| 摘要 |
[PROBLEMS] To provide an intermediate moisture food which has an adequately soft texture together with a fibrous feeling characteristic to a non-processed food and favorable elasticity and softness and in which the stickiness on the intermediate moisture food surface is controlled and the coarse texture caused by the crystallization of sucrose is avoided; a method of producing an intermediate moisture food packed in a sealed container; and a method of improving the texture of an intermediate moisture food. [MEANS FOR SOLVING PROBLEMS] An intermediate moisture food characterized by having a moisture activity of 0.45 to 0.8, a moisture content of 10 to 30% by weight and a sugar content of 65 to 88% by weight. |
