Seasoning, powdered seasoning, method for cooking minced meat, and food

Abstract

To provide a seasoning that prevents cohesion of minced meat at the time of microwave heating and enables the minced meat to be easily loosened.SOLUTION: A seasoning is a powdered seasoning containing salts for mixing with minced meat and cooking by heating in a microwave oven, the seasoning containing a thickening polysaccharide.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a powdered seasoning to be mixed with ground meat and cooked in a microwave oven, a method for cooking ground meat, and a food product to be cooked in a microwave oven. [Background technology]

[0002] A common method for preparing dishes using ground meat, such as dry curry or tacos, is to add ground meat seasoned with salt and pepper to a frying pan with oil and cook it while stirring and breaking up the meat with a spatula to prevent it from burning or sticking together. However, if it were possible to easily prepare these dishes in a microwave oven without using a frying pan, it would shorten cooking time and reduce the amount of dishes required. However, unlike cooking in a frying pan, the ground meat cannot be stirred in the microwave while cooking in a microwave oven, which can lead to the ground meat sticking together and forming clumps like hamburger steaks. In this case, the binding ability of the meat is greatly influenced by a protein called myosin. Myosin is a salt-soluble protein that dissolves when salt is added and gels when heated. When ground meat is made into fine pieces, the amount of native myosin dissolved is large when salt is added. For this reason, adding salt and heating it in a microwave causes the ground meat to stick together and become difficult to separate. Therefore, compared to other forms of meat such as thinly sliced ​​meat, minced meat has a larger surface area, and when salted and stirred, interactions occur between the proteins, creating viscosity and causing them to adhere to each other. When heated, this adhesive strength strengthens and the meat becomes elastic (Chemistry and Biology Vol. 36, No. 4, 1998 237-242). Foods that take advantage of this phenomenon include hamburgers. [Prior art documents] [Non-patent literature]

[0003] [Non-Patent Document 1] Chemistry and Biology Vol. 36, No. 4, 1998 237-242 Summary of the Invention [Problem to be solved by the invention]

[0004] The present invention aims to provide a seasoning that can prevent minced meat from sticking together when heated in a microwave oven and can make it easier to loosen. [Means for solving the problem]

[0005] The present invention provides the following. [1] A powdered seasoning containing salts to be mixed with ground meat and cooked in a microwave oven, A seasoning containing thickening polysaccharides. [2] The seasoning according to [1] above, wherein the thickening polysaccharide is xanthan gum and / or tamarind seed gum. [3] preparing a mixture by mixing a seasoning containing a thickening polysaccharide and salts dissolved in water with ground meat; cooking the mixture in a microwave oven; How to cook ground meat, including: [4] The cooking method according to [3] above, wherein the thickening polysaccharide is xanthan gum and / or tamarind seed gum. [5] The food to be cooked in a microwave oven contains, in a mixed state, a seasoning containing thickening polysaccharides and salts dissolved in water, and minced meat. [6] The food according to [5] above, wherein the thickening polysaccharide is xanthan gum and / or tamarind seed gum. [Effects of the Invention]

[0006] According to the present invention, a seasoning can be provided that can prevent minced meat from sticking together when heated in a microwave oven and make it easier to loosen. DETAILED DESCRIPTION OF THE INVENTION

[0007] The thickening polysaccharide used in the present invention is a polysaccharide that exhibits viscosity or gels when dissolved in water. The thickening polysaccharide is not particularly limited as long as it can be used in foods, and examples thereof include xanthan gum, guar gum, tamarind seed gum, carrageenan, agar, pectin, gum arabic, pullulan, soybean polysaccharides, and locust bean gum. These thickening polysaccharides may be used alone or in combination of two or more. In the present invention, the thickening polysaccharide is preferably used in a mass ratio relative to the ground meat in the range of 0.02 to 5.0%, more preferably 0.04 to 3.0%, and even more preferably 0.04 to 1.0% or 0.04 to 0.5%. In the present invention, the thickening polysaccharide preferably contains at least one selected from xanthan gum, tamarind seed gum, etc., and more preferably xanthan gum. The use of a thickening polysaccharide prevents the ground meat from sticking together even when salt is added to the ground meat during microwave cooking, making it easier to loosen.

[0008] The salts of the present invention are not particularly limited as long as they are usable in foods, and examples thereof include table salt, potassium chloride, calcium chloride, magnesium chloride, calcium lactate, sodium lactate, etc. The salts may be salts contained in seasonings. Examples of seasonings containing salts include miso, soy sauce, ketchup, Worcestershire sauce, and monosodium glutamate. These salts and seasonings may be used alone or in combination of two or more. In the present invention, the salts are used in a mass ratio relative to the minced meat of preferably 0.5 to 5.0%, more preferably 1.0 to 2.5%. In the present invention, the salt is preferably table salt.

