JP7148676B2 - Seasoning composition and its use - Google Patents

Description

TECHNICAL FIELD The present invention relates to a seasoning composition, a food using the seasoning composition, and a method for producing the food.

A hamburger is a typical minced meat processed food, and is eaten on a daily basis by men and women of all ages. Hamburgers are usually cooked by kneading minced meat, vegetables such as onions, seasonings, and the like to prepare hamburger dough, and then heating the dough in a frying pan or the like.

The juiciness of the hamburger is obtained by the fact that the oil, fat and water content spreads moderately throughout the hamburger as meat juice, and this meat juice overflows into the mouth when eaten. However, depending on the degree of heating when the hamburger meat is heated, oil and fat content and water content may be released too much to the outside, resulting in a loss of juiciness of the resulting hamburger steak.

Therefore, a hamburger that has a large amount of meat juice and feels juicy when eaten is known so far by mixing gelatin with minced meat to give the hamburger a juicy feel (see Non-Patent Document 1).

Morinaga & Co., Ltd., “Juicy Hamburger”, [online], [searched on April 21, 2016], Internet <URL: https://www.morinaga.co.jp/recipe/detail/657>

When the hamburger meat is heated, the fat and oil of the meat dissolves and the moisture evaporates, so the weight of the hamburger after cooking decreases. Therefore, there is a problem that the yield of the hamburger after cooking is low.

In addition, the present inventors produced a gelatin-containing hamburger steak by heating and cooking the meat obtained by kneading gelatin into minced meat, like the hamburger steak described in Non-Patent Document 1. Such a gelatin-containing hamburger certainly gave a sense of juiciness, with a large amount of meat juice overflowing in one's mouth when eaten. However, the present inventors have found that such gelatin-containing hamburgers have the following various problems. That is, the gelatin was insufficient to suppress the exudation of oils and fats and water, and the resulting hamburger steak had a poor yield. In addition, the hamburger had a sticky feeling due to the gelatin exuded from the hamburger during cooking, and the surface of the hamburger was burnt.

Furthermore, the present inventors found that when a hamburger is cut with a knife or the like, a certain amount of meat juice overflows, which enhances the palatability and stimulates the appetite.

Therefore, while the amount of meat juice that stimulates the appetite when cutting is overflowing, the yield is improved by keeping the oil and water content inside, and the meat juice overflows into the mouth when eating, making it juicy. The first problem to be solved by the present invention is to provide a seasoning composition that can be used when cooking minced meat processed foods such as hamburgers.

The present invention also aims to provide a minced meat processed food excellent in meat juice content, yield and texture when cut, and a method for producing the minced meat processed food by using the seasoning composition. This is the second subject.

The present inventors have made intensive research to solve the above problems, applied a number of seasonings to prepare and cook hamburger steak, and then cut the hamburger after cooking. Trial and error were carried out so as to obtain a minced meat processed food excellent in texture. As a result, despite repeated failures, by using a combination of collagen or a water-insoluble collagen-processed product, a water-soluble collagen-processed product, and starch, the amount of meat juice at the time of cutting is large, but at the time of eating. The present inventors have found that a processed minced meat food with remarkably excellent juiciness can be obtained. The minced meat processed food obtained was surprisingly excellent in yield.

Even more surprisingly, collagen or a water-insoluble treated collagen product, a water-soluble treated collagen product and starch are used alone or in combination of the two, as described above. A minced meat processed food excellent in meat juice amount, yield and texture when cut was not obtained.

Based on the above findings, the present inventors have developed a seasoning composition containing at least collagen or a water-insoluble collagen-processed product, a water-soluble collagen-processed product, and starch; We succeeded in creating a minced meat processed food and a method for producing the minced meat processed food. The present invention is an invention that has been completed based on such knowledge and successful examples.

