JPS62181739A - Production of animal meat-containing senbei (japanese cracker) - Google Patents
Production of animal meat-containing senbei (japanese cracker)Info
- Publication number
- JPS62181739A JPS62181739A JP61023565A JP2356586A JPS62181739A JP S62181739 A JPS62181739 A JP S62181739A JP 61023565 A JP61023565 A JP 61023565A JP 2356586 A JP2356586 A JP 2356586A JP S62181739 A JPS62181739 A JP S62181739A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- blended
- state
- protease
- fibers
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 53
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 241001465754 Metazoa Species 0.000 title abstract description 5
- 108091005804 Peptidases Proteins 0.000 claims abstract description 11
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 235000015278 beef Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000015277 pork Nutrition 0.000 claims abstract description 6
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 3
- 235000019685 rice crackers Nutrition 0.000 claims description 16
- 244000144972 livestock Species 0.000 claims description 9
- 102000035195 Peptidases Human genes 0.000 claims description 8
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 claims description 2
- 239000000835 fiber Substances 0.000 abstract description 13
- 238000002156 mixing Methods 0.000 abstract description 7
- 150000003839 salts Chemical class 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 239000004365 Protease Substances 0.000 abstract 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract 3
- 239000002699 waste material Substances 0.000 abstract 1
- 235000020995 raw meat Nutrition 0.000 description 17
- 238000000034 method Methods 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000014102 seafood Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000007781 pre-processing Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 241000238366 Cephalopoda Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000238413 Octopus Species 0.000 description 1
- 241000975357 Salangichthys microdon Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
(産業上の利用分野)
本発明は、鶏肉、豚肉、牛肉などの畜肉入りせんべいの
製造方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing rice crackers containing meat such as chicken, pork, and beef.
(発明の背景)
近年、珍味食品として澱粉原料の中にエビ、イカ、タコ
、シラスなどの海産物を混合して焼き上げた海産物入り
せんべいが開発市販されている。(Background of the Invention) In recent years, as a delicacy food, seafood-containing rice crackers, which are made by mixing seafood such as shrimp, squid, octopus, and whitebait in starch ingredients and baking them, have been developed and marketed.
ところで、このような海産物入りせんべいにおいては、
海産物素材の香味を充分に確保するためには、近海で獲
れた比較的新鮮な素材を使用する必要があるが、このよ
うな新鮮な素材は年間を通して安定して人手できないこ
とがあり、特に使用する素材によっては該素材を獲れな
い期間があって、製品の製造期間が制限される(設備が
遊休する)という問題があった。By the way, in such seafood-filled rice crackers,
In order to ensure the full flavor of seafood ingredients, it is necessary to use relatively fresh ingredients caught in nearby waters, but such fresh ingredients may not be available consistently throughout the year, so There is a problem that depending on the material used, there is a period when the material cannot be obtained, which limits the manufacturing period of the product (facilities are idle).
一方、鶏肉、豚肉、牛肉などの畜肉は、年間を通して安
定して入手可能であり、本発明者等は、このような畜肉
入りせんべいの製造方法を鋭意研究している。ところが
、比較的軟かい良質の肉質部分を使用して製造された畜
肉入りせんべいでは、食味が良好でしかも口の中に繊維
状の食べかすが残ることがないか、原料コストが高くつ
き、せんべいとしてはコストが高くなりすぎるという間
層があり、一方安価ではあるが比較的肉質が硬い肩肉を
使用して製造された畜肉入り仕んべいでは、それを食し
たときに口の中に肉の繊維が残るとともにその残った肉
の繊維が歯の間に決まり易くなるという問題が生じる。On the other hand, livestock meat such as chicken, pork, and beef is stably available throughout the year, and the present inventors are actively researching methods for producing rice crackers containing such livestock meat. However, rice crackers made with animal meat that are manufactured using relatively soft, high-quality fleshy parts taste good but do not leave fibrous food particles in the mouth. There is a debate that the cost is too high, while on the other hand, meat-filled dishes made using shoulder meat, which is inexpensive but has a relatively hard texture, do not leave meat in your mouth when you eat it. A problem arises in that the fibers of the meat remain and the remaining fibers of the meat tend to settle between the teeth.
尚、脂肪部分が多い肉質の肩肉を使用した場合には、焼
機で焼き上げ中に該脂肪分が燃えて、製品に生臭さが残
るという問題もある。In addition, when shoulder meat with a high fat content is used, there is also the problem that the fat content is burned during grilling in a broiler, leaving a fishy odor in the product.
(発明の目的)
本発明は、上記事情に鑑み、安価な肩肉を使用した場合
でも、食感を良好にし得るようにした畜肉入りせんべい
の製造方法を提案することを目的とするものである。(Object of the invention) In view of the above-mentioned circumstances, an object of the present invention is to propose a method for producing rice crackers containing meat that can improve the texture even when inexpensive shoulder meat is used. .
