JP2800995B2 - Manufacturing method of teriyaki hamburger-like food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a new teriyaki hamburger-like food capable of producing a teriyaki hamburger-like food with improved quality.
More specifically, the surface gloss of the product after firing can be remarkably improved to a high level that cannot be achieved by the conventional product, and the quality can be improved. The present invention relates to a method for producing a teriyaki hamburger-like food capable of producing a high-quality product having excellent binding properties, moldability and texture.

[0002]

2. Description of the Related Art Generally, hamburger steak is prepared by mixing minced meat and the like as main raw materials and auxiliary materials such as onions, breadcrumbs, eggs, milk, seasonings, spices and the like, then molding and baking with oil. It is a very popular cooking product, and products with various characteristics in terms of ingredients and flavor are currently being developed for home and business use.
In addition to frozen products that can be thawed and cooked as they are, refrigerated semi-finished products, cooked retort products, helper products that can be cooked instantly simply by adding minced meat as the main raw material, etc. Various types are being commercialized.

[0003] The development examples of such hamburg-related products are wide-ranging, and development examples of various products have been reported in the past. Here, some of these development examples are exemplified by, for example, α-. By using cereal powder containing starch and / or pregelatinized starch, the texture of the food without impairing the flavor of processed foods using flour such as hamburgers,
A method for improving the quality of processed foods characterized by improving the quality (Japanese Patent Application Laid-Open No. Hei 4-24030), and a method similar to a so-called tofu hamburger or the like using an emulsion containing mainly isolated soybean protein as a raw material. Industrial protein foods
A method of producing protein foods characterized by economical production (Japanese Patent Application Laid-Open No. 62-198370) has been proposed.

[0004] For example, when producing a livestock animal product such as a hamburger by a conventional method, the water retentivity, the binding property, and the like are increased by uniformly adding an inert mustard powder and a protein.
A method for producing a livestock animal kneaded product characterized by producing a product having excellent emulsifying properties (Japanese Patent Laid-Open No. 63-309167),
Further, a hamburger based on seaweed characterized by mixing desired ingredients with a seaweed base reconstituted with an appropriate amount of water and baking it into a hamburger with rich seaweed flavor and high nutritional value (Japanese Unexamined Patent Publication No. Hei 3-285661). Various publications have been proposed, but as shown here, the conventional ones are improved in flavor and texture, improved in physical properties of putty, and improved in nutritional value. In most cases, there is no proposal for improving the appearance of a product and improving the quality as the object of the present invention.

Among such hamburger-related products, various products called so-called hamburger varieties have been developed, and various development examples have been reported. For example, for example, a traditional hamburger, which is conventionally fixed to a Western-style flavor and is further added with a Japanese flavor to provide a wide range of flavors, and has excellent preservability and texture, can be cooked instantly and easily. As a new hamburger offering that you can
A hamburger powder, wherein powdered edible miso is added in an amount of about 10 to 20% (Japanese Patent Laid-Open No. 58-155059).
Publication) has been developed.

In order to improve poor shape retention and moldability, which have been problems in producing hamburgers using tofu as a main raw material, a water-absorbing powder, a water-soluble thickener, and a heat-coagulable protein have been proposed. Powders and seasonings, spices as needed,
A helper raw material for tofu hamburger prepared by mixing dried vegetables, dried meat and the like (Japanese Patent Laid-Open No. 63-283561) has been developed.

[0007] In addition, although various products related to ordinary hamburger helper materials have been developed, as described above, all of them include the hamburger-related products, including the hamburger-related products described above. In most cases, the focus is on improving the surface, improving shape retention, improving physical properties such as moldability, improving the quality of hamburger products made of special materials, etc. ,
The fact is that the development of a product that can significantly improve the gloss and the like on the surface of a hamburged product after firing has not been carried out so far.

On the other hand, in general, in order to improve the appearance of the food surface, it is widely used to apply a glazing agent, a coating agent and the like to the food, and for example, the color and luster of baked Japanese confectionery and steamed confectionery are applied. A method of using a saccharide as one component of a coating agent for improvement (Japanese Patent Application Laid-Open Nos. 2-165442 and 2-131544), a baked confection that is applied to the surface layer of a baked confection to give good gloss Of using a specific composition containing a sugar alcohol and a saccharide as components of a polishing agent for use (JP-A-59-196042), and a sugar alcohol as a quality improving agent for improving the whiteness of foods Using a composition containing
No. 58), and the like.

