Method for producing minced meat-containing sauce

Abstract

To provide a ground meat-containing sauce in which ground meat is dispersed in granules and which is excellent in granule-feeling and a balance between the ground meat and a sauce when eaten.SOLUTION: A production method of a ground meat-containing sauce includes a temperature adjusting step, a heating step, and a temperature maintaining step. In the temperature adjusting step, a temperature of ground meat is adjusted to -5 to 8°C and a temperature of an aqueous liquid is adjusted to 75 to 90°C. In the heating step performed after the temperature adjusting step, the ground meat and the aqueous liquid are mixed to obtain an admixture, and a temperature of the admixture is adjusted to a predetermined target temperature selected from 70 to 80°C. In the temperature maintaining step, the target temperature is maintained for 3 minutes or longer.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a minced meat-containing sauce containing granulated minced meat. [Background technology]

[0002] Ground meat is a food ingredient made by processing a block of meat into minced meat, and its main consumption methods are to eat it as a block of ground meat, like a hamburger steak, or as small pieces of ground meat, like minced meat. A known food suitable for the latter consumption method is a ground meat-containing sauce that combines solid meat particles that are solid at room temperature and pressure with a sauce that has fluidity. A specific example is meat sauce (Bolognese sauce) used in pasta dishes.

[0003] Ground chicken, when boiled by itself, has the problem of breaking down into crumbs rather than forming into chunks. Patent Document 1 describes a method for producing a heat-processed ground chicken product that can solve this problem, comprising dispersing raw ground chicken in a liquid and then boiling the liquid at 70 to 100°C. Patent Document 2 describes a method for producing a meat sauce that, despite being formulated with ground chicken, retains the rich, full-bodied flavor characteristic of meat sauce. The method includes an impregnation step in which a mixture containing ground chicken and extracts is heated at 60°C or higher, and a mixing and heating step in which the impregnated mixture obtained by the impregnation step is mixed with other meat sauce ingredients. Patent Document 3 describes a method for producing a ground meat-containing sauce that retains a pleasant meat aroma even when cooking in large quantities, comprising the steps of baking ground meat in an oven until the product temperature reaches a specific temperature, and then mixing and heating the baked product with separately sauteed aromatic vegetables and water. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2005-73616 [Patent Document 2] Japanese Patent Application Laid-Open No. 2017-85981 [Patent Document 3] Japanese Patent Application Laid-Open No. 2014-113076 [Summary of the Invention] [Problems to be Solved by the Invention]

[0005] As a minced meat-containing sauce, the granular minced meat contained is dispersed individually and exists separately, and when eaten, the granular texture of the minced meat can be tasted. There is no unpleasant odor peculiar to agglomerated minced meat, and a sauce excellent in the balance between the minced meat and the sauce (the fluid part at the time of eating in the minced meat-containing sauce) is desired. Therefore, in the production of a minced meat-containing sauce, it is one of the important points to cook the minced meat in a scattered state so that the minced meat does not agglomerate and form a relatively large lump. Generally, when chunk meat is processed into minced meat, stickiness occurs in the meat, so the obtained minced meat is in a state where the granular minced meats are agglomerated. In the production methods of the minced meat-containing sauces described in Patent Documents 2 and 3, since such agglomerated minced meat is directly subjected to heat cooking, it is necessary to stir the minced meat patiently to separate it during the heat cooking, and moreover, even if the stirring operation is performed, the stirring may be insufficient and a desired minced meat-containing sauce may not be obtained in some cases.

