JP4870623B2 - Multi-layered hamburger and manufacturing method thereof - Google Patents
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本発明は、三層乃至六層構造の冷凍ハンバーグ及びその製造方法、より詳しくは、内部に極めて多くの量の肉汁や野菜のジュースや香辛料・調味料が混ざりあったスープを蓄え、喫食時に内部から風味や旨味が凝縮された十分な量のスープが溢れ出すハンバーグ及びその製造方法に関する。 The present invention relates to a frozen hamburger having a three-layer to six-layer structure and a method for producing the same, more specifically, storing a soup in which a very large amount of meat juice, vegetable juice, spices and seasonings are mixed. The present invention relates to a hamburger overflowing with a sufficient amount of soup condensed with flavor and umami, and a method for producing the same.
ハンバーグとは、挽肉にみじん切りしたタマネギ等の野菜と香辛料を加え、卵、パン粉を混ぜてこね合わせたものを楕円形、円形等に成形して焼き、様々なソースで味付けされた挽肉料理である。この挽肉料理は、下ごしらえに手間がかかるものの、咀嚼力の弱い児童や老人でも食べることができ、また消化も良いことから、広く親しまれている。 Hamburger is a minced meat dish that is made by adding vegetables such as onion and spices to minced meat and spices, mixing eggs and bread crumbs, kneading them into oval shapes, round shapes, etc. . Although this ground meat dish takes time and labor, it can be eaten by children and elderly people with weak chewing ability, and is also popular because it is easy to digest.
また、安価なあわせ挽肉を使ったこの料理を食卓に上がらせることで、豪華さを演出できることから、家庭料理の定番となり、ファミリーレストランにおいては主力メニューのひとつとなっている。さらに、近年では、冷凍ハンバーグ等が、レトルト食品としても販売され人気を集めている。 In addition, by making this dish using cheap minced meat on the table, you can create luxury, making it a classic home cooking and one of the main menus in family restaurants. Furthermore, in recent years, frozen hamburgers and the like are also sold as retort foods and are gaining popularity.
一般的に、機械を使用して大量生産されたハンバーグは、手作りのハンバーグに比べ、練られ感ばかりで肉感がない、ジューシー感がない、角があるなどの欠点がある。また、このようなハンバーグは、市場に出る前に保存性の問題から加熱処理されるが、その際にハンバーグ内部は高温となり、肉繊維が収縮して、肉汁や溶解した脂肪がハンバーグの外に流出し、ハンバーグ本来のジューシー感や、フレーバー感などの食味が劣ることが問題となっていた。 In general, hamburgs that are mass-produced using a machine have disadvantages such as kneading, no fleshiness, no juiciness, and horns, compared to handmade hamburgers. In addition, such hamburgers are heat-treated before they are put on the market due to storage problems. At that time, the inside of the hamburger becomes high temperature, the meat fibers shrink, and the meat juice and dissolved fat are put out of the hamburger. It was a problem that the savory taste of the hamburger's original juicy and flavor was inferior.
そこで、これらの問題を解決するための方法として、例えば、内部に肉汁を局在化して蓄えた空間を有するハンバーグ及びその製造方法が提案されており(例えば、特許文献1参照)、このハンバーグは、内層部には、ジューシーで軟らかく、加熱の際に豊富な肉汁等が発生し、さらに、適度な収縮が発生する配合の生地を使用し、外層部には、内層部用の生地を内側に閉じ込めるのに十分な硬さの弾力性のある生地を使用し、生ハンバーグを成形する際には、包餡式成形機等によって外層部用の生地で内層部用の生地を包み込むように成形し、内部に旨味と風味を凝縮した肉汁等が存在する空間を備えた構造としているため、喫食時にそのハンバーグをカットすると、前記空間から肉汁等が一気に溢れて流れ出すものの、均一なジューシー感に欠けるとされている。 Therefore, as a method for solving these problems, for example, a hamburger having a space in which meat juice is localized and stored therein and a manufacturing method thereof have been proposed (for example, refer to Patent Document 1). The inner layer uses a dough with a composition that is juicy and soft, generates abundant gravy during heating, and generates moderate shrinkage, and the outer layer uses the dough for the inner layer on the inside. When using a flexible fabric that is hard enough to be confined, and forming a raw hamburger, it is molded so that the fabric for the inner layer is wrapped with the fabric for the outer layer using a wrapping type molding machine etc. Because it has a structure with a space where meat juice etc. with condensed umami and flavor are present inside, if the hamburger is cut at the time of eating, the juice flows out from the space all at once, but it is a uniform juicy There is a lack.
また、異なる2種類のハンバーグ用生地の一方を中具、他方を外具材とし、外具材が中具を包み込むようにして成形し、中具に油脂類及びタマネギを多く含む生地を使用し、外具材に練り肉を含み卵白とパン粉を多く含む生地を使用したハンバーグの製造方法が知られており(例えば、特許文献2参照)、特に中具に用いる肉として薄片小肉を使用すること、中具と外具材とを包餡機で成形することで、肉粒感がありジューシーな手作り感のある食感を有するハンバーグを得ることができるとされている。 In addition, one of two different types of hamburger dough is used as a middle tool and the other is used as an outer tool material. In addition, a method for producing a hamburger using a dough that contains kneaded meat and contains a large amount of egg white and bread crumbs as an outer ingredient is known (for example, see Patent Document 2). In addition, it is said that a hamburger with a grainy texture and a succulent handmade texture can be obtained by molding the inner and outer ingredients with a wrapping machine.
また、挽肉を主成分とする肉材料(A)を含む中具と、該中具を被覆した、練り肉を主成分とする肉材料(B)を含む外皮とを有する肉含有成形材料を、コンベアで移動させながら熱風を上下方向から吹き付ける加熱装置により初期加熱した後、中具まで加熱する本加熱を行なって得た成形肉加工食品が知られており(例えば、特許文献3参照)、より詳細には、中具に使用する挽肉としては、肉挽き機、グラインダー、チョッパー又はコミトロール等で細かく挽いた肉であって、所望粒度、例えば、1〜12mm程度に挽いたものを、外皮に使用する練り肉はとしては、肉材料をサイレントカッター等のカッターで、所望により脂肪等を混和してペースト状になるまでカッティングしたものをそれぞれ使用して、包餡式成形機等を用いて公知の方法に従って中具を外皮で被覆するように成形し、該成形材料を、コンベアで移動させながら熱風を上下方向から吹き付ける加熱装置により初期加熱した後、中具まで加熱する本加熱を行うとされている。 Further, a meat-containing molding material having a middle ingredient including a meat material (A) mainly composed of minced meat, and an outer skin containing a meat material (B) mainly composed of paste meat and covering the intermediate ingredient, A processed meat processed food obtained by performing main heating that heats up to the middle tool after initial heating by a heating device that blows hot air from above and below while moving on a conveyor is known (for example, see Patent Document 3). Specifically, as the ground meat used for the middle tool, meat that has been finely ground with a meat grinder, grinder, chopper or commitrol, etc., and ground to a desired grain size, for example, about 1 to 12 mm, is used for the outer skin. As the kneaded meat to be used, each meat material is cut with a cutter such as a silent cutter, and if necessary, mixed with fat or the like until it is cut into a paste, using a wrapping type molding machine or the like. Who According to the method, the inner tool is molded so as to be covered with an outer skin, and the molding material is initially heated by a heating device that blows hot air from above and below while being moved by a conveyor, and then is heated to the inner tool. Yes.
また、低ミンチ度の挽肉材料の中具の表面を高ミンチ度の挽肉材料の外皮で包み込んで成形することを特徴とする成形挽肉加工食品の製造法が知られており(例えば、特許文献4参照)、この製造方法によれば、内部がジューシーでソフトであり、外側がカリッとした手作りの品質に近い食感を有する成形挽肉加工食品を得ることができるとされているが、中具及び外皮の挽肉材料のミンチ度についての具体的な開示はない。 In addition, a method for producing a molded ground meat processed food characterized by wrapping and molding the surface of a medium ingredient of low minced ground meat material with a skin of high minced ground meat material is known (for example, Patent Document 4). According to this manufacturing method, it is said that it is possible to obtain a molded ground meat processed food having a texture close to handmade quality that is succulent and soft on the inside and crispy on the outside. There is no specific disclosure about the minced degree of the ground meat material.
また、肉,玉葱,パン粉等を原料とするハンバーグ用生地として硬さの異なる2種類以上のハンバーグ用生地を用い、焼成時にドリップが生じる柔らかいハンバーグ用生地を内部に用いる一方、焼成時におけるドリップの発生が少ない硬いハンバーグ用生地を外側に用い、この外側の硬いハンバーグ用生地によって上記内部の柔らかいハンバーグ用生地を包むようにして得られるハンバーグの製造方法が知られており(例えば、特許文献5参照)、この製造方法によれば、ボイルしたり、焼いたりして調理した場合、内部における柔らかいハンバーグ用生地からドリップが発生するが、このように発生したドリップはこの柔らかいハンバーグ用生地を包む外側の硬いハンバーグ用生地によってハンバーグの内部に維持されるようになり、ハンバーグの外に流出するという問題が少ないハンバーグを得ることができるとされている。 Also, two or more kinds of hamburger doughs with different hardness are used as the hamburger dough made from meat, onion, bread crumbs, etc., while soft hamburger dough that generates drip during firing is used inside, while There is known a method for producing a hamburger obtained by using a hard hamburger dough with little occurrence on the outside and wrapping the above-mentioned soft hamburger dough inside with the outer hard hamburger dough (see, for example, Patent Document 5). According to this manufacturing method, when boiled or baked and cooked, drip is generated from the soft hamburger dough inside, and the generated drip is hard outside hamburger wrapping this soft hamburger dough. The dough is kept inside the hamburger by It is to be able to obtain a hamburger less problematic that flows out of the Hague.
さらに、成形後に加熱するときには内部脂肪の浸出又は流出の問題が指摘されており、これらの問題を解決するために種々の加熱方法が提案されている。例えば、ハンバーグの内部は未加熱状態に保持して表面のみを油煤によって加熱し、内部は全く変性されず、表面層のタンパク質のみが熱変性して、かたく丈夫な皮膜状のものをつくるため、解凍摂取時等の次に加熱される際においても、肉汁等が流出することがない調理方法が提案されている(例えば、特許文献6及び7参照)。 Furthermore, problems of leaching or outflow of internal fat have been pointed out when heating after molding, and various heating methods have been proposed to solve these problems. For example, the inside of a hamburger is kept in an unheated state, and only the surface is heated with an oil bath, the inside is not denatured at all, and only the protein in the surface layer is heat denatured to produce a hard and strong film-like material In addition, a cooking method has been proposed in which meat juice or the like does not flow out even when it is heated next time when it is thawed (see, for example, Patent Documents 6 and 7).
また、加熱処理を肉汁やフレーバーが流出しない焼き目が付される程度の軽焼成で行い、熱成処理を真空工程後に行うことで、肉汁やフレーバーを真空袋内に残留させる方法が知られている(例えば、特許文献8参照)。さらに、ハンバーグ素材若しくは生地を板状等に形成してから、その成形体のいずれか一方を加熱処理する方法が知られており(例えば、特許文献9及び10参照)、この方法によれば、片面加熱によってハンバーグ生地の一方の加熱面の肉類が収縮すると同時に、油脂類が冷却時に凝固し、形状が十分に保持できるとともに、この加熱面の存在によって油脂類の流出は十分に抑えられ、風味が保持され、さらに食前に未加熱の他面を焼き上げれば、食前にハンバーグ素材から一貫して加熱処理した場合と同様の風味を有するハンバーグを得ることができるとされている。そしてまた、2層以上の多層構造を有する成形挽肉加工食品であって、最外層のみが加熱凝固性たん白を含有するかまたは最外層が隣接する内層より増量した量の加熱凝固性たん白を含有する、品質の改善された、特に焼成後の焦げた食感をいつまでも維持できる、カリッと焼き目が香ばしい、シェフの技で仕上げたのにも匹敵するジューシーなハンバーグ等の成形挽肉加工食品(例えば、特許文献11参照)が提案されている。 Also known is a method of leaving the gravy or flavor in the vacuum bag by performing the heat treatment by light baking to the extent that a grilled line that does not allow the gravy or flavor to flow out is applied, and performing the heat treatment after the vacuum process. (See, for example, Patent Document 8). Furthermore, after forming a hamburger material or dough into a plate shape or the like, a method of heat-treating any one of the molded body is known (for example, see Patent Documents 9 and 10). Heating on one side of the hamburger dough shrinks at the same time, and at the same time the fats and oils solidify during cooling, the shape can be sufficiently retained, and the presence of this heating surface sufficiently suppresses the outflow of fats and oils. It is said that a hamburger having the same flavor as the case where the heat treatment is consistently performed from the hamburger material before the meal can be obtained by baking the other non-heated surface before the meal. Further, it is a processed processed meat product having a multilayer structure of two or more layers, wherein only the outermost layer contains a heat-coagulable protein or the amount of heat-coagulable protein increased from the inner layer adjacent to the outermost layer. Contained processed processed meat products such as succulent hamburger with improved quality, especially juicy hamburger that can maintain the burnt texture after baking, crisp and crisp, and comparable to the chef's skill ( For example, Patent Document 11) has been proposed.
このようにハンバーグの構造や加熱処理方法を工夫することで、機械を使用して大量生産されたハンバーグの欠点であるジューシー感がない、角があるなどの問題を解決しようとする試みがなされてきているが、このような方法であっても、必ずしも満足する効果が得られるものではなく、特に、生の生地を加熱調理した場合のような独特のジューシー感、風味、食感等を得るには至っていない。 By devising the hamburger structure and heat treatment method in this way, attempts have been made to solve problems such as lack of juiciness and corners, which are disadvantages of hamburgers that are mass-produced using machines. However, even with such a method, a satisfactory effect is not always obtained, and in particular, to obtain a unique succulent feeling, flavor, texture, etc. as when raw dough is cooked Has not reached.
本発明の課題は、内部に極めて多くの量の肉汁や野菜のジュースや香辛料・調味料が混ざりあったスープを蓄え、喫食時に内部から風味や旨味が凝縮された十分な量のスープが溢れ出す多層構造の食感に優れたハンバーグ及びその製造方法を提供することにある。 An object of the present invention is to store a soup in which a very large amount of meat juice, vegetable juice, spices and seasonings are mixed inside, and a sufficient amount of soup with flavor and umami condensed from the inside during eating An object of the present invention is to provide a hamburger having a multilayer texture and a method for producing the same.
