JPH0424982B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing dry foods using microwaves, which can be made into liquid foods containing ingredients by immersing them in hot water or pouring them into hot water, and more specifically, relates to a method for producing dry foods using microwaves, which can be made into liquid foods containing ingredients by immersing them in hot water or pouring hot water into them. The present invention relates to a method for producing dry foods that does not cause burnt food. The liquid food containing ingredients as used in the present invention refers to foods in which the ingredients and liquid part are eaten together, such as miso soup, shiruko, zoni, corn soup, stew, etc.
There are potage soup with croutons, ramen soup with green onions, etc. Conventionally, when a liquid food containing such ingredients is subjected to a drying process, the liquid portion excluding the ingredients is subjected to, for example, a spray drying process to produce a powdered dry food, while the ingredients are subjected to a hot air drying process, etc. It is known that the powdered dried food and the dried ingredients are sealed in the same bag and in separate bags. In order to pack the powdered dry food and dry ingredients in the same bag, there are two methods: mixing the powdered dry food and dry ingredients in advance and then filling the bag; There is a way to fill the bags separately. However, the former method has a problem in that the quantity varies, and the latter method has a problem in that the effort required to fill the bags is doubled. In addition, the method in which the powdered dry food and the dry ingredients are sealed in separate bags has the problem that it is very cumbersome because two bags must be opened during use. As a solution to these problems, there is a dried food product in which a dried product of the liquid portion excluding the ingredients and the dried ingredients are integrally molded. Conventionally, freeze-vacuum drying has been used as a drying method for liquid parts to obtain such dry foods (Japanese Patent Application Laid-open No. 145992-1983).
issue). However, freeze-vacuum drying has the problem that the liquid portion must be vacuum-dried after being frozen, which makes the process complicated and takes a long time. As a result, freeze-vacuum drying has the problem that the resulting dried foods are expensive. Therefore, the present inventors have devised a method for drying the liquid portion of the liquid food in order to obtain a dry food product in which the dried product of the liquid portion of the liquid food containing ingredients and the dry ingredients are integrally molded without causing the above-mentioned problems. Microwave drying was employed as a processing means. Specifically, after mixing the liquid part and the ingredients, a microwave drying process was performed to obtain a dried food product in which the dried liquid part and the dry ingredients were integrally molded. However, in the dried food obtained in this manner, a portion of the dried ingredients and/or a portion of the dried product in the liquid portion that came into contact with the dried ingredients was scorched. The present inventors have conducted various studies regarding the above-mentioned scorch. As a result, it was learned that the scorching occurs only when the ingredients and the liquid part are mixed in advance and then subjected to a drying process using microwaves.
This charring is caused by dielectric unevenness that occurs during microwave irradiation. This dielectric unevenness is caused by an uneven moisture condition between the contact area between the liquid part and the ingredient, the surrounding area, and other areas, or a difference in the composition between the ingredient and the liquid part that comes into contact with the ingredient. It is estimated that this occurs due to the following reasons. In the former case, the reason why the moisture state becomes non-uniform is that part of the liquid part seeps into the ingredients due to the action of osmotic pressure, while the moisture in the ingredients seeps into the liquid part. This seems to be because, although it is possible to make the moisture condition of the contact area between the liquid portion and the ingredients and its surroundings almost uniform, it is not possible to make the moisture condition of other areas equally uniform. . As a result of further research based on the above-mentioned facts, the present inventors separated the liquid part from the ingredients and applied microwave drying to the liquid part excluding the ingredients, thereby eliminating the burnt ingredients described above. The present invention was completed based on the knowledge that the occurrence of this phenomenon can be prevented. The main gist of the present invention, which was completed based on the above knowledge, is that in obtaining a dried food product in which a dry ingredient and a soluble dry base material are integrally molded, the ingredient is subjected to an appropriate drying process to form a dried ingredient. On the other hand, the liquid part of the liquid food containing the ingredients is pre-dried if necessary, and then subjected to microwave drying treatment to form a soluble dry base material, and then the above-mentioned dry ingredients and soluble dry base material are prepared. A method for producing a dry food product characterized by integrally molding the above-mentioned products. The dried food of the present invention can be one in which a dry ingredient and a soluble dry base material are integrally molded, one in which a dry ingredient and a soluble dry base material are press-molded, or one in which a dry ingredient is molded into a soluble dry base material. The dry ingredients may be adhered to the surface with an adhesive or the like, or the dry ingredients may be incorporated into a soluble dry base material, and there are no particular limitations. Among these, from the viewpoints of shape retention of the dried ingredients and prevention of deterioration of the dried ingredients due to light, those in which the dried ingredients are incorporated in a soluble dry base material are preferred. The content of the present invention will be explained in detail below based on a dry food product in which dry ingredients are incorporated in a soluble dry base material. First, for example, green onions, fried tofu, wakame, corn,
Ingredients such as bacon, onions, carrots, etc. are subjected to an appropriate drying process, such as vacuum drying or hot air drying, to obtain dried ingredients. Each dried ingredient may be separate, or may be collected and molded into a specific shape. To mold each dry ingredient into a specific shape,
When carrying out the drying process, it is possible to adopt a method of adding a substance such as starch or gum arabic that has an adhesive effect and has the property of being soluble in hot water or the like to the ingredients.
