JPH06125759A - Aging of vegetable food and animal food - Google Patents

Abstract

PURPOSE:To provide a process for the aging of a vegetable food or animal food. CONSTITUTION:The aging process for a vegetable food such as wheat flour, cereal and nut or an animal food such as fish meat or cattle meat comprises the hydration of the food and the storage and aging of the hydrated food in a non-freezing temperature range below 0 deg.C optionally in combination with the irradiation treatment with far infrared ray having a specific wavelength and optionally the drying treatment of the product. The aged food is prepared by the above aging treatment of a food. The obtained aged food has remarkable aging effect to get extremely excellent luster, palatability, taste and flavor of the food compared with conventional food and the aging effect can be achieved within an extremely short period.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for storing and aging plant foods or animal foods, and a method for producing aged and dried plant foods or animal foods. The invention relates to a method for aging plant foods such as grains and nuts in an unfrozen temperature range where foods below 0 ° C do not freeze, and to a vegetable such as wheat flour in an unfreeze temperature range where foods below 0 ° C do not freeze. The present invention relates to a method for producing an aged and dried plant food or animal food, characterized by aging and drying an animal food such as food, fish meat, and livestock meat.

[0002]

2. Description of the Related Art Conventionally, as a method for aging wheat flour,
After milling the flour, a method is employed in which the enzyme activity is suppressed by natural oxidation in an atmosphere without moisture as much as possible, and the mixture is allowed to stand for about 1 month for aging, but in the method,
The flavorful gluten was not fully ripened and the resulting flour product was inferior in flavor and ripening. Moreover, with respect to the current aging method of wheat flour, no effective solution to these problems has been made.

Conventionally, for plant foods such as grains and nuts, storage at room temperature, storage at low temperature (refrigerating at 5 ° C.) and the like are known, but storage at 0 ° C. or lower in an unfrozen state is known. Absent. In addition, there is no knowledge of aging, and the current situation is that the various treatment methods are merely storage.

Further, conventionally, animal foods such as fish meat and livestock meat that have been aged and dried can be spray dried, hot air dried, etc., but these methods evaporate water. Since an excessive amount of heat is applied to the above, the protein is denatured due to the heat, and the original taste and flavor of the food are impaired, so that a high quality product cannot be obtained.

[0005]

Therefore, the inventor of the present invention
Flour, cereals, nuts and other plant food aging methods by such conventional methods, and aging of animal foods such as fish meat and livestock meat, while proceeding with the study of drying methods, these plant foods or animal products Various studies were attempted with the aim of developing a new method for effectively solving the above-mentioned problems found in conventional food aging methods.

That is, among these plant foods or animal foods obtained by the conventional method, the flour obtained by the conventional method has neither taste nor taste, that is, it is not aged. Therefore, various secondary processed foods made by using the wheat flour, that is, the final products were also tasteless and inferior in flavor. Therefore, the present inventor, by storing in a low temperature region, by drying, without sacrificing the appearance such as color gloss, by adding the aging step, about the method of obtaining a savory and good texture flour In addition, by treating storage, that is, ripening at low temperature, the enzyme function existing in wheat flour is slowly activated, and the aging process is performed at low temperature so that it can be used in today's distribution industry which requires early ripening. As a result of investigating the effect of accelerating the ripening rate by using both the above and far-infrared irradiation, it was found that a flour having excellent properties not found in the flour obtained by the conventional method can be obtained.

Further, the grains and nuts obtained by the conventional method have neither taste nor taste, that is, they are not aged, and their appearance is impaired. Therefore, the present inventor, by performing the hydrolyzing treatment in the low temperature region, the grains, nuts by activating the enzyme in the nuts to increase the aging effect, flavorful and savory grains, and nuts with a good texture, nuts. Research on the method of obtaining aging and the effect of accelerating the aging speed by using low temperature and far infrared irradiation together in the aging process so that it can be used in today's distribution industry where early aging is forced during the aging process. As a result, it was found that an excellent aging effect, which is not found in grains and nuts obtained by the conventional method, can be obtained.

