KR101361566B1 - Method for producing molded dry food material and molded dry food material - Google Patents

Abstract

Provided is a dry-molded food material having a good preservation and containing vegetable or fruit as a main raw material which can be easily restored by adding hot water or water, and provides a method for producing a very compact and fragile dry-molded food material.

Vegetables or fruits are used as raw materials, and after this is subjected to blanching (blanching step), sugars or salts are adsorbed (moisture activity reduction step). Subsequently, primary drying is carried out until the water content is 6 to 60% (first drying step), and the first drying is made to adsorb a solution of a saccharide, preferably a starch, thick polysaccharide or the like (sugar Addition step) and compression molding (compression step). After compression molding, secondary drying is performed until the moisture content is 10% or less (secondary drying step). As a drying method, it is preferable to use hot air drying method mainly for any drying.

Description

Manufacturing Method of Dry Molding Food Material and Dry Molding Food Material {METHOD FOR PRODUCING MOLDED DRY FOOD MATERIAL AND MOLDED DRY FOOD MATERIAL}

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dry-molded foodstuff containing a vegetable or fruit used as an instant food as a main ingredient and a method for producing the same.

Hot-dried or lyophilized ones are frequently used for dry foodstuffs (names) such as instant noodles and instant soups. In this case, many types and many food materials are filled in the small bag in the scattered state, and are added to the goods, or they are filled as they are in the container of the goods. However, when a plurality of kinds of food materials are filled in small bags or containers in a scattered state, there is a problem that if the filling accuracy is poor, a large difference occurs in the weight of each product, or the kinds of the filled food materials are biased.

In view of such a problem, a technique has been proposed for adding dried starch or thickening solution together with food ingredients to fill the mold and freeze-drying them to produce dried food ingredients (for example, For example, patent document 1). According to this method, since the dried food material is molded into a block of one meal each, the weight and type of the food material do not vary greatly from one meal to the next. It can also be omitted.

Moreover, as a manufacturing method of this kind of dry food material, the seasoning process containing glycerin is added to a foodstuff raw material, and it is made to dry, and the dry foodstuff is made flexible, and this dry foodstuff is compression-molded and compacted. It is also considered (for example, patent document 2). In addition, various manufacturing methods are proposed as a manufacturing method which compresses a food material and reduces a volume (for example, patent documents 3-5).

(Patent Document 1) Japanese Patent Application Laid-Open No. 57-39733

(Patent Document 2) Japanese Unexamined Patent Publication No. 2-312575

(Patent Document 3) Japanese Patent Application Laid-open No. 56-5046

(Patent Document 4) Japanese Patent Application Laid-Open No. 62-36161

(Patent Document 5) Japanese Patent Application Laid-open No. 3-172152

However, since the manufacturing method according to Patent Document 1 uses a freeze-drying method to dry the raw food material, the production cost is high, and in this freeze-drying method, drying generally proceeds as it is, so the product (dry-molded food There is a problem that the volume of ash) is large and the volume tends to be large, and also weak and brittle. On the other hand, according to the manufacturing method according to Patent Document 2, since the raw food material is dried using the hot air drying method, the manufacturing cost is low, and the dry food material is made flexible so that the compact food material can be manufactured. On the other hand, there is a drawback that food formation is easy to be scattered and poor shape retention. That is, although it is required to provide a very compact, brittle, good shape retaining property, and preferably an inexpensive dry food material, the manufacturing method according to Patent Documents 1 to 5 and the like was not able to satisfy these conditions. .

The present invention has been made in view of the above circumstances, and the first object is to make a dry molded food material which is very compact, hard to break, and has a good shape retention, and preferably a dry molded food material at a lower cost. It aims to be able to manufacture. In addition, the second object is to provide a dry molded food material having a compact, hard to break, good shape retention, and good restorability.

The present invention is a manufacturing method of a dry-molded food material developed to solve the above problems, by using a vegetable and / or fruit subjected to the blanching (processing) as a raw material, by adding sugar and / or salt to the raw material Water activity reduction step for reducing water activity, primary drying step for drying raw materials, sugar addition step for adsorbing a solution containing sugar to raw materials, compression step for compressing raw materials, and secondary drying for raw materials The drying process is to be performed in order.

In this production method, a dry food material is produced by adsorbing a solution containing a sugar to a raw material and then compressing and drying the raw material (sugar addition step, compression step, secondary dry thistle), but adding sugar as described above. By drying the raw material once before the process, it gives flexibility and absorbency (primary drying step), and by adsorbing the solution to the dry raw material, the solution can be uniformly infiltrated into the whole raw material by the liquid absorption action of the dried raw material. In addition, this penetration can provide more flexibility. Therefore, in the compression step, the raw material can be compactly compacted without being damaged, and the binding action by the sugar is effectively exerted throughout the raw material, so that the compressed state is maintained satisfactorily. The final dried food material subjected to the (secondary drying step) has a very good shape retaining the compressed state.

In the present invention, the term "sugar" or simply "sugar" is a concept including monosaccharides to polysaccharides, and includes monosaccharides, small sugars, oligosaccharides, sugar alcohols, dextrins, starches, various thick polysaccharides, and the like. Shall be.

In this manufacturing method, the raw materials may be lyophilized in the first and second steps, but the drying method of vaporizing the contained moisture from the liquid to gas, such as hot air drying, is cheaper in equipment cost and running cost. In addition, since the product is compact and hard to be broken, it is preferable to adopt a drying method such as hot air drying. In addition, the drying method of vaporizing the contained moisture from the liquid to the gas is, in other words, a drying method other than drying by sublimation, which vaporizes directly from the solid to the gas, although hot air drying is preferable. In addition, far-infrared drying, microwave drying, vacuum Various drying methods such as drying, blow drying at low temperature, solar drying, and combinations thereof are also applicable.

In the above production method, in the primary drying step, the raw material is preferably dried until the moisture content is 6 to 60% (w / w). In other words, if the raw material is too dried, the raw material is easily broken. On the contrary, if the drying is insufficient, the solution (sugar) in the next step of adding the sugar is inadequate and the absorption tends to be insufficient. However, the volume is also less likely to be reduced, but if the water content after the primary drying step is in the above range, it is difficult to accompany such a problem.

In addition, while injecting the solution evenly over the entire raw material, in order to ensure the handleability (workability) of the raw material in the subsequent compression step, and to reduce the dry load in the secondary drying step, the sugar addition is carried out. In the process, it is preferable to adsorb the solution so that the raw material increases by 40-100% (w / w) with respect to the raw material weight after the primary drying step, and more preferably, the solution increases by 20-70% (w / w). It is good to adsorb.

