JPS60176571A - Preparation of dried food - Google Patents

Abstract

PURPOSE:To prepare an easily handleable dried food preventing the generation of scorch, by integrating the ingredients dried by an airbitrary method with the liquid part dried with microwave heating. CONSTITUTION:The liquid part of a liquid food such as MISO soup, stew, soup, etc. is if necessary preliminarily dried, optionally incroporated with a substance having thickening effect, and subjected to the microwave drying treatment preferably under reduced pressure to obtain a soluble dried food substrate. Separately, the ingredients are dried by arbitrary method, and the obtained dried ingredients are integrated with the dried food substrate by arbitrary means.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing dried food using microwaves, which can be made into a liquid food containing ingredients by dipping or pouring into a field, etc. The present invention relates to a method for producing dried foods that does not cause scorching caused by dielectric unevenness that occurs during irradiation.

The liquid food containing ingredients as used in the present invention refers to foods in which the ingredients and the liquid part are eaten together, such as miso soup, shiruko,
There are zoni, corn soup, stew, potage soup with croutons, ramen soup with green onions, etc.

Conventionally, when a liquid food containing such ingredients is subjected to a drying process, the liquid portion excluding the ingredients is subjected to, for example, a spray drying process to produce a powdered dry food, while the ingredients are subjected to a hot air drying process, etc. It is known that the powdered dried food and the dried ingredients are sealed in the same bag and in separate bags. In order to enclose the powdered dry food and dry ingredients in the same bag, the powdered dry food and dry ingredients are mixed in advance and then filled into the bag;
Another method is to separately fill bags with powdered dry foods and dry ingredients. However, the former method has a problem in that the quantity varies, and the latter method has a problem in that the effort required to fill the bags is doubled.

In addition, the method of enclosing the powdered dry food and the dry ingredients in separate bags has the problem that it is very cumbersome because two bags have to be opened at the time of use.

As a solution to these problems, there is a dried food product in which a dried product of the liquid portion excluding the ingredients and the dried ingredients are integrally molded. Conventionally, freeze-vacuum drying is a drying method applied to liquid parts to obtain such dry foods (
JP 51-145992). However, freeze-vacuum drying has the problem that the liquid portion must be vacuum-dried after being frozen, which makes the process complicated and takes a long time. As a result, freeze-vacuum drying has the problem that the resulting dried food product is expensive.

Therefore, the present inventors have devised a method for drying the liquid portion of the liquid food in order to obtain a dry food product in which the dried product of the liquid portion of the liquid food containing ingredients and the dry ingredients are integrally molded without causing the above-mentioned problems. Microwave drying was employed as a processing means.

Specifically, after mixing the liquid part and the ingredients, a microwave drying process was performed to obtain a dried food product in which the dried liquid part and the dry ingredients were integrally molded.

However, the dried food obtained in this way has
Burnt occurred on a portion of the dried ingredients and/or a portion of the dried product in the liquid portion that came into contact with the dried ingredients.

The present inventors have repeatedly conducted various studies regarding the above-mentioned scorch. As a result, it was learned that the scorching occurs only when the ingredients and liquid portion are mixed in advance and subjected to drying treatment using microwaves. This charring is caused by dielectric unevenness that occurs during microwave irradiation.

This dielectric unevenness is caused by an uneven moisture condition between the contact area between the liquid part and the ingredient and its surroundings and other parts, or a difference in the composition between the ingredient and the liquid part that comes into contact with the ingredient. It is estimated that this is caused by, etc. In the former case, the reason why the moisture state becomes non-uniform is that part of the liquid part seeps into the ingredients due to the action of osmotic pressure, while the moisture in the ingredients seeps into the liquid part. This seems to be because, although it is possible to make the moisture condition of the contact area between the liquid portion and the ingredients and its surroundings almost uniform, it is not possible to make the moisture condition of other areas equally uniform. .

