JP2012231775A - Dried dainty and method of producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To emulate the texture, taste and flavor, and prevent flavor deterioration and discoloration due to the expression of a temporal change peculiar to a dried radish product in manufacturing a dried dainty similar to dried dainties of marine products and meats using radish as an ingredient.SOLUTION: A dried radish product that has been reconstituted is heated and put in water, then seasoned with extracts that are ingredients of each dried dainty, and dried until the texture similar to that of a desired dried dainty is achieved.

Description

  Although the present invention belongs to the field of manufacturing dried vegetable products, it also relates to the technical field of dried delicacy foods.

  Some dried fishery products have a unique taste / flavor and texture, and there are many products that are seasoned as desired and commercialized as dried delicacy foods. For example, scallops, seasoned dried squid products, dried scallop products (scallops, moonfish shells, pearl oysters, clams, clams, clams, etc.), seasoned dried products of scallop shells (called shellfish processed products), Dry products (called dry-kneaded products) and fish (tuna, bonito, okigis, scallops, pufferfish, puffer fish, etc.) that are cut into a thickness of several millimeters and cut to resemble dried squid foods And seasoned and dried products (in the case of large fish, there are also cut products). In China and the United States, there are dried meat products such as jerky that are produced by slicing and drying livestock meat such as beef and poultry meat such as chicken, which were originally manufactured as mere preserved food for meat. However, there is an example where it is further seasoned as desired and sold as a delicacy dry food in Japan.

  On the other hand, various kinds of dried vegetables are produced. In particular, the production of cut radish is prominent. At present, the use of dried daikon is limited to raw materials for side dishes such as salad or boiled food after reconstitution. Cut dried radish has a low transaction unit price, and the idea or trial of processing it into a highly value-added dry product is not seen as far as the present inventors know.

  JP-A-6-169688   JP-A-8-280350   JP2003-334002   JP 2006-101861 A   JP2007-275031A

  Hokkaido University Faculty of Fisheries Research Bulletin, 16 (2), 120-136, August 1965, "Study on the complete use of squid (25th report): About the proper use of sorbic acid in the production of squid delicacy", Hideshi Tanikawa I. Motohiro Hiroshi, Akira Akiba   “Food and Dried”, Mitsutoshi Co., Ltd., p. 122-125 / [Japanese and World Traditional Foods, 4-2-2 Chopped Daikon]

  Foods that do not season marine molluscs such as squid and shellfish, marine fish such as cod and salmon, or seasoned appropriately and dried as desired, have a specific flavor, taste, and texture. It is marketed as a traditional food or as a recently commercialized food. These include seasoned and dried foods that effectively use unused resources, such as scallop shells, and dried fish paste products that resemble sea bream and seasoned squid products. These products are also commonly called dry delicacy foods and are generally not cheap to trade. Furthermore, dried delicacy foods obtained by processing livestock meat such as beef and poultry meat such as chicken are also commercially available as high-value-added preference foods.

  Non-Patent Document 1 describes in detail, for example, a commercial example of a dried squid product, which is a representative example of such a dried marine product, and a manufacturing method.

  Recently, the demand for fishery products has become tight as economic development of middle-income countries called BRICs and national income increase. In particular, China has a long-standing preference for marine products, the demand for fresh and frozen products has increased rapidly, and it has become difficult for Japanese import buyers to obtain various marine fish and squids. It will not be difficult to imagine that the situation will be similar.

  On the other hand, dried radish has a strong domestic demand as a traditional Japanese food. As described in Non-Patent Document 2, traditionally dried daikon radish, which is a representative item of dried radish food, has been traditionally produced by sun drying. When drying in the sun, it takes a long time to dry, and the color of the dried product advances, and a distinctly dried radish odor is strongly emitted immediately after production. This odor is said to belong to an unpleasant odor mainly composed of organic sulfur compound notes. Currently, most dried daikon radish is dried in a short time by hot air drying, and storage is sealed in plastic film bags, etc., so even if an unpleasant odor occurs immediately after manufacture, it is mild and acceptable as a so-called dried radish odor It is often in the range. However, when stored at room temperature, the odor of dried radish increases. To prevent this, long-term storage is often refrigerated.