In the above production method, the solution adsorbed on the raw material in the sugar addition step contains starch and / or thick polysaccharide as the sugar, and the concentration of the sugar is preferably 0.1 to 3% (w / v). Do. In other words, starch and thick polysaccharides can be imparted with sufficient concentration at low concentration, and have little effect on taste. In the case of selecting starch and thick polysaccharides in this way, the preferred concentration varies depending on the substance selected, but in general, when the concentration is too low, the shape retention may deteriorate and the product may be scattered and brittle. Moreover, when too thick, the resilience of a product may worsen, it may become sticky, and the adjoining molded articles may adhere to each other, and workability may worsen. In addition, when a sugar having a low molecular weight such as monosaccharides or oligosaccharides or a thick viscosity polysaccharide such as gum arabic is used, it may be used up to a concentration of about 40% (w / v).

In the sugar addition process, sugars, preferably starch and / or thickened polysaccharides are adsorbed as evenly as possible, but in this case, although the content of the sugars in the dry food material is slightly different depending on the type of sugar, the content of the sugar is approximately 0.05% to 5%. It is preferable to adjust the adsorption amount and the concentration of the solution so that it becomes (w / w), and to perform the process of adding a sugar. According to this, it becomes possible to obtain the dry food material which is excellent in shape retaining property and handling property, and when hot water is poured, binding is immediately disperse | distributed and it is excellent in the recoverability by hot water.

In the water activity reduction step, it is preferable to add at least one sugar of monosaccharide, small sugar, oligosaccharide and sugar alcohol as the sugar. According to these sugars, the penetration of sugars into raw material tissues, such as vegetables, is good, so that it is possible to proceed the process of reducing water activity effectively and quickly, and the yield of the food material (here, It is possible to moderately increase the volume ratio of the product foodstuffs, to prevent the product foodstuffs from being too thick, and to improve the texture.

Moreover, in a secondary drying process, it is preferable to dry a raw material until water content becomes 10% or less (w / w). In this way, a product (dry molding food material) is a product having good shelf life and shape retention.

Moreover, in the said compression process, it is preferable to add the said raw material to a mold, and to compress the said raw material. In this manner, a dry molded food material having a substantially constant shape and having a constant weight can be obtained. As a shape, it is preferable to shape | mold in thin sheet form or thin plate form for the purpose of improving restorability.

In the above method, for a plurality of raw materials having different types (meaning species or varieties) or sizes, the processes from the water activity reduction step to the sugar addition step are separately performed for each of the raw materials. In the compression step, the above raw materials may be mixed and compressed.

By treating a plurality of raw materials of different types and sizes separately until they reach the compression process, drying defects caused by the difference in drying rate (primary drying) according to the type and size of raw materials, or in each product The difference in the content ratio of the raw materials can be reduced.

On the other hand, the dry-molded food material according to the present invention is a dry-molded food material produced by the above production method using vegetables and / or fruits as raw materials, characterized in that the content of sugar is 0.05 to 5% (w / w). It is to be done.

According to this dry-molded food material, it is excellent in shape retention and handling property, and when hot water is poured, the binding is loosened and dispersed, resulting in a dry food material having excellent recoverability by hot water.

Hereinafter, the present invention will be described in more detail according to the manufacturing process sequence.

The manufacturing method of the dry molding foodstuff which concerns on this invention mainly consists of a blanching process-the secondary drying process which are demonstrated in detail below. In addition, in the following description, unless otherwise indicated, "%" is weight% (w / w).

The main raw materials used in the present invention are raw vegetables and fruits, which are sliced and cut into suitable sizes such as thin slices to be dried and used. However, even if it is not cut like a host sprout or sprouts, about the size which can be dried, it can also be used as a raw material, without cutting. Among the raw materials, vegetables, leafy vegetables, fruit vegetables, root vegetables, host sprouts and the like can all be used. Fruits can be various kinds such as apples, grapes and jujube. The raw material may be a single item, but a plurality of kinds of vegetables and fruits may be combined and mixed according to the form of the final product to be used as the raw material. In addition to the main raw materials of vegetables and fruits, seaweeds such as seaweed and mushrooms, fish cakes, and minced meat may be added to the main raw materials.

However, in the case of combining a plurality of kinds of vegetables and fruits, adding auxiliary ingredients, or using a dry molded food material in which raw materials of different sizes are combined even in a single item, the compression step described later depends on the type and size. It is preferable to carry out the processing up to a specific raw material separately, and to shape each of the raw materials processed separately in one at the time of the compression step. By treating the specific raw materials separately in this way, it is difficult to cause drying defects due to the difference in the drying rate of the items (food materials), etc., and the difference in the content ratio of each item in the product can be reduced. . This is because each raw material has a state of fluidity to some extent until the compression step, which is a post-process, and the state in which adjacent raw materials are not bound is maintained, so that until the processing of mixing or dispersing reaches the compression step. This is possible only at the stage.

<Blanching Process>

The raw materials (single or mixed products containing cut vegetables and fruits as main ingredients) are subjected to blanching. The blanching treatment is mainly an operation for inactivating the enzymes in vegetables and fruits, but may have the purpose of preventing color change, sterilization, cooking, and the like.

In general, the blanching treatment is often performed by dipping or boiling in hot water of 80 ° C. or higher for 10 seconds to several tens of seconds, and this treatment is also used in the present invention. However, for example, in the case of a wave or the like, a method such as exposing to hot hot air for several minutes is also possible.

In addition, after the blanching treatment with hot water, water cooling is preferable, and in this case, water removal is again performed.

<Water Activity Reduction Process>

Subsequently, the vegetables and fruits after the blanching treatment are mixed with sugars and / or salts and treated to absorb them (the whole amount does not need to be absorbed). In other words, by adding a high concentration of sugars and salts to the raw material, the water activity is reduced, thereby inhibiting the growth of microorganisms, thereby increasing the shelf life of the food, and the yield of the food material after drying by substitution of sugars and water (here By increasing the ratio of the volume of the product foods to the volume of the raw material, the product foods are prevented from becoming too much, which improves the shape retention and gives the texture of vegetable-like 'crunchy'. .

