JPH0569500B2 - - Google Patents

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a method for producing bagged instant hamburgers, which can be prepared by simply taking them out of the bag and lightly frying them in a frying pan, or heating them in boiling water for a few minutes while leaving the bag. This invention relates to a method for producing bagged instant hamburger steaks that can be easily served at meals and have extremely excellent shelf life.

(Conventional technology) A hamburger steak is made by adding bread or bread crumbs soaked in milk to meat as a binder, then eggs, vegetables such as finely chopped onions, and seasonings such as salt and pepper.
Hamburg steak is made by mixing spices and making hamburger dough, which is then shaped into circular or oval shapes and fried in a small amount of oil.It is relatively inexpensive and has a unique, soft flavor, making it popular among the general public. There is.

However, since this process is time-consuming, in recent years, it has become possible to eat pre-cooked hamburgers by simply grilling or heating them.
There are various methods for making so-called instant hamburger steaks.

For example, JP-A-58-71880, JP-A-57
As shown in Japanese Patent No. 194743, hamburger dough made by kneading meat, vegetables, etc. is heat-treated.

(Problem to be Solved by the Invention) However, in the "method for producing preserved foods" disclosed in Japanese Patent Application Laid-Open No. 58-71880, there is no rapid cooling process after heat sterilization of food, so hygienic sterilization is not possible. was insufficient.

In addition, there is no heat sterilization or rapid cooling process in which food is packed into a bag made of heat-resistant synthetic resin film, which is degassed in a vacuum and sealed, and there is no rapid cooling process, resulting in hygienic sterilization. In this respect, food could not be preserved for a long period of time.

Such a problem also occurred in the "sterile cooling method for hamburgers, etc." disclosed in Japanese Patent Application Laid-Open No. 194743/1983.

In addition, in the "aseptic cooling method for hamburger steaks, etc." disclosed in Japanese Patent Application Laid-open No. 57-194743, the process of vacuum degassing and sealing of heat-treated food, the process of heat sterilization in a sealed state, and the process of rapid cooling are described. This also meant that hygienic sterilization was insufficient because of the lack of sterilization.

In addition, in the above two publications, there is no step of drying the surface of the bag at the end, so the complete product cannot be packed and transported immediately, and is not suitable for mass production.

Therefore, the present invention was created to solve the above-mentioned problems that existed in the past, and it is possible to adjust the pH value extremely easily, and also to perform sufficient sterilization to improve the flavor of the hamburger steak. Can be stored for a long time,
The purpose of the present invention is to provide a method for producing instant hamburgers packaged in bags that is suitable for mass production.

(Means for Solving the Problems) For this reason, the present invention adds either vinegar and an organic acid, or vinegar and an organic acid to a hamburger patty, which is hamburger dough, to adjust the pH to 5.7 to 5.9. After adjusting the heat treatment to a temperature of 80 degrees or higher in the center using a tunnel baking machine, it is rapidly cooled using cold air (5 degrees Celsius) passed through a microfilter until the temperature of the center reaches 20 degrees or lower. Then, fill it into a bag made of heat-resistant synthetic resin film, degas it in a vacuum, seal it, and boil it in boiling water at 90 to 95 degrees for about 50 minutes.
The above problem was solved by heating and sterilizing the bag for a minute, quenching it with cold water at 0 to 5 degrees, and finally drying the surface of the bag.

(Function) In the invention as described above, vinegar and an organic acid, or either vinegar and an organic acid are added to hamburger batter, which is the dough for hamburger steaks, to achieve a pH of 5.7 to 5.9. This maintains the flavor of the hamburger steak, and its acidic nature reduces sterilization and prevents spoilage. After being heat-treated using a tunnel-type baking machine, it is rapidly cooled with cold air (5°C) passed through a microfilter.
A bag made of heat-resistant synthetic resin film is filled with this. Furthermore, when packed in bags, they are vacuum degassed and sealed to prevent contact with the outside air, sterilized by heating in boiling water, and then rapidly cooled, allowing the cooked hamburgers to preserve their flavor in a hygienic manner. It can withstand long-term storage without escaping.

In addition, since the surface of the bag is dried at the end, the finished product can be immediately packed and transported.

(Example) Hereinafter, an example of the present invention will be described with reference to the drawings.

As shown in the figure, first, bread crumbs, milk, seasonings, and spices are added to the ground meat and vegetables that have been processed with a chopper, and the mixture is thoroughly mixed to form a hamburger patty, which is the dough for a hamburger.
Then, add vinegar such as wine vinegar, organic acid such as malic acid, or either one of these vinegar and organic acid to adjust the pH to a range of 5.7 to 5.9.
This is formed into oval, circular, etc. shapes of appropriate weight, and heated sufficiently in an oven or the like so that the center temperature reaches 80°C or higher. Thereafter, the product is rapidly cooled (cold-shocked) until the center temperature falls below 20°C, and the hamburger steak thus formed is filled into a bag made of heat-resistant synthetic resin film and degassed to create a vacuum state. Vacuum state is not necessarily complete vacuum (760mm/Hg)
740mm/Hg is appropriate.

