WO2016159222A1

WO2016159222A1 - Method for producing sauce containing minced meat

Info

Publication number: WO2016159222A1
Application number: PCT/JP2016/060636
Authority: WO
Inventors: 味谷　陽一郎; 武紀渡辺; 洋平菅; 可南子川田; 由江口
Original assignee: 日清フーズ株式会社
Priority date: 2015-03-31
Filing date: 2016-03-31
Publication date: 2016-10-06
Also published as: JPWO2016159222A1; JP6043040B1

Abstract

　This method for producing sauce containing minced meat comprises: a step in which raw minced meat is treated with heat in an oven, and the moisture content in the minced meat is adjusted after being treated with heat in the oven so as to decrease to 74 mass% or less of the moisture content in the raw minced meat; a step in which the minced meat is treated with heat using a burner after being treated with heat in the oven; and a step in which sauce is produced using the minced meat after the minced meat has been treated with heat using the burner. While being treated with heat in the oven, the temperature inside the oven is preferably set at 200-300°C, and the moisture content of the minced meat after being treated with heat in the oven is preferably adjusted so as to decrease to 60-74 mass% of the moisture content in the raw minced meat.

Description

Method for producing ground meat sauce

The present invention relates to a method for producing ground meat sauce using ground meat heated in an oven.

ソース As meat sauce, bolognese sauce, salsa sauce and other minced meat sauce, there is a grainy texture peculiar to minced meat, and there is a tendency to prefer products with a strong aroma and taste. A typical method for producing a conventional sauce containing minced meat is to stir or steam raw minced meat to harden the cooked minced meat and combine the ground minced meat with other sauce ingredients. However, with such a conventional production method, although a grainy feeling is obtained, a sauce with ground meat having a strong aroma and taste cannot be obtained.

Although only a smell is usually felt from raw meat, when this is heated, activated, that is, an aromatic component and a taste component peculiar to cooked meat are generated. These are considered to be various such as those converted from precursors, those generated by decomposition, and those generated by chemical reaction. However, since raw ingredients that are not desirable simply by heating raw meat are also produced, the scent and taste of the cooked meat has been conventionally adjusted by skilled cooking, or by the external addition of aroma and taste by using spices, seasonings, etc. Was adjusted.

Patent Document 1 discloses a method for producing a minced meat sauce having a desirable scent of meat even in large-scale cooking, including a step of baking raw minced meat in an oven until the product temperature reaches 70 to 105 ° C. . However, the minced meat sauce produced by the method described in Patent Document 1 is not satisfactory in the aroma and taste of meat, and cannot sufficiently meet the demand for a minced meat sauce with a strong aroma and taste.

JP 2014-113076 A

An object of the present invention relates to providing a method for producing a sauce with minced meat that has a fragrant meat scent and a juicy meat flavour, and has a high aroma, taste and texture.

In response to the above problems, the present inventors adjusted the raw minced meat to an oven to a specific moisture content, and then heated it using a burner, without relying on cooking by experts or using spices. It was found that a sauce with minced meat having a fragrance of a savory meat such as steak and a taste of juicy meat can be easily produced.

The present invention has been made on the basis of such knowledge, and the raw ground meat is heat-treated in an oven, and the water content of the ground meat after the oven heat treatment is 74% by mass or less with respect to the water content of the raw ground meat. A method for producing a sauce with minced meat, comprising a step of adjusting so that the ground meat after the oven heat treatment is heated with a burner, and a step of producing the sauce using the minced meat after the burner heat treatment .

According to the production method of the present invention, while using minced meat, it has a sweet scent of meat as if using a larger chunk of meat and the savory taste of juicy meat, and it has a fragrant, tasty and textured ground meat Source is obtained. The sauce with minced meat obtained by the production method of the present invention is useful as various sauces such as meat sauce, bolognese sauce, salsa sauce and the like.

The type of raw ground meat used in the present invention is not particularly limited, and meat such as beef, pork, sheep, salmon, chicken, and duck can be used as a raw material. As raw minced meat used in the present invention, finely ground meat of these raw meats can be used. One kind of raw minced meat may be used alone, or two or more kinds of minced meat are used in combination. You may do it. Among them, raw ground beef and / or raw ground pork can remove the peculiarities and odors of raw meat and provide a sauce with minced meat that has a unique aroma and a juicy taste of burnt meat. preferable.