As a saccharide used here, it is preferable that they are 1 or more types of sugars chosen from monosaccharides, small sugars, oligosaccharides, and sugar alcohols. In particular, in the case of using sugar alcohols, microbial magnetization is low, so there is little propagation of bacteria and the like, and since sweetness is small, the effect on the taste is small. On the other hand, polysaccharides such as starch and thick polysaccharides may be used as long as they are low in viscosity or high in solubility, but they are not very suitable for use in this process. Moreover, these are because molecular weight is large and it is difficult to enter in plant tissue, and in some cases, a viscosity becomes too high and it is considered that raw material (food material) mutually binds at the time of the 1st drying mentioned later.

As a method of absorbing sugar and / or salt, a method of immersing a raw material in a solution or a stock solution (in the case of sugar alcohol) in which sugar or salt is dissolved, spraying the liquid, or soaking powdered sugar or salt, etc. This is possible. As a result, sugar and salt are absorbed into the raw material after the blanching treatment, and dehydration is promoted. Moreover, in order to fully acquire the effect by the above-mentioned saccharide and salt addition, many of these saccharides and salts need to exist in the periphery of a raw material, and when processing with a solution, it is preferable to use the solution of high density | concentration. Depending on the type and size of the raw material to be treated, for example, when reducing water spray is used for the host sprout, it is preferable to add about 30% by weight of the stock solution of the reduced water spray to the weight of the removed host sprout. A saccharide may be used individually or in mixture of two or more of said sugars, or may be used together with a salt. In addition, seasonings can also be added by adding seasonings and the like.

After the blanching treatment, if the sugar or salt is absorbed into the solution, the water is removed.If the sugar or salt is in the powder, the surface powder is blown off, or if water is formed, the liquid is removed. Then, the following primary drying processes are performed.

<1st drying process>

In the primary drying treatment, the raw material is dried until the moisture reaches 6 to 60%. Here, if it is made into 6 to 60%, when it dries to less than 6%, a raw material will become easy to be damaged at the time of transition to a next process, and it will use waste energy. On the other hand, in the state containing more than 60% water, the volume of the raw material does not decrease, the hardness of the vegetable original raw material remains strong, not only difficult to work in the later compression step, but also absorbed in the later step The adsorbed saccharide liquid becomes difficult to be absorbed and adsorbed by the raw material, and the shape retention of the product is also poor and brittle. In addition, there is a problem of microbial growth during operation due to the increase in water activity. For these reasons, in the primary drying step, it is preferable to dry the raw material so that the moisture content in the raw material after the primary drying is 6 to 60%, preferably about 10 to 35%, more preferably about 15 to 20%. .

As a drying method of the primary drying step, preferably, a drying method of vaporizing the contained moisture from a liquid to a gas, for example, various drying methods such as hot air drying, far infrared drying, microwave drying, vacuum drying, and blow drying at low temperature. It can be used and it can also use combining these drying methods. In view of speed and manufacturing cost, however, it is preferable to use general hot air drying or a method in which microwave or the like is combined, and in this case, it is preferable to dry the raw material with hot air at about 40 ° C to 80 ° C.

Moreover, it is preferable to dry so that distribution of the moisture in a raw material may become uniform at a primary drying process. By uniformly drying in this way, variation in the amount of liquid absorbed by the raw material is less likely to occur in the next step, and partial dry splitting occurs on the surface of the raw material, thereby preventing the texture from being damaged. In order to dry a raw material uniformly by hot air drying, it is good to carry out measures, such as drying at low temperature from the beginning at the high temperature initially, or raising the temperature in a drying chamber from the middle.

It is also possible to use a lyophilization method as a method of drying the raw material in the primary drying step. However, in the freeze-drying method, drying proceeds while the shape of the raw material is maintained, which makes it difficult to reduce the volume (volume) of the raw material. It costs manufacturing. In addition, if the raw material is to be dried in the range of 6 to 60% of the water content as described above, it is necessary to stop the freeze-drying process in the middle. In this case, a difference occurs in the water content (water distribution) in the raw material. It is difficult to dry uniformly. Therefore, in the primary drying step, it is preferable to dry the raw material mainly by using a drying method of vaporizing the contained moisture from the liquid into a gas as described above, in particular hot air drying.

The drying time required for primary drying varies depending on the drying method, the type, size, and quantity of the raw materials. For example, when the host sprouts are hot-air dried, the drying temperature is increased after 65 minutes at 65 ° C. By drying to 50 ° C. for about 50 minutes, a uniformly dried host sprout having a water content of about 15% can be obtained.

<Sugar Addition Process>

After the primary drying treatment, the solution containing the sugar is adsorbed to the raw material (hereinafter referred to as the "adsorption saccharide liquid"), and the weight is about 20 to 180% of the weight after the primary drying treatment (treated adsorbed sugar In the case where the liquid adheres to the liquid phase, it is treated to increase the weight after water removal).

As the method of adsorbing the adsorbed saccharide liquid to the raw material, a method of spraying or adding the adsorbed saccharide liquid to the raw material and mixing, or a method of immersing the raw material in the adsorbed saccharide liquid may be applied. In this case, the adsorbed saccharide liquid is sprayed onto the raw material once dried as described above (raw material after the first drying treatment), so that the adsorbed saccharide liquid is uniformly and quickly or sufficiently penetrated into the entire raw material by the liquid absorption action of the dry raw material. Done.

In this step, the adsorbed saccharide liquid is adsorbed to the raw material. However, in the step, since the water content before the blanching treatment is not usually exceeded, the water content after the adsorption does not exceed approximately 90%. The preferred water content of the raw material after the above process (the water content in which the water is removed when the treated liquid adheres to the liquid phase) is based on the raw material, but the workability (handling property) and secondary drying of the compression process described later. It is especially preferable that it is about 30 to 70% from a viewpoint of reducing the dry load of a process.

As the saccharide to be contained in the adsorbed saccharide liquid, it is possible to use a wide range of monosaccharides to polysaccharides, but starches and thick polysaccharides having a high molecular weight are preferable because of good shape retention of the product even at low concentrations and difficulty in affecting taste. Do. Potato starch is preferable as the starch, but wheat starch, corn starch, tapioca starch, α-starch, processed starch or the like, or dextrins can also be used. Various thickeners, such as guar rubber, xanthan rubber, locust bean rubber, and alginic acid, can be used as the thickened polysaccharide, and a mixture of these can also be used.

