Texture improver and food production method

Abstract

To provide a texture improver and a food production method which can impart an egg white-like texture to food.SOLUTION: The texture improver includes petrified seaweed powder and organic acid powder. In the texture improver, when the acidity of the organic acid powder is X (mass%), the blending ratio A of the petrified seaweed powder satisfies 1≤A≤20, the blending ratio B of the organic acid powder satisfies 5 / X≤B≤200 / X, and the mass ratio of the petrified seaweed powder to the organic acid powder satisfies A:B. In the food production method, petrified seaweed powder and organic acid powder are added to a food dough or a main ingredient of noodles which contains at least one of meat, fish meat, and vegetable protein. In the food production method, when the acidity of the organic acid powder is X (mass%), the amount of the added petrified seaweed powder is 0.01 pts. mass or more and 0.2 pts. mass or less, and the amount of the added organic acid powder is 0.05 / X pts. mass or more and 2 / X pts. mass or less relative to 100 pts. mass of the food dough or the main ingredient of the noodles.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a texture improver and a method for producing a food product. [Background technology]

[0002] Egg white is used in processed foods using meat, fish, or vegetable protein, and in noodle dough to improve texture and quality. On the other hand, because egg white is an allergen and the supply of egg white is unstable, egg white substitute materials that impart an egg white-like texture are being studied. For example, Patent Document 1 discloses a texture-improving composition that is characterized by containing swelling-inhibited starch and wheat protein. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2016-67336 A Summary of the Invention [Problem to be solved by the invention]

[0004] In the field of egg white substitute materials for imparting an egg white-like texture, further improvements are desired to bring the texture closer to that obtained when egg white is added. [Means for solving the problem]

[0005] The texture improver for solving the above problem comprises petrified seaweed powder and organic acid powder, and when the acidity of the organic acid powder is X (mass%), the blending ratio A of the petrified seaweed powder satisfies 1≦A≦20, the blending ratio B of the organic acid powder satisfies 5 / X≦B≦200 / X, and the mass ratio of the petrified seaweed powder to the organic acid powder satisfies A:B.

[0006] By adding an appropriate amount of the texture modifier containing the above-mentioned mass ratio of petrified seaweed powder and organic acid powder to the main ingredient of food dough or noodles, it is possible to impart an egg white-like texture, such as hardness and crumbling, to the food. Therefore, it is possible to impart an egg white-like texture while avoiding the use of egg white, which is an allergen.

[0007] The texture modifier may further contain trisodium citrate. By using a texture modifier containing trisodium citrate in addition to the petrified seaweed powder and the organic acid powder, the hardness and crumbling feeling can be closer to those of the texture modifier using egg white.

[0008] In the above texture modifier, the compounding ratio C of the trisodium citrate may satisfy 0.5≦C≦20, and the mass ratio of the petrified seaweed powder, the organic acid powder, and the trisodium citrate may satisfy A:B:C. By adding an appropriate amount of a texture modifier containing the petrified seaweed powder, the organic acid powder, and the trisodium citrate in the above mass ratios to a food dough or a main ingredient of noodles, it is possible to suitably impart an egg white-like texture, such as hardness and crumbling feeling, to the food.

[0009] The texture modifier may further contain gluten. A texture modifier containing trisodium citrate and gluten in addition to the petrified seaweed powder and organic acid powder exhibits a particularly remarkable effect of improving hardness and crumbling feel, thereby providing hardness and crumbling feel equivalent to those obtained when egg white is used.

[0010] In the texture modifier, the organic acid powder may be powdered vinegar. By using powdered vinegar as the organic acid powder in the texture modifier, it is possible to impart an egg white-like texture without increasing the number of ingredients listed as food additives.

[0011] A method for producing a food product to solve the above problem comprises adding petrified seaweed powder and organic acid powder to a food dough containing at least one of meat, fish meat, and vegetable protein, or to a main ingredient of noodles, and when the acidity of the organic acid powder is X (mass%), the amount of the petrified seaweed powder added is 0.01 parts by mass or more and 0.2 parts by mass or less, and the amount of the organic acid powder added is 0.05 / X parts by mass or more and 2 / X parts by mass or less, per 100 parts by mass of the food dough or main ingredient of the noodles.

[0012] According to the above-mentioned manufacturing method, the above-mentioned amounts of petrified seaweed powder and organic acid powder can be added to food to give it an egg white-like texture, such as hardness and crumbling feeling. Therefore, it is possible to give the food an egg white-like texture while avoiding the use of egg white, which is an allergen.

[0013] In the above-mentioned manufacturing method, trisodium citrate may be further added to the main ingredient of the food dough or the noodles. By adding trisodium citrate in addition to the petrified seaweed powder and the organic acid powder, the hardness and crumbling feeling can be closer to those of the food dough or the noodles when egg white is used.

[0014] In the above-mentioned production method, 0.005 parts by mass or more and 0.2 parts by mass or less of the trisodium citrate may be added to 100 parts by mass of the main ingredient of the food dough or the noodle. By adding the above-mentioned amount of trisodium citrate in addition to the petrified seaweed powder and the organic acid powder, the food can be more suitably imparted with an egg white-like texture, such as hardness and crumbling feeling.

[0015] In the above-mentioned production method, the organic acid powder may be a powdered vinegar. By using the powdered vinegar as the organic acid powder, it is possible to impart an egg white-like texture without increasing the number of ingredients listed as food additives.

[0016] The texture modifier for solving the above problem contains petrified seaweed powder, organic acid powder, and trisodium citrate. The texture improver containing the petrified seaweed powder and the organic acid powder can impart egg white-like texture such as hardness and crumbling feeling to food. Therefore, egg white-like texture can be imparted while avoiding the use of egg white, which is an allergen. The texture improver containing trisodium citrate in addition to the petrified seaweed powder and the organic acid powder can make the hardness and crumbling feeling closer to those of egg white.

[0017] A food manufacturing method for solving the above problem includes adding petrified seaweed powder, an organic acid, and trisodium citrate to at least one of meat, fish meat, and vegetable protein, or to the main ingredient of noodles.

[0018] According to the above-mentioned manufacturing method, the food can be given an egg white-like texture, such as hardness and crumbling feeling, by using the petrified seaweed powder and the organic acid. Therefore, the egg white-like texture can be given while avoiding the use of egg white, which is an allergen. In addition to the petrified seaweed powder and the organic acid, the food can be given a hardness and crumbling feeling closer to that of egg white by adding trisodium citrate. Effect of the Invention

[0019] According to the present invention, it is possible to impart an egg white-like texture to food. [Brief description of the drawings]

[0020] [Figure 1] FIG. 1 is a table showing the composition and evaluation results of each sample in Test Example 1. [Diagram 2] FIG. 2 is a table showing the composition and evaluation results of each sample in Test Example 2. [Diagram 3] FIG. 3 is a table showing the composition and evaluation results of each sample in Test Example 3. [Figure 4] FIG. 4 is a table showing the composition and evaluation results of each sample in Test Example 4. [Diagram 5] FIG. 5 is a table showing the composition and evaluation results of each sample in Test Example 5. [Figure 6] FIG. 6 is a table showing the composition and evaluation results of each sample in Test Example 6. [Figure 7] FIG. 7 is a table showing the composition and evaluation results of each sample in Test Example 7. [Figure 8] FIG. 8 is a table showing the composition and evaluation results of each sample in Test Example 8. [Figure 9] FIG. 9 is a table showing the composition and evaluation results of each sample in Test Example 9. [Figure 10] FIG. 10 is a table showing the composition and evaluation results of each sample in Test Example 10. [Figure 11] FIG. 11 is a table showing the composition and evaluation results of each sample in Test Example 11. [Figure 12] FIG. 12 is a table showing the composition and evaluation results of each sample in Test Example 12. [Figure 13] FIG. 13 is a table showing the composition and evaluation results of each sample in Test Example 13. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0021] An embodiment of the texture improver and the method for producing a food product will be described below. [Texture improver: Uses] The texture modifier is a powdered preparation and is added as a substitute for egg white to any of processed foods using at least one of meat, fish meat, and vegetable protein, and noodles.

[0022] The meat may be, for example, beef, pork, chicken, or lamb, but any type of meat may be used. Processed foods using meat are processed meat foods using minced meat as the main ingredient, such as meat paste products such as hamburger steak, meatballs, meatballs, sausages, formed fried chicken, formed pork cutlet, and formed ham.

[0023] Any white or red fish can be used as the fish meat. The processed food using fish meat is a fish meat processed food using fish paste as the main ingredient, for example, fish sausage, kamaboko, chikuwa, hanpen, tsumire, satsuma-age, and other fish paste products.

[0024] The vegetable protein may be produced from any plant-derived raw material such as soybean, wheat, pea, etc. The vegetable protein may be in the form of a powder, paste, granule, or fiber. The vegetable protein may be used as a partial or total substitute for meat in meat paste products, or as a partial or total substitute for fish meat in fish paste products.

[0025] The noodles may be of any type, such as udon, soba, hiyamugi, somen, Chinese noodles, spaghetti, macaroni, rice vermicelli, etc. The main raw material of the noodles is, for example, at least one selected from the group consisting of wheat flour, buckwheat flour, pea starch, mung bean starch, potato starch, sweet potato starch, and rice flour.

[0026] [Texture improver: Ingredients] The texture improver contains at least petrified seaweed powder and organic acid powder. Petrified seaweed powder is a powder made by processing petrified seaweed, which is the calcareous residue of seaweed. The petrified seaweed is not particularly limited as long as it is obtained by seaweed absorbing mineral components such as calcium and magnesium in the sea, but is, for example, the calcareous residue of red algae, preferably the calcareous residue of Corallinaceae seaweed. The calcareous residue remaining after Corallinaceae seaweed withers is mainly composed of calcium carbonate and magnesium carbonate. The calcareous residue of Corallinaceae seaweed is, for example, composed of 90% by mass or more of inorganic components. The petrified seaweed powder contains, for example, 30% by mass or more of calcium components.

