JP7495937B2 - Method for producing sauce containing ground meat particles - Google Patents

Description

The present invention relates to a sauce containing particulate minced meat in which the minced meat is contained in a finer particulate form rather than in a lump form.

There are two types of sauces containing minced meat: one that contains minced meat formed into chunks, such as meatballs (minced meat chunks), and one that contains finer, granular minced meat. The former type of sauce containing minced meat chunks has a roasted, fragrant surface and a juicy interior, providing a flavor and texture similar to that of a meat dish with sauce. In contrast, the latter type of sauce containing granular minced meat has a flavor in which the fragrant roasted minced meat is integrated into the sauce, and combined with the chewy, minced meat-like texture, the flavors of the sauce and meat can be enjoyed together. Typical examples of sauces containing granular minced meat include meat sauce and Bolognese sauce.

A typical method for producing a sauce containing granulated minced meat is to first heat and cook raw minced meat, including frying it with other ingredients as necessary, to remove some of the moisture and solidify it into a minced meat state, then mix the minced meat with other ingredients such as sauce, and heat the mixture. This conventional method has the problem that the minced meat takes a long time to heat because it is heated before the other ingredients, which makes the minced meat hard and reduces the chewy texture of the minced meat. Another conventional method is to first produce a sauce, then add raw minced meat to the sauce and heat it, but because the minced meat is heated in the sauce, the heating conditions for the minced meat are relatively mild, and as a result, it is difficult to feel the aroma of the minced meat, and the meat juices are lost, resulting in a granulated minced meat sauce with poor texture.

A method has been proposed for producing a sauce containing minced meat, using an oven as a cooking utensil for cooking the minced meat. For example, Patent Document 1 discloses a production method that aims to produce a sauce containing minced meat that has a pleasant meaty aroma even when cooking in large quantities, and uses an oven instead of a kneader or sauté machine as a cooking utensil for cooking the minced meat, including a step of baking the minced meat until the product temperature reaches 70 to 105°C. However, with this method, the minced meat is cooked to a relatively high temperature, which causes a lot of juice to flow out of the minced meat, making it impossible to produce a sauce containing minced meat that is elastic and juicy.

Patent Document 2 discloses a method for producing a sauce containing minced meat by heat-treating raw minced meat in an oven into which water vapor has been introduced to obtain minced meat with a moisture content of 58 to 70% by mass, and using the minced meat. Patent Document 3 discloses a method for producing a sauce containing minced meat by heat-treating raw minced meat in an oven to obtain minced meat with a moisture content of 74% by mass or less, and further heat-treating the minced meat with a burner.

JP 2014-113076 A International Publication No. 2016/159221 International Publication No. 2016/159222

The objective of the present invention is to provide a method for producing a sauce containing granulated minced meat that allows the savory flavor of the meat to be fully felt and allows the chewy texture of the minced meat to be enjoyed.

The present invention relates to a method for producing a sauce containing particulate minced meat, which uses smoked minced meat as a raw material for the particulate minced meat.

The method for producing a sauce containing particulate minced meat of the present invention is characterized by the use of smoked minced meat as the raw material for the particulate minced meat. Smoked minced meat is made by mincing smoked meat. The desired effect of the present invention (enjoying the chewy texture of minced meat while fully experiencing the savory flavor of meat) is largely due to the use of smoked minced meat.

Smoked meat is produced by smoking raw meat. There are no particular restrictions on the type of raw meat, and any meat that can be used as a raw material for normal minced meat can be used without particular restrictions, such as beef, pork, lamb, boar, chicken, duck, and other livestock meat. The smoking process of raw meat is typically carried out by placing the raw meat in a space filled with smoke for a certain period of time, and can be carried out using a general smoking device or smoking equipment. There are no particular restrictions on the smoking material used for the smoking process, and examples include cherry, oak, hickory, apple, white oak, and beech, and can be appropriately selected depending on the type of raw meat and the type of sauce to which the smoked meat mince is applied. In addition, there are no particular restrictions on the conditions of the smoking process (the temperature of the space filled with smoke, the processing time, etc.) and they can be appropriately adjusted depending on the type of raw meat, etc.

