Abstract: According to the embodiment of the present invention, there is provided a dry solid yogurt. The dry solid yogurt includes a vacuum freeze-dried product containing yogurt, non-fat powdered milk and dextrin.

Abstract: The instant rice according to the embodiment of the present invention is dehydrated alpharized rice. The instant rice has an average major axis length of from 160% to 180% of an average major axis length of raw rice of the instant rice.

Abstract: A method of producing instant rice, includes bringing raw rice to absorb water to obtain water-absorbed rice, including holding a mixture of the raw rice and cooking water at a temperature of 75° C. to 80° C. for 20 to 60 min, and prior thereto, optionally preliminarily immersing the raw rice in water at a temperature of not more than 70° C., wherein a total amount of the cooking water and water absorbed by the raw rice in the preliminary immersion falls within a range of 150 to 190 parts by mass with respect to 100 parts by mass of the raw rice before the preliminary immersion, cooking the water-absorbed rice to obtain alpharized cooked rice, and drying the cooked rice.

Abstract: A method of manufacturing a freeze-dried block miso with an excellent flavor at a high productivity without increasing the amount of water added, which increases the drying cost, includes filling hydrated miso prepared by adding water to miso followed by mixing, into a molding container having a shape of an inverted frustum of a cone, with a narrow bottom portion and a wide opening at an upper portion, in which a plurality of grooves are formed in the inner circumferential side wall such as to run from the bottom portion to the upper portion, and chilling the container to harden the hydrated miso by chill, followed by freeze-drying.

Abstract: Water-thinned bean paste is chilled and non-fluidized, and the solidified bean paste is loaded into an air-permeable container, where the non-fluidized bean paste is freeze-dried and thus the water content is sublimed or evaporated from the entire surface of the bean paste. With the freeze-dried bean paste manufacturing method, a freeze-dried bean paste can be manufacture without requiring special facilities or an additive, at a low drying cost, and thus manufactured paste has an excellent flavor and taste and a high solubility to hot water even in a coarse block shape after being dried.