JP2018093862A - Seasoning composition, and application of the same - Google Patents
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Abstract
Description
本発明は、調味用組成物及び該調味用組成物を使用した食品及び該食品の製造方法に関する。 The present invention relates to a seasoning composition, a food using the seasoning composition, and a method for producing the food.
ハンバーグはひき肉加工食品として代表的なものであり、老若男女にかかわらず日常的に喫食されている。ハンバーグは、通常、ひき肉、タマネギなどの野菜類、調味料等を混練してハンバーグのたねを調製し、次いでこのたねをフライパン等で加熱することにより調理される。 Hamburg is a typical processed processed meat and is eaten daily regardless of age or sex. Hamburg is usually cooked by kneading vegetables such as minced meat and onion, seasonings and the like to prepare hamburger seeds, and then heating the seeds with a frying pan or the like.
ハンバーグのジューシー感は、油脂分及び水分が肉汁としてほど良くハンバーグ内部全体に広がっており、この肉汁が喫食時に口内に溢れ出ることにより得られる食感である。しかし、ハンバーグのたねを加熱する際の加熱の程度によっては、油脂分や水分が外部に発散し過ぎることから、得られるハンバーグのジューシー感が損なわれる。 Hamburger's succulent feeling is a texture that is obtained when oil and fat and moisture are moderately spread throughout the interior of the hamburger and the meat juice overflows into the mouth during eating. However, depending on the degree of heating at the time of heating the hamburger seeds, the fats and oils and moisture are excessively diffused to the outside, so that the resulting hamburger's juicy feeling is impaired.
そこで、ハンバーグのジューシー感を出すためにひき肉にゼラチンを混ぜることにより、肉汁量が多く、喫食時にジューシーさが感じられるハンバーグがこれまでに知られている（非特許文献１を参照）。 Thus, hamburgers that have a large amount of juice and feel juicy when eaten by mixing gelatin with minced meat in order to give a hamburger's succulent feeling have been known (see Non-Patent Document 1).
ハンバーグのたねを加熱すると、食肉の油脂分が溶け出し、さらに水分が蒸発することから、調理後のハンバーグは重量が減少する。したがって、調理後のハンバーグは歩留まりが悪いという問題がある。 When the hamburger seeds are heated, the fats and oils of the meat are melted and the water is evaporated, so that the hamburger after cooking is reduced in weight. Therefore, the hamburger after cooking has a problem that the yield is poor.
また、本発明者らは、非特許文献１に記載されているハンバーグのように、ひき肉にゼラチンを混練して得たたねを加熱調理してゼラチン含有ハンバーグを作製した。このようなゼラチン含有ハンバーグは、確かに、喫食時にまとまった量の肉汁が口内に溢れ出し、ジューシーさを感じられるものであった。しかし、このようなゼラチン含有ハンバーグは、次のような種々の問題を有するものであることを本発明者らは見出した。すなわち、ゼラチンによって油脂分及び水分の滲出を抑制するには不十分であり、得られたハンバーグは歩留まりの悪いものであった。また、調理中にハンバーグより浸出したゼラチンによるぬめぬめ感が生じ、ハンバーグ表面に焦げがみられるものであった。 In addition, like the hamburger described in Non-Patent Document 1, the present inventors prepared a gelatin-containing hamburger by cooking the rice obtained by kneading gelatin into minced meat. Such a gelatin-containing hamburger surely had a juicy feeling because a large amount of meat juice overflowed into the mouth during eating. However, the present inventors have found that such a gelatin-containing hamburger has the following various problems. That is, it was insufficient to suppress oil and fat and water exudation by gelatin, and the obtained hamburger had a poor yield. In addition, there was a feeling of squeezing due to gelatin leached from the hamburger during cooking, and the hamburger surface was scorched.
さらに、本発明者らは、ハンバーグをナイフなどでカットした際にある程度の量の肉汁が溢れ出ることにより、美味しさが増し、食欲が刺激されることを見出した。 Furthermore, the present inventors have found that when a hamburger is cut with a knife or the like, a certain amount of gravy overflows, thereby increasing the taste and stimulating appetite.
そこで、カットした際に食欲を刺激する程度の量の肉汁を溢れ出しつつも、油脂分や水分を内部に留めることにより歩留まりを良くし、かつ、喫食時に口内に肉汁が溢れ出てジューシーさを感じられる、ハンバーグなどのひき肉加工食品を調理する際に使用し得る調味用組成物を提供することを、本発明が解決しようとする第１の課題とする。 Therefore, while cutting out the amount of gravy that stimulates the appetite when cut, it improves the yield by keeping fat and moisture inside, and the juice overflows in the mouth during eating and makes juicy It is a first problem to be solved by the present invention to provide a seasoning composition that can be used when cooking processed meat products such as hamburgers.
また、上記調味用組成物を利用することによる、カット時の肉汁量、歩留まり及び食感が優れたひき肉加工食品及び該ひき肉加工食品の製造方法を提供することを、本発明が解決しようとする第２の課題とする。 Moreover, this invention tends to solve providing the ground meat processed food excellent in the amount of meat juice at the time of a cut, a yield, and texture by using the said composition for seasonings, and the manufacturing method of this ground meat processed food Let it be the 2nd subject.
本発明者らは、上記課題を解決するために鋭意研究に取り組み、数多くの調味料を適用してハンバーグのたねを作製して調理し、次いで調理後のハンバーグのカット時の肉汁量、歩留まり及び食感が優れたひき肉加工食品を得るように試行錯誤した。その結果、数々の失敗を重ねながらも、コラーゲン又は水不溶性であるコラーゲン処理物、水可溶性であるコラーゲン処理物及びでん粉を組み合わせて使用することにより、カット時の肉汁量が多いながらも、喫食時のジューシーさが格別顕著に優れたひき肉加工食品が得られることを本発明者らは見出した。そして、得られたひき肉加工食品は、驚くべきことに、歩留まりが優れたものであった。 In order to solve the above-mentioned problems, the inventors of the present invention have worked diligently to make and cook hamburger seeds by applying a number of seasonings, and then the amount of meat juice, yield and Trial and error were done to obtain ground meat processed food with excellent texture. As a result, using many combinations of collagen or water-insoluble collagen-treated products, water-soluble collagen-treated products and starches, the amount of gravy during cutting is high, The present inventors have found that a processed processed meat product having a particularly excellent juiciness can be obtained. The obtained ground meat processed food was surprisingly excellent in yield.
さらに驚くべきことに、コラーゲン又は水不溶性であるコラーゲン処理物、水可溶性であるコラーゲン処理物及びでん粉は、これらいずれか１種を単独で、又は２種を組み合わせて使用したとしても、上記のようなカット時の肉汁量、歩留まり及び食感が優れたひき肉加工食品が得られなかった。 Surprisingly, the collagen or the water-insoluble collagen-treated product, the water-soluble collagen-treated product and the starch are used as described above even when any one of these is used alone or in combination of two. A ground meat processed food excellent in the amount of broth, yield, and texture at the time of cutting was not obtained.
そして、上記知見の下で、本発明者らは、コラーゲン又は水不溶性であるコラーゲン処理物、水可溶性であるコラーゲン処理物及びでん粉を少なくとも含有する調味用組成物；及び該調味用組成物を利用したひき肉加工食品及び該ひき肉加工食品の製造方法を創作することに成功した。本発明はこのような知見や成功例に基づいて完成するに至った発明である。 Under the above knowledge, the present inventors use collagen or a water-insoluble collagen-treated product, a water-soluble collagen-treated product and a seasoning composition containing at least starch, and the seasoning composition. Succeeded in creating a processed processed meat product and a method for producing the processed processed meat product. The present invention is an invention that has been completed based on such knowledge and successful examples.
