Frozen minced meat sauce

Abstract

To provide sauce with frozen minced meat capable of maintaining sufficiently cooked fragrant aroma of minced meat and solid feeling of meat, when thawing the sauce with frozen minced meat and eating it.SOLUTION: Sauce with frozen minced meat contains cooked sauce and fried minced meat lump, and is used for loosening the fried minced meat lump and eating it, after thawing.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a frozen sauce containing ground meat. [Background technology]

[0002] In the conventional industrial production method of frozen bagged sauces such as meat sauce and Bolognese sauce, vegetables and ground meat fried in oil are added with tomato paste, seasonings and spices, simmered for a long time, packed into bags, frozen, and thawed at the time of consumption. In addition, kneaders are often used for stir-frying, but there is a problem that the moisture does not evaporate sufficiently, so the aroma of the meat is not sufficient. In addition, in order to create an aroma, it is necessary to adjust the time to brown the meat, and there is also a problem that the grains of the ground meat break down and become smaller during frying or simmering, resulting in a lack of solidity of the meat. There was also the problem that the aroma of the fried meat would fade while the meat was simmering. Patent Document 1 and Reference 2 describe a method of imparting a savory flavor to minced meat in a sauce containing minced meat by adding minced meat that has been baked in an oven or further heated with a burner to the sauce. However, this method still has problems in that the savory flavor of the meat fades when simmered in the sauce or when in contact with the sauce for a long period of time, and the meat loses its solid feel. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 2014-113076 [Patent Document 2] WO2016 / 159222 Summary of the Invention [Problem to be solved by the invention]

[0004] To solve the above problems, the object of the present invention is to provide a sauce containing frozen minced meat which can sufficiently maintain the fragrant aroma of cooked minced meat and the solid feel of meat when the sauce containing frozen minced meat is thawed and eaten. [Means for solving the problem]

[0005] The inventors have found that the above-mentioned problems can be solved by a sauce containing frozen minced meat, which contains a cooked sauce and a fried minced meat block, and is intended to be eaten by loosening the fried minced meat block after thawing. The frozen sauce containing minced meat can be integrated with the fried, heated minced meat block and the cooked sauce by loosening the fried minced meat block in a bag after thawing and warming it up before eating, or by loosening the minced meat block in the bag just before warming it up and eating it, or after taking it out of the bag, and by using such a cooking method, the fragrant aroma of the fried minced meat remains sufficiently, and the solid texture of the meat can be maintained according to the taste of the person eating it, thereby solving the above-mentioned problems. The present invention provides the following: [1] A sauce containing frozen minced meat, which contains a cooked sauce and fried minced meat chunks, and is intended to be eaten by breaking up the fried minced meat chunks after thawing. [2] The sauce containing frozen minced meat described in [1], which is selected from the group consisting of meat sauce, Bolognese sauce, salsa sauce, mapo sauce, meat miso sauce, dry curry sauce, and taco rice sauce. [3] The fried ground meat chunks are at least 1.5 cm thick. 3 The sauce with frozen minced meat according to [1] or [2] above, wherein the sauce is a lump of the frozen minced meat. [4] The sauce containing frozen minced meat according to any one of [1] to [3] above, wherein the mass ratio of the total amount of the fried minced meat chunks to the cooked sauce is 10:90 to 50:50. [5] A method for producing a sauce containing frozen minced meat according to any one of [1] to [4] above, which comprises adding fried minced meat chunks to a cooked sauce and then freezing the mixture, so that the fried minced meat chunks can be loosened and eaten after thawing. [6] The method for producing the above-described [5], comprising frying the minced meat chunks in oil at a temperature range of 150 to 200°C for 60 to 120 seconds to produce fried minced meat chunks. Effect of the Invention

[0006] According to the present invention, it is possible to provide a sauce containing frozen minced meat that fully maintains the savory flavor and solid texture of the meat produced by deep-frying the minced meat without adjusting the time for browning the meat or using any special technique. The sauce containing frozen minced meat of the present invention can provide a delicious sauce containing minced meat that has the solid texture of the minced meat according to the user's preference. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0007] The present invention relates to a sauce containing frozen minced meat, which comprises a cooked sauce and a block of fried minced meat, and which is to be eaten by breaking up the block of fried minced meat after thawing.

