| 摘要 |
PURPOSE:To protect the dried ingredients from external physical shock in an ingredient-containing dried food, by embedding the dried ingredients in a part of a soluble dried food substrate formed to a proper form. CONSTITUTION:A liquid food such as MISO soup, stew, soup, etc. is subjected to e.g. vacuum microwave drying treatment, and preferably incorporated with a substance having thickening effect to prepare a soluble dried food substrate preferably having porous texture. Ingredients dried preferably separately is embedded in the substrate, preferably at the center. |