By molding each dry ingredient into a specific shape, it can be easily molded into one piece with the soluble dry base material obtained by subjecting the liquid portion to the microwave drying process. On the other hand, the liquid part of the liquid food containing the ingredients, excluding the ingredients, is filled into a container of a desired shape. in this case,
The liquid portion may be a raw material such as miso, strained red bean paste, etc., or it may be a raw material added with water to the above raw material such as miso soup or shiruko, but from the viewpoint of drying efficiency, it must be a raw material before adding water. is preferred. During the above-mentioned filling, it is preferable to mix and stir the liquid portion so that the moisture state of each portion becomes uniform. Next, a container smaller than the container is inserted into at least one place in the liquid portion filled in the container, so that the liquid portion has a recessed portion. In this state, the liquid part is subjected to a drying process using microwaves.
A body of a soluble dry substrate having a recessed portion is obtained.
This recessed portion becomes the storage section. When performing the drying process described above, the preferred moisture content of the liquid part is 30
~60% by weight, more preferably 40~55% by weight.
If the water content exceeds the above range, the liquid portion lacks the viscosity to sufficiently retain bubbles generated by microwave irradiation. the result,
There is a tendency for the generated air bubbles to burst without being retained in the liquid portion, causing much of the liquid portion to scatter out of the container. Furthermore, in the above case, the body of the resulting soluble dry base material tends not to be dried uniformly as a whole. Therefore, when the moisture content of the liquid portion exceeds the above range, it is preferable to adjust the moisture content by subjecting it to an appropriate drying treatment such as vacuum drying or hot air drying. On the other hand, if the water content is below the above range, foaming is difficult to occur and the body of the resulting soluble dry base material tends not to be sufficiently porous. The body of the above-mentioned soluble dry base material is preferably porous, since the dried food obtained can be made into an edible state in a short time. The way to do this is to
There are three methods below. First, the first method is to carry out drying treatment using microwaves under reduced pressure. In that case, a degree of vacuum of about 665 to 6650 Pa is sufficient. In this way, by performing the drying treatment using microwaves under reduced pressure, the boiling point of water can be lowered. As a result, the above-mentioned liquid portion can be used as the body of the soluble dry base material without adversely affecting the quality due to heat. Next, the second method is to increase the viscosity of the liquid portion and then perform a drying process using microwaves. Specifically, after adding a substance having a thickening effect to the liquid portion, or after concentrating the liquid portion, a method may be adopted in which a microwave drying treatment is performed. Substances that have this thickening effect include, for example, gums such as gum arabic, locust bean gum, gum gum, guar gum, and gum karaya; seaweed extracts such as alginic acid, carrageenan, and agar; microbial polysaccharides such as curdlan; There are starches, as well as casein, gelatin, pectin,
Carboxymethylcellulose, egg white, etc. can also be used. The above-mentioned substance having a thickening effect is
There is no problem in using two or more types together.
