JP2024076724A - Method for producing freeze-dried meat and/or seafood-containing food and method for improving the texture of freeze-dried meat and/or seafood-containing food - Google Patents

Abstract

[Problem] To provide a method for producing freeze-dried meat- and/or seafood-containing foods that can improve the texture of meat and/or seafood when reconstituted in a simple manner, and a method for improving the texture of freeze-dried meat- and/or seafood-containing foods. [Solution] The method for producing freeze-dried meat- and/or seafood-containing foods or the method for improving the texture of freeze-dried meat- and/or seafood-containing foods includes an oil-adjusting step for oiling the meat and/or seafood, a steaming step for steaming the oiled meat and/or seafood, and a freeze-drying step for freeze-drying the steamed meat and/or seafood, wherein in the oil-adjusting step, the meat and/or seafood are oiled under conditions such that the temperature of the center of the meat and/or seafood when removed from the frying oil is 40°C or lower. [Selected Figures] None

Description

The present invention relates to a method for producing freeze-dried meat and/or seafood-containing foods and a method for improving the texture of freeze-dried meat and/or seafood-containing foods.

Due to changes in lifestyles and diversifying tastes, the demand for instant foods that can be eaten by simply pouring hot water over them and waiting a short time has been increasing in recent years. For example, various products manufactured using methods including freeze-drying are available. Various developments regarding instant foods are also underway.

For example, a method has been proposed for producing dried shrimp tempura that has a voluminous appearance, a real shrimp flavor, and good rehydration properties, which involves a process of forming a batter mainly made of minced or sliced shrimp meat to obtain tempura topping, a process of freezing or heating the tempura topping with or without shrimp tails or shrimp imitation attached, a frying process, and a drying process (see, for example, Patent Document 1).

As a technique for producing freeze-dried vegetables for use in instant foods that have good taste and texture by improving the rehydration properties, a method has been proposed in which raw vegetables are baked and/or fried, then steamed and freeze-dried (see, for example, Patent Document 2).

As a technology that can efficiently produce freeze-dried tempura that rehydrates well and turns into tempura with a good texture and appearance when boiling water is poured over it, a method has been proposed in which a pre-processed ingredient mixture is coated with a specific batter without using a dusting flour, fried dumplings are then attached to the battered ingredient mixture, the fried dumplings are heated, and then freeze-dried (see, for example, Patent Document 3).

As a simple method for improving the rehydration properties and texture of unformed, thick meat obtained by freeze-drying, a method has been proposed in which meat cut to a thickness of 1.5 cm or more is immersed in an aqueous solution adjusted to a pH of 7.0 to 9.0 for 15 hours or more, and then freeze-dried (see, for example, Patent Document 4).

International Publication No. 2005/074721 JP 2015-123032 A JP 2009-284827 A JP 2018-186732 A

In recent years, consumers have been demanding higher levels of texture after rehydration (hereinafter sometimes referred to as "rehydrated"). Therefore, there is currently a strong demand for the prompt provision of technology that can improve the texture of meat and/or seafood after rehydration.

The present invention aims to solve the above-mentioned problems of the prior art and to achieve the following objectives. That is, the present invention aims to provide a method for producing freeze-dried meat and/or seafood-containing foods that can improve the texture of the meat and/or seafood upon reconstitution in a simple manner, and a method for improving the texture of freeze-dried meat and/or seafood-containing foods.

In order to solve the above problems, the inventors conducted extensive research and discovered that by frying meat and/or seafood under conditions in which the temperature of the center of the meat and/or seafood when removed from the frying oil is 40°C or lower in the frying process, it is possible to easily improve the texture of freeze-dried meat and/or seafood-containing foods when reconstituted.

