JP2019106891A - Method of producing charcoal-broiled meat - Google Patents

Abstract

To provide means of enhancing a charcoal-broiled flavor when producing charcoal-broiled meat, the meat already subjected to a steaming step.SOLUTION: A method of producing charcoal-broiled meat of this invention, including subjecting meat to a steaming step and then to a charcoal-broiling step, incudes: steaming the meat; coating the meat with sauce including 10 wt.% or more of fat; and broiling the meat over charcoal fire. The sauce is preferably added with a viscosity modifier and has viscosity of 400 mPa s or more. The meat preferably includes chicken, pork, beef, or viscera thereof.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a charcoal-roasted meat, such as a grilled chicken, to which a charcoal-roasted flavor has been imparted.

Yakitori is provided in specialty stores such as Yakitori, and is widely known as a menu for taverns and the like. In addition, products baked at mass retailers and those baked in a basket before baking are sold, and they are also a menu to be cooked at home.
Yakitori is a simple dish of simmered chicken or other meats and viscera, cut into bite sizes, salted or sauced and grilled with charcoal, gas, electricity, etc. In particular, those baked with charcoal are said to have good aroma and texture. Meat juice, fat and seasoning that fall on charcoal burn the grilled chicken like smoked, giving it a unique taste and aroma.

Patent documents 1-4 etc. exist as a device for giving charcoal-grilled flavor to grilled chicken.
Patent Document 1 describes “a method of producing a flavor characterized in that oil or fat or fatty acid is brought into contact with a carbon material having a surface temperature of 100 to 1000 ° C., and the gas produced or the liquid entrained in the gas is recovered. It is disclosed. By using this flavor, it is possible to impart a charcoal-baked flavor without burning it.
Patent Document 2 discloses a method of "introducing smoke obtained by dripping an oil component onto carbon fire into a steamer and bringing it into contact with a food such as eel and the like with steam to add aroma to the food".
In Patent Document 3, an edible oil and fat is dropped and sprayed while rolling charcoal pieces in a fireproof container with a combustion device, the generated smoke is collected, and it is brought into contact with a food material in a smoke contact chamber. "How to apply" is described.
Patent Document 4 describes a method in which a composition containing oil and fat, an amino acid, and an emulsifier is dropped and sprayed to a combustion device, and the generated smoke is brought into contact with a food material to impart a charcoal-burned flavor.

Japanese Patent Laid-Open No. 2000-8073 JP 2003-33162 A Unexamined-Japanese-Patent No. 2006-230372 Unexamined-Japanese-Patent No. 2010-68763

  An object of the present invention is to enhance the charcoal-burning flavor when producing a charcoal-baked product of meats subjected to a steaming process.

When manufacturing yakitori etc., it is the original manufacturing method to put the sauce on the raw meat and bake it with charcoal, but in the case of mass production, or after baking it to make processed food frozen and stored etc. Since it is required from the viewpoint of safety that the core temperature of the meat reaches a certain temperature or higher, the steaming process may be included to heat the meat and then carry out the charcoal baking.
The present inventors realized that the charcoal-baked flavor of the grilled chicken produced through such a steaming process is weak despite the fact that the charcoal-baked was carried out as usual, and as a result of intensive studies, the present invention was completed. The

