| 摘要 |
<P>PROBLEM TO BE SOLVED: To eliminate problems of disadvantages possessed by Korean seasoned laver preferred by consumers because of unique flavor, i.e. an oil and fat or a seasoning applied to the surface is readily oxidized and long-term preservation and long-term storage are difficult. <P>SOLUTION: The Korean seasoned laver is composed as follows. An antioxidant in an amount of 0.01-10% (wt./wt.) based on the oil and fat used for seasoning is added thereto and the oil and fat in a quantity of 1 l is applied to 300-2,000 sheets of dried laver or 450-8,000 g of dried loose laver. Thereby, the long-term preservation and long-term storage can be carried out without deteriorating the essential flavor and taste. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