したがって、本発明の各一態様によれば、以下のものが提供される：
［１］下記成分（１）〜（３）を含有する、調味用組成物。
（１）コラーゲン又は水不溶性であるコラーゲン処理物
（２）水可溶性であるコラーゲン処理物
（３）でん粉
［２］前記調味用組成物は、ひき肉加工食品用の調味用組成物である、［１］に記載の組成物。
［３］前記水不溶性であるコラーゲン処理物は、融点が９５℃以上であるゼラチンである、［１］又は［２］に記載の組成物。
［４］前記水可溶性であるコラーゲン処理物は、融点が２５〜８５℃であるゼラチンである、［１］〜［３］のいずれか１項に記載の組成物。
［５］前記成分（１）及び（２）は、それぞれひき肉に対して０．０１質量％より多く、かつ、１質量％より少ない量で含有される、［１］〜［４］のいずれか１項に記載の組成物。
［６］前記でん粉は、ひき肉に対して０．１質量％より多く、かつ、２質量％より少ない量で含有される、［１］〜［５］のいずれか１項に記載の組成物。
［７］前記成分（１）〜（３）は、ひき肉に対して合計で０．１５質量％より多く、かつ、２．５質量％より少ない量で含有される、［１］〜［６］のいずれか１項に記載の組成物。
［８］［１］〜［７］のいずれか１項に記載の組成物とひき肉とを原料として含む、ひき肉加工食品。
［９］［１］〜［７］のいずれか１項に記載の組成物を含む水溶液とひき肉とを混合したものを、加熱調理することにより、ひき肉加工食品を得る工程を含む、ひき肉加工食品の製造方法。
Therefore, according to each aspect of the present invention, the following is provided:
[1] A seasoning composition containing the following components (1) to (3).
(1) Collagen or water-insoluble collagen treated product (2) Water-soluble collagen treated product (3) Starch [2] The seasoning composition is a seasoning composition for ground meat processed foods, [1 ] The composition of description.
[3] The composition according to [1] or [2], wherein the water-insoluble collagen-treated product is gelatin having a melting point of 95 ° C. or higher.
[4] The composition according to any one of [1] to [3], wherein the water-soluble collagen-treated product is gelatin having a melting point of 25 to 85 ° C.
[5] Any of [1] to [4], wherein the components (1) and (2) are each contained in an amount of more than 0.01% by mass and less than 1% by mass with respect to the minced meat. 2. The composition according to item 1.
[6] The composition according to any one of [1] to [5], wherein the starch is contained in an amount of more than 0.1% by mass and less than 2% by mass with respect to the minced meat.
[7] The components (1) to (3) are contained in a total amount of more than 0.15% by mass and less than 2.5% by mass with respect to the minced meat. [1] to [6] The composition of any one of these.
[8] A ground meat processed food comprising the composition according to any one of [1] to [7] and ground meat as raw materials.
[9] Processed minced meat food, including a step of obtaining a minced meat processed food by cooking a mixture of the aqueous solution containing the composition according to any one of [1] to [7] and minced meat. Manufacturing method.
本発明の一態様である組成物、ひき肉加工食品及びひき肉加工食品の製造方法によれば、調理後、カット時の肉汁量が多く、喫食時にジューシーさが感じられながらも、歩留まりが良好であるひき肉加工食品を得ることができる。 According to the composition which is an aspect of the present invention, the processed processed meat product, and the processed processed processed meat product, the amount of gravy after cooking is large at the time of cutting, and the yield is good while feeling juicy at the time of eating. Minced meat processed food can be obtained.
本発明の一態様の組成物や製造方法によって得られるひき肉加工食品及び本発明の一態様のひき肉加工食品は、加熱調理時の肉汁の滲出が少ないことから、濁った色の肉汁がハンバーグ表面に付着することを低減せしめたものであり、焦げ付きが抑えられてパリっとした表面を有しつつも、ゼラチンによるぬめぬめした食感が抑えられたものである。 The ground meat processed food obtained by the composition of one embodiment of the present invention and the ground meat processed food and the ground meat processed food of one embodiment of the present invention have less oozing of the broth during cooking, so that the turbid colored broth is on the hamburger surface. It has reduced adhesion, and has a crisp surface with reduced scorching, but with a reduced texture of gelatin.
特に、調理後のハンバーグは、通常、外層部における食感が固くなり、パサパサ感を生じるとともに、その内側から中心部における油脂分の抜けや広がりが乏しいと、中心部付近に油脂分が偏在して油っぽい食感となる傾向にある。しかし、本発明の一態様である組成物を使用することにより、経時的な硬さや乾燥などの劣化を抑えて、柔らかい食感を維持し得るひき肉加工食品を得ることが期待できる。 In particular, hamburgers after cooking usually have a hard texture in the outer layer and a feeling of dryness, and if there is a lack of fat and oil in the center from the inside, fat and oil are unevenly distributed near the center. Tend to have an oily texture. However, by using the composition which is one embodiment of the present invention, it is expected to obtain a ground meat processed food that can suppress deterioration over time, such as hardness and drying, and maintain a soft texture.
以下、本発明の一態様である組成物、ひき肉加工食品及びひき肉加工食品の製造方法の詳細について説明するが、本発明の技術的範囲は本項目の事項によってのみに限定されるものではなく、本発明はその目的を達成する限りにおいて種々の態様をとり得る。 Hereinafter, the composition which is an aspect of the present invention, the processed processed meat product and the method for producing the processed processed meat product will be described in detail, but the technical scope of the present invention is not limited only to the items of this item, The present invention can take various forms as long as the object is achieved.
本発明の一態様の組成物は、コラーゲン又は水不溶性であるコラーゲン処理物（以下、これらを総称して成分（１）とよぶ場合がある。）、水可溶性であるコラーゲン処理物（以下、成分（２）とよぶ場合がある。）及びでん粉（以下、成分（３）とよぶ場合がある。）を少なくとも含有する、調味用組成物である。 The composition of one embodiment of the present invention includes collagen or a water-insoluble collagen processed product (hereinafter, these may be collectively referred to as component (1)), and a water-soluble collagen processed product (hereinafter referred to as component). (It may be called (2).) And a starch (it may be called a component (3) hereafter) at least.
本発明の一態様の組成物は、例えば、ひき肉を主食材とするひき肉加工食品を調理する際に用いることにより、得られるひき肉加工食品に対して、美味しさを誘起するカット時の肉汁量、優れた歩留まり、ジューシーな食感及び低減されたぬめぬめ感を付与することができる。したがって、本発明の一態様の組成物は、ひき肉加工食品用の調味用組成物であることが好ましい。 The composition of one embodiment of the present invention, for example, when cooking ground meat processed food using ground meat as a main ingredient, the amount of gravy at the time of cutting that induces deliciousness for the ground meat processed food obtained, An excellent yield, a juicy texture, and a reduced smoothness can be imparted. Therefore, the composition of one embodiment of the present invention is preferably a seasoning composition for ground meat processed foods.
