JP7264871B2 - Method for producing minced meat-containing sauce - Google Patents

Description

The present invention relates to a minced meat containing sauce with a low fat content.

When minced meat is heated, its umami is brought out and its richness and depth are increased. In Patent Document 1, as a method for solving the problem of minced meat and obtaining a soft minced meat processed product, minced meat is impregnated with a pickling liquid containing finely pulverized eggshells, and then boiled. It also describes that the processed minced meat obtained by such a method can be used as an ingredient in meat sauce.

In Patent Document 2, as a method of eliminating the peculiar smell 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 and boiled. Then, the meat to be boiled is separated into meat and liquid components, and the liquid component from which oil is removed and the meat are sealed in a container and heat sterilized. Such a method described in Patent Document 2 is premised on using thinly sliced meat as the raw meat (see [0017] of Patent Document 2), and using minced meat as the raw meat, and in that case No treatment method is described.

By the way, against the background of recent health consciousness, the demand for low-calorie, low-fat foods is increasing, and there is also a demand for minced meat-containing sauces that are low-calorie and low-fat and meet health consciousness. However, in general, minced meat has a relatively high lipid content, and the high lipid content imparts richness and depth to minced meat, and is one of the important factors that determine the taste of minced meat-containing sauces. If the minced meat as a raw material is simply degreased by boiling, etc., the taste of the minced meat-containing sauce is greatly impaired due to insufficient richness and depth of the meat. In addition, even if a powdered extract derived from meat is added to a sauce containing defatted minced meat as an ingredient, the texture of the minced meat itself is dry and lacks richness and depth. It lacks texture and does not result in a delicious minced meat-containing sauce. In addition, for example, Patent Document 3 describes that koya tofu can be used as a substitute ingredient for meat by cooking it in a specific cooking method, and meat sauce-style dishes are mentioned as a specific example. The actual situation is that a meat sauce-like dish using koya tofu lacks a feeling of minced meat and is inferior in taste to a dish containing minced meat. A sauce containing minced meat that has a low lipid content and is delicious while responding to health-consciousness has not yet been provided.

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

An object of the present invention is to provide a minced meat-containing sauce that contains minced meat with a low lipid content, yet has richness and depth, is soft, and has an excellent sense of unity between the minced meat and the sauce.

The present invention includes a minced meat cooking step in which raw minced meat is treated with an alkaline solution, then water is added and boiled to obtain boiled minced meat, and after treating the raw minced meat with an alkaline solution, water is added and boiled, A umami component manufacturing step of removing boiled minced meat from the product to be boiled to obtain a residual component, removing fat from the residual component to obtain a umami component, the boiled minced meat obtained in the minced meat cooking step, and mixing the umami components obtained in the umami component manufacturing step.

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

The type of minced meat used in the present invention is not particularly limited, and meats such as beef, pork, sheep, wild boar, chicken, and duck can be used as raw materials. As the raw material minced meat used in the present invention, those raw material meats finely or coarsely ground by a known method can be used, and one type of minced meat may be used alone, or two types such as minced meat. A combination of the above may be used.

In the present invention, it is preferable to use minced meat that has not been substantially heat-treated as the raw material minced meat. Here, "substantially not heat-treated minced meat" includes "raw minced meat" that has not been heat-treated at all and thus has not been heat-denatured, and "raw minced meat" that has been partially heat-denatured but mostly "Semi-raw 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.). Examples include those that are heat-denatured, but the portion covered with the surface layer portion, ie, the inside, is not heat-denatured. Raw minced meat is particularly preferable as the raw minced meat from the viewpoint of reliably imparting richness, depth, and softness to the minced meat in the minced meat-containing sauce.

In the minced meat cooking step, the raw minced meat is treated with an alkaline solution (alkali treatment) prior to the boiling treatment of the raw minced meat. When raw minced meat is boiled, juices containing umami components such as lipids tend to flow out excessively from the raw minced meat, so that the obtained boiled minced meat has a dry texture and is tasteless. easy to become. On the other hand, as a pretreatment for boiling treatment, the raw minced meat is subjected to alkali treatment, and the alkali-treated raw minced meat is softened by improving the water retention. The minced meat becomes soft and excellent in texture. The alkali treatment of raw minced meat not only softens the boiled minced meat, but also brings out the richness and depth of the minced meat in the minced meat-containing sauce in combination with the umami component, which will be described later. Further, by carrying out the alkali treatment before the raw material minced meat is boiled, there is also the effect of improving the meat yield in the boiling treatment.