  Daikon radish, a raw material for dried daikon, is mass-produced stably in Japan, and the transaction price of dried radish is much lower than that for dried marine products. The use of the dried daikon radish is limited to raw materials such as salads, Japanese foods or boiled foods after rehydration.

  Here, the present inventors are able to stably produce raw and similar to dried marine delicacy products and dried meat delicacy products, which are expected to become increasingly difficult to obtain raw materials in the future, using cheaply-dried radish manufacturing technology. Aimed at manufacturing processed foods. In addition, the present invention was completed with a view to developing and commercializing high value-added processed foods from radish.

  As a result of repeated trial production, the present inventors have, as technical issues, a) reproducing the texture unique to each dried delicacy product, b) reproducing the taste and flavor unique to each dried delicacy product, c ) It became clear to implement measures to prevent alteration and quality deterioration in the distribution process.

  The above-mentioned problem a) (reproduction of the texture unique to each dried delicacy product) can be solved by appropriately combining the dimensions (particularly width and thickness), the heating time, and the degree of drying of the dried radish product. The present inventors have found out.

  The present inventor et al. Can solve the above-mentioned problem b) (reproduction of taste and flavor peculiar to each dry delicacy product) by seasoning with a mixture of marine products and meat extracts as raw materials of the target product and drying. Confirmed.

  Regarding the issue of c) above (measures for preventing deterioration and quality deterioration in the distribution process), specifically, the discoloration (browning) and the occurrence of dried radish odor, or enhancement (according to circumstances) It was necessary to solve the two problems at the same time.

  Regarding prevention of discoloration, Patent Document 1 discloses a technique in which radish is primarily dried at a relatively high temperature of 50 to 65 ° C. to deactivate the enzyme, then secondarily dried at around 10 ° C., and further irradiated with an ultraviolet lamp for 30 minutes. ing. The present inventors' view of this is that it is not uncommon for the hot air drying of dried daikon radish to have an initial hot air temperature of around 70 ° C. (eg, Patent Document 5). Expensive cold air dehumidifying dryers must be used for extremely long periods of time at extremely low temperatures, resulting in high costs (machine operating costs, waiting labor costs due to process retention, etc.), and UV lamps Irradiation was judged to be impractical due to the necessity of manufacturing a special shielding and sealing device because of the need to protect the eyes of the worker.

  Patent Document 5 mentions technology for refrigerated storage of products as a measure to prevent discoloration of dried radish (currently commonly used in long-term inventory), but dry delicacy products are generally distributed at room temperature. Therefore, the present inventors have been forced to develop a method that does not change color even when stored at room temperature. Patent Document 5 discloses a technique in which a radish is blanched and then slowly frozen and then drained and then dried. However, slow freezing takes time and requires a freezer. The present inventors excluded it from consideration because of technical restrictions.

  Here, the present inventors have made various trial manufactures and experiments, and found that discoloration can be prevented by a combination of heating and water exposure of dried radish products with or without water reconstitution.

  Next, we examined the issue of the generation of dried radish odor during normal temperature storage and distribution. However, as mentioned above, the heating of the dried radish product and the water exposure treatment are also effective in preventing the generation of radish odor. As a result, the present invention has been completed.

  Patent Document 3 mentions a technique for improving flavor and texture by combining fresh radish blanching and water leaching. This prior patent document relates to a method for producing a frozen dessert containing fresh radish as an ingredient. Obviously, it cannot be a prior art example of the production of the dried delicacy food of the present invention using a dried radish product as a raw material.

