PROBLEM TO BE SOLVED: To solve problems in a conventional general-purpose technique of boiling for prevention of discoloration and color fading of vegetables after drying in the field of production of dried vegetables, in which the loss of taste peculiar to the vegetables and the occurrence of a large quantity of factory effluent are caused by the boiling as a drawback of this method.SOLUTION: A method of the present invention is configured such that, in substitution for conventional boiling, the steaming of 80-100°C is executed and dried after processing by a solution of dilute alkali [selected from alkaline metal, or hydroxylation and carbonation of alkaline earth metal, or 0.1-0.5% solution of water of heavy carbonation salt], or powder, and thereby an effect of discoloration/color fading prevention equivalent to the processing of boiling or more is ensured and the taste peculiar to raw material vegetables in vegetable dry products can be maintained effectively.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】 乾燥野菜の製造分野において、乾燥後の野菜の変色、退色の防止のために湯煮することが従来の汎用技術であった。この方法の欠点としては、湯煮によって野菜特有の旨味の逸失、および多量の工場排水の発生があった。【解決手段】 本名発明は、従来の湯煮に代え、希薄アルカリ［アルカリ金属、またはアルカリ土類金属の水酸化、炭酸化、あるいは重炭酸化塩の０．１～０．５％水溶液から選択される］の溶液、または粉末で処理後、８０～１００℃の蒸煮を実施し乾燥することにより湯煮処理と同等以上の変色・退色防止の効果を上げるとともに、野菜乾燥製品での原料野菜特有の旨味を効果的に保持できる。【選択図】なし
