JPWO2019176675A1 - Manufacturing method of minced meat-containing sauce - Google Patents
Manufacturing method of minced meat-containing sauce Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
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- 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
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Abstract
本発明のひき肉含有ソースの製造方法は、原料ひき肉をアルカリ液で処理した後、水を加えてボイル処理してボイルひき肉を得る、ひき肉調理工程と、原料ひき肉をアルカリ液で処理した後、水を加えてボイル処理し、その被ボイル処理物からボイルひき肉を除去して残渣成分を得、該残渣成分から脂質を除去して旨味成分を得る、旨味成分製造工程と、前記ひき肉調理工程で得られたボイルひき肉と、前記旨味成分製造工程で得られた旨味成分とを混合する工程とを有する。The method for producing the minced meat-containing sauce of the present invention includes a minced meat cooking step in which the raw minced meat is treated with an alkaline solution and then boiled by adding water to obtain boiled minced meat, and the raw ground meat is treated with an alkaline solution and then water. Is added and boiled, and the minced meat is removed from the boiled product to obtain a residual component, and the lipid is removed from the residual component to obtain a delicious component. It has a step of mixing the minced boiled meat obtained and the taste component obtained in the above-mentioned taste component manufacturing step.
Description
本発明は、低脂質含量のひき肉含有ソースに関する。 The present invention relates to a low-fat content minced meat-containing sauce.
ひき肉は、加熱されることにより旨味が引き出され、コクや深みが増す一方、肉質が硬くしまり、パサパサしたジューシー感を失った食感になる、歩留まりが低下する等の課題がある。特許文献１には、斯かるひき肉の課題を解決し、肉質の軟らかいひき肉加工品が得られる方法として、ひき肉に、微粉砕化卵殻を含有するピックル液を含ませた後、ボイル処理する方法が記載されており、また、斯かる方法によって得られたひき肉加工品がミートソースの具材として使用できることも記載されている。 When minced meat is heated, its flavor is brought out and its richness and depth increase, but on the other hand, the meat quality becomes hard, and the texture loses its dry and juicy texture, and the yield decreases. In Patent Document 1, as a method of solving the problem of minced meat and obtaining a processed product of minced meat having a soft meat quality, there is a method of impregnating minced meat with a pickle liquid containing finely pulverized eggshell and then boiling it. It is also described that the processed minced meat obtained by such a method can be used as an ingredient of meat sauce.
特許文献２には、肉類に起因する特有の臭いを消失させると同時に、肉の旨みを十分に引き出す方法として、原料の肉類に油脂を加えて加熱処理した後、これに水を加えてボイル処理し、その被ボイル処理物を肉類と液体成分とに分離し、該液体成分から油分を除去したものと該肉類とを容器に密閉して加熱殺菌処理する方法が記載されている。特許文献２に記載の斯かる方法は、原料の肉類として薄切り肉を用いることが前提であり（特許文献２の［００１７］参照）、原料の肉類としてひき肉を用いることや、その場合の具体的な処理方法については記載されていない。 According to Patent Document 2, as a method of eliminating the peculiar odor caused by meat and at the same time fully drawing out the taste of meat, oil and fat are added to the raw meat and heat-treated, and then water is added to the boil treatment. Then, a method is described in which the processed product to be boiled is separated into meat and a liquid component, the oil component 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 thinly sliced meat is used as the raw material meat (see [0017] of Patent Document 2), and the use of minced meat as the raw material meat, and the specific case thereof. There is no description about the processing method.
ところで、近年の健康志向を背景に、低カロリー、低脂質含量の食品に対する需要が高まっており、ひき肉含有ソースにおいても低カロリー、低脂質含量で健康志向に対応したものが要望されている。しかしながら一般に、ひき肉は脂質含量が比較的多く、また、その脂質含量の多さがひき肉にコクや深みを付与し、ひき肉含有ソースの味を決定づける重要な要素の１つとなっていることから、例えば、原料となるひき肉をボイル処理するなどして脱脂処理しただけでは、肉のコクや深みが足りずにひき肉含有ソースの美味しさが大きく損なわれることになる。また、脱脂処理したひき肉を具材として含有するソースに、肉由来の粉末状のエキスなどを配合しても、ひき肉自体の食感がボソボソでコクや深みに乏しいため、ひき肉とソースとの一体感に欠け、結局は美味しいひき肉含有ソースは得られない。また、例えば特許文献３には、こうや豆腐を特定の調理法で調理することで、肉の代用食材として使用できる旨記載され、具体例としてミートソース風料理が挙げられているが、ひき肉に代えてこうや豆腐を用いたミートソース風料理は、ひき肉感に乏しく、ひき肉を含有するものと比べて味に劣るのが実情である。低脂質含量で健康志向に対応しつつも美味しいひき肉含有ソースは未だ提供されていない。 By the way, against the background of health consciousness in recent years, there is an increasing demand for foods having low calories and low fat content, and there is a demand for minced meat-containing sauces having low calorie and low fat content and corresponding to health consciousness. However, in general, minced meat has a relatively high lipid content, and the high lipid content adds richness and depth to the minced meat and is one of the important factors that determine the taste of the minced meat-containing sauce. If the minced meat, which is the raw material, is boiled and degreased, the richness and depth of the meat will be insufficient and the deliciousness of the minced meat-containing sauce will be greatly impaired. In addition, even if a powdered extract derived from meat is mixed with a sauce containing minced meat that has been degreased as an ingredient, the texture of the minced meat itself is lumpy and lacks richness and depth, so it is one of the minced meat and the sauce. It lacks the texture, and in the end, you cannot get a delicious minced meat-containing sauce. Further, for example, Patent Document 3 describes that by cooking koya tofu by a specific cooking method, it can be used as a substitute ingredient for meat, and a meat sauce-style dish is mentioned as a specific example, but instead of minced meat. Meat sauce-style dishes using minced meat and tofu have a poor feeling of minced meat and are inferior in taste to those containing minced meat. A delicious minced meat-containing sauce that has a low fat content and is health-conscious has not yet been provided.
