JPH0576323A - Hamburger food and its production - Google Patents

Abstract

PURPOSE:To obtain the subject food having a specific taste and capable of being preserved for a long period by vacuum-packing the food consisting of potato pieces having an approximately disk-like shape and subjected to a specific treatment, a hamburg steak having the substantially same shape as the potato, a sauce, etc., and subsequently freezing the packed product. CONSTITUTION:(A) Potato pieces each having an substantially disk-like shape having a diameter of 8-15cm and a thickness of 1.5-2.5cm and boiled in water, fried and seasoned, (B) a hamburg steak having the substantially same shape as the potato pieces and prepared by compounding a ground mixture of beef and pork, dry bread powder, onion, butter, a salad oil, nutmeg, a chemical seasoning, pepper, a ketchup, salt, egg, etc., in proper amounts, respectively, kneading the mixture and subsequently roasting the kneaded product, (C) a sauce containing a conventional sauce, salt, sugar, brandy, etc., and (D) onion slices, lettuce, etc., are prepared. The potato pieces are coated with the sauce, and the onion slices, the hamburg steak coated with the sauce, cheese, the lettuce, etc., are placed in a superposing state between the sauce-coated potato pieces, vacuum-packed and frozen to obtain the objective hamburger food.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a hamburger sandwich food product and a method for producing the same. The present invention relates to a hamburger sandwich food product excellent in taste, texture and texture and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, a hamburger has been formed by sandwiching bread or rice with a hamburger which is prepared by kneading minced pork / beef, bread crumbs, onions and seasonings and baking.

[0003]

In such a conventional hamburger, when it is stored in a long-term frozen storage or in a vacuum pack, it has a poor umami taste at the time of serving and is poor in texture such as crispness, texture, and texture, and is so-called delicious. I couldn't say it was a hamburger.

This is because, for example, when bread is used, the bread itself is neither suitable for frozen storage nor vacuum packed storage, and if the broth is soaked into the bread, the taste will change immediately. was there.

When rice is used, the broth is soaked in the rice and the rice itself becomes fluffy, which eliminates the texture. Especially when frozen, the rice collapses when cooked in a microwave oven. However, there is a drawback that the hamburger form is lost.

The present invention has been made in view of the above-mentioned drawbacks of the conventional hamburger. The purpose of the present invention is to extend the flavor of potatoes, to exhibit a unique taste in harmony with meat, and for a long time. A hamburger sandwich food product that can be preserved, retains its umami for a long time without deteriorating or changing its components upon reheating and cooking, and has an appropriate texture when served. And a method for manufacturing the same.

[0007]

In order to achieve the above object, the invention according to claim 1 presents a substantially disk shape having a diameter of 8 to 15 cm and a thickness of 1.5 to 2.5 cm. , Potatoes cooked in water and fried, sauce, salt, sugar,
Sauces containing brandy, pork and beef mixed meat,
An appropriate amount of dry bread crumbs, onions, butter, salad oil, nutmeg, chemical seasonings, pepper, ketchup, salt, chicken eggs, etc., which are kneaded and baked in a state similar to the potato pieces and baked hamburger Between a pair of potato pieces each of which is coated with the sauce on the inner surface side, the hamburger and, if desired,
It is characterized in that it is composed of lettuce, cheese and onion slices sandwiched therebetween.

In order to achieve the above object, the invention according to claim 2 has a diameter of 8 to 15 cm and a thickness of 1.5.
Approximately 2.5 cm of a disk-shaped potato piece, salt,
After boiling in low heat with sugar and soup seasoned with beef consomme,
Fried until the surface is golden brown, apply one side of this potato with a basic sauce containing sauce, salt, sugar and brandy, while minced pork and beef with minced butter and / or Add onion fried in salad oil, add nutmeg, pepper, ketchup, chemical seasoning, salt, and egg and knead until it becomes a jam, then knead with dry bread crumbs, then shape to a diameter of 8 to 15 cm Bake to make a hamburger, put this hamburger in between and put the above basic sauce and onion slices if desired,
It is characterized in that it is sandwiched between a pair of the above-mentioned potato pieces cooked from both sides through either cheese or lettuce.

