JP6820685B2 - Meat bun and its manufacturing method - Google Patents

Description

The present invention relates to meat buns and methods for producing the same.

Nikuman is a type of Chinese steamed bun, which is made by fermenting ingredients such as meat, shiitake mushrooms, and chopped bamboo shoots with soy sauce, sake, and pepper (also called meat bean paste). It is wrapped in skin dough and steamed.

The manufacturing process for making meat buns is to mix unheated meat with other ingredients and seasonings, which is not heat-treated unless the ingredients and method of making the bean paste may differ slightly depending on the region and people. It is almost the same in the basic point that (also called raw bean paste) is wrapped in the skin dough (also called wrapping), the secondary fermentation process is taken, and it is steamed and finished.

The basic process of mass-producing meat buns is not much different from hand-made, but between the process of preparing the filling and the process of wrapping the filling in the skin dough (also called the bean paste process). It differs from the case of hand-made in that it generally includes a heat treatment step of the filling.
It is thought that the reason why the heat treatment process for fillings has become common is that the measures taken in consideration of efficiency and hygiene in mass production have been widely accepted. However, if both the heat treatment of the filling and the steaming process after the bean paste are performed, the heat treatment will be repeated, so that the meat tends to harden and the flavor deteriorates due to overheating. It can also contribute to the quality difference from handmade products.

Recently, consumers have come to demand the same quality as handmade meat buns for mass-produced meat buns, and in order to cope with this, various measures have been taken even in the case of mass production. One of them is to use large ingredients that are often used for handmade meat buns, especially meat lumps, but the meat lumps used for mass-produced products may be uneven in hardness and quality. Therefore, a device is made to make the hardness and quality uniform by means such as softening treatment using an enzyme such as protease.

However, in the case of enzyme treatment, there is a concern that the meat becomes too soft due to excessive treatment and the texture deteriorates or the flavor deteriorates, so it is necessary to control the temperature and time to finish the meat with the optimum texture. difficult. In addition, when the substrate specificity of the enzyme used is wide, the protease activity acts on the wheat protein of the skin dough, and the contact surface between the skin dough and the filling material is dissolved and easily torn. Furthermore, when wrapping the filling without heating for a handmade-style meat bun, that is, when using raw bean paste, the gravy generated from the filling infiltrates the dough during the steaming process after wrapping, and the dough becomes It becomes easier to tear. For this reason, it is difficult to achieve both non-heat treatment of the filling and use of the meat mass, particularly non-heat treatment of the filling and enzyme treatment of the meat mass.

Conventionally, some techniques related to Chinese steamed buns and baozi, including meat buns, have been reported (for example, Patent Documents 1 to 4). In addition, maxinolicin ( maxinolysine ), which is a protease produced by Streptomyces glyceoloalbus , is an enzyme used for enzyme treatment of meat mass and does not act on muscle cells and specifically softens streptomyces and tendons. Many commercially available collagenases are also known, including Patent Document 5). However, there is no mention or suggestion of the above-mentioned problems such as non-heat treatment of fillings in meat buns, and there is no report of an enzyme claiming suitability for meat bun production.

Japanese Patent No. 3230921 Japanese Unexamined Patent Publication No. 2011-254771 Japanese Patent No. 5258837 Japanese Patent No. 4141237 Japanese Unexamined Patent Publication No. 8-70818

An object of the present invention is to provide a method for producing a meat bun, which can soften the meat of the filling material and reduce the influence on the skin dough.

The present invention relates to the following (1) to (2).
(1) A method for producing a meat bun, which comprises a step of adding collagenase to the filling of the meat bun and a step of including the filling in the skin dough.
(2) A meat bun containing a filling containing collagenase.

According to the present invention, it is possible to provide a method for producing a meat bun, which can soften the meat of the filling and reduce the influence on the skin dough.

FIG. 1 is a photograph showing the effect on meat buns depending on the presence or absence of the use of an enzyme preparation. From the left, the meat buns used for control (without enzyme), papain preparation, collagenase preparation ▲ 1 ▼, and collagenase preparation ▲ 2 ▼ are shown. The upper row shows the cross section of each meat bun, and the lower row shows the appearance of each meat bun from the side.

The meat bun filling (meat bean paste) of the present invention can be produced according to a conventional method for producing meat bean paste, except that it contains collagenase.
That is, the filling of the meat bun of the present invention is a filling containing meat, collagenase, ingredients other than meat, and seasonings.

The meat used in the present invention may be any kind of meat normally used for filling meat buns, such as pork, beef, chicken and other livestock meat, shrimp, crab, scallop, squid, salmon and the like. The meat of seafood and the like can be mentioned, but livestock meat is preferable, and pork and beef are more preferable. The part of the meat is not particularly limited, but the part where streaks and tendons are present is preferable. In addition, a plurality of types and parts of meat may be used in combination.

