JP4529003B2 - Snack-like food with high meat content - Google Patents

Snack-like food with high meat content Download PDF

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JP4529003B2
JP4529003B2 JP2005238404A JP2005238404A JP4529003B2 JP 4529003 B2 JP4529003 B2 JP 4529003B2 JP 2005238404 A JP2005238404 A JP 2005238404A JP 2005238404 A JP2005238404 A JP 2005238404A JP 4529003 B2 JP4529003 B2 JP 4529003B2
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裕昭 札場
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Matsutani Chemical Industries Co Ltd
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本発明は、肉含量の高いスナック風食品、より詳細には、最終製品中の固形分に占める生肉由来の固形分の割合が、好ましくは50質量%以上で、かつサクサク感のあるスナック風の食品を製造する方法に関する。   The present invention relates to a snack-like food having a high meat content, more specifically, the ratio of the solid content derived from raw meat to the solid content in the final product is preferably 50% by mass or more and has a crispy-feeling snack style. The present invention relates to a method for producing a food.

近年、コーン,馬鈴薯などの澱粉系を主原料とするスナック製品が市場に数多く出まわっている。一方、良質の蛋白を手軽に摂取したいという要望から、肉類を含有するスナック風食品が望まれている。   In recent years, many snack products made mainly from starch such as corn and potato have appeared on the market. On the other hand, snack-like foods containing meat are desired from the desire to easily consume high-quality protein.

肉類のスナック風食品としては、乾燥肉やジャーキーなどが代表的なものであり、肉類をスライスし、調味し,加熱圧延して乾燥して製造しているが、乾燥中の肉の硬化などにより、食感が硬くて弾力があり,スナック食品としては重くて広く普及するまでにいたらず、澱粉系を主原料とするスナック菓子のような食感、即ち軽くて、サクサク感のある食感が要望されている。   Typical snack foods for meat are dried meat and jerky, which are manufactured by slicing, seasoning, heating and rolling, and drying the meat during drying. , The texture is hard and elastic, it is not heavy and widely spread as a snack food, but the texture like a snack confectionery with starch as the main ingredient, that is, a light and crispy texture is desired Has been.

サクサク感のある肉を含有するスナック風食品として、例えば穀粉類,澱粉類の1種または2種以上の原料に、乾燥肉の小片(スナック食品中で2〜10重量%となる割合)を添加し、必要により香料,調味料を加え混合して生地とし,一定の厚みに伸ばし,所定の形状に切断し、膨化乾燥処理(焼成・焙焼:油揚げ等)する肉片入りのスナック食品(特許文献1 特開昭60−94059号)のように、肉の含量を低くするとスナック化は容易であるが,スナック製品中の肉含量の点でものたりないものであった。   As a snack-style food containing crispy meat, for example, a small piece of dried meat (a ratio of 2 to 10% by weight in the snack food) is added to one or more raw materials of flour and starch If necessary, add flavors and seasonings, mix to make dough, stretch to a certain thickness, cut into a predetermined shape, and expand and dry (baking / roasting: fried, etc.) snack food containing meat pieces (patent document) 1 As disclosed in JP-A-60-94059), when the meat content is low, snacking is easy, but the meat content in the snack product is not satisfactory.

これに対して、肉の含量を高くして、サクサク感のあるスナック風食品の製造を可能にしようとする試みとして,磨砕魚肉または/及び畜肉などの肉類に対し,馬鈴薯澱粉、コーンスターチ等の澱粉を60〜150重量%で混合し、調味料、膨張剤、水、及び/又は卵白を加えて成型後,食用油を用い110〜140℃で加熱調理するスナック風発泡食品(特許文献2 特開昭57−144941号)、塩摺り前の摺潰すり身又は畜肉或いはすり身と畜肉混合物(A))に対し,澱粉を(A)に対して重量比0.25〜3.5を混合し、混合工程終了直前に塩を添加して,塩摺りによる筋原繊維蛋白の溶解が少ない状態で所定に成型し、しかる後速やかに蛋白凝固のための加熱処理を施すスナック風魚肉加工食品の製造法(特許文献3 特開2003−31028号)、肉50〜90%、肉以外の食品素材10〜50%を含有する肉エマルジョンをケーシング内で加熱して殺菌及び凝固し、冷却後にスライスして乾燥するフレーク状乾燥肉加工食品の製造法(特許文献4 特開昭62−96064号)などが提案されている。   On the other hand, as an attempt to increase the meat content and enable the production of crispy snack-like food, meat such as ground fish meat and / or livestock meat, such as potato starch and corn starch After adding starch to 60-150 wt%, adding seasoning, swelling agent, water, and / or egg white, and molding, snack-style foamed food cooked at 110-140 ° C using cooking oil (Patent Document 2 Special Kaisho 57-144941), before smashing surimi or livestock meat or surimi and livestock meat mixture (A)), starch is mixed in a weight ratio of 0.25 to 3.5 with respect to (A), A method for producing a snack-style fish meat processed food, in which salt is added immediately before the end of the mixing process, and is molded in a prescribed state with little dissolution of myofibrillar protein by salting, and then heat-treated for protein coagulation immediately. (Patent Document 3 Japanese Unexamined Patent Application Publication No. 003-31028), meat emulsion containing 50-90% meat and 10-50% food material other than meat is heated in a casing to sterilize and solidify, then sliced and dried after cooling A method for producing foods (Patent Document 4, Japanese Patent Laid-Open No. 62-96064) has been proposed.

