and the like. Examples of the known method include a straight method (straight plate method), a medium seed manufacturing method, a liquid seed manufacturing method, and a hot water seed manufacturing method. Specifically, for example, a process for producing a dough composition by mixing a raw material containing moisture such as water and yeast with a powder raw material such as wheat flour, a process for fermenting the dough composition, a dough composition after fermentation It can manufacture through the process of shape | molding, and the process of heat-cooking the shape | molded dough composition. In the production of the dough composition, there may be a blending process in which powder raw materials other than flour and flour are mixed, and a sieving process in which the powder raw material is sieved. There may be a step of cooling or freezing the object. Moreover, the frequency | count of a fermentation process may be 2 times or more.

  When the dough composition after fermentation is molded, the medium seed is molded so that the dough composition wraps the medium seed, and the resulting molded product is cooked by heating to produce a packaged food. In addition, by cooking the molded dough composition and injecting medium seeds into the manufactured dough part, a packaged food in which the medium seed part is wrapped in the dough part can be produced.

<Wheat flour>
The powder raw material contained in the dough composition for forming the dough part is mainly made of flour. Grain flour means gramineous cereals (wheat, barley, rye, rice, corn, tef, mackerel), beans (soybeans, chickpeas, peas, etc.), artificial cereals (buckwheat, amaranth, etc.), potatoes, root vegetables ( Kaguri, potato, kuzu, tapioca, etc.), and nuts (chestnuts, acorns, etc.). Of these, one kind of flour may be used as the raw material, or a mixture of two or more kinds may be used. When the dough part contains flour, a packaged food with sufficient nutritional value can be produced. Moreover, flour reacts with moisture to form a gluten network structure, and can support a structure expanded by heat during cooking.

  As the powder raw material contained in the dough composition, from the viewpoint of texture, flour of gramineous grains other than rice flour is preferable, and wheat flour is particularly preferable. Further, in order to give a moist and chewy texture, it is preferable to use a root vegetable flour in combination with a gramineous grain, more preferably to use a gramineous grain and tapioca starch together, and to add wheat flour and tapioca starch. More preferably, it is used in combination.

<Wheat flour>
Wheat flour is a powder made by grinding wheat. Wheat flour is classified into soft flour, medium flour, strong flour, float flour, whole grain flour, graham flour, semolina flour, etc., depending on the proportion of protein contained therein and the nature of the gluten formed. The strong flour is wheat flour with a protein ratio of 12% by mass or more, the medium flour is wheat flour with a protein proportion of 11.9 to 8.6% by mass, and the thin flour has a protein proportion of 8.5% by mass or less. It is flour. Any of these flours may be used as a raw material for the dough part of the potato food according to the present invention. From the viewpoint of the ductility of the dough, as the raw material of the dough part of the packaged food according to the present invention, strong powder, medium power powder, or thin powder is preferable. This is because the ductility becomes worse when the proportion of protein in the flour is large. As a raw material of the dough part of the grated food according to the present invention, one kind of flour may be used, or a mixture of two or more kinds may be used.

<Thickener>
In order to improve the texture and physical properties of the dough part, a thickener can be added to the dough part as long as the effect of the present invention is not adversely affected. Examples of the thickener include xanthan gum, guar gum, locust bean gum, tragacanth gum, tamarind seed gum, tara gum, curdlan, rhamzan gum, gati gum, glucomannan, karaya gum, deacylated gellan gum, native gellan gum, gum arabic, macro Uses homoposis gum, carrageenan, agar, gelatin, pectin, curdlan, glucomannan, alginic acids (alginic acid, alginate), starch, various modified and modified starches, CMC, MC, HPC, HPMC, dried konjac processed products, etc. Can be cited as possible.

<Expansion agent>
In the dough part of the packaged food according to the present invention, an expansive agent may be appropriately blended for the purpose of improving the expansibility during heating. As the swelling agent, any commercially available swelling agent can be used, and one or more of baking powder, baking soda, ammonium bicarbonate, ammonium chloride, magnesium carbonate, and alum can be used in combination. From the viewpoint of taste, baking powder, baking soda, and ammonium bicarbonate are preferred, but most preferably, no swelling agent is added.

<Starch>
The enamel food according to the present invention preferably contains starch in the dough part. By adding starch to the dough part, it is possible to give a moist and preferable texture.

