JP2022029748A - Dried food contained in storage container and production method of dried food contained in storage container - Google Patents

Abstract

To provide a dried food which is excellent in drying characteristics and ingredient restorability and hardly generates waste liquid after drinking and eating.SOLUTION: A dried food X contained in a storage container comprises: main ingredient dry matter 10 obtained by freeze dry-treating an ingredient 1 as a main ingredient; and secondary ingredient dry matter 20 obtained by dry-treating a secondary ingredient 2 having a thickening component which, when absorbing water, gives viscosity; so that they are separate from each other. A production method of a dried food X contained in a storage container comprises: a main ingredient freeze dry step of freeze dry-treating an ingredient 1 as a main ingredient to produce main ingredient dry matter 10; a secondary ingredient dry step of dry-treating a secondary ingredient 2 having a thickening component which, when absorbing water, gives viscosity to produce secondary ingredient dry matter 20; and a storage step of storing the main ingredient dry matter 10 and the secondary ingredient dry matter 20 in the storage container 30.SELECTED DRAWING: Figure 1

Description

The present invention relates to a dried food product in a storage container and a method for producing the dried food product in a storage container.

Among dried foods, freeze-dried foods that are restored and eaten with a liquid such as boiling water or water are known. Patent Document 1 describes a soup containing ingredients, which is a freeze-dried food. This freeze-dried food can be produced by storing the frozen ingredients in a container, pouring the concentrated soup onto the frozen ingredients, freezing the whole container, and freeze-drying under vacuum. At the time of eating, by pouring boiling water into freeze-dried ingredients and concentrated soup, or by injecting water and heating in a microwave oven, etc., the soup with ingredients having a solid part (ingredients) and a liquid part (soup) It can be restored to the aspect.

Japanese Unexamined Patent Publication No. 58-158164

The freeze-dried food described in Patent Document 1 is freeze-dried in a state where the ingredients and the concentrated soup are in contact with each other, but a part of the ingredients is discolored during freeze-drying due to the contact between the ingredients and the concentrated soup. There was a risk. Further, for example, since the degree of drying may differ between the portion of the ingredient that comes into contact with the concentrated soup and the portion that does not come into contact with the concentrated soup, it may take time to reliably dry the entire ingredient.

When a liquid was poured into such freeze-dried food to restore it, for example, when it was restored with a part of the ingredients discolored during freeze-drying, it was restored because a part of the ingredients was discolored even after the restoration. There was a risk that the later appearance would be worse. In addition, if the restoration is performed in a state where the degree of drying differs depending on the part of the ingredient, the degree of restoration may vary depending on the part of the ingredient and the restoration state may differ, resulting in a different texture and taste during eating. There was a risk of feeling uncomfortable (hard texture, uneven taste, etc. due to insufficient restoration).

In addition, there was a case where a part of the liquid part (soup) was discarded after the solid part (ingredient) was completely eaten by pouring the liquid into the freeze-dried food and restoring it. For example, in places where drainage facilities are not well equipped or in spacecraft, it is desirable to minimize the discharge of waste liquid after eating.

Therefore, an object of the present invention is to provide a dried food which is excellent in drying property and resilience of ingredients and is less likely to generate waste liquid after eating.

The first characteristic composition of the dried food in a container according to the present invention for achieving the above object is a dried main material obtained by freeze-drying the main ingredient, and a thickening component that absorbs water to impart viscosity. The point is that the auxiliary material having the above-mentioned is dried separately from the dried auxiliary material.

According to this configuration, since the dried main material and the dried auxiliary material are separately contained, the ingredients and the auxiliary materials can be individually dried and stored in the storage container. In particular, since the ingredients are freeze-dried, they can be dried while maintaining the color tone, flavor and nutrients of the ingredients. If the ingredients and the auxiliary materials are individually dried, the dried main material will not be discolored due to contact with the dried auxiliary materials during the drying process. Further, if the ingredients and the auxiliary materials are dried in a contacted (mixed) state, the degree of drying may differ between the parts of the ingredients that come into contact with the auxiliary materials and the parts that do not come into contact with the auxiliary materials. If the ingredients and auxiliary materials are dried separately, there are no parts that come into contact with the auxiliary materials in the ingredients, and there are no parts that come into contact with the ingredients in the auxiliary materials, so each is dried uniformly and quickly. can.