The present invention is summarized as a method for imparting the following charcoal-fired flavor, a method for producing charcoal-fired food, a charcoal-fired food product and sauce.
(1) A method of imparting a charcoal-grilled flavor to a foodstuff characterized in that a sauce containing 10% by weight or more of oil and fat is attached to the surface of the foodstuff and baked with charcoal.
(2) In a method of subjecting the food to a steaming process and then performing a charcoal baking process to produce a charcoal grill, the food is steamed, and then a sauce containing 10% by weight or more of oil is attached and baked with charcoal. A method of producing char-grilled charcoal.
(3) The method of (1) or (2), wherein the viscosity of the sauce (rotation viscometer method) is 400 mPa · s or more.
(4) The method according to any one of (1) to (3), wherein the food is meat or fish.
(5) The method according to any one of (1) to (4), wherein the food is chicken, pork, beef or their internal organs, or fish, shellfish, octopus, or squid.
(6) The method according to any one of (1) to (5), wherein the food is in the shape of a yakitori stabbed in a skewer.
(7) The step of steaming the material is a step of heating so that the core temperature of the food is 75 ° C. or higher. (2) to (6).
(8) The method according to any one of (1) to (7), wherein the oil to be added to the sauce is a vegetable oil.
(9) The method according to any one of (3) to (8), wherein polysaccharide thickener, a gelling agent and starch are added as a regulator of viscosity of sauce.
(10) (1) to (9) a charcoal-baked food produced by any of the methods.
(11) Charcoal-grilled sauce containing 10% by weight or more of vegetable oil.
(12) A char-grilled sauce according to (11), wherein the viscosity of the sauce is 400 mPa · s or more.

  According to the method of the present invention, it is possible to enhance the charcoal-baked flavor in the charcoal-baked food having a low fat content, such as meats produced through a steaming process.

As a measure in the case of weak charcoal-fired flavor, there has been a method of collecting charcoal-fired flavor and applying it as in the prior art document, or spraying oil and fats onto charcoal, but Equipment and extra steps are required.
The inventors of the present invention have a charcoal-fired flavor that, when charcoal-baked meats subjected to the steaming process, the heating time of the charcoal-fired becomes short, and that lipids contained in the meat are removed in the steaming process. The present invention was completed on the assumption that the cause of the weakening.

In the present invention, the food may be any food material that can be eaten by charcoal baking. Specifically, they are meats, fish, shellfish, crustaceans, cephalopods, vegetables, eggs and the like.
In the present invention, "Yakitori" is not limited to grilled chicken meat, and a bite-sized meat, viscera, vegetables and the like that are usually sold in "Yakitori restaurants" etc. It means something baked.
In the present invention, meat means meats and internal organs used for "yakitori". Specifically, it is meat or internal organs such as chickens, cows and pigs. It may be meat other than that, such as wild birds and wild animals. As a viscera, a heart, a gizzard, a liver, a spleen, etc. are used. Meats may be processed as they are or minced into meatballs, meatballs and the like.
In the present invention, the aquatic product may be any protein-based aquatic product that can be baked and eaten, but specifically, crustaceans such as fish meat, shellfish, shrimp, crab etc., octopus, squid etc. Is illustrated. Seafood products may be used as they are, or may be ground products processed as surimi.
The size and shape of the food may be any size other than bite-size (long side or long diameter is about 1 to 4 cm) or any size suitable for charcoal baking. In order to bake with charcoal, it is preferable to stick it in a skewer, but since it can also be grilled with a net, it does not matter if it has no skewer.
In the present invention, the steaming step is a step for setting the core temperature of raw meat to 75 ° C. or higher from the viewpoint of storage stability. It heats with the steaming device which can be used for food processing. If it is a bite-sized grilled chicken, heating at 100 ° C. for about 5 to 15 minutes is sufficient.
In the present invention, the charcoal-baking step is a step of burning by direct fire of charcoal. Boil the sauce and burn it so that it has a moderate charcoal-grilled flavor. In the case of a bite-sized grilled chicken, the surface can be properly baked in about 2 to 4 minutes, and a charcoal-grilled flavor can be added.

The composition of the sauce used in the present invention may be any composition that is usually used as a grilled chicken sauce. Basically, soy sauce, mirin, sugar and the like are the main components, and other seasonings, spices and the like are included. The present invention is characterized in that 10% by weight or more of fat and oil is contained in the sauce of this grilled chicken. In the case of grilled chicken, the meat and chicken itself contain oil, and in the case of charcoal grilling, the fat of the meat melts out when heated, so there is almost no oil added to the sauce of the grilled chicken. About 1% by weight of flavoring is added, but 10% by weight is not added. The upper limit is not particularly limited, but it is about 30% by weight because it is necessary to sufficiently contain soy sauce, mirin and sugar.
In the present invention, by adding fat and oil to the sauce, it is possible to compensate for the fat of the meat reduced in the steaming process, and it becomes possible to impart a sufficient charcoal-fired flavor even with a short baking time.
As the fat and oil, any edible oil may be used, but in order to be mixed with sauce, an oil which is liquid at 20 to 40 ° C. is preferable, and a vegetable oil is particularly preferable. Specifically, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, peanut oil, coconut oil, palm oil, olive oil and the like are exemplified. Sesame oil is not preferable in terms of versatility because it has a unique flavor. However, it can be used in the case of foods that may be given a sesame oil flavor.