本発明の課題は、含有されているひき肉が低脂質含量でありながらコクや深みがあって軟らかく、ひき肉とソースとの一体感に優れるひき肉含有ソースを提供することである。 An object of the present invention is to provide a minced meat-containing sauce in which the minced meat contained is low in fat content, yet has richness and depth and is soft, and has an excellent sense of unity between the minced meat and the sauce.
本発明は、原料ひき肉をアルカリ液で処理した後、水を加えてボイル処理してボイルひき肉を得る、ひき肉調理工程と、原料ひき肉をアルカリ液で処理した後、水を加えてボイル処理し、その被ボイル処理物からボイルひき肉を除去して残渣成分を得、該残渣成分から脂質を除去して旨味成分を得る、旨味成分製造工程と、前記ひき肉調理工程で得られたボイルひき肉と、前記旨味成分製造工程で得られた旨味成分とを混合する工程とを有する、ひき肉含有ソースの製造方法である。 The present invention comprises a minced meat cooking step in which the raw minced meat is treated with an alkaline solution and then boiled by adding water to obtain boiled minced meat, and the raw minced meat is treated with an alkaline solution and then boiled by adding water. The minced meat obtained by removing the minced meat from the boiled product to obtain a residual component and removing the lipid from the residual component to obtain a delicious component, the minced meat obtained in the minced meat cooking step, and the above. It is a method for producing a minced meat-containing sauce, which comprises a step of mixing the delicious component obtained in the delicious component manufacturing step.
本発明のひき肉含有ソースの製造方法は、原料ひき肉をボイル処理してボイルひき肉を得る工程（ひき肉調理工程）と、原料ひき肉の被ボイル処理物から旨味成分を得る工程（旨味成分製造工程）と、これら両工程で得られたボイルひき肉と旨味成分とを混合する工程とを有する。 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 (ground meat cooking step) and a step of obtaining a delicious component from a boiled product of the raw minced meat (taste component manufacturing step). It has a step of mixing the minced boiled meat obtained in both of these steps with the taste component.
本発明で用いる原料ひき肉の種類には、特に限定がなく、牛、豚、羊、猪、鶏、鴨等の肉を原料とすることができる。本発明で用いる原料ひき肉としては、これらの原料肉を公知の方法で細かく又は粗く挽いたものを用いることができ、１種類のひき肉を単独で使用してもよく、合いびき肉のように２種類以上を組み合わせて使用してもよい。 The type of minced meat used in the present invention is not particularly limited, and meat such as beef, pork, sheep, wild boar, chicken, and duck can be used as a raw material. As the raw material minced meat used in the present invention, these raw material meats can be finely or coarsely ground by a known method, and one type of minced meat may be used alone, or two types such as minced meat. The above may be used in combination.
本発明において、原料ひき肉としては、実質的に加熱処理されていないひき肉を用いることが好ましい。ここでいう、「実質的に加熱処理されていないひき肉」には、加熱処理が全くされておらず、従って加熱変性していない「生ひき肉」と、一部加熱変性されているが大部分は加熱変性されていない「半生ひき肉」とが包含される。後者の半生ひき肉は、生ひき肉を比較的穏やかな条件（例えば、加熱時間が比較的短い、加熱温度が比較的低いなど）で加熱処理したものであり、例えば、粒状のひき肉それぞれの表層部分が加熱変性しているが、該表層部分に覆われた部分即ち内部は加熱変性していないものを例示できる。ひき肉含有ソースにおけるひき肉にコク、深み、軟らかさを確実に付与する観点から、原料ひき肉としては生ひき肉が特に好ましい。 In the present invention, as the raw material minced meat, it is preferable to use minced meat that has not been substantially heat-treated. The "minced meat that has not been substantially heat-treated" referred to here is "raw minced meat" that has not been heat-treated at all and is therefore not heat-denatured, and is partially heat-denatured, but most of them are. "Half-lived minced meat" that has not been heat-denatured is included. The latter half-raw minced meat is obtained by heat-treating raw minced meat under relatively mild conditions (for example, heating time is relatively short, heating temperature is relatively low, etc.), and for example, the surface layer portion of each of the granular minced meat is It can be exemplified that the portion covered with the surface layer portion, that is, the inside is not heat-denatured although it is heat-denatured. Raw minced meat is particularly preferable as the raw material minced meat from the viewpoint of surely imparting richness, depth and softness to the minced meat in the minced meat-containing sauce.
