Abstract
The good points of the nutritive balance based on the Japanese style eating habits are being evaluated worldwide. Dehydrated food is being investigateed as a health conscious type of food.
In this study, we investigated dehydrated foods such as of vegetables, mushroom and fruit using the patent gazettes examined how to utilize them with respect to their value and the effect from the drying techniques as to the number of patents concerning the characteristics of the dehydrated foods and the nutrition.
The patents suggest many way to make a powder, and use as an extempore food, chips, health food, diet food, confectionery material, and so on. As for the drying technique, there are many freezing and vacuums method for vegetables, and many high temperature heat treatments being used for drying mushrooms and fruits.