As a result of further research based on the above facts, the present inventors separated the liquid part from the ingredients and applied microwave drying to the liquid part excluding the ingredients. The present invention was completed based on the knowledge that this can be prevented from occurring.

The main gist of the present invention, which was completed based on the above knowledge, is that in obtaining a dried food product in which a dry ingredient and a soluble dry base material are integrally molded, the ingredient is subjected to an appropriate drying treatment to form a dry RU. On the other hand, if necessary, the liquid part of the liquid food containing ingredients is subjected to pre-drying treatment and microwave drying treatment to form a soluble dry base material, and then the above-mentioned dry ingredients and soluble dry base material are mixed. A method of manufacturing a dried food product, which is characterized by integrally molding.

The dried food of the present invention can be one in which a dry ingredient and a soluble dry base material are integrally molded, one in which a dry ingredient and a soluble dry base material are compressed, or one in which a dry ingredient is molded into a soluble dry base material. It can be either one that is adhered to the surface with an adhesive or the like, or one that incorporates the dry ingredients into a soluble dry base material (
, not particularly limited. Among these, from the viewpoints of shape retention of the dried ingredients and prevention of deterioration of the dried ingredients due to light, those in which the dried ingredients are incorporated in a soluble dry base material are preferred.

The content of the present invention will be explained in detail below based on a dry food product in which dry ingredients are incorporated in a soluble dry base material.

First, add P! to ingredients such as green onions, fried tofu, seaweed, corn, bacon, onions, carrots, etc. Appropriate drying treatments such as A-pressure drying and hot air drying are performed to obtain dried ingredients. Each dried ingredient may be made of balano 5 or may be collected and molded into a specific shape. In order to mold each dried ingredient into a specific shape, during the drying process, a substance such as starch or gum arabic that has an adhesive effect and has the property of dissolving in thirst, etc. is added to the ingredient. Means etc. can be adopted. By molding each dry ingredient into a specific shape, it is possible to easily mold it and the soluble dry base material obtained by subjecting the liquid portion to the microwave drying treatment described above.

On the other hand, the liquid part of the liquid food containing the ingredients, excluding the ingredients, is filled into a container of a desired shape. In this case, the liquid portion may be a raw material such as miso, strained bean paste, etc., or it may be a mixture of the top two raw materials such as miso and ton 1 powder with water added, but from the viewpoint of drying efficiency, water is not added. Preferably, it is the previous raw material. During the above-mentioned filling, it is preferable to mix and stir the liquid portion so that the moisture state of each portion becomes uniform.

Next, a container smaller than the container is inserted into at least one place in the liquid portion filled in the container, so that the liquid portion has a recessed portion. In this state, the liquid portion is subjected to a drying treatment using microwaves to obtain a body portion of a soluble dry base material having a recessed portion. This recessed portion becomes the storage section.

When performing the above drying treatment, the preferred water content of the liquid portion is 30 to 60% by weight, more preferably 40 to 55% by weight. If the water content exceeds the above range, the liquid portion lacks the viscosity to sufficiently retain bubbles generated by microwave irradiation. As a result, the generated air bubbles are not retained in the -V liquid portion and tend to burst, causing much of the liquid portion to scatter outside the container.

Furthermore, in the above case, the body of the resulting soluble dry base material tends not to be dried uniformly as a whole. Therefore, if the moisture content of the liquid part exceeds the above range,
It is preferable to adjust the moisture content by performing an appropriate drying treatment such as vacuum drying or hot air drying.

On the other hand, if the water content is below the above range, foaming is difficult to occur and the body of the resulting soluble dry base material tends not to be sufficiently porous.

The body of the above-mentioned soluble dry base material is preferably porous, since the dried food obtained can be made into an edible state in a short time. There are three methods for this purpose:

First, the first method is to carry out drying treatment using microwaves under reduced pressure. In that case, the degree of vacuum is 665-6
About 650 Pascal is sufficient. In this way, by performing the drying treatment using microwaves under reduced pressure, the boiling point of water can be lowered. As a result, the above-mentioned liquid portion can be used as the body of the soluble dry base material without adversely affecting the quality due to heat.