[0027] The fossilized seaweed powder contained in the texture improver can be obtained, for example, by removing impurities such as sand and shells from fossilized seaweed dredged from the seabed by washing, sieving, manual sorting, etc., and then sterilizing and drying the fossilized seaweed, followed by crushing and powdering the fossilized seaweed. The drying method for the fossilized seaweed is not particularly limited, but examples include sun drying and hot air drying. The degree of drying may be such that the moisture content of the fossilized seaweed is sufficiently reduced, for example, until the moisture content is 10% by mass or less, preferably 5% by mass or less. The method for powdering the fossilized seaweed includes, for example, a ball mill, a hammer mill, a roller mill, etc. The order of drying and powdering may be reversed, and for example, the fossilized seaweed before drying may be crushed in advance, and the crushed product may be dried to obtain the fossilized seaweed powder.

[0028] The petrified seaweed powder may be a commercially available product, and examples of commercially available petrified seaweed powder include Aquamin (registered trademark, manufactured by Marigot), Seaweed Calcium IT-1 (manufactured by Taiyo Kagaku Co., Ltd.), and Aqua Mineral (manufactured by Japan Biocon Co., Ltd.).

[0029] The organic acid powder contained in the texture modifier may be a powder containing an organic acid and a substance other than the organic acid, such as powdered vinegar, or may be a powder of purified organic acid. The organic acid powder contained in the texture modifier may be liquid vinegar processed into a powder. The organic acid powder contains at least one selected from the group consisting of, for example, acetic acid, citric acid, malic acid, lactic acid, succinic acid, tartaric acid, butyric acid, fumaric acid, propionic acid, phytic acid, and formic acid. The organic acid powder preferably contains at least one selected from the group consisting of, for example, acetic acid and citric acid, and is particularly preferably a powdered vinegar containing acetic acid.

[0030] Powdered vinegar is vinegar processed into a powder. Vinegar can be any vinegar stipulated in the "Fair Competition Code for Vinegar Labeling" (partially revised on February 1, 2022) established by the National Vinegar Fair Trade Council. In other words, vinegar is brewed vinegar made by brewing and fermenting raw materials without using acetic acid or glacial acetic acid, or synthetic vinegar made by diluting acetic acid or glacial acetic acid. Powdered vinegar may be powdered brewed vinegar made by processing brewed vinegar into a powder, or powdered synthetic vinegar made by processing synthetic vinegar into a powder.

[0031] Brewed vinegar is, for example, grain vinegar or fruit vinegar, but may also be made from vegetables or other agricultural products, alcohol, or honey. Grain vinegar is, for example, rice vinegar, rice black vinegar, or barley black vinegar. Fruit vinegar is, for example, apple vinegar or grape vinegar.

[0032] The acidity of powdered vinegar is the total amount of acid (g) contained in 100g of powdered vinegar expressed as a mass ratio (g / 100g) as stipulated in the "Enforcement Regulations of the Fair Competition Code for the Labeling of Vinegar" (partial amendment approved on January 12, 2022, National Vinegar Fair Trade Council). As an example, the acidity of powdered vinegar is 10% by mass or more and 30% by mass or less. The total amount of acid refers to the mass of acid including acetic acid as well as organic acids other than acetic acid. The same concept of acidity can also be applied to organic acid powders other than powdered vinegar.

[0033] The texture modifier may further include powdered trisodium citrate. The texture modifier may further include powdered gluten. The texture modifier may include excipients and various seasonings in addition to the above components. The excipients and seasonings are not limited as long as they do not inhibit the function of the texture modifier. Examples of excipients include dextrin, starch, sugars, etc. Examples of seasonings include salt or various spices including pepper.

[0034] [Texture improver: composition] If the acidity of the organic acid powder is represented as X (mass%), the mass of the petrified seaweed powder is A, and the mass of the organic acid powder is B, then A and B satisfy 0.25B / X≦A≦200B / X. For example, when the acidity of the organic acid powder is 10 mass% (X=10), the range of A is 0.025B≦A≦20B.

[0035] The blending ratio of the petrified seaweed powder is A, and the blending ratio of the organic acid powder is B. In this case, it is preferable that the blending ratio A satisfies 1≦A≦20, the blending ratio B satisfies 5 / X≦B≦200 / X, and the mass ratio of the petrified seaweed powder to the organic acid powder satisfies A:B. For example, when the acidity of the organic acid powder is 10 mass% (X=10), the blending ratio B is in the range of 0.5≦B≦20.

[0036] In a texture improver containing petrified seaweed powder, organic acid powder, and trisodium citrate, the blending ratio of trisodium citrate is C. In this case, it is preferable that the blending ratios A and B are within the above ranges, the blending ratio C is 0.5≦C≦20, and the mass ratio of the petrified seaweed powder, the organic acid powder, and the trisodium citrate is A:B:C.

[0037] In a texture improver containing petrified seaweed powder, organic acid powder, trisodium citrate, and gluten, the gluten blend ratio is D. In this case, it is preferable that the blend ratios A, B, and C are within the above ranges, the blend ratio D is 10≦D≦250, and the mass ratio of the above four components is A:B:C:D.

[0038] In addition, in a texture improver containing petrified seaweed powder, organic acid powder, and gluten, it is preferable that the blending ratios A and B satisfy the above ranges, the blending ratio D satisfies 10≦D≦250, and the mass ratio of petrified seaweed powder to organic acid powder to gluten satisfies A:B:D.

[0039] [Texture improver: amount added to food] The texture improver is added to a food dough in a processed food using at least one of livestock meat, fish meat, and vegetable protein. The food dough may be, for example, a livestock meat dough containing at least one of livestock meat and vegetable protein, or a fish meat dough containing at least one of fish meat and vegetable protein. Alternatively, the food dough may be, for example, a dough in which livestock meat, fish meat, and vegetable protein are mixed.

[0040] The food dough preferably contains 10% by mass or more and less than 100% by mass of livestock or fish meat, and more preferably 10% by mass or more and 90% by mass or less of livestock or fish meat. For example, gyoza dough contains 10% by mass or more and 60% by mass or less of livestock meat. Chicken meatball dough contains 20% by mass or more and 90% by mass or less of livestock meat. Hamburger steak dough contains 10% by mass or more and 90% by mass or less of livestock meat. Shumai dough using fish meat contains 40% by mass or more and 80% by mass or less of fish meat. In addition, from the viewpoint of more suitably imparting an egg white-like texture, the food dough more preferably contains 30% by mass or more and 90% by mass or less of livestock or fish meat. In addition, in the above-mentioned food dough, a part of the livestock or fish meat may be replaced with vegetable protein.

[0041] When the mass of the food dough to which the texture modifier is added is 100 parts by mass, the amount of petrified seaweed powder added to the food dough is preferably, for example, 0.01 part by mass or more and 0.2 part by mass or less. When the acidity of the organic acid powder is expressed as X (mass%), the amount of organic acid powder added to 100 parts by mass of food dough is preferably, for example, 0.05 / X parts by mass or more and 2 / X parts by mass or less. For example, when the acidity of the organic acid powder is 10% by mass (X=10), the amount of organic acid powder added to 100 parts by mass of food dough is preferably 0.005 parts by mass or more and 0.2 parts by mass or less.

[0042] The amount of trisodium citrate added per 100 parts by mass of food dough is preferably, for example, 0.005 parts by mass or more and 0.2 parts by mass or less. The amount of gluten added per 100 parts by mass of food dough is preferably, for example, 0.1 parts by mass or more and 2.5 parts by mass or less.

[0043] The texture modifier is added to, for example, the main ingredient of noodles, such as wheat flour, etc. When the texture modifier is added to 100 parts by mass of the main ingredient of noodles, the amounts of the petrified seaweed powder, the organic acid powder, the trisodium citrate, and the gluten added can be the same as when the texture modifier is added to 100 parts by mass of food dough.

[0044] [Method of manufacturing food using texture improvers] In the method of producing food using a texture modifier, the texture modifier is added to a food dough containing at least one of meat, fish meat, and vegetable protein, or to a noodle raw material. For example, in the case of a paste product, which is an example of a processed food using at least one of meat, fish meat, and vegetable protein, the texture modifier is added to a food dough mixed with the raw materials. For example, in the case of noodles containing wheat flour as a main raw material, a mixture is prepared in which the texture modifier is added to wheat flour in advance, and then kansui (kanko) or water is added to the mixture. In any production method, the texture modifier may be added in the form of a preparation in which the components of the texture modifier are mixed, or each component of the texture modifier may be added separately.

[0045] The content (mass%) of the petrified seaweed powder, organic acid powder, trisodium citrate, and gluten in the texture modifier varies depending on the content of excipients and other ingredients. Therefore, the amount of the texture modifier added to the raw material may be appropriately determined according to the composition of each component in the texture modifier so that the amount of the petrified seaweed powder, organic acid powder, trisodium citrate, and gluten added to the mass of the raw material is appropriate. For example, the content of each component in the texture modifier may be determined so that the amount of the texture modifier added to 100 parts by mass of food dough is 0.5 parts by mass or more and 3 parts by mass or less, preferably 0.5 parts by mass or more and 2 parts by mass or less.

[0046] [Operation of the embodiment] When a texture modifier containing petrified seaweed powder and organic acid powder is added to a food dough containing at least one of livestock meat, fish meat, and vegetable protein, the texture modifier dissolves in the water in the food dough. Alternatively, when a texture modifier containing petrified seaweed powder and organic acid powder is added to a main ingredient of noodles and then water is added, the texture modifier dissolves. Petrified seaweed powder is generally almost insoluble in water, but by adding organic acid powder at the same time, the petrified seaweed powder is partially solubilized. It is believed that the dissolved petrified seaweed powder can impart an egg white-like texture, such as hardness and a crumbling feeling (ease of breaking apart when biting), to the food.

