A method of retaining color tone and flavor peculiar to herb plant

摘要

PROBLEM TO BE SOLVED: To obtain a salted herb that can retain color and flavor peculiar to the herb for a long period of time and can be used as a cooking material, or the like, when necessary, through simple restoration operation with water, by soaking fresh herb plants in a saline aqueous solution of a prescribed concentration, heat-treating the plants at a specific temperature, followed by salting. SOLUTION: Fresh herb plants of, for example, monocotyledons, chive, or the like, or dicotyledon, for example, basil are soaked in a saline solution of =5 wt.% concentration or in a =5 wt.% solution of saccharides selected from monosaccharides, disaccharides, ologosaccharides, starch hydrolyzates and saccharide alcohols, heat-treated in the solution at a temperature of =70 deg.C and salted. In a preferred embodiment, the salted herbs are dried to prepare the dried herbs.