JPWO2019027026A1 - Frozen meat sauce - Google Patents

Abstract

The frozen meat sauce of the present invention includes a frozen product of a mixture of meat sauce and spice, and the spice is one or more selected from the group consisting of cinnamon and cumin. The content of each of the spices in the mixture is preferably 0.001 to 0.1 parts by mass with respect to 100 parts by mass of the meat sauce. The mixture preferably contains both cinnamon and cumin, and the content mass ratio in that case is preferably 10:1 to 1:10 as cinnamon:cumin.

Description

The present invention relates to a frozen meat sauce that is in a frozen state and can be stored for a long period of time.

Meat sauce is a tomato-based sauce that includes ground vegetables, flavored vegetables such as onions, and tomatoes, and is also called bolognese sauce. Meat sauce is usually produced by stir-fry minced meat and chopped flavored vegetables and simmering with tomato added, and the rich flavor of meat and the refreshing flavor of tomato are combined, making it a popular spaghetti sauce.

Regarding the improved technique of the meat sauce, for example, Patent Document 1 describes a Japanese-style meat sauce obtained by adding soy sauce to the meat sauce.
In Patent Document 2, when a raw material having phosphatase activity such as tarragon and cumin is added to an oil-in-water food material such as meat sauce, in view of the problem that the umami of the sauce is reduced, the food material is A method is described in which the raw material is added after heating to a specific temperature or higher, and the raw material is held for a time necessary to inactivate the phosphatase activity.
Patent Document 3 describes the use of a finely divided spice-containing composition obtained by uniformly containing finely-divided spices in an aqueous liquid as a spice raw material for seasonings, and examples of spices include cumin and cinnamon. A meat sauce is exemplified as the seasoning.

JP-A-63-313569 JP, 2008-154554, A JP, 2008-301707, A

While the rich umami of meat derived from minced meat is one of the determinants of taste, meat sauce is sometimes shunned due to the oiliness of the minced meat due to fats and oils. In particular, when the frozen meat sauce is heated to make it edible, the water and the oil/fat are separated in the sauce, and the oily taste tends to be further increased. In order to solve this problem, it is possible to change the type of ground meat to be added to meat sauce from normal beef to chicken with a relatively small amount of fat and oil, but with this method, the rich taste of meat required for meat sauce is obtained. It is reduced and the flavor becomes too light.

An object of the present invention is to provide a frozen meat sauce that is edible, has no oiliness, has a rich umami taste, and has a sufficient richness.

The present invention is a frozen meat sauce comprising a frozen product of a mixture of meat sauce and spice, wherein the spice is one or more selected from the group consisting of cinnamon and cumin.

The frozen meat sauce of the present invention includes a mixture of meat sauce (basic sauce) and the following specific spices, that is, a frozen product obtained by freezing a "spiced meat sauce", and typically consists of only the frozen product. In addition, this basic sauce, that is, a meat sauce that does not contain the following specific spices, is typically a tomato-based sauce containing ground meat, flavored vegetables, and tomato as a material, and its basic configuration is the same as a conventionally known meat sauce. ..

The frozen meat sauce of the present invention is characterized in that it contains one or more specific spices selected from cinnamon and cumin. By containing cinnamon and/or cumin in the frozen meat sauce, the meat sauce with spices that is thawed and becomes edible by the frozen meat sauce has reduced oiliness as compared with the conventional meat sauce, and The meat is rich in flavor and has a good amount of richness. Traditionally, cinnamon is widely used in Western confectioneries such as apple pies and cinnamon rolls, drinks such as cappuccino and tea, and is also used in curry sauce. Cumin is also the main spice in making Indian curry. Such spices, which have been widely used in pastries and curry dishes, reduce the greasiness of the frozen meat sauce defrosted product and bring out the rich flavor of the meat to increase the richness. unknown.

In the present invention, as cinnamon, a dried product of bark of cinnamon, cumin can also be used, respectively, cumin seeds, easy adjustment of their content in the meat sauce, viewpoint of ease of balancing the flavor of meat sauce, etc. Therefore, it is preferable to use the pulverized product of the dried product and the pulverized product of the cumin seed, that is, powdery cinnamon and cumin.