Thus, according to one aspect of the invention, there is provided:
[1] A seasoning composition containing the following components (1) to (3).
(1) Collagen or water-insoluble treated collagen (2) Water-soluble collagen treated product (3) Starch [2] The seasoning composition is a seasoning composition for ground meat processed food [1 ].
[3] The composition according to [1] or [2], wherein the treated water-insoluble collagen is gelatin having a melting point of 95°C or higher.
[4] The composition according to any one of [1] to [3], wherein the water-soluble treated collagen is gelatin having a melting point of 25 to 85°C.
[5] Any one of [1] to [4], wherein the components (1) and (2) are each contained in an amount of more than 0.01% by mass and less than 1% by mass with respect to minced meat A composition according to claim 1.
[6] The composition according to any one of [1] to [5], wherein the starch is contained in an amount of more than 0.1% by mass and less than 2% by mass with respect to minced meat.
[7] The components (1) to (3) are contained in a total amount of more than 0.15% by mass and less than 2.5% by mass with respect to minced meat [1] to [6] The composition according to any one of Claims 1 to 3.
[8] A minced meat processed food comprising the composition according to any one of [1] to [7] and minced meat as raw materials.
[9] Minced meat processed food, comprising a step of obtaining a minced meat processed food by heating and cooking a mixture of an aqueous solution containing the composition according to any one of [1] to [7] and minced meat. manufacturing method.

According to the composition, the processed minced meat food, and the method for producing the processed minced meat food, which are one aspect of the present invention, the amount of meat juice is large at the time of cutting after cooking, and the yield is good while the juiciness is felt when eaten. A minced meat processed food can be obtained.

The minced meat processed food obtained by the composition and the production method of one embodiment of the present invention and the minced meat processed food of one embodiment of the present invention exhibit little oozing of meat juices during cooking, so that cloudy meat juices are produced on the surface of the hamburger steak. It reduces sticking, and while it has a crispy surface due to the suppression of scorching, it suppresses the slimy texture due to gelatin.

In particular, a hamburger steak after cooking usually has a hard texture in the outer layer, causing a dry feeling. It tends to have an oily texture. However, by using the composition that is one embodiment of the present invention, it is expected that a minced meat processed food that can maintain a soft texture while suppressing deterioration such as hardness and dryness over time can be obtained.

Hereinafter, the details of the composition, the minced meat processed food, and the minced meat processed food manufacturing method, which are one aspect of the present invention, will be described, but the technical scope of the present invention is not limited only by the items of this item, The present invention can take various forms as long as it achieves its purpose.

The composition of one aspect of the present invention includes collagen or a water-insoluble collagen treated product (hereinafter collectively referred to as component (1)), a water-soluble collagen treated product (hereinafter referred to as component (2)) and starch (hereinafter sometimes referred to as component (3)).

The composition of one embodiment of the present invention, for example, is used in cooking a minced meat processed food containing minced meat as a main ingredient, so that the minced meat processed food obtained has a juicy amount at the time of cutting that induces palatability, Excellent yield, juicy texture and reduced stickiness can be imparted. Therefore, the composition of one embodiment of the present invention is preferably a seasoning composition for minced meat processed foods.

Although the technical scope of the present invention is not bound by any speculation or reasoning, for example, the contained components (1) to (3) exert the following actions, so that one aspect of the present invention Using the composition, it is possible to obtain a ground meat processed food excellent in juiciness, yield and texture when cut. That is, by using the composition of one embodiment of the present invention, the outflow of oils and fats and water during cooking is suppressed mainly by the action of the components (1) and (3), so that the yield is improved. Due to the action of the component (2), the meat juice overflows when cutting, and the moisture containing the meat juice is retained mainly by the action of the component (1). It is possible to obtain a minced meat processed food that has a juicy texture without being sticky.

Minced meat is not particularly limited as long as it is minced meat as it is commonly known. , meat ground to a desired size, for example, a size of about 1 to 12 mm. The minced meat may be made into a paste by mixing meat with water, oil, or the like, if desired, using a silent cutter or the like.

The minced meat processed food is not particularly limited as long as it is processed and cooked using minced meat. Hamburg steak, meatballs, and meatloaf are preferred because the meat juices overflowing when eaten promote the appetite and the taste (juiciness) of the meat juices that spreads in the mouth can be enjoyed.

