JPS58216671A - Food composition using minced meat as raw material - Google Patents

Abstract

PURPOSE:To obtain a food composition which is seemingly full of gravy when cooked, by adding microfibrillated cellulose (abbreviated as MFC) to a food composition containing minced meat as a raw material. CONSTITUTION:MFC is added to a composition containing minced meat. A food which is seemingly full of gravy can be prepared from the block of the MFC- containing composition even after the sufficient heating. In the composition before cooking, the addition of MFC reduces the adhesivity of the composition to the wall of a food processing machine, and consequently, the operation efficiency of a machine for the continuous preparation of a food such as croquettes having uniform size or weight can be improved, and the dispersion of the weights of the croquettes can be decreased. The amount of MFC added to the food is preferably 0.01-1.0wt% of the whole composition in terms of solid weight for the above purpose. Since MFC is usually used in the form of aqueous dispersion, water is added to the food at the same time to the addition of MFC.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a food composition made from ground meat that has good moldability and good moisture retention during cooking.

Food compositions made from ground meat, such as hamburgers, meatballs, korotsuke, minced meat cutlets, meat buns, and biroshiki, are consumed in large quantities not only as side dishes at home but also in restaurants, school lunches, and fast food. This is thought to be because it is cheaper than fillet products and easier to eat, which suits the tastes of today's consumers. Furthermore, these foods can be supplied in large quantities in the form of semi-finished products, and the fact that these semi-finished products can be used to cook relatively easily is also thought to be the reason for their great demand.

In general, when meat products are eaten after being cooked, it is preferable that they have a succulent feel due to their high moisture retention. However, if you have a high-quality steak, you can cook it rarer than well-done to enjoy its juicy retention, but in general, this is not the case with foods made from ground meat that uses relatively inexpensive ground meat, such as pork shoulder or shoulder meat. It is recommended that the ingredients be thoroughly cooked. However, when foods made with ground meat, such as hamburgers, are heated until they are sufficiently large to penetrate the center, moisture is lost to the periphery.
It ends up feeling dry.

As a method of improving the moisture retention of foods made from ground meat and giving the feeling of retaining meat juices after cooking, we need to use a method that has water retention and gel-forming properties.

A method of adding polysaccharide powder such as raginan or agar is known. However, these added polysaccharides can provide the feeling of retaining meat juices only after being heated, hydrated, and swollen in the food, and then gelled when the food temperature drops to around room temperature. The effect is small when it is heated.

Further, when such polysaccharides are added, there is a drawback that blistering occurs, and the molding processability of the composition mainly composed of ground meat is poor (and the handling workability is reduced).

Recently, by beating purified cellulose raw material in water under high pressure, it is possible to cleave it without cutting the fibers.
A method has been developed to obtain microfibrillated material with extremely high water retention. This method is disclosed in JP-A-56-100801 specification 1, and the microfibrillated cellulose (hereinafter abbreviated as MFC) obtained by this method is described in the same specification as 1 microfibrillated cellulose! 1, defined in relation to physical property values.

The inventors discovered that by adding this MFC (microfibrillated cellulose), a food composition made from ground meat that retains the juices after cooking can be obtained.

MFC has a high binding property with water, is easily dispersed in water, and does not have a rough texture even when taken in the mouth. Conventionally, MFC is added to food to improve its physical performance. Microcrystalline cellulose obtained by removing the amorphous region of α-cellulose is known as powdered cellulose. (For example, Japanese Patent Publication No. 44-6202) MFC has a higher water binding property than microcrystalline cellulose. , physical properties such as dispersion stability are significantly different.In other words, MFC forms a stable pasty aqueous dispersion at a concentration of 1%, but microcrystalline cellulose does not form a stable dispersion unless it is at a high concentration of 10% or more. (paste) does not form.

When MFC is added to a composition containing ground meat, it is possible to obtain a food that maintains the feeling of retaining meat juice even when the mass of the composition is thoroughly cooked. Furthermore, since the addition of MFC to the composition before cooking reduces the adhesion to the vessel walls, it is possible to continuously produce meatballs, croquettes, etc. of a certain size or weight using a manufacturing machine. In addition to improving workability when feeding, it also reduces variation in individual weights.