The content of the specific spice (cinnamon, cumin) in the mixture (meat sauce with spices) per one type is preferably 0.001 to 0.1 part by mass, relative to 100 parts by mass of the meat sauce (basic sauce), It is preferably 0.005 to 0.08 parts by mass, more preferably 0.008 to 0.05 parts by mass. For example, when both cinnamon and cumin are included in the mixture as the specific spice, it is preferable to set the contents of both to the above ranges. If the content of each of the specific spices in the mixture is too low, it is of little significance to use it, and conversely if the content is too high, the flavor of the spice becomes strong, and the spice obtained by thawing the frozen meat sauce is obtained. The meat sauce with the sauce will have an ethnic flavor or curry flavor, making it difficult to feel the full-bodied flavor of the meat sauce.

In particular, when both cinnamon and cumin are contained in the mixture (spiced meat sauce), the respective effects are combined to act synergistically, and the spiced meat sauce obtained by thawing the frozen meat sauce has a well-balanced richness. It is preferable because it has When both cinnamon and cumin are used in combination, the content ratio of both spices in the mixture is preferably 10:1 to 1:10, more preferably 2:1 to 1:2 as cinnamon:cumin.

The meat sauce or basic sauce according to the present invention, which is mixed with the specific spices (cinnamon, cumin), typically contains ground meat, flavored vegetables, tomato and water.
There is no particular limitation on the type of minced meat, and for example, beef, pork, sheep, boar, chicken, duck, etc. can be used as a raw material, and one type of minced meat may be used alone. Thus, two or more kinds may be used in combination. From the viewpoint of imparting a rich taste of meat to the meat sauce, it is preferable that ground beef is included in the meat sauce. When minced beef is included in the meat sauce, the sauce may become oily, but the present invention eliminates such concern by using cinnamon and/or cumin together.
The type of flavored vegetables is not particularly limited, and examples thereof include onions, celery, ginger, garlic, and the like, and one of these can be used alone or in combination of two or more.

The content of the above components in the meat sauce (basic sauce) according to the present invention may be appropriately adjusted depending on the application of the meat sauce and the like, and is not particularly limited, but is preferably set as follows.
The content of minced meat is preferably 5 to 40% by mass, more preferably 6 to 30% with respect to the total mass of the meat sauce according to the present invention, from the viewpoint of the balance between the taste of the meat and the richness and oiliness of the sauce. It is% by mass.
The content of flavored vegetables is preferably 3 to 40% by mass, and more preferably 5 to 30% by mass, based on the total mass of the meat sauce according to the present invention.
The tomato content is preferably 5 to 40% by mass, more preferably 10 to 30% by mass, based on the total mass of the meat sauce according to the present invention.

The meat sauce according to the present invention (basic sauce) can further contain various components conventionally used in the production of meat sauce in addition to the above components, for example, consomme soup, red wine, flavored vegetables and vegetables other than tomatoes. , Flours such as wheat flour, starches, sugars, eggs, seasonings, spices other than cinnamon and cumin, pigments, emulsifiers, and these may be used alone or in combination of two or more. it can.

The frozen meat sauce of the present invention can be produced by mixing the meat sauce (basic sauce) according to the present invention and the specific spice (cinnamon, cumin) and freezing the meat sauce with spice as a mixture thereof. The timing of mixing the meat sauce and the specific spice is not particularly limited, and the specific spice may be added and mixed during the production of the meat sauce, or the specific spice may be added and mixed to a separately prepared meat sauce.
The method for freezing the meat sauce with spices is not particularly limited, and may be quick freezing in which it is frozen in a short time or slow freezing in which it is frozen over a relatively long time. When the meat sauce with spices is frozen, the sauce may be sealed in a known pouch container for retort, canned food, or the like.

The meat sauce with spices can be produced, for example, by the following procedure. First, combine stir-fried minced meat with stir-fried minced vegetables such as onions, simmer with water and red wine, add tomatoes (for example, canned whole tomatoes), and stir while stirring the tomatoes. , Season with seasonings such as salt to obtain the meat sauce, which is the basic sauce. Next, the specific spices (cinnamon and cumin) are added to the basic sauce, and the mixture is heated on low heat for 1 hour while removing the scent. In this way, the meat sauce with the said spice is obtained.