本発明の技術的範囲はいかなる推測や推論に拘泥されるわけではないが、例えば、含有する成分（１）〜（３）が次のような作用を発揮することにより、本発明の一態様の組成物を用いて、カット時の肉汁量、歩留まり及び食感が優れたひき肉加工食品を得ることができる。すなわち、本発明の一態様の組成物を用いることにより、主に成分（１）及び（３）の作用によって加熱調理時の油脂分や水分の流出が抑えられることから歩留まりが良くなり、主に成分（２）の作用によってカット時に肉汁が溢れ出て、主に成分（１）の作用により肉汁を含む水分を保持することから、カット時に肉汁が溢れ出るにもかかわらず、喫食時にパサつきがなくジューシーな食感となるひき肉加工食品を得ることが可能である。 The technical scope of the present invention is not limited to any speculation or reasoning. For example, the components (1) to (3) contained therein exhibit the following actions, and thus the one aspect of the present invention. By using the composition, a ground meat processed food excellent in the amount of meat juice, the yield and the texture at the time of cutting can be obtained. That is, by using the composition of one embodiment of the present invention, the yield is improved mainly because the outflow of oil and fat during cooking is suppressed by the action of the components (1) and (3). The juice of the ingredient (2) overflows at the time of cutting and retains the water containing the juice mainly by the action of the ingredient (1). It is possible to obtain ground meat processed food that has a juicy texture.
ひき肉は、通常知られているとおりの意味のひき肉であれば特に限定されないが、例えば、牛肉、豚肉、鶏肉などの食肉を、肉挽き機、グラインダー、チョッパー、コミトロールなどを用いて細かく挽いて、所望の大きさ、例えば、１〜１２ｍｍ程度の大きさに挽いた肉などを挙げることができる。ひき肉は、食肉を、サイレントカッターなどを用いて、所望により水や油脂などを混和してペースト状としたものであってもよい。 The minced meat is not particularly limited as long as it is a commonly known minced meat, but for example, meat such as beef, pork, chicken, etc. is ground finely using a meat grinder, grinder, chopper, commito roll, etc. , A desired size, for example, meat ground to a size of about 1 to 12 mm. The minced meat may be a paste made by mixing water, fats, and the like as desired using a silent cutter or the like.
ひき肉加工食品は、ひき肉を用いて加工調理される食品であれば特に限定されず、例えば、ハンバーグ、ミートボール、ミートローフ、メンチカツ、ハム、ソーセージ、サラミ、コンビーフ、ジャーキー、ギョーザ、シューマイ、ワンタン、春巻、肉まんなどが挙げられ、喫食時に溢れ出る肉汁により食欲が増進され、かつ、口内に広がる肉汁の味わい（ジューシーさ）を堪能することができる点からハンバーグ、ミートボール及びミートローフが好ましい。 Processed minced meat is not particularly limited as long as it is processed and cooked using minced meat. For example, hamburger, meatballs, meatloaf, minced cutlet, ham, sausage, salami, corned beef, jerky, gyoza, shumai, wonton, spring Hamburgers, meatballs and meat loaf are preferable from the viewpoint that appetite is enhanced by gravy overflowing at the time of eating and the taste (juiciness) of gravy spreading in the mouth can be enjoyed.
コラーゲンは、通常知られているとおりの線維状タンパク質であれば特に限定されない。コラーゲンは、一般的に、約１，０００個のアミノ酸からなる分子量約１０万のポリペプチド鎖３本が３重のヘリックス（螺旋）構造をとるものとして知られている。コラーゲンは、水に不溶性である。コラーゲンとしては、市販されているものや生体組織から単離したものなどを特に限定せずに使用できる。市販されているコラーゲンとしては、例えば、「Ｋａｐｒｏ Ｂ９５ ＳＦ」（ニッピ社製）などが挙げられるが、これに限定されない。コラーゲンは、上記したものの１種を単独で、又は２種以上を組み合わせて使用できる。 Collagen is not particularly limited as long as it is a fibrous protein as is generally known. Collagen is generally known as having a triple helix structure of three polypeptide chains consisting of about 1,000 amino acids and having a molecular weight of about 100,000. Collagen is insoluble in water. As collagen, what is marketed or isolated from living tissue can be used without particular limitation. Examples of commercially available collagen include “Kapro B95 SF” (manufactured by Nippi), but are not limited thereto. Collagen can be used alone or in combination of two or more.
水不溶性であるコラーゲン処理物は、コラーゲンやコラーゲン含有組織を水可溶化の処理に供し、さらに部分的に水不溶化の処理に供したものであれば特に限定されない。水不溶性であるコラーゲン処理物としては、例えば、融点が９０℃以上であるコラーゲン処理物が挙げられ、その中でも融点が９５℃以上であるゼラチンが好ましい。ここで、融点が９５℃以上であるゼラチンとは、１００ｍｌ容ガラスビーカーに、水 ５０ｇとゼラチン ５ｇとを入れ、薬さじで手動撹拌しながら湯煎にかけて、ビーカー内の水温が９５℃以上、例えば、９８℃に達しても目視による全部溶解が確認されないゼラチンをいう。水不溶性であるコラーゲン処理物は、例えば、牛骨を、脱脂及び脱灰の処理に供した後、石灰で処理し、さらに熱水抽出して得たゼラチンを一部不溶化することにより得ることができる。水不溶性であるコラーゲン処理物としては、市販されているものを用いてもよく、そのようなものとしては、例えば、「高保水性ゼラチン Ｑ−セル ＵＨ−１０ＥＧ」（新田ゼラチン社製）などが挙げられるが、これに限定されない。水不溶性であるコラーゲン処理物は、上記したものの１種を単独で、又は２種以上を組み合わせて使用できる。 The collagen-treated product that is water-insoluble is not particularly limited as long as it is obtained by subjecting collagen or a collagen-containing tissue to water-solubilization treatment and further partially subjecting to water-solubilization treatment. Examples of the water-insoluble collagen-treated product include collagen-treated products having a melting point of 90 ° C. or higher, and among them, gelatin having a melting point of 95 ° C. or higher is preferable. Here, the gelatin having a melting point of 95 ° C. or higher is a mixture of 50 g of water and 5 g of gelatin in a 100 ml glass beaker and subjected to a hot water bath with manual stirring with a spoon, and the water temperature in the beaker is 95 ° C. or higher. Gelatin that is not completely dissolved even when it reaches 98 ° C. A collagen-treated product that is water-insoluble can be obtained, for example, by subjecting bovine bone to degreasing and decalcification, then treating with lime, and further insolubilizing gelatin obtained by hot water extraction. it can. As the water-insoluble collagen treated product, a commercially available product may be used, and examples thereof include “high water-retaining gelatin Q-cell UH-10EG” (manufactured by Nitta Gelatin). Although it is mentioned, it is not limited to this. The collagen-treated product that is insoluble in water can be used alone or in combination of two or more.
本発明の一態様の組成物において、コラーゲン及び水不溶性であるコラーゲン処理物は、これらのうち少なくともいずれかを使用すればよく、これらの両方を用いてもよい。 In the composition of one embodiment of the present invention, as the collagen and the water-insoluble collagen-treated product, at least one of them may be used, or both of them may be used.
