FROZEN AND DRIED FOOD PRODUCT PRODUCING METHOD

• Main Authors: MATSUMOTO CHINAMI, SATO SHUTA, HIRAYAMA SHUNSUKE, IIJIMA SATOSHI, SHIMIZU ATSUKO, UEDA AYAKA, SATO YUI, ARIMURA HIROSHI, SONODA MASAYA, KASAI EIJI
• Format: Patent
• Language: English; Japanese
• Published: 20.06.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide a production method of a frozen and dried food product of congee which has a texture and a flavor similar to those of rice relative to those of cauliflower rice, and can be frozen and dried in short term.SOLUTION: There is provided a production method of a frozen and dried food product comprising following steps (a)-(c): (a) a step for cutting cauliflower into a size of rice grains, then heating and dewatering the cut pieces of cauliflower, for preparing cauliflower rice; (b) a step for preparing congee so that rice and the cauliflower rice are included so that, a raw material weight ratio of the rice and the cauliflower rice becomes 2:8-8:2; (c) and a step for freezing and drying the congee.SELECTED DRAWING: None 【課題】カリフラワーライスよりも米飯に近い食感・風味を有し、かつ、短時間での凍結乾燥が可能な、お粥の凍結乾燥食品の製造方法を提供する。【解決手段】下記工程（ａ）～（ｃ）を含む、凍結乾燥食品の製造方法：（ａ）カリフラワーを米粒大にカットして、加熱及び水切りをしてカリフラワーライスを調製する工程；（ｂ）米とカリフラワーライスとを、生材料の重量比が２：８～８：２となるように含むお粥を調製する工程；及び（ｃ）前記お粥を凍結乾燥させる工程。【選択図】なし