JPH07289203A - 'hanpen'-like pastry food of livestock meat - Google Patents

Abstract

PURPOSE:To prepare a pastry meat food having a soft and easily eatable texture containing bubbles by adding KONJAK jelly (paste made from the starch of devil's tongue) and a frothing agent to the meat in the salt-rubbing process. CONSTITUTION:KONJAK jelly and a frothing agent (e.g. yam, albumen or a thickening polysaccharide) are added to livestock meat after or during the salt-rubbing treatment of the meat and the mixture is frothed by stirring. The frothed meat is incorporated with additives such as seasoning or starch and stirred. The seasoned pastry meat prepared by this process is formed and heated to obtain a meat HANPEN (minced and steamed fish meat).

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention is to produce a starch-like batter product using livestock meat such as beef, pork and chicken. The rice-paste meat paste product of the present invention is soft and easy to eat, and is suitable as a side dish.
It is a delicious sandwich ingredient.

[0002]

2. Description of the Related Art In general, Hanpen is produced by adding foaming agents such as yam, egg white, and thickening polysaccharides to the fish meat when salting the fish meat to form a fish meat paste, molding and heating. is there. However, even if a foaming agent is added at the time of salting using livestock meat such as beef, pork, and chicken, there is almost no foam inclusion, and even if it is molded and heated, a paste product similar to meat dango can be obtained. Was only.

[0003]

DISCLOSURE OF THE INVENTION The object of the present invention is to obtain a soft, easy-to-eat, hanpen-like pasty product containing bubbles, using livestock meat such as beef, pork and chicken.

[0004]

Means for Solving the Problems In the present invention, after salting or salting of meat, by adding one or more foaming agents such as konjac jelly and yam, egg white, and thickening polysaccharides, It was found that the bubble build-up was significantly increased.

According to the present invention, konjak jelly and a foaming agent are added and aerated when the meat is salted or after being salted.
TECHNICAL FIELD The present invention relates to a paste-like live meat meat paste product obtained by adding seasoning, additives such as starch and the like after mixing with salt to form seasoned live meat meat, molding and heating.

The konjak jelly used in the present invention is obtained by adding water to konjak flour to swell and dissolve it, and then adding and mixing a basic amino acid, a basic salt or a mixture of both; or a basic amino acid, a basic salt or a mixture of both. Water is added in advance to the konjak flour; or konjak flour is premixed with a basic amino acid, a basic salt or a mixture of both, and then water is added to the mixture and the swelled and dissolved one is heated, It is in a state of being cooled and stopping the reaction before the completion of gelation. The konjak powder used here may be konjak potato, dried konjak potato, crushed, or purified konjak potato. The basic amino acid to be used usually includes arginine, histidine, lysine, citrulline, ornithine, etc., alone or in combination. Particularly preferred is arginine or lysine. The amount of the basic amino acid used is preferably 1.25 to 20% by weight based on the konjak flour. By using a basic amino acid, the high pH buffering property of the basic amino acid can be utilized, a stable pH can be obtained, a jelly of stable quality can be obtained, and it is alkaline but has no alkaline taste. The advantage that a tasty konjac jelly is obtained can be obtained.

As the basic substance, organic acid salts such as sodium citrate, sodium tartrate, sodium malate, sodium acetate, sodium lactate and sodium succinate are generally used, and sodium polyphosphate, sodium pyrophosphate, sodium metaphosphate, Phosphates such as 2-3 sodium phosphate, potassium polyphosphate, potassium pyrophosphate, potassium metaphosphate, and 2-3 potassium phosphate, and carbonic acid such as sodium carbonate, sodium hydrogen carbonate, potassium carbonate, calcium carbonate, magnesium carbonate Salts, sulfates such as potassium sulfate, sodium sulfate, calcium sulfate and magnesium sulfate, and sodium hydroxide, potassium hydroxide and the like alone or in combination are included. As in these examples, any basic food grade salts can be used as the basic salts of the present invention. In addition, in order to have a buffer effect, you may combine each acid or acidic salt, and you may use it in the combination which becomes pH alkaline finally. Acids and basic salts in that case include citric acid, tartaric acid, malic acid, acetic acid, lactic acid, phosphoric acid, phosphoric acid 1
Sodium, monopotassium malate, etc. are used. The amount used is preferably 0.01 to 20% by weight based on the konjac flour.