Furthermore, the dried foods of animal foods such as fish meat and livestock meat obtained by the conventional method are dry foods which have neither taste nor taste, that is, they are not aged, and their appearance is impaired. there were. Therefore, the present inventor, by storing in a low temperature region, by drying, without impairing the appearance such as freshness retention and color gloss, and by adding an aging step before drying, a natural flavor is obtained. With respect to a method for obtaining a dry food or a dry powder food having a good texture, and also by treating the storage, that is, aging at a low temperature, the enzyme function in fish meat and livestock is slowly activated, and also As a result of researching the effect of accelerating the aging speed by combining low temperature and far-infrared irradiation in the aging process so that it can be used in today's distribution industry where early aging is unavoidable, the results of the conventional method such as fish meat and livestock meat It has been found that an excellent aged and dried product which is not found in dried food of animal food can be obtained.

As described above, the present inventor has solved the above-mentioned problems in aging and drying products of plant foods such as wheat flour, cereals and nuts obtained by the conventional method, or animal foods such as fish meat and meat. As a result of earnest researches aimed at solving the problems, a new aging method based on treating aging in the non-freezing temperature range of foods below 0 ° C was adopted, and far-infrared irradiation treatment was applied. It was found that the intended purpose can be achieved by the combined use, and the present invention has been completed.

That is, according to the present invention, it is possible to obtain an aged product having a delicious taste and a good texture without deteriorating the appearance such as color and luster. It is intended to provide a method.

The present invention is also a method for aging animal foods such as fish meat and meat which have a natural flavor and taste and have a good texture without impairing the freshness and the appearance of color and gloss, and a method for producing a dried product. It is intended to provide.

A further object of the present invention is to provide a vegetable food such as the aged wheat flour, grains, nuts or the like or an animal food such as fish meat and meat.

[0013]

The constitution of the present invention for attaining such an object comprises the following technical means (1) to (10). (1) 0.1 to 60 for plant foods or animal foods
A method for storing and aging a plant food or an animal food, which comprises storing the product in a low temperature zone of 0 ° C. or lower and aging it after performing a% hydrolyzing treatment.

(2) For vegetable foods or animal foods,
After being subjected to 0.1 to 60% water hydrolysis, it is irradiated with far-infrared rays having a wavelength of 30 to 100 μm under a low temperature zone of 0 ° C. or less, stored, and aged. How to store and age food.

(3) The method for storing and aging a vegetable food according to the above (1) or (2), wherein the vegetable food is a grain or a nut.

(4) For plant foods or animal foods,
0.1 to 60% hydrolyzed, stored under a low temperature zone of 0 ° C. or lower, aged, and then dried under a low temperature zone of 0 ° C. or lower to produce an aged dry food. A method for producing an aged and dried plant food or animal food.

(5) For vegetable foods or animal foods,
0.1 to 60% hydrolyzed, irradiated with far infrared rays having a wavelength of 30 to 100 μm under a low temperature zone of 0 ° C. or less, stored and aged, and then dried and aged under a low temperature zone of 0 ° C. or less A method for producing an aged and dried plant or animal food, which comprises producing a dry food.

(6) Wheat flour is hydrolyzed by 0.1 to 60%, and then gluten formed in the wheat flour is stored and aged under a low temperature zone of 0 to -10 ° C while making it viscoelastic. After that, it is dried in a low temperature zone of 0 to -10 ° C to remove 1 to 95% of water in the flour dough, and the production of the aged and dried plant food according to (5) above. Method.

(7) Wheat flour is hydrolyzed by 0.1 to 60% and then, at a low temperature band of 0 to -10 ° C., a wavelength of 30 to 100.
After irradiating with far-infrared rays of μm to make gluten formed in wheat flour viscoelastic, while storing and aging,
The method for producing an aged and dried plant food according to (6) above, which comprises removing 1 to 95% of water in the flour dough by drying in a low temperature zone of 0 to -10 ° C.

(8) The method for producing an aged and dried animal food as described in (4) or (5) above, wherein the animal food is a fresh food such as fish meat or livestock meat.

Next, the present invention will be described in more detail. The present invention, as described above, relates to the aging of plant-based foods or animal-based foods, where the plant-based foods are wheat flour, cereals, that is, grains such as rice, wheat and beans,
It is defined as meaning nuts and the like. In addition, the animal food is defined as meaning fresh meat such as fish meat and livestock meat. Needless to say, as long as they are equivalent to these plant foods or animal foods, it goes without saying that they are included in these definitions.