The raw minced meat minced to be used in the present invention may be performed in a normal manner using a known minced machine for processing meat into minced form. Further, the method of grinding raw meat and the degree of minced raw minced meat are not particularly limited, and both coarse grinding and fine grinding can be used in the present invention. As an example of the raw minced meat preferably used in the present invention, the raw meat is ground twice with a mincing machine. In particular, twice-ground raw ground meat obtained by coarsely mincing raw meat after thinning is less likely to become hard even when heated, and is more preferably used in the present invention because the taste and aroma of the sauce are further enhanced.

In the present invention, raw minced meat is heat-treated in an oven, and the moisture content of the minced meat after the oven heat-treatment is adjusted to a specific range (first heat treatment). By such oven heat treatment, the surface of the minced meat can be baked and hardened, and at the same time, the inside of the minced meat can be gently heated, thereby activating the aromatic components and taste components specific to cooked meat and By reducing the components of odor and odor, good flavor components produced by heating can be concentrated in minced meat.

The raw ground meat that is the object of the oven heating treatment is preferably formed into a sheet from the viewpoint of uniformly heating the whole raw ground meat. The thickness of the sheet-like raw minced meat is preferably 5 to 80 mm, more preferably 15 to 60 mm.

In the present invention, it is necessary to use an oven as a means for heating raw ground meat, and other heating means, for example, heating with a frying pan such as saute, steaming heating (boiling), oil-boiled heating, and examples described later As is clear from comparison with the comparative example, the effect of the present invention cannot be obtained. As the oven for heating the raw minced meat, known ones that can be usually used for food preparation can be used without particular limitation, and examples thereof include an oven toaster, a roaster oven, a jet oven, and a convection oven. Among these, in particular, the jet oven and the convection oven are configured so as to be able to generate an air flow in the oven, and are useful as means for heating raw ground meat.

By heating the raw minced meat in the oven, the heated air and / or infrared rays from the oven wall are used as a medium to heat not only the surface of the minced meat but also the interior, the surface temperature of the minced meat rises and solidifies, and moisture in the minced meat Then, volatile components and other unnecessary components are evaporated, volatilized or scattered, leading to the manifestation of the effects of the present invention.

However, when raw minced meat is heated in the oven, the moisture content of the minced meat gradually decreases as the minced meat's product temperature rises. If the moisture content of minced meat exceeds a certain level, activation is insufficient. At the same time, unnecessary components may not be sufficiently reduced. As a result of various studies by the present inventors, the effect of the present invention is stable when the moisture content of the ground meat after the oven heat treatment is in the range of 74% by mass or less with respect to the moisture content of the raw ground meat. It was found to be played. That is, in the present invention, it is necessary to adjust the water content of the minced meat after the oven heat treatment (first heat treatment) to 74% by mass or less with respect to the water content of the raw minced meat. The water content of the minced meat after treatment is preferably 60 to 74% by mass, more preferably 62 to 71% by mass, and more preferably 65 to 68% by mass. The moisture content of the minced meat after the heat treatment can be adjusted by appropriately adjusting the heating temperature, the heating time, the amount of water vapor introduced, and the like.

From the viewpoint of ensuring the effects of the present invention described above, it is preferable to set the oven temperature to 200 to 300 ° C. during the oven heat treatment (first heat treatment) of minced meat. If the oven temperature is too low, the minced meat heating rate will be too slow, and if the oven temperature is too high, the minced meat heating rate will be too fast. The balance of concentrating the good flavor components produced by heating is lost, and as a result, the effects of the present invention are hardly obtained. During the oven heat treatment of the minced meat, the temperature inside the oven is preferably 215 to 285 ° C.

Also, from the same viewpoint, it is preferable that the surface temperature of the minced meat is 50 to 80 ° C. during the oven heating process (first heat treatment) of the minced meat. When the surface temperature of the minced meat during the oven heating is within such a range, the rate at which the ground meat surface is baked and solidified, the rate at which the taste components of the minced meat are activated, and the moisture, volatile components and other unnecessary components in the minced meat are evaporated and volatilized. Alternatively, the scattering speed becomes appropriate, and as a result, the effect of the present invention can be easily obtained. During the oven heat treatment of the minced meat, the surface temperature of the minced meat is preferably 58 to 74 ° C. In addition, the surface temperature of the minced meat during cooking can be measured by installing a thermometer probe (sensor) at a position about 1 mm deep from the surface of the minced meat.