特許文献2では,加熱調理を油炒めにしているが、膨張の大きいスナック製品とするためには、油炒めの前に食用油に1時間程度の浸漬を必要とするし、油炒めによる加熱調理では焦げないように絶えず撹拌するという手間があり、大量生産には必ずしも適するものでない。また、肉含量もかなり増やしているが、スナック製品中の固形物に占める肉由来の固形物の割合が50質量%にも達せず、肉含量の高いスナック製品といえるほどのものでなかった。   In Patent Document 2, cooking is performed by fried oil, but in order to obtain a highly expanded snack product, it is necessary to immerse in cooking oil for about 1 hour before cooking the oil, and cooking by cooking the oil. However, there is a trouble of constantly stirring so as not to burn, and it is not necessarily suitable for mass production. Moreover, although the meat content was also increased considerably, the proportion of the solids derived from the meat in the solids in the snack product did not reach 50% by mass, and it was not so much as a snack product with a high meat content.

特許文献3では、澱粉をすり身量等に対して重量比0.25〜3.5を混合しているが、この割合では、スナック製品中の固形物に占める肉由来の固形物の割合を50質量%以上にすることは困難である。また、カリカリ感をもつスナック風魚肉や畜肉加工品とするためには、塩摺りの工程が重要で、例えば力の小さいすり身(粘性の低いゾル状)では擂り上がり身を形成しやすいように多少の塩摺りを行う、力の強いすり身(粘性の高いゾル状)に対しては混合工程の最終段階で塩を添加して適度なゾル状にすることを必要とする。しかし、魚肉や畜肉に対する塩の添加量が記載されていないように、畜肉や魚肉製品の種類や状態によって塩の添加量を微妙に変化させるなどの技術を必要とし、熟練した人しか取り扱えないという問題があった。   In Patent Document 3, starch is mixed in a weight ratio of 0.25 to 3.5 with respect to the amount of surimi and the like, but in this ratio, the ratio of the solid matter derived from meat to the solid matter in the snack product is 50. It is difficult to make it more than mass%. In addition, in order to make snack-like fish meat and livestock meat processed products with a crunchy feeling, a salting process is important. For example, surimi with low strength (sol form with low viscosity) tends to rise and form a slightly raised body. It is necessary to add a salt to an appropriate sol form at the final stage of the mixing process for surimi with high strength (sol form having a high viscosity). However, as the amount of salt added to fish meat and livestock meat is not described, it requires technology such as slightly changing the amount of salt added depending on the type and state of livestock meat and fish products, and it can only be handled by skilled people There was a problem.

特許文献4においては、ケーシングを使用するので膨化前の成型が限定されて好みに応じた形状とすることができない。さらに、肉以外の食品素材にポテトスターチのような澱粉を使用する場合には、澱粉を完全糊化するような加熱では内容物が膨張しすぎてケーシングが破裂する恐れがあり、実施例では70℃で1.5時間かけて加熱・凝固させている。しかし、加熱時間がこれほど長くなると、澱粉の沈殿がおこりやすく内容物の均一性が保持しにくくなる。また、加熱・凝固後のスライスをよくするためには、一旦冷凍して−3℃のテンパー庫でもどす、或いは何らかの方法で直接−5〜5℃程度まで冷却することを必要とするなどの問題もある。   In Patent Document 4, since a casing is used, molding before expansion is limited, and a shape according to preference cannot be obtained. Furthermore, when starch such as potato starch is used as a food material other than meat, there is a risk that the contents will expand too much by heating to completely gelatinize the starch, and the casing may burst. Heated and solidified at 1.5 ° C for 1.5 hours. However, when the heating time is so long, starch is likely to precipitate, and it becomes difficult to maintain the uniformity of the contents. In addition, in order to improve the slice after heating and solidification, it is necessary to freeze it once and return it to a -3 ° C tempered warehouse, or to directly cool to about -5 to 5 ° C by some method. There is also.

