WO2019176675A1

WO2019176675A1 - Method for manufacturing sauce containing minced meat

Info

Publication number: WO2019176675A1
Application number: PCT/JP2019/008797
Authority: WO
Inventors: 敬裕張替; 謙太朗入江; 由美子仲西
Original assignee: 日清フーズ株式会社
Priority date: 2018-03-15
Filing date: 2019-03-06
Publication date: 2019-09-19
Also published as: JP7264871B2; JPWO2019176675A1

Abstract

This method for manufacturing sauce containing minced meat has: a minced meat preparation step in which, after raw-material minced meat is processed in an alkali solution, water is added and boiling is performed to obtain boiled minced meat; an umami component manufacturing step in which, after the raw-material minced meat is processed in the alkali solution, water is added and boiling is performed, the boiled minced meat is removed from the boiled product to obtain residual components, and the fats are removed from the residual components to obtain umami components; and a step in which the boiled minced meat obtained in the minced meat preparation step is mixed with the umami components obtained in the umami component manufacturing step.

Description

Method for producing ground meat-containing sauce

The present invention relates to a minced meat-containing sauce having a low lipid content.

Minced meat is heated to bring out the umami and increase the richness and depth, while the meat quality becomes harder, resulting in a texture that loses the succulent juiciness and yields. In Patent Document 1, as a method for solving such a problem of minced meat and obtaining a processed meat having a soft ground meat, there is a method of boiling after the pickled liquid containing finely pulverized eggshell is contained in the minced meat. It is also described that the processed minced meat product obtained by such a method can be used as an ingredient for meat sauce.

In Patent Document 2, as a method of eliminating the characteristic odor caused by meat and at the same time fully extracting the taste of meat, oil and fat are added to the raw meat and heat-treated, and then water is added to this and boiled. In addition, a method is described in which the boiled product is separated into meat and a liquid component, the oil is removed from the liquid component, and the meat is sealed in a container and heat-sterilized. Such a method described in Patent Document 2 is based on the premise that thin sliced meat is used as raw meat (see [0017] in Patent Document 2). There is no description on the correct processing method.

By the way, against the background of health consciousness in recent years, there is an increasing demand for foods with low calories and low fat content, and there is a demand for minced meat-containing sauces corresponding to health consciousness with low calories and low lipid content. However, in general, minced meat has a relatively high lipid content, and its high lipid content provides richness and depth to the minced meat and is one of the important factors that determine the taste of minced meat-containing sauce. If the minced meat used as a raw material is simply defatted by boiling or the like, the richness and depth of the meat is insufficient, and the taste of the minced meat-containing sauce is greatly impaired. In addition, even if a sauce containing defatted minced meat as an ingredient is mixed with a powdered extract derived from meat, the texture of the minced meat itself is rough and lacks richness and depth, so the minced meat and sauce Lack of experience, after all a delicious ground meat containing sauce can not be obtained. In addition, for example, Patent Document 3 describes that cooked tofu or tofu can be used as a substitute for meat by cooking with a specific cooking method, and a meat sauce-style dish is mentioned as a specific example, but instead of ground meat Meat sauce-style dishes that use tofu and tofu have a poor feeling of minced meat and are actually inferior in taste to those containing minced meat. A delicious ground meat-containing sauce has not been provided yet, while maintaining a low fat content and being health-oriented.

JP 2009-89686 A JP-A-9-75036 JP 2014-36587 A

An object of the present invention is to provide a ground meat-containing sauce that has a low fat content and is soft with richness and depth, and is excellent in a sense of unity between ground meat and sauce.

In the present invention, after the raw minced meat is treated with an alkali solution, water is added to boil to obtain boiled minced meat, the minced meat cooking step, and after the raw minced meat is treated with an alkaline solution, water is added to boil it, Removing the boiled minced meat from the boiled product to obtain a residue component, removing the lipid from the residue component to obtain the umami component, the umami component manufacturing step, the boiled minced meat obtained in the minced meat cooking step, It is a manufacturing method of a minced meat containing sauce which has the process of mixing with the umami component obtained at the umami component manufacturing process.

The method for producing a minced meat-containing sauce of the present invention includes a step of boiling raw minced meat to obtain boiled minced meat (minced meat cooking step), a step of obtaining umami components from the processed boiled raw minced meat (flavored component manufacturing step), And the step of mixing the boiled ground meat obtained in both of these steps and the umami component.

