JP2021073937A - Frozen sauce with minced meat - Google Patents
Frozen sauce with minced meat Download PDFInfo
- Publication number
- JP2021073937A JP2021073937A JP2019204764A JP2019204764A JP2021073937A JP 2021073937 A JP2021073937 A JP 2021073937A JP 2019204764 A JP2019204764 A JP 2019204764A JP 2019204764 A JP2019204764 A JP 2019204764A JP 2021073937 A JP2021073937 A JP 2021073937A
- Authority
- JP
- Japan
- Prior art keywords
- minced meat
- sauce
- meat
- mass
- oiled
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 223
- 235000015067 sauces Nutrition 0.000 title claims abstract description 112
- 238000010257 thawing Methods 0.000 claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 claims description 31
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 244000294411 Mirabilis expansa Species 0.000 claims description 3
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 3
- 235000021438 curry Nutrition 0.000 claims description 3
- ZINJLDJMHCUBIP-UHFFFAOYSA-N ethametsulfuron-methyl Chemical compound CCOC1=NC(NC)=NC(NC(=O)NS(=O)(=O)C=2C(=CC=CC=2)C(=O)OC)=N1 ZINJLDJMHCUBIP-UHFFFAOYSA-N 0.000 claims description 3
- 235000013536 miso Nutrition 0.000 claims description 3
- 239000007787 solid Substances 0.000 abstract description 14
- 239000003921 oil Substances 0.000 description 25
- 235000019198 oils Nutrition 0.000 description 25
- 238000011156 evaluation Methods 0.000 description 18
- 238000010438 heat treatment Methods 0.000 description 16
- 238000000034 method Methods 0.000 description 11
- 239000003925 fat Substances 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 235000015278 beef Nutrition 0.000 description 6
- 238000010411 cooking Methods 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 235000020993 ground meat Nutrition 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000015113 tomato pastes and purées Nutrition 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000005457 ice water Substances 0.000 description 2
- 239000000203 mixture Substances 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
- 235000015277 pork Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
本発明は挽肉入り冷凍ソースに関する。 The present invention relates to a frozen sauce containing minced meat.
挽肉の入ったいわゆるミートソース、ボロネーゼソースなどの冷凍袋入りソースの工業的製造方法では、従来、油で炒めた野菜や挽肉にトマトペーストや調味料、香辛料を加えて長時間煮込み、これを袋に充填した後に凍結して、喫食時に解凍して喫食していた。また、炒め調理にはニーダーが多用されるが、水分が十分に蒸発しないため、肉の炒め工程による香ばしさが十分ではないという問題があった。また、香ばしさを出そうとするためには、肉を焦げ付かせる時間の調整や手間、技術が必要であったり、炒めたり煮込んだりする間に挽肉の粒が崩れて小さくなり肉の固形感に乏しくなるという問題もあった。
さらに肉を煮込んでいる間に肉を炒めた時の香りが薄れてしまうという問題もあった。
特許文献１及び引用文献２には、オーブンで焼いた挽肉あるいはさらにバーナーで加熱処理した挽肉をソースに入れることにより、挽肉入りソースの挽肉に香ばしさを付与する手法が記載されている。しかしながら、この手法でも依然として、ソースで煮込んだり、長時間ソースと接している間に、肉の香ばしい香りが薄れてしまったり、肉の固形感に乏しくなるという問題が存在していた。
In the industrial manufacturing method of frozen sauces such as so-called meat sauce containing minced meat and bolognese sauce, tomato paste, seasonings and spices are added to vegetables and minced meat fried in oil and simmered for a long time, and this is put in a bag. After filling, it was frozen and thawed at the time of eating. Further, although a kneader is often used for stir-fry cooking, there is a problem that the aroma of the meat in the stir-fry process is not sufficient because the water content does not evaporate sufficiently. In addition, in order to bring out the aroma, it is necessary to adjust the time to burn the meat, labor and skill, and the grains of minced meat collapse and become smaller during frying and boiling, and the solid feeling of the meat There was also the problem of becoming scarce.
Furthermore, there was also the problem that the aroma of the meat when it was fried while it was being simmered diminished.
Patent Document 1 and Cited Document 2 describe a method of imparting aroma to the minced meat of a sauce containing minced meat by putting the minced meat baked in an oven or the minced meat further heat-treated with a burner into the sauce. However, even with this method, there are still problems that the fragrant aroma of the meat fades and the solidity of the meat becomes poor while it is boiled in the sauce or in contact with the sauce for a long time.
本発明の課題は、上記問題点を解決して、冷凍挽肉入りソースを解凍して喫食する際に、挽肉の調理した香ばしい香りと肉の固形感を十分に維持することができる、冷凍挽肉入りソースを提供することである。 The subject of the present invention is to solve the above-mentioned problems, and when the sauce containing frozen minced meat is thawed and eaten, the fragrant aroma of the minced meat and the solid feeling of the meat can be sufficiently maintained. To provide the source.