The time for maintaining the oven temperature at 200 to 300 ° C. (the time for maintaining the ground meat surface temperature at 50 to 80 ° C.), that is, the oven heating time is preferably 60 to 300 seconds, more preferably 120 to 240 seconds. If the oven heating time is too short, the activation of the meat is insufficient, and if the oven heating time is too long, the flavor component of the meat may be scattered and disappear, or an off-flavor component may be generated due to overheating. In addition, before putting the raw ground meat into the oven, it is preferable to preheat the inside and adjust the inside temperature to 200 to 300 ° C.

Also, from the viewpoint of preventing the umami component in the minced meat from being excessively scattered during oven heating, the oven heat treatment (first heat treatment) is preferably performed in the presence of water vapor. The water vapor is introduced into the oven by an operation such as spraying, inflow, or convection. The water vapor may be saturated water vapor or superheated water vapor. Water vapor can be introduced into the oven chamber by installing a water vapor generating means in the oven, and can be carried out according to a conventional method using a known technique. However, even if much steam is introduced, the minced meat may become watery. Considering the above points, the introduction pressure of water vapor into the oven chamber is preferably 0.01 to 0.5 MPa, more preferably 0.1 to 0.3 MPa. The introduction pressure of water vapor is approximately proportional to the amount of water vapor that contacts the minced meat.

In the present invention, as described above, after the raw ground meat is heated (first heat treatment) in the oven, the ground meat after the oven heat treatment, that is, the raw ground meat moisture content is 74% by mass or less. The minced meat is heat-treated with a burner (second heat treatment). Here, the burner is a known device that mixes and burns fuel such as gaseous fuel and air. As a typical example of the burner used in the present invention, a support part (for example, grill net) that supports a cooking object (ground meat) during cooking, and a heated object that is arranged in the vicinity of the cooking object supported by the support part. A body (for example, a ceramic plate) and a heat source that heats the object to be heated by flame or combustion, and the object to be cooked is cooked by radiant heat (infrared rays, far infrared rays, etc.) from the object to be heated heated by the heat source A burner to do. By heating with the radiant heat of the burner, the surface of the minced meat is heated at once, and as a result, a strong fragrant scent is imparted to the minced meat. As the burner, known devices that can be used for ordinary food cooking can be used without particular limitation, and examples thereof include a ceramic burner, a hot plate burner, and an infrared burner. From the viewpoint of more reliably producing the effect of the burner heat treatment, the burner heat treatment is preferably a treatment in which the minced meat is heated at a heating temperature (temperature of the heated object) of 600 to 950 ° C. for 5 to 60 seconds, In particular, the entire surface of the minced meat after the oven heat treatment, for example, the entire surface of the minced meat formed into a sheet is uniformly heated at a heating temperature (temperature of the heated object) of 600 to 950 ° C. for 5 to 60 seconds. It is preferable.

In the present invention, as described above, after the minced meat is heat-treated with a burner (second heat treatment), the minced meat after the burner heat-treatment is used to produce the minced meat sauce. The production of the sauce may be carried out according to a conventional method according to the type of the sauce with minced meat to be used. As an example of a method for producing sauces, raw materials other than minced meat such as flavored vegetables are poured into water placed in a pan and heated, and when the raw materials are ignited, the minced meat after oven heating and burner heating is processed. A method of putting it in a pot and using a seasoning to taste it. In addition, as another example of the method for producing the sauce, there is a method of producing a basic sauce according to a conventional method using raw materials other than ground meat, and adding the ground meat after oven heating and burner heating treatment to the basic sauce in the final step. In that case, the minced meat after the oven heating and the burner heating treatment can be added to the basic sauce without cooling, but from the viewpoint of stabilizing the minced meat after heating, it is once cooled to about room temperature and then added to the basic sauce. Is preferred.

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

[Example 1]

[Examples 1 to 8 and Comparative Example 1]
The raw beef was thinned by a mincing machine and then coarsely ground to obtain twice-ground raw ground meat, and 200 g of the ground meat was formed into a sheet having a thickness of 20 mm.
First, the inside of a commercial jet oven (manufactured by Fuji Mac Co., Ltd.) was heated in advance to a predetermined temperature, and the raw ground meat formed into a sheet shape was put into the preheated chamber, followed by oven heating treatment for a predetermined time ( First heat treatment). During the first heat treatment, the temperature of the minced meat is measured at a depth of about 1 mm from the surface of the minced meat with an ultra-compact temperature logger (DATATRACE; manufactured by Seika Sangyo Co., Ltd.), and the maximum temperature among the measured temperatures is measured. The surface temperature of minced meat was used.
Next, after the oven heat treatment, the minced meat is taken out from the oven chamber, and the entire surface of the minced meat formed into a sheet shape is heated using a Schwan burner (infrared burner, manufactured by Rinnai Co., Ltd.) The temperature of the portion corresponding to) was uniformly heated at 800 ° C. for 20 seconds (second heat treatment).
Next, meat sauce, which is a kind of ground meat-containing sauce, was produced using the ground meat after the burner heat treatment. In the production of meat sauce, first chopped onion is fried in a pan, seasoned with a seasoning, and then further heated by adding minced meat after oven heating and burner heating to the frying pan, then without ingredients A commercially available meat sauce (manufactured by Nisshin Foods Co., Ltd.) was introduced and allowed to boil.