  The starch used in the present invention is preferably at least one selected from the group consisting of waxy corn starch, potato starch, tapioca starch, glutinous rice starch, and glutinous rice starch. By selecting these starches, a more crisp texture can be imparted. These starches may be raw starch, may be pregelatinized starch, may be partially pregelatinized starch, and these starches were subjected to various processing treatments. Processed starch may be used. Examples of the processing treatment include acetylated adipic acid crosslinking treatment, acetylation oxidation treatment, acetylated phosphoric acid crosslinking treatment, octenyl succinic acid treatment, acetic acid treatment, oxidation treatment, hydroxypropylated phosphoric acid crosslinking treatment, and hydroxypropylation treatment. , Phosphoric acid crosslinking treatment, phosphorylation treatment, phosphoric acid monoesterified phosphoric acid crosslinking treatment, and the like. The dough part of the packaged food according to the present invention may contain one of these starches alone or in combination of two or more.

<Raw material of starch>
The raw materials for starch are wheat, corn, sorghum, waxy corn (waxy corn starch), potato, waxy potato, cassava (tapioca), glutinous rice, glutinous rice, sweet potato, sagoya, bracken, lotus root, kuzu, mung bean And other beans. Among these, waxy corn, cassava, rice, glutinous rice, and potato are preferable from the viewpoint of texture, and cassava is more preferable.

<Tapioca starch>
Tapioca starch is starch produced from cassava rhizomes. It is preferable to add tapioca starch to the dough part of the confectionery food because the texture of the dough part can be given. Tapioca starch blended in the dough portion may be subjected to various processing treatments, pregelatinization treatment, and partial pregelatinization treatment.

<Amount of starch>
The content of starch in the dough part of the packaged food according to the present invention is preferably 0.5% by mass or more, more preferably 10% by mass or more, and more preferably 20% by mass or more of the total amount of the powder raw material constituting the dough composition. Further preferred. The starch content of the dough composition is preferably 60% by mass or less of the total amount of the powder raw material in consideration of texture and the like.

<Raw materials for other dough compositions>
As long as the dough composition of the composite food of the packaged food according to the present invention does not affect the effects of the present invention, raw materials blended in ordinary food and drink can be appropriately blended. For example, an additive material selected from eggs, swelling agents, water, oligosaccharides, proteins, thickeners, ingredients, flavor ingredients, seasonings, fragrances, pigments, emulsifiers, etc. are mixed with flour at a predetermined ratio. Also good.

<Manufacturing method of grated food>
The packaged food according to the present invention can be produced by a generally known method used for producing Chinese buns and the like. Examples of the known method include a raw packaging method and a heating packaging method. The raw wrapping method is a method in which ingredients are mixed raw to produce medium seeds, and then the raw raw seeds obtained are wrapped with a dough composition and then heated. On the other hand, the heat wrapping method refers to the production of a medium seed by mixing ingredients while heating, and then wrapping the obtained heat-cooked medium seed with a raw dough composition or by cooking. This is a method of heating again after pouring into the inside of the dough part. The method of cooking the medium seed and the method of cooking the medium seed wrapped with the dough composition (or dough) are steaming (steam heating), baking, frying, boiling, infrared heating, microwave heating, etc. Any heating method may be used. In the production of the ginger food according to the present invention, steaming (steam heating) is most preferred because of its excellent texture after cooking. The heating temperature is preferably 70 ° C. or higher, more preferably 80 ° C. or higher, and further preferably 90 ° C. or higher.

<Preservation method of packaged food>
The packaged food according to the present invention can be stored until eaten. The storage temperature of the packaged food is not particularly limited, and may be any of normal temperature storage, refrigerated storage, chilled storage, and frozen storage. In consideration of water separation from the middle seed part, chilled storage or frozen storage is preferable as the method for preserving the packaged food according to the present invention.

<How to reheat foods>
The packaged food according to the present invention is preferably heated again before being eaten. As a heating cooking method in the case of reheating, any heating method such as steaming (steam heating), baking, frying, boiling, infrared heating, microwave heating and the like may be used. Steaming (steam heating) is the most preferable as reheat cooking before eating the 包 餡 i food according to the present invention, because the food texture after cooking is excellent. The heating temperature is preferably 70 ° C. or higher, more preferably 80 ° C. or higher, and further preferably 90 ° C. or higher.

  The invention is illustrated by the following examples. However, these do not limit the scope of the present invention.

<Manufacturing method of meat bun>
In the following examples etc., the meat bun used for physical property evaluation was manufactured as follows.

(Manufacture of dough composition)
First, 40 ° C. warm water was added to a mixture of strong powder and thin powder and kneaded at 126 rpm for 1 minute using a planetary mixer. Sugar, salt and dry yeast are added to the obtained kneaded material, kneaded at 126 rpm for 5 minutes using a planetary mixer, then lard is added, and kneaded again at 126 rpm for 3 minutes using a planetary mixer. A dough composition was obtained. The obtained dough composition was put into a thermo-hygrostat adjusted to a humidity of 80% and 30 ° C. and fermented for 1 hour.

