JP2971347B2 - Teriyaki hamburger-like food ingredients - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a teriyaki hamburger-like food with improved quality, and more particularly, it is impossible to achieve the surface gloss of a baked product with conventional products. To produce a high quality product that can be significantly improved to a high level and that can be made high quality, and furthermore, has excellent binding properties, moldability and texture during cooking. Teriyaki hamburger-like foods.

[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 an extremely popular cooking product that has been developed for home and business use, and has various characteristics in terms of material and flavor. Various products have been commercialized, such as frozen products that can be cooked, refrigerated intermediate products, cooked retort products, helper products that can be cooked simply and simply by adding main ingredients, and the like.

Among such hamburg-related products, various products called so-called hamburger ingredients have been developed. For example, conventionally, for example, a novel hamburger excellent in preservability and texture can be instantly and simply added, while adding a Japanese flavor to the taste fixed to a Western flavor in a fixed manner to give a wide range of taste. As a new hamburger ingredient that can be cooked, hamburger ingredients (Japanese Patent Application Laid-Open No. 58-155059) characterized in that powdered edible miso is added in an amount of about 10 to 20%.
Etc. are being developed.

[0004] In addition, water-absorbing powders, water-soluble thickeners, and heat-coagulable proteins have been proposed to improve poor shape retention and moldability, which have been problems when producing hamburgers using tofu as a main raw material. 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.

[0005] In addition, although various products related to ordinary hamburger helper materials have been developed, all of them are improved in flavor, texture, shape retention, moldability, and hamburger products made of special materials. In most cases, the development of products that can significantly improve the appearance of products, especially the shine, gloss, etc. on the surface of hamburgers after firing has been implemented. It was the fact that there was no such thing.

On the other hand, generally, in order to improve the appearance of the food surface, a glazing agent, a coating agent or the like is applied to the food,
Coating is widely performed. For example, a method of using a saccharide as one component of a coating agent for improving the color and luster of baked Japanese confectionery or steamed confectionery (Japanese Patent Laid-Open No. 2-1546)
42, JP-A-2-131544),
A method of using a specific composition containing a sugar alcohol or a sugar as a component of a glazing agent for baked confectionery which is applied to the surface layer of baked confectionery to give good gloss (Japanese Patent Application Laid-Open No. 59-196042); A method using a composition containing a sugar alcohol as a quality improving agent for improving the whiteness (Japanese Patent Laid-Open No. 2-227058).
These are all intended to improve the gloss, gloss, etc. of the surface by applying a specific polishing agent, a coating agent, etc. to the surface of a product typified by baked confectionery, and baking the coated product. Most of these are, so to speak,
It is nothing less than a polished effect, and
Heretofore, even with such a method, there has been no actual application of the method to a hamburger-like product to which the present invention is directed.

Further, as a method of blending a dextrin-related substance into a raw material, for example, a method of producing a meat product characterized by blending cyclodextrin (Japanese Patent Laid-Open No.
JP-A-145258), and a method for producing noodles characterized by incorporating cyclodextrin (Japanese Patent Application Laid-Open No. 54-54).
145251), and fried food (Japanese Patent Application Laid-Open No. 54-154541) in which a fried food material having a fixed shape is immersed in an aqueous solution of a lubricant and then fried as usual is proposed. These use cyclodextrin or dextrin alcohol and are not intended for hamburger-like foods.

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 conditions of research and development are still limited to food products. It is not an exaggeration to say that it is limited to those that focus on improving feeling, physical properties, flavor, etc., development of new raw materials, etc. Under such circumstances, in the industry, improvement of flavor, texture, etc. Not only that, it is a hamburger-like food-related helper product that enhances the quality of products from a diversified and comprehensive point of view, including appearance, and is as good as a full-fledged hamburger-like food-related product Developing a product that can provide an improved product has been an important issue in the industry.

[0009]

In view of such circumstances, the present inventors proceeded with the development of so-called hamburger-like food-related helper products including various hamburger products and hamburger-like products. In addition to examining the various problems of the material, it has excellent physical properties such as material binding properties, moldability, etc., flavor and texture, and the appearance of the final product of hamburger-like food, especially the surface As a result of intensive studies aimed at developing a cooking material that can generate and impart a certain level of shine, soluble starch and / or D.C.
E. FIG. Found that the desired purpose could be achieved by adding a specific amount of 6 to 30 dextrins, and completed the present invention.

