JPH0638710A - Hamburger and its production - Google Patents

Abstract

PURPOSE:To obtain soft hamburger having texture of juicy feel even in the case of mechanically producing a large amount of hamburger. CONSTITUTION:Two or more kinds of dough for hamburger, comprising meat, onion, bread crumb, etc., as raw materials, having difference in hardness, are used. The softer dough for hamburger, forming drip in baking, is used in the interior and the harder dough for hamburger, generating a small amount of drip in baking, is used at the outside. The softer dough for hamburger in the interior is wrapped with the harder dough for hamburger at the outside to produce hamburger.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a hamburger and a method for producing the hamburger, and more particularly to a hamburger having a soft and juicy texture even when the hamburger is mechanically mass-produced. It is something to do.

[0002]

2. Description of the Related Art Conventionally, in producing hamburgers, onions, bread crumbs, cut into appropriate sizes with an appropriate amount of minced meat,
Add raw materials such as eggs, add seasonings such as salt and pepper, and mix them to obtain a hamburger dough. Then, form this hamburger dough into an appropriate size shape and cook it. Was doing.

Here, in manufacturing the hamburger as described above, when a person manually manufactures the hamburger, when kneading the dough when obtaining the hamburger dough and when molding the hamburger dough. It is possible to adjust the pressing force in
A hamburger having a soft and juicy texture could be obtained.

However, when mechanically mass-producing hamburgers such as hamburgers used for frozen foods and retort foods, the kneading condition of dough for hamburgers is the same as when manufacturing hamburgers by hand. It is difficult to properly adjust the pressing force etc. during molding,
The formed hamburger dough became too soft or too hard.

When such a hamburger dough is boiled or baked for cooking, if the hamburger dough is too soft, the water content in the hamburger dough evaporates, or the meat juice containing the umami component of fat is used. Spilled out, and the texture of the cooked hamburger became dull, and the flavor deteriorated and the yield deteriorated. On the other hand, if the hamburger dough was too hard, the texture of the obtained hamburger became hard. However, there is a problem in that a hamburger having a soft and juicy texture cannot be obtained.

Therefore, in the past, when mechanically mass-producing hamburgers as described above, vegetable proteins such as soybean proteins extracted from soybeans were added to the hamburger dough, and Japanese Patent Laid-Open No. 63-233763. Attempts have been made to add a processed product mainly composed of cellulose as disclosed in the publication, or to improve the production method thereof as disclosed in JP-A-57-177672.

However, even when the hamburgers were mechanically mass-produced by the above-mentioned methods, it was still impossible to obtain hamburgers having a soft and juicy texture.

[0008]

SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned problems when mechanically mass-producing hamburgers.

That is, it is an object of the present invention to obtain a hamburger having a soft and juicy texture even when the hamburger is mechanically mass-produced. is there.

[0010]

In the hamburger according to the present invention, in order to solve the above problems,
Use two or more types of hamburger dough with different hardness as hamburger dough made from meat, onion, bread crumbs, etc.
While the soft hamburger dough that causes drip during baking is used inside, a hard hamburger dough that causes less drip during baking is used as the outer hamburger dough that wraps the inner soft hamburger dough.

Further, in manufacturing the hamburger according to the present invention, two or more kinds of hamburger dough having different hardness are manufactured from meat, onion, bread crumbs, etc. as raw materials, and a soft hamburger dough which causes drip during baking is prepared. While being used inside, a hard hamburger dough that causes less drip during firing is used on the outside, and the soft hamburger dough inside is wrapped with the hard hamburger dough on the outside.

The hamburger according to the present invention uses the soft hamburger dough inside which drip occurs during baking as described above, while the outer hamburger dough that wraps the inner soft hamburger dough at the time of baking is used. At least a double structure may be used so as to use a hard hamburger cloth with less drip generation, and a structure with any number of layers may be used.

Here, when the above hamburger is cooked and eaten, the inside of the hamburger when cooked by heating so that the hamburger has a soft and juicy texture. In the soft hamburger fabric used for, it is preferable that a large amount of drip is generated, but if the amount of drip generated is too large, the fabric becomes too soft and its shape retention deteriorates, making molding difficult. , The amount of drip generated during heating is 15
It is preferably about 25 to 25% by weight.

Also, the hard outer hamburger dough which wraps the inner soft hamburger dough is soft to some extent in order to have a soft and juicy texture when cooked and eaten. However, it is preferable that drip is also generated, but if this fabric is too soft and the drip is increased, the shape retention in the state where the soft hamburger fabric inside is wrapped is deteriorated, and the internal Since the drip generated from the soft hamburger dough cannot be sufficiently retained inside the hamburger, the outer hard duck for hamburger has a drip generation amount of 15% by weight or less, preferably 10% by weight or less when heated. It should be below weight%.