本発明者らは、上記課題を解決するために鋭意研究し、7.5〜8.5mm目に挽いた挽肉と凍結タマネギとを含む粗挽きハンバーグ生地からなる芯具材由来のスープ等を閉じ込めることができる中間具材について種々検討し、よく練ったハンバーグ生地混練物からなる中間具材で包み、この芯具材を包んだ中間具材を、4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地からなる外具材で包み込むように成形し、両面に焼き目を施こした後、三層構造のハンバーグとしたとき、かかる三層構造のハンバーグを、そのままスチームオーブンで加熱したり、あるいは、凍結状態で又は解凍した後、蒸し焼きにし、必要に応じてソースをかけて加熱すると、喫食時に内部から風味や旨味が凝縮された十分な量のスープが溢れ出すハンバーグとなることを見い出し、本発明を完成するに至った。 The present inventors have intensively studied to solve the above problems, and confine soup or the like derived from a core material made of coarsely ground hamburger dough containing ground meat and frozen onion that are ground to 7.5 to 8.5 mm. Various kinds of intermediate ingredients that can be processed, wrapped in an intermediate ingredient made of a well-mixed hamburger dough mixture, and the intermediate ingredient wrapped in the core ingredient is ground to 4.5 to 5.5 mm. Three-layered structure when formed into a three-layered hamburger after being shaped to wrap with an outer material made of medium-milled hamburger dough containing corn and raw onion and / or sauteed onion If the hamburger is heated in a steam oven as it is, or in a frozen state or after thawing, it is steamed and heated with a sauce if necessary. It found that a hamburger overflowing sufficient amount of soup has been, and have completed the present invention.
また、本発明者らは、上記三層構造のハンバーグを発展させ、四層乃至六層構造のハンバーグについて鋭意検討し、7.5〜8.5mm目に挽いた挽肉と凍結タマネギとを含む粗挽きハンバーグ生地を芯具材とし、よく練ったハンバーグ生地混練物を一層おきに使用すると、喫食時に内部から風味や旨味が凝縮された十分な量のスープが溢れ出す上に、断面が層状となって従来にない食感のハンバーグとなり、特に四層及び六層構造のハンバーグの場合、一番外側によく練ったハンバーグ生地が来て表面が滑らかな従来にない外観と食感のハンバーグとなることを見い出し、本発明を完成するに至った。 In addition, the present inventors have developed the above-mentioned three-layered hamburger, studied earnestly about the four-layered to six-layered hamburger, and included coarsely ground minced meat and frozen onion at 7.5 to 8.5 mm. Using ground hamburger dough as a core material and using a well-kneaded hamburger dough mixture every other time, a sufficient amount of soup with condensed flavor and umami will overflow from the inside during eating, and the cross section will be layered Hamburger with an unprecedented texture, especially in the case of four-layer and six-layered hamburgers, the hamburger dough well-kneaded on the outermost side and the surface is smooth and the hamburger has an unprecedented appearance and texture As a result, the present invention has been completed.
すなわち本発明は、(1)7.5〜8.5mm目に挽いた挽肉と凍結タマネギとを含む粗挽きハンバーグ生地を芯具材とし、肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を中間具材とし、4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を外具材とし、前記芯具材(粗挽きハンバーグ生地)を前記中間具材(ペースト状ハンバーグ生地)で包み、かかる芯具材を包んだ中間具材を前記外具材(中挽きハンバーグ生地)で包み込むように三層に成形し、両面に焼き目を施こすことを特徴とするハンバーグの製造方法や、(2)7.5〜8.5mm目に挽いた挽肉と凍結タマネギとを含む粗挽きハンバーグ生地を芯具材とし、肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を第1中間具材及び外具材とし、4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を第2中間具材とし、前記芯具材(粗挽きハンバーグ生地)を前記第1中間具材(ペースト状ハンバーグ生地)で包み、かかる芯具材を包んだ第1中間具材を前記第2中間具材(中挽きハンバーグ生地)で包み、さらに外具材(ペースト状ハンバーグ生地)で包み込むように四層に成形し、両面に焼き目を施こすことを特徴とするハンバーグの製造方法や、(3)7.5〜8.5mm目に挽いた挽肉と凍結タマネギとを含む粗挽きハンバーグ生地を芯具材とし、肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を第1中間具材及び第3中間具材とし、4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を第2中間具材及び外具材とし、前記芯具材(粗挽きハンバーグ生地)を前記第1中間具材(ペースト状ハンバーグ生地)で包み、かかる芯具材を包んだ第1中間具材を前記第2中間具材(中挽きハンバーグ生地)で包み、これを第3中間具材(ペースト状ハンバーグ生地)で包み、さらに外具材(中挽きハンバーグ生地)で包み込むように五層に成形し、両面に焼き目を施こすことを特徴とするハンバーグの製造方法や、(4)7.5〜8.5mm目に挽いた挽肉と凍結タマネギとを含む粗挽きハンバーグ生地を芯具材及び第2中間具材とし、肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を第1中間具材及び第3中間具材とし、4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を外具材とし、前記芯具材(粗挽きハンバーグ生地)を前記第1中間具材(ペースト状ハンバーグ生地)で包み、かかる芯具材を包んだ第1中間具材を前記第2中間具材(粗挽きハンバーグ生地)で包み、これを第3中間具材(ペースト状ハンバーグ生地)で包み、さらに外具材(中挽きハンバーグ生地)で包み込むように五層に成形し、両面に焼き目を施こすことを特徴とするハンバーグの製造方法や、(5)7.5〜8.5mm目に挽いた挽肉と凍結タマネギとを含む粗挽きハンバーグ生地を芯具材とし、肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を第1中間具材、第3中間具材及び外具材とし、4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を第2中間具材及び第4中間具材とし、前記芯具材(粗挽きハンバーグ生地)を前記第1中間具材(ペースト状ハンバーグ生地)で包み、かかる芯具材を包んだ第1中間具材を前記第2中間具材(中挽きハンバーグ生地)で包み、これを第3中間具材(ペースト状ハンバーグ生地)で包み、さらに第4中間具材(中挽きハンバーグ生地)で包み、最後に外具材(ペースト状ハンバーグ生地)で包み込むように六層に成形し、両面に焼き目を施こすことを特徴とするハンバーグの製造方法や、(6)7.5〜8.5mm目に挽いた挽肉と凍結タマネギとを含む粗挽きハンバーグ生地を芯具材及び第2中間具材とし、肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を第1中間具材、第3中間具材及び外具材とし、4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を第4中間具材とし、前記芯具材(粗挽きハンバーグ生地)を前記第1中間具材(ペースト状ハンバーグ生地)で包み、かかる芯具材を包んだ第1中間具材を前記第2中間具材(粗挽きハンバーグ生地)で包み、これを第3中間具材(ペースト状ハンバーグ生地)で包み、さらに第4中間具材(中挽きハンバーグ生地)で包み、最後に外具材(ペースト状ハンバーグ生地)で包み込むように六層に成形し、両面に焼き目を施こすことを特徴とするハンバーグの製造方法や、(7)7.5〜8.5mm目に挽いた挽肉と凍結タマネギとを含む粗挽きハンバーグ生地を芯具材及び第4中間具材とし、肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を第1中間具材、第3中間具材及び外具材とし、4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を第2中間具材とし、前記芯具材(粗挽きハンバーグ生地)を前記第1中間具材(ペースト状ハンバーグ生地)で包み、かかる芯具材を包んだ第1中間具材を前記第2中間具材(中挽きハンバーグ生地)で包み、これを第3中間具材(ペースト状ハンバーグ生地)で包み、さらに第4中間具材(粗挽きハンバーグ生地)で包み、最後に外具材(ペースト状ハンバーグ生地)で包み込むように六層に成形し、両面に焼き目を施こすことを特徴とするハンバーグの製造方法や、(8)中挽きハンバーグ生地が、それぞれ4.5〜5.5mm目に挽いた牛赤身肉、脂肪分の多い豚肉、牛脂と、生タマネギ又は/及びソテータマネギとを含むハンバーグ生地からなることを特徴とする前記(1),(2),(3),(4),(5),(6),又は(7)記載のハンバーグの製造方法や、(9)それぞれ7.5〜8.5mm目に挽いた牛赤身肉、脂肪分の多い豚肉、牛脂と、凍結タマネギとを含む粗挽きハンバーグ生地からなる芯具材を、牛赤身肉、脂肪分の多い豚肉、牛脂と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地からなる中間具材で包み、かかる芯具材を包んだ中間具材を、それぞれ4.5〜5.5mm目に挽いた牛赤身肉、脂肪分の多い豚肉、牛脂と、生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地からなる外具材で包み込むように三層に成形し、両面に焼き目を施こすことを特徴とするハンバーグの製造方法や、(10)芯具材と中間具材と外具材の重量比が、40〜50:15〜25:85〜95であることを特徴とする前記(9)記載のハンバーグの製造方法に関する。 That is, the present invention includes (1) a coarsely ground hamburger dough containing ground meat and frozen onion that are ground to 7.5 to 8.5 mm, and includes meat and raw onion and / or sautéed onion, A well-kneaded pasty hamburger dough is used as an intermediate ingredient, and a ground hamburger dough containing ground meat and raw onion or / and saute onion as 4.5 to 5.5 mm is used as an outer ingredient. (Coarse ground hamburger dough) is wrapped in the intermediate material (paste-like hamburger dough), and the intermediate material wrapped around the core material is molded into three layers so as to be wrapped in the outer material (medium ground hamburger dough). , A method for producing a hamburger characterized by subjecting both sides to grilling, and (2) a coarsely ground hamburger dough containing ground meat and frozen onion ground at 7.5 to 8.5 mm as a core material, Meat and raw eggs A paste hamburger dough that is well-kneaded and containing first and second ingredients, and minced meat and raw onion or / and saute onion that are ground to 4.5 to 5.5 mm Medium ground hamburger dough containing a second intermediate ingredient, the core ingredient (coarse ground hamburger dough) wrapped in the first intermediate ingredient (paste hamburger dough), and the first intermediate article Wrapping the ingredients with the second intermediate ingredients (medium-ground hamburger dough), forming into four layers so as to wrap with the outer ingredients (paste-like hamburger dough), and applying the grilling on both sides A hamburger manufacturing method, ( 3 ) Coarse ground hamburger dough containing minced meat and frozen onion minced to 7.5 to 8.5 mm as a core material, including meat and raw onion and / or saute onion ,Often The kneaded pasty hamburger dough is used as the first intermediate ingredient and the third intermediate ingredient, and the intermediate ground hamburger dough containing the ground meat and raw onion or / and saute onion 4.5 to 5.5 mm in the second The core material (coarse ground hamburger dough) is wrapped with the first intermediate material (pasted hamburger dough), and the first intermediate material is wrapped with the core material. 2 Wrap with intermediate material (medium ground hamburger dough), wrap with 3rd intermediate material (paste hamburger dough), and further wrap with outer material (medium ground hamburger dough) to form 5 layers. ( 4 ) A coarsely ground hamburger dough containing ground meat and frozen onion that have been ground to 7.5 to 8.5 mm and a second intermediate Ingredients, meat and raw eggs Grated or sautéed onion, well-kneaded pasty hamburger dough as the first intermediate ingredient and third intermediate ingredient, and minced meat and raw onion or / and sauteed at 4.5 to 5.5 mm A medium ground hamburger dough containing onion is used as an outer material, the core material (coarse ground hamburger dough) is wrapped with the first intermediate material (paste-like hamburger dough), and the first intermediate material is wrapped. Wrap the ingredients in the second intermediate ingredient (coarse ground hamburger dough), wrap this in the third intermediate ingredient (paste-like hamburger dough), and further wrap it in the outer ingredient (medium ground hamburger dough). A hamburger manufacturing method characterized in that it is molded into two sides and burned on both sides, and ( 5 ) a coarsely ground hamburger dough containing minced meat and frozen onion ground to 7.5 to 8.5 mm With meat and meat A freshly baked onion and / or sautéed onion, and a well-kneaded pasty hamburger dough is used as the first intermediate ingredient, the third intermediate ingredient, and the outer ingredient. Medium ground hamburger dough containing onion and / or saute onion is used as the second intermediate ingredient and fourth intermediate ingredient, and the core ingredient (coarse ground hamburger dough) is used as the first intermediate ingredient (pasted hamburger dough). First intermediate material wrapped with the core material is wrapped with the second intermediate material (medium ground hamburger dough), this is wrapped with the third intermediate material (paste hamburger dough), and the fourth A hamburger manufacturing method characterized by wrapping with intermediate ingredients (medium ground hamburger dough), and finally forming six layers so as to wrap with outer ingredients (paste hamburger dough) , ( 6 ) Coarse ground hamburger dough containing minced meat ground to 7.5 to 8.5 mm and frozen onion is used as a core ingredient and second intermediate ingredient, including meat and raw onion and / or saute onion and kneaded well Medium-sized hamburger dough containing ground meat and raw onion or / and sautéed onion as a first intermediate ingredient, a third intermediate ingredient and an outer ingredient. Is the fourth intermediate material, the core material (coarse ground hamburger dough) is wrapped in the first intermediate material (pasted hamburger dough), and the first intermediate material encased in the core material is the second intermediate material. Wrap it in an intermediate ingredient (coarse ground hamburger dough), wrap this in a third intermediate ingredient (pasty hamburger dough), wrap it in a fourth intermediate ingredient (medium ground hamburger dough), and finally the outer ingredient (paste) Wrapped in hamburger dough) Writing so formed into sixth layer, the manufacturing method of and hamburger, characterized in that straining facilities the first baked on both sides, and a frozen onions and minced meat which ground to (7) 7.5~8.5mm th Coarse A hamburger dough is used as a core ingredient and a fourth intermediate ingredient, and a paste-like hamburger dough including meat and raw onion and / or saute onion is used as a first intermediate ingredient, a third intermediate ingredient and an outer ingredient. Medium hamburger dough containing ground meat and raw onion or / and sautéed onion 4.5 to 5.5 mm as a second intermediate ingredient, and the core ingredient (coarse hamburger dough) as described above Wrapping with a first intermediate ingredient (paste-like hamburger dough), wrapping the first intermediate ingredient with such a core ingredient is wrapped with the second intermediate ingredient (medium ground hamburger dough), Wrap in paste hamburger dough) In addition, the hamburger is characterized in that it is wrapped in 4th intermediate ingredient (coarse ground hamburger dough), and finally it is formed into 6 layers so as to wrap up in the outer ingredient (paste-like hamburger dough). ( 8 ) Hamburgers whose medium ground hamburger dough contains red meat, fatty pork, beef tallow and raw onions and / or sautéed onions, each ground to 4.5 to 5.5 mm wherein characterized by comprising a fabric (1), (2), (3), (4), (5), (6), or (7) hamburger and manufacturing method described in (9), respectively 7 .Core material made of coarsely ground hamburger dough containing red beef, fatty pork, beef tallow and frozen onion, ground to 5-8.5 mm, red beef, fatty pork, beef tallow And raw onion and / or saute onion Wrapped with intermediate ingredients made of well-kneaded pasty hamburger dough, and the intermediate ingredients wrapped with such core ingredients are ground to 4.5 to 5.5 mm each, and lean pork , A method for producing a hamburg, characterized in that it is formed into three layers so as to be wrapped with an outer material made of medium-ground hamburger dough containing beef tallow and raw onion or / and saute onion, and burned on both sides, ( 10 ) The method for producing a hamburger according to ( 9 ) above, wherein the weight ratio of the core material, the intermediate material, and the outer material is 40-50: 15-25: 85-95.