The alkali treatment may be any treatment in which an alkaline solution is applied to the raw minced meat. Examples thereof include a method of immersing the raw minced meat in an alkaline solution, and a method of coating or spraying the raw minced meat with an alkaline solution. From the viewpoint of maximizing the effects of the alkali treatment described above, a method of immersing the raw material minced meat in an alkali solution is preferred. An alkaline solution can be prepared by dissolving an alkaline agent in water. As the alkaline agent, those that can be used in foods can be used without particular limitation, and examples thereof include sodium hydrogen carbonate (sodium bicarbonate), sodium citrate, sodium phosphate, potassium carbonate and the like. The seeds can be used singly or in combination of two or more.

The pH of the alkaline solution is preferably 8 to 11, more preferably 8 to 10, from the viewpoint of maximizing the effects of the aforementioned alkaline treatment.

As a preferred embodiment of the alkali treatment, raw minced meat is immersed for 5 to 20 minutes in an aqueous sodium bicarbonate solution (sodium bicarbonate concentration of 0.3 to 1.0% by mass), which is an alkaline liquid with a pH of 8 to 9 and a liquid temperature of 10 to 20 ° C. An example of processing for

In the minced meat cooking step, the raw material minced meat is treated with an alkaline solution, and if necessary, excess alkaline solution is removed by wiping off the alkaline solution on the surface of the alkali-treated raw material minced meat. Water is added to the processed raw material minced meat, and boiling processing is performed. By subjecting raw material minced meat (alkali-treated raw material minced meat) to boiling, the raw material minced meat is defatted to reduce the lipid content, thereby obtaining low-fat, low-calorie boiled minced meat. Boiling treatment can be carried out according to a conventional method. Hot water is included in the water added to the raw material minced meat during the boiling process (the water used in the boiling process). In addition, the water added to the raw material minced meat contains additives such as various seasonings; may be

From the viewpoint of ensuring that the boiled minced meat has a low lipid content and that the minced meat-containing sauce can reliably respond to health consciousness, in the minced meat cooking process, the raw minced meat before being treated with an alkaline solution by boiling treatment has a "protein content 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 treatment with the alkaline solution. On the other hand, if the lipid content (lipid/protein ratio) is excessively reduced by boiling, it may be difficult to obtain boiled minced meat with excellent taste and texture even with the technique of the present invention. Considering this point, the reduction rate of the lipid/protein ratio due to boiling in the minced meat cooking step is preferably 80 to 95%.

From the same point of view, 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 still more preferably 1 to 2.5% by mass. %.

The reduction rate of the lipid/protein ratio due to the boiling process and the lipid content of the boiled minced meat can be adjusted to the specific ranges by appropriately adjusting the boiling process conditions in the minced meat cooking process. A preferable example of the boiling treatment conditions is a water temperature of 90 to 100° C. and a boiling treatment time (the raw material minced meat is immersed in water) of 5 to 20 minutes.

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

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

In the method for producing a minced meat-containing sauce of the present invention, as described above, boiled minced meat is obtained through the minced meat cooking step including alkali treatment before boiling, and umami components are obtained from the raw minced meat to be boiled in the umami component production step. get That is, in the umami component manufacturing process, the raw minced meat is treated with an alkaline solution, then water is added and boiled, the boiled minced meat is removed from the product to be boiled to obtain a residual component, and lipid is removed from the residual component. It is removed to obtain the umami component.

In the umami component production process, the raw minced meat is treated with an alkaline solution, and then water is added to boil it (hereinafter also referred to as “alkali-boiling treatment”). can be performed similarly to the same processing performed to obtain Further, the alkali-boiling treatment in the minced meat cooking step and the alkali-boiling treatment in the umami component producing step may be independent of each other, or the alkali-boiling treatment may be shared in both steps. . That is, a method in which the alkali-boiling treatment in the minced meat cooking process and the alkali-boiling treatment in the umami component manufacturing process are performed separately (hereinafter also referred to as "method A") may be used, or the raw minced meat may be alkali-boiling. A method of processing, separating the boiled minced meat 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 referred to as " (also referred to as "B method") may be used. In method A, the raw minced meat used in the minced meat cooking step and the raw minced meat used in the umami component production step are typically the same, but may be different. In the method B, basically one type of minced meat is used.