本発明者らは、調理済みソースと油ちょう済み挽肉塊とを含み、解凍後油ちょう済み挽肉塊をほぐして喫食するための、冷凍挽肉入りソースにより上記課題が解決しうることを見いだした。前記挽肉入り冷凍ソースは、解凍後に袋の中で油ちょう済み挽肉塊をほぐし、それを温めて喫食したり、そのまま温めて喫食する直前に袋の中で、または袋から出したあとに挽肉塊をほぐしたりして、油ちょうした加熱済み挽肉塊と調理済みソースとを一体化させることができ、このような調理方法をとることにより、油ちょう調理した挽肉の香ばしい香りが十分に残存し、さらに肉の固形感を食する人の好みに応じて残すことができ、上記問題を解決した。
本発明は、以下を提供する。
［１］調理済みソースと油ちょう済み挽肉塊とを含み、解凍後油ちょう済み挽肉塊をほぐして喫食するための、冷凍挽肉入りソース。
［２］ミートソース、ボロネーゼソース、サルサソース、麻婆ソース、肉味噌ソース、ドライカレーソース、及びタコライスソースからなる群より選択される、［１］記載の冷凍挽肉入りソース。
［３］油ちょう済み挽肉塊が、少なくとも１．５ｃｍ3の塊である、前記［１］または［２］記載の冷凍挽肉入りソース。
［４］油ちょう済み挽肉塊の合計量と調理済みソースとの質量比が、１０：９０〜５０：５０である、前記［１］〜［３］のいずれか一記載の冷凍挽肉入りソース。
［５］調理済みソースに、油ちょう済み挽肉塊を加え、その後冷凍することを含む、前記［１］〜［４］のいずれか一記載の、解凍後油ちょう済み挽肉塊をほぐして喫食するための冷凍挽肉入りソースを製造する方法。
［６］挽肉塊を１５０〜２００℃の温度範囲で６０〜１２０秒間油ちょうすることにより油ちょう済み挽肉塊を製造することを含む、前記［５］記載の製造方法。
The present inventors have found that the above-mentioned problem can be solved by a sauce containing frozen minced meat, which contains a cooked sauce and an oiled minced meat mass, and is used to loosen and eat the oiled minced meat mass after thawing. The frozen sauce containing minced meat loosens the oiled minced meat mass in a bag after thawing and warms it for eating, or just before warming it and eating it, in the bag or after taking it out of the bag. It is possible to integrate the cooked minced meat with the oiled minced meat by loosening it, and by adopting such a cooking method, the fragrant aroma of the minced meat cooked with oil remains sufficiently. Furthermore, the solid feeling of the meat can be left according to the taste of the eater, solving the above problem.
The present invention provides:
[1] A sauce containing frozen minced meat, which contains a cooked sauce and an oiled minced meat mass, and is used to loosen and eat the oiled minced meat mass after thawing.
[2] The sauce containing frozen minced meat according to [1], which is selected from the group consisting of meat sauce, bolognese sauce, salsa sauce, mabo sauce, meat miso sauce, dry curry sauce, and taco rice sauce.
[3] The sauce containing frozen minced meat according to the above [1] or [2], wherein the oiled minced meat mass is a mass of at least 1.5 cm 3.
[4] The sauce containing frozen minced meat according to any one of the above [1] to [3], wherein the mass ratio of the total amount of the oiled minced meat mass to the cooked sauce is 10:90 to 50:50.
[5] The thawed minced meat mass according to any one of [1] to [4] above, which comprises adding the minced meat mass with oil to the cooked sauce and then freezing, is loosened and eaten. How to make a sauce with frozen minced meat for.
[6] The production method according to the above [5], which comprises producing an oiled minced meat mass by oiling the minced meat mass in a temperature range of 150 to 200 ° C. for 60 to 120 seconds.
本発明により、肉を焦げ付かせる時間の調整や特別な技術を用いることなく、挽肉の油ちょう調理による香ばしさと肉の固形感が十分に維持された冷凍挽肉入りソースを提供することができる。本発明の冷凍挽肉入りソースにより、美味しく、また好みに応じた挽肉の固形感を有する挽肉入りソースを提供することができる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a sauce containing frozen minced meat in which the aroma and solidity of the minced meat are sufficiently maintained by oil-cooking of the minced meat without adjusting the time for burning the meat or using a special technique. The frozen minced meat-containing sauce of the present invention can provide a minced meat-containing sauce that is delicious and has a solid feeling of minced meat according to taste.
本発明は、調理済みソースと油ちょう済み挽肉塊とを含み、解凍後油ちょう済み挽肉塊をほぐして喫食するための、冷凍挽肉入りソースに関する。 The present invention relates to a sauce containing frozen minced meat, which comprises a cooked sauce and an oiled minced meat mass, and is used to loosen and eat the oiled minced meat mass after thawing.
本発明において、油ちょう済み挽肉塊は、挽肉を含む挽肉塊を、油ちょうを含む工程によって加熱調理したものをいう。油ちょうすることにより肉の香ばしさを付与することができ、また油ちょうにより挽肉塊の表面が固まってほぐした際に挽肉の塊ができる為、ソースに肉の固形感を付与することができる。 In the present invention, the oiled minced meat lump refers to a lump of minced meat containing minced meat cooked by a step including oil shavings. By oiling, the aroma of the meat can be imparted, and when the surface of the minced meat mass is hardened and loosened by the oil butterfly, the ground meat mass is formed, so that the sauce can be given a solid feeling of meat. ..
本発明の油ちょう済み挽肉塊において、挽肉の種類は限定無く使用でき、例えば牛、豚、鶏などの畜肉の挽肉を使用することができる。
油ちょう済み挽肉塊は、挽肉のみからなっていても良く、挽肉以外の副原料を含んでいても良い。油ちょう済み挽肉塊における挽肉の比率が高いほど弾力が高まり肉の固形感が高くなる傾向にあるが、ほぐしやすさの観点から油ちょう済み挽肉塊における挽肉の比率は３２％〜９０％であることが好ましく、５０％〜８０％であることが更に好ましい。
油ちょう済み挽肉塊における挽肉以外の副原料としては、大豆蛋白、乳蛋白、卵蛋白、小麦蛋白等の蛋白類；デキストリン、卵、パン粉、調味料（例えば、食塩、グルタミン酸ナトリウム、カツオパウダーなどの粉末調味料；玉ねぎのみじん切り等の野菜類裁断物、その裁断物を加熱調理した加熱調理済み野菜類裁断物；ソース、エキス、醤油、だし汁、ハチミツなどの液体調味料）；植物性油脂（サラダ油、パーム油、菜種油、綿実油、サフラワー油、大豆油、ヒマワリ油、胡麻油、コーン油、米油、シソ油、オリーブ油、アマニ油、エゴマ油等）、動物性油脂（牛脂、豚脂、鶏脂、魚油等）、加工油脂（硬化油、マーガリン、ショートニング、粉末油脂等）などの油脂類；香辛料、小麦澱粉、馬鈴薯澱粉、タピオカ澱粉、コーンスターチ、甘藷澱粉、これらを物理的・化学的・酵素的に処理した加工澱粉等の澱粉類等を使用することができる。
In the oiled minced meat mass of the present invention, the type of minced meat can be used without limitation, and for example, minced meat of livestock meat such as beef, pork, and chicken can be used.