[0047] When the texture modifier contains trisodium citrate, the hardness and crumbling feel are closer to those of egg white. This is believed to be because trisodium citrate promotes the dissolution of the petrified seaweed powder. When the texture modifier contains gluten in addition to trisodium citrate, the hardness and crumbling feel are further increased, making the texture closer to that of actual egg white.

[0048] [Test example] Test Examples 1 to 13 will be described below with reference to Figures 1 to 13. Note that the test conditions adopted in each test example are examples or comparative examples for explaining the effects of this embodiment, and do not limit the present invention.

[0049] [Test Example 1] As shown in Fig. 1, in Test Example 1, samples A1 to A10 were prepared by adding different combinations of the ingredients petrified seaweed powder, organic acid powder, trisodium citrate, and gluten to meat dough. The meat dough contains 100 parts by mass of pork shoulder (5 mm minced), 0.7 parts by mass of salt, and 15 parts by mass of cold water. When the composition of the meat dough is converted to mass%, the meat dough contains 86.4% by mass of pork shoulder, 0.6% by mass of salt, and 13% by mass of cold water.

[0050] The petrified seaweed powder used was "Seaweed Calcium IT-1" (manufactured by Taiyo Kagaku Co., Ltd.). The organic acid powder used was powdered rice vinegar (manufactured by Sato Foods Co., Ltd.), which is an example of powdered brewed vinegar among powdered vinegars. The powdered rice vinegar used had an acidity of 10% by mass. In the following Test Examples 2 to 13, the same ingredients as those in Test Example 1 were used for the petrified seaweed powder and organic acid powder unless otherwise specified.

[0051] For samples A1 to A10, the meat dough and each component of the texture modifier were mixed in a food cutter for 1 minute, then the dumplings were formed and heated in a steam oven at 98°C for 7 minutes. Samples A1 to A10 were then produced by cooling the mixture to about 50°C. In addition, for comparison, in Test Example 1, blank sample X1 was produced by cooking only the meat dough without adding any of the texture modifier components, and sample Y1 was produced by adding dried egg white to the meat dough instead of the texture modifier components and cooking it.

[0052] In sample A1, 0.05 parts by mass of petrified seaweed powder was added to a meat dough containing 100 parts by mass of pork shoulder, salt, and cold water. In sample A2, 0.05 parts by mass of powdered vinegar was added. In sample A3, 0.05 parts by mass of trisodium citrate was added. In sample A4, 1 part by mass of gluten was added. In sample A5, 0.05 parts by mass of petrified seaweed powder and 0.05 parts by mass of powdered vinegar were added. In sample A6, 0.05 parts by mass of petrified seaweed powder and 0.05 parts by mass of trisodium citrate were added. In sample A7, 0.05 parts by mass of petrified seaweed powder and 1 part by mass of gluten were added. In sample A8, 0.05 parts by mass of powdered vinegar and 0.05 parts by mass of trisodium citrate were added. In sample A9, 0.05 parts by mass of powdered vinegar and 1 part by mass of gluten were added. In sample A10, 0.05 parts by mass of trisodium citrate and 1 part by mass of gluten were added. In sample X1, only 100 parts by mass of meat dough was used. In sample Y1, 1 part by mass of dried egg white was added to 100 parts by mass of meat dough.

[0053] In Test Example 1, samples A1 to A10 were eaten and the hardness of each sample was evaluated by sensory evaluation. Ten trained panelists scored the samples in increments of 1 to 5. As a scoring standard, sample X1 cooked only with meat batter was given a score of "2 points," and sample Y1, which was made by adding dried egg white to meat batter, was given a score of "5 points." Samples that felt less hard than sample X1 were given a score of "1 point." Samples that were equivalent to sample X1 were given a score of "2 points." Samples that were slightly better in hardness than sample X1 were given a score of "3 points." Samples that were significantly better in hardness than sample X1 were given a score of "4 points." Samples that were particularly better in hardness than sample X1 and equivalent to sample Y1 were given a score of "5 points."

[0054] The scores were calculated in increments of 0.5 points, with 1 point for the average score of the panelists' scores of 1 point or more and less than 1.25 points, 1.5 points for the average score of 1.25 points or more and less than 1.75 points, 2 points for the average score of 1.75 points or more and less than 2.25 points, 2.5 points for the average score of 2.25 points or more and less than 2.75 points, 3 points for the average score of 2.75 points or more and less than 3.25 points, 3.5 points for the average score of 3.25 points or more and less than 3.75 points, 4 points for the average score of 3.75 points or more and less than 4.25 points, 4.5 points for the average score of 4.25 points or more and less than 4.75 points, and 5 points for the average score of 4.75 points or more and less than 5 points. In the evaluation, a hardness of 4 points or more was judged to be a preferable level, as a state in which a significant improvement in hardness was obtained. The evaluation results of the hardness of samples A1 to A10 are shown in FIG. 1.

[0055] Samples A1 to A3, which contained powdered petrified seaweed, powdered vinegar, and trisodium citrate, respectively, had the same hardness as blank sample X1, and no improvement in hardness was confirmed (2 points).Sample A4, which contained gluten alone, was confirmed to have a slightly improved hardness compared to blank sample X1 (3 points).

[0056] It was confirmed that sample A5, which was made by adding petrified seaweed powder and powdered vinegar, had a significantly improved hardness compared to blank sample X1 (4 points). In contrast, sample A6, which was made by adding petrified seaweed powder and trisodium citrate, and sample A8, which was made by adding powdered vinegar and trisodium citrate, had the same hardness as blank sample X1. In other words, no improvement in hardness was confirmed in samples A6 and A8 (2 points). In addition, it was confirmed that samples A7, A9, and A10, which were made by adding gluten and either one of petrified seaweed powder, powdered vinegar, or trisodium citrate, had a slightly improved hardness compared to blank sample X1 (3 points).

[0057] From the above, it was confirmed that adding the powdered petrified seaweed and the powdered vinegar to the meat dough significantly improved the hardness. In addition, in the results of samples A4, A7, A9, and A10, the hardness of the meat dough was slightly improved by adding gluten, but no further improvement in hardness was observed even if any one of the powdered petrified seaweed, the powdered vinegar, or the trisodium citrate was further added.

[0058] [Test Example 2] As shown in Fig. 2, in Test Example 2, Sample B1 was prepared by adding petrified seaweed powder and organic acid powder to meat dough, and Samples B2 to B4 were prepared by adding at least one of trisodium citrate and gluten to meat dough in addition to petrified seaweed powder and organic acid powder. Note that in Test Example 2, the same meat dough as in Test Example 1 was used, and cooking was performed in the same process as in Test Example 1. In Test Example 2, Samples X1 and Y1 were prepared in the same manner as in Test Example 1.

[0059] In sample B1, 0.05 parts by mass of petrified seaweed powder and 0.05 parts by mass of powdered vinegar were added to a meat dough containing 100 parts by mass of pork shoulder, salt, and cold water. In sample B2, 0.05 parts by mass of petrified seaweed powder, 0.05 parts by mass of powdered vinegar, and 0.05 parts by mass of trisodium citrate were added. In sample B3, 0.05 parts by mass of petrified seaweed powder, 0.05 parts by mass of powdered vinegar, and 1 part by mass of gluten were added. In sample B4, 0.05 parts by mass of petrified seaweed powder, 0.05 parts by mass of powdered vinegar, 0.05 parts by mass of trisodium citrate, and 1 part by mass of gluten were added. Sample B1 has the same composition as sample A5 in Test Example 1.

[0060] In Test Example 2, samples B1 to B4, X1, and Y1 were eaten and evaluated for hardness and disintegration (ease of breaking apart when bitten) by sensory evaluation. Ten trained panelists scored the samples on a scale of 1 to 5 in increments of 1 point.

[0061] The criteria for hardness were the same as those in Test Example 1. The criteria for the sense of collapse were as follows: first, sample X1 cooked only with meat dough was given a score of "2", and sample Y1, which was made by adding dried egg white to the meat dough, was given a score of "5". Samples with a sense of collapse less than that of sample X1 were given a score of "1". Samples equivalent to sample X1 were given a score of "2". Samples with a sense of collapse slightly improved from that of sample X1 were given a score of "3". Samples with a sense of collapse significantly improved from that of sample X1 were given a score of "4". Samples with a sense of collapse particularly significantly improved from that of sample X1 and equivalent to that of sample Y1 were given a score of "5". The score for the sense of collapse was calculated by converting the average score of each panelist's score into 0.5-point increments in the same manner as the score for hardness.

[0062] Regarding hardness, sample B1, which contains petrified seaweed powder and vinegar powder, was confirmed to have a significantly improved hardness compared to sample X1, as was sample A5 (4 points). Sample B2, which contains petrified seaweed powder, vinegar powder, trisodium citrate, and sample B3, which contains petrified seaweed powder, vinegar powder, and gluten, were confirmed to have an even higher hardness than sample B1 (4.5 points). Sample B4, which contains petrified seaweed powder, vinegar powder, trisodium citrate, and gluten, was confirmed to have a significantly higher hardness than sample X1 and was equivalent to sample Y1 (5 points).

[0063] Regarding the sense of disintegration, it was confirmed that sample B1, which contains petrified seaweed powder and powdered vinegar, and sample B3, which contains petrified seaweed powder, powdered vinegar, and gluten, have a slightly improved sense of disintegration compared to sample X1 (3 points). It was confirmed that sample B2, which contains petrified seaweed powder, powdered vinegar, and trisodium citrate, has a significantly improved sense of disintegration compared to sample X1 (4.5 points). It was confirmed that sample B4, which contains petrified seaweed powder, powdered vinegar, trisodium citrate, and gluten, has a significantly improved sense of disintegration compared to sample X1, and is equivalent to sample Y1 (5 points).

