Food ingredients, their manufacturing method and flavor improvement method

Abstract

To provide novel technical means which causes a flavor of each of food ingredients in a cooked food to be easily sensed.SOLUTION: A food raw material is a mixture of a base ingredient and a solid ingredient. The solid ingredient includes a gelling agent and other ingredients and has a gel strength at 20°C of 19.1 to 68.6 N.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present disclosure relates to food ingredients, methods for producing the same, and methods for improving flavor thereof. [Background technology]

[0002] Food ingredients made by mixing two or more ingredients are generally mixed so that each ingredient is uniform and homogeneous. Foods cooked from ingredients made in this way have the same taste no matter where you eat it. On the other hand, for foods like croquettes, the taste and flavor of the potato, the taste and flavor of the other ingredients, and the texture of the batter are all important factors in the deliciousness, so there is a need to improve the texture.

[0003] A texture improver for prepared foods has been proposed that can impart a juicier texture to frozen foods such as baozi (baozi) (see, for example, Patent Document 1). This texture improver for prepared foods has a weight-average molecular weight of 600,000 to 1,200,000 and a jelly strength of 1,200 to 2,000 g / cm3 (Nikkansui method). 2 The frozen food texture improver contains the agar and gelatin. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 6145859 Summary of the Invention

[0005] One aspect of the present disclosure provides a new technical means for making it easier to sense the flavor of each food ingredient in cooked food.

[0006] One aspect of the present disclosure provides a food ingredient that is a mixture of a base ingredient and a solid ingredient, wherein the solid ingredient contains a gelling agent and other ingredients and has a gel strength of 19.1 to 68.6 N at 20°C. Another aspect of the present disclosure provides a production method that includes the steps of preparing a base ingredient, heating the other ingredients and the gelling agent and then cooling the mixture to prepare a solid ingredient having a gel strength of 19.1 to 68.6 N at 20°C, and mixing the base ingredient and the solid ingredients to obtain a mixture. Another aspect of the present disclosure provides a method for improving the flavor of food, which includes mixing the base ingredient and the solid ingredients, wherein the solid ingredient contains a gelling agent and other ingredients and has a gel strength of 19.1 to 68.6 N at 20°C.

[0007] According to one aspect of the present disclosure, it is possible to provide food ingredients that allow the individual flavors to be easily perceived in cooked food. [Brief explanation of the drawings]

[0008] [Figure 1] FIG. 1 is a graph showing the gel strength at 20° C. of solid ingredients A to J produced in Production Examples 1 to 10. [Figure 2] FIG. 2 is a graph showing the area ratios of meat, potato, and meat + potato in the croquettes of Examples 1 to 4. [Figure 3] FIG. 3 is a graph showing the area ratios of meat, potato, and meat + potato in the croquettes of Examples 1, 5 and 6. [Figure 4] FIG. 4 is a graph showing the area ratios of meat, potato, and meat + potato in the croquettes of Examples 1 and 7 to 11 and Comparative Examples 1 to 4. Specific Description of the Invention

[0009] Food ingredients made by mixing two or more food ingredients with different flavors are generally mixed until the ingredients are uniform and homogeneous, and then shaped. For example, the filling for croquettes is mixed until the ingredients are uniform and homogeneous, and then shaped. The present inventors have found that because the filling, such as minced meat, and the potato are uniformly and homogeneously integrated in the filling for croquettes, the flavors of the potato and the other ingredients, such as the minced meat, are not easily detected in the cooked food. The present inventors have found that, in particular, the fats and oils and seasonings contained in the food ingredients, such as the minced meat, permeate the potato during mixing and shaping, making the flavors of the other ingredients difficult to detect in the cooked food. The present disclosure is based on such findings.

[0010] (Food raw materials) According to one embodiment, the food ingredient of the present disclosure is a mixture of a base ingredient and a solid ingredient, the solid ingredient including a gelling agent and other ingredients, and having a gel strength at 20°C of 19.1 to 68.6 N. One embodiment of the food ingredient is a mixture of a base ingredient and a solid ingredient, and the gel strength of the solid ingredient at 20°C is 19.1 to 68.6 N. Therefore, one embodiment of the food ingredient can reduce the uniform and homogeneous integration of the solid ingredient and the base ingredient of the food ingredient during mixing and molding. Another embodiment of the food ingredient uses a solid ingredient containing a gelling agent and other ingredients. Therefore, one embodiment of the food ingredient can reduce the penetration of oils and fats, seasonings, etc. derived from other ingredients contained in the solid ingredients into the base ingredient. Therefore, one embodiment of the food ingredient makes it easy to sense the flavor of each food ingredient in the cooked food.