[0009] However, among these, for example, those which are intended to improve the gloss or the like of the surface of foods, all of which have a specific coating agent on the surface of products represented by baked confectionery and the like. In most cases, the surface gloss, gloss, etc. are improved by utilizing the properties of the coating agent, the polishing agent, etc., by applying a polishing agent, baking the coated material, and the like, These are, so to speak, mere glazing effects.Moreover, even in the case of such a method, an example in which the present invention is applied to a teriyaki hamburger product which is the object of the present invention is as follows. The fact was that nothing was done until now.

[0010] As described above, although the development of helper materials for hamburgers, hamburger-related products, and products related to polishes for foods has been carried out in various ways, the actual state of the research and development is still as described above. It is no exaggeration to say that it is limited to those that focus on improving the texture, physical properties, flavor, nutritional value, etc. of products, and developing new raw materials. Therefore, in the development of these products, flavor, We will not only improve the texture, etc., but also improve the quality of the final product from a diversified and comprehensive viewpoint, including the appearance of the product itself, which is important in determining the product value of the product. Therefore, in the industry, it is necessary to improve the quality of products from such various angles, and it is a hamburger-like food-related product, and a full-fledged high-quality hamburger-like food-related product. To It has been an important issue to develop new manufacturing methods, such as to provide a superior product with no color.

[0011]

In view of such circumstances, the present inventors have developed a so-called hamburger-like food-related product including various hamburger products and hamburger-like products, and a method for producing the same. In addition to examining various problems of conventional products and their manufacturing methods, they are excellent in physical properties such as material binding properties, moldability, etc., flavor, texture, etc., and are exceptionally glazing agents, coating agents, sauces, etc. Without the application of a hamburg-like food, the appearance of the final product, in particular, causing a noticeably shiny shine on its surface,
As a result of intensive studies with the aim of developing a cooking material that can be provided and a manufacturing method, it is possible to achieve the intended purpose by adding a specific amount of a specific sugar to the raw material of a hamburger-like food And completed the present invention.

[0012] That is, the present invention remarkably shows the surface of a hamburger-like food to the same extent as when a hamburger-like food is cooked with a sauce only by steaming the putty on a frying pan or the like. It is an object of the present invention to provide a method for producing a teriyaki hamburger-like food of high quality, which makes it possible to produce a teriyaki hamburger-like food with a shiny shine.

Further, the present invention can improve the moldability, flavor, texture and the like of a hamburger-like food to a high degree, and can be used without using any of the sauces that are usually forced to be used. To provide a novel teriyaki hamburger-like food manufacturing method capable of easily producing a product having an enhanced surface gloss appearance at the same level as a full-fledged teriyaki hamburger-like food finished It is intended for.

Further, the present invention utilizes the properties of powdery soybean protein, specifies the amount of the soybean protein, enhances the binding properties of the material without suppressing the above teriyaki effect, and provides a firm elasticity. It is an object of the present invention to provide a method for producing a teriyaki hamburger-like food capable of producing a putty having a good taste.

Further, the present invention utilizes the characteristics of bread crumbs,
By specifying the compounding amount, and without suppressing the effect of improving the gloss of the surface of the product, the meat juice is appropriately wrapped in putty so that the taste of the meat is not escaped, the putty is softened, and the meat is eaten. It is an object of the present invention to provide a method for producing a teriyaki hamburger-like food that can sometimes be imparted to a finished hamburger-like food.

[0016]

The present invention for achieving the above object comprises the following technical means (1) to (6). (1) Adding one or more saccharides selected from monosaccharides, disaccharides, trisaccharides, and sugar alcohols to the raw material of the hamburger-like food in an amount of 0.7 to 4.5% by weight in the total raw materials. Characteristic method of producing teriyaki hamburger-like food.

(2) The method for producing a teriyaki hamburger-like food according to the above (1), wherein the teriyaki hamburger-like food is an intermediate product.

(3) The method for producing a teriyaki hamburger-like food according to the above (1), wherein the teriyaki hamburger-like food is a final product having an enhanced surface gloss.

(4) The method for producing a teriyaki hamburger-like food according to the above (1), wherein the amount of sugar added to the raw material of the hamburger-like food is 1.5 to 3.5% by weight based on the total amount of the raw material.

(5) The amount of the powdery soy protein added to the raw material of the hamburger-like food is 1.5% by weight in the total raw material.
The following method for producing a teriyaki hamburger-like food according to the above (1).