水可溶性であるコラーゲン処理物は、コラーゲンやコラーゲン含有組織を水可溶化の処理に供したものであれば特に限定されない。水可溶性であるコラーゲン処理物としては、例えば、融点が２０℃以上９０℃未満であるコラーゲン処理物が挙げられ、その中でも融点が２５〜８５℃であるゼラチンが好ましい。ここで、融点が２５〜８５℃であるゼラチンとは、１００ｍｌ容ガラスビーカーに、水 ５０ｇとゼラチン ５ｇとを入れ、薬さじで手動撹拌しながら湯煎にかけて、ビーカー内の水温が２５℃以上、例えば、３０℃に達したあたりから目視による一部溶解が確認され、ビーカー内の水温が８５℃以下、例えば、８０℃に達したあたりで目視による全部溶解が確認されるゼラチンをいう。水可溶性であるコラーゲン処理物としては、市販されているゼラチンを用いてもよく、例えば、「森永クックゼラチン」（森永製菓社製）などが挙げられるが、これらに限定されない。水可溶性であるコラーゲン処理物は、通常のゼラチンを製造する方法を参照して製造したものでもよく、例えば、牛皮や脱脂及び脱灰の処理に供した牛骨を、石灰で処理し、さらに熱水抽出して得たゼラチンなどを挙げることができる。水可溶性であるコラーゲン処理物は、上記したものの１種を単独で、又は２種以上を組み合わせて使用できる。 The collagen-treated product that is water-soluble is not particularly limited as long as collagen or a collagen-containing tissue is subjected to water-solubilization treatment. Examples of the water-soluble collagen processed product include collagen processed products having a melting point of 20 ° C. or higher and lower than 90 ° C. Among them, gelatin having a melting point of 25 to 85 ° C. is preferable. Here, the gelatin having a melting point of 25 to 85 ° C. means that 50 g of water and 5 g of gelatin are put into a 100 ml glass beaker, and the water temperature in the beaker is 25 ° C. The gelatin is confirmed to be partially dissolved when it reaches 30 ° C. and the water temperature in the beaker reaches 85 ° C. or lower, for example, when it reaches 80 ° C. As the water-soluble collagen-treated product, commercially available gelatin may be used. Examples thereof include, but are not limited to, “Morinaga Cook Gelatin” (manufactured by Morinaga Seika Co., Ltd.). A collagen-treated product that is water-soluble may be produced by referring to a normal method for producing gelatin. For example, cowhide or cattle bone subjected to degreasing and decalcification is treated with lime and further heated. Examples thereof include gelatin obtained by water extraction. The collagen-treated product that is water-soluble can be used alone or in combination of two or more.
でん粉は、通常知られているとおりの食品や食品の添加物として用いられるものであれば特に限定されない。でん粉は、でん粉を加工して得られる加工でん粉を包含する。でん粉の具体例としては、例えば、コーンスターチ、甘藷でん粉、タピオカでん粉、小麦でん粉、米でん粉、馬鈴薯でん粉、サゴでん粉、ワラビでん粉、蓮でん粉、葛でん粉、緑豆でん粉、キャッサバでん粉、片栗粉、ヒドロキシプロピル化でん粉、リン酸架橋でん粉、ヒドロキシプロピル化リン酸架橋でん粉、アセチル化リン酸架橋でん粉、アセチル化アジピン酸架橋でん粉、酢酸でん粉、酸処理でん粉、α化でん粉、酸化でん粉、酵素処理でん粉などが挙げられる。でん粉は、上記したものの１種を単独で、又は２種以上を組み合わせて使用できる。 The starch is not particularly limited as long as it is used as a food or a food additive as is generally known. Starch includes processed starch obtained by processing starch. Specific examples of starch include, for example, corn starch, sweet potato starch, tapioca starch, wheat starch, rice starch, potato starch, sago starch, bracken starch, lotus starch, kuzu starch, mung bean starch, cassava starch, starch starch, hydroxypropylated starch , Phosphoric acid crosslinked starch, hydroxypropylated phosphoric acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated adipic acid crosslinked starch, acetic acid starch, acid-treated starch, pregelatinized starch, oxidized starch, enzyme-treated starch and the like. Starch can be used alone or in combination of two or more.
成分（１）〜（３）の含有量は、本発明の課題を解決し得る程度の量であれば特に限定されない。本発明の一態様の組成物を使用した場合に、ひき肉加工食品の歩留まりを良好にし、さらにひき肉加工食品に優れたカット時の肉汁量及び食感を付与するためには、成分（１）の含有量は、ひき肉に対して０．０１質量％より多く、かつ、１質量％より少ない量であることが好ましく、０．０５質量％より多く、かつ、０．９質量％より少ない量であることがより好ましく；成分（２）の含有量は、ひき肉に対して０．０１質量％より多く、かつ、１質量％より少ない量であることが好ましく、０．０５質量％より多く、かつ、０．９質量％より少ない量であることがより好ましく；及び／又は、成分（３）の含有量は、ひき肉に対して０．１質量％より多く、かつ、２質量％より少ない量であることが好ましく、０．２質量％より多く、かつ、０．９質量％より少ない量であることがより好ましい。 The content of components (1) to (3) is not particularly limited as long as it is an amount that can solve the problems of the present invention. In the case of using the composition of one aspect of the present invention, in order to improve the yield of ground meat processed foods and to give the ground meat processed foods excellent cut meat juice and texture, The content is preferably more than 0.01% by mass and less than 1% by mass with respect to the ground meat, more than 0.05% by mass and less than 0.9% by mass. More preferably; the content of the component (2) is more than 0.01% by mass and preferably less than 1% by mass, more than 0.05% by mass with respect to the minced meat, and More preferably less than 0.9% by weight; and / or the content of component (3) is greater than 0.1% by weight and less than 2% by weight with respect to the ground meat Preferably more than 0.2% by weight, or , And more preferably in an amount less than 0.9 wt%.
成分（１）〜（３）は、ひき肉に対して合計で０．１５質量％より多く、かつ、２．５質量％より少ない量で含有されることが好ましく、０．３質量％より多く、かつ、２．０質量％より少ない量であることがより好ましい。 The components (1) to (3) are preferably contained in a total amount of more than 0.15% by mass and less than 2.5% by mass with respect to the minced meat, more than 0.3% by mass, And it is more preferable that it is less than 2.0 mass%.
成分（１）〜（３）の含有量について、本発明の一態様の組成物の全量に対する量としては、合わせて配合する食塩、香辛料、香味料その他の成分の種類や量に応じて適宜設定すればよく、特に限定されない。成分（１）〜（３）の含有量は、例えば、本発明の一態様の組成物の全量に対して、それぞれ０．１質量％以上であり、かつ、１００質量％未満であることが好ましく、０．４〜２０質量％がより好ましく、０．６〜１０質量％がさらに好ましい。成分（１）〜（３）の合計の含有量は、例えば、本発明の一態様の組成物の全量に対して、１〜１００質量％が好ましく、２〜３０質量％がより好ましく、６〜２０質量％がさらに好ましい。 About content of component (1)-(3), as quantity with respect to the whole quantity of the composition of 1 aspect of this invention, it sets suitably according to the kind and quantity of salt, a spice, a flavoring agent, and other components which are mix | blended together. There is no particular limitation. The content of components (1) to (3) is, for example, preferably 0.1% by mass or more and less than 100% by mass with respect to the total amount of the composition of one embodiment of the present invention. 0.4 to 20% by mass is more preferable, and 0.6 to 10% by mass is more preferable. The total content of the components (1) to (3) is preferably, for example, 1 to 100% by mass, more preferably 2 to 30% by mass, with respect to the total amount of the composition of one embodiment of the present invention, 6 to 20 mass% is more preferable.
