JP2014143953A - Frozen meat product - Google Patents
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- JP2014143953A JP2014143953A JP2013014399A JP2013014399A JP2014143953A JP 2014143953 A JP2014143953 A JP 2014143953A JP 2013014399 A JP2013014399 A JP 2013014399A JP 2013014399 A JP2013014399 A JP 2013014399A JP 2014143953 A JP2014143953 A JP 2014143953A
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- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は、冷凍畜肉製品に関する。 The present invention relates to frozen livestock meat products.
畜肉製品は、通常、主原料である挽肉や細切れ肉等を、野菜、パン粉、調味料等の副原料と混和して練り、得られた混練生地を成型した後、鉄板、オーブン、フライヤー、蒸し器等で加熱することにより製造される。該畜肉製品の中でも、特につくねやハンバーグやミートボールは、子供から大人まで多くの人々に好まれる食品であり、業務用の惣菜、一般家庭においては弁当用の惣菜、またこれらの冷凍食品として、工業的に量産されている。
冷凍食品は、長期間保存が可能であり、最終工程である解凍加熱処理を行うことにより手軽に喫食することができるため、広く普及している。
近年、冷凍食品は、各家庭において、弁当用惣菜として普及している。冷凍食品の解凍調理は、マイクロ波装置、特に一般家庭での冷凍食品の解凍に最もよく使用される電子レンジにより加熱する方法が一般的である。例えば、特許文献１には、冷凍肉練り製品にオリゴ糖を含有させたことにより、電子レンジをはじめとするマイクロ波装置を用いて解凍する場合に、均一に解凍できる冷凍肉練り製品が開示されている。
Livestock products are usually mixed with kneaded meat and shredded meat, which are the main ingredients, with auxiliary ingredients such as vegetables, bread crumbs, seasonings, etc., and the resulting kneaded dough is molded, then iron plate, oven, fryer, steamer It is manufactured by heating with etc. Among the livestock meat products, especially Tsukune, hamburger and meatballs are foods preferred by many people from children to adults, as a side dish for business use, a side dish for lunch in general households, and these frozen foods, It is mass-produced industrially.
Frozen foods are widely used because they can be stored for a long period of time and can be eaten easily by performing a thawing heat treatment that is the final step.
In recent years, frozen foods have become widespread as lunchbox dishes in each home. In general, frozen foods are thawed and cooked by a microwave apparatus, particularly a microwave oven that is most commonly used for thawing frozen foods at home. For example, Patent Document 1 discloses a frozen meat paste product that can be thawed uniformly when it is thawed using a microwave device such as a microwave oven by including an oligosaccharide in the frozen meat paste product. .
一方で、弁当用惣菜として用いる場合、弁当作成時から数時間経過後に喫食する場合がほとんどであるため、常温解凍により解凍してもおいしい一般家庭向け弁当用常温解凍調理冷凍食品が望まれている。常温解凍が可能であれば、調理工程や調理時間を短縮することができる上、調理機器も使用せずに済むため、省エネルギーにもなる。
しかしながら、電子レンジ等の調理機器による加熱解凍を想定した冷凍食品を常温解凍調理して喫食すると、食感等に違和感を生じる場合がある。
On the other hand, when it is used as a side dish for lunch, it is almost always eaten after a few hours have passed since the lunch was made. . If thawing at room temperature is possible, the cooking process and cooking time can be shortened, and it is not necessary to use cooking equipment.
However, when a frozen food that is assumed to be thawed by heating with a cooking device such as a microwave oven is thawed at room temperature and eaten, the texture may be uncomfortable.
本発明は、上記事情に鑑みてなされたものであって、マイクロ波装置等による解凍調理だけでなく、常温解凍調理をしても食感がよく、おいしい冷凍畜肉製品を提供することを課題とする。 The present invention was made in view of the above circumstances, and it is an object to provide a delicious frozen livestock meat product that has a good texture not only by thawing cooking by a microwave device but also by room temperature thawing cooking. To do.
本発明は、マルトトリオ―スを０．５〜５質量％含有させたことを特徴とする冷凍畜肉製品である。 The present invention is a frozen livestock meat product characterized by containing 0.5 to 5% by mass of maltotriose.
また、本発明は、マルトースを０．１５〜５質量％含有させたことを特徴とする冷凍畜肉製品である。 Moreover, this invention is the frozen livestock meat product characterized by including 0.15-5 mass% of maltose.
さらに、本発明は、マルトトリオ―スを０．５〜５質量％、及びマルトースを０．１５〜５質量％含有させたことを特徴とする冷凍畜肉製品を提供する。 Furthermore, the present invention provides a frozen livestock meat product characterized by containing 0.5 to 5% by mass of maltotriose and 0.15 to 5% by mass of maltose.
本発明において、冷凍畜肉製品は、冷凍つくね、冷凍ミートボール又は冷凍ハンバーグであることが好ましい。 In the present invention, the frozen livestock meat product is preferably a frozen meatball, a frozen meatball or a frozen hamburger.
本発明において、冷凍畜肉製品は、常温解凍用であることが好ましい。 In the present invention, the frozen livestock meat product is preferably for room temperature thawing.