Further, when the dried food in the storage container of the present invention is restored by pouring a liquid, the ingredients and auxiliary materials are uniformly dried, so that the degree of restoration is good with almost no unevenness. It can be restored to the above, and it is difficult to feel a sense of discomfort in the texture and taste when eating (hard texture and uneven taste due to insufficient restoration). Therefore, the dried food in the container of the present invention is excellent in drying property and resilience of the ingredients.

Further, since the dried food in the storage container of the present invention has a thickening component that absorbs water and imparts viscosity to the auxiliary material, the auxiliary material has high viscosity when the dried food in the storage container is restored by pouring a liquid. The dried food in the container can be restored to have a solid portion (ingredient) and a tromi portion (secondary material). If the dried food in the storage container can be restored to have a tromi portion in this way, the tromi portion will be appropriately entangled with the restored ingredients, and the ingredients can be appropriately dispersed and the texture can be improved. can. Therefore, when eating the ingredients, it is possible to eat a certain amount of tromi part (secondary material) that is entwined with the ingredients at the same time, and since the ingredients tend to be dispersed by the tromi parts, the ingredients are eaten. It can be in a state where it is easy to do. As a result, when the ingredients have been eaten, the tromi portion (secondary material) tends to be almost completely eaten, so that waste liquid after eating is less likely to occur. Therefore, the dried food in the storage container of the present invention can be eaten in a place where the drainage facility is not equipped or in a spacecraft with as little waste liquid as possible.

The second characteristic configuration of the dried food in a storage container according to the present invention is that the drying treatment of the auxiliary material dried product is a freeze-drying treatment.

According to this configuration, it is possible to dry while maintaining the color tone, flavor and nutrients of the auxiliary material.

The third characteristic composition of the dried food in a container according to the present invention is that the thickening component contains at least one of a gelling agent and a thickening agent.

According to this configuration, it can be used as an auxiliary material having a known gelling agent and thickening agent.

The fourth characteristic configuration of the dried food in a container according to the present invention is that the auxiliary material has a seasoning component.

According to this configuration, the dried food in the storage container can be seasoned by using the seasoning component having a known seasoning.

The fifth characteristic configuration of the dried food in a container according to the present invention is that the dried auxiliary material contains a powdery or granular form.

According to this configuration, when the liquid is poured into the dried food in the storage container and restored, the dried auxiliary material is easily dissolved quickly, and the restored auxiliary material is easily entangled with the restored main dry material.

The sixth characteristic configuration of the dried food in a container according to the present invention is that the ingredients are marine products.

According to this configuration, dried food in a container for marine products can be provided.

The seventh characteristic composition of the dried food in a container according to the present invention is that the marine product is firefly squid.

According to this configuration, dried food in a firefly squid container can be provided.

The first characteristic configuration of the method for producing dried food in a storage container according to the present invention is a main material freeze-drying step of freeze-drying the main ingredient to produce a main material dried product, and a main material freeze-drying step of absorbing water to increase the viscosity. It has an auxiliary material drying step of drying an auxiliary material having a thickening component to be imparted to produce an auxiliary material dried product, and a storage step of accommodating the main material dried product and the auxiliary material dried product in a storage container. At the point.

According to this configuration, the ingredients and the auxiliary materials are separately dried in the main material freeze-drying step and the auxiliary material drying step, respectively, and in the storage step, the main material dried product and the auxiliary material are produced separately. By storing the dried product in a storage container, it is possible to produce a dried food product in a storage container, which is excellent in drying property and resilience of ingredients and is less likely to generate waste liquid after eating.

The second characteristic configuration of the method for producing dried food in a container according to the present invention is that the drying process in the auxiliary material drying step is freeze-drying.

