JP2019110914A - Processed meat food containing solid or liquid seasoning - Google Patents

Abstract

To provide a processed meat food which keeps a state of staying a seasoning contained in the processed meat food without leaking the seasoning outside from the surface of a meat part when heating for processing or cooking the processed meat food in the processed meat food obtained by covering a seasoning part composed of the seasoning which is liquid, or solid at a room temperature or lower but becomes in a state having fluidity with a heat when processing or cooking with a meat part containing meat.SOLUTION: A processed meat food is obtained by covering a seasoning which is solid at 25°C and becomes a state having fluidity by heating, and/or a seasoning part composed of a seasoning which is liquid at 25°C with a meat part composed of a mixture containing cellulose and meat.SELECTED DRAWING: None

Description

  The present invention relates to a processed meat food containing seasonings such as sauce and sauce.

In recent years, with the diversification of food culture, the shapes and flavors of processed meat products are also diversified. For example, for the purpose of seasoning and change of taste, seasonings and ingredients such as sauces and sauces are added to the side of processed meat food, topped on processed meat food, or contained in such Is diversifying. In particular, meat processed foods containing sauces and sauces and ingredients etc. are familiar from the surprise and enjoyment that they come out from at the time of eating, and the familiarity of the taste with processed meat products. ing.

Patent Document 1 discloses, as a reference example, an example in which cellulose is added as an additive to a processed meat food which does not include a frying step, such as hamburger. In the document, it is described that the inclusion of cellulose in the hamburger improves the yield, improves the deliciousness and juicy feeling, and reduces the feeling of adding a neta and the feeling of pasa. In addition, it is described that as the cellulose contained in the hamburger has a larger average particle diameter, the yield is improved.

Patent Document 2 discloses a complex of fine cellulose and semi-refined carrageenan as a stabilizer for meat products, and a meat product composition containing the stabilizer. The use of the fine cellulose composite as a stabilizer for meat products is said to be able to achieve prevention of water separation, improvement of water retention, improvement of yield, improvement of texture, and improvement of white turbidity.

Patent Document 3 discloses a jelly-like seasoning containing a seasoning, cellulose, and a gelling agent, and also discloses a processed meat food containing the jelly-like seasoning. The jelly-like seasoning is considered to be excellent in processing suitability and to impart a juicy feeling to processed foods.

Patent Document 4 discloses a low-calorie creamy food having a mouth-feeling, lipid-like texture which is mixed with a component that causes a sol-gel transition in a temperature range of 0 to 45 ° C. and a foaming agent and is overrun. A composition is disclosed. The document describes gelatin and / or carrageenan as a component that causes sol-gel rearrangement, and a fat substitute additive containing cellulose and the like, and the fat substitute additive is added to minced fresh fish meat and the like to produce a cream. It is described to make a dough-like food composition.

JP, 2011-72285, A JP-A-11-46723 JP, 2013-128419, A Japanese Patent Application Laid-Open No. 7-194341

The present inventors coated with a meat portion including meat a seasoning portion comprising a liquid seasoning or a seasoning that is solid at room temperature or lower but becomes fluid by processing or cooking heat. A processed meat product, such as a hamburger with cheese sauce, the seasoning remains incorporated in the processed meat food without leaking out from the surface of the meat portion when heated for processing or cooking the processed meat food I examined the method to keep the condition.

As described above, Patent Document 1 describes that by adding cellulose to hamburger, the yield is improved, the deliciousness and the juicy feeling are improved, and the feeling of being neat and the feeling of passing are reduced. However, coating of seasonings and the like with processed meat products is not mentioned, and there is no description about the above-mentioned problems and their solutions.

Patent Document 2 describes that by using a complex of fine cellulose and semi-refined carrageenan as a stabilizer for hamburger, it is possible to achieve prevention of water separation of hamburger, improvement of water retention, improvement of yield and improvement of texture. is there. However, coating of seasonings and the like with processed meat products is not mentioned, and there is no description about the above-mentioned problems and their solutions.

Patent Document 3 describes that a jelly-like seasoning containing cellulose is excellent in processability, and a juicy feeling can be imparted by adding it to processed meat products. In addition, Example 4 of the same document also discloses that Theorasu (registered trademark) UF-F702, which is crystalline cellulose, can be added to ingredients of a processed meat product, such as eggplant, by adding the above-mentioned jelly-like seasoning. In particular, it is described that a juicy feeling can be imparted. However, the jelly-like seasoning is separately mixed in processed meat products such as dumplings, and those located on the surface are not coated with processed meat products. For this reason, there is no problem in processed meat products such as dumplings, but when applied to processed meat products such as hamburg and heated during cooking, the jelly-like seasoning melts and flows out of the processed meat products. There was a problem that

Patent Document 4 describes that adding a lipid substitute additive such as cellulose to meat can impart a mouth-feeling texture. However, the fat substitute additive is to be stirred and mixed to the meat by a mixer or the like, and since it is not completely covered with the meat, there is a problem that it flows out at the time of heating. Therefore, the entanglement with the meat was also insufficient. Moreover, although cellulose is also mentioned as a lipid substitute additive, regarding the effect of cellulose,
It has not been specifically mentioned in the document.

As a result of intensive researches in view of the above problems, the present inventors are a seasoning comprising a seasoning which becomes solid at 25 ° C. and becomes fluid by heating and / or a seasoning which is liquid at 25 ° C. Processed meat products, the parts of which are coated with a meat part consisting of a mixture containing cellulose and meat,
It has been found that the above problems can be solved.

That is, the present invention is as follows.
(1) A seasoning which becomes solid at 25 ° C. and becomes fluid by heating, and / or 2
The meat processed food which covered the seasoning part which consists of a liquid seasoning at 5 degreeC with the meat part which consists of a mixture containing a cellulose and a meat.
(2) The processed meat product according to claim 1, wherein the seasoning contains cheese.
(3) The processed meat product according to claim 1 or 2, wherein the seasoning contains cellulose.
(4) The processed meat product according to any one of claims 1 to 3, wherein the seasoning has a stress ratio of 50 ° C / 25 ° C of 1 or more.

The processed meat product of the present invention comprises a seasoning comprising a seasoning which becomes solid at 25 ° C. and becomes fluid by heating, and / or a seasoning comprising a liquid seasoning at 25 ° C. There is an effect that the food is less likely to leak from the meat portion including the meat covering the seasoning portion.

The present invention is a meat portion comprising a mixture comprising cellulose and meat, a seasoning comprising a solid at 25 ° C. and being in a fluid state by heating and / or a seasoning comprising a liquid season at 25 ° C. It relates to processed meat products coated with The present invention will be specifically described below.

