| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing food with further high palatability, by preventing a low-moisture food material from absorbing moisture with time to change palate feeling, and preventing moisture absorption continuously from just after production to actual consumption, in combined food of a low-moisture food material such as nuts, and a high-moisture food material such as chilled cake.SOLUTION: This method for producing the food includes coating, applying, placing or filling specific pneumatic bubble chocolate in a boundary surface of a low-moisture food material and a high-moisture food material so as to prevent a palate feeling change by moisture absorption of the low-moisture food material, caused by moisture transfer from the high-moisture food material. Furthermore, it is possible to prevent a palate feeling change by moisture absorption of the low-moisture food material, and obtain a food combined with palate feeling without sense of incongruity by combining the specific pneumatic bubble chocolate with soft palate feeling as the boundary surface material of the low-moisture food material and the high-moisture food material. |