The smoked minced meat is preferably salted. Salting is a known meat processing method in which meat is treated with a salting agent, and is also called salting (curing). Salting agents usually contain at least salt, and further contain nitrates, nitrites, sugar, spices, seasonings, etc. as necessary. Salted smoked minced meat is superior in terms of preservability, flavor, color, water retention, etc. compared to unsalted meat, so the use of salted smoked minced meat makes it easier to achieve the desired effects of the present invention. Salting can be carried out according to conventional methods. There are two types of salting: dry salting (dry curing) and wet salting (wet salting, brine curing), and an appropriate method may be selected depending on the type of meat to be salted. Salting may be carried out on the meat block (raw meat) before mincing, or after mincing. In the former case, salting may be carried out before the smoking process or after the smoking process.

The smoked minced meat is preferably heat-sterilized. The smoked minced meat may be salted and heat-sterilized. As described above, the smoked minced meat is smoked, and the smoked meat has a certain sterilizing effect. However, from the viewpoint of more reliably removing pathogens, preserving freshness, and improving shelf life, the smoked minced meat used in the present invention is preferably heat-sterilized. The conditions for heat sterilization (heating means, heating temperature, heating time, etc.) can be appropriately selected according to the type of processed material (meat) and are not particularly limited. For example, steam heating or boiling heating can be used as a heating means, and the product temperature of the processed material (meat) is preferably in the range of 70 to 75°C, and more preferably the central part temperature is maintained at 63°C for 30 minutes or more. Heat sterilization may be performed on the meat block (raw meat) before mincing, or after mincing. In the former case, heat sterilization may be performed before the smoke treatment, after the smoke treatment, or simultaneously with the smoke treatment.

In the present invention, the smoked meat (lump of meat before being minced) may be one that has been subjected to only smoking treatment, or one that has been subjected to other treatments in addition to smoking (e.g., molding, shredding, mixing, casing, drying, salting, heat sterilization, etc.). Examples of the latter smoked meat include sausage, ham, and bacon. In other words, the smoked minced meat used in the present invention may be sausage, ham, or bacon that has been minced.

A sausage is typically a food product in which minced meat, seasoned as necessary, is stuffed into a casing. The sausage used in the present invention is not limited to such a typical sausage, and in the present invention, a wide variety of foods called sausages (cylindrical minced meat bodies) can be used, provided that they have been smoked. For example, in the present invention, the type of meat of the sausage is not limited, and one of the above-mentioned livestock meats can be used alone or in combination of two or more. The type of casing is also not limited, and may be a natural intestine such as a sheep intestine, an artificial edible casing (a tubular casing formed from collagen), or even a so-called skinless sausage without a casing. For example, in the present invention, as the smoked meat, one of wiener sausage, frankfurter sausage, smoked sausage, and dry sausage can be used alone or in combination of two or more. The smoked meat mince used in the present invention is preferably a minced version of these sausages that have been salted and/or heat-sterilized. On the other hand, white sausages that are not smoked and fresh sausages that are neither smoked nor heated are not included in the smoked meat of the present invention.

Ham is typically a smoked meat product made from pork and is at least smoked. The ham used in the present invention is not limited to such typical ham, and any food product called ham can be used in the present invention, provided that it has been smoked. For example, in the present invention, boneless ham, bone-in ham, loin ham, and luxe ham can be used alone or in combination as smoked meat. The smoked meat mince used in the present invention is preferably minced from any of these hams that have been salted and/or heat-sterilized.

Bacon is typically a food produced by trimming, salting, and smoking pork flank meat, and is salted and smoked. The bacon used in the present invention is not limited to such typical bacon, and the present invention can use a wide variety of foods called bacon, provided that they have been smoked.

The smoked meat mince used in the present invention can be produced in the same manner as the production of ordinary minced meat, except that smoked meat is used as the raw meat. In other words, the smoked meat mince can be produced in the usual manner using a known meat mincing machine, also called a meat chopper, meat mincer, grinder, etc.

A mincing machine is typically configured to cut raw meat (smoked meat) with a cutter and extrude the cut meat from holes (die holes) drilled in an extrusion plate adjacent to the cutter. In addition to the cutter and extrusion plate, the mincing machine is usually equipped with a feed screw with a spiral thread, and the cutter with multiple blades is arranged in front of the feed screw, and the extrusion plate is arranged so as to contact the cutter. The size of the hole is one of the factors that determine the quality of the minced meat (smoked minced meat). In general, when the diameter of the hole is smaller, the flavor of the minced meat obtained is increased, but the texture such as graininess and elasticity is decreased. Conversely, when the diameter of the hole is larger, the texture of the minced meat obtained is improved, but the flavor is decreased. From the viewpoint of obtaining smoked minced meat with an excellent balance between flavor and texture, the diameter of the hole is preferably 2 to 10 mm, more preferably 3.4 to 7.4 mm, and even more preferably 4.8 to 6.8 mm.

