JP2007020521A - Daily meat dishes - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an agent for improving the qualities of daily meat dishes, which gives an excellent juicy texture without deteriorating the textures of raw materials for the daily meat dishes, can prevent lumps formed by binding proteins during freezing storage or refrigerating storage, and looses ingredients even after stored, and to provide a daily meat dish using the same. <P>SOLUTION: A daily meat dish product obtained by adding inulin or an agent for improving the qualities of the daily meat dishes, containing the inulin. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a dough for livestock meat beet, a livestock beet using the same, and a quality improver for livestock beet. The dough for livestock beet in the present invention is a dough in which livestock meat and protein, starch, thickening polysaccharides are kneaded. Additives such as salt and seasonings, and vegetables such as onions and carrots to the dough for livestock beef It is possible to obtain livestock meat dishes by mixing foods and passing through molding, heating process and the like. Details include dumplings, croquettes, hamburgers, meat buns, piloshiki, shumai and meatballs.

  In meat dishes such as dumplings, croquettes, hamburgers, meat buns, piloshiki, shumai, meatballs, etc., the meat and salt are usually mixed thoroughly before heat treatment. Protein elutes, and this salt-soluble protein acts as a bridging between the meat grain and the meat grain. It is in an unfavorable state. In addition, during the storage period in the frozen state and in the chilled state, the livestock beet is hardened in a dumpling form, and has the disadvantage of becoming a hard dumpling form as it is during the heat treatment. In recent years, so-called handmade-like meat grains are left behind, and it is considered preferable to have a juicy texture because the meat grains loosen in the mouth with an appropriate texture. Therefore, it is expected to produce a product with a juicy feeling by using the emulsified oil / fat composition (see Patent Document 3), but the ingredients containing meat are bound together and the looseness of the body becomes poor. Therefore, it is not preferable in terms of texture. Therefore, in the market, it is desired to develop a product that satisfies the above requirements and has a good texture.

WO02 / 000865A1 WO03 / 027304A1 JP-A-5-103632

  The object of the present invention is to prevent water separation when stored in high-quality livestock foods or chilled foods that are excellent in succulentness and that can give the texture of loosening by preventing the ingredients from becoming dumplings. An object of the present invention is to provide a livestock prepared food that suppresses the reduction of the product value due to wet processing of the processed wheat flour, and a quality improver for the livestock prepared food and the livestock prepared food.

  In light of the above problems, the present inventors have conducted extensive research, and as a result, improved quality of inulin or inulin without using conventional additive preparations such as emulsifiers and gelling agents, or by reducing their usage. In order to complete the present invention, it is found that kneading into a raw material for meat and beef as an agent can provide a meat and sugar beet that has a texture that is comparable to that of heat treatment at home even when subjected to freezing. Arrived.

  That is, the present invention is a livestock meat dish characterized by containing inulin.

  Furthermore, the present invention is a livestock vegetable prepared by adding and mixing inulin powder to raw materials combined with meat, vegetables, flours, seasonings and the like.

  In the above method, the addition amount of inulin is preferably 0.1 to 10.0% with respect to the raw materials of livestock foods and vegetables.

  Furthermore, the present invention is a quality improver for livestock beet that contains inulin as an active ingredient.

  As the inulin in the quality improving agent for livestock meat beet, one obtained from an enzyme synthesis method from sucrose or one obtained by extraction from a plant is used.

  According to the present invention, the meat and vegetables are excellent in juiciness without sacrificing the taste of the ingredients of the meat and vegetables, the dumpling caused by protein binding during frozen or refrigerated storage is prevented, and the ingredients can be loosened even after storage It was possible to provide livestock foods and quality improvers for livestock foods used therein.

  In the present invention, the livestock beef and vegetables are made from dough kneaded with livestock meat and protein, starch, thickening polysaccharides, and this livestock beef meal is made from additives such as salt, seasonings, onions, carrots, etc. It is obtained by mixing and molding vegetables. Specific examples of the meat and meat dishes include dumplings, croquettes, hamburgers, meat buns, piloshiki, shumai, meatballs and the like, but are not particularly limited thereto. For example, what was wrapped in wheat flour dough after molding and frozen, what was stored in chilled, and the like are also included. As a production method, protein, starch, salt, seasoning and the like are added to livestock minced meat and kneaded to obtain a dough. To this, add onions, carrots and other vegetables and an inulin or quality improver containing inulin as an active ingredient, and mold it into a size and shape according to each application. Cook and process.

  The inulin used in the present invention is classified as a water-soluble dietary fiber having an average degree of polymerization of DP10 or more, and this inulin is obtained from sucrose by an enzyme synthesis method (see Patent Documents 1 and 2). Alternatively, it is obtained by extraction and purification from a plant, for example, a chicory tuberous root part, but is not particularly limited to these production methods, and has the same average degree of polymerization even if obtained by other production methods Any inulin can be used as the inulin used in the present invention.

  The effect on livestock dishes is adjusted depending on the specific polymerization degree and amount added, but the relationship is not necessarily proportional. It is necessary to confirm. In particular, plant-derived natural products are known to have different chain lengths depending on the type and pattern of the crop, and it is difficult to procure inulin with a stable chain length at all times. Therefore, in mass production, inulin produced by an enzyme synthesis method that can always obtain a stable effect with a constant addition amount is more preferable.

  As for the usage-amount of inulin in this invention, 0.1-10.0% is preferable with respect to the raw material of livestock beet. When the amount of inulin used is less than 0.1% of the raw materials for livestock meat and vegetables, the effects of improving the juiciness of the livestock foods and the loosening of the ingredients due to the use of inulin cannot be obtained, and 10.0% In the above case, the flavor and taste quality of the livestock meat and vegetables are changed, resulting in undesirable results.

