Food with depression
[Object] To provide a food product that exhibits excellent solubility, such as solid milk. [Means] The above purpose is achieved by a food product having a top surface ( 4 ) including a flat area ( 2 ); a bottom surface ( 8 ) including a flat area ( 6 ) parallel to the flat area ( 2 ) on the top surface; and a recess ( 10 ) formed on the top surface ( 4 ) and a recess ( 12 ) formed on the bottom surface ( 8 ), wherein when the food product has both the recess ( 10 ) formed on the top surface ( 4 ) and the recess ( 12 ) formed on the bottom surface ( 8 ), the total of the largest depth d u ( 14 ) of the recess ( 10 ) on the top surface and the largest depth d d ( 16 ) of the recess ( 12 ) on the bottom surface is 30% or larger of the thickness w ( 18 ) of the food product.
1. A food product ( 1 ) to be dissolved in water, comprising:
a top surface ( 4 ) having a flat area ( 2 );
a bottom surface ( 8 ) having a flat area ( 6 ) parallel to the flat area ( 2 ) on the top surface; and
either one or both of a recess ( 10 ) formed on the top surface ( 4 ) and a recess ( 12 ) formed on the bottom surface ( 8 );
wherein, when the food product has both the recess ( 10 ) formed on the top surface ( 4 ) and the recess ( 12 ) formed on the bottom surface ( 8 ), the total of the largest depth d u ( 14 ) of the recess ( 10 ) on the top surface and the largest depth d d ( 16 ) of the recess ( 12 ) on the bottom surface is 30% or larger of the thickness w ( 18 ) of the food product, and
when the food product has either one of the recess ( 10 ) formed on the top surface ( 4 ) and the recess ( 12 ) formed on the bottom surface ( 8 ), the largest depth d u ( 14 ) of the recess ( 10 ) on the top surface or the largest depth d d ( 16 ) of the recess ( 12 ) on the bottom surface is 30% or larger of the thickness w ( 18 ) of the food product,
wherein the food product is a solid milk obtained by compressing only milk powder to obtain compressed milk powder, moisturizing the compressed milk powder to produce a moisturized compressed milk powder, and drying the moisturized compressed milk powder to produce the solid milk, wherein a porosity of the solid milk is 30% to 60% and a volume of the solid milk is 2 cm 3 to 30 cm 3 .
2. The food product according to claim 1 , wherein the food product has both the recess ( 10 ) formed on the top surface ( 4 ) and the recess ( 12 ) formed on the bottom surface ( 8 ) and the total capacity of the two recesses ( 10 , 12 ) is 4% or larger of the volume of the food product.
3. The food product according to claim 1 , wherein the food product has both the recess ( 10 ) formed on the top surface ( 4 ) and the recess ( 12 ) formed on the bottom surface ( 8 ) and the total capacity of the two recesses ( 10 , 12 ) is 6% or larger of the volume of the food product.
4. The food product according to claim 1 , wherein the food product has both the recess ( 10 ) formed on the top surface ( 4 ) and the recess ( 12 ) formed on the bottom surface ( 8 ) and the total of the largest depth d u ( 14 ) of the recess ( 10 ) on the top surface and the largest depth d d ( 16 ) of the recess ( 12 ) on the bottom surface is 40% or larger of the thickness w ( 18 ) of the food product.
5. The food product according to claim 1 , wherein the food product has both the recess ( 10 ) formed on the top surface ( 4 ) and the recess ( 12 ) formed on the bottom surface ( 8 );
the top surface ( 4 ) has two recesses ( 10 a , 10 b ) formed at positions symmetrical about the center line ( 20 ) of the top surface ( 4 );
the bottom surface ( 8 ) has two recesses ( 12 a , 12 b ) formed at positions symmetrical about the center line ( 22 ) of the bottom surface ( 8 ); and
the center line ( 20 ) of the top surface and the center line ( 22 ) of the bottom surface are parallel.
6. The food product according to claim 1 , wherein the food product has both the recess ( 10 ) formed on the top surface ( 4 ) and the recess ( 12 ) formed on the bottom surface ( 8 );
the recess ( 10 ) on the top surface ( 4 ) and the recess ( 12 ) on the bottom surface ( 8 ) are provided at opposed positions and the deepest point ( 24 ) of the recess ( 10 ) on the top surface and the deepest point ( 26 ) of the recess ( 12 ) on the bottom surface ( 8 ) that is opposed to the recess ( 10 ) on the top surface are provided at staggered positions, not at opposed positions.
7. The food product according to claim 1 , wherein the food product has both the recess ( 10 ) formed on the top surface ( 4 ) and the recess ( 12 ) formed on the bottom surface ( 8 );
the top surface ( 4 ) has two recesses ( 10 a, 101)) formed at positions symmetrical about the center line ( 20 ) of the top surface ( 4 );
the bottom surface ( 8 ) has two recesses ( 12 a , 12 b ) formed at positions symmetrical about the center line ( 22 ) of the bottom surface ( 8 );
the center line ( 20 ) of the top surface and the center line ( 22 ) of the bottom surface are parallel;
the recess ( 10 a ) on the top surface ( 4 ) and the recess ( 12 a ) on the bottom surface ( 8 ) are provided at opposed positions and the deepest point ( 24 a ) of the recess ( 10 a ) on the top surface and the deepest point ( 26 a ) of the recess ( 12 a ) on the bottom surface ( 8 ) that is opposed to the recess ( 10 a ) on the top surface are provided at staggered positions, not at opposed positions; and
the other recess ( 10 b ) on the top surface ( 4 ) and the other recess ( 12 b ) on the bottom surface ( 8 ) are provided at opposed positions and the deepest point ( 24 b ) of the other recess ( 10 b ) on the top surface and the deepest point ( 26 b ) of the other recess ( 12 b ) on the bottom surface ( 8 ) that is opposed to the other recess ( 10 b ) on the top surface are provided at staggered positions, not at opposed positions.
8. A food product ( 1 ) to be dissolved in water, wherein:
the food product ( 1 ) either has a recess ( 10 ) only on one surface or has a pair of recesses ( 10 , 12 ) formed at positions symmetrical about the gravity center of the food product;
when the food product has the recess ( 10 ) only on one surface, the largest depth d u ( 14 ) of the recess ( 10 ) is 30% or larger of the thickness w ( 18 ) of the food product; and
when the food product has the pair of recesses ( 10 , 12 ) formed at positions symmetrical about the gravity center of the food product, the total of the largest depth d u ( 14 ) of one recess ( 10 ) and the largest depth d d ( 16 ) of the other recess ( 12 ) is 30% or larger of the thickness w ( 18 ) of the food product,
wherein the food product is a solid milk obtained by compressing only milk powder to obtain compressed milk powder, moisturizing the compressed milk powder to produce a moisturized compressed milk powder, and drying the moisturized compressed milk powder to produce the solid milk, wherein a porosity of the solid milk is 30% to 60% and a volume of the solid milk is 2 cm 3 to 30 cm 3 .