In the method for producing a sauce containing particulate minced meat according to the present invention, the proportion of smoked minced meat in the particulate minced meat raw material (hereinafter also referred to as "minced meat raw material") is not particularly limited, but from the viewpoint of more reliably achieving the specified effects of the present invention, it is preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more. Such a proportion may be 100% by mass, i.e., the entire minced meat raw material may be smoked minced meat, but from the viewpoint of production costs, it is common to use smoked minced meat in combination with other minced meat raw materials. As a minced meat raw material other than smoked minced meat, ordinary raw minced meat, etc. may be used.

In the method for producing a sauce containing particulate minced meat of the present invention, the amount of minced meat raw material containing smoked minced meat used is not particularly limited, and may be appropriately adjusted depending on the type of particulate minced meat sauce to be produced, and the flavor and texture required for the sauce. As a preferred embodiment of a sauce containing particulate minced meat, the content of the minced meat raw material is preferably 5 to 60 mass %, more preferably 10 to 30 mass %, on a wet weight basis relative to the total mass of the sauce. The amount of minced meat raw material containing smoked minced meat used can be adjusted to achieve such a preferred embodiment.

In the method for producing a sauce containing particulate minced meat of the present invention, a base sauce is typically used in addition to the minced meat raw material containing smoked minced meat. The base sauce is typically the main component of the particulate minced meat sauce, which is the product to be produced, and has fluidity at room temperature and normal pressure. Examples of base sauces include tomato-based sauces used as base sauces for meat sauce and Bolognese sauce, brown sauces such as demi-glace sauce, ethnic sauces such as chili sauce, Chinese sauces used as sauces for mapo tofu, and Japanese sauces such as Japanese sauces and sauces, and can be appropriately selected depending on the type of particulate minced meat sauce to be produced.

The base sauce used in the present invention may be produced by a normal production method for the base sauce or a modified method thereof. The components contained in the base sauce vary depending on the type of the base sauce, but for example, raw materials commonly used in the production of sauces include vegetable extracts, meat extracts, natural spices such as dried herbs, salt, pepper, sugars, starches, grain flours, seasonings, solid soups, oils and fats, and water. The sauce containing particulate minced meat produced by the production method of the present invention may further contain these components in addition to the particulate minced meat derived from smoked minced meat.

In the method for producing a sauce containing particulate minced meat of the present invention, in addition to the minced meat raw material containing smoked minced meat and the base sauce, ingredients other than the minced meat raw material can also be used. The ingredients can be selected according to the type and preference of the base sauce, and examples of the ingredients include chunks of livestock meat such as chicken, pork, beef, etc.; seafood such as fish, shellfish, squid, octopus, etc.; vegetables and root vegetables such as carrots and potatoes; mushrooms such as king oyster mushrooms, and eggs. These can be used alone or in combination of two or more.

The method for producing a sauce containing particulate minced meat of the present invention does not necessarily have to include a step of heating the minced meat raw material containing smoked minced meat, but typically includes such a heating step. There are no particular limitations on the method for heating the minced meat raw material, and any known heating method can be used, such as baking or steaming. Depending on the type of particulate minced meat sauce to be produced, one type of heating method can be used alone, or two or more types can be used in combination.

The method for producing a sauce containing particulate minced meat of the present invention may include a base sauce production process in which a base sauce is produced using raw materials other than minced meat raw materials. In that case, in the base sauce production process, a minced meat raw material containing smoked minced meat is added to an intermediate product of the base sauce (an unfinished product of the base sauce), and the intermediate product may be heated together with the minced meat raw material, if necessary. Hereinafter, this method is also referred to as "production method A". Alternatively, a minced meat raw material containing smoked minced meat may be added to the base sauce (finished product of the base sauce) produced in the base sauce production process, and the base sauce may be heated together with the minced meat raw material, if necessary. Hereinafter, this method is also referred to as "production method B". In the above-mentioned production method B, it is preferable to fry the minced meat raw material containing smoked minced meat in advance before adding the minced meat raw material to the base sauce, and preheat it with a heating means such as steam or boiling, in order to prevent the flavor of the meat from being deteriorated.