Collagen is not particularly limited as long as it is a commonly known fibrous protein. Collagen is generally known to have a triple helix (spiral) structure consisting of three polypeptide chains each having a molecular weight of about 100,000 and consisting of about 1,000 amino acids. Collagen is insoluble in water. Commercially available collagen, collagen isolated from living tissue, and the like can be used without particular limitation. Examples of commercially available collagen include, but are not limited to, "Kapro B95 SF" (manufactured by Nippi). Collagen can be used singly or in combination of two or more of the above-described ones.

The water-insoluble treated collagen is not particularly limited as long as it is obtained by subjecting collagen or collagen-containing tissue to water-solubilization treatment and further to partial water-insolubilization treatment. Examples of water-insoluble treated collagen products include treated collagen products with a melting point of 90° C. or higher, among which gelatin with a melting point of 95° C. or higher is preferred. Here, gelatin having a melting point of 95°C or higher means that 50g of water and 5g of gelatin are placed in a 100ml glass beaker, and the water temperature in the beaker is set to 95°C or higher, for example, by adding 50g of water and 5g of gelatin to a hot water bath while manually stirring with a spatula. Gelatin that does not visually confirm complete dissolution even when the temperature reaches 98°C. A water-insoluble treated collagen can be obtained, for example, by subjecting bovine bones to degreasing and demineralization, followed by lime treatment, followed by hot water extraction to partially insolubilize the gelatin. can. As the water-insoluble treated collagen, commercially available products may be used, and examples thereof include "high water-holding gelatin Q-cell UH-10EG" (manufactured by Nitta Gelatin Co., Ltd.). Examples include, but are not limited to. The water-insoluble treated collagen can be used alone or in combination of two or more.

At least one of the collagen and the water-insoluble treated collagen may be used in the composition of one aspect of the present invention, or both of them may be used.

The water-soluble collagen-treated material is not particularly limited as long as it is obtained by subjecting collagen or collagen-containing tissue to water-solubilization treatment. Examples of water-soluble treated collagen products include treated collagen products with a melting point of 20° C. or more and less than 90° C. Among them, gelatin with a melting point of 25 to 85° C. is preferable. Here, gelatin having a melting point of 25 to 85° C. means that 50 g of water and 5 g of gelatin are placed in a 100 ml glass beaker, and the water temperature in the beaker is 25° C. or higher, for example It refers to gelatin that is visually confirmed to be partially dissolved when the temperature reaches 30°C, and visually confirmed to be completely dissolved when the water temperature in the beaker reaches 85°C or lower, for example, around 80°C. As the water-soluble collagen-treated product, commercially available gelatin may be used, and examples thereof include, but are not limited to, “Morinaga Cook Gelatin” (manufactured by Morinaga & Co., Ltd.). The water-soluble collagen-treated product may be produced by referring to a method for producing ordinary gelatin. Examples include gelatin obtained by water extraction. The water-soluble collagen-treated material can be used alone or in combination of two or more of the above.

The starch is not particularly limited as long as it is used as a commonly known food or food additive. Starch includes modified starch obtained by processing starch. Specific examples of starch include corn starch, sweet potato starch, tapioca starch, wheat starch, rice starch, potato starch, sago starch, bracken starch, lotus starch, arrowroot starch, mung bean starch, cassava starch, potato starch, and hydroxypropylated starch. , phosphate-crosslinked starch, hydroxypropylated phosphate-crosslinked starch, acetylated phosphate-crosslinked starch, acetylated adipic acid-crosslinked starch, acetic acid starch, acid-treated starch, pregelatinized starch, oxidized starch, enzyme-treated starch, and the like. Starch can be used singly or in combination of two or more of the above.