[0009] The powdered seasoning or seasoning of the present invention may contain, in addition to the thickening polysaccharides and salts, other ingredients used in foods, such as spice powders, sugars, animal and plant extracts, starches, vinegar, acidulants, amino acids, proteins, fruit juices, flavorings, and colorings. The spice powder is not particularly limited, but examples thereof include powders of garlic, pepper, thyme, ginger, sage, caraway, star anise, Japanese pepper, five-spice powder, nutmeg, cloves, rosemary, basil, mustard, bay leaf, cinnamon, oregano, anise, cumin, coriander, chili pepper, etc. These spice powders may be used alone or in combination of two or more. The sugars are not particularly limited, but examples thereof include monosaccharides, disaccharides, oligosaccharides, sugar alcohols, etc. These sugars may be used alone or in combination of two or more. The animal and plant extracts are not particularly limited, but examples thereof include chicken extract, beef extract, pork extract, bonito extract, kelp extract, shiitake mushroom extract, yeast extract, and the like. The starches are not particularly limited, but include unprocessed starches such as tapioca starch, potato starch, corn starch, wheat starch, and rice starch, as well as processed starches thereof. The acidulant is not particularly limited, but examples thereof include citric acid, malic acid, lactic acid, succinic acid, tartaric acid, ascorbic acid, gluconic acid, phosphoric acid, salts thereof, etc. These acidulants may be used alone or in combination of two or more.

[0010] The seasoning for cooking in a microwave oven according to the present invention is prepared by dissolving a powdered seasoning containing a thickening polysaccharide and salts in water, for example by mixing it with water. In seasonings for cooking in a microwave oven, the mass ratio of water to the powdered seasoning is preferably in the range of 10 to 60%, and more preferably in the range of 20 to 40%.

[0011] The seasoning of the present invention, which contains a thickening polysaccharide dissolved in water and salts, is used by mixing with ground meat. There are no particular limitations on the ground meat, as long as it is made from edible meat. For example, meats used as raw materials for ground meat include chicken, beef, pork, and lamb. The ground meat may also be a mixed ground meat such as a mixed ground beef and pork. In the case of a mixed ground beef and pork, the ratio of beef to pork may be, for example, 7:3, 6:4, or 5:5. The ground meat may be obtained by mincing or chopping raw meat. The size of the minced meat is, for example, 2 to 15 mm, preferably 3 to 9 mm.

[0012] The method for mixing the seasoning of the present invention with the ground meat is not particularly limited, and for example, they may be mixed so as to be uniformly mixed.

[0013] The mixture prepared by mixing the seasoning of the present invention with ground meat is cooked in a microwave oven. The heating conditions are not particularly limited, but are, for example, 3 to 15 minutes at 500 W or 2 to 10 minutes at 600 W.

[0014] A mixture prepared by mixing the seasoning of the present invention with ground meat, or a food containing the seasoning of the present invention and ground meat in a mixed state, can also be made into a containerized food for cooking in a microwave oven, for example, by placing it in a heat-resistant container, sealing it, and subjecting it to a heat sterilization treatment such as retort sterilization.

[0015] The seasoning of the present invention can be used as a seasoning for, for example, dry curry, minced meat, gapao, tacos, and mapo tofu. [Example]

[0016] (Examples 1 to 6 and Comparative Examples 1 to 4) A seasoning was prepared by mixing and dissolving the powder seasonings according to the composition shown in Table 1 with 30 g of water. The seasoning thus obtained was mixed with 150 g of ground beef and pork to prepare a mixture. The resulting mixture was cooked in a microwave oven (600 W for 4 minutes and 10 seconds). The resulting meat was evaluated for ease of shredding according to the following criteria. The results are shown in Tables 1 and 2. standard: ◎: Just a light touch will loosen it up ○: Press gently with the back of a spoon to loosen it △: Can be loosened with a spoon ×: Hard and difficult to loosen

[0017] (Comparative Example 1) The same procedure as in Example 1 was carried out except that xanthan gum was not used.

[0018] (Comparative Example 2) The same procedure as in Example 2 was carried out except that the obtained seasoning was not mixed with ground beef and pork.

[0019] (Comparative Examples 3 and 4) The same procedure as in Example 1 was carried out except that the starch processed product having the composition shown in Table 2 was used instead of xanthan gum.

[0020] [Table 1]

[0021] [Table 2]

Claims

1. A powdered seasoning containing salts to be mixed with ground meat and cooked in a microwave oven, A seasoning containing thickening polysaccharides.

2. 2. The seasoning according to claim 1, wherein the thickening polysaccharide is xanthan gum and / or tamarind seed gum.

3. preparing a mixture by mixing a seasoning containing a thickening polysaccharide and salts dissolved in water with ground meat; cooking the mixture in a microwave oven; How to cook ground meat, including:

4. 4. The cooking method of claim 3, wherein the thickening polysaccharide is xanthan gum and / or tamarind seed gum.

5. The food to be cooked in a microwave oven contains, in a mixed state, a seasoning containing thickening polysaccharides and salts dissolved in water, and minced meat.

6. 6. The food product of claim 5, wherein the thickening polysaccharide is xanthan gum and / or tamarind seed gum.

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