本発明によれば、マイクロ波装置等による解凍調理だけでなく、常温解凍調理をしても食感がよく、おいしい冷凍畜肉製品を提供することができる。 According to the present invention, it is possible to provide a delicious frozen livestock meat product that has a good texture not only by thawing cooking by a microwave device but also by room temperature thawing cooking.
［冷凍畜肉製品］
本発明は、マルトトリオ―スを０．５〜５質量％含有させたことを特徴とする冷凍畜肉製品である。
[Frozen livestock products]
The present invention is a frozen livestock meat product characterized by containing 0.5 to 5% by mass of maltotriose.
本発明の冷凍畜肉製品は、冷凍畜肉製品の全量に対して、マルトトリオ―スを０．５〜５質量％含有させたものである。本発明において、マルトトリオ―スは、冷凍畜肉製品の全量に対して、１．０〜４．８質量％含有させることが好ましく、１．２〜３．６質量％含有させることがより好ましい。 The frozen livestock meat product of the present invention contains 0.5 to 5% by mass of maltotriose based on the total amount of the frozen livestock meat product. In this invention, it is preferable to make maltotriose contain 1.0-4.8 mass% with respect to the whole quantity of frozen livestock meat products, and it is more preferable to contain 1.2-3.6 mass%.
本発明の冷凍畜肉製品は、冷凍畜肉製品の全量に対して、マルトースを０．１５〜５質量％含有させたものである。本発明において、マルトースは、冷凍畜肉製品の全量に対して、０．５〜４．８質量％含有させることが好ましく、１．０〜３．６質量％含有させることがより好ましい。 The frozen livestock meat product of the present invention contains maltose in an amount of 0.15 to 5% by mass based on the total amount of the frozen livestock meat product. In this invention, it is preferable to make maltose contain 0.5-4.8 mass% with respect to the whole quantity of frozen livestock meat products, and it is more preferable to contain 1.0-3.6 mass%.
本発明の冷凍畜肉製品は、マルトトリオ―スを０．５〜５質量％、及びマルトースを０．１５〜５質量％含有させたものである。本発明において、マルトトリオ―スを１．０〜４．８質量％、及びマルトースを０．５〜４．８質量％含有させることが好ましく、マルトトリオ―スを１．２〜３．６質量％、及びマルトースを１．０〜３．６質量％含有させることがより好ましい。 The frozen livestock meat product of the present invention contains 0.5 to 5% by mass of maltotriose and 0.15 to 5% by mass of maltose. In the present invention, it is preferable to contain 1.0 to 4.8% by mass of maltotriose and 0.5 to 4.8% by mass of maltose, and 1.2 to 3.6% by mass of maltotriose, And it is more preferable to contain maltose in an amount of 1.0 to 3.6% by mass.
本発明において、マルトトリオ―ス、及び／又はマルトースを含有させる方法としては、例えば、マルトトリオ―ス、及び／又はマルトースを含有するマルトオリゴ糖を畜肉製品に含有させる方法が挙げられる。 In the present invention, examples of the method of containing maltotriose and / or maltose include a method of containing maltotriose and / or malto-oligosaccharide containing maltose in livestock meat products.
前記マルトオリゴ糖は、ブドウ糖（グルコース）を単位構成糖として、ブドウ糖がα―１，４−グルコシド結合で連結した重合度２〜１０の糖を意味する。
本発明が含有していてもよいマルトオリゴ糖は、例えばマルトトリオ―スを５０質量％以上含むマルトオリゴ糖、マルトースを１５質量％以上含むマルトオリゴ糖、マルトトリオ―スを５０質量％以上含み、さらにマルトースを１５質量％以上含むマルトオリゴ糖が挙げられる。
The maltooligosaccharide means a sugar having a polymerization degree of 2 to 10 in which glucose (glucose) is a unit constituting sugar and glucose is linked by α-1,4-glucoside bonds.
Examples of the maltooligosaccharide that may be contained in the present invention include a maltooligosaccharide containing 50% by mass or more of maltotriose, a maltooligosaccharide containing 15% by mass or more of maltose, 50% or more of maltotriose, and 15 maltose. Examples include maltooligosaccharides containing at least mass%.
本発明において、マルトオリゴ糖は、さらに、グルコース、マルトテトラオース、マルトペンタオース、マルトヘキサオース、マルトヘプタオース等を含んでいてもよい。 In the present invention, the maltooligosaccharide may further contain glucose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like.
本発明において、好適に用いることができるマルトオリゴ糖としては、「フジオリゴ３５０」、「フジオリゴ３６０」（共に、日本食品化工（株）製）等が挙げられる。 Examples of maltooligosaccharides that can be suitably used in the present invention include “Fuji Oligo 350”, “Fuji Oligo 360” (both manufactured by Nippon Shokuhin Kako Co., Ltd.), and the like.
本発明の冷凍畜肉製品は、上記のマルトオリゴ糖を上記の配合とすることにより、マイクロ波装置等により解凍調理した場合だけでなく、常温解凍調理した場合も、食感に優れる。
マルトオリゴ糖は、澱粉の老化防止や、たん白質の冷凍時又は加熱時における変性を防止するという効果が知られている。本発明においては、マルトオリゴ糖のなかでも、４糖以上のマルトオリゴ糖に比べ、保水性が大きいマルトース、及び／又はマルトトリオ―スを所定量含むマルトオリゴ糖を配合することにより、畜肉製品の冷凍時又は加熱時における変性を防止することができ、また、常温解凍時の製品の物性が維持できると推察される。
The frozen livestock meat product of the present invention is excellent in texture not only when it is thawed and cooked at room temperature, but also when it is thawed and cooked at room temperature by using the above-mentioned maltooligosaccharide as the above-mentioned composition.
