JP3797602B2 - Chinese bun manufacturing method - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a Chinese bun that is industrially mass-produced and distributed at low temperature, and more particularly to a Chinese bun that exhibits a juicy feeling even when subjected to a plurality of heat treatments, and a method for producing the same.
[0002]
[Prior art]
Except for Chinese buns that are sold directly after being manufactured in Chinese specialty stores, Chinese buns that are industrially mass-produced are temporarily cooled after being steamed due to hygiene problems, and then again at stores such as convenience stores after low-temperature distribution. It is sold warmed. Such Chinese buns distributed at a low temperature are heated at least twice, so that the moisture and fat of the ingredients that are the source of juiciness are soaked in the outer packaging material, resulting in the loss of the aesthetics of the product. The fact is that the composition of ingredients must not be succulent so as not to impair the aesthetics, so Chinese buns on the market have no succulent feeling, and if you eat a bite, the mouth feels There was a problem of drying out.
[0003]
In order to solve such a problem, a method has been proposed in which an oil film is formed on a sheet-like dough, and then the ingredients are placed on the sheet-like dough, and the sheet-like dough is rolled up to produce Chinese buns (Japanese Patent Laid-Open No. Hei. No. 6-233648), however, the ingredients used in this method were not shape-retaining at room temperature. Therefore, the ingredients were matched to the shape of each Chinese bun, and a predetermined shape such as a cube shape, a spherical shape, a disk shape, etc. There was a restriction that it could not be made into a shape and could not be applied to products of various shapes. Moreover, about 0.5 to 30% by weight of milk protein concentrate is directly added to and mixed with meat, or the milk protein concentrate is dissolved in water, and fats and oils are added to this solution, and the emulsified emulsion is converted into meat. After adding, mixing, kneading and molding, baking and steaming as necessary to produce processed meat products with good flavor, moderate elasticity, succulent feeling and good yield A method has been proposed (Japanese Patent Laid-Open No. 11-103826), but there is a problem that the texture of ingredients is lacking in the natural feeling of Chinese buns.
[0004]
The present inventor is an ingredient included in an outer packaging material formed of dough, wherein a predetermined food material, a sol / gelling agent, and a solidifying agent are mixed, and the food material, the sol / gelling agent is mixed. Proposing a method for producing Chinese buns, in which the ingredients mixed with the solidifying agent have a shape-retaining property that can be handled at room temperature, and the sol-gelling agent becomes uniform with the outer packaging material when heated. (Japanese Patent Laid-Open No. 2001-128650).
[0005]
In addition, as a method for imparting shape retention and succulent feeling, Japanese Patent Laid-Open No. 6-133738 discloses a method for improving the quality of livestock meat by using a quality improver comprising whey protein mixed with blood protein, polysaccharide and calcium. Japanese Patent Application Laid-Open No. Hei 7-29 describes that foods using fish and fish meat have improved yield and shape retention during heat treatment, and can give a soft feeling and juicy feeling when heat-treated. No. 67578 discloses a protein solution containing, as an essential component, a protein raw material containing a protein having a dissolution rate in water of 50% or more as an essential component in the production of sugar beet. It is described that a meat processed side dish having excellent texture, taste, and juiciness can be obtained by absorbing the resulting meat to swell the tissue of the meat, Japanese Patent Application Laid-Open No. 11-28073, JP-A-11-276100 describes that a solid sauce containing ingredients is formed by utilizing the property of a medium oil emulsion that solidifies at room temperature, and JP-A-11-276100 discloses a mutual relationship between a specific protein powder and a pH adjusting agent within a predetermined range. It is described that, when mixed into a liquid food by action, it retains its shape by absorbing its water and causing it to swell.
[0006]
[Problems to be solved by the invention]
An object of the present invention is to provide a Chinese bun (meat bun) that is industrially mass-produced and distributed at low temperature, particularly a Chinese bun that exhibits a juicy feeling without impairing the aesthetics of the outer packaging material even when subjected to multiple heat treatments, and a method for producing the same. There is to do.
[0007]
[Means for Solving the Problems]
The present inventor has intensively studied to solve the above-mentioned problems, paying attention to meat that is an essential compounding ingredient as a ingredient for Chinese buns, the origin of meat, the type of part (hardness and fat content ratio), the compounding amount, A number of Chinese buns with various changes in the processing mode, the ratio of added moisture to meat, etc. were prototyped, and then variously examined to provide a juicy feeling without deteriorating the aesthetics of the outer packaging material after steaming, cooling and steaming again In the process, there is a case where a juicy feeling can be obtained by the meat juice centered on fat without increasing the amount of water, that the ground meat has a certain water holding power even after being heated, and mainly fat after the first steaming. Chinese buns, which have a juicy feeling due to the meat juice, may damage the aesthetics of the outer packaging after re-steaming. It found that juices are eluted around the fat to exhibit juicy feel, and have completed the present invention.