(6) The amount of bread crumb added to the ingredients of the hamburger-like food is 0.7 to 6.0% by weight in the total ingredients.
The method for producing a teriyaki hamburger-like food according to the above (1).

Next, the present invention will be described in more detail. As a first aspect, the method for producing a hamburger-like food of the present invention includes, as described above, one or two kinds selected from monosaccharides, disaccharides, trisaccharides, and sugar alcohols in the raw material of the hamburger-like food. 0.7% of the above saccharides in the total raw material
It is characterized in that it is added at a high level of mixing ratio of up to 4.5% by weight.

Here, the raw materials of the hamburger-like foods referred to in the present invention include vegetables,
Spices are defined as meaning raw materials containing auxiliary ingredients such as seasonings, and the types thereof are not particularly limited, as long as they are commonly used as raw materials for hamburger-like foods. , For example, minced meat, onion,
Bread crumbs, soy protein, eggs, milk powder, spices, seasonings, salt,
Ordinary raw materials having flavors, etc. as basic raw materials are used, but not limited thereto, and equivalent or similar materials can be used, and in addition, vegetables, starch, processed starch,
Flour, a gelling agent and the like can be appropriately blended. still,
Here, the hamburger-like food referred to in the present invention is:
In particular, it is not limited to only hamburgers in a narrow sense,
Minced meat, minced meat and the like as the main raw materials, including vegetables, seasonings, spices and other ingredients made by mixing the same and those similar thereto, such hamburger-like foods, for example, Hamburgers, meatloaf, meatballs, meatballs and the like.

The monosaccharide, disaccharide, trisaccharide, or sugar alcohol referred to in the present invention includes, for example, sucrose,
Glucose, maltose, fructose, sorbitol, maltitol and the like are exemplified as suitable ones, but are not limited thereto, and if the saccharides included in the category of the trisaccharides from the monosaccharides or those having the same effect as the saccharides, they can be used. It can be used singly or in combination. In the present invention, it is important to use these specific saccharides in specific compounding amounts, and the same effect cannot be obtained except for these saccharides and their compounding amounts.

In the present invention, the saccharide is preferably added in an amount of 0.7 to 4.5% by weight, more preferably 1.5 to 3.5% by weight, based on the total raw materials of the hamburger-like food. However, in this case, if the amount of the saccharide is out of these ranges, the intended purpose cannot be achieved, which is not preferable.

In other words, when the amount of the saccharide added is within the above range, the hamburger-like food obtained by adding the hamburger-like food simply by steaming the putty on a frying pan or the like is used. To a similar extent, high quality teriyaki hamburger-like foods can be made with a noticeably shiny shine on the surface of the hamburger-like food. However, if the amount of saccharide added to the raw material of the hamburger-like food is more than 4.5% by weight in the total raw material, it is not preferable because it becomes a use limit in terms of taste, and if it is less than 0.7% by weight. It is difficult to obtain the desired effect.

Further, in another aspect of the method for producing a hamburger-like food of the present invention, a configuration in which powdery soybean protein and / or bread crumbs are added is employed. The amount of powdered soy protein and bread crumb added to the raw material of the hamburger-like food is 1.5% by weight or less based on the total raw material in the former, and 0.7% based on the total raw material in the latter. To 6.0% by weight. In this case, if the added amounts of the powdery soybean protein and the bread crumbs exceed the ranges of these added amounts, respectively, in the former, a hamburger-like food is used. In addition, in the latter case, not only the physical properties and texture of the hamburger-like food become unsuitable, respectively, but also the above-mentioned specific effects of the present invention by adding the saccharide are sufficiently obtained. Cannot be Undesirable from Rukoto. On the other hand, if the amount of the bread crumbs is less than 0.7% by weight based on the total amount of the raw materials, it is not preferable because the predetermined effect obtained by adding the bread crumbs cannot be sufficiently obtained.

That is, when the amount of the powdery soybean protein specified in the above range is used, the powdery soybean protein can be used as the material without suppressing the effect of imparting gloss and shine by the saccharide. Strengthens cohesiveness and makes firm and elastic putty. However,
If the amount of the powdery soybean protein added to the raw material is more than 1.5% by weight in the total raw material, the saccharides hardly ooze out of the putty, so that the shiny effect is hard to appear and the desired effect cannot be obtained. Become. In this sense,
The amount of the powdery soybean protein to be added in the present invention is important when determined in combination with the saccharide.
In addition, the powdery soybean protein referred to in the present invention includes those equivalent or similar thereto.