The oiled minced meat mass may consist only of minced meat or may contain auxiliary raw materials other than minced meat. The higher the ratio of minced meat in the oiled minced meat mass, the higher the elasticity and the solid feeling of the meat tends to be, but from the viewpoint of ease of loosening, the ratio of minced meat in the oiled minced meat mass is 32% to 90%. It is preferably 50% to 80%, and more preferably 50% to 80%.
As auxiliary raw materials other than ground meat in oiled ground meat mass, proteins such as soybean protein, milk protein, egg protein, wheat protein; dextrin, egg, bread flour, seasonings (for example, salt, sodium glutamate, bonito powder, etc.) Powdered seasoning; vegetable cuts such as chopped onions, cooked vegetable cuts cooked by heating the cuts; liquid seasonings such as sauces, extracts, soy sauce, soup stock, honey); vegetable oils and fats (salad oil) , Palm oil, rapeseed oil, cotton seed oil, safflower oil, soybean oil, sunflower oil, sesame oil, corn oil, rice oil, perilla oil, olive oil, flaxseed oil, sesame oil, etc.), animal fats and oils (beef fat, pork fat, chicken fat, etc.) , Fish oil, etc.), processed fats and oils (hardened oil, margarine, shortening, powdered fats and oils, etc.); It is possible to use starches such as processed starches that have been treated in the above.
本発明において、油ちょう済み挽肉塊の形状は特に限定されず、球、円柱、楕円柱、小判型、シート状、角柱、立方体、直方体等の形状とすることができる。ほぐした際に食感の違いが楽しめるように角柱、立方体、直方体等の角がある形状が好ましい。また油ちょう済み挽肉塊の大きさはソースの容器に入る範囲であれば限定されないが、ほぐした際に十分な肉の固形感を得るためには少なくとも１．５ｃｍ3の塊であることが好ましく、球であれば半径が少なくとも５ｍｍであることが好ましい。また楕円柱、小判型、シート状などの扁平な形状では、厚みが少なくとも１０ｍｍあることが好ましい。 In the present invention, the shape of the minced meat lump that has been oiled is not particularly limited, and may be a sphere, a cylinder, an elliptical pillar, an oval shape, a sheet shape, a prism, a cube, a rectangular parallelepiped, or the like. A shape with angles such as a prism, a cube, and a rectangular parallelepiped is preferable so that the difference in texture can be enjoyed when loosened. The size of the oiled minced meat mass is not limited as long as it fits in the sauce container, but it is preferably at least 1.5 cm 3 in order to obtain a sufficient solid feeling of the meat when loosened. , If it is a sphere, the radius is preferably at least 5 mm. Further, in a flat shape such as an elliptical pillar, an oval shape, or a sheet shape, the thickness is preferably at least 10 mm.
本発明において調理済みソースとは、さらに加熱調理することなく食することができる調理済みのソースである。調理済みソースに使用される原料は得られる挽肉入りソースの種類により異なるが、原料として油ちょう済み挽肉塊に含まれる挽肉以外の挽肉を含んでいても含んでいなくてもよい。
本発明における挽肉入りソースの種類は特に限定されず、ミートソース、ボロネーゼソース、サルサソース、麻婆ソース、肉味噌ソース、ドライカレーソース、タコライスソース等を例示することができる。
In the present invention, the cooked sauce is a cooked sauce that can be eaten without further cooking. The raw material used for the cooked sauce varies depending on the type of the minced meat-containing sauce obtained, but the raw material may or may not contain minced meat other than the minced meat contained in the oiled minced meat mass.
The type of the sauce containing minced meat in the present invention is not particularly limited, and examples thereof include meat sauce, bolognese sauce, salsa sauce, mabo sauce, meat miso sauce, dry curry sauce, and taco rice sauce.
本発明の冷凍挽肉入りソースに含まれる油ちょう済み挽肉塊は１つであっても複数であっても良い。本発明において、油ちょう済み挽肉塊の合計量と調理済みソースとの質量比が、１０：９０〜５０：５０であることが好ましい。より好ましくは３０：７０〜４５：５５である。 The oiled minced meat mass contained in the frozen minced meat-containing sauce of the present invention may be one or a plurality. In the present invention, the mass ratio of the total amount of the oiled minced meat mass to the cooked sauce is preferably 10:90 to 50:50. More preferably, it is from 30:70 to 45:55.
本発明の冷凍挽肉入りソースは、解凍後油ちょう済み挽肉塊をほぐして喫食するためのものである。
解凍方法は特に制限されず、常法により行うことができる。例えば室温における自然解凍、電子レンジによる解凍、流水解凍、湯煎解凍、氷水解凍、冷蔵庫内での低温解凍などが挙げられる。油ちょうによる香ばしさを保つ観点から氷水解凍、冷蔵庫内での低温解凍など低温で解凍することが好ましい。
The sauce containing frozen minced meat of the present invention is for loosening and eating the oiled minced meat mass after thawing.
The defrosting method is not particularly limited and can be carried out by a conventional method. Examples thereof include natural thawing at room temperature, thawing in a microwave oven, thawing in running water, thawing in hot water, thawing in ice water, and thawing at low temperature in a refrigerator. From the viewpoint of maintaining the aroma of oil, it is preferable to thaw at a low temperature such as thawing in ice water or thawing at a low temperature in a refrigerator.