When adding MFC to food for the above-mentioned purposes, the appropriate amount of MFC to be added to food is about 0.001 to 1.0% by weight of the whole solid content. Adding 10 gw upwind does not particularly impede this, but since MFC has a large water retention capacity, it requires energy for mixing. Of course, it is also possible to add a larger number of MFCs by changing the formulation of the food composition.

Since MFC is usually used in the form of an aqueous dispersion, water is supplied at the same time.

In summary, unlike the addition of polysaccharides, the effect of retaining meat juice after adding a food composition made from ground meat is effective even at high temperatures, and its properties increase the value of the food. can be significantly improved.

The present invention will be explained below with reference to Examples.

In Examples and Reference Examples, ``chi'' means weight.

Reference example Sei H sulfide valve (α-cellulose content 92-97
%, degree of polymerization 1050 to 1070) to make a 2 weight slurry, and using a Mont-Goulin homogenizer, it was made into a slurry of about 500 kg/ct according to the method disclosed in JP-A-56-100801. The slurry was circulated 40 times under high pressure, and the M
A FC dispersion liquid was obtained. The water holding power of the obtained MFC under 1.000 G gravity was about 7 times that of the raw material pulp.

In the example, MF was used in the form of the 25% dispersion prepared in this reference example.
C was used.

Example 1 A hamburger was prepared using a patty with the following composition.

800g ground beef, chopped onion + 00g vegetable protein (
Soybean Tanba<) 5 oy starch 15g Tomato paste
209 Salt 6g Spices and seasonings 9g The following hamburger samples were prepared using the above patty material.

ABC patty material 1ooy 1ooy to
o, p water 0 6
OMFC2,5 dispersion liquid 0 0
61 Samples A, B, and C were divided into two parts, each of which was formed into an oval shape using an oval frame with a long axis of 85 mm and a width of 6571 Im, and cooked in a conventional manner using a frying pan.

The texture after baking was in the order of C>B>A, and C was relatively chewy and had a feeling of retaining meat juices.

Although B had a fairly soft texture and poor moldability, it was inferior to C in its meat juice retention.

The surface of A had become hard and had a rough texture.

A similar effect was also observed when the formed hamburger was once frozen and then heated and cooked.

Example 2 Meatballs were made using a meatball tool having the following composition.

Ground pork 330g Minced onion 180g Bread crumbs 100g Starch 60g Salt 7g Sugar 1g Glucose 4g Monosodium glutamate 2g Soy sauce
1. og ginger
5g Spices and seasonings 3g Meat 7+;-/shi with the following composition was prepared using the above ingredients.

D E F meatball filling ioog 100. ! 9 1
00,9 Wed 0 61
0MFC2.5 dispersion liquid 0 0
6F sample, divide E, F, into 15 l]・
It was formed into spheres and fried in oil at 170-180°C for 25 minutes.

The texture after frying is F > E/D 1lf
J Teari, F had a great sense of meat juice retention. D became stiff and had a more bubbly feel than E and F.

Example 3 Croquettes were prepared as an example of a food product containing a large amount of ingredients other than ground meat. However, as a model experiment, meat and vegetables were omitted from the distribution recipe, and MFC for Matsushi potato/water system was
We tested the effect of adding croquettes and created model croquettes with the following compositions.

HIJ Powdered Matshu Potato 100g 1ooy 100j
j 10CJg hot water (40℃) 400j9 4
00p 4ooy 4oog salt
1g 1g 1g 19MFC2,5
% Dispersion 0 30g 50g 70.9
The mixture of each composition was divided into 5 portions, formed into a ball shape, battered, breaded, and fried in oil.

The molding workability from kneading and mixing to frying is J>I>H>
G, and the MFC-added group was superior. However, J
In this case, the hard grain was 7 bur, so it took a lot of force to mix 4 Riwa. Food after cooking/1 & Mako In the case of makoto, the difference between the striped samples was mostly observed. Powdered matshu potatoes are also quite thick and water-retaining, so there is a difference in texture.
The effect of MFC addition on moldability was only 1 Jt.

patent applicant Daicel Chemical Industries, Ltd.

Claims (1)

[Claims] A food composition made from ground meat and characterized by containing microfibrillated cellulose.