(Manufacture of medium seeds)
First, salt was kneaded into ground pork (shoulder meat, 7 mmφ), and after stickiness, refined lard and sesame oil were kneaded. Next, sugar, salt and pepper were kneaded into the kneaded mixture, and then soy sauce, mirin, grated ginger and grated garlic were kneaded, and finally onion, leek and bamboo shoot were kneaded. All the kneading was performed by kneading for 1 minute at 126 rpm using a planetary mixer (sequential mixing).

(Manufacture of meat buns)
60 g of the fermented dough composition was wrapped in 40 g of the medium seed, and a molded product was produced in which the medium seed was wrapped with the dough composition. The molded product was put into a thermo-hygrostat adjusted to a humidity of 80% and a temperature of 40 ° C. to ferment the dough composition. Next, the molded product is steamed at 100 ° C. for 20 minutes using a water oven (manufactured by SHARP, trade name: “HEALISO AX-PX3”), and then stored in a freezer (−20 ° C.) for 24 hours. did. Then, using the water oven again, the said molding was steamed at 80 degreeC for 50 minute (s), and the meat bun was obtained.

<Average particle diameter of cellulose>
Cellulose is made into a pure water suspension at a concentration of 4% by mass and dispersed with a propeller stirrer (product name 3-1 motor manufactured by HEIDON, one stage of stirring blade chi-cross type propeller, conditions: 400 rpm × 20 minutes, 25 ° C.) Without being subjected to centrifugation, as it was measured with a laser diffraction / scattering particle size distribution meter (manufactured by Horiba, Ltd., trade name “LA-910”, ultrasonic treatment 1 minute, refractive index 1.20). The 50% cumulative particle diameter (volume average particle diameter) in the volume frequency particle size distribution was taken as the average particle diameter.

<Maximum load ratio of middle seed part>
In the following examples etc., the maximum load ratio of the middle part of the meat bun was measured as follows.
After removing the middle seed part from the meat bun immediately after production and cutting the meat contained in the middle seed part into 5 mm squares, the maximum load was measured using a texture analyzer (TA.XT plus type, manufactured by Eiko Seiki Co., Ltd., measurement jig: P / 3 type, temperature: 60.0 ° C., mode: measurement force in compression, option: return to start, pre-test speed: 1.5 mm / s, test-speed: 1.5 mm / s, post-test speed: 10 mm / s, distance: 3 mm, trigger force: Auto 5 g). Thereafter, measurement was performed again under the same conditions without time, and the maximum load ratio was calculated according to the following formula. Take out 5 pieces of meat per meat noodle from 3 meat buns extracted at random, and perform these two consecutive measurements once for each piece of meat. Maximum load for each piece of meat The ratio was calculated. The average value of the maximum load ratio of the five pieces of meat was taken as the maximum load ratio of the middle part of the meat.
[Maximum load ratio] = [Maximum load value at the second measurement] / [Maximum load value at the first measurement]

<Break distance of middle seed part>
In the following examples and the like, the breaking distance of the middle part of the meat bun was measured as follows.
Take out the middle seed part from the meat bun just after production, cut the meat contained in the middle seed part into 5mm squares, place the meat pieces on the texture analyzer, and under the same conditions as the above <maximum load ratio of the middle seed part> Measured and determined the breaking distance. Five pieces of meat were taken out from the middle part of three randomly extracted meat pieces, measured once for each piece of meat, and the average value was taken as the breaking distance.

<Measurement method of moisture value of middle seed part>
In the following examples and the like, the moisture value of the middle part of the meat bun was measured as follows.
The middle seed part is taken out from the meat bun immediately after the production, and the meat contained in the middle seed part is measured with an infrared moisture meter (a scale and a heating device are integrated. Heat until the change disappears, measure the mass after heating, and calculate the moisture by the program) (First, KT-240, model number: FD-240) The mass of the seed part was measured, and then the middle seed part was held at 105 ° C. until there was no mass change. When the mass change disappeared, the mass was measured, and the moisture value was determined from the mass decreased after holding at 105 ° C., compared with the meat bun immediately after production.

