JP2020162451A - Method for manufacturing meat-containing heated food product - Google Patents
Method for manufacturing meat-containing heated food product Download PDFInfo
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- 235000013305 food Nutrition 0.000 title claims abstract description 179
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 238000010410 dusting Methods 0.000 claims abstract description 100
- 239000002994 raw material Substances 0.000 claims abstract description 81
- 239000000843 powder Substances 0.000 claims abstract description 50
- 238000010438 heat treatment Methods 0.000 claims abstract description 25
- 238000010411 cooking Methods 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims description 24
- 230000008014 freezing Effects 0.000 claims description 14
- 238000007710 freezing Methods 0.000 claims description 14
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- 239000008107 starch Substances 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 238000010025 steaming Methods 0.000 claims description 9
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- 102000002322 Egg Proteins Human genes 0.000 claims description 4
- 108010000912 Egg Proteins Proteins 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
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- 235000014103 egg white Nutrition 0.000 claims description 4
- 210000000969 egg white Anatomy 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 235000015220 hamburgers Nutrition 0.000 description 31
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 14
- 238000010304 firing Methods 0.000 description 13
- 235000012041 food component Nutrition 0.000 description 10
- 239000005417 food ingredient Substances 0.000 description 10
- 229940032147 starch Drugs 0.000 description 10
- 229910052742 iron Inorganic materials 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 5
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- 238000000465 moulding Methods 0.000 description 4
- 235000021485 packed food Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 235000020995 raw meat Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
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- 244000270834 Myristica fragrans Species 0.000 description 2
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- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000001702 nutmeg Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
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- 241000251468 Actinopterygii Species 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
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Abstract
Description
本発明は、肉類含有加熱食品を製造する方法に関する。 The present invention relates to a method for producing a meat-containing heated food.
肉類含有加熱食品の製造方法において、デンプン、パン粉、小麦粉、乾燥卵白等の粉体類を加熱前食品材料の表面に付着させることによって歩留まりを向上させる技術は従前報告されている（特許文献１、特許文献２、特許文献３）。 In the method for producing a meat-containing heated food, a technique for improving the yield by adhering powders such as starch, bread crumbs, wheat flour, and dried egg white to the surface of a food material before heating has been previously reported (Patent Document 1, Patent Document 2, Patent Document 3).
しかしながら、肉類含有加熱食品の表面に粉体類を付着させると、好ましい濃い焼き目がつきにくく外観を損ねてしまう場合がある。また、肉類含有加熱食品は球状等の様々な形状を取り得ることから、肉類含有加熱食品の表面に粉体が不均一に付着して歩留まりの向上を妨げる場合や焼き目ムラが生じる場合がある。 However, when powders are attached to the surface of a meat-containing heated food, it may be difficult to obtain a preferable dark grilled texture and the appearance may be impaired. In addition, since the meat-containing heated food can take various shapes such as a spherical shape, the powder may adhere unevenly to the surface of the meat-containing heated food to hinder the improvement of the yield or cause uneven baking. ..
本発明者らは、今般、肉類含有食品原料の片面に打ち粉層を形成させ、打ち粉層を形成していない片面を焼成すると、肉類含有加熱食品の表面に良好な焼き目を付与しつつ、歩留まり を効果的に向上させうることを見出した。 The present inventors have recently formed a flouring layer on one side of a meat-containing food raw material and fired one side on which the flouring layer is not formed, thereby imparting a good baking texture to the surface of the meat-containing heated food. , Found that the yield can be effectively improved.
したがって、本発明は、肉類含有加熱食品の表面上に良好な焼き目を付与しつつ、歩留まりを効果的に向上させることを一つの目的とする。 Therefore, one object of the present invention is to effectively improve the yield while imparting a good grilled texture on the surface of the meat-containing heated food.
本発明は以下の態様を包含する。
［１］第１片面と、第１片面と対向する第２片面とを備えた肉類含有食品原料を加熱調理して肉類含有加熱食品を製造する方法であって、
肉類含有食品原料の前記第１片面に打ち粉層を形成する工程を含み、
肉類含有食品原料の前記第２片面に打ち粉層を形成する工程を含まず、
肉類含有食品原料の第２片面を焼成する工程を含んでなる、方法。
［２］肉類含有食品原料を準備する工程が、第１片面を上側とした状態にある肉類含有食品原料に対して上側から打ち粉を付着させる工程を含む、［１］に記載の方法。
［３］肉類含有食品原料を準備する工程が、第１片面を下側とした状態にある肉類含有食品原料に対して下側から打ち粉を付着させる工程を含む、［１］に記載の方法。
［４］肉類含有食品原料を準備する工程が、第２片面が被覆手段で覆われた状態にある肉類含有食品原料の第１片面に打ち粉を付着させる工程を含む、［１］〜［３］のいずれかに記載の方法。
［５］打ち粉層における打ち粉の量が、肉類含有食品原料１００重量部に対して０．５〜４重量部である、［１］〜［４］のいずれかに記載の方法。
［６］打ち粉層における打ち粉が、小麦粉、乾燥卵白、パン粉およびデンプンからなる群から選択される少なくとも一つのものである、［１］〜［５］のいずれかに記載の方法。
［７］肉類含有食品原料の重量が１０〜１，０００ｇである、［１］〜［６］のいずれかに記載の方法。
［８］肉類の量が、肉類含有食品原料１００重量部に対して３０〜１００重量部である、［１］〜［７］のいずれかに記載の方法。
［９］打ち粉層の表面積が、肉類含有食品原料の全表面積の２５〜７５％である、［１］〜［８］のいずれかに記載の方法。
［１０］第２片面を焼成された前記肉類含有食品原料を蒸煮する工程をさらに含んでなる、［１］〜［９］のいずれかに記載の方法。
［１１］［１］〜［１０］のいずれかに記載の方法により得られた肉類含有加熱食品を冷凍する工程を含んでなる、冷凍済み肉類含有加熱食品を製造する方法。
［１２］第１片面と、第１片面と対向する第２片面とを備えた肉類含有食品原料からなる未加熱の肉類含有加熱用食品であって、
前記第１片面は、その表面の少なくとも一部に打ち粉層が形成されており、
前記第２片面は、打ち粉層が形成されていない、未加熱の肉類含有加熱用食品。
［１３］［１２］に記載された未加熱の肉類含有加熱用食品の、少なくとも前記第２片面を焼成して得られた、肉類含有加熱食品。
［１４］第１片面と、第１片面と対向する第２片面とを備えた肉類含有食品原料を加熱調理する、肉類含有加熱食品の歩留まり向上方法であって、
肉類含有食品原料の前記第１片面に打ち粉層を形成する工程を含み、
肉類含有食品原料の前記第２片面に打ち粉層を形成する工程を含まず、
肉類含有食品原料の第２片面を焼成する工程を含んでなる、方法。
The present invention includes the following aspects.
[1] A method for producing a meat-containing cooked food by cooking a meat-containing food raw material having a first single side and a second single side facing the first single side.
Including the step of forming a dusting layer on the first single surface of the meat-containing food raw material,
Does not include the step of forming a dusting layer on the second single surface of the meat-containing food raw material.
A method comprising the step of baking the second single side of a meat-containing food ingredient.
[2] The method according to [1], wherein the step of preparing the meat-containing food raw material includes a step of adhering dusting powder from the upper side to the meat-containing food raw material in a state where the first side is on the upper side.
[3] The method according to [1], wherein the step of preparing the meat-containing food raw material includes a step of adhering dusting powder from the lower side to the meat-containing food raw material in a state where the first side is on the lower side. ..
[4] The step of preparing the meat-containing food raw material includes a step of adhering dusting powder to the first side of the meat-containing food raw material in a state where the second one side is covered with the coating means [1] to [3]. ] The method described in any of.
[5] The method according to any one of [1] to [4], wherein the amount of flour in the flouring layer is 0.5 to 4 parts by weight with respect to 100 parts by weight of the meat-containing food raw material.
