JPH0549451A - Hamburg steak or similar food - Google Patents
Hamburg steak or similar foodInfo
- Publication number
- JPH0549451A JPH0549451A JP3320838A JP32083891A JPH0549451A JP H0549451 A JPH0549451 A JP H0549451A JP 3320838 A JP3320838 A JP 3320838A JP 32083891 A JP32083891 A JP 32083891A JP H0549451 A JPH0549451 A JP H0549451A
- Authority
- JP
- Japan
- Prior art keywords
- filling material
- minced meat
- product
- eat
- sheet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title abstract 2
- 239000000463 material Substances 0.000 claims abstract description 19
- 235000013372 meat Nutrition 0.000 claims abstract description 18
- 235000015220 hamburgers Nutrition 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000015278 beef Nutrition 0.000 abstract description 4
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000020993 ground meat Nutrition 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- 240000008415 Lactuca sativa Species 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000208843 Arctium Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000005243 fluidization Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000007669 thermal treatment Methods 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】 ［０００１］ ［産業上の利用分野］本発明は、極めて食しやすい、従
来に全く存在しなかった独得の風味、歯ざわりを有する
ハンバーグ又はその類似品に関する。Description: BACKGROUND OF THE INVENTION [0001] The present invention relates to a hamburg or a similar product which is extremely easy to eat and has a unique flavor and texture that never existed before.
［０００２］ ［従来の技術］獣肉、特に、牛肉、豚肉の挽き肉をその
まま又はつなぎ材料を加えて成形した後熱成したものを
ハンバーグ又はハンバーグステーキといい、これにソー
ス、照り焼ソース等の味付け材を塗布して食すると、食
しやすく、仲々美味であるが、昔から知られており、歯
ざわり、風味が単一で、大衆から既に飽きられている。
もっとも、この問題を解決するために、２枚のハンバー
グに野菜等のフイリング材を挟んで食することも知られ
ているが、２枚のハンバーグが別々になっているため、
今度は極めて食しずらくなってしまった。[0002] [Prior Art] Meat, in particular, ground beef, pork, or as it is formed by adding a connecting material and then heat-formed is called hamburg or hamburg steak, which is seasoned with sauce, teriyaki sauce, etc. It is easy to eat when you apply the material and eat it, but it has been known for a long time, but it has been known for a long time, has a single texture and flavor, and is already tired of the masses.
However, in order to solve this problem, it is also known that two hamburgers are eaten with a filling material such as vegetables sandwiched between them, but since the two hamburgers are separate,
This time it became very difficult to eat.
［０００３］魚肉を挽き肉、特に、摺り肉とし、これを
そのまま又はつなぎ材料を加えて成形した後熱成したも
のをかまぼこ又はつみれといい、これをハンバーグの類
似品と称している。これにしよう油をつけたり、又は味
付け材で煮たりすると、食しやすく、仲々美味である
が、昔から知られており、歯ざわり、風味が単一で大衆
から既に飽きられている。もっとも、この問題を解決す
るために、２枚のハンバーグ類似品にフイリング材を挟
んで食して見たが、１枚でなく、２枚が別々になってい
るため、今度は極めて食しずらくなってしまった。[0003] Fish meat is ground meat, in particular ground meat, which is formed as it is or after being formed by adding a tie material, and then heat-formed, which is called kamaboko or tsumire, which is called a hamburger-like product. It is easy to eat when it is boiled with oil or boiled with a seasoning material, but it has been known for a long time, but it has been known for a long time. However, in order to solve this problem, I tried to eat it by sandwiching the filling material between two hamburger-like products, but since it is not one, two are separate, so it is extremely difficult to eat this time. I got it.
［０００４］ ［発明が解決しようとする課題］解決しようとする問題
点は、従来法では、食しやすく、歯ざわり、風味が全く
従来にない独得の美味なハンバーグ又はその類似品を作
ることができない点である。[Problem to be Solved by the Invention] The problem to be solved is that the conventional method cannot produce a unique delicious hamburger or its similar product which is easy to eat, has no texture, and has no flavor. It is a point.
