PRODUCTION OF FROZEN PRODUCT OF ROASTED VEGETABLE OR ROASTED FRUIT

摘要

PROBLEM TO BE SOLVED: To produce the subject new frozen food having ensured pigments, fibrous materials, saccharides, etc. essential to fresh vegetables with remaining fresh texture, flavor and taste even when the product is thawed after freezing and storage for a long period and used as a cooking material by drying the vegetables at a low temperature, regulating the moisture content, then roasting the resultant vegetables with far infrared rays and inactivating polyphenol oxidases. ;SOLUTION: Vegetables are dried at a low temperature or vacuum dried at a low temperature to reduce the moisture content thereof by 15-20%. The dried vegetables are then roasted with far infrared rays for 5-10 min and subsequently frozen. When polyphenol oxidases are not completely inactivated or the enzymes are inactivated but even a tasting ingredient is simultaneously discharged simply by irradiating the vegetables with the far infrared rays for 5-10 min, a treatment for inhibiting the polyphenol oxidases is preferably carried out before the (vacuum) low-temperature drying. The treatment for inhibition is preferably conducted by a method for dipping the vegetables in ascorbic acid or its salt, etc.;COPYRIGHT: (C)2000,JPO