| 摘要 |
PURPOSE:To obtain the subject vegetable with reserved nutritive value by heat treating a thick vegetable under pressure, then freezing the vegetable, carrying out heating and defrosting under pressure again, subsequently rapidly reducing pressure, bringing the vegetable into contact with hot oil and fat and then separating the oil and fat. CONSTITUTION:(A) A thick vegetable such as a potato, pea or pear is washed with water, peeled, subsequently put into a retort, subjected to heat treatment under 1.5-6.0kg/cm<2> at 80-130 deg.C using steam and then frozen. The frozen vegetable is put into an autoclave capable of pressuring and reducing pressure, defrosted under 1.5-6.0kg/cm<2> at 80-130 deg.C using steam, etc., and then rapidly reducing pressure to 5-30Torr. (B) Fat and oil heated at 80-130 deg.C is introduced thereinto and brought into contact with the vegetable. Fat and oil are then removed and oil components are separated by centrifugation, etc., thus obtaining the objective vegetable preferably with <=3.0wt.% water content. |
