Shokugeki No

Souma (EP 2)
FOOD CHEMISTRY
Group members
Nur Dina Atiqah
(55225222024)

Nur Syammimi
(55225222026)

Nurul Ili Ayuni

(55225222042)
Nur Sobrina
(55225222037)
 I n t r o d u c t i o n
Nikogori is a type of food made by chilling gelatinous meat or fish
broth to slodify them into jellied cubes.
This nikogori is made with chicken wings rich with broth that
contains the essense of chicken. the rich and salty flavour of the
smooth broth
Nikogori
 Steps in making
Nikogori
1. Cook the furikake (broth)
2. Cook the chicken wings and mix with broth
3. Chilling
4. Slicing the broth
5. Fry the eggs
6. Slicing the vegetables and herbs
7. Serving
 Chemical Reaction
Involved
Gelation Hydrolysis
When agar-agar is added to a liquid, it Dashi is made by boiling fish and seaweed
absorbs water and begins to swell. When together, which results in the release of amino
heated, the agar-agar dissolves in the liquid, acids. When the dish is heated, the amino acids
and as the mixture cools, the agar-agar undergo hydrolysis, which is a chemical reaction
molecules trap the liquid, creating a gel. that breaks down large molecules into smaller
ones. This results in the release of glutamates,

Maillard Reaction which enhances the umami flavor of the dish.

When the garnishes are heated, they undergo

the Maillard reaction, which is a chemical
reaction between amino acids and reducing
sugars that results in the browning of the
garnish and the development of complex
flavors and aromas.
Ingredients and its
functions
Agar-agar gelling agent

Bonito stock Provides a savory, umami flavor to the dish.

Soy sauce provides a salty flavor and enhances the umami taste of
the dish
Sugar sweetness.
Vinegar tangy flavor
Vegetables & add color, texture, and flavor to the dish
Herbs
H e a l t h B e n e f i t
Improve Digestion. Chicken broth supports gut health because it
contains glutamine.
Full of calcium for bones and teeth.
Full of omega 3 fatty acids in their best form
support the joints and digestive system and help with weight
management
 C o n c l u s i o n
Nikogori Japanese dish is that fish, chicken, meat, or
seafood is simmered in a broth, and add gel agent forms a
gel-like texture.
Process occur is gelation, hydrolis and maillard reaction.
understanding food chemistry can lead to the creation of
innovative and delicious dishes
importance of using quality ingredients and proper
cooking techniques to achieve the desired flavor and
texture in a dish.