In addition, by using substances that prevent the accumulation of fats and oils, such as gum arabic, casein, and egg white, as substances that have a thickening effect, liquid foods containing the above-mentioned ingredients can be made into corn soup, potage soup with croutons, etc. When the food contains fats and oils, the fats and oils in the food accumulate to form oil droplets, preventing the occurrence of scorching caused by excessive dielectric heating of the oil droplets. You can also. Among the above-mentioned substances, gum arabic is the most preferred in that it can minimize the influence it has on the taste, texture, etc. of the final product obtained. Next, the third method is to add a substance with a low boiling point such as ethanol to the liquid portion, and then perform a drying treatment using microwaves. By appropriately selecting and employing one or more of the three methods described above, the body of the soluble dry base material can be made porous. As a result, by immersing the obtained dried food in hot water or the like, or pouring hot water or the like onto the dry food, the dried food can be made into an edible state in a short time. Next, the hollow part (storage part) of the body of the above-mentioned soluble dry base material is filled with the above-mentioned dry ingredients, and then the hollow part (storage part) of the above-mentioned soluble dry base material is filled with an edible lid material. to close. The edible lid material preferably has the same composition as that used in producing the body of the soluble dry base material from the viewpoint of the flavor of the liquid food containing the ingredients obtained. In this case, the edible lid material can be used without any drying treatment, or the edible lid material can be molded to close the recessed part (accommodation part) of the soluble dry base material. There is no problem in using those that have been subjected to drying treatment. In the former case, the opening of the recessed portion of the soluble dry base material is covered with an undried product or a concentrate thereof having the same composition as that used to produce the soluble dry base material. On the other hand, in the latter case,
Apply a small amount of a substance that has an adhesive action and dissolves in hot water, etc., or a substance with the same composition as the above-mentioned liquid part, or a concentrate thereof, etc. on the contact surface between the body of the soluble dry base material and the edible lid material in advance. , the edible lid material is placed on the body of the soluble dry base material. Then, appropriate drying treatment, preferably microwave drying treatment, is performed. In this way, a dried food product in which the dried ingredients and the soluble dry base material are integrally molded is obtained. As detailed above, according to the present invention, the liquid portion and the ingredients are separated, and the liquid portion is subjected to a drying treatment using microwaves to form a soluble dry base material, while the ingredients are subjected to an appropriate drying treatment. After that, the soluble dry base material and the dry ingredients are integrally molded, so after mixing the liquid part and the ingredients described above, the microwave drying process is performed. There is no possibility that the moisture state becomes non-uniform during irradiation, and there is no risk of scorching caused by dielectric unevenness caused by this. Furthermore, there is no risk of dielectric unevenness resulting from different compositions between the ingredients and the liquid portion. As a result, it is possible to prevent the dry food obtained by integrally molding the dried ingredients and the soluble dry base material from burning due to the dielectric unevenness described above. Therefore, by immersing the final product in hot water, etc. or pouring hot water, etc. onto the final product, the liquid food containing the ingredients obtained will not have its taste, color, or aroma affected by the scorching caused by the dielectric unevenness described above. Additionally, dried ingredients can be completely restored. Next, examples of the present invention will be described. Example 1 Miso soup [Ingredients] Fried tofu 15.0 grams Green onion 40.0 grams Wakame (dried) 5.0 grams [Liquid portion] Miso 90.0 grams Soy sauce 12.0 grams Salt 7.0 grams Bonito extract 6.0 grams Sodium glutamate 5.0 grams Gum Arabic aqueous solution (Gum arabic) Content: 50% by weight) 24.0 grams Of the above ingredients, place the fried tofu in a drying chamber (cylindrical, inner diameter 70cm, depth 70cm, hereinafter, drying chamber means this drying chamber unless otherwise specified). The drying chamber was evacuated to 1500 Pascals. After completing the decompression, a drying process using microwaves (output 1.5 kilowatts) was performed for 4 minutes. Next, the drying time for green onions is 13
The drying process was carried out under exactly the same conditions as in the above-mentioned case of deep-frying, except that the drying process was carried out for 1 minute. Furthermore, since wakame seaweed is a dried product, no drying process was performed. On the other hand, the liquid portion above is 144 grams (water content approx.
50% by weight) in 10 Teflon cup-shaped containers a (lower inner diameter 30 mm, upper inner diameter 35 mm,
7.2 to a depth of 55 mm (hereinafter simply referred to as "container a")
Filled in grams. Next, the liquid portions filled in each container a were mixed and stirred so that the water content of each portion was uniform. Thereafter, a cup-shaped container b made of Teflon (lower outer diameter 12 mm, upper outer diameter 13 mm, depth 55 mm, hereinafter simply referred to as "container b") is inserted into the inside of each container a, and the liquid portion is poured into the container b. It formed depressions in several places. In this state, it was placed in the drying chamber described above. Thereafter, vacuum drying was carried out under the conditions of a vacuum level of 1500 Pa, an output of 1.5 kilowatts, and a processing time of 10 minutes to obtain 10 bodies of dried miso soup base each having one depression (storage part). . The remaining 72 g of the liquid portion was treated in exactly the same manner to obtain 10 dry miso soup lids each having one recessed portion (accommodating portion). Next, the above-mentioned ingredients were divided into equal amounts and filled into the recesses (accommodating parts) of the bodies of the 10 dried miso soup bases. Then, apply a small amount of the same composition as the liquid part to the upper edge of the hollow part of the body of the dried miso soup base, and apply the lid material of the dried miso soup base to the body of the dry miso soup base. It was placed so that the upper end edge of the recessed portion of the lid material and the upper end edge of the recessed portion of the body were aligned. Thereafter, the 10 dried ingredients were subjected to vacuum microwave drying under the same drying conditions as those for producing the body of the dried miso soup base described above, except that the drying time was 8 minutes. I got the base for miso soup. In the resulting miso soup base containing 10 dried ingredients, the dried ingredients did not have any scorching caused by the dielectric unevenness described above.
