| 摘要 |
PROBLEM TO BE SOLVED: To provide a baked and dried eggplant keeping the original quality of eggplant and storable for a long period without causing deterioration of the quality, provide a baked and dried eggplant usable as an ingredient of instant Miso (fermented bean paste) soup and provide its production process. SOLUTION: A raw eggplant is baked skinned, frozen and freeze-dried to obtain the objective baked and dried eggplant. The baking, skinning, freezing and freeze-drying treatment of eggplant allows remarkably easy reconstitution of the dried eggplant with water. |
