| 摘要 |
PROBLEM TO BE SOLVED: To obtain a processed food capable of suppressing the deterioration in eat feeling thereof accompanying with the transfer of water without affecting an original taste, flavor, etc., by containing a specific component in part thereof deteriorating in the eat feeling by the absorption of a humidity accompanying to the transfer of water and also adjusting a water content in the above part. SOLUTION: This processed food contains >=3wt.% component having >=5wt.% water content (B) (a glass transition water content at 25 deg.C) based on dry weight thereof compared with a characteristic water content (A) (an equilibrium water content in an atmosphere of a super saturated steam) at a part deteriorating in eat feeling thereof by the absorption of a humidity accompanying the transfer of water, of the processed food of which distribution of water changes during preserving and/or cooking thereof, and further contains <=50wt.% water content based on wet weight thereof in the eat feeling deteriorating part. As a material having >=5wt.% water content (B) than that of the water content (A), an agar, a carrageenan, etc., are preferable. For example, in the case where the above processed foods are already fried fries or Japanese fried foods, it is preferable to contain the agar, etc., into bread crumbs or a wheat flour constituting the coating which is the eat feeling deteriorating part. |
