PROBLEM TO BE SOLVED: To provide high preservative products which allow pickles made in salted rice-bran or soybean milk yogurt to be easily eaten and improve the intestinal environment by dietary fiber or vegetable lactic acid bacteria included therein.SOLUTION: Vegetables or meats pickled in salted rice-bran or fermented soybean milk yogurt are/is rapidly frozen at about -30 degrees Celsius to -60 degrees Celsius, water content of which is sublimated in a vacuum state with reduced pressure for drying by freeze-dry method. The product is then pulverized into seasoning powder form, which is then packaged as product. The freeze-dried pickles made in salted rice-bran or soybean milk yogurt in seasoning powder form is easy-to-eat for a vegetable-phobic person or a yogurt-phobic person, capable of being preserved without damaging to the quality and flavor for a long period.COPYRIGHT: (C)2014,JPO&INPIT【課題】ぬか漬けや豆乳ヨーグルトを食べ易くし、これらに含まれる食物繊維や植物性乳酸菌等が腸内環境を良くする、保存のよい製品を提供する。【解決手段】野菜や肉類をぬか漬けしたものや醗酵した豆乳ヨーグルトを摂氏-30度~-60度程度で急速に凍結し、さらに減圧して真空状態で水分を昇華させ乾燥するフリーズドライ製法によりできたものを粉末にしふりかけ状に、袋詰めした製品とする。野菜嫌いまたは、ヨーグルト嫌いがフリーズドライにし、ふりかけ状にすることにより食べ易く、ぬか漬け又は豆乳ヨーグルトの品質、風味を損なわず長期保存することができる。【選択図】なし