[0009]

The mixture of ground pork and ground beef, which is the main ingredient of hamburger, has a function of utilizing the difference in melting point between the two to store fat in the fiber and prevent the fat from being discharged to the outside. In addition, it works to match the high cholesterol level of pork with the low cholesterol level of beef, and after cooking, each has a better texture than when it was used alone.

Dry bread crumbs as an auxiliary material of hamburger has a function as a bulking agent and a function to improve texture and texture, and dry bread crumbs are mixed between pork and ground beef to form an appropriate air layer. Work.

Onion, which is another auxiliary material, eliminates the pungent taste and smell of meat and gives it a unique flavor.

Egg, which is an auxiliary material of hamburger, serves as a flavor improving and binding action.

On the other hand, the potato as a material for sandwiching the hamburger has, firstly, that the inosinic acid, which is a component of pork and ground beef, acts on the starchy substance of the potato to increase the umami, and secondly, the surface becomes a golden brown color. The potatoes that have been deep-fried until they endure long-term frozen storage and vacuum pack storage, do not soak into the gravy, are unlikely to change in taste, deteriorate, or lose their shape, and continue to retain their umami taste when serving. It has the function of giving a moderate texture.

The diameter is 8 to 15 cm and the thickness is 1.5 to 2.
The 5 cm potatoes are the easiest to eat and match the taste of the sauce and hamburger well.

Onion slices, cheese, lettuce, etc.
When sandwiched between potatoes and hamburgers and eating together,
It has the function of mitigating the texture and odor of hamburger meat.

The sauce has a function as a sauce and, when applied to both potatoes and hamburgers, serves to improve aroma and taste.

[0017]

First, before describing the embodiments of the present invention, the taste of hamburger sandwich food (hereinafter referred to as "immo burger") will be considered.

The delicious or bad taste of immo burger is derived from not only the narrow sense of taste of sweet salt bitterness, but also various factors such as flavor, aroma and color, and the fact that potatoes are fried. It is felt by the performance including texture performance such as crimping and texture.

By the way, among the tastes of immoburger, the basis of the taste sensed by the tongue (that is, the taste bud), such as the bitter taste of sweet salt or the good taste, is the performance of the raw material of immoburger.
The quality of the potato burger is inextricably linked to the quality and blending amount of the raw potato and the raw meat.

[0021] Since the raw materials for immo burger are mainly ground pork and beef and potatoes (for example, Danscha yam), the performance of the ingredients of the pork and ground beef and Danscha yam depends on the taste of the entire immo burger. It has a great influence.

Analysis of the components of minced pork and beef shows that, in general, the water content is 45-55% and the protein content is 18-
25%, 15-20% fat, and other carbohydrates, minerals, vitamins, minerals, etc. Of these, water can be divided into bound water and free water, and proteins can be divided into myofibrillar proteins, muscle supporting proteins and meat matrix proteins.

The myofibrillar proteins are myosin, actin, tropomyosin and actinin, the muscle scholar proteins are myogen myalbumin, myoglobin, hemoglobin and cytochrome C, and the meat matrix proteins are collagen and elastin. , Reticuline, etc. are the main ones. In addition, there are metabolites such as free amino acids and nucleotides that have an important influence on taste.

For example, it is well known that inosinic acid, which is a decomposition product of adenosine myric acid, which is one of the nucleotides, improves taste.

In addition, the melting point of the fat content of the pork in minced pork / beef is in the relatively low temperature range of 28 to 48 ° C. Moreover, unlike beef, the fat does not penetrate into the muscles, so Has the property that it dissolves and flows out, and is easily separated from muscle, but the melting point of beef is 45 to 65 ° C.
And in the high temperature range, it compensates for the defects of pork and the deterioration of taste. Also, by adding inosinic acid to beef, the synergistic effect of the taste produces more umami than single meat. However, in order to bring out the umami, the choice of processed raw meat is a very important factor.

That is, it is preferable that the pork as a raw material is fine, the meat color is pink, and the gloss is clear and the fat is almost pure white and aromatic.