Maltooligosaccharides are known to have effects of preventing starch aging and preventing protein denaturation during freezing or heating. In the present invention, among maltooligosaccharides, maltose and / or malto-oligosaccharide containing a predetermined amount of maltotriose having a higher water retention than malto-oligosaccharides of 4 or more sugars are blended, so that when meat products are frozen or It is presumed that denaturation during heating can be prevented, and the physical properties of the product when thawing at room temperature can be maintained.
本発明において「畜肉製品」とは、食肉の挽き肉を主原料とした加工食品を指し、代表的にはつくね、ハンバーグ、ミートボール、つみれ等が挙げられる。食肉は、牛肉、豚肉、鶏肉、羊肉、馬肉、鹿肉、猪肉、鯨肉、海豚肉、魚肉等が挙げられる。例えば、つくねは、畜肉や鶏肉（まれに魚肉）などのすり身につなぎを加えて、練り合わせたり、擂り合わせて団子状や棒状に成形して焼き、必要によりタレ等をつけたものである。また、例えばハンバーグは食肉を挽き肉にしたもの、あるいは、該挽き肉に魚肉を細切りし若しくはすり潰したもの又は肉様の組織を有する植物性たん白を添加したものを、必要により玉ねぎ、にんじん、しょうが、ごぼう、ねぎ、その他の野菜をみじん切りしたもの、つなぎ、調味料、香辛料、結着補強材、保存料等を加えて、練り合わせた後、楕円形状等に成型し、焙焼又は蒸し焼きし、必要によりソースまたはタレ等を加えたものである。 In the present invention, “livestock products” refers to processed foods mainly made from minced meat, and typically include tsukune, hamburger, meatballs, and tsumire. Examples of the meat include beef, pork, chicken, lamb, horse meat, venison, salmon, whale meat, sea pork and fish. For example, Tsukune is a piece of surimi such as livestock or chicken (rarely fish) that is kneaded, kneaded and shaped into a dumpling or rod, baked, and with sauce or the like if necessary. In addition, for example, hamburger is made by minced meat, or by chopping or grinding fish meat or adding vegetable protein having meat-like tissue to the minced meat, if necessary, onions, carrots, ginger, Add burdock, leek, other chopped vegetables, binders, seasonings, spices, binding reinforcements, preservatives, etc., knead, mold into oval shape, roast or steam, if necessary Sauce or sauce is added.
食肉の処理方法、原料及び副原料の配合組成、添加方法、生地の成形方法、加熱等の調理方法は、畜肉製品の種類に応じて、従来から知られている方法に準じて行えばよく、特に制限されるものではない。 The meat processing method, the composition of raw materials and auxiliary materials, the addition method, the dough forming method, the cooking method such as heating may be carried out in accordance with conventionally known methods according to the type of meat product, There is no particular limitation.
本発明において鶏挽肉を使用する場合は、成鶏肉、ブロイラー、その他の種類の鶏肉でも使用できる。また、鶏肉の部位は、手羽肉、腿肉、ささ身、胸肉の別を問わず、何れの部位でも使用でき、また、これ等を適宜混合したものであっても良い。 When using ground chicken in the present invention, adult chicken, broiler, and other types of chicken can also be used. In addition, the chicken meat can be used in any part regardless of whether it is wing meat, thigh meat, chicken breast or breast meat, or may be a mixture of these.
［冷凍畜肉製品の製造方法］
本発明の冷凍畜肉製品の製造方法について説明する。
[Method for producing frozen meat products]
The manufacturing method of the frozen livestock meat product of this invention is demonstrated.
畜肉は、ミートグラインダー等でミンチ加工する。本発明においては、例えば、約３．２ｍｍφのプレートを付けた通常のミートグラインダーで、３．２ｍｍφに切断した挽肉が使用できる。 The meat is minced with a meat grinder. In the present invention, for example, ground meat cut into 3.2 mmφ can be used with a normal meat grinder with a plate of about 3.2 mmφ.
挽肉加工した肉、卵白、野菜、その他の原材料を混練し、生地を製造する。 Kneaded meat, egg white, vegetables and other raw materials are mixed to produce dough.
野菜は、例えば、たまねぎ、にんじん、ごぼうが挙げられ、薬味野菜としてしょうが、ねぎ等が挙げられる。 Examples of vegetables include onions, carrots, and burdock. Examples of condiment vegetables include ginger and green onions.
その他の材料としては、例えば、塩、砂糖、しょうゆ、酒といった調味料や、前記マルトオリゴ糖、加工デンプン、加工助剤等の調合材料などがあげられる。 Examples of other materials include seasonings such as salt, sugar, soy sauce, and sake, and blended materials such as the maltooligosaccharide, modified starch, and processing aids.
