JPS61173763A - Preparation of tsukudani of beef and tangle - Google Patents

Abstract

PURPOSE:To prepare the titled TSUKUDANI (food boiled down in soy) having the unique deliciousness of beef and tangle and leaving no salty taste in tangle, by parboiling thinly sliced beef to remove fat therefrom, preparing a seasoning liquid from the water used in the parboiling process, boiling tangle in the seasoning liquid, and mixing the seasoned tangle with separately boiled powdery beef. CONSTITUTION:Thinly sliced beef is parboiled lightly to effect the removal of excess fat. The water used in the above parboiling process is deoiled, and added with soy, MIRIN (sweet SAKE used in seasoning), SAKE, sugar, etc., to obtain a seasoning liquid, in which tangle is boiled down. The defatted beef is boiled until the meat can be disintegrated in powdery state, and the beef powder is mixed with the boiled tangle. The mixture is sealed in vacuum, sterilized by boiling, quenched, and aged by storing at a low temperature. The tangle and the beef are integrated with each other to develop a unique mixed taste.

Description

【発明の詳細な説明】 （産業上の利用分骨） 本発明は昆布と牛肉の味がうまく調和して従来にないお
いしさを有し、しかも栄養価の高く憔康食品としても有
益な牛肉昆布佃煮の製造方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Utilization of Bone) The present invention provides beef that has an unprecedented taste in which the flavors of kelp and beef harmonize well, and is also highly nutritious and useful as a health food. This invention relates to a method for producing kelp tsukudani.

（従来の技術） 昆布は周囲を海で凹まれている我が国では古くから食用
に供しており食味がよく、また便通をよくすることで知
られている。一方、牛肉は動物性蛋白質の摂取源として
豚肉等とともに多く日本人に親しまれている。そして、
昆布は骨歯の発達、健全な成長促進に欠かせないカルシ
為−ム、ヨー素等のミネラルを含み、また牛肉はエネル
ギー源、熱量源としての蛋白質を多く含むので、共に我
々の栄養上必要不可欠のものである。(Prior Art) Kelp has been used as food for a long time in Japan, which is surrounded by the sea, and is known for its good taste and for improving bowel movements. On the other hand, beef is a popular source of animal protein for many Japanese people, along with pork and other foods. and,
Kelp contains minerals such as calcium and iodine, which are essential for the development of bones and teeth and the promotion of healthy growth.Beef also contains a lot of protein, which is a source of energy and heat, so both are essential for our nutritional needs. It is essential.

そこで、この昆布と牛肉両者を混合し調理した佃煮製品
等の加工食料品が知られている。しかし、この種製品中
に含まれる牛肉は、単に水にしょう油、みりん等の調味
料を加えた調味液で煮込んであるため、加熱により牛肉
中の蛋白質が凝固して肉質がしまってかたくなり、風味
、おいしさに欠けるものである。また、牛肉を長く煮込
んで細かくしそぼろ風に仕上げたものもあるが、肉はボ
ロボロとした粒状に近く肉質も同様に固くて牛肉特有の
旨味は失われているものである。Therefore, processed foods such as tsukudani products made by mixing and cooking both kelp and beef are known. However, since the beef contained in this type of product is simply simmered in a seasoning liquid made by adding seasonings such as soy sauce and mirin to water, the protein in the beef coagulates when heated, causing the meat to become hard and hard. It lacks flavor and taste. There is also a type of beef that is boiled for a long time and shredded until it becomes crumbly, but the meat is almost crumbly and granular, and the texture is similarly tough, and the flavor unique to beef has been lost.

このように、従来の牛肉昆布佃煮にあっては牛肉自体の
風味、旨味に欠けるとともに、牛肉と昆布とが調和せず
別々の併立した味がし佃煮独自のおいしさを有しないも
のであった。In this way, conventional beef kelp tsukudani lacks the flavor and umami of the beef itself, and the beef and kelp do not harmonize and taste separate and coexisting, and do not have the unique taste of tsukudani. .