本発明の一態様の組成物は、その形態について含有する成分によって適宜設定することができ特に限定されないが、例えば、粉末状や懸濁状などの固形性又は液性の組成物が挙げられるが、成分（１）が水不溶性の成分であることを考慮すれば粉末状などの固形性組成物であることが好ましい。 The composition of one embodiment of the present invention can be appropriately set depending on the components contained in the form and is not particularly limited. Examples thereof include solid or liquid compositions such as powders and suspensions. Considering that the component (1) is a water-insoluble component, a solid composition such as a powder is preferable.
本発明の一態様の組成物が有するひき肉加工食品に対する調味作用は、本発明の一態様の組成物を用いない場合と比べて、ひき肉加工食品に対して、カット時の肉汁量、歩留まり及び食感のいずれか１種の特性を改善又は良好にする作用であれば特に限定されないが、例えば、これらの特性の全てを改善又は良好にする作用であることが好ましい。換言すれば、本発明の一態様の組成物を使用せずに作製したひき肉加工食品は、本発明の一態様の組成物を使用した場合のものと比べて、カット時の肉汁量が過剰又は過小であり、歩留まりが悪く、硬い舌触り感、ざらざら感及びぱさぱさ感のいずれか１種の食感を感じ得る。ひき肉加工食品に対する調味作用は、後述する実施例に記載の方法により確認できる。 The seasoning effect of the composition of one embodiment of the present invention on the ground meat processed food is compared to the case where the composition of one embodiment of the present invention is not used, with respect to the ground meat processed food, the amount of meat juice, the yield and the food at the time of cutting. Although it will not specifically limit if it is the effect | action which improves or improves any one kind of characteristic of a feeling, For example, it is preferable that it is the effect | action which improves or improves all of these characteristics. In other words, the ground meat processed food produced without using the composition of one aspect of the present invention has an excessive amount of gravy at the time of cutting, as compared with the case where the composition of one aspect of the present invention is used. It is too small, the yield is poor, and it is possible to feel any one of the textures of hard touch, rough texture, and crispness. The seasoning effect | action with respect to ground meat processed food can be confirmed by the method as described in the Example mentioned later.
本発明の一態様の組成物は、成分（１）〜（３）に加えて、その他の成分を含有することができる。その他の成分は特に限定されないが、例えば、調味料成分や食材であり、具体的には、本発明の一態様の組成物が粉末状などの固形性組成物である場合には、食塩、砂糖、粉末醤油、穀類成分（パン粉、小麦粉、オートミールなど）、香辛料（生姜、唐辛子、こしょう、バジル、オレガノ、ジンジャー、ミックススパイスなど）、野菜成分（大根、にんじん、玉ねぎ、にんにく、キャベツ、野菜ミックスなど）、食肉成分（チキンパウダー、ミートパウダー、フィッシュパウダーなど）、酵母エキス、増粘剤（カラギーナンなどの増粘多糖類など）、果肉（りんご果肉、もも果肉など）、種実類（ごまなど）、化学調味料（グルタミン酸ソーダ、イノシン酸ソーダなど）、フレーバーなどが挙げられ、これらの１種を単独で、又は２種以上を組み合わせて使用することができる。 The composition of one embodiment of the present invention can contain other components in addition to the components (1) to (3). The other components are not particularly limited, and are, for example, seasoning components and foods. Specifically, when the composition of one embodiment of the present invention is a solid composition such as powder, salt, sugar , Powdered soy sauce, cereal ingredients (bread flour, flour, oatmeal, etc.), spices (ginger, pepper, pepper, basil, oregano, ginger, mixed spices, etc.), vegetable ingredients (radish, carrot, onion, garlic, cabbage, vegetable mix, etc.) ), Meat components (chicken powder, meat powder, fish powder, etc.), yeast extract, thickeners (thickening polysaccharides such as carrageenan), pulp (apple flesh, thigh pulp, etc.), seeds (eg sesame) , Chemical seasonings (sodium glutamate, sodium inosinate, etc.), flavors, etc., one of these alone or two or more It can be used in conjunction look.
また、その他の成分として、液性の成分を用いることができる。本発明の一態様の組成物を固形性組成物とする場合は、液性の成分と固形性の成分とを混合した後に常法に従って乾燥して、固形性組成物とすることができる。液性の成分は特に限定されないが、例えば、水、アルコール、しょうゆ、甘味成分（みりん、液糖、水飴など）、酸味成分（食酢、ゆず、レモンといった香酸柑橘など）、油脂成分（ごま油、オリーブオイル、サラダ油、バターなど）、酒類成分（ワイン、清酒など）、果汁（りんご果汁など）などが挙げられ、これらの１種を単独で、又は２種以上を組み合わせて使用することができる。 Moreover, a liquid component can be used as another component. When the composition of one embodiment of the present invention is a solid composition, the liquid component and the solid component are mixed and then dried according to a conventional method to obtain a solid composition. The liquid component is not particularly limited. For example, water, alcohol, soy sauce, sweet ingredients (such as mirin, liquid sugar, and syrup), sour ingredients (such as citrus citrus such as vinegar, yuzu, and lemon), fat ingredients (sesame oil, Olive oil, salad oil, butter, etc.), alcoholic ingredients (wine, sake, etc.), fruit juice (apple juice, etc.) and the like. One of these can be used alone, or two or more can be used in combination.
その他の成分としては、ひき肉加工食品に対して、ひき肉の臭みを低減すること、しっかりとした下味を付与すること、歯ごたえのある食感を付与することなどの観点から、香辛料、食塩、乾燥又は粉末野菜成分などを少なくとも含むことが好ましい。その他の成分の含有量は、本発明の課題を解決し得る限り、適宜設定することができる。 Other ingredients include spices, salt, dried or from the viewpoint of reducing the odor of minced meat, imparting a firm taste, and providing a chewy texture to the processed processed meat. It is preferable to contain at least a powdered vegetable component and the like. The content of other components can be appropriately set as long as the problem of the present invention can be solved.
本発明の一態様の組成物を製造する方法は特に限定されず、例えば、通常知られているとおりの各成分を混ぜ合わせて調味料を製造する方法などが挙げられ、具体的には成分（１）〜（３）及びその他の成分を、並びに必要に応じて水やみりんなどの液性成分を、室温下又は加温下で撹拌処理などの混合手段に供して混合し、必要に応じて乾燥することを含む方法などを挙げることができる。 The method for producing the composition of one embodiment of the present invention is not particularly limited, and examples thereof include a method for producing a seasoning by mixing each component as commonly known. 1) to (3) and other components, and if necessary, liquid components such as water and mirin are mixed in a mixing means such as stirring at room temperature or under heating, and mixed as necessary. Examples thereof include a method including drying.
本発明の一態様の組成物は、容器に詰めて密封した容器詰組成物とすることができる。容器は特に限定されないが、例えば、アルミなどの金属、紙、ＰＥＴやＰＴＰなどのプラスチック、１層又は積層（ラミネート）のフィルム袋、レトルトパウチ、真空パック、アルミ容器、プラスチック容器、瓶、缶などの包装容器が挙げられるが、このうち食品の包装容器として実績のあるラミネートフィルム及びレトルトパウチが好ましく、袋内への空気及び光の通過が遮断される材質を用いたラミネートフィルム及びレトルトパウチがより好ましい。 The composition of one embodiment of the present invention can be a container-packed composition sealed in a container. Although the container is not particularly limited, for example, metal such as aluminum, paper, plastic such as PET or PTP, single layer or laminated film bag, retort pouch, vacuum pack, aluminum container, plastic container, bottle, can, etc. Of these, laminated films and retort pouches that have a proven track record as food packaging containers are preferred, and laminated films and retort pouches that use materials that block the passage of air and light into the bag are more preferred. preferable.
