JPH1169958A - Compound hamburger - Google Patents

Abstract

(57) [Problem] To provide a novel composite hamburger food having excellent taste, texture and flavor, which was not found in conventional hamburger foods. SOLUTION: A solid sauce with or without ingredients is provided,
Incorporate into minced meat material for hamburgers.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a composite hamburger. More specifically, the present invention relates to a composite hamburger incorporating a solid sauce with or without ingredients.

[0002]

BACKGROUND OF THE INVENTION Hamburg is one of the most popular dishes at home and in restaurants, and it is known that hamburgers have a wide variety of shapes, tastes and ingredients. In addition, hamburgers in which the hamburger is sandwiched between breads called hamburger buns have been manufactured and sold in large quantities in recent years. Conventional hamburgers and hamburgers are delicious foods themselves, but since they have been around for a long time, new flavors and seasonings are always desired at home and in the industry.

[0003] Japanese Patent Application Laid-Open No. 5-49451 discloses a hamburger in which a filling material is sandwiched between ground meat sheets. However, the filling material is an arbitrary food such as a vegetable, and simply intends to use a conventionally used food material as it is, and the hamburger disclosed in the above publication has a new taste in terms of taste and flavor. Not something.

[0004] Accordingly, an object of the present invention is to provide a novel composite hamburger food having excellent taste, texture and flavor, which was not found in conventional hamburger foods.

[0005]

SUMMARY OF THE INVENTION The present invention has achieved the above object by providing a composite hamburger which incorporates a solid sauce containing or without ingredients.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a composite hamburger of the present invention will be specifically described. The solid sauce that does not include the ingredients used in the composite hamburger of the present invention is a solid sauce that is a solid at room temperature, that is, a solid at a temperature of about 30 ° C. or lower and becomes a paste by heating. Further, the solid sauce with ingredients used for the composite hamburger of the present invention is obtained by adding ingredients to the above-mentioned solid sauce, and a solid source which becomes a paste by heating at room temperature solid is arranged around the ingredients. Are preferred.

The above-mentioned solid sauce which becomes a paste by heating at room temperature is 5 to 40% by weight of fats and oils and 40 to 75% of water.
It is preferably an oil-in-water emulsion containing 0.2% to 10% by weight of one or more selected from gelatin, agar, glucomannan and gellan gum, and 2 to 10% by weight of egg yolk. The solid source which becomes a paste by heating at room temperature solids preferably contains 0.1 to 5% by weight of starch.

It is preferable that the fat or oil contains a long-chain fatty acid having 20 to 24 carbon atoms. Further, the oil or fat preferably contains a triglyceride comprising one residue of a saturated fatty acid having 20 or more carbon atoms and two residues of an unsaturated fatty acid. Examples of the fats and oils used in the present invention include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, palm oil, coconut oil, monkey fat, shea butter, palm kernel oil, fish oil, lard, tallow, milk fat, mustard oil and the like. Animal and vegetable oils and fats, and their hardened or fractionated oils, transesterified oils and the like can be used as appropriate, and blended oils and fats obtained by mixing a solid oil and a liquid oil can also be used. In order to increase the cooling rate at the time of cooling and solidifying after forming the oil-in-water emulsion or to increase the hardness of the solidified sauce, it is preferable to use hardened oil or solid fat. The amount of the fat or oil is preferably 5 to 40% by weight, more preferably 15 to 35% by weight. If the amount of the fat is less than 5% by weight, the sauce hardly solidifies at room temperature, and if it exceeds 40% by weight, the sauce becomes greasy.

The amount of the water is preferably 40
７５75% by weight, more preferably 45-60% by weight. In the water referred to here, in addition to the water to be mixed at the time of preparing the aqueous phase of the oil-in-water emulsion, water derived from the materials used, for example, vinegar, egg yolk, tomato ketchup, sauce,
The water present in the syrup is also included. The amount of water is 4
If the content is less than 0% by weight, the temperature of the solid source becomes too high when the solid source is microwave-heated, the emulsion is broken, oil separation occurs, and as a result, solidification, kogation and the like are liable to occur.
On the other hand, if the amount of water exceeds 75% by weight, it becomes difficult to maintain the hardness of the solid sauce, and the taste becomes thin.