<Method for measuring yield after heating of middle seed part>
In the following examples etc., the yield after heating of the middle part of the meat bun was measured as follows.
First, the mass of the middle seed part of the molded article in which the middle seed was wrapped with the dough composition was measured before fermentation and steaming in a water oven. Next, the molded product was steamed twice in a water oven to produce a meat bun. The middle seed part was taken out from the meat bun immediately after production, the mass was measured, and the yield after heating was measured according to the following formula.
[Yield (%)] = [Mass of middle seed part immediately after heating] / [Mass of middle seed part before heating] × 100

<Evaluation method for looseness of meat bun>
In the following examples and the like, the looseness of meat buns was evaluated as follows.
The meat bun was split in half by applying a certain force with both hands, and the uniformity of the broken cross section was evaluated by visual inspection. The evaluation criteria were as follows.
○: The middle seed part is uniformly divided on both sides.
Δ: A part of the middle seed part is closer to either one of them.
X: The middle seed part is completely on either side.

<Appearance density of fabric part>
In the following examples etc., the apparent density of the dough part of the meat bun was evaluated as follows.
Excluding the part where the surface of the dough part and the middle seed part are attached from the upper part of the meat dough part, cut out a 1 cm square dough piece, measure the mass and volume of the dough piece, and divide the mass by volume. Thus, the apparent density of the fabric portion was obtained. The mass was measured with a precision balance, and the volume was calculated by measuring each side with a caliper and multiplying the bottom area by the height.

<Sensory evaluation method>
In the following examples and the like, the sensory evaluation of meat buns was performed as follows.
A panel of 11 men and women from the age of 26 to 64 actually eats meat buns, and the dough part has a “mochi-mochi”, “soft”, “sticky” feel, and the middle-class part “feels loose”, “mosamo” Sensory evaluation was performed on “feel”. In addition, “feeling of roughness” in the middle seed part means “feeling of the mouth”, more specifically “how to feel the presence of fibers during chewing in the oral cavity”. When chewing in the oral cavity, those that do not feel the presence of fibrous material are evaluated as having a good sense of crumbness, and those that are strongly felt in the presence of fibrous material are inferior evaluated. Specifically, for each evaluation item, each panel gave a score of 5 to 0 in 1-point increments (inferior: 0 points, very good: 5 points), and the average of the scores of all panels Based on the points, the following criteria were used for evaluation.
A: Average of 3.5 points or more.
○: 3 or more points on average and less than 3.5 points.
Δ: An average of 2 points or more and less than 3 points.
X: Average less than 2 points.

[Example 1]
The dough composition is 19% by weight of strong flour, 43% by weight of weak flour, 33.95% by weight of lukewarm water, 0.9% by weight of dry yeast, 0.9% by weight of sugar, and 0.2% by weight of salt with respect to a total charge of 500 g. , Mixed so that it becomes 2% by mass, and the medium seed is 35% by mass of ground pork, 0.5% by mass of salt, 5% by mass of purified lard, 3% by mass of sesame oil, Sugar 3% by weight, pepper 0.1% by weight, soy sauce 4.2% by weight, mirin 3% by weight, grated ginger 1.0% by weight, grated garlic 0.2% by weight, onion (chopped) 25% by weight, green onion ( Minced meat) 10% by weight, bamboo 9.5% by weight, powdered cellulose (manufactured by Nippon Paper Chemical Co., Ltd., trade name: “W-300G”) In the same way as the manufacturing method> And elephants.

[Example 2]
A meat bun was produced in the same manner as in Example 1 except that the powdered cellulose was changed to the following crystalline cellulose A.

<Production of crystalline cellulose A>
After cutting the commercially available SP pulp, it was stirred in a 0.14N hydrochloric acid at 121 ° C. for 1 hour using a low-speed stirrer (Ikebukuro Sakai Kogyo Co., Ltd., 30LGL reactor, blade diameter 30 cm) (stirring speed: 30 rpm). Hydrolysis. After hydrolysis, water washing, filtration, and neutralization reaction are performed, and the obtained reaction product is put into a 90-L resin bucket, and then with a three-one motor (manufactured by HEIDEN, type 1200G, 8M / M, blade diameter: 5 cm). While stirring (stirring speed: 500 rpm), a cellulose particle dispersion having a solid content of 17% by mass was prepared. The obtained cellulose particle dispersion was spray-dried (liquid supply rate: 6 L / h, inlet temperature: 180 to 220 ° C., outlet temperature: 70 ° C.) to obtain crystalline cellulose A (L / D = 1.7). . The average degree of polymerization of crystalline cellulose A was 220.

[Example 3]
A meat bun was produced in the same manner as in Example 1 except that the powdered cellulose was changed to the following crystalline cellulose B.