[0010] That is, the present invention provides a hamburger-like food product having a hamburger-like food product that is prepared by steaming a putty on a frying pan or the like and having the same surface as the hamburger-like food product. An object of the present invention is to provide a high-quality teriyaki hamburger-like food that can produce a shiny teriyaki hamburger-like food.

[0011] The present invention also provides a teriyaki hamburger-like hamburger-like food which is capable of improving the moldability, flavor and texture of a hamburger-like food to a high degree, and which is finished with a sauce without any sauce. It is an object of the present invention to provide a novel teriyaki hamburger-like food element capable of easily producing a product having an appearance with an enhanced surface gloss at the same level as food.

Further, the present invention utilizes the properties of powdered soybean protein to enhance the binding properties of the material without suppressing the above-mentioned effects of imparting gloss and shine, and to form the paste when making putty by hand. An object of the present invention is to provide a teriyaki hamburger-like food that can be easily, firmly and elastically putty.

[0013] Further, the present invention improves the gloss of the surface of the product by using the characteristics of breadcrumbs without suppressing the above-mentioned effects of imparting gloss and shine, and at the same time, the juice is appropriately put into the putty. It is an object of the present invention to provide a teriyaki hamburger-like food element that does not escape the flavor of the wrapped meat, softens the putty, and can be added to a hamburger-like food that has a smooth texture when eaten. Things.

[0014]

In order to achieve the above object, a first aspect of the present invention is to provide a raw material for hamburger-like foods containing soluble starch and / or D. cerevisiae. E. FIG. Is a hamburg-like food element characterized in that dextrin of 6 to 30 is added in an amount of 0.15 to 3.5% by weight based on the total raw materials of the hamburg-like food.

[0015] Another embodiment of the present invention relates to a method of preparing a hamburger-like food by adding soluble starch and / or D. E. FIG.
Wherein the amount of dextrin added is from 6 to 30 and is from 0.20 to 2.0% by weight based on the total raw materials of the hamburger-like food.

In another aspect of the present invention, the soluble starch and / or E. FIG. Is a hamburg-like food element characterized by using 6 to 30 dextrins in combination with one or more saccharides selected from monosaccharides, disaccharides, trisaccharides and sugar alcohols.

In another aspect of the present invention, the amount of the powdery soybean protein added to the raw material of the hamburger-like food is 1.5% by weight based on the total raw material of the hamburger-like food.
The following is a hamburger-like food element.

Further, in another embodiment of the present invention, 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 of the hamburger-like food.
Hamburger-like food.

Next, the present invention will be described in more detail. As a first aspect, the ingredient of the hamburger-like food of the present invention is, as described above, a soluble starch and / or D.I. E. FIG. Used 6 to 30 dextrins in a total amount of 0.15
It is characterized in that it is added in an amount of 3.5% by weight. Here, the raw material of the hamburger-like food, ie, the main raw material itself, which is referred to in the present invention, is not particularly limited, and is usually used. What is used may be, for example, breadcrumbs, soybean protein, spices, seasonings, egg powder, milk powder, dried onion, salt, flavors, and the like are used as ordinary raw materials, but not limited thereto. The same or similar ones can also be used, and dried vegetables, sucrose, starch, processed starch, wheat flour, gelling agents and the like can be appropriately blended.

Here, the hamburger-like food referred to in the present invention is not particularly limited to hamburgers, but is mainly made of minced meat, minced meat, etc.
It also includes foods made by mixing auxiliary ingredients such as seasonings and spices, and similar products. Examples of such hamburger-like foods include hamburgers, meatloaf, meatballs, and meatballs. It is given as a thing.

In addition, the soluble starch and / or D.I. E. FIG. (Dextrose Equival
As the dextrin having 6 to 30 ent, a commercially available product or the like can be used, and the monosaccharide, disaccharide, trisaccharide, or sugar alcohol used in combination with the dextrin is, for example, sucrose, glucose, maltose. , Fructose, sorbitol,
Maltitol and the like are exemplified as suitable ones, but not limited thereto, and any saccharide in the range of the monosaccharide to the trisaccharide or a saccharide having the same effect as these may be used alone or in combination as appropriate. be able to. The soluble starch used in the present invention refers to a starch such as potato starch or corn starch which is slightly hydrolyzed by high pressure cooking, treatment with a dilute acid or other chemicals.

In the present invention, the soluble starch and / or E. FIG. Is preferably from 0.15 to 3.5% by weight, more preferably from 0.20 to 2.0% by weight, based on the total amount of the hamburger-like food, in the raw material of the hamburger-like food. % Of the soluble starch and / or D.I. E. FIG. If the added amount of dextrin is out of these ranges, the intended purpose cannot be achieved, which is not preferable.

