Puffing method of edibility of new shoot bottom parts of asparagus

摘要

The present invention relates to a method of swelling the hem of asparagus sprouts for edible use, and by providing a method for effectively softening the hem of asparagus edible which is difficult to eat due to the properties of too hard tissue, the taste of the extract is improved by Millard reaction in the tissue buffing process. It provides a method to be used for edible and various purposes. At the same time, it has the effect of enhancing antioxidant capacity, suggesting the possibility of using asparagus sprouts as raw materials for various health foods, cosmetics, and medicines, and it is possible to utilize the large amount of asparagus sprouts discarded after harvest of asparagus The effect of improving farm competitiveness can also be expected.