[0008]
That is, the present invention includes a meat treated with 9~11mm th chopper, Chinese steamed buns method for manufacturing, which comprises using a 3~5mm eyes minced meat and ingredients blended with treated with chopper (claim 1) Ya The method for producing a Chinese bun (Claim 2) or the ingredient according to claim 1, wherein the ingredient is an ingredient containing 22 to 30% by weight of meat processed with a chopper of 9 to 11 mm. Is a material containing 7 to 19% by weight of minced meat treated with a chopper having a size of 3 to 5 mm, The method for producing a Chinese bun (Claim 3), or 9 to 11 mm After the meat processed with the chopper of the eye and / or the ground meat processed with the chopper of 3 to 5 mm is coarsely ground with the sixth chopper and the like, the meat processed with the chopper of 9 to 11 mm and / or 3 to 3 5mm eyes of chopper Chinese steamed buns method for manufacturing according to any one of (claims 4) and claims 1-3, characterized in that the ground meat treated with over, ingredients are meat treated with chopper par of the 9~11mm eye and in addition to ground beef treated with 3~5mm th chopper claim 1 or Chinese steamed buns method for producing according to 4, characterized in that the ingredients blended with sol-gel agent (claim 5) The Chinese bun is a Chinese bun for low-temperature distribution, or the method for producing the Chinese bun (Claim 6 ) according to any one of claims 1 to 5 , or the Chinese bun of any one of Claims 1 to 6 . The present invention relates to Chinese bun (Claim 7 ) obtained by the production method.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
As a method for producing Chinese steamed buns of the present invention, especially if the leaflet meat treated with 9~11mm th chopper, used 3~5mm eyes minced meat and ingredients blended with treated with chopper Chinese steamed buns method for producing restriction The juicy feeling that is the effect of the present invention can be obtained especially when the Chinese bun is a low-temperature distribution Chinese bun that is subjected to a plurality of heat treatments. The kind of meat as a component of the ingredients of the Chinese bun of the present invention is not particularly limited, but can usually include pork, beef, chicken, etc., and can be used alone or as a mixture when used, and the part to be used Although not limited, it is preferable to use meat that has been ground in the presence of the same type of fat when lean with less fat. Such meat may be raw meat, but salted meat that has been subjected to salting treatment in advance can be used.
[0010]
As the above-mentioned leaflet meat, it is preferable to be able to exude meat juice centered on fat that exhibits a juicy feeling in a stepwise manner by a plurality of heat treatments, and the size of the chopper's eyes for preparing the leaflet meat is used It cannot be determined in general depending on the type of meat, the size of the ingredients of the Chinese bun, the relative size of the minced meat, etc., but the flyer meat grinded with a chopper of 9 to 11 mm, especially 10 mm, is concrete Can be exemplified. As flyer meat, it is desirable that red meat and fat coexist in each meat particle, and in order to prepare flyer meat in which such red meat and fat coexist, the meat mass and the fat mass are grinded together. It is also possible. Further, it is preferable to prepare leaflet meat by regrind after coarse grinding with a sixth chopper or the like from the viewpoint that red meat and fat can be uniformly dispersed.
[0011]
As said minced meat, what has water retention property even after multiple heat treatments is preferable, and the size of the chopper eyes for preparing minced meat is the type of meat used, the size of the ingredients of Chinese buns, flyers Although it cannot be determined unconditionally depending on the relationship with the relative size with meat, ground meat ground with a chopper of 3 to 5 mm, particularly 4 mm , can be specifically exemplified. As minced meat, it is desirable that red meat and fat coexist in each meat particle, and in order to prepare minced meat in which such red meat and fat coexist, the meat mass and fat mass can be grinded together. Is possible. In addition, it is preferable that ground meat is prepared by coarse grinding with a sixth chopper or the like and then regrinding in order to uniformly disperse red meat and fat.