As the gelatin used in the present invention, a conventional gelatin produced by boiling collagen with water for a long time can be used. In addition, as the agar, a common agar obtained by extracting a raw material of seaweed with hot water, concentrating the extract, cooling and coagulating, then freezing, thawing and drying can be used. Further, as the glucomannan, a commonly used one obtained by drying and pulverizing tubers commonly known as konjac can be used. Further, as the above gellan gum, those obtained by deacetylating a polysaccharide produced outside of the cells by Pseudomonas elodea can be used. These gelatin, agar, glucomannan, and gellan gum are used alone or in combination. Gelatin, agar,
Glucomannan and gellan gum are used to solidify the sauce at room temperature. An aqueous solution obtained by heating and dissolving these gelatin, agar, glucomannan, and gellan gum is used as an aqueous phase. The emulsified product turns into a slimy paste by heating and has the property of being left unheated. When the prepared oil-in-water emulsion is mixed and kneaded with an aqueous solution in which gelatin, agar, glucomannan, and gellan gum are dissolved, a solid that solidifies at room temperature is obtained. Is generated, the paste is not formed, and no heating remains. The above gelatin, agar, glucomannan and gellan gum are used alone or in combination in the total composition of the oil-in-water emulsion, preferably 0.2 to 10% by weight, more preferably 3 to 10% by weight.
~ 6% by weight. If the amount is less than 0.2% by weight, solidification is difficult. If the amount is more than 10% by weight,
Solidification strength is high and it is too hard.

The egg yolk used in the present invention acts as an emulsifier. As the yolk, yolk, salted or sweetened yolk, heated semi-denatured yolk in which the yolk is kept at a temperature of 65 ° C. or more and less than 70 ° C. for 5 minutes or more, trypsin extracted from pig pancreas, and plant origin Enzyme-treated egg yolk treated with enzymes such as papain, bromelain, pepsin or various proteases derived from molds and bacteria, egg yolk treated with salted yolk with the above enzymes, egg yolk salted with enzyme-treated egg yolk, sweetened egg yolk Egg yolk treated with the above-mentioned enzymes, egg yolk sweetened to enzyme-treated egg yolk, and the like can be used. Particularly preferred is a combination of egg yolk that has not been treated with an enzyme and egg yolk that has been treated with an enzyme and / or heated semi-denatured egg yolk. The ratio at this time is preferably such that the enzyme-treated egg yolk: the enzyme-treated egg yolk and / or the heated semi-denatured egg yolk = 1: 9 to 3: 7. These yolks can be used alone or in combination of two or more, and the compounding amount is preferably 2 to 10% by weight, more preferably 4 to 8% by weight in the total composition of the oil-in-water emulsion. is there. If the amount of egg yolk is less than 2% by weight, emulsification is unstable, and if it is more than 10% by weight, the egg flavor becomes too strong.

The above-mentioned starch optionally used in the present invention is not particularly limited, and includes tapioca starch, corn starch, potato starch and the like. Modified starch and the like can also be used. When starch is blended with the solid sauce used in the present invention, the fluidity of the solid sauce can be easily adjusted, and a molding step of molding into a slice, a column, a cube, a cuboid, a sphere, a hemisphere, a bell, and the like is performed. It can be done smoothly. In addition, when molding or applying a solid sauce molded product to processed food, the solid source molded product may be stored by stacking or stacking. When it is blended, adhesion of the molded products hardly occurs.
The amount of the starch is preferably 0.1 to 5% by weight, more preferably 2 to 5% by weight, based on the total composition of the oil-in-water emulsion.
4% by weight. If the amount of starch is less than 0.1% by weight, the effect of preventing adhesion is not sufficient, and if it is more than 5% by weight, it becomes difficult to form a paste during heating and cooking.

The following can be added to the solid sauce used in the present invention in an appropriate amount, if desired. Organic and inorganic acids such as acetic acid, lactic acid, citric acid, malic acid, tartaric acid, ascorbic acid, and phosphoric acid, fruit juices, pulp, fermented milk and other acidulants, sugar, glucose, liquid sugar, reducing sugars, and amino acids such as astel palm Sweeteners such as shaped sweeteners, sauces, ketchups, spices, seasonings, syrups, and flavorings. Polysaccharides such as xanthan gum, guar gum, locust bean gum, carrageenan, and alginic acid may be added to the solid sauce used in the present invention as an emulsion stabilizer. This amount is preferably 0.01 to 1% by weight. This emulsion stabilizer may be added to either the oil phase or the aqueous phase.