The contents of components (1) to (3) are not particularly limited as long as they are sufficient to solve the problems of the present invention. When using the composition of one embodiment of the present invention, in order to improve the yield of the minced meat processed food and further impart an excellent meat juice amount and texture when cut to the minced meat processed food, the component (1) The content is preferably more than 0.01% by mass and less than 1% by mass, more than 0.05% by mass and less than 0.9% by mass with respect to minced meat More preferably, the content of component (2) is preferably more than 0.01% by mass and less than 1% by mass, more than 0.05% by mass, and More preferably, the amount is less than 0.9% by mass; and/or the content of component (3) is more than 0.1% by mass and less than 2% by mass relative to minced meat more preferably more than 0.2% by weight and less than 0.9% by weight.

Components (1) to (3) are preferably contained in a total amount of more than 0.15% by mass and less than 2.5% by mass with respect to minced meat, more than 0.3% by mass, Moreover, it is more preferable that the amount is less than 2.0% by mass.

Regarding the contents of components (1) to (3), the amounts relative to the total amount of the composition of one embodiment of the present invention are appropriately set according to the types and amounts of salt, spices, flavoring agents, and other components to be mixed together. There is no particular limitation. The content of components (1) to (3) is, for example, preferably 0.1% by mass or more and less than 100% by mass with respect to the total amount of the composition of one embodiment of the present invention. , more preferably 0.4 to 20% by mass, more preferably 0.6 to 10% by mass. The total content of components (1) to (3) is, for example, preferably 1 to 100% by mass, more preferably 2 to 30% by mass, and 6 to 20 mass % is more preferable.

The composition of one embodiment of the present invention is not particularly limited because its form can be appropriately set depending on the components contained. Examples thereof include solid or liquid compositions such as powders and suspensions. Considering that component (1) is a water-insoluble component, it is preferably a solid composition such as a powder.

The seasoning effect of the composition of one embodiment of the present invention on the processed minced meat food is compared to the case where the composition of one embodiment of the present invention is not used. It is not particularly limited as long as it has the effect of improving or improving any one characteristic of feeling, but for example, it is preferably the effect of improving or improving all of these characteristics. In other words, the minced meat processed food produced without using the composition of one aspect of the present invention has an excessive or It is too small, the yield is poor, and one of the hard texture, rough texture, and dry texture can be felt. The seasoning effect on the minced meat processed food can be confirmed by the method described in Examples below.

The composition of one embodiment of the present invention can contain other components in addition to components (1) to (3). Other ingredients are not particularly limited, but are, for example, seasoning ingredients and foodstuffs. Specifically, when the composition of one embodiment of the present invention is a solid composition such as powder, salt, sugar, , powdered soy sauce, grain ingredients (bread crumbs, flour, oatmeal, etc.), spices (ginger, red pepper, pepper, basil, oregano, ginger, mixed spices, etc.), vegetable ingredients (radish, carrots, onions, garlic, cabbage, mixed vegetables, etc.) ), meat ingredients (chicken powder, meat powder, fish powder, etc.), yeast extract, thickeners (polysaccharide thickeners such as carrageenan, etc.), fruit pulp (apple pulp, thigh pulp, etc.), seeds and nuts (sesame seeds, etc.) , chemical seasonings (sodium glutamate, sodium inosinate, etc.), flavors, etc., and these can be used alone or in combination of two or more.

Moreover, a liquid component can be used as another component. When the composition of one embodiment of the present invention is used as a solid composition, the solid composition can be obtained by mixing the liquid component and the solid component, followed by drying according to a conventional method. Liquid ingredients are not particularly limited, but for example, water, alcohol, soy sauce, sweet ingredients (mirin, liquid sugar, starch syrup, etc.), sour ingredients (vinegar, yuzu, citrus fruits such as lemon), fats and oils (sesame oil, Olive oil, salad oil, butter, etc.), alcoholic beverage ingredients (wine, sake, etc.), fruit juice (apple juice, etc.), etc., and these can be used alone or in combination of two or more.

As other ingredients, spices, salt, dried or It is preferable to include at least powdered vegetable ingredients and the like. The content of other components can be appropriately set as long as the problems of the present invention can be solved.