<Seasoning>
Seasoning means what can be eaten for the purpose of seasoning. For example, there are sweeteners, umami seasonings and spices. Specifically, sugars, salts, vinegar, soy sauce, miso, pepper, yuzu pepper, salmon (such as bean paste rice cake, XO rice cake, turf rice cake, rice bran rice cake, rice bran rice cake), noodle soup,
White soup, crackers, liquors, mirin, sauces (medium sauce, concentrated sauce, oyster sauce etc), ketchup, salsa sauce, chili sauce, sambal sauce, mustard, mayonnaise, fats, lard, spices, herbs, curry powder etc Can be mentioned. In addition, as seasonings such as sauces and sauces suitable for meat and vegetables, grilled meat, cheese, demigrass sauce, white sauce, ponzu, teriyaki sauce, meat sauce, carbonara sauce, cream sauce, ginger sauce, garlic sauce, tartar sauce, Anything that can be eaten, such as curry sauce and grated sauce, can be used.

<Form of seasoning in the present invention>
The seasoning used in the present invention is a seasoning which is solid at 25 ° C. and becomes fluid by heating during processing or cooking and / or is a liquid seasoning at 25 ° C. Here, "solid" includes "gel", and "liquid" includes "sol". It may be a combination of solid and liquid. The seasoning is preferably solid at 25 ° C. because of ease of processing when coating the seasoning portion with the meat portion. When the seasoning is liquid at 25 ° C. or a mixture of solid and liquid, it is used as a frozen and solidified seasoning portion to facilitate processing when coating the seasoning portion with a meat portion You may process it. In addition, a gelling agent may be added to form a solid seasoning for processing.

<Cellulose>
Unless otherwise noted, the term "cellulose" according to the present invention is a generic term for cellulose based on the definition generally accepted by those skilled in the art, that is, a polysaccharide having a structure in which D-glucopyranose is linked by β1 → 4 bond. (Hereinafter, it may be called "ordinary cellulose".) It is used as what means the crystalline cellulose complex mentioned below, the fine fibrous cellulose complex, and those mixtures.

Among them, as raw materials of common cellulose, wood, bamboo, wheat straw, rice straw, cotton, ramie, bagasse, kenaf, beet, sea squirt, bacterial cellulose and the like can be mentioned. Among these, one type may be used, or two or more types may be mixed and used. Generally available,
As the ordinary cellulose, ordinary cellulose in powder form (hereinafter referred to as “powdered cellulose”), for example, cellulose floc, ordinary cellulose in crystalline form (hereinafter,
It is called "crystalline cellulose". Can be mentioned.

The cellulose in the present invention may be in the form of fine particles. The particle shape of the aqueous dispersion of cellulose is a high shear homogenizer (manufactured by Nippon Seiki Co., Ltd., trade name "Excel Auto Homogenizer ED-7", using cellulose as a pure water suspension with a concentration of 0.1% by mass. conditions:
The long diameter (L) of the particle image obtained when observing the shape of the aqueous dispersion dispersed at a rotational speed of 15,000 rpm for 5 minutes with a digital microscope (trade name "HIROX KH-1300" under the trade name of HIROX Co., Ltd.) The ratio (L / D) of the diameter to the minor diameter (D) is used, and a value calculated as an average value of 100 to 150 cellulose particles is adopted.

The L / D of cellulose in the present invention is preferably 9 or less. More preferably, it is 7 or less, 6 or less is particularly preferable, and 5 or less is particularly preferable. The lower limit of L / D is 1
It is preferably larger, more preferably 2 or more, and still more preferably 3 or more. The larger the value of L / D, it means that the cellulose has an elongated shape. Within this range, it is difficult to feel roughness, and it is preferable to pass the throat.

<Powder cellulose (normal cellulose in powder form)>
The powdered cellulose that can be used in the present invention is a product obtained by treating α-cellulose obtained as pulp from fibrous plants, purifying it, and grinding it mechanically. For example, it corresponds to powdered cellulose described in the fifteenth revised Japanese Pharmacopoeia Explanation Book (issued by Yodogawa Shoten). The average degree of polymerization of the powdered cellulose is defined as greater than 440. This value can be measured in accordance with the reduction specific viscosity method using a copper ethylenediamine solution described in Confirmation Test (3) of the 15th Amendment of the Japanese Pharmacopoeia Commentary (issued by Yodogawa Shoten). Examples of the powdered cellulose include KC floc series manufactured by Nippon Paper Industries Co., Ltd., and the like.

<Crystalline cellulose (normal cellulose in crystalline form)>
The crystalline cellulose which can be used in the present invention is one obtained by partially depolymerizing α-cellulose obtained as pulp from fibrous plants with an acid and purifying it. For example, it corresponds to crystalline cellulose described in the fifteenth revised Japanese Pharmacopoeia Explanation Book (issued by Yodogawa Shoten). The average degree of polymerization of crystalline cellulose is preferably 350 or less. This value can be measured according to the reduction specific viscosity method using a copper ethylenediamine solution described in the identification test (3) of crystalline cellulose in the 15th Amendment of the Japanese Pharmacopoeia Commentary (issued by Yodogawa Shoten). More preferably, the average degree of polymerization is 300 or less. If it is 300 or less, it is preferable because it is familiar with food materials.

A hydrolysis process etc. are mentioned as a method of controlling an average degree of polymerization. By the hydrolysis treatment, depolymerization of the amorphous cellulose inside the cellulose fiber proceeds, and the average degree of polymerization decreases. The method of hydrolysis is not particularly limited, and examples thereof include acid hydrolysis, thermal decomposition, steam explosion, microwave decomposition and the like. These methods may be used alone or in combination of two or more. In the method of acid hydrolysis, an average polymerization can be easily achieved by adding an appropriate amount of protonic acid, carboxylic acid, Lewis acid, heteropoly acid, etc. in a state in which a cellulose based material is dispersed in an aqueous medium and heating while stirring. You can control the degree. The reaction conditions such as temperature, pressure and time in this case vary depending on the cellulose species, cellulose concentration, acid species and acid concentration, but are suitably adjusted so as to achieve the target average degree of polymerization. For example, the conditions of processing a cellulose for 10 minutes or more under 100 degreeC or more and under pressure using mineral acid solution of 2 mass% or less are mentioned. Under this condition, the catalyst component such as acid penetrates to the inside of the cellulose fiber to accelerate the hydrolysis, the amount of the catalyst component used decreases, and the subsequent purification becomes easy.

In addition, crystalline cellulose and powdered cellulose are different in the state of being dispersed in water.
As a comparison of the state of the aqueous dispersion, cellulose is dispersed in water and then ground with a homogenizer to prepare a dispersion, and the state is visually observed and compared. Powdered cellulose separates into a supernatant liquid and a precipitate, whereas a powdery cellulose separates and does not occur. For example, water and cellulose are weighed so that the cellulose content is 10% by mass, and a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd., MAR) under an atmosphere of 25 ° C.
The dispersion is prepared by stirring for 10 minutes at 12,000 rpm with KII), and the white suspension treated with a high pressure homogenizer (Manton Gorin homogenizer manufactured by APV, 15 MPa pressure) is allowed to stand at 25 ° C. for 1 hour. It can be compared in the later suspension stable state.