［０００５］ ［問題点を解決するための手段］本発明は、熱成した又
はしない挽き肉シートと挽き肉シートの間にフイリング
材を挟んで一体にした後に熱成した構造を有するハンバ
ーグ又はその類似品をつくることにより、食しやすく、
歯ざわり、風味が従来全く存在しなかった独得の美味な
ハンバーグ又はその類似品を作るという目的を達成し
た。[Means for Solving the Problems] The present invention relates to a hamburger or a similar product having a structure in which a minced meat sheet that has or has not been heat-formed and a filling material is sandwiched between the minced meat sheet and integrated, and then heat-treated It is easy to eat by making
The object of the present invention is to produce a unique tasty hamburger or a similar product which has never had a texture and a taste.
［０００６］ ［作用］熱成した又はしない挽き肉シートと挽き肉シー
トの間にフイリング材を挟んで一体にすると、少なくと
も、一方の挽き肉シートは生であるから、フイリング材
を挟んで、シート同志が粘着して結合し、次いで、これ
を熱成するため、従来の２枚の熱成したハンバーグに、
フイリング材を挟んだものに比し、ばらばらになること
がなく、極めて食しやすくなる。又フイリング材を２枚
のハンバーグが一体になって強固に結合しているため、
従来の１枚のハンバーグに比し、歯ざわり又は風味が単
一でなく、従来全く存在しなかった独得の美味な歯ざわ
り、風味を有する。しかも、熱成した挽き肉シートの間
にフイリング材を挟んだ多層ハンバーグに比しても、極
めて食しやすくなるだけでなく、本発明品は、単に熱成
した挽き肉シートとフイリング材を挟んだ従来品とは異
なり、少なくとも、一方の挽き肉シートは生であり、フ
イリング材を挟んで一体にした後熱成して強固に結合変
成しているため、その歯ざわり、風味も全く独得な美味
なものとなる。この説明は、２枚の挽き肉シートで行つ
ているが、当然、多数枚使用しても、同様な効果が現
れ、これも本発明の範囲に属するものである。挽き肉シ
ート材料は、肉ならば任意である。獣肉としては、たと
えば、牛肉、豚肉、チキン肉等、魚肉としては、たとえ
ば、たら、はも、ひらめ、いわし、鮪あじ等が普通であ
る。フイリング材は任意であり、野菜、果実、木の実、
海草、漬物、穀物、豆、スパイス、乳製品、しよう油、
ソース、甘味料、食塩、有機酸又はその塩の味付け材、
香料、アルコール等をそのまま又は加工処理して適宜選
択して使用するのが普通である。熱成は、油焼成、油
揚、水蒸成、蒸成、水熱成等が普通であり、特に、遠赤
外線加熱を併用するのが好しい。[Operation] When a filling material is sandwiched between the heat-formed or non-heat-formed meat sheet and the ground meat sheet to integrate them, at least one of the minced meat sheets is raw. And then combine them, and then to heat this, to the conventional two heat-formed hamburgers,
Compared to those with a filling material sandwiched between them, it does not fall apart and is extremely easy to eat. Also, since the two hamburgers are united and firmly bonded to the filling material,
Compared to a conventional single hamburger, it does not have a single texture or flavor, and has a unique delicious texture and flavor that never existed before. Moreover, even when compared to a multilayer hamburger in which a filling material is sandwiched between heat-formed minced meat sheets, not only is it extremely easy to eat, but the product of the present invention is a conventional product in which a heat-formed ground meat sheet and a filling material are simply sandwiched. Unlike at least one of the minced meat sheets is raw and sandwiched with a filling material, it is integrally heat-formed and then metamorphosed, so its texture and flavor are completely unique and delicious. Become. This explanation is made with two pieces of minced meat sheets, but of course, even if a large number of sheets are used, the same effect appears, and this also belongs to the scope of the present invention. The minced meat sheet material is optional for meat. As the meat, for example, beef, pork, chicken, etc., and as the fish meat, for example, cod, hamo, sardines, tuna, etc. are common. Filling materials are optional, such as vegetables, fruits, nuts,
Seaweed, pickles, grains, beans, spices, dairy products, soy sauce,
Sauce, sweetener, salt, seasoning material of organic acid or its salt,
It is common to use perfume, alcohol, etc. as they are or after being processed and appropriately selected. The thermal treatment is usually oil firing, frying, water vaporization, steaming, hydrothermal fluidization, etc., and it is particularly preferable to use the far infrared heating together.