[0011] In this specification, "enables the individual flavors of each food ingredient to be easily perceived" means that at least one of the taste, flavor, and texture of each food ingredient can be easily perceived when eating the cooked food. For example, according to one aspect of the present disclosure, if the food ingredient is a croquette filling, it is possible to provide a croquette that allows the consumer to easily sense the taste, flavor, and texture of the food ingredients, such as chunky beef, and the taste, flavor, and texture of the fluffy potato. In this way, the food ingredient of the present disclosure can be advantageously used to provide consumers with products that have a handmade feel, even when produced in a factory.

[0012] The food ingredient may be any food ingredient made by mixing two or more food ingredients with different flavors, and examples include nursing care food ingredients such as croquette filling, minced meat cutlet filling, shrimp cutlet filling, hamburger steak filling, meatball filling, meatball filling, gyoza filling, shumai filling, xiaolongbao filling, spring roll filling, fried rice ingredients, thickened food, jelly food, mousse food, chopped food, etc. Among these, croquette filling is preferred as the food ingredient.

[0013] In one embodiment of the food ingredient, in a food product obtained by cooking the food ingredient, the area ratio of the other ingredients to the area of ​​the food is preferably 14 to 30%, more preferably 18 to 24%. By setting the area ratio of the other ingredients to 14.0 to 30.0%, in one embodiment of the food ingredient, the taste, flavor, and texture of each food ingredient can be easily perceived in the cooked food product. The area ratio of other ingredients is calculated using the image analysis software Feelimage Analyzer (Viva Computer Inc.) by defining the color originating from each food ingredient and quantifying the color distribution. For example, if the food ingredient is a croquette filling, the area ratio of the other ingredient, meat, is calculated as follows: First, a deep-fried croquette is cut into two halves, one above the other, parallel to the horizontal plane. Next, the cut cross section is photographed under specific shooting conditions. Then, C4, C5, C8, C9, C11, C14, and C15 are defined as meat colors, C2, C6, C10, and C13 as a mixture of meat and potato colors, and C1, C3, C7, and C12 as potato colors. A graph is then created to quantify the color distribution in the photograph.

[0014] (Base ingredients) The base ingredient is a solid that is the main component of the food ingredient, and is preferably a solid that does not contain components that soak into other food ingredients, such as fats and oils. For example, when the food ingredient is a croquette filling, the base ingredient is a potato. As the potato, potato is preferred, and floury potatoes are more preferred. Examples of floury potato varieties include Danshaku, Kitaakari, Andes Red, Beniakari, Jagakids Purple, and Jagakids. One type of floury potato may be used alone, or two or more types may be used in combination.

[0015] The content of the base ingredient varies depending on the type of food ingredient. For example, when the food ingredient is a croquette filling, the content of the base ingredient is preferably 60 to 80% by mass, more preferably 70% by mass, relative to 100% by mass of the food ingredient. If the content of the base ingredient is within this range, it is easy to feel the fluffy potato texture when eating the croquette.

[0016] (Solid ingredients) The solid ingredients contain a gelling agent and other ingredients and are solid materials with a gel strength of 19.1 to 68.6 N at 20°C. Since the solid ingredients have a gel strength of 19.1 to 68.6 N, one embodiment of the food ingredient can reduce the uniform and homogeneous integration of the solid ingredients and the base ingredients during mixing and molding. Furthermore, since the solid ingredients are solid materials containing a gelling agent and other ingredients, one embodiment of the food ingredient can reduce the penetration of oils and fats or seasonings from the other ingredients into the base ingredients. This makes it possible to provide a food ingredient that allows the flavor of each food ingredient to be easily perceived when eating the cooked food.