[0064] From the above, it was confirmed that by adding at least one of trisodium citrate and gluten to the meat dough in addition to the petrified seaweed powder and powdered vinegar, the effect of improving the hardness was more enhanced than when petrified seaweed powder and powdered vinegar were added. It was also confirmed that when trisodium citrate was added to the meat dough in addition to the petrified seaweed powder and powdered vinegar, the texture of the disintegration was closer to that of the egg white than when petrified seaweed powder and powdered vinegar were added. It was also confirmed that by adding both trisodium citrate and gluten to the meat dough in addition to the petrified seaweed powder and powdered vinegar, the hardness and disintegration feeling were equivalent to that of the egg white.

[0065] [Test Example 3] As shown in Fig. 3, in Test Example 3, samples C1 to C9 were prepared by adding texture modifiers containing organic acid powder, trisodium citrate, and gluten, and different amounts of petrified seaweed powder to meat dough. In Test Example 3, the same meat dough as in Test Example 1 was used, and cooking was performed in the same manner as in Test Example 1. In Test Example 3, each of Samples C1 to C9 was eaten, and the hardness and crumbling sensation were evaluated by the same sensory evaluation as in Test Example 2.

[0066] In samples C1 to C9, 0.05 parts by mass of powdered vinegar, 0.05 parts by mass of trisodium citrate, and 1 part by mass of gluten were added to 100 parts by mass of meat dough, and texture modifiers were added with different amounts of petrified seaweed powder. In addition, no petrified seaweed powder was added to sample C1.

[0067] The amounts of petrified seaweed powder added to samples C2 to C9 were 0.001 parts by mass, 0.005 parts by mass, 0.01 parts by mass, 0.05 parts by mass, 0.1 parts by mass, 0.15 parts by mass, 0.2 parts by mass, and 0.3 parts by mass, respectively. The evaluation results of samples X1 and Y1 are also shown in Figure 3.

[0068] Regarding hardness, samples C1 to C3, which contained 0 to 0.005 parts by mass of petrified seaweed powder, and sample C9, which contained 0.3 parts by mass of petrified seaweed powder, were slightly harder than sample X1 (3 points). This is at the same level as sample A4 in Test Example 1, in which gluten alone was added to the meat dough, and is therefore considered to be due to the improvement in hardness caused by gluten, rather than the improvement caused by the petrified seaweed powder and organic acid powder (powdered vinegar).

[0069] Samples C4, which contained 0.01 parts by mass of petrified seaweed powder, and sample C8, which contained 0.2 parts by mass of petrified seaweed powder, had significantly improved hardness (4 points) compared to sample X1. Samples C5 to C7, which contained 0.05 parts by mass or more and 0.15 parts by mass or less of petrified seaweed powder, had significantly improved hardness compared to sample X1 and were confirmed to be equivalent to sample Y1 (5 points).

[0070] Regarding the sense of disintegration, sample C1, which does not contain petrified seaweed powder, and sample C2, which contains 0.001 parts by mass of petrified seaweed powder, were confirmed to have a sense of disintegration equivalent to that of sample X1 (2 points). In other words, samples C1 and C2 did not show any improvement in the sense of disintegration due to the petrified seaweed powder. Sample C3, which contains 0.005 parts by mass of petrified seaweed powder, was confirmed to have a sense of disintegration that is significantly improved compared to sample X1 (4 points). Samples C4 to C9, which contain 0.01 parts by mass or more and 0.3 parts by mass or less of petrified seaweed powder, were confirmed to have a sense of disintegration that is particularly significantly improved compared to sample X1 and equivalent to that of sample Y1 (5 points).

[0071] From the above, when the amount of petrified seaweed powder added to 100 parts by mass of meat dough is 0.01 parts by mass or more and 0.2 parts by mass or less, a remarkable improvement in hardness was confirmed. In particular, when the amount of petrified seaweed powder added to 100 parts by mass of meat dough is 0.05 parts by mass or more and 0.15 parts by mass or less, a particularly remarkable improvement in hardness equivalent to the addition of egg white was confirmed. When the amount of petrified seaweed powder added to 100 parts by mass of meat dough is 0.005 parts by mass or more, a remarkable improvement in the feeling of collapse was confirmed. In particular, when the amount of petrified seaweed powder added to 100 parts by mass of meat dough is 0.01 parts by mass or more, a particularly remarkable improvement in the feeling of collapse equivalent to the addition of egg white was confirmed.

[0072] Therefore, it was confirmed that when the amount of petrified seaweed powder added to 100 parts by mass of meat dough is 0.01 parts by mass or more and 0.2 parts by mass or less, a significant improvement in hardness and crumbling feeling can be obtained. In particular, when the amount of petrified seaweed powder added to 100 parts by mass of meat dough is 0.05 parts by mass or more and 0.1 parts by mass or less, a particularly significant improvement in hardness and crumbling feeling equivalent to the addition of egg white can be obtained.

[0073] [Test Example 4] As shown in Fig. 4, in Test Example 4, samples D1 to D9 were prepared by adding texture modifiers containing petrified seaweed powder, trisodium citrate, and gluten, and different amounts of organic acid powder to meat dough. In Test Example 4, powdered vinegar with an acidity of 10% by mass was used as the organic acid powder, as in Test Examples 1 to 3. In Test Example 4, the same meat dough as in Test Example 1 was used, and cooking was performed in the same manner as in Test Example 1. In Test Example 4, each of Samples D1 to D9 was eaten, and the hardness and crumbling sensation were evaluated by the same sensory evaluation as in Test Example 2.

[0074] In samples D1 to D9, 0.05 parts by mass of petrified seaweed powder, 0.05 parts by mass of trisodium citrate, and 1 part by mass of gluten were added to 100 parts by mass of meat dough, and the texture modifier was added in varying amounts of powdered vinegar. In sample D1, no powdered vinegar was added.

[0075] The amount of powdered vinegar added to samples D2 to D9 was 0.001 parts by mass, 0.005 parts by mass, 0.01 parts by mass, 0.05 parts by mass, 0.1 parts by mass, 0.15 parts by mass, 0.2 parts by mass, and 0.3 parts by mass, in the order of samples D2 to D9. Note that FIG. 4 also shows the evaluation results of samples X1 and Y1.

[0076] Regarding hardness, sample D1, which does not contain vinegar powder, sample D2, which contains 0.001 parts by mass of vinegar powder, and sample D9, which contains 0.3 parts by mass of vinegar powder, were slightly harder than sample X1 (3 points). This is the same level as sample A4 in Test Example 1, in which gluten alone was added to the meat dough, so it is thought that the improvement in hardness is due to gluten, not to the petrified seaweed powder and organic acid powder (vinegar powder).

[0077] In sample D3, which contains 0.005 parts by mass of vinegar powder, and samples D6 to D8, which contain 0.1 to 0.2 parts by mass of vinegar powder, the hardness was significantly improved compared to sample X1 (sample D3: 4.5 points, samples D6 to D8: 4 points). In sample D4, which contains 0.01 parts by mass of vinegar powder, and sample D5, which contains 0.05 parts by mass of vinegar powder, the hardness was significantly improved compared to sample X1, and was confirmed to be equivalent to sample Y1 (5 points).

[0078] Regarding the sense of disintegration, sample D1, which does not contain petrified seaweed powder, was confirmed to have the same sense of disintegration as sample X1 (2 points). In other words, sample D1 did not show any improvement in the sense of disintegration due to the petrified seaweed powder. Sample D2, which contained 0.001 parts by mass of petrified seaweed powder, was confirmed to have a slightly improved sense of disintegration compared to sample X1 (3 points). Samples D3 to D9, which contained 0.005 parts by mass or more and 0.3 parts by mass or less of petrified seaweed powder, were confirmed to have a particularly significant improvement in the sense of disintegration compared to sample X1 and to be equivalent to sample Y1 (5 points).

[0079] From the above, when the amount of powdered vinegar having an acidity of 10% by mass added to 100 parts by mass of meat dough is 0.005 parts by mass or more and 0.2 parts by mass or less, a remarkable improvement effect in hardness was confirmed. In particular, when the amount of powdered vinegar added to 100 parts by mass of meat dough is 0.01 parts by mass or more and 0.05 parts by mass or less, a particularly remarkable improvement effect in hardness equivalent to the addition of egg white was confirmed. When the amount of powdered vinegar added to 100 parts by mass of meat dough is 0.005 parts by mass or more, a particularly remarkable improvement effect in the sense of disintegration equivalent to the addition of egg white was confirmed.

[0080] Therefore, when the amount of powdered vinegar added to 100 parts by mass of meat dough is 0.005 parts by mass or more and 0.2 parts by mass or less, a significant improvement in hardness and crumbling feeling was confirmed. In particular, when the amount of powdered vinegar added to 100 parts by mass of meat dough is 0.01 parts by mass or more and 0.05 parts by mass or less, a particularly significant improvement in hardness and crumbling feeling equivalent to the addition of egg white was confirmed.

[0081] In addition, when the acidity of the organic acid powder is expressed as X (mass%), when the amount of organic acid powder added to 100 parts by mass of meat dough is 0.05 / X parts by mass or more and 2 / X parts by mass or less, a significant improvement in hardness and crumbling feeling was confirmed. When the amount of organic acid powder added to 100 parts by mass of meat dough is 0.1 / X parts by mass or more and 0.5 / X parts by mass or less, a significant improvement in hardness and crumbling feeling was confirmed.

[0082] [Test Example 5] 5, in Test Example 5, samples E1 to E8 were prepared by adding texture modifiers containing petrified seaweed powder, organic acid powder, and gluten, and different amounts of trisodium citrate to meat dough. In Test Example 5, the same meat dough as in Test Example 1 was used, and cooking was performed in the same manner as in Test Example 1. In Test Example 5, each of Samples E1 to E8 was eaten, and the hardness and crumbling sensation were evaluated by the same sensory evaluation as in Test Example 2.