The present invention is based on the findings of the present inventors, and the means for solving the above problems are as follows.
<1> A process for preparing meat and/or seafood into oil;
A steaming step of steaming the oiled meat and/or seafood;
and a freeze-drying step of freeze-drying the steamed meat and/or seafood,
This is a method for producing freeze-dried meat and/or seafood-containing food, characterized in that in the oil-frying process, the meat and/or seafood are oiled under conditions such that the temperature of the center of the meat and/or seafood when removed from the frying oil is 40°C or lower.
<2> The method for producing a freeze-dried meat- and/or seafood-containing food described in <1> above, wherein the weight of the meat and/or seafood after the oil-dressing step is equal to or greater than the weight of the meat and/or seafood before the oil-dressing step.
<3> The method for producing a freeze-dried meat- and/or seafood-containing food according to any one of <1> to <2>, wherein the freeze-dried meat- and/or seafood-containing food is any one selected from the group consisting of chicken cutlet with egg, chicken cutlet curry, chicken cutlet with grated daikon radish and ponzu sauce, pork cutlet with egg, pork cutlet curry, miso cutlet, fried scallops, and fried Thai fish.
<4> A step of preparing meat and/or seafood as oil;
A steaming step of steaming the oiled meat and/or seafood;
and a freeze-drying step of freeze-drying the steamed meat and/or seafood,
This method for improving the texture of freeze-dried meat and/or seafood-containing foods is characterized in that in the oil-frying process, the meat and/or seafood are oiled under conditions such that the temperature of the center of the meat and/or seafood when removed from the frying oil is 40°C or lower.
<5> The method for improving the texture of a freeze-dried meat- and/or seafood-containing food product described in <4>, wherein the weight of the meat and/or seafood after the oil-dressing step is equal to or greater than the weight of the meat and/or seafood before the oil-dressing step.
<6> The method for improving the texture of a freeze-dried meat- and/or seafood-containing food according to any one of <4> to <5>, wherein the freeze-dried meat- and/or seafood-containing food is any one selected from the group consisting of chicken cutlet with egg, chicken cutlet curry, chicken cutlet with grated daikon radish and ponzu sauce, pork cutlet with egg, pork cutlet curry, miso cutlet, fried scallops, and fried Thai fish.

The present invention can solve the above-mentioned problems of the prior art, achieve the above-mentioned objective, and provide a method for producing freeze-dried meat and/or seafood-containing foods that can improve the texture of the meat and/or seafood upon reconstitution in a simple manner, as well as a method for improving the texture of freeze-dried meat and/or seafood-containing foods.

(Method for producing freeze-dried meat and/or seafood-containing food, and method for improving the texture of freeze-dried meat and/or seafood-containing food)
The method for producing the freeze-dried meat- and/or seafood-containing food of the present invention includes at least an oil-dressing step, a steaming step, and a freeze-drying step, and may further include other steps as necessary.
The method for improving the texture of freeze-dried meat- and/or seafood-containing foods of the present invention includes at least an oil-dressing step, a steaming step, and a freeze-drying step, and may further include other steps as necessary.
The method for improving the texture of freeze-dried meat- and/or seafood-containing foods of the present invention can be carried out in the same manner as the method for producing freeze-dried meat- and/or seafood-containing foods of the present invention, so below the method for producing freeze-dried meat- and/or seafood-containing foods of the present invention and the method for improving the texture of freeze-dried meat- and/or seafood-containing foods of the present invention will be described together.

<Meat and/or seafood>
The meat and/or seafood is not particularly limited as long as it can be used in food, and can be appropriately selected according to the purpose, but preferred examples include meat and/or seafood that can maintain its structure when freeze-dried and that is easy to break apart when reconstituted.Specific examples include chicken, beef, mutton, pork, cod, sea bream, scallops, etc.These may be used alone or in combination of two or more.

There are no particular limitations on the parts of the meat and/or seafood used, and they can be selected appropriately depending on the purpose.

<Freeze-dried meat and/or seafood-containing foods>
The freeze-dried meat and/or seafood-containing food may consist solely of the freeze-dried meat and/or seafood, or may further contain other ingredients.

The other ingredients in the freeze-dried meat and/or seafood-containing food are not particularly limited, and may be selected appropriately according to the purpose, such as seasonings and ingredients typically used in freeze-dried instant foods that are reconstituted in hot water.

The freeze-dried meat and/or seafood-containing food is not particularly limited and can be appropriately selected depending on the purpose, but is preferably any one selected from the group consisting of chicken cutlet with egg, chicken cutlet curry, chicken cutlet with grated daikon radish and ponzu sauce, pork cutlet with egg, pork cutlet curry, miso cutlet, fried scallops, and fried Thai fish.

<Oil preparation process>
The oil-frying step is a step of oil-frying meat and/or seafood (hereinafter, sometimes referred to as "frying" or "deep-frying").

