JPH0134028B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a topping sauce composition that is supplied on top of a meat food, and more specifically, it solidifies in a very short time after being dropped onto a meat food such as a hamburger steak. Hamburgers can be sold in this dripping state,
Moreover, the present invention relates to a topping sauce composition that is supplied on top of a hamburger steak or the like that quickly melts when heated during cooking.

Recently, in Japan, there has been a shift from eating rice to eating bread, and at the same time, the younger generation is enjoying meat, especially hamburgers. For this reason, various hamburgers have been proposed in the food industry. These hamburger steaks are mainly made from meat dough and shaped into a so-called hamburger shape, and are distributed in this state as a side dish through chilled distribution, or frozen and supplied as a frozen food, and retort food that is packaged and then heated and cooked. There are foods etc.

However, most of these hamburgers are cooked and then topped with a desired sauce. When a hamburger manufacturer sells their own unique hamburger sauce along with the hamburger, they either pack only the hamburger sauce in a separate bag or container and sell it as an accessory, or they sell the hamburger sauce as an accessory, such as in a retort package. It is sold as a type of marinated hamburger steak.
It is rare to find hamburgers sold on the market with sauce sprinkled on top of the hamburger stand.

The present inventors have proposed a hamburger steak that can be eaten at home by simply heating it and is commercially available with sauce placed on a hamburger plate that has been previously cooked to some extent. Unlike conventional hamburgers, this hamburger is made with a liquid sauce placed on the surface of a molded hamburger base, which is then packaged and shipped as a product. nature is required.

In other words, this sauce naturally requires the same shelf life and desired taste as conventional sauces, but in addition to this, when placing the sauce on top of it, specifically when dripping it onto a hamburger plate, it must be kept properly. It must have a viscosity that allows it to spread, and at the same time it must solidify in an extremely short period of time so that it does not flow off of hamburger stands, etc., it must not adhere to packaging materials, etc., and it must not release water during storage. However, conventional sauces have been developed primarily for storage stability and prevention of changes in taste over time, and no sauce having the above-mentioned properties has yet been developed.

Specifically, Japanese Patent Publication No. 37-16663 describes a sauce in which a mixture of highly polymerized phosphate and fatty acid ester is added to prevent precipitation, discoloration, decomposition, etc. of the sauce, and Japanese Patent Publication No. 39-17326 describes , adding anti-settling agents such as tamarind seed zeros to prevent changes in viscosity over time, stability when added to foods, etc.
A sauce that can achieve the dispersion stability of solid content in the sauce is described, and furthermore, in JP-A-52-136932, gums such as xanthan gum and at least one kind of red algae extract are added, A sauce is described in which the viscosity does not decrease after cooking and sterilization, the dispersion-suspension equilibrium of the solid phase, liquid phase, and oil phase is not broken, and partial gelation caused by heat denaturation of wheat starch and the like is prevented.

However, these sauces were developed with a focus on maintainability, and as mentioned above, (a) the sauce should have a viscosity that spreads appropriately when dripping, and (b) it should semi-solidify or solidify quickly after dripping. (c) When eating, it melts immediately by heating and has the same effect as adding sauce immediately after production; (d) Even after repeated heating, cooling, etc., the taste and flavor remain unchanged. Sources with properties such as , texture retention, etc. have not been developed.

The purpose of the present invention is to develop a sauce having the above drawbacks (a), (b), (c), and (d). A long-lasting hamburger steak that turns into a sol at high temperature, spreads to the desired size in a short time by simply dropping it onto a hamburger table, and then gels and hardens.It easily melts under the normal hamburger cooking conditions when cooking. We propose a sauce composition that is supplied on top of a dish, etc.

That is, the present invention uses gelatin from 0.5 to 2.5% (all percentages herein are expressed in weight percent).
and 0.2 to 1.0% carrageenan, and the weight ratio of gelatin to carrageenan is 1:1 to 10:1.

The present invention will be explained in detail below.

First, FIGS. 1 and 2 are cross-sectional views of a hamburger steak whose surface is coated with a sauce composition according to one embodiment of the present invention and a hamburger steak in which the sauce composition is injected, respectively. In Figures 1 and 2, numeral 1 indicates a hamburger stand,
Reference numeral 2 indicates a sauce composition, and the sauce composition 2 is placed on the hamburger stand 1. Each of these hamburger stands 1 is made by molding hamburger dough into a respective shape in the usual manner, and through processes such as steaming and baking. This sauce composition 2 contains 0.5-2.5% gelatin and 0.2-1.0% carrageenan, and the weight ratio of gelatin and carrageenan is 1:1-1.
The ratio is maintained at 10:1. In addition to these ingredients, any other ingredients or additives can be added as desired, and usually tomato sauce and other predetermined seasonings and additives can be added.

With such a composition, it will melt when first heated to 70°C or higher, but in order to facilitate the dropping and spreading process, it is usually heated to about 80 to 95°C. The topping sauce of the present invention, which has been dropped in a molten state onto the hamburger stand, solidifies or semi-solidifies in a very short time when the temperature is slightly lowered. Therefore, even if the sauce composition does not run off the hamburger plate and is packaged as is, the sauce will not adhere to the back side of the packaging material such as a synthetic resin film.