本発明の一態様の組成物を利用してひき肉加工食品を加熱調理する方法は特に限定されず、ひき肉やその他の食材の種類や量、ひき肉加工食品の調理形態などに応じて適宜設定することができるが、例えば、本発明の一態様の組成物と水とを混合して数分間〜数十分間置き、次いで得られた調味液とひき肉とを混練、成形するなどし、次いで得られた混合物（たね）をひき肉加工食品の調理形態に応じて、フライパンなどの調理器具を用いて加熱調理に供することを含む方法などが挙げられる。 The method for cooking cooked minced meat food using the composition of one embodiment of the present invention is not particularly limited, and is appropriately set according to the type and amount of minced meat and other ingredients, the cooking mode of minced meat processed food, and the like. For example, the composition of one embodiment of the present invention and water are mixed and left for several minutes to several tens of minutes, and then the obtained seasoning liquid and minced meat are kneaded and molded, and then obtained. A method including subjecting the mixture (rice) to heat cooking using a cooking tool such as a frying pan according to the cooking mode of the ground meat processed food.
また、本発明の一態様の組成物とひき肉とを混練等する際に、又はその前後に、野菜類その他の食材を加えて混練等して、次いで得られたものを加熱調理に供することにより、種々の態様のひき肉加工食品が得られる。この際、その他の食材として肉類を加えてもよい。 In addition, when kneading the composition of one embodiment of the present invention and minced meat, or before and after, kneading and adding vegetables and other ingredients, and then subjecting the resulting product to heat cooking The ground meat processed food of various aspects is obtained. At this time, meat may be added as other food ingredients.
本発明の一態様のひき肉加工食品は、本発明の一態様の組成物と、ひき肉とを原料として少なくとも含む。本発明の一態様のひき肉加工食品は、本発明の一態様の組成物を原料として含まないひき肉加工食品と比べると、カット時の肉汁量、歩留まり及び食感が優れたものである。本発明の一態様のひき肉加工食品は、例えば、原料である本発明の一態様の組成物及びひき肉を、ひき肉加工食品の態様に合わせて調理することにより得られる。 The ground meat processed food of 1 aspect of this invention contains at least the composition of 1 aspect of this invention, and ground meat as a raw material. The ground meat processed food of one embodiment of the present invention is superior in the amount of broth, yield, and texture at the time of cutting as compared with the processed ground meat food not containing the composition of one embodiment of the present invention as a raw material. The ground meat processed food of 1 aspect of this invention is obtained by cooking the composition and ground meat of 1 aspect of this invention which are a raw material according to the aspect of ground meat processed food, for example.
本発明の一態様のひき肉加工食品の製造方法は、本発明の一態様の組成物を含む水溶液とひき肉とを混合したものを、加熱調理することにより、ひき肉加工食品を得る工程を少なくとも含む。本発明の一態様の組成物を含む水溶液とひき肉とを混合する際に、その他の調味料や食材などを追加してもよい。加熱調理の方法は、ひき肉加工食品の態様に応じて、適宜設定し得る。本発明の一態様のひき肉加工食品の製造方法によって得られるひき肉加工食品は、本発明の一態様の組成物によるひき肉加工食品に対する調味作用を発揮せしめるために、加熱調理後速やかに、又は室温下に数分間おいた後に喫食することが好ましい。 The manufacturing method of the ground meat processed food of 1 aspect of this invention includes at least the process of obtaining the ground meat processed food by heat-cooking what mixed the aqueous solution and ground meat containing the composition of 1 aspect of this invention. When the aqueous solution containing the composition of one embodiment of the present invention and minced meat are mixed, other seasonings, ingredients, and the like may be added. The cooking method can be appropriately set according to the aspect of the ground meat processed food. The ground meat processed food obtained by the method for producing ground meat processed food according to one aspect of the present invention can be used immediately after cooking or at room temperature in order to exert the seasoning effect on the ground meat processed food by the composition according to one aspect of the present invention. It is preferable to eat after a few minutes.
ひき肉加工食品の製造方法の具体的態様としては、例えば、次のようなハンバーグの製造方法が挙げられる。ボウルに本発明の一態様の組成物と水 １００ｍｌとを入れてよく混合し、１分間置いて調味液を得る。この間に、フライパンに油を薄く敷き、全面に伸ばしておく。次いで、得られた調味液にひき肉 ３００ｇを加え、粘りがでるまで手でよく混練する。この混練物を４等分してたねをつくり、それぞれのたねをキャッチボールするように２０〜３０回打ちつけて空気を抜く。次いで、たねの表面が滑らかになるように、小判型に整える。厚さの目安は３ｃｍ程度である。油を敷いたフライパンにたねを並べ、中央をへこませてから火にかける。このとき、凹み部分は１ｃｍ程度、周り部分は１．５ｃｍ程度にへこませる。フライパンにふたをして中火で５分間蒸し焼きにする。肉の表面の色が変わったら裏返し、ふたをして中火で４分間蒸し焼きにして、ハンバーグを得る。 As a specific aspect of the manufacturing method of ground meat processed food, the following hamburger manufacturing methods are mentioned, for example. The composition of one embodiment of the present invention and 100 ml of water are put in a bowl and mixed well, and then left for 1 minute to obtain a seasoning liquid. During this time, spread the oil on a frying pan and stretch it over the entire surface. Next, 300 g of minced meat is added to the seasoning liquid obtained and kneaded well by hand until it becomes sticky. This kneaded product is divided into four equal parts to make seeds, and each seed is struck 20 to 30 times so as to catch balls to evacuate the air. Next, the oval shape is adjusted so that the surface of the seed is smooth. The standard of thickness is about 3 cm. Line up the seeds in a frying pan with oil, dent in the center, and then heat. At this time, the recessed portion is recessed to about 1 cm and the surrounding portion is recessed to about 1.5 cm. Cap the frying pan and steam over medium heat for 5 minutes. When the color of the meat changes, turn it over, cover and steam over medium heat for 4 minutes to get hamburger.
以下、本発明を実施例によりさらに詳細に説明するが、本発明はこれら実施例に限定されるものではなく、本発明の課題を解決し得る限り、本発明は種々の態様をとることができる。 Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples, and the present invention can take various modes as long as the problems of the present invention can be solved. .
