JP5307753B2 - Freeze-dried food and method for producing the same - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a freeze-dried food and a method for producing the same, and more specifically, it is returned to an aqueous edible liquid such as water, hot water, or milk, and curry, stew, potage, cocoa drink, chocolate drink, and matcha drink. The present invention relates to freeze-dried foods used for making amazake, ginger hot water, and the like, and methods for producing the same.

  The freeze-dried food is provided in such a form that the food or drink can be easily cooked and eaten by returning it to an aqueous edible liquid such as water, hot water, or milk. Since it does not easily deteriorate due to heat, fragrance, color, nutritional components, etc., it often retains the flavor of the original food and drink, and is light and portable, making it convenient to use when going out. Because there is, it is a popular form as a product.

  The general properties required for such freeze-dried foods are: (i) complete freezing when frozen, (ii) no change in shape during freeze-drying, (iii) strength to withstand transport And (iv) good solubility.

  On the other hand, as foods and drinks to which the form of freeze-dried food is applied, of course, the properties required for each food and drink are different, but for example, if it is a sweet drink, the sweetness, flavor, It is desired to be good in richness and taste.

  By the way, saccharide sweeteners such as sugar can be cited as those that can be widely applied to foods and drinks and have good properties as sweeteners. When a liquid containing saccharide sweeteners is lyophilized, There has been a problem that the shape change occurs in the drying process and the shape becomes distorted or overflows from the freeze-drying container.

  In order to solve such a problem, Patent Document 1 described below discloses that by replacing part of a saccharide sweetener with a high-intensity sweetener such as aspartame, sugar is reduced while imparting sweetness, and lyophilization is performed. A method for suppressing changes in shape is described. However, the high-intensity sweetener alone did not achieve a quality that satisfies the richness and taste of the flavor. Moreover, in terms of quality, there was a tendency that the skeleton of the freeze-dried product was not easily formed due to a lack of solid content, resulting in a brittle block.

  In addition, in foods that have a strong feeling and richness such as curry and potage, corn starch or flour is added as a thickener to give a rich feeling, but it is frozen. In the dried product, there has been a problem that the solubility after lyophilization is remarkably reduced by adding such a thickener.

  With respect to such problems, Patent Document 2 below describes a method of incorporating microfibrous cellulose into a solidified potage soup that is freeze-dried, and Patent Document 3 below describes the production of freeze-dried foods. In the method, it is described that an enzyme treatment is performed using an amylolytic enzyme that promotes degradation of starch tissue. Patent Document 4 below describes a method of blending freeze-dried food with a dextrin of DE5 or less. For No. 5, make a soup base with a higher concentration than usual, and if necessary, add a desired viscosity with a thickener such as starch, dextrin, gums, etc. It is described that an unmodified high-viscosity lyophilized instant soup can be obtained after lyophilization by uniformly dispersing a thickener such as unmodified starch, dextrin, and gums.

  However, these methods are insufficient in effect even if it takes time and cost, and satisfactory solubility and richness cannot be obtained.

Japanese Patent No. 3734802 JP-A-7-327645 JP 2001-008614 A JP 2006-109786 A Japanese Patent Application Laid-Open No. 07-147943

  The present invention has been made in view of the above prior art, and its purpose is to suppress the change in shape in the freeze-drying process, resulting in the shape of the freeze-dried product becoming distorted, or for freeze-drying. It can be prevented from overflowing from the container, has excellent solubility when returned to water, hot water, or an aqueous edible liquid such as milk, and can be widely applied to foods and drinks with a rich feeling. It is to provide freeze-dried food.

  As a result of intensive studies to achieve the above object, the present inventors have completed the present invention.

  That is, the freeze-dried food of the present invention is characterized in that a food cooking solution containing cell starch is freeze-dried.