更に、凍結した牛肉を解凍し氷点下において１０日間程
冷蔵保存して熟成したものを厚く切断しその外側のみを
薄く焼き（中味はそのまま）、調理したものは牛肉成分
の溶出が少なくて肉質も柔らかく十分なおいしさを有し
ているが、昆布と混合して調理、加ししても同じく両者
の味が調和せず満足できる旨味に欠けるものであった。In addition, frozen beef is thawed and refrigerated for about 10 days at sub-zero temperatures, then matured and cut into thick slices, and only the outside is grilled thinly (leaving the inside as is).The cooked beef has less leaching of the beef ingredients and the meat is softer. Although it has sufficient taste, even when mixed with kelp and cooked and added, the two flavors do not harmonize and lack a satisfying flavor.

従来では牛肉と松茸、こんにゃく、ごぼう、蓮根等と調
理加工したものはあっても、消費者の味覚、需要に合致
した満足できる牛肉昆布佃煮は存在せず、風味、栄養価
に富んだ製品の開発が望まれているところである。In the past, there were products made by cooking and processing beef with matsutake mushrooms, konjac, burdock, lotus root, etc., but there was no satisfying beef kelp tsukudani that met the tastes and demands of consumers. This is where development is desired.

（発明が解決しようとする問題点） そこで、本発明者は上記の問題点を解決することを目的
として昆布と牛肉の旨味を最大限に生かし昆布佃煮に塩
分の食感を感じさせない程の旨味を与えかつ、牛肉の肉
質は溶ける程に柔らかく、昆布と牛肉が一体化して味が
ミックスされ佃煮特有の風味とおいしさを具えた牛肉昆
布佃煮の製造方法を提供せんとするものである。(Problems to be Solved by the Invention) Therefore, in order to solve the above-mentioned problems, the present inventor made the most of the umami of kelp and beef to create konbu tsukudani with an umami flavor that does not make the user feel the texture of salt. To provide a method for producing beef kelp tsukudani, which has a flavor and taste peculiar to tsukudani, in which the quality of the beef is so soft that it melts, and the taste is mixed by integrating kelp and beef.

（問題点を解決するための手段） 本発明は前記目的を達成するため１牛肉を薄くスライス
したものを軽く湯通しして油抜きする工程、前記油抜き
後の残り湯を冷却してその油脂分をとり除きだし汁をと
る工程、前記だし汁にしょう油、みりん、酒、砂糖等の
調味料を添加して調味液をつくる工程、前記調味液で昆
布を煮込む工程、前記調味液で油抜きした牛肉をそぼろ
状にほぐれるまで煮込む工程、ほぐれたそぼろ状の牛肉
と煮込んだ昆布とを混合する工程、前記混合物を脱気密
封して煮沸殺菌後急速冷却して所要時間低温貯蔵し熟成
する工程、とからなることを特徴とするものである。(Means for Solving the Problems) In order to achieve the above-mentioned object, the present invention includes a process of lightly blanching thinly sliced beef to remove oil, and cooling the remaining hot water after removing the oil to remove the fat and oil. A process of removing the water and taking the stock, a process of adding seasonings such as soy sauce, mirin, sake, sugar, etc. to the stock to create a seasoning liquid, a process of simmering kelp in the seasoning liquid, and a process of removing oil from the beef with the seasoning liquid. A step of simmering the beef until it becomes crumbly, a step of mixing the loosened minced beef with the stewed kelp, and a step of deaerating and sealing the mixture, sterilizing it by boiling, rapidly cooling it, and storing it at a low temperature for the required period of time to age it. It is characterized by:

