JP7110201B2 - frozen meat sauce - Google Patents

Description

TECHNICAL FIELD The present invention relates to a frozen meat sauce that is frozen and can be stored for a long period of time.

Meat sauce is a tomato-based sauce containing minced meat, flavored vegetables such as onions, and tomatoes as ingredients, and is also called bolognese sauce. Meat sauce is usually made by stir-frying minced meat and chopped potherbs, adding tomatoes and simmering it.

With respect to technology for improving meat sauce, Patent Document 1, for example, describes a Japanese-style meat sauce in which soy sauce containing dashi is added to meat sauce.
In Patent Document 2, in view of the problem that when a raw material having phosphatase activity such as tarragon and cumin is added to an oil-in-water food material such as meat sauce, the taste of the sauce is reduced. A method is described in which the starting material is added after heating to a specific product temperature or higher, and held for the time required to deactivate the phosphatase activity.
Patent Document 3 describes the use of a finely ground spice-containing composition in which a finely ground spice is homogeneously contained in an aqueous liquid as a spice raw material for a seasoning, and cumin and cinnamon are exemplified as the spice. , exemplifies meat sauce as the seasoning.

JP-A-63-313569 JP 2008-154554 A Japanese Unexamined Patent Application Publication No. 2008-301707

Meat sauce is one of the decisive factors in its taste due to the rich umami of meat derived from minced meat. In particular, when frozen meat sauce is heated to make it edible, the water and fats in the sauce tend to separate and become even more oily. In order to solve this problem, it is conceivable to change the type of minced meat in the meat sauce from regular beef to chicken with a relatively low amount of fat and oil. It is reduced, and the flavor becomes too light.

An object of the present invention is to provide a frozen meat sauce that is edible and free from oiliness, and has a rich meat flavor and a sufficient richness.

The present invention comprises a frozen mixture of meat sauce and spices, wherein the spices are one or more selected from the group consisting of cinnamon and cumin.

The frozen meat sauce of the present invention includes a mixture of meat sauce (basic sauce) and the following specific spices, that is, a frozen product obtained by freezing a "spiced meat sauce", and typically consists of only the frozen product. In addition, this basic sauce, that is, the meat sauce that does not contain the specific spices described below is typically a tomato-based sauce containing minced meat, flavored vegetables, and tomatoes as ingredients, and its basic composition is the same as conventionally known meat sauces. .

The frozen meat sauce of the present invention is characterized by containing one or more specific spices selected from cinnamon and cumin. By adding cinnamon and/or cumin to the frozen meat sauce, the spice-containing meat sauce obtained by thawing the frozen meat sauce and being ready to eat has reduced oiliness compared to conventional meat sauce, and The meat has a rich umami flavor and is sufficiently rich. Conventionally, cinnamon is often used in Western sweets such as apple pies and cinnamon rolls, beverages such as cappuccino and black tea, and is also used in curry sauces. Cumin is also the main spice in making Indian curries. Such spices, which have been widely used in confectioneries and curry dishes, have been known to have the effect of reducing the oiliness of thawed frozen meat sauces and bringing out the rich umami of meat to increase its richness. unknown.

In the present invention, dried cinnamon bark can be used as cinnamon, and cumin seeds can be used as cumin. Therefore, it is preferable to use the pulverized dried product and the pulverized cumin seed, that is, powdered cinnamon and cumin are preferred.

The content of each of the specific spices (cinnamon, cumin) in the mixture (spiced meat sauce) is preferably 0.001 to 0.1 parts by mass with respect to 100 parts by mass of the meat sauce (basic sauce), and further It is preferably 0.005 to 0.08 parts by mass, more preferably 0.008 to 0.05 parts by mass. For example, when the mixture contains both cinnamon and cumin as the specific spice, it is preferable to set the contents of both within the ranges described above. If the content of each specific spice in the mixture is too low, the use of the specific spice is meaningless, and if it is too high, the spice flavor becomes strong, and the spice obtained by thawing frozen meat sauce. The meat sauce to be added has an ethnic flavor or a curry flavor, making it difficult to feel the rich flavor inherent in the meat sauce.

