PROBLEM TO BE SOLVED: To provide a taste improving method of frozen vegetables (e.g. leafy vegetables, bean sprouts) to solve the problem of tastes in a manufacturing method of frozen vegetables.SOLUTION: The method includes a boil heating step (S2), a seasoning liquid soaking step (S5), and a freezing step (S8). The boil heating step (S2) is a step in which vegetables are heated for 30 to 60 seconds. The seasoning liquid soaking step (S5) is a step in which the vegetables are covered with a seasoning and soaked in it for 60-180 seconds. After the boil heating step (S2), provided are the steps in which the vegetables are cooled with ice water (S3) and squeezed (S4). After that, provided is the seasoning liquid soaking step (S5), and finally, provided is the freezing step (S8). Furthermore, after the seasoning liquid soaking step (S5), in which the vegetables are covered with the seasoning and soaked in it for 60-180 seconds, provided are the steps in which the vegetables are squeezed again (S6) and cut (S7).SELECTED DRAWING: Figure 1COPYRIGHT: (C)2019,JPO&INPIT【課題】冷凍野菜の製造方法における食感の改善等の問題の解決を図るため、冷凍した野菜(葉菜類、もやし類等)の食感向上方法を提供する。【解決手段】ボイル加熱(S2)工程と調味液浸漬(S5)工程と凍結(S8)工程を含み、ボイル加熱(S2)工程は30~60秒間加熱する工程であり、調味液浸漬(S5)工程は調味液をかけて60~180秒間ひたす工程であり、ボイル加熱(S2)工程の後に氷水で冷却(S3)して絞る(S4)工程を設け、その後に調味液浸漬(S5)工程を設け、最後に凍結(S8)工程を設ける。更に、調味液浸漬(S5)工程において調味液をかけて60~180秒間ひたした後に再絞り(S6)してカット(S7)する工程を設ける。【選択図】図1