一方、食品の膨化乾燥加工にマイクロ波加熱を利用する研究(非特許文献1)で各種食品の膨化乾燥について記載してあるが,加熱時に食品内部の水分が急激に膨張し外部に出ようとするときに食品が飛び散ったり,装置を痛める,或いは不均一加熱が起こり易く,水分が少なくなると,コゲが発生し易くなる問題があり,その対策に手間や費用がかかるので,局部的な用途,例えば冷凍食品の解凍や,部分的な加熱などに使用されても,スナック食品などの製造にあまり利用されていないのが現状である。   On the other hand, research on the use of microwave heating for the expansion and drying of foods (Non-patent Document 1) describes expansion and drying of various foods. When food is sprinkled, the equipment is damaged, or uneven heating is likely to occur, and if moisture is reduced, there is a problem that kogation is likely to occur, and the countermeasures are troublesome and expensive. For example, even if it is used for thawing frozen foods or for partial heating, it is not widely used for the production of snack foods.

このように、上記のような方法ではサクサク感があって肉含量の高いスナック風食品、
好ましくは最終製品中の固形分中の生肉由来の固形分が50質量%を越えるスナック風食品が必ずしも容易に得られるものではなかった。
特開昭60−94059号 特開昭57−144941号 特開2003−310218号 特開昭62−96054号 食品のマイクロ波加熱(建帛社,初版,39〜234ページ、昭和49年5月25日)
In this way, the above-described method has a crispy and high-meal snack-style food,
Preferably, a snack-like food in which the solid content derived from raw meat in the solid content of the final product exceeds 50% by mass has not always been easily obtained.
JP 60-94059 A JP-A-57-144941 JP 2003-310218 A JP-A-62-96054 Microwave heating of food (Kenshisha, first edition, pages 39-234, May 25, 1974)

本発明は肉含量の高いスナック食品を容易に製造できる方法を提供することにある。   An object of the present invention is to provide a method by which a snack food having a high meat content can be easily produced.

本発明者等は,種々の検討をした結果、生肉を加熱処理することで熱変性を起こさせた肉を使用することによって、問題点の解消がはかれることを見出して本発明を完成させた。   As a result of various studies, the present inventors have found that the problem can be solved by using meat that has been heat-denatured by heat-treating raw meat, and completed the present invention.

-即ち、本発明は生肉中の水分を3〜30質量%減少させる加熱を行って、生肉中の蛋白を熱変性させた肉に、澱粉質素材及びその他の食品素材を添加し、擂砕、成型、膨化乾燥する肉含量の高いスナック風食品の製造方法である。   -That is, the present invention performs heating to reduce the moisture in raw meat by 3 to 30% by mass, adds starchy material and other food materials to the heat-denatured protein in raw meat, This is a method for producing a snack-like food with a high meat content that is molded and expanded and dried.

本発明でいう肉含量の高いスナック風食品とは、肉を高濃度に含有する、即ち肉が含有しているというイメージをより強くするために、好ましくは生肉由来の固形分の割合がスナック風食品の固形分中の50質量%以上含有するスナック風食品を意味する。尚、スナック風食品中の生肉由来の固形分の割合は、生肉中の固形分/生肉中の固形分+使用した食品素材の割合から計算する。   The snack-like food having a high meat content as used in the present invention preferably contains a meat-like solid content, that is, the proportion of solid content derived from raw meat is preferably snack-like in order to strengthen the image that meat is contained. It means a snack-like food containing 50% by mass or more of the solid content of the food. In addition, the ratio of the solid content derived from the raw meat in the snack food is calculated from the ratio of the solid content in the raw meat / the solid content in the raw meat + the used food material.