In particular, when the mixture (spiced meat sauce) contains both cinnamon and cumin, the respective effects are combined and act synergistically, and the spiced meat sauce obtained by thawing the frozen meat sauce has a well-balanced richness. It is preferable because it has When cinnamon and cumin are used in combination, the weight ratio of both spices in the mixture is preferably 10:1 to 1:10, more preferably 2:1 to 1:2 as cinnamon:cumin.

The meat sauce or basic sauce according to the invention, mixed with said specific spices (cinnamon, cumin), typically contains minced meat, flavored vegetables, tomatoes and water.
The type of ground meat is not particularly limited, and for example, meat such as beef, pork, sheep, wild boar, chicken, and duck can be used as raw materials, and one type of ground meat may be used alone. You may use it in combination of 2 or more types. From the viewpoint of imparting a rich meaty flavor to the meat sauce, the meat sauce preferably contains ground beef. When minced beef is contained in meat sauce, there is a concern that the sauce may become oily, but the present invention eliminates such concerns by using cinnamon and/or cumin together.
The type of flavored vegetable is not particularly limited, and examples thereof include onion, celery, ginger, garlic, etc. One of these can be used alone or two or more of them can be used in combination.

The content of the above ingredients in the meat sauce (basic sauce) according to the present invention may be appropriately adjusted according to the use of the meat sauce, etc., and is not particularly limited, but is preferably set as follows.
The content of minced meat is preferably 5 to 40% by mass, more preferably 6 to 30% by mass, based on the total mass of the meat sauce according to the present invention, from the viewpoint of the balance between the umami of meat and the richness and oiliness of the sauce. % by mass.
The content of flavored vegetables is preferably 3 to 40% by mass, more preferably 5 to 30% by mass, based on the total mass of the meat sauce according to the present invention.
The tomato content is preferably 5 to 40% by mass, more preferably 10 to 30% by mass, based on the total mass of the meat sauce according to the present invention.

In addition to the above ingredients, the meat sauce (basic sauce) according to the present invention can further contain various ingredients conventionally used in the production of meat sauce, such as consomme soup, red wine, flavored vegetables, and vegetables other than tomatoes. cereals such as wheat flour, starches, sugars, eggs, seasonings, spices other than cinnamon and cumin, pigments, emulsifiers, and these may be used alone or in combination of two or more. can.

The frozen meat sauce of the present invention can be produced by mixing the meat sauce (basic sauce) according to the present invention with the specific spices (cinnamon, cumin), and freezing the spiced meat sauce, which is the mixture. The timing of mixing the meat sauce and the specific spice is not particularly limited, and the specific spice may be added and mixed during the production of the meat sauce, or the specific spice may be added and mixed to the separately produced meat sauce.
Also, the method of freezing the spiced meat sauce is not particularly limited, and may be rapid freezing in which it is frozen in a short time, or slow freezing in which it is frozen over a relatively long period of time. When the spice-containing meat sauce is frozen, the sauce may be sealed in a known retort pouch container, canned food, or the like.

The spiced meat sauce can be produced, for example, by the following procedure. First, stir-fried minced meat and minced potherbs such as onions are combined, water and red wine are added and the mixture is brought to a boil, then tomatoes (for example, canned whole tomatoes) are added, and the tomatoes are crushed while being stirred. , Seasonings such as salt are added to obtain the basic sauce, meat sauce. Next, the specific spices (cinnamon, cumin) are added to this basic sauce and heated over low heat for about 1 hour while removing the scum. Thus, the spiced meat sauce is obtained.

The spiced meat sauce can also be produced using a commercially available meat sauce. Specifically, for example, put a commercially available meat sauce in a pot, add the above-mentioned specific spices (cinnamon, cumin), heat it, and heat it over low heat for about 30 minutes while adding the amount of water that evaporates when heated. Then the spiced meat sauce is obtained.