  According to the freeze-dried food of the present invention, since the food cooking liquid containing cell starch is freeze-dried, the cell starch suppresses the shape change that occurs when freeze-dried, and the resulting freeze It is possible to prevent the shape of the dried product from becoming distorted or overflowing from the freeze-drying container. In addition, even if the content of the cell starch is increased, the solubility when returning to an aqueous edible liquid such as water, hot water, or milk is not impaired, and a rich feeling corresponding to the content is obtained. Can be granted.

  In the freeze-dried food of the present invention, the food cooking liquid contains 5.6 to 54.1 in terms of the dry solid content of the cell starch in the dry solid content of 100 parts by mass of the food cooking liquid. It is preferable to contain a part by mass. According to this, the effect of cell starch can be more fully exhibited in the food cooking liquid to be lyophilized.

  In the freeze-dried food of the present invention, it is preferable to use 400 to 3000 parts by weight of water, hot water, or an aqueous edible liquid such as milk with respect to 100 parts by weight of the freeze-dried food.

  Further, it is preferably used for returning to an aqueous edible liquid such as water, hot water or milk to obtain curry, stew, potage, cocoa drink, chocolate drink, matcha drink, amazake, ginger hot water.

  On the other hand, the method for producing a freeze-dried food according to the present invention is characterized in that a food cooking solution containing cell starch is prepared and freeze-dried.

  According to the method for producing a freeze-dried food of the present invention, a food cooking solution containing cell starch is prepared, and this is freeze-dried, so that the cell starch suppresses the shape change that occurs when freeze-dried, It is possible to prevent the resulting freeze-dried product from becoming distorted or overflowing from the freeze-drying container. In addition, even if the content of the cell starch is increased, the solubility when returning to an aqueous edible liquid such as water, hot water, or milk is not impaired, and a rich feeling corresponding to the content is obtained. Can be granted.

  In the freeze-dried food production method of the present invention, the saccharide sweetener is further added in an amount of 30 to 90 parts by mass in terms of the dry solid content of the saccharide sweetener in 100 parts by mass of the dry solid content of the food cooking liquid. It is preferable to make it contain. According to this, a rich feeling and a taste can be given and quality can be improved.

  In the method for producing a freeze-dried food according to the present invention, the saccharide sweetener is selected from the group consisting of monosaccharides, disaccharides, oligosaccharides of 3-9 saccharides, sugar alcohols, and compositions containing these. It is preferable that it is 1 type or 2 types or more.

  According to the present invention, the cell starch in the food cooking solution to be lyophilized suppresses the change in shape that occurs when lyophilized, and the resulting lyophilized product becomes distorted or frozen. It is possible to prevent overflowing from the drying container. In addition, even if the content of the cell starch is increased, the solubility when returning to an aqueous edible liquid such as water, hot water, or milk is not impaired, and a rich feeling corresponding to the content is obtained. Can be granted. Therefore, a high quality freeze-dried food can be provided.

  The cell starch used in the present invention is a starch in a form mainly found in starch derived from beans, and a plurality of starch granules are incorporated in a bag-like cell membrane mainly composed of cellulose. Say things. That is, in a normal production method for preparing starch from beans such as red beans and kidney beans, after being immersed in water, slowly heated with a sufficient amount of water (this process is referred to as “cooking”) and then ground. The seed coat is screened, exposed to water, and then dehydrated. At this time, in the process of soaking and ripening, the first permeated water hydrates with the starch granules and the protein surrounding them, gradually swelling the starch granules and increasing the whole volume of the beans. The swollen bean starch is turned into α by heating and the heating time, while the protein surrounding the starch granules is solidified and stabilized to form a cell starch in which the starch granules are fixed in the cell membrane. In addition, excess hydrophilic proteins are washed away in the process of grinding, water exposure and dehydration. Since this cell starch is surrounded by the coagulated protein and the outermost part is covered with the cell membrane, there is no leakage of the encapsulated starch granules even when heated with water. Each cell starch is in the form of particles with a uniform particle size, and the cell membrane covering the outermost part is rich in extensibility, so it is smooth when dried, and once dried it is washed with water. Even when returned or heated, it exhibits a rich and unique texture without deterioration. In addition, it can be noticed that some of the texture characteristics of such cell starch have been used in conventional red bean paste.