[0008] In the present invention, the fried minced meat block refers to a minced meat block containing minced meat that has been cooked by a process including frying in oil. Frying in oil can impart a meaty aroma, and since the surface of the minced meat block hardens by frying and produces minced meat blocks when the minced meat block is broken up, it can impart a meaty solid feel to the sauce.

[0009] In the fried minced meat block of the present invention, there is no limitation on the type of minced meat that can be used, and for example, minced meat of livestock such as beef, pork, chicken, etc. can be used. The fried minced meat block may consist of only minced meat, or may contain auxiliary ingredients other than minced meat. The higher the ratio of minced meat in the fried minced meat block, the higher the elasticity and the more solid the meat tends to be. From the viewpoint of ease of breaking apart, the ratio of minced meat in the fried minced meat block is preferably 32% to 90%, and more preferably 50% to 80%. The ingredients other than ground meat in fried ground meat chunks include proteins such as soy protein, milk protein, egg protein, and wheat protein; dextrin, eggs, bread crumbs, seasonings (for example, powdered seasonings such as salt, sodium glutamate, and bonito powder; chopped vegetables such as minced onions, and cooked chopped vegetables; liquid seasonings such as sauces, extracts, soy sauce, soup stock, and honey); vegetable oils and fats (salad oil, palm oil, vegetable oil, etc.); Oils and fats such as oils derived from various sources (such as bean seed oil, cottonseed oil, safflower oil, soybean oil, sunflower oil, sesame oil, corn oil, rice oil, perilla oil, olive oil, linseed oil, perilla oil, etc.), animal oils and fats (such as beef tallow, lard, chicken fat, fish oil, etc.), processed oils and fats (such as hardened oils, margarine, shortening, powdered oils and fats, etc.); spices, wheat starch, potato starch, tapioca starch, corn starch, sweet potato starch, and starches such as processed starches obtained by physically, chemically, or enzymatically treating these.

[0010] In the present invention, the shape of the fried minced meat block is not particularly limited, and may be a sphere, a cylinder, an elliptical cylinder, an oval, a sheet, a prism, a cube, a rectangular prism, etc. Shapes with corners, such as a prism, a cube, a rectangular prism, etc., are preferred so that the different textures can be enjoyed when shredded. The size of the fried minced meat block is not limited as long as it can fit into a sauce container, but it should be at least 1.5 cm in size in order to obtain a sufficient meat solid feel when shredded. 3 If it is a sphere, the radius of the sphere is preferably at least 5 mm. If it is a flat shape such as an elliptical cylinder, an oval, or a sheet, the thickness of the sphere is preferably at least 10 mm.

[0011] In the present invention, the cooked sauce is a cooked sauce that can be eaten without further cooking. The raw materials used for the cooked sauce vary depending on the type of minced meat sauce to be obtained, but the raw materials may or may not contain minced meat other than the minced meat contained in the fried minced meat block. The type of sauce containing minced meat in the present invention is not particularly limited, and examples include meat sauce, Bolognese sauce, salsa sauce, mapo sauce, meat miso sauce, dry curry sauce, and taco rice sauce.

[0012] The sauce containing frozen minced meat of the present invention may contain one or more fried minced meat chunks. In the present invention, the mass ratio of the total amount of the fried minced meat chunks to the cooked sauce is preferably 10:90 to 50:50, and more preferably 30:70 to 45:55.

[0013] The sauce containing frozen minced meat of the present invention is intended to be eaten by breaking up the fried minced meat mass after thawing. The thawing method is not particularly limited and can be performed by a conventional method. For example, natural thawing at room temperature, thawing in a microwave oven, thawing in running water, thawing in a hot water bath, thawing in ice water, low-temperature thawing in a refrigerator, etc. From the viewpoint of maintaining the fragrant taste of deep-frying, thawing at a low temperature such as thawing in ice water or low-temperature thawing in a refrigerator is preferable.

[0014] There is no particular limitation on the method for breaking up the fried minced meat chunks, and for example, they can be broken up by kneading them with hands from above a container such as a bag containing a sauce containing fried minced meat chunks, or after transferring the sauce containing the fried minced meat chunks to another container, they can be broken up using a spoon, fork, chopsticks, etc. The degree to which the fried minced meat chunks are broken up can be adjusted as appropriate depending on the type of sauce containing minced meat and the preferences of the eater, but for Bolognese sauce, it is preferable to break up the fried minced meat chunks into pieces of 0.8 to 1.2 cm. 3 This allows for a desirable meat solidity.