[0083] For samples E1 to E8, a texture modifier containing 0.05 parts by mass of petrified seaweed powder, 0.05 parts by mass of powdered vinegar, and 1 part by mass of gluten, with varying amounts of trisodium citrate added, was added to 100 parts by mass of meat dough.

[0084] The amounts of trisodium citrate added to samples E1 to E8 were 0.001 parts by mass, 0.005 parts by mass, 0.01 parts by mass, 0.05 parts by mass, 0.1 parts by mass, 0.15 parts by mass, 0.2 parts by mass, and 0.3 parts by mass, in the order of samples E1 to E8. Note that Fig. 5 also shows the evaluation results of sample B3 of Test Example 2, which contains 0.05 parts by mass of petrified seaweed powder, 0.05 parts by mass of powdered vinegar, and 1 part by mass of gluten, and does not contain trisodium citrate, and samples X1 and Y1.

[0085] Regarding hardness, sample E1, which contained 0.001 parts by mass of trisodium citrate, and sample E2, which contained 0.005 parts by mass of trisodium citrate, showed significantly improved hardness (4.5 points) compared to sample X1. This is at the same level as sample B3 in Test Example 2, and is therefore considered to be due not to the trisodium citrate, but to the addition of petrified seaweed powder, organic acid powder (powdered vinegar), and gluten.

[0086] In samples E3 to E6, in which the amount of trisodium citrate added was 0.01 parts by mass or more and 0.15 parts by mass or less, it was confirmed that the hardness was significantly improved compared to sample X1 and was equivalent to sample Y1 (5 points).

[0087] Sample E7, which contained 0.2 parts by mass of trisodium citrate, had a significantly improved hardness (4 points) compared to sample X1. Sample E8, which contained 0.3 parts by mass of trisodium citrate, had a slightly improved hardness (3 points) compared to sample X1. Compared to the evaluation result (4.5 points) of sample B3 in Test Example 2, which did not contain trisodium citrate, the hardness improvement effect was reduced in both samples E7 and E8.

[0088] Regarding the disintegration sensation, it was confirmed that sample E1, which contained 0.001 parts by mass of trisodium citrate, had a slightly improved disintegration sensation compared to sample X1 (3 points). This is at the same level as sample B1 (see FIG. 2) and sample B3 in Test Example 2, and is therefore considered to be due not to the trisodium citrate but to the petrified seaweed powder and organic acid powder (powdered vinegar).

[0089] It was confirmed that sample E2, in which the amount of trisodium citrate added was 0.005 parts by mass, had a significantly improved disintegrating feel compared to sample X1 (4 points). It was confirmed that samples E3 to E8, in which the amount of trisodium citrate added was 0.01 parts by mass or more and 0.3 parts by mass or less, had a significantly improved disintegrating feel compared to sample X1 and was equivalent to sample Y1 (5 points).

[0090] From the above, when the amount of trisodium citrate added to 100 parts by mass of meat dough is 0.01 parts by mass or more and 0.15 parts by mass or less, a particularly significant improvement in hardness equivalent to the addition of egg white was confirmed. When the amount of trisodium citrate added to 100 parts by mass of meat dough is 0.005 parts by mass or more, a particularly significant improvement in the sense of collapse was confirmed. In particular, when the amount of trisodium citrate added is 0.01 parts by mass or more, a particularly significant improvement in the sense of collapse equivalent to the addition of egg white was confirmed. In addition, it was confirmed that the reduction in the improvement effect in hardness can be suppressed by setting the amount of trisodium citrate added to 0 parts by mass or more and 0.2 parts by mass or less.

[0091] Therefore, it was confirmed that when the amount of trisodium citrate added to 100 parts by mass of meat dough is 0.005 parts by mass or more and 0.2 parts by mass or less, a significant improvement in hardness and crumbling texture can be obtained. In particular, when the amount of trisodium citrate added to 100 parts by mass of meat dough is 0.01 parts by mass or more and 0.15 parts by mass or less, a particularly significant improvement in hardness and crumbling texture equivalent to the addition of egg white can be obtained.

[0092] [Test Example 6] As shown in Fig. 6, in Test Example 6, samples F1 to F8 were prepared by adding texture modifiers containing petrified seaweed powder, organic acid powder, and trisodium citrate, and different amounts of gluten to meat dough. In Test Example 6, the same meat dough as in Test Example 1 was used, and cooking was performed in the same manner as in Test Example 1. In Test Example 6, each of Samples F1 to F8 was eaten, and the hardness and crumbling sensation were evaluated by the same sensory evaluation as in Test Example 2.

[0093] For samples F1 to F8, a texture improver containing 0.05 parts by mass of petrified seaweed powder, 0.05 parts by mass of powdered vinegar, and 0.05 parts by mass of trisodium citrate, and varying amounts of gluten added, was added to 100 parts by mass of meat dough.

[0094] The amounts of trisodium citrate added to samples F1 to F8 were 0.1 parts by mass, 0.5 parts by mass, 1 part by mass, 1.5 parts by mass, 2 parts by mass, 2.5 parts by mass, 3 parts by mass, and 3.5 parts by mass, respectively, for samples F1 to F8. Note that Fig. 6 also shows the evaluation results of sample B2, X1, and Y1 of Test Example 2, which contains 0.05 parts by mass of petrified seaweed powder, 0.05 parts by mass of powdered vinegar, and 0.05 parts by mass of trisodium citrate and does not contain gluten.

[0095] Regarding hardness, sample F1, which contained 0.1 parts by mass of gluten, had a significantly improved hardness (4.5 points) compared to sample X1. This is at the same level as sample B2 in Test Example 2, and is therefore considered to be due not to the improvement in hardness caused by gluten, but to the improvement in hardness caused by the petrified seaweed powder, organic acid powder (powdered vinegar), and trisodium citrate. In addition, samples F2 to F8, which contained 0.5 parts by mass or more and 3.5 parts by mass or less of gluten, had a significantly improved hardness compared to sample X1, and was confirmed to be equivalent to sample Y1 (5 points).

[0096] Concerning the crumbly feeling, samples F1 to F5, which contained between 0.1 and 2 parts by mass of gluten, showed a particularly significant improvement in the crumbly feeling, equivalent to the addition of egg white (5 points). Sample F6, which contained 2.5 parts by mass of gluten, showed a significantly improved crumbly feeling compared to sample X1 (4 points). Sample F7, which contained 3 parts by mass of gluten, and sample F8, which contained 3.5 parts by mass of gluten, showed a slightly improved crumbly feeling compared to sample X1 (3 points).

[0097] Compared with the evaluation result (4.5 points) of sample B2 of Test Example 2, which does not contain gluten, the improvement effect of the crumbling sensation was reduced in all of samples F6 to F8. It was confirmed that the stickiness (stickiness) when chewed tends to increase as the amount of gluten added increases. In particular, samples F7 and F8, which contained more than 2.5 parts by mass of gluten, specifically 3 parts by mass or more, lost the remarkable improvement effect of the crumbling sensation.

[0098] From the above, when the amount of gluten added to 100 parts by mass of meat dough is 0.5 parts by mass or more, a particularly significant improvement in hardness was confirmed, equivalent to the addition of egg white. When the amount of gluten added to 100 parts by mass of meat dough is 0.1 parts by mass or more and 2 parts by mass or less, a particularly significant improvement in the crumbling feel was confirmed, equivalent to the addition of egg white. In addition, it was confirmed that the decrease in the improvement in the crumbling feel can be suppressed by setting the amount of gluten added to 0 parts by mass or more and 2.5 parts by mass or less.

[0099] Therefore, it was confirmed that when the amount of gluten added to 100 parts by mass of meat dough is 0.1 parts by mass or more and 2.5 parts by mass or less, a remarkable improvement in hardness and crumbling feeling can be obtained. In particular, when the amount of gluten added is 0.5 parts by mass or more and 2 parts by mass or less, a particularly remarkable improvement in hardness and crumbling feeling equivalent to the addition of egg white was confirmed. Note that when the amount of gluten added is 0.1 parts by mass or more and less than 0.5 parts by mass, the crumbling feeling is improved compared to when gluten is not added. Also, when the amount of gluten added is more than 2 parts by mass and 2.5 parts by mass or less, the hardness is improved compared to when gluten is not added.

[0100] [Test Example 7] As shown in FIG. 7, in Test Example 7, a sample G1 was prepared by adding a petrified seaweed powder and an organic acid powder to a meat dough. In Test Example G1, citric acid powder was used as the organic acid powder instead of powdered vinegar. In Test Example 7, the same petrified seaweed powder as in Test Example 1 was used. In Test Example 7, the same meat dough as in Test Example 1 was used, and cooking was performed in the same process as in Test Example 1. In addition, a refining agent having an acidity (purity) of almost 100% was used as the citric acid powder.

[0101] In sample G1, 0.05 parts by mass of petrified seaweed powder and 0.005 parts by mass of citric acid powder were added to 100 parts by mass of meat dough. In addition, FIG. 7 shows the evaluation results of sample B1, which is a sample in which 0.05 parts by mass of petrified seaweed powder and 0.05 parts by mass of powdered vinegar were added to 100 parts by mass of meat dough, and samples X1 and Y1. In addition, the amount of citric acid powder added was determined so that the total acid amount calculated from the acidity of the organic acid powder was equal to that of sample B1. In test example 7, sample G1 was eaten and the hardness and crumbling feeling were evaluated by the same sensory evaluation as in test example 2.

[0102] It was confirmed that sample G1, which was made by adding petrified seaweed powder and citric acid powder, had a significantly improved hardness (4 points) compared to sample X1, just like sample B1. It was also confirmed that sample G1 had a slightly improved sense of disintegration (3 points) compared to sample X1, just like sample B1. From the above, it was confirmed that the same effect as when using powdered vinegar was obtained even when using citric acid powder as an example of an organic acid powder instead of powdered vinegar.