[6] The method according to any one of [1] to [5], wherein the flouring in the flouring layer is at least one selected from the group consisting of wheat flour, dried egg white, bread crumbs and starch.
[7] The method according to any one of [1] to [6], wherein the weight of the meat-containing food raw material is 10 to 1,000 g.
[8] The method according to any one of [1] to [7], wherein the amount of meat is 30 to 100 parts by weight with respect to 100 parts by weight of the meat-containing food raw material.
[9] The method according to any one of [1] to [8], wherein the surface area of the dusting layer is 25 to 75% of the total surface area of the meat-containing food raw material.
[10] The method according to any one of [1] to [9], further comprising a step of steaming the meat-containing food material whose second single side is baked.
[11] A method for producing a frozen meat-containing cooked food, which comprises a step of freezing the meat-containing cooked food obtained by the method according to any one of [1] to [10].
[12] An unheated meat-containing food for heating made of a meat-containing food raw material having a first side and a second side facing the first side.
A dusting layer is formed on at least a part of the surface of the first single surface.
The second single side is an unheated meat-containing food for heating on which a flouring layer is not formed.
[13] A meat-containing heated food obtained by baking at least the second single side of the unheated meat-containing heated food according to [12].
[14] A method for improving the yield of a meat-containing cooked food, which comprises cooking a meat-containing food raw material having a first side and a second side facing the first side.
Including the step of forming a dusting layer on the first single surface of the meat-containing food raw material,
Does not include the step of forming a dusting layer on the second single surface of the meat-containing food raw material.
A method comprising the step of baking the second single side of a meat-containing food ingredient.
本発明によれば、肉類含有加熱食品上に良好な焼き目を付与しつつ、歩留まりを効果的に向上させることができる。また、本発明によれば、良好な外観と肉類含有加熱食品にジューシーな食感を共に付与することができる。また、本発明によれば、加熱調理後の肉類含有加熱食品の歩留まりを顕著に向上させることができる。また、本発明によれば、冷凍済みの肉類含有加熱食品の歩留まりを顕著に向上させることができる。 According to the present invention, it is possible to effectively improve the yield while imparting a good grilled texture to the meat-containing heated food. Further, according to the present invention, it is possible to impart both a good appearance and a juicy texture to a meat-containing heated food. Further, according to the present invention, the yield of the meat-containing cooked food after cooking can be remarkably improved. Further, according to the present invention, the yield of frozen meat-containing heated food can be remarkably improved.
本発明の一実施態様によれば、第１片面と、前記第１片面と対向する第２片面とを備えた肉類含有食品原料を加熱調理して肉類含有加熱食品を製造する方法であって、
肉類含有食品原料の前記第１片面に打ち粉層を形成する工程を含み、
肉類含有食品原料の前記第２片面に打ち粉層を形成する工程を含まず、
肉類含有食品原料の第２片面を焼成する工程を含んでなる、方法が提供される。
According to one embodiment of the present invention, a method for producing a meat-containing cooked food by cooking a meat-containing food raw material having a first single side and a second single side facing the first single side.
Including the step of forming a dusting layer on the first single surface of the meat-containing food raw material,
Does not include the step of forming a dusting layer on the second single surface of the meat-containing food raw material.
Provided is a method comprising the step of baking a second single side of a meat-containing food ingredient.
本発明の好ましい実施態様によれば、肉類含有加熱食品は、焼成された第２片面を表面（上側）に配置し、第１片面を裏面（下側）に配置した状態で提供される。かかる状態で肉類含有加熱食品を提供することは、需要者に対する良好な外観を保持する上で有利である。 According to a preferred embodiment of the present invention, the meat-containing heated food is provided in a state where the baked second single side is arranged on the front surface (upper side) and the first single side is arranged on the back surface (lower side). Providing the meat-containing heated food in such a state is advantageous in maintaining a good appearance to the consumer.
以下、本発明のさらなる詳細を説明する。
肉類含有食品原料
一実施態様によれば、本発明に用いられる肉類含有加熱食品の重量は、特に限定されないが、例えば、１０〜１，０００ｇであり、好ましくは２０〜３００ｇである。
Further details of the present invention will be described below.
Meat-Containing Food Ingredients According to one embodiment, the weight of the meat-containing heated food used in the present invention is not particularly limited, but is, for example, 10 to 1,000 g, preferably 20 to 300 g.
肉類含有食品原料における肉類としては、牛肉、鶏肉、豚肉、羊肉、魚肉等の動物由来の生肉類が挙げられるが、好ましくは牛肉、鶏肉、豚肉、羊肉またはそれらの組み合わせである。上記肉類の形態は、特に限定されないが、他の成分と均一に混合する観点からは、細切れ状肉または挽肉であることが好ましい。 Examples of meats in the meat-containing food raw material include raw meats derived from animals such as beef, chicken, pork, sheep meat, and fish meat, and beef, chicken, pork, sheep meat, or a combination thereof is preferable. The form of the meat is not particularly limited, but from the viewpoint of uniformly mixing with other components, it is preferably shredded meat or minced meat.
肉類含有食品原料における肉類の量は、特に限定されないが、肉類含有食品原料１００重量部に対して、好ましくは３０〜１００重量部であり、より好ましくは４０〜９０重量部であり、より一層好ましくは４０〜６０重量部である。 The amount of meat in the meat-containing food raw material is not particularly limited, but is preferably 30 to 100 parts by weight, more preferably 40 to 90 parts by weight, and even more preferably with respect to 100 parts by weight of the meat-containing food raw material. Is 40 to 60 parts by weight.
肉類含有食品原料は、肉類の他、経口摂取可能なその他の食品成分を含有していてもよい。肉類以外の食品成分としては、糖類（砂糖等）；食塩；香辛料（コショウ、ナツメグ等）；アミノ酸（グルタミン酸ナトリウム等）等の調味料；デンプン；植物性タンパク質；タマネギ、ニンジン、ニンニク、ショウガ等の野菜；卵；パン粉；水；ｐＨ調整剤（酢酸ナトリウム等）等が挙げられる。 The meat-containing food ingredient may contain other food ingredients that can be orally ingested in addition to meat. Food ingredients other than meat include sugars (sugar, etc.); salt; spices (kosho, nutmeg, etc.); seasonings such as amino acids (monosodium glutamate, etc.); starch; vegetable protein; onions, carrots, garlic, ginger, etc. Vegetables; eggs; bread flour; water; pH adjusters (sodium acetate, etc.) and the like.
肉類含有食品原料は、ミキサー等の公知の装置を用いて、肉類と経口摂取可能なその他の食品成分とを混合することにより得ることができる。肉類含有食品原料の成分は全てを一度に混合してもよく、各成分を段階的に添加して混合してよい。 Meat-containing food ingredients can be obtained by mixing meat with other food ingredients that can be ingested orally using a known device such as a mixer. All the components of the meat-containing food raw material may be mixed at once, or each component may be added stepwise and mixed.
本発明の一実施態様によれば、肉類含有食品原料は、第１片面と、第１片面と対向する第２片面と、第１片面と第２片面とを繋ぐ側面（厚みに相当）とを備えた形状に成形する。肉類含有食品原料の成形は、特に限定されず、プレート式成型機、ドラム式成型機、包餡機等の公知の成形装置を用いて実施することができる。 According to one embodiment of the present invention, the meat-containing food raw material has a first single surface, a second single surface facing the first single surface, and a side surface (corresponding to a thickness) connecting the first single surface and the second single surface. Mold into the provided shape. The molding of the meat-containing food raw material is not particularly limited, and can be carried out using a known molding device such as a plate molding machine, a drum molding machine, or a bean paste machine.
肉類含有食品原料の形状、表面積および割合およびそれらの間の距離（厚み）は、所望の肉類含有加熱食品の形状、サイズ、材料の種類等に応じて適宜決定することができる。肉類含有加熱食品の形状としては、特に限定されないが、例えば、小判形状、俵形状、ラグビーボール形状、略球状等が挙げられる。 The shape, surface area and ratio of the meat-containing food raw material and the distance (thickness) between them can be appropriately determined according to the desired shape, size, material type and the like of the meat-containing heated food. The shape of the meat-containing heated food is not particularly limited, and examples thereof include an oval shape, a bale shape, a rugby ball shape, and a substantially spherical shape.