  According to the present invention, it is possible to provide a dried delicacy food similar to a dried delicacy product using a dried radish product that can be stably supplied and inexpensive as a main raw material. This can help to stabilize and diversify the dietary habits of the Japanese people and contribute to the enrichment of dry delicacy food manufacturing technology. In addition, it contributes to the creation of high value-added processed foods from radish and contributes to the development of the corporate economy in the field of dried vegetable processing and dried delicacy products.

  In the production of the dried delicacy food of the present invention, it is necessary to pay attention to the cut dimensions of dried radish products such as dried radish as a raw material. When the target dry delicacy product has a hard texture (food that cannot be chewed easily during eating, for example, a food that tastes a bitter feeling for a considerable period of time, such as a thick plum), it is cut thickly. On the contrary, the target dry delicacy product has a soft texture (food that can easily be bitten in a meal and fall apart in a short period of time, such as thin seasoned dried squid products that have been rolled, soy sauce and sugar on beef If the dried beef food (which is called “meat bowl” in Taiwan), which is made with a thick seasoning, mainly dried, and then lightly tapped, it is cut into thin pieces.

  In general, dried radish products are shrunk, distorted and twisted, and are difficult to measure. The cutting dimensions described below are for the case where the dried radish product is sufficiently rehydrated. In this case, “thick” generally means a range of 3 to 6 mm, and “thin” means about 1 to less than 3 mm. There are various varieties of radish, and these figures are confirmed by the present inventors about the raw material in the reconstituted state of the dried radish product made from the blue neck line, which is the overwhelming main cultivar. . Blue neck varieties are characterized by high moisture and soft fibers, but other varieties such as white neck varieties and varieties that have not been improved (eg, murine varieties) generally have moisture. Since the rate is low and there are many fibers, it can be said that the possibility of correcting the thickness to be generally thinner than the above figures is a technical range that can be easily inferred for engineers in the field of dried vegetable food production. .

  In the present invention, a dried radish product is used as a raw material. The dried radish product is a product obtained by cutting fresh radish and drying it to the extent that it can be distributed at room temperature, but includes various forms. Generally, it is generally called “dried radish”, but it can be classified into “so-called dried radish”, “boiled radish”, “split dried radish” and so on.

  “So-called dried daikon radish” is obtained by cutting fresh radish into a thickness of about 2 to 4 mm and a width of about 2 to 6 mm, washing it with water as required, dehydrating it, and then drying it in the sun or hot air. At present, hot air dried products are mainly distributed. Many of them are light yellow to light brown, and immediately after production, if they are stored at room temperature for several weeks, they give off a characteristic sulfur compound note smell called dried radish. In addition, among these, products dried in the sun in the severe winter season are called “cold dried radishes” and are distributed as regional specialties.

  "Boiled dried radish" is the same chopped radish blanched with hot water at 80-100 ° C for several minutes to 10 minutes and then dried with hot air. It is. However, in the tests by the present inventors, it was confirmed that even when “boiled dried radish” was stored in an atmosphere at 35 ° C. for several weeks, coloring progressed and a dried radish odor was generated.

  “Dried daikon radish” is a large radish cut, most of which is blanched and then dried with hot air, and the degree of cutting is approximately 3 to 5 mm in thickness and 8 to 20 mm in width.

  These dried radish products are reconstituted, drained and softened before being made into salads and Japanese products, and used as a raw material for boiled and prepared dishes. The effect of reducing dried radish odor can also be obtained by draining water and draining juice. However, to the best of the inventors' knowledge, no examples have been found that cut dried daikon is further seasoned and dried to produce a delicacy dried food.

  Next, when a fresh radish product is used as a dried radish product, atrophy of about 1/2 to 1/4 times in thickness and about 20 to 40% in width is observed. In the present invention, since the dried radish product is used as a raw material, it should be noted that all the above-mentioned cutting dimensions are measured values in a water-returned state. Dried radish products proceed to heating in the next step in a water-returned state, but if a heating means that imparts moisture such as blanching or steaming is used in the next step, the water-returned state is substantially reconstituted. This is a selective process.