<Production of crystalline cellulose B>
Crystalline cellulose A was pulverized using jet mill (manufactured by Hosokawa Micron Co., Ltd., product name: “Spiral Jet Mill AS”) until the average particle size became 20 μm to obtain crystalline cellulose B.

[Example 4]
A meat bun was produced in the same manner as in Example 1 except that the powdered cellulose was changed to the following crystalline cellulose C.

<Production of crystalline cellulose C>
After cutting the commercially available SP pulp, it was stirred (stirring speed: 5 rpm) in 4N hydrochloric acid at 40 ° C. for 48 hours using a low speed stirrer (Ikebukuro Sakai Kogyo Co., Ltd., 30LGL reactor, blade diameter: 30 cm). While hydrolyzing. After hydrolysis, water washing, filtration, and neutralization reaction are performed, and the obtained reaction product is put into a 90-L resin bucket, and then with a three-one motor (manufactured by HEIDEN, type 1200G, 8M / M, blade diameter: 5 cm). While stirring (stirring speed: 50 rpm), a cellulose particle dispersion having a solid content concentration of 12% by mass was prepared. The obtained cellulose particle dispersion is spray-dried (liquid supply rate: 6 L / h, inlet temperature: 180 to 220 ° C., outlet temperature: 50 to 70 ° C.) to obtain crystalline cellulose A (L / D = 2.6). Obtained. The average degree of polymerization of crystalline cellulose C was 220.

[Example 5]
A meat bun was produced in the same manner as in Example 1 except that the powdered cellulose was changed to the following crystalline cellulose D.

<Production of crystalline cellulose D>
After cutting commercially available SP pulp (average polymerization degree: 790, level-off polymerization degree: 220), in a 4N hydrochloric acid at 60 ° C. for 48 hours, a low-speed stirrer (Ikebukuro Sakai Kogyo Co., Ltd., 30LGL reactor, blade diameter) : About 30 cm) and then hydrolyzed while stirring (stirring speed: 5 rpm). The obtained acid-insoluble residue was filtered using a Nutsche, and the filtered residue was further washed with 70 L of pure water four times, then neutralized with ammonia water, and then put into a 90 L resin bucket. While adding water and stirring with a three-one motor (made by HEIDON, type 1200G, 8M / M, blade diameter: about 5 cm) (stirring speed: 50 rpm), a cellulose particle dispersion (pH: 6) with a solid content concentration of 12% by mass. .5, IC: 40 μS / cm). The obtained cellulose particle dispersion is spray-dried (liquid supply rate: 6 L / h, inlet temperature: 180 to 220 ° C., outlet temperature: 50 to 70 ° C.) to obtain cellulose powder D (L / D = 2.2). Obtained.

[Example 6]
A meat bun was produced in the same manner as in Example 1 except that the powdered cellulose was changed to the following crystalline cellulose composite A.

<Production of crystalline cellulose composite A>
After cutting the commercially available SP pulp, it was hydrolyzed in 2.5N hydrochloric acid at 105 ° C. for 15 minutes. After hydrolysis, washing with water and filtration were performed to prepare wet cake-like crystalline cellulose having a solid content of 50% by mass. The average degree of polymerization of the crystalline cellulose was 220.
Next, wet cake-like crystalline cellulose, commercially available xanthan gum (manufactured by Saneigen FFI, trade name: “Bistop D-712”) and commercial dextrin (manufactured by Sanwa Starch, trade name: “Sandeck # 30”, hereinafter “ The mass ratio of cellulose / xanthan gum / dextrin is prepared in a container of a planetary mixer (manufactured by Shinagawa Kogyo Co., Ltd., “5DM-03-R”, using a hook type stirring blade). Was added to 75/5/20, and the mixture was hydrated and kneaded so that the solid content concentration was 52% by mass. The kneading energy was controlled by the kneading time of the planetary mixer, and the actually measured value was 70 Wh / kg. The kneading temperature was controlled by adjusting the jacket cooling, and the temperature of the kneaded material was directly measured using a thermocouple. The temperature was 20-65 ° C. throughout the kneading. After the obtained kneaded material was pelletized, drying, pulverization, and sieving were performed to obtain a crystalline cellulose composite A.

[Example 7]
A meat bun was produced in the same manner as in Example 1 except that the powdered cellulose was changed to the following easily dispersible crystalline cellulose composite A.