また本発明は、(11)7.5〜8.5mm目に挽いた挽肉と凍結タマネギとを含む粗挽きハンバーグ生地を芯具材とし、肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を中間具材とし、4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を外具材とし、前記芯具材(粗挽きハンバーグ生地)が前記中間具材(ペースト状ハンバーグ生地)で包まれ、かかる芯具材が包まれた中間具材が前記外具材(中挽きハンバーグ生地)で包み込まれるように三層に成形され、両面に焼き目が施こされていることを特徴とするハンバーグや、(12)7.5〜8.5mm目に挽いた挽肉と凍結タマネギとを含む粗挽きハンバーグ生地を芯具材とし、肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を第1中間具材及び外具材とし、4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を第2中間具材とし、前記芯具材(粗挽きハンバーグ生地)が前記第1中間具材(ペースト状ハンバーグ生地)で包まれ、かかる芯具材が包まれた第1中間具材が前記第2中間具材(中挽きハンバーグ生地)で包まれ、さらに外具材(ペースト状ハンバーグ生地)で包み込まれるように四層に成形され、両面に焼き目が施こされていることを特徴とするハンバーグや、(13)7.5〜8.5mm目に挽いた挽肉と凍結タマネギとを含む粗挽きハンバーグ生地を芯具材とし、肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を第1中間具材及び第3中間具材とし、4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を第2中間具材及び外具材とし、前記芯具材(粗挽きハンバーグ生地)が前記第1中間具材(ペースト状ハンバーグ生地)で包まれ、かかる芯具材が包まれた第1中間具材が前記第2中間具材(中挽きハンバーグ生地)で包まれ、これが第3中間具材(ペースト状ハンバーグ生地)で包まれ、さらに外具材(中挽きハンバーグ生地)で包み込まれるように五層に成形され、両面に焼き目が施こされていることを特徴とするハンバーグや、(14)7.5〜8.5mm目に挽いた挽肉と凍結タマネギとを含む粗挽きハンバーグ生地を芯具材及び第2中間具材とし、肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を第1中間具材及び第3中間具材とし、4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を外具材とし、前記芯具材(粗挽きハンバーグ生地)が前記第1中間具材(ペースト状ハンバーグ生地)で包まれ、かかる芯具材が包まれた第1中間具材が前記第2中間具材(粗挽きハンバーグ生地)で包まれ、これが第3中間具材(ペースト状ハンバーグ生地)で包まれ、さらに外具材(中挽きハンバーグ生地)で包み込まれるように五層に成形され、両面に焼き目が施こされていることを特徴とするハンバーグや、(15)7.5〜8.5mm目に挽いた挽肉と凍結タマネギとを含む粗挽きハンバーグ生地を芯具材とし、肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を第1中間具材、第3中間具材及び外具材とし、4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を第2中間具材及び第4中間具材とし、前記芯具材(粗挽きハンバーグ生地)が前記第1中間具材(ペースト状ハンバーグ生地)で包まれ、かかる芯具材が包まれた第1中間具材が前記第2中間具材(中挽きハンバーグ生地)で包まれ、これが第3中間具材(ペースト状ハンバーグ生地)で包まれ、さらに第4中間具材(中挽きハンバーグ生地)で包まれ、最後に外具材(ペースト状ハンバーグ生地)で包み込まれるように六層に成形され、両面に焼き目が施こされていることを特徴とするハンバーグや、(16)7.5〜8.5mm目に挽いた挽肉と凍結タマネギとを含む粗挽きハンバーグ生地を芯具材及び第2中間具材とし、肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を第1中間具材、第3中間具材及び外具材とし、4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を第4中間具材とし、前記芯具材(粗挽きハンバーグ生地)が前記第1中間具材(ペースト状ハンバーグ生地)で包まれ、かかる芯具材が包まれた第1中間具材が前記第2中間具材(粗挽きハンバーグ生地)で包まれ、これが第3中間具材(ペースト状ハンバーグ生地)で包まれ、さらに第4中間具材(中挽きハンバーグ生地)で包まれ、最後に外具材(ペースト状ハンバーグ生地)で包み込まれるように六層に成形され、両面に焼き目が施こされていることを特徴とするハンバーグや、(17)7.5〜8.5mm目に挽いた挽肉と凍結タマネギとを含む粗挽きハンバーグ生地を芯具材及び第4中間具材とし、肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を第1中間具材、第3中間具材及び外具材とし、4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を第2中間具材とし、前記芯具材(粗挽きハンバーグ生地)が前記第1中間具材(ペースト状ハンバーグ生地)で包まれ、かかる芯具材が包まれた第1中間具材が前記第2中間具材(中挽きハンバーグ生地)で包まれ、これが第3中間具材(ペースト状ハンバーグ生地)で包まれ、さらに第4中間具材(粗挽きハンバーグ生地)で包まれ、最後に外具材(ペースト状ハンバーグ生地)で包み込まれるように六層に成形され、両面に焼き目が施こされていることを特徴とするハンバーグに関する。 The present invention also includes ( 11 ) a coarsely ground hamburger dough containing minced meat ground to 7.5 to 8.5 mm and frozen onion as a core material, and includes meat, raw onion and / or saute onion, A well-kneaded pasty hamburger dough is used as an intermediate ingredient, and a ground hamburger dough containing ground meat and raw onion or / and saute onion as 4.5 to 5.5 mm is used as an outer ingredient. Three layers so that (coarse ground hamburger dough) is wrapped with the intermediate ingredient (paste-like hamburger dough), and the intermediate ingredient wrapped with such core ingredient is wrapped with the outer ingredient (medium ground hamburger dough) A hamburger characterized in that it is molded into a double-sided and baked on both sides, and a coarsely ground hamburger dough containing ground meat and frozen onion ground to ( 12 ) 7.5-8.5 mm Meat and meat , And / or sautéed onion, and a well-kneaded paste-like hamburger dough is used as the first intermediate ingredient and outer ingredient, and the ground meat and raw onion that are ground to 4.5 to 5.5 mm, and / or A medium ground hamburger dough containing saute onion is used as a second intermediate ingredient, and the core ingredient (coarse ground hamburger dough) is wrapped with the first intermediate ingredient (paste hamburger dough), and the core ingredient is wrapped. The first intermediate ingredient is wrapped in the second intermediate ingredient (medium-ground hamburger dough), and is further formed into four layers so as to be encased in the outer ingredient (paste-like hamburger dough). A hamburger characterized by being applied, or a coarsely ground hamburger dough containing ground meat and frozen onion ( 13 ) 7.5 to 8.5 mm as a core material, meat and raw onion or / And saute A paste-like hamburger dough that is well-kneaded, including onion, is used as the first intermediate ingredient and the third intermediate ingredient, and contains the ground meat and raw onion and / or saute onion that are ground to 4.5 to 5.5 mm A ground hamburger dough was used as a second intermediate ingredient and an outer ingredient, and the core ingredient (coarse ground hamburger dough) was wrapped in the first intermediate ingredient (pasted hamburger dough), and the core ingredient was wrapped. The first intermediate ingredient is wrapped with the second intermediate ingredient (medium ground hamburger dough), this is wrapped with the third intermediate ingredient (paste hamburger dough), and further wrapped with the outer ingredient (medium ground hamburger dough). Hamburger characterized in that it is molded into five layers and grilled on both sides, and ( 14 ) coarsely ground including ground meat and frozen onion that are ground to 7.5 to 8.5 mm Hamburger fabric core And a second intermediate ingredient, meat and raw onion or / and saute onion, well-kneaded pasty hamburger dough as the first intermediate ingredient and the third intermediate ingredient, 4.5 to 5.5 mm Medium ground hamburger dough containing ground minced meat and raw onion or / and sautéed onion as an outer ingredient, and the core ingredient (coarse hamburger dough) is the first intermediate ingredient (paste hamburger dough) A first intermediate material wrapped with the core material is wrapped with the second intermediate material (coarse ground hamburger dough), this is wrapped with a third intermediate material (pasted hamburger dough), A hamburger characterized in that it is molded into five layers so as to be wrapped with an outer material (medium-ground hamburger dough), and baked on both sides, ( 15 ) 7.5-8.5mm Ground minced meat and frozen eggs Coarse ground hamburger dough containing leeks is used as a core material, and meat, raw onion and / or saute onion, and well-kneaded pasty hamburger dough is used as the first intermediate material, the third intermediate material, and the outer material. A medium ground hamburger dough including ground meat and raw onion or / and saute onion 4.5 to 5.5 mm as a second intermediate material and a fourth intermediate material, and the core material (coarse) Ground hamburger dough) is wrapped in the first intermediate ingredient (paste-like hamburger dough), and the first intermediate ingredient is wrapped in the second intermediate ingredient (medium ground hamburger dough). This is wrapped in the third intermediate ingredient (paste-like hamburger dough), further wrapped in the fourth intermediate ingredient (medium-ground hamburger dough), and finally wrapped in the outer ingredient (paste-like hamburger dough). Molded into layers, Wherein the first baked on the surface is strained facilities hamburger and, (16) 7.5~8.5mm th to ground minced meat with core ingredient and the second steel cut hamburger dough containing the frozen onions As an intermediate ingredient, meat and raw onion or / and sautéed onion are used, and a paste-like hamburger dough well kneaded is used as a first intermediate ingredient, a third intermediate ingredient, and an outer ingredient, 4.5-5. Medium ground hamburger dough containing ground meat and raw onion or / and saute onion ground to 5 mm is used as the fourth intermediate ingredient, and the core ingredient (coarse hamburger dough) is the first intermediate ingredient (pasted hamburger) The first intermediate material wrapped with the core material is wrapped with the second intermediate material (coarse hamburger dough), and this is wrapped with the third intermediate material (paste hamburger dough). Rarely, the fourth intermediate material ( Hamburger characterized in that it is wrapped in medium-milled hamburger dough), and finally formed into six layers so as to be wrapped in outer material (paste-like hamburger dough), and both sides are baked. 17 ) A coarsely ground hamburger dough containing minced meat ground to 7.5 to 8.5 mm and frozen onion is used as a core ingredient and a fourth intermediate ingredient, and includes meat, raw onion and / or saute onion, A well-kneaded paste-like hamburger dough is used as the first intermediate ingredient, the third intermediate ingredient and the outer ingredient, and the medium ground containing ground minced meat and raw onion or / and saute onion at 4.5 to 5.5 mm. A hamburger dough is used as a second intermediate ingredient, and the core ingredient (coarse ground hamburger dough) is wrapped with the first intermediate ingredient (paste-like hamburger dough), and the first intermediate ingredient is wrapped with the core ingredient. Is the second intermediate material Wrapped with medium ground hamburger dough), this is wrapped with the third intermediate ingredient (paste-like hamburger dough), further wrapped with the fourth intermediate ingredient (coarse ground hamburger dough), and finally the outer ingredient (paste-like hamburger dough) formed into sixth layer as wrapped fabric), about the Humber grayed the first baked on both sides is characterized in that it is strained facilities.
さらに本発明は、(18)中挽きハンバーグ生地が、それぞれ4.5〜5.5mm目に挽いた牛赤身肉、脂肪分の多い豚肉、牛脂と、生タマネギ又は/及びソテータマネギとを含むハンバーグ生地からなることを特徴とする前記(11),(12),(13),(14),(15),(16),又は(17)記載のハンバーグや、(19)それぞれ7.5〜8.5mm目に挽いた牛赤身肉、脂肪分の多い豚肉、牛脂と、凍結タマネギとを含む粗挽きハンバーグ生地からなる芯具材と、牛赤身肉、脂肪分の多い豚肉、牛脂と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地からなる中間具材と、それぞれ4.5〜5.5mm目に挽いた牛赤身肉、脂肪分の多い豚肉、牛脂と、生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地からなる外具材の三層構造からなり、芯具材が中間具材で包まれており、かかる芯具材を包んだ中間具材が外具材で包み込むように成形されており、両面に焼き目が施こされていることを特徴とするハンバーグや、(20)芯具材と中間具材と外具材の重量比が、40〜50:15〜25:85〜95であることを特徴とする前記(19)記載のハンバーグに関する。 Furthermore, the present invention provides ( 18 ) hamburger, wherein the ground ground hamburger dough comprises red beef meat, fatty pork, beef tallow and raw onion and / or sauteed onion, each of which has been ground to 4.5 to 5.5 mm. A hamburger according to (11), (12), (13), (14), (15), (16), or (17) , characterized by comprising a dough , or ( 19 ) 7.5 to 8.5mm minced beef, fat-rich pork, beef tallow and core material made of coarsely ground hamburger dough containing frozen onion, beef red meat, fatty pork, beef tallow and raw Intermediate ingredients consisting of well-kneaded pastry hamburger dough, including onion and / or saute onion, red beef meat minced to 4.5 to 5.5 mm, pork with a lot of fat, beef tallow, raw Onion and / or saute It consists of a three-layer structure of outer ingredients made of medium-ground hamburger including onion, and the core ingredient is wrapped with an intermediate ingredient, so that the intermediate ingredient wrapped around the core ingredient is wrapped with the outer ingredient. A hamburger characterized in that it is molded into both sides, and the weight ratio of ( 20 ) core tool material, intermediate tool material, and outer tool material is 40-50: 15-25 : The hamburger according to ( 19 ) above, wherein
本発明の多層構造のハンバーグの製造方法によると、喫食時に、これまでに無い極めて多くの量の肉汁や、野菜のジュースや香辛料・調味料が混ざり合ったスープ・ルーが溢れ出し、独特のジューシー感、風味、香味、食感のある多層構造ハンバーグを得ることができる。 According to the method of manufacturing a multilayered hamburger of the present invention, a large amount of meat juice and soup and roux mixed with vegetable juice, spices and seasonings overflow when eating, and a unique juicy A multilayered hamburger with a feeling, flavor, flavor and texture can be obtained.
