| 摘要 |
PURPOSE:To obtain a dried powdery food excellent in preservation quality, nutritive value, etc., without causing loss in coloring matter, flavor, ingredients, etc., by successively treating stems and leaves of a Japanese radish or turnip in a microwave vacuum dryer and hot-air dryer and pulverizing the dried stems and leaves. CONSTITUTION:Stems and leaves of a Japanese radish or turnip are cut to a suitable length, washed with water and contained in a microwave vacuum dryer. The top surfaces of the stems and leaves are then covered with a wrapping sheet and subjected to color fixing processing for preventing fading by a method for irradiating the stems and leaves with microwaves and dielectric heating at a low temperature, exuding moisture in the core parts of the stems and leaves and condensing dew. The wrapping sheet is then removed to evacuate and decompress the interior of the microwave vacuum dryer and the stems and leaves are further irradiated with microwaves to carry out dielectric heating at a low temperature. Thereby, a dried state near the target drying degree is obtained. The dried stems and leaves are then transferred to a hot-air dryer, dried just before the dried state and subsequently pulverized into a powdery form in a pulverizer. Thereby, the wastefully discarded stems and leaves are effectively utilized to afford the objective dried powdery food. |