[0015] The present invention also relates to a method for preparing the above-mentioned frozen minced meat sauce, which comprises adding fried minced meat chunks to a cooked sauce, followed by freezing.

[0016] The production method of the present invention preferably comprises frying a minced meat block in oil at a temperature range of 150 to 200° C. for 60 to 120 seconds to produce a fried minced meat block. In the present invention, the fried minced meat block is fried at preferably 150 to 200°C, more preferably 160 to 190°C. If the frying temperature is less than 150°C, the meat tends not to have a sufficient fragrant taste, and if it exceeds 200°C, the moisture on the surface of the meat evaporates too much, and the texture of the meat tends to become hard. The frying time is typically 60 to 120 seconds, but can be appropriately adjusted depending on the shape of the fried minced meat block and the frying temperature. Typically, the frying is performed until the center temperature of the minced meat block is 40°C or higher, preferably until the center temperature of the minced meat block is 40°C or higher and 75°C or lower. For example, if the minced meat block is an elliptical cylinder with a length of 60 mm, a width of 45 mm, and a thickness of 12 mm, the minced meat block is fried at 170°C for about 70 seconds. From the viewpoint of food hygiene, the fried minced meat block needs to be heated to a central temperature of 75°C for 1 minute or more in order to be a final product. This heating may be performed by frying only, but preferably, hot air heating or steam heating is performed in addition to frying. For example, after heating until the central temperature reaches 40 to 50°C by frying, it can be heated by hot air heating to a central temperature of 75°C or more, preferably 75 to 85°C, for 1 minute or more. The central temperature in the present invention refers to the temperature of the part that takes the longest time to heat up when the minced meat block is heated uniformly to raise the product temperature. However, in practice, the area within 5% of the center in the distance from the center to the surface is defined as the "part that takes the longest time to heat up". For example, if the fried minced meat block is a sphere with a radius of 10 cm, the spherical area with a radius of 5 mm (diameter of 1 cm) and the same center can be the area to be measured for the central temperature.

[0017] In the method of the present invention, the cooked sauce can be produced by a conventional method depending on the type of sauce containing frozen minced meat to be obtained. For example, Bolognese sauce can be produced by frying the minced meat, which is the raw material other than the aromatic vegetables and the fried minced meat chunks, in oil, adding seasonings, spices, tomato paste, etc., and simmering.

[0018] In the manufacturing method of the present invention, in the step of adding the fried minced meat chunks to the cooked sauce, from the viewpoints of the efficiency of the subsequent freezing step and of maintaining the meat's aroma and solidity, it is preferable that the fried minced meat chunks are cooled to a center temperature of 30°C to 50°C before being added, and more preferably frozen before being added.

[0019] In the manufacturing method of the present invention, the freezing method is not particularly limited and can be carried out by a conventional method. It is preferably quick freezing. When an object freezes, the temperature range from -1°C to -5°C at which water turns to ice is called the maximum ice crystal formation zone, and quick freezing refers to a freezing method in which the object passes through this formation zone within 30 minutes. For example, freezing can be carried out using a quick freezer set at -40°C. EXAMPLES

[0020] EXAMPLES In the following, examples are shown to specifically explain the present invention, but the present invention is not limited to the following examples.

