JP3222439B2 - Minced meat products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001] The present invention relates to a novel ground meat product for kidney patients.

[0002]

2. Description of the Related Art Minced meat products are mainly made of meat like hamburgers and meat dumplings, and are heat-coagulated with appropriate elasticity, so that they are excellent in taste and texture. By the way, processed meat products are high in protein and high in protein because the main raw material is meat, and are not suitable as foods for kidney patients who have limited protein intake. Therefore,
As disclosed in Japanese Patent Application Laid-Open No. 5-284943, it has been proposed to add a viscous substance such as glucomannan or pectin to a ground meat as an extender to produce a ground protein meat product having a low protein content.

[0003]

However, although the processed ground meat product of this proposal is low in protein, it is poor in taste and texture and low in calories because it is simply added with an extender such as glucomannan. Therefore, it is still unsuitable as a food for kidney disease patients who want a high calorie food. Accordingly, an object of the present invention is to provide a ground meat product for a kidney disease patient which is low in protein and high in calories and at the same time taste and texture are not real.

[0004]

The object of the present invention is to provide (1)
Contains 15-40% minced meat and 45-20% shredded mannan gel, and 5-20% fats and oils and / or sugars, and is heat-coagulated into any shape. Processed minced meat, (2) 15-40% minced meat and 45% of the product
It contains 2020% of shredded mannan gel, and 5-20% of fats and oils and / or sugars, to which a thickener and calcium are added to be heat-coagulated into an arbitrary shape. Achieved by minced meat products.

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below. In addition,
In the present invention, “%” and “parts” mean “% by weight” and “parts by weight” unless otherwise specified. In the present invention, "processed ground meat" refers to a food product obtained by heating and coagulating a ground meat such as a hamburger, a meat loaf, and a meat ball (meatball) into a predetermined shape as a main raw material. The ground meat product of the present invention contains 15 to 40% of ground meat based on the product.
Commercially processed ground meat products generally contain more than 60% of ground meat based on the product, but in the present invention, the amount is reduced to reduce the protein content of the product. As a guideline of whether or not the protein is low, the protein content is preferably 6.5 g or less, preferably 6.0 g or less per 100 g of the product. As minced meat, other than minced meat such as chicken, beef, and pork, jointed meat may be used. If the compounding amount of the ground meat is less than 15%, not only the taste and texture of the obtained product will be different from the real thing but also the calorie will be low, as in the test examples described below.
If it exceeds 40%, the protein content becomes high, and the object of the present invention cannot be achieved. As a guide to high calories, 160 kcal or more per 100 g of product, preferably 180 kcal
It is better to be kcal or more.

The ground meat product of the present invention contains 45 to 20% of shredded mannan gel based on the product.
“%” Representing the blending amount of mannan gel refers to a ratio based on a product obtained by adding 10 to 50 parts of fresh water to a powdered mannan part. From the relationship between the amount of minced meat and the amount of minced meat, when the amount of minced mannan gel is increased, the amount of minced meat is inevitably reduced. It is necessary to increase the amount of the ground meat. When the blending amount of the shredded mannan gel exceeds 45%,
As in the test examples described below, the taste and texture of the obtained product are not only different from those of the real product, but also the calorie is low, and if it is less than 20%, the protein content is substantially the same as that of a normal processed meat product. As a result, the object of the present invention cannot be achieved. In the present invention, "sliced mannan gel" refers to gelling raw materials such as konjac potato flour or glucomannan obtained by purifying the same, and then mincing it, cutting it into a thread form, or cutting a rhinoceros. Means what you do. The minced and thread-shaped cut pieces are apt to become columnar strips, and the size in this case is preferably 2 to 10 mm in diameter and 5 to 30 mm in length. In addition, the diced ones tend to be cubic, and the size in this case is preferably 2 to 15 mm on one side. Attention should be paid to the fact that if the size of the shredded mannan gel is too small or too large, it will be difficult to impart meat-like taste and texture to the meat dumplings.

Further, the processed meat product of the present invention contains 5 to 20% of fats and oils and / or sugars relative to the product. The fats and oils include white squeezed oil, salad oil, leek oil, butter,
Preferred animal and vegetable fats and oils such as margarine, lard, beef tallow, and chicken fat, and saccharides such as glucose, fructose, sucrose, and reducing sugar may be used. The fats and oils and sugars are used to improve the taste of the minced meat product and to increase the calorie of the product. The mixing ratio is 5
%, It is difficult to obtain high calorie products, and 20%
Exceeding the ratio is not preferred because the product becomes greasy or becomes too sweet.

The ground meat product of the present invention is obtained by heating and coagulating the above-mentioned ground meat, shredded mannan gel, a mixture of fats and oils and / or sugar (a viscous material) into an arbitrary shape such as a plate or a ball. is there. In this case, since the product has relatively low elasticity, in order to make the product elastic, it is advisable to add a binder such as yam or egg white to the mixture (a viscous material) and to heat and coagulate the mixture.

