| 摘要 |
PROBLEM TO BE SOLVED: To provide a vegetable food additive that has good flavor while it has performance required of an emulsifier, does not impair flavor of target food when added thereto, and has high safety.SOLUTION: The vegetable food additive suitable for improving the flavor of a bread, a cake and the like is produced by kneading treatment or straining treatment of a vegetable raw material subjected to softening treatment by heating with use of superheated steam of 180-350°C in a range of 3-50 minutes. The softening treatment by heating with use of superheated steam is performed by heating in a range of 5-18 minutes in the case where the vegetable raw material is leaf vegetable, in a range of 8-20 minutes in the case where it is fruit vegetable, in a range of 15-25 minutes in the case where it is root crop, in a range of 3-18 minutes in the case where it is fruit and in a range of 25-50 minutes in the case where it is cereal grain. The immersion step of performing immersion treatment by immersing the vegetable raw material in water in a range of 4-12 hours is provided before the softening treatment by heating with use of superheated steam. |