(目的を達成するための手段)
本発明の畜肉入りせんべいの製造方法は、鶏肉、豚肉、
牛肉などの畜肉を予め蛋白質分解酵素を使用して軟化さ
せ、その軟化させた肉を澱粉、液体などと混合して、そ
の混合材料を所定量づつ薄く延ばしてせんべい状に焼き
上げることを特徴とするしのである。(Means for achieving the object) The method for producing rice crackers containing meat of the present invention includes chicken, pork,
It is characterized by softening livestock meat such as beef in advance using a proteolytic enzyme, mixing the softened meat with starch, liquid, etc., and then spreading the mixed material thinly into a predetermined amount and baking it into a rice cracker shape. It's Shino.
(作 用)
本発明は、畜肉を予め蛋白質分解酵素を使用して軟化さ
せ、その軟化さ仕た原料肉を使用して畜肉入りせんべい
を製造するようにしたものであるから、原料となる畜肉
として肉質の硬い肩肉を使用しても、製造された畜肉入
りせんべいを食したときの食感が悪くならない(特に口
の中に肉繊維のカスが残らない)。(Function) In the present invention, livestock meat is softened in advance using a proteolytic enzyme, and the softened raw meat is used to produce rice crackers containing livestock meat. Even if hard shoulder meat is used as meat, the texture of the produced meat crackers will not deteriorate when eaten (particularly, no meat fiber residue will remain in the mouth).
(実施例)
本発明の詳細な説明すると、この実施例の畜肉入りせん
べいの製造方法は、原料肉前処理工程、原料混合工程、
焼き上げ工程を経て行なわれる。(Example) To explain the present invention in detail, the method for producing rice crackers containing meat according to this example includes a raw meat pretreatment step, a raw material mixing step,
This is done through a baking process.
原料肉前処理工程
素材となる畜肉としては、鶏肉、豚肉、牛肉などのあま
りfII用価値のない肩肉(例えば内臓肉)が使用可能
であるが、この実施例では牛の肩肉を使用している。こ
の肩肉は肉質が硬く、煮込みなどの方法だけでは繊維質
まで軟かくならない。Raw meat pre-processing process As the livestock meat that is used as the raw material, shoulder meat (for example, organ meat) that is not very valuable for fII such as chicken, pork, and beef can be used, but in this example, beef shoulder meat was used. ing. This shoulder meat is tough and cannot be softened into fibers by boiling or other methods.
この原料肉は、脂肪分の多いところを取り除いた後、4
cm角直角の大きさに細断する。尚、肉厚が薄い場合に
は、繊維の方向の長さが4cm程度確保されるようにし
て切断する。このように繊維の方向の長さを4cm程度
確保する理由は、最終製品(せんべい)に焼き上げたと
きに、肉が入っていることを外面からよく見えるように
するためのものである。After removing the fatty parts of this raw meat,
Shred into square cm square pieces. In addition, when the wall thickness is thin, it is cut so that the length in the fiber direction is approximately 4 cm. The reason why the length in the fiber direction is about 4 cm is to ensure that when the final product (rice crackers) is baked, it can be clearly seen from the outside that meat is included.
次に、上記の如く細断した原料肉に対して、蛋白質分解
酵素を、重量比で0.3〜2%程度混合し、両者をかる
く手もみして該酵素を原料肉の表面全体に平均になじま
せる。そして蛋白質分解酵素を原料肉の表面によくなじ
ませた状態で、そのまま−晩わかせると、該蛋白質分解
酵素が原料肉の繊維に作用して、該原料肉の肉質を軟か
くするようになる。Next, a proteolytic enzyme of about 0.3 to 2% by weight is mixed with the raw meat shredded as described above, and the enzymes are spread evenly over the entire surface of the raw meat by gently massaging the two. Let it blend in. Then, when the proteolytic enzyme is well blended with the surface of the raw meat and left to stand overnight, the proteolytic enzyme acts on the fibers of the raw meat and softens the quality of the raw meat. .
上記原料肉が蛋白質分解酵素によってかなり軟化せしめ
られた時点で、核内を濃度1.5〜2%程度の比較的薄
い塩水中に浸漬し、そのまま冷暗所で8〜10時間程度
わかせる。When the raw meat has been considerably softened by proteolytic enzymes, the core is immersed in relatively dilute salt water with a concentration of about 1.5 to 2%, and left to stand in a cool, dark place for about 8 to 10 hours.
次に、この肉を水洗いして塩分やアク等の余分な異物を
除去する。Next, the meat is washed with water to remove excess foreign substances such as salt and scum.
上記のようにして軟化及び水洗処理された原料肉は、温
度90〜95℃程度のコンソメスーブで2〜3時間程度
煮込んで、さらに軟化処理する。The raw meat that has been softened and washed with water as described above is further softened by simmering it in a consommé soup at a temperature of about 90 to 95° C. for about 2 to 3 hours.
そして、煮込み終えた肉を取り出して、その肉を繊維の
方向に沿ってマツチ棒程度の太さく直径l〜2ml11
程度)づつほぐせば、原料肉前処理工程は完了する。Then, take out the meat that has finished stewing and cut the meat along the direction of the fibers into a piece as thick as a matsushi stick (1 to 2 ml in diameter).
Once the raw meat is loosened in portions (degree), the raw meat pre-processing process is completed.