畜肉製品の成形は、通常の成形機を使用すればよい。本発明の冷凍畜肉製品が冷凍つくね又は冷凍ミートボールである場合、つくね又はミートボールの大きさは特に限定されないが、本発明においては、１個あたり、１０〜２５ｇの球状に成形することが好ましい。 A normal molding machine may be used for molding livestock meat products. When the frozen livestock meat product of the present invention is a frozen meatball or a frozen meatball, the size of the meatball or meatball is not particularly limited, but in the present invention, it is preferably molded into a spherical shape of 10 to 25 g per piece. .
本発明の冷凍畜肉製品が冷凍ハンバーグである場合は、ハンバーグの大きさは特に限定されないが、１個あたり２０〜５０ｇの小判状に成形することが好ましい。 When the frozen livestock meat product of the present invention is a frozen hamburger, the size of the hamburger is not particularly limited, but it is preferably molded into an oval shape of 20 to 50 g per piece.
成形した後、加熱工程をおこなう。本発明における加熱手段は、焼成加熱、蒸し加熱、ボイル加熱、フライ加熱、電磁波加熱等を適宜組み合わせて用いることができる。これによって成形した生地が加熱凝固し、形状が安定化される。
以下にフライヤーを用いた揚げ処理について説明する。この揚げ処理は、例えばつくね又はミートボールを製造する際、つくね又はミートボールの表面を加熱により素早く固化して、皮膜を形成させ、内部のうま味成分の肉汁の外部流失を防止する目的で行われる。
揚げ油は、白絞油、サラダ油、綿実油、なたね油、ごま油、オリーブ油、パーム油等、食用油であれば好みに応じて、何れでも使用できるが、白絞油やなたね油が好ましい。
After molding, a heating process is performed. As the heating means in the present invention, firing heating, steaming heating, boil heating, fly heating, electromagnetic wave heating and the like can be used in appropriate combination. As a result, the formed dough is heated and solidified, and the shape is stabilized.
Below, the frying process using a fryer is demonstrated. This frying process is carried out for the purpose of, for example, producing a meatball or meatball, to quickly solidify the surface of the meatball or meatball by heating to form a film and to prevent the internal umami components from being washed out. .
The frying oil can be any edible oil such as white squeezed oil, salad oil, cottonseed oil, rapeseed oil, sesame oil, olive oil, palm oil and the like, but white squeezed oil and rapeseed oil are preferred.
揚げ処理は、連続方式又はバッチ方式の何れでもよい。揚げ処理は、油温１３０〜１６０℃で、１〜３分間揚げればよい。 The frying process may be either a continuous method or a batch method. The frying process may be performed at an oil temperature of 130 to 160 ° C. for 1 to 3 minutes.
上記の方法により揚げ処理したつくねは、揚げ処理した後、別途調合したタレにつくねを漬けてもよい。タレは、しょうゆやみりん、水あめ等を原材料にした公知のタレが使用できる。 After the fried chicken is processed by the above method, it may be soaked in a separately prepared sauce. As the sauce, known sauces made from soy sauce, mirin, syrup, etc. can be used.
本発明の冷凍畜肉製品が冷凍ミートボールである場合は、上記の揚げ処理の後、蒸し工程等を組み合わせてもよい。
本発明の冷凍畜肉製品が冷凍ハンバーグである場合は、成形後に焼成加熱することが好ましい。
When the frozen livestock meat product of the present invention is a frozen meatball, a steaming step or the like may be combined after the frying process.
When the frozen livestock meat product of the present invention is a frozen hamburger, it is preferably fired and heated after molding.
上記の方法により製造したつくねは、放冷した後、串打ちすることが好ましい。串打ちは、通常の串打ち機で行い、鉄砲串、丸串、平串の何れを使用してもよい。串打ちするつくねの個数は特に制限はないが、通常は、２個ないし３個を一本の串に刺すことが好ましい。 The tsukemen manufactured by the above method is preferably skewed after being allowed to cool. The skewering is performed by a normal skewer, and any of a gun skewer, a round skewer, and a flat skewer may be used. The number of skewers to be skewered is not particularly limited, but it is usually preferable to stab 2 to 3 pieces in one skewer.
次に、耐寒性を有する素材を使用したトレイに、上記の方法により製造した畜肉製品を入れ、その後、−３０〜−４０℃で、フリーザーで急速凍結する。 Next, the meat product manufactured by said method is put into the tray using the raw material which has cold resistance, and it rapidly freezes with a freezer at -30--40 degreeC after that.
凍結後、ピロー包装し、これらを適宜の数、段ボール箱に収納し、外包装する。また、段ボール包装が終了したものは、−１９〜−２５℃の冷凍庫で保管する。凍結保存は、保存中の製品の酸化防止ができ且つ、長期保存を可能にする。これを、必要の都度解凍して使用する。 After freezing, it is pillow-wrapped, and an appropriate number of these are stored in a cardboard box and externally wrapped. Moreover, what finished corrugated cardboard packaging is stored in a freezer at −19 to −25 ° C. Cryopreservation can prevent oxidation of the product during storage and enables long-term storage. This is thawed and used as needed.
