PROBLEM TO BE SOLVED: To provide a freeze-dried food that is improved in texture and contains fishery products and/or meat while having good restoring properties, and its manufacturing method.SOLUTION: A freeze-dried food of the present invention contains fishery products and/or meat. The freeze-dried food is related to the freeze-dried food containing oils and fats of 25-55 mass%, porous food materials of 15 mass% or more, and protein-based gelling agents of 3.5 mass% or more. The freeze-dried food of the present invention can be manufactured such that the porous food materials and the protein-based gelling agents are immersed in the emulsion of the oils and fats obtained by dispersing the oils and fats in the water to swell the porous food material, and then are mixed with the fishery products and/or the meat, and an obtained food composition containing the oils and fats of 10-40 mass%, the porous food materials of 10 mass% or more, and the protein-based gelling agents of 2 mass% or more is cooked, and freeze-dried.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】良好な復元性を有しつつ、食感が向上した、魚介及び／又は畜肉を含有する凍結乾燥食品及びその製造方法を提供する。【解決手段】本発明は、魚介及び/又は畜肉を含む凍結乾燥食品であって、前記凍結乾燥食品は、油脂を２５～５５質量％、多孔質食品素材を１５質量％以上、タンパク質系ゲル化剤３．５質量％以上含む凍結乾燥食品に関する。本発明の凍結乾燥食品は、油脂を水中に分散させた油脂のエマルジョンに多孔質食品素材及びタンパク質系ゲル化剤を浸漬して多孔質食品素材を膨潤させる後、魚介及び／又は畜肉と混合し、得られた油脂を１０～４０質量％と、多孔質食品素材を１０質量％以上と、タンパク質系ゲル化剤を２質量％以上含む食品組成物を調理し、凍結乾燥することで作製することができる。【選択図】なし
