| 摘要 |
PURPOSE: To improve the palatability of a vegetable raw material such as field pea, kidney-bean, asparagus, cabbage and spinach by crushing the vegetable raw material and subjecting the crushed vegetable successively to blanching treatment, primary dehydration treatment, treatment with a freeze-denaturation preventing agent, secondary dehydration treatment and quick freezing treatment. CONSTITUTION: Crushed vegetable raw material is subjected successively to the following 5 steps comprising a blanching treatment to immerse in boiling water for a short time, a primary dehydration treatment such as dehydration under reduced pressure, a treatment with a freeze-denaturation preventing agent such as an aqueous solution of an oligosaccharide, a secondary dehydration treatment such as dehydration under reduced pressure and a quick freezing treatment to lower the temperature of the vegetable to <=-35 deg.C within 90min. |