[0006] An object of the present invention is to provide a minced meat-containing sauce in which the minced meat is dispersed in granular form and is excellent in the granular texture when eaten and the balance between the minced meat and the sauce. [Means for Solving the Problems]

[0007] The present invention is a method for producing a minced meat-containing sauce, which includes a temperature adjustment step of adjusting the product temperature of the minced meat to -5 to 8°C and the product temperature of the aqueous liquid to 75 to 90°C, and after the temperature adjustment step, mixing the minced meat and the aqueous liquid to obtain a mixture, and adjusting the product temperature of the mixture to a predetermined target product temperature selected from 70 to 80°C, and a temperature maintenance step of maintaining the target product temperature for 3 minutes or more. [Effects of the Invention]

[0008] According to the present invention, there is provided a minced meat-containing sauce in which minced meat is dispersed in a granular form, which has a granular feel when eaten and an excellent balance between the minced meat and the sauce. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The method for producing a minced meat-containing sauce of the present invention includes a step of individually adjusting the product temperatures of the minced meat and the aqueous liquid to specific ranges (temperature adjustment step), a step of mixing the temperature-adjusted minced meat and the aqueous liquid to obtain a mixture whose product temperature is within a specific range (heating step), and a step of maintaining the product temperature of the mixture for a predetermined period of time (temperature maintenance step).

[0010] The minced meat used in the present invention can be obtained by finely grinding a chunk of raw meat, and can be used without any particular limitation. The type of raw meat is not particularly limited, and any meat that can be used as a raw material for ordinary minced meat can be used without any particular limitation, such as beef, pork, lamb, wild boar, chicken, duck, etc. The method for producing the minced meat is also not particularly limited, and minced meat produced according to a conventional method using a known meat grinder can be used, and either finely ground or coarsely ground. Furthermore, in the present invention, one type of minced meat can be used alone, or two or more types of minced meat can be used in combination, such as blended minced meat.

[0011] The ground meat used in the present invention may be subjected to processing such as heat treatment or smoking treatment, but from the viewpoint of more reliably achieving the desired effects of the present invention, raw ground meat that has not been subjected to any processing is preferred. The term "raw ground meat" as used herein includes meat that has been subjected to limited heat treatment for purposes such as sterilization. The "limited heat treatment" is typically carried out for reasons of convenience in the meat processing or distribution stage, and examples include heat treatment with high-temperature steam or high-temperature air that targets only the surface of the carcass (sterilization treatment). In the present invention, ground meat is considered to be raw ground meat unless up to 90% by mass of the total mass of the ground meat has been heated to a product temperature of 40°C or higher.

[0012] The aqueous liquid used in the present invention is for heating the ground meat temperature-controlled to room temperature or lower in the temperature control step to a specific temperature in the heating step, and serves as a heating medium (stewing liquid) for the ground meat. Further, the aqueous liquid used in the present invention can also be used as a part of the ground meat-containing sauce which is the production target of the production method of the present invention, and can contain all components other than the ground meat in the ground meat-containing sauce. In this specification, "room temperature" refers to 25°C, and "normal pressure" refers to 1 atmosphere.

[0013] As the aqueous liquid used in the present invention, drinking water can be used. Specifically, for example, fresh water, tap water, well water, acidic water, alkaline water can be exemplified. The aqueous liquid used in the present invention may contain water and other components other than the ground meat. The other components can be roughly classified into ingredients other than the ground meat and source components other than the ingredients, and various food ingredients usually used in the sauce can be used without particular limitation. The source components refer to the components contained in the part having fluidity (sauce part) at the time of eating in the ground meat-containing sauce.

[0014] Examples of the ingredients include meats such as beef, pork, and chicken; seafood such as flounder, crab, and shrimp; fish roes such as pollock roe; vegetables such as tomato, onion, and carrot; and mushrooms such as shiitake mushroom. These can be used alone or in combination of two or more. The content of the ingredients in the aqueous liquid is preferably 40% by mass or less, more preferably 5 - 30% by mass based on the total mass of the aqueous liquid. When the aqueous liquid contains ingredients other than the ground meat, when the aqueous liquid and the ground meat are mixed, the ingredients in the aqueous liquid and the ground meat physically collide, etc., improving the dispersibility of the ground meat, and the predetermined effects of the present invention can be more surely achieved.