The solid sauce used in the present invention is gelatin,
1 selected from agar, glucomannan and gellan gum
It can be produced by emulsifying a heated oil or fat as an oil phase in an aqueous phase in which seeds or two or more and egg yolks are dissolved by heating, to produce an oil-in-water emulsion, and then cooling the emulsion. Specifically, one or two selected from gelatin, agar, glucomannan and gellan gum
The seeds and yolk are dispersed in water and dissolved by heating to prepare an aqueous phase. Oils and fats are emulsified in this aqueous phase as an oil phase in a heated state. The emulsification operation is performed at 30 to 50 ° C. for both the water phase and the oil phase,
Preferably, the temperature is adjusted to 35 to 45 ° C. When a normal temperature solid fat is used, the fat is heated and melted to emulsify. When using starch, it is preferable to disperse it in an oil phase. For the preparation of the oil-in-water emulsion, it is preferable to homogenize using a homogenizer or a colloid mill. The oil-in-water emulsion used in the present invention is solidified by cooling to room temperature or lower to obtain a solid sauce. A molding die is used for molding. Although the solid sauce is used as it is without using the ingredients, it is preferable to add the ingredients in the solid sauce because the variety of flavors is further increased.

Various foods are used as the ingredients to be put into the oil-in-water emulsion used in the present invention, but dairy products such as vegetables, processed vegetables, fish meat, animal meat, cheese, eggs,
Cooked foods such as ham and sausage, fresh foods cut into appropriate sizes and salted, or cooked foods are used. The above-mentioned oil-in-water emulsion (including ingredients in the case of ingredients) is placed in a mold and cooled and solidified to room temperature or lower, whereby the solid sauce containing ingredients or ingredients used in the present invention is not obtained. The obtained molded product can be sliced, cut, and cut into an appropriate size. The weight ratio between the oil-in-water emulsion and the ingredients when the ingredients are placed is preferably from 9: 1 to 5: 5. As the molding die, various shapes, sizes and materials can be used, but an elastic molding die made of rubber is preferable. Since this elastic mold has elasticity and flexibility, it is easy to release the molded article from the mold. It is of course possible to mechanize the production of the solid sauce used in the present invention, and to produce a production machine that automatically supplies the oil-in-water emulsion and ingredients to the mold, fills, cools and solidifies, and releases the mold. is there.

[0016] The composite hamburger of the present invention incorporates the solid sauce containing or not containing the above-mentioned ingredients. As a mode of incorporating the solid sauce without or with the above-mentioned ingredients, the solid sauce with or without the ingredients sliced to an appropriate thickness (usually about 1 to 10 mm) is sandwiched between the minced meat material for hamburgers to form a sandwich. (Including multiple layers of minced meat material and solid sauce with or without sliced ingredients), and the solid sauce without or with sliced ingredients above the minced meat material for hamburgers On a suitable size (usually 1
And a solid sauce which is cut into pieces (about 10 mm square) or contains no ingredients and kneaded into a minced meat material for hamburgers. As the minced meat used for the minced meat material for hamburgers, beef, pork, chicken, fish, and other arbitrary meats are used. In addition, the above-mentioned minced meat material for hamburgers includes onions, which are usually used for hamburgers,
Materials such as bread crumbs, flour, eggs, butter, seasonings, spices, etc. can be used. The minced meat material for hamburger is prepared by mixing the minced meat and the other materials in a conventional manner.

As described above, the composite hamburger of the present invention into which the solid sauce containing or not containing the ingredient is incorporated is heated, fired, and then eaten as it is, stored frozen, or sandwiched between hamburger buns to prepare a hamburger. be able to. The composite hamburger according to the present invention is characterized in that the solid sauce with or without the incorporated ingredients has the property of being left unheated (the property of not being completely fluidized after heating and being in a trolley soft state while maintaining its shape to some extent). ), After the baking, there is a solid sauce with or without ingredients in a localized state in the hamburger, which has an impacty flavor. When mayonnaise and sauces are put into a hamburger like a conventional hamburger, it is inevitable that these materials flow into the minced meat during the hamburger firing, resulting in a fuzzy flavor as a whole. In addition, the composite hamburger of the present invention has an extremely excellent texture when a frozen product is cooked in a microwave, because the solid sauce containing or not containing the ingredients begins to melt from the inside and spreads in a cream form and remains unheated.

[0018]

EXAMPLES The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples.

