JPS60137262A - Preparation of compounded food - Google Patents

Abstract

PURPOSE:To prepare a compound food consisting of a processed meat matter and a processed egg matter, having improved adhesion effect, not causing release even if it is subjected to the secondary processing, by using an adhesive consisting of a water-soluble protein and an alkalizing agent. CONSTITUTION:A processed meat matter is bonded to a processed egg matter by using a mixture of 70-95wt% water-soluble protein such as the white, lactalbumin, etc. and 5-30wt% alkalizing agent such as calcium hydroxide, calcium oxide, etc. as an adhesive.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a composite food (hybrid food) consisting of a processed meat product and a processed egg product. In the present invention, processed meat products refer to fillets of animal meat, fish, etc., and minced meat of ham, sausage, bacon, and hamburgers made from animal meat and fish. In addition, processed egg products include boiled eggs, fried eggs, etc. made from heated and coagulated eggs.

Traditionally, Scotch Elagu is a food made by embedding a ring-shaped heated and coagulated egg in the center of a hamburger steak.
Roll-shaped hamburgers with eggplants are made by storing processed eggplant rolls inside a burger.

However, these composite foods suffer from poor adhesion between the hamburger meat and the eggplant, resulting in their separation. Therefore, several proposals have been made to try to solve this drawback. For example, as shown in Japanese Patent Publication No. 46-29184 and Japanese Patent Publication No. 56-36903, there is a method in which a hamburger steak and a heated coagulated egg are brought into contact with each other via egg white liquid, heated and then frozen, or a mixed flour of gluten and potato starch is used in place of the egg white liquid. There are methods such as heat treatment. By the way, these methods that have been proposed involve heating and solidifying various types of adhesive materials, which require two steps: pretreatment and heating and solidification, and the adhesive effect is still insufficient.

The present invention provides a method for producing a composite food product made by bonding a processed meat product and a processed egg product, which is different from the above-mentioned conventional methods and is simple and has a sufficient adhesive effect. .

That is, the present invention is a method for producing a composite food product, which is characterized by bringing a processed meat product and a processed egg product into contact with each other via a water-soluble protein and an adhesive such as an alkali agent.

The water-soluble protein used for the adhesive in the present invention is a protein that dissolves when dispersed in water, and includes, for example, lactalbumin for egg white, soybean protein, and casein. In addition,
These water-soluble proteins are easier to handle in the present invention if they are in powder form. In addition, alkaline agents are substances that exhibit strong alkalinity when dissolved in water. Examples of substances that can be used for food include calcium hydroxide and calcium oxide, and natural substances such as baked eggshells. . Note that if these alkaline agents are also in powder form, they can be easily handled in the present invention.

In the present invention, a mixture of these water-soluble proteins and an alkaline agent is used as an adhesive, and the mixing ratio of the two is as follows:
Preferably, the dry weight of the water-soluble protein is 70-95% and the alkaline agent is 5-30%. The reason for this is that if the water-soluble protein content is less than 70% or exceeds 95%, it will be difficult to develop an adhesive effect, and if the alkaline agent content exceeds 30%, the alkaline odor will become strong and egg processed products will This is because it is difficult to react with an alkaline agent and cause blackening, and if it is less than 5 strands, it will be difficult to obtain an adhesive effect. Such an adhesive is uniformly applied or sprinkled on the surface of the meat processed product or egg processed product, but the adhesive surface 106A has a dry weight of 0.1 to 0.
It is best to set it to around 51. Next, the surfaces to be adhered to which the adhesive has been applied or sprinkled are overlapped, but it is only necessary to overlap the surfaces to be adhered so that the adhesive surfaces are in close contact with each other. If the adhesion is insufficient, the adhesive will be weak and the appearance will be poor.

Note that the adhesive can be used in either powder form or aqueous solution form, but because processed meat and egg products contain moisture, it is easier to use it in powder form rather than in an aqueous solution form. .

Composite foods that have been bonded as described above no longer require heat treatment and will not peel off even if they are subjected to secondary processing such as oil and soot as necessary, and will remain tightly bonded and delicious. Finished in

Although it is not clear why the composite food produced by the method of the present invention adheres well, the alkaline agent becomes a strong alkali in the presence of water, which denatures water-soluble proteins and solidifies them, resulting in good adhesion. It seems that it will be done.

The present invention will be explained in more detail below using examples.

Example 1 Baked eggshell powder (2 parts) was used as an adhesive for 80 parts of dried egg white powder.
(passing at 50 m/s), 10 pieces of hamburger dough with a length of 15 nr each having a hole of about 3 cIn in diameter and 10 pieces of hamburger dough with a diameter of about 3 holes and a length of 15 c++ as a meat processed product. 100 rolled boiled eggs were prepared.

Next, one rolled boiled egg H45F adhesive was inserted into the body of the roll evenly into the holes of the mapushi hamburger steak, and the two were brought into close contact, thereby producing 100 odd-sized hamburger steaks with a rolled boiled egg inside.

In addition, although I cut the Sihan hamburger steak into 1 cm thick pieces and cooked them in an oil trench, no peeling occurred and no blackening of the boiled egg portion occurred, resulting in a good Scotch egg ragu.

Example 2 The same adhesive used in Example 1 was sprinkled on the surface of 100 boiled eggs, and the fish meat was peeled off to a thickness of 1 crn. 100 pieces of fried kamabok with boiled eggs were prepared by soaking them in salad oil for 3 minutes.

This fried kamaboko was cut into hemispherical shapes, but the fish pear meat part and the boiled egg part were well adhered to each other.

Claims (1)

[Claims] A method for producing a composite food product, which comprises bringing a processed meat product and a processed egg product into contact with each other via an adhesive made of water-soluble protein and an alkaline agent.