前記ひき肉調理工程では、原料ひき肉のボイル処理に先立ち、原料ひき肉をアルカリ液で処理する（アルカリ処理）。原料ひき肉をボイル処理すると、脂質などの旨味成分を含む肉汁が原料ひき肉から過剰に流出しやすく、そのため、得られたボイルひき肉は食感的にボソボソとしたものとなり、食味的にも味気ないものとなりやすい。これに対し、ボイル処理の前処理として、原料ひき肉のアルカリ処理を実施することにより、そのアルカリ処理された原料ひき肉は保水性が向上して軟化するので、これをボイル処理して得られたボイルひき肉は軟らかく食感に優れたものとなる。また、原料ひき肉のアルカリ処理は、ボイルひき肉の軟化のみならず、後述する旨味成分と相俟って、ひき肉含有ソースにおけるひき肉のコク、深みを引き出す効果を奏する。また、原料ひき肉のボイル処理前にアルカリ処理を実施することにより、ボイル処理における肉の歩留まりが向上するという効果も奏される。 In the minced meat cooking step, the raw minced meat is treated with an alkaline solution (alkaline treatment) prior to the boiling treatment of the raw minced meat. When the minced meat is boiled, the gravy containing the umami ingredients such as lipids tends to flow out excessively from the minced meat. Therefore, the obtained minced boiled meat becomes lumpy in texture and tasteless. It is easy to become. On the other hand, by carrying out an alkali treatment of the raw material minced meat as a pretreatment for the boiling treatment, the water retention of the alkali-treated raw material ground meat is improved and softened, so that the boil obtained by boiling the raw material ground meat is softened. Minced meat is tender and has an excellent texture. In addition, the alkaline treatment of the raw minced meat not only softens the boiled minced meat, but also has the effect of bringing out the richness and depth of the minced meat in the minced meat-containing sauce in combination with the umami component described later. In addition, by performing the alkali treatment before the boiling treatment of the raw ground meat, the effect of improving the yield of the meat in the boiling treatment is also obtained.
前記アルカリ処理は、原料ひき肉にアルカリ液を付与する処理であればよく、例えば、アルカリ液中に原料ひき肉を浸漬する方法、原料ひき肉にアルカリ液を塗布又は散布する方法などが挙げられる。前述したアルカリ処理による効果を最大限に引き出す観点から、アルカリ液中に原料ひき肉を浸漬する方法が好ましい。アルカリ液は、アルカリ剤を水に溶解させることで調製することができる。アルカリ剤としては、食品に使用可能なものを特に制限無く用いることができ、例えば、炭酸水素ナトリウム（重曹）、クエン酸ナトリウム、リン酸ナトリウム、炭酸カリウム等が挙げられ、これらのアルカリ剤の１種を単独で又は２種以上を組み合わせて用いることができる。 The alkaline treatment may be any treatment of applying an alkaline solution to the raw material minced meat, and examples thereof include a method of immersing the raw material ground meat in the alkaline solution and a method of applying or spraying the alkaline solution to the raw material ground meat. From the viewpoint of maximizing the effect of the above-mentioned alkaline treatment, the method of immersing the raw material minced meat in the alkaline solution is preferable. The alkaline solution can be prepared by dissolving the alkaline agent in water. As the alkaline agent, those that can be used for food can be used without particular limitation, and examples thereof include sodium hydrogen carbonate (baking soda), sodium citrate, sodium phosphate, potassium carbonate and the like, and one of these alkaline agents. The seeds can be used alone or in combination of two or more.
アルカリ液のｐＨは、前述したアルカリ処理による効果を最大限に引き出す観点から、好ましくは８〜１１、より好ましくは８〜１０である。 The pH of the alkaline solution is preferably 8 to 11, more preferably 8 to 10, from the viewpoint of maximizing the effect of the above-mentioned alkaline treatment.
前記アルカリ処理の好ましい一実施態様として、ｐＨ８〜９、液温１０〜２０℃のアルカリ液たる重曹水溶液（重曹濃度０．３〜１．０質量％）中に、生ひき肉を５〜２０分間浸漬する処理を例示できる。 As a preferred embodiment of the alkali treatment, raw minced meat is immersed in an aqueous solution of baking soda (baking soda concentration 0.3 to 1.0% by mass) having a pH of 8 to 9 and a liquid temperature of 10 to 20 ° C. for 5 to 20 minutes. The processing to be performed can be exemplified.
前記ひき肉調理工程では、原料ひき肉をアルカリ液で処理した後、必要に応じ、そのアルカリ処理された原料ひき肉の表面のアルカリ液を拭き取るなどして、余剰のアルカリ液を除去し、しかる後、アルカリ処理された原料ひき肉に水を加えてボイル処理を行う。原料ひき肉（アルカリ処理された原料ひき肉）をボイル処理することで、該原料ひき肉は脱脂されて脂質含量が低下し、低脂質、低カロリーのボイルひき肉が得られる。ボイル処理は常法に従って行うことができる。ボイル処理を行う際に原料ひき肉に加える水（ボイル処理で使用する水）には、湯が包含される。また、原料ひき肉に加える水には、本発明の所定の効果の発現を阻害しない範囲で、各種調味料；肉類、魚介類、野菜類等からの抽出成分を含むエキス等の添加物が含まれていてもよい。 In the minced meat cooking step, after treating the raw minced meat with an alkaline solution, if necessary, the alkaline solution on the surface of the alkaline-treated raw minced meat is wiped off to remove the excess alkaline solution, and then the alkali. Water is added to the processed minced raw material to boil it. By boiling the raw material minced meat (alkaline-treated raw material ground meat), the raw material ground meat is degreased to reduce the lipid content, and low-fat, low-calorie boiled minced meat can be obtained. Boil processing can be performed according to a conventional method. Hot water is included in the water (water used in the boiling treatment) added to the raw material minced meat during the boiling treatment. In addition, the water added to the raw material minced meat contains various seasonings; additives such as extracts containing components extracted from meat, seafood, vegetables, etc., as long as the manifestation of the predetermined effect of the present invention is not hindered. May be.