Here, in the production of the soft hamburger dough to be used for the inside of the hamburger, if the amount of meat is small, the flavor of the meat is weak and the taste is not good, while the amount of meat is too large. Since a sufficient juicy feeling cannot be obtained even if ingredients such as onions and oils that give juicy feeling cannot be obtained, the amount of meat is usually 30 to 50% by weight, preferably 35 to 4%.
Adjust to 5% by weight. The type and part of the meat to be used, the method of treating the meat such as chopping and cutting, the size of the meat and the like are not particularly limited as long as they are used for ordinary hamburgers.

In addition, in the production of this soft hamburger dough, it is preferable to add oils and fats in order to enhance the flavor of the obtained hamburger, and animal oils and fats have umami and richness in taste, and plants. Sex oils and fats are effective in giving a smooth and juicy feeling. In addition, when adding these fats and oils, if the amount is too small, sufficient umami and juicy feeling cannot be provided, while if the amount is too large, the taste becomes persistent and the flavor deteriorates. It is desirable that the total amount of the classes be 5 to 20% by weight.

Further, in this soft hamburger dough, it is preferable to add sufficiently water-absorbed fibrous vegetable protein in order to further impart a juicy feeling, and the amount thereof is usually 5 to 15% by weight. Is appropriate. That is, if the amount of the fibrous vegetable protein sufficiently absorbed is less than 5% by weight, a sufficient juiciness cannot be imparted, while if it exceeds 15% by weight, the water content of the soft hamburger dough is increased. This is because it becomes too high and molding cannot be performed well.

On the other hand, when manufacturing a hard outer hamburger dough that wraps the soft hamburger dough, if the amount of meat is small, the shape retention of the hamburger becomes poor and the inner soft hamburger dough is generated. While the drip can not be held sufficiently, the meat content becomes too hard when the blending amount of meat is too large. Therefore, the blending amount of meat is usually 35 to 55% by weight, preferably 40 to 5%.
Adjust to 0% by weight. In addition, the kind and part of the meat to be used are the same as in the case of obtaining the above soft hamburger dough.

In addition, when fats and oils are added to the hard hamburger dough used for the outside in order to improve the flavor and give a juicy feeling, if the amount is too small, a sufficient taste and juiciness should be given. On the other hand, if the amount of the soft hamburger dough inside is too large, the shape retention of the soft hamburger dough inside will be poor, and the drip generated from the soft hamburger dough inside will be sufficiently retained inside the hamburger. Since it cannot be stored, it is generally desirable that the total amount of fats and oils is 5 to 15% by weight.

Since the hard hamburger cloth used for the outside does not need to have a high juiciness like the soft hamburger cloth used for the inside, it should be sufficiently water-absorbed as in the case of the soft hamburger cloth. It is not necessary to add fibrous vegetable protein on the contrary, but conversely, if a large amount of fibrous vegetable protein that has been sufficiently absorbed in water is added, the drip becomes excessive and the dough shrinks. It should be as follows. However, when wrapping the above soft hamburger dough with this hard hamburger dough, from the viewpoint of enhancing the extensibility of this dough, add a slight amount of fibrous vegetable protein to this hard hamburger dough. Is preferable, and its amount is appropriately about 3 to 5% by weight.

Also in the hamburger according to the present invention, if the amount of the meat blended is within the above range, the granular vegetable protein which is also used in general hamburgers for the purpose of increasing the amount in consideration of economic aspects is used. You may add it. In addition,
When adding granular vegetable protein to the soft hamburger dough to be used inside, it is preferable to use the granular vegetable protein that has been sufficiently reconstituted with a seasoning solution, and to the hard hamburger dough to be used on the outside to granulate When adding a vegetable protein, it is preferable to use the granular vegetable protein reconstituted with a small amount of liquid.

[0022]

In the hamburger and the method for producing the same according to the present invention, as described above, two or more kinds of hamburger dough having different hardness are used as the hamburger dough made from meat, onion, bread crumbs, etc. While using the soft hamburger dough inside, the hard hamburger dough that causes less drip during baking is used on the outside, and the soft inner hamburger dough is wrapped with this outside hard hamburger dough using a stuffing machine. So that it can be molded. Thus, by wrapping the soft inner hamburger cloth with the hard outer hamburger cloth with a wrapping machine or the like to form the hamburger, the hamburger can be mechanically mass-produced.

When the soft hamburger dough on the inside is wrapped with the hard hamburger dough on the outside and formed, and then the hamburger is boiled or cooked by baking, the soft hamburger dough on the inside is removed. Although drip is generated, the drip generated from such a soft hamburger dough is kept inside the hamburger by being suppressed by the hard outer hamburger dough that wraps the dough, and the yield after cooking is improved.

In addition, since the drip generated from the soft hamburger dough inside is maintained inside the hamburger, the hamburger thus cooked has a soft and juicy texture. To have.

[0025]

EXAMPLES The hamburger according to the embodiments of the present invention and the method for manufacturing the same will be described in detail below, and comparative examples will be given to clarify that the hamburgers manufactured in the embodiments of the present invention are excellent. .