The concentration of the adsorbed saccharide liquid varies depending on the type of the starch and the thick polysaccharide. However, the concentration of the adsorbed saccharide liquid may be 0.1 to 10% (w / v), preferably about 0.3 to 3%. On the other hand, in the case of general thickened polysaccharides for the purpose of using thickening effects such as guar rubber and xanthan rubber, 0.1 to 10% (w / v), preferably 0.1 to 3% (although gum arabic In the case of low thickening flows, they differ greatly). The concentration of the adsorbed saccharide liquid in the case of using a low viscosity thickened polysaccharide such as monosaccharides, small sugars, oligosaccharides, or gum arabic also varies depending on the type of saccharide used, but it is 1 to 40% (w / v). Can be used to a degree. Moreover, it is also possible to mix and adsorb a seasoning for flavoring etc. to an adsorption saccharide liquid, for example, salt, soy sauce, a spice (spice), vinegar, miso, etc. can be added.

In this sugar addition step, the adsorbed saccharide liquid is adsorbed to the raw material based on the conditions as described above, but the reason is as follows. That is, if the adsorbed saccharide liquid is adsorbed too much or its concentration is too high, the product is sticky and difficult to handle, the product is difficult to recover by hot water, or the quality of the product is unbalanced. This is because the transition to the process becomes impossible. On the contrary, if the adsorbed saccharide liquid is insufficient and is not evenly adsorbed, or if the concentration is too low, it may not be molded or the final product may be brittle, making it difficult to manufacture a regular one.

In addition, in this sugar addition step, the adsorption amount of the adsorbed saccharide liquid to the raw material is wide (20 to 180% by weight), but this is because the amount of the adsorbed liquid varies depending on the degree of primary drying. . However, if the weight increase of 20 to 180% is the case where the raw material is dried so that the moisture content after primary drying is most suitable, that is, the moisture content after primary drying is about 15 to 20%, By adjusting, it is the adsorption amount of the adsorption saccharide liquid which can manufacture the product which can fully endure commercialization. The saccharide in the adsorbed saccharide liquid thus adsorbed remains in the final product. However, in the saccharide addition process, when starch or thick polysaccharide is used as the saccharide, the saccharide in the final product (after completion of secondary drying described later) is used. It is preferable to adjust the amount and the concentration of the adsorbed saccharide liquid so that the content of the saccharide is about 0.05 to 5%, particularly about 0.2 to 3% in starch. That is, according to the product containing a sugar within this range, as shown in the experimental example mentioned later, etc., the recoverability by the hot water at the time of restoration of a product is especially excellent, and it disperse | distributes easily only by pouring hot water, and rapidly Because it can be restored.

<Compression process>

The raw material which drastically reduced the capacity | capacitance by primary drying and adsorb | sucked the adsorbed saccharide liquid continuously performs compression for shaping | molding. In this case, in order to obtain a shaped molded food material, it is preferable to fill and press the raw material to which the above-mentioned adsorbed saccharide liquid is adsorbed in equal amounts, and then press the adsorbed saccharide liquid on a plane. It is also possible to employ a method of uniformly spreading the sheet, pressing it into a sheet, cutting it into a shape, or cutting the sheet pressed into a shape after secondary drying. Moreover, it is preferable to press in thin plate shape with a space | gap, or sheet form so that it may be restored by hot water, and in this case, it can compress and shape | mold by a press apparatus or a finger.

In addition, the adsorbed saccharide liquid is uniformly sufficiently infiltrated into the raw material to be compressed in the sugar addition step as described above, and the whole raw material has moderate flexibility. For this reason, in this compression step, the raw material is compactly compacted without accompanying breakage or the like, and after compression, the binding action of the adsorbed saccharide liquid (sugar) is uniformly and effectively exerted on the whole raw material. As a result, the compression (molding) state is maintained well.

In addition, in the case of using a molded food material obtained by mixing a plurality of raw materials, various raw materials prepared separately for each item or each size in the compression step can be mixed and compressed as described above. For example, the host sprouts, the carrot slices, and the carrot large slices, which have been separately processed from the blanching step to the sugar-adding step, may be compressed together to form a mass of a molded food material. At this time, other raw materials other than vegetables and fruits (preferably dried like vegetables and fruits), for example, seaweed, mushrooms, fish paste, minced meat, etc. may be added and compressed together.

<2nd drying process>

In the compression step, the raw material is compressed to reduce its volume, and each thin piece of raw material is bound by a mass to be molded, and then the raw material is dried again. That is, while reducing the moisture content of the raw material to increase the preservation, and to increase the shape retention of the molded food material, further eliminates the stickiness of the product to improve the handling properties. This completes the final product (dry molded food material).

Here, in order to give sufficient storage property to a product, it is made to dry so that the moisture content after secondary drying may be 10% or less, Preferably it is about 1 to 6%. The drying method of the secondary drying process is the same as the method of the primary drying process, and the drying method of vaporizing the contained moisture from liquid to gas, for example, hot air drying, far infrared drying, microwave drying, vacuum drying, blow drying at low temperature, etc. Various drying methods can be used preferably, and these drying methods can also be used in combination. In view of speed and manufacturing cost, however, it is preferable to use general hot air drying or a method in which microwave or the like is combined, and in that case, it is preferable to dry the raw material with hot air at about 40 ° C to 80 ° C.

The final product (dry molded food material) subjected to the secondary drying treatment is moderately flexible, hardly damaged during impact or filling operation, and the compacted state as described above is maintained satisfactorily. do. And it can be used suitably as a food material (name) of instant noodles, instant miso soup, soup, etc., and it can be preserve | saved for a long time, and is easily restored by hot water.

Moreover, although it is also possible to apply the lyophilization method as a drying method of a secondary drying process, it is not preferable. The reason for this is that if the product is dried using the freeze-drying method, the product becomes brittle due to lack of flexibility, and the burden is increased in terms of cost and facilities.

According to the manufacturing method of the dry-molded food material according to the present invention described above, by adsorbing the adsorbed saccharide liquid to the raw material, by compressing and drying the raw material (sugar addition step, compression step, secondary drying step), dry molded food material However, as described above, the raw material is dried before the sugar addition step to give flexibility and absorbency to the raw material (primary drying step), and the adsorptive saccharide liquid is uniformly applied to the entire raw material by using the liquid absorption action of the dry raw material. Since the raw material is compressed after it has penetrated quickly and gives sufficient flexibility to the whole raw material by this penetration, the raw material can be compressed and molded very compact without damage, and after this compression, Binding effect is effectively exerted over the entire raw material so that the compression (molding) state is maintained well. After that, the drying treatment (secondary drying step) is carried out again, whereby the manufactured dry-molded food material is very compact, hard to break and maintains the compression (molding) state, and has good shape retention.

