JPH07107942A - Hamburger steak - Google Patents

Abstract

PURPOSE:To obtain a low-fat hamburger steak, soft and pleasant to the palate by mixing livestock meat such as beef, pork or horse meat as a principal raw material with a vegetable material such as bean-curd refuse or konjak. CONSTITUTION:This hamburger steak is obtained by adding (B) a vegetable material such as powdery bean-curd refuse or konjak and (C) a vegetable to (A) minced livestock meat such as beef, pork or horse meat, kneading the ingredients while pouring cow's milk thereon and adding (E) a seasoning thereto. When the ingredient (B) is the bean-curd refuse, 5-20wt.% livestock meat is mixed therewith. When the ingredient (B) is the konjak, 3-10wt.% livestock meat is mixed therewith.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a hamburger made mainly from livestock meat.

[0002]

2. Description of the Related Art In recent years, hamburgers that have been processed or cooked due to an increase in the number of singles, away from cooking by housewives, changes in lifestyle etc.
Frozen or vacuum-packaged foods such as curry and stew have rapidly spread. These items have become popular along with the streamlining of life because they can be eaten immediately by thawing them in a microwave oven, boiling water, etc. and warming them, or by baking them in a frying pan. Among them, hamburger is one of the most popular menus in the home because it can simultaneously ingest animal protein and vegetables and is suitable for children.

However, when cooking this hamburger, since minced meat and shredded vegetables must be kneaded in a kneaded form and baked, cooking is relatively troublesome, so that processed and cooked ones are often used. ing. These processed or cooked hamburgers are often used even in hamburger shops, which are so-called food service industries, because they do not require special experience in cooking and can always supply foods with a certain taste. It is like this.

Generally, the raw material for hamburger is pork,
In addition to livestock meat such as beef, mutton and horse meat, fish meat and the like have been used, but in recent years, pork and beef have been mainly used as a main raw material because of their high-class taste and taste. Its production is to add minced onion to the raw meat made into minced meat, add vegetables such as carrots, season with seasonings and spices, knead after adding pork fat as a binder, antioxidant, etc. The final product is obtained by adjusting the shape and moving to the baking or freezing process. At the time of production, milk, eggs, etc. may be added in order to carry out kneading more smoothly, improve the binding property of the raw materials, and prevent deformation.

[0005]

The conventional hamburger is,
In order to increase the binding of meat and to obtain a smooth texture,
A significant proportion of lard has been used. As for the proportion, in some cases, as much as 30% lard was used. Because of this, hamburger steaks are high in fat, and are often shunned by elderly people who care about cholesterol levels and young women who are highly diet-oriented. Furthermore, there was a problem as a food for obese children. If the proportion of pork fat is reduced in order to reduce the fat content, there is a drawback that the whole body feels rough and the texture becomes bad, and the shape is lost during baking.

[0006]

Means for Solving the Problems The present invention is intended to solve the above problems, and an object thereof is to provide a hamburger that is low in fat and has a pleasant texture, and is made from livestock meat such as beef, pork or horse meat. It is characterized in that the plant material is mixed with the main raw material
% Okara or 3-10% konjac.

[0007]

First Embodiment A first embodiment of the present invention will be described below along with its manufacturing process. Cut the beef and pork as raw meat into small pieces with a chopper. To this, add powdered okara to finely chopped vegetables, then pour in milk and knead the whole. At the time of this kneading, seasonings are added to add flavor. Divide the dough obtained by the above steps into desired sizes, further shape it, freeze, vacuum package,
Alternatively, it is baked to obtain a hamburger as a final product.

The mixing ratio of 100 g per hamburger in this example is as follows. 30 g of beef,
15 g of pork, 10 g of okara, 26 g of vegetables, 5 g of milk, and 14 g of seasoning. The ratio of mixed okara is 5 to 20
It is arbitrary within the range of%. Depending on the amount of okara, the proportion of beef or pork as the main ingredient can be increased or decreased. However, when the amount of okara exceeds 20%, the shape is likely to be deformed and the texture is adversely affected. Therefore, the above range is preferable. As the okara to be used, the one produced during the tofu production may be used as it is, but the dried one is easier to mix, and since it does not contain excess water, it does not affect the taste, More preferable.

[0009]

Second Embodiment Next, a second embodiment of the present invention will be described. Minced beef and horse meat as raw material with a chopper. After adding shredded konjac and vegetables to this, pour whole eggs consisting of loosened whites and yolks and knead the whole. At the time of this kneading, seasonings are added to add flavor. The dough obtained by the above steps is divided into desired sizes, further shaped, frozen, vacuum-packed, or baked to obtain a hamburger as a final product.

The mixing ratio of 100 g per hamburger in this example is as follows. 55 g of beef,
25 g of horse meat, 5 g of konjac, 5 g of vegetables, 2 g of whole eggs, and 8 g of seasoning. Since horse meat is mostly imported, it is more difficult to obtain than pork, but since it has a low fat content, it is a raw meat that meets the purpose of the present invention to provide a low-fat hamburger steak. The mixing ratio of konjac is arbitrary within the range of 3 to 10%. The proportion of beef or horse meat as the main raw material can be increased or decreased depending on the amount of this konjac.

However, when the amount of konjac exceeds 10%, the taste and texture are deteriorated and the shape is easily deformed, so that the above range is preferable. As vegetables used in the present invention, cabbage, burdock and the like can be appropriately mixed in addition to shredded onions, carrots and the like which are generally used in the production of hamburgers.

Here, as the seasoning, in addition to salt, sugar,
Examples thereof include sodium glutamate and sodium inosinate. All of these are useful for improving the taste.

In the above kneading, natural spices such as black pepper, white pepper, sage and nutmeg, and synthetic spices may be used as spices. All of these serve to eliminate the smell of raw meat and improve the taste. Furthermore, a preservative may be added during this kneading. As the preservative, sorbic acid, potassium sorbate and the like are used in addition to salt which is also used as a seasoning. These help prevent spoilage and extend their shelf life, but since natural foods are valued in recent years, efforts are being made to reduce the use of preservatives as much as possible,
In addition, salt tends to be used less in consideration of high blood pressure. However, even if the proportion of the use of these preservatives is reduced, no particular problems will occur due to improvements in packaging technology, spread of refrigeration facilities, and the like.

[0014]

The hamburger according to the present invention having the above-mentioned constitution is a low-fat hamburger containing less fat than the conventional hamburger, so that it is suitable for elderly people with high blood pressure and high cholesterol, and diet-oriented people. Not only suitable for strong young women and sick people who can not digestion, it is also suitable as a diet for obese children who are obliged to restrict calorie intake, and also take animal protein and vegetable fiber at the same time It has the advantage of being able to Further, even if the proportion of fat is reduced, it does not affect the texture or the like and has a smooth taste, so that it can be eaten in the same manner as the conventional one. Further, since the added okara and konjac are materials that can be obtained at a relatively low cost, the obtained product has many excellent effects such as low cost.

Claims (2)

[Claims] 1. A hamburger steak characterized in that a vegetable material is mixed with a main raw material composed of livestock meat such as beef, pork or horse meat. 2. The hamburger according to claim 1, wherein the botanical material is 5 to 20% okara or 3 to 10% konjac.