The beef is delicate and the meat color is crimson.
It is desirable that it is shiny and has a moderately white fat content in a marbled appearance.

Analysis of the components of dansakuimo generally showed that the water content was 75 to 80% and the starch quality was 16 to 19%.
%, Contains various vitamins, etc. Of these, it is widely known that umami is enhanced when inosinic acid, a component of pork and ground beef, acts on starch.

Next, during the manufacturing process, minced pork, especially about 60% pork and about 40% beef, is finely chopped onion and fried with butter and salad oil until it becomes transparent. After cooling, it is used as nutmeg and a chemical seasoning. Sodium glutamate, pepper, ketchup, salt, hen's egg, and dried bread crumbs are mixed well, in the process of making them into a sol together and in the process of molding them, alteration of pork and ground beef meat components, loss of water, It is necessary to prevent melting of lipids and elution of metabolic components as much as possible.

Also, when the danshakuimo is cooked in water, it must be cooked and molded so that it does not lose its shape by low heat, does not deteriorate the vitamin C, and leaves no excess starch. Various seasonings must be infiltrated into the umami of the danshakuimo itself, and the heat must pass through to the inside.

The procedure for baking gel-like hamburgers is also a major factor in determining the umami in pork and ground beef. Since proteins, various amino acids, and nucleotides are easily dissolved or washed away, it is necessary to prevent the loss of umami.

Further, when the hamburger and the cooked Danscha yam are processed into an immo burger, the texture of the potato should not be deteriorated due to the migration of water during the manufacturing process.

Further, as another important element of taste, umami may be washed out during reheating and cooking with a microwave oven or the like, so it is necessary to prevent the inflow of water into the potatoes by the steam generated during reheating. .. Generally, a protein has a three-dimensional network structure due to a thermocoagulation reaction. It is considered that if the water is lost during the reheating, the three-dimensional network structure becomes dense and feels too stiff, which lowers the texture.

Up to this point, if the consideration is required,
An immo burger with a delicious taste and an excellent texture is made from fresh, high quality pork and ground beef as the main ingredients. It is important to use. Also, in order to prevent the components of meat from being washed away, the hamburger is charcoal-baked to harden the surface.

Furthermore, when processing imo burger with this hamburger and cooked dansha yam, the inflow of water is small because it is fried in oil. However, more preferably, it is important to carry out vacuum packing as soon as it is completed, do not release the umami, and store frozen while preventing the transfer of water. In addition, when reheating in a microwave oven etc. at the time of feeding, if you apply butter to the inside of the wrap, the steam generated by heating is isolated by the oil film of butter,
This is prevented from flowing into the potatoes, and the potatoes can also be given a flavor of butter to impart aroma.

The heat coagulation reaction of protein can also be prevented by carbonizing the surface of the hamburger steak.

An embodiment of the immoburger according to the present invention completed based on the above consideration and a method of manufacturing the same will be described in detail below.

The following table is a table showing an example of the mixing ratio of the raw material of the hamburger for immobilizer according to the present invention.

The table shows (1) ground pork 6 beef 4
1 raw material consisting of (2) dry bread crumbs, (3) onion
The following is an example of a blending table when 00 is set.

[0039]

[Table 1] As described above, the hamburger ingredient of the immo burger according to the present invention is classified into a main material (consisting of a main raw material and a sub raw material), a sub material, and a seasoning. It consists of minced pork and beef, onion and dry bread crumbs as an auxiliary material, chicken eggs as an auxiliary material, and butter, salad oil, nutmeg, sodium glutamate, pepper, ketchup, salt, etc. as a seasoning.

As the main raw material, ground pork and ground beef are used by mixing ground pork and ground beef, and the ratios thereof are about 60% ground pork and 40% ground beef. The reason for mixing a certain amount of ground pork and ground beef in this way is as follows.

That is, this is because the difference between the melting points of the fat of ground pork and the melting point of ground beef is used to utilize the function of storing the fat in the fibrous meat and preventing the fat from being washed away.