There are no particular limitations on the thickness, shape, structure, and size of the meat and/or seafood to be seasoned with oil, and these may be appropriately selected depending on the purpose.
The meat and/or seafood used may be in a thawed state, or in a frozen or semi-frozen state.

The meat and/or seafood may be oiled as is, or may be oiled after being coated with a batter.
The coating material is not particularly limited, and can be appropriately selected from those used in foods that are usually seasoned with oil, such as wheat flour, starch, vegetable protein, oils and fats, water-soluble polysaccharides, etc. These can be used alone or in combination of two or more. In addition, commercially available batter mix powder can also be used as the coating material.
The extent to which the coating material is applied is not particularly limited and can be appropriately selected depending on the purpose.

The oil used for the frying (hereinafter sometimes referred to as "frying oil") is not particularly limited as long as it can be used in food, and can be appropriately selected depending on the purpose. Examples include soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, palm oil, perilla oil, lard, and hemp oil. These may be used alone or in combination of two or more.

The conditions for the frying are not particularly limited as long as the temperature at the center of the meat and/or seafood when removed from the frying oil is 40° C. or lower, and can be appropriately selected depending on the purpose.
By adjusting the oil content under the above conditions, the moisture content of the meat and/or seafood is maintained during the oil adjustment, and the texture when reconstituted is improved.

In the present invention, the center of meat and/or seafood refers to the position furthest (deepest) from the surface of the meat and/or seafood or its vicinity, meaning approximately the depth of the meat and/or seafood.
The temperature of the central part of the meat and/or seafood can be measured, for example, by a thermometer equipped with a rod-shaped (needle-shaped) temperature sensor.

In the present invention, the temperature at the center when removed from the frying oil refers to the temperature measured at room temperature immediately after the meat and/or seafood is removed from the frying oil.
The room temperature refers to a temperature within the range of 15 to 30°C.
The above-mentioned "immediately after being pulled up" means within 10 seconds after being pulled up.

The temperature of the center of the meat and/or seafood when removed from the frying oil is not particularly limited as long as it is 40°C or less and can be appropriately selected depending on the purpose, but is preferably 30°C or less, and more preferably 10°C or less. If it is within the above preferred range, it is advantageous in that the texture when reconstituted can be made better.

The temperature of the oil used for frying (hereinafter sometimes referred to as the "temperature of the frying oil") is not particularly limited and can be selected appropriately depending on the purpose as long as the temperature at the center of the meat and/or seafood when removed from the frying oil is 40°C or less, but 180°C or more is preferable, and 200°C or more is more preferable. The upper limit of the temperature of the frying oil can be selected appropriately so long as it does not exceed the flash point of the frying oil, but about 220°C is preferable. Being within the above-mentioned preferable range is advantageous in that the appearance of the oil-fried meat and/or seafood is more excellent.

There are no particular limitations on the time for frying, and the time can be appropriately selected depending on the purpose, so long as the temperature at the center of the meat and/or seafood when removed from the frying oil is 40°C or less. For example, if the temperature of the frying oil is 180°C, the time can be 1 to 3 minutes, and if the temperature of the frying oil is 220°C, the time can be 30 seconds.

It is preferable that the oiling process is carried out under conditions such that the weight of the meat and/or seafood after the oiling process is equal to or greater than the weight of the meat and/or seafood before the oiling process.

The oiling can be the same as normal oiling, except that the temperature of the center of the meat and/or seafood is 40°C or less. For example, the surface of the meat and/or seafood can be oiled to the extent that it is cooked through.

<Steaming process>
The steaming step is a step of steaming (hereinafter sometimes referred to as "steam") oiled meat and/or seafood.

There are no particular limitations on the steaming method, and any known method can be selected as appropriate.

There are no particular limitations on the steaming conditions, and known conditions can be appropriately selected depending on the purpose, such as 3 minutes or less after the core temperature of the meat and/or seafood reaches 70 to 90°C.

<Freeze-drying process>
The freeze-drying step is a step of freeze-drying (hereinafter sometimes referred to as "vacuum freeze-drying") the steamed meat and/or seafood.

There are no particular limitations on the freeze-drying method, and any known method can be appropriately selected. For example, steamed meat and/or seafood may be pre-frozen and then vacuum freeze-dried.

The conditions for the preliminary freezing are not particularly limited and can be appropriately selected depending on the purpose. For example, the conditions can be left to stand at -10°C or below until completely frozen. The freezing temperature can be constant, or the freezing can be carried out in stages at different temperatures.

