To obtain a salted herb that can retain color and flavor peculiar to the herb for a long period of time and can be used as a cooking material, or the like, when necessary, through simple restoration operation with water, by soaking fresh herb plants in a saline aqueous solution of a prescribed concentration, heat-treating the plants at a specific temperature, followed by salting.
Fresh herb plants of, for example, monocotyledons, chive, or the like, or dicotyledon, for example, basil are soaked in a saline solution of ≥5 wt.% concentration or in a ≥5 wt.% solution of saccharides selected from monosaccharides, disaccharides, ologosaccharides, starch hydrolyzates and saccharide alcohols, heat-treated in the solution at a temperature of ≥70°C and salted. In a preferred embodiment, the salted herbs are dried to prepare the dried herbs.
SUZUKI YOSHINORI
WATANABE HIRONOBU
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