| 摘要 |
<p>PROBLEM TO BE SOLVED: To prevent specific nasty smell from being generated with the lapse of time from a dried vegetable food obtained by subjecting a plant to a drying treatment, and further to prevent the flavor from being damaged. SOLUTION: A blanching is carried out by using an extract of tea, especially a solution containing catechin to prevent the generation of nasty smell. Concretely, a harvested carrot is carefully washed with pure water, and unnecessary parts of the resultant carrot are removed. The skin of the obtained carrot is peeled and the resultant carrot is sliced. The sliced carrot is immersed into a hot aqueous solution prepared by dissolving 500 ppm ascorbic acid, and 100 ppm or 300 ppm catechin and regulating the temperature at 90 deg.C, for about 2 min to blanch the carrot. The blanched carrot is immersed in a corn syrup (Brix 20-60) for 45 min, dried in a sealed and reduced pressure atmosphere by a drying method such as frying and air-drying, and vacuum-packed.</p> |
