FOOD PROCESSING METHOD FOR FRESH EDIBLE PLANT

摘要

A food processing method for a fresh edible plant wherein the cell death ofthe edible plant and the extermination of microorganisms are effected and, atthe same time, the plant is digested with autolytic enzymes to therebycomponents undesirable as a food (i.e., those causing tang, bitterness,astringency, greenish smell, etc.) are converted into components giving bodytaste, sweetness and favorable smell. An aqueous solution having an osmoticpressure higher than the osmotic pressure of the fresh edible plant to beprocessed is prepared. This aqueous solution is heated to thereby induce thedeath of the cell tissues of the edible plant and almost completelyexterminate microorganisms adhering thereto. On the other hand, thetemperature of the aqueous solution is maintained within such a definite rangewherein autolytic enzymes present inside and outside the edible plant cellsare not substantially inactivated. This heated aqueous solution is broughtinto contact with the edible plant by immersing or spraying so as to inducethe death of most of the cells of the edible plant and the digestion with theautolytic enzyme. At the same time, low temperature sterilization is alsocarried out. Subsequently, the edible plant is processed to give a food.Alternatively, the edible plant is cooled by bringing into contact with aliquid coolant and then processed to give a food. Alternatively, the edibleplant is stored in a frozen state and then processed to give a food.