  The cell starch used in the present invention may be any starch having the structural characteristics described above, and the origin of such cell starch is red beans, bean beans (Kintoki beans, Daifuku beans, hand-boiled beans, quail beans). , Tiger beans, etc.), flower beans, peas, broad beans, chickpeas, or lentils, but are not limited thereto. It should be noted that even beans and soybeans and peanuts have less starch in the first place, and starch prepared from these by ordinary methods is not suitable for the present invention because it does not take the form of cell starch. In addition, mung bean starch used as a raw material for vermicelli is not suitable for the present invention because it has undergone a cell wall peeling process in its production process, and the form of cell starch is destroyed in that process.

  The freeze-dried food of the present invention is a freeze-dried food obtained by freeze-drying a food cooking liquid. By returning this to an aqueous edible liquid such as water, hot water, or milk, for example, curry, stew, potage, It can be restored to food and drink such as cocoa beverages, chocolate beverages, matcha tea beverages, amazake and ginger hot water. Therefore, the food cooking liquid to be subjected to freeze-drying may be prepared by appropriately containing those raw materials according to the food or drink to which the present invention is to be applied, and may be the food or drink itself to be restored. .

  However, in this invention, it is necessary to contain the said cell starch in the said food cooking liquid. That is, the said cell starch is made to contain in the said food cooking liquid, This is lyophilized | freeze-dried and a freeze-dried food is obtained. As shown in the examples described later, the cell starch suppresses the shape change that occurs when freeze-dried, and the resulting freeze-dried product becomes distorted or overflows from the freeze-drying container. Can be prevented. In addition, even if the content of the cell starch is increased, the solubility when returning to an aqueous edible liquid such as water, hot water, or milk is not impaired, and a rich feeling corresponding to the content is obtained. Can be granted. At this time, it is preferable that the cell starch is contained in an amount of 5.6 to 54.1 parts by mass in terms of the dry solid content of the cell starch in 100 parts by mass of the dry solid content of the food cooking liquid. It is more preferable to contain -30 mass parts, and it is most preferable to contain 10-15 mass parts.

  The freeze-drying method can be performed by a known method. As a preferred embodiment, for example, the food cooking liquid is poured into a container of a predetermined size, such as polypropylene. This is frozen at −15 to −80 ° C. for 12 to 48 hours. This frozen product is subjected to a freeze-drying apparatus, and after reducing pressure to 0.1 Torr or less over 0.1 to 1 hour from the start of decompression, the product is heated to 30 to 80 ° C. and heated for 12 to 48 hours. To maintain. Thereafter, the block-like lyophilized product molded in the container can be obtained by returning to room temperature and normal pressure.

  In the freeze-dried food of the present invention, the shape is not particularly limited and may be a rectangular parallelepiped shape, a cylindrical shape, a star shape, a heart shape, etc., but from the viewpoint of manufacturing simplicity, the rectangular parallelepiped shape, the cylindrical shape It is preferable that In particular, a rectangular parallelepiped shape having a length of 20 to 100 mm, a width of 20 to 100 mm, and a height of 10 to 30 mm is preferable. According to this, it is excellent in workability in handling during cooking.

  In the present invention, it is preferable that the food cooking liquid is sterilized and then subjected to lyophilization. According to this, the preservability of the freeze-dried food obtained can be improved. The sterilization treatment is preferably heat sterilized at a temperature of 50 to 140 ° C, and more preferably heat sterilized at a temperature of 70 to 100 ° C.

  When the freeze-dried food of the present invention is used, for example, by returning it to an aqueous edible liquid such as 400 to 3,000 parts by weight of water, hot water, or milk with respect to 100 parts by weight of the freeze-dried food, It can be restored to food and drink. Food and drink to which the freeze-dried food of the present invention can be applied include curry, stew, potage, soup, miso soup, cocoa drink, chocolate drink, milk drink, matcha drink, tea drink, tea drink, coffee drink, vegetable drink Fruit juice drinks, amazake, kuzuyu, ginger hot water, karin hot water, yuzu tea, sports drinks, health drinks and functional drinks.