[0021] Production Example 1: Production of sauce containing frozen minced meat (Bolognese sauce) (1) 620 g of ground beef, 110 g of chopped onion, 50 g of whole egg, 40 g of breadcrumbs, 5 g of salt, and 1 g of pepper were mixed until homogeneous and formed into an elliptical cylinder with dimensions of 60 mm in length, 45 mm in width, and 12 mm in thickness. (2) The formed minced meat block was deep fried at 170°C for 70 seconds and then heated in a hot air oven at 225°C for 10 minutes. After heating, the minced meat block had an elliptical cylindrical shape with a length of 55 mm, width of 40 mm and thickness of 10 mm, and the central temperature immediately after heating was 80°C. The central temperature was measured using a Safety Thermo SN3000 (Nekken Co., Ltd.). (3) After cooling for 20 minutes in a quick freezer at -35°C (center temperature was 30°C), the meat was frozen for 25 minutes in a quick freezer at -40°C to obtain fried minced meat chunks. (4) The steam pressure of the kneader was set to 0.2 MPa, 100 g of rapeseed oil was heated, and 80 g of garlic was fried. (5) Then add 1,500g of ground beef and 10g of pepper and stir fry until the color of the meat changes from red to brown. (6) 800g of sauteed onions, 1000g of tomato paste, 1000g of boiled tomatoes, 500g of aromatic vegetable paste, 300g of beef extract, 100g of cheese powder, 10g of xanthan gum, 20g of coloring (caramel), 100g of salt, 150g of caster sugar, 100g of sodium glutamate, and 250g of beef oil were added, and water was added until the total amount reached 10,000g. The mixture was simmered to 90°C while mixing, and kept warm for 20 minutes after reaching 90°C to obtain a cooked sauce. (7) Three pieces (55 g) of fried ground meat obtained in (3) and 145 g of cooked sauce obtained in (6) were placed in a heat-resistant and cold-resistant bag and sealed. (8) After cooling, the mixture was frozen in a quick freezer at -35°C for 20 minutes to obtain a frozen minced meat sauce. (9) The sauce containing frozen minced meat was transferred to a freezer at -18°C and stored for two days, then stored in a refrigerator at 10°C for one day to thaw it. After that, the fried minced meat chunks were broken into approximate cubes of about 1 cm x 1 cm x 1 cm in the bag, and heated in a hot water bath. The resultant was evaluated in the following test example.

[0022] Test Example 1: Effect of cooking method of minced meat on meat aroma A sauce containing frozen minced meat according to Production Example 1 (Example 1) and a sauce containing frozen minced meat according to Production Example 1 were produced, except that the deep-frying step in step (2) of the sauce containing frozen minced meat according to Production Example 1 was replaced with a steam heating step (heated with superheated steam at 230°C for 5 minutes: Comparative Example 1) and a direct flame heating step (heated with a burner for 70 seconds: Comparative Example 2), and the meat aroma was evaluated. The core temperature was 80°C±3°C in all cases. The meat aroma was evaluated according to the evaluation criteria in Table 1 below, with a standard score of 3 points for a frozen minced meat sauce according to Production Example 1, except that in steps (1) and (2) of the frozen minced meat sauce according to Production Example 1, the minced meat was not formed into chunks and the meat was fried until the color changed from red to brown. The evaluation scores were the average of the scores given by 10 panelists. The results are shown in Table 2.

[0023] Table 1 TIFF0007623783000001.tif33170

[0024] Table 2 TIFF0007623783000002.tif39155

[0025] In Example 1, which included a deep-frying process, the meat was highly evaluated for its fragrant taste. On the other hand, in Comparative Example 1, in which steam heating was performed instead of the deep-frying process, and Comparative Example 2, in which direct flame heating was performed, the meat did not have a sufficient fragrant taste.

[0026] Test Example 2: Effect of the total amount of fried ground meat and the ratio of cooked sauce on the aroma of meat In step (7) of the sauce containing frozen minced meat according to Production Example 1, a sauce containing frozen minced meat was produced according to Production Example 1, except that the ratio of the total amount of fried minced meat chunks to the cooked sauce was as shown in Table 3, and the aroma of the meat was evaluated. The meat aroma was evaluated according to the evaluation criteria in Table 1 above, with the frozen minced meat sauce according to Production Example 1 being given a standard score of 3 points, except that in steps (1) and (2) of the frozen minced meat sauce according to Production Example 1, the minced meat chunks were not formed and the meat was fried until the color changed from red to brown, and the frozen minced meat sauce according to Production Example 1 being given a standard score of 2 points, except that in step (7) of the frozen minced meat sauce according to Production Example 1, the fried minced meat chunks were not added (fried minced meat chunks:sauce = 0:100). The evaluation scores were the average of the scores given by 10 panelists. The results are shown in Table 3.

[0027] Table 3 TIFF0007623783000003.tif44166

[0028] As the total amount of fried minced meat chunks to cooked sauce increased, the evaluation of meat savoryness tended to increase. In particular, in Examples 3 to 6, where the total amount of fried minced meat chunks to cooked sauce was greater than the ratio of fried minced meat chunks to cooked sauce = 10:90, the evaluation of meat savoryness increased.