ボイルひき肉を低脂質含量として、ひき肉含有ソースを健康志向に確実に対応し得るものとする観点から、前記ひき肉調理工程において、ボイル処理によって、アルカリ液で処理する前の原料ひき肉における、「蛋白質含量に対する脂質含量の割合」（以下、「脂質／蛋白質割合」ともいう。）を７０％以上低減することが好ましい。即ち、ボイル処理によるひき肉の脂質／蛋白質割合の低減率は７０％以上が好ましい。換言すれば、前記ひき肉調理工程で得られたボイルひき肉における脂質／蛋白質割合は、アルカリ液で処理する前の原料ひき肉におけるそれの３０％未満とすることが好ましい。一方、ボイル処理による脂質含量（脂質／蛋白質割合）の低下が過ぎると、本発明の技術をもってしても、食味食感に優れるボイルひき肉を得ることが困難になるおそれがある。この点を考慮すると、前記ひき肉調理工程における、ボイル処理による前記の脂質／蛋白質割合の低減率は、好ましくは８０〜９５％である。 From the viewpoint of making the minced meat low in fat content and ensuring that the minced meat-containing sauce can respond to health consciousness, in the minced meat cooking step, the "protein content" in the raw material minced meat before being treated with an alkaline solution by boiling treatment. It is preferable to reduce the "ratio of lipid content to" (hereinafter, also referred to as "lipid / protein ratio") by 70% or more. That is, the reduction rate of the lipid / protein ratio of minced meat by boiling 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 excessively lowered by the boiling treatment, it may be difficult to obtain minced boiled meat having an 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 boiling treatment in the minced meat cooking step is preferably 80 to 95%.
また同様の観点から、前記ひき肉調理工程で得られたボイルひき肉の脂質含量は、好ましくは５質量％以下、より好ましくは０．５〜３．０質量％、さらに好ましくは１〜２．５質量％である。 From the same viewpoint, the lipid content of the boiled minced meat obtained in the minced 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. %.
前記のボイル処理による脂質／蛋白質割合の低減率、ボイルひき肉の脂質含量をそれぞれ前記特定範囲に調整することは、前記ひき肉調理工程におけるボイル処理の条件を適宜調整することで可能である。ボイル処理条件の好ましい一例として、ボイル処理時の水温が９０〜１００℃、ボイル処理時間（原料ひき肉の水中での浸漬時間）が５〜２０分を例示できる。 It is possible to adjust the reduction rate of the lipid / protein ratio by the boil treatment and the lipid content of the minced meat to the specific ranges, respectively, by appropriately adjusting the conditions of the boil treatment in the minced meat cooking step. As a preferable 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 raw minced meat in water) is 5 to 20 minutes.
また、前記ひき肉調理工程におけるボイル処理は、ひき肉の歩留まりが、好ましくは１００〜１５０質量％、より好ましくは１２０〜１３０質量％となる処理であることが好ましい。ここでいう、「歩留まり」とは、ボイル処理前の対象物（アルカリ処理されたひき肉）の質量に対する、ボイル処理後の対象物（ボイルひき肉）の質量の比率（百分率）である。 Further, the boiling 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. The "yield" here is the ratio (percentage) of the mass of the object (ground meat boiled) after the boiled treatment to the mass of the object (ground meat treated with alkali) before the boiled treatment.
本発明においては、前記ひき肉調理工程で得られたボイルひき肉に対し、さらにボイル処理を１回以上行ってもよい。ボイル処理を複数回行うことで、ひき肉の脱脂程度が進行し、脂質含量がより低減されたボイルひき肉が得られる。その場合、複数回のボイル処理それぞれの条件（ボイル処理時の水温、処理時間など）は互いに同じもよく、異なっていてもよい。 In the present invention, the boiled minced meat obtained in the minced meat cooking step may be further boiled once or more. By performing the boil treatment a plurality of times, the degree of degreasing of the minced meat progresses, and the boiled minced meat having a further reduced lipid content can be obtained. In that case, the conditions for each of the plurality of boil treatments (water temperature at the time of boil treatment, treatment time, etc.) may be the same or different from each other.
本発明のひき肉含有ソースの製造方法においては、前述した通り、ボイル処理前のアルカリ処理を含むひき肉調理工程によってボイルひき肉を得る一方で、旨味成分製造工程によって原料ひき肉の被ボイル処理物から旨味成分を得る。即ち、前記旨味成分製造工程では、原料ひき肉をアルカリ液で処理した後、水を加えてボイル処理し、その被ボイル処理物からボイルひき肉を除去して残渣成分を得、該残渣成分から脂質を除去して旨味成分を得る。 In the method for producing a minced meat-containing sauce of the present invention, as described above, the minced meat is obtained by a minced meat cooking step including an alkali treatment before the boiling treatment, while the delicious component is obtained from the boiled product of the raw material minced meat by the delicious component manufacturing step. To get. That is, in the umami component manufacturing step, the raw material minced meat is treated with an alkaline solution, then water is added to boil the meat, and the boiled minced meat is removed from the boiled product to obtain a residual component, and a lipid is removed from the residual component. Remove to obtain umami ingredients.