And 90℃ for each miso soup base with dry ingredients.
Pour 150 grams of hot water to make miso soup. The miso soup obtained had good taste, color, and aroma. The dried ingredients have also been completely restored. Comparative examples are listed below to clarify the effects of the present invention. Comparative example: 144 grams of liquid portion and 60 ingredients as in Example 1
The mixture was mixed and stirred in advance and then filled in equal amounts into 10 Teflon containers c (lower inner diameter 45 mm, upper inner diameter 50 mm, depth 60 mm). It was then placed in a drying chamber. Then 1500 pascals, output 1.5
A vacuum microwave drying process was performed under conditions of 10 kilowatts and 10 minutes to obtain dried miso soup base containing 10 dry ingredients. Then, 150 grams of 90°C hot water was poured into each miso soup base containing dry ingredients to obtain miso soup. A panel test was conducted on the miso soup base containing dried ingredients of Example 1 and the miso soup base containing dry ingredients of Comparative Example. The results are shown in Table 1.

【table】

[Table] In terms of taste, color, and aroma of miso soup in Table 1 above, the miso soup obtained from the comparison product was 5.1, while the miso soup obtained from the product of the present invention was 9.5. In addition, in the preference selection item, panel 10
Nine of the respondents felt that the product of the present invention was preferable to the comparative product. From these results, it is clear that the dried miso soup base of the present invention has good taste, color, and aroma of the resulting miso soup without being affected by the burntness caused by the dielectric unevenness described above. In addition, in the miso soup obtained using the comparison product, the burnt parts of the dried ingredients did not recover at all, whereas the miso soup obtained using the product of the present invention
The dried ingredients have been completely restored. From this, it has become clear that according to the present invention, the restorability of dried ingredients can be improved. Example 2 Miso Soup A miso soup base containing 10 dry ingredients was obtained in exactly the same manner as in Example 1, except that 60 grams of ingredients were divided into 10 equal parts, and 6 grams each were gathered and molded into one. Ta. That is, 3.0 grams of gum arabic aqueous solution (gum arabic content) was added to the same ingredients as in Example 1.
50% by weight) and mixed. Next, add 10 ingredients
Divide into equal parts and place each into 10 Teflon cup-shaped containers d (lower inner diameter 25 mm, upper inner diameter 30 mm, depth 60 mm,
(hereinafter simply referred to as "container d") was filled and lightly pressed from above. It was then placed in a drying chamber.
Next, the degree of vacuum is 1500 Pascal, 1.5 kilowatts,
A vacuum microwave drying process was performed for 13 minutes.
Obtained 10 dry ingredients. The resulting miso soup base containing dried ingredients was free from the burnt appearance caused by the dielectric unevenness described above.
And 90℃ for each miso soup base with dry ingredients.
Pour 150 grams of hot water to make miso soup. The miso soup obtained had good taste, color, and aroma.
The dried ingredients have also been completely restored. Example 3 Miso soup [Ingredients] Fried tofu 15.0 grams Green onion 40.0 grams Wakame (dried) 5.0 grams Spinach 15.0 grams [Liquid portion] Miso 90.0 grams Soy oil 12.0 grams Salt 7.0 grams Bonito extract 6.0 grams MSG 5.0 grams Gum arabic aqueous solution ( Gum arabic content: 40% by weight) 120.0 grams 3.5 grams of gum arabic aqueous solution (gum arabic content: 50% by weight) was added to the above ingredients. Next, the ingredients were divided into 10 equal parts, and each was filled into 10 containers b, which were then lightly pressed from above. The container d was then placed in a drying chamber. Thereafter, a vacuum microwave drying process was performed under vacuum conditions of 1500 Pa, 1.5 kW, and 13 minutes to obtain 10 dried ingredients. On the other hand, 240 grams of the above liquid portion (water content approx.