Next, the second method is to increase the viscosity of the liquid portion and then perform a drying process using microwaves. Specifically, after adding a substance having a thickening effect to the liquid portion, or after concentrating the liquid portion, a microwave drying treatment can be performed. Substances that have this thickening effect include:
For example, gums such as gum arabic, locust bean gum, ghatti gum, guar gum, and karaya gum, alginic acid,
Seaweed extracts such as carrageenan and agar, microbial polysaccharides such as curdlan, and starches can also be used, as well as zein, gelatin, pectin, carboxymethyl cellulose, and egg white. There is no problem in using two or more of the above-mentioned substances having a thickening effect in combination. In addition, by using substances that prevent the accumulation of fats and oils, such as gum arabic, casein, and egg white, as substances that have a thickening effect, liquid foods containing the above-mentioned ingredients can be made into corn soup, potage soup with croutons, etc. When the food contains fats and oils, the oil and fat forces in the food containing the fats and oils accumulate to form oil droplets, and prevent the occurrence of scorching caused by excessive dielectric heating of the oil droplets. You can also do that. Among the above-mentioned substances, gum arabic is the most preferred in that it can minimize the influence it has on the taste, texture, etc. of the final product obtained.

Next, the third method is to add a substance with a low boiling point such as ethanol to the liquid portion, and then perform a drying treatment using microwaves.

By appropriately selecting and employing one or more of the three methods described above, the body of the soluble dry base material can be made porous. As a result, by immersing the obtained dried food in hot water or the like, or pouring hot water or the like onto the dry food, the dried food can be made into an edible state in a short time.

Next, the hollow part (storage part) of the body of the above-mentioned soluble dry base material is filled with the above-mentioned dry ingredients, and then the hollow part (storage part) of the above-mentioned soluble dry base material is filled with an edible lid material. to close. In this case, if the edible lid material is preferably one with the same composition as that used when manufacturing the body of the soluble dry base material from the viewpoint of the flavor of the liquid food containing the ingredients obtained, in this case, the edible lid material The edible lid material can be used without any drying treatment, or the edible lid material can be molded and dried to close the recess (storage section) of the soluble dry base material. There is no problem in using something. In the former case, the opening of the recessed portion of the soluble dry base material is covered with an undried product or a concentrate thereof having the same composition as that used to produce the soluble dry base material. On the other hand, in the latter case, a substance that has an adhesive effect on the contact surface between the body of the soluble dry base material and the edible lid material and that dissolves in hot water, etc., or a substance that has the same composition as the above-mentioned liquid part. Alternatively, a small amount of the concentrate or the like is applied, and the above-mentioned edible lid material is placed on the body of the soluble dry base material.

Then, appropriate drying treatment, preferably microwave drying treatment, is performed.

In this way, a dried food product in which the dried ingredients and the soluble dry base material are integrally molded is obtained.

As detailed above, according to the present invention, the liquid portion and the ingredients are separated, and the liquid portion is subjected to drying treatment using microwaves to form a soluble dry base material, while the ingredients are subjected to an appropriate drying treatment. After that, the soluble dry base material and the dry ingredients are integrally molded, so after mixing the liquid part and the ingredients described above, the microwave drying process is performed. There is no possibility that the moisture state becomes non-uniform during irradiation, and there is no risk of scorching caused by dielectric unevenness caused by this. Furthermore, there is no risk of dielectric unevenness resulting from different compositions between the ingredients and the liquid portion. As a result, the obtained dry ingredients and soluble dry base material can be integrally molded and covered to prevent the dry food from burning due to the dielectric unevenness described above. Therefore, by immersing the final product in a strainer or pouring liquid onto the final product, the resulting liquid food containing the ingredients will not be affected by the taste, color, or aroma caused by scorching caused by the dielectric unevenness mentioned above, and will not dry out. The ingredients can be completely restored.