In order to produce a ground meat product having elasticity such as a meat dumpling, a thickener and calcium are further added to the above mixture of ground meat, shredded mannan gel, oil and fat and / or sugar. The resulting viscous material is preferably solidified by heating into an arbitrary shape. Here, pectin, sodium alginate, roast bean gum, carrageenan, etc. are used as the thickener. The compounding amount is calculated as solids for the product.
With 0.1-1%, a resilient product is obtained. Calcium is calcium chloride, calcium acetate, calcium gluconate, etc., 1 to 10
% Should be blended. As means of heat coagulation of viscous material,
Boil in hot water, fry in edible oil, bake in an oven, etc. may be used according to the usual production method.

[0010]

The minced meat product of the present invention contains a predetermined amount of minced meat, shredded mannan gel, oil and fat, and / or sugar. Because of its role, despite having low protein and high calories, it has the same taste and texture as real ground meat products. In addition to this, a ground meat product that has been heated and coagulated by adding a thickener and calcium is an elastic product.

[0011]

【Example】 The shredded mannan gel is obtained by adding 20 parts of fresh water to 1 part of konjac mannan (powder), stirring and swelling at 5 ° C. for 1 hour, and subjecting the obtained gel to mincing. The above ingredients were mixed well to make one 180 g patty, which was baked in an oven at 160 ° C. for 12 minutes to obtain a hamburger steak.

[0012] Using each of the above raw materials, a hamburger was prototyped in the same manner as in Example 1.

[0013] The above-mentioned raw materials were mixed well, and the obtained viscous material was formed into a 30 mmφ ball shape, which was then boiled in hot water at 100 ° C. for 8 minutes to obtain a meat dumpling.

[0014]

[Test example]

A hamburger burger obtained by mixing the above raw materials well to make one 180g patty and baking it at 160 ° C for 12 minutes in an oven. A hamburger obtained using the above-mentioned raw materials in the same manner as in Comparative Example (1).

[0015] The above raw materials are mixed well, the obtained viscous material is shaped into a 30 mmφ ball, and then this is boiled in hot water at 100 ° C. for 8 minutes to obtain a meat dumpling. A meat dumpling obtained using the above-mentioned raw materials in the same manner as in Comparative Example (3).

Each of the above seven types of samples was tasted, the taste and texture were observed, and the elasticity was measured.
When the protein and calories per 100 g of the sample were calculated, the results in Table 1 were obtained.

【table 1】 From Table 1, it can be understood that the invention product is low in protein and high in calories, and at the same time, taste and texture are not genuine, and thus it is suitable for foods for patients with kidney disease.

Test Example 2 (Compounding test in hamburger) A hamburger finished sample (baked in a frying pan) except that the same onion, chopped yam, salt, bread crumbs and fresh water residue were used in the same proportions as in Example 1. ), Minced meat (ground chicken), shredded mannan gel (same as used in Example 1), fats and oils (mixture of 1 part of leek oil and 1 part of chicken oil), and sugar (dextrin) Table 2
, And 15 kinds of hamburgers (samples) having different mixing ratios were prototyped according to Example 1. Then, the same test as in Test Example 1 was performed on each sample, and the results in Table 2 were obtained.

[Table 2] From Table 2, it can be seen that using minced meat 15-40% and shredded mannan gel 45-20% with respect to the product gives a hamburger that is low in protein and high in calories and at the same time taste and texture are not different from the real ones. Can understand.

Test Example 3 (Blending test on meat dumpling) The same ratio of pectin, calcium chloride, salt, breadcrumbs and fresh water as in Example 3 was used except that ground meat was used for the finished sample of meat dumpling. (Ground chicken),
Shredded mannan gel (same as used in Example 1),
The fats and oils (a mixture of 1 part of green onion oil and 1 part of meat oil) and sugar (dextrin alcohol) are adjusted to the usage ratios shown in Table 3, and 15 kinds of meat dumplings (samples) having different mixing ratios are used in accordance with Example 3. Prototype. Then, the same test as in Test Example 1 was performed on each sample, and the results in Table 3 were obtained.

[Table 3] As shown in Table 3, when using 15 to 40% minced meat and 45 to 20% shredded mannan gel with respect to the product, low-protein and high-calorie meat dumplings with the same taste and texture as those of the real product can be obtained. I can understand.

[0019]

As described above, according to the present invention, it is possible to provide a minced meat product having a low protein and high calorie and the same taste and texture as the real one, and this minced meat product is suitable for patients with kidney disease. Foods.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-9-248141 (JP, A) JP-A-5-284943 (JP, A) JP-A-6-296472 (JP, A) (58) Field (Int.Cl. ⁷ , DB name) A23L 1/314 A23L 1/05 A23L 1/29

Claims (2)

(57) [Claims] (1) 15-40% minced meat and 45-20% of the product
% Minced mannan gel, and further 5 to 20% fat and / or sugar and heat-coagulated into an arbitrary shape. 2. 15-40% minced meat and 40-20% of the product
% Minced mannan gel, and 5 to 20% fats and oils and / or sugars, to which a thickener and calcium are added and heat-coagulated into an arbitrary shape. Goods.