There is no particular limitation on the type of ground meat used in the present invention, and meat such as beef, pig, sheep, salmon, chicken, and duck can be used as a raw material. As the minced meat used in the present invention, those minced meats that are finely or coarsely ground by a known method can be used. One kind of minced meat can be used alone, or two kinds like minced meat. A combination of the above may also be used.

In the present invention, it is preferable to use minced meat that is not substantially heat-treated as minced raw material. As used herein, “ground meat that has not been substantially heat-treated” has not been heat-treated at all, and thus “raw ground meat” that has not been heat-denatured is partially heat-denatured, but most of the “Half ground meat” that has not been heat-denatured is included. The latter half raw minced meat is obtained by heating raw minced meat under relatively mild conditions (for example, heating time is relatively short, heating temperature is relatively low, etc.). Although it is heat-denatured, the part covered by the surface layer portion, that is, the inside is not heat-denatured. From the viewpoint of reliably imparting richness, depth and softness to the minced meat in the minced meat-containing sauce, raw minced meat is particularly preferable.

In the minced meat cooking step, the minced raw material is treated with an alkali solution (alkali treatment) prior to the boil processing of the minced meat. When boiled raw minced meat, meat juices containing umami ingredients such as lipids tend to flow out excessively from the minced meat, and the resulting boiled minced meat is crisp and savory. It is easy to become. On the other hand, as the pre-treatment of the boil treatment, by performing the alkali treatment of the minced raw material, the alkali-treated minced meat is softened with improved water retention. Minced meat is soft and excellent in texture. Further, the alkali treatment of the minced meat raw material not only softens the boiled minced meat, but also has the effect of extracting the richness and depth of the minced meat in the minced meat-containing sauce in combination with the umami component described later. Moreover, the effect of improving the meat yield in the boil treatment is also obtained by performing the alkali treatment before the boil treatment of the minced meat.

The alkali treatment may be any treatment that imparts an alkaline liquid to the minced raw material, and examples thereof include a method of immersing the minced raw material in the alkaline liquid and a method of applying or spraying the alkaline liquid on the minced raw material. From the standpoint of maximizing the effects of the alkali treatment described above, a method of immersing the minced raw material in the alkaline solution is preferable. The alkaline solution can be prepared by dissolving an alkaline agent in water. As the alkaline agent, those usable for food can be used without particular limitation, and examples thereof include sodium hydrogen carbonate (sodium bicarbonate), sodium citrate, sodium phosphate, potassium carbonate and the like. Species can be used alone or in combination of two or more.

The pH of the alkali solution is preferably 8 to 11, more preferably 8 to 10, from the viewpoint of maximizing the effect of the alkali treatment described above.

As a preferred embodiment of the alkali treatment, raw minced meat is immersed for 5 to 20 minutes in an aqueous solution of sodium bicarbonate (concentration of sodium bicarbonate of 0.3 to 1.0% by mass) as an alkaline solution having a pH of 8 to 9 and a liquid temperature of 10 to 20 ° C. The process to perform can be illustrated.

In the minced meat cooking step, after the raw minced meat is treated with an alkaline liquid, the excess alkaline liquid is removed by wiping off the alkaline liquid on the surface of the ground minced meat, if necessary, and then alkalinized. Boil processing is performed by adding water to the processed minced meat. By subjecting the raw minced meat (alkali-treated raw minced meat) to boil treatment, the raw minced meat is defatted to lower the lipid content, and a low-fat, low-calorie boiled minced meat is obtained. The boil treatment can be performed according to a conventional method. Hot water is included in the water (water used in the boil treatment) added to the minced meat when performing the boil treatment. In addition, the water added to the minced meat raw material includes additives such as various seasonings; extracts containing extracts from meat, seafood, vegetables, etc., as long as the prescribed effects of the present invention are not impaired. It may be.