[0015] Examples of the source components include raw starches; seasonings such as salt and sodium glutamate; animal and plant extracts; dairy products such as milk, fresh cream, butter, and cheese; saccharides such as maltose, dextrin, reduced dextrin, cyclodextrin, sorbitol, and trehalose; eggs such as egg yolk and egg white; organic acids such as acetic acid and citric acid or their salts; antioxidants such as ascorbic acid or its salts and vitamin E; coloring agents; flavoring agents; sweeteners; preservatives; animal or vegetable oils and fats; and alcoholic beverages such as fruit wine. These can be used alone or in combination of two or more. The content of the source component in the aqueous liquid is preferably 80% by mass or less, more preferably 70% by mass or less, based on the total mass of the aqueous liquid.

[0016] In the temperature adjustment step, the temperature of the ground meat is adjusted to -5 to 8°C, preferably -3 to 5°C, and the temperature of the aqueous liquid is adjusted to 75 to 90°C, preferably 78 to 85°C. By adjusting the temperatures of the ground meat and the aqueous liquid to the specific ranges individually before mixing them, it is possible to suppress the granulated ground meats from agglomerating to form lumps in the subsequent heating step after the temperature adjustment step, and the predetermined effects of the present invention can be achieved. The "temperature of the ground meat" in the temperature adjustment step refers to the surface temperature of the ground meat. When the ground meat after the temperature adjustment step is in a block shape, it refers to the surface temperature of the ground meat block. For the ground meat and the aqueous liquid, it is only necessary that their temperatures are within the specific ranges immediately before the heating step, and the time for maintaining the temperature within the specific range is not particularly limited. However, for the ground meat, from the viewpoint of ensuring the effects of the temperature adjustment step more reliably and preventing a decrease in freshness due to too long a time, the maintenance time of the temperature of the ground meat adjusted in the temperature adjustment step is preferably about 1 to 24 hours. The temperature control method for minced meat and the aqueous liquid is not particularly limited, and known methods can be applied. As a method for adjusting the temperature of the minced meat to the specific range, for example, a method of storing the minced meat for 1 to 24 hours in an environment where the ambient temperature is in the range of -5 to 8°C or a temperature range close thereto using a cooling device such as a refrigerator or a chilled storage can be exemplified. Further, as a method for adjusting the temperature of the aqueous liquid to the specific range, for example, a method of putting the aqueous liquid into a container such as a pot and heating it using heating means such as a gas stove, an electric stove, or an electric heater can be exemplified.

[0017] In the heating step, the minced meat and the aqueous liquid whose temperatures have been adjusted in the temperature control step are mixed to obtain a mixture, and the temperature of the mixture is adjusted to a predetermined target temperature selected from 70 to 80°C. By adjusting the temperature of the mixture to the target temperature, the temperatures of each component including the minced meat contained in the mixture are also adjusted to the target temperature. Since the temperature of the minced meat immediately before being subjected to the heating step is -5 to 8°C, it will be heated simply by mixing with the aqueous liquid having a temperature of 75 to 90°C in the heating step, and the temperature of the minced meat will rise. The target temperature may be determined as a "point", for example, 75°C, or may be determined as a "range", for example, 73 to 76°C. By preliminarily adjusting the temperature, amount, etc. of the minced meat and the aqueous liquid before mixing, it is possible to complete the heating step by only the operation of mixing the minced meat and the aqueous liquid. However, from the viewpoint of accurately and surely adjusting the temperature of the minced meat to a predetermined target temperature, in addition to the operation of mixing the minced meat and the aqueous liquid, it is preferable to heat the mixture by heating means and cool it as necessary. The heating means is not particularly limited, and examples include a gas stove, an electric stove, and an electric heater. As an example of the cooling method of the mixture, a method of storing a container such as a pot containing the mixture in a refrigerated environment such as a refrigerator can be exemplified. As another example of the cooling method of the mixture, a method of cooling a container such as a pot containing the mixture with a cooling jacket disposed outside the container and through which a cooling medium circulates can be exemplified.