肉類含有食品原料において、第１片面および第２片面の形状は、特に限定されないが、例えば、円状、楕円状、正方形状、長方形状等が挙げられる。 In the meat-containing food raw material, the shapes of the first single surface and the second single surface are not particularly limited, and examples thereof include a circular shape, an elliptical shape, a square shape, and a rectangular shape.
肉類含有加熱食品の表面積は、特に限定されないが、例えば、５，０００〜１５０，０００ｍｍ２であり、好ましくは５，０００〜３０，０００ｍｍ２であり、より好ましくは５，０００〜２５，０００ｍｍ２である。 The surface area of the meat-containing cooked food is not particularly limited, but is, for example, 5,000 to 150,000 mm 2 , preferably 5,000 to 30,000 mm 2 , and more preferably 5,000 to 25,000 mm 2. Is.
肉類含有食品原料において、第１片面の表面積は、好ましくは第２片面の表面積と実質的に同等であることが好ましい。第１片面と第２片面とを同様のサイズとすることは、取り扱いの簡便性保持および需要者に対する美観付与の観点からは有利である。本発明の一実施形態によれば、第１片面または第２片面の表面積の割合は、肉類含有食品原料の全表面積を基準にして、好ましくは２５〜４５％であり、より好ましくは２５〜４０％であり、より一層好ましくは２５〜３５％である。 In the meat-containing food raw material, the surface area of the first single surface is preferably substantially the same as the surface area of the second single surface. It is advantageous to make the first side and the second side the same size from the viewpoint of maintaining the convenience of handling and giving the consumer an aesthetic appearance. According to one embodiment of the present invention, the ratio of the surface area of the first side or the second side is preferably 25 to 45%, more preferably 25 to 40, based on the total surface area of the meat-containing food raw material. %, More preferably 25-35%.
また、本発明の一実施形態によれば、肉類含有食品原料の側面の表面積の割合は、肉類含有食品原料の全表面積を基準にして、好ましくは１５〜４５％であり、より好ましくは２０〜４０％であり、より一層好ましくは２５〜４０％である。 Further, according to one embodiment of the present invention, the ratio of the surface area of the side surface of the meat-containing food raw material is preferably 15 to 45%, more preferably 20 to, based on the total surface area of the meat-containing food raw material. It is 40%, more preferably 25-40%.
本発明の一実施態様によれば、肉類含有食品原料における第１片面に打ち粉層を形成する工程を含み、第２片面に打ち粉層を形成する工程を含まない。
ここで、「第１片面に打ち粉層を形成する工程を含む」とは、第１片面を焼成した場合に肉眼で第１片面に焼き目が付与されないことを確認できるように第１片面に向けて層状に打ち粉を付着させる工程を含むことをいう。「第２片面に打ち粉層を形成する工程を含まない」とは、第１片面とは異なり、第２片面を焼成した場合に肉眼で第２片面に焼き目が付与されることを確認できるように第２片面に対しては層状に打ち粉を付着させないことをいう。本発明の作用効果を妨げない限りにおいて、第２片面に微量の打ち粉が付着することは除外しない。
According to one embodiment of the present invention, the step of forming the dusting layer on the first single surface of the meat-containing food raw material is included, and the step of forming the dusting layer on the second single surface is not included.
Here, "including the step of forming a dusting layer on the first single surface" means that when the first single surface is fired, it can be confirmed with the naked eye that the first single surface is not burnt. It means to include a step of adhering dusting powder in layers toward the surface. The phrase "does not include the step of forming a dusting layer on the second single surface" means that, unlike the first single surface, it can be confirmed with the naked eye that the second single surface is burnt when the second single surface is fired. As described above, it means that the dusting powder is not adhered in layers to the second single surface. As long as the action and effect of the present invention are not impaired, it is not excluded that a small amount of dusting powder adheres to the second side surface.
また、本発明の好ましい実施態様によれば、肉類含有食品原料における第１片面に加えて、側面の少なくとも一部または全部に打ち粉を付着させてもよい。打ち粉の付着した面積を大きくすることは、歩留まりを向上させる観点から好ましい。 Further, according to a preferred embodiment of the present invention, dusting may be attached to at least a part or all of the side surface in addition to the first side surface of the meat-containing food raw material. Increasing the area to which the dusting powder adheres is preferable from the viewpoint of improving the yield.
本発明の一実施形態によれば、打ち粉層の表面積は、肉類含有食品原料の全表面積を基準にして、例えば、２５〜７５％であり、好ましくは２５〜７０％であり、より好ましくは２５〜６５％であり、より一層好ましくは３０〜６５％である。 According to one embodiment of the present invention, the surface area of the flour dusting layer is, for example, 25 to 75%, preferably 25 to 70%, more preferably 25 to 70%, based on the total surface area of the meat-containing food material. It is 25 to 65%, and even more preferably 30 to 65%.
本発明の一実施形態によれば、第１片面上の打ち粉層の表面積は、第１面全面を基準にして、例えば、５０〜１００％であり、好ましくは７０〜１００％であり、より好ましくは８０〜１００％であり、より一層好ましくは９０〜１００％である。 According to one embodiment of the present invention, the surface area of the dusting layer on the first surface is, for example, 50 to 100%, preferably 70 to 100%, based on the entire surface of the first surface. It is preferably 80 to 100%, and even more preferably 90 to 100%.
本発明の一実施形態によれば、打ち粉層における打ち粉の量は、肉類含有食品原料１００重量部に対して、例えば、０．５〜４重量部であり、好ましくは１〜４重量部であり、より好ましくは１．５〜３重量部であり、より一層好ましくは１．５〜２．５重量部である。 According to one embodiment of the present invention, the amount of flour in the flouring layer is, for example, 0.5 to 4 parts by weight, preferably 1 to 4 parts by weight, based on 100 parts by weight of the meat-containing food raw material. It is more preferably 1.5 to 3 parts by weight, and even more preferably 1.5 to 2.5 parts by weight.
本発明の一実施態様においては、第１片面と対向する第２片面の表面は、肉類含有食品原料により形成されることが好ましい。焼成する第２片面の表面を肉類含有食品原料で形成することは、肉類含有加熱食品に良好な焼き目を付与する上で好ましい。 In one embodiment of the present invention, the surface of the second single surface facing the first single surface is preferably formed from a meat-containing food raw material. It is preferable to form the surface of the second single surface to be baked with the meat-containing food raw material in order to impart a good grilled texture to the meat-containing heated food.
本発明の一実施形態によれば、第２片面上の肉類含有食品原料により形成される領域の表面積は、第２面全面を基準にして、例えば、８０〜１００％であり、好ましくは８５〜１００％であり、より好ましくは９０〜１００％であり、より一層好ましくは９５〜１００％である。 According to one embodiment of the present invention, the surface area of the region formed by the meat-containing food raw material on the second surface is, for example, 80 to 100%, preferably 85 to 100%, based on the entire surface of the second surface. It is 100%, more preferably 90 to 100%, and even more preferably 95 to 100%.
打ち粉層における打ち粉としては、通常の揚げ物等の加熱食品の製造に用いられるものを使用することができ、例えば、小麦粉（例えば、薄力粉）、乾燥卵白、パン粉（微粉パン粉）、デンプン（加工デンプン(デンプングリコール酸ナトリウム、リン酸モノエステル化リン酸架橋デンプン、リン酸化デンプン、ヒドロキシプロピル化リン酸架橋デンプン、ヒドロキシプロピルデンプン、オクテニルコハク酸デンプンナトリウム、酸化デンプン、アセチル化デンプン、アセチル化リン酸架橋デンプン等）、馬鈴薯デンプン等）またはそれらの混合物等の粉体を使用することができる。打ち粉として使用される粉体には、各種調味料等を混合してもよい。 As the dusting powder in the dusting layer, those used for producing heated foods such as ordinary fried foods can be used, and for example, wheat flour (for example, soft flour), dried egg white, bread flour (fine flour bread flour), starch (processed). Starch (sodium starch glycolate, monoesterified phosphate cross-linked starch, phosphorylated starch, hydroxypropylated phosphoric acid cross-linked starch, hydroxypropyl starch, sodium octenyl succinate, oxidized starch, acetylated starch, acetylated phosphate cross-linked Powders such as starch etc.), potato starch etc.) or a mixture thereof can be used. Various seasonings and the like may be mixed with the powder used as the dusting powder.