前記旨味成分製造工程において、原料ひき肉をアルカリ液で処理した後、水を加えてボイル処理する一連の処理（以下、「アルカリ−ボイル処理」ともいう。）は、前記ひき肉調理工程でボイルひき肉を得るために行われる同処理と同様に行うことができる。また、前記ひき肉調理工程におけるアルカリ−ボイル処理と、前記旨味成分製造工程におけるアルカリ−ボイル処理とは、それぞれ独立していてもよく、あるいは、両工程でアルカリ−ボイル処理を共有していてもよい。即ち、ひき肉調理工程におけるアルカリ−ボイル処理と、旨味成分製造工程におけるアルカリ−ボイル処理とをそれぞれ別々に行う方法（以下、「Ａ法」ともいう。）でもよく、あるいは、原料ひき肉のアルカリ−ボイル処理を行い、その被ボイル処理物をボイルひき肉とそれ以外の残渣成分とに分離し、その分離されたボイルひき肉を、「ひき肉調理工程で得られたボイルひき肉」として使用する方法（以下、「Ｂ法」ともいう。）でもよい。前記Ａ法において、ひき肉調理工程で使用する原料ひき肉と、旨味成分製造工程で使用する原料ひき肉とは、典型的には互いに同じであるが、異なっていてもよい。前記Ｂ法では、使用する原料ひき肉は基本的に１種類である。 In the umami component manufacturing step, a series of treatments in which the raw material minced meat is treated with an alkaline solution and then water is added to boil the meat (hereinafter, also referred to as “alkali-boil treatment”) is performed in the minced meat cooking step. It can be performed in the same manner as the same process performed for obtaining. Further, the alkali-boil treatment in the minced meat cooking step and the alkali-boil treatment in the umami component manufacturing step may be independent of each other, or the alkali-boil treatment may be shared in both steps. .. That is, a method in which the alkali-boil treatment in the minced meat cooking step and the alkali-boil treatment in the umami component manufacturing step are performed separately (hereinafter, also referred to as “method A”) may be used, or the alkali-boil of the raw ground meat may be used. A method of performing treatment, separating the boiled product into boiled minced meat and other residual components, and using the separated boiled minced meat as "boiled minced meat obtained in the minced meat cooking process" (hereinafter, "" It may also be referred to as "B method"). In the method A, the raw material minced meat used in the minced meat cooking step and the raw material minced meat used in the taste component manufacturing process are typically the same as each other, but may be different. In the above method B, the raw material minced meat used is basically one kind.
前記旨味成分製造工程では、原料ひき肉をアルカリ−ボイル処理した後、その被ボイル処理物からボイルひき肉（固形分）を除去して残渣成分を得る。前記残渣成分は、典型的には、常温常圧で流動性を有する液状物であり、いわゆる煮汁である。 In the umami component manufacturing step, after the raw material minced meat is treated with alkali-boil, the boiled minced meat (solid content) is removed from the boiled product to obtain a residual component. The residual component is typically a liquid material having fluidity at normal temperature and pressure, and is a so-called broth.
次いで、前記残渣成分から脂質を除去して旨味成分を得る。低脂質、低カロリーで健康志向に対応したひき肉含有ソースを得る観点から、前記旨味成分製造工程において、残渣成分から脂質を８０質量％以上除去する、即ち残渣成分からの脂質除去率を８０質量％以上とすることが好ましく、脂質除去率は１００質量％でもよい。換言すれば、前記ひき肉調理工程で得られた旨味成分における脂質含量は、脂質除去前の前記残渣成分におけるそれの２０質量％未満とすることが好ましい。 Then, the lipid is removed from the residual component to obtain a umami component. From the viewpoint of obtaining a low-fat, low-calorie, minced meat-containing sauce corresponding to health consciousness, 80% by mass or more of lipid is removed from the residual component in the above-mentioned taste component manufacturing process, that is, the lipid removal rate from the residual component is 80% by mass. The above is preferable, and the lipid removal rate may be 100% by mass. In other words, the lipid content in the umami component obtained in the minced meat cooking step is preferably less than 20% by mass of the residual component before lipid removal.
前記旨味成分製造工程において、脂質の除去方法は特に限定されず、従来公知の方法を適宜利用することができる。典型的には、前記残渣成分（煮汁）を自然冷却又は冷蔵庫などを利用した強制冷却により冷却して、脂質を含む油相（上層）と、旨味成分を含む水相（下層）とに分離させ、しかる後、該油相を除去するか、又は該水相を抽出することにより、旨味成分（水相）を得る。 In the umami component manufacturing step, the method for removing lipids is not particularly limited, and conventionally known methods can be appropriately used. Typically, the residual component (boiled juice) is cooled by natural cooling or forced cooling using a refrigerator or the like to separate it into an oil phase containing lipid (upper layer) and an aqueous phase containing a delicious component (lower layer). After that, the oil phase is removed or the aqueous phase is extracted to obtain a delicious component (aqueous phase).