[0103] [Test Example 8] As shown in FIG. 8, in Test Example 8, hamburger steak samples H1 to H4 were produced using meat and granular soybean protein.

[0104] In samples H1 to H3, group 1 ingredients were mixed with group 3 and group 4 ingredients in that order. In sample H1, onion and dried bread crumbs were added as group 4 ingredients. In sample H2, 1 part by mass of dried egg white was further added as group 4 ingredients. For comparison, in sample H3, 2.5 parts by mass of starch phosphate was further added as group 4 ingredients. Note that starch phosphate is an example of a conventional egg white substitute ingredient.

[0105] In sample H4, the materials of group 1 were mixed with the materials of groups 2 to 4 in this order. In sample H4, 0.05 parts by mass of petrified seaweed powder, 0.05 parts by mass of powdered vinegar, 0.05 parts by mass of trisodium citrate, and 1 part by mass of gluten were added as materials of group 2. In addition, in sample H4, onion and dried bread crumbs were added as materials of group 4, similar to sample H1. The amount of dried egg white in sample H2, phosphate crosslinked starch in sample H3, and the amount of the texture modifier in sample H4 represent the amount of each component added when the meat dough used in sample H1 is taken as 100 parts by mass.

[0106] In Test Example 8, the dough of Samples H1 to H4 shown in Fig. 8 was molded into hamburger steaks of 60 g each. The hamburger steaks were heated in a convection oven at 175°C for 7 minutes, cooled, and then frozen. The vacuum-packed frozen hamburger steaks were then heated in a steam oven at 98°C for 10 minutes, and then cooled to approximately 50°C.

[0107] In Test Example 8, samples H1 to H4 were eaten and the texture of hardness and disintegration was evaluated by sensory evaluation. In Test Example 8, similar to Test Example 2, the hardness and disintegration of sample H1, which did not contain any of dried egg white, phosphate crosslinked starch, and texture modifier, were rated as "2 points," and the hardness and disintegration of sample H2, which contained dried egg white, were rated as "5 points." Samples that were less hard (or disintegrating) than sample H1 were rated as "1 point." Samples that had the same hardness (or disintegrating) as sample H1 were rated as "2 points." Samples that were slightly better in hardness (or disintegrating) than sample H1 were rated as "3 points." Samples that were significantly better in hardness (or disintegrating) than sample H1 were rated as "4 points." Samples that were particularly significantly better in hardness (or disintegrating) than sample H1 and were equivalent to sample H2 were rated as "5 points."

[0108] Sample H3, which used cross-linked starch phosphate, had the same hardness as sample H1, and no improvement in hardness was observed (2 points). Sample H3 also had a lower sense of disintegration than sample H1, and tended to be more sticky (sticky) when chewed (1 point). When cross-linked starch phosphate is used, the hardness generally tends to improve when cooled to room temperature, but in a warm state (about 50°C) as in Test Example 8, it was difficult to achieve an improvement in hardness, and the sense of disintegration tended to be worse than that of sample H1.

[0109] Sample H4, which used a texture improver, was confirmed to have the same hardness and crumbling texture as Sample H2 (5 points each). In other words, Sample H4 was confirmed to have a particularly significant improvement in hardness and crumbling texture. From the above, it was confirmed that the addition of a texture improver to meat dough made by combining meat and granular soy protein can provide a particularly significant improvement in hardness and crumbling texture, equivalent to that achieved by adding egg white. In addition, compared to phosphate cross-linked starch, an example of a conventional egg white substitute, the improvement in hardness and crumbling texture was confirmed even when the dough was warm.

[0110] [Test Example 9] As shown in FIG. 9, in Test Example 9, samples I1 to I4 were prepared to compare the case where petrified seaweed powder was used with the case where ingredients similar to petrified seaweed powder were used. Sample I1 contains organic acid powder, trisodium citrate, and gluten, and does not contain petrified seaweed powder. Sample I2 contains petrified seaweed powder in addition to the three ingredients of Sample I1. Sample I3 contains dolomite instead of petrified seaweed powder among the four ingredients of Sample I2. Sample I4 contains calcium carbonate powder and magnesium carbonate powder instead of petrified seaweed powder among the four ingredients of Sample I2. In Test Example 9, the same meat dough as in Test Example 1 was used, and cooking was performed using the same process as in Test Example 9.

[0111] Dolomite is a type of calcium carbonate, the main component of limestone, in which some of the calcium has been replaced with magnesium (CaMg(CO 3 ) 2Dolomite is called dolomite in its mineral state and dolomite in its rock state. The calcium (Ca) content of dolomite is, for example, 20% by mass or more.

[0112] In samples I1 to I4, 0.03 parts by mass of powdered vinegar, 0.05 parts by mass of trisodium citrate, and 0.7 parts by mass of gluten were added to 100 parts by mass of meat dough as common ingredients in samples I1 to I4. In sample I2, 0.05 parts by mass of petrified seaweed powder was added in addition to the above three ingredients. In sample I3, 0.054 parts by mass of dolomite was added in addition to the above three ingredients. In sample I4, 0.0425 parts by mass of calcium carbonate powder and 0.00545 parts by mass of magnesium carbonate powder were added in addition to the above three ingredients.

[0113] In addition, the evaluation results of samples X1 and Y1 are shown in Fig. 9. The amount of dolomite added to sample I3 was determined so that the total amount of calcium and magnesium was equal to that of the petrified seaweed powder of sample I2. Similarly, the amount of calcium carbonate powder and magnesium carbonate powder added to sample I4 was determined so that the total amount of calcium and magnesium was equal to that of the petrified seaweed powder of sample I2. In test example 9, samples I1 to I4 were eaten and the hardness was evaluated by the same sensory evaluation as in test example 2.

[0114] Sample I1, which did not contain petrified seaweed powder, had a slightly improved hardness (3 points) compared to sample X1, but the feeling of disintegration was about the same as sample X1, and no improvement in the feeling of disintegration was confirmed (2 points). Sample I2, which contained petrified seaweed powder, showed a particularly significant improvement in hardness and feeling of disintegration, equivalent to the addition of egg white (5 points each).

[0115] In contrast, sample I3, in which dolomite was added instead of petrified seaweed powder, and sample I4, in which calcium carbonate powder and magnesium carbonate powder were added instead of petrified seaweed powder, had slightly improved hardness and crumbling feel compared to sample X1 (3 points each).

[0116] From the above, when dolomite or calcium carbonate powder and magnesium carbonate powder were added instead of petrified seaweed powder, the remarkable improvement in hardness and crumbling feeling obtained by adding petrified seaweed powder was not obtained. Therefore, it was confirmed that the remarkable improvement in hardness and crumbling feeling can be obtained by using petrified seaweed powder instead of dolomite or calcium carbonate powder and magnesium carbonate powder.

[0117] [Test Example 10] As shown in FIG. 10, in Test Example 10, Chinese noodle samples J1 to J4, which are an example of noodles made mainly from wheat flour, were prepared. In Samples J1 to J4, Group 2 materials were added to Group 1 materials. In Sample J1, only 100 parts by mass of wheat flour was used as the Group 1 materials. In Sample J2, 100 parts by mass of wheat flour and 1 part by mass of egg white were used as the Group 1 materials. In Sample J3, 100 parts by mass of wheat flour and 1 part by mass of a gluten preparation were used as the Group 1 materials. The gluten preparation is an example of a conventional egg white substitute material. In Sample J4, 100 parts by mass of wheat flour, 0.05 parts by mass of petrified seaweed powder, 0.05 parts by mass of powdered vinegar, 0.05 parts by mass of trisodium citrate, and 1 part by mass of a texture improver containing gluten were used as the Group 1 materials.

[0118] In Test Example 10, the ingredients of Group 2 were added to the ingredients of Group 1 and mixed for 10 minutes to produce noodle dough. The noodle dough was then rolled in four stages, after which it was cut into #20 noodles (noodle width: 1.5 mm) with a final thickness of 1.5 mm to produce straight noodles. The boiling time was between 2 minutes 30 seconds and 3 minutes.

[0119] In Test Example 10, the hardness of samples J1 to J4 was evaluated by eating them. In Test Example 10, similar to Test Example 1, the hardness of sample J1, which does not contain any of egg white, gluten preparation, and texture modifier, was rated as "2 points," and the hardness of sample J2, which contains egg white, was rated as "5 points." Samples that were less hard than sample J1 were rated as "1 point." Samples with the same hardness as sample J1 were rated as "2 points." Samples with a slightly improved hardness than sample J1 were rated as "3 points." Samples with a significantly improved hardness than sample J1 were rated as "4 points." Samples with a particularly significantly improved hardness than sample J1 and the same hardness as sample J2 were rated as "5 points." The evaluation results of the hardness of samples J1 to J4 are shown in FIG. 10.

[0120] Sample J3, which used a gluten preparation, had significantly improved hardness compared to Sample J1, but was not as hard as Sample J2, and it was confirmed that the improvement in hardness was smaller than when egg white was added (4 points). Sample J4, which used a texture modifier, had a particularly significantly improved hardness compared to Sample J1, and was confirmed to have the same hardness as Sample J2 (5 points). In other words, Sample J4 was confirmed to have the same improvement in hardness as when egg white was added.

[0121] From the above, it was confirmed that adding a texture improver to the main ingredient of noodles improves hardness to the same extent as adding egg white. It was also confirmed that the texture improver improved hardness even more than gluten preparations, which are an example of a conventional egg white substitute.

[0122] [Test Example 11] As shown in FIG. 11, in Test Example 11, fish paste (kamaboko) samples K1 to K3 were prepared using fish meat and powdered soy protein.

