JP3267799B2 - Hanpen-style beef meat products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the manufacture of a starch-like batter using meat such as beef, pork and chicken. The rice flour paste product of the present invention is soft and easy to eat, suitable as a side dish, and also a salad material,
It is delicious as a sandwich ingredient.

[0002]

2. Description of the Related Art In general, starch is produced by adding a foaming agent such as yam, egg white, thickening polysaccharide, etc. when salting fish meat to form a fish meat surimi, shaping and heating. is there. However, beef, pork, chicken meat, etc., even if a foaming agent is added at the time of salting, there is almost no intrusion of foam, and even if molded and heated, the same battered product as meat dango can be obtained. Was only.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to obtain a soft, easy-to-eat, starchy, battered product containing meat, such as beef, pork, and chicken.

[0004]

According to the present invention, konjac jelly and one or more foaming agents such as yam, egg white and thickening polysaccharide are added after or during salting of meat. It was found that the intrusion of bubbles significantly increased.

According to the present invention, konjac jelly and a foaming agent are added and aerated after salting of meat.
The present invention relates to a rice flour paste product obtained by adding a seasoning, starch and other additives after salting, mixing and adding the resulting mixture to a seasoned meat paste, molding and heating.

The konjak jelly used in the present invention is prepared by adding water to konjac flour, swelling and dissolving the mixture, and then adding and mixing a basic amino acid, a basic salt or a mixture of both; or a basic amino acid, a basic salt or a mixture of both. Is added to the konjac flour; or the konjac flour is pre-mixed with a basic amino acid, a basic salt or a mixture of both, and then the water is added to the mixture, and the swelling-dissolved mixture is heated and rapidly heated. This is a state in which the reaction is stopped before cooling and completion of gelation. As the konjac powder used here, any of konjac potato, konjak potato dried and pulverized, or purified konjak potato can be used. The basic amino acid to be used usually includes arginine, histidine, lysine, citrulline, ornithine and the like alone or in combination. Particularly preferred is arginine or lysine. The amount of the basic amino acid used is preferably 1.25 to 20% by weight based on the konjac flour. By using a basic amino acid, it is possible to utilize the fact that the basic amino acid has a high pH buffering property, to obtain a stable pH, to obtain a jelly of a stable quality, and to have an alkaline taste without alkalinity. The advantage is that konjac jelly with a good taste can be obtained.

As basic substances, there are usually used organic acid salts such as sodium citrate, sodium tartrate, sodium malate, sodium acetate, sodium lactate and sodium succinate; and sodium polyphosphate, sodium pyrophosphate, sodium metaphosphate, and the like. Phosphates such as 2 to 3 sodium phosphate, potassium polyphosphate, potassium pyrophosphate, potassium metaphosphate, and 2 to 3 potassium phosphate, and carbonic acids such as sodium carbonate, sodium hydrogen carbonate, potassium carbonate, calcium carbonate, and magnesium carbonate Salts and sulfates such as potassium sulfate, sodium sulfate, calcium sulfate and magnesium sulfate, and single or mixed ones such as sodium hydroxide and potassium hydroxide are included. As in these examples, any basic salts for food can be used as the basic salts of the present invention. In addition, in order to give a buffer effect, you may combine each acid or acidic salt, and may use it by the combination which pH becomes alkaline finally. Acids and basic salts in this case include citric acid, tartaric acid, malic acid, acetic acid, lactic acid, phosphoric acid, phosphoric acid 1
Sodium, monopotassium malate and the like are used. The amount used is preferably 0.01 to 20% by weight based on the konjac powder.

When a basic amino acid and a basic salt are used in combination, the basic amino acid has a high pH buffering property and a stable pH can be obtained, but it is difficult to set the pH value arbitrarily. Has a low pH buffering property, but can be adjusted arbitrarily by the selection of substances to make it easy to set the pH, suppress the fluctuation of pH due to raw materials and water used, and produce a uniform konjac jelly. It became possible. The konjac jelly used in the present invention is different from a so-called konjac paste obtained by swelling konjac powder with water. It is also different from konjac gel obtained by adding an alkali and heating. This konjac jelly has a property just in between. For this reason, this konjac jelly has an appropriate viscosity and hardness, and is used in the present invention as it is or after being diluted with water.

Next, a method for producing konjac jelly will be described. First, konjac flour is swelled and dissolved by adding 20 to 100 times water. The basic amino acid, basic salts or a mixture of both of the konjac paste is added and mixed well. Alternatively, a basic amino acid, a basic salt, or a mixture of both is previously mixed and dissolved in water 20 to 100 times that of konjac flour, and the konjac flour is swollen and dissolved with this solution. Furthermore,
Alternatively, a basic amino acid, a basic salt or a mixture of both is preliminarily mixed with konjac flour, and then swelling and dissolving is performed by adding and mixing water 20 to 100 times the amount of konjac flour; After heating under,
Upon rapid cooling, the desired konjac jelly is obtained.

[0010] The heating temperature and time are adjusted according to the concentration and pH of the salts used and the physical properties of the konjac jelly required. When the pH of the konjac paste is high, the heating time is short, and when the pH is low, the heating time is long. This konjac jelly needs to be heated under alkaline conditions, and the konjac jelly obtained after rapid cooling has a pH of 8.0 to 10.
It is desirable to adjust the pH so that the temperature falls within the range of 5, preferably 8.2 to 10.0, and heat the mixture. In this case, the heating temperature is 60 to 95 ° C., and the heating time is 5 to 21.
A combination of the conditions of 0 minutes is selected.