The method for producing the composition of one embodiment of the present invention is not particularly limited. 1) to (3) and other ingredients, and if necessary liquid ingredients such as water and mirin, are subjected to mixing means such as stirring at room temperature or under heating to mix, and if necessary A method including drying can be mentioned.

The composition of one embodiment of the present invention can be a packaged composition that is packed and sealed in a container. Although the container is not particularly limited, for example, metal such as aluminum, paper, plastic such as PET and PTP, single-layer or laminated film bag, retort pouch, vacuum pack, aluminum container, plastic container, bottle, can, etc. Of these, laminated films and retort pouches, which have a proven track record as food packaging containers, are preferred, and laminated films and retort pouches using materials that block the passage of air and light into the bag are more preferred. preferable.

The method of cooking the minced meat processed food using the composition of one embodiment of the present invention is not particularly limited, and may be appropriately set according to the type and amount of the minced meat and other ingredients, the cooking mode of the minced meat processed food, and the like. However, for example, the composition of one embodiment of the present invention and water are mixed and left for several minutes to several tens of minutes, then the obtained seasoning liquid and minced meat are kneaded and molded, and then obtained A method including subjecting the mixture (seed) to heat cooking using a cooking utensil such as a frying pan according to the cooking form of the minced meat processed food.

Also, when kneading the composition of one embodiment of the present invention and minced meat, or before or after kneading, vegetables and other ingredients are added and kneaded, and then the resulting product is subjected to heat cooking. , various aspects of minced meat processed foods are obtained. At this time, meat may be added as other ingredients.

A processed minced meat food of one embodiment of the present invention contains at least the composition of one embodiment of the present invention and minced meat as raw materials. The processed minced meat food of one embodiment of the present invention is excellent in juiciness, yield and texture when cut compared to processed minced meat food that does not contain the composition of one embodiment of the present invention as a raw material. The processed minced meat food of one embodiment of the present invention is obtained, for example, by cooking the composition of one embodiment of the present invention and minced meat, which are raw materials, in accordance with the aspect of the processed minced meat food.

A method for producing a processed minced meat food of one embodiment of the present invention includes at least a step of obtaining a processed minced meat food by cooking a mixture of an aqueous solution containing the composition of one embodiment of the present invention and minced meat. When mixing the minced meat with the aqueous solution containing the composition of one embodiment of the present invention, other seasonings, foodstuffs, and the like may be added. The method of cooking with heat can be appropriately set according to the aspect of the minced meat processed food. The ground meat processed food obtained by the method for producing the ground meat processed food of one embodiment of the present invention should be prepared immediately after cooking or at room temperature so that the seasoning effect of the composition of one embodiment of the present invention on the ground meat processed food can be exhibited. It is preferable to eat it after leaving it for several minutes.

Specific embodiments of the method for producing processed minced meat include, for example, the following method for producing hamburgers. A composition of one embodiment of the present invention and 100 ml of water are placed in a bowl, mixed well, and left for 1 minute to obtain a seasoning liquid. In the meantime, lightly coat a frying pan with oil and spread it all over. Next, 300 g of minced meat is added to the resulting seasoning liquid and kneaded well by hand until sticky. This kneaded product is divided into 4 equal parts to form balls, and each ball is hit 20 to 30 times to remove air. Next, shape the dough into an oval shape so that the surface of the dough is smooth. The standard thickness is about 3 cm. Arrange the seeds in a frying pan with oil, make a dent in the center, and heat. At this time, the recessed part is about 1 cm, and the surrounding part is about 1.5 cm. Cover the frying pan and steam for 5 minutes over medium heat. When the color of the surface of the meat changes, turn it over, cover it, and steam-grill it for 4 minutes over medium heat to obtain a hamburger.

The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples, and the present invention can take various aspects as long as the problems of the present invention can be solved. .

