On the surface of the freeze-dry lyophilization fermented soybeans

摘要

PROBLEM TO BE SOLVED: To provide a method for improving the eat feeling of a vacuum freeze- dried fermented soybean to change it to a material suitable as a tidbit or snack by improving defects such that on eating the vacuum freeze-dried fermented soybean, the slippery smoothness through the throat becomes bad by the binding of particles digested in the mouth to form aggregates.;SOLUTION: This method for improving the eat feeling of the vacuum freeze- dried fermented soybean is to improve the eat feeling by coating edible oil having ≤20°C melting point on the surface of the vacuum freeze-dried fermented soybean. The weight ratio of the coated edible oil on the surface of the vacuum freeze-dried fermented soybean is preferably 3-15 wt.% based on the vacuum freeze-dried fermented soybean. The snack food is obtained by coating 3-15 wt.% edible oil having ≤20°C melting point on the surface of the vacuum freeze- dried fermented soybean based on the vacuum freeze-dried fermented soybean.;COPYRIGHT: (C)2003,JPO