The pH of konjac jelly obtained after quenching with a preferred combination of pH, temperature and time is 8.
The pH should be selected so as to be in the range of 0 to 10.5, preferably 8.2 to 10.0. Therefore, it is desirable that the optimum combination conditions be determined by preliminary experiments. This heating is terminated by rapid cooling before the konjac paste is completely gelled. If the heating conditions are exceeded, the konjac paste becomes a gel and loses the miscibility with other components which is a characteristic of konjac jelly. On the other hand, if the heating conditions are low, the gelling ability by reheating cannot be obtained, the paste is forever, and the food material is the same as a konjac paste simply swollen in water. After the heating, it is necessary to rapidly cool the mixture to stop the reaction, and if this operation is omitted, the konjac paste becomes a gel. The pH of the obtained konjac jelly is 8.0 to 10.
5, preferably 8.2 to 10.0. pH 10.5
If it exceeds, it will become normal konjac, and pH
If it is less than 8.0, it will not be hardened in a paste state.

The obtained konjac jelly is used as it is or diluted with water. The konjac jelly may be a frozen one, or a semi-thawed konjac jelly.

The animal meat used in the present invention may be any of beef, pork, chicken, mutton, horse meat and the like. Put the meat in a food cutter and add salt, preferably 1k meat
About 20 to 70 g of salt is added to the g, and the salt is added. When the salt is completely finished or a little sticky, konjac jelly is added, and the mixture is sufficiently stirred to mix the konjac jelly. Is completed. Konjac jelly is preferably added in an amount of about 10 to 40% of the amount of meat.

Furthermore, in the present invention, it is preferable to add one or more foaming agents such as thickening polysaccharides such as yam, egg white and guar gum. The addition of the foaming agent may be at the same time as the addition of the meat and konjac jelly, or after it has been well mixed. After the addition of the foaming agent, the mixture is sufficiently stirred to form bubbles. When the desired air content is reached, additives such as starch, sugar, sodium glutamate and the like are added, and the mixture is stirred well to obtain seasoned livestock meat.

The obtained seasoned meat surimi is molded by a molding machine and sufficiently heated through hot water or steam at 80 ° C. or higher to obtain a paste-like meat meat paste product.

[0016]

【Example】

[0017]

Example 1 33 g of konjac powder and 1.5 g of sodium carbonate were added to 1 liter of water and swelled while stirring until konjac powder particles did not precipitate, which was filled in a synthetic resin bag, sealed and sealed at room temperature. Leave for 2 hours to swell. This was heated at 80 ° C. for 10 minutes and then rapidly cooled with 10 ° C. water to prepare konjac jelly.

1 kg of chicken breast fillet is put into a food cutter, and 35 g of salt is added thereto. Salting is performed.
, Add 40 g of yam and 7 g of a foaming agent foam-up (manufactured by RIKEN Vitamin), add salt and foam,
When sufficient stickiness and specific gravity of about 0.7 to 0.75 are reached, 100 g of egg white is added, and the mixture is further stirred and foamed. By the action of konjac jelly and various foaming agents, foaming was sufficiently produced by stirring, and the specific gravity became about 0.5.
75 g of sugar, 10 g of sodium glutamate, 500 g of cold water
Was added and mixed to adjust the foamed seasoned surimi. This was molded into a diameter of 10 cm and a thickness of 2 cm, passed through hot water at 85 ° C., and heated until the central temperature became 75 ° C. or higher, thereby producing chicken starch.

[0019]

Example 2 1 kg of lean pork meat was put into a food cutter, 35 g of salt was added, and salting was carried out. When the glue began to be produced, the konjac jelly which had been frozen and stored was 350 g in a half-thawed state. Was added and mixed. Further, 10 g of a foaming agent foam-up was added, salting was performed while stirring at a high speed, and foam was generated while sticking the meat. 200 g of egg white was added at the beginning of foaming, and 75 g of starch and 60 sugar were prepared when the specific gravity was about 0.6.
g, 1.5 g of sodium glutamate, 5 g of a spice mix for sausage, 50 ml of sake, and 500 g of ice water, and further foamed while mixing. Specific gravity is 0.53-0.
When the mixture reached about 57, the stirring was stopped, and the mixture was heated in the same manner as in Example 1 to produce pork starch.

[0020]

According to the present invention, when salting livestock meat, konjac jelly and a foaming agent are added to enable the incorporation of foam, and a starch-like meat meat paste product can be obtained.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-2-119763 (JP, A) JP-A-63-68054 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/317

Claims (2)

(57) [Claims] 1. Salted meat meat after or after salting, adding konjac jelly and a foaming agent, stirring and foaming, then adding additives such as seasonings, starch and the like, stirring, and seasoning meat meat surimi. And then, it is made by molding and heating. 2. The konjac jelly is prepared by adding water to konjac flour to cause swelling and dissolution, and then adding and mixing a basic amino acid, a basic salt or a mixture of both; or mixing a basic amino acid, a basic salt or a mixture of both. Add premixed water to konjac flour; or mix konjac flour with basic amino acids, basic salts or a mixture of both, then add water to the mixture, swell and dissolve, heat and quench 2. The product according to claim 1, wherein the reaction is stopped before the gelation is completed.