To produce a cream croquette capable of maintaining the creamy texture and flavor of an inner ingredient even in a cooled state with the passage of some time.
This cream croquette comprising an inner ingredient including a roux and a food, and a cover formed at the outside of the inner ingredient is characterized by including an emulsifier comprising a fatty acid ester of glycerol, and lecithin in the roux. The method for producing the croquette comprises heating and mixing a raw material of the roux including the emulsifier comprising the fatty acid ester of the glycerol, and the lecithin to prepare the roux, mixing the obtained roux with the food to provide the inner ingredient, shaping the inner ingredient, and forming the cover at the outside of the obtained formed inner ingredient.
NAGASAWA HIROAKI
YOSHINO TATSUYA
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