[0017] The gelling agent is used to make the gel strength of the solid ingredients at 20°C 19.1 to 68.6N, and the jelly strength of the Nikkansui method is 600 to 2000g / cm 2 As the gelling agent, a commercially available product can be used, for example, a product under the trade name "S-6 (jelly strength 610 to 650 g / cm 2 ) and "S-7 (jelly strength 710-750g / cm 2 ) and "S-8 (jelly strength 810-850g / cm 2 ) and "S-9 (jelly strength 910-950g / cm 2 ), "T-1 (jelly strength 900-1000g / cm 2 ) and "T-88 (jelly strength 800-900g / cm 2 ), "T-2000 (jelly strength 650-710g / cm 2 ) and "T-2 (jelly strength 900-1000g / cm 2 ), "T-3 (jelly strength 900-1000g / cm 2 ) and "Elegance T (jelly strength 700-900g / cm 2 ), "M-7 (jelly strength 710-750g / cm 2 ) and "M-8 (jelly strength 840-880g / cm 2 ) and "M-9 (jelly strength 940-980g / cm 2 )”, “UP-26K (jelly strength 600~700g / cm 2 )”, “UP-37K (jelly strength 670~730g / cm 2 ) and "UM-13 (jelly strength 1300g / cm2 ) and "CaliCorican (jelly strength 1800g / cm 2 ) (both manufactured by Ina Food Industry Co., Ltd.). Among these, "S-6" and "Kalicorikan" are preferred. The jelly strength of agar was measured using a texture analyzer in accordance with the Ministry of Health, Labor and Welfare's test method for foods for people with swallowing difficulties. More specifically, a 1.5% aqueous solution of agar was left at 20°C for 15 hours, and the surface of the solidified agar gel was measured. 2 The maximum weight (g) that can be withstood for 20 seconds is the jelly strength.

[0018] The amount of gelling agent blended is preferably 0.5 to 2% by mass, and more preferably 0.75 to 1% by mass, relative to 100% by mass of the solid ingredient. When the amount of gelling agent blended is within this range, it is easy to set the gel strength of the solid ingredient at 20°C to 19.1 to 68.6 N.

[0019] Other ingredients are ingredients other than the base ingredient, including seasonings, and have a different flavor from the base ingredient. Here, "ingredients with a different flavor from the base ingredient" refers to ingredients with a different seasoning intensity or texture. While the other ingredients vary depending on the food ingredients, examples include meats such as chicken, pork, and beef; seafood such as clams, scallops, shrimp, crab, and fish; vegetables such as onions, leeks, chives, cabbage, Chinese cabbage, fruits, mushrooms, and seeds; seasonings such as oil, salt, miso, mayonnaise, salted koji, sugar, vinegar, Worcestershire sauce, soy sauce, tomato puree, tomato paste, mirin, monosodium glutamate, and protein hydrolysates; spices such as pepper, chili pepper, mustard, paprika, and nutmeg; breadcrumbs, wheat gluten, eggs, tofu, and fish cakes. When the food ingredient is a croquette filling, the other ingredients may include oil, onion, minced meat, dark soy sauce, mirin, sugar, salt, and black pepper. The other ingredients may be mixed uniformly and homogeneously.

[0020] When the base ingredient or other ingredients contain a large amount of oil or fat, it is preferable that the solid ingredient further contains an emulsifier. By including an emulsifier in the solid ingredient, the floating of oil in the solid ingredient can be reduced. Food-grade emulsifiers can be used as the emulsifier. Examples of emulsifiers that can be used include natural emulsifiers such as lecithin, saponin, and sodium caseinate, and synthetic emulsifiers such as glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters. Among these, glycerin fatty acid esters and / or sucrose fatty acid esters are preferred, and polyglycerin polyricinoleate, sucrose stearate, or decaglycerin stearate are preferred. One emulsifier may be used alone, or two or more may be used in combination. Commercially available emulsifiers can also be used.

[0021] The amount of emulsifier blended is preferably 0.1 to 1% by mass, and more preferably 0.25% by mass, relative to 100% by mass of the solid ingredients. When the amount of emulsifier blended is within this range, floating of oil on the solid ingredients can be reduced.

[0022] The content of the solid ingredients varies depending on the type of food ingredient. For example, when the food ingredient is a croquette filling, the content of the solid ingredients is preferably 20 to 40% by mass, more preferably 30% by mass, relative to 100% by mass of the food ingredient. If the content of the solid ingredients is within this range, it is easy to feel the chunky texture of meat when eating the croquette.

[0023] The strength of the solid ingredients is 19.1 to 68.6 N, preferably 26.4 to 68.6 N, and more preferably 26.4 to 41.4 N. If the strength of the solid ingredients is lower than 19.1 N, oils and seasonings from other ingredients contained in the solid ingredients may seep into the base ingredients when the base ingredients and solid ingredients are mixed. Therefore, for example, if the food ingredient is a croquette filling, the croquette filling will become uniform and homogenous, making it difficult to detect the flavors of the potato and meat in the cooked food. If the strength of the solid ingredients is higher than 68.6 N, it is possible to prevent the solid ingredients and base ingredients of the food ingredient from being uniformly and homogeneously integrated. However, for example, if the food ingredient is a croquette filling, the solid ingredients will not melt during frying, leaving an unpleasant texture.

