| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide seasoned laver provided with new taste by solving the following problem: seasoned laver comprising Japanese laver mainly including Porphyra yezoensis Ueda or Porphyra yezoensis form, narawaensis does not go beyond Korean seasoned laver even when using sesame oil, and does not give even a flavor having the same level of taste as that in the Korean seasoned laver. <P>SOLUTION: The seasoned laver is obtained by applying at least one kind of vegetable oil selected from corn oil, soybean oil, olive oil, safflower oil, rice oil, canola, sunflower seed oil and cotton seed oil to a dried laver sheet, making salt and garlic adhere to the coated surface, and roasting the laver sheet. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