The mixed value of 6 to 4 is a synergistic effect of taste components such as free amino acids, inosinic acid, palmitic acid, oleic acid, linoleic acid, stearic acid and the like of pork, and the same components of beef, and the mutual habits of each other. This is to harmonize a certain taste and make it extremely well balanced.

In addition, the high cholesterol level of pork (12
0) to match the low beef cholesterol level (65). Also, the textures after cooking will be better than when they were prepared individually.

The dry bread crumbs as an auxiliary material have a function as a bulking material and a function to improve texture and texture, but especially in the case of a gel-like unprocessed hamburger, it prevents leakage of juice and is suitable for use. It works effectively to form a three-dimensional network gel with density.

That is, dry bread crumbs are mixed between pork and ground beef to form an appropriate air layer. However, if there is too much dry bread crumbs, it will be difficult to mold,
It creates a new problem of losing its shape during cooking.
Therefore, the appropriate amount of the mixture is about 50% by weight with respect to pork and ground beef.

Onion, which is another auxiliary material, is used to eliminate the peculiar taste and smell of meat and give a unique flavor. Since the onion contains 90 to 95% by weight of water. , Stir in advance with salad oil and butter until it becomes a golden brown color, remove excess water, then let it cool sufficiently before using the ingredients completely.

However, if the amount of onion is too large, a new problem occurs that the original flavor of meat is lost.
Therefore, an appropriate amount of the mixture is about 20% by weight with respect to ground pork and beef.

As an auxiliary material, chicken eggs are used to improve the flavor. As seasonings, nutmeg, pepper, ketchup, salt, and chemical seasonings such as sodium glutamate are used.

Next, an example of the blending ratio of the raw material for the potato of the immo burger will be shown.

It should be noted that the table shows an example of a blending table in the case where the raw material (1) made of Dansaku yam is 100.

[0051]

[Table 2] As described above, the components of the immo sand of the immo burger according to the present invention include the main material (main raw material and sub raw material)
If you divide it into sub-ingredients and seasonings, dansha yam as the main ingredient of the main ingredients, onion slices as the sub-ingredients, natural cheese, lettuce, immo burger sauce (basic sauce) as the sub-ingredient, and seasoning Consists of beef consomme, salt, sugar, etc. as an ingredient.

As the main raw material, the Dansaku yam is ideally used from Hokkaido, but potatoes from other origins may be used, and the size thereof is 8 to 15 in diameter.
The thing of about cm is used. The reason is as follows.

That is, since the diameter of the potato is the outer diameter of the potato burger as it is, it must be the size that is most comfortable to eat and hold. The outer diameter of the conventional hamburger or rice burger was 10 to 12 cm, but in the present embodiment, the width was wider to 8 to 15 cm. In the case of potato, there are various sizes.
This is also because it is more convenient for the side providing food to have, for example, S, M, L, and LL sizes, which can be selected.

Of the onion slices, natural cheese, lettuce and the like as auxiliary materials, the onion slices are to be sandwiched between the potato and the hamburger, and are used to alleviate the texture and hamburger's meat odor. If it is too much, the flavor of meat and potatoes will be impaired, and if it is too small, the texture will be bad, so 3.5-4.0.
A suitable amount is about wt%.

Natural cheese is used to supplement the lightness of the taste of the potato itself and increase the flavor. It is also used as a seasoning for sandwiches with lettuce.
However, natural cheese has a strong habit, and even if there is a large amount or a small amount, the imbalance of the entire immo burger will be lost, so about 12 to 14% by weight is an appropriate amount.

As for lettuce, it is used as an overall nutritional balance and as a material for relieving the texture, texture and texture of meat. However, lettuce has a water content of 85 to 90% by weight, and if it is used in a large amount, water will flow into potatoes and hamburgers and damage the texture, so about 1.0 to 2.0% by weight. Is an appropriate amount.

Further, an immoberger source (basic source) is used as a sub-material. This is a demister sauce,
Sauce made from ketchup, Worcestershire sauce, brandy, salt, etc. This basic sauce is used by applying it to both potatoes and hamburgers, but since it has a strong aroma and taste, if it is used too much, the overall balance becomes poor, so 15% by weight
The amount is appropriate. As seasoning, beef consomme,
Use salt and sugar.