  In the present invention, when the food or drink to be applied is, for example, a sweet food or drink, a sweetener can be included in the food cooking liquid. As a sweetener, in addition to sugar, as other sugar sweeteners, for example, monosaccharides such as glucose, fructose, xylose, sorbose, galactose, disaccharides such as maltose, lactose, palatinose, coupling sugar, neosugar, etc. And sugar alcohols such as maltitol, erythritol, lactitol, sorbitol, mannitol, xylitol, and paratinite, and compositions containing them. These saccharide sweeteners may be used alone or in combination of two or more. Moreover, a high sweetness degree sweetener can also be included as a sweetener. For example, aspartame, an amino acid sweetener that is about 200 times sweeter than sugar, stevia extract that is about 200 times sweeter than sugar, and sugar that is made from sucrose as a raw material, with three hydroxyl groups selectively replaced with chlorine Examples include sucralose having a sweetness of about 600 times that of sugar, and acesulfame potassium having a sweetness of about 200 times that of sugar and excellent in acid resistance, heat resistance, and enzyme resistance. These high-intensity sweeteners may be used alone or in combination of two or more. Further, it may be used in combination with a saccharide sweetener.

  When the sweetener is a saccharide sweetener such as sugar, the saccharide sweetener can impart good quality sweetness, flavor, richness, taste, etc. As content, it is preferable to contain 30-90 mass parts in conversion of the dry solid content of the sugar sweetener in 100 mass parts of dry solid content of the said food cooking liquid, and it is more preferable to make it contain 40-90 mass parts. Preferably, it is most preferable to contain 50 to 90 parts by mass.

  Here, as shown also in the below-mentioned Example, cell starch has the effect which suppresses the change of the shape which arises in a freeze-drying process. In order to exhibit the effect effectively, when the food cooking liquid contains a saccharide sweetener, the mass ratio in terms of solid content of the cell starch and the saccharide sweetener is 1: 1 to 1. It is preferable to prepare so that it may be 1:20, and it is more preferable to prepare so that it may be 1: 2-1: 10.

  It is preferable that the freeze-dried food of the present invention is provided by wrapping a predetermined target amount such as one serving, one cup, one dish, etc. for each package. According to this, it can take out from a package easily at the time of cooking, and can use it.

  The present invention will be specifically described below with reference to examples, but these do not limit the scope of the present invention.

<Test Example 1> (Comparison of various starches)
The effects of various starch additions on freeze-drying of saccharide mixed preparations were compared. Therefore, according to each composition shown in Table 1, after mixing raw materials containing potato starch as a raw material for starch, it is heated at 85 ° C. for 5 minutes while stirring at a stirring speed of 300 rpm to prepare a starch-sugar mixed preparation solution. did. 30 g of this prepared solution was filled in a tray and lyophilized. More specifically, it was poured into a polypropylene container 47 mm long × 36 mm wide × 20 mm high and pre-frozen at −25 ° C. for 24 hours. This frozen material is subjected to a freeze-drying apparatus, heated to a temperature of 50 ° C. after being reduced to 0.03 to 0.3 Torr, and then returned to normal temperature and normal pressure 24 hours after the start of pressure reduction. The block-shaped lyophilized products of Examples 1 to 4 were obtained.

  Moreover, according to each mixing | blending shown in Table 2, the block-shaped freeze-dried material of Example 5- Example 8 was obtained like the above except having used corn starch (made by Nippon Flour Milling Co., Ltd.) as a starch raw material.

  Moreover, according to each mixing | blending shown in Table 3, the block-shaped freeze-dried material of Example 9-12 was obtained like the above except having used tapioca starch (made by Matsutani Chemical Industry Co., Ltd.) as a starch raw material.

  Moreover, according to each mixing | blending shown in Table 4, the block-shaped freeze-dried material of Example 13-16 was obtained like the above except having used wheat flour (made by Nitto Fuji Flour Milling Co., Ltd.) as a starch raw material.

