| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a processed shallot reduced in smell peculiar to shallot, improved in antioxidation power, tasty for further more people, having high functionality, and increasing the amount of consumption of the shallot by solving the following problem that many consumers dislike to eat the shallot fresh because of smell peculiar to the shallot and strong bad breath drawn after eating and the shallot is scarcely processed with the exception of sweet pickled one which is common as the use of the shallot, so that the consumption of the shallot reaches a ceiling. <P>SOLUTION: The processed shallot is produced by making shallot free from the smell, and keeping the shallot warm in an atmosphere at 60-90°C in temperature-controlled facilities for a prescribed period of time so as to improve antioxidation power. <P>COPYRIGHT: (C)2010,JPO&INPIT |
