To provide a new method for preparing an unfried food having a good taste by heating and dehydrating a food by using an aqueous solution of trehalose having a high temperature and a high concentration.
A food is heated and dehydrated by using an aqueous solution of trehalose having a high temperature and a high concentration. Preferably the heating and dehydration are carried out by promoting evaporation and concentration while boiling the aqueous solution of trehalose at ≥90°C at 75% concentration. When a highly concentrated aqueous solution comprising trehalose as a solute is continuously boiled under normal pressure, the aqueous solution rapidly loses it fluidity at about 115°C and can not be used as a heating medium. In this case, ≥0.5% and <30% calculated as an anhydride based on the trehalose of another solute is added to the trehalose. A solute selected from a saccharide except trehalose, a sugar alcohol and glycerol is preferable as the other solute.
SHIBUYA TAKASHI
MIYAKE TOSHIO
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