  The dimensions of the dried radish product after rehydration are thick when the target dried delicacy food is hard (about 3 to 6 mm), and thin when it is soft (1 to less than 3). mm). In this case, it goes without saying that the width of the cut is at least equal to or greater than the thickness. In the case of a hard product, it is generally considered to increase the width, and may be about 8 to 20 mm. In the case of soft products, 4-6 mm is generally considered, but the width is rather related to the shape and mouthfeel of the appearance, and it is central to the hardness that is the basis of dry delicacy food texture It is irrelevant to the thickness, and it is considered that the thickness mainly contributes to the hardness. Therefore, in the present invention, it is considered that a cut size having a thickness of 1 to 6 mm or less and a width of 1 to 30 mm or less on the basis of a dried radish product rehydrated is appropriate.

  The raw material that has been cut or rehydrated is dehydrated as desired. However, since dehydration is performed after blanching in the next step, dehydration here is a selective technical element.

  When heating is necessary, excessive heating will soften the radish fiber rapidly and reduce the hardness of the dried product. This may cause unsatisfactory chewing response. In the present invention, the dried radish product is hydrated or not hydrated, and as a heating means, for example, microwave heating of the dried radish product that has been blanched, cooked, or hydrated is employed.・ Adjustment of heating temperature and time is necessary depending on strength and cutting size. Needless to say, it is necessary to appropriately adjust the heating conditions using the texture of the finished dried delicacy food as an index. Blanching is about 10 to 30 times the weight of dried radish when reconstituted with dried radish, or about 15 times the amount of dried radish as it is for about 3 to 30 minutes with hot water at about 90 to 100 ° C. , So that it is heated evenly (stirring or dispersion due to natural convection is observed). When the dried radish product is cooked or heated with microwaves, it is essential to rehydrate it. If the dried radish product is treated without being rehydrated, it will be colored and will not lose its color even if it is exposed to water. In the case of steaming, the dried product after reconstitution with water is heated for about 10 to 40 minutes, and for microwave heating, about 3 to 20 minutes is appropriate. Among these condition setting numerical values, temperature and time can be said to be essential components of the present invention. Immediately after the heating is completed, rough heat is removed to prevent overheating. In general, it will be convenient to put in a sufficient amount of running water and remove the rough heat, and then proceed to water exposure in the next step.

  According to the present inventors' trial production examination, the combination of heating and water exposure was an essential technical element for preventing the deterioration of the quality of the dried delicacy food according to the present invention, such as coloring and radish odor, over time. Here, “time-dependent” refers to a general expiration date of dry delicacy products distributed at room temperature, with a period of at least 6 months after production in mind. At the product design stage, the time-dependent change is predicted by an accelerated test, and if it is stable for 2 months in an atmosphere of 35 ° C and 75% relative humidity, the shelf life of 6 months, which is three times the normal temperature distribution, can be achieved. Although it can be judged, it is specifically disclosed in Examples and Comparative Examples. Although water exposure is carried out for 5 minutes or more using a sufficient amount of water, it is costly to carry out uselessly for a long time, so in practice it is boiled or microwaved for 5 to 30 minutes with a blanching treatment product. 10 to 60 minutes is considered appropriate for the product. This is because blanching is thought to extract a considerable amount of deterioration promoting substances from dried radish products.

  Then dehydrate. This process is carried out to improve the efficiency of the next seasoning process. That is, if it is not dehydrated, it is necessary to use a large amount of seasoning, and it is necessary to drain the juice before drying, which may result in disposal of the seasoning, which may increase the cost. Specific embodiments of dehydration include the use of a centrifuge, compression and suction by placing on a mesh or a colander, squeezing in the palm or bag, continuous pressing by a combination of a belt conveyor and a roller, etc. . Proper dehydration can save costs by absorbing the entire amount of seasoning in the next process, but it is obvious to engineers in this field that excessive compression and rolling promotes product breakage, so there is a natural limit. Will. As a variant, it may be possible to lightly dry (for example, hot air drying) after flow-down dewatering to promote seasoning in the next step.