Next, seal this bag and soak it in boiling water at 90°C to 95°C for approx.
After heat sterilizing for 50 minutes, quench with cold water at about 0 to 5°C to give a cold shock. Finally, the surface of the bag is dried to complete the instant hamburger steak.

Next, we will explain in detail the concrete implementation results.

That is, 0.9 kg of salt, 1 kg of sugar, 0.15 kg of white pepper, and 0.1 kg of nutmeg are added to 60 kg of beef and 10 kg of pork, which have been ground in advance using a 9 mm grinder, and mixed well. Add 5 kg of milk, 2 kg of whole eggs, and 5 kg of bread crumbs to this, add 0.09 kg of malic acid coated with beef tallow, and mix well with a mixer. By using an organic acid coated with oil or fat in this way, it is possible to prevent the pH value from dropping rapidly and the protein to denature and lose its stickiness. That is, for example, since the melting point of beef tallow is 45°C, beef tallow begins to melt at this temperature, and organic acids gradually become absorbed, lowering the pH value and preserving the flavor of meat. Finally, add 1.5 kg of wine vinegar and mix well to complete the hamburger patty. At this time, the pH of this fabric was 5.85.

Then, form this into 80g oval shapes and bake in a tunnel-type grill for 4 minutes on each side, for a total of 8 minutes, at a temperature of 82℃ in the center.

Next, cool air is passed through a microfilter (5
℃) to bring the core temperature to 20℃, then fill it in a heat-resistant synthetic resin film bag under sanitary conditions, degas it at 740 mm/Hg, and seal it to make it airtight. After sterilizing by heating in 92°C boiling water for about 43 minutes, the material is rapidly cooled with 5°C cold water to dry the surface.

The hamburger steak made in this way was subjected to a storage test at 9°C, and there was no abnormality in appearance or taste even after storage for 30 days.

(Effects of the Invention) Therefore, according to the present invention, either vinegar and an organic acid, or vinegar and an organic acid are added to a hamburger patty, which is the dough for a hamburger, to adjust the pH to 5.7 or higher.
Since it is adjusted to a range of 5.9, the acidity becomes stronger and sterilization is reduced, effectively preventing spoilage and preserving the flavor of the hamburger. That is, this PH5.7~
A value of 5.9 is the most appropriate range for hamburger steak taste and spoilage prevention.

In addition, the present invention adopts a method of adding either vinegar and an organic acid, or vinegar and an organic acid to adjust the pH value, so that the taste of the hamburger and the prevention of spoilage can be achieved within the most appropriate range. You can easily adjust the value between PH5.7 and 5.9.

In addition, for example, when using an organic acid coated with oil or fat, the PH value drops rapidly,
It can prevent protein denaturation and loss of stickiness. That is, for example, since the melting point of beef tallow is 45°C, beef tallow begins to melt at this temperature, and the organic acids gradually become absorbed, lowering the pH value and preserving the flavor of the meat.

Then, the hamburger steak can be sufficiently sterilized because it is heat-treated to bring the center temperature to 80 degrees Celsius or higher, and then rapidly cooled until the center temperature drops to 20 degrees Celsius or lower.

At this time, the heat treatment is performed by grilling both sides of the hamburger patty using a tunnel type grill, so that the heat treatment can be completed for a large amount of hamburger patty in an extremely short time. Further, after the heat treatment, the hamburger patty is rapidly cooled with cold air (5° C.) passed through a microfilter, so that the sterilized state of the hamburger patty can be sufficiently maintained.

In addition, this hamburger steak is packed in a bag made of heat-resistant synthetic resin film, which is degassed and sealed in a vacuum, so the cooked hamburger is resistant to spoilage and retains its flavor. It will be completely shut off and will remain as it is.

Then, it is sterilized by heating in boiling water of 90 to 95 degrees for about 50 minutes and then rapidly cooled with cold water of 0 to 5 degrees, which further sterilizes it in a more hygienic manner, and gives a cold shot by rapidly cooling after heating. Therefore, it can be preserved in good condition and can withstand long-term storage.

The instant bagged hamburger steak actually produced by this method showed no abnormality in appearance or taste even when stored at 9°C for 30 days, and was able to be stored well while retaining its flavor.

Further, according to the present invention, since the surface of the bag is finally dried, the finished product can be immediately packed and transported. Therefore, it is suitable for mass production, and products can be provided at low cost.

As explained above, according to the present invention, the pH value can be adjusted extremely easily, and the flavor of the hamburger steak can be well preserved for a long period of time by sufficient sterilization. You can make hamburgers.

[Brief explanation of drawings]

The drawings are manufacturing process diagrams showing embodiments of the present invention.

Claims (1)

[Claims] 1 Add vinegar and organic acid, or vinegar and organic acid, to the hamburger patty, which is the dough for hamburger steaks, and adjust the pH to a range of 5.7 to 5.9. After being heat-treated to a temperature above 50°F, the product is rapidly cooled with cold air (5°C) passed through a microfilter until the core temperature drops to below 20°C, and then packed into bags made of heat-resistant synthetic resin film. This is then degassed in a vacuum and sealed, sterilized by heating in boiling water at 90 to 95 degrees for about 50 minutes, rapidly cooled in cold water at 0 to 5 degrees, and finally the surface of the bag is dried. A manufacturing method for instant bagged hamburgers.