That is, the soluble starch and / or D.
E. FIG. However, when using a dextrin having an addition amount of 6 to 30 specified in the above range, simply baking the putty on a frying pan is the same as that obtained by adding the sauce to the baked hamburger-like food. To this extent, it is possible to produce high-quality teriyaki hamburger-like foods with a noticeably glossy surface on the hamburger-like foods. However, soluble starch and / or D.I. E. FIG. Is 6 ~
If the amount of dextrin added is more than 3.5% by weight based on the total amount of hamburg-like foods, the hamburger-like foods will not have a wet feeling, and will be unusable because of the limit of use in terms of texture. If the amount is less than 15% by weight, it is difficult to obtain the desired effect.

Further, the hamburger-like food of the present invention comprises:
In another embodiment, the above-mentioned soluble starch and / or D.I.
E. FIG. Is a combination of dextrin with 6 to 30 and one or more saccharides selected from monosaccharides, disaccharides, trisaccharides or sugar alcohols, and a configuration in which powdery soybean protein and / or bread crumbs are added However, in the former case, the above-mentioned soluble starch and / or D.I. E. FIG. Is added to the total raw material of the hamburg-like food in an amount of 0.15 to 3.5% by weight, and further, a saccharide selected from monosaccharides, disaccharides, trisaccharides, and sugar alcohols is added. The seed or two or more kinds of sugars may be added to the total raw materials of the hamburger-like food so as to be 0.7 to 3.0% by weight. Soluble starch with low sweetness and / or
Or D. E. FIG. The dextrin of 6 to 30 has little effect on taste, and can be used in combination with one or more saccharides selected from monosaccharides, disaccharides, trisaccharides, and sugar alcohols. It is possible to further enhance the shine of the hamburger-like food, and to obtain a hamburger-like food having favorable taste and texture.

In the latter case, the amount of the powdered soy protein and bread crumb added to the raw material of the hamburger-like food of the present invention is determined by the total amount of the hamburger-like food in the powdery soybean protein. 1.5% by weight or less in comparison,
In breadcrumbs, it is required that the amount is 0.7 to 6.0% by weight based on the total raw materials of the hamburger-like food. In this case, if the added amount of the powdery soy protein and the bread crumb exceeds the ranges of these added amounts, respectively, in the former, the taste of the hamburger-like food, and in the latter, the physical properties of the hamburger-like food and The texture becomes inappropriate and the soluble starch and / or
Or D. E. FIG. However, the addition of a saccharide such as dextrin having 6 to 30 is not preferred because the above-described specific effects of the present invention cannot be sufficiently obtained. On the other hand, if the amount of the bread crumbs is less than 0.7% by weight relative to the total raw materials of the hamburger-like food, it is not preferable because the predetermined effect 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 soluble starch and / or D.O. E. FIG. However, the powdery soy protein strengthens the binding properties of the material without suppressing the effect of imparting luster and shine by saccharides such as dextrin of 6 to 30, and is easy to mold when making putty by hand, and firm. You can make elastic putty. However, when the amount of the powdery soy protein added to the raw material is more than 1.5% by weight relative to the total raw material of the hamburger-like food, the sugar does not easily ooze out of the putty, so that the shiny effect is less likely to appear, and the expected effect is obtained. Can not be obtained.

On the other hand, the bread crumb is the soluble starch and / or D.C. E. FIG. Without suppressing the effect of imparting gloss and shine by saccharides such as dextrins of 6 to 30, moderately wrap the gravy in putty and do not escape the taste of meat, soften the putty, and when eating Gives a smooth texture to the finished hamburger-like food. However, if the amount of bread crumb added to the raw materials is too much more than 6.0% by weight relative to the total raw materials of the hamburger-like food, the saccharides contained in the putty for shining become difficult to elute from the putty, Effect cannot be obtained.