<Crystalline cellulose powder>
Crystalline cellulose used in the present invention can be used as a powder. In the present invention,
What crystalline cellulose is powdered is called "crystalline cellulose powder", and is distinguished from said "powdered cellulose." Crystalline cellulose powder is obtained, for example, by drying a hydrolyzed natural cellulose-based material. In this case, the solid content containing the hydrolyzed cellulose-based material is isolated from the reaction solution obtained by the hydrolysis treatment, and the dispersion prepared by dispersing this in an appropriate medium may be dried. When the cellulose dispersion is formed in the same state as the hydrolyzed solution, the dispersion may be dried directly.
Natural cellulose-based substances may be of plant, animal or microorganism origin, for example,
It is preferable that it is a natural substance-derived fibrous material containing cellulose such as wood, bamboo, cotton, ramie, sea squirt, bagasse, kenaf, bacterial cellulose and the like. Among the above-mentioned substances, one kind of natural cellulose-based substance may be used as a raw material, or a mixture of two or more kinds may be used. Moreover, it is preferable to use it in the form of a purified pulp, but there is no particular limitation on the method of purifying the pulp, and any pulp such as dissolving pulp, kraft pulp, NBKP pulp, etc. may be used.

In the above-mentioned production method, there is no particular limitation as to the medium to be used when the solid content containing the hydrolysed cellulose-based material is subsequently dispersed in a suitable medium, as long as it is industrially used. Water, and / or organic solvents may be used. As an organic solvent,
For example, alcohols such as methanol, ethanol, isopropyl alcohol, butyl alcohol, 2-methylbutyl alcohol and benzyl alcohol, hydrocarbons such as pentane, hexane, heptane and cyclohexane, ketones such as acetone and ethyl methyl ketone Be In particular, organic solvents that are preferably used for pharmaceuticals are preferably those classified as solvents in "Pharmaceutical Additives Encyclopedia 2000" (issued by Pharmaceutical JJ Nipponsha Co., Ltd.). Water or an organic solvent may be used alone or in combination of two or more, and once dispersed in one medium, the medium may be removed and dispersed in a different medium. Good.

The drying method is also not particularly limited. For example, lyophilization, spray drying, drum drying, tray drying,
Flash drying, vacuum drying and a drying method of drying with an organic solvent may be used.

<Average particle size of crystalline cellulose powder (dry powder)>
The average particle size (dry powder, secondary aggregate) of crystalline cellulose powder is preferably 20 to 100 μm. The measurement of the average particle size of the said crystalline cellulose is carried out by shaking the crystalline cellulose powder on a sieve in the form of secondary aggregates in dry powder, fractionating it, and measuring the weight frequency relative to the particle size. It can carry out by the method by sieving. Typically, a JIS standard sieve (Z8801-1) is used with a low-tap sieve shaker (manufactured by Hira Works Co., Ltd., sieve shaker A type).
No. 987) is used to fractionate a 10 g sample for 10 minutes, and the 50% cumulative weight particle size in the obtained particle size distribution can be made the average particle size of the dried powder of crystalline cellulose. The average particle size is more preferably 30 μm or more, still more preferably 40 μm.
m or more, and particularly preferably 50 μm or more. If it is this range, if it is mix | blended with a meat processed food, it is because shrinkage | contraction of the meat by heating can be suppressed and it can finish to a plump food texture.

<Average Particle Size of Cellulose (Water Dispersion, Primary Particle Size)>
The average particle size of the aqueous dispersion of cellulose in the present invention is preferably 3 μm or more. Here, the average particle diameter is the spherical diameter of the particles when the integrated volume is 50% of the volume of the whole particles, and is also called the median diameter. For measurement, a cellulose is used as a pure water suspension having a concentration of 0.1% by mass, and the suspension is treated with a high shear homogenizer (Nippon Seiki Co., Ltd., trade name "Excel Auto Homogenizer ED-7", processing conditions: rotation Number 15,000 rpm
Laser diffraction method (Horiba, Ltd., trade name "LA-910", ultrasonication 1 minute, refractive index 1.20) using the aqueous dispersion dispersed in X 5 minutes as a sample To carry out. Integration 50% in volume frequency particle size distribution obtained by the laser diffraction method
The particle size is, as described above, the average particle size of the aqueous dispersion of cellulose of the present invention. The more preferable particle diameter value is 5 μm or more, and more preferably 7 μm or more. As an upper limit, 35 micrometers or less are preferable, 30 micrometers or less are more preferable, and 25 micrometers or less are more preferable. If it is in the said range, when it mix | blends with a meat processed food, it is because it is hard to sense roughness.

<Crystalline cellulose complex>
The crystalline cellulose complex is one in which a water-soluble polymer is complexed to crystalline cellulose which is the main component. Complexation means a form in which the surface of crystalline cellulose is coated with a water-soluble polymer by chemical bonding such as hydrogen bonding. Therefore, the crystalline cellulose complex is not in a state where the crystalline cellulose powder and the water-soluble polymer are merely mixed, but in a state where the water-soluble polymer covers the surface of the crystalline cellulose. Therefore, when the crystalline cellulose complex is dispersed in an aqueous medium, the water-soluble polymer does not peel off from the surface of the crystalline cellulose, forms a structure radially spread from the surface, and becomes colloidal in water. This colloidal crystalline cellulose complex can form a high-order network structure by the interaction such as electrostatic repulsion, steric repulsion, van der Waals force, etc.

The water-soluble polymer in the present invention is a hydrophilic polymer substance, and the term "hydrophilic" as used herein means that a part thereof is dissolved in ion exchange water at normal temperature. When hydrophilicity is defined quantitatively, 0.05 g of this water-soluble polymer is dissolved in 50 mL of ion-exchanged water with stirring (by means of a stirrer tip or the like) until equilibrium, and treated with a membrane filter with an opening of 1 μm. The component which passes through is contained in the water-soluble polymer in an amount of 1% by mass or more.

The water-soluble polymer which can be used in the present invention contains a sugar or polysaccharide as a part of the chemical structure, and when polysaccharides are used as such, gellan gum, pylium seed gum, locust bean gum, xanthan gum, Guar gum, cod gum, tamarind seed gum, karaya gum, chitosan, gum arabic gum, gum arabic gum, glucomannan, glucomannan, tragacanth gum, agar, carrageenan, alginic acid, sodium alginate, calcium alginate, propylene glycol alginate, HM pectin, LM pectin, azotobacter vinelane gum, curd Orchid, pullulan, dextran, and sodium carboxymethylcellulose, calcium carboxymethylcellulose, methylcellulose, hydroxypropyl cellulose and hydride Cellulose derivatives such as carboxymethyl ethylcellulose Preferred examples.