油ちょう済み挽肉塊をほぐす方法についても特に限定されず、例えば油ちょう済み挽肉塊を含むソースが入った袋などの容器の上から手でもみほぐすことや、油ちょう済み挽肉塊を含むソースを別の容器に移し入れた後、スプーン、フォーク、箸等を用いてほぐすことができる。油ちょう済み挽肉塊をほぐす程度については挽肉入りソースの種類や喫食する者の好みにより適宜調整することができるが、ボロネーゼソースであれば、０．８〜１．２ｃｍ3程度とすると、好ましい肉の固形感を得ることができる。 The method of loosening the minced meat lumps is not particularly limited. For example, the minced meat lumps can be loosened by hand from the top of a container such as a bag containing the sauce containing the minced meat lumps. After transferring to another container, it can be loosened with a spoon, fork, chopsticks, or the like. The degree to loosen the minced meat lumps that have been oiled can be adjusted as appropriate according to the type of sauce containing minced meat and the taste of the eater, but for Bolognese sauce, about 0.8 to 1.2 cm 3 is preferable meat. You can get a solid feeling of.
本発明は、上記冷凍挽肉入りソースの製造方法にも関し、本発明の製造方法は調理済みソースに、油ちょう済み挽肉塊を加え、その後冷凍することを含む。 The present invention also relates to the above-mentioned method for producing a sauce containing minced meat, and the method for producing the present invention includes adding an oiled minced meat mass to a cooked sauce and then freezing it.
本発明の製造方法は、好ましくは挽肉塊を１５０〜２００℃の温度範囲で６０〜１２０秒間油ちょうすることにより油ちょう済み挽肉塊を製造することを含む。
本発明において、油ちょう済み挽肉塊は、好ましくは１５０〜２００℃、より好ましくは１６０〜１９０℃で油ちょうする。油ちょう温度が１５０℃未満であると十分に香ばしさが出ない傾向にあり、２００℃を超えると肉の表面の水分が飛びすぎ、肉の食感が硬くなる傾向にある。油ちょう時間は典型的には６０〜１２０秒間であるが、油ちょう済み挽肉塊の形状や油ちょう温度により適宜調整することができる。標準的には挽肉塊の中心温度が４０℃以上になるまで行い、好ましくは挽肉塊の中心温度が４０℃以上７５℃以下となるまで行う。例えば挽肉塊が長さ６０ｍｍ×幅４５ｍｍ×厚み１２ｍｍの楕円柱形である場合は１７０℃で７０秒間程度油ちょうする。油ちょう済み挽肉塊は食品衛生の観点から最終製品とするためには中心温度が７５℃で１分間以上加熱することが必要であり、この加熱は油ちょうのみで行っても良いが、好ましくは油ちょうに加えて熱風加熱やスチーム加熱を行なう。例えば油ちょうで中心温度が４０〜５０℃になるまで加熱した後、熱風加熱で中心温度７５℃以上、好ましくは中心温度７５〜８５℃で１分以上加熱することができる。なお、本発明における中心温度とは、挽肉塊を均一に加熱して品温を昇温させた際に、最も昇温に時間がかかる部分の温度のことである。ただし、中心温度の測定の実務上、中心から表面までの距離における中心から５％以内の領域を「最も昇温に時間がかかる部分」とする。例えば、半径１０ｃｍの球体の油ちょう済み挽肉塊であれば、中心を同一にする半径５ｍｍ（直径１ｃｍ）の球体領域が中心温度の測定対象領域となりうる。
The production method of the present invention preferably comprises producing an oiled minced meat mass by oiling the minced meat mass in a temperature range of 150 to 200 ° C. for 60 to 120 seconds.
In the present invention, the oiled minced meat mass is preferably oiled at 150 to 200 ° C., more preferably 160 to 190 ° C. If the oil temperature is less than 150 ° C, the aroma tends not to be sufficiently produced, and if it exceeds 200 ° C, the water on the surface of the meat tends to fly too much and the texture of the meat tends to be hard. The oiling time is typically 60 to 120 seconds, but can be appropriately adjusted depending on the shape of the oiled minced meat mass and the oiling temperature. It is standardly carried out until the center temperature of the minced meat mass is 40 ° C. or higher, and preferably the center temperature of the minced meat mass is 40 ° C. or higher and 75 ° C. or lower. For example, when the minced meat mass has an elliptical pillar shape having a length of 60 mm, a width of 45 mm and a thickness of 12 mm, it is oiled at 170 ° C. for about 70 seconds. From the viewpoint of food hygiene, it is necessary to heat the oil-cooked ground meat mass at a core temperature of 75 ° C. for 1 minute or more, and this heating may be performed only with the oil-boiled meat, but it is preferable. In addition to oil, hot air heating and steam heating are performed. For example, after heating with an oil pan to a center temperature of 40 to 50 ° C., it can be heated with hot air heating at a center temperature of 75 ° C. or higher, preferably a center temperature of 75 to 85 ° C. for 1 minute or longer. The central temperature in the present invention is the temperature of the portion that takes the longest time to raise the temperature when the minced meat mass is uniformly heated to raise the product temperature. However, in practice of measuring the center temperature, the region within 5% from the center in the distance from the center to the surface is defined as "the part that takes the longest time to raise the temperature". For example, in the case of a sphere with a radius of 10 cm and an oiled minced meat mass, a sphere region with a radius of 5 mm (diameter 1 cm) having the same center can be a region for measuring the center temperature.