The hamburger-like food ingredient of the present invention can be produced by a conventional method by blending the above-mentioned raw materials in the above-mentioned amounts added. That is, the breadcrumbs, which are the main raw material of the hamburger-like food, and, if necessary, the soluble starch and / or D.O. E. FIG. Is 6
The present invention is based on the basic structure that saccharides such as dextrins of up to 30 are added, egg powder is added, seasonings and spices are added, and finished into a product in an appropriate form such as powder or granules. Of hamburger-like food is manufactured.
In this case, more specifically, for example, as described above, in the raw material of the hamburger-like food, 0.7 to 6.0% by weight of the bread crumb and the powdery soy protein 1.5% by weight or less of the soluble starch and / or D.I. E. FIG. Has 6 to 30 dextrins in 0.15
3.5% by weight of the hamburger-like food according to the present invention by blending the egg mixture, dried onion, seasoning and spices into the mixture. In such a case, bread crumb, powdered soy protein, soluble starch and / or D. E. FIG. However, the amount of other raw material components excluding saccharides such as dextrin having 6 to 30 is not particularly limited, and can be appropriately changed along with the types of the raw materials to be mixed. It is also possible to appropriately add granular soybean protein or the like as a bulking agent or the like.

The above-mentioned soluble starch and / or D. cerevisiae in the raw material of the hamburger-like food of the present invention is used. E. FIG. Is 6-3
The dextrin addition amount of 0 is the value of the total amount of the hamburger-like food relative to the total amount of the raw material of the hamburger-like food, and therefore, regardless of the amount of the sugar in the raw material of the hamburger-like food. It goes without saying that all ingredients having the same range as those of the present invention are included in the scope of the present invention.

The hamburger-like food ingredient of the present invention is generally prepared by cutting ground meat, which is a main ingredient of a hamburger-like food, into onion,
It is kneaded with water etc., molded, putty is made, baked with oil etc. to finish it as a hamburger-like food product,
In this case, the minced meat as the main raw material of the hamburger-like food may be minced meat, and any other types of meat that have the same effect can be used. And when the raw material of the hamburger-like food of the present invention is commercialized, the blending ratio of the raw material of the hamburger-like food and the ground material of the main ingredient is the soluble starch and / or D. E. FIG. Depending on the amount of saccharides such as dextrin having 6 to 30 parts, for example, 1 part of the hamburger according to the present invention may be used in the amount of 3 parts minced meat or the like as a main raw material.
Up to 30 parts can be set in advance.

As described above, in the present invention, a specific type of saccharide is used in an amount of 0.
By blending at a specific level of 15 to 3.5% by weight, it is possible to generate and impart remarkable gloss and shine especially on the surface of the product. It is obtained only by adopting the above-described configuration, and conventionally, in the case of saccharides such as sucrose used as a part of a seasoning in raw materials,
Although a certain amount of shine occurs in the product, its use is also limited due to the intense sweetness, and high levels of gloss and shine cannot be imparted. Therefore, the technical significance of using a specific saccharide in a specific compounding amount in the present invention is essentially different from the conventional use of saccharides such as sucrose for simple seasoning.

As described above, unlike the conventional product, the hamburger-like food of the present invention contains a specific kind of saccharide in the raw material of the hamburger-like food in an amount of 0.15 to 3 in the total amount of the hamburger-like food. The hamburger is added and blended in a specific addition amount of 0.5% by weight, and has the above-mentioned specific action and effect of the present invention, that is, a hamburger hamburger which is obtained when such a hamburger-like food element is used. According to the findings of the present inventors, the effect of imparting remarkable gloss and shine to the surface of the similar product is presumed to be obtained by the following working mechanism.

That is, when a putty made using the ingredients of the hamburger-like food of the present invention is steamed, the meat protein loses its water retention as it is denatured by heating, and the water and the gravy are liberated. This results in the dissolved soluble starch and / or D.E.
E. FIG. However, sugars such as dextrin of 6 to 30 ooze out from the cracks together with the gravy, and the broth and the liquid containing the saccharides are heated to a high temperature by the fats and oils on the frying pan, clogged, and the viscosity increases and browns. The liquid containing the browned viscous gravy and the saccharides appears on the surface of the putty, giving a shiny shine and forming a glossy surface morphology. At this time, the broth and soluble starch and / or D. E. FIG. The effect on the appearance of the putty surface varies greatly depending on the degree of viscosity and the quality of browning of the solution containing saccharides such as dextrin of 6 to 30, and the specific type of soluble starch and / or D.I. E. FIG. The most remarkable effect can be obtained when using a dextrin having a molecular weight of 6 to 30.