In other words, when dripping sauce onto the surface of a hamburger, the hamburger is usually moved continuously;
A sauce is dripped onto it using a depositor or the like, for example. For this reason, the sauce has a suitable viscosity and spreads over the hamburger steak, but it does not run off, and the surface needs to solidify at least within 2 minutes before being packaged in the next step. From this point of view, carrageenan is blended with gelatin. Furthermore, to explain in detail,
As is well known, gelatin is a type of protein extracted by heating collagen obtained from animal bones, bone meat, etc. with water, and is purified and dried to make a product. When this gelatin is mixed with water, the coagulation temperature and melting temperature of this colloid liquid will change slightly depending on the gelatin concentration, but gelatin generally has a low coagulation temperature.
The temperature is around 20-25℃. Therefore, if the proportion of gelatin is too high, the solidification temperature of the sauce will decrease, and for example, if the sauce is simply left at room temperature after being dropped onto a hamburger stand, it will be difficult to solidify it in a short time.
The concentration of gelatin is related to the amount of carrageenan added, which will be described later, but it is preferably blended at 0.5 to 2.5%. The reason for this is that when 2.5% or more of gelatin is added,
After being dropped onto a hamburger steak stand, it does not solidify or semi-solidify quickly, and addition of less than 0.5% is not preferable because it lacks the viscosity as a topping sauce and lacks the characteristic texture of the sauce. In addition, carrageenan appropriately adjusts coagulation temperature dispersibility and emulsifying property in coexistence with gelatin.

That is, as is well known, carrageenan is an extract from red algae such as Tsunomata, Yahazutsunomata, Funori, and Ginkgo, and its composition is D-galactose, D-galactose sulfate, 36
It consists of androgalactose sulfate, etc., and is roughly divided into three types, so-called katsupa carrageenan, iota carrageenan, and lambda carrageenan, depending on the content of these components.In the present invention, iota carrageenan is Add. When this carrageenan coexists with gelatin, as the concentration of carrageenan increases,
The coagulation temperature increases, especially when 0.5 to 2.5% gelatin is added, and even a small amount of carrageenan, such as about 0.2%, significantly increases the coagulation temperature of the sauce.

Therefore, when a sauce in a sol state at 70° C. or higher is dropped from a depositor or the like, it becomes solid or semi-solid when it is cooled slightly, that is, when the temperature is lowered to around 60° C. on a hamburger table. It should be noted that if the amount of carrageenan added exceeds 1%, the coagulation temperature of the sauce will increase and the sauce will not melt even when heated during cooking, so it is not preferable to add more than 1% of carrageenan.

As mentioned above, gelatin and carrageenan are added and blended, and the weight ratio of gelatin and carrageenan is within the range of 1:1 to 10:1, and the pH of the top sauce is 4.2 to 4.8. It is preferable to keep it within this range.

That is, as described above, gelatin provides shine as a sauce, adjusts coagulation temperature and viscosity, and is one of the essential components in the present invention. Carrageenan also adjusts coagulation temperature and viscosity, properly disperses other sauce ingredients, and exhibits an emulsifying effect, resulting in a sauce of good quality and, like gelatin, is an essential ingredient. be. Therefore, in the present invention, gelatin and carrageenan are added in the above ranges, but the topping sauce of the present invention must (a) have a viscosity that spreads on hamburgers, etc. when the sauce is dropped, and (b) be added immediately after dropping. (c) It can be easily melted under the cooking conditions used for hamburger steaks when eaten, and can maintain the same state as when sauce is poured over it immediately after production. After research, it was found that the amount of gelatin and carrageenan added should be kept in the range of 1:1 to 10:1. In other words, if more gelatin is added than this range, mechanized continuous production will not be possible due to the problem of solidification time during the dripping process of the sauce onto the hamburger stand, and if carrageenan is added more than this range,
It does not dissolve easily under the heating conditions during cooking, making it difficult to obtain a sauce with excellent shine and flavor.
In addition, setting the pH to 4.2 to 4.8 makes the sauce more acidic, which improves its preservation and brings out the flavor of the hamburger meat.As mentioned above, this pH range depends on the amount of each addition. When gelatin and carrageenan coexist in the addition ratio, the viscosity and coagulation temperature of the topping sauce can be adjusted to meet the above objectives.

Next, examples will be described.

First, salt, sugar, soy sauce, etc. are added as seasonings to a sauce material such as tomato paste, as well as spices and fragrances, and the ingredients are mixed and stirred uniformly, and 1.0% gelatin and 0.5% carrageenan are added separately. Comb in water, then combine the two for 90
The mixture was heated and stirred at ℃ for 10 minutes.

Subsequently, it is cooled while degassing under a reduced pressure of 700 mmHg. When cooled to 80°C, 0.3% vinegar was added to adjust the pH to 4.3 to make sauce.

Next, a hamburger stand was made from a material mainly consisting of beef, and the above sauce was dripped from a depositor onto the surface of this hamburger stand. The sauce at the time of this dripping was at 75℃ and had a viscosity of 4000cp (using a B-type viscometer,
(measured with a No. 6 rotor at 65℃ and 20 rpm), but when dripped onto the hamburger table, the sauce quickly spread to the extent that it did not run off the hamburger table, and the sauce spread in about 2 minutes at room temperature. The surface solidified, and the temperature of the sauce at this time was approximately 60°C.

Subsequently, even when it was immediately packaged in a conventional manner, the sauce did not adhere to the back side of the packaging material such as synthetic resin film at all.

After that, leave it in this package for 20 minutes at 10℃.
After storing it for a day, I opened it and heated it on a frying pan for about 3 minutes, and the sauce on the surface melted quickly, had a sufficient shine, and the taste was completely indistinguishable from the one at the time of manufacture.

The topping sauce of the present invention is not limited to hamburger steaks, but can be used as a topping sauce for side dishes such as fries, frozen foods, and the like.

[Brief explanation of drawings]

1 and 2 are cross-sectional views of a hamburger steak topped with sauce according to one embodiment of the present invention. Code 1...Hamburger stand, 2...Top sauce.

Claims (1)

[Claims] 1 Gelatin 0.5-2.5% and carrageenan 0.2
~1.0%, and the weight ratio of gelatin to carrageenan is 1:1 to 10.:1.