[0012]
In addition to the leaflet meat and ground meat to which fat is added as necessary, the ingredients of the Chinese bun of the present invention are added to the ingredients used in normal ingredients such as vegetables, seasonings and quality improvers. Blended. Examples of the vegetables include onion, leek, leek, Chinese cabbage, cabbage and the like. In use, they can be used singly or as a mixture. Particularly, onion saute and the like can be preferably used. Examples of the seasoning include soy sauce, sugar, mirin, garlic, apple, sauce mixed with these, sake such as sake, animal extracts such as beef extract and koji extract, sodium glutamate (GMS), sodium acetate, glycine Chemical seasonings such as these can be mentioned, and in use, they can be used alone or as a mixture. Examples of the quality improver include a sol / gelator, a solidifying agent, a thickener, a pH adjuster, a dye, and the like. When used, they can be used alone or as a mixture.
[0013]
The mixing ratio of the meat, the vegetables, the seasoning and the quality improver in the ingredients of the Chinese bun of the present invention is not particularly limited, but in order to obtain a Chinese bun having a more juicy feeling and excellent texture. Is preferably an ingredient containing 22-30% by weight of flyer meat processed with a large chopper and 7-19% by weight of flyer meat processed with a small chopper.
[0014]
The sol-gelling agent, which is a preferred blending component in the Chinese bun ingredients of the present invention, is a component that makes the ingredients of the present invention into a sol or gel, and specifically, gelatin such as cow skin or pig skin. Or collagen powder etc. can be mentioned. When the meat used is beef, gelatin of cattle skin is preferred, and when it is pork, gelatin of pork skin is preferred. By blending a sol / gelling agent such as collagen with the packaging material into the outer packaging material, the liquid material at the time of low-temperature storage is given an appropriate viscosity to prevent the liquid material from seeping into the outer packaging material. . In addition, as these gelatin and collagen powder, commercially available products that are usually marketed can be used without particular limitation. The blending ratio of these sol-gelling agents is 2 to 15% by weight, preferably 3.0 to 5.0% by weight.
[0015]
The solidifying agent in ingredients of Chinese steamed buns of the present invention are any formulation component is a component to solidify the ingredients to a desired hardness, specifically, there may be mentioned starch, the formulation The proportion is 0.1 to 5% by weight, preferably 1.0 to 3.0 parts by weight. Moreover, examples of the pH adjuster that is an optional compounding component in the ingredients of the Chinese bun according to the present invention include citric acid, acidic sodium pyrophosphate, vinegar, and the like. When used, they are used alone or as a mixture. The blending amount can be arbitrarily selected as long as the pH of the ingredients is within a desired range, for example, pH 5-7. In addition, examples of the thickener that is an optional compounding component in the ingredients of the Chinese bun according to the present invention include carrageenan, guar gum, sodium alginate and the like, and can be used alone or as a mixture in use. The blending ratio is 0.1 to 5% by weight, preferably 1.0 to 3.0 parts by weight.
[0016]
Although the moisture value in the Chinese bun ingredients of the present invention is not particularly limited, it is preferably 40 to 70%, and more preferably 50 to 60%. More preferably, the moisture value is 56%. When the moisture value is within the above range, it becomes an appropriate hardness and can be enclosed in the dough with sufficient handling properties. Here, the moisture value is measured by a method usually used when measuring the moisture value of this kind of ingredients.
[0017]
As a specific example of the method for producing Chinese buns of the present invention, ingredients for Chinese buns are prepared with the above-described composition, and the ingredients are subdivided into predetermined sizes, or the ingredients are vacuumed as necessary. Pack and heat, freeze, cut into a predetermined shape, naturally thaw, and wrap with manual outer packaging material, or automatically wrap with external packaging material, etc., then steam, cool and cool A method for selling Chinese bread for distribution can be mentioned. The outer packaging material may be any known one, including known ones, as long as it is usually used for Chinese buns, and the fabric used for forming the outer packaging material is not particularly limited.
[0018]
The Chinese bun of the present invention is not particularly limited as long as it is a Chinese bun obtained by the above-described method of producing the Chinese bun of the present invention. Specifically, the flyer meat processed with a chopper of 9 to 11 mm , and 3 Chinese steamed buns the ingredients were blended and ground beef treated with ~5mm th chopper is used, preferably, Guzai or blended with flyers meat treated with 9~11mm th chopper 22 to 30 wt%, 3 After Chinese bun , flyer meat and / or minced meat using ingredients containing 7 to 19% by weight of minced meat treated with 5 mm chopper are coarsely minced with sixth chopper, etc., 9-11 mm ground beef treated with leaflets meat and / or 3~5mm th chopper treated with chopper Chinese steamed buns and containing as Guzai, sol-gel agent ingredients formulated are is used Chinese steamed buns and you are, can be exemplified Chinese steamed buns for cold chain.
[0019]
【Example】
Hereinafter, the present invention will be described more specifically with reference to examples. However, the scope of the present invention is not limited to these examples. In the following examples, unless otherwise specified, the part indicates part by weight.
