UNFRIED DRY FOOD, AND DRY FOOD CONTAINING THE UNFRIED DRY FOOD

• Main Authors: MURAI SAE, ASATAKE MUNEAKI
• Format: Patent
• Language: English
• Published: 05.02.2004
• Edition: 7
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide an unfried dry food having nonconventionally light crispy feeling. SOLUTION: The unfried dry food is produced by soaking small pieces of raw material obtained by cutting fruits or vegetables into small pieces in a saccharides solution followed by drying them. The unfried dry food satisfies the following requirements (1) and either (2) or (3), or (1) and both of (2) and (3): (1) to have a breaking strength of 300-2,000g; (2) to have a surface texture whose fragments each has an average diameter of ≥100μm when seen under a microscope; and (3) to have a substitution rate of 1-30% determined from the following equation. Substitution rate (%) = [ä(dry weight of an unfried dry food)-(dry weight of small pieces of raw material)}÷(moisture weight contained in the small pieces of raw material)]×100. COPYRIGHT: (C)2004,JPO