[0018] The mixing mass ratio of ground meat to the aqueous liquid for obtaining the mixture is not particularly limited, but as ground meat:aqueous liquid, it is preferably 1:19 to 1:1, more preferably 1:9 to 1:2. By adjusting the quantitative relationship between the ground meat and the aqueous liquid in this way, the temperature change when the two are mixed is reduced, so that the damage to the ground meat caused by the temperature change can be suppressed, and the product temperature of the ground meat can be adjusted to 70 to 80 °C without difficulty.

[0019] In the heating step, the time (target temperature reaching time) from when the ground meat and the aqueous liquid are mixed until the product temperature of the ground meat reaches a predetermined target temperature is not particularly limited. However, if the target temperature reaching time is too short, the ground meat may agglomerate and form lumps. If the target temperature reaching time is too long, the ground meat may be too finely dispersed and the granular feeling of the ground meat-containing sauce may be reduced. Considering such circumstances, the target temperature reaching time is preferably 2 minutes or more, more preferably 3 minutes or more. Also, it is preferably within 10 minutes, more preferably within 8 minutes.

[0020] In the temperature maintaining step, the product temperature of the mixture obtained in the heating step (target product temperature in the range of 70 to 80 °C) is maintained for 3 minutes or more. That is, the time (temperature maintaining time) for maintaining the target product temperature of the mixture achieved in the heating step needs to be 3 minutes or more. Thereby, it is possible to suppress the granular ground meats from agglomerating and forming lumps, and the predetermined effect of the present invention can be achieved. The temperature maintaining time is preferably 3 to 15 minutes, more preferably 3 to 8 minutes. If the temperature maintaining time is less than 3 minutes, the predetermined effect of the present invention cannot be achieved. Conversely, if it is too long, the ground meat may be overcooked, the moisture in the ground meat may be lost, and the taste of the ground meat may deteriorate. The method for maintaining the product temperature of the mixture is not particularly limited, and it can be carried out according to a conventional method using various temperature adjusting means (heating means, cooling means) that can be used in the heating step.

[0021] The method for producing the minced meat-containing sauce of the present invention may have an additional heating step of adjusting the product temperature of the mixture to 90°C or higher after the temperature maintaining step. By performing the additional heating step, the inconvenience that the minced meat agglomerates to form lumps can be more reliably prevented. The additional heating step can be carried out by heating the mixture according to a conventional method using heating means such as a gas stove, an electric stove, an electric heater, etc. The product temperature of the mixture adjusted in the additional heating step is preferably 95°C or higher, more preferably 100°C or higher. Also, the time for maintaining the product temperature of the mixture at 90°C or higher in the additional heating step is not particularly limited. However, from the viewpoint of more reliably achieving the effect of the additional heating step, when the product temperature is 90°C or higher and less than 105°C, it is preferably 30 to 180 minutes, when the product temperature is 105°C or higher and less than 115°C, it is preferably 20 to 130 minutes, and when the product temperature is 115°C or higher and less than 130°C, it is preferably 20 to 80 minutes.

[0022] The additional heating step may be carried out after once cooling the mixture, that is, after making the product temperature of the mixture lower than the product temperature maintained in the temperature maintaining step (the target product temperature in the heating step), or may be carried out continuously following the temperature maintaining step without making it lower than the product temperature maintained in the temperature maintaining step. In the former case, the time interval between the temperature maintaining step and the additional heating step is not particularly limited and can be, for example, several minutes, several hours, or several days. Also, on the premise that the additional heating step is carried out after the temperature maintaining step, other steps (for example, a step of adding and heating the remaining raw materials of the minced meat-containing sauce to the mixture) may be carried out after the additional heating step, or it may be carried out as the final step of the method for producing the minced meat-containing sauce of the present invention. From the viewpoint of effectively suppressing the agglomeration of the minced meat, the additional heating step is preferably carried out as the final step of the method for producing the minced meat-containing sauce of the present invention.