Next, examples of the present invention will be described.

(Example 1) Miso soup [Ingredients 1 Fried tofu 15. (l Green onion 40. On' Wakame (dried) 5. OF [Liquid part] Miso 90.0 nukai 1 oil 12.0 f15 Salt 7.0 Z Rakatsu A extract 6.0 Sodium glutamate 5.0 g' Doagum aqueous solution 24. Ofi (gum arabic content 50% by weight) Among the ingredients listed above, fried tofu is dried in a drying chamber (cylindrical,
The drying chamber was placed in a drying chamber with an inner diameter of 70 cm and a depth of 70 cm (hereinafter, the drying chamber means this drying chamber unless otherwise specified), and the pressure of the drying chamber was reduced to 1500 Pascal. Microwave (output 1,
Drying treatment was carried out for 4 minutes at 5 i >.

Next, the green onions were dried under exactly the same conditions as in the case of fried tofu described above, except that the drying time was 13 minutes. Furthermore, since wakame seaweed is a dried product, it was not subjected to drying treatment.

On the other hand, the liquid portion 144F (water content approximately 50% by weight)
) half 72 of 10 Teflon cup-shaped containers a (lower inner diameter 30 mm, upper inner diameter 35 mm, depth 55
mm, hereinafter simply referred to as "container a") was filled with 7.2 P each. Next, the liquid portions filled in each container a were mixed and stirred so that the water content of each portion was uniform.

Thereafter, a cup-shaped container b made of Teflon (lower outer diameter 12 mm, upper outer diameter 13 mm, depth 55 mm, hereinafter simply referred to as "container b") is inserted into the inside of each container a described above,
A concave portion was formed in the liquid portion. In this state, it was placed in the drying chamber described above. After that, a vacuum microwave drying process was performed under the conditions of a vacuum degree of 1500 Pa, an output power of 1.5 m, and a processing time of 10 minutes, and 10 pieces of dried miso soup base body with a hollow part (storage part) were obtained. Obtained.

The remaining liquid portion 72F is treated in exactly the same manner, and -
Ten pieces of lid material for dried miso soup base having several recessed portions (storage portions) were obtained.

Next, divide the above-mentioned shellfish into equal parts () and place each one into the hollow part of the body of the 10 pieces of dried miso soup base (storage part).
was filled. Then, apply a small amount of the same composition as the liquid part to the upper edge of the hollow part of the body of the dried miso soup base, and apply a lid material of the dried miso soup base to the body of the dried miso soup base, It was placed so that the upper edge of the recessed portion of the lid material and the upper end edge of the recessed portion of the body were aligned. Thereafter, the 10 dried ingredients were subjected to vacuum microwave drying under the same drying conditions as those for producing the body of the dried miso soup base described above, except that the drying time was 8 minutes. I asked for the miso soup base. The resulting 10 miso soup bases containing dried ingredients had no scorching caused by the dielectric unevenness described above in the dried ingredients. Then, 1150 g' of miso soup base containing dry ingredients at 90° C. was poured to obtain miso soup. The miso soup obtained had good taste, color, and aroma. The dried ingredients have also been completely restored.

Comparative examples are listed below to clarify the effects of the present invention.

(Comparative Example) A liquid portion 144F similar to that in Example 1 and ingredients 602' were mixed and stirred in advance, and then placed in 10 Teflon containers C.
(Lower inner diameter 45mm, upper inner diameter 50mm, depth 60mm)
mm ) was filled to @ amount.

It was then placed in a drying chamber. Next, a vacuum drying process was performed under the conditions of 1500 Pascal, 1.5 W, and 10 minutes to obtain a dried miso soup base containing 10 dry ingredients. Then, pour 1150g of 90g for each miso soup base with dry ingredients and mix the miso soup (
It's q.