<Manufacture of easily dispersible crystalline cellulose composite A>
180 g of dextrin (manufactured by Sanwa Starch, trade name: “Sandek # 100”), 95 g of hydroxypropylated starch derived from waxy corn starch (trade name: “Delica WH”, manufactured by Nissho Chemical), and the crystals produced in Example 6 After 225 g of the cellulose composite A was dispersed in a wet state, drying, pulverization, and sieving were performed, and an easily dispersible crystalline cellulose composite A (average degree of polymerization of cellulose: 190, cellulose particles L / D: 1.8) )

[Example 8]
Meat noodles were produced in the same manner as in Example 7 except that the blending amount of the easily dispersible crystalline cellulose A was 0.3% by mass and the bamboo shoot blending amount was 9.7% by mass.

[Example 9]
A meat bun was produced in the same manner as in Example 7 except that the blending amount of the easily dispersible crystalline cellulose A was 0.1% by mass and the blending amount of bamboo shoots was 9.9% by mass.

[Example 10]
Meat noodles were produced in the same manner as in Example 7, except that the blending amount of the easily dispersible crystalline cellulose A was 0.05% by mass and the blending amount of bamboo shoots was 9.95% by mass.

[Example 11]
Meat noodles were produced in the same manner as in Example 7, except that the blending amount of the easily dispersible crystalline cellulose A was 3% by mass and the blending amount of bamboo was 7% by mass.

[Example 12]
Meat noodles were produced in the same manner as in Example 7, except that the blending amount of the easily dispersible crystalline cellulose A was 2 mass% and the blending amount of bamboo was 8 mass%.

[Example 13]
Meat noodles were produced in the same manner as in Example 7, except that the blending amount of the easily dispersible crystalline cellulose A was 1% by mass and the blending amount of bamboo was 9% by mass.

[Example 14]
Meat buns were produced in the same manner as in Example 7, except that the ground pork (7 mmφ) was changed to 5 mmφ ground pork.

[Example 15]
Meat buns were produced in the same manner as in Example 7 except that the ground pork (7 mmφ) was changed to 10 mmφ ground pork.

[Example 16]
Meat buns were produced in the same manner as in Example 7, except that the minced pork (7 mmφ) was changed to pork block meat (shoulder meat, 5 mm square).

[Example 17]
Except for changing the blending amount of the weak flour from 43% by mass to 23% by mass and adding 20% by mass of potato pregelatinized starch (manufactured by Nippon Starch Co., Ltd., product name: “Amicol HF”). In the same manner as in No. 7, meat buns were produced.

[Example 18]
Except for changing the blending amount of the weak flour from 43% by mass to 23% by mass and blending 20% by mass of glutinous corn hydroxypropyl starch (manufactured by Sanwa Starch Co., Ltd., product name: “Delica WH”). A meat bun was produced in the same manner as in Example 7.

[Example 19]
Implemented except that the blending amount of the thin flour was changed from 43 mass% to 23 mass% and blended with 20 mass% of glutinous rice pregelatinized starch (manufactured by Joetsu Starch Co., Ltd., product name: “Motil Alpha”). Meat buns were produced in the same manner as in Example 7.

[Example 20]
Example 7 except that the blending amount of the thin flour was changed from 43% by mass to 23% by mass and blended with 20% by mass of glutinous rice starch (manufactured by Joetsu Starch Co., Ltd., product name: “Fine Snow”). A meat bun was produced.

[Example 21]
Except for changing the blending amount of the thin flour from 43 mass% to 23 mass% and adding 20 mass% of tapioca hydroxypropyl phosphate cross-linked starch (Oji Cornstarch Co., Ltd., product name: “Tenjin”). Meat buns were produced in the same manner as in Example 7.

[Example 22]
Meat buns were produced in the same manner as in Example 21, except that the minced pork (5 mmφ) was changed to pork block meat (shoulder meat, 7 mm square).

[Example 23]
The blending amount of the soft flour is 43 mass% to 38 mass%, the strong powder is not blended (0 mass%), and tapioca hydroxypropyl phosphate cross-linked starch (product name: “Tenjin”) 5 mass% The meat bun was manufactured like Example 7 except having changed so that it might mix | blend.

[Example 24]
The compounding amount of strong powder is 19% by mass, the non-compounding powder is not compounded (0% by mass), and tapioca hydroxypropyl phosphate cross-linked starch (product name: “Tenjin”) 50% by mass is blended. A meat bun was manufactured in the same manner as in Example 7 except that the change was made.

[Example 25]
Meat noodles were produced in the same manner as in Example 7 except that the raw materials were mixed at a time for 300 seconds using a food processor at the time of preparing the middle seed part (collective mixing).

[Example 26]
A meat bun was produced in the same manner as in Example 25 except that the mixing time by the food processor at the time of preparing the middle seed part was changed to 10 seconds.