On the other hand, the bread crumb is 0.7 to
At an addition amount of 6.0% by weight, the gravy is appropriately wrapped in putty without suppressing the effect of imparting gloss and shine by the sugar, and the flavor of the meat is not escaped, and the putty is softened. Adds a smooth texture to the finished hamburger-like food when eaten. However, if the amount of the bread crumbs added to the raw material is too much more than 6.0% by weight, the sugar contained in the putty for shining becomes difficult to elute from the putty, and the desired effect cannot be obtained. If the amount of bread crumbs is less than 0.7% by weight based on the total amount of the raw materials, the desired effect cannot be achieved. Therefore, in such a sense, the amount of bread crumb in the present invention is important determined in combination with the saccharide.

The method for producing a hamburger-like food of the present invention comprises:
The above-mentioned raw materials are blended in the above-mentioned amounts to be added, and the mixture is produced by a conventional method. That is, to the ground meat, which is a main raw material as a raw material of a hamburger-like food, onions, breadcrumbs, and, if necessary, powdered soybean protein, and the above sugars as essential components, and, if necessary, eggs and milk In addition, seasonings and spices are further added, kneaded and molded, and putty is made, and the teriyaki hamburger-like food of the present invention is manufactured on the basis of finishing as an intermediate product and a final product. In this case, more specifically, for example, as described above, preferably, the total amount of the saccharide is 0.7 to 4.5% by weight, the bread crumb is 0.7 to 6.0% by weight, The soy protein in the form of 1.5% by weight or less is blended as a raw material component, and the above mixture is further blended with the above-mentioned egg, milk, onion, seasoning and spices. Although a raw material mixture of food is formed, in this case, as described above, the amount of other raw material components other than sugars, breadcrumbs, and powdery soybean protein in the raw material components is not particularly limited,
It can be appropriately changed together with the type of the compounding raw material. In addition, the ground meat of the main component may be minced meat, and any other types and forms can be used as long as they have the same effect. Can be appropriately added as a bulking agent or the like.

As described above, in the present invention, a particular type of saccharide is added to the raw material of the hamburger-like food at a high level of 0.7 to 4.5% by weight in the total raw material, so that the product is particularly improved. It has made it possible to produce a remarkable luster on the surface.
In the case of a saccharide used as a part of a seasoning in a raw material at a level of 0.1 to 0.5% or less, it is a new saccharide that is not observed at all, and therefore, in the present invention, a specific saccharide is used. The technical significance of using a specific amount is essentially different from that of the conventional use of saccharides for the purpose of simple seasoning.

As described above, according to the method for producing teriyaki hamburger-like food of the present invention, unlike the conventional products and production methods, a specific kind of saccharide is added to the raw material of hamburger-like food in 0.7 to 0.7% of the total raw material. It is added and blended in a specific addition amount of 4.5% by weight, and according to the study of the present inventors, a specific hamburg-like food raw material is used. Effect, that is, the effect of imparting remarkable gloss and shine to the surface of a hamburger-like food is presumed to be obtained by the following mechanism of action.

That is, in the present invention, the above-mentioned raw material of the hamburger-like food is used, and the raw material of the above-mentioned hamburger-like food is mixed with auxiliary materials such as vegetables, spices, seasonings and the like together with the usual main raw material such as ground meat. When the putty is steamed, the meat protein loses water retention as it denatures by heating,
The gravy is released. As a result, as in the case of skewering the heated putty, the viscous sugar that dissolves and oozes out of the cracks together with the gravy, and the liquid containing this gravy and the sugar is raised to a higher temperature by the fat and oil on the frying pan and boiled down, Further viscosity increases and browns. The liquid containing the browned viscous juice and sugars appears on the surface of the putty, giving a shiny shine and forming a glossy surface morphology. At this time, the influence on the appearance of the surface of the putty varies greatly depending on the degree of viscosity and browning quality of the liquid containing the juice and the carbohydrate, and the specific type of saccharide used in the present invention is mixed at a specific amount. When used, the most remarkable effect can be obtained.

The teriyaki hamburger-like food produced by the production method of the present invention is defined as meaning an intermediate product and / or a final product.
An intermediate product in a putty state and its refrigerated and / or frozen product are also included in the teriyaki hamburger-like food of the present invention. In the present invention, the method of adding the saccharide is not particularly limited, for example, a method of adding in the form of a hamburger-like food containing the saccharide, or a method of adding the hamburger-like food. Without mixing all the ingredients at once, it is possible to adopt an appropriate method including a method of sequentially mixing each ingredient with the ground meat of the main ingredient, a method of adding the saccharides as they are, and the like. The method and timing of adding and blending the saccharide to the raw materials are not particularly limited.