A panel test was conducted on the Miso H base containing dried ingredients of Example 1 and the miso soup containing dried ingredients of Comparative Example. The results are shown in Table 1.

(Left below) In terms of taste, color, and aroma of miso soup in Table 1 above, the miso soup obtained from the comparative product was rated 5.1, and the miso soup obtained by 1q from the Rikiki invention product was 9.5. Ta. Also,
In terms of preferences and selection, 9 out of 10 panelists felt that the product of the present invention was preferable to the comparative product. From these results, it is clear that the dried miso soup according to the present invention has good taste, color, and aroma of the obtained miso and 4 without being affected by the burntness caused by the dielectric unevenness described above.

Furthermore, in the miso soup obtained using the comparison product, the charred parts of the dried ingredients were not restored at all, whereas in the miso soup obtained using the product of the present invention, the dried ingredients were completely restored. From this, it has become clear that according to the present invention, the restorability of dried ingredients can be improved.

(Example 2) Miso soup ingredients 6025 were divided into 10 equal parts, and 62 udzu pieces were gathered together and molded into one.
Miso soup base containing 0 dry ingredients was obtained. That is, for the same ingredients as in Example 1, 3.0? , ' aqueous solutions of gum arabic (gum arabic content 50% by weight) were added and mixed. Next, the ingredients were divided into 10 equal parts, each of which was filled into 10 Teflon cup-shaped containers d (bottom inner diameter 25 mm, upper inner diameter 30 mm, depth 6.0 mm, hereinafter simply referred to as "containers d"). I pressed it lightly. It was then placed in a drying chamber. Next, the degree of vacuum is 1.500 Pascal,
A reduced pressure microwave drying process was performed under the conditions of 1.5 am and 13 minutes to obtain 10 dried ingredients.

The resulting miso soup base containing dried ingredients was free from the burnt appearance caused by the dielectric unevenness described above. Then, 1150 fl ml (at 90° C.) was poured into each miso soup base containing dry ingredients to obtain miso soup. The miso soup obtained had good taste, color, and aroma. The dried ingredients have also been completely restored.

(Example 3) Miso soup [Ingredients: Fried tofu 15.0' Green onion 40. O' Raw seaweed (dried) 5.0 g Spinach 15.0 g [liquid part] Miso 90.01' Soy sauce 12.0 M salt -7.0" Blackberry 60 M S G 5.0 Gum arabic water soluble 1 120.0 Yen 5 (Gum arabic content 40% by weight) 35g5 of an aqueous gum arabic solution (gum arabic content 50% by weight) was added to the above ingredients.

Next, divide the ingredients into 10 equal parts and place each into 10 containers.
Fill it with water and press down lightly from the top. The container d was then placed in a drying chamber.

Thereafter, a vacuum microwave drying process was performed under vacuum conditions of 1500 Pascal, 1.5 mm, and 13 minutes to obtain 10 dried ingredients.

On the other hand, 240 g of the liquid portion (water content 55% by weight) was heated at a vacuum level of 6650 Pascal and an output of 2.085! ,
The treatment was carried out in exactly the same manner as in Example 1, except that the treatment time was 10 minutes.

As a result, 10 pieces each of the body of the dried miso soup cord having two living areas and the storage part and the lid material of the dried miso soup base having one recessed part (storage part) were obtained.

Next, each of the 10 dried ingredients was filled into the hollow part (accommodation part) of the chest of the 10 dried miso soup bases. Then, apply a small amount of the same type of liquid as the liquid part above to the upper edge of the recessed part (storage part) of the body of each dried miso soup base, and place the lid of the above-mentioned dried miso soup base on the body of the dried miso soup base. The material was placed so that the upper edge of the recessed portion of the lid material matched with the upper edge of the recessed portion of the body. After that, the drying time is 1
The vacuum microwave drying process was performed under the same conditions as in the case of producing the bodies of the dried miso soup bases described above, except that the drying time was 5 minutes, to obtain 10 dried miso soup bases. In the obtained miso soup base containing dried ingredients, the dried ingredients did not have any scorching caused by the dielectric unevenness described above. Then, 1,502 liters of water at 90°C was poured into the base of miso soup containing dry ingredients to obtain miso soup. The taste, color, and aroma of the obtained miso soup were good. The dried ingredients have also been completely restored.