[0024] The strength of the solid ingredients is measured by heating and dissolving the gelling agent and other ingredients, cooling and solidifying them, filling a 38 mm diameter, 12 mm thick cup with the cooled and solidified solid ingredients, and measuring them using a rheometer (Sun Rheometer CR-500DX) at a product temperature of 20°C and an ambient temperature of 20°C. The strength of the solid ingredients is measured at the center of three samples, and the average of the maximum load data obtained is used. The measurement conditions are as follows: Plunger: φ20mm circle Column movement speed: 600mm / min Height: 25mm Travel distance: 23 mm (clearance: 2 mm) The cooling and solidification can be carried out by cooling the heated and dissolved mixture to 20 to 60°C while stirring at room temperature, and then leaving it to stand in a refrigerator at a refrigeration temperature of 2 to 6°C, preferably about 4°C, for 5 hours or more, preferably 5 to 20 hours. The inclusion of an emulsifier makes it less likely for oil to float on the solid ingredients. Therefore, when an emulsifier is added, the cooling and solidification can be carried out by immediately placing the heated and dissolved mixture in a refrigerator and leaving it to stand at a refrigeration temperature of 2 to 6°C, preferably about 4°C, for 5 hours or more, preferably 5 to 20 hours, without cooling with stirring at room temperature.

[0025] The solid ingredients may be cut into small pieces depending on the food ingredient, as long as they are maintained in a solid state. For example, when the food ingredient is a croquette filling, the size of the solid ingredients is preferably 5 mm x 5 mm x 5 mm to 10 mm x 10 mm x 10 mm, and more preferably 7.5 mm x 7.5 mm x 7.5 mm to 10 mm x 10 mm x 10 mm.

[0026] [Food ingredient manufacturing method] According to one embodiment, the method for producing a food ingredient of the present disclosure includes the steps of preparing a base ingredient, heating other ingredients and a gelling agent and then cooling them to prepare a solid ingredient having a gel strength of 19.1 to 68.6 N at 20°C, and mixing the base ingredient and the solid ingredients to obtain a mixture. One embodiment of the method for producing a food ingredient includes a step of mixing a base ingredient with a solid ingredient to obtain a mixture. Therefore, one embodiment of the method for producing a food ingredient can reduce the uniform and homogeneous integration of the solid ingredient and the base ingredient when mixing the base ingredient with the solid ingredient or shaping the mixture. Furthermore, one embodiment of the method for producing a food ingredient uses a solid ingredient containing a gelling agent and other ingredients. Therefore, one embodiment of the method for producing a food ingredient can reduce the penetration of oils, fats, seasonings, etc., derived from other ingredients contained in the solid ingredient into the base ingredient. Therefore, one embodiment of the method for producing a food ingredient can obtain a food ingredient in which the flavor of each food ingredient can be easily detected in the cooked food.

[0027] In one embodiment of the method for producing a food ingredient, the step of preparing a base ingredient may involve processing the raw material into a form to be used as the base ingredient, or purchasing a commercially available product that has been processed into a form to be used as the base ingredient. According to a preferred embodiment, the step of preparing the base ingredient involves processing the raw material into a form to be used as the base ingredient. For example, when the food ingredient is a croquette filling, a preferred embodiment of the step of preparing the base ingredient involves heating raw sweet potato raw material for the croquette, coarsely crushing it, and then cooling it to room temperature. After washing, the raw sweet potato raw material may be peeled before heating, or may be peeled after heating. Details of the base ingredients are as described above.

[0028] In one embodiment of the method for producing a food ingredient, the step of preparing a solid ingredient involves heating other ingredients and a gelling agent followed by cooling. According to a preferred embodiment, the step of preparing a solid ingredient involves heating an emulsifier in addition to the other ingredients and gelling agent. The other ingredients, gelling agent, and optional emulsifier may be heated all at once, or the other ingredients, gelling agent, and optional emulsifier may be added and heated in any order. According to a preferred embodiment, the step of preparing a solid ingredient involves adding other ingredients, gelling agent, and optional emulsifier in any order and heating them. For example, when the food ingredient is a croquette filling, a preferred embodiment of the step of preparing a solid ingredient is as follows: First, a cooking utensil such as a frying pan containing oil is heated, and ground meat is added and fried until lightly cooked. Next, a gelling agent and powdered seasoning are further added and stirred, followed by onion, liquid seasoning, and optional emulsifier. After further heating, water is added to adjust the weight. Thereafter, the heated product is transferred to a container, cooled at room temperature, and then cooled overnight. Details of the other ingredients, gelling agent, emulsifier and solid ingredients are as described above.