[0023] The additional heating step may also serve as a heat sterilization step. That is, the additional heating step can be carried out for both the purposes of suppressing the agglomeration of ground meat and sterilization. In this case, for example, after filling the mixture that has undergone the temperature maintenance step into a pressure-resistant retort container and sealing it, the retort container may be heated (retort heating) so that the internal temperature of the mixture becomes 90°C or higher. Such retort heating is the additional heating step. The ground meat-containing sauce obtained through such retort heating can be a retort sauce that can be stored for a long time.

[0024] The mixture containing ground meat and an aqueous liquid produced through the above-described respective steps can be used as it is as the ground meat-containing sauce that is the production target, or it may be used as the ground meat-containing sauce that is the production target by adding raw materials to the mixture and heating it as necessary. Also, only the ground meat may be taken out from the mixture, and a ground meat-containing sauce may be produced according to a conventional method together with separately prepared raw materials (ingredients other than ground meat, sauce components, etc.). In the ground meat-containing sauce produced by the production method of the present invention, granular ground meat having a maximum passing length preferably of about 0.5 to 1.5 cm is dispersed, and since there is substantially no agglomerated ground meat having a maximum passing length of 2 cm or more, the ground meat-containing sauce is excellent in the granular feeling when eaten and the balance between the ground meat and the sauce, and it is difficult to perceive the odor of the agglomerated ground meat.

[0025] The types of ground meat-containing sauces to which the present invention is applicable are not particularly limited, and examples thereof include meat sauce, Bolognese sauce, salsa sauce, curry sauce, demi-glace sauce, minced meat sauce, and thick sauce (e.g., Mapo thick sauce, ground meat thick sauce).

Examples

[0026] 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.

[0027] 〔Examples 1 to 3: Production of meat sauce〕 A meat sauce, which is a type of ground meat-containing sauce, was produced according to the following procedure. 100 g of raw ground meat (coarse ground beef) was shaped into a rectangular parallelepiped with a length of 5 cm, a width of 5 cm, and a thickness of 2 cm, wrapped with a resin film, and stored in a refrigerator at an internal temperature of 2°C for 24 hours to produce a ground meat block. Separately, 300 g of an aqueous liquid having the composition shown in Table 1 below was placed in a pot, and the pot was heated with an electromagnetic cooker (heating means) to adjust the temperature of the aqueous liquid to 82°C (above is the temperature adjustment step). Next, one ground meat block was put into the contents of the pot, and while gently crumbling the ground meat block with a spatula, it was heated with the electromagnetic cooker so that the temperature of the contents (mixture of ground meat and aqueous liquid) became 75°C 5 minutes after the ground meat block was put in, that is, the time to reach the target temperature was 5 minutes (above is the heating step). Next, using the electromagnetic cooker as appropriate, the temperature of the mixture (the same temperature as the target temperature) was maintained for 5 minutes (above is the temperature maintenance step). In the temperature maintenance step, the entire contents of the pot were gently stirred with a spatula once every minute. After the completion of the temperature maintenance step, the contents of the pot were drained through a strainer, and only the ground meat was taken out. 100 g of the ground meat (heat-treated ground meat) obtained through the above steps was added to 200 g of tomato sauce at a product temperature of 85°C produced by the following method, and the entire tomato sauce was gently stirred once with a spatula to produce the target meat sauce.

[0028] (Method for producing tomato sauce) Salad oil and slices of garlic were sequentially put into a frying pan and stir-fried over high heat for 2 minutes. Then, minced onions, carrots, and celery were put into the frying pan and heated over low heat for 10 minutes so as not to burn. Consomme soup, bay leaves, and canned whole tomatoes were put here, and while crushing the tomatoes with a spatula, it was simmered over low heat for 10 minutes, seasoned with salt, pepper, and sugar, and then gently simmered until the juice disappeared to produce the target tomato sauce.