(Example 1) In this example, meat,
As dough for hamburger made from onion, bread crumbs, etc.,
Two kinds of hamburger dough having different hardness were used, a soft hamburger cloth used inside the hamburger and a hard hamburger cloth used outside to wrap the soft hamburger cloth used inside.

Here, in order to obtain the soft hamburger dough to be used inside, the materials shown in Table 1 below were used in the proportions shown in the same table. And, firstly, a fibrous plant protein which was previously treated with beef, beef tallow and refined palm oil to a diameter of about 6 mm, and was sufficiently hydrated by about 4 times, and granular plant protein which was hydrated by about 2 times And
After mixing and stirring these, add chopped onion, liquid egg white, salt, sugar, soy sauce and spices, after mixing them well, add bread crumbs to this and stir gently until uniform. did.

On the other hand, when obtaining a hard hamburger dough to be used on the outside, the materials shown in Table 1 were used in the proportions shown in the same table. Then, first, a fibrous plant protein and a powdered plant protein, which had been previously treated with beef and tallow to a diameter of about 6 mm and sufficiently hydrated by about 4 times,
About twice as much granular vegetable protein was added, and after mixing and stirring these, chopped onion, liquid egg white, salt, sugar, soy sauce, spices and water were added, and after mixing them well, Potato starch was added to this and lightly stirred until uniform.

[0029]

[Table 1]

Next, the soft hamburger dough to be used for the inside of the hamburger obtained as described above and the hard hamburger dough to be used for wrapping the soft hamburger dough in a ratio of 1: 1 were prepared, and a commercially available bag was prepared. Using a bean jam machine,
Centered around the soft hamburger dough, molded around the hard hamburger dough, wrapped around it,
130 g of hamburger was obtained.

Then, the hamburger thus formed is placed in an oven, and the front side is kept at 240 ° C. for 3.5 minutes and the back side is kept at 3 degrees.
Cooking was performed by heating for a minute.

When the hamburger steak thus cooked is eaten, it has a soft and juicy texture, and the yield after heating and cooking is as described above. It was about 85 to 95%.

(Comparative Example 1) In this comparative example, the hamburger of Example 1 was manufactured by using only the soft hamburger cloth used inside.

In this case, the above hamburger dough is very soft and difficult to form, and when heated and cooked under the same conditions as in Example 1, the drip generated from the hamburger becomes extremely large. The yield after cooking was significantly reduced to 75%.

Further, the hamburger cooked as described above had a rough appearance, and the texture of the hamburger was not dry and juicy because the drip flowed out. .

COMPARATIVE EXAMPLE 2 In this comparative example, the hamburger of Example 1 was prepared by using only the outer hard hamburger cloth used for wrapping the inner soft hamburger cloth. I chose

In this case, unlike the case of using the soft hamburger cloth in Comparative Example 1, the hamburger cloth was hard, and therefore the hamburger was easy to mold.

When the thus-formed hamburger was heated and cooked under the same conditions as in Example 1 above, the yield by heating was as high as 95%, and the appearance after heating was also solid. .

However, when the hamburger of Comparative Example 2 cooked in this manner was eaten, the texture was very hard and had no juiciness, and the taste as a hamburger was lacking.

[0040]

As described above in detail, in the hamburger and the method for producing the same according to the present invention, two or more kinds of hamburger dough having different hardness are used as the hamburger dough made from meat, onion, bread crumbs and the like. Use, while using a soft hamburger dough that produces drip during baking, while using a hard hamburger dough that causes less drip during baking to the outside, and uses this hard outer hamburger dough to soften the inside soft hamburger dough Since the hamburger was produced by wrapping it, it was possible to mass-produce the hamburger using a wrapping machine or the like.

When the thus obtained hamburger according to the present invention is cooked by boiling or baking, drip is generated from the soft hamburger dough inside, but the drip thus generated is The hard outer hamburger dough that wraps the soft hamburger dough is now maintained inside the hamburger so that it is less likely to flow out of the hamburger.

As a result, the hamburger according to the present invention can be mechanically mass-produced by using the gluing machine or the like as described above, and even the hamburger thus mechanically mass-produced can be mass-produced. When cooked, it has a soft and juicy texture.

Claims (2)

[Claims] 1. A hamburger dough made from meat, onion, breadcrumbs, etc., having two or more kinds of hamburger dough with different hardness, and a soft hamburger dough that causes drip during baking is used inside, A hamburger hamburger dough that does not cause drip during baking is used as an outer hamburger hamburger dough that wraps the soft hamburger dough. 2. A hamburger dough having two or more different hardnesses manufactured from meat, onion, bread crumbs, etc. as raw materials, and a soft hamburger dough that causes drip during baking is used in the inside, while drip during baking is used. A method for producing a hamburger steak, characterized in that a hard hamburger dough with less occurrence of is used on the outside and the inner hard hamburger cloth is wrapped around the inner soft hamburger dough.