前記のように、残渣成分を油相と水相とに分離する工程を経て得られた旨味成分は、水と混合され常温常圧で流動性を有する液状物である。この旨味成分たる液状物は、濃縮して粉末の如き固体物としてから次工程（ボイルひき肉と混合する工程）で使用することもできるが、ひき肉含有ソースにおいてひき肉（ボイルひき肉）とソースとの一体感をより一層向上させる観点から、液状のままの方が好ましい。即ち、前記旨味成分製造工程で得る旨味成分は、水などの水性液と混合された状態の液状物であることが好ましい。 As described above, the umami component obtained through the step of separating the residual component into the oil phase and the aqueous phase is a liquid substance that is mixed with water and has fluidity at normal temperature and pressure. This liquid substance, which is a delicious component, can be concentrated into a solid substance such as powder and then used in the next step (step of mixing with minced boiled meat), but in the minced meat-containing sauce, one of the minced meat (ground meat) and the sauce. From the viewpoint of further improving the experience, it is preferable to leave it in a liquid state. That is, the umami component obtained in the umami component manufacturing step is preferably a liquid substance mixed with an aqueous liquid such as water.
本発明のひき肉含有ソースの製造方法においては、前記のひき肉調理工程及び旨味成分製造工程をそれぞれ実施した後、各工程で得られたボイルひき肉と旨味成分とを混合する（混合工程）。前記混合工程により、製造目的物たるひき肉含有ソースが得られる。こうして得られたひき肉含有ソースは、アルカリ−ボイル処理により軟化され且つコクや深みが十分に引き出されたボイルひき肉と、ひき肉のコクや深みが凝縮された旨味成分とを含んでいるため、両成分の相乗効果により、喫食した際にはひき肉のコクや深みが強く感じられ、ひき肉とソースとの一体感に優れる。また、従来のひき肉含有ソースに比して、脂質含量が大幅に低減されているため、低脂質、低カロリーを謳う健康食品としても有用である。 In the method for producing a minced meat-containing sauce of the present invention, after each of the above-mentioned minced meat cooking step and umami component manufacturing step is carried out, the boiled minced meat obtained in each step and the umami component are mixed (mixing step). By the mixing step, a sauce containing minced meat, which is a production target, is obtained. The minced meat-containing sauce thus obtained contains both components because it contains a boiled minced meat that has been softened by an alkali-boil treatment and has a sufficient richness and depth, and a umami component in which the richness and depth of the minced meat are condensed. Due to the synergistic effect of, the richness and depth of the minced meat is strongly felt when eating, and the sense of unity between the minced meat and the sauce is excellent. In addition, since the fat content is significantly reduced as compared with the conventional minced meat-containing sauce, it is also useful as a health food that claims low fat and low calories.
前記混合工程では、ボイルひき肉及び旨味成分に加えてさらに、ひき肉含有ソースに配合する他の成分、例えば、各種調味料；野菜、塊肉、魚介類などのひき肉以外の具材；肉類、魚介類、野菜類等からの抽出成分を含むエキス等の１種以上を混合してもよい。また、前記混合工程は、加熱下で各成分を混合してもよい。 In the mixing step, in addition to the minced meat and the delicious component, other components to be added to the minced meat-containing sauce, for example, various seasonings; ingredients other than minced meat such as vegetables, lump meat, seafood; meat, seafood , One or more kinds of extracts including extracts from vegetables and the like may be mixed. Further, in the mixing step, each component may be mixed under heating.
本発明のひき肉入りソースの製造方法は、ボイルひき肉を用いた各種ソースの製造に有用であり、例えば、ミートソース、ボロネーゼソース、サルサソース、カレーソース、デミグラスソース、麻婆豆腐などの中華用あんかけソースなどを例示できる。 The method for producing a sauce containing minced meat of the present invention is useful for producing various sauces using minced boiled meat, for example, a sauce for Chinese sauce such as meat sauce, bolognese sauce, salsa sauce, curry sauce, demiglas sauce, and mao tofu. Can be exemplified.
以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明は下記の実施例に限定されるものではない。尚、以下の蛋白質、脂質などの五成分分析値は常法に測定した。 Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples. The following five-component analytical values of proteins, lipids, etc. were measured by a conventional method.