本発明の冷凍畜肉製品は、電子レンジ等のマイクロ波装置による加熱調理により喫食することができ、また、常温解凍調理しても喫食することができる。電子レンジで加熱調理する場合は、２本あたり５００Ｗで約３０秒から１分３０加熱することが好ましい。常温解凍調理は、例えば、好ましくは、１〜５０℃、より好ましくは１０℃〜４０℃、特に好ましくは、１５℃〜３０℃で、好ましくは１０分〜１０時間、より好ましくは１〜８時間、特に好ましくは２〜６時間置くことにより調理できる。 The frozen livestock meat product of the present invention can be eaten by heat cooking using a microwave device such as a microwave oven, and can also be eaten by cooking at room temperature. When cooking by heating in a microwave oven, it is preferable to heat for about 30 seconds to 1 minute 30 at 500 W per two. The room temperature thawing cooking is, for example, preferably 1 to 50 ° C., more preferably 10 ° C. to 40 ° C., particularly preferably 15 ° C. to 30 ° C., preferably 10 minutes to 10 hours, more preferably 1 to 8 hours. Particularly preferably, cooking can be performed by placing for 2 to 6 hours.
本発明の冷凍畜肉製品は、常温解凍調理しても食感がよく、おいしく食べることができるため、凍ったまま、弁当に盛り付けることができる。このため、調理時間や調理工程を省略し、一般家庭においてとても便利な冷凍畜肉製品を提供することができる。 The frozen livestock meat product of the present invention has a good texture even when it is thawed at room temperature, and can be eaten deliciously. For this reason, cooking time and a cooking process are abbreviate | omitted and a frozen livestock meat product very convenient in a general household can be provided.
以下、実施例により本発明をより具体的に説明するが、本発明は以下の実施例に限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, this invention is not limited to a following example.
＜実施例１〜２＞
（冷凍つくねの製造１）
下記表１の配合により、鶏挽肉に、調味料（食塩、砂糖、しょうゆ、清酒）、野菜（たまねぎ、にんじん、ごぼう、しょうが、ねぎ）、調合材料（パン粉、マルトトリオ―スを６０質量％含み、さらにマルトースを２１．７質量％含むマルトオリゴ糖（フジオリゴ３６０、日本食品化工株式会社製）、加工助剤、水、加工デンプン、卵白）を順次加えて、１０〜２０分間混練した。
<Examples 1-2>
(Manufacture of frozen Tsukune 1)
According to the composition shown in Table 1 below, the ground chicken contains seasonings (salt, sugar, soy sauce, sake), vegetables (onion, carrot, burdock, ginger, green onion), and ingredients (60% by weight of bread crumbs and maltotriose) Further, malto-oligosaccharide (Fuji Oligo 360, manufactured by Nippon Shokuhin Kako Co., Ltd.) containing 21.7% by mass of maltose, processing aid, water, processed starch, egg white) were sequentially added and kneaded for 10 to 20 minutes.
次に、前記の混練した生地を球状に成形した。１個の質量は、約１０〜１５ｇとした。 Next, the kneaded dough was formed into a spherical shape. The mass of one piece was about 10 to 15 g.
次いで、油温１３０〜１６０℃で１〜３分間揚げた。揚げ油は、白絞油を用いた。 Subsequently, it was fried for 1 to 3 minutes at an oil temperature of 130 to 160 ° C. White frying oil was used as the frying oil.
次いで、漬け焼きタレをくぐらせ、これを冷却機で冷却した。 Next, the pickled sauce was passed through and cooled with a cooler.
その後、フリーザー（製品名スパイラルフリーザー）を用いて、−３０℃〜−４０℃で急速冷凍し、これを−１９〜−２５℃の冷凍保管庫で、凍結した状態で保管した。 Thereafter, it was rapidly frozen at −30 ° C. to −40 ° C. using a freezer (product name Spiral Freezer) and stored in a frozen storage at −19 to −25 ° C. in a frozen state.
＜比較例１、参考例１＞
フジオリゴ３６０を添加しないこと以外は、実施例１〜２と同様の方法で冷凍つくねを製造した。
<Comparative Example 1, Reference Example 1>
A frozen skewer was produced in the same manner as in Examples 1 and 2 except that Fuji Oligo 360 was not added.
実施例１〜２、比較例１、参考例１について、表２に示す方法でそれぞれ解凍調理した。レンジ解凍調理には、電子レンジ（製品名ＲＥ−ＳＶ５７−Ｓ、製造元シャープ）を用いて、２本あたり５００Ｗで約３０秒から１分３０秒間加熱した。常温解凍調理は、３５℃で９時間置くことにより行った。 About Examples 1-2, the comparative example 1, and the reference example 1, it thawed and cooked by the method shown in Table 2, respectively. For microwave oven cooking, a microwave oven (product name RE-SV57-S, manufacturer Sharp) was used and heated at 500 W per two bottles for about 30 seconds to 1 minute and 30 seconds. The room temperature thawing cooking was performed by placing at 35 ° C. for 9 hours.
＜冷凍つくねの食感比較１＞
実施例１〜２、比較例１、参考例１の冷凍つくねについて、解凍調理後に訓練された９名のパネラーが試食し、食感の比較を行った。試食した際の食感を、「香味」、「ジューシー感」、「硬さ」に分けて点数評価した。点数は、以下の基準で採点した。
［採点基準］
香味
固有の香味があり、良好： ５点
おおむね良好である ：４点
香味が同等である ：３点
香味が劣っている ：２点
香味が著しく劣っている：１点
ジューシー感
ジューシー感がある ：５点
概ねジューシー感がある：４点
ジューシー感が同等である：３点
ジューシー感が無く、劣っている：２点
ジューシー感が無く、著しく劣っている：１点
硬さ
軟らかく、良好 ：５点
軟らかさがあり、おおむね良好である： ４点
硬さが同等である ： ３点
硬く、劣っている ： ２点
著しく硬い ： １点
<Food texture comparison 1
Nine panelists trained after thawing cooking tried and compared the textures of the frozen meat skewers of Examples 1-2, Comparative Example 1, and Reference Example 1. The texture at the time of tasting was divided into "flavor", "juicy", and "hardness" to evaluate the score. The score was scored according to the following criteria.