[0035]

Next, the present invention will be specifically described based on examples, but the present invention is not limited to only the examples. Example 1 1) Preparation of hamburger stock containing the saccharide The hamburger stock containing the saccharide used in the present invention was prepared by blending the following raw materials. Spice 1.0g, seasoning 6.5g, powdered soy protein 3.0g, soy sauce 30.0g,
Mirin flavor seasoning 8.0 g, granulated sugar 14.0 g,
Bread crumbs 13.0 g, granular soy protein 6.5 g, onion 6
0.0 g, total amount 142.0 g. In addition, the above-mentioned hamburger sauce has a specification in a case where 2 to 12 parts of minced meat as a main raw material is added to 1 part of the hamburger sauce.

2) Manufacture of hamburger A suitable amount of the hamburger mash obtained above was prepared in an appropriate amount of 142 g, minced meat of 250 g as a main raw material and 40 ml of water were added, kneaded well, and then formed into a predetermined size and shape to form a putty. And steamed with oil for 6 minutes to make a teriyaki hamburger. According to the raw material of the hamburger, a putty having excellent elasticity and physical properties was able to be produced, and a teriyaki product in which the surface of the hamburger had a remarkably glossy shine was obtained. A similar product was obtained when each of the above-mentioned hamburger ingredients was individually added to the ground meat or the like of the main ingredient.

Example 2 1) Preparation of hamburger stock containing the saccharide The hamburger stock containing the saccharide used in the present invention was prepared by mixing the following raw materials. 1.3 g of spices, 6.5 g of seasonings, 0.6 g of egg white powder, 3.3 g of powdery soy protein,
Soy sauce 36.0 g, granulated sugar 9.8 g, sorbitol 4.0 g, bread crumbs 13.0 g, granular soy protein 6.5 g,
Onion 79g, total amount 160.0g. In addition, the above-mentioned hamburger sauce has a specification in the case where 1 to 10 parts of ground meat or the like of a main raw material is added to 1 part of the hamburger sauce.

2) Manufacture of hamburger meat An appropriate amount of the hamburger meat material obtained above was prepared in an amount of 160 g, and 250 g of ground meat and 25 ml of water were added and kneaded well. It was steamed with oil for 6 minutes and finished into a teriyaki hamburger. According to the raw material of the hamburger, a putty having excellent elasticity and physical properties was able to be produced, and a teriyaki product in which the surface of the hamburger had a remarkably glossy shine was obtained. A similar product was obtained when each of the above-mentioned hamburger ingredients was individually added to the ground meat or the like of the main ingredient.

Example 3 1) Preparation of hamburger stock containing the saccharide The hamburger stock containing the saccharide used in the present invention was prepared by mixing the following raw materials. 1.1 g of spices, 12.1 g of seasonings, 2.6 g of egg yolk, 2.6 soy protein powder
g, white sugar 14.0 g, glucose 3.3 g, bread crumbs 1
3.0 g, granular soy protein 6.5 g, onion flakes 9.8 g, total amount 65.0 g. In addition, the above-mentioned hamburger sauce has a specification in a case where 6 to 27 parts of minced meat or the like of a main raw material is added to 1 part of the hamburger sauce.

2) Manufacture of hamburger An appropriate amount of the hamburger meat obtained above was prepared in an appropriate amount of 65 g, and 250 g of minced meat and 120 ml of water were added and kneaded well, followed by molding into a predetermined size and shape to make putty. It was steamed with oil for 6 minutes and finished into a teriyaki hamburger. According to the raw material of the hamburger, a putty having excellent elasticity and physical properties was able to be produced, and a teriyaki product in which the surface of the hamburger had a remarkably glossy shine was obtained. A similar product was obtained when each of the above-mentioned hamburger ingredients was individually added to the ground meat or the like of the main ingredient.

Comparative Example 1) Preparation of hamburger stuff A conventional hamburger stuff was prepared by mixing the following raw materials. 1.1 g of spices, 9.0 g of seasonings, 8.6 g of powdered soybean protein, 3.3 g of potato starch, 21.0 g of bread crumbs, 13.0 g of granular soybean protein, 35.0 g of onion, total amount 9
1.0 g.