By using a basic amino acid and a basic salt in combination, the basic amino acid has a high pH buffering property and a stable pH can be obtained, but it is difficult to arbitrarily set the pH value and the basic salt. Has a low pH buffering ability, but by combining the fact that the pH can be adjusted arbitrarily by selecting the substance, it facilitates the pH setting and suppresses the fluctuation of the pH due to the raw material and water used, and produces a uniform konjak jelly. It became possible. The konjak jelly used in the present invention is different from the so-called konjak paste obtained by swelling konjak powder with water. It is also different from konjac gel obtained by adding an alkali and heating. This konjac jelly has an intermediate property between the two. Therefore, this konjak jelly has an appropriate viscosity and hardness, and is used in the present invention as it is or after diluted with water.

Next, a method for producing konjac jelly will be described. First, water of 20 to 100 times is added to konjak flour to swell and dissolve. Add the basic amino acid, basic salt, or a mixture of both, of this konjak paste and mix well. Alternatively, a basic amino acid, a basic salt, or a mixture of both are mixed and dissolved in 20 to 100 times as much water as konjak flour, and the konjak flour is swollen and dissolved with this solution. Furthermore,
Alternatively, konjak flour is pre-mixed with a basic amino acid, a basic salt or a mixture of both, and then 20 to 100 times water of konjak flour is added and mixed to swell and dissolve; swelled and dissolved konjak paste is alkaline. After heating under
The desired konjac jelly is obtained by rapid cooling.

The heating temperature and time are adjusted depending on the concentration of salt to be used, pH, and the desired physical properties of konjac jelly. If the pH of the konjac paste is high, the heating time is short, and if the pH is low, the heating time is long. This konjak jelly needs to be heated under alkaline conditions, and the pH of the konjak jelly obtained after rapid cooling is 8.0 to 10.
It is desirable to adjust the pH so as to be in the range of 5, preferably 8.2 to 10.0 and heat. The heating temperature in this case is 60 to 95 ° C., and the heating time is 5 to 21.
A combination of conditions of 0 minutes is selected.

The pH of the konjak jelly obtained after rapid cooling is 8. with a preferable combination of pH, temperature and time.
It is preferable to select it so that the pH falls within the range of 0 to 10.5, preferably 8.2 to 10.0. Therefore, it is desirable to determine the optimum combination conditions thereof by preliminary experiments. This heating is terminated by rapidly cooling the konjak paste before completing the gelation. If the appropriate heating conditions are exceeded, the konjac paste becomes a gel and loses the compatibility with other components, which is a characteristic of konjac jelly. Further, if the heating conditions are low, the gelation ability by reheating cannot be obtained, and the paste is in the pasty form forever, and the food material is the same as that obtained by swelling konjac paste in water. After heating, it is necessary to cool rapidly to stop the reaction, and if this operation is omitted, the konjak paste will turn into a gel. The pH of the obtained konjac jelly is 8.0 to 10.
5, preferably 8.2 to 10.0. pH 10.5
If it exceeds, it becomes normal konjak and pH
If it is less than 8.0, it will not be hardened as it is pasty.

The konjak jelly obtained is used as it is or after diluted with water. The konjac jelly may be frozen, or may be semi-thawed.

The meat used in the present invention may be any of beef, pork, chicken, lamb, horse meat and the like. Put the meat in a food cutter and add salt, preferably 1k
Salt is added to about 20 to 70 g per g, and konjak jelly is added at the point where salting is completely finished or when a little stickiness appears, and the mixture is thoroughly stirred to mix konjak jelly. Is completed. Konjac jelly is preferably added in an amount of 10 to 40% of the amount of meat.