According to this configuration, it is possible to dry while maintaining the color tone, flavor and nutrients of the auxiliary material.

It is a schematic diagram which shows the dried food in a container of an embodiment. It is a flow chart which showed the manufacturing method of the dried food in a containment container.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
The dried food in a container of the present invention is a food that is restored and eaten with water or boiling water.
As shown in FIG. 1, the dried food X in a storage container of the present invention has a main material dried product 10 obtained by freeze-drying the main ingredient 1 and a thickening component that absorbs water to impart viscosity. A dried auxiliary material 20 obtained by drying the auxiliary material 2 is provided separately.

The main material dried product 10 is a product obtained by freeze-drying the ingredient 1. The ingredient 1 is an edible portion as a main component, and is a food material that becomes a solid portion when the dried food X in a storage container is restored with a liquid such as boiling water or water. The ingredient 1 is not particularly limited as long as it is a food material that can be freeze-dried, and examples of the food material include marine products, agricultural products, and livestock products.

The marine products can be used as long as they are fish and shellfish, algae and their processed products that can be obtained from the sea, rivers, lakes and the like. Agricultural products can be used as long as they are agricultural products (cereals, vegetables, etc.) and their processed products. Livestock products can be used as long as they are products produced by livestock (meat, eggs, dairy products, etc.) and their processed products. In this embodiment, a case where the ingredient 1 is a marine product will be described.

Examples of fish and shellfish in the marine products include, but are not limited to, fish, shellfish, squid, octopus, shrimp, crab, sea urchin and sea cucumber. In addition, the algae in the marine products include, but are not limited to, seaweeds such as kelp and wakame seaweed, and freshwater algae such as Prasiola japonica.

The liquid added at the time of restoration is not limited to boiling water or water, and may be an aqueous solution to which a seasoning is added. The temperature of the liquid is not particularly limited, but may be, for example, a temperature of room temperature to 100 ° C.

The freeze-drying treatment of the ingredient 1 can be applied as long as it is a drying treatment widely used in the food field as a technique capable of drying while maintaining the color tone, flavor and nutrients of the food material, and is particularly limited. However, it is preferable to use a vacuum freeze-drying process in which the freeze-drying process is performed under reduced pressure using, for example, a vacuum dryer. In the vacuum freeze-drying treatment, the above-mentioned foodstuff to be freeze-dried is frozen and then the water is evaporated in a vacuum. By vacuum freeze-drying the foodstuff, it is possible to obtain a main material dried product 10 that can be restored with a liquid. The conditions for the vacuum freeze-drying treatment are not particularly limited, but the freezing temperature may be, for example, -50 to -8 ° C, and the degree of vacuum is such that the frozen ingredients do not thaw (for example, 13 Pa or less). The drying temperature may be, for example, 10 to 60 ° C., and the water content after drying may be, for example, 1 to 5% by weight.

The main material dried product 10 can be restored to a state close to the mode (shape, touch, taste) of the ingredient 1 before the freeze-drying treatment by absorbing water to some extent when the liquid is poured. Since the degree of water absorption and the restored state differ depending on the type of the ingredient 1, for example, the amount of water absorption is not particularly limited.

The auxiliary material dried product 20 is a product obtained by drying the auxiliary material 2. The auxiliary material 2 is an auxiliary component other than the ingredient 1 and has at least a thickening component. However, the component contained in the auxiliary material 2 is not limited to this, and a seasoning component, a stabilizing component, a preserving component, and the like may be contained.

The thickening component is not particularly limited as long as it absorbs water and imparts viscosity to the liquid, and may be a component that imparts viscosity to the liquid so as to be appropriately entangled with the ingredient 1 after restoration. Just do it. The thickening component may contain, for example, at least one of a gelling agent and a thickening agent.

The gelling agent is not particularly limited, but may be one or more selected from, for example, agar, gelatin, carrageenan, gellan gum, xanthan gum, locust bean gum, guar gum, alginic acid, pectin, psyllium seed gum and tamarind seed gum. do it.