From the viewpoint of ensuring that the boiled minced meat has a low lipid content and that the minced meat-containing sauce can be handled in a health-oriented manner, in the minced meat cooking step, the `` protein content '' It is preferable to reduce the “ratio of lipid content relative to” (hereinafter also referred to as “lipid / protein ratio”) by 70% or more. That is, the reduction rate of ground meat lipid / protein ratio by boil treatment is preferably 70% or more. In other words, the lipid / protein ratio in the boiled minced meat obtained in the minced meat cooking step is preferably less than 30% of that in the raw minced meat before being treated with the alkaline solution. On the other hand, if the lipid content (lipid / protein ratio) is too low due to the boil treatment, it may be difficult to obtain ground boiled meat with excellent taste and texture even with the technique of the present invention. Considering this point, the reduction rate of the lipid / protein ratio by the boil treatment in the ground meat cooking step is preferably 80 to 95%.

From the same viewpoint, the lipid content of the boiled ground meat obtained in the ground meat cooking step is preferably 5% by mass or less, more preferably 0.5 to 3.0% by mass, and further preferably 1 to 2.5% by mass. %.

It is possible to adjust the reduction ratio of the lipid / protein ratio by the boil treatment and the lipid content of the boiled minced meat to the specific ranges by appropriately adjusting the conditions of the boil treatment in the minced meat cooking step. As a preferred example of the boil treatment conditions, the water temperature during the boil treatment is 90 to 100 ° C., and the boil treatment time (immersion time of the minced raw material in water) is 5 to 20 minutes.

In addition, the boil treatment in the minced meat cooking step is preferably a treatment in which the yield of minced meat is preferably 100 to 150% by mass, more preferably 120 to 130% by mass. Here, the “yield” is the ratio (percentage) of the mass of the object (boiled minced meat) after the boil treatment to the mass of the object (boiled minced meat) before the boil treatment.

In the present invention, the boiled minced meat obtained in the minced meat cooking step may be further boiled one or more times. By performing the boil treatment a plurality of times, the degree of defatting of the minced meat proceeds and a boiled minced meat with a reduced lipid content is obtained. In that case, the conditions (water temperature, treatment time, etc. during the boil treatment) for each of the multiple boil treatments may be the same or different.

In the method for producing a minced meat-containing sauce of the present invention, as described above, while obtaining the boiled minced meat by the minced meat cooking step including the alkali treatment before the boil treatment, the umami component is obtained from the processed boiled raw material meat by the umami component production step. Get. That is, in the umami component manufacturing process, after the raw minced meat is treated with an alkaline solution, water is added to boil the product, and the boiled minced meat is removed from the boiled product to obtain a residual component, and the lipid is removed from the residual component. Remove to obtain umami ingredients.

In the umami component production process, after a raw minced meat is treated with an alkaline solution, water is added and boiled (hereinafter also referred to as “alkali-boil treatment”). It can be performed in the same manner as the same processing performed to obtain. Further, the alkali-boil treatment in the minced meat cooking step and the alkali-boil treatment in the umami component production step may be independent from each other, or both steps may share the alkali-boil treatment. . That is, a method in which the alkali-boil treatment in the minced meat cooking process and the alkali-boil treatment in the umami ingredient manufacturing process are separately performed (hereinafter also referred to as “Method A”) may be used. The boiled meat is separated into boiled minced meat and other residual components, and the separated boiled minced meat is used as a “boiled minced meat obtained in the minced meat cooking process” (hereinafter, “ Also referred to as “Method B”). In the method A, the raw minced meat used in the minced meat cooking step and the minced raw material used in the umami ingredient manufacturing step are typically the same as each other, but may be different. In the method B, there is basically one kind of minced raw material to be used.

In the umami component production process, the raw minced meat is subjected to an alkali-boil treatment, and then the boiled minced meat (solid content) is removed from the boiled product to obtain a residual component. The residue component is typically a liquid material having fluidity at normal temperature and pressure, and is so-called boiled juice.

Next, a lipid is removed from the residue component to obtain an umami component. From the viewpoint of obtaining a ground meat-containing sauce that is low in fat and low in calories and corresponds to health, in the umami component production process, the lipid is removed from the residual component by 80% by mass or more, that is, the lipid removal rate from the residual component is 80% by mass. The lipid removal rate may be 100% by mass. In other words, it is preferable that the lipid content in the umami component obtained in the ground meat cooking step is less than 20% by mass of that in the residual component before removing the lipid.

In the umami component production process, the method for removing lipid is not particularly limited, and a conventionally known method can be appropriately used. Typically, the residue component (boiled juice) is cooled by natural cooling or forced cooling using a refrigerator or the like, and separated into an oil phase (upper layer) containing lipids and an aqueous phase (lower layer) containing umami components. Thereafter, the oily phase (water phase) is obtained by removing the oil phase or extracting the water phase.