[0029] [Comparative Examples 1 to 4: Production of meat sauce] A meat sauce was produced in the same manner as in Example 1 except for the following points. In Comparative Example 1, in the temperature adjustment step, the minced meat and the aqueous liquid were left standing in an environment with an ambient temperature of 25°C for a predetermined time to adjust their product temperatures to 25°C. In Comparative Example 2, in the temperature adjustment step, the aqueous liquid was left standing in an environment with an ambient temperature of 25°C for a predetermined time to adjust its product temperature to 25°C. In Comparative Example 3, in the temperature adjustment step, the minced meat was left standing in an environment with an ambient temperature of 25°C for a predetermined time to adjust its product temperature to 25°C. In Comparative Examples 2 and 3, the temperature maintenance step was not carried out, and when the product temperature of the minced meat reached the desired temperature (95°C) in the heating step, the heat-treated minced meat was taken out of the pot. In Comparative Example 4, the temperature maintenance step was not carried out, and when the product temperature of the minced meat reached the desired temperature (75°C) in the heating step, the heat-treated minced meat was taken out of the pot.

[0030] 〔Examples 4 to 11, Comparative Examples 5 to 8: Production of meat sauce〕 In the temperature adjustment step, except that the product temperature of the minced meat was changed as shown in Table 2 below, or the product temperature of the aqueous liquid was changed as shown in Table 3 below, a meat sauce was produced in the same manner as in Example 1.

[0031] 〔Examples 12 to 17: Production of meat sauce〕 The meat sauce produced in the same manner as in Example 1 was quickly filled with 100 g into a heat-resistant aluminum pouch bag (retort container) after production, degassed, and sealed. This pouch bag was placed in an autoclave device, and the pouch bag was heated so that the product temperature of the meat sauce (a mixture of minced meat and aqueous liquid) in the pouch bag was maintained at a predetermined target product temperature for a predetermined time (additional heating step). A meat sauce was produced in the same manner as in Example 1 except for the above points.

[0032] 〔Test Example〕 Regarding the meat sauce (sauce containing minced meat) produced in each Example and Comparative Example, those with the product temperature adjusted to 60°C were eaten by 10 professional panelists, and the state of the minced meat was evaluated according to the following evaluation criteria. The results are shown in Tables 1 to 4 below as the average value of the evaluation scores of 10 people.

[0033] <Evaluation Criteria for Minced Meat> 5 points: All the minced meat is dispersed in granular form, and the balance between the minced meat and the sauce (the fluid part during eating in the sauce containing minced meat) is extremely excellent, very good. 4 points: Almost all the minced meat is dispersed in granular form, and the balance between the minced meat and the sauce is excellent, good. 3 points: Less than 5% by mass of the total minced meat contained in the minced meat-containing sauce is in the form of agglomerated minced meat, but the minced meat is generally dispersed in granular form, and there is a balance between the minced meat and the sauce, fairly good. 2 points: 5% or more but less than 20% by mass of the total minced meat contained in the minced meat-containing sauce is in the form of agglomerated minced meat, and a slight smell of meat can be felt, poor. 1 point: 20% or more of the total minced meat contained in the minced meat-containing sauce is in the form of agglomerated minced meat, and a smell of meat can be felt, extremely poor. Note that the "agglomerated minced meat" refers to minced meat with a maximum length across of 2 cm or more.

[0034]

Table 1

[0035]

Table 2

[0036]

Table 3

[0037]

Table 4

Claims

1. A temperature adjustment step of adjusting the product temperature of minced meat to -5 to 8°C and the product temperature of the aqueous liquid to 75 to 90°C, After the temperature adjustment step, a heating step of mixing the minced meat and the aqueous liquid to obtain a mixture and adjusting the product temperature of the mixture to a predetermined target product temperature selected from 70 to 80°C, And a temperature maintenance step of maintaining the target product temperature for 3 minutes or more. A method for producing a minced meat-containing sauce.

2. The method for producing a minced meat-containing sauce according to claim 1, wherein the mixing mass ratio of the minced meat and the aqueous liquid for obtaining the mixture is 1:19 to 1:1 as minced meat:aqueous liquid.

3. The method for producing a minced meat-containing sauce according to claim 1 or 2, further comprising an additional heating step of adjusting the product temperature of the mixture to 90°C or higher after the temperature maintenance step.

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