METHOD FOR PRODUCING DRIED GREEN VEGETABLE OR DRIED HERB AND DRIED GREEN VEGETABLE AND DRIED HERB OBTAINED BY THE METHOD

摘要

PPROBLEM TO BE SOLVED: To provide a method for producing dried green vegetables or dried herbs, with which the original clear color tone and fragrance of the green vegetables and herbs are maintained and the dried green vegetables and herbs are preserved for a long period of time and to obtain the dried green vegetables and dried herbs which have high-quality color tone and fragrance not to be impaired even by long-term preservation, a low salt concentration and are useful in various foods. PSOLUTION: Raw green vegetables or herbs are blanched in a blanching solution containing salt, a monosaccharide and/or a sugar alcohol in specific concentrations, dehydrated, preserved in a specific amount of a disaccharide and/or an oligosaccharide and then dried. The dried green vegetables or dried herbs thus obtained have original clear color tone and fragrance which are not impaired even by long-term preservation. The dried green vegetables or dried herbs have a low salt content and are reconstituted to a state close to raw leaves in a short time when immersed in water or warm water and have excellent flavor, color tone, palatability, etc. PCOPYRIGHT: (C)2004,JPO