| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a highly viscous freeze-dried food, such as a potage soup, stew, curry, or food dressed with liquid starch, which is quickly dissolved in hot water to generate viscosity without forming an undissolved lump, only when hot water is poured. <P>SOLUTION: The highly viscous freeze-dried food exhibiting new high viscosity, when dissolved in hot water, can be obtained by mixing un-degenerated starch with an emulsifier, before the high viscous food is freeze-dried. Concretely, a seasoning liquid and ingredients for a cooked food is mixed with the emulsifier, cooled at 60°C or below, and then mixed with the un-degenerated starch. The emulsifier may be cooled to 60°C and then added. The mixture is charged into a tray for an individual meal and then freeze-dried to obtain the highly viscous freeze-dried food. <P>COPYRIGHT: (C)2012,JPO&INPIT |