原料混合工程
上記のように細繊維状に加工された軟化処理済の原料肉
と、食塩と、化学調味料と、煮込み時に使用したコンソ
メスープ(70%程度まで濃縮したもの)とをそれぞれ
適量する配合して充分になじませ、その後にそれに適量
の澱粉を加えてよく攪拌する。尚、各材料の好適な配合
割合は次の通りである。Raw material mixing process: Add appropriate amounts of the softened raw meat that has been processed into fine fibers as described above, salt, chemical seasonings, and consommé soup (concentrated to about 70%) used during simmering. Mix and mix thoroughly, then add an appropriate amount of starch and stir well. In addition, the suitable blending ratio of each material is as follows.
原料肉 33〜35重徽部食塩
t −1,7”化学調味料 I〜1
,5〃
コンソメスーブ 22〜23 〃澱粉
39〜40 〃焼き上げ工程
」二足原料混合工程で形成された材料を、5〜6g程度
の大きさの団子状に分割し、これをプレス式焼機を使用
して、偏平に延ばした状態で、温度150〜180℃で
約1分間焼くと、肉の繊維が表面に浮き出た状態できれ
いに焼きあげられる。Raw meat 33-35 heavy salt
t-1,7" Chemical seasoning I~1
, 5〃 Consomme soup 22-23〃 Starch
39-40 [Baking process] The material formed in the two-legged raw material mixing process is divided into dumplings of about 5 to 6 g in size, and then rolled out into flat shapes using a press-type baking machine. If you bake for about 1 minute at a temperature of 150 to 180 degrees Celsius, the meat will be nicely grilled with the fibers sticking out to the surface.
このようにして製造′した畜肉入りせんべいを15名の
官能テスト員によってフレーバ、食味、舌ざわり、食ベ
カスの残留の有無などについて官能テストを行なったと
ころ、全員からすべての項目について良好を示す審査結
果が得られた。The rice crackers containing meat produced in this way were subjected to sensory tests by 15 sensory testers regarding flavor, taste, texture, presence of residual food bekasu, etc., and all of them gave good results for all items. was gotten.
(発明の効果)
本発明は、畜肉を予め蛋白質分解酵素を使用して軟化さ
せ、その軟化させた原料肉を使用して畜肉入りせんべい
を製造するようにしているので、原料肉として比較的肉
質の硬い肩肉(従って安価である)を使用することがで
き、しかもそのように肉質の硬い肩肉を使用して製造し
た畜肉入りせんべいでも、食したときの食感が良好とな
り、特に口の中に肉繊維のカスが残らなくなるという効
果が得られる。(Effects of the Invention) In the present invention, livestock meat is softened in advance using a proteolytic enzyme, and the softened raw meat is used to produce rice crackers containing livestock meat, so the raw meat has a relatively high quality. It is possible to use tough shoulder meat (therefore, it is cheap), and even rice crackers made with meat made using such tough shoulder meat have a good texture when eaten, and are especially good for the mouth. This has the effect that no meat fiber residue remains inside.
Claims (1)
を使用して軟化させ、その軟化させた肉を澱粉、液体な
どと混合し、その混合材料を所定量づつ薄く延ばしてせ
んべい状に焼き上げることを特徴とする畜肉入りせんべ
いの製造方法。1. Soften livestock meat such as chicken, pork, or beef in advance using proteolytic enzymes, mix the softened meat with starch, liquid, etc., spread the mixed material thinly in predetermined amounts, and bake it into rice crackers. A method for producing rice crackers containing meat, characterized by the following.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61023565A JPS62181739A (en) | 1986-02-04 | 1986-02-04 | Production of animal meat-containing senbei (japanese cracker) |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61023565A JPS62181739A (en) | 1986-02-04 | 1986-02-04 | Production of animal meat-containing senbei (japanese cracker) |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS62181739A true JPS62181739A (en) | 1987-08-10 |
Family
ID=12114050
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP61023565A Pending JPS62181739A (en) | 1986-02-04 | 1986-02-04 | Production of animal meat-containing senbei (japanese cracker) |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS62181739A (en) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5137332A (en) * | 1974-07-29 | 1976-03-29 | Bosch Gmbh Robert | |
JPS5774061A (en) * | 1980-10-29 | 1982-05-10 | Takejiro Maruyama | Senbei (japanese cracker) blended with meat |
JPS59151861A (en) * | 1983-02-17 | 1984-08-30 | Kibun Kk | Enzymatic treatment of meat |
JPS60137264A (en) * | 1983-12-26 | 1985-07-20 | Tadao Shiraishi | Processing agent for cooking using enzyme |
-
1986
- 1986-02-04 JP JP61023565A patent/JPS62181739A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5137332A (en) * | 1974-07-29 | 1976-03-29 | Bosch Gmbh Robert | |
JPS5774061A (en) * | 1980-10-29 | 1982-05-10 | Takejiro Maruyama | Senbei (japanese cracker) blended with meat |
JPS59151861A (en) * | 1983-02-17 | 1984-08-30 | Kibun Kk | Enzymatic treatment of meat |
JPS60137264A (en) * | 1983-12-26 | 1985-07-20 | Tadao Shiraishi | Processing agent for cooking using enzyme |
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