| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for improving (reduction of becoming sponge and lowering of breaking distortion factor) unnatural palate feeling after thawing of axial roots, especially frozen carrots, and improving the feeling of biting into after heat sterilization such as pressure heat sterilization. <P>SOLUTION: A method for preventing axial roots from softening comprises freezing cut axial roots through omitting blanching, thawing the obtained frozen axial roots, and strengthening tissue followed by subjecting to heat sterilization such as pressure heat sterilization so as to improve the breaking strength of the frozen axial roots, lowering the breaking distortion factor to improve unnatural palate feeling after thawing, and improving the feeling of biting into after heat sterilization such as pressure heat sterilization. A pressure heat sterilized food, a pasteurized food at low temperature and a half processed food material produced by using the method are also provided. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