Next, a process of processing an immoburger using the above material will be described with reference to the drawings.

First, as the main raw material, ground pork and beef, fresh meat is used. Even in the stage of distribution and storage, the raw materials are stored at 0 to 5 ° C., and in processing, after cutting with a block cutter, a plate with a so-called chopper having a plate diameter of 2 to 15 mm, more preferably 8 to 15 mm To do.

The onion is small and chopped,
Fry this in butter and salad oil until it becomes transparent. In a completely cooked state, let it cool completely, then nutmeg,
Mix soda glutamate, pepper, ketchup, salt, and egg in this order and mix until jammed. At this time, the hardness of the earlobe is good, and then dry bread crumbs are mixed and kneaded until a gel is formed.

This has a diameter of 8 to 15 cm and a thickness of 1.5 to
Form into a 2.5cm disc shape and bake both sides with charcoal lightly to the extent that it is easily noticeable. (The inside at this time may be half-lived) This is to prevent the loss of fat and gravy so that the umami does not escape. Finally, boil in butter and salad oil until well cooked. (This allows the interior to be completely cooked).

Next, the cooking of Danschaimo 1
Diameter D = 8 to 15 cm, standard weight 100 to 120
Select a potato with a beautiful round shape, g, wash it thoroughly, leave the skin as it is, and remove the whole potatoes as shown in Fig. 1.
Cut to e. Vitamin C possessed by potatoes leaves the epidermis
The reason is that the umami is not washed away.

A pair of potato pieces 1a used for the potato burger,
1b has a thickness t of about 1.5 to 2.5 cm.
As shown in, potato 1 is cut in parallel with each other along four virtual cut lines C1 to C4 and cut into five potato pieces 1a to 1e. Of these, the potato pieces 1a and 1b having a substantially trapezoidal shape are used for the potato burger.
The potato pieces 1a and 1b are cooked in water with salt, sugar, beef consomme, or the like. At this time, potato pieces 1a, 1b
Let boil for about 6 minutes. With this water cooking, excess starch is washed away, and the taste of salt, sugar and beef consomme penetrates.

To adjust the heat, cook the water with a low heat that does not cause the potatoes to jump, and be careful not to lose the shape. Cooking with water over low heat minimizes the destruction of vitamin C.

After cooking with water, thoroughly drain the water, and then
Fry in oil at 200 ° C until golden brown.

By frying in oil, it is possible to prevent the shape from being deformed and to prevent the loss of water and flavor and the inflow. At the same time, it is possible to retain an appropriate texture. Therefore, long-term frozen storage is possible without deterioration of the potato flavor.

In the above steps, the main ingredients hamburger steak and potato sand were cooked, but they must be processed promptly thereafter.

First, an immo burger sauce (basic sauce) to be applied to the inside of a potato etc. is prepared. Add proper amount of demi sauce, ketchup, Worcestershire sauce, salt, sugar and brandy, boil for about 10% over low heat, and let the starch come out with viscosity. A viscosity of about jam is suitable. This is to prevent the sauce from flowing down during meals.

As shown in FIG. 2, the finished potato burger sauce (basic sauce) 2 was cooked with potato pieces 1a,
About 8 g of each is applied to the inside of 1b. Then, as shown in FIG. 3, onion slices 4 are placed on a piece of cooked potato (sometimes referred to as “imo sand” hereinafter) 1b, and hamburger 3 serving as the main ingredient is further placed on the potatoes to be immo burger sauce. About 2 g of 2 is applied.

Furthermore, about 10 g of natural cheese 5 and about 1 g of lettuce 6 are successively placed thereon, and finally, another cooked potato piece, that is, potato sandwich 1a.
Finished by covering. It is desirable that all of these steps proceed rapidly without stagnation.

Although not shown in the drawings, the finished immo burger 7 is quickly vacuum-packed with a thin coating of 2 g of butter on the inside of the wrap and stored frozen at 15 to 40 ° C. below zero. The transportation of the immobilizer 7 as a product must be controlled at about 5 to 18 ° C below zero.