［０００７］ ［実施例１］挽き肉にした牛肉１００部小麦粉３部水１
０部を充分に混合し、約３ｍｍ厚の約７０ｍｍ丸のシー
トを３枚つくる。これをＡ１、Ａ２、Ａ３とし、Ａ２は
予め、サラダオイルを塗布した遠赤外線鉄板で裏表を加
熱焼成しておいた。千本切りした人参とささがきしたご
ぼうを油炒めした後、しよう油と甘味料で所定の味付け
したものをＢとする。次に、先ず、Ａ１シートを置き、
その上にＡ１シートの端２ｍｍを残して、Ｂを約２ｍｍ
厚にのせる。次に、Ａ２をその上にのせ、これに前記と
同様にＢをのせる。最後に、Ａ３をその上にのせ、軽く
押圧して一体結合する。次に、これをサラダオイルを塗
布した遠赤外線鉄板で裏表を加熱焼成して、本発明品と
する。これは、充分に一体結合していた。これを、−６
０℃で急速凍結した後、１時間後−３０℃とし、１ヶ月
間凍結保存した。次に、電子レンジで解凍しあたため
た。これをソースで塗布し、あたためたパンに挟んで食
したところ、従来のハンバーガーとは全く異なり、極め
て食しやすく、歯ざわり、風味も全く独得で美味であつ
た。[0007] Example 1 Ground beef 100 parts Flour 3 parts Water 1
Thoroughly mix 0 parts to make three 70 mm round sheets with a thickness of about 3 mm. These are designated as A1, A2, and A3, and A2 is a far-infrared iron plate coated with salad oil, and its front and back surfaces are heated and baked in advance. Boiled shredded carrot and burdock burdock root, then seasoned with soy sauce and sweetener as B. Next, first place the A1 sheet,
Leave 2 mm of A1 sheet on top of it and leave B about 2 mm.
Put on thick. Next, A2 is placed on top of this, and B is placed on it as described above. Finally, A3 is placed on it and lightly pressed to integrally bond. Next, this is heated and baked on the front and back sides of a far infrared iron plate coated with salad oil to obtain a product of the present invention. It was fully integrated. This is -6
After rapid freezing at 0 ° C, the temperature was changed to -30 ° C after 1 hour, and then frozen and stored for 1 month. Then thaw it in the microwave and warm it up. When this was applied with a sauce and sandwiched between warm breads, it was very easy to eat, chewy, and tasted completely different from conventional burgers, and it was delicious.
［０００８］ ［発明の効果］以上説明したように、従来品に比し、本
発明品は、極めて食しやすく、歯ざわり、風味も全く独
得な美味なハンバーグをつくることができた。[Effects of the Invention] As described above, the product of the present invention was extremely easy to eat, and was able to produce a delicious hamburger with a unique texture and flavor as compared with the conventional product.
Claims (1)
肉シートの間にフイリング材を挟んだ後に熱成した構造
を有するハンバーグ又はその類似品。[Claim 1] A hamburger steak or a similar product thereof, which has a structure in which a minced meat sheet that has or has not been heat-treated and a filling material is sandwiched between the minced meat sheet and then heat-treated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3320838A JPH0549451A (en) | 1991-08-19 | 1991-08-19 | Hamburg steak or similar food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3320838A JPH0549451A (en) | 1991-08-19 | 1991-08-19 | Hamburg steak or similar food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0549451A true JPH0549451A (en) | 1993-03-02 |
Family
ID=18125808
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3320838A Pending JPH0549451A (en) | 1991-08-19 | 1991-08-19 | Hamburg steak or similar food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0549451A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008029330A (en) * | 2006-06-26 | 2008-02-14 | Prima Meat Packers Ltd | Multi-layered hamburger and manufacturing method thereof |
| ITBS20110042A1 (en) * | 2011-04-06 | 2012-10-07 | Macelleria Equina Tonelli Roberto | FOOD PRODUCT |
-
1991
- 1991-08-19 JP JP3320838A patent/JPH0549451A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008029330A (en) * | 2006-06-26 | 2008-02-14 | Prima Meat Packers Ltd | Multi-layered hamburger and manufacturing method thereof |
| ITBS20110042A1 (en) * | 2011-04-06 | 2012-10-07 | Macelleria Equina Tonelli Roberto | FOOD PRODUCT |
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