METHOD FOR DRYING SPICY VEGETABLES

PROBLEM TO BE SOLVED: To solve the problem of difficulty in making dried products of spicy vegetables utilizing rhizome having excellent spice activity, higher preservability under the room temperature in a conventional drying method. SOLUTION: The spice vegetables are sliced into a thickness of 3 m...

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Bibliographische Detailangaben
Hauptverfasser:	UMAGAMI MOTOHIKO, KOTANI AKIJI, OISHI SEIZO
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To solve the problem of difficulty in making dried products of spicy vegetables utilizing rhizome having excellent spice activity, higher preservability under the room temperature in a conventional drying method. SOLUTION: The spice vegetables are sliced into a thickness of 3 mm or less and is dried so as to bring the moisture rate below several tens of percent within 10 hours at 50°C or lower, and below 10% or less within 20 hours. COPYRIGHT: (C)2008,JPO&INPIT