MANUFACTURING METHOD OF DRIED SEASONING POWDER OF PICKLES MADE IN SALTED RICE-BRAN OR SOYBEAN MILK YOGURT

摘要

PROBLEM TO BE SOLVED: To provide high preservative products which allow pickles made in salted rice-bran or soybean milk yogurt to be easily eaten and improve the intestinal environment by dietary fiber or vegetable lactic acid bacteria included therein.;SOLUTION: Vegetables or meats pickled in salted rice-bran or fermented soybean milk yogurt are/is rapidly frozen at about -30 degrees Celsius to -60 degrees Celsius, water content of which is sublimated in a vacuum state with reduced pressure for drying by freeze-dry method. The product is then pulverized into seasoning powder form, which is then packaged as product. The freeze-dried pickles made in salted rice-bran or soybean milk yogurt in seasoning powder form is easy-to-eat for a vegetable-phobic person or a yogurt-phobic person, capable of being preserved without damaging to the quality and flavor for a long period.;COPYRIGHT: (C)2014,JPO&INPIT