本発明の製造方法において調理済みソースは得られる冷凍挽肉入りソースの種類によって、それぞれ常法により製造することできる。例えばボロネーゼソースであれば油で香味野菜や油ちょう済み挽肉塊以外の原料である挽肉を炒め、調味料、香辛料、トマトペースト等を加えて煮込むことにより製造することができる。 In the production method of the present invention, the cooked sauce can be produced by a conventional method depending on the type of the sauce containing the frozen minced meat obtained. For example, in the case of Bolognese sauce, it can be produced by frying minced meat, which is a raw material other than flavored vegetables and oiled minced meat lumps, with oil, adding seasonings, spices, tomato paste, and the like and simmering.
本発明の製造方法において、調理済みソースに、油ちょう済み挽肉塊を加える工程において、その後の冷凍工程の効率の観点や、肉の香ばしさや肉の固形感の維持の観点から、好ましくは油ちょう済み挽肉塊は中心温度が３０℃〜５０℃になるまで冷却してから加えることが好ましく、更に好ましくは冷凍してから加えることが好ましい。 In the production method of the present invention, in the step of adding the minced meat lumps that have been oiled to the cooked sauce, from the viewpoint of the efficiency of the subsequent freezing process and the maintenance of the aroma of the meat and the solidity of the meat, the oiled meat is preferable. The minced meat mass is preferably cooled to a core temperature of 30 ° C. to 50 ° C. before being added, and more preferably frozen before being added.
本発明の製造方法において、冷凍の手段は特に限定されず、常法により行うことができる。好ましくは急速冷凍する。ここで物が凍る時に、水が氷になる温度帯−１℃〜−５℃を最大氷結晶生成帯と言い、急速冷凍とはこの生成帯を３０分以内で通過させる様な冷凍方法を言う。たとえば−４０℃に設定した急速冷凍機で冷凍することができる。 In the production method of the present invention, the means of freezing is not particularly limited and can be carried out by a conventional method. It is preferably quick frozen. Here, the temperature range of -1 ° C to -5 ° C where water turns into ice when things freeze is called the maximum ice crystal formation zone, and quick freezing is a freezing method that allows this formation zone to pass within 30 minutes. .. For example, it can be frozen in a quick freezer set at −40 ° C.
以下本発明を具体的に説明する為に実施例を示すが、本発明は以下の実施例のみに限定されるものではない。 Hereinafter, examples will be shown for the purpose of specifically explaining the present invention, but the present invention is not limited to the following examples.
製造例１ 冷凍挽肉入りソース（ボロネーゼソース）の製造
（１）牛挽肉６２０ｇ、みじん切りした玉ねぎ１１０ｇ、全卵５０ｇ、パン粉４０ｇ、食塩５ｇ、胡椒１ｇを均質になるまで混合し、長さ６０ｍｍ×幅４５ｍｍ×厚み１２ｍｍの楕円柱形に成形した。
（２）成形した挽肉塊を１７０℃、７０秒間油ちょうし、さらに２２５℃の熱風オーブンで１０分間加熱した。加熱後の挽肉塊は長さ５５ｍｍ×幅４０ｍｍ×厚み１０ｍｍの楕円柱形であり、加熱直後の中心温度は８０℃であった。なお、中心温度はセーフティサーモＳＮ３０００（株式会社熱研）を用いて測定した。
（３）−３５℃の急速冷凍機で２０分間冷却した後（中心温度は３０℃）、−４０℃の急速凍結機で２５分間凍結し、油ちょう済み挽肉塊を得た。
（４）ニーダーの蒸気圧を０．２ＭＰａにして菜種油１００ｇを熱し、ニンニク８０ｇを炒めた。
（５）さらに牛挽肉１５００ｇと胡椒１０ｇを入れて肉の色が赤から茶色に変わるまで炒めた。
（６）ソテーオニオン８００ｇ、トマトペースト１０００ｇ、トマトの水煮１０００ｇ、香味野菜ペースト５００ｇ、ビーフエキス３００ｇ、チーズパウダー１００ｇ、キサンタンガム１０ｇ、着色料（カラメル）２０ｇ、食塩１００ｇ、上白糖１５０ｇ、グルタミン酸ナトリウム１００ｇ、ビーフオイル２５０ｇを加え、全量１００００ｇになるまで水も加えた。混合しながら９０℃まで煮込み９０℃達温後２０分間保温し、調理済みソースを得た。
（７）耐熱耐冷性の袋に（３）で得られた油ちょう済挽肉塊３個（５５ｇ）と（６）で得られた調理済みソース１４５ｇをいれ、密封した。
（８）冷却後に−３５℃の急速冷凍機で２０分間凍結し冷凍挽肉入りソースを得た。
（９）−１８℃の冷凍庫に移して２日間保管した冷凍挽肉入りソースを、庫内温度１０℃の冷蔵庫で１日保管して解凍した後に、油ちょう済み挽肉塊を袋の中で１ｃｍ×１ｃｍ×１ｃｍ程度の略立方体となるようにほぐし、湯煎加熱したものを以下の試験例で評価した。
Production Example 1 Production of a sauce containing frozen minced meat (Bolognese sauce) (1) Mix 620 g of ground beef, 110 g of chopped onions, 50 g of whole eggs, 40 g of bread crumbs, 5 g of salt, and 1 g of pepper until uniform, and length 60 mm x width. It was formed into an elliptical column shape having a thickness of 45 mm and a thickness of 12 mm.
(2) The formed minced meat mass was oiled at 170 ° C. for 70 seconds, and further heated in a hot air oven at 225 ° C. for 10 minutes. The minced meat mass after heating had an elliptical column shape having a length of 55 mm, a width of 40 mm, and a thickness of 10 mm, and the center temperature immediately after heating was 80 ° C. The core temperature was measured using Safety Thermo SN3000 (Thermal Research Institute Co., Ltd.).
(3) After cooling in a quick freezer at −35 ° C. for 20 minutes (center temperature is 30 ° C.), the mixture was frozen in a quick freezer at −40 ° C. for 25 minutes to obtain an oiled minced meat mass.