The aging treatment and the drying treatment of the wheat flour according to the present invention will be described.
Water (humidification) in the unfrozen temperature range from to -10 ℃
After the treatment, water is allowed to mature slowly while promoting the enzyme activity of the wheat flour during storage, and for aging in a short period, far infrared rays having a wavelength of 30 to 100 μm are irradiated, and after aging storage, 0 to − It is characterized in that it is dried in a non-freezing temperature region where it does not freeze at 10 ° C. In this case, as the aging step and the drying step, the following are shown as preferable ones. Flour → 1-60% water (wheat flour dough state) → aging at 0-10 ° C (1-30 days),
Far-infrared irradiation (improvement of aging efficiency) → Dry at 0 to -10 ℃ → Powder (wheat flour)

The amount of water added in the aging step is 0.1 to
A range of 60% is selected. If the amount of water added is less than 0.1%, the enzyme will not be activated and the viscosity of the flour will not increase. Further, when the amount of water added exceeds 60%, the degree of ripening of the dough tends to increase, and in both cases, the flavor is poor and no aging effect is observed. In the present invention, it is important to form a dough in which the viscosity of wheat flour is appropriately increased by the water addition (humidification) treatment.

Next, the aging temperature is selected in the range of 0 to -10 ° C. A temperature exceeding 0 ° C is not preferable because the enzyme activity in the flour is excessively advanced, and the dough is likely to die and bacteria are proliferated, resulting in spoilage. Further, at a low temperature of less than −10 ° C., the tissue freezes and breaks,
It is not preferable because there is no aging effect as the quality deteriorates.

Next, the drying temperature in the drying step is
A range of 0 to -10 ° C is selected. If the temperature exceeds 0 ° C, heat deterioration occurs, the freshness retention is poor, and the natural flavor is impaired, so that it cannot be used. Also, at low temperatures below -10 ° C,
It cannot be used because it freezes and causes cell destruction, the texture is impaired, the drying speed becomes slow and the drying efficiency becomes poor, that is, the economical efficiency becomes poor.

Next, the far infrared irradiation wavelength is 30 to 100.
It is required to be in the μm range. Under a low temperature of 0 ° C or lower, that is, a temperature of 0 ° C to an unfrozen state, preferably 0
By irradiating and aging at a temperature of from -10 ° C, an excellent aging effect can be obtained, and the aging speed can be increased, so that the conditions are adopted. The aging treatment time is preferably 1 to 30 days. Also, the drying treatment time is
1 to 30 days is preferable.

Next, the grain of the present invention, namely rice,
Explaining the aging treatment of grains such as wheat and beans and nuts, in the present invention, the grains and nuts are subjected to a hydration (humidification) treatment in the unfreezing temperature range from 0 ° C. To ripen grains and nuts slowly while promoting enzyme activity, and to ripen in a short period of time, a wavelength of 3
Grains and nuts are aged by irradiating with far infrared rays of 0 to 100 μm for aging.

The amount of water added in the aging step is 0.1 to
A range of 60% is selected. If the water content is less than 0.1%,
The enzyme is not activated and no aging effect is observed. Also,
If it exceeds 60%, the quality is likely to deteriorate, and in both cases, the flavor is poor and no aging effect is observed.

Next, the aging temperature is 0 ° C. or lower and a temperature range in an unfrozen state, preferably 0 to −20 ° C. Temperatures exceeding 0 ° C are not preferable because during ripening, spoilage due to bacterial growth, deterioration of quality due to thermal alteration, and deterioration of natural flavor are impaired. Further, at a frozen temperature (a low temperature of less than −20 ° C.), it freezes and causes cell destruction, which is not preferable because the quality is deteriorated and there is no aging effect.

Next, the far infrared irradiation wavelength is 30 to 100.
The range is μm. Under low temperature below 0 ℃, ie 0 ℃
By irradiation aging at an unfrozen temperature, preferably at a humidity of 0 to -20 ° C, an excellent aging effect can be achieved and the aging speed can be increased. The aging treatment time is preferably 1 week to 6 months.

