| 摘要 |
PROBLEM TO BE SOLVED: To enable to obtain green vegetables capable of being cooked foods excellent in texture and color without softening after cooking by giving damages to tissues of green vegetables and successively carrying out a specific treatment. SOLUTION: This production of green vegetables comprises giving damages to tissues of green vegetables, soaking them in an alkaline solution and successively soaking them in a solution containing a multivalent cation (preferably a calcium lactate solution) and/or thermally treating at 40-80 deg.C. As the alkaline solutions, any solution containing calcium ions, sodium ions, etc., capable of being adjusted to have 7-12 pH and nontoxic to human bodies can be used. Concretely, e.g. a potassium carbonate solution, etc., is used. The times required for soaking into the alkaline solution and the multivalent cation-containing solution and thermally treating at 40-80 deg.C are each preferably 30-240 min. The concentration of the multivalent cation is preferably 5-100 mM for calcium ions. |