As described above, the umami component obtained through the process of separating the residual component into an oil phase and an aqueous phase is a liquid material that is mixed with water and has fluidity at normal temperature and pressure. This umami component liquid can be concentrated to form a solid such as a powder and then used in the next step (step of mixing with minced meat). In a minced meat-containing sauce, From the viewpoint of further improving the bodily sensation, it is preferable that it remains liquid. That is, the umami component obtained in the umami component production process is preferably a liquid in a state of being mixed with an aqueous liquid such as water.

In the method for producing a minced meat-containing sauce of the present invention, after performing the minced meat cooking step and the umami component manufacturing step, the boiled minced meat obtained in each step and the umami component are mixed (mixing step). By the said mixing process, the minced meat containing sauce which is a manufacturing target object is obtained. The minced meat-containing sauce thus obtained contains both boiled minced meat that has been softened by alkali-boil treatment and sufficiently extracted in richness and depth, and an umami ingredient in which the richness and depth of minced meat are condensed. Due to the synergistic effect, the richness and depth of minced meat is strongly felt when eaten, and the sense of unity between minced meat and sauce is excellent. Moreover, since the lipid content is significantly reduced compared to conventional ground meat-containing sauces, it is also useful as a health food for low fat and low calories.

In the mixing step, in addition to the boiled minced meat and umami ingredients, other ingredients to be blended with the minced meat-containing sauce, such as various seasonings; ingredients other than minced meat such as vegetables, lump meat, and seafood; meats and seafood Moreover, you may mix 1 or more types, such as an extract containing the extraction component from vegetables. In the mixing step, the components may be mixed under heating.

The method for producing minced meat sauce of the present invention is useful for the production of various sauces using boiled minced meat, such as meat sauce, bolognese sauce, salsa sauce, curry sauce, demigrass sauce, Chinese sauce such as mapo tofu, etc. Can be illustrated.

Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to the following examples. In addition, the following five component analysis values, such as protein and lipid, were measured by the conventional method.

[Example 1]
Raw minced meat (beef: pork = 5: 5 noodles, protein content 17.7% by mass, lipid content 16.8% by mass, lipid / protein ratio 94.9%) is treated with an alkaline solution and treated with alkali. To 100 parts by weight of ground meat, 200 parts by weight of water was added and boiled (ground meat cooking step). The alkali treatment was a treatment in which raw minced meat was allowed to stand for 15 minutes in a sodium bicarbonate aqueous solution as an alkali solution having a sodium bicarbonate concentration of 0.7 mass%, pH 8.3, and a liquid temperature of 20 ° C. for 15 minutes. The boil treatment conditions were a water temperature of 90 to 100 ° C. and a treatment time of 5 minutes. The yield of minced meat by the boil treatment was 90% by mass. The lipid content in the boiled minced meat after the boil treatment is 2.2% by mass, the protein content in the boiled minced meat after the boil treatment is 12.1% by mass, and the reduction rate of the lipid / protein ratio of the minced meat by the boil treatment is It was 80.0%.
Next, the boiled material to be boiled was separated into ground boiled meat and boiled juice (residue component). The soup is allowed to cool until the product temperature is equal to room temperature, separated into an upper layer (oil phase) and a lower layer (aqueous phase), and then a predetermined amount of the upper layer is removed, and the lower layer, that is, the umami component is added. A liquid material containing was obtained (umami component manufacturing process). The lipid removal rate from the residual component in the umami component production process was 99.7% by mass.
Next, the boiled minced meat and the liquid (umami component) were mixed to produce a meat sauce as a minced meat-containing sauce. Specifically, after adding salad oil and garlic to a frying pan and heating on high heat for 3 minutes, adding onions, carrots, and celery and heating on low heat for 10 minutes, The whole contents of the tomato cans were put in, simmered for 10 minutes on low heat, seasoned with salt, pepper, sugar and consomme, and then lightly simmered until the juice disappeared to produce meat sauce.

[Examples 2 and 3]
A meat sauce was produced in the same manner as in Example 1, except that the alkali treatment time (immersion time of raw minced meat in an alkaline solution) was changed in Example 1.