[Scoring criteria]
There is a flavor peculiar to the flavor, good: 5 points are generally good: 4-point flavor is equivalent: 3-point flavor is inferior: 2-point flavor is remarkably inferior: 1 point
Juicy feeling Juicy feeling: 5 points Generally juicy feeling: 4 points Juicy feeling is equivalent: 3 points Juicy feeling is inferior: 2 points Juicy feeling is inferior: 1 point
Hardness soft, good: 5 points soft, generally good: 4-point hardness is equivalent: 3-points hard, inferior: 2 points extremely hard: 1 point
表３に実施例１〜２、比較例１の点数及び官能評価結果を示す。表３に示した点数は、訓練された９名のパネラーの点数の平均値である。また総合評価として、４段階評価（◎、○、△、×）を行った。 Table 3 shows the scores and sensory evaluation results of Examples 1 and 2 and Comparative Example 1. The scores shown in Table 3 are the average scores of the nine trained panelists. As a comprehensive evaluation, a four-level evaluation (評 価, ○, Δ, ×) was performed.
フジオリゴ３６０を添加した実施例１〜２は、香味、ジューシー感、硬さはいずれもフジオリゴ３６０を添加していない比較例１、参考例１に比べて良い結果であった。また、実施例１と実施例２を比べると、常温解凍により解凍調理した実施例２のほうが良い結果であった。 In Examples 1 and 2 to which Fuji Oligo 360 was added, the flavor, juiciness, and hardness were all good compared to Comparative Example 1 and Reference Example 1 in which Fuji Oligo 360 was not added. Moreover, when Example 1 was compared with Example 2, the result of Example 2 which thawed and cooked by normal temperature thawing was a better result.
＜実施例３〜６、比較例２、参考例２＞
（冷凍つくねの製造２）
フジオリゴ３６０の添加量を表４に示した配合量としたこと以外は、上記実施例１〜２と同様の方法で冷凍つくねを製造した。
<Examples 3 to 6, Comparative Example 2, Reference Example 2>
(Manufacture of frozen Tsukuyune 2)
Frozen rice cakes were produced in the same manner as in Examples 1 and 2 except that the amount of Fuji Oligo 360 added was changed to the amount shown in Table 4.
＜冷凍つくねの食感比較２＞
実施例３〜６、比較例２、参考例２の冷凍つくねについて、３５℃で９時間置き、常温解凍による解凍調理後に訓練された９名のパネラーが試食し、食感の比較を行った。試食した際の食感を、「香味」、「ジューシー感」、「硬さ」に分けて点数評価した。実施例１〜３、比較例１、参考例１と同様の方法により採点した。表５に実施例３〜６、比較例２の点数及び官能評価結果を示す。表５に示した点数は、訓練された９名のパネラーの点数の平均値である。
<Food texture comparison of frozen tsukemen 2>
Nine panelists trained after thaw cooking by thawing at room temperature for 9 hours at the temperature of 35 ° C. for the frozen mushrooms of Examples 3 to 6, Comparative Example 2 and Reference Example 2, and compared the texture. The texture at the time of tasting was divided into "flavor", "juicy", and "hardness" to evaluate the score. Scoring was carried out in the same manner as in Examples 1 to 3, Comparative Example 1 and Reference Example 1. Table 5 shows the scores and sensory evaluation results of Examples 3 to 6 and Comparative Example 2. The scores shown in Table 5 are average values of the scores of nine trained panelists.
フジオリゴ３６０の添加量が１．０％未満である比較例２は、香味、ジューシー感、硬さはいずれも良好ではなかった。フジオリゴ３６０の添加量が１．０％である実施例３は、香味やジューシー感の点数は低いものの、ふんわり感があるため、良好と判断した。上記の結果に示したように、フジオリゴ３６０の添加量が１．０％〜５．０％の実施例３〜６において、常温解凍により解凍調理してもおいしい冷凍つくねを得ることができた。
尚、フジオリゴ３６０の添加量が５．０％の冷凍つくねは、常温解凍により解凍調理しても食感がよく、おいしいものであったが、成形性に劣っていた。
In Comparative Example 2 in which the amount of Fuji Oligo 360 added was less than 1.0%, the flavor, juiciness and hardness were all not good. Example 3 in which the amount of Fuji Oligo 360 added was 1.0% was judged to be good because it had a soft feeling although the scores for flavor and juiciness were low. As shown in the above results, in Examples 3 to 6 in which the amount of Fuji Oligo 360 added was 1.0% to 5.0%, a delicious frozen crab could be obtained even by thawing cooking at room temperature.
In addition, the fried tsukune with an addition amount of Fujioligo 360 of 5.0% had a good texture even when thawed by thawing at room temperature and was delicious, but was inferior in moldability.