［１．粉末調味料の調製］
下記表１に示す配合量の基礎成分と、下記表２に示す配合量の水可溶性（低融点）ゼラチン、水不溶性（高融点）ゼラチン及びでん粉を軽く混ぜ合わせることにより、例１〜例１４の粉末調味料を調製した。表２には、各成分のひき肉（３００ｇ）に対する割合及び後述する評価の結果を合わせて示す。なお、パン粉は「スター印ソフトパン粉細粒」（スターフーズ社製）、乾燥たまねぎは「オニオンチョップ」（カネカサンスパイス社製）、香辛料は「ハンバーグ用ミックススパイス」（カネカサンスパイス社製）、カラギーナンは「ゲニューゲルＣＪ」（三晶社製）をそれぞれ用いた。また、水可溶性ゼラチンは「森永クックゼラチン」（森永製菓社製）、水不溶性ゼラチンは「高保水性ゼラチン Ｑ−セル ＵＨ−１０ＥＧ」（新田ゼラチン社製）、でん粉は馬鈴薯でん粉をそれぞれ用いた。なお、１００ｍｌ容ガラスビーカーに、水 ５０ｇと「森永クックゼラチン」 ５ｇとを入れ、薬さじで手動撹拌しながら湯煎にかけた場合、ビーカー内の水温が３０℃に達したあたりから目視によって「森永クックゼラチン」が一部溶解していることを確認し、さらにビーカー内の水温が８０℃に達したあたりで目視によって「森永クックゼラチン」が全部溶解していることを確認した。また、１００ｍｌ容ガラスビーカーに、水 ５０ｇと「高保水性ゼラチン Ｑ−セル ＵＨ−１０ＥＧ」 ５ｇとを入れ、薬さじで手動撹拌しながら湯煎にかけた場合、ビーカー内の水温が９８℃に達しても、目視によって「高保水性ゼラチン Ｑ−セル ＵＨ−１０ＥＧ」が全部溶解していることを確認できなかった。
[1. Preparation of powder seasoning]
By mixing lightly the basic components of the blending amounts shown in Table 1 below and the water-soluble (low melting point) gelatin, water-insoluble (high melting point) gelatins and starches of the blending amounts shown in Table 2 below, A powder seasoning was prepared. Table 2 shows the ratio of each component to ground meat (300 g) and the results of evaluation described later. The bread crumb is "Star Mark Soft Bread Crumbs" (Star Foods), the dried onion is "Onion Chop" (Kaneka Sun Spice), and the spice is "Mixed Spice for Hamburg" (Kaneka Sun Spice), As the carrageenan, “Genugel CJ” (manufactured by Sankisha) was used. Further, “Morinaga Cook Gelatin” (manufactured by Morinaga Seika Co., Ltd.) was used as the water-soluble gelatin, “Highly Water-Retaining Gelatin Q-Cell UH-10EG” (manufactured by Nitta Gelatin) as the water-insoluble gelatin, and potato starch as the starch. In addition, when putting 50 g of water and 5 g of “Morinaga Cook Gelatin” into a 100 ml glass beaker and applying it to a hot water bath with manual stirring with a spoonful, the “Morinaga Cook” was visually observed when the water temperature in the beaker reached 30 ° C. It was confirmed that “gelatin” was partially dissolved, and further, it was confirmed by visual observation that “Morinaga Cook Gelatin” was completely dissolved when the water temperature in the beaker reached 80 ° C. In addition, when 50 g of water and 5 g of “High water-retaining gelatin Q-cell UH-10EG” are placed in a 100 ml glass beaker and subjected to a hot water bath with manual stirring with a spoon, It was not possible to visually confirm that “high water-retaining gelatin Q-cell UH-10EG” was completely dissolved.
［２．食品サンプルの調製］
表２に示す例１〜例１４のひき肉に対する割合のゼラチン及びでん粉の３種の合計量と、表１で示す２１ｇの基礎成分とを合わせた粉末調味料を水 １００ｇに入れて、室温で１分間混合することにより調味液を得た。得られた調味液をひき肉 ３００ｇに練り合わせたものを１００ｇずつに小分けすることによりハンバーグのたねを調製した。フライパンにたねを並べ置き、蓋をして加熱し、中火で４分ずつ両面を焼いて調理したハンバーグを食品サンプルとした。
[2. Preparation of food sample]
The powder seasoning which put together the total amount of 3 types of gelatin and starch of the ratio of the ground meat of Examples 1 to 14 shown in Table 2 and the basic ingredients of 21 g shown in Table 1 was put in 100 g of water, and 1 at room temperature. The seasoning liquid was obtained by mixing for minutes. A hamburger seed was prepared by dividing the obtained seasoning liquid into 300 g of minced meat and subdividing it into 100 g portions. A hamburger prepared by placing seeds on a frying pan, heating with a lid and baking on both sides for 4 minutes over medium heat was used as a food sample.
［３．食品サンプルの評価方法］
以下のとおりに、食品サンプルについて、歩留まり、肉汁量及びジューシーさについて評価した。
[3. Evaluation method for food samples]
The food samples were evaluated for yield, gravy volume and juiciness as follows.
（１）歩留まり
１００ｇのハンバーグたねを焼いた場合のハンバーグの焼き上がり重量について、以下の基準により評価した。
◎：８０ｇ以上
○：７５ｇ以上８０ｇ未満
△：７０ｇ以上７５ｇ未満
×：７０ｇ未満
(1) The baked hamburger weight when baked hamburger seed with a yield of 100 g was evaluated according to the following criteria.
◎: 80 g or more ○: 75 g or more and less than 80 g Δ: 70 g or more and less than 75 g ×: less than 70 g
（２）肉汁量
肉汁量は、食品サンプルをナイフでカットした際に溢れ出た肉汁量を目視で確認することにより、以下の基準により評価した。
◎：例１と同程度の量
○：例１より若干少ない量
△：例１より非常に少ない量
×：肉汁がほとんど確認されない
(2) Meat juice amount Meat juice amount was evaluated according to the following criteria by visually confirming the amount of meat juice overflowed when a food sample was cut with a knife.
A: Amount similar to that in Example 1 A: A little less than Example 1 A: Amount much less than Example 1 X: Almost no gravy
（３）ジューシーさ
ジューシーさは、喫食した際のハンバーグから染み出す肉汁の量に基づくジューシー感及びパサつき感を、以下の基準により官能的に評価した。
◎：ジューシー感があり、パサつき感が全くない
○：ジューシー感があり、パサつき感がほとんどない
△：ジューシー感が少なく、パサつき感が若干ある
×：ジューシー感がほとんどなく、パサつき感がある
(3) Juiciness The juiciness was sensoryly evaluated based on the following criteria for a juicy feeling and a feeling of dryness based on the amount of meat juice that exudes from a hamburger.
◎: There is a feeling of juicy and there is no feeling of puffiness. ○: There is a feeling of juicy, there is almost no feeling of puffiness. △: There is little juicy feeling and there is a feeling of puffiness. Is
［４．食品サンプルの評価結果］
食品サンプルを評価した結果を表２に示す。表２に示すとおり、ひき肉に対して、水可溶性ゼラチン及び水不溶性ゼラチンの含有量が０．０５〜０．８ｗｔ％であり、でん粉の含有量が０．２〜１．７ｗｔ％であり、かつ、これら３種の成分の合計含有量が０．３〜２．２ｗｔ％である粉末調味料を用いた場合の食品サンプルは、歩留まり、肉汁量及びジューシーさが優れたものであった。特に、水可溶性ゼラチン及び水不溶性ゼラチンの含有量が０．１〜０．８ｗｔ％であり、でん粉の含有量が０．４〜０．８ｗｔ％であり、かつ、これら３種の成分の合計含有量が０．７〜１．７ｗｔ％である粉末調味料を用いた場合の食品サンプルは、歩留まり、肉汁量及びジューシーさが格別顕著に優れたものであり、さらにゼラチンによるぬめりがほとんど感じられず、焼き上がり後のハンバーグ表面の焦げ付きがほとんど見られないものであった。
[4. Evaluation results of food samples]
The results of evaluating the food samples are shown in Table 2. As shown in Table 2, the content of water-soluble gelatin and water-insoluble gelatin is 0.05 to 0.8 wt%, the starch content is 0.2 to 1.7 wt% with respect to the minced meat, and The food sample in the case of using a powder seasoning in which the total content of these three components is 0.3 to 2.2 wt% was excellent in yield, gravy and juicy. In particular, the content of water-soluble gelatin and water-insoluble gelatin is 0.1 to 0.8 wt%, the content of starch is 0.4 to 0.8 wt%, and the total content of these three components A food sample using a powder seasoning with an amount of 0.7 to 1.7 wt% is particularly excellent in yield, amount of juicy juice and juicy, and hardly feels slimy due to gelatin. The burnt surface of the hamburger surface was hardly burnt.