55% by weight) was treated in exactly the same manner as in Example 1, except that the degree of vacuum was 6650 Pascal, the output was 2.0 kilowatts, and the treatment time was 10 minutes. As a result, 10 bodies of dried miso soup base each having one depression (storage part) and lids of dried miso soup base each having one depression (storage part) were obtained. Next, each of the 10 dried ingredients was filled into the hollow part (storage part) of the body of the 10 dried miso soup bases. Then, apply a small amount of the same type of liquid as the liquid part above to the upper edge of the recessed part (storage part) of the body of each dried miso soup base, and place the lid of the above-mentioned dried miso soup base on the body of the dried miso soup base. The material was placed so that the upper edge of the recessed portion of the lid material matched with the upper edge of the recessed portion of the body. Thereafter, a vacuum microwave drying process was performed under the same conditions as for producing the body of the dried miso soup base described above, except that the drying time was 15 minutes, and 10 dried miso soup bases were obtained. . In the obtained miso soup base containing dried ingredients, the dried ingredients did not have any scorching caused by the dielectric unevenness described above. And 90 yen per miso soup base with dry ingredients
Pour 150g of hot water at ℃ to get miso soup. The taste, color, and aroma of the obtained miso soup were good. The dried ingredients have also been completely restored. Example 4 Corn soup [Ingredients] Corn 34.0 grams [Liquid portion] Cow Milk 75.0 grams Flour 9.0 grams Salt 3.0 grams Cane sugar 6.0 grams Butter 9.0 grams The above liquid portion was poured into a Teflon cup-shaped container e.
(lower inner diameter 100 mm, upper inner diameter 120 mm, depth 150 mm, hereinafter simply referred to as "container e"). after that,
The container e was placed in a drying chamber and the drying chamber was evacuated to 6650 Pascals. After the decompression was completed, radiant heating was performed using an infrared lamp to concentrate the liquid portion to a water content of approximately 50% by weight. Thereafter, 3% by weight of gum arabic was added to this concentrated liquid portion, and the mixture was mixed and stirred so that the water content of each portion of the concentrated liquid portion was uniform. After that, take 60 grams of the concentrated liquid part and pour half of it (30 grams) into a Teflon cup-shaped container f (lower inner diameter 65 mm, upper inner diameter 90 mm, depth 60 mm,
(hereinafter simply referred to as "container f"). After that, place a Teflon cup-shaped container g inside the container f.
(lower outer diameter 50 mm, upper outer diameter 70 mm, depth 60 mm) was inserted to form one recessed portion (accommodation portion) in the liquid portion. It was placed in a drying chamber as it was. After that, the degree of vacuum is 6650 Pascal,
A reduced-pressure microwave drying process was performed under the conditions of an output of 2.0 kW and a time of 10 minutes to obtain a concave-shaped plain body of corn soup having one depression (accommodation part). The remaining 30 g of the concentrated liquid portion was treated in the same manner to obtain a concave corn soup lid. On the other hand, except for the drying time of 13 minutes, the ingredients were dried under exactly the same drying conditions as those for the plain body of the concave corn soup described above, to obtain dried corn. . Next, the dried corn was filled into the hollow part of the body of the corn soup base. After that, apply a small amount of the same kind of concentrated liquid part to the upper edge of the recessed part (storage part) of the body of the corn soup base, and apply the above-mentioned corn soup base to the body of the corn soup base. The lid material was placed so that the upper end edge of the recessed portion of the lid material and the upper end edge of the recessed portion of the body were aligned. Thereafter, a reduced pressure microwave drying process was performed under the same drying conditions as those for the plain body of the corn soup described above, except that the drying time was 8 minutes. The resulting corn soup base was free from any scorching caused by the dielectric unevenness described above. Then, 150 grams of 90℃ water was poured into the corn soup base to obtain corn soup. The obtained corn soup had good taste, color, and aroma. The dried ingredients have also been completely restored. Example 5 Potage soup with croutons [Ingredients] Bread 10.0 grams [Liquid portion] Cow Milk 51.0 grams Potatoes 25.0 grams Flour 6.0 grams Salt 2.0 grams Sugar 4.0 grams Butter 6.0 grams Onions 6.0 grams Above liquid The portion was placed in container e, and container e was placed in a drying chamber. The drying chamber was then evacuated to 6650 Pascals. After the decompression was completed, radiant heating was performed using an infrared lamp to concentrate the liquid portion so that the water content was approximately 60% by weight.