The thickener is not particularly limited, but is, for example, from potato starch (katakuri starch), horse bell starch, tapioca starch, rice starch, corn starch, wheat starch, sweet potato starch, kudzu starch, bean starch, straw powder and processed starch. Only one or more types may be selected.

The thickening component is a component that absorbs water and increases its viscosity. That is, when the liquid is poured into the dried food X in the storage container, the thickening component absorbs water to increase the viscosity of the liquid, whereby the liquid becomes a gel-like or semi-liquid state in which the fluidity is reduced. It will be in a state of having a tromi. Thereby, the dried food X in the storage container of the present invention can be restored to a mode having a solid portion (ingredient 1) and a tromi portion (secondary material 2).

In order to bring the dried by-product 20 into a state of having tromi when restored, it is preferable to set the amount of the liquid added at the time of restoration to the amount in which the thickening component is in a desired tromi state. In particular, when the dried food X in the storage container is restored to have a solid portion (ingredient 1) and a tromi portion (secondary material 2), the restored liquid portion (soup) is not required, so that the restoration is performed. The amount of liquid added at the time can be minimized. The appropriate amount of the liquid is not particularly limited because it depends on the type of the thickening component, but is, for example, at least an amount corresponding to the volume or weight of the auxiliary material dried product 20 (equivalent amount), and is preferably main. The amount (equivalent amount) corresponding to the volume or weight of the dried material 10 and the dried auxiliary material 20 is preferable. Therefore, the amount of the liquid may be appropriately adjusted according to the types of the main material dry matter 10 and the auxiliary material dry matter 20.

The seasoning component is not particularly limited as long as it is a component that seasons the dried food X in the containing container after restoration, but for example, salt, powdered grains, powdered miso, powdered soy sauce, powdered liquor, and various spices (granular form). -It may be a component containing at least one selected from powdered), various vegetable powders, powdered beans, powdered cheese, powdered milk, meat shavings, nuts, granola and the like. The seasoning component can be used as long as it is a commercially available seasoning.

As described above, the drying treatment of the ingredient 1 is a freeze-drying treatment in order to maintain the color tone and flavor of the food material. On the other hand, the drying treatment of the auxiliary material 2 can be applied as long as the auxiliary material 2 can be dried, and is not particularly limited, but for example, freeze-drying treatment. Hot air drying treatment, vacuum drying treatment, sun drying treatment and the like can be applied. The freeze-drying treatment may be carried out in the same manner as the freeze-drying treatment of the above-mentioned ingredient 1, and the hot air drying treatment, the vacuum drying treatment and the sun drying treatment may be carried out by a known method. The freeze-drying treatment may be a vacuum freeze-drying treatment. The water content of the auxiliary material 2 after drying may be, for example, 1 to 5% by weight.

After the above-mentioned drying treatment, the dried auxiliary material 20 may be stored in the storage container 30 as it is, or may be stored in the storage container 30 so as to include a powdery or granular form. The auxiliary material dried product 20 is preferably powdered by a known crusher or the like. Further, the dried auxiliary material 20 is preferably made into granules by cutting or breaking into a desired size. With this configuration, when the liquid is poured into the dried food X in the storage container to restore the dried food X, the dried auxiliary material 20 is easily dissolved quickly.

The dried food X in the storage container is stored in the storage container 30. The storage container 30 may be, for example, a bag-shaped or container-shaped container having heat resistance to the extent that it does not deform when hot water is poured and resistance to normal temperature distribution. The volume of the storage container 30 is not particularly limited, but for example, if it is about 50 to 500 mL, it is easy to handle during transportation, storage and eating.

The dried food X in a storage container of the present invention has a main material dried product 10 and an auxiliary material dried product 20 separately. That is, for example, in the storage container 30, the main material dried product 10 and the auxiliary material dried product 20 are provided in a state of being separated from each other (single state). At this time, the dried main material 10 and the dried auxiliary material 20 may come into contact with each other in the storage container 30, but they may be present, for example, non-adhesively or non-integrally.