本発明でいう生肉とは、牛、豚、羊などの家畜、鶏、七面鳥、鴨、ガチョウなどの家きん類や魚肉から得られ,焼く、煮るなどの加熱処理が施されていない肉類を総称し、生鮮肉、チルドの肉、冷凍肉の形状で利用できる。また、脂身つきの生肉のように脂肪分の多い生肉では膨化が悪くなるので、脂肪分の少ない赤味肉が本発明にはより好ましい。さらに赤味肉の使用はスナック風食品中の蛋白質含量が増やせるといる効果もある。   The raw meat as used in the present invention is a generic term for meats that are obtained from domestic animals such as cattle, pigs, sheep, chickens, turkeys, duck, geese, etc., and fish that have not been subjected to heat treatment such as baking or boiling It can be used in the form of fresh meat, chilled meat, and frozen meat. Moreover, since the expansion | swelling will worsen in raw meat with much fat like raw meat with fat, red meat with little fat is more preferable for this invention. In addition, the use of red meat has the effect of increasing the protein content of snack foods.

本発明では生肉以外に、食品素材として澱粉質素材とその他の食品素材を使用する。澱粉質素材としては、米粉、小麦粉などの穀粉、小麦澱粉、タピオカ澱粉、馬鈴薯澱粉、コーンスターチなど通常の天然澱粉、ワキシーコーンスターチ、ワキシーポテトスターチなどの糯種の天然澱粉、天然澱粉をエーテル化、エステル化、架橋を単独またはこれらを組合せて変性した加工澱粉、及び原料澱粉や加工澱粉をドラムドライヤーやエクストルーダで処理したアルファー化澱粉などを使用して、成型や食感の調節を容易にする。中でも糯種の澱粉や加工澱粉はスナック風食品をよりサクサク感を付与できるという点でより好ましい。   In the present invention, in addition to raw meat, starchy materials and other food materials are used as food materials. Starch materials include rice flour, wheat flour and other cereals, wheat starch, tapioca starch, potato starch, corn starch and other natural starches, waxy corn starch, waxy potato starch, and other natural starches, etherified and esterified By using modified starch modified by combining or cross-linking alone or a combination thereof, and pregelatinized starch obtained by treating raw material starch or modified starch with a drum dryer or an extruder, etc., it is easy to control molding and texture. Among these, glutinous starch and processed starch are more preferable because they can give a snack-like food more crispness.

その他の食品素材としてはグルテン、大豆蛋白などの蛋白質、ガーリック、オニオン、ホワイトペッパーなどの香辛料、食塩、砂糖、醤油などの調味料、ビタミンなどの栄養剤が例示できる。   Examples of other food materials include proteins such as gluten and soy protein, spices such as garlic, onion and white pepper, seasonings such as salt, sugar and soy sauce, and nutrients such as vitamins.

肉類のみを用いて製造する乾燥肉やジャーキーはスナック風に食することはできるが、サクサク感が不足する、硬くて食感が重くなるので,肉類以外の食品素材を併用してサクサク感をもたせようとするケースが多くみられる。その際、肉類以外の食品素材の割合を増やすと、容易にサクサク感のあるスナック風の食品とすることができるが、該食品素材の割合を減少させるとミオシン等の溶出等がおこりやすく、生地の調整や成型を困難にする問題があり、ミオシン等の溶出があるペーストではケーシングにいれて処理する、或いは塩摺り等を微妙にコーントロールしてミオシンの溶出を最小にするなどの方法をとるなどの方法を用いて、肉由来の成分含量が高いサクサク感のあるスナック風の食品を得ようとしているが、今だ充分なものとはいえなかった。   Dried meat and jerky that are produced using only meat can be eaten in a snack style, but they lack a crisp feeling and are hard and heavy, so they can be used in combination with food ingredients other than meat. There are many cases to try. In that case, if you increase the proportion of food materials other than meat, you can easily make a crispy snack-like food, but if you reduce the proportion of the food material, elution of myosin etc. easily occurs, dough In the case of pastes with elution of myosin, etc., it is put in the casing and processed, or the salt elutriation is corn-trolled to minimize elution of myosin. Using these methods, we are trying to obtain a crispy snack-like food with a high content of meat-derived ingredients, but it is still not sufficient.

本発明は、生肉以外の食品素材の添加量を下げ、肉由来の成分の含量を高めても、容易に成型できるように生肉を予め前処理し、成型性と膨化性をよりよくするための澱粉質素材、大豆蛋白等の蛋白質、食塩,砂糖などの調味料、ベーキングパウダー等からなる食品素材を用いることでサクサク感の強いスナック風食品の製造が可能にした。   The present invention is for pre-treating raw meat so that it can be easily molded even when the content of ingredients other than raw meat is reduced and the content of ingredients derived from meat is increased. By using food materials consisting of starchy materials, proteins such as soy protein, seasonings such as salt and sugar, baking powder, etc., it has become possible to produce a snack-like food with a strong crispness.