In addition to or in place of the water-soluble polymer described above, the crystalline cellulose composite may contain a hydrophilic substance which is not a polymer substance, in order to improve the dispersibility in an aqueous medium. The hydrophilic substance functions as a disintegrant or water delivery agent when dispersed in an aqueous medium. Therefore, by covering the crystalline cellulose surface with a hydrophilic substance, it becomes easier to disperse.

In short, hydrophilic substances that are not high molecular substances are organic substances that have high solubility in cold water and hardly bring about viscosity, and hydrophilic hydrophilic substances such as starch hydrolysate, dextrins, indigestible dextrin, polydextrose, etc. Sugars, fructooligosaccharides, galactooligosaccharides, maltooligosaccharides, isomaltoligosaccharides, lactose, maltose, sucrose, oligosaccharides such as α-, β-, γ-cyclodextrin, monosaccharides such as glucose, fructose, sorbose, maltitol, Sorbitol, sugar alcohols such as erythritol and the like are suitable. Two or more of these hydrophilic substances may be combined. Among the above-mentioned, hydrophilic polysaccharides such as starch hydrolysate, dextrins, indigestible dextrin, polydextrose and the like are preferable in terms of dispersibility. Some hydrophilic substances, like dextrins, also have a function as a water-soluble polymer, although they have a slight but combined effect. Even in the case of using such a hydrophilic substance, it is desirable to use a water-soluble polymer in combination, but in such a case, there is another embodiment in which the water-soluble polymer may not be used. With regard to the blending of other components, it is free to be blended to such an extent that the dispersion and stability of the composition in water are not inhibited.

As a method for producing a crystalline cellulose complex, mechanical shear force is applied to crystalline cellulose and a water-soluble polymer in a kneading step, and the crystalline cellulose is refined and the water-soluble polymer is complexed on the surface of crystalline cellulose. can get. In addition, other additives may be added. What passed through the above-mentioned processing is dried if needed. The crystalline cellulose composite used in the present invention may be subjected to the above-mentioned mechanical shearing, and may be in any form such as undried one or dried one thereafter.

In order to apply mechanical shear force, a method of kneading using a kneader or the like can be applied. As the kneader, a kneader, an extruder, a planetary mixer, a lycaing machine and the like can be used, and a continuous type or a batch type may be used. Although it is possible to use these models alone, it is also possible to use two or more models in combination. These models may be appropriately selected depending on the viscosity requirements in various applications.

Although the temperature at the time of kneading may be acceptable, it is preferable to control it at 20 to 100 ° C. Within this temperature range, attrition of crystalline cellulose and complexation with a water-soluble polymer proceed easily, and deterioration of the water-soluble polymer due to heat is suppressed, and as a result, a network formed of a crystalline cellulose complex It is because the structure is dense. Preferably, 30 to 95 ° C., more preferably 4
It is 0-95 ° C. In the case of heat generation due to a complexing reaction at the time of kneading, friction or the like, this may be kneaded while removing heat. In order to control the temperature, it is also free to devise heat removal such as jacket cooling and heat radiation.

The solid content at the time of kneading is preferably 20% by mass or more. Kneading with 20% by mass or more is preferable because the kneading energy is easily transmitted to the kneaded product, and complexation is promoted. The solid content at the time of kneading is more preferably 30% by mass or more, still more preferably 35% by mass or more, and particularly preferably 40% by mass or more. The upper limit is not particularly limited, but in consideration of obtaining a sufficient kneading effect and uniform kneading state, the practical range is preferably 90 mass% or less. More preferably, it is 70 mass% or less, More preferably, it is 60 mass% or less. Moreover, as the timing of adding water, the necessary amount may be added before the kneading step, or may be added in the middle of the kneading step, so that the solid content is in the above range. You may carry out both for every part of.

Here, the kneading energy will be described. The kneading energy is defined as the amount of electric power (Wh / kg) per unit mass of the kneaded material. The kneading energy is preferably 40 Wh / kg or more. More preferably, it is 50 Wh / kg or more, and still more preferably 60 Wh / kg. The higher the kneading energy, the more complexation is considered to be promoted. However, if the kneading energy is increased too much, it becomes an industrially excessive facility and an excessive load is placed on the facility, so the upper limit of the kneading energy Is preferably 1000 Wh / kg.

In order to obtain the crystalline cellulose composite, when drying the kneaded material obtained from the above-mentioned kneading step, known drying such as tray drying, spray drying, belt drying, fluidized bed drying, freeze drying, microwave drying etc. Methods can be used. When using the kneaded material for the drying step,
It is preferable not to add water to a kneaded material, to maintain the solid content density | concentration of a kneading | mixing process, and to use for a drying process. The moisture content of the cellulose complex after drying is preferably 1 to 20% by mass. By setting the water content to 20% by mass or less, problems of stickiness, rot and the like, and problems of transportation and transportation cost hardly occur. More preferably, it is 15% by mass or less, particularly preferably 10% by mass or less.
Further, by setting the content to 1% by mass or more, the dispersibility does not deteriorate because of excessive drying. More preferably, it is 1.5 mass% or more.

When the crystalline cellulose complex is distributed in the market, it is preferable to pulverize the crystalline cellulose complex obtained by drying to make it into a powdery form because powder is easier to handle. However, when spray drying is used as the drying method, the pulverization is not necessary because drying and pulverization can be performed simultaneously. When grinding the dried crystalline cellulose composite, known methods such as a cutter mill, a hammer mill, a pin mill, a jet mill and the like can be used. As to the degree of crushing, the crushed material is crushed to such an extent that the sieve having an opening of 1 mm passes completely. More preferably, a sieve having an aperture of 425 μm is passed through, and the average particle size (weight average particle size) is 10 to 10
It is preferable to grind | pulverize so that it may become 250 micrometers.

Compounding ratio of crystalline cellulose and water-soluble polymer
The crystalline cellulose composite preferably contains 1 to 50% by mass of a water-soluble polymer with respect to 50% by mass to 99% by mass of crystalline cellulose. More preferably, 55% by mass of crystalline cellulose
It is the above, More preferably, it is 60 mass% or more, More preferably, it is 65 mass% or more. The upper limit is more preferably 97% by mass or less, still more preferably 95% by mass or less, and particularly preferably 90% by mass or less. The more preferable compounding ratio of the water-soluble polymer is 3% by mass or more, and more preferably 5% by mass or more. Within this range, complexation of crystalline cellulose and a water-soluble polymer is likely to be promoted, and effects are likely to be exerted on the dispersion stability of the water-insoluble component and the emulsion stability of the oil.