打ち粉の粒径は、特に限定されないが、例えば、１０〜５００メッシュであり、好ましくは２０〜３００メッシュであり、より好ましくは４０〜２００メッシュである。ここで、メッシュサイズの規格は、ＪＩＳ試験篩いメッシュ換算表に従う。 The particle size of the dusting powder is not particularly limited, but is, for example, 10 to 500 mesh, preferably 20 to 300 mesh, and more preferably 40 to 200 mesh. Here, the mesh size standard follows the JIS test sieve mesh conversion table.
第１片面に打ち粉層を形成する方法は、特に限定されないが、例えば、１）ち粉を予め底面に敷いている容器を準備し、第１片面を下側にした状態で肉類含有食品原料を上記容器の底面上に置き、肉類含有食品原料をそのままの状態で容器から取り出す方法、２）第１片面のみに打ち粉を吹き付ける方法、３）肉類含有食品原料が配置されたコンベアの上から打ち粉を添加し、その後反転またはエアブローにより過剰な打ち粉を落とす方法等が挙げられる。 The method for forming the flour dusting layer on the first single side is not particularly limited. For example, 1) a container in which the flour is laid on the bottom surface in advance is prepared, and the meat-containing food raw material is prepared with the first single side facing down. Is placed on the bottom surface of the container and the meat-containing food raw material is taken out from the container as it is, 2) a method of spraying flour only on the first side, and 3) from the top of the conveyor on which the meat-containing food raw material is arranged. Examples thereof include a method of adding dusting powder and then removing excess dusting powder by inversion or air blowing.
一実施態様によれば、第１片面に打ち粉層を形成する工程は、第１片面を上側とした状態にある肉類含有食品原料に対して上側から打ち粉を付着させる工程を含む。 According to one embodiment, the step of forming the dusting layer on the first single side includes a step of adhering the dusting powder from the upper side to the meat-containing food raw material in a state where the first single side is on the upper side.
別の実施態様によれば、第１片面に打ち粉層を形成する工程は、第１片面を下側とした状態にある肉類含有食品原料に対して下側から打ち粉を付着させる工程を含む。 According to another embodiment, the step of forming the dusting layer on the first one side includes a step of adhering the dusting powder from the lower side to the meat-containing food raw material in a state where the first single side is on the lower side. ..
さらに別の実施態様によれば、第１片面に打ち粉層を形成する工程は、第２片面が被覆手段で覆われた状態にある肉類含有食品原料の第１片面に打ち粉を付着させる工程を含む。 According to still another embodiment, the step of forming the dusting layer on the first one side is a step of adhering the dusting powder to the first side of the meat-containing food raw material in which the second side is covered with the coating means. including.
肉類含有食品原料を焼成する工程
本発明の一実施態様によれば、打ち粉層が形成されていない第２片面を焼成する。本発明の好ましい態様によれば、打ち粉層が形成されている第１片面を表面に配置し、肉打ち粉層が形成されていない第２片面を裏面に配置した状態で肉類含有食品原料を加熱用機器（フライパン、鉄板、ベルトグリル、焼き網等）上に配置して、第２片面を焼成することができる。上記焼成を実施することは、良好な焼き目を肉類含有加熱食品に付与し、飲食者の食欲を喚起する上で好ましい。
Step of Firing Meat-Containing Food Ingredients According to one embodiment of the present invention, the second single surface on which the dusting layer is not formed is calcined. According to a preferred embodiment of the present invention, the meat-containing food raw material is prepared in a state where the first single surface on which the dusting layer is formed is arranged on the front surface and the second single surface on which the meat dusting layer is not formed is arranged on the back surface. The second single side can be fired by arranging it on a heating device (frying pan, iron plate, belt grill, grill, etc.). It is preferable to carry out the above-mentioned baking in order to impart a good grilled texture to the meat-containing heated food and to arouse the appetite of the food and drink.
上記焼成工程において、肉類含有食品原料の第２片面に付与される焼き目の存否および面積については、後述する実施例と同様の方法および基準に従い判定することができる。肉類含有加熱食品の第２片面において焼き目を有する表面積の割合は、第２片面の表面積を基準として、例えば、５０％以上であり、好ましくは５０〜９０％であり、より好ましくは５０〜８０％である。 In the baking step, the presence or absence and area of the grilled texture imparted to the second side of the meat-containing food raw material can be determined according to the same method and criteria as in Examples described later. The ratio of the surface area having a grilled texture on the second single surface of the meat-containing heated food is, for example, 50% or more, preferably 50 to 90%, and more preferably 50 to 80, based on the surface area of the second single surface. %.
本発明の一実施態様によれば、上記焼成の温度および時間は、所望の焼き目の色および面積を勘案して適宜決定することができる。具体的には、上記焼成の温度は、例えば、２００〜２６０℃であり、好ましくは２００〜２５０℃であり、より好ましくは２００〜２３０℃である。また、上記焼成の時間は、例えば、７０〜１８０秒であり、好ましくは７０〜２００秒であり、より好ましくは７０〜１５０秒であり、より一層好ましくは７０〜１００秒である。 According to one embodiment of the present invention, the temperature and time of the firing can be appropriately determined in consideration of the desired color and area of the firing. Specifically, the firing temperature is, for example, 200 to 260 ° C, preferably 200 to 250 ° C, and more preferably 200 to 230 ° C. The firing time is, for example, 70 to 180 seconds, preferably 70 to 200 seconds, more preferably 70 to 150 seconds, and even more preferably 70 to 100 seconds.
一実施態様によれば、肉類含有加熱食品の第１片面について、食品衛生上の観点から、加熱処理することが好ましい。肉類含有加熱食品の第１片面の加熱処理は、生肉の殺菌の観点から、好ましくは肉類含有加熱食品の中心温度が７５℃以上となるように実施する。具体的には、第１片面の加熱を２００〜２６０℃程度の高温で実施する場合には、加熱時間は、例えば、１０〜６５秒、好ましくは５０〜６５秒としてもよい。また、第１片面の加熱を１００〜１５０℃程度の低温で実施する場合には、加熱時間は、例えば、６５秒〜１５分、好ましくは１０分〜１５分としてもよい。肉類含有加熱食品の第１片面の加熱工程は、第２片面の焼成の前後または第２片面の焼成と一体的に同時に実施することができるが、第２片面の焼成の後に実施することが好ましい。 According to one embodiment, it is preferable to heat-treat the first side of the meat-containing heated food from the viewpoint of food hygiene. From the viewpoint of sterilizing raw meat, the heat treatment on the first side of the meat-containing heated food is preferably carried out so that the center temperature of the meat-containing heated food is 75 ° C. or higher. Specifically, when heating the first single surface at a high temperature of about 200 to 260 ° C., the heating time may be, for example, 10 to 65 seconds, preferably 50 to 65 seconds. When heating the first single surface at a low temperature of about 100 to 150 ° C., the heating time may be, for example, 65 seconds to 15 minutes, preferably 10 minutes to 15 minutes. The heating step of the first single side of the meat-containing heated food can be carried out before and after the baking of the second single side or integrally with the baking of the second single side, but it is preferably carried out after the baking of the second single side. ..
また、本発明の一実施態様によれば、肉類含有食品原料を蒸煮する工程をさらに実施してもよい。蒸煮を実施することは、生肉部分が肉類含有加熱食品中に残存することを防止する上で好ましい。 Further, according to one embodiment of the present invention, the step of steaming the meat-containing food raw material may be further carried out. It is preferable to carry out steaming in order to prevent the raw meat portion from remaining in the meat-containing heated food.