The main material dry matter 10 and the auxiliary material dry matter 20 may exist in the same space in the storage container 30, or the main material dry matter 10 and the auxiliary material dry matter 20 are provided with a section in the storage container 30. May be stored separately so as not to come into contact with each other, or at least one of the main material dried product 10 and the auxiliary material dried product 20 may be stored in a bag-shaped container or the like, and the main material dried product 10 and the auxiliary material dried product 20 may be stored separately. 20 may be housed separately so that they do not come into contact with each other. When the main material dry matter 10 and the auxiliary material dry matter 20 are housed separately so as not to come into contact with each other, for example, they are released from the compartment or from the bag-shaped container before adding the liquid at the time of restoration. Then, the dried main material 10 and the dried auxiliary material 20 may come into contact with each other.

The dried food X in a storage container of the present invention may contain a dried material or the like in addition to the main material dried product 10 and the auxiliary material dried product 20.

As described above, in the dried food X in the storage container of the present invention, the main material dried product 10 and the auxiliary material dried product 20 are stored in the storage container 30 so as to be separate from each other inside the storage container 30. The ingredient 1 and the auxiliary ingredient 2 can be separately dried and stored in the storage container 30. If the ingredient 1 and the auxiliary material 2 are individually dried, the main material dried product 10 does not discolor due to contact with the auxiliary material dried product 20 during the drying treatment. Further, if the ingredient 1 and the auxiliary material 2 are separately dried as in the present configuration, there is no portion of the ingredient 1 that comes into contact with the auxiliary material 2, and the portion of the auxiliary material 2 that comes into contact with the auxiliary material 1 is present. Since it does not exist, each can be dried uniformly and quickly.

Further, when the dried food X in the storage container of the present invention is restored by pouring a liquid, the ingredient 1 and the auxiliary material 2 are uniformly dried, so that the degree of restoration is hardly uneven. It can be restored well in the state, and it is difficult to feel discomfort in the texture and taste at the time of eating (hard texture and uneven taste due to insufficient restoration). Therefore, the dried food X in the storage container of the present invention is excellent in drying property and resilience of the ingredients.

Further, since the dried food X in the storage container of the present invention has a thickening component that absorbs water and imparts viscosity to the auxiliary material 2, when the dried food X in the storage container is restored by pouring a liquid, the auxiliary material 2 is used. Is in a state of having a highly viscous tromi, and the dried food X in the storage container can be restored to have a solid portion (ingredient 1) and a tromi portion (secondary material 2). If the dried food X in the storage container can be restored to have a tromi portion in this way, the tromi portion will be appropriately entangled with the restored ingredient 1, and the ingredient 1 will be appropriately dispersed and the texture will be improved. Can be made to. Therefore, when the ingredient 1 is eaten, a certain amount of tromi portion (secondary material 2) entwined with the ingredient 1 can be eaten at the same time, and the ingredient 1 tends to be dispersed by the tromi portion. The ingredient 1 can be made easy to eat. As a result, when the ingredient 1 is completely eaten, the tromi portion (secondary material 2) is likely to be almost completely eaten, so that waste liquid after eating is less likely to be generated.

Further, since the dried food X in the storage container of the present invention is lightweight, it is suitable for carrying as a disaster food or a space food, for example.

The dried food X in a storage container of the present invention can be produced as follows (FIG. 2). That is, the main material freeze-drying step A for producing the main material dried product 10 by freeze-drying the main ingredient 1 and the auxiliary material 2 having a thickening component that absorbs water to impart viscosity are dried. It has an auxiliary material drying step B for producing the auxiliary material dried product 20, and a storage step C for accommodating the main material dried product 10 and the auxiliary material dried product 20 in the storage container 30.

In the main material freeze-drying step A, the ingredient 1 is freeze-dried until the water content becomes a predetermined ratio to prepare the main material dried product 10. The freeze-drying treatment may be a vacuum freeze-drying treatment.

