Freeze-dried foods and process for producing same

Abstract

There are described freeze-dried food products which have porous structure with fine texture than those obtained by conventional processes to give smooth melting in mouth and a process for preparing the freeze-dried food products. According to the process, raw materials for the food are made into a form of aqueous solution or paste, emulsified, made into semi-frozen state by cooling the emulsion, freeze-dried by further cooling in a mold, and then subjected to freeze-drying treatment.

Description

technical field

[0001] The invention relates to a freeze-dried food with slippery mouth-melting feeling when eaten and a preparation method thereof. Background technique

[0002] As the food freeze-dried and eaten in a dry state, there are freeze-dried foods such as ice cream and fruits, and their production methods are disclosed in Japanese Patent Publication No. 47-19011 and Japanese Patent Application Laid-Open No. 1-218554 method etc. These freeze-dried foods are removed by sublimation after the moisture in the food material is frozen, so that the part originally occupied by ice crystals becomes a void, thereby reducing the moisture content in the food and making it porous. organizational structure. Due to the existence of this type of tissue structure, the freeze-dried food in the past presents the crunchy texture of fast food.

[0003] However, freeze-dried foods obtained by simply freeze-drying food ingredients according to conventional production methods have a ro...