Example 1 To 20.0% (weight%, the same applies hereinafter) of soybean salad oil and 5.0% soybean hardened oil having a melting point of 32 ° C, 3.0% tapioca starch, 1.0% egg white powder and mustard oil 0.
1% is added and dispersed to prepare an oil phase at 40 ° C. on the other hand,
46.4% water, 2.0% salt, 3.0% white sugar, 15%
% Alcohol vinegar 6.0%, gelatin 5.0%, enzyme-treated 10% salted egg yolk 6.0%, 10% salted egg yolk 2.0% and seasonings (sodium glutamate, garlic powder)
Add and dissolve 0.5% to prepare an aqueous phase at 40 ° C. The total amount of water in the aqueous phase was 53.835%, with 46.4% of compounding water, 4.675% of water in alcoholic vinegar, and 2.76% of water in enzyme-treated salted egg yolk. The oil phase was added to the aqueous phase thus prepared, stirred, and homogenized by a colloid mill to obtain an oil-in-water emulsion. 95 parts by weight of the oil-in-water emulsion and 5 parts by weight of the cut and pickled vegetable mixture were put into a mold, and then
The mixture was cooled to 0 ° C. and solidified to obtain a solid sauce containing the ingredients.
This ingredient-containing solid sauce was sliced to a thickness of 3 mm with a slicer to obtain a slice-like ingredient-containing solid sauce. on the other hand,
300 parts by weight of ground beef and 200 parts by weight of ground pork are mixed well and salted and peppered. Furthermore, chopped onion, pre-fried and cooled with salad oil 250 parts by weight, 30 parts by weight of raw bread crumbs, 50 parts by weight of egg, 60 parts by weight of milk, 30 parts by weight of butter, and an appropriate amount of seasoning are added and mixed. Create The above-mentioned solid sauce containing the sliced piece was sandwiched between the two pieces of the minced meat material in sheet form, spread with salad oil and baked for 3 to 4 minutes to obtain a composite hamburger of the present invention. This composite hamburger was very tasty with the solid sauce and meat flavor.

EXAMPLE 2 Rapeseed salad oil 18% and rapeseed hardened oil 10% melting point 30 ° C.
Then, 3.5% of waxy corn modified starch is added and dispersed to prepare an oil phase at 40 ° C. On the other hand, to 45.5% of water,
2.0% salt, 3.0% fine sugar, 15% alcohol vinegar 6.0%, gelatin 5.5%, enzyme-treated 10% salted egg yolk 6.0% and seasoning 0.5% are added and dissolved. Prepare an aqueous phase at 40 ° C. The total amount of water in the aqueous phase is formula water 4
5.5%, moisture in alcohol vinegar 4.675%, enzyme-treated 10% salted egg yolk 2.76%, 52.93 in total
5%. The oil phase was added to the aqueous phase thus prepared, stirred, and homogenized by a colloid mill to obtain an oil-in-water emulsion. 70 parts by weight of this oil-in-water emulsion and 30 parts by weight of cheese cut into a 3 mm square as a component were placed in a mold, and then cooled to 10 ° C. and solidified to obtain a component-containing solid sauce. This ingredient-containing solid sauce was sliced to a thickness of 3 mm with a slicer to obtain a slice-like ingredient-containing solid sauce. On the other hand, a sheet-shaped ground meat material is prepared in the same manner as in the first embodiment. The above-mentioned solid sauce containing the sliced piece was sandwiched between the two pieces of the minced meat material in sheet form, spread with salad oil and baked for 3 to 4 minutes to obtain a composite hamburger of the present invention. This composite hamburger was very tasty with the solid sauce and meat flavor.

Example 3 A solid sauce containing sliced pieces was obtained in the same manner as in Example 2 except that salami sausage was used instead of cheese as an ingredient. Further, the same sheet-shaped minced meat material as in Example 2 was prepared and baked, and then the solid sauce containing the sliced utensil was placed thereon to prepare a composite hamburger of the present invention. This composite hamburger was very delicious.

Example 4 A solid sauce containing ingredients was obtained in the same manner as in Example 2 except that cheese, sliced onion cut products and flavored vegetables were used instead of cheese. 10 parts by weight of this solid sauce cut into a square of 5 mm were added to and mixed with 100 parts by weight of the same ground meat material as used in Example 1, and the composite hamburger of the present invention kneaded with a solid sauce containing ingredients was added. Obtained. The composite hamburger was heated and baked for 3 to 4 minutes on a spread of salad oil, rapidly frozen at -40 ° C, frozen and stored at -20 ° C for 3 days, and thawed using a microwave oven. After the thawing, the composite hamburger had an impacty flavor with the solid sauce containing the ingredients remaining dissolved in a solid state (heating remaining).