（実施例） （１）　　まず、冷凍により凍結した牛肉の塊を薄くス
ライスし、このスライスした牛肉１０に４を湯２０１に
さっと軽く湯通しする。この湯通しにより約４０℃の温
度になった湯を６０℃〜８０℃の温度にあげた後、この
湯に同様にスライスした新しい牛肉ｔｏＫｆを同じよう
に湯通しする。この作業を繰り返して５０胸の油抜きさ
れた牛肉を得た。(Example) (1) First, a chunk of beef frozen by freezing is sliced thinly, and the sliced beef 10 is quickly and lightly blanched in hot water 201. The hot water, which has reached a temperature of about 40°C through this blanching, is raised to a temperature of 60°C to 80°C, and then freshly sliced beef toKf is similarly blanched in this hot water. This process was repeated to obtain 50 breasts of deoiled beef.

なお、牛肉は牛肉成分の変性、組織破壊の少ない急速冷
凍によるものが望ましく、生牛肉の場合は屠殺後間もな
い新鮮な牛肉であることが必要である。In addition, it is preferable that the beef be quickly frozen, which causes less denaturation of beef components and less tissue destruction, and in the case of raw beef, it is necessary that it be fresh beef that has just been slaughtered.

（２）　　次に、この油抜きした後の残り湯をｌｏ℃〜
２０℃又はそれ以下に冷却した後、湯表面に浮きでた油
脂分をすくいとり、だし汁とする。このとき前記油抜き
の過程で牛肉の成分が溶出し牛肉のエキス分としての３
０１のだし汁となっていた〇（３）　　前記だし汁に醤
油、味淋、酒、還元糖、砂糖を添加してだし汁２５％、
醤油４５％、還元糖１５％、砂糖６〜８％、清酒３〜４
％、味淋３〜４％の重量割合の辛口の煮昆布用調味液を
つくった。(2) Next, pour the remaining hot water after removing the oil from lo℃ to
After cooling to 20°C or lower, skim off the fat and oil that floats on the surface of the water to make stock. At this time, in the process of removing the oil, the beef components are eluted and become the beef extract.
〇(3) Added soy sauce, ajirin, sake, reducing sugar, and sugar to the above soup stock to make a 25% stock.
Soy sauce 45%, reducing sugar 15%, sugar 6-8%, sake 3-4
A dry seasoning liquid for boiled kelp with a weight ratio of 3 to 4% of Ajirin was prepared.

（４）このようにして得た調味液２０１に砂落しし洗浄
したあとの短冊形、角形等適宜の形状に切断した昆布を
入れて３時間生根かけ弱火で汁がほとんどなくなるまで
十分に煮込みした。(4) Into the seasoning liquid 201 obtained in this way, the kelp which had been washed to remove sand and cut into appropriate shapes such as rectangles and squares was added, and the raw roots were poured for 3 hours and thoroughly simmered over low heat until the liquid was almost gone. .

（５）残りのだし汁２０１に醤油、味淋、酒、砂糖を添
加してだし汁５０％、醤油２０％、味淋２０％、酒４〜
７％、砂糖７〜８％の重量割合の甘口の牛肉用調味液を
つくった。(5) Add soy sauce, ajirin, sake, and sugar to the remaining dashi 201 to make the stock 50%, soy sauce 20%, ajirin 20%, and sake 4~
A sweet beef seasoning liquid with a weight ratio of 7% sugar and 7-8% sugar was prepared.

（６）　　この牛肉用調味液２０ノに油抜きされた牛肉
２５麺を入れ該牛肉がそぼろ状に細かくほぐれるまで２
時間生根で十分に煮込みした。この煮込み後の牛肉は固
形であ墨そぼろ状と一部は溶融状態となっていた。(6) Add 25 noodles of oil-free beef to 20 grams of this beef seasoning liquid until the beef is finely crumbled.
Boil the fresh roots thoroughly for an hour. After this stewing, the beef was solid and crumbly, with some parts being molten.

