METHOD FOR FREEZE-DRYING ANGELICA KEISKEI AND BLOCK OF ANGELICA KEISKEI MANUFACTURED THEREBY

摘要

PURPOSE: A freeze-drying method of angelica keiskei and a block of angelica keiskei manufactured by the freeze-drying method are provided to keep flavor and color without loss of nutrients by freezing at low temperature for a short time, and to dissolve in water easily and store for a long time by manufacturing the block with sterilizing. CONSTITUTION: An inedible portion of angelica keiskei is removed, and the angelica keiskei is cut with 5-10 mm after washing. The angelica keiskei is boiled and blanched at 90-100 deg.C for 20-45 seconds and cooled in an ice tub, and powder is manufactured with chopping. Maltodextrin of 10wt% is added to the angelica keiskei powder. The mixture is put in a block pan, and frozen to 25 deg.C below zero for 20-30 hours with covering. The frozen angelica keiskei block is vacuum-dried at the temperature of 45-75 deg.C for 20-30 hours. Convenience is improved with ingesting the angelica keiskei by dissolving the block in water without loss of nutrients.