  Moreover, according to each mixing | blending shown in Table 5, the block-shaped freeze-dried material of Example 17- Example 20 was obtained like the above except having used azuki starch (made by Naniwa Co., Ltd.) as a starch raw material.

  The shape-retaining properties of the obtained block-shaped lyophilized products of Examples 1 to 20 were evaluated. The shape retention was evaluated by measuring the height at the time of expansion after freeze-drying, assuming that the liquid level at the time of filling before freeze-drying was 100%. Moreover, the solubility was evaluated about the block-shaped freeze-dried material of the obtained Examples 1-20. The solubility was evaluated by measuring the major axis of the insoluble matter when the lyophilized product was put into 100 g of cold water and stirred for 1 minute. Furthermore, sensory evaluation was performed about the rich feeling (brightness) after returning to water. The evaluation results were classified according to the criteria of each evaluation item shown in Table 6 below: ○; In the lower part of Tables 1 to 5, the results of shape retention and solubility among the evaluation items are displayed.

  As a result, when potato starch and tapioca starch that are potato starch, corn starch and wheat flour that are cereal starch are blended, if the amount of starch is small, swelling occurs in the lyophilization process, and the block shape of the lyophilized product is It became an ugly thing. On the contrary, when the amount of starch was large, swelling in the freeze-drying process was suppressed, but undissolved lumps occurred when returned to water. Therefore, it was impossible to achieve both shape retention and solubility.

  On the other hand, when red beans starch, which is bean starch, is blended, swelling in the freeze-drying process is suppressed, and even if the amount of starch is increased, solubility does not decrease, and both shape retention and solubility can be achieved. did it. In addition, as the blending amount of starch increased, the richness (brightness) also increased.

<Test Example 2> (Comparison of bean starch)
The effects of various bean starch additions on freeze-drying of saccharide mixed preparations were compared. Therefore, according to each formulation shown in Table 7, the block-shaped freeze-dried materials of Examples 21 to 24 were obtained in the same manner as in Test Example 1 except that kidney bean starch was used as a starch raw material.

  Moreover, according to each mixing | blending shown in Table 8, the block-shaped freeze-dried material of Example 25- Example 28 was obtained like the test example 1 except having used the mung bean starch as a starch raw material.

  About the obtained block-shaped freeze-dried material of Example 21-Example 28, it carried out similarly to Test Example 1, and evaluated the shape retention property, solubility, and rich feeling.

  As a result, in Examples 21 to 24 using the kidney bean starch, which is a bean starch, swelling in the freeze-drying process is suppressed, and even if the amount of starch is increased, the solubility does not decrease, the shape retention and dissolution I was able to balance sex. In addition, as the blending amount of starch increased, the richness (brightness) also increased.

  On the other hand, even in the case of bean starch, in Examples 25 to 28 using mung bean starch, if the amount of starch is small, swelling occurs in the freeze-drying process, and the block shape of the freeze-dried product becomes distorted. I have. On the contrary, when the amount of starch was large, swelling in the freeze-drying process was suppressed, but undissolved lumps occurred when returned to water. Therefore, it was impossible to achieve both shape retention and solubility.

  When the results of Test Example 1 and Test Example 2 described above were combined, it was possible to consider as follows. That is, when producing freeze-dried products containing sugar sweeteners such as sugar, by adding beans starch such as red bean starch and kidney bean starch, swelling by sugar is prevented and the amount is increased. It became clear that a rich feeling corresponding to the blending amount can be imparted while maintaining solubility. On the other hand, even with the same starch, potato starch, tapioca starch, corn starch, wheat starch and the like could not achieve both shape retention and solubility. In general, bean starches such as red bean starch and kidney bean starch can be refined under mild conditions such as boiled and ripened beans, ground, and then screened and exposed to water and washed with water. It is prepared in the form of cell starch in which the enveloped cell membrane is not broken. Therefore, the above results were considered to be results showing that the starch, particularly in the form of cell starch, exerts its effect. This is supported by the fact that even if it is bean starch, the effect is not obtained when mung bean starch is used in which the cell membrane is broken in the starch purification process and does not take the form of cell starch.