(Example 4) Corn soup [Ingredients] Corn 34. O father [liquid part] Milk 75.0ffl Flour 9. OF Salt 3.0 sucrose 6.0 z Lavater 9.025 The above liquid part was placed in a Teflon cup-shaped container e (lower inner diameter 100 mm, upper inner diameter 120 mm).

(hereinafter simply referred to as "container e") with a depth of 150 mm. Thereafter, the container e was placed in a drying chamber, and the pressure of the drying chamber was reduced to 6650 Pascals. After the decompression was completed, radiant heating was performed using an infrared lamp to concentrate the liquid portion to a water content of approximately 50% by weight. Thereafter, 3% by weight of gum arabic was added to this concentrated liquid portion, and the mixture was mixed and stirred so that the water content of each portion of the concentrated liquid portion was uniform. After that, take the back 6 Q 2' of the concentrated liquid part and put half 302 of it into a Teflon cup-shaped container f (lower inner diameter 65 mm, upper inner diameter 90 mm, depth 601 m, hereinafter simply referred to as [container [J]). was filled. After that, a Teflon cup-shaped container q (lower outer diameter 50 mm, upper outer diameter 70 mm, depth 60 mm') is inserted into the inside of the container r, and a recessed part (accommodating part) is formed in the liquid part. did. It was placed in a drying chamber as it was. After that, vacuum level 6
A reduced pressure microwave drying process was performed under the conditions of 650 Pa, output 2.0 Pa, and 10 minutes to obtain a concave-shaped corn soup body having two housing parts.

The remaining 30 g of the concentrated liquid portion was treated in the same manner to obtain 1 q of concave corn soup lid material.

On the other hand, except for the drying time of 13 minutes, the ingredients were dried under exactly the same drying conditions as those for the body of the concave corn soup cord described above, to obtain dried corn. .

Next, the dried corn was filled into the hollow part of the body of the corn soup cord. Then, apply a small amount of the same type of concentrated liquid part to the upper edge of the hollow part (storage part) of the body of the corn soup base, and apply the above-mentioned corn soup base to the body of the corn soup cord. The lid material was placed so that the upper end edge of the recessed portion of the lid material and the upper end edge of the recessed portion of the body were aligned. Part 1: A vacuum microwave drying process was performed under the same drying conditions as for the above-mentioned corn soup cable body, except that the drying time was 8 minutes. The resulting corn soup base was free from the burnt appearance caused by the dielectric unevenness described above. Then, 111502' at 90°C was poured into the corn soup base to obtain corn soup. The obtained corn soup had good taste, color, and aroma. The dried ingredients have also been completely restored.

(Example 5) Potage soup with croutons [Ingredients] Bread 10.0ffi [Liquid part] Milk 51. OF Potatoes 25.0 g' Flour 6. OZ table salt 2. Q g5 Sucrose 4.02 Lavater 6.0 'Onion 6.0 g' The above liquid portion was placed in a container e, and the container e was placed in a drying chamber. Thereafter, the drying chamber was evacuated to 6650 Pascals. After completion of the pressure reduction, radiant heating was performed using an infrared lamp to concentrate the liquid portion so that the water content was approximately 60% by weight. Thereafter, 3% by weight of gum arabic was added to the concentrated liquid portion, and the mixture was mixed and stirred so that the moisture state in each portion of the concentrated liquid portion was uniform. After that, 3Q of the above concentrated liquid portion
g5 is taken, and its half 152' is treated in the same manner as in the case of making the body of the concave corn soup base in Example 4, and the body of the concave potage soup base having a concave part (storage part) is prepared. Got the torso.