After that, 3% by weight based on the concentrated liquid part.
of gum arabic was added and mixed and stirred so that the moisture state in each part of the concentrated liquid part was uniform. Thereafter, 30 grams of the concentrated liquid portion was taken, and half of it (15 grams) was processed in the same manner as in Example 4 for making the concave corn soup body, and the concave portion (storage portion) was A concave potage soup stock body with a concave shape was obtained. On the other hand, the ingredients (bread) were cut into 8 mm dice, and then fried in butter. Thereafter, it was dried with hot air at a temperature of 90° C. to obtain four pieces of dried croutons with a moisture content of 4% by weight. Next, a small amount of an aqueous gum arabic solution (gum arabic content: 40% by weight) was applied to the bottom of the concave part (accommodating part) of the body of the potage soup body in the concave shape described above to adhere the dried croutons. On the other hand, pour the remaining 15 grams of the concentrated liquid into a Teflon cup-shaped container h (upper inner diameter 70 mm, lower inner diameter 75 mm).
mm, depth 60 mm). A concave body of potage soup was placed on the remaining concentrated liquid portion described above so that the upper edge of the recessed portion (accommodating portion) of the body and the surface of the liquid portion matched. Thereafter, a drying process was carried out under exactly the same drying conditions as those used to produce the body of the concave corn soup base of Example 4, to obtain a potage soup base containing croutons. The resulting crouton-containing potage soup base was free from any scorching caused by the dielectric unevenness described above. And 95℃ hot water 160 yen for the potage soup with croutons
Pour the grams and get the potage soup with croutons. The resulting crouton-containing potage soup had good taste, color, and aroma. Example 6 Shiruko 120 grams of strained raw bean paste was placed in a container e, and the container e was filled into a drying chamber. The drying chamber was then evacuated to 1500 Pascals. After the drying is completed, radiant heating is performed using an infrared lamp,
Make sure that the product temperature does not exceed 40℃ and the moisture content is 50℃.
It was concentrated to % by weight. Next, 60 grams of the concentrated strained raw bean paste was taken, and half of it, 30 grams, was processed in exactly the same manner as in Example 4 for making the body of the concave corn soup base. A concave body of shiruko base having a storage part was obtained. Similarly, remaining concentrated strained bean paste 30
Gram was processed to obtain a concave lid material for shiruko. Meanwhile, heat the rice cake (length 20mm, width 20mm, height 5mm) to 90℃.
It was immersed in hot water for 2 minutes to make it edible. This rice cake was placed in a drying chamber. After that, the degree of vacuum is 1500
Dry rice cake was obtained by performing vacuum microwave drying treatment under the conditions of Pascal, output 1.5 kW, and processing time 10 minutes. The dried mochi was filled into the concave portion (accommodating portion) of the body of the concave soup base. Thereafter, a small amount of gum arabic aqueous solution (gum arabic content: 50% by weight) was applied to the upper edge of the hollow part of the body. Next, the lid material was placed on the body so that the upper edge of the storage portion of the trunk and the upper edge of the storage portion of the lid material matched. Thereafter, a drying process was performed under exactly the same drying conditions as those for the above-mentioned dried rice cake except that the drying time was 3 minutes to obtain a base for shiruko containing dried rice cake. The obtained dried mochi-filled shiruko base did not have any scorching caused by the above-mentioned dielectric unevenness. The shiruko obtained by pouring 160 grams of 90°C hot water had good taste, color, and aroma.

Claims (1)

[Scope of Claims] 1. In obtaining a dried food product in which a dry ingredient and a soluble dry base material are integrally molded, the ingredient is subjected to an appropriate drying treatment to form a dry ingredient, and on the other hand, the ingredient is The liquid portion of the liquid food is subjected to a pre-drying treatment if necessary, and then subjected to a microwave drying treatment to form a soluble dry base material, and then the dried ingredients and the soluble dry base material are integrally molded. A method for producing dried food. 2. The method for producing a dried food according to claim 1, wherein the drying treatment using microwaves is performed under reduced pressure. 3. The method for producing a dry food according to claim 1 or 2, wherein the liquid part of the liquid food containing the ingredients contains a substance that has a thickening effect.