The vacuum freeze-drying can be carried out using a known freeze-drying machine.
The method of the vacuum freeze-drying is not particularly limited, and any known method can be appropriately selected. However, it is preferable to perform the vacuum freeze-drying by reducing the pressure to a vacuum of 90 Pa or less and gradually increasing the temperature to a maximum shelf temperature of about 80° C.
The moisture content of the freeze-dried meat- and/or seafood-containing food after the vacuum freeze-drying is not particularly limited and may be appropriately selected depending on the purpose, but is preferably 5% by mass or less.

<Other processes>
The other steps are not particularly limited as long as they do not impair the effects of the present invention and can be appropriately selected depending on the purpose. Examples of the other steps include a cutting step, a filling step, a freezing step, and a seasoning filling step.

The cutting process involves cutting meat and/or seafood.

The filling process is a process of filling a container with meat and/or seafood.

The freezing step is a step of freezing meat and/or seafood after the steaming step or after filling with seasonings.
The freezing conditions are not particularly limited and can be appropriately selected depending on the purpose.

The seasoning filling step is a step of mixing seasoning liquid and ingredients used in freeze-dried meat and/or seafood-containing food with meat and/or seafood, and filling the mixture into a container.
The seasoning filling step is preferably carried out after the steaming step.

According to the present invention, it is possible to improve the texture of freeze-dried meat and/or seafood-containing foods when they are reconstituted in a simple manner.

The present invention will be specifically explained below with reference to test examples and manufacturing examples, but the present invention is not limited to these test examples and manufacturing examples.

(Test Example 1)
<Oil preparation process>
A commercially available frozen chicken fillet cutlet (with batter, about 75 g, about 1.5 cm thick) was fried at the frying temperature (temperature of frying oil) shown in Table 1 below, so that the central temperature of the chicken fillet cutlet after frying reached the temperature shown in Table 1 below. Palm oil was used as the frying oil.

<Steaming process>
The fried chicken fillet cutlet was divided into four portions and packed onto a tray.
The chicken fillet cutlets packed in the trays were steamed so that the center temperature of the chicken fillet cutlets reached the steam center temperature shown in the following Table 1. The steaming was stopped when the center temperature was reached.

<Freeze-drying process>
After steaming, the chicken fillet cutlets were left on the tray at −25° C. for 8 hours or more and then frozen.
The frozen chicken fillet cutlet was subjected to vacuum freeze-drying at a pressure of 60 Pa using a freeze-dryer (manufactured by Kyowa Vacuum Technology Co., Ltd.) to obtain a vacuum freeze-dried chicken fillet cutlet (water content: 5% by mass or less).

<Evaluation>
The obtained vacuum freeze-dried chicken fillet cutlet was placed in a cup container, 200 mL of boiling water was poured, and the chicken fillet cutlet was left for 1 minute, then removed from the boiling water. Three trained evaluators ate the chicken fillet and evaluated the texture (tenderness and juiciness of the meat) according to the following evaluation criteria. The average scores are shown in Table 1.
[Evaluation criteria]
5 points: Very soft and very juicy compared to the texture of test group O.
4 points: Softer and juicier than the texture of test group O.
3 points: The texture is the same as that of test group O.
2 points: Hard and lacking in juiciness compared to the texture of test group O.
1 point: Compared with the texture of test group O, the texture is very hard and very lacking in juiciness.

As shown in Table 1, the weight of the chicken fillet cutlet after cooking in oil tended to become lighter as the center temperature after cooking in oil increased. In addition, the weight of the chicken fillet cutlet after steaming was almost the same as the weight of the chicken fillet cutlet after cooking in oil, regardless of the center temperature after cooking.
The weight of the chicken fillet cutlet after freeze-drying was almost the same regardless of the conditions.
The amount of sublimation water (the weight of the chicken fillet cutlet after steaming minus the weight of the chicken fillet cutlet after freeze-drying) was higher when the center temperature after frying was lower, and it was confirmed that the cooking center temperature has little effect on the amount of sublimation water.

Regression analysis showed that the lower the core temperature after cooking with oil, the better the rehydrated texture (y = -0.0196x + 4.2293, R = ^0.6768 ). On the other hand, the steamed core temperature had a low correlation with the rehydrated texture (y = -0.0068x + 3.8606, R = ^0.0077 ).