[0029] According to a preferred embodiment, the method for producing a food ingredient of the present disclosure further includes a step of shredding the solid ingredients. By shredding the solid ingredients according to the type of food ingredient, it becomes easier to obtain food ingredients in which the flavor of each food ingredient can be easily perceived after cooking. For example, when the food ingredient is a croquette filling, the step of shredding the solid ingredients is preferably a step of cutting the solid ingredients into pieces measuring 5mm x 5mm x 5mm to 10mm x 10mm x 10mm, and more preferably a step of cutting the solid ingredients into pieces measuring 7.5mm x 7.5mm x 7.5mm to 10mm x 10mm x 10mm.

[0030] In one embodiment of the method for producing a food ingredient, the step of obtaining a mixture involves mixing the base ingredient prepared as described above with the solid ingredient prepared as described above. In the step of obtaining a mixture, the solid ingredient and the base ingredient are mixed uniformly and homogeneously without being integrated. Mixing may be performed by machine or by hand, but is preferably performed by machine. In a preferred embodiment, the mixing time in the mixing step is preferably 2 to 10 minutes, more preferably 2 to 5 minutes, and even more preferably 2 minutes.

[0031] Foods prepared from the above-mentioned food ingredients allow the flavor of each ingredient to be easily perceived. For example, if the food ingredient is a croquette filling, the croquette is prepared as follows: The mixture is formed and coated with flour and breadcrumbs. The mixture coated with flour and breadcrumbs is deep-fried in hot oil to obtain croquettes. This series of steps can be performed by machine or by hand, but is preferably performed by machine. The mixture coated with flour and breadcrumbs can be frozen or used as is.

[0032] [Flavor improvement method] According to one aspect, the method for improving the flavor of food of the present disclosure includes mixing a base ingredient with a solid ingredient, wherein the solid ingredient contains a gelling agent and other ingredients and has a gel strength of 19.1 to 68.6 N at 20°C. Therefore, one aspect of the method for improving the flavor of food can reduce the uniform and homogeneous integration of the solid ingredient and the base ingredient when mixing the base ingredient with the solid ingredients or when molding the mixture. Another aspect of the method for improving the flavor of food uses a solid ingredient containing a gelling agent and other ingredients. Therefore, one aspect of the method for improving the flavor of food can reduce the penetration of oils, fats, seasonings, etc., derived from other ingredients contained in the solid ingredient into the base ingredient. Therefore, one aspect of the method for improving the flavor of food makes it easier to sense the flavor of each food ingredient in the cooked food.

[0033] According to one embodiment of the present disclosure, solid ingredients such as ground meat solidified to a gel strength of 19.1 to 68.6 N at 20°C are not uniformly and homogeneously integrated with the base ingredient. Therefore, the flavor of the base ingredient can be felt immediately after placing it in the mouth, and the flavor of the solid ingredients can be felt after mashing them with the tongue or jaw. In other words, according to one embodiment of the present disclosure, by mashing food ingredients with different textures while eating them, rather than simply swallowing them, the obstacle-like effect creates a satisfying feeling. In light of these effects, one embodiment of the present disclosure is expected to be useful for universal design foods in categories 1 to 3, particularly universal design foods in categories 2 or 3. Here, "universal design food" refers to nursing care food that has been certified by the Japan Nursing Care Food Council as being easy to swallow and chew even for people who have difficulty swallowing or chewing due to old age or other reasons. Universal design food is divided into categories 1 to 4. Category 1 foods are easily chewable, category 2 foods can be crushed with the gums, category 3 foods can be crushed with the tongue, and category 4 foods do not need to be chewed.

[0034] Furthermore, according to one aspect of the present disclosure, the following [1] to