Further, in the primary and secondary drying steps, if the raw material is dried by a drying method of vaporizing the contained moisture, such as hot air drying, from a liquid to a gas as described above, the equipment is prepared as in the case of using the freeze drying method. There is no increase in cost or running cost, and it is possible to produce a dry molded food product which is not bulky and difficult to be broken.

(Example)

Next, although this invention is demonstrated concretely based on an experimental example and an Example, this invention is not limitedly interpreted based on the indication of these experimental examples and an Example.

First, an experimental example is demonstrated.

<Experimental Example 1> (Studying Adsorption Glucose Liquid (After Primary Drying) in the Carbohydrate Adding Process)

1 kg of host sprouts were poured into boiling water of 10 L and 100 DEG C, followed by a blanching treatment for 2 minutes, followed by water cooling for 1 minute, and water removal for 5 minutes. The weight after this blanching treatment and water removal was about 910 g. Subsequently, 30 parts by weight of a stock solution (trade name "Amine 500N" Kyowa Hakko Co., Ltd.) of reduced water spray was added to 100 parts by weight of the host sprouts after the water removal, followed by mixing and stirring at 10 minute intervals. While standing still for 30 minutes, water was removed for 15 minutes. The weight after this treatment was 750 g. The sugar-treated bean sprouts were spread to 30 × 60 cm on a box-shaped shelf-dryer, and firstly dried at 45 ° C. for about 0.5 m / s for 80 minutes with occasional stirring.

The weight and moisture content of the host sprout after the first drying were slightly different depending on the lot, but the weight was 150g to 170g (average 160g) and the water content was about 13 to 20% (average 16%). To the sample, each solution of potato starch, etherified starch (from tapioca), wheat starch, corn starch, guar rubber, gum arabic, maltose in various concentrations was added to each amount (100 parts by weight of host sprouts after primary drying). 200 parts by weight) was added, mixed and adsorbed. In addition, in the case of starch, the thing which heated enough while mixing the said starch in water, hold | maintained for 10 minutes at 90 degreeC of arrival temperature, and fully made into alpha was used. On the other hand, thick polysaccharides and maltose were sufficiently mixed and used. Subsequently, 18 g of the first-dried mung bean sprouts in which each solution was adsorbed was put into a mold of 5 cm x 5 cm, respectively, pressed with a finger from the top to be molded and put into a shelf dryer for blowing. Hot-air-dried (secondary drying) for 8 hours so that moisture might reach 7% or less at about 0.5 m / s, and it was set as the sheet-shaped dry molding food material. In this way, hot water was poured into the finished molded food material, and the situation (resilient state) was confirmed after 1 minute.

Hereinafter, in Tables 1 to 4, evaluation results were obtained when each amount of potato starch solution having a concentration of 0.5 to 10% (w / v) was added (added amount to 100 weight (g) of host sprouts after primary drying). It describes. In addition, a 20% solution of potato starch was also prepared, but in 20%, it became gel and could not be treated. In each of the following tables (including Tables 1 to 4 and later), the evaluation column describes the results of the comprehensive evaluation judged by five panelists, and has good shape retention, is hard to be broken, and is restored by hot water. Releasing and having good resilience, having high quality ◎, being at a level that can be commercialized sufficiently ○, being at a level that can be commercialized △, not being able to be molded, or not being commercialized such that the adsorbed saccharide liquid remains without adsorption Or what determined as not reaching the level was made into x. In addition, the description of "content%" in Table 1-21 shows the estimated value of the weight% of the sugar in the dry-molded foodstuff of the final product with respect to each sugar adsorbed after primary drying. It is described. In the table, "good resilience" means that hot water is poured and dissipated within 1 minute, dispersed, and restored to hot water. It is not dispersed but can be solved using chopsticks, and is restored to hot water. "Restoreability was slightly difficult".

(Table 1)

Table 2

(Table 3)

(Table 4)

Next, in Tables 5 to 7, each amount of 1-10% (w / v) tapioca-derived etherified starch (trade name "NATHIONAL7" manufactured by Nihon Enuenushi Co., Ltd.) at various concentrations was added (after primary drying). The evaluation result at the time of addition to 100 weight (g) of host sprouts is described.

(Table 5)

(Table 6)

(Table 7)

Next, in Tables 8 and 9, the results of the evaluation when the wheat starch solutions of 1% and 10% (w / v) concentrations were added to each amount (addition amount to 100 g (g) of host sprouts after the first drying) List it.

Table 8

Table 9

Next, in Tables 10 and 11, the results of the evaluation of the amounts of corn starch solutions at concentrations of 1% and 10% (w / v) when each amount was added (addition amount to 100 wt. G after primary drying) are described. . In addition, although a 20% solution of corn starch was prepared, at 20%, it became gel and could not be processed.

Table 10

Table 11

Next, in Tables 12 to 15, evaluation results were obtained when each amount of guar rubber solution having a concentration of 0.1 to 3% (w / v) was added (added amount to 100 g (g) of host sprouts after primary drying). List it. In addition, a 5% solution of guar rubber was prepared, but in the case of 5% of guar rubber, it was gelled and could not be treated.

Table 12

Table 13

Table 14

Table 15

Next, in Tables 16 to 18, 1 to 40% (w / v) of Arabian rubber (trade name "Arabic Cole SS" or Shokuhin Kogyo Co., Ltd.) solution was added to each amount (100 weights (g of host sprouts after primary drying). The evaluation result at the time of addition) to () is described. In addition, although 50% solution of Arabian rubber was prepared, 50% of Arabian rubber was gel-like and could not be processed.

Table 16

Table 17

Table 18

Next, in Table 19-21, the evaluation result when 1-20% (w / v) maltose solution was added to each quantity (addition amount with respect to 100 weight (g) of host sprouts after primary drying) is described.

Table 19

Table 20

Table 21

From the results of each experiment of Example 1, in the case of drying the moisture after the first drying under the best working conditions (about 16% moisture), for starch, 100 parts by weight of the host sprout after the first drying Molding is possible by adsorbing 20 to 180 parts by weight of starch solution, and in the case of potato starch, by adsorbing to 40 to 140 parts by weight, it is possible to produce a dry molded food material which is particularly excellent in both workability and quality. On the other hand, thickening polysaccharides and maltose can be molded by adsorbing 20 to 160 parts by weight with respect to 100 parts by weight of host sprouts after primary drying, and in the case of guar rubber, by adsorbing 40 to 140 parts by weight of starch solution, particularly excellent drying Molded food materials can be produced. However, when the amount of adsorption of the solution is increased, the time and cost for secondary drying are increased. Therefore, it can be considered that it is preferable to adsorb about 40 to 100 parts by weight with respect to the primary dry product in any case.