[0123] For samples K1 to K3, first, the group 1 ingredients were mixed with the group 2 and 3 ingredients in this order. In detail, after thawing the minced fish of Alaska pollock (KA grade) overnight at -3°C, the group 1 minced fish and ice water were roughly ground using a cutter. Next, salt of group 2 was added and salt-ground. Then, each ingredient of group 3 was added and mixed to prepare fish dough. For sample K2, 1 part by mass of egg white was further added as an ingredient of group 4 to 100 parts by mass of fish dough and mixed in a mixer. For sample K3, 0.05 parts by mass of petrified seaweed powder, 0.05 parts by mass of powdered vinegar, 0.05 parts by mass of trisodium citrate, and 0.7 parts by mass of gluten were further added as an ingredient of group 4 to 100 parts by mass of fish dough and mixed.

[0124] Then, each of the fish meat dough samples K1 to K3 was filled into a case with a diameter of 3 cm and heated at 38°C for 40 minutes, and then further heated in a steam oven at 98°C for 20 minutes. After heating, the samples K1 to K3 were rapidly cooled to about 10°C in ice water and then cut into a thickness of 1 cm.

[0125] In Test Example 11, samples K1 to K3 were eaten and the hardness of the texture was evaluated by sensory evaluation. In Test Example 11, similar to Test Example 1, the hardness of sample K1, which did not contain any egg white or texture modifier, was given a score of "2 points," and the hardness of sample K2, which contained egg white, was given a score of "5 points." Samples that felt less hard than sample K1 were given a score of "1 point." Samples that were equivalent to sample K1 were given a score of "2 points." Samples that were slightly harder than sample K1 were given a score of "3 points." Samples that were significantly harder than sample K1 were given a score of "4 points." Samples that were particularly significantly harder than sample K1 and equivalent to sample K2 were given a score of "5 points."

[0126] Sample K3, which used a texture modifier, was confirmed to have the same hardness as sample K2, which used egg white (5 points). From the above, it was confirmed that adding a texture modifier to a fish meat dough made by combining fish meat and powdered soy protein had a particularly significant effect of improving hardness, equivalent to the effect of adding egg white.

[0127] [Test Example 12] In Test Example 12, the effect of improving the hardness of meat dough by adding a texture improver was quantitatively evaluated by measuring the indentation load. Note that, in Test Example 12, the same meat dough as in Test Example 1 was used.

[0128] As shown in FIG. 12, in Test Example 12, samples L1 to L4 were prepared. In sample L1, only 100 parts by mass of meat dough was used. In sample L2, 1 part by mass of dried egg white was added to 100 parts by mass of meat dough. In sample L3, 2 parts by mass of phosphate cross-linked starch was added to 100 parts by mass of meat dough. In sample L4, 0.05 parts by mass of petrified seaweed powder, 0.05 parts by mass of powdered vinegar, 0.05 parts by mass of trisodium citrate, and 1 part by mass of a texture improver containing gluten were added to 100 parts by mass of meat dough.

[0129] In Test Example 12, the meat dough samples L1 to L4 were packed in a case with a diameter of 3 cm and steam-heated at 98°C for 11 minutes and 30 seconds. After heating, the meat dough samples were cooled in ice water to remove the heat and then cut into pieces with a thickness of 3 cm. The meat dough samples were then frozen once, vacuum-packed, and steam-heated at 98°C for 8 minutes. The samples were then cooled to 50°C for 15 minutes or more and used to measure the indentation load.

[0130] In the measurement of the indentation load, a rheometer (product name: SUN RHEOMETER CR-500DX, manufactured by Sun Scientific Co., Ltd.) was used as a test machine. In the measurement of the indentation load, the maximum value of the indentation load was measured when samples L1 to L4 were indented to a predetermined indentation depth. The measurement conditions were an indentation speed of 60 mm / min, a measurement interval of 0.050 seconds, an indentation depth of 12 mm (constant depth mode), and an indentation jig (adapter) in the shape of a sphere with a diameter of 10 mm.

[0131] As shown in Fig. 12, the maximum values ​​of the indentation load for samples L1 to L4 were 904.24gf, 1166.04gf, 822.38gf, and 1134.86gf, respectively. From this result, it was confirmed that sample L4 to which a texture improver was added had improved hardness equivalent to that of sample L2 to which dried egg white was added, compared to sample L1 made only from meat dough.

[0132] In addition, sample L3, which contained processed starch, had a hardness equal to or less than that of sample L1, which was made only with meat dough. It was confirmed that processed starch, an example of a conventional egg white substitute, is unlikely to improve hardness in a warm state (about 50°C). This suggests that sample L3 has a larger difference in texture when biting into compared to sample L2.

[0133] From the above, it was confirmed by quantitative evaluation that the addition of petrified seaweed powder, powdered vinegar, trisodium citrate, and a texture improver containing gluten can achieve the same improvement in hardness as the addition of egg white.

[0134] [Test Example 13] As shown in FIG. 13, in Test Example 13, meatball samples M1 to M3 were prepared using a smaller amount of meat than in Test Example 8, and soy protein powder and soy protein powder.

[0135] In samples M1 to M3, the materials of groups 2, 3, and 4 were mixed in this order with the materials of group 1. In sample M2, 1 part by mass of egg white was further added as a material of group 4 in addition to the materials of sample M1. In sample M3, 0.05 parts by mass of petrified seaweed powder, 0.05 parts by mass of powdered vinegar, 0.05 parts by mass of trisodium citrate, and 0.7 parts by mass of gluten were further added as a material of group 2 in addition to the materials of sample M1. The amount of egg white added in sample M2 and the amount of texture modifier added in sample M3 represent the amount of each component added when the meat dough used in sample M1 is taken as 100 parts by mass.

[0136] In Test Example 13, the dough of Samples M1 to M3 shown in Fig. 13 was formed into dumplings of 20 g each. Then, after pre-frying at 175°C for 30 seconds, the dumplings were steam-heated at 95°C for 7 minutes while vacuum-packed. After that, the dumplings were cooled to about 50°C.

[0137] In Test Example 13, the hardness and crumbling texture of samples M1 to M3 were evaluated by sensory evaluation by eating them. In Test Example 13, similar to Test Example 2, the hardness and crumbling texture of sample M1, which does not contain any egg white or texture modifier, was rated as "2 points," and the hardness and crumbling texture of sample M2, which contains egg white, was rated as "5 points." Samples that were less hard (or crumbling texture) than sample M1 were rated as "1 point." Samples that were the same hardness (or crumbling texture) as sample M1 were rated as "2 points." Samples that were slightly better in hardness (or crumbling texture) than sample M1 were rated as "3 points." Samples that were significantly better in hardness (or crumbling texture) than sample M1 were rated as "4 points." Samples that were particularly significantly better in hardness (or crumbling texture) than sample M1 and the same as sample M2 were rated as "5 points."

[0138] Sample M3, which used a texture improver, was confirmed to have the same hardness and crumbling texture as Sample M2 (5 points each). In other words, Sample M3 was confirmed to have a particularly significant improvement in hardness and crumbling texture. From the above, it was confirmed that even in meat dough containing a small amount of meat, approximately 25 parts by mass per 100 parts by mass, the addition of a texture improver can achieve a particularly significant improvement in hardness and crumbling texture, equivalent to that achieved when egg white is added.

[0139] [Effects of the embodiment] According to the above embodiment, the following effects can be obtained. (1) The texture improver containing the powder of petrified seaweed and the powder of an organic acid can impart an egg white-like texture, such as hardness and crumbling, to foods. Therefore, it is possible to impart an egg white-like texture to foods while avoiding the use of egg white, which is an allergen.

[0140] (2) By using a texture improver that contains trisodium citrate in addition to petrified seaweed powder and organic acid powder, the texture, such as hardness and crumbly feeling, can be made closer to the texture obtained when egg white is used.

[0141] (3) In addition to the powdered petrified seaweed and the powdered organic acid, the texture modifier further contains gluten, which makes it possible to obtain a hardness closer to that obtained when egg white is used. In particular, the texture modifier further contains trisodium citrate and gluten in addition to the powdered petrified seaweed and the powdered organic acid, which exerts a particularly remarkable effect in improving the hardness and crumbling feel, thereby obtaining a hardness and crumbling feel equivalent to that obtained when egg white is used.

[0142] (4) In the texture modifier, the blending ratio of the petrified seaweed powder is A, the blending ratio of the organic acid powder is B, the blending ratio of the trisodium citrate is C, the blending ratio of the gluten is D, and further, the acidity of the organic acid powder is X (mass%). In the texture modifier containing the above four components, the blending ratios A to D satisfy 1≦A≦20, 5 / X≦B≦200 / X, 0.5≦C≦20, and 10≦D≦250, and the mass ratio of the above four components satisfies A:B:C:D. In addition, in the texture modifier containing the petrified seaweed powder and the organic acid powder, the blending ratios A and B satisfy the above ranges, and the mass ratio of the petrified seaweed powder to the organic acid powder satisfies A:B. In the texture modifier containing petrified seaweed powder, organic acid powder, and trisodium citrate, the blending ratios A to C satisfy the above ranges, and the mass ratio of the petrified seaweed powder, organic acid powder, and trisodium citrate satisfies A:B:C. In the texture modifier containing petrified seaweed powder, organic acid powder, and gluten, the blending ratios A, B, and D satisfy the above ranges, and the mass ratio of the petrified seaweed powder, organic acid powder, and gluten satisfies A:B:D. By adding an appropriate amount of the texture modifier thus configured to a food dough or a main ingredient of noodles, it is possible to suitably impart an egg white-like texture to the food. In addition, since the texture modifier is prepared in advance so that the mass ratio of each component is in a suitable state, it can be easily added to a food dough or a main ingredient of noodles so that each component contained in the texture modifier is added in an appropriate amount.

