Is suppressed to be a texture of suppressing stickiness of the present invention relates intermediate moisture food surfaces, was Jarijari sucrose is crystallized, or fibrous texture that is characteristic of unprocessed foods, moderate has both flexibility and elasticity to provide intermediate moisture food product having a texture that such softness, texture method for improving intermediate moisture food and preparation of intermediate moisture food sealed containers. Achieved by intermediate moisture food products characterized in that 0.45 to 0.8, the moisture content of 65-88% by weight sugar content and 10 to 30% by weight [SOLUTION] water activity. None [Selection Figure]【課題】中間水分食品表面のベタツキを抑制し、ショ糖が結晶化してジャリジャリとした食感となることを抑制し、加工前食品の特徴である繊維感や、弾力性と柔軟性を併せ持ち適度な軟らかさのあるテクスチャーを有する中間水分食品、密封容器入り中間水分食品の製法及び中間水分食品のテクスチャー改善方法を提供する。【解決手段】水分活性が0.45~0.8、水分含有量が10~30重量%及び糖類含有量が65~88重量%であることを特徴とする中間水分食品によって達成する。【選択図】なし