<Fine Fibrous Cellulose Composite>
Fine fibrous cellulose is obtained by wet-pulverizing cellulosic materials originating from plant cell walls,
Converted into short fibers and high-pressure homogenisers, the length (long diameter) is 0.5 μm to 1 mm, the width (short diameter) is 2 nm to 60 μm, and the length-to-width ratio (long diameter / short diameter) is 5-400 It is a finely divided cellulosic substance. As described above, by making the cellulose substance into a highly fine fibrous state, the entanglement and network structure of the molecules become strong, and a high viscosity is exhibited at a lower concentration than ordinary crystalline cellulose, and sedimentation of coarse particles can be prevented. In addition, the characteristic of fine fibrous cellulose such as roughness and weak stickiness is developed. The ratio of length to width (major axis / minor axis) is particularly important for the expression of such unique properties, and the ratio of length to width (major axis / minor axis) is 5 to 400,
Preferably it is 10-400, More preferably, it is 20-400.

In the present invention, the fine fibrous cellulose composite is a water-dispersible cellulose obtained by mixing the fine fibrous cellulose and the water-soluble polymer, and the method for producing the same is the same as that of the crystalline cellulose composite described later. As another example, there is a method described in Japanese Patent Application Laid-Open No. 2004-41119.

The above-mentioned water-soluble polymer is a polymer which dissolves or swells in cold water and / or warm water, and has an action of preventing keratinization of celluloses upon drying. Specifically, gum arabic, arabinogalactan, alginic acid and its salts, curdlan, gatty gum, carrageenan, karaya gum, agar, guar gum, enzymatically degraded guar gum, quince seed gum, gellan gum, gelatin, tamarind seed gum, resistant dextrin ,
One or more substances selected from tragacanth gum, fercerlan, pullulan, pectin, polydextrose, water-soluble soybean polysaccharides, carboxymethylcellulose, metal salts of carboxymethylcellulose, methylcellulose, sodium polyacrylate and the like are used. Ru. Among these, sodium carboxymethylcellulose is preferable.

<Meat>
The meat used as the raw material of processed food in the present invention is animal-like and can be eaten. Examples of meat include pigs, cattle, horses, goats, sheep, chickens, ducks, turkeys, chicks, ostrich, chicks, deer, bears, chicks, tuna, thailand, salmon, cod, pollock, bonito, flounder, flounder, Yellowtail, yellowtail, shark, saury, mackerel, horse mackerel, horse mackerel, sardine, kampachi, shrimp, octopus, squid, ray,
Meat such as Eso, Tachiio, Hokke, Herring, Hamo, Sawara, Scallop, etc. may be mentioned. Preferred meats are readily available: pork, beef, chicken, horse, sheep, tuna, Thailand,
The meat is cod, nettle, horse mackerel, sardine, shrimp, squid, or eel, and more preferably pork, beef, chicken, tuna, walleye, horse mackerel, sardine, shrimp, or meat. These meats may be used alone, or two or more of them may be used in combination, such as minced pork and ground beef and minced fish meat. The form of meat may be any of slice, block, mince, surimi and the like, but in consideration of the processing step of coating the seasoning portion with the meat portion, the state of mince and surimi is preferred.

<Meat processed food>
Meat-processed food means food manufactured by mixing meat with other components as necessary and mixing it with them. As materials to be mixed, in addition to mixing meats, a first group of eggs, soybeans, soy foods etc., a second group of milk, dairy products, seaweeds and small fish etc., a third group of green and yellow vegetables etc. , Basic food group such as light colored vegetables, fruit and other fourth group, sugar, cereals, potato fifth group, fats and oils etc., other seasonings, spices, polysaccharide thickeners, etc. Agents, colorants, preservatives, preservatives, acidulants, sweeteners, flavors, enhancers, emulsifiers, quality improvers, enzymes, canines and the like. The form of the processed food may be in the form of just molding the mixed food, or it may be in the state of being cooked with an iron plate, oven, fryer, steamer, steam, microwave, open flame, etc. Furthermore, it may be in a state of being stored under refrigeration, normal temperature, or freezing, and as long as it can be eaten simply or simply by cooking, it includes all states.

Examples of processed meat products are ham, sausages, meatballs, corn beef, meatballs, hamburgers, minced meat cutlets, croquettes, meatloaf, gratin, pasta,
Meat sauces such as lasagna and doria, shumai, dumplings, rolled cabbage, meat buns, mash, carrier of noodles, minced fish, minced fish, minced fish, minced fish, rice ball, steamed mackerel, fried mackerel, canned fish etc. Among these processed meat products, when the meat portion covers the seasoning portion, it corresponds to the processed meat food of the present invention.

<Cellulose contained in meat parts>
By including cellulose in the meat part, it is possible to replace part of the meat with cellulose and water. Furthermore, compared with the meat part which does not contain cellulose, since cellulose acts as a spacer between cellulose and meat as compared with the meat part which does not contain cellulose, it prevents the binding of meat and makes it plump, It can be a juicy texture. Also,
A part of the seasoning that constitutes the seasoning part covered by the meat part has an effect of preventing the meat part from being broken and jumping out. It is presumed that small air holes are formed in the meat part by cellulose, and the generated water vapor etc. is released appropriately when the seasoning in the container is expanded by heating, but the mechanism is limited to this. I will not.

Since the processed meat food of the present invention also has the effect of imparting a plump texture to the meat after heating by containing cellulose in the meat portion, whether the processed meat food is in a form that has undergone the heating step, It is preferable that it is a form heated at the time of cooking.

In addition, when the seasoning portion further contains cellulose in addition to the seasoning, it has an effect that the seasoning passes well through the throat, and the seasoning becomes better tangled in the meat.

Among the above-mentioned celluloses, it is preferable to use crystalline cellulose in terms of graininess and penetration, among the above-mentioned celluloses. In particular, crystalline cellulose powder is preferable in that it can prevent shrinkage of a meat portion when heating a processed meat product and can impart a plump texture. The preferable average particle size of the dry powder is 20 μm or more as described above. Among the crystalline cellulose powders, those having a particularly low bulk density are particularly preferable in terms of preventing the leakage of seasonings from processed meat products during heating. This is discussed in the next section.

<Bulk density of cellulose powder>
In the present invention, it is preferable that the value of bulk density of the cellulose at the time of using cellulose in powder form is 0.1 to 0.6 g / cm ³ . This value is measured by the volume meter described in the 15th Amended Japanese Pharmacopoeia Explanation Book (issued by Kamogawa Shoten). More preferably,
It is 0.5 g / cm ³ or less, more preferably 0.3 g / cm ³ or less, particularly preferably 0.2 g / cm ³ or less, and particularly preferably 0.15 g / cm ³ or less.
The lower limit is more preferably 0.11 g / cm ³ or more. If the value is in this range, the contraction of the meat portion is suppressed, and a plump texture is obtained. Examples of available products include, for example, Theorus (registered trademark) ST-100 (manufactured by Asahi Kasei Chemicals Corporation).