[Comparative Example 2]
A meat sauce was produced in the same manner as in [Examples 1 to 8 and Comparative Example 1] except that the burner heat treatment (second heat treatment) was not performed.

[Comparative Example 3]
As heating means of the first heat treatment, instead of oven heating, a commercially available frying pan saute (a cooking method in which a small amount of oil is heated in a frying pan) is used, and a burner heat treatment (second heat treatment) is performed. A meat sauce was produced in the same manner as in [Examples 1 to 8 and Comparative Example 1], except that it was not carried out.

[Comparative Example 4]
As a heating means of the first heat treatment, heating by a commercially available kneader (heated stirrer, manufactured by Kajiwara Co., Ltd.) was used instead of oven heating, and burner heat treatment (second heat treatment) was not performed. Except for the above, meat sauce was produced in the same manner as in [Examples 1 to 8 and Comparative Example 1].

[Comparative Example 5]
The above [Examples] except that instead of oven heating, steaming heating (boiling) with boiling water was used as the heating means of the first heat treatment, and the burner heating process (second heating process) was not performed. 1-8 and Comparative Example 1] were used to produce meat sauce.

[Test Example 1]
The meat sauces obtained in Examples 1 to 8 and Comparative Examples 1 to 5 were eaten by 10 panelists, and the aroma, taste and texture of the minced meat portion contained in the meat sauce were evaluated according to the following evaluation criteria. . The evaluation results (average score of 10 panelists) are shown in Table 1 below.
The “heating temperature” in the table below is “the temperature inside the oven” when the heating means is an oven (Examples 1 to 8 and Comparative Examples 1 and 2), and when the heating means is saute (Comparative Example). 3) is “the temperature of oil on the frying pan”, the heating means is a kneader (Comparative Example 4) is the “heating temperature of the kneader device”, and the heating means is boiled (Comparative Example 5) is “ Boiling water temperature ".

(Evaluation criteria for fragrance)
5 points: There is a sufficient scent of burnt meat, which is very good.
4 points: There is a fragrant fragrance of burnt meat, which is good.
3 points: Slightly fragrant scent, similar to normal sautéed minced meat.
2 points: Unsatisfactory and unsatisfactory fragrance.
1 point: A fragrant scent is not felt, and it is very bad.
(Taste evaluation criteria)
5 points: Juicy meat has enough taste and is very good.
4 points: Juicy meat taste and good.
3 points: Slight taste of juicy meat, taste similar to regular minced meat.
2 points: The taste of juicy meat is unsatisfactory and poor.
1 point: The taste of juicy meat is not felt and it is extremely bad.
(Evaluation criteria for texture)
5 points: There is sufficient elasticity, and when it is bitten, the taste of meat spreads and is extremely good.
4 points: Appropriate elasticity, meat taste when chewed, good.
3 points: A texture similar to that of ordinary minced meat that is slightly elastic and tastes slightly when chewed.
2 points: Poor elasticity and slightly bitter taste when chewed well, but poor.
1 point: Almost no elasticity, almost no meat taste even when chewed well, very bad.