It is preferable to increase the viscosity of the sauce in order to attach the sauce to the meat in a sufficient amount. The viscosity of the sauce is preferably 400 mPa · s or more as measured by a rotational viscometer. A low viscosity sauce can be repeatedly deposited, but if the viscosity is set to 400 mPa · s or more, a sufficient amount of sauce can be deposited only by applying one viscosity. The upper limit of the viscosity may be appropriately adjusted in consideration of the balance of taste with respect to meat, but the viscosity is too high at about 9000 mPa · s or more and difficult to be applied, and therefore, 9000 mPa · s or less is preferable.
In order to increase the viscosity of the sauce, it is preferable to add a viscosity modifier used for food. Examples of the viscosity modifier include seaweed polysaccharides, seed polysaccharides, resin polysaccharides, peel polysaccharides, fermented polysaccharides, cellulose and derivatives thereof, gelatin, starch, modified starch, shellfish extract and the like. Specifically, carrageenan, agar, sodium alginate, guar gum, locust bean gum, pylium seed gum, tamarind seed gum, gum arabic, tragacanth gum, karaya gum, pectin, xanthan gum, gellan gum, curdlan, pullulan, carboxymethylcellulose sodium, Gelatin, chitin, chitosan and the like are exemplified. An emulsifier can also be used.

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

Comparison of charcoal-fired flavors of charcoal-fired grilled chicken using various combinations of sauces Charcoal-fired chicken was produced by the following method.
Three to four chicken thighs, each of which had been cut into a size of about 15 g, were pierced in a skewer, placed in a 100 ° C. steam oven, and heated for 10 minutes so that the core temperature became 75 ° C. or higher. After the steaming process, it was dipped in the sauce of the basic composition described in Table 1, and the sauce was lightly cut and baked for 3 minutes with charcoal while returning. The distance from charcoal is about 10 cm.
The composition of the viscosity modifier and soybean oil is as shown in Table 3. The viscosity modifiers used are: Kitan sun gum (SATIAXANE CX 90, Unitech Foods Co., Ltd.), carrageenan (carrageenin CSL-1, San-Ei Gen FFI, Inc.), modified starch (Pine Ace # 1, Matsuya Chemical Industry Co., Ltd.) , Gelatin (pig gelatin BCN150N-B, Nitta Gelatin Co., Ltd.).
The baked grilled chickens were once frozen and then heated in a microwave, and the char-grilled flavor was evaluated by a sensory test. The evaluation criteria were four-stage evaluation shown in Table 2. Also, the viscosity of each sauce and the amount of adhesion of the sauce to the meat before baking were measured. The viscosity was measured by a rotational viscometer (TVC-5 viscometer manufactured by Toki Sangyo Co., Ltd.).

  The results are shown in Table 3. As the amount of addition of xanthan gum increased and the viscosity increased, the amount of adhesion of the sauce to the meat also increased, and the charcoal-fired flavor also became stronger. The addition of oil further enhanced the charcoal-burning flavor. From these results, it was confirmed that the char-grilled flavor can be enhanced by increasing the viscosity of the oil-added sauce and adhering a sufficient amount to the meat. Moreover, as long as the viscosity modifier can impart a certain viscosity, any viscosity modifier was effective.

Types of oils and fats to be added to the sauce Using the sauce to which the oil shown in Table 4 was added, a charcoal-grilled grilled chicken was produced in the same manner as Example 1, and the charcoal-grilled flavor was evaluated. As shown in Table 4, any oil was able to enhance the charcoal-burning flavor. In particular, canola oil and soybean oil, which are liquid oils, were more effective.

