| 摘要 |
PROBLEM TO BE SOLVED: To provide dried vegetable that can be readily restore with hot water in a short time and gives restored vegetable of soft texture sufficiently to be directly eaten as a snack without sinking down to the bottom after hot water restoration and provide its production method. SOLUTION: This raw stock vegetable is impregnated with a leavening agent and a saccharide, heated, foamed, dried to form the objective porous dried vegetable. The starting vegetable is impregnated with a leavening agent, saccharide, in addition, preferably an antioxidant, and/or a coagulation inhibitor, then, the impregnated vegetable is heated, foamed and dried to produce the objective porous dried vegetable. |