(4) The vapor pressure of the kneader was adjusted to 0.2 MPa, 100 g of rapeseed oil was heated, and 80 g of garlic was fried.
(5) Further, 1500 g of ground beef and 10 g of pepper were added and fried until the color of the meat changed from red to brown.
(6) Sautéed onion 800 g, tomato paste 1000 g, boiled tomato 1000 g, flavored vegetable paste 500 g, beef extract 300 g, cheese powder 100 g, xanthan gum 10 g, coloring agent (caramel) 20 g, salt 100 g, white sugar 150 g, monosodium glutamate 100 g, 250 g of beef oil was added, and water was also added until the total amount reached 10000 g. Stewed to 90 ° C. with mixing and kept warm for 20 minutes after reaching 90 ° C. to obtain a cooked sauce.
(7) Three (55 g) oil-cooked minced meat lumps obtained in (3) and 145 g of the cooked sauce obtained in (6) were placed in a heat-resistant and cold-resistant bag and sealed.
(8) After cooling, it was frozen in a quick freezer at −35 ° C. for 20 minutes to obtain a sauce containing frozen minced meat.
(9) The sauce containing frozen minced meat, which was transferred to a freezer at -18 ° C and stored for 2 days, was stored in a refrigerator with an internal temperature of 10 ° C for 1 day to thaw, and then the oil-boiled minced meat mass was placed in a bag at 1 cm ×. It was loosened so as to be a substantially cube of about 1 cm × 1 cm and heated in hot water, and evaluated in the following test example.
試験例１ 挽肉塊の調理方法による肉の香ばしさへの影響
製造例１に従った冷凍挽肉入りソース（実施例１）と製造例１に従った冷凍挽肉入りソースの工程（２）の油ちょう加熱工程を、蒸気加熱工程（２３０℃の過熱水蒸気で５分間加熱した：比較例１）、直火加熱工程（バーナーで７０秒間加熱した：比較例２）とした以外は製造例１に従った冷凍挽肉入りソースを製造し、肉の香ばしさを評価した。なお、中心温度は何れも８０℃±３℃であった。
肉の香ばしさは、製造例１に従った冷凍挽肉入りソースの工程（１）及び（２）において、挽肉塊を成形せずに肉の色が赤から茶色に変わるまで炒めた以外は製造例１に従った冷凍挽肉入りソースを基準の３点とし、下記表１の評価基準に従って評価した。評価点数は１０名のパネラーで行った平均値とした。結果を表２に示す。
Test Example 1 Effect of the method of cooking minced meat on the aroma of meat The oil sauce of the frozen minced meat sauce according to Production Example 1 (Example 1) and the frozen minced meat sauce according to Production Example 1 (2). Production Example 1 was followed except that the heating step was a steam heating step (heated with superheated steam at 230 ° C. for 5 minutes: Comparative Example 1) and a direct flame heating step (heated with a burner for 70 seconds: Comparative Example 2). A sauce containing frozen minced meat was produced and the aroma of the meat was evaluated. The center temperature was 80 ° C. ± 3 ° C.
The aroma of the meat is the production example except that in the steps (1) and (2) of the sauce containing frozen minced meat according to Production Example 1, the minced meat mass was not molded and was fried until the color of the meat changed from red to brown. The sauce containing frozen minced meat according to 1 was given as a standard of 3 points, and the evaluation was made according to the evaluation criteria in Table 1 below. The evaluation score was the average value of 10 panelists. The results are shown in Table 2.
表１
表２
油ちょう工程を含む実施例１では肉の香ばしさの評価が高くなる結果となった。一方、油ちょう工程の代わりに蒸気加熱を行った比較例１や直火加熱を行った比較例２では十分な肉の香ばしさが得られなかった。 In Example 1 including the oiling step, the evaluation of the aroma of the meat was high. On the other hand, in Comparative Example 1 in which steam heating was performed instead of the oil simmering step and Comparative Example 2 in which direct heat heating was performed, sufficient fragrance of meat could not be obtained.
試験例２ 油ちょう済挽肉塊の総量と調理済みソースの比率の肉の香ばしさへの影響
製造例１に従った冷凍挽肉入りソースの工程（７）において、油ちょう済挽肉塊の総量と調理済みソースの比率を表３に記載の通りとした以外は製造例１に従った冷凍挽肉入りソースを製造し、肉の香ばしさを評価した。
肉の香ばしさは、製造例１に従った冷凍挽肉入りソースの工程（１）及び（２）において、挽肉塊を成形せずに肉の色が赤から茶色に変わるまで炒めた以外は製造例１に従った冷凍挽肉入りソースを基準の３点、また製造例１に従った冷凍挽肉入りソースの工程（７）において、油ちょう済み挽肉塊を入れない（油ちょう済挽肉塊：ソース＝０：１００）以外は製造例１に従った冷凍挽肉入りソースを２点とし、上記表１の評価基準に従って評価した。評価点数は１０名のパネラーで行った平均値とした。結果を表３に示す。
Test Example 2 Effect of the ratio of the total amount of minced oil lumps and the cooked sauce on the aroma of the meat In the process (7) of the sauce containing frozen minced meat according to Production Example 1, the total amount of minced oil lumps and cooking A sauce containing frozen minced meat was produced according to Production Example 1 except that the ratio of the finished sauce was as shown in Table 3, and the aroma of the meat was evaluated.
The aroma of the meat is the production example except that in the steps (1) and (2) of the sauce containing frozen minced meat according to Production Example 1, the minced meat mass was not molded and was fried until the color of the meat changed from red to brown. 3 points based on the frozen minced meat sauce according to 1 and in the step (7) of the frozen minced meat sauce according to Production Example 1, no oiled minced meat lumps are added (oiled minced meat lumps: sauce = 0). Except for 100), the sauce containing frozen minced meat according to Production Example 1 was given 2 points, and the evaluation was made according to the evaluation criteria in Table 1 above. The evaluation score was the average value of 10 panelists. The results are shown in Table 3.
