| 摘要 |
PROBLEM TO BE SOLVED: To obtain a vegetable ground product capable of being preserved at low temperatures or the ordinary temperature without causing putrefaction and discoloration and capable of retaining the smell and texture of the just- ground product by thermally treating the ground product of the raw vegetable within a specific pH range under specific conditions. SOLUTION: This ground product of the vegetable is produced by heating the ground product (pH: 3.3-4.5, preferably 3.7-4) of the raw vegetable at 60-80 deg.C, preferably 65-68 deg.C, for 30 sec to 2min, preferably 50sec to 1.5min. The raw vegetable includes Japanese radish, carrot, cabbage, onion, ginger, apple, and lemon. The ground product (pH: 3.3-4.5) of the raw vegetable is preferably obtained by adding an acid such as acetic acid to the ground product during or after the grinding treatment of the raw vegetable to control the pH. The ground product of the raw vegetable is preferably treated within two hrs after the grinding treatment. When the vegetable ground product is used to produce the seasoning, the vegetable ground product is preferably added in an amount of 5-60w/w% based on the whole raw materials. |
