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

Description

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

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)

  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.

  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.

  -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.

  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.

  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.

  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.

  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.

  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.

  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.

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.

  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.

  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.

  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.

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. ,%.

  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.

  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.

  When it was processed in the same manner using chicken that was not heat-treated separately, it could not be formed into a sheet.

  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.

Sheet formability ◎ Very easy to form a sheet ○ Easy to form a sheet △ Slightly difficult to form a sheet

Swelling ◎ Swelling is very large ○ Swelling is large △ Swelling is slightly bad

Texture ◎ Crispy feeling is very strong ○ Crispy feeling is strong △ Crispy feeling is slightly weak Flavor

◎ Very good ○ Good △ Slightly bad with some burnt smell

  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%.

  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.

  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.

  When this snack food was eaten, the crispy feeling was very strong and the flavor was very good.

  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%.

  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.

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)

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. 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. 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