In test group S, where the cooking temperature was high, the batter was well browned and had the same texture as when cooked at a lower cooking temperature.

These results suggest that by minimizing heat exposure to the chicken fillet cutlet during frying, the moisture content of the chicken fillet cutlet is maintained, improving its texture after reconstitution.

(Test Example 2)
<Oil preparation process>
Commercially available frozen cod (approximately 60 g, approximately 2 cm thick, approximately 8 cm long) was battered with wheat flour, egg liquid, and breadcrumbs, and fried at the frying temperatures shown in Table 2 below, so that the core temperature of the cod after frying reached the temperatures shown in Table 2 below. Palm oil was used for frying.

<Steaming process>
The oiled cod was cut into quarters and packed into trays.
The cod packed in the tray was steamed so that the core temperature of the cod reached the core temperature shown in Table 2 below. The steaming was stopped when the core temperature was reached.

<Freeze-drying process>
The freeze-drying process was carried out in the same manner as in Test Example 1 to obtain vacuum freeze-dried cod (water content: 5% by mass or less).

<Evaluation>
-Texture-
The texture of the reconstituted vacuum freeze-dried cod was evaluated in the same manner as in Test Example 1, except that the test piece in Test Plot 2-2 was used as the standard (3 points). The results are shown in Table 2.

-Resiliency-
The reconstitution properties of the resulting vacuum freeze-dried cod were evaluated according to the following criteria. The results are shown in Table 2.
[Evaluation criteria]
5 points: After rehydrating in hot water, it will be restored in 1 minute.
4 points: After rehydrating in hot water, the product is mostly restored within 1 minute.
3 points: Some parts are not restored even after one minute of rehydration.
2 points: Not fully restored even when rehydrated in hot water.
1 point: Does not restore at all even when rehydrated in hot water.

(Test Example 3)
<Oil preparation process>
Commercially available frozen scallops (approximately 25 g, approximately 2 cm thick) were battered with wheat flour, egg liquid, and breadcrumbs, and fried at the frying temperatures shown in Table 3 below so that the central temperature of the scallops after frying reached the temperatures shown in Table 3 below. Palm oil was used for frying.

<Steaming process>
The oiled scallops were divided into four portions and packed into trays.
The scallops packed in the tray were steamed so that the central temperature of the scallops reached the steam central temperature shown in the following Table 3. The steaming was stopped when the central temperature of the scallops was reached.

<Freeze-drying process>
The freeze-drying process was carried out in the same manner as in Test Example 1 to obtain vacuum freeze-dried scallops (water content: 5% by mass or less).

<Evaluation>
-Texture-
Except for the test group 3-2 being set as the standard (3 points), the texture of the reconstituted vacuum freeze-dried scallops was evaluated in the same manner as in Test Example 1. The results are shown in Table 3.

-Resiliency-
The reconstitution of the obtained vacuum freeze-dried scallops was evaluated in the same manner as in Test Example 2. The results are shown in Table 3.

As shown in Test Examples 1 to 3, it was confirmed that lowering the core temperature during cooking in oil can improve the texture of various types of meat and seafood after reconstitution.

(Production Example 1: Chicken cutlet with egg)
<Oil preparation process>
A commercially available frozen chicken fillet cutlet (with batter, about 75 g, about 1.5 cm thick) was fried at an oil temperature of 180° C. so that the center temperature of the chicken fillet cutlet after frying was 10° C. Palm oil was used for frying.

<Steaming process>
The fried chicken fillet cutlet was divided into four portions and packed onto a tray.
The chicken fillet cutlets packed in the tray were steamed so that the core temperature of the chicken fillet cutlets reached 90° C. In order to heat the chicken fillet cutlets sufficiently for sterilization, the chicken fillet cutlets were held for 3 minutes after the core temperature reached 90° C.

<Freezing process>
The steamed chicken fillet cutlets were frozen and then frozen.

<Seasoning filling process>
After the frozen chicken fillet cutlets prepared above were packed into containers, the containers were further filled with a mixture of egg-stick seasoning liquid containing egg drop and ingredients.

<Freeze-drying process>
The egg-smothered chicken cutlet packed in the container was left to stand together with the container at -40°C for 8 hours or more to be frozen.
The frozen chicken cutlet with egg was subjected to vacuum freeze-drying at a pressure of 60 Pa using a freeze-dryer (manufactured by Kyowa Vacuum Technology Co., Ltd.) to obtain vacuum freeze-dried chicken cutlet with egg (water content: 5% by mass or less).

