| 摘要 |
[Problem] To provide a novel method whereby a large amount of a substance can be impregnated into a food material within a short period of time. [Solution] A method for impregnating a substance into a food material, wherein an impregnation driving force is generated by taking advantage of a phase transition phenomenon of water in the food material under reduced pressure and thus the substance is impregnated into the food material while maintaining the shape thereof so as to make the food material recognizable from the appearance, said method being characterized by comprising: subjecting the food material to a decompression treatment, thus boiling water in the food material under reduced pressure and inducing vaporization of water and volume expansion of steam in the food material so as to increase the volume thereof; then subjecting the food material, which is in contact with the impregnation substance, to a boosting treatment, thus inducing steam volume shrinkage and condensation of steam in the food material so as to decrease the volume thereof, and then generating an impregnation driving force, thereby impregnating the substance into the food material. |