[0034]

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) Production of hamburger ingredients The hamburger-like food ingredient of the present invention was produced by the following raw material blending. Spice 1.0 g, seasoning 6.5 g, powdered soy protein 3.0 g, powdered soy sauce 9.8 g, mirin flavor seasoning 4.5 g, acid-treated potato starch (soluble starch) 8.2
g, bread crumbs 13.0 g, granular soy protein 6.5 g, onion flakes 6.5 g, total amount 59.0 g. In addition, the above-mentioned hamburger sauce has a specification in a case where 3 to 30 parts of minced meat as 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 amount of 59 g, and 250 g of ground meat and 120 ml of water were added and kneaded well, and then putty was formed 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 material of the hamburger, a putty having excellent elasticity and physical properties could be produced, and a teriyaki product (see FIG. 3) in which the surface of the hamburger had a remarkably glossy shine was obtained.

Example 2 1) Production of hamburger stuff The hamburger stuff of the present invention was produced by the following raw material blending. 1.3 g of spices, 6.5 g of seasonings, 0.6 egg white powder
g, powdered soy protein 3.3 g, powdered soy sauce 11.7 g,
D. E. FIG. 8.6 g of dextrin with 6 to 30, bread crumb 1
3.0 g, granular soy protein 6.5 g, onion flakes 8.5 g, total amount 60.0 g. In addition, the above-mentioned hamburger sauce has a specification in a case where 3 to 29 parts of minced meat as a main raw material are added to 1 part of the hamburger sauce.

2) Manufacture of hamburger An appropriate amount of the hamburger hamburger obtained above was prepared in an appropriate amount of 60 g, and 250 g of ground meat and 120 ml of water were added and kneaded well, and then molded 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 could be produced, and a teriyaki product having a remarkably glossy surface on the surface of the hamburger was obtained.

Example 3 1) Production of hamburger stuff The hamburger stuff of the present invention was produced by mixing the following raw materials. 1. Spice 1.1 g, seasoning 12.1 g, egg yolk powder
6 g, powdered soy protein 2.6 g, sucrose 9.0 g,
E. FIG. 6. 30 g of dextrin, bread crumb 13.
0 g, granular soy protein 6.5 g, onion flakes 9.8
g, total amount 62.7 g. In addition, the above-mentioned hamburger sauce is obtained by adding minced meat or the like of the main raw material to one part of the hamburger sauce.
The following shows the specifications when 19 to 19 parts are added.

2) Manufacture of hamburger steak The hamburger steak obtained above was prepared in an appropriate amount of 62.7 g.
Prepare, add 250 g of minced meat and 120 ml of water, knead well, then mold 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 (see FIG. 1) in which the surface of the hamburger was significantly shiny was obtained.

Comparative Example 1 1) Manufacture of hamburger ingredients A hamburger-like food ingredient of a conventional product (a product to which saccharides such as monosaccharides were not added) was manufactured by mixing the following raw materials. Spice 1.0 g, seasoning 6.5 g, powdered soy protein 3.0 g, powdered soy sauce 9.8 g, mirin flavor seasoning 4.5
g, bread crumbs 13.0 g, granular soy protein 6.5 g, onion flakes 6.5 g, total amount 50.8 g. In addition, the above-mentioned hamburger sauce has a specification in a case where 4 to 35 parts of ground meat or the like as a main raw material is added to 1 part of the hamburger sauce.

2) Manufacture of hamburger steak The hamburger steak obtained above in an appropriate amount of 50.8 g was prepared.
Prepare, add 250 g of minced meat and 120 ml of water, knead well, then mold into a predetermined size and shape to make putty,
It was steamed with oil for 6 minutes and finished into a hamburger. According to the hamburger material, the product surface is not illuminated and a completely dull product (see FIG. 4) is obtained.
It was completely different from the so-called teriyaki hamburger.

Comparative Example 2 1) Production of hamburger hamburger hamburger hamburger as a conventional product (a product to which sucrose was added) was produced by the following raw material blending. 1.1 g of spices, 12.1 g of seasonings, 2.6 g of yolk powder, soy protein powder 2.
6 g, sucrose 9.0 g, bread crumbs 13.0 g, granular soy protein 6.5 g, onion flakes 9.8 g, total amount 56.
7g. In addition, the above-mentioned hamburger sauce has a specification in a case where 5 to 21 parts of minced meat or the like as a main raw material is added to 1 part of the hamburger sauce.

2) Manufacture of hamburger steak The hamburger steak obtained above in an appropriate amount of 56.7 g was used.
Prepare, add 250 g of minced meat and 120 ml of water, knead well, then mold into a predetermined size and shape to make putty,
It was steamed with oil for 6 minutes and finished into a hamburger. According to the hamburger element, a hamburger product (see FIG. 2) having a certain gloss on the surface of the product was obtained, which was different from a so-called teriyaki hamburger.