[1. Preparation of powder seasoning]
By lightly mixing the basic ingredients in the amounts shown in Table 1 below with the water-soluble (low melting point) gelatin, water-insoluble (high melting point) gelatin and starch in the amounts shown in Table 2 below, the compositions of Examples 1 to 14 were obtained. A powder seasoning was prepared. Table 2 also shows the ratio of each component to minced meat (300 g) and the evaluation results described later. The bread crumbs are “Star Brand Soft Bread Crumbs” (manufactured by Star Foods), the dried onions are “Onion Chop” (manufactured by Kaneka Sun Spice), the spices are “Mix Spice for Hamburger” (manufactured by Kaneka Sun Spice), As carrageenan, "Geneugel CJ" (manufactured by Sansho) was used. Also, "Morinaga Cook Gelatin" (manufactured by Morinaga & Co., Ltd.) was used as the water-soluble gelatin, "High Water Retentive Gelatin Q-Cell UH-10EG" (manufactured by Nitta Gelatin) was used as the water-insoluble gelatin, and potato starch was used as the starch. In addition, when 50 g of water and 5 g of "Morinaga Cook Gelatin" are placed in a 100 ml glass beaker and placed in a hot water bath while manually stirring with a medicine spoon, the water temperature in the beaker reaches 30 ° C. Visual observation of "Morinaga Cook Gelatin" When the water temperature in the beaker reached 80°C, it was visually confirmed that the "Morinaga Cook gelatin" was completely dissolved. In addition, when 50 g of water and 5 g of "high water retention gelatin Q-cell UH-10EG" are placed in a 100 ml glass beaker and placed in a hot water bath while manually stirring with a spatula, even if the water temperature in the beaker reaches 98 ° C. , it could not be confirmed by visual observation that the "highly water-holding gelatin Q-cell UH-10EG" was completely dissolved.

[2. Preparation of food samples]
A powdered seasoning obtained by combining the total amount of three kinds of gelatin and starch in proportions to the minced meat of Examples 1 to 14 shown in Table 2 and 21 g of the basic ingredients shown in Table 1 is added to 100 g of water and A seasoning liquid was obtained by mixing for minutes. The obtained seasoning liquid was kneaded with 300 g of minced meat, and the resulting mixture was subdivided into 100 g portions to prepare hamburger steak. A food sample was prepared by arranging the seeds in a frying pan, heating with a lid, and baking both sides at medium heat for 4 minutes at a time.

[3. Food sample evaluation method]
Food samples were evaluated for yield, gravy and juiciness as follows.

(1) Yield The weight of the hamburger after baking 100 g of hamburger dough was evaluated according to the following criteria.
◎: 80 g or more ○: 75 g or more and less than 80 g △: 70 g or more and less than 75 g ×: less than 70 g

(2) Amount of meat juice The amount of meat juice was evaluated according to the following criteria by visually confirming the amount of meat juice that overflowed when the food sample was cut with a knife.
◎: Approximately the same amount as in Example 1 ○: Slightly less amount than in Example 1 △: Very less amount than in Example 1 ×: Almost no gravy

(3) Juiciness Juiciness was evaluated sensory based on the amount of meat juice exuding from the hamburger when eaten, and juiciness and dryness based on the following criteria.
◎: Juicy feeling, no dry feeling ○: Juicy feeling, almost no dry feeling △: Little juicy feeling, slightly dry feeling ×: Almost no juicy feeling, dry feeling there is

[4. Food sample evaluation results]
Table 2 shows the results of evaluating the food samples. As shown in Table 2, the content of water-soluble gelatin and water-insoluble gelatin is 0.05 to 0.8 wt%, the content of starch is 0.2 to 1.7 wt%, and Food samples using powdered seasonings with a total content of these three ingredients of 0.3 to 2.2 wt% were excellent in yield, gravy and juiciness. In particular, the content of water-soluble gelatin and water-insoluble gelatin is 0.1-0.8 wt%, the content of starch is 0.4-0.8 wt%, and the total content of these three components The food samples using the powdered seasoning with an amount of 0.7 to 1.7 wt% were remarkably excellent in yield, meat juice amount and juiciness, and the sliminess due to gelatin was hardly felt. There was almost no scorching on the surface of the hamburger steak after baking.