[Example 27]
Mankind is produced in the same manner as in Example 7, except that the easily dispersible crystalline cellulose composite A is changed to CMC-Na (carboxymethylcellulose sodium) (manufactured by Daicel Finechem Co., Ltd., trade name: “F-SH”). did.

[Example 28]
Except for changing the easily dispersible crystalline cellulose composite A to native gellan gum (sold by Saneigen FFI Co., Ltd., CP Kelco, trade name: “Kelcogel LT-100”), Manufactured.

[Comparative Example 1]
A meat bun was produced in the same manner as in Example 1 except that the crystalline cellulose A was not added (0% by mass).

[Comparative Example 2]
A meat bun was produced in the same manner as in Example 17 except that the easily dispersible crystalline cellulose composite A was not blended (0% by mass).

[Comparative Example 3]
Meat buns were produced in the same manner as in Example 7 except that the dough part was made of commercially available dumpling skin (apparent density: 1.1 g / cm ³ ).

[Comparative Example 4]
Crystalline cellulose A is not blended (0% by mass), 20% by mass of a jelly-like seasoning prepared in advance is blended, and crystalline cellulose (Asahi Kasei Chemicals Corporation, trade name: “UF-711F”) 1.6% by mass The meat noodles were produced in the same manner as in Example 2 except that the amount was mixed in an external ratio, the amount of onion was changed to 15% by mass, the amount of onion was changed to 5% by mass, and the amount of bamboo was changed to 5% by mass. .

  In addition, the said jelly-like seasoning is 1.7 mass% of cellulose composites (Asahi Kasei Chemicals Co., Ltd., brand name: "DX-2"), gelatin (Nippi Co., Ltd., brand name: "Gelatin CS") ) A mixture containing 5.0% by mass and 93.3% by mass of water was stirred at 70 ° C. with a three-one motor (manufactured by HEIDEN, type 1200G, 8M / M, blade diameter: 5 cm) (stirring speed: 400 rpm, 15 Minute).

[Test Example 1]
For meat buns manufactured in Examples 1 to 28 and Comparative Examples 1 to 4, the maximum load ratio of the middle seed part, the breaking distance (mm) of the middle seed part, the moisture value (%) of the middle seed part, and the middle seed part The yield (%) after heating was measured, the looseness was evaluated, and the sensory evaluation of the dough part and the middle seed part was performed. Table 2 shows the results of the average particle diameter (μm) of cellulose used as a raw material, the specific surface area (m ² / g) by water vapor adsorption, L / D, and the apparent density (g / cm ³ ) of the dough part. Moreover, the result of the measurement and evaluation of each meat bun is shown in Tables 3-8 with the shape and kneading method of the used meat.

As for the meat buns of Examples 1 to 28, in which the apparent density of the upper part of the dough part is 0.8 g / cm ³ or less and the maximum load ratio of the middle seed part is 1.2 or more, the fluffy feeling of all the dough parts The looseness of the middle seed part and the feeling of loosening were also good. On the other hand, the apparent density of the upper part of the dough part is 0.8 g / cm ³ or less, but in the meat mass of Comparative Example 4 in which the maximum load ratio of the middle seed part is less than 1.2, the looseness and the looseness feeling are Although there was, the softness of the fabric part was not felt. Moreover, although the maximum load ratio of the middle seed part was 1.2 or more, the fluffiness of Comparative Example 3 in which the apparent density of the upper part of the dough part was larger than 0.8 g / cm ³ was also inferior in looseness.

  When comparing the meat buns of Examples 1 to 7, 27, and 28 with different types of β-linked polysaccharides to be contained, the presence of fibers is felt relatively strongly during mastication in Examples 1 and 4 It was inferior to the sense of length. This is presumably because powdered cellulose and crystalline cellulose with a large L / D undergo little size reduction even when stirred (dispersed) by a planetary mixer or the like, and are difficult to disperse uniformly in the middle seed part. Is done. On the other hand, in the meat bunches of Examples 6 and 7 in which the crystalline cellulose composite or the easily dispersible crystalline cellulose composite was blended, the maximum load ratio was higher than the meat bun blended with powdered cellulose, crystalline cellulose, CMC-Na, and native gellan gum. In addition, both the looseness and the unraveling feeling were better, and the mouthfeel when chewing was good and the crispness was also excellent. In particular, the meat bun of Example 7 blended with the easily dispersible crystalline cellulose composite had a very large maximum load ratio of 1.3 or more in the middle seed part, a yield after cooking of 70% or more, and a moisture value. All were high at 55% or more, and the juicy texture was also excellent. This is presumably because the crystalline cellulose composite and the easily dispersible crystalline cellulose composite are easily crushed in the middle seed during the stirring step, and are therefore finely and uniformly dispersed throughout the middle seed.