The form of the meat is not particularly limited, and it may be minced meat obtained by cutting it into small pieces or grinding it, but it is preferably in the form of a lump. In the case of a lump, the size is not particularly limited, but in consideration of ease of eating, it is usually about 1 to 2 cm.
As ingredients other than meat, any of the ingredients normally used for filling meat buns can be used as long as the action of collagenase, which is an enzyme used in the present invention, is not hindered. For example, shiitake mushrooms, bamboo shoots, and onions. , Chinese chive, green onion, cabbage, ginger, garlic, Chinese cabbage, etc.

As for the seasoning, any seasoning that can be used as a filling material for meat buns can be used as long as the action of the enzyme used in the present invention is not hindered. Examples thereof include soy sauce, sugar, salt, sake such as sake and old sake, oils such as mirin and sesame oil, amino acids, and oyster sauce.

Furthermore, if necessary, oils and fats such as fish oil, beef fat, pork fat, palm oil, soybean oil, rapeseed oil, corn oil, saflower oil, milk fat and their processed fats, compounded fats, hydrogenated oils, ester exchange oils, etc. Gelling agents such as xanthan gum, guagam, pectin, corn starch, tapioca starch, moist heat-treated starch, processed starch and other starches, sucrose, oligosaccharides, glucose and fructose liquid sugar and other sugars, acesulfam potassium, sclarose, ascortame, xylitol , Sweeteners such as trehalose and palatinose, sugar alcohols such as sorbitol and martitol, dietary fiber such as resistant dextrin, crystalline cellulose and apple fiber, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin Emulsifiers such as, organic acids such as citric acid, malic acid, acetic acid, lactic acid and salts thereof, vitamins such as vitamin A, vitamin B group, vitamin C (ascorbic acid), minerals such as calcium and sodium or salts thereof, Antioxidants such as ascorbic acid and vitamin E, spices, fragrances, pigments and the like may be used.

Collagenase used in the present invention is a protease having an activity of specifically hydrolyzing collagens, which are major protein components constituting animal binding tissues, and can be used for collagen, low molecular weight collagen, gelatin, or collagen or gelatin. Those that act on hydrolyzed collagen peptide. The collagenase used in the present invention preferably has substantially no hydrolyzing activity of wheat protein such as gluten.

Collagenase used in the present invention, human, bovine, porcine, animal tissue such as a mouse, Clostridium (Clostridium) genus Streptomyces (Streptomyces) genus bacteria such as, actinomycetes, in accordance with conventional methods of enzyme purification from fungi such as It may be prepared and used. For example, from animal tissues, EC. Collagenase classified into 3.4.24.24 can be prepared, and EC. Collagenase classified into 3.4.24.3 can be prepared. As the collagenase used in the present invention, a commercially available product may be used.

In the present invention, a composition containing components other than collagenase, that is, a collagenase preparation may be used as long as it does not interfere with the effects of the present invention.
Commercially available collagenase or collagenase preparations, for example, Clostridium history tee cam (Clostridium histolyticum) from Streptomyces (Streptomyces) genus, collagenase or collagenase preparation such as derived from Achromobacter (Achromobacter) genus, and the like.

As a method of incorporating collagenase in the filling, (1) a method of preparing the filling using collagenase as one of the raw materials, (2) a method of attaching collagenase to the meat and using it for the preparation of the filling, (3). ) A method of injecting a collagenase solution into the prepared filling material, a method of (4) immersing the filling material in a collagenase solution or the like to allow collagenase to permeate, or the like, but the above methods (2) or (4) may be used. ) Is preferable in that collagenase can be efficiently acted on the meat.
When the collagenase is contained in the filling, it is not necessary to adjust the pH in particular, but the pH of the filling may be adjusted to, for example, pH 4 to 10, preferably pH 6 to 9, if necessary.

The amount of collagenase contained in the filling is preferably 0.1 to 1000 units per 1 g of meat weight. The amount of collagenase activity (unit) was determined by using collagen as a substrate, reacting at 37 ° C. for a predetermined time in the presence of 5 mmol / L calcium chloride at pH 7.5, and then using L-leucine as the amount of liberated peptide. It can be quantified by the standard ninhydrin method. In this method, the amount of activity of collagenase that releases 1 μmol of peptide per minute at 37 ° C. is defined as 1 unit (unit).

The skin dough for wrapping the filling is wheat flour such as strong flour, medium-strength flour, and weak flour, sugars such as white sugar, brown sugar, maple syrup, D-xylose, and stevia extract, or sweeteners, salad oil, and sesame oil. , Rapeseed oil, palm oil, olive oil, red flower oil, shortening, butter, margarine, lard and other fats and oils, baking soda, baking powder, whipped butter and other leavening agents, water and other ingredients that are mixed and kneaded for ordinary meat buns Prepare according to the method for preparing the dough. Yeast may be used as the leavening agent.

