EGGPLANT FADING PREVENTION COMPOSITION AND EGGPLANT FADING PREVENTION COOKING METHOD USING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide an eggplant fading prevention cooking method in which taste properties are relatively small and eggplant fading in cooking such as heating can be prevented, and the eggplant fading in the cooking is reduced by using an eggplant fading prevention composition and whereby an eggplant dish with superior appearance is obtained.;SOLUTION: An eggplant fading prevention cooking method solves the above problem by comprising a step of bringing eggplants into contact with an eggplant fading prevention composition containing oils and fats where the content of a saturated fatty acid and a mono-unsaturated fatty acid is 70 mass% or more in total or the content of a poly-unsaturated fatty acid is less than 30 mass% as a constituent fatty acid, and a boiling water solution containing the composition of 1-10 mass%.;SELECTED DRAWING: Figure 1;COPYRIGHT: (C)2017,JPO&INPIT