即ち、本発明は生肉中の水分が3〜30質量%、好ましくは5〜15質量%減じるように加熱処理した肉に、澱粉質素材及びその他の食品素材を添加し、擂砕、成型、膨化乾燥を行う肉含量の高いスナック風食品の製造方法である。
生肉中の水分の減少が3質量%未満では、シートの成型が困難になったり、膨化が悪くなる。一方、加熱処理による水分の上限について、シートの成型性や膨化に関しては特に問題はなく、低温で長時間加熱処理する場合は好みの水分としても風味に影響しないが、高温で加熱処理する場合には、30質量%までにとどめておかないと、コゲが発生しやすくなって風味に問題が残る。尚、生肉を加熱しないで、冷水膨潤性澱粉のような特定の物質と組み合わせることでシート化はできるが,膨化が悪くて、サクサク感のあるスナック風の食品とならない
That is, the present invention adds starchy materials and other food materials to meat that has been heat-treated so that the water content in raw meat is reduced by 3 to 30% by mass, preferably 5 to 15% by mass, and is crushed, molded, and expanded. This is a method for producing a snack-like food with a high meat content to be dried.
If the reduction | decrease of the water | moisture content in raw meat is less than 3 mass%, shaping | molding of a sheet | seat will become difficult or swelling will worsen. On the other hand, with regard to the upper limit of moisture due to heat treatment, there is no particular problem with the formability and swelling of the sheet. If it is not limited to 30% by mass, kogation tends to occur and problems remain in flavor. Although the raw meat is not heated, it can be made into a sheet by combining it with a specific substance such as cold water-swellable starch, but it does not become a crispy snack-like food due to poor swelling.

加熱処理の方法としては、ミンチ状にした生肉を籠に入れてボイル層に入れて煮る、ミンチ状の生肉を薄く伸ばし、コンベヤー式、バッチ式の蒸し機で蒸す、或いはミンチ状の生肉を薄く伸ばし、コンベヤー、バッチ式のオーブンで焼成するなどの方法を用い、煮る方式では5質量%程度、蒸す方式では10質量%、焼成方式では10〜30質量%程度を水分を減少させる割合の目安とする。   Heat treatment methods include minced raw meat in a bowl and boiled in a boiled layer, thinly minced raw meat, steamed with a conveyor or batch steamer, or thinly minced raw meat Using a method such as stretching, conveyor, and baking in a batch type oven, about 5% by mass for the cooking method, 10% by mass for the steaming method, and about 10 to 30% by mass for the baking method To do.

上記のような方法で生肉中の水分量を3〜30質量%減少した肉をフードカッターなどの機械に投入し、澱粉質素材及び膨張剤、食塩、ガーリック、オニオン等の調味料、ホワイトペッパーやスパイスのような香辛料等の食品素材と水を添加して、混合、擂砕して生地とする。澱粉質素材は、成形性や食感の改良を容易にする目的で添加するが、スナック風食品中の生肉由来の固形分含量を高くするという観点から、生肉由来の固形分を越えない割合で添加する。さらに、スナック風食品中の固形分の50%以上が生肉由来の固形分とするためには、澱粉質素材及びその他の食品素材の固形分の合計量が生肉由来の由来の固形分を超えないような割合にすることが肝要である。尚、膨化をフライ処理で行う場合にはホワイトペッパーやスパイス等の香辛料の添加はフライ後に行う。   Meat whose moisture content in raw meat has been reduced by 3-30 mass% by the above method is put into a machine such as a food cutter, and starchy materials and swelling agents such as salt, garlic, onion, white pepper, Add food materials such as spices such as spices and water, mix and grind to make dough. The starchy material is added for the purpose of facilitating the improvement of moldability and texture, but from the viewpoint of increasing the solid content derived from raw meat in snack-style foods, it does not exceed the solid content derived from raw meat. Added. Furthermore, in order for 50% or more of the solid content in the snack food to be a solid content derived from raw meat, the total amount of the solid content of the starchy material and other food materials does not exceed the solid content derived from the raw meat It is important to make such a ratio. In addition, when expanding by a frying process, spices, such as white pepper and spice, are added after frying.