本発明の多層構造のハンバーグやその製造方法については、以下、三層構造、四層構造、五層構造、六層構造の各ハンバーグやその製造方法について順次説明するが、本発明において肉とは、牛肉、豚肉等の畜肉や、鶏肉等の家禽肉の脂肪部分も含むものをいう。 The multilayer structure hamburger and the manufacturing method thereof according to the present invention will be described in turn for each of the three-layer structure, the four-layer structure, the five-layer structure, and the six-layer structure hamburger and the manufacturing method thereof. In addition, the meat contains the fat portion of livestock such as beef and pork and poultry such as chicken.
本発明の三層構造のハンバーグの製造方法としては、7.5〜8.5mm目に挽いた挽肉と凍結タマネギとを含む粗挽きハンバーグ生地を芯具材とし、肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を中間具材とし、4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を外具材とし、前記芯具材(粗挽きハンバーグ生地)を前記中間具材(ペースト状ハンバーグ生地)で包み、かかる芯具材を包んだ中間具材を前記外具材(中挽きハンバーグ生地)で包み込むように三層に成形し、両面に焼き目を施こす方法であれば特に制限されず、通常、芯具材の厚みは15〜45mm、好ましくは25〜35mmに、中間具材の層厚は1〜8mm、好ましくは2〜5mmに、外具材の層厚は3〜15mm、好ましくは7〜10mmに、それぞれ成形することができる。 As a method for producing a hamburger having a three-layer structure of the present invention, a coarsely ground hamburger dough containing ground meat and frozen onion ground to 7.5 to 8.5 mm is used as a core material, and meat, raw onion and / or A paste-like hamburger dough containing saute onion and a well-kneaded paste hamburger dough as an intermediate ingredient, and a medium-ground hamburger dough containing minced meat and raw onion or / and saute onion as 4.5 to 5.5 mm And wrap the core material (coarse ground hamburger dough) with the intermediate material (paste-like hamburger dough), and wrap the intermediate material encased with the core material with the outer material (medium ground hamburger dough). The core material is usually 15 to 45 mm, preferably 25 to 35 mm, and the intermediate material is 1 in thickness. ~ 8mm, good Properly in the 2 to 5 mm, the thickness of the outer ingredient is 3 to 15 mm, preferably in the 7 to 10 mm, can be molded, respectively.
また、本発明の三層構造のハンバーグとしては、7.5〜8.5mm目に挽いた挽肉と凍結タマネギとを含む粗挽きハンバーグ生地を芯具材とし、肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を中間具材とし、4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を外具材とし、前記芯具材(粗挽きハンバーグ生地)が前記中間具材(ペースト状ハンバーグ生地)で包まれ、かかる芯具材が包まれた中間具材が前記外具材(中挽きハンバーグ生地)で包み込まれるように三層に成形され、両面に焼き目が施こされているハンバーグであれば特に制限されず、本発明の三層構造のハンバーグやその製造方法は、よく練ったハンバーグ生地混練物からなる中間具材で芯具材を包み、加熱調理したときに芯具材に由来する肉汁等が中間具材の中に保持されている点に大きな特徴を有している。 In addition, the three-layered hamburger of the present invention uses a coarsely ground hamburger dough containing ground meat and frozen onion that are ground to 7.5 to 8.5 mm as a core material, and meat, raw onion and / or saute. A paste-like hamburger dough containing onion and well-kneaded is used as an intermediate ingredient, and a medium-milled hamburger dough containing minced meat and raw onion and / or saute onion as 4.5 to 5.5 mm as an outer ingredient. The core material (coarse ground hamburger dough) is wrapped in the intermediate material (pasty hamburger dough), and the intermediate material encased in the core material is wrapped in the outer material (medium ground hamburger dough). As long as the hamburger is molded in three layers and has creased on both sides, the hamburger with the three-layer structure of the present invention and the manufacturing method thereof are well kneaded hamburger dough kneading Wrap the core ingredient in an intermediate ingredient consisting of gravy, etc. derived from the single material has a great feature in that it is held in the intermediate ingredient when cooked.
本発明の四層構造のハンバーグの製造方法としては、前記粗挽きハンバーグ生地を芯具材とし、前記ペースト状ハンバーグ生地を第1中間具材及び外具材とし、前記中挽きハンバーグ生地を第2中間具材とし、芯具材(粗挽きハンバーグ生地)を第1中間具材(ペースト状ハンバーグ生地)で包み、かかる芯具材を包んだ第1中間具材を第2中間具材(中挽きハンバーグ生地)で包み、さらに外具材(ペースト状ハンバーグ生地)で包み込むように四層に成形し、両面に焼き目を施こす方法や、前記粗挽きハンバーグ生地を芯具材及び第2中間具材とし、前記ペースト状ハンバーグ生地を第1中間具材及び外具材とし、芯具材(粗挽きハンバーグ生地)を第1中間具材(ペースト状ハンバーグ生地)で包み、かかる芯具材を包んだ第1中間具材を第2中間具材(粗挽きハンバーグ生地)で包み、さらに外具材(ペースト状ハンバーグ生地)で包み込むように四層に成形し、両面に焼き目を施こす方法であれば特に制限されず、通常、芯具材の厚みは10〜40mm、好ましくは20〜35mmに、第1中間具材及び外具材の層厚は1〜10mm、好ましくは2〜8mmに、第2中間具材の層厚は3〜15mm、好ましくは7〜10mmに、それぞれ成形することができる。 As a method for manufacturing a hamburger having a four-layer structure according to the present invention, the coarsely ground hamburger dough is used as a core material, the pasty hamburger dough is used as a first intermediate material and an outer material, and the intermediate ground hamburger dough is used as a second material. As an intermediate material, wrap the core material (coarse ground hamburger dough) with the first intermediate material (paste-like hamburger dough), and wrap the first intermediate material with the core material (second ground material) Wrapping with hamburger dough) and then forming into four layers so as to wrap with outer material (paste-like hamburger dough), and applying burnt on both sides, and the coarsely ground hamburger dough as core material and second intermediate tool The paste-like hamburger dough is used as the first intermediate ingredient and the outer ingredient, the core ingredient (coarse ground hamburger dough) is wrapped in the first intermediate ingredient (pasted hamburger dough), and the core ingredient is wrapped. The first intermediate tool Wrapped in the second intermediate ingredient (coarse ground hamburger dough), and then molded into four layers so as to wrap in the outer ingredient (paste-like hamburger dough), and is not particularly limited Usually, the thickness of the core material is 10 to 40 mm, preferably 20 to 35 mm, and the layer thickness of the first intermediate material and the outer material is 1 to 10 mm, preferably 2 to 8 mm. The layer thickness may be 3 to 15 mm, preferably 7 to 10 mm.
また、本発明の四層構造のハンバーグとしては、前記粗挽きハンバーグ生地を芯具材とし、前記ペースト状ハンバーグ生地を第1中間具材及び外具材とし、前記中挽きハンバーグ生地を第2中間具材とし、芯具材(粗挽きハンバーグ生地)が第1中間具材(ペースト状ハンバーグ生地)で包まれ、かかる芯具材が包まれた第1中間具材が第2中間具材(中挽きハンバーグ生地)で包まれ、さらに外具材(ペースト状ハンバーグ生地)で包み込まれるように四層に成形され、両面に焼き目が施こされているハンバーグや、前記粗挽きハンバーグ生地を芯具材及び第2中間具材とし、前記ペースト状ハンバーグ生地を第1中間具材及び外具材とし、芯具材(粗挽きハンバーグ生地)が第1中間具材(ペースト状ハンバーグ生地)で包まれ、かかる芯具材が包まれた第1中間具材が第2中間具材(粗挽きハンバーグ生地)で包まれ、さらに外具材(ペースト状ハンバーグ生地)で包み込まれるように四層に成形され、両面に焼き目が施こされているハンバーグであれば特に制限されず、本発明の四層構造のハンバーグやその製造方法は、よく練ったハンバーグ生地混練物からなる第1中間具材で芯具材を包み、加熱調理したときに芯具材に由来する肉汁等が中間具材や外具材の中に保持され、断面四層構造で表面が滑らかな外観を有する点に大きな特徴を有している。 Further, as the hamburger of the four-layer structure of the present invention, the coarsely ground hamburger dough is used as a core material, the pasty hamburger dough is used as a first intermediate material and an outer material, and the intermediate ground hamburger dough is used as a second intermediate material. The core material (coarse ground hamburger dough) is wrapped in the first intermediate material (pasted hamburger dough), and the first intermediate material wrapped in the core material is the second intermediate material (medium Hamburger wrapping with ground hamburger dough), and molded into four layers so as to be wrapped with outer material (paste-like hamburger dough), and baked hamburger on both sides, and the coarsely ground hamburger dough The paste material hamburger dough is used as the first intermediate material and the outer material, and the core material (coarse ground hamburger material) is wrapped in the first intermediate material (pasted hamburger material). Take The first intermediate ingredient wrapped with ingredients is wrapped in the second intermediate ingredient (coarse ground hamburger dough), and further molded into four layers so as to be wrapped with the outer ingredient (paste-like hamburger dough). It is not particularly limited as long as it is a hamburger with baked eyes, and the hamburger having a four-layer structure of the present invention and the method for manufacturing the hamburger have a core material made of a first intermediate material made of a kneaded hamburger dough. Meat juice derived from the core ingredient when wrapped and cooked is held in the intermediate ingredient or outer ingredient, and has a great feature in that the surface has a smooth appearance with a four-layer structure. .
本発明の五層構造のハンバーグの製造方法としては、前記粗挽きハンバーグ生地を芯具材とし、前記ペースト状ハンバーグ生地を第1中間具材及び第3中間具材とし、前記中挽きハンバーグ生地を第2中間具材及び外具材とし、芯具材(粗挽きハンバーグ生地)を前記第1中間具材(ペースト状ハンバーグ生地)で包み、かかる芯具材を包んだ第1中間具材を第2中間具材(中挽きハンバーグ生地)で包み、これを第3中間具材(ペースト状ハンバーグ生地)で包み、さらに外具材(中挽きハンバーグ生地)で包み込むように五層に成形し、両面に焼き目を施こす方法や、前記粗挽きハンバーグ生地を芯具材及び第2中間具材とし、前記ペースト状ハンバーグ生地を第1中間具材及び第3中間具材とし、前記中挽きハンバーグ生地を外具材とし、芯具材(粗挽きハンバーグ生地)を第1中間具材(ペースト状ハンバーグ生地)で包み、かかる芯具材を包んだ第1中間具材を第2中間具材(粗挽きハンバーグ生地)で包み、これを第3中間具材(ペースト状ハンバーグ生地)で包み、さらに外具材(中挽きハンバーグ生地)で包み込むように五層に成形し、両面に焼き目を施こす方法であれば特に制限されず、通常、芯具材の厚みは10〜40mm、好ましくは20〜35mmに、第1中間具材及び第3中間具材の層厚は1〜10mm、好ましくは2〜8mmに、第2中間具材及び外具材の層厚は3〜15mm、好ましくは7〜10mmに、それぞれ成形することができる。 As a method for manufacturing a hamburger having a five-layer structure according to the present invention, the coarsely ground hamburger dough is used as a core material, the pasty hamburger dough is used as a first intermediate material and a third intermediate material, and the intermediate ground hamburger dough is used. A core material (coarse ground hamburger dough) is wrapped with the first intermediate material (pasted hamburger dough) as a second intermediate material and an outer material, and the first intermediate material is wrapped with the core material. 2 Wrap with intermediate material (medium ground hamburger dough), wrap with 3rd intermediate material (paste hamburger dough), and further wrap with outer material (medium ground hamburger dough) to form 5 layers. A method of applying a grille, the coarsely ground hamburger dough as a core ingredient and a second intermediate ingredient, the pasty hamburger dough as a first intermediate ingredient and a third intermediate ingredient, and the intermediate ground hamburger dough The outer material and Wrap the core material (coarse ground hamburger dough) with the first intermediate material (paste-like hamburger dough), and wrap the core material with the second intermediate material (coarse hamburger dough) If it is a method of wrapping, wrapping this with a third intermediate ingredient (paste-like hamburger dough), further forming it into five layers so as to wrap it with an outer ingredient (medium-ground hamburger dough), and applying burnt marks on both sides Usually, the thickness of the core material is 10 to 40 mm, preferably 20 to 35 mm, and the layer thickness of the first and third intermediate materials is 1 to 10 mm, preferably 2 to 8 mm. 2 The layer thickness of the intermediate tool material and the outer tool material can be respectively molded to 3 to 15 mm, preferably 7 to 10 mm.