＜実施例７〜９、比較例３〜４、参考例２＞
（冷凍つくねの製造３）
添加した糖を表６に示した糖としたこと以外は、上記実施例１〜２と同様に冷凍つくねを製造した。
<Examples 7-9, Comparative Examples 3-4, Reference Example 2>
(Manufacture of frozen tsukune 3)
Frozen rice cakes were produced in the same manner as in Examples 1 and 2 except that the added sugar was changed to the sugar shown in Table 6.
＜冷凍つくねの食感比較３＞
実施例７〜９、比較例３〜４、参考例２の冷凍つくねについて、解凍調理後に訓練された９名のパネラーが試食し、食感の比較を行った。試食した際の食感を、「香味」、「ジューシー感」、「硬さ」に分けて点数評価した。点数は、実施例１〜３、比較例１、参考例１と同様の方法により採点した。表７に実施例７〜９、比較例３〜４の点数及び官能評価結果を示す。表７に示した点数は、訓練された９名のパネラーの点数の平均値である。
<Food texture comparison 3
Nine panelists trained after thawing cooking tried and compared the textures of the frozen meat skewers of Examples 7-9, Comparative Examples 3-4, and Reference Example 2. The texture at the time of tasting was divided into "flavor", "juicy", and "hardness" to evaluate the score. The score was scored by the same method as in Examples 1 to 3, Comparative Example 1, and Reference Example 1. Table 7 shows the scores and sensory evaluation results of Examples 7 to 9 and Comparative Examples 3 to 4. The scores shown in Table 7 are average values of the scores of nine trained panelists.
糖種にトレハロースを用いた比較例３〜４は、香味、ジューシー感、硬さはいずれも良好ではなかった。マルトースを用い、常温解凍調理した実施例９は香味、ジューシー感、硬さはいずれも良好であった。 In Comparative Examples 3 to 4 using trehalose as the sugar type, none of the flavor, juiciness and hardness was good. In Example 9, cooked at room temperature using maltose, the flavor, juiciness and hardness were all good.
＜実施例１０＞
（つくね（野菜なし）の製造）
下記表８の配合により、鶏挽肉に、調味料（食塩、砂糖、しょうゆ、清酒）、薬味野菜（しょうが、ねぎ）、調合材料（香辛料、パン粉、マルトトリオ―スを６０質量％含み、さらにマルトースを２１．７質量％含むマルトオリゴ糖（フジオリゴ３６０、日本食品化工株式会社製）、水、加工デンプン、卵白）を順次加えて、前記の混練した生地を球状に成形した。１個の質量は、約１０〜１５ｇとした。油温１３０〜１６０℃で、１〜３分間揚げた。揚げ油は、白絞油を用いた。
<Example 10>
(Manufacture of Tsukune (without vegetables))
According to the composition in Table 8 below, the ground chicken contains seasoning (salt, sugar, soy sauce, sake), seasoned vegetables (ginger, green onion), blended ingredients (spices, bread crumbs, maltotriose 60% by weight, and maltose The kneaded dough was formed into a spherical shape by sequentially adding malto-oligosaccharide (Fuji Oligo 360, manufactured by Nippon Shokuhin Kako Co., Ltd.), water, modified starch, and egg white containing 21.7% by mass. The mass of one piece was about 10 to 15 g. It was fried for 1-3 minutes at an oil temperature of 130-160 ° C. White frying oil was used as the frying oil.
次いで、これを冷却後、フリーザーで凍結後、これを−１９〜−２５℃の冷凍庫で保管した。 Then, after cooling, it was frozen in a freezer and stored in a freezer at -19 to -25 ° C.
＜比較例５＞
フジオリゴ３６０を添加しないこと以外は、実施例１０と同様の方法で冷凍つくね（野菜無し）を製造した。
<Comparative Example 5>
Frozen fish paste (no vegetables) was produced in the same manner as in Example 10 except that Fuji Oligo 360 was not added.
＜冷凍つくねの食感比較４＞
実施例１０、比較例５について、３５℃で９時間放置することにより常温解凍調理を行った。調理後に試食を行い、食感の比較をした。
その結果、実施例１０のつくねは常温解凍後も適度の食感を保持し、軟らかかったが、比較例５のつくねは、表面が乾燥し、硬さを感じた。
<Food texture comparison 4
About Example 10 and Comparative Example 5, room temperature thawing cooking was performed by leaving at 35 ° C. for 9 hours. After cooking, we tasted and compared the texture.
As a result, the tsukune of Example 10 maintained a moderate texture even after thawing at room temperature and was soft, but the tsukune of Comparative Example 5 felt the surface was dry and firm.
