| abstract |
A method for producing an enzyme-containing food, characterized by comprising an enzyme-introducing step for treating a starting food material under reduced pressure, bringing the material into contact with a liquid component containing an enzyme while maintaining the reduced pressure, and then elevating the pressure to thereby introduce the enzyme into the food material. Thus, it is possible to provide: a method for producing an enzyme-containing food whereby a food, which has a shape similar to a usual food and has been sufficiently softened or can be softened to a sufficient level, can be produced without cooking over a long time or repeatedly freezing and thawing; and an enzyme-containing food which is obtained by said method. It is also possible to provide useful enzyme-containing foods capable of exerting desired effects, such as a softened food, a food having elevated sweetness and a food having increased moisture content, by enzymatically altering components of starting food materials to form or increase useful components, without a need for cooking over a long time or the like. |