Further, in the present invention, it is preferable to add one or more foaming agents such as thickening polysaccharides such as yam, egg white and guar gum. The foaming agent may be added at the same time as the addition of the meat and konjak jelly, or after they have been mixed well. After the addition of the foaming agent, the mixture is thoroughly stirred to allow the foam to be sucked in, and when the desired air content is reached, additives such as starch, sugar and sodium glutamate are added, and the mixture is thoroughly stirred to prepare seasoned live meat meat.

The seasoned livestock meat surimi thus obtained is molded by a molding machine and sufficiently heated in hot water or steam at 80 ° C. or higher to obtain a rice-paste-like meat paste product.

[0016]

【Example】

[0017]

Example 1 33 g of konjak flour and 1.5 g of sodium carbonate were added to 1 liter of water, and the mixture was swollen while stirring until konjak flour particles did not precipitate. This was filled in a bag made of synthetic resin, sealed, and further at room temperature. Allow to swell for 2 hours. This was heated at 80 ° C. for 10 minutes and then rapidly cooled with water at 10 ° C. to prepare konjak jelly.

250g of konjak jelly that had been previously adjusted when 1kg of minced chicken breast meat was put in a food cutter and 35g of salt was added to it and salting began to occur
40 g of yam and 7 g of foaming agent form-up (manufactured by Riken Vitamin) were added and mixed with salt to foam.
When sufficient stickiness and a specific gravity of about 0.7 to 0.75 are reached, 100 g of egg white is added, and the mixture is further stirred and foamed. With the action of konjak jelly and various foaming agents, the mixture was sufficiently agitated by stirring to give a specific gravity of about 0.5.
75g sugar, 10g sodium glutamate, 500g cold water
Was added and mixed to prepare a foamed seasoned surimi. This was molded into a diameter of 10 cm and a thickness of 2 cm, passed through hot water of 85 ° C., and heated to a central temperature of 75 ° C. or higher to produce chicken rice balls.

[0019]

[Example 2] 1 kg of pork lean ground meat was put in a food cutter, 35 g of salt was added, and salt was added. When the stickiness started to occur, the konjak jelly that had been frozen and stored was 350 g in a half-thawed state. Was added and mixed. Further, 10 g of a foaming agent foam-up was added, and salt was added while stirring at high speed to foam while sticking out the stickiness of the meat. At the start of frothing, add 200 g of egg white, and when the specific gravity is about 0.6, 75 g of starch and 60 sugar.
g, 1.5 g of sodium glutamate, 5 g of a spice mix for sausage, 50 ml of sake, and 500 g of ice water were added and mixed, and the mixture was further foamed. Specific gravity is 0.53 to 0.
When it reached about 57, the stirring was stopped, and heating was performed in the same manner as in Example 1 to produce pork paste.

[0020]

INDUSTRIAL APPLICABILITY In the present invention, when slaughtering livestock meat, konjak jelly and a foaming agent were added to enable foaming and to obtain a hanpen-style meat-paste product.

Claims (2)

[Claims] 1. A slaughtered seasoned meat meat after adding konjak jelly and a foaming agent to the meat after salting or salting, stirring and foaming, and then adding additives such as seasoning and starch. And then, it's a stamped meat-like meat meat product made by molding and heating. 2. A konjak jelly is prepared by adding water to konjak flour to swell and dissolve it, and then adding and mixing a basic amino acid, a basic salt or a mixture of both; or a basic amino acid, a basic salt or a mixture of both. Water added in advance and mixed is added to konjak flour; or konjak flour is premixed with basic amino acid, basic salt, or a mixture of both, and then water is added to the mixture to cause swelling and dissolution, followed by heating and rapid cooling. Then, the reaction product is stopped before the gelation is completed, and the rice-paste meat-paste product according to claim 1 characterized by the above-mentioned.