＜冷凍ミートボール又はハンバーグの製造＞
（実施例１１）
下記表９の配合により、鶏挽肉に、調味料（食塩、砂糖、しょうゆ、清酒）、野菜（たまねぎ）、調合材料（植物性たん白質、香辛料、パン粉、マルトトリオ―スを６０質量％含み、さらにマルトースを２１．７質量％含むマルトオリゴ糖（フジオリゴ３６０、日本食品化工株式会社製）、水、加工デンプン、卵白）を順次加えて生地を製造した。ミートボールは、該生地を球状に成形した。１個の質量は、約１０〜１５ｇとし、油温１３０〜１６０℃で、１〜３分間揚げた。揚げ油は、白絞油を用いた。
ハンバーグは、該生地を小判状に成型後、中の空気を抜き、フライパンを用いて、表面に焦げ目が出るまで、加熱した。
<Manufacture of frozen meatballs or hamburgers>
(Example 11)
According to the composition shown in Table 9 below, the minced chicken contains 60% by mass of seasonings (salt, sugar, soy sauce, sake), vegetables (onions), and ingredients (vegetable protein, spices, bread crumbs, maltotriose, A dough was prepared by sequentially adding malto-oligosaccharide (Fuji Oligo 360, manufactured by Nippon Shokuhin Kako Co., Ltd.), water, modified starch and egg white containing 21.7% by mass of maltose. The meatball was formed into a spherical shape. The mass of one piece was about 10 to 15 g, and fried for 1 to 3 minutes at an oil temperature of 130 to 160 ° C. White frying oil was used as the frying oil.
After forming the dough into an oval shape, the hamburger was evacuated and heated using a frying pan until the surface was burnt.
次いで、これを冷却後、フリーザーで凍結後、これを−１９〜−２５℃の冷凍庫で保管した。 Then, after cooling, it was frozen in a freezer and stored in a freezer at -19 to -25 ° C.
＜比較例６＞
フジオリゴ３６０を添加しないこと以外は、実施例１１と同様の方法で冷凍ミートボールおよび冷凍ハンバーグを製造した。
<Comparative Example 6>
A frozen meatball and a frozen hamburg were produced in the same manner as in Example 11 except that Fuji Oligo 360 was not added.
＜冷凍ミートボール及びハンバーグの食感比較＞
実施例１１、比較例６について、３５℃で９時間放置することにより常温解凍を行った。
調理後に試食を行い、食感の比較をした。
その結果、実施例１１のハンバーグ、ミートボールは常温解凍後も適度の食感を保持し、軟らかかったのに対し、比較例６のミートボールは、表面が乾燥し、硬さを感じ、ハンバーグは中が乾燥した部分があり、硬さにばらつきがあった。
<Food texture comparison of frozen meatballs and hamburgers>
About Example 11 and Comparative Example 6, room temperature thawing was performed by leaving at 35 ° C. for 9 hours.
After cooking, we tasted and compared the texture.
As a result, the hamburger and meatballs of Example 11 retained a moderate texture even after thawing at room temperature, and were soft, whereas the meatballs of Comparative Example 6 had a dry surface and felt hardness. There was a dry part inside, and the hardness varied.
Claims (5)
The frozen livestock meat product according to any one of claims 1 to 4, wherein the frozen livestock meat product is for room temperature thawing.
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|---|---|---|---|---|
| JPH04166034A (en) * | 1990-10-26 | 1992-06-11 | Rennou Suisan:Kk | Mitigating denaturation of fish meat or animal meat |
| JPH05103586A (en) * | 1991-10-11 | 1993-04-27 | Nippon Shokuhin Kako Co Ltd | Freezing and freeze-drying denaturation suppressing substance, frozen and freeze-dried product containing the same substance and its production |
| JPH06133687A (en) * | 1992-10-23 | 1994-05-17 | Nakano Vinegar Co Ltd | Frozen taro and its production |
| JPH1169956A (en) * | 1997-08-28 | 1999-03-16 | Nakano Vinegar Co Ltd | Frozen kneaded meat product for thawing with micro waves |
| JP2001169766A (en) * | 2000-11-20 | 2001-06-26 | Nippon Shokuhin Kako Co Ltd | Frozen food or drink and method for producing the same |
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2013
- 2013-01-29 JP JP2013014399A patent/JP2014143953A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04166034A (en) * | 1990-10-26 | 1992-06-11 | Rennou Suisan:Kk | Mitigating denaturation of fish meat or animal meat |
| JPH05103586A (en) * | 1991-10-11 | 1993-04-27 | Nippon Shokuhin Kako Co Ltd | Freezing and freeze-drying denaturation suppressing substance, frozen and freeze-dried product containing the same substance and its production |
| JPH06133687A (en) * | 1992-10-23 | 1994-05-17 | Nakano Vinegar Co Ltd | Frozen taro and its production |
| JPH1169956A (en) * | 1997-08-28 | 1999-03-16 | Nakano Vinegar Co Ltd | Frozen kneaded meat product for thawing with micro waves |
| JP2001169766A (en) * | 2000-11-20 | 2001-06-26 | Nippon Shokuhin Kako Co Ltd | Frozen food or drink and method for producing the same |
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| Title |
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| "生体・食品の凍結保存", 生産研究, vol. 53, no. 3, JPN6016045372, March 2001 (2001-03-01), JP, pages 21 - 23, ISSN: 0003446313 * |
| CZECH J. FOOD SCI., vol. 29, no. 1, JPN6016045374, 2011, pages 15 - 23, ISSN: 0003446314 * |
| いまや「自然解凍」に不可能はないのか - EXCITE BIT コネタ, JPN6017019930, 12 May 2007 (2007-05-12), ISSN: 0003568858 * |
| 調理科学, vol. 21, no. 4, JPN6016045368, 1988, JP, pages 233 - 238, ISSN: 0003446312 * |
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