[15] are provided. [1] A food ingredient that is a mixture of a base ingredient and a solid ingredient, wherein the solid ingredient contains a gelling agent and other ingredients and has a gel strength of 19.1 to 68.6 N at 20°C. [2] The gelling agent has a jelly strength of 600 to 2000 g / cm 2 The food ingredient according to [1], which is agar. [3] The food ingredient according to [1] or [2], wherein the amount of the gelling agent is 0.5 to 2% by mass relative to 100% by mass of the solid ingredient. [4] The food ingredient according to any one of [1] to [3], wherein the solid ingredient further contains an emulsifier. [5] The food ingredient according to [4], wherein the amount of the emulsifier is 0.1 to 1% by mass relative to 100% by mass of the solid ingredient. [6] The food ingredient according to any one of [1] to [5], wherein the area ratio of the other ingredients to the total area of ​​the food ingredient is 14.0 to 30.0%. [7] The food ingredient according to any one of [1] to [6], which is a croquette filling. [8] A method for producing a food ingredient, comprising the steps of preparing a base ingredient, heating other ingredients and a gelling agent, followed by cooling to prepare a solid ingredient having a gel strength of 19.1 to 68.6 N at 20°C, and mixing the base ingredient and the solid ingredient to obtain a mixture. [9] The gelling agent has a jelly strength of 600 to 2000 g / cm 2 The method for producing agar described in [8], wherein the agar is agar of the formula:

[10] The method according to [8] or [9], wherein the heating further heats the emulsifier.

[11] The method according to any one of [8] to

[10] , further comprising a step of shredding the solid ingredient.

[12] The method according to any one of [8] to

[11] , wherein the mixing time in the mixing step is 2 to 10 minutes.

[13] The method according to any one of [8] to

[12] , wherein the base ingredient is potato.

[14] The method of manufacturing according to

[13] , wherein the food ingredient is a croquette filling.

[15] A method for improving the flavor of food, comprising mixing a base ingredient with a solid ingredient, wherein the solid ingredient contains a gelling agent and other ingredients and has a gel strength of 19.1 to 68.6 N at 20°C. [Example]

[0035] The present disclosure will be described in more detail below using examples, but the present disclosure is not limited to these examples. Unless otherwise specified, all ratios used in the present disclosure are by mass. Furthermore, unless otherwise specified, the units and measurement methods described herein are in accordance with the Japanese Industrial Standards (JIS). Furthermore, unless otherwise specified, the measurement methods are in accordance with the methods described herein.

[0036] Production Example 1 (Preparation of solid ingredient A) 7.5g of salad oil was placed in a frying pan and heated over low heat. 174.8g of ground beef was added and fried until lightly cooked. 3.5g of agar (product name "Karikorikan", manufactured by Ina Food Industry Co., Ltd.) as a gelling agent, 48.0g of sugar, 9.0g of salt, and 1.1g of black pepper were added and mixed well. 73.5g of onion, 19.5g of dark soy sauce, and 8.3g of mirin were further added and heated to 90°C. The mixture was heated for 3 minutes and then adjusted with water to reach the target weight. The heated mixture was transferred to a tray, allowed to cool at room temperature, and then cooled in the refrigerator overnight to obtain solid ingredient A.

[0037] Production Examples 2 to 4 (Preparation of Solid Ingredients B to D) Solid ingredients B to D were obtained in the same manner as in Production Example 1, except that the amount of agar (trade name "Calicolican", manufactured by Ina Food Industry Co., Ltd.) used as a gelling agent was changed to the amount shown in Table 1.

[0038] Production Examples 5 to 7 (Preparation of Solid Ingredients E to G) Solid ingredients E to G were obtained in the same manner as in Production Example 1, except that the type of gelling agent was changed to the type shown in Table 1.

[0039] Production Example 8 (Preparation of solid ingredient H) Solid ingredient H was obtained in the same manner as in Production Example 1, except that 1.8 g of agar (trade name "Calicolican", manufactured by Ina Food Industry Co., Ltd.) and 14.3 g of gelatin (trade name "Gelatin #200", manufactured by Nitta Gelatin Co., Ltd.) were used as gelling agents. The solid ingredient H corresponds to the frozen food texture improver of Patent No. 6145859.

[0040] Production Example 9 (Preparation of solid ingredient I) Solid ingredient I was obtained in the same manner as in Production Example 1, except that 3.5 g of gellan gum was used as a gelling agent and 0.5 g of calcium lactate was added in addition to sugar, salt, and black pepper.

[0041] Production Example 10 (Preparation of solid ingredient J) Solid ingredient J was obtained in the same manner as in Production Example 1, except that in addition to the gelling agent, sugar, salt, and black pepper, 0.86 g (0.25% by mass of the solid ingredient) of an emulsifier (product name "SY Glyster MSW-7S", manufactured by Sakamoto Pharmaceutical Industry Co., Ltd.) was added.