〔実施例１〕
生ひき肉（牛肉：豚肉＝５：５の合いびき肉、蛋白質含量１７．７質量％、脂質含量１６．８質量％、脂質／蛋白質割合９４．９％）をアルカリ液で処理し、そのアルカリ処理されたひき肉１００質量部に対し、水２００質量部を加えてボイル処理した（ひき肉調理工程）。前記アルカリ処理は、重曹濃度０．７質量％、ｐＨ８．３、液温２０℃のアルカリ液としての重曹水溶液中に生ひき肉を１５分間静置して浸漬する処理とした。また、前記ボイル処理の条件は、水温９０〜１００℃、処理時間５分とした。前記ボイル処理によるひき肉の歩留まりは９０質量％であった。また、前記ボイル処理後のボイルひき肉における脂質含量は２．２質量％、前記ボイル処理後のボイルひき肉における蛋白質含量は１２．１質量％、前記ボイル処理によるひき肉の脂質／蛋白質割合の低減率は８０．０％であった。
次いで、前記ボイル処理の被ボイル処理物を、ボイルひき肉と煮汁（残渣成分）とに分離した。この煮汁を品温が室温と同等になるまで放置して冷却し、上層（油相）と下層（水相）とに分離させた後、該上層を所定量除去し、該下層即ち旨味成分を含む液状物を得た（旨味成分製造工程）。前記旨味成分製造工程における残渣成分からの脂質除去率は９９．７質量％であった。
次いで、前記ボイルひき肉と前記液状物（旨味成分）とを混合して、ひき肉含有ソースとしてのミートソースを製造した。具体的には、フライパンにサラダ油とにんにくを投入して強火で３分加熱した後、玉ねぎ、人参、セロリを投入して弱火で１０分加熱し、さらに、前記ボイルひき肉、前記液状物、ローリエ、トマト缶の内容物全部を投入して弱火で１０分煮込み、塩、胡椒、砂糖、コンソメで味付けした後、汁気がなくなるまで軽く煮込むことでミートソースを製造した。[Example 1]
Raw minced meat (beef: pork = 5: 5 minced meat, protein content 17.7% by mass, fat content 16.8% by mass, fat / protein ratio 94.9%) is treated with an alkaline solution and then treated with alkali. To 100 parts by mass of minced meat, 200 parts by mass of water was added and boiled (ground meat cooking step). The alkaline treatment was performed by immersing the minced meat in an aqueous solution of baking soda as an alkaline solution having a baking soda concentration of 0.7% by mass, pH 8.3, and a liquid temperature of 20 ° C. for 15 minutes. The conditions for the boiling treatment 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 minced meat boiled after the boil treatment was 2.2% by mass, the protein content in the minced boiled meat after the boil treatment was 12.1% by mass, and the reduction rate of the lipid / protein ratio of the minced meat by the boiling treatment was It was 80.0%.
Next, the boiled product to be boiled was separated into minced boiled meat and broth (residual component). The broth is left to cool until the product temperature becomes 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 to remove the lower layer, that is, the umami component. A liquid substance containing the substance was obtained (umami component manufacturing process). The lipid removal rate from the residual component in the umami component manufacturing step was 99.7% by mass.
Next, the boiled minced meat and the liquid substance (umami component) were mixed to produce a meat sauce as a minced meat-containing sauce. Specifically, put salad oil and garlic in a frying pan and heat on high heat for 3 minutes, then add onions, carrots and celery and heat on low heat for 10 minutes, and then add the minced meat, the liquid material, and laurier. The whole contents of the tomato can were added and simmered on low heat for 10 minutes, seasoned with salt, pepper, sugar and consomme, and then lightly simmered until the juice disappeared to produce a meat sauce.
〔実施例２及び３〕
実施例１において、アルカリ処理の時間（生ひき肉のアルカリ液中での浸漬時間）を変更した以外は、実施例１と同様にしてミートソースを製造した。[Examples 2 and 3]
In Example 1, a meat sauce was produced in the same manner as in Example 1 except that the alkaline treatment time (immersion time of raw minced meat in an alkaline solution) was changed.
〔比較例１〕
実施例１において、アルカリ処理を行わずに生ひき肉をボイル処理し、また、ボイル処理の煮汁（旨味成分）に代えて水を使用した以外は、実施例１と同様にしてミートソースを製造した。[Comparative Example 1]
In Example 1, a meat sauce was produced in the same manner as in Example 1 except that the raw minced meat was boiled without alkali treatment and water was used instead of the boiled broth (umami component).
〔比較例２〕
実施例１において、ボイル処理の煮汁（旨味成分）に代えて水を使用した以外は、実施例１と同様にしてミートソースを製造した。[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 the boiled broth (umami component).
〔比較例３〕
実施例１において、アルカリ処理を行わずに生ひき肉をボイル処理した以外は、実施例１と同様にしてミートソースを製造した。[Comparative Example 3]
In Example 1, a meat sauce was produced in the same manner as in Example 1 except that the raw minced meat was boiled without performing the alkali treatment.
〔比較例４〕
実施例１において、ボイル処理に先立つ前処理として、アルカリ処理に代えて炒め処理（加熱処理）を行った以外は、実施例１と同様にしてミートソースを製造した。前記炒め処理は、フライパンに生ひき肉（牛肉：豚肉＝５：５の合いびき肉）１００質量部とラード３質量部を投入し、ひき肉の歩留りが９０質量％となるまで炒める処理とした。比較例４における前記炒め処理は、特許文献２に記載の肉類のボイル処理前の加熱処理に相当する。[Comparative Example 4]
In Example 1, a meat sauce was produced in the same manner as in Example 1 except that a stir-fry treatment (heat treatment) was performed instead of the alkaline treatment as a pretreatment prior to the boiling treatment. In the stir-fry treatment, 100 parts by mass of raw minced meat (beef: pork = 5: 5 minced meat) and 3 parts by mass of lard were put into a frying pan and stir-fried until the yield of the minced meat became 90% by mass. The stir-fry treatment in Comparative Example 4 corresponds to the heat treatment before boiling the meat described in Patent Document 2.