<Blended amount of cellulose>
It is preferable that the compounding quantity of the cellulose in a meat part is 0.01 mass% or more.
The content is more preferably 0.1% by mass or more, still more preferably 0.3% by mass or more, particularly preferably 0.5% by mass or more, and particularly preferably 1% by mass or more. As an upper limit, 10 mass% or less is preferable, More preferably, it is 8 mass% or less, More preferably, it is 4 mass% or less. Within this range, suitable effects can be achieved without adversely affecting texture such as roughness. In the present invention, the blending amount of cellulose in the meat portion refers to the mass ratio of cellulose to the total mass including moisture of the meat portion before heating or baking the processed meat product.

<Mixing ratio of meat and seasoning>
It is preferable that the seasoning part contained in processed meat products is 50 mass% or less. More preferably, it is 40 mass% or less, More preferably, it is 30 mass% or less. The lower limit is preferably 1% by mass or more, more preferably 5% by mass or more, and particularly preferably 10% or more.
It is mass% or more. If it is this range, it can be seasoned suitable for meat processed food, and furthermore, it is possible to keep the seasoning portion in the meat portion without leaking. Therefore, when cut with a knife or chopstick at the time of eating, the meat and the seasoning are appropriately tangled and it becomes easy to be familiar, which is preferable. In the present invention, the mixing ratio of meat and seasoning is calculated based on the total mass including water before heating or baking.

<Covering>
The processed meat food of the present invention is a processed meat food in which the seasoning portion is completely covered with the meat portion. For example, an aspect in which the surface of the seasoning portion made of solid seasoning portion is in contact with the meat portion is included in the present invention. On the other hand, in a processed meat food in which seasonings and the like are mixed into the meat and mixed into the meat separately, the fine seasoning portion located on the surface of the processed meat food is not completely covered with the meat portion, It is not included in the present invention. In addition, meat processed food in which meat processed food prepared by mixing seasonings and the like into meat and mixed into meat separately is covered with other than meat, for example, skin of coconut, etc. is not included in the present invention. However, the embodiment is included in the present invention as long as the seasoning portion obtained by kneading the seasoning into the meat is covered with a meat portion containing cellulose and not including the seasoning.

<Cheese>
In the present invention, cheese means milk which contains milk and has undergone processing steps such as coagulation or fermentation, heating, concentration and the like. The cheese having fluidity at room temperature is particularly referred to as a cheese sauce. As a raw material of milk, cows, camels, donkeys, sheep, goats, horses, reindeers, yaks etc. may be used as long as they can be eaten. The form may be solid or liquid such as sauce. Also, the type may be either natural cheese or processed cheese. Generally available ones include, for example, mozzarella cheese, cheddar cheese, cream cheese, blue cheese, gorgonzola cheese, mascarpone cheese, gouda cheese,
There are camembert cheese, cottage cheese, ricotta cheese, etc., but anything may be used as long as it can be eaten. Preferably, cheddar cheese, cream cheese, gorgonzola cheese, gouda cheese, mozzarella cheese, camembert cheese etc. are mentioned because of compatibility with meat and easy availability.

<Cellulose blended in seasoning>
In the processed meat product of the present invention, cellulose may be blended in the middle part of the seasoning. Among the above-mentioned celluloses, crystalline cellulose is preferable in terms of graininess and penetration through the seasoning portion. In particular, crystalline cellulose composites are preferred in terms of familiarity with seasonings and ease of dispersion. Among them, as a water-soluble polymer to be complexed with crystalline cellulose, it may be one or more complexes selected from xanthan gum, sodium carboxymethylcellulose, karaya gum, gellan gum, carrageenan, locust bean gum, alginic acid and pylium seed gum. For example, they are particularly preferable because they are easily dispersed uniformly when mixed with meat. More preferably, it is a complex of one or more selected from xanthan gum, sodium carboxymethylcellulose, karaya gum and pylium seed gum. These are because the complexation with cellulose is easily promoted.

<Blended amount of cellulose blended in seasoning>
As a compounding quantity of the cellulose mix | blended with a seasoning part, 0.01 mass% or more is preferable.
More preferably, it is 0.1 mass% or more, More preferably, it is 0.5 mass% or more. As an upper limit, 10 mass% or less is preferable, More preferably, it is 8 mass% or less, More preferably, it is 5 mass% or less, Especially preferably, it is 3 mass% or less. Within this range, even if cellulose is blended, it is possible to prevent the reduction in stress due to heat, which will be described later, without feeling the roughness when eating. In the present invention, the blending ratio of cellulose to be blended in the seasoning is calculated as the mass ratio of cellulose to the total mass of the seasoning containing water before heating or baking.

<How to mix seasoning into processed meat products>
The processed meat product of the present invention is in the form in which the seasoning portion is coated with the meat portion. Seasoning is 25
It is solid and / or liquid at ° C. Seasoning solid at 25 ° C is room temperature or 0 to
Under a 10 ° C. atmosphere, it is possible to coat the seasoning portion with the meat portion without special treatment. On the other hand, it is more difficult for the seasoning which is liquid at 25 ° C. to be coated with the meat portion as the fluidity is higher. In such a case, it is preferable to temporarily solidify the seasoning by freezing, or to solidify it by adding a gelling agent, and then cover with the meat portion.

As a method of coating the seasoning portion with the meat portion, the seasoning portion may be placed on the thinly spread meat portion and hand-wrapped, or may be wrapped using a wrapping machine or the like.

<Stress value ratio>
In the present invention, the stress value of the seasoning is measured by a dynamic viscoelasticity measuring apparatus (ARES (product name), TA).
It can be measured using an instrument). As the measurement method, the thixotropy of the seasoning is used, the cell is a 25 mm cone plate, the sample is set in the cell, and the Geometry Type is W couette or C at temperatures of 25 ° C. and 50 ° C.
One plate, measurement mode is Thixotropic Loop, Initial
1s ^{-1 for} the Shear Rate and 200s ^{-1 for the} Final Shear Rate
, Zone time as 60 s, Delay Before Test as 600 s ⁻¹ . The ratio of stress values at 4 s ⁻¹ measured at 25 ° C. and 50 ° C. (hereinafter, also referred to as “stress ratio”) is obtained from the following equation.

  Stress value ratio = (value at 50 ° C) / (value at 25 ° C)

The ratio of stress values obtained from the above equation is preferably 1 or more. More preferably,
It is 5 or more, more preferably 3 or more. As an upper limit, 10 or less is preferable, More preferably, it is 5 or less. Within this range, the seasoning does not significantly change the texture even after heating, and the meat processed food and the seasoning mix well, so when eating, the meat processed food and the seasoning preferably become familiar Because it can be entangled and eat at the same time, the taste is good.

