METHOD FOR SOFTENING VEGETABLE FOOD MATERIAL, SOFTENING PREPARATION, SOFTENED VEGETABLE FOOD MATERIAL, AND FOOD USING THE FOOD MATERIAL

• Main Authors: KOBAYASHI NORIKO, MIYAMOTO SARIN, MIZUTA SEIKO, YAMAGUCHI ASAMI, IWATA TOSHIHIRO
• Format: Patent
• Language: English
• Published: 03.10.2013
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a method for softening even a vegetable food material, that is hard to soften by a usual cooking method, to a texture easy to ingest with the shape of vegetables kept by an easy operation without needing special equipment etc.SOLUTION: In a method for softening a vegetable food material, the vegetable food material is softened by impregnating with sugar alcohol including sorbitol, a reduced starch saccharified product, maltitol, etc., and enzymes with optionally processing to promote the impregnation. The softening preparation contains the sugar alcohol and enzymes as active ingredients.