In addition, the concentration of the starch solution is about 10% (w / v) or less, preferably about 0.3 to 3% (w / v), the dry molded food material can be produced in the case of thick polysaccharides. Although it varies greatly depending on the type, about 0.1 to 3% (w / v) of guar rubber can be produced preferably about 1 to 40% (w / v) of Arabian rubber. In addition, the amount of sugars adsorbed after the primary drying in the dry molded food material of the final product is 0.05 to 5% in the case of guar rubber, except that the viscosity is low even at high concentrations such as gum arabic and maltose. In the range of about 0.2 to 3%, the dispersibility and restorability of the food material when hot water was poured was the best.

Experimental Example 2 (Investigation of Water in the First Drying Process)

1 kg of host sprouts were poured into boiling water of 10 L and 100 DEG C, followed by a blanching treatment for 2 minutes, followed by water cooling for 1 minute, and water removal for 5 minutes. The weight after this blanching treatment and water removal was about 910 g. Subsequently, 30 parts by weight of an undiluted solution (brand name "Amine 500N" Kyowa Hakko Co., Ltd.) of spraying reduced water was added to 100 parts by weight of the host sprouts after water removal, followed by mixing and stirring at 10 minute intervals. It was left for 30 minutes while removing the liquid for 15 minutes. The weight after this sugar treatment was 750 g. The sugar-treated bean sprouts were spread out on a shelf of a box-type drier at 30 × 60 cm, and first dried by changing the drying time to 45 ° C. and a wind speed of about 1 m / s while stirring occasionally.

A solution of potato starch having a concentration of 1% (w / v) was added to the sample by adding 50 parts by weight to 100 parts by weight of host sprouts after primary drying, and adsorbed. In addition, the starch solution was heated while mixing the starch in water, and maintained at a temperature of 90 ° C. for 10 minutes, and sufficiently α was used. Subsequently, 20 g of host sprouts adsorbed with potato starch solution were put into a circular mold having a diameter of 7 cm, respectively, and compacted with a finger from above, and then put into a box-type dryer. Hot-air drying (secondary drying) was carried out for 6 hours until it became% or less, and it was set as the sheet-shaped dry molding food material. In this way, hot water was poured into the finished molded food material, and the situation (resilient state) was confirmed after 1 minute.

In Table 22, moisture, water activity (AW), and evaluation when drying by changing the drying time of the primary drying step are described.

Table 22

From the results of Experimental Example 2, dry-molded foodstuffs can be produced in a state in which water after primary drying is about 60% or less, but the workability and quality are about 10 to 35% as appropriate ranges.

Experimental Example 3 (Test of Altering the Degree of First Drying and the Concentration and Amount of Adsorption Sugar Solution 1)

One kilogram of soybean sprouts (豆苗, one of the Chinese vegetables) was added to 98 ° C of hot water, and then subjected to blanching for 30 seconds, followed by water cooling, and rinsed for 30 minutes to remove moisture. About 75 g of lactose after water removal was added and mixed, it was left to stand for 30 minutes, stirring occasionally, and water was removed well. The sugar-treated raw material was spread on a shelf of a box-type blow dryer, blown at 75 ° C., and sometimes dried until stirring to 300 g, 400 g, 500 g, and 600 g, respectively (30% and 40% as a yield to raw material weight). , 50%, 60%).

To each sample, a solution of potato starch having a concentration of 1 to 3% (heated while adding starch to water, maintained at 90 ° C. for 10 minutes, and sufficiently α) was used for the weight after the first drying. After adding 20-60% of the weights to each other and adsorbing them with good stirring, about 3g was added to a circular mold having a diameter of 3cm, compressed by a finger from above, and then molded on a shelf of a box-type blow dryer. It was blow-dried at ℃, dried until the final moisture content was about 7% to obtain a sheet-shaped dry molded food material. In this way, hot water was poured into the finished molded food material, and the situation was confirmed after 1 minute.

Table 23 shows the results of "formability", "resilience" and "evaluation". In addition, in the table, the column of "forming" indicates that the product does not crack due to impact, etc., and that the product has sufficient mold retaining strength, and that the product has strong mold retaining strength. The thing was ×. In addition, "resilience" means that the hot water is scooped up and dispersed within 1 minute, dispersed, and restored to hot water, and not dispersed, but can be removed using chopsticks and restored to hot water. I did it. The method of "evaluation" is the same as that of Experimental example 1.

Table 23

<Experimental Example 4> (test 2 for changing the degree of primary drying and the concentration and amount of the adsorbed saccharide liquid)

The carrots were trimmed and cut into thin rectangles, and 1 kg was poured into 98 ° C. hot water, followed by a blanching treatment for 90 seconds, followed by water cooling and standing for 30 minutes to remove moisture. After water removal, 75 g of lactose was added, mixed, and left to stand for 30 minutes with occasional stirring to remove water well. The sugar-treated raw material was spread on a shelf of a box-type blow dryer, blown at 75 ° C., and sometimes dried with stirring until the weight was 71 g, 118 g, and 235 g, respectively (7.1% and 12% as a yield to the raw material weight). , 24%).

To each sample, a solution of potato starch having a concentration of 0.1 to 3% (heated while adding starch to water, maintained at 90 ° C. for 10 minutes, and sufficiently α-formed) was weighed after the first drying. After adding 20-180% of the weight to each other and adsorbing it with good stirring, about 6g was put into a circular mold of diameter 5cm, it was compressed by a finger from above, and it was shape | molded, and this was spread out on the shelf of a box-type blow dryer. It was blow-dried at 75 ° C, dried until the final moisture content was about 7% to obtain a sheet-shaped dry molded food material. In this way, hot water was poured into the finished molded food material, and the situation was confirmed after 1 minute.

Table 24 shows the results of "formability", "resilience" and "evaluation". In addition, the result in the same table was evaluated similarly to Experimental example 3. As shown in FIG.