得られた生地をシート状に圧延後、任意の形状に裁断し、裁断した生地を熱処理して膨化させる。膨化の方法としては、フライ、或いは焼成等の方法を用いるが、膨化が大きいという点でフライにすることがより好ましい。フライの場合は160℃〜200℃で2〜7分程度、焼成の場合はオーブンなどを用い、170〜190℃で10〜20分程度の熱処理を行ってスナック風食品とする。   The obtained dough is rolled into a sheet and then cut into an arbitrary shape, and the cut dough is heat-treated and expanded. As a method for swelling, a method such as frying or firing is used, but it is more preferable to use a fly in terms of large swelling. In the case of frying, heat treatment is performed at 160 to 200 ° C. for about 2 to 7 minutes, and in the case of baking using an oven or the like at 170 to 190 ° C. for about 10 to 20 minutes to obtain a snack-like food.

得られたスナック風食品は、肉由来の固形分の割合が高いスナック風食品となる
以下に実施例をあげて、本発明をより詳細に説明するが、実施例において質量部、質量%は部、%と表記する。
The obtained snack food is a snack food with a high proportion of meat-derived solid content. The present invention will be described in more detail with reference to the following examples. In the examples, parts by mass, parts by mass are parts. ,%.

ミンチ状の鶏肉(水分70質量%)を加熱装置がついたニーダーに入れ、表1に示す水分含量になるように撹拌加熱して炒めた。   Minced chicken (water content: 70% by mass) was placed in a kneader equipped with a heating device and stirred and heated to the water content shown in Table 1 and fried.

サイレントカッター中に、上記のように加熱処理したに鶏肉、活性グルテン(水分5%)、フードスターチW(商品名、松谷化学工業(株)の加工澱粉、水分13%),ベーキングパウダー(水分3.0%)、水を表1の割合で投入して混練後、圧延ローラーにかけて厚さ1mmのシートにした。表1において、加熱処理した鶏肉は、固形分が40部になる割合で使用した。   Chicken, activated gluten (moisture 5%), food starch W (trade name, processed starch of Matsutani Chemical Co., Ltd., moisture 13%), baking powder (moisture 3) 0.0%), water was added at the ratio shown in Table 1 and kneaded, and then rolled on a rolling roller to form a sheet having a thickness of 1 mm. In Table 1, the heat-treated chicken was used at a rate of 40 parts solids.

別に加熱処理しない鶏肉を用いて同じように処理したところ、シート化ができなかった。   When it was processed in the same manner using chicken that was not heat-treated separately, it could not be formed into a sheet.

得られたシートをギロチンカッターにかけて適度な大きさにカッテイングし、190℃で5分間油ちょうして、固形分中の肉由来の固形分が約59%のスナック風食品を製造し、下記の基準で評価した結果を表1に示した。固形分中の肉由来の固形分は、肉由来の固形分/肉由来の固形分+添加した食品素材の割合から求めた。   The obtained sheet is cut into a suitable size by guillotine cutter, and oiled at 190 ° C for 5 minutes to produce a snack-like food with a solid content of about 59% of the solid content. The evaluation results are shown in Table 1. The solid content derived from meat in the solid content was determined from the ratio of solid content derived from meat / solid content derived from meat + added food material.

シート形成性
◎ シートの形成が非常に容易
○ シートの形成が容易
△ シートの形成がやや困難
Sheet formability ◎ Very easy to form a sheet ○ Easy to form a sheet △ Slightly difficult to form a sheet

膨化性
◎ 膨化が非常に大きい
○ 膨化が大きい
△ 膨化がやや悪い
Swelling ◎ Swelling is very large ○ Swelling is large △ Swelling is slightly bad

食感
◎ サクサク感が非常に強い
○ サクサク感が強い
△ サクサク感がやや弱い
風味
Texture ◎ Crispy feeling is very strong ○ Crispy feeling is strong △ Crispy feeling is slightly weak Flavor

◎ 非常に良好
○ 良好
△ 幾分コゲ臭などがあってやや悪い
◎ Very good ○ Good △ Slightly bad with some burnt smell

Figure 0004529003
Figure 0004529003

ミンチ状にした豚もも赤肉(水分71%)をバットに薄く延ばし、熱が完全に通るように蒸器にて10分蒸した後冷却して水分含量62%の蒸し肉が得られた。   Minced pork was also thinly spread with red meat (71% moisture) in a vat, steamed for 10 minutes in a steamer so that heat could pass completely, and then cooled to obtain steamed meat with a moisture content of 62%.