Moreover, the said meat sauce with spice can also be manufactured using a commercially available meat sauce. Specifically, for example, a commercially available meat sauce is put in a pan, the specific spices (cinnamon, cumin) are further put therein, and the mixture is heated, and water for evaporating by heating is appropriately added, and the mixture is heated with low heat for about 30 minutes. Then, the meat sauce with the spice is obtained.

The frozen meat sauce of the present invention can be stored frozen for a long period of time. To eat the frozen meat sauce of the present invention, it may be thawed according to a conventional method using a heating cooker such as a microwave oven. The meat sauce with spices obtained by thawing may be eaten by itself or may be eaten by sprinkling it on other ingredients. Examples of other ingredients include hamburger, spaghetti, lasagna, gratin. Etc.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples.

[Examples 1 to 26 and Comparative Examples 1 to 6]
A commercially available meat sauce containing ground beef, flavored vegetables, tomatoes and water (manufactured by Nisshin Foods) is used as a basic sauce, and various spices are appropriately added to the basic sauce in a composition shown in Tables 1 to 3 below, and heated for 30 minutes on a low heat Then, the meat sauce was manufactured. 50 g of the manufactured meat sauce was put in a polyethylene bag and frozen to manufacture a frozen meat sauce.

[Test example]
The frozen meat sauce of each Example and Comparative Example was thawed by heating with a microwave oven at an output of 500 W until the product temperature of the sauce reached 85°C. The thawed meat sauce was eaten by 10 specialized panelists (who have been engaged in the work of evaluating the flavor of meat sauce for 5 years or more), and the flavor was evaluated according to the following evaluation criteria. The evaluation results are shown in Tables 1 to 3 below as an average score of 10 panelists.

<Evaluation criteria for sauce flavor>
5 points: There is sufficient rich body, no oiliness, and very good.
4 points: There is a rich richness, and the oiliness is hardly noticeable and it is good.
3 points: A rich body is felt, but it is slightly oily and persistent.
2 points: The body is slightly unsatisfactory, and it feels oily and is poor.
1 point: There is not much richness, it is very oily and very bad.

As shown in Table 1, each of the examples has a sauce flavor higher than that of each of the comparative examples containing no specific spice due to containing one or more specific spices selected from cinnamon and cumin. Was excellent. From the results of Comparative Examples 2 to 6, it can be seen that the oilyness-reducing effect and the body-enhancing effect do not appear when some spice is added to the frozen meat sauce, but only when cinnamon or cumin is used.
In addition, since Example 4 was particularly highly evaluated, it is found that it is particularly effective to include both cinnamon and cumin in the frozen meat sauce.

In Table 2, among Examples 5 to 12 containing cinnamon, Examples 7 to 9 were particularly highly evaluated. Therefore, the content of cinnamon in the frozen meat sauce was 0.008 with respect to 100 parts by mass of meat sauce. It can be seen that the amount is preferably about 0.05 parts by mass. The same can be said for the cumin content from the results of Examples 13 to 16 containing cumin.

Table 3 is an example containing both cinnamon and cumin. The content mass ratio of cinnamon and cumin, as cinnamon:cumin, is preferably about 10:1 to 1:10 (Examples 18 to 25), more preferably about 2:1 to 1:2 (Examples 19 to 24). I understand.

The frozen meat sauce of the present invention is edible, has no oily taste, has a rich umami taste, and has a sufficient richness. Further, the frozen meat sauce of the present invention can be produced relatively easily and can be stored for a long period of time.

Claims (4)

A frozen meat sauce comprising a frozen product of a mixture of meat sauce and spices, wherein the spice is one or more selected from the group consisting of cinnamon and cumin. The frozen meat sauce according to claim 1, wherein the content of each of the spices in the mixture is 0.001 to 0.1 part by mass with respect to 100 parts by mass of the meat sauce. The frozen meat sauce according to claim 1, wherein the mixture contains both cinnamon and cumin. The frozen meat sauce according to claim 3, wherein a content mass ratio of cinnamon and cumin in the mixture is 10:1 to 1:10 as cinnamon:cumin.