蒸煮工程は、第２片面の焼成工程の前後、第１片面の加熱工程の前後、またはそれらの工程と一体的に実施することができるが、上記焼成工程および加熱工程後に実施することが好ましい。 The steaming step can be carried out before and after the firing step of the second single surface, before and after the heating step of the first single surface, or integrally with those steps, but it is preferably carried out after the firing step and the heating step.
蒸煮工程は、蒸気と肉類含有食品原料と接触させることにより実施することができる。本発明において、蒸煮工程を実施する具他的な方法は特に限定されないが、例えば、１）肉類含有食品原料の焼成工程において生じる水蒸気と肉類含有食品原料とを接触させる方法、２）焼成工程とは別に、蒸し器（せいろ等）、コンベクションオーブン等の装置中で、水蒸気と肉類含有食品原料とを接触させる方法等が挙げられる。 The steaming step can be carried out by bringing the steam into contact with the meat-containing food material. In the present invention, other methods for carrying out the steaming step are not particularly limited, but for example, 1) a method of bringing steam generated in the baking step of the meat-containing food raw material into contact with the meat-containing food raw material, and 2) the baking step. Separately, a method of bringing water vapor into contact with a meat-containing food raw material in a device such as a steamer (seiro or the like) or a convection oven can be mentioned.
本発明の一実施態様によれば、蒸煮工程において、蒸気（約１００℃）を肉類含有食品原料に接触させる期間は、例えば、１〜３０分間、好ましくは５〜２５分間、より好ましくは５〜２０分間、より一層好ましくは５〜１０分間である。 According to one embodiment of the present invention, in the steaming step, the period of contacting the steam (about 100 ° C.) with the meat-containing food material is, for example, 1 to 30 minutes, preferably 5 to 25 minutes, and more preferably 5 to 5 minutes. 20 minutes, even more preferably 5-10 minutes.
肉類含有加熱食品
本発明の一実施態様によれば、上記方法により、肉類含有加熱食品およびそその製造に用いられる未加熱の肉類含有加熱用食品が提供することができる。
Meat-containing heated food According to one embodiment of the present invention, a meat-containing heated food and an unheated meat-containing heated food used for its production can be provided by the above method.
一実施態様によれば、第１片面と、第１片面と対向する第２片面とを備えた肉類含有食品原料からなる未加熱の肉類含有加熱用食品であって、第１片面は、その表面の少なくとも一部に打ち粉層が形成されており、前記第２片面は、打ち粉層が形成されていない、未加熱の肉類含有加熱用食品が提供される。 According to one embodiment, an unheated meat-containing food for heating made of a meat-containing food material having a first side surface and a second side surface facing the first side surface, wherein the first side surface is the surface thereof. An unheated meat-containing food for heating is provided in which a dusting layer is formed on at least a part of the above, and the dusting layer is not formed on the second single surface.
また、好ましい実施態様によれば、未加熱の肉類含有加熱用食品の、少なくとも第２片面を焼成して得られた、肉類含有加熱食品が提供される。 Further, according to a preferred embodiment, there is provided a meat-containing heated food obtained by baking at least the second single side of the unheated meat-containing heated food.
本発明の製造方法によれば、焼き目に関連した良好な外観を付与しつつ肉類含有加熱食品の製造歩留まりを効果的に改善することができる。好ましい実施態様によれば、第１片面に打ち粉層を形成した肉類含有加熱食品は、第１片面に打ち粉を付着させない以外同様にして製造した対照肉類含有加熱食品と比較して製造歩留まりが向上している。一実施態様によれば、本発明の肉類含有加熱食品の歩留まり向上率は、第１片面に打ち粉を付着させずに製造した対照肉類含有加熱食品を基準として、好ましくは３〜１０％であり、より好ましくは４〜８％であり、より一層好ましくは４．５〜６．５％である。また、別の実施態様によれば、本発明の肉類含有加熱食品の重量は、肉類含有食品原料の重量に対して、例えば、９６〜１０５％であり、好ましくは９７〜１０３％であり、より好ましくは９８〜１０２％であり、より一層好ましくは９９〜１０２％である。 According to the production method of the present invention, it is possible to effectively improve the production yield of the meat-containing heated food while imparting a good appearance related to the grilled texture. According to a preferred embodiment, the meat-containing heated food having the dusting layer formed on the first single surface has a higher production yield than the control meat-containing heated food produced in the same manner except that the dusting is not adhered to the first single surface. It is improving. According to one embodiment, the yield improvement rate of the meat-containing heated food of the present invention is preferably 3 to 10% based on the control meat-containing heated food produced without dusting on the first side surface. , More preferably 4 to 8%, and even more preferably 4.5 to 6.5%. Further, according to another embodiment, the weight of the meat-containing heated food of the present invention is, for example, 96 to 105%, preferably 97 to 103%, based on the weight of the meat-containing food raw material. It is preferably 98 to 102%, and even more preferably 99 to 102%.
肉類含有加熱食品の表面積は、特に限定されないが、例えば、５，０００〜１５０，０００ｍｍ２であり、好ましくは５，０００〜３０，０００ｍｍ２であり、より好ましくは５，０００〜２５，０００ｍｍ２である。 The surface area of the meat-containing cooked food is not particularly limited, but is, for example, 5,000 to 150,000 mm 2 , preferably 5,000 to 30,000 mm 2 , and more preferably 5,000 to 25,000 mm 2. Is.
肉類含有加熱食品の形状は、好ましくは肉類含有食品原料と同様であり、例えば、円状、楕円状、正方形状、長方形状等が挙げられる。 The shape of the meat-containing cooked food is preferably the same as that of the meat-containing food raw material, and examples thereof include a circular shape, an elliptical shape, a square shape, and a rectangular shape.
一実施態様によれば、肉類含有加熱食品においては、第１片面の表面積は、好ましくは第２片面の表面積と実質的に同等である。一実施態様によれば、第２片面の表面積は、第１片面の表面積を基準として、好ましくは９０〜１００％であり、より好ましくは９５〜１００％であり、より一層好ましくは９８〜１００％である。 According to one embodiment, in a meat-containing cooked food, the surface area of the first single surface is preferably substantially the same as the surface area of the second single surface. According to one embodiment, the surface area of the second single surface is preferably 90 to 100%, more preferably 95 to 100%, and even more preferably 98 to 100%, based on the surface area of the first single surface. Is.
本発明の一実施形態によれば、第１片面または第２片面の表面積の割合は、肉類含有食品原料の全表面積を基準にして、好ましくは１５〜４５％であり、より好ましくは２０〜４０％であり、より一層好ましくは２５〜４０％である。 According to one embodiment of the present invention, the ratio of the surface area of the first side or the second side is preferably 15 to 45%, more preferably 20 to 40, based on the total surface area of the meat-containing food raw material. %, More preferably 25-40%.
また、本発明の一実施形態によれば、第１片面および第２片面の合計表面積の割合は、肉類含有食品原料の全表面積を基準にして、例えば、３０〜９０％であり、好ましくは４０〜８０％であり、より好ましくは５０〜８０％であり、より一層好ましくは６０〜７５％である。 Further, according to one embodiment of the present invention, the ratio of the total surface area of the first single surface and the second single surface is, for example, 30 to 90%, preferably 40, based on the total surface area of the meat-containing food raw material. It is -80%, more preferably 50-80%, and even more preferably 60-75%.
また、本発明の一実施形態によれば、第１片面と第２片面との間の距離は
例えば、１０〜５０ｍｍであり、好ましくは１０〜４０ｍｍであり、より好ましくは１５〜３０ｍｍの範囲内にある。
Further, according to one embodiment of the present invention, the distance between the first single surface and the second single surface is, for example, 10 to 50 mm, preferably 10 to 40 mm, and more preferably within the range of 15 to 30 mm. It is in.