[0042] Test Example 1 (Measurement of gel strength of solid ingredients at 20°C) The gel strength of solid ingredients A to J of Production Examples 1 to 10 at 20°C was measured. More specifically, the gelling agent was heated and dissolved with other ingredients, then cooled and solidified. The cooled and solidified solid ingredients were then filled into a cup with a diameter of 38 mm and a thickness of 12 mm and measured using a rheometer (Sun Rheometer CR-500DX) at a measurement temperature of 20°C and an ambient temperature of 20°C. Measurements were taken at the center of three pieces of each solid ingredient, and the average value was calculated from the obtained maximum load data to determine the strength. The measurement conditions are shown below, and the results are shown in Table 1 and Figure 1. Plunger: φ20mm circle Column movement speed: 600mm / min Height: 25mm Travel distance: 23 mm (clearance: 2 mm) Here, the cooling and solidification was carried out by cooling the heated and melted product to about 60°C while stirring at room temperature, and then leaving it to stand overnight in a refrigerator at a refrigeration temperature of 2 to 6°C. However, in Production Example 10, the heated and melted product was immediately placed in a refrigerator and left to stand overnight at a refrigeration temperature of 2 to 6°C.

[0043] [Table 1]

[0044] In Table 1, the jelly strength of each agar product according to the Nihonkansui method is as follows: Calicokan: 850-1800g / cm 2 S-6: 610-650g / cm 2 Ina: 30~90g / cm 2

[0045] Example 1 (Production of croquettes) The solid ingredient A produced in Production Example 1 was cut into pieces measuring 10 mm x 10 mm x 10 mm, and croquettes were produced according to the following procedure. (1) Preparing the base ingredients (sweet potato) The potatoes with the soil attached were washed and the skin was peeled off with a peeler. They were then heated in a steamer so that the heat reached the center of the potatoes. They were then crushed into 15mm dice and allowed to cool naturally to room temperature to prepare the base ingredient (potato).

[0046] (2) Preparation of the mixture The solid ingredients and base ingredients (sweet potato) were weighed in a ratio of 3:7 and mixed for 2 minutes at minimum rotation in a mixer (KENMIX-CHEF XL PRO, Aikosha Seisakusho) to obtain a mixture (croquette filling).

[0047] (3) Shaping, coating, and freezing The resulting croquette mixture was hand-formed into an oval shape weighing 60 g per croquette. 2 g of wheat flour was applied to each croquette as a dusting powder. Next, the croquettes were dipped in a batter made with wheat flour and water (1:1), and 15 g of batter was applied to each croquette. Finally, 10 g of fresh breadcrumbs was applied to each croquette, resulting in a final weight of 87 g per croquette. These were quickly frozen in a freezer at approximately -35°C to obtain frozen croquettes, which were then stored at approximately -18°C. (4) Deep frying The resulting frozen croquettes were fried in oil at 170°C for 7 minutes to obtain fried croquettes.

[0048] Examples 2 to 4 (Variation of Mixing Time) Deep-fried croquettes were obtained in the same manner as in Example 1, except that the mixing time of the solid ingredients and the base ingredient (sweet potato) in Example 1 was changed to the time shown in Table 2.

[0049] Test Example 2 (Measurement of meat area ratio in croquettes) The area ratio of meat in the croquettes of Examples 1 to 4 was measured by the following method. The croquettes were deep-fried and cut into two halves, one above the other, parallel to the horizontal plane. The cut sections were then photographed under specific conditions (camera f-stop setting: f-stop 5.0, shutter speed 200). The images were analyzed using the image analysis software Feelimage Analyzer (Viva Computer Inc.), where C4, C5, C8, C9, C11, C14, and C15 were defined as meat colors, C2, C6, C10, and C13 as a mixture of meat and potato colors, and C1, C3, C7, and C12 as potato colors. The color distribution was then quantified and calculated. The measurement results are shown in Table 2 and Figure 2.

[0050] Test Example 3 (Sensory evaluation of croquettes) A sensory evaluation was carried out on the croquettes of Examples 1 to 4. The evaluation conditions are as follows. Four expert panelists evaluated the potato flavor and taste derived from the base ingredients, the meat flavor and taste derived from the solid ingredients, the texture of the solid ingredients, and the visual uniformity of the croquette cross-section. Croquettes frozen at approximately -18°C were fried at 170°C for 7 minutes, then left to stand at room temperature (approximately 25°C) for 15 minutes before evaluation. The potato flavor and taste, meat flavor and texture of the solid ingredients were evaluated on a 0.5-point scale, with 1.0 for "weak" and 5.0 for "strong," and 3.0 for a control product without a gelling agent in the solid ingredients. The average score was used to represent the results. The visual uniformity of the croquette cross-section was evaluated on a 0.5-point scale, with 1.0 for "strong" and 5.0 for "weak," and 1.0 for a control product without a gelling agent in the solid ingredients. The average score was used to represent the results.