[Comparative Example 1]
In Example 1, meat sauce was produced in the same manner as in Example 1 except that raw ground meat was boiled without performing alkali treatment, and water was used instead of boiled broth (umami component).

[Comparative Example 2]
In Example 1, a meat sauce was produced in the same manner as in Example 1 except that water was used instead of boiled broth (umami component).

[Comparative Example 3]
In Example 1, a meat sauce was produced in the same manner as in Example 1 except that the raw ground meat was boiled without performing alkali treatment.

[Comparative Example 4]
In Example 1, a meat sauce was produced in the same manner as in Example 1 except that a frying process (heating process) was performed instead of the alkali process as a pretreatment prior to the boil process. In the frying process, 100 parts by mass of raw minced meat (beef: pork = 5: 5 noodles) and 3 parts by mass of lard were put into a frying pan and fried until the yield of minced meat reached 90% by mass. The stir-fry process in Comparative Example 4 corresponds to the heat treatment before boiling the meat described in Patent Document 2.

[Test example]
About meat sauce (minced meat-containing sauce) produced in each example and comparative example, 10 expert panelists eat what was adjusted to a product temperature of 60 ° C., and the taste and tenderness of meat according to the following evaluation criteria, respectively. We had you evaluate. The results are shown in Table 1 below as the average value of the evaluation scores (maximum 5 points) of 10 persons.

<Evaluation criteria for taste>
5 points: The meat is rich and deep, and the integrity of the sauce and meat is sufficient.
4 points: Meat and deep feel to the meat, and the integrity of the sauce and meat.
3 points: I feel a certain amount of richness and depth in the meat.
2 points: Rich in meat, does not feel much depth, and lacks unity between sauce and meat.
1 point: There is no richness or depth in the meat, and there is no integrity between the sauce and the meat.
<Evaluation criteria for tenderness of meat>
5 points: Despite moderate hardness, it feels soft and can be eaten deliciously.
4 points: Can feel a little hard and soft, but can be eaten without a sense of incongruity 3 points: The meat feels firm and soft, but there is no problem as a product.
2 points: I am concerned about the hardness and softness of the meat, and there is a problem as a product.
1 point: Meat is excessively hard or soft and resistant to eating.

As shown in Table 1, in each example, 1) as a pre-treatment for boil processing of minced raw material, alkali treatment of minced raw material meat was performed, and 2) in addition to minced meat boiled by boil processing, further minced raw material meat Since the umami component (boiled juice) obtained from the above was used, a high-quality meat sauce (ground meat-containing sauce) was obtained as compared with the comparative examples not satisfying both 1) and 2).

According to the present invention, the contained minced meat has a low fat content and is soft with richness and depth, excellent in the sense of unity between the minced meat and the sauce, can be health-oriented, and has a good taste and texture. A minced meat-containing sauce can be produced.

Claims

After the minced meat raw material is treated with an alkaline solution, water is added and boiled to obtain boiled minced meat, a minced meat cooking process,
After processing the raw minced meat with an alkaline solution, water is added and boiled, the boiled minced meat is removed from the boiled product to obtain a residual component, and the lipid is removed from the residual component to obtain an umami component. Component manufacturing process;
The manufacturing method of a ground meat containing sauce which has the process of mixing the boiled ground meat obtained at the said ground meat cooking process, and the umami component obtained at the said umami ingredient manufacturing process.
The method for producing a minced meat-containing sauce according to claim 1, wherein the pH of the alkaline solution is 8 to 11.
The method for producing a minced meat-containing sauce according to claim 1 or 2, wherein, in the minced meat cooking step, the ratio of the lipid content to the protein content in the raw minced meat before being treated with the alkaline solution is reduced by 70% or more by boiling.
The method for producing a minced meat-containing sauce according to any one of claims 1 to 3, wherein the lipid content of the boiled minced meat obtained in the minced meat cooking step is 5% by mass or less.
The method for producing a minced meat-containing sauce according to any one of claims 1 to 4, wherein in the umami component production step, 80% by mass or more of lipid is removed from the residual component.
The method for producing a minced meat-containing sauce according to any one of claims 1 to 5, wherein the umami component is a liquid.
The method for producing a minced meat-containing sauce according to any one of claims 1 to 6, wherein the minced meat-containing sauce is a meat sauce.