サイレントカッター中に上記の蒸し肉72.75部、活性グルテン(水分5%)を0.79部、「松谷ひまわり」(商品名、松谷化学工業株式会社製の加工澱粉、水分18%)を25.43部、ベーキングパウダー(水分3%)を0.78部、食塩0.25部、水17.79部を投入して混練後、圧延ローラーにかけて厚さ3mmのシートにした。   In the silent cutter, 72.75 parts of the above steamed meat, 0.79 parts of active gluten (5% moisture), 25 “Matsuya sunflower” (trade name, processed starch produced by Matsutani Chemical Co., Ltd., 25% moisture) 25 0.43 parts, 0.78 parts of baking powder (water content 3%), 0.25 parts of salt, and 17.79 parts of water were added and kneaded, and then rolled onto a rolling roller to form a sheet having a thickness of 3 mm.

得られたシートをギロチンカッターにかけて適度な大きさにカッティングし、オーブンにて180℃で15分間焼成して、固形分中の肉由来の固形分が約55%の膨化の大きいスナック風食品となった。   The obtained sheet is cut into a suitable size by guillotine cutter and baked in an oven at 180 ° C. for 15 minutes to obtain a snack food with a large swelling in which the solid content of meat in the solid content is about 55%. It was.

このスナック風食品を食したところ、サクサク感が非常に強く風味も極めて良好であった。   When this snack food was eaten, the crispy feeling was very strong and the flavor was very good.

ミンチ状にした牛たん肉(水分72%)を籠に入れ、これをボイル層に5分間入れ、完全に熱を通した。このボイル肉の水分を測定した結果66%であった。   Minced beef pork (moisture 72%) was placed in a bowl and placed in a boil for 5 minutes and completely heated. The moisture content of this boiled meat was measured and found to be 66%.

サイレントカッター中に上記のように加熱調理した肉73.82部、活性グルテン(水分5%)を0.7部、ワキシーポテトスターチ(水分18%)を24.43部、ベーキングパウダー(水分3%)を0.75部、食塩0.24部,水8.38部を投入し、混練後圧延ローラーにかけて厚さ1mmのシートにした   73.82 parts of meat cooked as described above in a silent cutter, 0.7 parts of active gluten (5% water), 24.43 parts waxy potato starch (18% water), baking powder (3% water) ), 0.75 parts of salt, 0.24 parts of salt, and 8.38 parts of water, and after kneading, a rolling roller was used to form a sheet having a thickness of 1 mm.

得られたシートをギロチンカッターにかけて適度な大きさにカッテイングし、フライヤーにて190℃、5分間油ちょうして、固形分中の肉由来の固形分が約54%の膨化の大きいスナック風食品となった。
このスナック風食品を食したところ、サクサク感が非常に強く風味も極めて良好であった。
The obtained sheet is cut into an appropriate size by guillotine cutter, and oiled at 190 ° C for 5 minutes with a fryer. It was.
When this snack food was eaten, the crispy feeling was very strong and the flavor was very good.

Claims (3)

生肉中の水分を3〜30質量%減少させる加熱処理を行って、生肉中の蛋白を熱変性させた肉に、澱粉質素材及びその他の食品素材を添加し、擂砕、成型、膨化乾燥を行うことを特徴とする肉含量の高いスナック風食品の製造方法。 Heat treatment to reduce the moisture in raw meat by 3-30% by mass, add starchy materials and other food materials to the heat-denatured protein in raw meat, crush, mold, and expand and dry A method for producing a snack-like food having a high meat content. 澱粉質素材中の固形分の量が生肉中の固形分の量を越えない割合で澱粉質素材を添加する請求項1に記載のスナック風食品の製造方法。 The method for producing a snack-like food according to claim 1, wherein the starchy material is added in such a proportion that the amount of solids in the starchy material does not exceed the amount of solids in raw meat. 澱粉質素材とその他の食品素材の固形分の合計量が生肉中の固形分の量を超えない割合で澱粉質素材とその他の食品素材を添加する請求項1又は請求項2に記載のスナック風食品の製造法

The snack style according to claim 1 or 2, wherein the starch material and the other food material are added in such a ratio that the total solid content of the starch material and the other food material does not exceed the amount of the solid content in the raw meat. Food production method

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