Example 5 A composite hamburger according to the present invention was obtained in the same manner as in Example 4, except that fish pieces were used in place of the ingredients used in Example 4. The composite hamburger had an impacty flavor with the solid sauce remaining unheated.

Example 6 Soybean salad oil 15.0% and soybean hardened oil 1 having a melting point of 36 ° C.
To 0.0%, 3.0% of tapioca chemical starch and 1.0% of egg white powder are added and dispersed to prepare an oil phase at 40 ° C.
On the other hand, 46.5% of water, 2.0% of salt, and 3.0 of white sugar.
%, 15% alcohol vinegar 6.0%, gelatin 5.0%,
1. Enzyme-treated 10% salted egg yolk 6.0%, 10% salted egg yolk
0% and seasoning 0.5% are added and dissolved to prepare an aqueous phase at 40 ° C. The total amount of water in the aqueous phase is
5%, water in alcohol vinegar 4.675%, and water in enzyme-treated salted egg yolk 2.76%, for a total of 53.735%. The oil phase was added to the aqueous phase thus prepared and stirred,
The mixture was homogenized by a colloid mill to obtain an oil-in-water emulsion. This oil-in-water emulsion was put into a mold, and then cooled to 10 ° C. and solidified to obtain a solid sauce containing no ingredients. This solid sauce was sliced to a thickness of 3 mm with a slicer to obtain a sliced solid sauce. On the other hand, a sheet-shaped ground meat material is prepared in the same manner as in the first embodiment. The above-mentioned sliced solid sauce was sandwiched between the two sheet-shaped ground meat materials, spread with salad oil, and baked for 3 to 4 minutes to obtain a composite hamburger of the present invention. This composite hamburger was very tasty with the solid sauce and meat flavor.

Example 7 A hamburger was prepared by sandwiching the composite hamburgers of Examples 1 and 2 together with cheese and raw vegetables (lettuce and tomato), pickles and seasonings in a hamburger bun. This hamburger had good matching between the mayonnaise sauce and the ingredients, had an excellent flavor, and was extremely delicious.

[0026]

The composite hamburger according to the present invention has excellent taste, texture and flavor, which were not found in conventional hamburger foods.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Masayoshi Takegahara 7-35, Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kako Kogyo Co., Ltd. (72) Inventor Toshihiro Matsubayashi 7-2, Higashiogu, Arakawa-ku, Tokyo No. 35 Asahi Denka Kogyo Co., Ltd.

Claims (9)

[Claims] 1. A composite hamburger incorporating a solid sauce with or without ingredients. 2. The composite hamburger according to claim 1, wherein the solid sauce with ingredients is a sauce in which a solid source which becomes a paste by heating at room temperature is arranged around ingredients. 3. The solid sauce comprises 5 to 40% by weight of fats and oils, 40 to 75% by weight of water, 0.2 to 10% by weight of one or more selected from gelatin, agar, glucomannan and gellan gum; The composite hamburger according to claim 2, which is an oil-in-water emulsion containing 2 to 10% by weight of egg yolk. 4. The oil-in-water emulsion is obtained by emulsifying a heated oil or fat as an oil phase in an aqueous phase in which one or more selected from gelatin, agar, glucomannan and gellan gum and egg yolk are dissolved. 4. The composite hamburger according to claim 3, wherein the hamburger is a hamburger. 5. The method according to claim 5, wherein the solid sauce containing the ingredients is placed in a mold.
The composite hamburger according to claim 3 or 4, which is a sauce filled with the ingredient and the oil-in-water emulsion in a fluidized state and cooled in the mold to room temperature or lower. 6. A composite hamburger as claimed in claim 1, wherein a solid sauce with or without ingredients is sandwiched between minced meat materials. 7. The composite hamburger according to claim 1, wherein a solid sauce with or without ingredients is kneaded into the minced meat material. 8. The composite hamburger according to claim 1, wherein a solid sauce with or without ingredients is placed on the minced meat material. 9. A hamburger comprising the composite hamburger according to claim 6 sandwiched between hamburger buns.