Changes in the Lipid Content of Chicken Meat by the Steaming Process The lipid content in meat before and after the steaming process was measured to what extent the lipid content of the chicken meat was reduced by the steaming process. The lipid content of the raw material meat before the steaming step was 10.62 ± 1.53 g / 100 g of raw meat, but the lipid content of the steamed meat after the steaming step was 8.21 ± 3.9 g / 100 g of steamed meat. The meat weight retention by the steaming process was 72%.
When grilled from raw meat, for example, 1 g of 30 g of grilled chicken contains about 3 g of fat per gout, whereas when it is steamed, it contains 1 g of 22 g, and the contained lipid is 1.8 g It becomes g. In the steaming step, soluble lipids are considered to be mainly removed, so that the amount of lipids useful for flavoring at the charcoal baking stage is considered to be even smaller.
From this result as well, it can be understood that supplementing the oil with fats and oils is effective for imparting a charcoal-grilled flavor when the meats subjected to the steaming process are char-grilled.

By producing a charcoal-grilled chicken or the like according to the production method of the present invention, it is possible to provide a grilled chicken or the like in which the central temperature of meats or aquatic products is reliably ensured by the steaming step and the charcoal-grilled flavor is enhanced.

The present invention is summarized as a method for imparting the following charcoal-fired flavor, a method for producing charcoal-fired food, a charcoal-fired food product and sauce.
( 1 ) In the method of steaming the food material which is meat, and then performing the carbon-firing process to produce the charcoal-firing, the food material is steamed and then a sauce containing 10% by weight or more of fat is attached and charcoal-fired A method of producing a charcoal grill characterized by baking.
( 2 ) The method of (1) , wherein the viscosity of the sauce (rotation viscometer method) is 400 mPa · s or more.
( 3 ) The method according to (1) or (2) , wherein the food is chicken, pork, beef or their internal organs .
( 4 ) The method according to any one of (1) to ( 3 ), wherein the food is in the shape of a yakitori stabbed in a skewer.
(5) The process of steaming the material is a process of heating so that the core temperature of the food is 75 ° C. or higher. ( 1 ) to ( 4 ).
( 6 ) The method according to any one of (1) to ( 5 ), wherein the oil added to the sauce is a vegetable oil.
( 7 ) The method according to any one of ( 1 ) to ( 6 ), characterized by adding a polysaccharide thickener, a gelling agent, and a starch as a modifier of viscosity of sauce.
( 8 ) (1) to ( 7 ) A charcoal-grilled food produced by any of the methods.

Claims (12)

  A method for imparting a charcoal-grilled flavor to a foodstuff characterized in that a sauce containing 10% by weight or more of oil and fat is attached to the surface of the foodstuff and baked with charcoal.   In a method of subjecting a food material to a steaming step, and then performing a carbon-firing process to produce a charcoal-firing, the food material is steamed and then a sauce containing 10% by weight or more of oil is attached and baked with charcoal. How to make charcoal grill.   The method according to claim 1 or 2, wherein the viscosity (rotational viscometer method) of the sauce is 400 mPa · s or more.   The method according to any one of claims 1 to 3, wherein the foodstuff is meat or fish.   The method according to any one of claims 1 to 4, wherein the food is chicken, pork, beef, or their internal organs, or fish, shellfish, octopus, or squid.   The method according to any one of claims 1 to 5, wherein the food is in the form of a grilled chicken bite.   The method according to any one of claims 2 to 6, wherein the step of steaming the material is a step of heating so that the core temperature of the food is 75 ° C or higher.   The method according to any one of claims 1 to 7, wherein the oil added to the sauce is a vegetable oil.   9. The method according to any one of claims 3 to 8, wherein polysaccharide thickeners, gelling agents and starch are added as regulators of the viscosity of the sauce.   A charcoal-grilled food produced by any one of claims 1 to 9.   Charcoal-grilled sauce containing 10% by weight or more of vegetable oil. The char grilled sauce according to claim 11, wherein the viscosity of the sauce is 400 mPa · s or more.