In the umami component manufacturing step, the raw minced meat is subjected to alkali boiling treatment, and then the boiled minced meat (solid content) is removed from the product to be boiled to obtain the residual component. The residual component is typically a liquid material having fluidity at normal temperature and pressure, and is a so-called broth.

Then, lipids are removed from the residual component to obtain the umami component. From the viewpoint of obtaining a low-fat, low-calorie, health-conscious minced meat-containing sauce, 80% by mass or more of lipid is removed from the residual component in the umami component manufacturing process, that is, the lipid removal rate from the residual component is 80% by mass. It is preferable to set it as above, 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 that in the residual component before lipid removal.

In the umami component production step, the method for removing lipids is not particularly limited, and conventionally known methods can be used as appropriate. Typically, the residual component (boiled broth) is cooled by natural cooling or forced cooling using a refrigerator or the like to separate an oil phase (upper layer) containing lipids and an aqueous phase (lower layer) containing umami components. After that, the oil phase is removed or the aqueous phase is extracted to obtain the umami component (aqueous phase).

As described above, the umami component obtained through the step of separating the residual component into an oil phase and an aqueous phase is a liquid substance that is mixed with water and has fluidity at normal temperature and normal pressure. The umami component liquid substance can be concentrated into a solid substance such as powder and then used in the next step (the step of mixing with boiled minced meat). From the viewpoint of further improving the physical sensation, it is preferable to keep it in a liquid state. That is, it is preferable that the umami component obtained in the umami component production step is a liquid substance in a state of being mixed with an aqueous liquid such as water.

In the minced meat-containing sauce production method of the present invention, after the minced meat cooking step and the umami component producing step are carried out, the boiled minced meat obtained in each step and the umami component are mixed (mixing step). Through the mixing step, the minced meat-containing sauce, which is the production target, is obtained. The minced meat-containing sauce obtained in this way contains boiled minced meat that has been softened by the alkali-boiling treatment and sufficiently brought out the richness and depth, and umami ingredients that have the richness and depth of the minced meat condensed. Due to the synergistic effect of this, when you eat it, you can feel the richness and depth of the minced meat, and the minced meat and the sauce have an excellent sense of unity. In addition, since the lipid content is significantly reduced compared to conventional minced meat-containing sauces, it is also useful as a health food that claims to be low-fat and low-calorie.

In the mixing step, in addition to the boiled minced meat and umami ingredients, other ingredients to be blended in the minced meat-containing sauce, such as various seasonings; ingredients other than minced meat such as vegetables, chunks of meat, and seafood; , extracts containing extracted components from vegetables and the like may be mixed. In the mixing step, each component may be mixed under heating.

The method for producing a sauce containing minced meat of the present invention is useful for producing various sauces using boiled minced meat, such as meat sauce, bolognese sauce, salsa sauce, curry sauce, demi-glace sauce, and Chinese ankake sauce such as mapo tofu. can be exemplified.

EXAMPLES 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 analysis values of the following five components such as proteins and lipids were measured by conventional methods.

[Example 1]
Raw minced meat (beef: pork = 5: 5 minced meat, protein content 17.7% by mass, lipid content 16.8% by mass, lipid / protein ratio 94.9%) is treated with an alkaline solution, and the alkali-treated 200 parts by mass of water was added to 100 parts by mass of minced meat and boiled (minced meat cooking step). The alkali treatment was a treatment in which the raw minced meat was allowed to stand for 15 minutes and immersed in an aqueous sodium bicarbonate solution having a sodium bicarbonate concentration of 0.7% by mass, a pH of 8.3, and a liquid temperature of 20°C. The conditions for the boiling treatment were a water temperature of 90 to 100° C. and a treatment time of 5 minutes. The minced meat yield by the boiling treatment was 90% by mass. In addition, the lipid content in the boiled minced meat after the boiling treatment is 2.2% by mass, the protein content in the boiled minced meat after the boiling treatment is 12.1% by mass, and the reduction rate of the lipid / protein ratio of the minced meat by the boiling treatment is It was 80.0%.
Next, the material to be boiled was separated into boiled minced meat and broth (residual component). The broth is left to cool until the product temperature is equivalent 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 containing The lipid removal rate from the residual component in the umami component manufacturing process was 99.7% by mass.
Next, the boiled minced meat and the liquid (umami component) were mixed to produce a meat sauce as a minced meat-containing sauce. Specifically, salad oil and garlic are added to a frying pan and heated over high heat for 3 minutes, then onions, carrots and celery are added and heated over low heat for 10 minutes. All the contents of the tomato can were put in and stewed over low heat for 10 minutes, seasoned with salt, pepper, sugar and consommé, and then lightly simmered until the juice was gone to produce a meat sauce.