Table 24

From the results of these Experimental Examples 3 and 4 (23, 24), when the potato starch solution was used as the adsorbed saccharide liquid adsorbed after the primary drying, the yield during the primary drying was 7 to 60% (to the raw material weight). Note that the yield is not water content: As the moisture content is about 6 to 60%), by adjusting the concentration and the liquid content of the adsorbed saccharide liquid, it is possible to manufacture a high quality molded and dried food material of interest. did. The concentration of the adsorbed saccharide liquid is at most 3% (w / v) or less in the state of high moisture content in the first drying and at least 0.1% (w / v) or more in the state of low water content in the primary drying. Comprehensive evaluation has just become a product of that quality. On the other hand, the liquid amount of the adsorbed saccharide liquid is at least 20% or more in the state of high moisture content in the first drying state and 180% or less in the state of low water content in the primary drying process with respect to the weight after the first drying. A high quality product was obtained.

Next, an Example is described.

<Example 1> (The maltose was used for the process of water activity reduction process)

1 kg of host sprouts were poured into boiling water of 10 L and 100 DEG C, followed by a blanching treatment for 2 minutes, followed by water cooling for 1 minute, and water removal for 5 minutes. The weight after this blanching treatment and water removal was about 950 g. Subsequently, 30 parts by weight of maltose was added to the powder and mixed with 100 parts by weight of the host sprouts after water removal, and the mixture was left to stand for 30 minutes while repeating mixing and stirring at 10 minute intervals, followed by liquid removal for 15 minutes. The weight after this maltose treatment was 700 g. The maltose-treated host sprouts were spread on a shelf of a box-type drier at 30 × 60 cm, and firstly dried at 45 ° C. and a wind speed of about 0.5 m / s for 80 minutes with occasional stirring. The weight after drying was 150 g.

A solution of potato starch having a concentration of 1% (w / v) was added to the sample by adding 50 parts by weight to 100 parts by weight of host sprouts after primary drying, and adsorbed. In addition, the starch solution was heated while mixing the starch in water, maintained at 90 ° C. for 10 minutes, and sufficiently α was used. Subsequently, 18 g of host sprouts adsorbed with potato starch solution were put into a mold having a diameter of 5 × 5 cm, respectively, and compacted with a finger from above, which was then molded into a box-type dryer and dried at a temperature of 80 ° C. and a wind speed of about 0.5 m / s. Hot-air drying (secondary drying) was carried out for 5 hours until it became less than%, and 10.5 g of dry-formed foodstuffs of the sheet form was obtained. The product had no problem with shape retention, and when hot water was poured to confirm the situation after 1 minute, it was easily released and restored.

Example 2 (Use of Salt in Treatment of Water Reduction Process)

1 kg of host sprouts were poured into boiling water of 10 L and 100 DEG C, followed by a blanching treatment for 2 minutes, followed by water cooling for 1 minute, and water removal for 5 minutes. The weight after this blanching treatment and water removal was about 97 g. Subsequently, 5 weight part of salts were added and mixed with respect to 100 weight part of host sprouts after this water removal, Then, it mixed for 10 minutes and left still for 30 minutes, repeating stirring, and liquid was removed for 15 minutes. The weight after this saline treatment was 810 g. The salted host sprouts were spread out on a shelf of a box-type drier at 30 × 60 cm, and firstly dried at 45 ° C. at a speed of about 0.5 m / s for 90 minutes with occasional stirring. The weight after drying was 155 g.

A solution of potato starch having a concentration of 1% (w / v) was added to the sample by adding 50 parts by weight to 100 parts by weight of host sprouts after primary drying, and adsorbed. In addition, the starch solution was heated while mixing the starch in water, maintained at 90 ° C. for 10 minutes, and sufficiently α was used. Subsequently, 18 g of host sprouts adsorbed with potato starch solution were added to a mold having a diameter of 5 × 5 cm, respectively, and compacted with a finger from above, which was then molded into a box-type drier and dried at 60 ° C. with a wind speed of about 0.5 m / s. Hot-air drying (secondary drying) was carried out for 6 hours until it became less than%, and 11g of dry-form foodstuffs of sheet form were obtained. The product had no problem with shape retention, and when hot water was poured to confirm the situation after 1 minute, it was easily released and restored. Moreover, salty taste was the adjustable range, and salty taste was not too strong.

Example 3 (Example of Preparation of Mixed Food Ingredients of Sprouts Sprouts, Carrots, and Bean Sprouts)

6.7 g of mung bean sprouts were washed, poured into hot water at 95 ° C., and subjected to blanching for 90 seconds, followed by water cooling and water removal. To 100 parts by weight of the host sprouts after water removal, 27 parts by weight of a stock solution (trade name "Amine 500N" manufactured by Kyowa Hakko Co., Ltd.) and 3 parts by weight of a salt solution were added thereto, followed by mixing. The mixture was allowed to stand for 30 minutes while repeating mixing and stirring at 10 minute intervals, and the liquid was removed. The weight after this sugar solution (sugar + salt) treatment was 3.72 kg. The host sprouts treated with the sugar solution were spread on a shelf of a box-type hot air dryer with a thickness of about 2 to 3 cm, and dried first at 65 ° C. for 20 minutes and then at 45 ° C. for 50 minutes. The host sprout weight after the first drying was 0.8 kg. 50 parts of 1% (w / v) of the solution prepared by heating potato starch to α-hosted sprouts was added to 100 parts of the host sprouts, mixed well, and adsorbed.

Apart from the host sprouts, 0.4 kg of carrots were washed, peeled, cut into 2 × 2 × 30 mm, poured into hot water at 95 ° C., and subjected to blanching for 90 seconds, followed by water cooling and water removal. To 100 parts by weight of the carrot after the removal of water, 27 parts by weight of the undiluted solution (product name "Amine 500N" manufactured by Kyowa Hakko Co., Ltd.) and a solution of 4 parts by weight of salt were added thereto, followed by mixing for 10 minutes. It was left to stand for 30 minutes, repeating mixing and stirring at intervals, and the liquid was removed. The weight after this sugar solution (sugar + salt) treatment was 0.27 kg. Carrots treated with the sugar solution were spread on a shelf of a box-type hot air dryer at a thickness of about 2 to 3 cm, and dried first at 65 ° C. for 20 minutes and then at 45 ° C. for 40 minutes. The carrot weight after the first drying was 0.07 kg. 50 parts of 1% (w / v) of the solution obtained by heating the potato starch to α-carrot after the primary drying was added to 100 parts of the carrots, mixed well and adsorbed.

