| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide drinking dry food improved in freeze-resistance without spoiling smooth palate feeling and flavor of bean food by solving the following problems: beans richly containing protein are reduced in its palate feeling or flavor due to freezing degradation of the protein when produced by a conventional freeze-dry production method; addition of additives for inhibiting the freezing deterioration results in increase in production costs, reduction in production efficiency and deterioration in its taste or plate feeling; and greenery smell (soybean smell) peculiar to soybean is sometimes left. <P>SOLUTION: The drinking dry food is obtained through the following process: subjecting food material having physically pulverized vegetable protein or material obtained by adding water to the food material to enzyme treatment using only at least one kind of enzyme promoting decomposition of pectin, or at least one kind of enzyme promoting decomposition of pectin and at least one kind of enzyme promoting decomposition of cellulose; cooling the thus-treated food material after sterilization and enzyme deactivation to obtain paste; charging the paste in a mold; and pre-freezing the paste followed by freeze-drying the pre-freezed paste. <P>COPYRIGHT: (C)2007,JPO&INPIT |
