| 摘要 |
PROBLEM TO BE SOLVED: To provide a freeze-dried food which is obtained by freeze-drying a food cooking liquid, suppresses a change in shape during the freeze-drying, prevents the resultant freeze-dried material distorting the shape thereof or overflowing from a container for the freeze-drying, has excellent solubility when reconstituted with water or hot water, and can widely be applied even to a food and drink having a thick feeling.SOLUTION: The freeze-dried food is obtained by freeze-drying the food cooking liquid containing cellular starch. Materials etc., derived from Adzuki beans, kidney beans (dwarf red cranberry beans, true sugar beans, white kidney beans, dwarf horticulture beans, concord pole beans etc.), runner beans, peas, broad beans, chickpeas, or lentil beans can be used as the cellular starch. |