（７）そして、煮込み後の昆布とそぼろ状の牛肉を冷却
した後、重量比ｔｉｔの割合でよく攪拌、混合等の袋に
詰め脱気密封した後、４０分程度沸して殺菌し３０分で
１５℃まで急速冷却し袋表面を乾燥しめる。しかる後、
これを０℃の氷温（０℃以下であっても凍結しない温度
）の下で１〜２週間の間貯蔵して熟成し、製品を得る。(7) After cooling the stewed kelp and minced beef, stir well at a weight ratio of tit, pack into a bag to remove air, seal, and boil for about 40 minutes to sterilize for 30 minutes. Cool quickly to 15°C and dry the bag surface. After that,
This is stored and aged for 1 to 2 weeks at an ice temperature of 0°C (a temperature that does not freeze even if it is below 0°C) to obtain a product.

本発明によれば、牛肉を湯通しした後の牛肉成分のエキ
スであるだし汁をつくり、これをもとにした調味液で昆
布を煮込んでいるため調味液中の牛肉の旨味成分である
イノシシ酸により昆布の塩分をやわらげ、その刺激性の
とがった味ばまるくなって塩味は食感上感じ難い程であ
り、通常煮込んだ昆布に含まれる塩分は７〜８％程であ
るが、食感上は３０〜４０％程低目に感じられ独特の風
味と柔らかみを有していた。According to the present invention, the dashi stock, which is an extract of the beef components after blanching the beef, is made, and the kelp is simmered in a seasoning liquid based on this stock, so that the inosic acid, which is the flavor component of beef, in the seasoning liquid is produced. By softening the salt content of kelp, its pungent, sharp taste becomes more intense, and the saltiness is barely perceptible in terms of texture. Normally, the salt content in stewed kelp is about 7 to 8%, but the texture is It felt about 30-40% lower and had a unique flavor and softness.

また、牛肉を同じく前記調味液で煮込んでいるため牛肉
の筋肉中に含まれる蛋白質分解酵素たるカテプシン、脂
質分解酵素たるリパーゼの作用に”より・牛肉は煮込ん
でも硬直することなく容易に柔らかくてそぼろ状にほぐ
れていた。In addition, because the beef is simmered in the same seasoning liquid, the action of cathepsin, a protein-degrading enzyme, and lipase, a lipid-degrading enzyme contained in beef muscles, makes the beef easily soft and crumbly without becoming hard even when simmered. It was unraveling.

更に、本発明によれば、壌昆布と牛肉の混合物を０℃の
温度で氷温熟成しているから、自己消化により牛肉の肉
質は更に軟化し、種々の旨味のイノシシ酸やアミノ酸が
増加し風味、おいしさが向上しているとともに１牛肉の
だし汁をもとにした調味液で煮込んでいることと相まっ
て昆布も熟成により独特の舌ざわりをもつ柔らかみと旨
味を増しており、昆布と牛肉が一体化し両者の味が融合
した風味を具えていた。Furthermore, according to the present invention, since the mixture of kelp and beef is aged in ice at a temperature of 0°C, the meat quality of the beef becomes even softer due to autolysis, and the amount of inosic acid and amino acids that give various umami flavors increases. The flavor and taste have improved, and the fact that it has been simmered in a seasoning liquid based on beef stock has also increased the softness and flavor of the kelp, which has a unique texture due to aging. It had a flavor that was a fusion of both flavors.

また、氷温熟成によるためアミンやアンモニアを含む揮
発性塩基窒素の生成が少なく、腐敗が防止されて鮮度は
十分に維持されているとともに、微生物の増殖が抑制さ
れていた。In addition, due to ice-temperature aging, there was little generation of volatile base nitrogen containing amines and ammonia, preventing spoilage and maintaining freshness, as well as suppressing the growth of microorganisms.