On the other hand, the ingredients (bread) were cut into 8 mm dice, and then fried in butter. Thereafter, the dried croutons were dried with hot air at 90°C to reduce the moisture content to 4% by weight.
Got a cut. Next, a small amount of an aqueous gum arabic solution (gum arabic content: 40% by weight) was applied to the bottom of the concave part (accommodating part) of the body of the concave potage soup base described above to adhere the dried croutons.

On the other hand, the remaining concentrated liquid portion 157 was placed in a Teflon cup-shaped container h (upper inner diameter 70 mm, lower inner diameter 75 mm).
m1 depth 60 mm). The concave body of the potage soup was placed on top of the remaining concentrated liquid portion described above so that the upper edge of the recessed portion (accommodating portion) of the body and the surface of the liquid portion matched.

Thereafter, a drying process was carried out under exactly the same drying conditions as those used for producing the body of the concave corn soup mix in Example 4, to obtain a potage soup mix containing croutons.

The resulting crouton-containing potage soup base was free from the burnt appearance caused by the dielectric unevenness described above. and,
1160 at 95℃ for potage soup base with croutons
F was poured to obtain a potage soup with croutons. The resulting crouton-containing potage soup had good taste, color, and aroma.

(Example 6) 120 g of strained raw bean paste was put into a container e, and the container e was filled into a drying chamber. The drying chamber was then evacuated to 1500 Pascals. After the drying was completed, radiant heating was performed using an infrared lamp, and the product was concentrated to a moisture content of 50% by weight while keeping the product temperature from exceeding 40°C. Next, 602 ml of the concentrated strained raw bean paste was taken, and 302 ml of the half was treated in exactly the same manner as in Example 4 for producing the plain chest of the concave corn soup, and -
A concave body of shiruko base having several recesses (accommodating parts) was obtained. In the same manner, the remaining 302 pieces of concentrated strained bean paste were processed to obtain concave-shaped shiruko base lids.

On the other hand, make a rice cake (length 20 mm, width 20 mm, height 5 mm)
) was immersed in hot water at 90°C for 2 minutes to make it edible.

This mochi was placed in a drying chamber. After that, the degree of vacuum is 15
A reduced pressure microwave drying process was performed under the conditions of 0.00 Pa, output of 1.5 M, and treatment time of 10 minutes to obtain a dried rice cake.

The dried mochi was filled into the concave portion (accommodating portion) of the body of the concave soup base. Then, apply a gum arabic aqueous solution (gum arabic content 50% by weight) to the upper edge of the hollow part of the body.
Painted the mallet. Next, the lid material was placed on the body so that the upper edge of the storage portion of the trunk and the upper edge of the storage portion of the lid material matched. Thereafter, a drying process was performed under exactly the same drying conditions as those for the above-mentioned dried rice cake except that the drying time was 3 minutes to obtain a base for shiruko containing dried rice cake. The obtained dried rice cake soup base did not have any scorching caused by the above-mentioned dielectric unevenness. and,
90℃? The shiruko obtained by pouring 1160F had good taste, color, and aroma.

patent applicant House Foods Industry Co., Ltd.

Claims (3)

[Claims] (1) When obtaining a dry food product in which a dry ingredient and a soluble dry base material are integrally molded, the ingredients are subjected to appropriate drying treatment to form a dry ingredient, while the liquid food containing the ingredient is dried. A dry food product characterized in that the parts are subjected to preliminary drying treatment if necessary, and then subjected to microwave drying treatment to form a soluble dry base material, and then the above-mentioned dried ingredients and soluble dry base material are integrally molded. manufacturing method. (2) The method for producing a dried food according to claim 1, wherein the drying treatment using microwaves is performed under reduced pressure. (3) The method for producing a dry food according to claim 1 or 2, wherein the liquid portion of the liquid food containing the ingredients contains a substance that has a thickening effect.