<Test Example 3> (Excessive addition of cell starch)
The effect of excessive addition of cell starch on the lyophilization of carbohydrate mixed preparations was compared. Therefore, according to each composition shown in Table 9, red bean starch is used as a starch raw material, and 46.9 parts by mass or 54.1 parts by mass of red bean starch in terms of dry solids in 100 parts by mass of dry solids of the starch-saccharide mixed preparation liquid The block-shaped lyophilized products of Examples 29 to 30 were obtained in the same manner as in Test Example 1 except that the components were mixed.

  Moreover, according to each compounding shown in Table 10, using kidney beans starch as a starch raw material, 46.9 parts by mass or 54.1 parts by weight of kidney beans starch in terms of dry solids in 100 parts by mass of dry solids of the starch-saccharide mixed preparation. The block-shaped freeze-dried materials of Examples 31 to 32 were obtained in the same manner as in Test Example 1 except that the blended parts by mass were used.

  About the obtained block-shaped freeze-dried material of Example 29-Example 32, it carried out similarly to Test Example 1, and evaluated the shape retention property, solubility, and rich feeling.

  As a result, even when red bean starch and kidney bean starch, which are cell starches, were added in excess, no undissolved lumps were produced, and it was possible to completely dissolve in cold water.

<Test Example 4> (curry)
A freeze-dried curry was prepared to verify the effect of cell starch. Therefore, according to each compounding shown in Table 11-Table 17, it carried out similarly to Test Example 1, and obtained the block-shaped freeze-dried material of Example 33-Example 60. The “spice mix” used as a raw material for curry is a commercially available spice mix (curry powder manufactured by Hachi Foods Co., Ltd.). In addition, the raw material for curry contains no saccharide sweetener.

  About the obtained block-shaped freeze-dried material of Example 33-Example 60, it carried out similarly to Test Example 1, and evaluated the shape retention property, solubility, and rich feeling. In addition, when evaluating solubility and richness, it returned to hot water instead of cold water.

  As a result, there was no problem in shape retention in all samples, but Examples 33 to 36 using potato starch, Examples 37 to 40 using corn starch, Examples 41 to 44 using tapioca starch, In Examples 45 to 48 using wheat flour, the block-like lyophilized product was not completely dissolved in hot water, resulting in large lumps.

  On the other hand, in Example 49-Example 52 using the red bean starch which is a cell starch, and Example 53-Example 56 using the kidney bean starch which is a cell starch, the richness is increased by increasing the addition amount of starch. However, the solubility did not decrease and could be easily dissolved in hot water. Also, as the amount of starch increased, the richness of curry increased.

  On the other hand, even in the case of bean starch, in Example 57 to Example 60 in which mung bean starch that is not cell starch was used, the block-like lyophilized product was not completely dissolved in hot water, resulting in large lumps.

<Test Example 5> (Corn Potage)
A lyophilized corn potage was prepared to verify the effect of cell starch. Therefore, according to the composition shown in Table 18, the block-shaped freeze-dried materials of Examples 61 to 63 were obtained in the same manner as in Test Example 1.

  About the obtained block-shaped freeze-dried material of Examples 61-63, it carried out similarly to Test Example 1, and evaluated the shape retention property, solubility, and a rich feeling. In addition, when evaluating solubility and richness, it returned to hot water instead of cold water.

  As a result, in Example 61 in which no starch was added, swelling occurred during freeze-drying, and the block shape of the freeze-dried product became distorted. Moreover, although the solubility was favorable, it was a finish lacking a rich feeling.

  In Example 63 in which wheat flour was blended, the swelling was suppressed and the shape retention was good, but it was hardly dissolved in hot water and large lumps remained.

  On the other hand, in Example 62 which mix | blended kidney bean starch, it was a favorable finish in all of shape retention property, solubility, and a rich feeling.