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

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

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

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

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

[Test example]
The meat sauces (minced meat-containing sauces) produced in Examples and Comparative Examples were adjusted to a temperature of 60°C and tasted by 10 expert panelists. I had it evaluated. The results are shown in Table 1 below as an average value of the evaluation scores (5-point scale) of each of the 10 persons.

<Evaluation criteria for taste>
5 points: The meat has a strong sense of richness and depth, and the sauce and the meat are sufficiently integrated.
4 points: The meat has a slightly strong sense of richness and depth, and the sauce and the meat are integrated.
3 points: Richness and depth are sensed to some extent in the meat.
2 points: The meat does not have much richness and depth, and the consistency between the sauce and the meat is poor.
1 point: No sense of richness or depth in the meat at all, and there is no unity between the sauce and the meat.
<Evaluation Criteria for Meat Tenderness>
5 points: Although it has moderate hardness, it feels soft and can be eaten deliciously.
4 points: The meat feels slightly hard and soft, but can be eaten without discomfort. 3 points: The meat feels hard and soft, but there is no problem as a product.
2 points: I am worried 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 there is resistance to eating.

As shown in Table 1, in each example, 1) the raw minced meat was alkali treated as a pretreatment for the boiling treatment of the raw minced meat, and 2) in addition to the boiled minced meat obtained by the boiling treatment, the raw minced meat was added. Since the umami component (boiled broth) obtained from is used, a higher quality meat sauce (minced meat-containing sauce) was obtained compared to each comparative example that does not satisfy both 1) and 2).

According to the present invention, the contained minced meat has a low lipid content, is rich and deep, is soft, has an excellent sense of unity between the minced meat and the sauce, and can respond to health-consciousness while having a good taste and texture. Minced meat-containing sauces can be produced.

Claims (7)

A minced meat cooking step of treating raw minced meat (excluding minced meat heat-treated with oil and fat) with an alkaline solution, then adding water and boiling to obtain boiled minced meat;
Raw minced meat (excluding minced meat heat-treated with oil and fat) is treated with an alkaline solution, then boiled by adding water, and the boiled minced meat is removed from the product to be boiled to obtain a residual component, and the residual component is obtained. A umami component manufacturing process for removing lipids from the umami component to obtain umami components,
A step of mixing the boiled minced meat obtained in the minced meat cooking step and the umami component obtained in the umami component manufacturing step ,
In the minced meat cooking step and the umami component producing step, an aqueous sodium bicarbonate solution having a sodium bicarbonate concentration of 0.3 to 1.0% by mass is used as the alkaline solution, and raw minced meat (however, minced meat that has been heat-treated with oil and fat) is used in the sodium bicarbonate aqueous solution. ) is soaked for 5 to 60 minutes , a method for producing a minced meat-containing sauce. The method for producing a minced meat-containing sauce according to claim 1, wherein the alkaline solution has a pH of 8 to 11. 2. Claim 1, wherein in the minced meat cooking step, the ratio of lipid content to protein content in raw minced meat before treatment with alkaline solution (excluding minced meat heat-treated with oil and fat) is reduced by 70% or more by boiling. Or the method for producing the minced meat-containing sauce according to 2. The method for producing a minced meat-containing sauce according to any one of claims 1 to 3, wherein the lipid content of the boiled minced meat obtained in the minced meat cooking step is 5% by mass or less. The method for producing a minced meat-containing sauce according to any one of claims 1 to 4, wherein 80% by mass or more of lipid is removed from the residual component in the umami component producing step. The method for producing a minced meat-containing sauce according to any one of claims 1 to 5, wherein the umami component is a liquid. The method for producing a minced meat-containing sauce according to any one of claims 1 to 6, wherein the minced meat-containing sauce is meat sauce.