  The seasoning step is a step of determining the taste and flavor of the dried delicacy food of the present invention. The essential point of seasoning is to mix an extract that is a raw material of the desired dry delicacy food and to use a sub seasoning so as to enhance its characteristics. Currently, various marine product extracts (tuna, bonito, squid, scallops, oysters, clams, etc.), livestock meat extracts (beef, pork, etc.), and poultry meat extracts (chicken extract) are commercially available. Recently, analysis of natural extracts has progressed, and amino acids, nucleic acid degradation components (adenylic acid, guanylic acid, inosinic acid and their salts), lower peptides, and other extract components (carnosine) based on analytical values. It is also possible to produce pseudo extracts containing angeline, betaines, and organic acids (succinic acid, lactic acid, etc.). In the present invention, it is considered appropriate to include the use of pseudo-extracts or a technique for blending sub-condiments by application of pseudo-extraction blending technology. Depending on the case, it is also possible to mix | blend the fine powder of the raw material of the target dry delicacy product. If the draining in the previous step is sufficiently carried out, the necessary seasoning can be absorbed in its entirety by adjusting the seasoning liquid at an appropriate concentration. Of course, it is also possible to season it by immersing it in an excessive amount of seasoning liquid and then draining it. In this case, the remaining liquid will be carried over to the next batch and used. It will be obvious that the blending of the seasoning amount and the ratio of use with the water-exposed raw material should be adjusted appropriately by tasting the finished dry delicacy food.

  The current Japanese tend to avoid taste from salt and prefer a slightly sweet taste, and the excessive gluey nature of the product after drying (although it is crunchy when chewed, it will continue to be hard and swallowed forever) It is preferable to add sugars (sugar, sorbitol, xylitol, starch syrup, dextrin, trehalose, maltitol, lactose, mannitol, maltose, etc.) in order to suppress (difficult). Since the composition of the seasoning depends on the concentration of the extract to be used and the palatability of each product, it is difficult to numerically limit the principle of the composition ratio, and the target delicacy product in the dry delicacy food of the present invention Should be able to reproduce the taste and flavor of Specific examples of the formulation are disclosed in the Examples and Reference Examples.

  The last step is drying. The present invention aims to produce a delicacy dried food that resembles a dried delicacy product made from marine products and meat as a raw material, and the dried product is dried with a high protein raw material of the desired dried delicacy product. The specific texture that should be possessed, that is, a certain degree of hardness and a physical property that the crunch continues for a certain period of time even if it continues to be bitten in the mouth are required. The expression of such physical properties is presumed to be due to the formation of a colloidal structure due to binding of proteins to each other as the protein dries (increase in cross-linking due to non-covalent bonds such as hydrogen bonds and ionic bonds between protein molecules). For this reason, freeze-drying and microwave drying in which a porous structure is formed by drying should be excluded.

  In addition, it is desirable to complete the drying process in as short a time as possible since it is seasoned before drying and easy to propagate various germs. From this point of view, it does not involve sun drying or heating that takes a long time to dry. Natural draft drying should also be excluded.

  In particular, it is considered that roasting drying or infrared drying accompanied by heating at a high temperature is easily accompanied by a change in charring and flavor and should be excluded. However, there is no reason to avoid using hot air or infrared rays as long as they avoid high temperatures and promote drying. Specifically, the temperature of the product does not exceed 100 ° C for a short time, and it is constant, or the range in which the temperature of 80 ° C or more is maintained for several tens of minutes or more during the drying rate to bring about a change in the flavor and taste of the dried food. It would be useful to complete drying in a short time.