When meat sauce is produced as a sauce containing particulate minced meat according to the above-mentioned manufacturing method A, it can be produced, for example, by the following procedure. First, add 1 tablespoon of oil to a frying pan, add 200 g of minced meat raw material containing smoked minced meat and fry while breaking it up, add ingredients other than minced meat such as aromatic vegetables and fry further. Next, sprinkle flour on the contents of the frying pan and mix lightly, then add 1 cup of water, 400 g of canned chopped whole tomatoes, consommé base, ketchup, sauce, and sugar, boil, turn the heat to medium, and heat while stirring until it thickens and thickens, and adjust the flavor. In this way, the desired meat sauce (a sauce containing particulate minced meat using smoked minced meat as the raw material for the particulate minced meat) is obtained.

The present invention will be described in further detail below with reference to examples, but the present invention is not limited to the following examples.

Example 1
A commercially available mincer (Minato Electric Industry Co., Ltd., product name "Electric Mincer SG-50", extrusion plate hole diameter 4.8 mm) was used to mince commercially available frankfurter sausage (smoked meat) to produce smoked minced meat. The frankfurter sausage used here was produced by salting raw minced pork, casing, smoking, and heat sterilization. Using only this smoked minced meat (sausage mince) as the minced meat raw material, Neapolitan sauce, a type of sauce containing granular minced meat, was produced. Specifically, first, 10 g of minced garlic was added to a frying pan heated with olive oil, and when the aroma was released, 200 g of minced onion and 50 g of carrot were added and fried until the entire onion became transparent. Next, 200 g of minced sausage was added to the contents of the frying pan, and 100 g of roughly chopped canned whole tomatoes was added and fried. Once cooked through, the dish was seasoned with ketchup, salt, and pepper to produce the desired Neapolitan sauce (sauce containing granulated minced meat).

[Examples 2 to 5]
A Neapolitan sauce was produced in the same manner as in Example 1, except that raw minced pork (unsmoked minced pork) was used in addition to the smoked minced pork (minced sausage) as the minced meat raw material.

Comparative Example 1
A Neapolitan sauce was produced in the same manner as in Example 1, except that raw minced pork (unsmoked minced pork) was used instead of smoked minced pork (minced sausage) as the minced meat raw material. The raw minced pork used here was produced in the usual manner using the same meat grinder used to produce the smoked minced pork in Example 1 .

Comparative Examples 2 to 3
Neapolitan sauce was produced in the same manner as in Examples 1 or 3, except that white sausage mince (non-smoked minced meat) was used instead of smoked minced meat (minced sausage) as the minced meat raw material. The white sausage mince used here was produced in a conventional manner using the meat grinder used to produce the smoked minced meat in Example 1. In addition, the white sausage, which is the raw material meat for this white sausage mince, was salted but not smoked.

Comparative Examples 4 to 5
A Neapolitan sauce was produced in the same manner as in Example 1 or 3, except that char siu mince (non-smoked minced meat) was used instead of smoked minced meat (minced sausage) as the minced meat raw material. The minced char siu used here was produced in a conventional manner using the meat grinder used to produce the smoked minced meat in Example 1. The raw meat for this minced char siu was made by boiling pork carcass in soy sauce, and was not smoked.

[Test Example 1]
100g of the Neapolitan sauce (sauce containing particulate minced meat) of each Example and Comparative Example was filtered through a wire mesh to separate the minced meat (particulate minced meat), the sauce (liquid) remaining in the minced meat was thoroughly cut off, the mass of the minced meat was measured, and the content of the minced meat in the Neapolitan sauce was calculated. The results are shown in Table 1 below. In addition, 100g of the Neapolitan sauce of each Example and Comparative Example was mixed with 200g of spaghetti boiled as specified to produce Neapolitan spaghetti, which was eaten by 10 expert panelists (those who have been engaged in the work of evaluating the taste and texture of spaghetti for more than 5 years), and the flavor and texture of the minced meat (particulate minced meat) contained in the Neapolitan sauce were evaluated according to the following evaluation criteria. The evaluation results are shown in Table 1 below as the average score of the 10 panelists.

<Evaluation criteria for ground meat flavor>
5 points: When you chew the minced meat, the aroma of savory meat spreads, which is extremely good.
4 points: When you chew the minced meat, the aroma of savory meat spreads, which is good.
3 points: When you chew the minced meat, you can smell a savory meaty aroma, which is quite good.
2 points: There is little savory meaty aroma even when chewing the minced meat, so it is poor quality.
1 point: No savory meaty aroma was felt even when biting into the minced meat, extremely poor.
<Evaluation criteria for minced meat texture>
5 points: Soft and elastic, easily disintegrates in the mouth, extremely good.
4 points: Elastic and easy to disintegrate in the mouth, good.
3 points: The elasticity is slightly lacking, but it can be easily broken down by chewing, so it is quite good.
2 points: Poor elasticity, grains remain when chewed, poor quality.
1 point: Almost no elasticity, hard granular texture, extremely poor.