When yeast is contained in the skin dough, a fermentation step (hoiro) is performed after the bean paste step of wrapping the prepared filling material with the skin dough. Steam the obtained meat bun with a steamer or the like to complete the meat bun.
As described above, since the meat bun manufacturing process includes a heating process such as a steaming process and a fermentation process performed as needed, the colagenase is kept at 20 ° C to 60 ° C for about 1 to 60 minutes. The preferred conditions for acting on the meat of the ingredients are naturally satisfied, but if necessary, a heating / holding step may be introduced in any of the steps from the preparation of the filling to the completion of the meat bun.
Examples of the present invention will be described below, but the present invention is not limited thereto.

110 g of pork cut into squares of about 1 to 2 cm and 8 g of pork fat, 0.1 g of papain preparation (manufactured by Wako Pure Chemical Industries, Ltd.), which is a protease preparation having no collagenase activity, and 3.6 g of acetylated adipic acid cross-linked starch. 0.05 g of sodium hydrogen carbonate, 0.05 g of sodium carbonate, 0.1 g of trisodium citrate, 0.05 g of calcium lactate and 0.025 g of citric acid were added and mixed for 1 minute and 30 seconds. The final concentration of 0.1 g of the papain preparation in the filling material to be prepared thereafter is 0.05% by weight, and the filling material contains 2 units of papain.

Further, instead of the papain preparation, 0.1 g of a collagenase preparation (1 ▼ (containing a collagenase derived from the genus Clostridium , manufactured by Wako Pure Chemical Industries, Ltd.)) was used in the same manner. 0.1 g of the collagenase preparation has an amount of 0.05% by weight as the final concentration in the filling material to be prepared later, and the filling material contains 13 units of collagenase.

Further, instead of the papain preparation, 0.1 g of a collagenase preparation (2 ▼ (containing a collagenase derived from actinomycetes, manufactured by Nagase ChemteX Corporation)) was used in the same operation. 0.1 g of the collagenase preparation has an amount of 0.05% by weight as the final concentration in the filling material to be prepared later, and the filling material contains 1 unit of collagenase.

After adhering each enzyme preparation and starch to the meat by the above operation, 48 g of vegetables (chopped onions, bamboo shoots and mirin), 2 g of grated ginger, 6 g of bread flour and seasonings (soy sauce, white sugar, salt) , Whole chicken extract, mirin, monosodium glutamate and sesame oil) 19.2 g was added and mixed for 2 minutes to prepare the filling. In addition, control fillings were prepared using meat to which no enzyme was attached.

Separately, 47% by weight of strong flour, 12% by weight of weak flour, 5.9% by weight of granulated sugar, 0.3% by weight of salt, 0.6% by weight of baking powder, 3% by weight of lard, and 30% by weight of water. % And baker's yeast YST (manufactured by MC Food Specialties Inc.) in an amount of 1.2% by weight were used to prepare a skin dough for meat buns according to a conventional method.

40 g of each of the prepared fillings was weighed and wrapped with the previously prepared skin dough for meat buns. After the bean paste, it was fermented (hoiro) at 50 ° C. and 50% relative humidity for 40 minutes, and then steamed in a steamer at 103 ° C. for 10 minutes to complete the meat bun.

Immediately after wrapping, before the steaming process (immediately after the steaming process), the height of the meat bun immediately after the steaming process, the length of the contact part with the floor (the length of the longer side, called the bottom), the eating of the meat immediately after the steaming process The feeling and the texture of the skin dough immediately after the steaming process (especially about the contact part between the filling and the skin dough) were examined.

Regarding the height of the meat bun and the length of the base, the relative values with the numerical value of the control (meat bun without enzyme) as 100 are also shown. The results are shown in Table 1.
In addition, a photograph showing the cross section and the appearance from the side of each meat bun is shown in FIG.

As shown in Table 1 and FIG. 1, in the meat bun (control) in which the filling did not contain an enzyme, the meat bun swelled well after the steaming step, but no softening of the meat in the filling was observed. On the other hand, meat buns containing enzymes (papain preparations or collagenase preparations. In Table 1, they are indicated as papain, collagenase ▲ 1 ▼, and collagenase ▲ 2 ▼, respectively), regardless of which preparation is used, the filling Softening of the meat was observed.
However, in the meat bun containing the papain preparation, the volume of the meat bun decreased as the heating progressed (from the proof to the steaming step). On the other hand, the base length was hardly affected by the presence or absence of the enzyme.

Regarding the texture of the skin of the meat bun, the meat bun (control) that does not contain enzymes in the filling and the meat bun that contains the collagenase preparation have no stickiness and have a natural texture that is typical of the skin of meat buns. Met. On the other hand, the meat bun containing the papain preparation had an unnatural texture in which the contact surface between the filling and the skin felt sticky.

According to the present invention, it is possible to provide a method for producing a meat bun, which can soften the meat of the filling and reduce the influence on the skin dough.

Claims (2)

A step of adding collagenase derived from the genus Clostridium or collagenase derived from actinomycetes in an amount of 0.009 to 1000 units per 1 g of meat weight , and including the filling in the skin dough. A method for producing meat buns, which has a process. A meat bun containing a filling containing 0.009 to 1000 units of collagenase derived from the genus Clostridium or collagenase derived from actinomycetes per 1 g of meat weight .

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