  From the above viewpoint, in the present invention, hot air drying is considered to be the easiest drying method. A drying method that requires a long time but maintains a low temperature that suppresses the propagation of germs, such as a low-temperature dehumidification drying method and a vacuum drying method, can also be adopted in the production of the dried delicacy food of the present invention. There is a cost disadvantage. Nevertheless, the low-temperature dehumidification drying method is less likely to be colored immediately after drying than hot air drying, and the quality effect of good taste is often recognized, so it should be actively applied to products that can be sold with high added value. I don't know. Although the present inventor has not made a trial production of the vacuum drying method, it is expected that an effect similar to that of the low temperature dehumidification drying method may be obtained.

  The degree of drying is performed until the hardness becomes similar to the texture of the intended dried delicacy product when eating the dried delicacy food of the present invention. Generally, the moisture content after drying is in the range of 3 to 20%. Since the dried delicacy food of the present invention often uses saccharides for seasoning, the water activity after drying is generally resistant to microorganisms that can grow even under low water activity such as mold and yeast. In most cases, it is in the range, but if the moisture content exceeds 10%, it is sealed with a gas barrier film wrapping material and enclosed with an oxygen scavenger, or inert such as nitrogen gas or carbon dioxide gas It is desirable to enclose the gas.

  In addition to the string-like, ribbon-like, etc., the form of the dried delicacy food of the present invention should be considered for use as a topping food for flakes, cooked rice, noodles, etc. It is. As these production methods, in addition to fragmentation at the raw material stage, a processing method for further cutting the dried product can be presented.

  The embodiments of the present invention will be described in detail below by disclosing Examples and Reference Examples, but the scope of the present invention is not limited to these Examples, and the claims of the present specification and the attached sheet are described. Needless to say, the present invention should also include those that conform to the technical configuration of the present invention disclosed in the scope of the present invention.

  30 g of commercially-dried radish was blanched with 600 mL of boiling water for 10 minutes, then raised to a colander, immediately poured into a bowl in which tap water was poured to remove rough heat, and subsequently exposed to water for 10 minutes. Squeeze by hand to drain and soak in the seasoning solution (6g sugar, 5g 70% sorbitol solution, 3.5g commercial squid concentrate, 0.5g salt, 0.1g sodium glutamate, 30g water) To 60-75 ° C. for 20 minutes in hot air according to a conventional method, and dried to a moisture content of 4.5%. The obtained dried delicacy food had moderate elasticity, hardness and crunch, and had a texture, taste and flavor similar to commercially available dried squid products. This dried delicacy food product was sealed in a PP film bag and subjected to a storage test in an atmosphere of 35 ° C. and a relative humidity of 75%, but no signs of deterioration were observed in color, flavor / taste, and texture even after 2 months. . The squid concentrated extract used was “squid extract J-2” from Semen extract.

  A commercially available split radish (10-20 mm wide, about 1 mm thick, about 300 mm long), then 30 g is blanched with 1200 mL of boiling water for 10 minutes, raised to a colander, and then poured with tap water It was put in and quickly removed the rough heat and exposed to water as it was for 10 minutes. The water was squeezed out and the water was removed to obtain 90 g of hot water reconstituted product. The whole amount of the seasoning liquid (6 g of sugar, 5 g of 70% sorbitol solution, 3.5 g of commercially available concentrated scallop extract, 0.5 g of sodium chloride, 0.5 g of 60% sodium lactate, 0.1 g of sodium glutamate, 29.4 g of water) was absorbed. Then, it was dried to a moisture content of 5.1% by a conventional method with hot air at 60 to 75 ° C. This dried delicacy food had a texture, flavor and taste similar to commercially available seasoned dried scallop string products. The same storage test as in Example 1 was performed, but no signs of deterioration were observed after 2 months. The scallop concentrated extract used was “scallop extract JW” from Semen Extract Co., Ltd.

  Dried radish product with dimensions of about 3mm in thickness, 5-6mm in width, and about 10cm in length after reconstitution with water is drained, 300g is steamed in a steamer for 20 minutes and then spread to room temperature to remove rough heat. It was. Thereafter, processing such as exposure to water was performed in the same manner as in Example 1 to obtain a dried delicacy food similar to a dried delicacy product like a swordfish. The storage stability was not inferior to that of the product of Example 1.