  The quality improver for livestock meat beet according to the present invention is prepared by mixing 50 parts by weight of inulin with 50 parts by weight of livestock beef raw material such as wheat flour and starch.

Manufacturing method of inulin (trade name: Fuji FF) (see Patent Documents 1 and 2)
Inulin (trade name: Fuji FF), which is produced by enzymatic synthesis using sugar as a raw material, first, purified sugar syrup and enzyme fructosyltransferase (Bacillus sp. 217C-11 strain (FERM BP-7450) To obtain an inulin reaction syrup. The reaction solution is then subjected to a decolorization step using activated carbon, a separation step using an RO membrane, and a desalting step using an ion exchange resin to obtain a purified inulin solution. The purified inulin aqueous solution is sterilized with an ultraviolet sterilizer, and then powdered with a spray-dryer to obtain an inulin powder. The characteristics of inulin by the enzyme synthesis method are manufactured while strictly controlling the chain length according to the enzyme reaction time and the like, so that a stable product is always provided unlike an extract from the natural world.

  Extracts from plants are also highly purified, but those with a constant inulin chain length distribution and the like cannot be obtained due to the effects of the plant species, harvest time, time to post-harvest treatment, and the like. It is also expected that odors and materials derived from plant species will remain. Therefore, in order to obtain a certain effect with a certain addition amount, those produced by an enzymatic method are desirable.

  The present invention will be described more specifically with reference to the following examples. However, the technical scope of the present invention is not limited to these examples.

  The inulin used in the examples uses the trade name “Fuji FF” (manufactured by Fuji Nippon Seiki Co., Ltd., average polymerization degree DP = 16). In the examples, parts are parts by weight.

Example 1
Dumplings 136.5 parts of minced pork, 10 parts of bread crumbs, 7 parts of mirin, 5 parts of soy sauce, 2.7 parts of salt, 5 parts of lard, 113 parts of cabbage, 20 parts of ginger, 44 parts of onion, 12 parts of garlic FF) Add 1.8 parts or 7 parts and mix well. Add 92.5 parts of water and mix well. A dumpling was made by wrapping an appropriate amount in the skin of a dumpling made by adding a little salt to medium-strength flour and molding it. The prepared dumplings were stored separately in chilled refrigeration and frozen storage in a minus 40 ° C freezer. A few days later, each one was cooked and sampled and compared for water separation, juicy feeling, and looseness.

The three types of dumplings that were produced in this way were sampled, and the flavor, juiciness, and looseness were compared and evaluated. In addition, about the 5 degreeC refrigerated goods, the situation of the dumpling skin was evaluated over time about the water separation from a tool. Evaluation is performed by 10 people who have experienced food development, and the average score of 10 people evaluated by a five-step method of 2 points, 2 points, 1 point, 0 points, 2 points, 1 point, 2 points, 2 points, bad 2 points. did.
The results of the taste evaluation are shown in Tables 2 and 3 below.

  In the dumplings containing inulin and refrigerated on the third day, it was found that the 2% inulin (Fuji FF) blended area was clearly tasty, the looseness of the ingredients was good, and the juiciness was also increased. In addition, it was recognized that the inulin (Fuji FF) 0.5% mixed group was generally better than the control group. It was judged that the control ward had a dumpling due to freezing, so that the looseness of the ingredients was poor and it was also subject to juiciness.

(Example 2)
Minced 70 parts of hamburg onion, stir-fried in advance, mix 317 parts of minced meat, 30 parts of egg, 13 parts of bread crumbs, 3 parts of salt, 11 parts of starch and inulin (Fuji FF) and knead well by hand. . After resting the dough for about 20 minutes, the hamburger prepared by rolling it to an appropriate size was stored separately in a chilled refrigeration and frozen storage in a minus 40 ° C freezer. A few days later, each one was cooked and sampled and compared for water separation, juicy feeling, and looseness. In addition, as a control product, comparative evaluation was carried out with 3 points of those without addition of inulin.

The three types of hamburgers that were made in this way were sampled, and the flavor, umami, looseness (softness), and juiciness were compared and evaluated. Evaluation is performed by 10 people who have experienced food development, and the average score of 10 people evaluated by a five-step method of 2 points, 2 points, 1 point, 0 points, 2 points, 1 point, 2 points, 2 points, bad 2 points. did.
The results of the taste evaluation are shown in Tables 5 and 6.

  It was confirmed that 2% inulin (Fuji FF) was blended with masking the odor of meat to give it a savory, umami taste, soft and soft and succulent.

(Example 3) Quality improver for livestock beef prepared Highly pure inulin is easily mixed with water such as sugar, flour, starch, etc. It is desirable to disperse in dough or water as a quality improver for livestock beet.

  In the preparation of a quality improver for livestock meat beet, the powder to be mixed with inulin may be one or more kinds of powder, and may be selected depending on what kind of powder is used for the final product. For example, 50 parts of inulin (Fuji FF) is added to 50 parts of starch and mixed well to prepare a quality improver for livestock beef.

Claims (6)

  Livestock meat and vegetables characterized by containing inulin.   A livestock vegetable prepared by adding and mixing inulin powder to raw materials including meat, vegetables, flour, seasonings and the like.   The animal meat side dish according to claim 2, wherein the addition amount of inulin is 0.1 to 10.0% with respect to the raw material of the meat side dish.   The livestock meat and vegetables according to any one of claims 1 to 3, wherein the inulin is obtained from sucrose by an enzymatic synthesis method or obtained by extraction from a plant.   A quality improver for livestock beef that contains inulin as an active ingredient.   The quality improver for livestock meat beet according to claim 5, wherein the inulin is obtained from sucrose by an enzymatic synthesis method or extracted from a plant.