Next, the aging treatment and the drying treatment in the aging and drying treatment of animal foods such as fish meat and livestock meat according to the present invention will be explained. As the fish meat and livestock meat, fresh fish meat is opened as a whole and cut into pieces. It is possible to use the meat in any suitable form, such as steak, boned meat, cut meat, chopped meat, minced meat, etc., and the form thereof is not particularly limited. These are subjected to hydration (humidification) treatment in the non-freezing temperature region where food does not freeze from 0 ° C, and the aging slowly promotes the enzymatic activity of fish meat and livestock during storage, and also for a short period of time. For aging, a far infrared ray having a wavelength of 30 to 100 μm is irradiated for aging, and then dried at 0 ° C. in a non-freezing temperature range where the food does not freeze to produce an aged dry food.

The amount of water added in the aging step is 0.1-0.1%.
The range is 60%. If the water content is less than 0.1%, fish meat,
The enzyme in livestock meat is not activated and the ripening effect is not recognized. Further, when it exceeds 60%, the fish meat and the livestock meat become fuzzy and the quality is remarkably deteriorated.

Next, the storage (aging) temperature is 0 ° C. or lower and the temperature range in an unfrozen state, preferably 0 to −10 ° C. This is because at a temperature exceeding 0 ° C., during storage (ripening), spoilage due to bacterial growth, deterioration of quality due to thermal alteration, and natural flavor are impaired. Further, at a frozen temperature (a temperature of less than −10 ° C.), it freezes and causes cell destruction,
Moreover, the texture is impaired.

Next, the drying temperature is set to a temperature range of 0 ° C. or lower in an unfrozen state, preferably 0 to −10 ° C. 0
If the temperature exceeds ℃, it causes thermal deterioration, the freshness retention is poor and the natural flavor is impaired, and at a temperature lower than −10 ° C., it freezes and causes cell destruction, impairs texture, and the drying speed is slow. It is not preferable because the drying efficiency becomes poor, that is, the economic efficiency becomes poor.

Next, the far infrared irradiation wavelength is 30 to 100.
The range is μm. Under low temperature below 0 ℃, ie 0 ℃
By irradiation aging at an unfrozen temperature, preferably at a humidity of 0 to -10 ° C, an excellent aging effect can be achieved and the aging speed can be increased. The storage (aging) treatment time is preferably 1 to 30 days for both fish meat and livestock meat. The drying treatment time is preferably 1 to 30 days for both fish meat and livestock meat.

As described in detail above, the present invention is a flour,
Grains, that is, grains of rice, wheat, beans, etc., a method for aging plant foods such as nuts, or a method for aging and drying, and aging of animal foods such as fish meat and meat, and a method for drying, for example, The aging treatment of plant foods such as wheat flour, cereals and nuts is performed by hydrolyzing (humidifying) wheat grains, rice, wheat, beans and the like grains and nuts, and 0 to − After storing and aging in a low temperature zone of 10 ° C, wheat flour is dried in a low temperature zone of 0 to -10 ° C,
Aged products are obtained by removing the water in the flour. In the aging step, in order to accelerate the aging rate and achieve an excellent aging effect, the wavelength is 30 to 100 μm.
m far-infrared irradiation treatment is adopted.

The aging treatment of animal foods such as fish meat and livestock meat is carried out by hydrolyzing fresh foods such as fish meat and livestock meat in a low temperature range of 0 to -10 ° C in an unfrozen state below 0 ° C. After being stored and aged under the temperature, it is dried at a low temperature of 0 ° C. or lower to obtain an aged dry product. In this case, an aged powder dry product in an appropriate form can be obtained by performing an appropriate pulverization process after the drying process. In the aging step, by performing far-infrared irradiation treatment with a wavelength of 30 to 100 μm, the aging speed can be increased and an excellent aging effect can be achieved.

The ripening effect of the plant-based food or animal-based food according to the present invention is obtained by subjecting them to a hydrolyzing step,
The present invention is a supplementary method obtained only by combining storage and aging steps in a low temperature zone of 0 to -10 ° C in an unfreezing temperature region of 0 ° C or less, and the present invention provides an aging method in which the treatment steps are combined. It was possible to achieve the intended purpose by adopting. And
The above, wheat flour, cereals, that is, grains of rice, wheat, beans, etc.,
Regarding the plant foods such as nuts, and the animal foods such as fish meat and meat, the above-mentioned findings about the aging effect achieved by adopting such an aging method,
No examples have been reported so far, and the aging technique of the plant food or animal food was first examined by the present inventor.