Apart from the bean sprouts and carrots, 6.4 kg of bean sprouts were washed, poured into hot water at 95 ° C., and then subjected to blanching for 60 seconds, followed by water cooling and water removal. To 100 parts by weight of the host sprouts after the water removal, 27 parts by weight of the stock solution (trade name "Amine 500N" manufactured by Kyowa Hakko Co., Ltd.) and 5 parts by weight of a salt solution were added thereto, followed by mixing. The mixture was allowed to stand for 30 minutes while repeating mixing and stirring at intervals of minutes, and the liquid was removed. The weight after this sugar solution (sugar + salt) treatment was 3.2 kg. The bean sprouts treated with the sugar solution were spread on a shelf of a box-type hot air dryer with a thickness of about 2 to 3 cm, and first dried at 65 ° C for 20 minutes and then at 45 ° C for 35 minutes. The bean sprout weight after the first drying was 0.8 kg. 50 parts of 1% (w / v) of the solution obtained by heating the potato starch to α sprouts were added to 100 parts of the bean sprouts, mixed well and adsorbed.

The starch adsorption food materials of the host sprouts, carrots and soybean sprouts prepared as described above were placed in a mold of 7 cm × 7 cm, 12 g, 2 g, and 4 g, respectively, and compressed and molded with a finger wide. The three kinds of mixed and mixed food materials, which were compressed and mixed, were placed in a tunnel drier and hot-air dried at 60 ° C. for 6 hours to obtain sheet-shaped dry molded food materials. The dried sheet-like foods were 11 g and had a water content of 6.3%, approximately 65 × 65 cm and 4 mm thick. When hot water was poured into the finished dried food material, it was dispersed immediately and restored slightly uniformly in about 1 minute. As a result of this, it was a vegetable-like "crispy" texture and was suitable as an instant noodles or a food ingredient for soup.

Example 4 (preservation test)

6.7 kg of mung bean sprouts were washed, poured into hot water at 95 ° C., blanched for 90 seconds, cooled with water, and removed with water. To 100 parts by weight of the host sprouts after water removal, 27 parts by weight of a stock solution (trade name "Amine 500N" manufactured by Kyowa Hakko Co., Ltd.) and 3 parts by weight of a salt solution were added thereto, followed by mixing. The mixture was allowed to stand for 30 minutes while repeating mixing and stirring at 10 minute intervals, and the liquid was removed. The weight after this sugar solution (sugar + salt) treatment was 3.72 kg. The host sprouts treated with the sugar solution were spread on a shelf of a box-type hot air dryer with a thickness of about 2 to 3 cm, and dried first at 65 ° C. for 20 minutes and then at 45 ° C. for 50 minutes. The host sprout weight after the first drying was 0.8 kg. 1 part (w / v) of the solution which heated and dissolved the potato starch to the host sprout after this primary drying was added with respect to 100 parts of said host sprouts, it mixed well, and it adsorb | sucked.

The starch solution adsorbed food material of the host sprout prepared as described above was placed in an 8 cm x 8 cm reticular mold of 18.5 g each, compressed with a finger, and molded. It was put into the tunnel type dryer together with the above-mentioned mold, dried at 60 ° C. for 1 hour, the mold was removed and dried for another 5 hours to obtain a sheet-shaped dry molded food material. The dried sheet-like foods were 11.5 g and the moisture content was 5%.

The completed dried molded food material was sealed in a breathable polyethylene packaging material and subjected to a heating test corresponding to a storage condition for 6 months in a thermostat. After the refrigeration test was prepared, the refrigerated and preserved ones were prepared, and by five experienced panelists, the appearance and smell were checked in comparison with the refrigerated and preserved ones. Evaluation was performed. As a result, the accelerated test had a slight browning to the color tone, and the smell had a slight burning odor, but there was no problem in quality, and it was good in recoverability by hot water and sufficient quality to eat. .

According to the manufacturing method of the dry-molded food material of the present invention, after the step of reducing water activity, the raw material is dried once to give flexibility and absorbency to the raw material (primary drying step), and the solution containing the sugar is dried in this dry raw material. By adsorbing to the mixture, the solution is made to infiltrate the whole raw material evenly, to give more flexibility to the whole raw material (sugar addition step), and then the raw material is compressed (compression step) and dried (secondary drying step). In addition, it becomes possible to manufacture a dry molded food material which is very compact, hard to break, and has good shape retention.

Claims (11)

As a manufacturing method of a dry molded food material, A water activity reducing step of lowering the water activity of the raw material by adding saccharides and / or salts to the raw material by using the vegetables and / or fruits subjected to the blanching treatment as raw materials; A primary drying step of drying the raw material having reduced water activity by the water activity reducing step; A sugar-adding step of adsorbing a solution containing a sugar to the raw material to increase the weight of the raw material after the primary drying step by 20 to 180% (w / w) with respect to the raw material weight after the primary drying step; A compression step of compressing a raw material obtained by adsorbing the solution by the sugar addition step; And And a second drying step of drying the raw material compressed in the compression step. The method for producing a dried molded food material according to claim 1, wherein in the primary drying and secondary drying steps, the raw material is dried by a drying method in which the contained moisture is vaporized from liquid to gas. The method for producing a dried molded food product according to claim 1 or 2, wherein the raw material is dried until the water content is 6 to 60% (w / w) in the first drying step. delete The solution of claim 1 or 2, wherein the solution adsorbed to the raw material in the sugar addition step contains starch and / or thick polysaccharide as the sugar, and the concentration of the sugar is 0.1 to 3% (w / v). Method for producing a dry molded food material, characterized in that. The method of claim 1 or 2, wherein the solution is adsorbed onto the raw material so that the content of the sugar in the raw material after the secondary drying step is 0.05 to 5% (w / w). Method for producing dry molded food ingredients. The method according to claim 1 or 2, wherein in the step of reducing water activity, a monosaccharide, a small sugar, an oligosaccharide, and a sugar alcohol is added. The method for producing a dried molded food product according to claim 1 or 2, wherein the secondary drying step is to dry the raw material until the moisture content is 10% (w / w) or less. The method for producing a dried molded food product according to claim 1 or 2, wherein in the compression step, the raw material is put into a mold to compress the raw material. The process according to claim 1 or 2, wherein the processes from the water activity reduction step to the sugar addition step are performed for each of the raw materials separately for a plurality of raw materials having different types and / or sizes, A method for producing a dry molded food material, characterized in that the raw materials are mixed and compressed. A dry-molded food product produced by the method for producing a dry-molded food ingredient according to claim 1, using vegetables and / or fruits as raw materials, wherein the content of sugar is 0.05 to 5% (w / w). Foodstuffs.