<Test Example 6> (Amazake)
A freeze-dried product of Amazake was prepared to verify the effect of cell starch. Therefore, according to the composition shown in Table 19, the block-shaped lyophilized products of Examples 64-66 were obtained in the same manner as in Test Example 1.

  About the obtained block-shaped freeze-dried material of Examples 64-66, it carried out similarly to Test Example 1, and evaluated the shape retention property, solubility, and a rich feeling. In addition, when evaluating solubility and richness, it returned to hot water instead of cold water.

  As a result, in Example 64 in which no starch was added, swelling occurred during freeze-drying, and the block shape of the freeze-dried product became distorted. Moreover, although the solubility was favorable, it was a finish lacking a rich feeling.

  In Example 66 in which potato starch was blended, the swelling was suppressed and the shape retention was good, but it was hardly dissolved in hot water and large lumps remained.

  On the other hand, in Example 65 which mix | blended kidney bean starch, it was a favorable finish in all of shape retention property, solubility, and a rich feeling.

<Test Example 7> (Cocoa)
A lyophilized product of cocoa was prepared to verify the effect of cell starch. Therefore, according to the composition shown in Table 20, the block-shaped freeze-dried materials of Examples 67 to 69 were obtained in the same manner as in Test Example 1.

  About the obtained block-shaped freeze-dried material of Example 67-Example 69, it carried out similarly to Test Example 1, and evaluated the shape retention property, solubility, and rich feeling. In addition, when evaluating solubility and a rich feeling, it melt | dissolved and evaluated in cold milk (4 degreeC) instead of cold water.

  As a result, in Example 67 in which no starch was added, swelling occurred during freeze-drying, and the block shape of the freeze-dried product became distorted. Moreover, although the solubility was favorable, it was a finish lacking a rich feeling.

  In Example 69 in which potato starch was blended, the swelling was suppressed and the shape retention was good, but it was almost insoluble in hot water, and a large waste remained.

  On the other hand, in Example 68 which mix | blended red bean starch, it was a favorable finish in all of shape retention property, solubility, and a rich feeling.

Claims (8)

The cell starch is contained in an amount of 5.6 to 54.1 parts by mass in terms of the dry solid content of the cell starch in 100 parts by mass of the dry solid content of the food cooking liquid, and the saccharide sweetener is added to the saccharide sweetener. the food preparation solution containing 30 to 90 parts by weight on a dry solid basis, freeze dried food, characterized by comprising freeze-dried to the predetermined shape in a mold taken blocky in a container having a predetermined shape.   The saccharide sweetener is one or more selected from the group consisting of monosaccharides, disaccharides, oligosaccharides of 3 to 9 saccharides, sugar alcohols, and compositions containing these. Lyophilized food.   The freeze-dried food according to claim 1 or 2, wherein the freeze-dried food is used by returning to 400 to 3,000 parts by weight of an aqueous edible liquid with respect to 100 parts by weight of the freeze-dried food.   The freeze-dried food according to any one of claims 1 to 3, which is used to return to an aqueous edible liquid to make curry, stew, potage, cocoa beverage, chocolate beverage, matcha beverage, amazake, ginger hot water.   The freeze-dried food according to any one of claims 1 to 4, wherein the food cooking liquid contains xanthan gum. Cell starch is contained in 5.6 to 54.1 parts by mass in terms of dry solid content of the cell starch in 100 parts by mass of dry solid content, and the saccharide sweetener is converted in terms of dry solid content of the saccharide sweetener. A method for producing a freeze-dried food, comprising preparing a food cooking solution containing 30 to 90 parts by mass in a container having a predetermined shape and freeze-drying it into a block shaped in the predetermined shape .   7. The saccharide sweetener is one or more selected from the group consisting of monosaccharides, disaccharides, oligosaccharides of 3-9 saccharides, sugar alcohols, and compositions containing these. Of producing freeze-dried food.   The said food cooking liquid is a manufacturing method of the freeze-dried food of Claim 6 or 7 containing a xanthan gum.