〔試験例〕
各実施例及び比較例で製造されたミートソース（ひき肉含有ソース）について、品温を６０℃に調整したものを１０名の専門パネラーに食してもらい、下記評価基準により食味、肉の軟らかさをそれぞれ評価してもらった。その結果を１０名それぞれの評価点（５点満点）の平均値として下記表１に示す。[Test example]
For the meat sauce (ground meat-containing sauce) produced in each example and comparative example, 10 specialized panelists were asked to eat the meat sauce (ground meat-containing sauce) whose product temperature was adjusted to 60 ° C, and the taste and tenderness of the meat were evaluated according to the following evaluation criteria. I was evaluated. The results are shown in Table 1 below as the average value of the evaluation points (out of 5 points) of each of the 10 persons.
＜食味の評価基準＞
５点：肉にコク、深みを強く感じ、ソースと肉との一体性が十分である。
４点：肉にコク、深みをやや強く感じ、ソースと肉との一体性を有する。
３点：肉にコク、深みをある程度感じる。
２点：肉にコク、深みをあまり感じず、ソースと肉との一体性に乏しい。
１点：肉にコク、深みを全く感じず、ソースと肉との一体性が無い。
＜肉の軟らかさの評価基準＞
５点：適度な硬さがありながらも、軟らかさを感じ、美味しく食べられる。
４点：やや硬さ、軟らかさを感じるが、違和感なく食べられる
３点：肉に硬さ、軟らかさを感じるが、商品として問題ない。
２点：肉の硬さ、軟らかさが気になり、商品として支障がある。
１点：肉が過度に硬い、あるいは軟らかく、食べるのに抵抗がある。<Evaluation criteria for taste>
5 points: The meat feels rich and deep, and the sauce and meat are well integrated.
4 points: The meat has a rich and deep feeling, and the sauce and meat are one.
3 points: I feel the richness and depth of the meat to some extent.
2 points: The meat does not feel rich and deep, and the sauce and meat are poorly integrated.
1 point: There is no richness or depth in the meat, and there is no unity between the sauce and the meat.
<Evaluation criteria for tenderness of meat>
5 points: Although it has moderate hardness, it feels soft and can be eaten deliciously.
4 points: I feel a little hardness and softness, but I can eat it without any discomfort. 3 points: I feel hardness and softness in the meat, but there is no problem as a product.
2 points: I am concerned about the hardness and softness of the meat, which is a problem as a product.
1 point: The meat is excessively hard or soft and is resistant to eating.
表１に示す通り、各実施例は、１）原料ひき肉のボイル処理の前処理として、原料ひき肉のアルカリ処理を実施すると共に、２）ボイル処理によって得られたボイルひき肉に加えてさらに、原料ひき肉から得られた旨味成分（煮汁）を使用しているため、前記１）及び２）の双方を満たさない各比較例に比して、高品質のミートソース（ひき肉含有ソース）が得られた。 As shown in Table 1, in each example, 1) the alkaline treatment of the raw minced meat is carried out as a pretreatment for the boil treatment of the raw minced meat, and 2) in addition to the boiled minced meat obtained by the boiling treatment, the raw minced meat is further treated. Since the flavor component (simmered juice) obtained from the above was used, a high-quality meat sauce (ground meat-containing sauce) was obtained as compared with each comparative example in which both of the above 1) and 2) were not satisfied.
本発明によれば、含有されているひき肉が低脂質含量でありながらコクや深みがあって軟らかく、ひき肉とソースとの一体感に優れ、健康志向に対応可能でありながら食味食感も良好なひき肉含有ソースを製造することができる。 According to the present invention, the minced meat contained in the meat has a low fat content but is rich and soft, has an excellent sense of unity between the minced meat and the sauce, and has a good taste and texture while being able to respond to health consciousness. A sauce containing minced meat can be produced.
Claims (7)
原料ひき肉をアルカリ液で処理した後、水を加えてボイル処理し、その被ボイル処理物からボイルひき肉を除去して残渣成分を得、該残渣成分から脂質を除去して旨味成分を得る、旨味成分製造工程と、
前記ひき肉調理工程で得られたボイルひき肉と、前記旨味成分製造工程で得られた旨味成分とを混合する工程とを有する、ひき肉含有ソースの製造方法。After treating the raw minced meat with an alkaline solution, add water and boil it to obtain boiled minced meat.
After treating the raw minced meat with an alkaline solution, water is added to boil the minced meat, and the 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. Ingredient manufacturing process and
A method for producing a minced meat-containing sauce, which comprises a step of mixing the boiled minced meat obtained in the minced meat cooking step with the umami component obtained in the umami component manufacturing step.
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| JPH06121654A (en) * | 1992-10-12 | 1994-05-06 | House Foods Corp | Method for improving palatability of boiled meat |
| JPH0975036A (en) * | 1995-09-19 | 1997-03-25 | House Foods Corp | Production of meat-containing food |
| JP2005168510A (en) * | 2005-01-14 | 2005-06-30 | House Foods Corp | Method for producing retort food |
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|---|---|---|---|---|
| JPH06121654A (en) * | 1992-10-12 | 1994-05-06 | House Foods Corp | Method for improving palatability of boiled meat |
| JPH0975036A (en) * | 1995-09-19 | 1997-03-25 | House Foods Corp | Production of meat-containing food |
| JP2005168510A (en) * | 2005-01-14 | 2005-06-30 | House Foods Corp | Method for producing retort food |
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