[0020]
Example 1
(Preparation of flyer meat and minced meat)
As the meat, a salted picnic (pork shoulder meat) was used. First, a salted picnic was applied to a sixth chopper and coarsely ground. To 100 parts of this sixth salted picnic, 0.3 parts of phosphate ("P-08" manufactured by Daiichi Kasei Co., Ltd.), 0.3 parts of salt, and 0.2 parts of cyclic oligosaccharide are mixed well. In this way, pretreated salted meat was prepared. This pretreated cured meat was divided into flyer meat and ground meat, and regrinding was performed. 26 parts of pre-treated salted meat and 8 parts of PWB (pork fat) were mixed well and ground with a 10 mm chopper to prepare flyer meat for blending. Further, the pretreated cured meat was ground with a 4 mm chopper to prepare ground meat for blending.
[0021]
(Combination of Chinese bun ingredients)
26 parts of leaflet meat prepared in Example 1, 8 parts of PWB (pig fat), 12 parts of minced meat, 6 parts of raw bread crumbs, 40 parts of onion saute, chemical starch ("Nissan Mapus" manufactured by Nippon Food Chemical Co., Ltd.) 3 .5 parts, soy sauce 2.1 parts, sugar 1.2 parts, salt 0.4 parts, seasoning ("Chinese taste" manufactured by Ajinomoto Co.) 0.18 parts, sake 0.5 parts, oyster sauce 0.36 parts , 0.25 parts of powdered black pepper, 0.25 parts of MSG, 0.2 parts of bonito flavoring seasoning, 1 part of Hon Mirin, 1 part of pH regulator (Nippon Shinyaku Co., Ltd. "Prokeep R-99") The ingredients for Chinese buns were prepared. The Chinese bun ingredients were vacuum packaged using a nylon plastic bag (400 × 600), then heated at 80 ° C. for 60 to 90 minutes, cooled and then frozen.
[0022]
(Manufacture of Chinese buns)
Frozen Chinese bun ingredients are cut into a predetermined shape, thawed naturally after molding, and wrapped with an outer packaging made of bun dough using a wrapping machine (Leon "Martian"), and steamed for a predetermined time And allowed to stand at 5 ° C. overnight after cooling. Next, after performing a steaming treatment again for a predetermined time, a sensory test was conducted by a specialized panelist, and it was found that a Chinese bun having a juicy feeling was obtained without impairing the appearance of the outer packaging material.
[0023]
Example 2
Chinese bun was produced in the same manner as in Example 1 except that 1.9 parts of gelatin was added as a sol-gelling agent in the blending of the Chinese bun ingredients in Example 1. In addition, Chinese bun was produced in the same manner as in Example 1 except that 2.0 parts of a carrageenan aqueous solution was added as a thickening agent in the blending of the Chinese bun ingredients in Example 1. All of these Chinese buns were found to be excellent Chinese foods that have a juicy feeling without impairing the aesthetics of the outer packaging material.
[0024]
【The invention's effect】
According to the present invention, Chinese buns that are mass-produced industrially and distributed at low temperature, especially those that exhibit a juicy feeling without sacrificing the aesthetics of the outer packaging material even when subjected to multiple heat treatments, are manufactured. Can do.

Claims (7)

And meat treated with 9~11mm th chopper, Chinese steamed buns manufacturing method which comprises using a 3~5mm eyes minced meat and ingredients blended with treated with chopper. The method for producing Chinese buns according to claim 1, wherein the ingredients are ingredients containing 22 to 30% by weight of meat processed with a chopper of 9 to 11 mm . The method for producing a Chinese bun according to claim 1 or 2, wherein the ingredient is an ingredient in which 7 to 19% by weight of minced meat treated with a chopper of 3 to 5 mm is blended. After ground beef treated with 9~11mm th meat and / or 3~5mm th chopper treated with chopper and middlings in sixth chopper or the like, meat treated with 9~11mm th chopper and / Or the manufacturing method of the Chinese bun in any one of Claims 1-3 which is ground meat processed with the chopper of 3-5 mm . The ingredient is an ingredient in which a sol-gelling agent is blended in addition to the meat treated with the 9-11 mm chopper and the ground meat treated with the 3-5 mm chopper. any Chinese steamed buns method according to 4. Chinese steamed buns are Chinese steamed buns method according to any one of claims 1 to 5, which is a Chinese steamed buns for cold chain. The Chinese bun obtained by the manufacturing method of the Chinese bun in any one of Claims 1-6 .