In the auxiliary material drying step B, the auxiliary material 2 is dried until the water content reaches a predetermined ratio to prepare the auxiliary material dried product 20. The drying treatment in the auxiliary material drying step B is preferably any one of freeze-drying treatment, hot air drying treatment, vacuum drying treatment, and sun drying treatment. The freeze-drying treatment may be a vacuum freeze-drying treatment.

As described above, the main material dried product produced by separately drying the ingredient 1 and the auxiliary material 2 in the main material freeze-drying step A and the auxiliary material drying step B and separately drying the auxiliary material 2 in the accommodating step C, respectively. By accommodating the 10 and the dried auxiliary material 20 in the accommodating container 30, the dried food X in the accommodating container can be produced.

[Example 1]
The dried food X in the storage container of the present invention was prepared as follows.
Firefly squid (produced in Kami, Hyogo Prefecture) was used as ingredient 1. 700 g of firefly squid (about 83 animals) was boiled in salt water for a predetermined time and then cooled with water. The weight of the firefly squid after boiling was 404 g. The firefly squid after boiling was frozen at -30 ° C by a medical freezer (PMF-501FD: manufactured by Fukushima Kogyo Co., Ltd.). The frozen firefly squid was taken out, the eyes were removed, and the squid was placed on a metal tray for freeze-drying, and the following vacuum freeze-drying treatment was performed. That is, the above-mentioned firefly squid is housed in a Kyowa type freeze-dryer RLEII-52 (manufactured by Kyowa Vacuum Technology Co., Ltd.) set at -30 ° C, and after the shelf temperature reaches -30 ° C, the temperature of the refrigerant pipe in the chamber rises. It was cooled to -40 ° C or lower. The inside of the chamber was depressurized to 13 Pa, and after the depressurization, the shelf temperature was raised to 40 ° C. in 1 minute and held for 180 minutes. Then, the shelf temperature was set to 50 ° C. and held for 2 days, and the moisture was sublimated and dried to prepare the main material dried product 10 (main material freeze-drying step A). At this time, the weight of the dried firefly squid, which is the main material dried product 10, was 88 g, and the water activity was 0.030.

As the auxiliary material 2, a soup stock was prepared by mixing bonito soup, water, and potato starch (thickening component) at a ratio of 200: 200: 40. That is, bonito soup and water were put in a pan and boiled. After boiling, a solution in which potato starch was previously dissolved in water was slowly added and mixed, and the heat was turned off after thickening. This soup stock was poured into a metal tray for freeze-drying, frozen at −30 ° C., and vacuum freeze-dried under the same conditions as in the main material freeze-drying step A to prepare an auxiliary material dried product 20 (secondary material drying step). B). At this time, the water activity of the dried soup stock, which is the auxiliary material dried product 20, was 0.246.

6 g of dried firefly squid (dried main material 10) and 3 g of dried soup stock (dried auxiliary material 20) prepared separately above are stored in the storage container 30 Owl1000-BOX (Yamato Material Co., Ltd.) (containment step). C) A dried food X in a storage container was prepared and stored at room temperature (Example 1 of the present invention).

By drying the dried main material 10 and the dried auxiliary material 20 separately in this way, the dried main material 10 does not discolor due to contact with the dried auxiliary material 20, and each of them is uniform. It was recognized that it could be dried quickly.

[Example 2]
The dried food X in the storage container prepared in Example 1 was stored at room temperature for 1.5 months, and then sensory evaluation was performed.
The dried food X in the storage container was opened and 25 mL of boiling water was injected to restore it. In the restored dried food X in the storage container, the main material dried product 10 and the auxiliary material dried product 20 could be successfully restored in a state where almost no unevenness was observed in the degree of restoration.

The evaluation items for the sensory evaluation were three items: color, texture, and taste of the appearance after restoration. In each item, good (2.0), acceptable (0), and bad (-2.0) were set, and the evaluation was quantified between 2.0 and -2.0. The number of panelists was 17, and the average value of each item is shown in Table 1.