本実施例では０℃の氷温下で熟成して製品を得たが、糖
分等牛肉、昆布の有する成分比により凍結点が変化する
ので、０℃以下の温度であっても凍結しない温度たる氷
温を適宜選択することが可能である。そして、本発明で
は、θ℃〜５℃の間の低温貯蔵による熟成によってもよ
くこの範囲での低温であれば製品成分の変性も少なくほ
ぼ同様の風味と旨味を有する製品を得ることができる。In this example, the product was obtained by aging at an ice temperature of 0°C, but the freezing point changes depending on the ratio of ingredients such as sugar content in beef and kelp, so even if the temperature is below 0°C, it will not freeze. It is possible to select the ice temperature appropriately. In the present invention, aging by low-temperature storage between θ°C and 5°C may also be used, and if the temperature is within this range, the product components will be less likely to be denatured and a product with almost the same flavor and taste can be obtained.

（発明の効果） 本発明は前述のように構成してなるから、従来単に水と
調味料からなる調味液で昆布と牛肉を煮込んだ場合と比
較し、昆布と牛肉は硬化することなく昆布は塩分を感じ
させない特有の旨味と、また、牛肉は極めて軟質のそぼ
ろ状の形態となり、しかも昆布と牛肉の旨味が相乗的に
作用して両者が分離することなく良く調和し今まででは
味覚することができないおいしさを有しているものであ
る。また、醗性の牛肉とアルカリ性の昆布がうまく調和
し栄養価の高い健康食品として顕著な効果を奏するもの
である。(Effects of the Invention) Since the present invention is constructed as described above, the kelp and beef do not harden, and the kelp and beef do not harden, compared to the conventional case where kelp and beef are boiled in a seasoning liquid simply consisting of water and seasonings. It has a unique flavor that does not feel salty, and the beef has an extremely soft minced form, and the umami of the kelp and beef work synergistically, and the two harmonize well without separating, making it something you have never tasted before. It has a deliciousness that cannot be found in other countries. In addition, the sour beef and alkaline kelp harmonize well, making it a highly nutritious health food.

Claims (3)

【特許請求の範囲】[Claims] （１）牛肉を薄くスライスしたものを軽く湯通しして油
抜きする工程、前記油抜き後の残り湯を冷却してその油
脂分をとり除きだし汁をとる工程、前記だし汁にしょう
油、みりん、酒、砂糖等の調味料を添加して調味液をつ
くる工程、前記調味液で昆布を煮込む工程、前記調味液
で油抜きした牛肉をそぼろ状にほぐれるまで煮込む工程
、ほぐれたそぼろ状の牛肉と煮込んだ昆布とを混合する
工程、前記混合物を脱気密封して煮沸殺菌後急速冷却し
て所要時間低温貯蔵し熟成する工程、とからなる牛肉昆
布佃煮の製造方法。(1) A step of lightly blanching thinly sliced beef to remove oil, a step of cooling the remaining hot water after removing the oil, removing the oil and fat, and making a stock, adding soy sauce, mirin, sake to the stock, A process of adding seasonings such as sugar to create a seasoning liquid, a process of simmering kelp in the seasoning liquid, a process of simmering the oil-free beef in the seasoning liquid until it falls apart into minced pieces, and a process of simmering it with the loosened minced beef. A method for producing beef kelp tsukudani, which comprises the following steps: mixing the mixture with kelp, deaerating and sealing the mixture, sterilizing it by boiling, rapidly cooling it, storing it at a low temperature for a required period of time, and aging it. （２）前記湯通しする牛肉は、凍結した牛肉の塊を薄く
スライスしたものを解凍したものである特許請求の範囲
第１項記載の牛肉昆布佃煮の製造方法。(2) The method for producing beef kelp tsukudani according to claim 1, wherein the beef to be blanched is obtained by thawing thin slices of frozen beef chunks. （３）前記混合した牛肉と昆布の熟成は、０℃の氷温下
で１週間乃至２週間貯蔵して行うものである特許請求の
範囲第１項記載の牛肉昆布佃煮の製造方法。(3) The method for producing beef and kelp tsukudani according to claim 1, wherein the mixed beef and kelp are aged by storing them at an ice temperature of 0° C. for one to two weeks.