[0143] (5) The amount of petrified seaweed powder added to 100 parts by mass of food dough or noodle main ingredient is set to, for example, 0.01 parts by mass or more and 0.2 parts by mass or less. When the acidity of the organic acid powder is expressed as X (mass%), the amount of organic acid powder added to 100 parts by mass of food dough or noodle main ingredient is set to, for example, 0.05 / X parts by mass or more and 2 / X parts by mass or less. By adding the above amounts of petrified seaweed powder and organic acid powder to 100 parts by mass of food dough or noodle main ingredient, it is possible to suitably impart an egg white-like texture to the food.

[0144] (6) When trisodium citrate is added in addition to the petrified seaweed powder and the organic acid powder, the amount of trisodium citrate added per 100 parts by mass of the main ingredient of food dough or noodles is set to, for example, 0.005 parts by mass or more and 0.2 parts by mass or less. By adding the above amount of trisodium citrate to 100 parts by mass of the main ingredient of food dough or noodles in addition to the petrified seaweed powder and the organic acid powder, it is possible to more suitably impart an egg white-like texture, such as hardness and crumbling feeling.

[0145] (7) When gluten is added in addition to the petrified seaweed powder and the organic acid powder, the amount of gluten added to 100 parts by mass of the main ingredient of food dough or noodles is set to, for example, 0.1 parts by mass or more and 2.5 parts by mass or less. By adding the above amount of gluten to 100 parts by mass of the main ingredient of food dough or noodles in addition to the petrified seaweed powder and the organic acid powder, it is possible to more suitably impart an egg white-like texture such as hardness and crumbling feeling. In particular, by adding trisodium citrate and the above amount of gluten in addition to the petrified seaweed powder and the organic acid powder, a particularly significant improvement effect on hardness and crumbling feeling is exhibited, and hardness and crumbling feeling equivalent to that obtained when egg white is used can be obtained.

[0146] (8) Powdered petrified seaweed and powdered vinegar may be treated as foods rather than food additives. Therefore, when powdered vinegar is used as an organic acid powder in a texture modifier, it can impart an egg white-like texture without increasing the number of ingredients that are listed as food additives.

[0147] [Example of change] The above embodiment can be modified as follows: The following modified examples can be combined as long as they are not technically inconsistent.

[0148] The texture improver may contain at least petrified seaweed powder and organic acid powder. Even in this case, a significant improvement in hardness can be achieved. In addition, the food manufacturing method may include adding at least petrified seaweed powder and organic acid powder to a food dough containing at least one of meat, fish meat, and vegetable protein, or to a main ingredient of noodles.

[0149] The texture modifier may contain trisodium citrate in addition to the petrified seaweed powder and organic acid powder, and may be gluten-free. In this case, the hardness and crumbling feel are closer to the texture when egg white is added than when the texture modifier contains petrified seaweed powder and organic acid powder, and does not contain trisodium citrate and gluten. In addition, the food manufacturing method may be such that at least petrified seaweed powder, organic acid powder, and trisodium citrate are added to a food dough containing at least one of meat, fish, and vegetable protein, or to a main ingredient of noodles.

[0150] The texture modifier may contain gluten in addition to the petrified seaweed powder and the organic acid powder, but does not contain trisodium citrate. In this case, the hardness is closer to the texture when egg white is added than when the texture modifier contains petrified seaweed powder and the organic acid powder, but does not contain trisodium citrate and gluten. In addition, the food manufacturing method may be such that at least petrified seaweed powder, organic acid powder, and gluten are added to a food dough containing at least one of meat, fish meat, and vegetable protein, or to a main ingredient of noodles.

[0151] In the above embodiment, powdered vinegar is used as an example of the organic acid powder, but an organic acid powder other than powdered vinegar may be used instead of powdered vinegar. ·When the mass ratio of each component of the texture improver is A:B:C:D, an example of the composition satisfying the blending ratios A, B, C, and D of 1 ≦ A ≦ 20, and 5 / X ≦ B ≦ 200 / X, and 0.5 ≦ C ≦ 20, and 10 ≦ D ≦ 250 was shown. (X represents the acidity (% by mass) of the organic acid powder.) However, if the effect of imparting an egg white-like texture can be obtained, the values of the blending ratios A, B, C, and D are not limited to the above ranges. For example, for the blending ratio A of the petrified seaweed powder, when using a petrified seaweed powder with a relatively high content of inorganic components such as calcium and magnesium, A < 1 may be sufficient, and when using a petrified seaweed powder with a relatively low content of inorganic components, 20 < A may be acceptable. For example, for the blending ratio B of the organic acid powder, when using liquid vinegar as a seasoning, etc., the amount of the organic acid powder may be reduced with B < 5 / X, or 200 / X < B may be acceptable as long as the hardness does not decrease excessively. For example, for the blending ratio C of trisodium citrate, 0 ≦ C < 0.5 may be acceptable as described above, or 20 < C may be acceptable as long as the hardness does not decrease excessively. For example, for the blending ratio D of gluten, 0 ≦ D < 10 may be acceptable as described above, or 250 < D may be acceptable as long as the sense of disintegration does not decrease excessively. In addition, the same changes are possible when the texture improver contains petrified seaweed powder and organic acid powder, when it contains petrified seaweed powder, organic acid powder, and trisodium citrate, and when it contains petrified seaweed powder, organic acid powder, and gluten.

[0152] ·The addition amount of the petrified seaweed powder to 100 parts by mass of the main raw material of the food dough or noodles is not limited to 0.01 part by mass or more and 0.2 part by mass or less. When using a petrified seaweed powder with a relatively high content of inorganic components such as calcium and magnesium, the addition amount of the petrified seaweed powder may be less than 0.01 part by mass. When using a petrified seaweed powder with a relatively low content of inorganic components, the addition amount of the petrified seaweed powder may exceed 0.2 part by mass.

[0153] When the acidity of the organic acid powder is expressed as X (% by mass), the amount of organic acid powder added to 100 parts by mass of the main ingredient of food dough or noodles is not limited to 0.05 / X parts by mass or more and 2 / X parts by mass or less. For example, when liquid vinegar is used as a seasoning, the amount of organic acid powder may be reduced to less than 0.05 / X parts by mass, or the amount of organic acid powder may be more than 2 / X parts by mass as long as the hardness is not excessively reduced.

[0154] The amount of trisodium citrate added to 100 parts by mass of the main ingredient of food dough or noodles is not limited to 0.005 parts by mass or more and 0.2 parts by mass or less. For example, as described above, trisodium citrate may not be added, the amount of trisodium citrate added may be less than 0.005 parts by mass, or the amount of trisodium citrate added may be more than 0.2 parts by mass as long as the hardness is not excessively reduced.

[0155] The amount of gluten added to 100 parts by mass of the main ingredient of food dough or noodles is not limited to 0.1 parts by mass or more and 2.5 parts by mass or less. For example, as described above, no gluten may be added, the amount of gluten added may be less than 0.1 parts by mass, or the amount of gluten added may be more than 2.5 parts by mass as long as the sense of disintegration is not excessively reduced.

[0156] As a method for producing food, at least a petrified seaweed powder and an organic acid powder are added to at least one of meat, fish, and vegetable protein, or to the main ingredient of noodles. For example, a liquid organic acid may be used instead of the organic acid powder. For example, liquid vinegar, which is an example of a liquid organic acid, may be used instead of the organic acid powder. In this case, the amount of liquid vinegar added may be determined so that the total amount of acid added by the liquid vinegar is equal to the total amount of acid added in the case of organic acid powder (powdered vinegar). Therefore, in the method for producing food, any vinegar selected from powdered vinegar or liquid vinegar may be added. The liquid vinegar may be vinegar specified in the "Fair Competition Code for the Labeling of Vinegar" (partially changed on February 1, 2022) established by the National Vinegar Fair Trade Council. In addition, when a powdered organic acid is used, each component such as petrified seaweed powder and organic acid powder can be treated as a texture improver that is mixed in an appropriate amount to be added to the main ingredient of food dough or noodles. In other words, each component contained in the texture improver can be easily added in an appropriate amount.

Claims

1. The present invention includes a petrified seaweed powder and an organic acid powder, When the acidity of the organic acid powder is X (mass%), The blending ratio A of the petrified seaweed powder satisfies 1≦A≦20, The blending ratio B of the organic acid powder satisfies 5 / X≦B≦200 / X, The mass ratio of the petrified seaweed powder to the organic acid powder satisfies A:B. Texture improver.

2. Also contains trisodium citrate The texture improver according to claim 1 .

3. The compounding ratio C of the trisodium citrate satisfies 0.5≦C≦20, The mass ratio of the petrified seaweed powder, the organic acid powder, and the trisodium citrate satisfies A:B:C. The texture improver according to claim 2 .

4. Contains more gluten The texture improver according to claim 3.

5. The organic acid powder is vinegar powder. The texture improver according to any one of claims 1 to 4.

6. A food dough or a main ingredient of noodles containing at least one of meat, fish, and vegetable protein is added with a petrified seaweed powder and an organic acid powder, When the acidity of the organic acid powder is X (mass%), For 100 parts by mass of the main ingredient of the food dough or the noodle, The amount of the petrified seaweed powder added is 0.01 parts by mass or more and 0.2 parts by mass or less, The amount of the organic acid powder added is 0.05 / X parts by mass or more and 2 / X parts by mass or less. Food production methods.

7. Trisodium citrate is further added to the main ingredient of the food dough or the noodles. A method for producing the food product according to claim 6.

8. The trisodium citrate is added in an amount of 0.005 parts by mass or more and 0.2 parts by mass or less to 100 parts by mass of the main ingredient of the food dough or the noodle. A method for producing the food product according to claim 7.

9. The organic acid powder is vinegar powder. A method for producing the food product according to any one of claims 6 to 8.

10. Contains petrified seaweed powder, organic acid powder, and trisodium citrate. Texture improver.

11. A method for making noodles by adding petrified seaweed powder, an organic acid, and trisodium citrate to at least one of meat, fish meat, and vegetable protein, or to a main ingredient of noodles Food production methods.

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