また、本発明の五層構造のハンバーグとしては、前記粗挽きハンバーグ生地を芯具材とし、前記ペースト状ハンバーグ生地を第1中間具材及び第3中間具材とし、前記中挽きハンバーグ生地を第2中間具材及び外具材とし、芯具材(粗挽きハンバーグ生地)が第1中間具材(ペースト状ハンバーグ生地)で包まれ、かかる芯具材が包まれた第1中間具材が第2中間具材(中挽きハンバーグ生地)で包まれ、これが第3中間具材(ペースト状ハンバーグ生地)で包まれ、さらに外具材(中挽きハンバーグ生地)で包み込まれるように五層に成形され、両面に焼き目が施こされているハンバーグや、前記粗挽きハンバーグ生地を芯具材及び第2中間具材とし、前記ペースト状ハンバーグ生地を第1中間具材及び第3中間具材とし、前記中挽きハンバーグ生地を外具材とし、芯具材(粗挽きハンバーグ生地)が第1中間具材(ペースト状ハンバーグ生地)で包まれ、かかる芯具材が包まれた第1中間具材が第2中間具材(粗挽きハンバーグ生地)で包まれ、これが第3中間具材(ペースト状ハンバーグ生地)で包まれ、さらに外具材(中挽きハンバーグ生地)で包み込まれるように五層に成形され、両面に焼き目が施こされているハンバーグであれば特に制限されず、本発明の五層構造のハンバーグやその製造方法は、よく練ったハンバーグ生地混練物からなる第1中間具材で芯具材を包み、加熱調理したときに芯具材に由来する肉汁等が中間具材や外具材の中に保持され、断面五層構造で従来にない食感を有する点に大きな特徴を有している。 The hamburger having a five-layer structure according to the present invention includes the coarsely ground hamburger dough as a core material, the pasty hamburger dough as a first intermediate material and a third intermediate material, and the intermediate ground hamburger dough as a first material. 2 As an intermediate material and an external material, the core material (coarse ground hamburger dough) is wrapped with the first intermediate material (pasted hamburger dough), and the first intermediate material with the core material is wrapped first. Wrapped in 2 intermediate ingredients (medium ground hamburger dough), this is wrapped in 3rd intermediate ingredient (pasted hamburger dough) and further wrapped in outer ingredients (medium ground hamburger dough) to form five layers The hamburger on which both sides are baked, and the coarsely ground hamburger dough as a core material and a second intermediate material, the pasty hamburger dough as a first intermediate material and a third intermediate material, The above-ground ground han The core material (coarse ground hamburger dough) is wrapped with the first intermediate material (paste-like hamburger dough), and the first intermediate material with the core material is second. Wrapped with an intermediate ingredient (coarse ground hamburger dough), this is wrapped with a third intermediate ingredient (pasted hamburger dough), and further molded into five layers so as to be wrapped with an outer ingredient (medium ground hamburger dough), It is not particularly limited as long as it is a hamburger with both sides baked, and the five-layered hamburger of the present invention and the method for producing the same are the first intermediate material made of a well-kneaded hamburger dough kneaded material. It has a great feature in that it has a five-section cross-sectional structure and has an unprecedented texture when meat ingredients are wrapped and cooked and cooked. ing.
本発明の六層構造のハンバーグの製造方法としては、前記粗挽きハンバーグ生地を芯具材とし、前記ペースト状ハンバーグ生地を第1中間具材、第3中間具材及び外具材とし、前記中挽きハンバーグ生地を第2中間具材及び第4中間具材とし、芯具材(粗挽きハンバーグ生地)を前記第1中間具材(ペースト状ハンバーグ生地)で包み、かかる芯具材を包んだ第1中間具材を第2中間具材(中挽きハンバーグ生地)で包み、これを第3中間具材(ペースト状ハンバーグ生地)で包み、さらに第4中間具材(中挽きハンバーグ生地)で包み、最後に外具材(ペースト状ハンバーグ生地)で包み込むように六層に成形し、両面に焼き目を施こす方法や、前記粗挽きハンバーグ生地を芯具材及び第2中間具材とし、前記ペースト状ハンバーグ生地を第1中間具材、第3中間具材及び外具材とし、前記中挽きハンバーグ生地を第4中間具材とし、芯具材(粗挽きハンバーグ生地)を第1中間具材(ペースト状ハンバーグ生地)で包み、かかる芯具材を包んだ第1中間具材を第2中間具材(粗挽きハンバーグ生地)で包み、これを第3中間具材(ペースト状ハンバーグ生地)で包み、さらに第4中間具材(中挽きハンバーグ生地)で包み、最後に外具材(ペースト状ハンバーグ生地)で包み込むように六層に成形し、両面に焼き目を施こす方法や、前記粗挽きハンバーグ生地を芯具材及び第4中間具材とし、前記ペースト状ハンバーグ生地を第1中間具材、第3中間具材及び外具材とし、前記中挽きハンバーグ生地を第2中間具材とし、芯具材(粗挽きハンバーグ生地)を第1中間具材(ペースト状ハンバーグ生地)で包み、かかる芯具材を包んだ第1中間具材を第2中間具材(中挽きハンバーグ生地)で包み、これを第3中間具材(ペースト状ハンバーグ生地)で包み、さらに第4中間具材(粗挽きハンバーグ生地)で包み、最後に外具材(ペースト状ハンバーグ生地)で包み込むように六層に成形し、両面に焼き目を施こす方法や、前記粗挽きハンバーグ生地を芯具材、第2中間具材及び第4中間具材とし、前記ペースト状ハンバーグ生地を第1中間具材、第3中間具材及び外具材とし、芯具材(粗挽きハンバーグ生地)を第1中間具材(ペースト状ハンバーグ生地)で包み、かかる芯具材を包んだ第1中間具材を第2中間具材(粗挽きハンバーグ生地)で包み、これを第3中間具材(ペースト状ハンバーグ生地)で包み、さらに第4中間具材(粗挽きハンバーグ生地)で包み、最後に外具材(ペースト状ハンバーグ生地)で包み込むように六層に成形し、両面に焼き目を施こす方法であれば特に制限されず、通常、芯具材の厚みは10〜40mm、好ましくは20〜35mm、第1中間具材、第3中間具材及び外具材の層厚は1〜10mm、好ましくは2〜8mmに、第2中間具材及び第4中間具材の層厚は3〜15mm、好ましくは7〜10mmに、それぞれ成形することができる。 As a method for producing a hamburger having a six-layer structure according to the present invention, the coarsely ground hamburger dough is used as a core tool material, the pasty hamburger dough is used as a first intermediate tool material, a third intermediate tool material, and an outer tool material, The ground hamburger dough is used as the second intermediate ingredient and the fourth intermediate ingredient, and the core ingredient (coarse ground hamburger dough) is wrapped in the first intermediate ingredient (pasted hamburger dough), and the core ingredient is wrapped. Wrap 1 intermediate ingredient with 2nd intermediate ingredient (medium ground hamburger dough), wrap this with 3rd intermediate ingredient (pasty hamburger dough), and further wrap with 4th intermediate ingredient (medium ground hamburger dough), Lastly, the paste is formed into six layers so as to be wrapped with an outer ingredient (paste-like hamburger dough), and a paste is applied to both sides, or the coarsely ground hamburger dough is used as a core ingredient and a second intermediate ingredient, and the paste Hamburger dough 1 intermediate ingredient material, 3rd intermediate ingredient material and outer ingredient material, said intermediate ground hamburger dough as fourth intermediate ingredient material, core ingredient material (coarse ground hamburger dough) as first intermediate ingredient material (paste hamburger dough) 1st intermediate material wrapped with such core material is wrapped with 2nd intermediate material (coarse ground hamburger dough), and this is wrapped with 3rd intermediate material (pasted hamburger dough), and then 4th intermediate Wrapping with ingredients (medium ground hamburger dough), and finally forming into 6 layers to wrap with outer ingredients (paste-like hamburger dough), and applying the grilling on both sides. And a fourth intermediate ingredient, the paste hamburger dough as a first intermediate ingredient, a third intermediate ingredient and an outer ingredient, the intermediate ground hamburger dough as a second intermediate ingredient, and a core ingredient (coarse) Ground hamburger dough) first intermediate ingredients Wrapping in a hamburger dough), wrapping the first intermediate wrapping material with the second intermediate stuffing (medium ground hamburger dough) and wrapping it in the third intermediate stuffing (pasty hamburger dough) In addition, wrapping with the fourth intermediate ingredient (coarse ground hamburger dough), and finally forming into six layers so as to wrap with the outer ingredient (paste-like hamburger dough), and applying the grilling on both sides, Hamburg material is a core material, a second intermediate material, and a fourth intermediate material, and the pasty hamburger material is a first intermediate material, a third intermediate material, and an external material, and a core material (coarse ground hamburger) Wrap the dough) with the first intermediate ingredient (paste-like hamburger dough), wrap the first intermediate ingredient wrapped with the core ingredient with the second intermediate ingredient (coarse ground hamburger dough), and wrap this with the third intermediate ingredient Wrap it in wood (paste hamburger dough), and Wrapping with the 4th intermediate ingredient (coarse ground hamburger dough), and finally forming into 6 layers so as to wrap with the outer ingredient (paste-like hamburger dough), and it is not particularly limited In general, the thickness of the core material is 10 to 40 mm, preferably 20 to 35 mm, and the layer thickness of the first intermediate material, the third intermediate material, and the outer material is 1 to 10 mm, preferably 2 to 8 mm. The layer thicknesses of the 2 intermediate material and the fourth intermediate material can be respectively formed to 3 to 15 mm, preferably 7 to 10 mm.
また、本発明の六層構造のハンバーグとしては、前記粗挽きハンバーグ生地を芯具材とし、前記ペースト状ハンバーグ生地を第1中間具材、第3中間具材及び外具材とし、前記中挽きハンバーグ生地を第2中間具材及び第4中間具材とし、芯具材(粗挽きハンバーグ生地)が第1中間具材(ペースト状ハンバーグ生地)で包まれ、かかる芯具材が包まれた第1中間具材が第2中間具材(中挽きハンバーグ生地)で包まれ、これが第3中間具材(ペースト状ハンバーグ生地)で包まれ、さらに第4中間具材(中挽きハンバーグ生地)で包まれ、最後に外具材(ペースト状ハンバーグ生地)で包み込まれるように六層に成形され、両面に焼き目が施こされているハンバーグや、前記粗挽きハンバーグ生地を芯具材及び第2中間具材とし、前記ペースト状ハンバーグ生地を第1中間具材、第3中間具材及び外具材とし、前記中挽きハンバーグ生地を第4中間具材とし、芯具材(粗挽きハンバーグ生地)が第1中間具材(ペースト状ハンバーグ生地)で包まれ、かかる芯具材が包まれた第1中間具材が第2中間具材(粗挽きハンバーグ生地)で包まれ、これが第3中間具材(ペースト状ハンバーグ生地)で包まれ、さらに第4中間具材(中挽きハンバーグ生地)で包まれ、最後に外具材(ペースト状ハンバーグ生地)で包み込まれるように六層に成形され、両面に焼き目が施こされているハンバーグや、前記粗挽きハンバーグ生地を芯具材及び第4中間具材とし、前記ペースト状ハンバーグ生地を第1中間具材、第3中間具材及び外具材とし、前記中挽きハンバーグ生地を第2中間具材とし、芯具材(粗挽きハンバーグ生地)が第1中間具材(ペースト状ハンバーグ生地)で包まれ、かかる芯具材が包まれた第1中間具材が第2中間具材(中挽きハンバーグ生地)で包まれ、これが第3中間具材(ペースト状ハンバーグ生地)で包まれ、さらに第4中間具材(粗挽きハンバーグ生地)で包まれ、最後に外具材(ペースト状ハンバーグ生地)で包み込まれるように六層に成形され、両面に焼き目が施こされているハンバーグや、前記粗挽きハンバーグ生地を芯具材、第2中間具材及び第4中間具材とし、前記ペースト状ハンバーグ生地を第1中間具材、第3中間具材及び外具材とし、芯具材(粗挽きハンバーグ生地)が第1中間具材(ペースト状ハンバーグ生地)で包まれ、かかる芯具材が包まれた第1中間具材が第2中間具材(粗挽きハンバーグ生地)で包まれ、これが第3中間具材(ペースト状ハンバーグ生地)で包まれ、さらに第4中間具材(粗挽きハンバーグ生地)で包まれ、最後に外具材(ペースト状ハンバーグ生地)で包み込まれるように六層に成形され、両面に焼き目が施こされているハンバーグであれば特に制限されず、本発明の六層構造のハンバーグやその製造方法は、よく練ったハンバーグ生地混練物からなる第1中間具材で芯具材を包み、加熱調理したときに芯具材に由来する肉汁等が中間具材や外具材の中に保持され、断面六層構造で表面が滑らかな外観を有する点に大きな特徴を有している。 Moreover, as the hamburger having a six-layer structure of the present invention, the coarsely ground hamburger dough is used as a core tool material, the pasty hamburger dough is used as a first intermediate tool material, a third intermediate tool material, and an outer tool material. The hamburger dough is the second intermediate ingredient and the fourth intermediate ingredient, and the core ingredient (coarse ground hamburger dough) is wrapped with the first intermediate ingredient (pasted hamburger dough), and the core ingredient is wrapped. One intermediate ingredient is wrapped with the second intermediate ingredient (medium ground hamburger dough), this is wrapped with the third intermediate ingredient (paste hamburger dough), and further wrapped with the fourth intermediate ingredient (medium ground hamburger dough) In rare cases, the hamburger is formed into six layers so that it is wrapped in the outer material (paste-like hamburger dough) at the end, and baked on both sides. As an ingredient, the page The hamburger dough is the first intermediate ingredient, the third intermediate ingredient and the outer ingredient, the medium ground hamburger is the fourth intermediate ingredient, and the core ingredient (coarse hamburger dough) is the first intermediate ingredient. The first intermediate ingredient wrapped with (paste-like hamburger dough) and wrapped with the core ingredient is wrapped with the second intermediate ingredient (coarse ground hamburger dough), and this is the third intermediate ingredient (paste-like hamburger dough) ), And further wrapped in a fourth intermediate material (medium ground hamburger dough), and finally wrapped in an outer material (pasted hamburger dough), with six layers, and both sides are baked Hamburger or the coarsely ground hamburger dough as a core material and a fourth intermediate material, the pasty hamburger dough as a first intermediate material, a third intermediate material and an outer material, Use the dough as the second intermediate ingredient The core material (coarse ground hamburger dough) is wrapped in the first intermediate material (pasty hamburger dough), and the first intermediate material encased in the core material is the second intermediate material (medium ground hamburger dough). This is wrapped with a third intermediate ingredient (paste-like hamburger dough), further wrapped with a fourth intermediate ingredient (coarse ground hamburger dough), and finally wrapped with an outer ingredient (paste-like hamburger dough). In this way, the hamburger is formed into six layers, and baked on both sides, and the coarsely ground hamburger dough is used as the core material, the second intermediate material, and the fourth intermediate material, As a first intermediate material, a third intermediate material, and an outer material, the core material (coarse ground hamburger dough) was wrapped with the first intermediate material (pasted hamburger dough), and the core material was wrapped. The first intermediate ingredient is the second intermediate ingredient (coarse ground Wrapping with hamburger dough), this is wrapped with the third intermediate ingredient (paste hamburger dough), and further wrapped with the fourth intermediate ingredient (coarse ground hamburger dough), and finally the outer ingredient (paste hamburger dough) ) Is not particularly limited as long as the hamburger is formed into six layers so as to be wrapped in both sides, and baked on both sides, and the six-layer hamburger of the present invention and the manufacturing method thereof are well-kneaded hamburger dough Wrapping the core material with the first intermediate material consisting of the kneaded material, the meat juice etc. derived from the core material when heated and cooked is held in the intermediate material and the external material, and the surface has a six-layer structure in cross section It has a great feature in that it has a smooth appearance.