<Other processed foods>
The processed meat food of the present invention can be combined with various foods. Examples of applicable foods are cereal and flour products, vegetables, fruits, meats, aquatic products and beans. Besides these,
Desserts such as pudding, jelly, yogurt, etc., Japanese sweets such as Warabimochi, Daifuku, Ogi
Ingredients added as an accent to ice cream, soft cream, frozen desserts such as sherbet, beverages, nectar, yogurt, etc., food for swallowing, food for nursing care, food for eating
Universal design food such as toromi food, jelly-like beverage such as churpak jelly, sauce, sauce, dressing, seasoning such as mayonnaise, various seasonings, boiled rice, noodles,
Flour food products such as bread and sponge cake, processed fruit products such as fruit sauce, fruit preparation and jam, liquid food classified as food, health food and fortified food, gel-like food such as steamed or boiled sweet potato, tofu And deep fried, boiled beans, miso, soy foods using soy milk, dairy products such as whipped cream and cheese, sugar beet / bento, coffee, teas, isotonic beverages, milk, milk drinks, soya milk, matcha, cocoa, shiruko There are gelled products, pet foods, etc., which are usually taken as a beverage such as juice. In addition, the processing method of preparation at the time of a form or use may differ like retort foods, frozen foods, foods for microwave ovens, and the like.

The processed meat product of the present invention does not contain ingredients other than meat and cellulose in the meat portion (with the exception that seasonings that become solid at 25 ° C and have fluidity by heating, and seasonings that are liquid at 25 ° C And the seasoning portion may contain components other than meat, seasoning and cellulose.

For example, food materials (beans and grains and crushed products thereof, milk and dairy products, fermented milk, vegetables, fruits,
Fruit juices, edible fats and oils etc., favorite beverages (coffee, teas, juices, milk drinks, soy milk etc), sweeteners, sugars, sugar alcohols, flavors, pigments, spices, acidulants, emulsifiers, surfactants, preservatives ,
Date improver, antibacterial agent, disintegrant, antifoaming agent, foaming agent, pH adjuster, thickening stabilizer, dietary fiber, nutrient enhancer (vitamin, mineral, amino acids etc), extracts, proteins, starches ,
A peptide, etc. may be blended.

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

  First, evaluation of physical properties of the processed meat product of the present invention will be described.

<Stress ratio>
The stress value of the seasoning of the present invention was measured using a dynamic viscoelasticity measuring device (ARES (product name), manufactured by TA Instruments). As the measurement method, the thixotropy of the seasoning is used, the cell is a 25 mm cone plate, the sample is set in the cell, the Geometry Type is W couette, and the measurement mode is Thixot at temperatures 25 ° C. and 50 ° C.
ropic Loop, Initial Shear Rate 1s ^-1 , Final
Shear Rate 200s ⁻¹ , Zone time 60s, Delay B
Measure the fore test as 600 s ⁻¹ . 4s measured at 25 ° C. and 50 ° C. ^-
The ratio of stress values at ¹ was determined by the following equation.

  Stress ratio = (value at 50 ° C) / (value at 25 ° C)

<Leakage of seasoning>
The ratio of seasoning leakage from processed meat products is based on the weight of the source initially formulated (the weight of the prepared sauce), the weight of the source material leaked to the outside of processed meat products after baking, and the following Calculated according to the formula.
Leakage percentage [%] = {(weight of leaked sauce after baking) / (weight of charging source)} × 100
Based on the calculated ratio, according to the following criteria, it evaluated by (double-circle), (circle), (triangle | delta), and x.
:: Leakage less than 1% by mass of seasoning ○: Leakage 1% to 30% by mass of seasoning Δ: Leakage 30% to 50% by mass of seasoning ×: Leakage seasoned 50% by mass or more of the charge

<Nodoshi>
When the paneled samples the baked processed food with the seasoning contained therein and tasted, the texture of the seasoning (gel uniformity, roughness) and the texture of the meat (loose meat in the mouth) The hardness of the meat was comprehensively evaluated, and the seasoning was uniform and rough, and the meat was not easily loosened and hard, which was evaluated as ◎, 、, Δ, and × according to the following criteria.
◎: very good, :: good, △: normal, x: bad

<Feeling of meat (plump feeling)>
The panelists tasted the processed meat products after baking, and those which show a plump food texture were evaluated as ◎, 、, Δ, and × according to the following criteria as preferable.
◎: very good, :: good, △: normal, x: bad

<Familiar with seasoning and meat entanglement and taste>
The paneler cuts the central part of the baked processed food into two halves with a knife, and tastes the processed processed meat food entwined with the seasoning, and the entanglement between the seasoning and the meat (appearance) and the familiarity of the taste (food About feeling)
According to the following criteria, evaluation was made with ◎, 、, 、, x as preferred ones in which meat and seasonings are easily entangled and the tastes thereof are familiar.
◎: very good, :: good, △: normal, x: bad

Example 1
Cheese in hamburg was produced in the following procedure. First of all, beef and pork goby minced meat (cow: pig = 7)
0:30) 120g, pork fat 30g, egg white liquid 12g, bread crumbs 16g, potato starch 2g
, 2 g of white sucrose, 1 g of salt, 0.6 g of glutamate Na, 0.4 g of black pepper, water 1
4 g, Theorus ST-100 (product name, manufactured by Asahi Kasei Chemicals, bulk density 0.12 g / cm ³
2g) and stirred for 30 seconds with a food mixer to make a meat patties.

Furthermore, while heating 300 g of a commercially available cheese sauce (made by Heinz, Cheddar cheese) to 70 ° C. with a water bath, 3 g of Theorus DX-3 (product name, made by Asahi Kasei Chemicals) is added, and a three one motor (made by HEIDON, BL) It heated at 300 rpm for 5 minutes using -600). 20 g of this source was put into a mold, cooled at 5 ° C. and then frozen overnight at −20 ° C. The stress ratio of this cheese sauce was 3.3.

80 g of putty of meat was weighed, and 20 g of a cheese sauce was hand-wrapped to a uniform thickness and formed into an oval shape. This was placed in an oven preheated to 220 ° C. and baked for 10 minutes. As a result of evaluating the hamburger after baking, leakage of seasoning, soothing, texture of meat, and tangling of seasoning and meat were all ◎. The results are shown in Table 1.

(Example 2)
Meat patties were prepared in the same manner as in Example 1.

Cheese sauce which is a seasoning was put into a mold without adding anything, and after freezing at 5 ° C., it was frozen overnight at −20 ° C. The stress ratio of this cheese sauce was 0.7.

Using 80 g of meat patties, 20 g of a cheese sauce was hand wrapped to a uniform thickness and formed into an oval shape. This was placed in an oven preheated to 220 ° C. and baked for 10 minutes. As a result of evaluating the hamburger after baking, the leak of seasoning was ○, the texture of the meat was ◎, the texture of the meat was ◎, and the tangle of the seasoning and the meat was Δ. The results are shown in Table 1.

(Example 3)
The same as Example 1, except that the blending amount of Theorus ST-100 was 4 g,
A meat pate was made.