肉類含有加熱食品の具体的な例としては、例えば、ハンバーグ、ステーキ、焼き肉、つくねまたはミートボール等が挙げられるが、好ましくはハンバーグまたはステーキであり、より好ましくはハンバーグである。 Specific examples of the meat-containing cooked food include, for example, hamburger steak, grilled meat, meatballs or meatballs, but hamburger steak or steak is preferable, and hamburger steak is more preferable.
また、本発明の肉類含有加熱食品には冷凍処理を行ってもよい。したがって、本発明の一実施態様によれば、上記肉類含有加熱食品を冷凍する工程を含んでなる、冷凍済み肉類含有冷凍食品を製造する方法が提供される。 Further, the meat-containing heated food of the present invention may be frozen. Therefore, according to one embodiment of the present invention, there is provided a method for producing a frozen meat-containing frozen food, which comprises a step of freezing the meat-containing heated food.
肉類含有加熱食品の冷凍処理する際の温度は、適宜設定してよいが、冷凍温度は、例えば、−１５〜−７８℃であり、好ましくは−１５〜４０℃である。また、冷凍時間は、冷凍温度および肉類含有加熱食品のサイズおよび量に応じて決定してよいが、例えば、1〜１０時間であり、好ましくは１〜５時間である。 The temperature at the time of freezing the meat-containing heated food may be appropriately set, but the freezing temperature is, for example, -15 to −78 ° C., preferably -15 to 40 ° C. The freezing time may be determined according to the freezing temperature and the size and amount of the meat-containing heated food, but is, for example, 1 to 10 hours, preferably 1 to 5 hours.
本発明の一実施態様によれば、肉類含有加熱食品を冷凍処理することにより得られた、冷凍済み肉類含有加熱食品が提供される。本発明によれば、冷凍済み肉類含有冷凍食品に対しても優れた製造歩留まりを付与することができる。好ましい実施態様によれば、冷凍済み肉類含有加熱食品は、第１片面に打ち粉を付着させない以外同様にして製造した対照冷凍済み肉類含有加熱食品と比較して製造歩留まりが向上している。一実施態様によれば、本発明の冷凍済み肉類含有加熱食品の歩留まり向上率は、第１片面に打ち粉を付着させずに製造した対照冷凍済み肉類含有加熱食品を基準として、好ましくは２〜９％であり、より好ましくは３〜７．５％であり、より一層好ましくは４〜６．５％である。また、別の実施態様によれば、本発明の冷凍済み肉類含有冷凍食品の重量は、肉類含有食品原料の重量を基準として、例えば、９６〜１０５％であり、好ましくは９６〜１００％であり、より好ましくは９６〜９９％であり、より一層好ましくは９６〜９８％である。 According to one embodiment of the present invention, there is provided a frozen meat-containing cooked food obtained by freezing the meat-containing cooked food. According to the present invention, it is possible to impart an excellent production yield to a frozen food containing frozen meat. According to a preferred embodiment, the frozen meat-containing heated food has an improved production yield as compared with the control frozen meat-containing heated food produced in the same manner except that the dusting powder is not adhered to the first side surface. According to one embodiment, the yield improvement rate of the frozen meat-containing heated food of the present invention is preferably 2 to 2 based on the control frozen meat-containing heated food produced without dusting on the first side surface. It is 9%, more preferably 3 to 7.5%, and even more preferably 4 to 6.5%. Further, according to another embodiment, the weight of the frozen meat-containing frozen food of the present invention is, for example, 96 to 105%, preferably 96 to 100%, based on the weight of the meat-containing food raw material. , More preferably 96-99%, even more preferably 96-98%.
肉類含有加熱食品または冷凍済み肉類含有加熱食品は、所望により、気密性または遮光性を有する容器に密閉して、容器詰め食品または容器詰め冷凍食品とすることができる。したがって、本発明の一実施態様によれば、肉類含有加熱食品または冷凍済み肉類含有加熱食品は容器詰め食品の形態で提供される。また、容器詰め食品は、加熱殺菌処理を施して、レトルトパウチ食品とすることができる。したがって、本発明の一実施態様によれば、容器詰め食品はレトルトパウチ食品の形態で提供される。 The meat-containing heated food or the frozen meat-containing heated food can be sealed in a container having airtightness or light-shielding property to obtain a packaged food or a packaged frozen food, if desired. Therefore, according to one embodiment of the present invention, the meat-containing cooked food or the frozen meat-containing cooked food is provided in the form of a packaged food. In addition, the packaged food can be heat-sterilized to obtain a retort pouch food. Therefore, according to one embodiment of the invention, the packaged food is provided in the form of a retort pouch food.
冷凍済み肉類含有加熱食品は、オーブン等の公知の装置を用いて解凍して摂取することができる。冷凍済み肉類含有加熱食品の解凍条件は、特に限定されないが、例えば、１５０〜２００℃で２〜２０分間である。 The frozen meat-containing heated food can be thawed and ingested using a known device such as an oven. The thawing conditions of the frozen meat-containing cooked food are not particularly limited, but are, for example, 150 to 200 ° C. for 2 to 20 minutes.
本発明においては、上述の通り、肉類含有加熱食品の歩留まりを効果的に向上させることができる。したがって、本発明の別の態様によれば、第１片面と、第１片面と対向する第２片面とを備えた肉類含有食品原料を加熱調理する、肉類含有加熱食品の歩留まり向上方法であって、肉類含有食品原料の前記第１片面に打ち粉層を形成する工程を含み、肉類含有食品原料の前記第２片面に打ち粉層を形成する工程を含まず、肉類含有食品原料の第２片面を焼成する工程を含んでなる、方法が提供される。また、本発明の別の実施態様によれば、上記肉類含有加熱食品を冷凍する工程を含んでなる、冷凍済み肉類含有加熱食品の歩留まり向上方法が提供される。上記別の好ましい態様は、肉類含有加熱食品または冷凍済み肉類含有加熱食品の製造方法に準じて実施することができる。 In the present invention, as described above, the yield of the meat-containing heated food can be effectively improved. Therefore, according to another aspect of the present invention, it is a method for improving the yield of a meat-containing cooked food by heating and cooking a meat-containing food raw material having a first single side and a second single side facing the first single side. , The step of forming a dusting layer on the first single side of the meat-containing food raw material, and not including the step of forming a dusting layer on the second single side of the meat-containing food raw material, the second single side of the meat-containing food raw material. A method is provided that comprises the step of firing. Further, according to another embodiment of the present invention, there is provided a method for improving the yield of frozen meat-containing heated food, which comprises a step of freezing the meat-containing heated food. The above-mentioned other preferred embodiment can be carried out according to the method for producing a meat-containing heated food or a frozen meat-containing heated food.
以下、本発明の実施例を説明するが、本発明はこれら実施例に限定されるものではない。 Examples of the present invention will be described below, but the present invention is not limited to these examples.
試験サンプルの製造
＜中種の作製＞
牛挽肉（２５０．０ｋｇ）、豚挽肉（２５０．０ｋｇ）、食塩（５．０ｋｇ）および水（２０．０ｋｇ）をミキサーで５分間混合した。次に、得られた混合物に、香辛料（ナツメグ、コショウ；各０．２０ｋｇ）、デンプン（１０．０ｋｇ）を加えて混合した。次に、得られた混合物に、卵（５０．０ｋｇ）、グルタミン酸ソーダ（２．０ｋｇ）、ぶどう糖（４．０ｋｇ）、グリシン（１．０ｋｇ）、植物性蛋白（アペックス６５０、不二製油；２０．０ｋｇ）、生玉葱（４．５ｍｍダイス、２００．０ｋｇ）および水（６５．０ｋｇ）を加えて混合した。次に、得られた混合物に生パン粉（５．３９ｋｇ）を加えて混合した。次に、得られ混合物を小判形状（短径７５ｍｍ、長径１０５ｍｍ、厚み２０ｍｍ、片面当たり表面積６４．３ｃｍ２（片面当たり表面積は全表面積に対して３４．７％に相当））に成形し、ハンバーグの中種（１２０．０ｇ／個）を得た。
Production of test sample <Preparation of medium species>
Minced beef (250.0 kg), minced pork (250.0 kg), salt (5.0 kg) and water (20.0 kg) were mixed in a mixer for 5 minutes. Next, spices (nutmeg, pepper; 0.20 kg each) and starch (10.0 kg) were added to the obtained mixture and mixed. Next, in the obtained mixture, eggs (50.0 kg), sodium glutamate (2.0 kg), glucose (4.0 kg), glycine (1.0 kg), vegetable protein (Apex 650, Fuji Oil; 20). .0 kg), raw onion (4.5 mm die, 200.0 kg) and water (65.0 kg) were added and mixed. Next, raw bread crumbs (5.39 kg) were added to the obtained mixture and mixed. Next, the obtained mixture was formed into an oval shape (minor axis 75 mm, major axis 105 mm, thickness 20 mm, surface area per side 64.3 cm 2 (surface area per side corresponds to 34.7% of total surface area)) and hamburger steak. Medium seeds (120.0 g / piece) were obtained.