表３
調理済みソースに対する油ちょう済挽肉塊の総量が増加するに従って肉の香ばしさの評価が高くなる傾向にあった。特に、調理済みソースに対する油ちょう済挽肉塊の総量が油ちょう済挽肉塊の総量：調理済みソース＝１０：９０よりも多くなる実施例３から６では肉の香ばしさの評価が高くなる結果となった。 As the total amount of minced meat lumps with respect to the cooked sauce increased, the evaluation of the aroma of the meat tended to increase. In particular, in Examples 3 to 6, where the total amount of the minced meat lumps with respect to the cooked sauce is larger than the total amount of the minced meat lumps with oil: cooked sauce = 10:90, the evaluation of the aroma of the meat is high. became.
試験例３ 油ちょう済挽肉塊の形状の肉の固形感、肉の香ばしさへの影響
製造例１に従った冷凍挽肉入りソースの工程（１）及び（２）において、加熱後の油ちょう済み挽肉塊が表５に記載の形状となるように成形した以外は製造例１に従った冷凍挽肉入りソースを製造し、肉の固形感及び肉の香ばしさを評価した。なお、工程（２）において、各形状の挽肉塊の加熱直後の中心温度が８０℃±５℃になるように熱風オーブンによる加熱時間を調節した。
肉の香ばしさ、肉の固形感は製造例１に従った冷凍挽肉入りソースの工程（１）及び（２）において、挽肉塊を成形せずに肉の色が赤から茶色に変わるまで炒めた以外は製造例１に従った冷凍挽肉入りソースを基準の３点とし、それぞれ上記表１の評価基準、下記表４の評価基準に従って評価した。評価点数は１０名のパネラーで行った平均値とした。結果を表５に示す。
Test Example 3 Effect of the shape of the minced meat in oil on the solidity of the meat and the aroma of the meat In the steps (1) and (2) of the sauce containing frozen minced meat according to Production Example 1, the oil was squeezed after heating. A sauce containing frozen minced meat was produced according to Production Example 1 except that the minced meat mass was formed so as to have the shape shown in Table 5, and the solidity of the meat and the aroma of the meat were evaluated. In step (2), the heating time by the hot air oven was adjusted so that the center temperature immediately after heating the minced meat mass of each shape was 80 ° C. ± 5 ° C.
The aroma of the meat and the solidity of the meat were fried in the steps (1) and (2) of the sauce containing frozen minced meat according to Production Example 1 until the color of the meat changed from red to brown without forming the minced meat mass. Other than the above, the sauce containing frozen minced meat according to Production Example 1 was used as the standard of 3 points, and the evaluation was performed according to the evaluation criteria in Table 1 above and the evaluation criteria in Table 4 below, respectively. The evaluation score was the average value of 10 panelists. The results are shown in Table 5.
表４
表５
肉の固形感の評価については油ちょう済み挽肉塊の１個あたりの体積が大きくなるほど高くなる傾向にあった。特に１個あたりの体積が１．５ｃｍ3を超える実施例１、８から１０では肉の固形感が高くなる結果となった。なおデータは示さないが、油ちょう済み挽肉塊の形状を楕円柱とする場合特に厚みが１０ｍｍ以上となると特に肉の固形感が増す傾向にあった。
一方、肉の香ばしさの評価については油ちょう済み挽肉塊の単位質量あたりの表面積が大きいほど高くなる傾向にあった。
The evaluation of the solidity of the meat tended to increase as the volume of each of the oiled minced meat lumps increased. In particular, in Examples 1, 8 to 10 in which the volume per piece exceeds 1.5 cm 3 , the solid feeling of the meat is high. Although no data is shown, when the shape of the oiled minced meat mass is an elliptical column, the solid feeling of the meat tends to increase especially when the thickness is 10 mm or more.
On the other hand, the evaluation of the aroma of meat tended to increase as the surface area per unit mass of the oiled minced meat mass increased.
試験例４ 油ちょう済挽肉塊中の肉の割合の肉の固形感への影響
製造例１に従った冷凍挽肉入りソースの工程（１）において、挽肉塊中の肉の割合を表６の通りにした以外は製造例１に従って冷凍挽肉入りソースを製造し、肉の固形感及び肉の香ばしさを評価した。
また肉の固形感は製造例１に従った冷凍挽肉入りソースの工程（１）及び（２）において、挽肉塊を成形せずに肉の色が赤から茶色に変わるまで炒めた以外は製造例１に従った冷凍挽肉入りソースを基準の３点、製造例１に従った冷凍挽肉入りソースにおいて挽肉塊中の肉の割合が１００質量％の場合（実施例１５）を基準の５点とし、上記表４の評価基準に従って評価した。評価点数は１０名のパネラーで行った平均値とした。結果を表６に示す。
Test Example 4 Effect of the ratio of meat in the oiled minced meat mass on the solidity of the meat In the step (1) of the sauce containing frozen minced meat according to Production Example 1, the ratio of meat in the minced meat mass is shown in Table 6. A sauce containing frozen minced meat was produced according to Production Example 1 except for the above, and the solidity of the meat and the aroma of the meat were evaluated.
In addition, the solid feeling of the meat was obtained in Production Examples except that the ground meat lumps were not molded and fried until the color of the meat changed from red to brown in the steps (1) and (2) of the sauce containing frozen minced meat according to Production Example 1. The standard score was 3 points for the sauce containing frozen minced meat according to 1 and 5 points for the case where the proportion of meat in the minced meat mass was 100% by mass in the sauce containing frozen minced meat according to Production Example 1 (Example 15). Evaluation was made according to the evaluation criteria in Table 4 above. The evaluation score was the average value of 10 panelists. The results are shown in Table 6.