上記粗挽きハンバーグ生地としては、それぞれ7.5〜8.5mm目に挽いた牛赤身肉、脂肪分の多い豚肉、牛脂と、凍結タマネギとを含むハンバーグ生地を好適に例示することができる。また、粗挽きハンバーグ生地における多脂肪の肉の配合比率、例えば、牛赤身肉に対する脂肪分の多い豚肉と牛脂の配合比率を65〜85重量%、特に略75重量%とすることが好ましく、また、牛赤身肉と脂肪分の多い豚肉と牛脂に対する凍結タマネギの配合比率を20〜35重量%、特に25〜30重量%とすることが好ましい。また、凍結タマネギは、4.5〜8.5mm目、特に5〜7mm目に挽いたものが好ましい。4.5〜8.5mm目、好ましくは5〜7mm目に挽いた生の凍結タマネギを用いることにより、挽肉と馴染みにくい凍結タマネギによる喫食時の中具のスープ効果(ジューシー感)を達成することが可能となる。ソテータマネギや生タマネギを芯具材に用いると、ソテータマネギや生タマネギは挽肉と馴染みやすく、調理後の喫食時のスープ効果(ジューシー感)を達成することが困難になる。芯具材には、挽肉や凍結タマネギの他、液卵白、水、砂糖・塩等の各種調味料、pH調整剤等を配合することが好ましい。水は挽肉に対して10〜20重量%、特に13〜15重量%配合することが好ましい。挽肉は、全体量に対して、60〜70重量%、特に63〜66重量%配合することが好ましい。 Preferred examples of the coarsely ground hamburger dough include hamburger dough containing red beef meat, pork with a high fat content, beef tallow, and frozen onion that are each ground at 7.5 to 8.5 mm. Moreover, it is preferable that the blending ratio of the high fat meat in the coarsely ground hamburger dough, for example, the blending ratio of pork and beef with a high fat content to beef beef is 65 to 85% by weight, particularly about 75% by weight. The blending ratio of the frozen onion to the beef lean meat, the pork with a high fat content and the beef tallow is preferably 20 to 35% by weight, particularly preferably 25 to 30% by weight. Further, the frozen onion is preferably ground at 4.5 to 8.5 mm, particularly 5 to 7 mm. To achieve the soup effect (juicy feeling) of the ingredients during eating with the frozen onion, which is not familiar with minced meat, by using raw frozen onion ground to 4.5 to 8.5 mm, preferably 5 to 7 mm Is possible. When sautéed onions and fresh onions are used as the core material, the sautéed onions and fresh onions are easily compatible with minced meat, making it difficult to achieve a soup effect (juicy feeling) when eating after cooking. In addition to ground meat and frozen onion, the core material preferably contains various seasonings such as liquid egg white, water, sugar and salt, a pH adjuster and the like. It is preferable to mix water in an amount of 10 to 20% by weight, particularly 13 to 15% by weight, based on the ground meat. The minced meat is preferably blended in an amount of 60 to 70% by weight, particularly 63 to 66% by weight, based on the total amount.
上記よく練ったペースト状ハンバーグ生地としては、それぞれ2.5〜3.5mm目に挽いた牛赤身肉、脂肪分の多い豚肉、牛脂と、5mm目に挽いた生タマネギ又は/及びソテータマネギの他、パン粉、液卵白、水、砂糖・塩等の各種調味料、pH調整剤等を加えてよく混合した後、サイレントカッター、ミクロカッター等のカッター、混練機、等を用いて、ペースト状になるまで例えば20〜30分間よく練ったハンバーグ生地混練物を好適に例示することができる。なお、ペースト状ハンバーグ生地を外具材とする場合、結着補強剤を添加することが好ましい。よく練ったペースト状ハンバーグ生地、例えば、混合時間20分以上のペースト状ハンバーグ生地を用いると、芯具材や中間具材等をより確実に包み込むことができ、芯具材や中間具材由来の肉汁等をペースト状ハンバーグ生地層内に確実に保持しうる点で好ましい。 The well-kneaded pasty hamburger dough includes red beef ground minced to 2.5 to 3.5 mm, fatty pork, beef tallow, and fresh onion and / or saute onion minced to 5 mm. Add various seasonings such as bread crumbs, liquid egg whites, water, sugar and salt, pH adjusters, etc. and mix well, then use a silent cutter, micro cutter, etc., kneader, etc. to make a paste For example, a hamburger dough kneaded well for 20 to 30 minutes can be suitably exemplified. When a pasty hamburger dough is used as an outer material, it is preferable to add a binding reinforcing agent. Using a well-kneaded pasty hamburger dough, for example, a pasty hamburger dough with a mixing time of 20 minutes or more, can more reliably wrap the core material, intermediate material, etc. Meat soup is preferable in that it can be reliably retained in the pasty hamburger dough layer.
上記ペースト状ハンバーグ生地における牛赤身肉に対する脂肪分の多い豚肉配合比率を80〜90重量%、特に85〜87重量%とすることが好ましく、また、牛赤身肉に対する牛脂の配合比率を25〜35重量%、特に略30重量%とすることが好ましく、挽肉は、全体量に対して、60〜75重量%、特に65〜70重量%配合することが好ましい。また、牛赤身肉と脂肪分の多い豚肉と牛脂(挽肉)に対するソテータマネギや生タマネギの配合比率を15〜25重量%、特に20〜22重量%とすることが好ましい。ソテータマネギや生タマネギを中間具材に用いると、ソテータマネギや生タマネギは挽肉と馴染みやすく、特に混練した場合には中間具材の粘度を高めることができ、芯具材に由来する肉汁、ジュース、スープ、ルー等の漏出抑制効果が向上する。パン粉は挽肉に対して3〜9重量%、特に5〜7重量%配合することが好ましい。水は挽肉に対して1〜3重量%程度配合することが好ましい。パン粉、液卵白、水の配合量は中間具材の固化能に影響し、挽肉配合量は中間具材のハンバーグとの違和感の解消に影響する。 In the paste-like hamburger dough, the fat-rich pork blending ratio is preferably 80 to 90% by weight, particularly 85 to 87% by weight, and the beef tallow blending ratio to the beef lean meat is 25 to 35%. It is preferable to make it into weight%, especially about 30 weight%, and it is preferable to mix | blend minced meat with 60-75 weight% with respect to the whole quantity, especially 65-70 weight%. Moreover, it is preferable that the mixing ratio of sauteed onion and raw onion to beef lean meat, fat-rich pork and beef tallow (ground meat) is 15 to 25% by weight, particularly 20 to 22% by weight. When sautéed onions and raw onions are used as intermediate ingredients, sautéed onions and raw onions are easy to mix with minced meat, especially when kneaded, the viscosity of the intermediate ingredients can be increased, and meat juice and juice derived from the core ingredients , Soup, roux, etc. leakage suppression effect is improved. The bread crumb is preferably blended in an amount of 3 to 9% by weight, particularly 5 to 7% by weight, based on the ground meat. It is preferable to mix water in an amount of about 1 to 3% by weight with respect to the minced meat. The amount of bread crumbs, liquid egg white, and water affects the solidification ability of the intermediate ingredients, and the amount of ground meat affects the discomfort with the hamburger of the intermediate ingredients.
上記中挽きハンバーグ生地としては、それぞれ4.5〜5.5mm目に挽いた牛赤身肉、脂肪分の多い豚肉、牛脂と、生タマネギ又は/及びソテータマネギとを含むハンバーグ生地を好適に例示することができ、中挽きハンバーグ生地における牛赤身肉に対する脂肪分の多い豚肉配合比率を80〜90重量%、特に85〜87重量%とすることが好ましく、また、牛赤身肉に対する牛脂の配合比率を25〜35重量%、特に略30重量%とすることが好ましく、挽肉は、全体量に対して、60〜75重量%、特に65〜70重量%配合することが好ましい。また、牛赤身肉と脂肪分の多い豚肉と牛脂(挽肉)に対する5mm目に挽いたソテータマネギや生タマネギの配合比率を15〜25重量%、特に20〜22重量%とすることが好ましい。また、配合するソテータマネギや生タマネギ、好ましくは生タマネギを用いて、通常よりよく練る(6〜7分)ことが好ましい。中挽きハンバーグ生地には、パン粉、液卵白、水、砂糖・塩等の各種調味料、pH調整剤を配合することが好ましく、パン粉は挽肉に対して3〜9重量%、特に5〜7重量%配合することが好ましい。水は挽肉に対して1〜3重量%程度配合することが好ましい。なお、中挽きハンバーグ生地を外具材とする場合、結着補強剤を添加することが好ましい。 As the above-ground ground hamburger dough, preferred examples include hamburger dough containing red beef, fatty pork, beef tallow and raw onion or / and sauteed onion ground to 4.5 to 5.5 mm. It is preferable that the ratio of fat-rich pork to beef red meat in medium-milled hamburger dough is 80 to 90% by weight, particularly 85 to 87% by weight, and the ratio of beef fat to beef red meat is preferably It is preferable to make it 25-35 weight%, especially about 30 weight%, and it is preferable to mix | blend minced meat 60-75 weight% with respect to the whole quantity, especially 65-70 weight%. Moreover, it is preferable to set the blending ratio of sauteed onion or raw onion ground to 5 mm to lean beef, fat-rich pork and beef tallow (ground meat) to 15 to 25% by weight, particularly 20 to 22% by weight. Further, it is preferable to knead (6 to 7 minutes) better than usual using the sauteed onion and raw onion, preferably raw onion to be blended. It is preferable to mix breadcrumbs, liquid egg white, water, sugar, salt and other seasonings and pH adjusters in the medium ground hamburger dough, and the breadcrumbs are 3 to 9% by weight, especially 5 to 7% by weight based on the ground meat. % Is preferable. It is preferable to mix water in an amount of about 1 to 3% by weight with respect to the minced meat. In addition, when using an intermediate ground hamburger dough as an outer material, it is preferable to add a binding reinforcing agent.
本発明の三層構造のハンバーグの好ましい製造方法としては、それぞれ7.5〜8.5mm目に挽いた牛赤身肉、脂肪分の多い豚肉、牛脂と、凍結タマネギとを含む粗挽きハンバーグ生地からなる芯具材を、牛赤身肉、脂肪分の多い豚肉、牛脂と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地からなる中間具材で包み、かかる芯具材を包んだ中間具材を、それぞれ4.5〜5.5mm目に挽いた牛赤身肉、脂肪分の多い豚肉、牛脂と、生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地からなる外具材で包み込むように成形し、両面に焼き目を施こす方法を挙げることができ、また、本発明の三層構造のハンバーグとしては、それぞれ7.5〜8.5mm目に挽いた牛赤身肉、脂肪分の多い豚肉、牛脂と、凍結タマネギとを含む粗挽きハンバーグ生地からなる芯具材と、牛赤身肉、脂肪分の多い豚肉、牛脂と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地からなる中間具材と、それぞれ4.5〜5.5mm目に挽いた牛赤身肉、脂肪分の多い豚肉、牛脂と、生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地からなる外具材の三層構造からなり、芯具材が中間具材で包まれており、かかる芯具材を包んだ中間具材が外具材で包み込むように成形されており、両面に焼き目が施こされているハンバーグを好適に例示することができ、本発明の三層構造のハンバーグやその製造方法は、よく練ったペースト状ハンバーグ生地からなる中間具材で芯具材を包み、加熱調理したときに芯具材に由来する肉汁等が中間具材の中に保持されている点に大きな特徴を有している。 As a preferable method for producing the three-layered hamburger of the present invention, from raw ground hamburger dough containing red beef meat, fatty pork, beef tallow, and frozen onion, which are ground to 7.5 to 8.5 mm, respectively. Wrapping the core material comprising beef red meat, fatty pork, beef tallow and raw onion or / and saute onion, wrapped in an intermediate material made of well-kneaded pastry hamburger dough, Outer device made of medium-ground hamburger dough containing red beef meat, fatty pork, beef tallow, raw onion and / or saute onion, each of which is wrapped in 4.5-5.5 mm. Examples of the hamburger with a three-layer structure according to the present invention include a beef red meat ground to 7.5 to 8.5 mm. ,fat Containing a core material made of coarsely ground hamburger dough containing rich pork, beef tallow and frozen onion, red beef, fatty pork, beef tallow and raw onion and / or saute onion and kneaded well Medium ground hamburger dough containing intermediate ingredients made of pasty hamburger dough, red meat beef ground to 4.5 to 5.5 mm, fatty pork, beef tallow and raw onion and / or saute onion It consists of a three-layer structure of outer tool material, and the core tool material is wrapped with an intermediate tool material, and the intermediate tool material that wraps the core tool material is molded so as to be wrapped with the outer tool material. A hamburger with baked eyes can be preferably exemplified, and the three-layered hamburger of the present invention and the manufacturing method thereof wrap the core material with an intermediate material made of well-kneaded pasty hamburger dough , Heating control Gravy etc. derived from the single material upon has a great feature in that it is held in the intermediate ingredient.
次に、本発明の多層構造のハンバーグの製造工程における成形方法としては、例えば三層構造のハンバーグの場合、芯具材と中間具材と外具材を用いて、芯具材を中間具材が包み込むように、芯具材を包み込んだ中間具材を外具材が包み込むように、包餡式成形機を使用して、又は手作業で三層構造に成形する方法を挙げることができ、四層乃至六層のハンバーグの場合も、三層構造のハンバーグの場合と同様に、包餡式成形機を使用して、又は手作業で、芯具材を順次第1中間具材、第2中間具材等で包み込み、最後に外具材で包み込む成形方法を挙げることができる。 Next, as a molding method in the manufacturing process of the multilayered hamburger of the present invention, for example, in the case of a three-layered hamburger, a core material, an intermediate material, and an outer material are used, and the core material is used as an intermediate material. The method of forming into a three-layer structure using a wrapping type molding machine or by hand so that the outer tool material wraps the intermediate tool material that wraps the core tool material can be mentioned, In the case of four to six layers of hamburger, the core member is sequentially formed by using the wrapping type molding machine or by hand as in the case of the three-layered hamburger. Examples of the molding method include wrapping with an intermediate tool and the like, and finally wrapping with an outer tool.