打ち粉による処理
（１）打ち粉として、以下の粉体Ａ〜Ｅを用意した。
（２）以下の手順に従い、ハンバーグを作成した。なお、以下に記載の加熱処理の際に、ハンバーグの中種の中心温度は７５℃以上となることを確認した。
試験区１（打ち粉なし）
ハンバーグの中種に打ち粉を添加しなかった。そして、油をひいた約２２０℃の鉄板上でハンバーグの中種の片面を９０秒焼成し、もう一方の片面を６０秒加熱した。
試験区２（打ち粉片面付着）
アルミバットに打ち粉を１ｃｍほどの厚みに平らに敷き、そこにハンバーグの中種を置いた。次に、ヘラでハンバーグをとり、打ち粉がついていない側に粉がつかないように網の上に反転し、付着量が２．０ｇになるように余分な打ち粉を払った。ここで、打ち粉としては、粉体Ａを用いた。
油をひいた約２２０℃の鉄板上でハンバーグの中種の打ち粉の付着していない片面を９０秒焼成し、打ち粉の付着したもう一方の片面を６０秒加熱した。
試験区３（打ち粉両面付着）
ハンバーグの中種の両片面に打ち粉を付着させた。具体的には、アルミバットに打ち粉を１ｃｍほどの厚みに平らに敷き、そこにハンバーグの中種を置いた。次に、片面に打ち粉が添加されたハンバーグの中種をとり、打ち粉を敷いたアルミバットの上で反転し、全体の付着量が５．０ｇになるように余分な打ち粉を払った。ここで、打ち粉としては、粉体Ａを用いた。
次に、油をひいた約２２０℃の鉄板上でハンバーグの中種の片面を９０秒焼成し、もう一方の片面を６０秒加熱した。
試験区４（打ち粉なし）
ハンバーグの中種に打ち粉を添加しなかった。そして、油をひいた約２２０℃の鉄板上でハンバーグの中種の片面を９０秒焼成し、もう一方の片面を約１３０℃で１２分焼成した。
試験区５（打ち粉片面付着）
試験区２と同様の手法により、ハンバーグの中種の片面に打ち粉を付着させた。打ち粉としては粉体Ａを用いた。
油をひいた約２２０℃の鉄板上でハンバーグの中種の打ち粉の付着していない片面を９０秒焼成し、打ち粉の付着していないもう一方の片面を約１３０℃で１２分加熱した。
試験区６（打ち粉片面付着）
試験区２と同様の手法により、ハンバーグの中種の片面に打ち粉を付着させた。打ち粉としては粉体Ｂを用いた。
油をひいた約２２０℃の鉄板上でハンバーグの中種の打ち粉の付着していない片面を９０秒焼成し、打ち粉の付着したもう一方の片面を６０秒加熱した。
試験区７（打ち粉片面付着−片面焼成）
打ち粉としては粉体Ｃを用いる以外、試験区６と同様の処理を行った。
試験区８（打ち粉片面付着−片面焼成）
打ち粉としては粉体Ｄを用いる以外、試験区６と同様の処理を行った。
試験区９（打ち粉片面付着−片面焼成）
打ち粉としては粉体Ｅを用いる以外、試験区６と同様の処理を行った。
(2) A hamburger was prepared according to the following procedure. During the heat treatment described below, it was confirmed that the core temperature of the middle hamburger steak was 75 ° C. or higher.
Test plot 1 (no dusting)
No flour was added to the medium hamburger steak. Then, one side of the hamburger steak was baked for 90 seconds on an oiled iron plate at about 220 ° C., and the other side was heated for 60 seconds.
Test group 2 (one side of dusting powder adhered)
The flour was spread flat on an aluminum vat to a thickness of about 1 cm, and the hamburger steak was placed there. Next, the hamburger was taken with a spatula, turned over on the net so that the powder did not adhere to the side without the dusting, and the excess dusting was removed so that the amount of adhesion was 2.0 g. Here, powder A was used as the dusting powder.
On an oiled iron plate at about 220 ° C., one side of the hamburger steak without dusting was baked for 90 seconds, and the other side with dusting was heated for 60 seconds.
Test group 3 (Adhesion on both sides of dusting powder)
Dust was adhered to both sides of the medium hamburger steak. Specifically, dusting powder was spread flat on an aluminum vat to a thickness of about 1 cm, and the middle seeds of the hamburger were placed there. Next, the middle seeds of the hamburger steak with flour added to one side were taken, inverted on an aluminum vat covered with flour, and excess flour was removed so that the total amount of adhesion was 5.0 g. .. Here, powder A was used as the dusting powder.
Next, one side of the medium hamburger steak was baked for 90 seconds on an oiled iron plate at about 220 ° C., and the other side was heated for 60 seconds.
Test plot 4 (no dusting)
No flour was added to the medium hamburger steak. Then, one side of the medium hamburger steak was baked for 90 seconds on an oiled iron plate at about 220 ° C., and the other side was baked at about 130 ° C. for 12 minutes.
Test group 5 (one side of dusting powder adhered)
Dust was adhered to one side of the medium-sized hamburger steak by the same method as in Test Group 2. Powder A was used as the dusting powder.
On an oiled iron plate at about 220 ° C, one side of the hamburger steak without dusting was baked for 90 seconds, and the other side without dusting was heated at about 130 ° C for 12 minutes. ..
Test group 6 (one side of dusting powder adhered)
Dust was adhered to one side of the medium-sized hamburger steak by the same method as in Test Group 2. Powder B was used as the dusting powder.
On an oiled iron plate at about 220 ° C., one side of the hamburger steak without dusting was baked for 90 seconds, and the other side with dusting was heated for 60 seconds.
Test group 7 (One-sided adhesion of dusting-single-sided firing)
The same treatment as in Test Group 6 was performed except that powder C was used as the dusting powder.
Test group 8 (one-sided adhesion of dusting-single-sided firing)
The same treatment as in Test Group 6 was performed except that powder D was used as the dusting powder.
Test group 9 (one-sided adhesion of dusting-single-sided firing)
The same treatment as in Test Group 6 was performed except that powder E was used as the dusting powder.
＜蒸煮工程＞
試験区１〜３および６〜９のサンプルは、焼成および加熱処理した後、１００℃の蒸気を使用して９分間蒸煮処理した。
<Steaming process>
The samples in Test Groups 1-3 and 6-9 were calcined and heat-treated and then steamed for 9 minutes using steam at 100 ° C.
＜冷凍工程＞
加熱工程を経て得られた試験区１〜９のサンプルを約−３５℃の凍結庫で急速冷凍し、約−１８℃にて５日間冷凍保管して冷凍ハンバーグを得た。
<Freezing process>
The samples of Test Groups 1 to 9 obtained through the heating step were rapidly frozen in a freezer at about −35 ° C. and stored frozen at about −18 ° C. for 5 days to obtain a frozen hamburger steak.