As shown in Table 1, each example used smoked minced meat (minced sausage) as the raw material for the particulate minced meat, and therefore the flavor and texture of the minced meat was superior to those of the comparative examples which did not use smoked minced meat.

[Examples 6 to 11]
A commercially available mincer (Minato Electric Industry Co., Ltd., product name "Electric Mincer SG-50") was used to mince commercially available frankfurter sausages (smoked meat) to produce smoked minced meat. The diameter of the hole in the extrusion plate of the mincer was changed in various ways. The frankfurter sausages used here were produced by salting raw minced pork, casing, smoking, and heat sterilization. Using only this smoked minced meat (minced sausage) as the minced meat raw material, a demi-glace sauce containing particulate minced meat, which is a type of sauce containing particulate minced meat, was produced. Specifically, 200 g of minced sausage was added to a frying pan heated with salad oil, fried while loosening it well, and removed, and excess oil was removed by absorbing it into paper. Separately, demi-glace sauce was produced by a conventional method. Next, the fried minced sausage was added to this demi-glace sauce, which was then mixed well while heating, and the taste was adjusted with salt to produce the desired demi-glace sauce containing particulate minced meat (sauce containing particulate minced meat).

Comparative Example 6
A demi-glace sauce containing particulate minced meat was produced in the same manner as in Example 8, except that raw minced pork meat (non-smoked minced pork meat) was used instead of smoked minced pork meat (sausage minced pork) as the minced meat raw material. The raw minced meat used here was produced in the usual manner using the same meat grinder used in the production of smoked minced pork in Example 8.

[Test Example 2]
100g of the demi-glace sauce containing particulate minced meat (particulate minced meat containing sauce) of each Example and Comparative Example was filtered through a wire mesh to separate the minced meat (particulate minced meat), the sauce (liquid) remaining on the minced meat was thoroughly cut off, the mass of the minced meat was measured, and the content of the minced meat in the demi-glace sauce was calculated. The results are shown in Table 2 below. In addition, 50g of the demi-glace sauce containing particulate minced meat of each Example and Comparative Example was poured over a plain omelette to produce a demi-glace omelette, which was eaten by 10 expert panelists (those who have been engaged in the work of evaluating the taste and texture of Western food for more than 5 years), and the flavor and texture of the minced meat (particulate minced meat) contained in the demi-glace sauce were evaluated according to the above evaluation criteria. The evaluation results are shown in Table 2 below as the average score of the 10 panelists.

Table 2 shows the effect of the diameter of the holes in the extrusion plate of the mincer used to produce the minced meat ingredients (smoked minced meat, non-smoked minced meat) on the quality of the minced meat in a sauce containing particulate minced meat.

According to the present invention, a sauce containing particulate minced meat is provided which allows the savory flavor of meat to be fully felt and allows the chewy texture of minced meat to be enjoyed.

Claims (6)

A method for producing a sauce containing particulate minced meat, comprising the steps of:
Smoked meat mince is used as the raw material for the particulate minced meat,
The smoked meat mince is produced using a meat mincer,
The method for producing a sauce containing granulated minced meat is configured such that the minced meat machine cuts raw meat with a cutter and extrudes the cut meat from holes formed in an extrusion plate adjacent to the cutter, the holes having a diameter of 2 to 10 mm . The method for producing a sauce containing particulate minced meat according to claim 1, in which the smoked minced meat is used in at least 50% by mass of the raw material for the particulate minced meat. The method for producing a sauce containing particulate minced meat according to claim 1 or 2, wherein the smoked minced meat is salted or heat-sterilized. The method for producing a sauce containing particulate minced meat according to any one of claims 1 to 3, wherein the smoked minced meat is minced sausage, ham or bacon. The method for producing a sauce containing particulate minced meat according to any one of claims 1 to 4 , further comprising a step of heating the raw material for the particulate minced meat. A base sauce production process for producing a base sauce using raw materials other than the raw material of the particulate ground meat,
The method for producing a sauce containing particulate minced meat according to any one of claims 1 to 5, wherein the particulate minced meat raw material is added to an intermediate product of the base sauce in the base sauce production process, or the particulate minced meat raw material is added to the base sauce produced in the base sauce production process.