When the immo burger 7 thus prepared is to be served, it is thawed naturally in the refrigerator and then heated at 60 to 100 ° C. for about 5 minutes in a microwave oven. With its original flavor, texture, scent and taste, you can serve it.

The present invention is not limited to the above-mentioned embodiments, but can be carried out in various modifications without departing from the scope of the invention.

For example, the method of cutting out the potato sandwiches 1a and 1b from one potato is not limited to the method shown in FIG. 1, but any method may be used as long as a predetermined diameter and thickness can be obtained. Absent. However, when the potato pieces 1a and 1b are cut out by the cutting method shown in FIG.
It has the advantage that it looks good when used as an immo burger and is easy to feed.

The potato pieces 1c, 1d, 1e other than the potato pieces 1a, 1b cut out as shown in FIG. 1 are not used as an potato burger, but they are crushed to make croquettes, salads and other foods. Since it can be used effectively, there is no waste.

Although it has been described that after the immo burger 7 is completed, butter is applied to the inside of the wrap to be wrapped, the butter is not applied in advance, and the butter is not applied in advance and immediately before or after heating in a microwave oven or the like. It may be applied around the burger 7 or the like.

The onion slices 4, the natural cheese 5, the lettuce 6, etc., which are sandwiched with the hamburger 3,
Since there are preferences (desirations) of the servants, several kinds of combinations may be prepared.

Further, the hamburger and immoberger formulation examples shown in the above table are tentative guidelines, and are not necessarily limited thereto.

[0079]

As described above in detail, according to the present invention, the umami of potatoes and hamburgers can be extracted to the maximum extent, can withstand long-term frozen storage without impairing the flavor, and can be easily served even during service. It is possible to provide a hamburger sandwich food product that can be provided and has an appropriate texture, and a method for producing the same.

[Brief description of drawings]

FIG. 1 is an external view for explaining a method of cutting out potatoes used as a main raw material of the present invention.

FIG. 2 is a front view showing a state in which a sauce is applied to the insides of a pair of substantially same-shaped potato pieces cut out by the cutting method shown in FIG.

FIG. 3 is a front view showing a separated state of a hamburger sandwich food product according to an embodiment of the present invention.

[Explanation of symbols]

 1 Potato 1a-1e Potato pieces 2 Basic sauce 3 Hamburger 4 Onion slices 5 Natural cheese 6 Lettuce 7 Immo burger (hamburger sandwich food)

Claims (2)

[Claims] 1. A diameter of 8 to 15 cm and a thickness of 1.5 to 2.
It is a 5 cm disk-shaped, cooked and fried potato piece, sauce containing sauce, salt, sugar, brandy, and pork / beef ground meat, dry bread crumbs,
Onions, butter, salad oil, nutmeg, chemical seasonings, pepper, ketchup, salt, chicken eggs, etc. are contained in appropriate amounts and these are kneaded and consisted of hamburgers baked in a shape similar to the potato pieces, A hamburger sandwich food product in which the above hamburger and optionally lettuce, cheese, and onion slices are sandwiched between a pair of potato pieces each having the above-mentioned sauce applied on the inner surface side. 2. A diameter of 8 to 15 cm and a thickness of 1.5 to 2.
Put potato pieces in the shape of a 5 cm disc into the salt, sugar,
After boiling in low heat with beef consomme-flavored soup, fried in oil until the surface becomes a golden brown, and one side of this potato is coated with a basic sauce containing sauce, salt, sugar and brandy, while pork / beef Add minced onion, chopped butter and / or onion fried in salad oil, add nutmeg, pepper, ketchup, chemical seasoning, salt, chicken eggs, etc. until kneaded and dry bread crumbs After kneading, it is molded into a diameter of 8 to 15 cm, and this is baked to form a hamburger, and the hamburger is sandwiched between the basic sauce and, if desired, onion slices, cheese, lettuce, etc. from both sides. A method for producing a hamburger sandwich food product, which comprises sandwiching the cooked potato pieces between the pair of potato pieces.