喫食時処理
＜喫食時調理＞
天板に冷凍ハンバーグを並べ、１８０℃のコンベクションオーブンで１４分間加熱調理した。得られたハンバーグを焼き目のある面を上にして皿に置き、外観の評価では上下両面とも見て、以下の官能評価を行った。
Processing at the time of eating <Cooking at the time of eating>
Frozen hamburgers were arranged on the top plate and cooked in a convection oven at 180 ° C. for 14 minutes. The obtained hamburger was placed on a plate with the grilled side facing up, and the appearance was evaluated by looking at both the top and bottom, and the following sensory evaluation was performed.
官能評価
訓練されたパネラー３名により以下の評価基準に従い、外観、食感の官能評価を行った（各サンプル数ｎ＝４）。なお、外観は、試験区１と同等の焼き目の存在する面積割合が約５割であるサンプルをスコア３の基準とした。焼き目は、試験区１と同等の色（茶黒色）の焼き目であるとパネラー２名が評価する場合に試験区１と同等の焼き目であると判定し、焼き目の存在する面積割合に加入した。
Sensory evaluation Three trained panelists performed sensory evaluation of appearance and texture according to the following evaluation criteria (number of samples n = 4). As for the appearance, a sample in which the area ratio of the burnt area equivalent to that in Test Group 1 was about 50% was used as the standard for the score 3. When two panelists evaluate that the burnt grain is the same color (brown black) as the test plot 1, it is judged to be the same burnt grain as the test plot 1, and the area ratio where the burnt grain is present. Joined.
＜外観＞
５：極めて良好な外観である（ハンバーグ表面における焼き目の存在する面積割合が約７割以上である）
４：良好な外観である（ハンバーグ表面における焼き目の存在する面積割合が約６割以上7割未満である）
３：通常の外観である（ハンバーグ表面における焼き目の存在する面積割合が約５割以上６割未満である）
２：やや不良な外観である（ハンバーグ表面における焼き目の存在する面積割合が約４割以上５割未満である）
１：不良な外観である（ハンバーグ表面における焼き目の存在する面積割合が約４割未満である）
<Appearance>
5: Very good appearance (the area ratio of the burnt area on the hamburger surface is about 70% or more)
4: Good appearance (the area ratio of the burnt area on the hamburger surface is about 60% or more and less than 70%).
3: Normal appearance (the area ratio of the burnt area on the hamburger surface is about 50% or more and less than 60%)
2: Slightly poor appearance (the area ratio of the burnt area on the hamburger surface is about 40% or more and less than 50%)
1: Poor appearance (the area ratio of the burnt area on the hamburger surface is less than about 40%)
＜食感（ジューシー感）＞
５：極めてジューシーが強い
４：ジューシーが強い
３：通常のジューシーである
２：やや不良なジューシーである
１：不良なジューシーである
<Texture (juicy)>
5: Extremely juicy 4: Strong juicy 3: Normal juicy 2: Slightly bad juicy 1: Bad juicy
結果は、表６に示される通りであった。
なお、総合評価は、外観およびジューシー感のスコアが４以上であり、かつ冷凍後の歩留まりが９５％以上である場合を◎とし、外観またはジューシー感のスコアが４未満であるかまたは冷凍後の歩留まりが９５％未満である場合を×とした。 In the overall evaluation, the case where the appearance and juiciness score is 4 or more and the yield after freezing is 95% or more is evaluated as ⊚, and the appearance or juiciness score is less than 4 or after freezing. The case where the yield was less than 95% was evaluated as x.
また、図１の写真は、試験区１（左上および左下：打ち粉なし）、試験区２（中央上および中央下：打ち粉片面付着）、試験区３（右上および右下：打ち粉両面付着）の焼成面（表面）の加熱（焼成）後の外観を示す。 In addition, the photographs in FIG. 1 show Test Group 1 (upper left and lower left: no dusting), Test Group 2 (upper center and lower center: single-sided dusting), and Test Group 3 (upper right and lower right: double-sided dusting). ) Shows the appearance of the fired surface (surface) after heating (firing).
また、図２ではそれぞれ、試験区１（左上および左下：打ち粉なし）、試験区２（中央上および中央下：打ち粉片面付着）、試験区３（打ち粉両面付着）の非焼成面（裏面）の加熱後の外観を示す。 Further, in FIG. 2, the non-fired surfaces of Test Group 1 (upper left and lower left: no dusting), Test Group 2 (upper center and lower center: one side of dusting), and Test Group 3 (both sides of dusting) The appearance of the back surface) after heating is shown.
打ち粉の付着していない片面を焼成した試験区２および５〜９では、外観はいずれもスコア５（極めて良好）であり、食感（ジューシー感）もスコア４〜５（良好〜極めて良好）であり、冷凍後の歩留まりは９５．３〜９７．７％であった。
打ち粉を使用していない試験区１および４では、外観はスコア５（極めて良好）である一方で、食感（ジューシー感）はスコア３（通常）であり、冷凍後の歩留まりはそれぞれ、９１．２および９２．８％であった。
打ち粉を両面に使用した試験区３では、外観はスコア１（不良）であり、食感（ジューシー感）はスコア４（良好）であり、歩留まりは１００．４％であった。
In Test Group 2 and 5-9 in which one side to which no dusting was attached was fired, the appearance was score 5 (extremely good), and the texture (juiciness) was also scored 4 to 5 (good to extremely good). The yield after freezing was 95.3 to 97.7%.
In test plots 1 and 4 in which no dusting was used, the appearance was score 5 (extremely good), while the texture (juiciness) was score 3 (normal), and the yield after freezing was 91, respectively. It was .2 and 92.8%.
In the test group 3 in which the dusting powder was used on both sides, the appearance was score 1 (poor), the texture (juicy texture) was score 4 (good), and the yield was 100.4%.
本発明によれば、肉類含有加熱食品に良好な焼き目を付与しつつ、歩留まりを効果的に向上させることができる。 According to the present invention, it is possible to effectively improve the yield while imparting a good grilled texture to the meat-containing heated food.
Claims (14)
前記肉類含有食品原料の前記第１片面に打ち粉層を形成する工程を含み、
前記肉類含有食品原料の前記第２片面に打ち粉層を形成する工程を含まず、
前記肉類含有食品原料の第２片面を焼成する工程を含んでなる、方法。 A method for producing a meat-containing cooked food by cooking a meat-containing food raw material having a first single side and a second single side facing the first single side.
Including a step of forming a dusting layer on the first single surface of the meat-containing food raw material.
The step of forming a dusting layer on the second single surface of the meat-containing food raw material is not included.
A method comprising the step of baking the second single side of the meat-containing food raw material.
前記第１片面は、その表面の少なくとも一部に打ち粉層が形成されており、
前記第２片面は、打ち粉層が形成されていない、未加熱の肉類含有加熱用食品。 An unheated meat-containing food for heating made of a meat-containing food raw material having a first side surface and a second side surface facing the first side surface.
A dusting layer is formed on at least a part of the surface of the first single surface.
The second single side is an unheated meat-containing food for heating on which a flouring layer is not formed.
前記肉類含有食品原料の前記第１片面に打ち粉層を形成する工程を含み、
前記肉類含有食品原料の前記第２片面に打ち粉層を形成する工程を含まず、
前記肉類含有食品原料の第２片面を焼成する工程を含んでなる、方法。 A method for improving the yield of a meat-containing cooked food, wherein a meat-containing food raw material having a first single side and a second single side facing the first single side is cooked.
Including a step of forming a dusting layer on the first single surface of the meat-containing food raw material.
The step of forming a dusting layer on the second single surface of the meat-containing food raw material is not included.
A method comprising the step of baking the second single side of the meat-containing food raw material.
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| カジキのパン粉焼き, クックパッド, [ONLINE], 17-09-2017 UPLOADED, [RETRIEVED ON 16-12-2022], RETRIEVE, JPN6022054574, ISSN: 0004950835 * |
| 安いお肉でも。ステーキの焼き方＆ソース, クックパッド, [ONLINE], 17-01-2015 UPLOADED, [RETRIEVED ON 1, JPN6022054575, ISSN: 0004950834 * |
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