As a result, the average value of each item was 0.62 to 1.08, and all of them were positive evaluations and no negative evaluations, so that the evaluations were excellent.

Regarding the color of the appearance after restoration, the main material dried product 10 did not discolor due to contact with the auxiliary material dried product 20 during drying, and the color of the material of the ingredient (firefly squid) 1 could be reproduced as it was, so that it was restored. It was recognized that there was almost no discomfort in the later appearance.

Regarding the texture after restoration, the elasticity of the material of the ingredient (firefly squid) 1 was improved because the dried main material 10 and the dried auxiliary material 20 were able to be restored satisfactorily with almost no unevenness in the degree of restoration. It was possible to feel it, and it was recognized that there was almost no discomfort such as hardness in the texture after restoration.

As for the taste after restoration, the dried main material 10 and the dried auxiliary material 20 were able to be restored satisfactorily with almost no unevenness in the degree of restoration, so that there was almost no discomfort such as uneven taste after restoration. It was admitted that it was not.

As a comparative example, firefly squid after boiling and a commercially available seasoning were mixed, then stored in a storage container, and vacuum freeze-dried under the conditions described in Example 1. The seasonings include bonito soup (Mizkan Co., Ltd .: Comparative Example 1), Chinese-style seasoning for dried bonito (Ajinomoto Co., Inc .: Comparative Example 2), Karashi vinegar miso (Marcome Co., Ltd .: Comparative Example 3), and plum. A source (Haguruma Co., Ltd .: Comparative Example 4) was used.

For Comparative Examples 1 to 4, a mixture of firefly squid as an ingredient and a seasoning as an auxiliary material was vacuum freeze-dried. In Comparative Examples 1 to 4, in some of the firefly squids after the vacuum freeze-drying treatment, a portion discolored by the color of the seasoning was observed. Further, in order to reliably dry the entire firefly squid, it took more time for vacuum freeze-drying treatment than in Example 1 of the present invention.

When 25 mL of boiling water was injected into Comparative Examples 1 to 4 after the vacuum freeze-drying treatment to restore the firefly squid, unevenness was observed in the degree of restoration in a part of the firefly squid. Regarding the color of the appearance after restoration, in the restored firefly squid, a part discolored by the color of the seasoning was observed, and regarding the texture after restoration, hardness was observed in a part of the restored firefly squid, and the restoration was performed. Regarding the later taste, uneven taste was observed in some of the restored firefly squids.

INDUSTRIAL APPLICABILITY The present invention can be used for a method for producing dried food in a storage container and dried food in a storage container.

X Dry food in a storage container A Main material freeze-drying process B Secondary material drying process C Storage process 1 Ingredients 2 Secondary material 10 Main material dried product 20 Secondary material dried product 30 Storage container

Claims (9)

A container containing a main material dried product in which the main ingredient is freeze-dried and a secondary material dried product in which a secondary material having a thickening component that absorbs water to impart viscosity is dried separately. Dried food. The dried food in a storage container according to claim 1, wherein the drying treatment of the dried auxiliary material is a freeze-drying treatment. The dried food in a container according to claim 1 or 2, wherein the thickening component contains at least one of a gelling agent and a thickening agent. The dried food in a storage container according to any one of claims 1 to 3, wherein the auxiliary material has a seasoning component. The dried food in a storage container according to any one of claims 1 to 4, wherein the dried auxiliary material comprises a powdery or granular form. The dried food in a storage container according to any one of claims 1 to 5, wherein the ingredient is a marine product. The dried food in a container according to claim 6, wherein the marine product is firefly squid. The main material freeze-drying process to produce the main material dried product by freeze-drying the main ingredient ingredients,
A secondary material drying step of producing a secondary material dried product by drying an auxiliary material having a thickening component that absorbs water and imparts viscosity.
A method for producing a dried food product in a storage container, comprising a storage step of storing the dried main material and the dried auxiliary material in a storage container. The method for producing dried food in a storage container according to claim 8, wherein the drying treatment in the auxiliary material drying step is freeze-drying treatment.

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