In the present invention, a conventional product is obtained by using the above-mentioned hydration (humidification) treatment step and aging treatment under a low temperature zone of 0 to -10 ° C in the unfreezing temperature region of 0 ° C or less in combination. It is possible to obtain a low temperature aged product having excellent characteristics that is not found, that is, an ice temperature (registered trademark) product, and it is easy to improve the quality of the food as a new processing technology of the plant food or animal food. It is possible to achieve.

[0040]

EXAMPLES Next, the present invention will be described more specifically based on examples, but the present invention is not limited to the examples. Example 1 To 1 kg of wheat flour, 30% of water was added and kneaded, and this dough was aged and stored under low humidity conditions of temperature -2 ° C for 3 weeks, and then under low humidity of temperature -5 ° C. After drying for 4 days,
The powder was obtained by passing through a 70 m-esh blender. The finished powder was superior in color, gloss, texture and flavor to conventional products, and was particularly excellent in umami, that is, aging effect.

Example 2 After adding 60% water to 1 kg of wheat flour and kneading, the dough was aged and stored for 7 days at a low temperature of −10 ° C. while being irradiated with far infrared rays having a wavelength of 100 μm. , Temperature-2
After drying for 3 days under low humidity at ℃, it was passed through a 70 mesh blender to obtain a powder. The resulting powder was excellent in color, texture, and flavor, and was particularly excellent in umami, that is, the effect of aging.

When the flour product thus obtained was compared with conventional products, it was found to be extremely excellent in appearance such as color and gloss, texture and flavor, and not only as wheat flour but also in various powders using the same. Secondary processed foods, that is, final products, it is possible to produce excellent food with good taste and texture, and it is possible to expand the application to various foods using this aged wheat flour. It was

Example 3 Rice was hydrolyzed at 5% and then stored at a low temperature of -1 ° C for 3 months for aging. The aged rice was excellent in color, texture, and flavor as compared with conventional products, and the umami, that is, the effect of aging was outstanding. Also, under the same conditions, wavelength 50μ
Similarly, when the far infrared ray of m is irradiated for one month,
The color, gloss and texture were excellent, and in particular the umami, that is, the aged product was obtained.

Example 4 Wheat was hydrolyzed by 15% and then stored at a low temperature of −2 ° C. for 2 months for aging. Aged wheat was excellent in color, texture, and flavor as compared with conventional products. Further, when the far infrared ray having a wavelength of 30 μm was irradiated for 50 days under the same conditions, the color gloss, texture and flavor were similarly excellent.

Example 5 Soybean was hydrolyzed at 60% and then stored at a low temperature of -5 ° C for 5 months for aging. The aged soybean was excellent in color, texture and flavor as compared with the conventional product. Further, when the far infrared ray having a wavelength of 100 μm was irradiated for one month under the same conditions, the color gloss, texture and flavor were similarly excellent.

Example 6 Peanuts were hydrolyzed to 6% and then stored at a low temperature of −10 ° C. for 1 month for aging. Aged peanuts are superior in color, texture, and flavor compared to conventional products. Further, when the far infrared ray having a wavelength of 50 μm was irradiated for 2 weeks under the same conditions, the color gloss, the texture and the flavor were also similarly excellent.

Example 7 Fresh horse mackerel fillets were hydrolyzed at 5% and then -1 ° C.
It was stored at a low temperature of 4 days for 4 days, aged, and then dried at a low temperature of -2 ° C for 5 days to obtain a powder. The finished dry powder food was excellent in color, texture, and flavor as compared with conventional products.

Example 8 Fresh whole sardines were hydrolyzed with 10% and then heated to 0 ° C.
It was stored at a low temperature of 2 days for 2 days, aged, and then dried at a low temperature of -1 ° C for 4 days to obtain a powder. The finished dry powder food was excellent in color, texture, and flavor as compared with conventional products.

Example 9 Fresh beef steak was hydrolyzed at 30%, stored at a low temperature of -2 ° C for 30 days, aged, and then dried at a low temperature of -2 ° C for 4 days. The finished dry food was excellent in color, texture and flavor as compared with conventional products.

Example 10 Fresh horse mackerel fillet was hydrolyzed with 10% and then -5
While irradiating far infrared rays with a wavelength of 30 μm at a low temperature of ℃ 2
After storing for a day and aging, it was dried at a low temperature of −2 ° C. for 7 days to obtain a powder. The finished dry powder food was excellent in color, texture, and flavor as compared with conventional products.

