| 摘要 |
A method of manufacturing a molded dried food material is provided to obtain the food material which is compact and difficult to break down and has good shape retention properties. First, blanched raw material such as vegetables and/or fruits is added with sugar and/or edible salt to reduce the water activity of the raw material, dried to a moisture content of 6 to 60%(w/w), mixed with sugar solutions such as starch, thickening polysaccharides, etc. to cause absorption of the sugar solutions into the blanched raw material, compressed and dried to a moisture content of less than 10%(w/w). The sugar solutions contain one or more sugars selected from monosaccharides, small saccharides, oligosaccharides and sugar alcohols.
|