The frozen meat sauce of the present invention can be stored frozen for a long period of time. To eat the frozen meat sauce of the present invention, it may be thawed according to a conventional method using a heating cooker such as a microwave oven. The spiced meat sauce obtained by thawing may be eaten alone, or may be eaten by pouring it over other ingredients, such as hamburger steak, spaghetti, lasagna, and gratin. etc.

EXAMPLES The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples. Examples 1 to 3, 5 to 18, and 24 to 26 are reference examples.

[Examples 1 to 26 and Comparative Examples 1 to 6]
Commercially available meat sauce (manufactured by Nisshin Foods) containing minced beef, flavored vegetables, tomatoes and water is used as the basic sauce, and various spices are added to this basic sauce according to the ratios shown in Tables 1 to 3 below, and heated over low heat for 30 minutes. and made meat sauce. 50 g of the produced meat sauce was placed in a polyethylene bag and frozen to produce a frozen meat sauce.

[Test example]
The frozen meat sauces of Examples and Comparative Examples were thawed by heating with a microwave oven at an output of 500 W until the product temperature of the sauce reached 85°C. The thawed meat sauce was eaten by 10 expert panelists (those who have been engaged in the task of evaluating the flavor of meat sauce for 5 years or more), and the flavor was evaluated according to the following evaluation criteria. The evaluation results are shown in Tables 1 to 3 below as average scores of 10 panelists.

<Evaluation criteria for sauce flavor>
5 points: Very good with sufficient richness and no oiliness.
4 points: It has a rich body, and the oiliness is almost unnoticeable.
3 points: Rich body is felt, but slightly oily and persistent feeling.
2 points: Unsatisfactory richness and poor feeling of oiliness.
1 point: Not very rich, strongly oily, and very poor.

As shown in Table 1, each example contains one or more specific spices selected from cinnamon and cumin, and compared to each comparative example that does not contain this specific spice, the sauce flavor is was excellent. From the results of Comparative Examples 2 to 6, it can be seen that the effect of reducing oiliness and the effect of enhancing richness are not manifested by adding any spices to the frozen meat sauce, but are manifested only by using cinnamon or cumin.
In addition, since Example 4 was highly evaluated, it can be seen that the inclusion of both cinnamon and cumin in the frozen meat sauce is particularly effective.

In Table 2, among Examples 5 to 12 containing cinnamon, Examples 7 to 9 were particularly highly evaluated, so the content of cinnamon in the frozen meat sauce was 0.008 with respect to 100 parts by mass of meat sauce. It can be seen that about 0.05 part by mass is preferable. Moreover, from the results of Examples 13 to 16 containing cumin, the same can be said for the content of cumin.

Table 3 is an example containing both cinnamon and cumin. The content mass ratio of cinnamon and cumin is preferably about 10:1 to 1:10 (Examples 18 to 25), more preferably about 2:1 to 1:2 (Examples 19 to 24) as cinnamon:cumin. I understand.

The frozen meat sauce of the present invention is edible, has no oiliness, and has a rich umami of meat and sufficient richness. Moreover, the frozen meat sauce of the present invention can be produced relatively easily and can be stored for a long period of time.

Claims (4)

A frozen mixture of meat sauce and spices, wherein the mixture contains both cinnamon and cumin, and the mixture contains cinnamon and cumin in a mass ratio of 2:1 to 1:1 as cinnamon:cumin Frozen meat sauce . The frozen meat sauce according to claim 1, wherein the content of each spice in the mixture is 0.001 to 0.1 parts by mass with respect to 100 parts by mass of the meat sauce. The meat sauce contains minced meat, flavored vegetables, tomatoes and water,
The frozen meat sauce according to claim 1 or 2, wherein the minced meat content is 5 to 40% by mass, the flavored vegetable content is 3 to 40% by mass, and the tomato content is 5 to 40% by mass . 4. The frozen meat sauce according to claim 3, wherein the meat sauce contains minced beef as the minced meat.