  From the results of the meat buns of Examples 7 to 13 in which the amount of cellulose to be contained in the middle seed part is increased, the maximum load ratio is increased depending on the cellulose content of the middle seed part, and the looseness and looseness feeling are improved. A trend was observed. From the results of the meat buns of Examples 17 to 24 in which starch was added to the dough part, it was confirmed that the feeling of stickiness of the dough part was improved by the addition of starch, but the soft feeling was suppressed. From the results of Examples 13 to 16 in which the shape and size of the medium-type meat were different, it was observed that the larger the meat, the better the looseness and the looseness.

  A comparison of the meat bun of Example 7 in which the raw material was prepared by sequentially mixing the raw materials in a plurality of stages and the meat bun of Example 25 in which the raw materials were mixed at one time were compared. The meat bun had a larger maximum load ratio and a better looseness. Further, when comparing the meat buns of Examples 25 and 26 having different mixing times when the medium seeds are mixed together, the meat bun of Example 25 having a longer mixing time has a larger maximum load ratio, and the looseness and feeling of loosening. Both feelings were good. From these results, the more thoroughly mixed during the preparation of the middle seed and the more uniformly the β-linked polysaccharide is dispersed in the middle seed, the better the looseness and looseness without feeling the presence of fibers during chewing. I knew it was possible.

Claims (14)

Having a middle seed part containing meat, and a dough part for wrapping the middle seed part,
The apparent density of the upper part of the dough part is 0.8 g / cm ³ or less,
Take out a piece of meat having a thickness of 5 mm or more from the middle seed part after cooking before cooking, and measure the maximum load of the piece of meat with a texture analyzer, the center temperature of the piece of meat is 60 ± 3 ° C., and the trigger force is The maximum load measured for the second time with respect to the maximum load value measured for the first time when the measurement was made twice with auto 5 g and the cylindrical measurement probe pushed in at a speed of 1.5 mm / s for 3 mm. A packaged food, wherein a ratio of values ([maximum load value measured at the second time] / [maximum load value measured at the first time]) is 1.2 or more.   The packaged food according to claim 1, wherein the middle seed part contains a β-linked polysaccharide.   The packaged food according to claim 2, wherein the β-bonded polysaccharide is cellulose.   The packaged food according to any one of claims 1 to 3, wherein the dough part contains starch.   The packaged food according to claim 4, wherein the starch is at least one selected from the group consisting of waxy corn starch, potato starch, tapioca starch, glutinous rice starch, and glutinous rice starch.   The packaged food according to claim 3, wherein the cellulose is a complex with a water-soluble polysaccharide.   The packaged food according to any one of claims 1 to 6, wherein the meat contained in the middle seed part is minced meat having a diameter of 7 mm or more.   The packaged food according to any one of claims 1 to 6, wherein the meat contained in the middle seed part is block meat. In a method for producing a packaged food having a middle seed part containing meat and a dough part for wrapping the middle seed part by cooking after cooking the middle seed with a dough composition,
An apparent density of the upper part of the dough part is 0.8 g / cm ³ or less, and a meat piece having a thickness of 5 mm or more is taken out from the middle seed part after cooking before cooking, and the maximum of the meat piece The load was measured continuously twice with a texture analyzer under the condition that the center temperature of the meat piece was 60 ± 3 ° C., the trigger force was Auto 5 g, and the cylindrical measurement probe was pushed 3 mm at a speed of 1.5 mm / s. Ratio of the maximum load value measured for the second time to the maximum load value measured for the first time ([maximum load value measured for the second time] / [maximum load value measured for the first time]) A method for producing a packaged food, which comprises producing a packaged food having a value of 1.2 or more.   The method for producing a packaged food according to claim 9, wherein the medium seed contains a β-linked polysaccharide.   The method for producing a packaged food according to claim 10, wherein the β-bonded polysaccharide is cellulose. The dough composition contains starch,
The packaging according to any one of claims 9 to 11, wherein the starch is at least one selected from the group consisting of waxy corn starch, potato starch, tapioca starch, glutinous rice starch, and glutinous rice starch. A method for producing food.   The method for producing a packaged food according to claim 11, wherein the cellulose is a complex with a water-soluble polysaccharide.   14. The method for producing a packaged food according to claim 9, wherein ground meat or block meat having a diameter of 7 mm or more is used as a meat material.