表６
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019204764A JP2021073937A (en) | 2019-11-12 | 2019-11-12 | Frozen sauce with minced meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019204764A JP2021073937A (en) | 2019-11-12 | 2019-11-12 | Frozen sauce with minced meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2021073937A true JP2021073937A (en) | 2021-05-20 |
Family
ID=75898624
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2019204764A Pending JP2021073937A (en) | 2019-11-12 | 2019-11-12 | Frozen sauce with minced meat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2021073937A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000060491A (en) * | 1998-08-27 | 2000-02-29 | Ajinomoto Co Inc | Molded minced meat processed food |
| JP2014113076A (en) * | 2012-12-07 | 2014-06-26 | Nippon Flour Mills Co Ltd | Method for manufacturing comminuted meat-containing sauce |
| WO2016159221A1 (en) * | 2015-03-31 | 2016-10-06 | 日清フーズ株式会社 | Method for producing sauce containing minced meat |
| WO2016159222A1 (en) * | 2015-03-31 | 2016-10-06 | 日清フーズ株式会社 | Method for producing sauce containing minced meat |
| JP2017055738A (en) * | 2015-09-18 | 2017-03-23 | 日清フーズ株式会社 | Cooked ground meat, and production method of ground meat processed food |
| CN108618070A (en) * | 2018-03-30 | 2018-10-09 | 长沙理工大学 | A kind of chicken flavor meat of snake sauce and preparation method thereof |
| WO2019027027A1 (en) * | 2017-08-03 | 2019-02-07 | 日清フーズ株式会社 | Frozen meat sauce and method for manufacturing same |
| JP2019024443A (en) * | 2017-08-02 | 2019-02-21 | 日清フーズ株式会社 | Cooked frozen foods |
| WO2019039577A1 (en) * | 2017-08-24 | 2019-02-28 | 日清フーズ株式会社 | Method for producing sauce containing minced meat |
| WO2019176675A1 (en) * | 2018-03-15 | 2019-09-19 | 日清フーズ株式会社 | Method for manufacturing sauce containing minced meat |
-
2019
- 2019-11-12 JP JP2019204764A patent/JP2021073937A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000060491A (en) * | 1998-08-27 | 2000-02-29 | Ajinomoto Co Inc | Molded minced meat processed food |
| JP2014113076A (en) * | 2012-12-07 | 2014-06-26 | Nippon Flour Mills Co Ltd | Method for manufacturing comminuted meat-containing sauce |
| WO2016159221A1 (en) * | 2015-03-31 | 2016-10-06 | 日清フーズ株式会社 | Method for producing sauce containing minced meat |
| WO2016159222A1 (en) * | 2015-03-31 | 2016-10-06 | 日清フーズ株式会社 | Method for producing sauce containing minced meat |
| JP2017055738A (en) * | 2015-09-18 | 2017-03-23 | 日清フーズ株式会社 | Cooked ground meat, and production method of ground meat processed food |
| JP2019024443A (en) * | 2017-08-02 | 2019-02-21 | 日清フーズ株式会社 | Cooked frozen foods |
| WO2019027027A1 (en) * | 2017-08-03 | 2019-02-07 | 日清フーズ株式会社 | Frozen meat sauce and method for manufacturing same |
| WO2019039577A1 (en) * | 2017-08-24 | 2019-02-28 | 日清フーズ株式会社 | Method for producing sauce containing minced meat |
| WO2019176675A1 (en) * | 2018-03-15 | 2019-09-19 | 日清フーズ株式会社 | Method for manufacturing sauce containing minced meat |
| CN108618070A (en) * | 2018-03-30 | 2018-10-09 | 长沙理工大学 | A kind of chicken flavor meat of snake sauce and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| "How to make spaghetti and meatballs", BBC GOODFOOD[ONLINE], JPN6023052174, April 2011 (2011-04-01), ISSN: 0005224204 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5843314B2 (en) | Takoyaki or okonomiyaki powder mix | |
| JP5893613B2 (en) | Frozen pasta | |
| JP2007202458A (en) | Juicy fried chicken and method for producing the same | |
| JP2016054719A (en) | Dough for processed food similar to minced meat processed food without using meat, and processed food | |
| US20130142913A1 (en) | Sandwich having an edible casing link | |
| JP2021073937A (en) | Frozen sauce with minced meat | |
| JP2006101774A (en) | Ground meat processed food and raw material for the same | |
| JP2011019468A (en) | Spread of coarsely ground ham or sausage, and method for producing the same | |
| JP6933905B2 (en) | Starch-containing food additives | |
| JP2010057392A (en) | Method for producing frozen jiaozi | |
| JP6804011B1 (en) | Manufacturing method of bean paste food and bean paste | |
| JP6646245B2 (en) | Manufacturing method of frozen food | |
| JP5284925B2 (en) | Method for producing frozen dumplings | |
| JP2005278503A (en) | Frozen prepared food coated with sauce | |
| JP2024092761A (en) | Pre-cooked frozen hamburger steak for frying in a frying pan | |
| JP6687429B2 (en) | Frozen rice ball manufacturing method | |
| KR101760700B1 (en) | Fish paste with fried rice core | |
| JP5892865B2 (en) | Method for producing frozen gratin for heating in microwave oven | |
| JP5690014B1 (en) | Fried rice cake with meat and its manufacturing method. | |
| KR20160109853A (en) | The Red Snow Crab Grating and Its Cooking Methods | |
| JP3125703U (en) | Croquette with inner packaging material | |
| JP2000166513A (en) | Hamburg steak-like food | |
| JP2019213485A (en) | Mix for okonomi-yaki (japanese pancake) | |
| JP4789781B2 (en) | Method for producing frozen hamburger | |
| JP5770009B2 (en) | Manufacturing method of okonomiyaki with volume |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20220817 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20230726 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20230807 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20230929 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20231221 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20240219 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20240530 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20240828 |
|
| A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20240905 |