| 摘要 |
PROBLEM TO BE SOLVED: To provide a method in which the color migration to food of the coloring matter of an eggplant when hot water exists is prevented while the dry eggplant comes in contact with the food.SOLUTION: A dry eggplant is produced by processing a raw eggplant in a microwave, performing fry processing and then drying. Also, the dry eggplant can be produced by refrigerating the raw eggplant after performing the fry processing, processing the refrigerated eggplant by the microwave, and then drying it. The dry eggplant produced by the above method can prevent the color migration of coloring matter of the pericarp of the eggplant to the contacted food, even if the cooking such as adding hot water thereto while the pericarp comes in contact with the surface of the food.SELECTED DRAWING: None |
