| 摘要 |
The present invention offers a food processing method for edible and perishable plants, which kills both the cells and the microorganisms of them, and at the same time causes the cellular resolution by autolytic enzymes, accordingly changes undesirable components for foods (harshness, bitterness, astringency, grassiness and the like) into tastiness, sweetness and flavors. In order to accomplish the above purposes, the present invention offers the following food processing method for edible and perishable plants. An aqueous solution with a higher osmotic pressure than that of the targeted edible and perishable plants is prepared and heated, retaining a certain range of temperatures which practically kills the cellular tissues of the above edible plants and microorganisms attached to them, but does not substantially discourage the autolytic enzymes both inside and outside the cells of the above edible plants. This heated aqueous solution is brought into contact with the above targeted edible plants, thereby killing most of the cells of the above edible plants, causing the cellular resolution by autolytic enzymes, and also conducting low-temperature sterilization treatment. After that the above edible plants are processed into foods, or brought into contact with a cooling solution and processed into foods after having been cooled or stored in a freezer. |