  Tap water after heating for 300 minutes in the “strong” mode of a household microwave oven after washing and draining a dried radish product that is 4-5 mm thick, 12-30 mm wide, and approximately 200 mm long after draining. The bowl was poured into a bowl in which water was poured to quickly remove the coarse heat and exposed to water as it was for 30 minutes. After raising to a colander, it was squeezed by hand, and then processed in the same manner as in Example 2 to obtain a dry delicacy food with a firm and strong texture similar to seasoned dried scallop string products. Also in the storage test, there was no discoloration compared to the product of Example 2. Further, drying was not performed with hot air, but was performed with a cold air dehumidifying dryer at a relative humidity of about 40% and a cold air temperature of 25 ± 3 ° C. for 20 hours to obtain a similar dry delicacy food. The color was lighter than the hot air dried product and the appearance was improved. The result of the storage test was not inferior to that of the hot air dried product.

Reference example 1

  In Example 1, the dried daikon was dipped in the same amount of seasoning liquid as in Example 1 to absorb the whole amount, and similarly dried with hot air. A dry product with similar characteristics was obtained, but in a storage test of this product, the appearance of a clear simmered odor and the progress of browning were confirmed after 2 weeks.

Reference example 2

  30 g of commercially available shredded radish was dipped in a large amount of seasoning liquid for 30 minutes, squeezed out by hand, steamed with a steamer for 20 minutes, spread at room temperature to take rough heat, and then dried with hot air. The flavor, taste, and texture of the dried product were similar to those of the commercially available seasoned dried squid product, but in the storage test, clear radish odor and browning were confirmed after 2 weeks.

Reference example 3

  In Reference Example 1, after absorbing the seasoning liquid, steaming with a steamer for 10 minutes was performed, followed by hot air drying to obtain a similar dried product. In a storage test of this product, a clear sardine-like odor and intense browning were confirmed after 3 weeks.

Claims (8)

  A dried radish product having a cut shape, which has a texture, flavor and taste similar to those of a desired dried delicacy product.   The dried radish product rehydrated as a raw material has a thickness of 1 to 6 mm and a width of 1 to 30 mm, containing an extract obtained from the raw material of the desired dried delicacy product, and having a moisture content 2. The range according to claim 1, wherein the color and flavor do not deteriorate even when stored for 2 months in an atmosphere of 35 ° C. and 75% relative humidity in a packaged state. Dried delicacy food.   The dried radish product is rehydrated or heated, exposed to water, dehydrated, and seasoned with an extract extracted from the raw material of the desired dried delicacy food, and then the desired dried delicacy. A method for producing a dried delicacy food characterized by being dried until a food-like texture is obtained.   The dried delicacy food product according to claim 3, wherein a dried radish product having a thickness of 1 to 6 mm or less and a width of 1 to 30 mm or less as a raw material is used as a raw material. Method.   The dried radish product is not hydrated, is blanched for 3 to 30 minutes with hot water of 90 to 100 ° C, which is 15 times or more, and is exposed to water for 5 to 30 minutes. The manufacturing method of the dried delicacy food of any one of these.   The dried radish product is rehydrated, blanched for 3 to 30 minutes with hot water at 90 to 100 ° C, which is 10 times or more, and exposed to water for 5 to 30 minutes. The method for producing a dried delicacy food according to any one of the above items.   The dried radish is rehydrated and cooked for 10 to 40 minutes, or microwave-heated for 3 to 20 minutes and exposed to water for 10 to 60 minutes. Of manufacturing dry delicacy food.   The drying method is a hot air drying method or a low-temperature dehumidifying drying method, and the moisture content is dried to 3 to 20%, wherein the moisture content is 3 to 20%. The manufacturing method of the dried delicacy food of any one of these.