[0029] Test Example 3: Effect of the shape of fried minced meat chunks on the solidity and aroma of meat Frozen minced meat sauces were produced according to Production Example 1, except that in steps (1) and (2) of the frozen minced meat sauce according to Production Example 1, the fried minced meat chunks after heating were shaped into the shapes shown in Table 5, and the meat solidity and meat aroma were evaluated. In step (2), the heating time in the hot air oven was adjusted so that the center temperature of the minced meat chunks of each shape immediately after heating was 80°C ± 5°C. The meat aroma and meat solidity were evaluated according to the criteria in Table 1 above and Table 4 below, with a score of 3 based on the standard score for the frozen minced meat sauce according to Production Example 1, except that in steps (1) and (2) of the frozen minced meat sauce according to Production Example 1, the minced meat was not formed into chunks and the meat was fried until the color changed from red to brown. The scores were calculated as the average of the scores given by 10 panelists. The results are shown in Table 5.

[0030] Table 4 TIFF0007623783000004.tif33170

[0031] Table 5 TIFF0007623783000005.tif136168

[0032] The evaluation of meat solidity tended to be higher as the volume of each piece of fried minced meat increased. 3 In Examples 1, 8 to 10, which exceeded the above range, the meat had a high solid feel. Although no data is shown, when the shape of the fried minced meat block was an elliptical cylinder, the meat had a tendency to have a higher solid feel, particularly when the thickness was 10 mm or more. On the other hand, the evaluation of meat aroma tended to be higher as the surface area per unit mass of the fried minced meat block increased.

[0033] Test Example 4: Effect of meat ratio in fried minced meat block on meat solidity In step (1) of the preparation of a sauce containing frozen minced meat according to Production Example 1, a sauce containing frozen minced meat was prepared according to Production Example 1, except that the ratio of meat in the minced meat block was set as shown in Table 6, and the solidity and aroma of the meat were evaluated. The meat solidity was evaluated according to the evaluation criteria in Table 4 above, with the frozen minced meat sauce according to Production Example 1 being given a standard score of 3 points, except that in steps (1) and (2) of the frozen minced meat sauce according to Production Example 1, the minced meat chunks were not formed, but were fried until the color of the meat changed from red to brown, and the frozen minced meat sauce according to Production Example 1 in which the meat ratio in the minced meat chunks was 100% by mass (Example 15) being given a standard score of 5 points. The evaluation score was the average score given by 10 panelists. The results are shown in Table 6.

[0034] Table 6 TIFF0007623783000006.tif44161 The higher the meat ratio in the fried minced meat block, the higher the elasticity of the meat and the more solid the meat tends to be. In particular, in Examples 12 to 15, where the meat ratio in the fried minced meat block exceeds 32%, the meat has a higher solid feel. Also, in Example 15, which does not contain any auxiliary ingredients and is made only of minced meat, it was possible to form it into a minced meat block, and the effects of the present invention were obtained.

Claims

1. A container-packed frozen minced meat sauce, which is made by filling a cooked sauce and fried minced meat chunks into a container and sealing it, and which is used to prepare a minced meat sauce in the container by breaking up the fried minced meat chunks in the container after thawing and before eating, The fried ground meat chunks are at least 1.5 cm 3 The containerized frozen minced meat sauce is a lump of the above-mentioned.

2. 2. The containerized sauce containing frozen minced meat according to claim 1, which is selected from the group consisting of meat sauce, Bolognese sauce, salsa sauce, mapo sauce, meat miso sauce, dry curry sauce, and taco rice sauce.

3. 3. The container-packed frozen minced meat with sauce according to claim 1 or 2, wherein the mass ratio of the total amount of the fried minced meat chunks to the cooked sauce is 10:90 to 50:

50.

4. 3. A method for producing a container-packed frozen minced meat sauce according to claim 1 or 2, which comprises adding fried minced meat chunks to a cooked sauce and then freezing the cooked sauce, and then breaking up the fried minced meat chunks in the container before eating after thawing to prepare a minced meat sauce in the container, The method includes a step of producing a fried minced meat block by frying the minced meat block in oil at a temperature range of 150 to 200°C for 60 to 120 seconds, or by frying the minced meat block in oil at a temperature range of 150 to 200°C for 60 to 120 seconds and then heating with hot air or steam, The method for producing the containerized frozen minced meat sauce comprises heating the fried minced meat block to a center temperature of 75°C or higher for 1 minute or more.

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