| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for economically seasoning a food in a short time by preventing the destruction of nutritional components in a method for cooking with which the food is seasoned. SOLUTION: A food is dipped in a liquid to be permeated and the gaseous space in contact with the food or liquid can be fluctuated under a lower pressure than atmospheric pressure to thereby carry out seasoning at normal temperature by utilizing a differential pressure due to the pressure fluctuation in addition to the promotion of osmotic pressure. Furthermore, the suppression of thermal decomposition of the nutritional components and remarkable shortening of the cooking time can be carried out. |