2) Manufacture of hamburger steak The hamburger stew obtained above was prepared in an appropriate amount of 91 g, and 250 g of ground meat and 120 ml of water were added and kneaded well, followed by molding into a predetermined size and shape to make a putty. It was steamed with oil for 6 minutes and finished into a teriyaki hamburger. According to the hamburger material, a product having no gloss and no gloss was obtained on the surface of the product.

Product Comparative Test A visual comparison test was conducted by panelists on the gloss and shine of the products of Examples 1 to 3 and the product of the Comparative Example. As a result, the surface obtained by Examples 1 to 3 It was confirmed that the teriyaki product having a remarkably glossy had a remarkable gloss and shininess on the surface of the product of the example when compared with the product of the comparative example. The product of Example 1 is shown in FIGS. 1 and 3B, and the product of the comparative example is shown in FIGS. 2 and 3A. In addition, similar results were obtained for the products of Examples 2 and 3 and the products similarly prepared by adding the saccharide in the above-mentioned specific amount. On the other hand, when the saccharide was not used, or when the amount was out of the range, the teriyaki product having a remarkably glossy surface could not be obtained. When other hamburger-like foods such as meatballs and meatballs were tested in the same manner, the same results as above were obtained.

[0044]

As described in detail above, as a first aspect, the present invention relates to a hamburger-like food material containing one or two selected from monosaccharides, disaccharides, trisaccharides, and sugar alcohols.
0.7 to 4.5% by weight of total saccharides in total raw material
As another aspect, the present invention relates to a method for producing a teriyaki hamburger-like food, characterized by further adding a specific amount of powdered soybean protein and / or bread crumbs. The effect can be obtained. (1) Just by steaming the putty on a frying pan or the like, the surface of the hamburger-like food is remarkably shiny and shiny to the same extent as when the hamburger-like food is dripped. You can make quality teriyaki hamburger-like food easily and instantly.

(2) A specific amount of powdery soybean protein blended in the raw material enhances the binding properties of the material and suppresses the above gloss imparting effect, thereby producing a firm and elastic putty. Can be. (3) In addition, a specific amount of breadcrumbs blended in the raw material, without suppressing the above-mentioned gloss-imparting effect, moderately wraps the gravy in the putty, does not escape the taste of the meat, and softens the putty; It can be imparted to a finished hamburger-like food with a smooth texture when eaten.

[Brief description of the drawings]

FIG. 1 shows a first embodiment finished by applying the manufacturing method of the present invention.
FIG. 2 is an explanatory view showing the appearance of a hamburger product (a photograph showing gloss and shine on the surface of the product, particle structure, etc.).

FIG. 2 is an explanatory view (photograph showing the gloss and shine of the product surface, the particle structure, etc.) of a hamburger product of a comparative example finished by applying a conventional manufacturing method.

FIG. 3 shows a first embodiment finished by applying the manufacturing method of the present invention.
Explanatory drawing showing each appearance of a product (b) of Example 1 and a hamburger product (a) of a comparative example finished by applying a conventional manufacturing method (photograph showing gloss and shine of the surface of the product, particle structure, etc.)
It is.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-7-177865 (JP, A) JP-A-2-154642 (JP, A) JP-A-2-131544 (JP, A) JP-A-59-177 196042 (JP, A) JP-A-2-227058 (JP, A) JP-B-57-26096 (JP, B2) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 1 / 31-1 / 322

Claims (6)

(57) [Claims] 1. A raw material for a hamburger-like food, which is one or two selected from monosaccharides, disaccharides, trisaccharides, and sugar alcohols.
0.7 to 4.5% by weight of total saccharides in total raw material
A method for producing teriyaki hamburger-like food, characterized by adding. 2. The method according to claim 1, wherein the teriyaki hamburger-like food is an intermediate product. 3. The method according to claim 1, wherein the teriyaki hamburger-like food is a final product having an enhanced surface gloss. 4. The method for producing a teriyaki hamburger-like food according to claim 1, wherein the amount of sugar added to the raw material of the hamburger-like food is 1.5 to 3.5% by weight based on the total amount of the raw material. 5. The method for producing a teriyaki hamburger-like food according to claim 1, wherein the amount of the powdery soybean protein added to the raw material of the hamburger-like food is 1.5% by weight or less based on the total raw material. 6. The method for producing a teriyaki hamburger-like food according to claim 1, wherein the amount of bread crumb added to the raw material of the hamburger-like food is 0.7 to 6.0% by weight based on the total raw material.