PROBLEM TO BE SOLVED: To provide dehydrated vegetables having good restoring properties and good taste texture, in lyophilization vegetables used as ingredients of the ready-to-eat foods, and to provide a production method of the dehydrated vegetables.SOLUTION: Dehydrated vegetables are obtained such that a burning step and/or a fried tofu step are added to fresh vegetables processed of peeling, cutting and seasoning as needed, and then the vegetables are subjected to a steaming step. The dehydrated vegetables has good restoring properties and leaves appearance and flavor of original materials without deformation when reconstituted with hot water after the drying, and the production method of the dehydrated vegetables is also provided.COPYRIGHT: (C)2015,JPO&INPIT【課題】即席食品の具材として用いられる凍結乾燥野菜において、復元性がよく、食味食感の良い乾燥野菜および該乾燥野菜の製造方法を提供する。【解決手段】必要に応じて、皮むき、カット、着味等の処理を行った生野菜に、焼成工程及び/又は油揚げ工程を加え、その後、蒸煮工程に付することによって得られる、乾燥後の湯戻しした際に復元性が良く、形崩れの無い素材本来の外観や風味を残した乾燥野菜及び該乾燥野菜の製造方法。【選択図】なし