In a similar manner, 20 g of a cheese sauce produced in the same manner as in Example 1 was wrapped with 80 g of meat patties, and a cheese in hamburger was produced and baked. As a result of evaluating the hamburger after baking, leakage of seasoning, soothing, texture of meat, and tangling of seasoning and meat were all と. The results are shown in Table 1.

(Example 4)
A putty of meat was produced in the same manner as Example 1 except that the blending amount of Theorus ST-100 was changed to 0.6 g.

In 80 g of the meat, 20 g of a cheese sauce produced in the same manner as in Example 1 was wrapped in the same manner to produce a cheese-in-hamburger and the mixture was baked. As a result of evaluating the hamburger after baking, the leakage of the seasoning was 、, the texture of the meat was ○, the texture of the meat was ○, and the tangle of the seasoning and the meat was ◎. The results are shown in Table 1.

(Example 5)
A putty of meat was produced in the same manner as Example 1 except that the blending amount of Theorus ST-100 was changed to 10 g.

In 80 g of the meat, 20 g of a cheese sauce produced in the same manner as in Example 1 was wrapped in the same manner to produce a cheese-in-hamburger and the mixture was baked. As a result of evaluating the hamburger after baking, the leakage of the seasoning was 、, the texture of the meat was ○, the texture of the meat was ○, and the entanglement of the seasoning and the meat was ○. The results are shown in Table 1.

(Example 6)
Meat patties were prepared in the same manner as in Example 1.

Cheese sauce which is a seasoning is a commercially available cheese sauce (made by Heinz, Cheddar cheese) 3
Add 3 g of Theorus DX-3 (product name, manufactured by Asahi Kasei Chemicals) and 2 g of gelatin while heating 00 g to 70 ° C. with a water bath, and use a three-one motor (manufactured by HEIDON, BL-600) at 300 rpm Heated for 5 minutes, put 20g in a mold, 25
The gel-like cheese sauce was produced by cooling for 3 hours in an atmosphere of ° C. The stress ratio of this cheese sauce was 3.3.

20 g of gelled cheese sauce was wrapped with 80 g of meat patties to prepare a cheese-in-hamburger, which was baked in the same manner as in Example 1. As a result of evaluating the hamburger after baking, leakage of seasoning, soothing, texture of meat, and tangling of seasoning and meat were all ◎. The results are shown in Table 1.

(Example 7)
Meat patties were prepared in the same manner as in Example 1.

Cheese sauce which is a seasoning is a commercially available cheese sauce (made by Heinz, Cheddar cheese) 3
Add 3 g of THEOLUS ST-100 (product name, manufactured by Asahi Kasei Chemicals Corporation) while heating 00 g to 70 ° C. with a water bath, and make a three-one motor (manufactured by HEIDON, BL-60)
Heated at 300 rpm for 5 minutes using 0). 20 g of this was put in a mold and frozen in the same manner as in Example 1 to prepare a solid cheese sauce. The stress ratio of this cheese sauce is 1.
It was six.

20 g of a cheese sauce was wrapped with 80 g of meat patties, and a cheese in hamburger was prepared and baked in the same manner as in Example 1. As a result of evaluating the hamburger after baking, the leakage of the seasoning was 、, the texture of the meat was ◎, and the entanglement of the seasoning and the meat was ○. The results are shown in Table 1.

(Example 8)
In Example 1, Theorasu ST-100 (product name, manufactured by Asahi Kasei Chemicals, bulk density 0.12 g / cm ³ ) mixed with meat is Theorus FD-101 (product name, manufactured by Asahi Kasei Chemicals,
A meat patties and a cheese sauce were similarly prepared except that the bulk density was 0.29 g / cm ³ ), to prepare a cheese in hamburg. As a result of evaluating the hamburger after baking, the leakage of seasoning was ○, the texture of the meat was ○, the texture of the meat was ○, and the entanglement of the seasoning and the meat was ◎. The results are shown in Table 1.

(Example 9)
In Example 1, Theorasu ST-100 (product name, manufactured by Asahi Kasei Chemicals, bulk density 0.12 g / cm ³ ) added to meat is Theorex DX-3 (product name, manufactured by Asahi Kasei Chemicals, bulk density g / 0.48 cm) Meat patties were prepared in the same manner as in ³ ). The cheese sauce was produced in the same manner as in Example 7. Using these, a cheese in hamburger was produced in the same manner as in Example 1. As a result of making the hamburger after baking, the leakage of seasoning was の, the texture of soda was 食, the texture of meat was ○, and the entanglement with seasoning was ○. The results are shown in Table 1.

(Example 10)
In Example 1, Theorasu ST-100 (product name, manufactured by Asahi Kasei Chemicals, bulk density 0.12 g / cm ³ ) mixed with meat is W-50 (product name, manufactured by Nippon Paper Industries KC Frock, bulk density 0)
. Meat patties were prepared in the same manner as in 18 g / cm ³ ). The cheese sauce which is a seasoning was produced in the same manner as in Example 1. Using these, a cheese in hamburger was produced in the same manner as in Example 1. As a result of evaluating the hamburger after baking, leakage of seasoning is ○,
The texture of the meat was 、, and the entanglement of the seasoning and the meat was ○. The results are shown in Table 1.

(Comparative example 1)
In Example 1, a meat putty was prepared in the same manner as in the preparation and method except for blending cellulose into the meat. The cheese sauce was produced in the same manner as in Example 1. Using these, a cheese in hamburger was produced in the same manner as in Example 1. The evaluation after baking was as follows: leakage of seasoning, soaking, texture of meat, and entanglement of seasoning and meat were all ×. The results are shown in Table 2.

(Comparative example 2)
In the same manner as in Example 1, 80 g of meat patties and 20 g of cheese sauce were prepared. This was placed in a food processor and stirred for 20 seconds to prepare a meat pate with cheese sauce. This was molded and fired in the same manner as in Example 1. As a result of evaluating this cheese hamburg, the leak of seasoning was x, soda was o, the texture of meat was o, and the tangle of seasoning and meat was x. The results are shown in Table 2.

  The present invention can be used as a processed meat food containing seasonings such as sauces and sauces.

Claims (5)

A meat comprising a seasoning portion which is solid at 25 ° C. and becomes fluid by heating and / or a seasoning portion which is a liquid seasoning at 25 ° C. covered with a meat portion which is a mixture of cellulose and meat Processed food,
The processed meat food, wherein the cellulose contained in the meat portion has a bulk density of 0.1 to 0.6 g / cm ³ . The processed meat product according to claim 1, wherein the seasoning comprises cheese. The processed meat product according to claim 1 or 2, wherein the seasoning contains cellulose. Wherein the values of bulk density of the cellulose contained in the seasoning is 0.1 to 0.6 g / cm ^3, processed meat food according to claim 3. The processed meat product according to any one of claims 1 to 4, wherein the seasoning has a stress ratio of 50 ° C / 25 ° C of 1 or more.