[0051] [Table 2]

[0052] Examples 5 to 6 (changing the size of solid ingredients) Deep-fried croquettes were obtained in the same manner as in Example 1, except that the size of solid ingredient A was changed to the size shown in Table 3. Test Examples 2 and 3 were carried out using the croquettes of Examples 5 and 6. The results are shown in Table 3 and Figure 3.

[0053] [Table 3]

[0054] Examples 7 to 11 and Comparative Examples 1 to 4 (Changes in the type of solid ingredients) Deep-fried croquettes were obtained in the same manner as in Example 1, except that solid ingredient A was changed to solid ingredients B to J shown in Table 4. Test Examples 2 and 3 were carried out using the croquettes of Examples 7 to 11 and Comparative Examples 1 to 4. The results are shown in Table 4 and Figure 4. [Table 4]

Claims

1. A food ingredient that is a mixture of a base ingredient and a solid ingredient, The solid ingredient contains a gelling agent and other ingredients, and has a gel strength of 19.1 to 68.6 N at 20°C. The food ingredient is a croquette filling, The base ingredient is potato, the other ingredients include at least one selected from the group consisting of meat, seafood, vegetables, seasonings, spices, breadcrumbs, wheat gluten, eggs, tofu, and fish cakes; The gelling agent is agar having a jelly strength of 600 to 2000 g / cm 2 according to the Nikkansui method; The gel strength is determined by measuring the maximum load of three samples of the solid ingredient under the following conditions using a rheometer at an ambient temperature of 20°C to obtain maximum load data, and then calculating the average value of the maximum load data. Plunger: φ20mm circle Column movement speed: 600mm / min Height: 25mm Travel distance: 23 mm (clearance: 2 mm).

2. The food material according to claim 1, wherein the amount of the gelling agent is 0.5 to 2% by mass relative to 100% by mass of the solid ingredient.

3. The food material according to claim 1 or 2, wherein the solid ingredient further comprises an emulsifier.

4. The food material according to claim 3, wherein the amount of the emulsifier is 0.1 to 1% by mass relative to 100% by mass of the solid ingredient.

5. A food product prepared by cooking the food ingredient according to any one of claims 1 to 4, The food ingredient according to any one of claims 1 to 4, wherein the area ratio of the other ingredients to the area of ​​the food is 14.0 to 30.0%.

6. preparing a base ingredient; a step of heating the other ingredients and the gelling agent and then cooling them to prepare a solid ingredient having a gel strength of 19.1 to 68.6 N at 20°C; A method for producing a food ingredient, comprising a step of mixing the base ingredient and the solid ingredient to obtain a mixture, The food ingredient is a croquette filling, The base ingredient is potato, the other ingredients include at least one selected from the group consisting of meat, seafood, vegetables, seasonings, spices, breadcrumbs, wheat gluten, eggs, tofu, and fish cakes; The gelling agent is agar having a jelly strength of 600 to 2000 g / cm² according to the Nikkansui method, The gel strength is determined by measuring the maximum load of three samples of the solid ingredient under the following conditions using a rheometer at an ambient temperature of 20°C to obtain maximum load data, and then calculating the average value of the maximum load data. Plunger: φ20mm circle Column movement speed: 600mm / min Height: 25mm Travel distance: 23 mm (clearance: 2 mm).

7. The method of claim 6 , wherein the heating further heats the emulsifier.

8. The method according to claim 6 or 7, further comprising a step of shredding the solid ingredient.

9. A method for improving the flavor of food, comprising mixing a base ingredient and a solid ingredient, The solid ingredient contains a gelling agent and other ingredients, and has a gel strength of 19.1 to 68.6 N at 20°C. the food product is a croquette, The base ingredient is potato, the other ingredients include at least one selected from the group consisting of meat, seafood, vegetables, seasonings, spices, breadcrumbs, wheat gluten, eggs, tofu, and fish cakes; The gelling agent is agar having a jelly strength of 600 to 2000 g / cm² according to the Nikkansui method, The gel strength is determined by measuring the maximum load of three samples of the solid ingredient under the following conditions using a rheometer at an ambient temperature of 20°C to obtain maximum load data, and then calculating the average value of the maximum load data. Plunger: φ20mm circle Column movement speed: 600mm / min Height: 25mm Travel distance: 23 mm (clearance: 2 mm).

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