The resulting vacuum freeze-dried chicken cutlet with egg was placed in a cup, 120 mL of boiling water was poured over, and the cutlet was allowed to sit for one minute before being eaten. The cutlet had good reconstitution and a soft, moist, and pleasant texture.

(Production Example 2: Chicken cutlet curry)
<Oil preparation process>
A commercially available frozen chicken fillet cutlet (with batter, about 75 g, about 1.5 cm thick) was fried at an oil temperature of 180° C. so that the center temperature of the chicken fillet cutlet after frying was 10° C. Palm oil was used for frying.

<Steaming process>
The fried chicken fillet cutlet was divided into four portions and packed onto a tray.
The chicken fillet cutlets packed in the tray were steamed so that the core temperature of the chicken fillet cutlets reached 90° C. In order to heat the chicken fillet cutlets sufficiently for sterilization, the chicken fillet cutlets were held for 3 minutes after the core temperature reached 90° C.

<Freezing process>
The steamed chicken fillet cutlets were frozen and then frozen.

<Seasoning filling process>
The frozen chicken fillet cutlets prepared as above were packed into containers, and then a mixture of curry seasoning liquid and ingredients was further packed into the containers on top of the chicken fillets.

<Freeze-drying process>
The chicken cutlet curry packed in the container was left to stand together with the container at -10°C or lower for 13 hours or more to be frozen.
The frozen chicken cutlet curry was subjected to vacuum freeze-drying at a pressure of 90 Pa using a freeze dryer (manufactured by Kyowa Vacuum Technology Co., Ltd.) to obtain vacuum freeze-dried chicken cutlet curry (water content: 5% by mass or less).

The resulting vacuum freeze-dried chicken cutlet curry was placed in a cup, 140 mL of boiling water was poured in, and the curry was allowed to sit for one minute before being eaten. The curry had good reconstitution and a soft, moist texture.

As described above, it has been demonstrated that the present invention makes it possible to produce freeze-dried meat- and/or seafood-containing foods that have a good texture when reconstituted in a simple manner.

Claims (6)

a step of preparing meat and/or seafood as oil;
A steaming step of steaming the oiled meat and/or seafood;
and a freeze-drying step of freeze-drying the steamed meat and/or seafood,
A method for producing freeze-dried meat and/or seafood-containing food, characterized in that in the oil-frying process, the meat and/or seafood are oiled under conditions such that the temperature of the center of the meat and/or seafood when removed from the frying oil is 40°C or lower. The method for producing freeze-dried meat and/or seafood-containing food according to claim 1, wherein the weight of the meat and/or seafood after the oil-dressing step is equal to or greater than the weight of the meat and/or seafood before the oil-dressing step. The method for producing freeze-dried meat and/or seafood-containing food according to any one of claims 1 to 2, wherein the freeze-dried meat and/or seafood-containing food is any one selected from the group consisting of chicken cutlet with egg, chicken cutlet curry, chicken cutlet with grated daikon radish and ponzu sauce, pork cutlet with egg, pork cutlet curry, miso cutlet, fried scallops, and fried Thai fish. a step of preparing meat and/or seafood as oil;
A steaming step of steaming the oiled meat and/or seafood;
and a freeze-drying step of freeze-drying the steamed meat and/or seafood,
A method for improving the texture of freeze-dried meat and/or seafood-containing foods, characterized in that in the oil-frying process, the meat and/or seafood are oiled under conditions such that the temperature of the center of the meat and/or seafood when removed from the frying oil is 40°C or lower. The method for improving the texture of freeze-dried meat and/or seafood-containing foods according to claim 4, wherein the weight of the meat and/or seafood after the oil-dressing step is equal to or greater than the weight of the meat and/or seafood before the oil-dressing step. The method for improving the texture of freeze-dried meat and/or seafood-containing foods according to any one of claims 4 to 5, wherein the freeze-dried meat and/or seafood-containing foods are any one selected from the group consisting of chicken cutlet with egg, chicken cutlet curry, chicken cutlet with grated daikon radish and ponzu sauce, pork cutlet with egg, pork cutlet curry, miso cutlet, fried scallops, and fried Thai fish.