As shown in Table 1, in each of Examples 1 to 8, the evaluation score of each evaluation item was 3.4 points or more, and was excellent in all of aroma, taste, and texture as compared with Comparative Examples 1 to 5. . However, in Example 8, because the heating time in the first heat treatment and the surface temperature of the minced meat during the heat treatment were not appropriate, the minced meat moisture content of the minced meat after the first heat treatment was 55 masses. %, Which is too low, the results were slightly inferior to those of the other examples.
In Comparative Example 1, the heating time in the first heat treatment and the surface temperature of the minced meat during the heat treatment were not appropriate, and the moisture content of the minced meat after the first heat treatment was 74% by mass. Since it was too high, it was inferior to evaluation compared with the Example.
Comparative Example 2 is an example in which cooking was performed under substantially the same conditions as Example 3 except that the burner heat treatment (second heat treatment) was not performed, but all evaluations compared to Example 3 Results were inferior in terms of items.
Comparative Examples 3 to 5 are examples in which only the first heat treatment was performed using a heating means other than the oven. In particular, the saute of Comparative Example 3 is a typical method for manufacturing a minced meat sauce. It is an example.
From the above results, in order to produce a sauce with minced meat that is fragrant, tasty and good in texture, 1) subjecting the raw minced meat to two stages of heating, oven heating and burner heating, and 2) second The moisture content of the minced meat after heat treatment of No. 1 is adjusted to 74% by mass or less, which is a range including Examples 1 to 8, particularly 60 to 74% by mass, which is a range including Examples 1 to 7. Can be seen to be effective.

[Examples 9 to 16]
A meat sauce was produced in the same manner as in Example 3 except that the heating temperature and the heating time of the second heat treatment (burner heat treatment) were variously changed.

[Test Example 2]
The meat sauces obtained in Examples 9 to 16 were eaten by 10 panelists, and the aroma, taste and texture of the minced meat portion contained in the meat sauce were evaluated according to the above evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 2 below. From the viewpoint of facilitating the comparison, Example 3 is shown again in Table 2 below.

In Examples 3 and 9 to 16 in Table 2, the conditions of the first heat treatment (oven heat treatment) are the same, and only the conditions of the second heat treatment (burner heat treatment) are different. The examples in Table 2 are all good results, but Example 9 with a heating temperature of 500 ° C., Example 11 with a heating time of 3 seconds, and Example 15 with a heating time of 80 seconds are compared to the other examples. The result was slightly inferior to the evaluation.
From the above results, in order to produce a sauce with minced meat that is fragrant, tasty and has a good texture, in the burner heat treatment after the oven heat treatment, the heating temperature was 600 to 950 ° C., the heating time (formed into a sheet shape) It can be seen that it is effective to set the time taken for heating the whole surface of the minced meat to 5 to 60 seconds.

[Examples 17 to 21]
The first heat treatment (oven heat treatment) was performed in the presence of water vapor. That is, during the oven heat treatment, a meat sauce was manufactured in the same manner as in Example 3 except that water vapor was introduced into the oven chamber from the external boiler at a predetermined pressure simultaneously with the start of heating.

[Test Example 3]
The meat sauces obtained in Examples 17 to 21 were eaten by 10 panelists, and the aroma, taste and texture of the minced meat portion contained in the meat sauce were evaluated according to the above evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 3 below. From the viewpoint of facilitating the comparison, Example 3 is shown again in Table 3 below.

In Examples 3 and 17 to 21 in Table 3, the conditions of the second heat treatment (burner heat treatment) are the same, and the presence or absence of water vapor and its introduction pressure during the first heat treatment (oven heat treatment) Only the conditions are different. The examples in Table 3 are all good results. However, Examples 17 to 20 having an introduction pressure of water vapor of 0.01 to 0.5 MPa are at least evaluation items of taste and texture as compared with Example 3. The result was high. In Example 21, in which the introduction pressure of water vapor was 1 MPa, the evaluation of taste and texture was better than that of Example 3, but the evaluation of fragrance was slightly inferior.
From the above results, it can be seen that it is effective to introduce water vapor in the oven heat treatment in order to produce a sauce with minced meat that is particularly delicious and has a good texture.

Claims

A process in which raw ground meat is heat-treated in an oven, and the water content of the ground meat after the oven heat treatment is adjusted to 74% by mass or less with respect to the water content of the raw ground meat, and the ground meat after the oven heat treatment A method of manufacturing a sauce with minced meat, comprising: a step of heat-treating the meat with a burner; and a step of producing a sauce using the minced meat after the burner heat-treatment.
During the oven heat treatment, the oven temperature is adjusted to 200 to 300 ° C., and the water content of the minced meat after the oven heat treatment is adjusted to 60 to 74% by mass with respect to the water content of the raw minced meat. The manufacturing method of the sauce with minced meat of Claim 1 to do.
3. The method for producing a minced meat sauce according to claim 1 or 2, wherein the burner heating process is a process of heating minced meat at a heating temperature of 600 to 950 ° C for 5 to 60 seconds.
The method for producing ground meat-containing sauce according to any one of claims 1 to 3, wherein the oven heat treatment is performed in the presence of water vapor.