本発明の多層構造のハンバーグにおける粗挽きハンバーグ生地とペースト状ハンバーグ生地と中挽きハンバーグ生地との使用割合(重量比)は、本発明の効果を奏する範囲内であれば特に制限されないが、例えば三層構造のハンバーグの場合、粗挽きハンバーグ生地(芯具材)とペースト状ハンバーグ生地(中間具材)と中挽きハンバーグ生地(外具材)との使用割合(重量比)は、40〜50:15〜25:85〜95であることが好ましい。次いで、成形ハンバーグ様食品は、鉄板コンベア等を使用して外側をプリクックして表面に焼き目(焦げ目)を付与する。この焼き目を両面に付与する焼き目付与工程においては、上面(片面)を下面(他面)より強い焼き目とすることが、調理工程でハンバーグ様食品をひっくり返す必要がないことから好ましい。かかる焼き目付与工程においては、ハンバーグの表面以外はほとんど未加熱状態に保たれる。焼き目が付与されたハンバーグは、スチームオーブンで約30分間加熱処理された後、急速冷凍処理又は急速冷却処理に付され、冷凍ハンバーグ製品(−18℃以下)、チルドハンバーグ製品(10℃以下)等として出荷したり、スチームオーブンで約1分40秒以内加熱処理された後、あるいは、スチームオーブン処理なしで急速冷凍処理に付され、冷凍ハンバーグ製品等として出荷されることになる。 The use ratio (weight ratio) of the coarsely ground hamburger dough, the pasty hamburger dough and the intermediately ground hamburger dough is not particularly limited as long as the effect of the present invention is achieved. In the case of a layered hamburger, the use ratio (weight ratio) of the coarsely ground hamburger dough (core material), pasty hamburger dough (intermediate material) and medium ground hamburger dough (outer material) is 40-50: It is preferable that it is 15-25: 85-95. Next, the shaped hamburger-like food is pre-cooked on the outside using an iron plate conveyor or the like, and imparts burnt (burned) to the surface. In the grilling process for imparting the grilling to both sides, it is preferable that the upper surface (one side) has a stronger grilling than the lower surface (the other side) because it is not necessary to turn the hamburger-like food in the cooking process. In such a burn-out imparting step, the portion other than the surface of the hamburger is kept in an unheated state. The hamburger with the grilled eyes is heat-treated in a steam oven for about 30 minutes, and then subjected to a quick freezing treatment or a quick cooling treatment to obtain a frozen hamburger product (−18 ° C. or lower) and a chilled hamburger product (10 ° C. or lower). Or after being heated in a steam oven within about 1 minute and 40 seconds, or after being subjected to a quick freezing treatment without a steam oven treatment, and shipped as a frozen hamburger product or the like.
本発明のハンバーグの調理方法としては、ファミリーレストラン・家庭等において、冷凍ハンバーグ製品を解凍した後、加水して蒸し焼きにしてソースをかけて加熱する方法や、チルドハンバーグ製品を加水して蒸し焼きにしてソースをかけて加熱する方法や、あるいは、冷凍ハンバーグ製品やチルドハンバーグ製品を電子レンジにより高周波加熱し、次いでソースをかけて食する簡便な調理法を適用することができ、調理途中でハンバーグをひっくり返すことなく、上面にも焼き目が付された調理ハンバーグ様食品を得ることができる。 As a method for cooking hamburger of the present invention, after thawing frozen hamburger products in a family restaurant, home, etc., add water and steam and then heat over sauce, or chilled hamburger products and steam You can apply a method of heating with sauce, or you can apply a simple cooking method in which frozen hamburger products or chilled hamburger products are heated with a microwave oven and then eaten with sauce, turning the hamburger upside down during cooking It is possible to obtain a cooked hamburger-like food with a grilled surface on the upper surface.
以下、実施例により本発明をより具体的に説明するが、本発明の技術的範囲はこれらの例示に限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.
(三層構造の冷凍ハンバーグの製造)
8mm目のチョッパーで挽いた牛赤身肉40.0重量部、8mm目のチョッパーで挽いた脂肪分の多い豚肉15.0重量部、8mm目のチョッパーで挽いた牛脂15.0重量部、5mm目に刻んだ冷凍玉葱20.0重量部、液卵白5.0重量部、及び水10.0重量部のほか、砂糖・塩等の各種調味料等を加えて、よく混合し、三層ハンバーグ用の芯具材を得た。
(Manufacture of three-layer frozen hamburger)
40.0 parts by weight of red beef ground with 8 mm chopper, 15.0 parts by weight of pork ground with 8 mm chopper, 15.0 parts by weight of beef fat ground with 8 mm chopper, 5 mm In addition to 20.0 parts by weight of frozen onion, 5.0 parts by weight of liquid egg white, and 10.0 parts by weight of water, add various seasonings such as sugar and salt, mix well, and for three-layer hamburgers A core material was obtained.
また、3mm目のチョッパーで挽いた牛赤身肉32.5重量部、3mm目のチョッパーで挽いた脂肪分の多い豚肉28.0重量部、3mm目のチョッパーで挽いた牛脂10.0重量部、5mm目に刻んだ生玉葱15.0重量部、パン粉6.0重量部、液卵白4.4重量部、水2.0重量部、砂糖・塩等の各種調味料等を加えて、よく混合し、次いで、混練機(ラスカー社製「ラスカーミキサー」またはウルフキング社製「ベーシックマシン」)を用いて25分間よく練って三層ハンバーグ用の中間具材を得た。 Also, 32.5 parts by weight of red beef ground with a chopper of 3 mm, 28.0 parts of pork with a high fat content ground with a chopper of 3 mm, 10.0 parts by weight of beef fat ground with a chopper of 3 mm, Add 15.0 parts by weight of raw onion carved into 5 mm, 6.0 parts by weight of bread crumbs, 4.4 parts by weight of liquid egg white, 2.0 parts by weight of water, various seasonings such as sugar and salt, etc. and mix well Next, the mixture was thoroughly kneaded for 25 minutes using a kneader (Lasker “Lasker mixer” or Wolf King “basic machine”) to obtain an intermediate material for a three-layer hamburger.
さらに、5mm目のチョッパーで挽いた牛赤身肉32.5重量部、5mm目のチョッパーで挽いた脂肪分の多い豚肉28.0重量部、5mm目のチョッパーで挽いた牛脂10.0重量部、5mm目角にダイスカットした生玉葱15.0重量部、パン粉6.0重量部、卵白4.4重量部、水2.0重量部、及び結着補強剤(エーザイ社製「パティーナ」)0.20重量部のほか、砂糖・塩等の各種調味料等を加えて、よく混合し、三層ハンバーグ用の外具材を調製した。 Furthermore, 32.5 parts by weight of beef red meat ground with a 5 mm chopper 28.0 parts by weight of fat pork ground with a 5 mm chopper, 10.0 parts by weight of beef fat ground with a 5 mm chopper, 15.0 parts by weight of raw corn cut into 5 mm corners, 6.0 parts by weight of bread crumbs, 4.4 parts by weight of egg white, 2.0 parts by weight of water, and binding reinforcing agent (“Patina” manufactured by Eisai Co., Ltd.) 0 In addition to 20 parts by weight, various seasonings such as sugar and salt were added and mixed well to prepare an outer material for a three-layer hamburger.
次に、芯具材45gを、よく錬った中間具材20gで包み込むように成形し、次いで芯具材が包み込まれた中間具材を外具材90gで包み込んで、厚さ20〜30mmの成形ハンバーグを得た。さらに、得られた成形ハンバーグを鉄板コンベア式のプレート式焼成機(アサヒ装設社製「BPR型」)を使用して、80秒間強い火力で加熱して、上面(片面)に焦げ目をつけ、更に反転して80秒間弱い火力で加熱し、反対面には軽く焼き目をつけた後、スチームオーブン(アサヒ装設社製「MPOオーブン」)で約30分間処理し、外具材の表層部全面および芯具材や中間具材の中心まで加熱をし、−35℃で50分間急冷凍して本発明の三層構造の冷凍ハンバーグを調製した。 Next, 45 g of the core material is molded so as to be wrapped with 20 g of a well-thinned intermediate material, and then the intermediate material with the core material wrapped is wrapped with 90 g of the outer material so as to have a thickness of 20 to 30 mm. A molded hamburger was obtained. Furthermore, the obtained molded hamburger was heated with a strong heating power for 80 seconds using an iron plate conveyor type plate-type baking machine ("BPR type" manufactured by Asahi Kissha Co., Ltd.), and the upper surface (one side) was burnt. Further invert and heat with a weak heating power for 80 seconds, lightly burnt the other side, and then processed in a steam oven ("MPO oven" manufactured by Asahi Kissha Co., Ltd.) for about 30 minutes. The entire surface and the center of the core material and the intermediate material were heated and rapidly frozen at −35 ° C. for 50 minutes to prepare a three-layer structure frozen hamburger of the present invention.
Claims (20)
肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を中間具材とし、
4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を外具材とし、
前記芯具材(粗挽きハンバーグ生地)を前記中間具材(ペースト状ハンバーグ生地)で包み、かかる芯具材を包んだ中間具材を前記外具材(中挽きハンバーグ生地)で包み込むように三層に成形し、両面に焼き目を施こすことを特徴とするハンバーグの製造方法。 Coarse ground hamburger dough containing ground meat and frozen onion ground to 7.5-8.5 mm
Meat and raw onion or / and sautéed onion, with paste hamburger dough well kneaded as an intermediate ingredient,
A medium-milled hamburger dough containing ground meat and raw onion or / and sautéed onion minced to 4.5-5.5 mm as an outer material,
The core material (coarse ground hamburger dough) is wrapped in the intermediate material (paste-like hamburger dough), and the intermediate material encased in the core material is wrapped in the outer material (medium ground hamburger dough). A method for producing a hamburger, characterized in that it is formed into a layer and burned on both sides.
肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を第1中間具材及び外具材とし、
4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を第2中間具材とし、
前記芯具材(粗挽きハンバーグ生地)を前記第1中間具材(ペースト状ハンバーグ生地)で包み、かかる芯具材を包んだ第1中間具材を前記第2中間具材(中挽きハンバーグ生地)で包み、さらに外具材(ペースト状ハンバーグ生地)で包み込むように四層に成形し、
両面に焼き目を施こすことを特徴とするハンバーグの製造方法。 Coarse ground hamburger dough containing ground meat and frozen onion ground to 7.5-8.5 mm
A meat paste and raw onion or / and saute onion, and a well-kneaded pasty hamburger dough as the first intermediate ingredient and outer ingredient,
Middle ground hamburger dough containing ground meat and raw onion or / and sautéed onion ground to 4.5 to 5.5 mm as the second intermediate ingredient,
The core material (coarse ground hamburger dough) is wrapped with the first intermediate material (paste-like hamburger dough), and the first intermediate material wrapped with the core material is used as the second intermediate material (medium ground hamburger dough). ), And then molded into four layers so as to wrap with outer material (paste hamburger dough)
A method for producing a hamburger, characterized by subjecting both sides to grilling.
肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を第1中間具材及び第3中間具材とし、
4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を第2中間具材及び外具材とし、
前記芯具材(粗挽きハンバーグ生地)を前記第1中間具材(ペースト状ハンバーグ生地)で包み、かかる芯具材を包んだ第1中間具材を前記第2中間具材(中挽きハンバーグ生地)で包み、これを第3中間具材(ペースト状ハンバーグ生地)で包み、さらに外具材(中挽きハンバーグ生地)で包み込むように五層に成形し、両面に焼き目を施こすことを特徴とするハンバーグの製造方法。 Coarse ground hamburger dough containing ground meat and frozen onion ground to 7.5-8.5 mm
A paste hamburger dough that contains meat and raw onion or / and saute onion and is well kneaded is used as the first intermediate ingredient and the third intermediate ingredient,
Medium ground hamburger dough containing ground meat and raw onion or / and saute onion that are ground to 4.5 to 5.5 mm as the second intermediate ingredient and outer ingredient,
The core material (coarse ground hamburger dough) is wrapped with the first intermediate material (paste-like hamburger dough), and the first intermediate material wrapped with the core material is used as the second intermediate material (medium ground hamburger dough). ), Wrap this with a third intermediate ingredient (paste-like hamburger dough), and then form it into five layers so as to wrap it with the outer ingredient (medium-ground hamburger dough) A method for manufacturing hamburgers.
肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を第1中間具材及び第3中間具材とし、
4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を外具材とし、前記芯具材(粗挽きハンバーグ生地)を前記第1中間具材(ペースト状ハンバーグ生地)で包み、かかる芯具材を包んだ第1中間具材を前記第2中間具材(粗挽きハンバーグ生地)で包み、これを第3中間具材(ペースト状ハンバーグ生地)で包み、さらに外具材(中挽きハンバーグ生地)で包み込むように五層に成形し、
両面に焼き目を施こすことを特徴とするハンバーグの製造方法。 Coarse ground hamburger dough containing ground meat and frozen onion ground to 7.5 to 8.5 mm as the core material and the second intermediate material,
A paste hamburger dough that contains meat and raw onion or / and saute onion and is well kneaded is used as the first intermediate ingredient and the third intermediate ingredient,
An intermediate ground hamburger dough containing ground meat and raw onion or / and saute onion 4.5 to 5.5 mm in outer material, and the core material (coarse ground hamburger dough) as the first intermediate material Wrap in (paste-like hamburger dough), wrap the first intermediate ingredient that wraps the core ingredient in the second intermediate ingredient (coarse ground hamburger dough), and wrap this in the third intermediate ingredient (pasty hamburger dough) Wrapped in, and further molded into five layers so as to wrap in the outer material (medium ground hamburger fabric),
A method for producing a hamburger, characterized by subjecting both sides to grilling.
肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を第1中間具材、第3中間具材及び外具材とし、
4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を第2中間具材及び第4中間具材とし、
前記芯具材(粗挽きハンバーグ生地)を前記第1中間具材(ペースト状ハンバーグ生地)で包み、かかる芯具材を包んだ第1中間具材を前記第2中間具材(中挽きハンバーグ生地)で包み、これを第3中間具材(ペースト状ハンバーグ生地)で包み、さらに第4中間具材(中挽きハンバーグ生地)で包み、最後に外具材(ペースト状ハンバーグ生地)で包み込むように六層に成形し、両面に焼き目を施こすことを特徴とするハンバーグの製造方法。 Coarse ground hamburger dough containing ground meat and frozen onion ground to 7.5-8.5 mm
Meat and raw onion or / and sautéed onion, a paste hamburger dough well kneaded as the first intermediate ingredients, third intermediate ingredients and outer ingredients,
Middle ground hamburger dough containing ground meat and raw onion or / and sautéed onion minced to 4.5-5.5 mm as the second intermediate ingredient and the fourth intermediate ingredient,
The core material (coarse ground hamburger dough) is wrapped with the first intermediate material (paste-like hamburger dough), and the first intermediate material wrapped with the core material is used as the second intermediate material (medium ground hamburger dough). ), Wrap this with the third intermediate ingredient (paste-like hamburger dough), wrap with the fourth intermediate ingredient (medium-ground hamburger dough), and finally wrap with the outer ingredient (paste-like hamburger dough) A method for manufacturing a hamburger, characterized in that it is formed into six layers and subjected to baking on both sides.
肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を第1中間具材、第3中間具材及び外具材とし、
4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を第4中間具材とし、
前記芯具材(粗挽きハンバーグ生地)を前記第1中間具材(ペースト状ハンバーグ生地)で包み、かかる芯具材を包んだ第1中間具材を前記第2中間具材(粗挽きハンバーグ生地)で包み、これを第3中間具材(ペースト状ハンバーグ生地)で包み、さらに第4中間具材(中挽きハンバーグ生地)で包み、最後に外具材(ペースト状ハンバーグ生地)で包み込むように六層に成形し、両面に焼き目を施こすことを特徴とするハンバーグの製造方法。 Coarse ground hamburger dough containing ground meat and frozen onion ground to 7.5 to 8.5 mm as the core material and the second intermediate material,
Meat and raw onion or / and sautéed onion, a paste hamburger dough well kneaded as the first intermediate ingredients, third intermediate ingredients and outer ingredients,
Middle ground hamburger dough containing ground meat and raw onion or / and sautéed onion minced to 4.5 to 5.5 mm as the fourth intermediate ingredient,
The core material (coarse ground hamburger dough) is wrapped in the first intermediate material (pasted hamburger dough), and the first intermediate material encased in the core material is used as the second intermediate material (coarse hamburger dough). ), Wrap this with the third intermediate ingredient (paste-like hamburger dough), wrap with the fourth intermediate ingredient (medium-ground hamburger dough), and finally wrap with the outer ingredient (paste-like hamburger dough) A method for manufacturing a hamburger, characterized in that it is formed into six layers and subjected to baking on both sides.
肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を第1中間具材、第3中間具材及び外具材とし、
4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を第2中間具材とし、
前記芯具材(粗挽きハンバーグ生地)を前記第1中間具材(ペースト状ハンバーグ生地)で包み、かかる芯具材を包んだ第1中間具材を前記第2中間具材(中挽きハンバーグ生地)で包み、これを第3中間具材(ペースト状ハンバーグ生地)で包み、さらに第4中間具材(粗挽きハンバーグ生地)で包み、最後に外具材(ペースト状ハンバーグ生地)で包み込むように六層に成形し、両面に焼き目を施こすことを特徴とするハンバーグの製造方法。 Coarse ground hamburger dough containing ground meat and frozen onion that are ground to 7.5 to 8.5 mm as the core material and the fourth intermediate material,
Meat and raw onion or / and sautéed onion, a paste hamburger dough well kneaded as the first intermediate ingredients, third intermediate ingredients and outer ingredients,
Middle ground hamburger dough containing ground meat and raw onion or / and sautéed onion ground to 4.5 to 5.5 mm as the second intermediate ingredient,
The core material (coarse ground hamburger dough) is wrapped with the first intermediate material (paste-like hamburger dough), and the first intermediate material wrapped with the core material is used as the second intermediate material (medium ground hamburger dough). ), Wrap this with a third intermediate ingredient (paste hamburger dough), wrap with a fourth intermediate ingredient (coarse hamburger dough), and finally wrap with an outer ingredient (paste hamburger dough) A method for manufacturing a hamburger, characterized in that it is formed into six layers and subjected to baking on both sides.
肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を中間具材とし、
4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を外具材とし、
前記芯具材(粗挽きハンバーグ生地)が前記中間具材(ペースト状ハンバーグ生地)で包まれ、かかる芯具材が包まれた中間具材が前記外具材(中挽きハンバーグ生地)で包み込まれるように三層に成形され、両面に焼き目が施こされていることを特徴とするハンバーグ。 Coarse ground hamburger dough containing ground meat and frozen onion ground to 7.5-8.5 mm
Meat and raw onion or / and sautéed onion, with paste hamburger dough well kneaded as an intermediate ingredient,
A medium-milled hamburger dough containing ground meat and raw onion or / and sautéed onion minced to 4.5-5.5 mm as an outer material,
The core material (coarse ground hamburger dough) is wrapped in the intermediate material (paste-like hamburger dough), and the intermediate material encased in the core material is wrapped in the outer material (medium ground hamburger dough). A hamburger characterized in that it is formed in three layers and has a burned surface on both sides.
肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を第1中間具材及び外具材とし、
4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を第2中間具材とし、
前記芯具材(粗挽きハンバーグ生地)が前記第1中間具材(ペースト状ハンバーグ生地)で包まれ、かかる芯具材が包まれた第1中間具材が前記第2中間具材(中挽きハンバーグ生地)で包まれ、さらに外具材(ペースト状ハンバーグ生地)で包み込まれるように四層に成形され、両面に焼き目が施こされていることを特徴とするハンバーグ。 Coarse ground hamburger dough containing ground meat and frozen onion ground to 7.5-8.5 mm
A meat paste and raw onion or / and saute onion, and a well-kneaded pasty hamburger dough as the first intermediate ingredient and outer ingredient,
Middle ground hamburger dough containing ground meat and raw onion or / and sautéed onion ground to 4.5 to 5.5 mm as the second intermediate ingredient,
The core material (coarse ground hamburger dough) is wrapped in the first intermediate material (pasted hamburger dough), and the first intermediate material encased in the core material is the second intermediate material (medium ground). A hamburger characterized in that it is wrapped in hamburger dough), and is further formed into four layers so as to be wrapped in an outer material (paste-like hamburger dough), and is baked on both sides.
肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を第1中間具材及び第3中間具材とし、
4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を第2中間具材及び外具材とし、
前記芯具材(粗挽きハンバーグ生地)が前記第1中間具材(ペースト状ハンバーグ生地)で包まれ、かかる芯具材が包まれた第1中間具材が前記第2中間具材(中挽きハンバーグ生地)で包まれ、これが第3中間具材(ペースト状ハンバーグ生地)で包まれ、さらに外具材(中挽きハンバーグ生地)で包み込まれるように五層に成形され、両面に焼き目が施こされていることを特徴とするハンバーグ。 Coarse ground hamburger dough containing ground meat and frozen onion ground to 7.5-8.5 mm
A paste hamburger dough that contains meat and raw onion or / and saute onion and is well kneaded is used as the first intermediate ingredient and the third intermediate ingredient,
Medium ground hamburger dough containing ground meat and raw onion or / and saute onion that are ground to 4.5 to 5.5 mm as the second intermediate ingredient and outer ingredient,
The core material (coarse ground hamburger dough) is wrapped in the first intermediate material (pasted hamburger dough), and the first intermediate material encased in the core material is the second intermediate material (medium ground). Wrapped in hamburger dough), this is wrapped in the third intermediate ingredient (paste-like hamburger dough), and further molded into five layers so as to be wrapped in outer ingredient (medium-ground hamburger dough), and both sides are baked Hamburger characterized by being rubbed.
肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を第1中間具材及び第3中間具材とし、
4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を外具材とし、
前記芯具材(粗挽きハンバーグ生地)が前記第1中間具材(ペースト状ハンバーグ生地)で包まれ、かかる芯具材が包まれた第1中間具材が前記第2中間具材(粗挽きハンバーグ生地)で包まれ、これが第3中間具材(ペースト状ハンバーグ生地)で包まれ、さらに外具材(中挽きハンバーグ生地)で包み込まれるように五層に成形され、両面に焼き目が施こされていることを特徴とするハンバーグ。 Coarse ground hamburger dough containing ground meat and frozen onion ground to 7.5 to 8.5 mm as the core material and the second intermediate material,
A paste hamburger dough that contains meat and raw onion or / and saute onion and is well kneaded is used as the first intermediate ingredient and the third intermediate ingredient,
A medium-milled hamburger dough containing ground meat and raw onion or / and sautéed onion minced to 4.5-5.5 mm as an outer material,
The core material (coarse ground hamburger dough) is wrapped in the first intermediate material (pasted hamburger dough), and the first intermediate material encased in the core material is the second intermediate material (coarse ground). Wrapped in hamburger dough), this is wrapped in the third intermediate ingredient (paste-like hamburger dough), and further molded into five layers so as to be wrapped in outer ingredient (medium-ground hamburger dough), and both sides are baked Hamburger characterized by being rubbed.
肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を第1中間具材、第3中間具材及び外具材とし、
4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を第2中間具材及び第4中間具材とし、
前記芯具材(粗挽きハンバーグ生地)が前記第1中間具材(ペースト状ハンバーグ生地)で包まれ、かかる芯具材が包まれた第1中間具材が前記第2中間具材(中挽きハンバーグ生地)で包まれ、これが第3中間具材(ペースト状ハンバーグ生地)で包まれ、さらに第4中間具材(中挽きハンバーグ生地)で包まれ、最後に外具材(ペースト状ハンバーグ生地)で包み込まれるように六層に成形され、両面に焼き目が施こされていることを特徴とするハンバーグ。 Coarse ground hamburger dough containing ground meat and frozen onion ground to 7.5-8.5 mm
Meat and raw onion or / and sautéed onion, a paste hamburger dough well kneaded as the first intermediate ingredients, third intermediate ingredients and outer ingredients,
Middle ground hamburger dough containing ground meat and raw onion or / and sautéed onion minced to 4.5-5.5 mm as the second intermediate ingredient and the fourth intermediate ingredient,
The core material (coarse ground hamburger dough) is wrapped in the first intermediate material (pasted hamburger dough), and the first intermediate material encased in the core material is the second intermediate material (medium ground). Wrapped in hamburger dough), this is wrapped in the third intermediate ingredient (paste-like hamburger dough), further wrapped in the fourth intermediate ingredient (medium-ground hamburger dough), and finally the outer ingredient (paste-like hamburger dough) Hamburger characterized in that it is molded into six layers so that it is wrapped in and baked on both sides.
肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を第1中間具材、第3中間具材及び外具材とし、
4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を第4中間具材とし、
前記芯具材(粗挽きハンバーグ生地)が前記第1中間具材(ペースト状ハンバーグ生地)で包まれ、かかる芯具材が包まれた第1中間具材が前記第2中間具材(粗挽きハンバーグ生地)で包まれ、これが第3中間具材(ペースト状ハンバーグ生地)で包まれ、さらに第4中間具材(中挽きハンバーグ生地)で包まれ、最後に外具材(ペースト状ハンバーグ生地)で包み込まれるように六層に成形され、両面に焼き目が施こされていることを特徴とするハンバーグ。 Coarse ground hamburger dough containing ground meat and frozen onion ground to 7.5 to 8.5 mm as the core material and the second intermediate material,
Meat and raw onion or / and sautéed onion, a paste hamburger dough well kneaded as the first intermediate ingredients, third intermediate ingredients and outer ingredients,
Middle ground hamburger dough containing ground meat and raw onion or / and sautéed onion minced to 4.5 to 5.5 mm as the fourth intermediate ingredient,
The core material (coarse ground hamburger dough) is wrapped in the first intermediate material (pasted hamburger dough), and the first intermediate material encased in the core material is the second intermediate material (coarse ground). Wrapped in hamburger dough), this is wrapped in the third intermediate ingredient (paste-like hamburger dough), further wrapped in the fourth intermediate ingredient (medium-ground hamburger dough), and finally the outer ingredient (paste-like hamburger dough) Hamburger characterized in that it is molded into six layers so that it is wrapped in and baked on both sides.
肉と、生タマネギ又は/及びソテータマネギとを含み、よく練ったペースト状ハンバーグ生地を第1中間具材、第3中間具材及び外具材とし、
4.5〜5.5mm目に挽いた挽肉と生タマネギ又は/及びソテータマネギとを含む中挽きハンバーグ生地を第2中間具材とし、
前記芯具材(粗挽きハンバーグ生地)が前記第1中間具材(ペースト状ハンバーグ生地)で包まれ、かかる芯具材が包まれた第1中間具材が前記第2中間具材(中挽きハンバーグ生地)で包まれ、これが第3中間具材(ペースト状ハンバーグ生地)で包まれ、さらに第4中間具材(粗挽きハンバーグ生地)で包まれ、最後に外具材(ペースト状ハンバーグ生地)で包み込まれるように六層に成形され、両面に焼き目が施こされていることを特徴とするハンバーグ。 Coarse ground hamburger dough containing ground meat and frozen onion that are ground to 7.5 to 8.5 mm as the core material and the fourth intermediate material,
Meat and raw onion or / and sautéed onion, a paste hamburger dough well kneaded as the first intermediate ingredients, third intermediate ingredients and outer ingredients,
Middle ground hamburger dough containing ground meat and raw onion or / and sautéed onion ground to 4.5 to 5.5 mm as the second intermediate ingredient,
The core material (coarse ground hamburger dough) is wrapped in the first intermediate material (pasted hamburger dough), and the first intermediate material encased in the core material is the second intermediate material (medium ground). Wrapped with hamburger dough), this is wrapped with the third intermediate ingredient (paste-like hamburger dough), and further wrapped with the fourth intermediate ingredient (coarse ground hamburger dough), and finally the outer ingredient (paste-like hamburger dough) Hamburger characterized in that it is molded into six layers so that it is wrapped in and baked on both sides.
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