Product Comparison Test A visual comparison test was conducted by 13 panelists on the surface gloss and shine of the product of Example 3 and the product of Comparative Example 2, and the number of correct answers was 10 and the risk factor was 5%. The result that Example 3 was significantly glossy and shiny was obtained,
The teriyaki product having a remarkably glossy surface obtained in Example 3 has a remarkable gloss and shine on the surface of the product of Example 3 in comparison with the product of Comparative Example 2. Was confirmed. FIG. 1 shows the product of the third embodiment.
The product of Comparative Example 2 is shown in FIG. Similar results were obtained for the products of Examples 1 and 2 and the product prepared similarly using the hamburger-like food ingredients of the present invention. The product of Example 1 is shown in FIG. still,
Similar tests were performed on other hamburger-like foods such as meatloaf, meatballs, and Tsukune, and the same results as above were obtained.

[0045]

As described above in detail, the present invention relates to a first aspect of the present invention, in which soluble starch and / or D.O. E. FIG. Is added in an amount of 0.15 to 3.5% by weight based on the total weight of the hamburger-like food, and in another embodiment, the soluble starch and / or D.I. E. FIG. Is a dextrin of 6 to 30 and one selected from a monosaccharide, a disaccharide, a trisaccharide, or a sugar alcohol
A hamburger-like food element, characterized in that a seed or two or more kinds of saccharides are used in combination, and powdery soybean protein and / or bread crumb are added in a specific amount.
According to the present invention, the following effects can be obtained.

(1) Just by steaming the putty on a frying pan or the like, the surface of the hamburger-like food is markedly glossy to the same extent as when the hamburger-like food is dripped. It is possible to provide a hamburger-like food element having excellent characteristics that a high quality teriyaki hamburger-like food can be easily and instantly prepared. (2) The specific amount of the powdery soybean protein blended in the raw material contains the soluble starch and / or D.E. E. FIG. However, it is possible to enhance the binding properties of the material and to make the putty by hand easily, and to make a firm and elastic putty without suppressing the effect of imparting gloss and shine by the dextrin of 6 to 30. it can. (3) In addition, the specific amount of breadcrumbs blended in the raw material contains the soluble starch and / or D.I. E. FIG. The dextrin of 6 to 30 does not suppress the effect of imparting luster and shine, and moderately wraps the gravy in putty so as not to escape the taste of the meat, softens the putty, and also provides a smooth meal when eaten. It can be applied to a finished hamburger-like food.

[Brief description of the drawings]

FIG. 1 is an explanatory view (photograph showing the gloss and shine of the product surface, the particle structure, etc.) of the product of Example 3 finished using the hamburger-like food of the present invention.

FIG. 2 is an explanatory view (photograph showing the gloss and shine of the surface of the product, the particle structure, etc.) of the product of Comparative Example 2 finished using the hamburger-like food of Comparative Example 2.

FIG. 3 is an explanatory view (photograph showing the gloss and shine of the surface of the product, the particle structure, etc.) of the product of Example 1 finished using the hamburger-like food element of the present invention.

FIG. 4 is an explanatory view (photograph showing the gloss and shine of the surface of the product, the particle structure, and the like) showing the appearance of the product of Comparative Example 1 finished using the hamburger-like food of Comparative Example 1.

Claims (5)

(57) [Claims] [1] Soluble starch and / or D.O. E. FIG. Hamburger-like food, characterized in that dextrin of 6 to 30 is added in an amount of 0.15 to 3.5% by weight based on the total raw materials of the hamburger-like food. 2. A soluble starch and / or D.O. E. FIG. Of dextrin having an amount of 6 to 30 in terms of the total amount of raw materials of a hamburger-like food.
The hamburger-like food ingredient according to claim 1, which is 20 to 2.0% by weight. 3. The soluble starch according to claim 1 and / or D.I. E. FIG. Is one or two selected from dextrin and monosaccharide, disaccharide, trisaccharide, or sugar alcohol having 6 to 30
A hamburger-like food ingredient, which is used in combination with at least one kind of saccharide. 4. A hamburger-like food ingredient wherein the amount of powdered soy protein added to the hamburger-like foodstuff ingredient according to claim 1 is 1.5% by weight or less based on the total amount of the hamburger-like foodstuff. 5. A hamburger-like food ingredient wherein the amount of breadcrumbs added to the ingredient of the hamburger-like foodstuff according to claim 1 is 0.7 to 6.0% by weight based on the total ingredients of the hamburger-like foodstuff.