Example 11 Fresh whole sardines were hydrolyzed with 20% and then -3
After being stored for 1 day while being irradiated with far-infrared rays having a wavelength of 50 μm at a low temperature of ℃, aged, and then at a low temperature of -1 ℃, 1
Dry for 0 days to a powder. The finished dry powder food was excellent in color, texture, and flavor as compared with conventional products.

Example 12 Fresh beef steak was hydrolyzed at 50% and then -10 ° C.
Was stored for 14 days while being irradiated with far-infrared rays having a wavelength of 100 μm at a low temperature of 10 ° C., aged, and then dried at a low temperature of −2 ° C. for 30 days to obtain a powder. The finished dry powder food was superior in color, gloss, texture and flavor to the conventional products.

The powdered dry food thus obtained is
Compared with conventional products, it is a dry powder that is extremely excellent in appearance such as color and luster, texture and flavor, and it is not only used as a dry powder food, but also a brick product, hamburger, etc. using the powder with a good flavor and texture. It has become possible to produce excellent food products with good quality, and it has become possible to expand the application to various food products using dry powder food products.

[0054]

INDUSTRIAL APPLICABILITY As described in detail above, according to the present invention, vegetable foods such as wheat flour, cereals and nuts or animal foods such as fish meat and meat are hydrolyzed and unfrozen at 0 ° C or lower. The greatest feature is that the plant-based food or animal-based food is aged by being stored at a low temperature of 0 to −10 ° C. in a temperature range, aged, and optionally dried. According to the present invention, the aging effect is remarkable as compared with the conventional product, and the color gloss,
A product excellent in texture and flavor can be obtained.

Further, in the aging treatment step of the present invention, by performing a far infrared ray irradiation treatment of a specific wavelength,
In addition to obtaining the aging effect, the aging treatment period can be significantly shortened, and the production efficiency can be significantly improved.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification code Office reference number FI technical display location A23B 4/06 9282-4B 9/04 9/08 9/10 A23L 1/00 Z 8214-4B 1 / 10 H 9282-4B A23B 4/04 A 9282-4B 4/06 A

Claims (8)

[Claims] 1. A plant-based or animal-based food containing 0.
A method for storing and aging a plant-based or animal-based food, which comprises storing the product in a low temperature zone of 0 ° C. or lower and aging it after subjecting it to 1-60% hydrolysis. 2. A vegetable food or an animal food containing 0.
After subjecting to 1 to 60% hydrolyzing treatment, under a low temperature zone of 0 ° C. or lower, far infrared rays having a wavelength of 30 to 100 μm are irradiated, stored, and aged. Storage and aging method. 3. The method for storing and aging a vegetable food according to claim 1 or 2, wherein the vegetable food is a grain or a nut. 4. A plant food or animal food containing 0.
1 to 60% hydrolyzed, stored under a low temperature zone of 0 ° C. or lower, aged, and then dried under a low temperature zone of 0 ° C. or lower to produce an aged dry food. A method for producing an aged and dried plant food or animal food. 5. A plant-based or animal-based food containing 0.
1-60% hydrolyzed, irradiated with far-infrared rays having a wavelength of 30 to 100 μm under a low temperature zone of 0 ° C. or less, stored and aged, and then dried under a low temperature zone of 0 ° C. or less, and aged dried food A method for producing an aged or dried plant food or animal food, which comprises: 6. Wheat flour is hydrolyzed by 0.1 to 60% and then stored and aged in a low temperature zone of 0 to −10 ° C. while making gluten formed in the wheat flour viscoelastic. After that, it is dried in a low temperature zone of 0 to -10 ° C to remove 1 to 95% of water in the flour dough, and the method for producing an aged and dried plant food according to claim 5. . 7. Wheat flour is hydrolyzed by 0.1 to 60% and then, at a low temperature band of 0 to -10 ° C., a wavelength of 30 to 100 μm.
After aging the far infrared rays of the gluten to make the gluten formed in the flour viscoelastic, and storing and aging,
The method for producing an aged and dried plant food according to claim 6, wherein moisture in the wheat flour dough is removed by 1 to 95% by drying in a low temperature zone of -10 ° C. 8. The method for producing an aged and dried animal food according to claim 4 or 5, wherein the animal food is a fresh food such as fish meat or livestock meat.