また、水可溶性ゼラチン、水不溶性ゼラチン及びでん粉の含有量を例１に対して２倍系列で比較した例４及び例１４の食品サンプルの全体的な食感を比較すると、例１及び例４はジューシー感があり、パサつきは感じられずに良好な食感であったが、例１４は全体的に柔らかく、粉っぽさを感じた。 In addition, when comparing the overall texture of the food samples of Example 4 and Example 14 in which the content of water-soluble gelatin, water-insoluble gelatin and starch was compared with Example 1 in a double series, Example 1 and Example 4 Although there was a succulent feeling and it was a good texture without feeling papsy, Example 14 was generally soft and powdery.
［５．でん粉の種類の評価］
上記表１に示す配合量の基礎成分と、上記表２の例１に示す配合量の水可溶性ゼラチン、水不溶性ゼラチン及びでん粉を軽く混ぜ合わせることにより、例１５〜例１６の粉末調味料を調製した。ただし、例１５のでん粉には市販の生でん粉である片栗粉を用い、例１６のでん粉にはヒドロキシプロピル化リン酸架橋でん粉を用いた。
[5. Evaluation of starch type]
The powdery seasonings of Examples 15 to 16 were prepared by mixing lightly the basic components having the blending amounts shown in Table 1 above and the water-soluble gelatin, water-insoluble gelatin and starch having the blending amounts shown in Example 1 of Table 2 above. did. However, the starch of Example 15 used starch starch which is a commercially available raw starch, and the starch of Example 16 used hydroxypropylated phosphoric acid crosslinked starch.
例１及び例１５〜例１６の粉末調味料を用いて、上記２を参照して食品サンプルを調製し、得られた食品サンプルについて上記３に記載したとおりに評価したところ、例１５〜例１６の粉末調味料を用いて得られた食品サンプルの歩留まり、肉汁量及びジューシーさは、例１の粉末調味料を用いて得られた食品サンプルのものと同等であった。 Using the powder seasonings of Example 1 and Examples 15 to 16, food samples were prepared with reference to 2 above, and the obtained food samples were evaluated as described in 3 above. The yield, gravy volume and juiciness of the food sample obtained using the powdered seasoning were the same as those of the food sample obtained using the powdered seasoning of Example 1.
［６．コラーゲンの評価］
上記表１に示す配合量の基礎成分と、上記表２の例１に示す配合量の水可溶性ゼラチン、水不溶性ゼラチン及びでん粉を軽く混ぜ合わせることにより、例１７の粉末調味料を調製した。ただし、水不溶性ゼラチンに代えて、コラーゲン「Ｋａｐｒｏ Ｂ９５ ＳＦ」（ニッピ社製）を用いた。なお、１００ｍｌ容ガラスビーカーに、水 ５０ｇと「Ｋａｐｒｏ Ｂ９５ ＳＦ」 ５ｇとを入れ、薬さじで手動撹拌しながら湯煎にかけた場合、ビーカー内の水温が９８℃に達しても、目視によって「Ｋａｐｒｏ Ｂ９５ ＳＦ」が全部溶解していることを確認できなかった。
[6. Evaluation of collagen]
The powdered seasoning of Example 17 was prepared by lightly mixing the basic components with the blending amounts shown in Table 1 above and the water-soluble gelatin, water-insoluble gelatin and starch with the blending amounts shown in Example 1 of Table 2 above. However, collagen “Kapro B95 SF” (manufactured by Nippi) was used in place of water-insoluble gelatin. In addition, when 50 g of water and 5 g of “Kapro B95 SF” were placed in a 100 ml glass beaker and subjected to a water bath with manual stirring with a spoon, even if the water temperature in the beaker reached 98 ° C., “Kapro B95” It was not possible to confirm that all of “SF” was dissolved.
例１及び例１７の粉末調味料を用いて、上記２を参照して食品サンプルを調製し、得られた食品サンプルについて上記３に記載したとおりに評価したところ、例１７の粉末調味料を用いて得られた食品サンプルの歩留まり、肉汁量及びジューシーさは、例１の粉末調味料を用いて得られた食品サンプルのものと同等であった。 Using the powder seasonings of Example 1 and Example 17, food samples were prepared with reference to 2 above, and the obtained food samples were evaluated as described in 3 above. The powder seasonings of Example 17 were used. The yield, gravy volume and juiciness of the food sample obtained in this manner were equivalent to those of the food sample obtained using the powder seasoning of Example 1.
また、例１及び例１７の粉末調味料を用いて得られた食品サンプルについて、焼き上がり直後及び焼き上がりから５分放置したものについて評価したところ、これらの間に差異は見られなかった。 Moreover, about the food sample obtained using the powder seasoning of Example 1 and Example 17, what was left immediately after baking and 5 minutes after baking was evaluated, and the difference was not seen among these.
［７．配合例］
本発明の一態様の組成物の非限定的な具体的態様として、例えば、表３に示す配合量のギョウザ用の調味用組成物が挙げられる。
[7. Formulation example]
A non-limiting specific embodiment of the composition of one embodiment of the present invention includes, for example, a seasoning composition for gyoza having a blending amount shown in Table 3.
本発明の一態様の組成物は、カット時の肉汁量が多いながらも、歩留まりが良好であり、さらに喫食時にジューシーさが感じられる優れた食感を呈する嗜好性の高いひき肉加工食品を調理する際に利用できるものであることから、ひき肉その他の食材に由来する人体に好適な栄養素から、広く人々の健康に貢献できるものである。また、本発明の一態様のひき肉加工食品及び本発明の一態様の製造方法によって得られるひき肉加工食品は、工業的生産が可能なものであり、かつ、飲食店での提供が可能なものであることから、様々なシーンで利用される食品として有用なものである。 The composition of one embodiment of the present invention cooks a highly-preferred minced meat processed food exhibiting an excellent texture that has a good yield and a juicy feeling when eating, even though the amount of meat juice at the time of cutting is large Therefore, it can contribute widely to people's health from nutrients suitable for the human body derived from minced meat and other ingredients. Moreover, the ground meat processed food of 1 aspect of this invention and the ground meat processed food obtained by the manufacturing method of 1 aspect of this invention can be produced industrially, and can be provided in a restaurant. Therefore, it is useful as a food used in various scenes.
Claims (9)
（１）コラーゲン又は水不溶性であるコラーゲン処理物
（２）水可溶性であるコラーゲン処理物
（３）でん粉 A seasoning composition containing the following components (1) to (3).
(1) Collagen or water-insoluble collagen processed product (2) Water-soluble collagen processed product (3) Starch
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| JP2010227050A (en) * | 2009-03-27 | 2010-10-14 | Nitta Gelatin Inc | Food material, method for producing the food material, and use of the food material |
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| WO2022270160A1 (en) * | 2021-06-21 | 2022-12-29 | 日本食品製造合資会社 | Method for producing cereal-mixed ground meat, cereal processed product, and cereal-mixed ground meat |
| JP7423117B2 (en) | 2021-06-21 | 2024-01-29 | 日本食品製造合資会社 | Method for producing grain-mixed ground meat, grain-processed products, and grain-mixed ground meat |
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