| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for retaining green color of Nemacystus decipiens (Mozuku, a seaweed edible after seasoned by vinegar), capable of giving the Mozuku excellent stability for a long period, by improving such a problem that chlorophylls existing in the Mozuku as a natural green pigment are conventionally decomposed and disappeared in two or three months after the fresh seaweed is collected. <P>SOLUTION: This method for retaining the green color of the Mozuku comprises making the Mozuku contain solely L-ascorbic acid or its salt in an amount of 0.1-30.0 wt.%, or making it contain the L-ascorbic acid or its salt together with another or any other ingredients comprising an inorganic magnesium salt, such as magnesium sulfate, in an amount of 0.01-20.0 wt.% and tocopherol in an amount of 0.01-20.0 wt.%, and keeping the Mozuku at a low temperature. <P>COPYRIGHT: (C)2003,JPO |
