WO2016159222A1 - Procédé de production d'une sauce contenant de la viande hachée - Google Patents

Procédé de production d'une sauce contenant de la viande hachée Download PDF

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Publication number
WO2016159222A1
WO2016159222A1 PCT/JP2016/060636 JP2016060636W WO2016159222A1 WO 2016159222 A1 WO2016159222 A1 WO 2016159222A1 JP 2016060636 W JP2016060636 W JP 2016060636W WO 2016159222 A1 WO2016159222 A1 WO 2016159222A1
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WO
WIPO (PCT)
Prior art keywords
meat
minced meat
oven
heat treatment
sauce
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Application number
PCT/JP2016/060636
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English (en)
Japanese (ja)
Inventor
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
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Filing date
Publication date
Application filed by 日清フーズ株式会社 filed Critical 日清フーズ株式会社
Priority to JP2016553612A priority Critical patent/JP6043040B1/ja
Publication of WO2016159222A1 publication Critical patent/WO2016159222A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof

Definitions

  • the present invention relates to a method for producing ground meat sauce using ground meat heated in an oven.
  • 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.
  • a sauce with ground meat having a strong aroma and taste cannot be obtained.
  • 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. .
  • 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.
  • 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.
  • 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 .
  • 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.
  • 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.
  • 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.
  • 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.
  • 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).
  • first 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
  • second heat treatment 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.
  • an oven as a means for heating raw ground meat
  • other heating means for example, heating with a frying pan such as saute, steaming heating (boiling), oil-boiled heating, and examples described later
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the oven temperature 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.
  • the temperature inside the oven is preferably 215 to 285 ° C.
  • the surface temperature of the minced meat is 50 to 80 ° C. during the oven heating process (first heat treatment) of the minced meat.
  • 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.
  • the scattering speed becomes appropriate, and as a result, the effect of the present invention can be easily obtained.
  • the surface temperature of the minced meat is preferably 58 to 74 ° C.
  • 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.
  • 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.
  • 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.
  • 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).
  • the burner is a known device that mixes and burns fuel such as gaseous fuel and air.
  • a support part for example, grill net
  • a cooking object ground meat
  • 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
  • a heat source that heats the object to be heated by flame or combustion
  • 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
  • radiant heat infrared rays, far infrared rays, etc.
  • 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.
  • 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,
  • a heating temperature temperature of the heated object
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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).
  • a commercial jet oven manufactured by Fuji Mac Co., Ltd.
  • 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.
  • 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).
  • meat sauce which is a kind of ground meat-containing sauce
  • meat sauce was produced using the ground meat after the burner heat treatment.
  • 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.
  • 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 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).
  • Example 8 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. .
  • 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.
  • 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.
  • 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.
  • Example 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.
  • 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.
  • Example 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.
  • the heating temperature was 600 to 950 ° C.
  • the heating time formed into a sheet shape
  • Example 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.
  • 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 are shown in Table 3 below. From the viewpoint of facilitating the comparison, Example 3 is shown again in Table 3 below.
  • Example 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.
  • 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.
  • 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.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

L'invention concerne un procédé de production d'une sauce contenant de la viande hachée qui comprend : une étape dans laquelle la viande hachée crue est traitée à la chaleur dans un four, et la teneur en humidité dans la viande hachée est ajustée après qu'elle ait été traitée à la chaleur dans le four de manière à la ramener à 74 % en masse ou moins de la teneur en humidité dans la viande hachée crue ; une étape dans laquelle la viande hachée est traitée à la chaleur au moyen d'un brûleur après avoir été traitée à la chaleur dans le four ; et une étape dans laquelle la sauce est produite en utilisant la viande hachée après qu'elle ait été traitée à la chaleur au moyen du brûleur. Pendant le traitement à la chaleur dans le four, la température à l'intérieur du four est de préférence réglée à 200-300 °C, et la teneur en humidité de la viande hachée après avoir été traitée à la chaleur dans le four est de préférence ajustée de manière à ramener la teneur en humidité à 60 à 74 % en masse de la teneur en humidité dans la viande hachée crue.
PCT/JP2016/060636 2015-03-31 2016-03-31 Procédé de production d'une sauce contenant de la viande hachée WO2016159222A1 (fr)

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JP2015071646 2015-03-31

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2017055737A (ja) * 2015-09-18 2017-03-23 日清フーズ株式会社 調理済みひき肉およびひき肉加工食品の製造方法
JP2017055738A (ja) * 2015-09-18 2017-03-23 日清フーズ株式会社 調理済みひき肉およびひき肉加工食品の製造方法
WO2019039577A1 (fr) * 2017-08-24 2019-02-28 日清フーズ株式会社 Procédé de production d'une sauce contenant de la viande hachée
JP2021073937A (ja) * 2019-11-12 2021-05-20 株式会社ニップン 挽肉入り冷凍ソース

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5411753A (en) * 1992-03-17 1995-05-02 Tippmann; Eugene R. Subatmospheric pressure cook-and-hold steaming method
JP2012090624A (ja) * 2010-09-28 2012-05-17 Ueno Fine Chem Ind Ltd 食肉加工品用日持ち向上剤およびそれを用いた食肉加工品の保存方法
JP2014113076A (ja) * 2012-12-07 2014-06-26 Nippon Flour Mills Co Ltd 挽肉入りソースの製造方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5411753A (en) * 1992-03-17 1995-05-02 Tippmann; Eugene R. Subatmospheric pressure cook-and-hold steaming method
JP2012090624A (ja) * 2010-09-28 2012-05-17 Ueno Fine Chem Ind Ltd 食肉加工品用日持ち向上剤およびそれを用いた食肉加工品の保存方法
JP2014113076A (ja) * 2012-12-07 2014-06-26 Nippon Flour Mills Co Ltd 挽肉入りソースの製造方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"Shokuiku Tsushin online Kihon no Meat Sauce -Pro wa Nani ga Chigau?", 16 February 2015 (2015-02-16), Retrieved from the Internet <URL:http://magazine.shokuikuclub.jp/kitchen/20150216_050019> [retrieved on 20160623] *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2017055737A (ja) * 2015-09-18 2017-03-23 日清フーズ株式会社 調理済みひき肉およびひき肉加工食品の製造方法
JP2017055738A (ja) * 2015-09-18 2017-03-23 日清フーズ株式会社 調理済みひき肉およびひき肉加工食品の製造方法
WO2019039577A1 (fr) * 2017-08-24 2019-02-28 日清フーズ株式会社 Procédé de production d'une sauce contenant de la viande hachée
JP2021073937A (ja) * 2019-11-12 2021-05-20 株式会社ニップン 挽肉入り冷凍ソース

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