In addition, when comparing the overall texture of the food samples of Examples 4 and 14, in which the contents of water-soluble gelatin, water-insoluble gelatin, and starch were compared with those of Example 1 in a double series, Examples 1 and 4 were There was a juicy feeling, and the texture was good without feeling dryness, but Example 14 was overall soft and felt powdery.

[5. Evaluation of types of starch]
Powdered seasonings of Examples 15 and 16 are prepared by lightly mixing the basic ingredients in the amounts shown in Table 1 with the water-soluble gelatin, water-insoluble gelatin, and starch in the amounts shown in Example 1 in Table 2. did. However, as the starch in Example 15, potato starch, which is a commercially available raw starch, was used, and as the starch in Example 16, hydroxypropylated phosphate-crosslinked starch was used.

Using the powdered seasonings of Examples 1 and 15 to 16, food samples were prepared with reference to 2 above, and the resulting food samples were evaluated as described in 3 above. The yield, gravy and juiciness of the food samples obtained using the powdered seasoning of Example 1 were comparable to those of the food samples obtained using the powdered seasoning of Example 1.

[6. Evaluation of Collagen]
The powdered seasoning of Example 17 was prepared by lightly mixing the basic ingredients in the amounts shown in Table 1 above with the water-soluble gelatin, water-insoluble gelatin and starch in the amounts shown in Example 1 in Table 2 above. However, instead of water-insoluble gelatin, collagen "Kapro B95 SF" (manufactured by Nippi) was used. In addition, when 50 g of water and 5 g of "Kapro B95 SF" are placed in a 100 ml glass beaker and put in a hot water bath while manually stirring with a medicine spoon, even if the water temperature in the beaker reaches 98 ° C., "Kapro B95 SF" could not be confirmed to be completely dissolved.

Using the powdered seasonings of Examples 1 and 17, food samples were prepared with reference to 2 above, and the resulting food samples were evaluated as described in 3 above. The yield, gravy and juiciness of the food samples obtained by the method were equivalent to those of the food samples obtained using the powdered seasoning of Example 1.

In addition, the food samples obtained using the powdered seasonings of Examples 1 and 17 were evaluated immediately after baking and after standing for 5 minutes after baking, and no difference was observed between them.

[7. Mixing example]
Non-limiting specific embodiments of the composition of one embodiment of the present invention include, for example, a seasoning composition for gyoza with the blending amounts shown in Table 3.

The composition of one embodiment of the present invention produces a highly palatable minced meat processed food that has a good yield while having a large amount of meat juice when cut, and exhibits an excellent juicy texture when eaten. Since it can be used in various situations, it can widely contribute to people's health from the nutrients suitable for the human body derived from minced meat and other foodstuffs. In addition, the processed minced meat food of one embodiment of the present invention and the processed minced meat food obtained by the production method of one embodiment of the present invention can be industrially produced and can be provided at restaurants. Therefore, it is useful as a food that is used in various scenes.

Claims (4)

(1) 0.6 to 10% by mass of water-insoluble gelatin that does not visually confirm complete dissolution in water at a water temperature of 98° C. when contained at 10% by mass relative to the amount of collagen or water;
(2) 0.6 to 10% by mass of water-soluble gelatin that is visually confirmed to dissolve completely in water at a water temperature of 80° C. when contained at 10% by mass relative to the amount of water;
(3) A solid seasoning composition containing 2.3 to 20 % by mass of starch and having a total content of 6 to 23.6 % by mass of components (1) to (3). 2. The composition according to claim 1, wherein the seasoning solid composition is a seasoning composition for minced meat processed foods. A minced meat processed food comprising the composition according to any one of claims 1 and 2 and minced meat as raw materials. A method for producing a minced meat processed food, comprising the step of obtaining a minced meat processed food by heating and cooking a mixture of an aqueous solution containing the composition according to any one of claims 1 and 2 and minced meat.